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Area of Science:

  • Food Science and Technology
  • Sustainable Agriculture
  • Consumer Behavior

Background:

  • Growing environmental awareness and evolving consumer preferences are reshaping the food industry.
  • The global population increase and pollution necessitate innovative food production methods.
  • There is a rising demand for functional foods with specific health benefits.

Purpose of the Study:

  • To explore innovations in food processing, particularly for plant-based foods.
  • To highlight novel physical processing technologies and atomic force microscopy (AFM) applications.
  • To advocate for a new paradigm of 'precision processing' for sustainable nutrition.

Main Methods:

  • Review of current scientific literature on food processing trends.
  • Focus on novel physical processing technologies for plant-based food.
  • Discussion of atomic force microscopy's role in food science.

Main Results:

  • Plant-based foods represent a rapidly growing segment demanding innovative processing.
  • Novel physical processing technologies offer potential for enhanced food production.
  • Atomic force microscopy can aid in the science-based definition of sustainable nutrition.

Conclusions:

  • The food industry must innovate to meet demands for healthy, sustainable food for a growing population.
  • Precision processing is proposed as a new paradigm to guide the evolution of the food system.
  • Technological advancements in processing are crucial for achieving 'twice with half' food production goals.