# Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology
## 8 Challenges and Future Strategies in Adopting Non-Thermal Food Processing Technologies  
Despite significant efforts to optimise non-thermal food processing technologies, there have been drawbacks, irrespective of the technique. With the recent advances in non-thermal techniques, the major concern in the food industry from years past has been how to employ these technologies for the inactivation of highly resistant spore forms of microorganisms, especially bacteria. Some conventional food processing technologies have been effective in suppressing spores in food. Recent studies have reported the effective inactivation of broad-spectrum vegetative spores using a combination of non-thermal procedures [218]; however, the increased adaptability of spores limits the sole use of a single technique for their inactivation and to ensure food safety and consumer health protection. Attempts to inactivate bacteria spores using single non-thermal techniques, HPP [219], and a PEF have been reported to be insufficient, although it is unclear how these technologies impact spore germination [220]. This spore problem/resistance is a very significant challenge in mitigating the utilisation of some non-thermal food processes as sole systems in food industries. In addition, the stability and rheological properties of some complex food matrices after non-thermal treatments are also of major concern. PEF and HPP applications can also lead to unexpected changes in the texture or viscosity, particularly in emulsified systems or gel-like foods [221]. These may influence consumer perception and the acceptability of such products. Hence, more studies are needed to better understand the effect of non-thermal technologies on food rheology and the establishment of protocols for process optimisation with regards to maintaining the desired structural and functional properties in foods. Another important challenge towards using non-thermal food processing technologies is the high initial investment cost and associated processing cost. HPP food, for instance, is still higher in processing costs compared to traditional thermal pasteurisation, at 10.7 US\(\epsilon\)/L for orange juice compared to 1.5 US\(\epsilon\)/L for thermal pasteurisation [5]. The design of scale-up equipment is costly, and due to associated complexities and the specialised knowledge and expertise required to operate the equipment, many food processing facilities are reluctant to switch to newer technologies. From another dimension, there is consumer hesitancy in accepting non-thermally processed foods due to consumer myths and misunderstandings about these technologies. Many consumers prefer existing traditional thermal food processing technologies and will choose to maintain their choices due to the limited information on the principles and mechanisms of novel food processing techniques. Consumers have been observed to use basic heuristics, such as the impact heuristics, natural-is-better heuristics, and trust heuristics, to assess food technology since they are unfamiliar with them [222]. Other factors influencing the consumers' adoption of foods processed by these novel technologies are individually related factors such as cultural values, the degree of neophobia towards food technology, and the disgust generated by the unfamiliar [222; 223]. These elements generally result in the low trust and unacceptability of non-thermally processed foods. While some participants in the study by [PERSON] et al. [224] were skeptical about PEF-processed food as they were uncertain about its side effects (the \"pulsed electric field\" name generated a fear of electricity), some other participants were generally positive towards both the HPP- and PEF-processed foods as they were seen to be environmentally friendly and resulted in natural products with high vitamin contents. However, from the perspective of the consumer policy, consumer-oriented communication is crucial to raising social awareness and fostering confidence in non-thermally processed foods [225].