Advances in green food processing technologies: Enhancing efficiency, safety, and sustainability

Abstract

Background

A significant transition towards sustainable development is occurring in the global food business as a result of mounting ecological issues, regulatory challenges, and consumer preference. More and more people are criticizing traditional food processing for using excessive amounts of energy, water, and chemicals, destroying natural resources, and lowering the nutritional content of food. As a viable substitute, this has fueled enthusiasm for green food innovations.

Scope and approach

The shift from conventional to environmentally friendly food processing technology is covered in this article, with an emphasis on the function of renewable energy. It assesses how traditional and environmentally friendly practices affect food quality, energy use, and environmental sustainability. Sustainability standards are taken into account, including waste minimization, energy efficiency, preventing heat damage, and maintaining food quality. The study also looks at new energy-saving and low-carbon technologies.

Key findings and conclusions

Green food technologies, including pulsed-electric field (PEF), ohmic heating (OH), cold plasma (CP), microwave processing, and innovative packaging, have an enormous opportunity to improve the elimination of bacteria and safety for products simultaneously lessening the consumption of energy and harmful effects of heat. In particular, non-thermal and mild processing techniques show immense potential for long-lasting storage of food. Food systems that are more efficient in terms of energy and ecologically conscious are being supported by these developments.