Next Generation of Innovative Food Processing Technologies: Benefits and Challenges

Most innovative food processing technologies were initially studied with the aim of finding alternatives for heat processing or other preservation technologies for making foods safe and/or extending their shelf-life, whilst retaining more fresh-like sensory and nutritional attributes. As often happens in scientific discovery, serendipitous effects were also noted, for instance the high-pressure shucking effect of oysters when trying to achieve safer products by eliminating the risk of microbial and viral contamination. When the innovative technology has multiple benefits, then further development and commercialization are relatively easy to justify. Nevertheless, in several instances, innovative technologies are developed and used solely for functional product or processing benefits. Several are attractive conceptually and some are already commercially viable, and many more are likely to be so in the future. Examples include ultrasonics for enhanced extractions and separations, pulsed electric field for improved cutting of potatoes and quality of chips and membranes for emulsification. Often several different novel technologies can be potentially suitable to achieve the desired results (e.g. four technologies for emulsification are discussed in this book), however often only one of them is truly successful for an individual application. A breakthrough in a technology can easily change the potential benefits and scale of application and it is important to keep a ‘technology toolbox’ in mind and at ones disposal at all times for ongoing innovations. Individualization of technologies for specific applications is often required, limiting their scope and speed of adoption in the short term. Advanced modelling is an increasing important tool of this toolbox concept as well.