INTRODUCTION

• The food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop food product, like cooking, boiling, filtering and frying.

• These techniques have been implemented for a long time, and are therefore called conventional food processing techniques.

• However, some shortcomings occur in this process, like low efficiency and, hence, more time and energy consumption.

• In addition, the loss of nutrients in food can indirectly affect consumers' immune systems. These drawbacks have led to food development innovations that follow sustainable practices, from processing to pasteurisation and extraction.

The following points discuss greener innovations occurring in the food industries:

Instant Controlled Pressure Drop Technology

• Also called 'Détente Instantanée Contrôlée' (DIC) in French, the Instant controlled pressure drop technology is considered to be a High-Temperature, High-Pressure, Short Time (HTST) type of thermal process.

• It has many applications in the food industry, such as decontamination, preservation and extraction.

• DIC decreased processing time in the experimental models, and the sudden pressure drop ensures a higher food quality by preventing thermal deterioration.