The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

The ongoing corona crisis affected many people worldwide by restrictions in their everyday lives. The question arises to what extent the pandemic has accelerated diet trends or general differences in food consumption between different population groups. For this purpose, an online-survey was carried out in order to determine the effects of the corona lockdown on food consumption, shopping behaviour and eating habits in Germany. The aspects of sustainability and health were given special consideration in this study, reflecting people choices of healthier and more environmentally conscious foods. This study demonstrates that the corona pandemic has a significant impact on consumers’ eating habits. More food was eaten, and more convenience products such as ready-made meals and canned food with a longer shelf life were purchased. The consumption of alcohol and sweets has also increased. In return, there was a reduced consumption of fresh fruits and vegetables. The findings reveal that families who are financially affected by the pandemic represent a vulnerable group. With the ongoing pandemic, possible lockdowns, corona-related closings of schools and kindergartens, severe health consequences are expected long term, especially for this population group.

Purpose The inclusion of insect protein into the food system has been proposed as a promising solution to ensure future food security and mitigate negative environmental impacts related to food production. However, the market volume for edible insects in Europe is still small; consequently, producers need a decision-support system to ensure the sustainable upscaling of the sector. The study analyzed environmental and economic impacts of insect production to identify the most eco-efficient production scenarios. Methods A novel modular eco-efficiency assessment approach was developed to analyze the production of dried Hermetia illucens larvae. An exemplary, industrial-scale insect production system was disaggregated into a total of 29 module variants that can be combined into 4608 distinct production scenarios, which are characterized by different feeds, energy efficiencies, and processing technologies. Environmental life cycle and cost assessments were carried out for each module variant, and eco-efficiency assessment was used to jointly assess these two sustainability dimensions. Additionally, the influence of the insect feed on the production system performance and impact was investigated by employing feed-specific scaling factors. These were used to aggregate module results into production scenario results. Results and discussion The most eco-efficient production scenarios include energy-efficient rearing facilities that rely on blanching and microwave drying for processing. The insect feed is the largest contributor to the environmental impacts and costs, but from an eco-efficiency standpoint, the choice of feed might not be crucial. Waste-type feeds (e.g., manure, fruit, and vegetable waste) have low environmental impacts and costs, but the production scenarios based on these feeds are less efficient. The low impacts of the feed are offset by higher impacts during the rearing and processing stages. Conversely, scenarios based on higher quality feeds (e.g., by-products like wheat middlings or distiller’s grains) require less resources, but the initial feed impacts and costs are higher. Moreover, of the feed types studied, only highly processed ones, such as compound chicken feed, should be avoided for insect rearing. Conclusions The developed modular assessment approach is efficient in assessing multiple potential insect production scenarios. It can be adapted to incorporate additional variations of the production system via additional modules. Limitations include the potential for redundant module combinations and the up-front time investment needed. Finally, the results are sensitive to methodological choices: thus, these should be carefully considered and communicated during the design of the modular assessment system.

This study clearly shows that the corona pandemic has a significant impact on consumers’ eating habits. More food is eaten overall, and more convenience products such as ready meals and canned food with a longer shelf life are purchased. The consumption of alcohol and confectionery has also increased. In return, the consumption of fresh fruit and vegetables has declined. It becomes clear that families who are financially affected by the pandemic represent a vulnerable group. With the increasing duration of the pandemic, repeated lockdowns, corona-related closings of schools and kindergartens, health consequences are to be expected in the medium to long term, especially for this population group.

Three‐dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion‐based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion‐based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion‐based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion‐based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable. Practical Applications As a processing technology with digital additive manufacturing methodology, 3D food printing over the decades has evolved greatly with the extrusion‐based type increasingly studied. This perspective review scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. In this work, we demonstrated how this extrusion‐based technique increasingly contributes to situate the 3D food printing as among innovative technologies with an upscale dimension. To fully embrace the extrusion‐based 3D printing, the food industry needs to primarily understand the potentials this technology would provide in enhancing food material properties/types.