ABSTRACT

Foods Processed by Novel Technologies ............................................................................ 362 References ...................................................................................................................................... 363

In the past quarter century there has been rapid expansion in the development of novel food processes. From ongoing efforts in food irradiation and biotechnology, to emerging progress in high-pressure, pulsed electric eld, and ultrasound processing, to the latest developments in the application of nanotechnology to foods, novel food technologies are paving the way for future foods. This expansion in the use of novel technologies has been brought on by the realization that many of these processes offer the opportunity for higher-quality foods with better sensory, nutritional, and shelf-life properties than can be produced using traditional technologies. While signicant advances have been made in the development of these technologies, success must be measured in terms of consumer acceptance and purchase of the foods produced by these technologies. For this reason, understanding and addressing consumer issues related to novel food processes is one of the most important challenges facing the developers of innovative food products.