Tag: Hurdle technology

The global market for minimally processed fruits and vegetables has seen explosive growth since the 1990s, driven by consumer demand for healthier and more convenient products. This trend has popularized minimal processing methods, which aim to retain the fresh-like qualities of food with fewer additives or intense treatments.

According to the Food and Agriculture Organization of the United Nations, nearly one-third of all food produced globally is wasted, a scenario often exacerbated by insufficient preservation facilities. This highlights the critical need to understand the potential hurdles in food preservation to minimize waste and ensure food security.