Dear Colleagues,

Consumers are demanding fresh-tasting and nutritious healthy processed foods for their nutrients and convenience, at an affordable price, which necessitates the development of new food processing techniques. One can observe the free claims and better for you claims from the products found in the supermarket aisles. The next generation of food processing technologies deals with the following health related parameters, such as increased dietary fiber, decreased calories, decreased saturated fat, no trans fatty acids, poly and mono unsaturated fats in place of other fats, reduced cholesterol, reduced salt, reduced sugar, increased probiotics, increased natural anti-oxidants and anti-carcinogens, no artificial colors, preservatives, additives, and a long shelf life with no loss of nutritional value. Food scientists are facing numerous challenges while addressing the above requirements in order to meet the consumer demand. New technologies need to be developed to tackle the above requirement in processed food development.  The emerging processing technologies, such as high pressure processing, ohmic heating, pulsed electric field processing, non-thermal processing, minimal processing, irradiation, ultrasonication, super critical carbon dioxide, processing of low water activity products, cold plasma and micro filtration are used in the food industries. Many of these technologies are not standardized yet and needed further research to enhance its suitability to particular application. This Special Issue covers various topics related to new technologies, methods and techniques used to enhance the foods of the future.

Dr. Johnselvakumar Lawrence
Dr. Karunanithy Chinnadurai
Guest Editors

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• High pressure processing
• ohmic heating
• pulsed electric field processing
• non-thermal processing
• minimal processing
• irradiation
• ultrasonication
• cold plasma
• micro filtration
• Super critical carbon dioxide
• Processing low water activity products
• Electron beam