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Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process
Jerish Joyner Janahar1,2, Dibyakanta Seth1,3, V M Balasubramaniam1,4
1Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.
Comprehensive Reviews in Food Science and Food Safety
|April 25, 2026
Summary
Innovative nonthermal technologies offer promising solutions for processing protein-based liquid foods, ensuring safety and quality. Optimizing these methods requires considering both process and product factors for microbial safety and enhanced attributes.
Area of Science:
- Food Science and Technology
- Biotechnology
- Process Engineering
Background:
- Growing consumer demand for healthy, minimally processed protein-based liquid foods.
- Need for innovative technologies ensuring safety and clean-label appeal in food processing.
- Exploration of nonthermal processing methods to meet these industry demands.
Purpose of the Study:
- To comprehensively review innovative nonthermal technologies for processing protein-based liquid foods.
- To discuss engineering considerations, effects on safety, and quality attributes.
- To examine the impact on structural, functional, and nutritional properties.
Main Methods:
- Review of high pressure, electromagnetic, acoustic, plasma, and membrane filtration technologies.
- Analysis of effects on microbiological safety and quality attributes (structural, functional, nutritional).
- Examination of underlying mechanisms and engineering considerations for protein systems.
Main Results:
- Nonthermal technologies can alter protein structure, impacting food quality attributes.
- Uniform application of lethal agents and controlled thermal effects are crucial for microbial safety.
- Product composition (fat, protein, pH, water activity) significantly influences processing outcomes.
- Combining nonthermal agents with high thermal intensity generally degrades product quality.
Conclusions:
- Nonthermal technologies show potential for developing sustainable, high-quality protein-based foods.
- Optimizing parameters by integrating process and product factors is essential for safety and quality.
- Strategic application, alone or with mild heat, can create tailor-made protein products.
