ABSTRACT Emerging technologies have gained traction in recent years, offering more benefits and potential to transform industries. As alternatives to conventional thermal treatments, non‐thermal processing technologies offer improved food safety and extended shelf life while preserving the functional and sensory properties of food products. Six important non‐thermal technologies were analyzed: cold plasma technology, high‐pressure processing (HPP), pulsed electric fields (PEF), ozonation, ionizing radiation (food irradiation), and ultraviolet light (UV‐C). Each technique has its own mechanism of action, applications in the food industry, and advantages over traditional approaches that drive industrial progress and build consumer confidence. These techniques offer environmental stability, superior product quality, and enhanced energy efficiency. However, challenges and limitations to the implications and operation remain, including scalability, regulatory obstacles, and consumer perceptions. In some cases, their effects on the nutritional value and quality of food are negligible because they are non‐thermal. Researchers should focus on the use of emerging technologies to enhance proficiency, like AI (Artificial Intelligence) and nanotechnology.
Raza et al. (2026) studied this question.