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Emerging food processing technologies and factors impacting their industrial adoption

Author:
Priyadarshini, Anushree, Rajauria, Gaurav, O'Donnell, Colm P., Tiwari, Brijesh K.
Source:
Critical reviews in food science and nutrition 2019 v.59 no.19 pp. 3082-3101
ISSN:
1549-7852
Subject:
business enterprises, commercialization, food industry, food processing, globalization, market share, novel foods, processing technology, risk factors
Abstract:
Innovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.
Agid:
6753194