Novel Technologies: A Review on New Age Food Processing

Uttiya Jana

doi:doi:10.11648/j.wjfst.20250904.12

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Novel Technologies: A Review on New Age Food Processing

Uttiya Jana^*

Published in World Journal of Food Science and Technology (Volume 9, Issue 4)

Received: 8 November 2025 Accepted: 19 November 2025 Published: 11 December 2025

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Abstract

Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.

Published in	World Journal of Food Science and Technology (Volume 9, Issue 4)
DOI	10.11648/j.wjfst.20250904.12
Page(s)	78-86
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Novel Technology, Food Processing, Nutrient Restoration, Extended Shelf Life, Anti-microbial Activity, Convenience Food

References

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Jana, U. (2025). Novel Technologies: A Review on New Age Food Processing. World Journal of Food Science and Technology, 9(4), 78-86. https://doi.org/10.11648/j.wjfst.20250904.12

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Jana, U. Novel Technologies: A Review on New Age Food Processing. World J. Food Sci. Technol. 2025, 9(4), 78-86. doi: 10.11648/j.wjfst.20250904.12

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Jana U. Novel Technologies: A Review on New Age Food Processing. World J Food Sci Technol. 2025;9(4):78-86. doi: 10.11648/j.wjfst.20250904.12

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@article{10.11648/j.wjfst.20250904.12,
  author = {Uttiya Jana},
  title = {Novel Technologies: A Review on New Age Food Processing},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {4},
  pages = {78-86},
  doi = {10.11648/j.wjfst.20250904.12},
  url = {https://doi.org/10.11648/j.wjfst.20250904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250904.12},
  abstract = {Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.},
 year = {2025}
}

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TY  - JOUR
T1  - Novel Technologies: A Review on New Age Food Processing
AU  - Uttiya Jana
Y1  - 2025/12/11
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250904.12
DO  - 10.11648/j.wjfst.20250904.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 78
EP  - 86
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250904.12
AB  - Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.
VL  - 9
IS  - 4
ER  -

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Uttiya Jana

Department of Food Science & Nutrition Management, J. D. Birla Institute, Kolkata, India

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http://orcid.org/0000-0002-1061-2647

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Jana, U. (2025). Novel Technologies: A Review on New Age Food Processing. World Journal of Food Science and Technology, 9(4), 78-86. https://doi.org/10.11648/j.wjfst.20250904.12

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ACS Style

Jana, U. Novel Technologies: A Review on New Age Food Processing. World J. Food Sci. Technol. 2025, 9(4), 78-86. doi: 10.11648/j.wjfst.20250904.12

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AMA Style

Jana U. Novel Technologies: A Review on New Age Food Processing. World J Food Sci Technol. 2025;9(4):78-86. doi: 10.11648/j.wjfst.20250904.12

Copy | Download

@article{10.11648/j.wjfst.20250904.12,
  author = {Uttiya Jana},
  title = {Novel Technologies: A Review on New Age Food Processing},
  journal = {World Journal of Food Science and Technology},
  volume = {9},
  number = {4},
  pages = {78-86},
  doi = {10.11648/j.wjfst.20250904.12},
  url = {https://doi.org/10.11648/j.wjfst.20250904.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20250904.12},
  abstract = {Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Novel Technologies: A Review on New Age Food Processing
AU  - Uttiya Jana
Y1  - 2025/12/11
PY  - 2025
N1  - https://doi.org/10.11648/j.wjfst.20250904.12
DO  - 10.11648/j.wjfst.20250904.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 78
EP  - 86
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20250904.12
AB  - Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.
VL  - 9
IS  - 4
ER  -

Copy | Download