Novel and emerging technologies used by the U.S. food processing industry |
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| Affiliation: | 1. CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., CIDEA, Av. Normalistas 800, Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico;2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tecnología Alimentaria, Av. Normalistas 800, Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico;1. GTECH, Research & Development, General Mills India Private Limited, Mumbai, India;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France;3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany;4. Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran;5. CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia;6. Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey;7. Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;8. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;1. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan;2. Department of Food Science and Technology, Food Processing Center, University of Nebraska, Lincoln, NE, USA;3. Institute of Home and Food Sciences, Government College University, Faisalabad 38000, Pakistan;1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China;2. Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China |
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| Abstract: | The main purpose of this research was to investigate the extent of novel non-thermal food processing technologies usage in the United States. A survey was conducted to food experts to study the major reasons for using novel technologies, the limitations for not implementing specific technologies, and the main drivers for innovation of non-thermal food processing technologies. The survey study focused on the high-pressure processing, pulsed electric field, pulsed light, irradiation, ultrasound, oscillating magnetic fields, and cold atmospheric plasma technologies. High pressure processing (35.6%) was the most commonly used non-thermal food processing technologies, followed by pulsed electric field (20%). Rapidly increasing novel technologies included cold atmospheric plasma (14.1%) and oscillating magnetic fields (14.1%). More than 70% of the respondents indicated that the main factor for choosing non-thermal food processing technology was better nutrient and sensory properties. High investment (41%) was the major limitation for implementing non-thermal food processing technologies. The results indicated the main drivers for innovation were equipment manufacturers (43.8%) and government research (42.3%). The results emphasized the need for new and improved innovative, non-thermal technologies to provide a balance between safety and minimal processing.Industrial relevanceThis research provides industry with an overview of perceptions food managers, scientists and technologists of novel non-thermal food processing technologies. This research investigated factors that food companies use to implement particular food processing technologies and the limitations prohibit them from using such technologies. There are technologies which are still under development and are currently being conducted to extend the shelf life of certain foods while preserving freshness and natural nutrients. This study investigated technologies currently being used, ones still under development, and the main drivers for innovation of these technologies within the United States. |
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