6 Innovative Food Processing Technologies That Changed the World

Food processing technologies have existed since humanity began using fire and rudimentary tools to cook meats, grind grains for flour and extend the shelf life of perishable goods. Of course, the industry has dramatically evolved since then, driven by safety requirements and changing consumer preferences. 

While the end goals of food processing have remained the same, the innovations used to achieve them have. Explore six innovative technologies that have shaped the food and beverage landscape, highlighting their historical significance and transformative impact over the years. 

1. Drying 

Drying is the oldest food processing method dating back around 14,000 years ago across multiple cultures. It involves removing water from food to prohibit the growth of bacteria and harmful enzymes that can cause spoilage. 

While it is more of a preservation technique than actual processing, drying holds significant relevance in the food sector. Its ability to greatly slow down decay, preserve natural flavors and reduce transportation costs has been fundamental to the industry’s evolution. 

Food drying technologies range from heat pumps to microwave ovens to radio frequency dehydration. One exciting innovation is the Refractance Window Dryer, which utilizes thermal energy to rapidly remove moisture content from fruits and vegetables. This technology can dry a product in 3–5 minutes without impacting its nutritional quality or color. 

2. Freezing 

Rapidly reducing the temperature of food products inhibits the growth of microorganisms and enzymatic activity, effectively preserving the freshness and nutritional content. The problem with conventional freezing is that it is expensive. Between the energy and transportation price tags, the process is downright cost-prohibitive. Another issue is that it impacts product quality, often causing flavor, color and nutrient loss. 

A recent innovation known as isochoric freezing may soon render these issues obsolete. The technology involves placing the food in a water-filled chamber and then freezing the water. The pressure inside the chamber keeps the ice frozen without freezing the actual food, thereby circumventing the loss of quality from crystallization.

The project received significant backing from the USDA for its immense environmental benefits. Adopting isochoric freezing worldwide can reduce annual energy use by up to 6.5 billion kilowatt-hours, eliminating an equivalent of 4.6 billion kg of carbon emissions. 

3. Canning 

The technology behind canning emerged from the need to preserve army supplies during the Napoleonic Wars. At the time, the process involved sealing food in glass jars, corking them and then immersing them in boiling water to preserve the contents. The heat treatment destroyed the enzymes responsible for food spoilage, while the airtight seal prevented recontamination.

Canning as a food processing technique revolutionized the food industry by enabling the long-term preservation of perishable foods, transforming global food accessibility and reducing waste. 

The methods have changed over time, with newer systems ensuring safer, more efficient canning. Technological breakthroughs led to the advent of atmospheric steam canners — the latest home food preservation method approved. The heat generated reaches the temperature of boiling water, so it’s safe for processing high-acid foods like fruits, jams and pickled products.

4. High-Pressure Processing (HPP)

HPP brings profound implications for food safety, quality, and innovation. As the name suggests, this non-thermal preservation system subjects food to extremely high pressure levels, typically between 100 and 1000 megapascals, effectively destroying pathogens and spoilage organisms. It is particularly effective for processing meats, juices and ready-to-eat meals.

As one of today’s foremost food processing technologies, HPP’s relevance lies in its ability to preserve perishable goods without the need for chemical additives or high temperatures that can compromise taste and nutritional value. It has also opened doors for product innovation, allowing for new food formulations that maintain freshness and quality. 

Technological advancements in materials science and engineering led to the development of more efficient and reliable HPP equipment over time. Today, HPP machines use advanced systems that precisely control pressure levels and processing parameters to ensure optimal food safety. 

5. Pulsed Electric Field (PEF) Technology

PEF technology uses short pulses of high-voltage electricity to pasteurize food products. These applications disrupt the cell membranes of microorganisms, inactivating them without negatively affecting product attributes. 

The first efforts to use PEF for food processing occurred in the 1960s, but it has since evolved into a mainstay in the industry. Studies suggest it is one of the core food-processing technologies for pre-treating potatoes across the U.S., Europe and Australia to improve cut quality and reduce French fry breakage.

Over the years, PEF technology has enabled the development of novel food products with enhanced nutritional profiles, reduced microbial contamination and improved sensory attributes. Additionally, the innovation has facilitated the extraction of bioactive compounds from plant materials and enhanced the efficiency of food dehydration processes.

6. Intelligent Packaging

Advancements in materials science and interconnected digital sensors have ushered in the era of smart packaging. These containers monitor critical factors such as temperature and gas composition, providing real-time information on food conditions. 

In addition to helping maintain optimal storage, intelligent packaging alerts consumers to the product’s quality deterioration. An example is a sensor-fitted container that can detect milk spoilage even before opening the package. 

The Role of Food Processing Technologies in Tackling Global Shortage 

Technological advancements have played a crucial role in addressing global food shortages through the years. These innovations were particularly useful during the COVID-19 lockdowns, which worsened food insecurity and overall access worldwide. 

They have also been vital in more recent crises, such as those brought about by the Ukraine Invasion and ongoing geo-political instabilities. Russia and Ukraine are among the world’s leading suppliers of agricultural products, so the conflicts have caused massive dents in food availability. 

Sustained climate change also threatens global food supply, as droughts, floods and erosion plunge millions into extreme hunger across Africa. According to the United Nations World Food Programme, an increase in average global temperatures from pre-industrial levels would see an additional 189 million people going hungry. 

Food processing solutions remain vital to tackling these issues. These technologies enable food products’ preservation, packaging and distribution, making them more accessible and sustainable for a growing population. For example, freeze-dried fruits and vegetables retain their nutrients and flavor for longer, reducing spoilage and increasing availability. These solutions are also crucial to reducing food waste, another major culprit of climate change. 

Food Processing Technologies for an Evolving Landscape

As the demand for convenient and long-lasting edible products grows, innovative food processing technologies are essential to meeting these expectations. 

Refractance drying, Isochoric freezing, HPP, PEF and intelligent packaging are just a few examples of the diverse techniques that extend shelf life while preserving food quality. Embracing these innovations can help ensure a more secure and resilient food system for a growing population facing various scarcity challenges.