Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector

Abstract

This project aimed to gather practical insights into the industrial adoption of 12 emerging food processing technologies: high pressure processing, pulsed electric fields, cold plasma, foam mat drying, electrolyzed water, microwave, ohmic heating, ozone, pulsed light, supercritical fluid extraction, ultrasound, and ultraviolet light. This was achieved through an online survey conducted in the Canadian agri-food sector where ten questions were asked and a co-creation workshop with key stakeholders within the food industry were asked to prioritize 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.