Due to being in a special physiological stage, toddlers' nutritional needs change, and their food requirements become more particular. In order to produce foods that are more attractive to toddlers, with appropriate texture, precise nutrient intake, safety, and easy digestibility, research into more advanced food processing technologies is crucial. This review introduces new technologies in toddler recipe processing, covering Efficient Physical Field (EPF) additive manufacturing (AM) technology, nano-ingredient (NI) technology, and artificial intelligence (AI) technology. The article discusses in detail the applications of new technologies in toddler food, including enhancing sensory attributes, texture properties, nutritional control, ensuring toddler health, and guaranteeing food safety. It highlights the challenges faced in toddler food processing and offers potential solutions, aiming to explore new directions for future toddler food processing.
Xia et al. (Sun,) studied this question.
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