For people wondering about the process,  it's called High Pressure Pasteurization or HPP.

Basically,  you immerse the finished (sealed)  product into chilled water,  then pressurize the chamber to some 40,000-90,000 PSI (300-600 MPa) for a few minutes. 

This process is not new per se. It is already in use for other products such as fruits or vegetables or juices (especially ones for, say, ice cream ingredients). However the technology has been somewhat under utilized,  and only recent (last 10-20 years)  developments in food safety regulations have really given a strong drive for the technology to grow again.