Innovative Food Science and Emerging Technologies 105 (2025) 104207

Contents lists available at ScienceDirect

Innovative Food Science and Emerging Technologies

journal homepage: www.elsevier.com/locate/ifset

Industrial adoption of emerging food processing technologies: Insights from

the Canadian agri-food sector
Marie-Claude Gentès a,*, Rani P. Ramachandran a,*, Edmund Mupondwa b, Kelly A. Ross c ,
Tatiana Koutchma d , John Shi d
a
Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
b
Saskatoon Research and Development Centre, Bioproducts and Bioprocesses, Science and Technology Branch, Agriculture and Agri-Food Canada, Saskatoon,
Saskatchewan S7N 0X2, Canada
c
Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British-Columbia V0H 1Z0, Canada
d
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Ontario N1G 5C9, Canada

A R T I C L E I N F O A B S T R A C T

Keywords: This project aimed to gather practical insights into the industrial adoption of 12 emerging food processing
Food processing technologies: high pressure processing, pulsed electric fields, cold plasma, foam mat drying, electrolyzed water,
Novel and emerging technologies microwave, ohmic heating, ozone, pulsed light, supercritical fluid extraction, ultrasound, and ultraviolet light.
Pan-Canadian survey
This was achieved through an online survey conducted in the Canadian agri-food sector where ten questions
Barriers
Drivers
were asked and a co-creation workshop with key stakeholders within the food industry were asked to prioritize
Industrial adoption the findings. The collaborative approach was designed to leverage diverse expertise to support innovation in food
processing. Key findings reflect the predominance of CEOs and business owners among survey respondents,
highlighting the influence of decision-makers. Small and start-up companies were the most represented across
various food sectors. Notably, start-ups appeared more inclined to adopt emerging technologies, probably due to
their agility and innovation-driven culture. Cold plasma, pulsed electric fields, and supercritical fluid extraction
were identified as the ones requiring more science-supported data. Microwave, ozone, and ultraviolet light were
seen as more mature, while ohmic heating, ultrasound, and electrolyzed water were less commonly mentioned,
indicating earlier stages of adoption. Major barriers to adoption included high equipment and maintenance costs,
R&D expenses, and limited government financial support. Reliable data on performance, energy use, and techno-
economic analysis were deemed crucial for scaling technologies to commercial readiness. These insights can
guide research, policy, and investment to support sustainable innovation in the agri-food sector.

1. Introduction researchers and industries to develop a range of food processing tech­

nologies capable of manufacturing foods with adequate nutritional
The growing global trend emphasizing sustainability along with the quality and sensory attributes, extended shelf life, minimal water usage,
high demand to ensure food safety, longer shelf life, and quality has improved energy efficiency, and waste reduction (Hameed et al., 2018;
become a fundamental requirement for the agri-food industry. Agricul­ Michel et al., 2024; Rangavajla, 2025). The emerging technologies
tural production is a major resource-intensive sector accounting for up referred to in this paper include both novel/emerging food processing
to 34 % of global greenhouse gas (GHG) emissions (da Costa et al., 2023; technologies and a subset of latent technologies that are mature but
Crippa et al., 2021). Food processing operations play a significant role in remain under-adopted in industrial practice. Such emerging food pro­
global energy and resource utilization contributing to these environ­ cessing technologies include high pressure processing (HPP), pulsed
mental burdens. Achieving a balance between sustainability and electric fields (PEF), cold plasma (CP), foam mat drying (FMD), elec­
attaining food security in the growing global population is a challenge trolyzed water (EW), microwave (MW), ohmic heating (OH), ozone,
for agri-food processors and industries with conventional processing pulsed light (PL), supercritical fluid extraction (SFE), ultrasound (US),
technologies. Through the years, consistent attempts were made by and ultraviolet (UV) (Gavahian, 2024; Khouryieh, 2021; Olatunde et al.,

* Corresponding authors.
E-mail addresses: marie-claude.gentes@agr.gc.ca (M.-C. Gentès), rani.ramachandran@agr.gc.ca (R.P. Ramachandran).

https://doi.org/10.1016/j.ifset.2025.104207
Received 19 June 2025; Received in revised form 17 August 2025; Accepted 27 August 2025
Available online 1 September 2025
1466-8564/Crown Copyright © 2025 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

2023; Priyadarshini et al., 2019; Shi et al., 2025; Shi, Xue, Sun, & thermal) or sterilization (thermal) effects at refrigerated, ambient, or
Scanlon, 2024; Shi, Xue, & Tang, 2024; Toy et al., 2024). Despite moderate heating temperatures (Daryaei & Balasubramaniam, 2012).
numerous technologies being recognized as emerging for over a decade, Foods are subjected to pressure range of 100-1000 MPa from a few
their widespread adoption at an industrial scale remains limited seconds to 10 min. The high pressure creates a volumetric product
(Gavahian, 2024). reduction capable of destructing the cell membrane (Balamurugan et al.,
The term “industrial adoption” refers to the highest technology 2018; Balamurugan et al., 2020), and causing enzyme denaturation
readiness level (TRL; no. 9), which means using the technology in its without affecting the structure of food nutrient molecules (Munekata
final form and under real-life conditions (Government of Canada, 2023). et al., 2020; Toy et al., 2024).
To assist the food processing industry in accelerating the adoption of Pulsed electric field (PEF) is a non-thermal technology based on the
emerging food processing technologies, it is critical to understand key application of high voltage pulses of short duration to inactivate mi­
commercial and technical barriers and drivers to provide actionable crobes and preserve food without significant heat generation. PEF has
solutions required to overcome these innovation challenges. The agri- also demonstrated effectiveness in other food processing applications
food industry was surveyed in the past. Jermann et al. (2015) con­ such as accelerating maceration, release of intracellular materials, meat
ducted a survey in Europe and North America to understand geographic tenderizing, enhancing functional properties, and improving the
specific interests in novel and emerging technologies (HPP, MW, PEF, extraction of juice, flavour, colour, bioactive compounds (Balthazar
UV, US, EW, CP, SFC, OH, radiation, infrared heating, ozone). Food et al., 2025; Gentès et al., 2022; Jara-Quijada et al., 2024; Lee et al.,
experts (academia, industry, and government) from both regions iden­ 2024; Luangapai & Siripatrawan, 2025).
tify HPP and MW heating as the top two emerging technologies actually Supercritical fluid extraction (SFE) is an advanced, eco-friendly
applied or anticipated to be within 5 years. Europe ranked PEF in third technique that uses supercritical fluids - primarily carbon dioxide
place, while it was UV in North America. The main limiting factors that (CO₂) which has lower viscosity and higher diffusivity compared to their
slowed down the adoption of novel technologies specific to North liquid or gaseous states. It can simultaneously achieve efficient extrac­
America were equipment cost, limited available equipment, and lack of tion of targeted components and selectively extract bioactive com­
clear benefits or information. Although this study provides relevant in­ pounds from raw material. Unlike conventional organic solvent-based or
sights into the current state and future mapping trends of the novel and mechanical methods, SFE eliminates the need for purification steps, as it
emerging technologies, it was done a decade ago and involved food leaves no harmful solvent residues, hence enhancing food safety (Afraz
experts that are not directly involved in R&D within food processing et al., 2023). Operating at low temperatures and moderate pressures,
companies (government, academia, consortiums, and international or­ SFE effectively preserves the bioactivity of thermolabile compounds. It
ganizations). High investment cost is another main barrier identified in a demonstrates high efficiency and versatility in extracting a variety of
survey on the industrial adoption of non-thermal emerging technologies phytochemicals, including flavonoids, tocopherols, essential oils, ca­
(HPP, PEF, PL, irradiation, US, oscillating magnetic fields, CP) by the rotenoids, and fatty acids from agricultural sources and food by-
American food industries, while available commercial equipment and products. Given the increasing global demand for natural bioactives,
government research spur innovation (Khouryieh, 2021). Despite not SFE stands out as a sustainable and technologically advanced alternative
being specific to food processing technology, a survey in Canadian to traditional extraction techniques (Liu et al., 2025; Shi et al., 2025; Shi,
prairies identified R&D cost, regulations, and limited financial sources Xue, Sun, & Scanlon, 2024; Zhu et al., 2024).
as key impediments to agricultural technology innovation and adoption Microwave thermal technology utilizes electromagnetic waves,
(Lassoued et al., 2023). Although the agri-food industry was surveyed in typically at frequencies of 915 MHz or 2.45 GHz, to generate heat by
the past, gathering the latest information available is critical, given the causing water molecules and other polar compounds within food to
rapid rate of innovation, as well as getting a more complete landscape of vibrate rapidly. The process allows for rapid volumetric penetration of
the readiness level of a wider range of emerging food processing tech­ heat, even in highly viscous foods, resulting in faster and more uniform
nologies (including both thermal and non-thermal technologies). volumetric heating compared to conventional methods (Pratap-Singh &
The primary goal of this project was to better understand current Ahmed, 2024). Microwave heating is currently applied in a variety of
trends in the industrial adoption of various emerging food processing food processing operations, including pasteurization, sterilization, dry­
technologies in a Canadian context through direct engagement with ing, tempering, and cooking of both solid and liquid foods as well as in
stakeholders in the agri-food sector, including producers and processors. pretreatment for extraction process (Das et al., 2024; Bian et al., 2025).
To achieve this, a Pan-Canadian online survey was conducted followed Ohmic heating is another thermal technique that involves the direct
by a co-creation workshop with stakeholders in the agri-food sector passage of alternating electrical current through food materials, using
based on follow-up conversations. These activities enabled the study to electrodes immersed in the product. This process generates internal heat
identify key barriers and drivers specific to the Canadian market, due to the electrical resistance of the food, resulting in rapid and uni­
highlight existing gaps, as well as propose potential solutions to accel­ form volumetric heating. Unlike conventional surface heating methods,
erate the pace of industrial adoption of emerging food processing OH minimizes thermal gradients, thereby preserving heat-sensitive nu­
technologies. The outcomes were also discussed in a broader perspective trients and maintaining product quality (Ali et al., 2025; Alkanan et al.,
and at international scale. 2021; Sain et al., 2024). Currently, OH is applied in the pasteurization
and sterilization of liquid and semi-solid foods, such as fruit purees,
2. Material and methods soups, and dairy-based products, and it has shown promise in enzyme
inactivation and enhancing extraction processes (Çilingir et al., 2024;
2.1. Selection of novel and emerging technologies Khue et al., 2020; Roohi & Hashemi, 2020; Shao et al., 2021; Silva et al.,
2021).
The selection of emerging thermal and non-thermal food processing Ozone technology is a multiprocessing technology involving the
technologies was systematically conducted based on food industry application of ozone either in gaseous or aqueous form due to its strong
consultations and recent literature (Khouryieh, 2021; Olatunde et al., oxidation power for disinfection and deactivation of different types of
2023; Priyadarshini et al., 2019; Toy et al., 2024). The following section microorganisms. The immediate decomposition of ozone into oxygen
details the emerging food processing technologies considered in this post processing treatment is attributed to its environment-friendly na­
study. ture (Miller et al., 2014; Pandiselvam et al., 2022). This technology is
High pressure processing (HPP) is a processing technology where currently applied in surface sanitation of fresh produce, decontamina­
foods are subjected to high hydrostatic pressure (isostatic or isobaric tion of food contact surfaces, disinfection of process water, and exten­
pressure) to create primarily shelf life extension, pasteurization (non- sion of shelf life in perishable products such as fruits, vegetables,

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

seafood, and meat. It is also used in grain storage and beverage pro­ food and beverages, feed, and crops (Koutchma, 2024). UV photons can
cessing for microbial control and odor removal (Barthwal et al., 2025; be emitted continuously or in pulses by light sources, which can be a gas
Dubey et al., 2022; Findlay et al., 2023). or plasma discharge lamp or solid-state (LEDs) that convert electrical
Foam mat drying is a dehydration technique that transforms liquid or energy to light photons. Currently, there are a few types of continuous
semi-liquid food materials into stable foams before subjecting them to monochromatic and polychromatic lamps, LEDs, and pulsed UV light
hot air drying. This method is efficient and economical for drying sources that are commercially developed or under research and devel­
viscous or heat-sensitive liquid foods such as eggs, fruit and vegetable opment (Koutchma, 2019; Popović et al., 2021). The commercial ap­
juices. The technique promotes a higher rate of drying due to the large plications include pathogen control in juices, processing water, brines,
surface area of porous foam structure which facilitates mass transfer and liquid sugars, surfaces of fresh and processed foods, and powder
allows for use of lower drying temperatures (Sangamithra et al., 2015), ingredients.
producing high-quality, free-flowing powders with excellent rehydra­ The readiness level (under Research and Development (R&D) eval­
tion properties (Hardy & Jideani, 2017; Hossain et al., 2024; Khatri, uation, considered implemented, industrially adopted) of all emerging
Hamid, & Jaiswal, 2024; Khatri, Hamid, Shams, et al., 2024). food processing technologies detailed above were evaluated in the
Ultrasound technology is another novel technology in food pro­ survey.
cessing that utilizes high-frequency sound waves (typically in the range
of 20 kHz to several megahertz) to improve mass transfer rates, assist 2.2. Survey design and recruitment of participants
thermal treatments, and alter food texture, all while preserving nutri­
tional and sensory qualities. Applications of US include cutting, freezing, A set of survey questions were defined and screened by a group of
drying, homogenization, emulsification, and extraction, making ultra­ researchers in multidisciplinary areas including food science, food/
sound a versatile and efficient tool in the food industry (Bhargava et al., dairy/meat processing, food and bioprocess automation, food/bio­
2021; Chavan et al., 2022). systems technoeconomic analysis, engineering economics and,
Electrolyzed water is a disinfectant produced by electrolyzing dilute emerging food processing technologies at Agriculture and Agri-Food
salt solutions to generate reactive oxidants – primarily hypochlorous Canada. The questions were classified into 5 priority areas: participant
acid (HOCl) - that rapidly inactivate foodborne pathogens. Compared to information (company information about size; participant role within
chlorine-based and quaternary ammonium sanitizers, EW contains no their company); participant business’s current status on implemented
harmful additives and leaves no toxic residues (Shiroodi et al., 2021). It emerging food processing technology; reasons for adopting (or consid­
effectively decontaminates fresh produce, removing bacteria, pesticide ering adopting) emerging food processing technology, limiting and
residues, and heavy metals without altering sensory qualities or nutri­ driving factors fostering their industrial adoption; and recommendation
tional value. EW also disinfects fresh-cut fruits and vegetables, meat for future planning. Ten questions were shortlisted to cover the 5 pri­
products, and food packaging surfaces, offering a versatile, cost-effective ority areas (Table S1). Three of the ten questions of the survey were
solution for food processing. Recent advances focus on slightly acidic focused on R&D: types of emerging food processing technologies under
(SAEW) and neutral (NEW) formulations to maximize antimicrobial development in their organization, partnership/collaboration needed to
efficacy and extend shelf life of perishables (Alnıak et al., 2025; Chen support industrial adoption of these technologies, and emerging food
et al., 2018; Shi, Xue, & Tang, 2024). processing technology requiring more science-based evidence. To
Pulsed light is another emerging technology used in food processing ensure relevancy, the survey was reviewed by food industry experts
to achieve disinfection and decontamination by applying high-intensity (Agriculture and Agri-Food Canada’s Science Partnership officer, food
light pulses ranging from 200 to 1100 nm of short duration on food and industry consultants and professionals). This study was granted ethics
food contact surfaces (Hwang et al., 2025). High-intensity, short-dura­ approval by the Human Research Ethical Committee of Agriculture and
tion light pulses have proven effective in inactivating microorganisms Agri-Food Canada (certificate number: 2024-F-003). Completing the
through a combination of photochemical, photothermal, and photo­ consent statement form was a pre-requisite for participating in the on­
physical mechanisms. These pulses disrupt microbial DNA and cellular line survey. The consent form stated the purpose of the study, partici­
structures, ensuring thorough decontamination (Bagrov et al., 2024; pants selection, confidentiality, and voluntary participation and the
John & Ramaswamy, 2018). Xenon lamps are mainly used as sources for right to withdrawal from the study at any time. The survey link was
pulses generation. The known applications of PL include disinfection of distributed in a bilingual manner, offering the option to choose either
food contact surfaces such as packaging, food surfaces, powders, spices, English or French in accordance with the Official Languages Act of
and grains (Mandal et al., 2020). Canada. The programming of the survey was designed by SOM (Mon­
Cold plasma technology is known as the fourth state of matter treal, QC, Canada). To minimize response bias, several best practices in
following progression from solid, liquid to gas, and eventually achieving survey methodology were applied. Balanced scales that include both
an ionized state of CP as a result of increased energy levels in the matter positively and negatively worded items were used especially for the
(Misra et al., 2016). Low-temperature or cold plasma includes quasi- questions on potential barriers and enablers type questions. A neutral
equilibrium (100–150 ◦ C) and non-equilibrium (below 60 ◦ C) types, response options such as “I don’t know/I prefer not to answer” or “none”
maintaining low gas temperatures due to minimal energy transfer from response option were added to allow respondents to express their true
electrons (Jiang et al., 2022; Misra et al., 2016). CP is generated by feelings (Suárez-Álvarez et al., 2018). To avoid leading or loaded
ionizing gas such as oxygen, helium, argon or air using electricity, heat, questions, a range of response options and randomization of question
radio waves or microwaves (Laroque et al., 2022). The generated CP is a order with unrelated questions to prevent earlier questions from influ­
mixture of electrons, positive and negative ions, free radicals, meta­ encing later responses were also used in the questionnaire design
stable species, excited or non-excited gas molecules, and UV photons. CP (Sonderen et al., 2013). The average time for survey completion was 8.8
gained interest in food processing for microbial inactivation, shelf life min. A pre-test survey was conducted by the internal research team to
extension, the production of high-quality foods and even drying evaluate the ease of accessing the survey link, estimate the time required
(Gavahian et al., 2024) with improved sensory and nutritional proper­ for completion, and assess the user-friendliness of the survey navigation.
ties. Commercial applications of CP remain limited due to complexity of Canadian professionals working in research or management involved
plasma chemistry and the challenges in controlling its parameters. in R&D activities in food processing companies or within the landscape
Ultraviolet light technology includes application of electromagnetic (equipment suppliers, co-manufacturer) were the participant group of
energy of continuously emitted UV light photons by lamps or light interest. Therefore, the exclusion criterion was set based on employees/
emitted diodes (LEDs) in UV-A, UV-B, and UV-C regions from 180 to 400 employee groups that are not involved in the innovation and R&D ac­
nm to control microbial, viral, and fungal growth in air, surfaces, water, tivities in the food industry such as students, academia or governmental

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

researchers. The survey was designed to exclude participants under the Table 1
exclusion criteria from the first question itself (Table S1). To ensure Roles of the 131 participants within their organization.
maximum possible participation from the participant group of interest Role Frequency Percentage
as mentioned above, 15 choices of selection was provided for the first
CEO/Owner 42 32
survey question where the participant best describes their role with their R&D Scientist 18 14
organization (Table S2). R&D Manager 15 11
To recruit participants, a database was created with various tools Consultant 12 9
such as social media, industry website, and phone call directly to food Innovation manager 9 7
General manager 7 5
processing companies. The survey was distributed to approximately 120 Director of operations 5 4
contacts through this database. Additionally, the Canadian Food Inno­ Innovation specialist 5 4
vation Network, which comprises a broad membership base of approx­ Producer or processor 5 4
imately 1800 food and beverage processors and over 800 food R&D Engineer 4 3
Farm manager 2 1
technology companies, had also advertised the online survey through
R&D Technologist 2 1
their newsletter of October 2024. A total of 2787 persons opened the Emerging technology supplier 2 2
survey advertising link in the newsletter increasing the reach of the Emerging technology co-manufacturer 2 2
survey link to about 150 direct clicks and access to the survey link. A Plant manager 1 1
reminder was sent to all contacts to the database and in the newsletter
two weeks before the end of the survey (November 2024).
within their companies. The following highest representation was
To confirm the results of the survey and get an overall reflection of
from R&D scientists (14 %) followed by R&D managers (11 %), Con­
the survey responses, a 4-h hybrid co-creation workshop was held on
sultants (9 %), and Innovation managers (7 %). The remainder of re­
November 19, 2024 where about 40 key food industry leaders partici­
sponses were distributed across the other categories ranging from
pated (including CEO, Director of Innovation, start-up owner, R&D
General manager, Producer/processors, to emerging technology co-
manager, representative of Association of producers, Vice-president
manufacturers. Overall, 60 % of participants had manager, director,
R&D, supplier of novel technology). Participant selection followed
general manager, and CEO/owner positions which suggests that they are
criteria consistent with the online survey, ensuring bilingual participa­
directly involved in the Innovation and R&D strategy within their or­
tion, representation from diverse sectors across the agri-food processing,
ganization. This indicates that the insights gathered are a representation
geographic diversity across Canada, and the willingness and availability
of the strategic decision-making processes and therefore, the data re­
to engage in the session. The goal of this workshop was to prioritize key
flects not just the operational perspectives, but also intents an organi­
barriers to innovation identified from our online survey and recommend
zational view on adopting emerging technologies in food processing.
potential solutions. The workshop was divided in three main sections
Fig. 1 illustrates survey response rates based on food processing
based in three themes: 1) Reasons to implement emerging food pro­
sector. Although there was considerable variation in the distribution of
cessing technology, 2) Barriers and drivers to the adoption of emerging
responses, beverages (16 %), cereals/grains (13 %), fruits/vegetables
technologies in food processing industry, and 3) Forecasting the future
(13 %), and dairy (11 %) accounted for most responses. This was fol­
of food industry with emerging food processing technology. Ten ques­
lowed by meats/dairy substitutes (9 %) and meats/poultry (8 %), with
tions were presented to participants (Table S5). The main findings are
the balance spread across the other sectors as depicted. Of all these,
discussed in the Results and Discussion section below.
nearly 4 % did not know or preferred not to answer. Canada’s food and
beverages sector is the largest manufacturing industry in the country
2.3. Statistical analysis
accounting for about 18.2 % of total manufacturing. Among the various
agri-food processing sector, meat and meat products accounts for about
The response data from each survey question was statistically
25 % which is followed by grains and oilseeds, and dairy sector (AAFC,
analyzed using the Chi-squared (χ2) to verify if two variables are
2023, 2025).
dependent or independent with the specialized software package
The distribution of survey participants by company size and across
MACTAB (SOM, Montreal, QC, Canada). A descriptive statistical anal­
food processing sector is presented in Fig. 2. Food categories were
ysis is included with the frequency and percentage of the frequency for
clustered (the detailed list can be found in Table S3). Participants were
all variables. The statistical significance of χ2 test is considered at the 95
asked to select the food processing sector in which their company was
% confidence level, unless specified otherwise. The survey questionnaire
involved. There is a significant (P = 0.023) relationship between firm
included multi-select response options, allowing respondents to choose
size and food processing sector. The dominance of percentage partici­
multiple responses for one question from the provided list. Conse­
pant of start-up, small and medium scale enterprises (SMEs) in Canadian
quently, the total number of responses per question could surpass the
agri-food sector (ISED 2025) was also reflected in their higher per­
number of participants, resulting in response percentages exceeding
centage participation (84 %) in this survey (Table 2). Start-ups dominate
100 %. Clustering of the survey responses was done based on company
supplements/health sector together with large international companies.
size, role of the survey participant in the industry, type of food or food
Almost all companies are involved in more than one sector, and spe­
class, and type of other emerging technologies based on its functionality
cifically in fruits/beverages and proteins. The ‘other’ category which
(Tables S2-S3).
included upcycling ingredients is fully dominated by small companies
showing the global growing trend of circular economy.
3. Results and discussion
The preponderance of small companies is consistent with the general
profile of Canada’s food processing industry in which over 90 % of the
3.1. Response profile and data representation
approximately 6836 companies are small business entities employing
less than 100 employees while large firms (over 500 employees) account
The survey data drawn from 131 responses was analyzed to obtain an
for only 1 % of the industry establishment (Statistics Canada, 2025).
overview of the demographics of the participants. The data represen­
There was a significant relationship between the food processing sector
tation for the demographic description based the participant’s role in the
class and the company size with a P value of 0.023 (Fig. 2). Start-ups and
Canadian agri-food processing industry based on the frequency of each
small-scale companies were particularly significant in the multi-food
class is shown in Table 1. The largest group who completed the survey
product and protein sectors, with confidence levels of 0.01 and 0.05,
was CEO/Owner (representing 32 %). This is noteworthy information
respectively (Table S4). As reflected in the survey response, the
because the main participants in this survey were decision-makers

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

Fig. 1. Survey participant mapping based on food classes or type of food processing sector. Food classes below 1 % were clustered under others. Percentage response
(%) is presented for each food classes under their respective segmentation.

Fig. 2. Demographics of the survey participation based on the size of the company and the distribution of the companies in different food classes (P = 0.023).
Clustering of food classes were done (Table S3). Total percentage can be higher than 100 % because participants were allowed to select multiple choices.

Canadian food processing sector is mainly driven by the small and me­ considered implementing a two or more technologies in their company
dium scale industries irrespective of food processing sector and the non- for better productivity. In contrast, about 66 % of participants have
food agri-food product applications Fig. 2. neither considered nor attempted any adoption of the suggested list of
emerging technologies. When we expanded the question to detail the
answer on which technology have you already implemented the top five
3.2. Industrial adoption: sector wise current status responses was fermentation, HPP, MW, membrane separation, and high-
moisture extrusion technologies with frequencies ranging from 1.5 to
The current trend of the percentage of the companies that already 3.1 % (data not shown). Two of the 12 emerging technologies (HPP,
adopted emerging technology or considered them for adoption is shown MW) surveyed were part of the top five underlining the low rate of in­
in Fig. 3. The overall survey response on popularity of emerging food dustrial adoption of emerging food processing technologies.
processing technology and the potential for consideration or adoption in There was a significant relationship between the size of the company
the Canadian agri-food processing sector revealed that 42 % have

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

Table 2 supported by studies showing that technologies like CP and HPP can
Relationship between company size and the number of implemented effectively reduce spoilage organisms and maintain sensory attributes in
technologies. meat products (Sandesh Suresh & Kudre, 2022).
Company size, % participation Number of P
implemented value 3.3. Drivers and barriers to industrial adoption
technology (%)1,2

One Two None Understanding key factors that drive and limit the industrial adop­
Start-up, 20 % 5*** 4** 28* 0.003 tion of emerging food processing technology is critical to foster inno­
Small (1–99 employees), 54 % 60 76** 43* vation and provide viable solutions. Participants were asked to state
Medium (100–249 employees), 10 % 10 4 12 limiting and driving factors for the industrial adoption of emerging food
Large-National (250 employees and more), 4 % 6
– –
processing technology in their organization. Fig. 4a summarizes the
Large-North America (250 employees and 5 4 5
more), 5 % responses showing that economic benefits (62.2 %) and product quality
Large-International (250 employees and more), 15 12 3** (58.8 %) were the top ranked driving factors followed by new market
7% opportunity (42.0 %). Vision for sustainability in the processing sector
I don’t know/I prefer not to answer, 3 % 5 – 3 (37.4 %), governmental financial support and/or incentives (35.9 %),
1
Different asterisks represent confident level of 0.01 (*), 0.05 (**), and 0.1 product shelf life extension (35.1 %), and availability of the equipment
(***). at pilot plant/industrial plant level (30.5 %) were also considered as
2
The survey questionnaire included multi-select response options. important drivers. Better quality, shelf life extension of the product, and
cost saving (economic benefits) also ranked in the top 5 main drivers for
the commercialisation of emerging technologies (Jermann et al., 2015;
Khouryieh, 2021). Although at a lower response rate, participants also
70 listed partnership/collaboration with experts (28.2 %) and regulatory
60 compliance (22.1 %) among relevant drivers. Qualified personnel within
Percentage response (%)

the organization and science-based evidence by government or

academia (13.7 % in both cases) were moderately considered as drivers.
50

40 However, consumer benefit, growing local businesses, demand for sec­

30 ondary product, and ability to see process elsewhere were not consid­
ered as important technology adoption drivers.
20
As shown in Fig. 4b, equipment and maintenance costs, and the cost
10 of R&D constituted over 50 % of the factors constraining the industrial
adoption of emerging food processing technology followed by access to
0
None One Two or more government financial support (over 45 % of responses). Equipment cost
ranked first as well in a survey mapping trends in novel and emerging
food processing technologies in North America (Jermann et al., 2015).
Nunmber of technologies implemented Number of technologies considered

Fig. 3. Number of emerging food processing technologies implanted (P = 0.46) High investment was also the most important limiting factor to the
or considered implanted (P = 0.173). application of non-thermal food technologies within the American food
processing industry (Khouryieh, 2021). Increased product price, vali­
and the number of implemented technologies (Table 2, P = 0.003). dation difficulties, and lack of available equipment at industrial scale
Notably, small companies ranked first in the adoption of emerging food also ranked high (over 30 % response rate). Other important factors
processing technologies. Small companies represented also the largest included lack of qualified personnel (26.0 %), absence of regulatory
share of participants (54 %) and at least 60 % of them reported the approval (25 %), and lack of sufficient scientific data (24.0 %). The lack
implementation of one or two emerging technologies in their organi­ of suppliers (16.8 %), intellectual property rights (15.3 %), and no
zation. However, 43 % of these companies are yet to adopt any such clearly identifiable benefits of a novel technology were also recognized
technologies (Table 2). Interestingly, a significant proportion of start- as relevant considerations. However, factors such as lack of resources,
ups and large international companies had not implemented any capital, knowledge of novel processes, and low market were the least
emerging food processing technology underlining the importance of salient factors (< 2 % response rate in each case). These results under­
understanding factors influencing technology adoption within the line the critical consideration of economics to overcome prior challenges
smaller firms. in the adoption of emerging food processing technology.
The potential reasons cited by the survey participants for adopting or Although there may be differences in capital costs between tech­
considering adopting emerging food processing technology included nologies, they have several key variables in common, specifically capital
enhancing product shelf life, increased market share, entering new equipment (CAPEX) and operating costs (OPEX), all of which are a
market, energy savings, enhancing food/product safety, and for ingre­ function of production scale and operating parameters such as energy,
dient and process water treatment. These motivations align with the labour, material inputs, and utilities. In the case of PEF for instance,
research findings reported. For instance, advanced technologies such as empirical studies indicate that despite its recognized advantages, the
HPP, PEF, and CP have been shown to significantly improve microbial technology involves complex design, and its scalability to industrial
safety and extend shelf life, which are critical for both consumer safety scale entails a considerable initial capital investment estimated between
and market competitiveness (Lohita & Srijaya, 2024). There were some $117,000 and $630,000 depending on operating production capacity
differences in reasoning for this consideration between the food sectors. and associated processing energy (Bocker & Silva, 2024; Puértolas &
For example, the dairy sector has responded that main reasons such as Barba, 2016). Similarly, HPP in conventional systems is carried out in
cost savings, improving product diversification, and energy efficiency batch mode as opposed to continuous mode; this can negatively affect
were priorities, while the meat sector reported enhancement of product production capacity and contribute to increased processing costs
shelf life and quality were priorities. This is consistent with research (Balasubramaniam, 2021; Balasubramaniam et al., 2015; Gavahian
highlighting the dairy industry’s focus on reducing thermal processing et al., 2021). As a high pressure–based technology, SFE has also been
costs and improving product variety through non-thermal technologies empirically shown to be highly capital intensive, in particular the high
(Joshi et al., 2019). The priorities of meat processing sector are cost of initial capital investment which can cost from $1 million to $15
million for an industrial scale operation for a given scale, and generally

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

Fig. 4. Identified a) driving and b) limiting factors for the industrial adoption of emerging food processing technologies. Total percentage is higher than 100 %
because participants were allowed to select multiple choices.

significantly higher relative to traditional extraction conventional to consider. The global trend on adoption of these technologies varies
extraction plants (Azimi et al., 2023; de Melo et al., 2014; Rosa & based on the adequacy of the data indicating maturity level and the
Meireles, 2005). The high capital cost of SFE and its high-energy in­ regulatory acceptance across regions. In both Canada and the European
tensity confines its application to high-value products given the Union (EU), approval for such technologies falls under Novel Food
comparatively high pressures required to attain supercritical levels legislation (Health Canada, 2024; European Commission, 2021). This
(Kamjam et al., 2024; Wang & Weller, 2006). Hence, in general, the includes foods with no previous history of safe use or those manufac­
survey findings corroborate the empirically established need for R&D to tured by a process not previously being applied to that food or that result
reduce capital investment costs of these emerging food processing in significant changes to the food. The approval process is conducted on
technologies to advance their industrial commercialization. a case-by-case manner. It is the responsibility of the petitioner to provide
Although the absence of regulatory approval did not rank among the the supporting data to prove food safety (Health Canada, 2024). For
top five barriers identified by the respondents, it is an important factor example, technologies such as HPP and UV are approved for specific

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

application in Canada and EU. HPP is no longer considered a novel Among the given choices of technologies in the survey, CP, PEF, and
process in Canada since 2016 (CFIA, 2023), however, validation is SFE are most frequently identified as requiring further R&D (Fig. 5).
required for specific applications such as lethality treatment (pasteuri­ Similar results were reported in a survey in United States on emerging
zation of raw milk) and the intended log reduction must be proved. technologies where CP followed by PEF were identified as underdevel­
Pasteurized fruit can be prepared using HPP (European Commission, oped, emphasizing the need for further R&D (Khouryieh, 2021). Simi­
2021). Similarly, ionizing radiation treatments are approved in Canada larly, PEF is effective for liquid food pasteurization but is constrained by
for reducing microbial load including pathogens in fresh and frozen electrode fouling and limited applicability to solid foods. Researchers
ground beef (Health Canada, 2017). In EU, UV treatment is authorized have also reported the need for further research on PEF technology
for increasing vitamin D content in mushroom and milk (European especially extending its application beyond microbial inactivation to
Commission, 2021). The regulatory approval process can be costly and reduction in spoilage parameters and preservation of functional and
time-consuming, posing a challenge for the food industry. Therefore nutritional attributes (Ghoshal, 2023; Jäger & Knorr, 2017). Also, SFE,
working closely with the regulatory authorities is key for accelerating while ideal for extracting high value compounds, remains economically
the pace of industrial adoption without compromising food safety. viable only for niche markets due to its high-pressure requirements and
Consumer acceptance also plays a role in shaping industrial decision- energy demands (Zhang & Wu, 2025). MW, Ozone, and UV light showed
making regarding the adoption of emerging food processing technolo­ a more balanced or higher number of responses in the “ technologies
gies. A multi-country survey on consumer acceptance of novel food already considered” category (Fig. 5). These are relatively mature
technologies revealed that many consumers struggle to associate specific technologies with existing commercial applications, especially in dry­
benefits with less familiar or less accepted technologies. This discon­ ing, disinfection, and preservation. Technologies like OH, US, and EW
nects, coupled with a general skepticism toward technological in­ were mentioned less frequently, indicating they may be emerging, but
terventions in the food domain, poses a significant barrier to widespread underexplored in the Canadian context (Fig. 5). These technologies
industrial-scale implementation across countries (Giacalone & Jaeger, often require customized equipment and process optimization, which
2023). can deter early and simple adoption. Overall, these findings highlight
the need for more pilot-scale case studies and demonstrations, and
3.4. Technology requiring more science-supported data knowledge transfer initiatives to bridge the gap between laboratory
innovation and industrial adoption (Dwivedi et al., 2024). Global trends
The Canadian food processing industry, while recognized for its on climate change and resource scarcity will surely spur TRL advance­
innovation, encounters a range of barriers that hinder the widespread ment of emerging food processing technologies. For instance, CP can be
adoption of emerging technologies. Despite the well-documented ben­ an alternative to conventional drying process to reduce environmental
efits of such technologies including enhanced sustainability, improved burden by lowering energy consumption (Gavahian et al., 2024). In the
product quality, and strengthened food safety protocols industrial up­ following years, global trends could play an important role on TRL
take remains limited. This is evident from the survey-based data shown advancement. These efforts are essential to unlock the full potential of
in Fig. 4b, where a significant proportion of respondents indicated either emerging food processing technologies in enhancing shelf life, food
a lack of awareness or identified the need for further R&D before safety, sustainability, and competitiveness.
considering adoption. This response underscores a critical knowledge
gap within the industry regarding the capabilities and TRLs of these 3.5. Co-creation workshop to prioritize actions
technologies. And this lack of familiarity is a major barrier to adoption,
as companies are less likely to invest in technologies they do not fully Complementary to the survey, a co-creation workshop was held to
understand or trust. This aligns with global trends where these non- prioritize and reflect on the survey response and findings. This co-
thermal or novel processing methods, despite their demonstrated effi­ creation workshop (half-day hybrid event) aided in prioritizing the
cacy in enhancing food safety and preserving nutritional quality, face key barriers to the identified emerging technologies (described in sec­
persistent barriers to commercial scale adoption which was discussed tion 2.2). This session brough together key stakeholders from the food
earlier (section 3.3). processing sector to build on insights gathered through the survey and

Percentage response (%)

0.0 10.0 20.0 30.0 40.0 50.0 60.0
Do not know
Cold plasma
Pulsed electric field
Electrolyzed water
Supercritical fluid extraction
Ultrasound
Ohmic heating
High hydrostatic pressure
Microwave
Ozone
Pulsed light
Foam mat drying
Ultraviolet (UV) light
Molecular distillation
Sprouts (unspecified)

Technologies already considered Technologies requiring more R&D

Fig. 5. Number of the emerging technologies that were already under development and the one that required more R&D.

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

obtain direct feedback from industry leaders on critical areas of focus. technologies and increasing awareness of emerging technology with
The questions asked can be found in the supplementary material potential issues to mitigate risk for the industry were raised. There was
(Table S5). The following section summarizes salient points from the also a need to create spaces for better connections between industry and
discussion under three areas: prioritize identify key barriers, cocreate R&D. Implementing incentives and science-based strategies to reduce
solutions, and communicate the findings. the risk inherent to the adoption of emerging technologies were part of
The keys barriers highlighted by the key stakeholders aligned with the proposed solutions. It is then important to develop research projects
the online survey responses: equipment & maintenance cost, R&D cost, (case studies) based on the emerging food processing technologies
limited governmental incentives, increased product costs, difficulties in identified as the ones requiring more scientific data identified in section
validating technologies before adoption, and limited knowledge and 3.4.
dissemination of emerging technologies. The industrial players’ opinion As science can play an active role, communicating research findings
expanded on this by focusing on the rationale for adopting emerging to the food industry is key. Findings and critical information could be
technologies. The adoption involves reimagining the production mod­ disseminated through practical guide designed to support the food in­
el—not altering the product itself but transforming how it is made. This dustry in their evaluation of emerging food processing technologies for
shift aimed to reduce labor and energy consumption while addressing specific applications. Leveraging food processing associations and net­
persistent industry challenges, such as labeling inefficiencies. This un­ works could foster technology awareness.
derlines the need for increased efforts from R&D, equipment manufac­
turers, and government bodies to support the adoption of emerging food
processing technologies. Although adopting these technologies carries 3.6. Fostering the future of the food processing industry with emerging
inherent risks, the potential benefits of increased efficiency and adapt­ food processing technology
ability make it a strategic move for long-term competitiveness. Stake­
holders across the Canadian agri-food sector, particularly within the In Canada, there is about 8500 food and beverage processing facil­
fruit industry, emphasized the need for value-added processing solutions ities, and the sector is heavily invested in R&D across various food
that address both economic and operational challenges. Industry asso­ categories (AAFC, 2023). The growing demand for producing food in a
ciations and grower groups were motivated by the potential to reduce more efficient and sustainable way spurs research on novel and
waste and create new revenue streams, especially by utilizing fruit not emerging food processing technologies. However, it is important to look
suitable for the fresh market. However, low production volumes and beyond research and put in place mechanisms to accelerate the pace of
limited economic scales, particularly among fresh produce growers and industrial adoption of these technologies within the food industry.
processors, pose significant barriers to the adoption of emerging tech­ Looking into the future, innovation is not a sole journey but a multidi­
nologies. From a broader perspective of the workshop discussion, it was mensional iterative process requiring diverse stakeholders to collabo­
reemphasized that while sustainability and environmental impact are rate, create value, and overcome key barriers identified in this survey.
recognized as important, economic viability remains the dominant Table 4 highlights the wide variety of collaboration with multiple
driver of technology adoption as underlined in the online survey re­ stakeholders that participants are relying on when considering imple­
sponses. Industry stakeholders often lack the infrastructure or financial menting emerging food processing technology. Participants were look­
flexibility to prioritize long-term environmental goals over immediate ing to partner at 69.5 % with the supplier of the equipment followed by
profitability (Even et al., 2024). Additionally, access to industry-ready teaming up with Government R&D institutes (53.4 %), Universities and
technologies and concerns over intellectual property further limit the other educational institutions (49.6 %), and commercial laboratories
ability of smaller operators to adopt innovations quickly. Reliable, and R&D institutes (46.6 %). Customers (44.3 %) are also considered
science-backed data on equipment performance, energy use, and tech­ partners of innovation. The diversity of stakeholders underlines the
noeconomic analysis/life cycle assessments are also crucial for scaling importance of cooperative collaboration. The collective insights from
technologies to TRL of 7–8, a threshold necessary for commercial the survey and co-creation workshop reflected on the importance and
viability. Science was viewed as part of the solution. The role of public potential of several of the emerging food processing technologies. It
science in supporting early adoption was highlighted as reducing risk for underscored the significance of this holistic approach as well into a
early adopters is critical in accelerating the uptake of these emerging cohesive, system-level processing framework, rather than treating them
technologies. Seven solutions were proposed and summarized in as isolated unit operations. This integrated approach enhances process
Table 3. Providing a benchmark of emerging food processing synergy, operational efficiency, and product quality by leveraging the
complementary strengths of multiple technologies. The integration of
Table 3
Seven key highlights of the proposed solution strategies identified by key Table 4
stakeholders during the co-creation workshop for mitigating challenges for Types of recommended stakeholder collaboration in consideration for industrial
customization and adoption of emerging food processing technologies. adoption of emerging food processing technology.

No Key highlights of the recommended solution strategies Partnership / Collaboration Frequency Percentage1

1 Map/benchmark technologies against relevant standards by identifying Supplier of equipment / materials 91 69.5
potential issues early, enabling better risks management for companies. Government R&D institutes 70 53.4
2 Establish validation environment for testing by scientists and researchers for Universities and other educational institutions 65 49.6
new technologies for their best suitable application areas. Commercial laboratories and R&D institutes 61 46.6
3 Promote access and collaboration with researchers despite the reluctance of Customers 58 44.3
original equipment manufacturer to test their technology and align it with Incubator / Accelerator 48 36.6
government priorities. Pre-competitive research 29 22.1
4 Develop more Capital Cost Sharing Programs at research centres to promote Non-profit organization 21 16.0
industry collaboration with scientific researchers. Other departments of your organization 11 8.4
5 Create opportunities to de-risk emerging technologies through proof-of- Retail partnership 3 2.3
concept project or case studies facilitated by a better link between industry and Co-manufacturer 1 0.8
researchers. Larger businesses 1 0.8
6 Enhance flexibility in government project funding by improving continuous Grant 1 0.8
communication with stakeholders to better monitor and support evolving Benchmark from foreign countries 1 0.8
sector specific project needs Do not know 8 6.1
7 Implement targeted incentives to reduce risks associated with adoption of 1
Total percentage is more than 100 % because participants were allowed to
emerging technologies, especially for small and medium-sized companies.
select multiple choices.

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M.-C. Gentès et al. Innovative Food Science and Emerging Technologies 105 (2025) 104207

emerging food processing technologies can be significantly enhanced processing sector.

through the adoption of digital technologies such as advanced sensors,
data analytics, automation, and connectivity. These tools enable real- CRediT authorship contribution statement
time monitoring and control of critical process parameters, facilitate
predictive maintenance, and support adaptive decision-making for ef­ Marie-Claude Gentès: Writing – review & editing, Writing – original
ficiency, reduce energy consumption, and maintain product quality and draft, Visualization, Supervision, Resources, Project administration,
safety (Jatoi et al., 2025; Ramachandran et al., 2024). Based on the Methodology, Funding acquisition, Formal analysis, Data curation,
barriers and insights, some policy recommendations to foster better Conceptualization. Rani P. Ramachandran: Writing – review & edit­
adoption of emerging technologies to support Canadian agri-food sector ing, Writing – original draft, Visualization, Supervision, Resources,
to meet efficiency and sustainability were generated. Some of the key Project administration, Methodology, Funding acquisition, Formal
highlights were enhancing Government-supported programs and pol­ analysis, Data curation, Conceptualization. Edmund Mupondwa:
icies that could help de-risk innovation by generating credible, science- Writing – review & editing, Writing – original draft, Methodology,
based evidence on safety, efficacy, and economic viability. These efforts Formal analysis, Data curation. Kelly A. Ross: Writing – review &
could not only support regulatory compliance but also build industry editing, Writing – original draft. Tatiana Koutchma: Writing – review &
confidence, especially among small and medium-sized companies that editing, Writing – original draft, Methodology. John Shi: Writing – re­
may lack the resources to independently validate novel food processing view & editing, Writing – original draft, Methodology.
technologies. By providing access to research infrastructure, technical
expertise, and pilot-scale testing, public science could contribute to Fundings
bridge the gap between concept and industrial adoption.
This project was funded by Agriculture and Agri-Food Canada.
4. Conclusions

The primary goal of this project was to derive practical insights Declaration of competing interest
through direct engagement with stakeholders in the agri-food sector
about the readiness level of the industrial adoption for 12 emerging food The authors declare no conflicts of interest.
processing technologies: HPP, PEF, CP, FMD, EW, MW, OH, ozone, PL,
SFE, US, and UV light. An online industry survey was complemented by Acknowledgments
a co-creation workshop with industry stakeholders. This collaborative
value chain approach engaging key stakeholders was selected with the Authors are grateful to Antoine Comtois, Eric Larivière, and Kenza
aim of leveraging boarder expertise and experience required to foster Benchaar (intern) for their support on building the database, Dr. Louis
emerging food processing technology advancement. Sasseville for his participation as co-moderator at the co-creation
Overall, there are several salient empirical observations from this workshop, and Dr. Sébastien Villeneuve and Dr. Sampathkumar Bala­
survey. First, CEO/Owner was the largest group who completed the murugan for their participation on the development of the questions for
survey, which is significant because they are decision-makers within the online survey. The authors also acknowledge the contributions of
their companies and hence able to influence technology adoption more SOM (Montreal, Quebec), and the Canadian Food Innovation Network
readily. Second, there was a significant relationship between firm size for their instrumental role in the design and distribution of the pan-
and food processing sector, with small and start-up companies consti­ Canadian survey link, respectively.
tuting the most prevalent business entities spanning nearly all food
processing categories. This empirical observation showing the prepon­ Appendix A. Supplementary data
derance of small companies is consistent with the general profile of
Canada’s food processing industry in which over 90 % of companies are Supplementary data to this article can be found online at https://doi.
small business entities large firms account for only 1 % of the industry org/10.1016/j.ifset.2025.104207.
establishment. Third, CP, PEF, and SFE were the most frequently iden­
tified technological requiring more science-driven data, corroborating Data availability
similar finding in the United States. The survey results also show that
MW, Ozone, and UV light are among “technologies already considered”, Data will be made available on request.
suggesting that they are relatively mature technologies with existing
commercial applications. On the other hand, technologies such as OH, References
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