Role of food processing in food and nutrition security

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

“…Afterwards, the process expanded beyond the Japanese borders, and other countries took up this new processing technology. Nowadays, pressurization is considered an emerging processing technology used to obtain a great variety of fruit-based products, and reduces energy cost in the food industry [13].…”

Functionality-driven fractionation the need for mild food processing

“…This explains the efforts to improve the use of by-products by giving them added value. However, as Augustin et al (2016) indicated, many food processes are sub-optimal, especially when they are energy intensive and do not make optimal use of the components in the agro material that are suitable for human consumption. Subsequently, the question arises if these drawbacks can be tackled from a process engineering perspective.…”

“…Current fractionation processes are set up to obtain targeted components of high molecular purity, despite the high processing intensity required (Augustin et al 2016). Nevertheless, the fractionation of agro material can often be done in a milder manner, thereby minimizing the processing steps essential for the separation of the main components (e.g.…”

“…Reduction of the amount of these by-products is difficult to achieved if the target of fractionation is the production of highly refined ingredients (Augustin et al 2016). Focusing on highly refined ingredients decreases the yield and increases the amount of side streams created (Berghout et al 2015b).…”

“…During product assembly, ingredients are combined to create the final product with the appropriate structure. This current setup creates inefficiencies in the food chain (Augustin et al 2016;van der Goot et al 2016).…”