Abstract: The present invention provides a process of manufacturing a filled confectionery product with extended shelf-life comprising at least one high water activity component and at least one low water activity component, which process comprises pasteurizing the confectionery product under pressure after hermetically sealing said product in its final primary package providing a hermetic seal for the product. Moreover, there are also provided filled confectionery products obtainable by this process.

Abstract: An improved method is provided for inactivating microorganisms in food products by introducing an edible phenolic compound in a food product and subjecting the resulting food product containing phenolic compound to high pressure conditions. This particular combination of physical and chemical treatments on the food products inactivates undesirable microorganisms in a food product to a significantly greater degree possible than achieved with any one of the treatments by itself, and the combined antimicrobial effect of these different types of treatments is synergistically greater than any additive effect that might be expected from the individual treatments.