Emerging Non-thermal Technologies in Food Processing

Non-thermal food processing is being explored as a sustainable alternative to traditional heating methods such as gas burners, steam, etc. It is also beneficial in terms of product shelf-life as some non-thermal technologies can improve the shelf life by around 2-3 times as compared to untreated products. Recent technological research has led to the development of non-thermal food processing techniques which can easily replace traditional thermal food processing methods and provide advantages such as minimal product profile changes, preservation, and low energy consumption. The Non-thermal food processing market is yet unsaturated and is dominated by very few companies. The market is expanding with new players and customers increasingly adopting sustainable means of heating.

This webinar will provide an in-depth analysis of potential technologies for future adoption in food processing. This will include processing technologies such as high-pressure processing, pulsed electric field, ultrasound, pulsed UV-light, irradiation, cold plasma, dense phase carbon dioxide, and many others. Applications coverage includes sterilization, pasteurization, packaging, equipment surface cleaning, food surface cleaning, mixing, emulsification, dispersion, preservation, stabilization, freezing, dehydration, etc.

The webinar will provide an in-depth assessment of notable non-thermal technologies and related success stories. It will also provide benchmarking of technologies with pros and cons. It will also map the technologies with their suitable applications. Overall, participants from the food industry will get a picture of a host of technologies that may help them in their journey of sustainability and reducing their carbon footprint.

• Non-thermal food processing technologies landscape
• Technologies benchmarking, pros, cons, suitability matrix for different applications
• Success stories, use cases, and scenarios for the future