High-pressure processing (HPP) promises processing of foods in a healthier manner with the goodness of natural foods but with enhanced shelf-life. HPP employs application of high hydrostatic pressure to the food in an enclosed vessel for a certain period of time sufficient to inactivate harmful pathogenic and vegetative spoilage microorganisms and selective enzymes. The Japanese were first in exploring HPP, in setting up HPP equipment manufacturing units, and in launching HPP-processed food products commercially. There are basically four principles which govern the effect of HPP on the quality of food. These include le Chatelier’s principle, isostatic pressing, microscopic ordering principle, and arrhenius relationship. Flexible packaging material that can compress by about 15% with no structural damage is normally used for packaging food products before HPP; examples include, polyester, polypropylene, and polyethylene. In comparison to thermal processing, HPP has an edge in retaining more nutrients and flavour compounds.