We have investigated whether popular tinned tuna products can be improved even more by exposing them to extremely high pressure.

Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production?

High pressure processing is a gentle and not least healthy way of increasing the shelf-life of food that has proven very well suited for meat products and juices. However, to be able to use this method on other foods, such as fish, we need to use high pressure at lower levels – without the bacteria surviving.