Processed foods: From their emergence to resilient technologies.

Area of Science:

• Food Science and Technology
• Sustainable Food Systems

Background:

• Food processing is essential for human survival, ensuring food safety, quality, and functionality.
• Debates surrounding food processing necessitate scientific data on processing methods and outcomes.
• Understanding the history and evolution of food processing is crucial for future advancements.

Purpose of the Study:

• To provide a rational and scientific basis for understanding food processing and processed foods.
• To define food processes, discuss classification systems, and recommend future development directions.
• To present a consumer-oriented paradigm shift towards resilient technologies for product improvement.

Main Methods:

• Review of historical data on food processing origins and evolution.
• Analysis and comparison of various food preservation technologies, including resource efficiency and benefits.
• Exploration of pretreatment possibilities and combined applications of technologies.

Main Results:

• Summarized descriptions and comparisons of food preservation technologies.
• Highlighted resource efficiency and benefits of modern processing over traditional methods.
• Presented a paradigm shift towards resilient, consumer-centric food technologies.

Conclusions:

• Food science and technology research should focus on transparent, gentle, and resource-efficient processes.
• Future food process development should prioritize consumer preferences, acceptance, and needs.
• Resilient technologies offer potential for significant food product improvements and dietary changes.