Emerging technologies in food preservation are revolutionizing the way foods are stored, processed, and delivered to consumers, ensuring safety, extended shelf life, and retained nutritional quality. Non-thermal methods such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, ultraviolet (UV) treatment, and ozone application minimize heat-induced nutrient loss while effectively controlling microbial contamination. These innovative techniques are increasingly applied to beverages, dairy, ready-to-eat meals, fruits, vegetables, and meat products. By integrating emerging preservation technologies, manufacturers can produce minimally processed, functional, and clean-label foods that meet consumer demands for fresh, safe, and health-promoting products, while also supporting sustainability and reducing food waste.
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