Bridging Nutrition and Technology: A Comprehensive Review on Modern Food Processing System

Abstract

Fruits and vegetables are vital for human health, environmental sustainability, and the resilience of food systems. While their benefits, such as high concentrations of vitamins, minerals, fiber, and bioactive compounds, are well-known, global consumption remains below recommended levels. Addressing this gap requires a comprehensive approach that considers food production systems, processing innovations, dietary habits, and environmental factors. Modern challenges like post-harvest losses, affordability, perishability, and inadequate infrastructure hinder the optimal use of fruits and vegetables. To overcome these challenges, innovative and sustainable food processing technologies are needed. High Hydrostatic Pressure and Pulsed Electric Fields are two such technologies that can preserve nutritional and sensory qualities while ensuring food safety and extending shelf life. Additionally, the valorization of food byproducts for applications in edible and biodegradable packaging promotes a circular economy and reduces environmental burden. Alternative proteins from plant, marine, and microbial sources can support nutrition and lower environmental impact. Strategies like education, policy support, and affordable, nutrient-rich foods are key. Sustainable practices and innovation can help reshape the food system toward health and sustainability.