Pascalisation is a new way of preservation with its history in the United States and is now more and more adapted in Europe. Food is subject to decay. Different ways of preservation, like pasteurize (short heating), sterilize (long heating) or adding preservatives are stopping the decay. The disadvantages of these ways of preservation may be a loss of vitamins, nutrition and taste.
Pascalised food such as meat, fish, fruit and vegetables are put under very high pressure so bacteria and fungi have no chance. An additional advantage is that the food remains completely intact and the food keeps its authenticity.
This way of preservation is completely natural. Food will keep all its nutrition and vitamins.