Emerging non-thermal and low-temperature food processing technologies: effects on food quality, safety, and sustainability

The global food sector is under increasing pressure to adopt processing strategies that balance environmental concerns with the preservation of food quality and safety.
Conventional thermal methods remain energy-intensive and may contribute to the degradation of heat-sensitive nutrients, sensory changes, and avoidable food losses. In this context, emerging non-thermal and low-temperature technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound (US) processing, and selected hybrid systems, may offer sustainability-related advantages in specific food applications. Depending on the food matrix and processing conditions, these approaches may reduce processing intensity, support water and energy savings, and help extend shelf life while preserving nutritional and sensory quality. For example, HPP and PEF have been associated with high retention of heat-sensitive vitamins and bioactive compounds in several fruit-based products, while microbial inactivation depends strongly on the target microorganism, treatment intensity, and product characteristics. Their alignment with circular-economy principles is particularly notable, as they enable better valorization of by-products and may decrease packaging requirements. Yet widespread adoption is constrained by high initial investment costs, which disproportionately affect small and medium-sized enterprises, and by the need to strengthen consumer confidence through transparent communication. Advancing these technologies will require coordinated policy support, targeted incentives, and sustained innovation. If effectively implemented, they may support more resource-efficient food processing while helping to preserve food quality, safety, and nutritional value.