Separation

Technology sheet	Operation	Environmental aspects
Air classification	Separation	The dry process will consume less energy compared with wet separation including drying.
Antioxidants from sweet potato	Separation	The diCQ are natural active molecules with analgesic, hypouricemic, anti- inflammatory, hepatoprotective, antidiabetic, anticancer and antiviral properties, which can replace the currently used synthetic equivalent molecules. If proved valid for field application as aphidicid, the application of diCQ will be a natural phytosanitary treatment. (1)
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA)	Separation
Cutting of food products by ultrasound	Separation	Less energy required in comparison with the other methods. Product waste is reduced.
Dehusking Process	Separation	Water flow: around 4000 litres/hour; the required water quantity is very high but the water waste is totally chemical free; it is consequently necessary and easy to set up a water recycling system Grain flow: 1500 to 2000 kg/hour Electric power: around 200 kW/hour
Dewatering process	Separation	Reduced energy consumption compared to conventional pressing processes
Electron beam processing	Separation
Electron beam(eBeam) pasteurization of fresh produce	Separation
Electrostatic separation	Separation	Electrostatic separation can save a lot of drying energy.
Encapsulation of bioactive compounds	Separation Stabilizing	No organic solvent is required
Engineered Osmosis	Separation
Enzymatic extraction of ferulic acid	Separation	The use of these enzymatic tools allows working at atmospheric pressure, low temperature, in water.
Hydrocyclone	Separation	None
Listello mill for olive oil processing	Separation Structure forming Conversion	Lower energetic consumption Decrease in product loss
Membrane (bio)fouling process control	Separation Other	No data available
Microfiltration	Separation	Use of water and cleaning detergents is very high.
Micromill	Separation Conversion	No information currently available
Microwave drying of spice and herbs	Separation Stabilizing	This technology is environmentally friendly. The efficiency of energy transfer is much higher, than for other heating techniques.
Microwave extraction	Separation	Absence of solvent Energy savings due to the short extraction time
Microwave-assisted thermal sterilisation (MATS)	Separation
Modeling of cereal grains	Separation	not known
Monitoring of wheat grain peripheral tissues	Separation	No information currently available
Mycotoxins reduction in wheat grains	Separation	Debranning/dehulling is an energy consuming process
Nanofiltration	Separation	NF energy consumption is low when compared with conventional separation techniques Water consumption is relatively high with respect to the cleaning procedure
Pulsed electric field processing	Separation Stabilizing	Energy efficient, waste free technique
Reverse osmosis	Separation	Reverse osmosis energy consumption is low when compared with evaporation.
Solvent extraction	Separation	Some currently used solvents have a negative environmental impact. Energy use for CO2 recycling.
Sous vide	Separation
Spray drying	Separation Stabilizing Structure forming Conversion	Not known
Spray freeze drying	Separation
Sub-/Supercritical water hydrolysis	Separation Conversion	Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required.
Supercritical extraction of flavour compounds in spice	Separation Stabilizing	This technology is relatively environmentally friendly because CO2 used is extracted from the air.
TESTTEST	Separation
Ultrasound	Separation
Ultrasound assisted tempering of chocolate	Separation

Conversion

Technology sheet	Operation	Environmental aspects
Acrylamide mitigation strategies	Stabilizing Structure forming Conversion
Anti-browning agents for fresh cut fruit	Stabilizing Conversion
Application of pulsed electric fields for cell disintegration	Structure forming Conversion	Energy efficient, waste free technique
Baking with combined microwave and infrared/impingement heating	Structure forming Conversion	Combined microwave and impingement/IR baking uses less energy than conventional baking.
Baking with impingement heating	Structure forming Conversion	Impingement baking uses less energy than conventional baking.
Baking with infrared heating	Structure forming Conversion	IR baking uses less energy than conventional baking.
Brining and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Dry-roasting and pasteurization of nuts using infrared heating	Stabilizing Conversion	This combined roasting method is an energy saving process.
Dry-roasting of nuts using microwaves	Stabilizing Conversion	Energy saving
Drying of non-fermented meat products	Stabilizing Structure forming Conversion	New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
Enzymatic liquefaction of fish meat	Conversion Other	Enzymatic reactions can help to process fish meat wastes effectively, which substantially decrease the energy and related costs for waste management. Waste volume is reduced and final hydrolyzed products can be used as feeding source for animals or for human consumption.
Enzymatic modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Enzymes with lipase/acyltransferase activity for processing fats	Conversion	Low water and energy inputs, low toxicity of reactants and solvents
Ethylene powder ripening of fruits and vegetables	Conversion	This technology is environmentally friendly
Fermenting and drying of meat products	Stabilizing Structure forming Conversion	New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
Fluid particle modelling	Stabilizing Conversion	None
Furan formation in heat treated food products	Stabilizing Conversion Other
Glucose removal from egg white	Stabilizing Conversion	This technology will not cause environmental pollution.
High pressure assisted meat tenderisation by papain and ficin	Conversion Other	Lower consumption of energy during high pressure treatment compared to heat treatment.
Hydrocolloids preventing fruit from shrinkage while drying	Stabilizing Structure forming Conversion	Not known.
Immobilization of yeast cells for fermentation, especially beer	Structure forming Conversion	According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm).
Improved gluten free bread	Conversion	None known.
In situ dairy sweetener	Conversion	not known
Infrared heating	Stabilizing Conversion	Energy efficient, short processing time.
Listello mill for olive oil processing	Separation Structure forming Conversion	Lower energetic consumption Decrease in product loss
Micromill	Separation Conversion	No information currently available
Microwave heating	Stabilizing Structure forming Conversion Other	In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving.
Mincing and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2].
Molecular probes for pectin analysis	Stabilizing Structure forming Conversion	None
Omega-3 poly-unsaturated fatty acids from microalgae	Conversion Other	Use of microalgae as a source of omega-3-PUFA can be beneficial to the environment, as this can help to overcome problems of overfishing.
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy	Conversion	-
Pectin bioactivity	Structure forming Conversion	Not applicable.
Prebiotic effects of arabinoxylan oligosaccharides	Conversion	none
QDS Drying maturing system for sliced products	Stabilizing Structure forming Conversion	Energy consumption reduction during drying process; traditional chamber drying is energy demanding.
Radiofrequency dielectric heating	Stabilizing Structure forming Conversion Other	As far as we know there are no environmental concerns.
Reducing acrylamide formation during baking	Conversion	None known
Reducing acrylamide formation in fried potatoes	Conversion	None known.
Reduction of peanut allergens by high pressure combined with polyphenol oxidase	Conversion	No substantial impact of this technology on energy consumption or environment is known.
Shock wave meat tenderization	Structure forming Conversion	Waste free technique, energy efficient
Spray drying	Separation Stabilizing Structure forming Conversion	Not known
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder	Stabilizing Conversion	Not known
Sub-/Supercritical water hydrolysis	Separation Conversion	Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required.
Superheated steam drying	Stabilizing Conversion	Superheated steam drying is more environmentally friendly because of energy savings compared to hot air drying up to 50-80% (1).
Tribology and food texture perception	Structure forming Conversion	Not applicable
Vacuum frying	Conversion	A probable increase in energy consumption is expected with this novel technology compared to existing frying methods.

Structure forming

Technology sheet	Operation	Environmental aspects
Acrylamide mitigation strategies	Stabilizing Structure forming Conversion
Actinidin and high pressure	Stabilizing Structure forming	Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization.
Application of pulsed electric fields for cell disintegration	Structure forming Conversion	Energy efficient, waste free technique
Baking with combined microwave and infrared/impingement heating	Structure forming Conversion	Combined microwave and impingement/IR baking uses less energy than conventional baking.
Baking with impingement heating	Structure forming Conversion	Impingement baking uses less energy than conventional baking.
Baking with infrared heating	Structure forming Conversion	IR baking uses less energy than conventional baking.
Brining and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Casein micelles fortified with iron	Stabilizing Structure forming	Use of CO2 gas
Chocolate seeding	Structure forming	None known.
Drying of non-fermented meat products	Stabilizing Structure forming Conversion	New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
ELECTRO-FREEZING	Structure forming
Egg white as structure forming agent	Structure forming	Both process needs the energy (mostly electrical) and have impact on the environment. Compared with other technologies these are relatively clean.
Emulsions stabilized by multi-layer interfaces	Stabilizing Structure forming	No information, no problems expected
Enzymatic modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Fat replacers for meat products	Stabilizing Structure forming	Not applicable.
Fermenting and drying of meat products	Stabilizing Structure forming Conversion	New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
High pressure homogenisation for microbial inactivation of liquid food	Stabilizing Structure forming	The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass..
High pressure processing	Stabilizing Structure forming	Energy efficient, waste free technique
High pressure shellfish processing	Stabilizing Structure forming	There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique.
Hydrocolloids preventing fruit from shrinkage while drying	Stabilizing Structure forming Conversion	Not known.
Immobilization of yeast cells for fermentation, especially beer	Structure forming Conversion	According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm).
Improving dairy strains	Structure forming	No problem is to be expected if DNA is transferred from one S. thermophilus strain to another S. thermophilus strain.
Listello mill for olive oil processing	Separation Structure forming Conversion	Lower energetic consumption Decrease in product loss
Low-fat stabilization of peanut butter and vegetable kernel butters	Stabilizing Structure forming	Not known The manufacturing of peanut butter and other vegetable kernel butters does not cause any pollution and hence does not require any precautionary steps to be taken for pollution control.
Magnetic field assisted nanoparticle dispersion	Structure forming	This technology uses less energy than for instance ultrasonic technologies for dispersion (2,4).
Microwave heating	Stabilizing Structure forming Conversion Other	In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving.
Mincing and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2].
Molecular probes for pectin analysis	Stabilizing Structure forming Conversion	None
Natural texturizers	Structure forming	Green technology: low energy input for the synthesis of these ingredients (self-assembly)
Ohmic heating	Stabilizing Structure forming Other	Energy efficient, short processing time, no emission
PIT nano-emulsions	Stabilizing Structure forming	This technology allows running reactions in aqueous systems with non-ionic emulsifiers and without organic solvents, in mild temperature and pH conditions, and with lower energy consumption than conventional systems.
Pectin bioactivity	Structure forming Conversion	Not applicable.
Pectin engineering and texture	Stabilizing Structure forming	Intelligent process design, aiming at maximal exploitation of endogenous potential of ingredients, may decrease the amount of waste streams
Pickering Emulsions	Stabilizing Structure forming	No information, no problems expected
Planetary roller extruder (PRE)	Structure forming	The extruder combines different devices and thus can work more effectively and save other equipment.
Preventing or postponing wheat bread staling with enzymes	Stabilizing Structure forming	Not known currently.
Pulsed electric field food cooking	Stabilizing Structure forming	Energy-efficient, waste-free technique
Pulsed electric fields and spore inactivation	Stabilizing Structure forming	Energy efficient, waste free technique
QDS Drying maturing system for sliced products	Stabilizing Structure forming Conversion	Energy consumption reduction during drying process; traditional chamber drying is energy demanding.
Radiofrequency dielectric heating	Stabilizing Structure forming Conversion Other	As far as we know there are no environmental concerns.
Reduction of bread staling using hydrocolloids	Stabilizing Structure forming	None known at the moment.
Reduction of industrial sewage sludge by biological and biochemical agents	Structure forming Other	Reduction of surplus sludge Reduction of chemical polymer Reduction of energy consumption for sludge handling, dewatering, drying, transport for disposal and burning (through incineration) Enhancing of water quality of effluents Reduction of air pollution (transport for disposal decreases and less sludge needs to be incinerated)
Rheological properties of liquid egg products for pumping system design	Structure forming Other	Pumping needs additional electrical energy. Transport in vehicles needs only human power.
Shelf life extension of marinated fish products by organic acids	Stabilizing Structure forming	Not applicable.
Shock wave meat tenderization	Structure forming Conversion	Waste free technique, energy efficient
Spray drying	Separation Stabilizing Structure forming Conversion	Not known
Spray-dried milk powder structure for the application in fat-based suspensions	Stabilizing Structure forming	More efficient technology in terms of raw material consumption and processing time
Starch gelation by high pressure processing	Structure forming	Some research articles have quoted environmental-friendliness of HPP: HPP products are seen as positive because the natural texture is retained better, and because of the environmental friendliness. (10) Cardello et al. (2) concluded that the important benefit of the HPP and PEF treatments are the improved nutritional value of the foodstuffs, the retained vitamins, the products fresher taste and the environmental friendliness.
Structure engineering and carotenoid bioaccessibility	Stabilizing Structure forming	Environmental aspects related to processing techniques that are currently being used, are also applicable to this technology.
Structure formation through pressure-induced protein denaturation	Structure forming	HPP is considered environmentally friendly, but no real environmental footprint has been calculated, in terms of waste generated and energy consumption (19).
Thawing of food products by radiofrequency	Structure forming	Energy saving compared to MW thawing systems (8) Water and effluent saving compared to ad-hoc water systems (8)
Thermal processing and allergens	Stabilizing Structure forming	Not known.
Tribology and food texture perception	Structure forming Conversion	Not applicable
Twin screw extrusion	Structure forming	The extruder combines different process types and thus can work more effectively. Concluding other equipment is saved.
Ultrasonic humidification (MicroTec)	Structure forming Other	Energy saving

Stabilizing

Technology sheet	Operation	Environmental aspects
Acrylamide mitigation strategies	Stabilizing Structure forming Conversion
Actinidin and high pressure	Stabilizing Structure forming	Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization.
Alternative heat-stable sweeteners for bakery products	Stabilizing	Sugar savings can save the energy value of sweet bakery products (much less of the sugar content).
Anti-browning agents for fresh cut fruit	Stabilizing Conversion
Antifungal LAB	Stabilizing
Antimicrobial effect of ozone in the food industry	Stabilizing	Waste free technique. Ozone is a greenhouse gas. About 10% of the atmospheric ozone is present in the troposphere but a very small concentration of ozone occurs naturally at the earth’s surface [13]
Antimicrobials for bakery products	Stabilizing Packaging	No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known.
Batch overpressure water cascading or spray retort	Stabilizing	No information available
Bottles with nanomaterials for in-bottle sterilisation	Stabilizing Packaging	Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment.
Brining and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Casein micelles fortified with iron	Stabilizing Structure forming	Use of CO2 gas
Chemical pressure temperature time indicator coenzyme Q(0)	Stabilizing	No information. No problems expected.
Cold plasma for food application	Stabilizing Packaging Other	No information is available, but the environmental impact might be associated with high voltage and ozone generation.
Cold sterilisation by dimethyl dicarbonate	Stabilizing Packaging	Low energy consumption
Decontamination by peroxyacetic acid	Stabilizing Packaging	They are very efficient and friendly to environment.
Dry heat sterilization of spices	Stabilizing
Dry-roasting and pasteurization of nuts using infrared heating	Stabilizing Conversion	This combined roasting method is an energy saving process.
Dry-roasting of nuts using microwaves	Stabilizing Conversion	Energy saving
Drying of non-fermented meat products	Stabilizing Structure forming Conversion	New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding).
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization	Stabilizing	No substantial impact of this technology on energy consumption or environment is known.
Efficient cooling of hot filled pouches and bottles	Stabilizing Packaging	Consumption of energy for cooling of hot filled products.
Emulsions stabilized by multi-layer interfaces	Stabilizing Structure forming	No information, no problems expected
Encapsulation of bioactive compounds	Separation Stabilizing	No organic solvent is required
Encapsulation of lycopene to increase its bioavailability	Stabilizing	Not known.
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods	Stabilizing	Not known.
Enzymatic modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11].
Enzymatic pressure temperature time indicator	Stabilizing	No information. No problems expected.
Enzyme-based oxygen scavengers based on glucose oxidase/catalase	Stabilizing Packaging	New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact
Fat replacers for meat products	Stabilizing Structure forming	Not applicable.
Fermenting and drying of meat products	Stabilizing Structure forming Conversion	New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption).
Fluid particle modelling	Stabilizing Conversion	None
Freeze meat juice release prevention	Stabilizing	Not known.
Furan formation in heat treated food products	Stabilizing Conversion Other
Glucose removal from egg white	Stabilizing Conversion	This technology will not cause environmental pollution.
HPT meat sterilisation	Stabilizing	Environmental friendly technology. Doesn’t need so much energy as thermal processing.
Heat distribution studies in batch retorts for in-pack thermal processing	Stabilizing	Proper process design in the point of lowest impact of the retort wil reduce the overcooking of products and thus reduce the energy needs for the process
Heat penetration studies for in-pack thermal processing in batch retort systems	Stabilizing	Proper process design based on heating characteristics of the coldest point of the product will reduce the overcooking of products and thus reduce the energy needs for the process
High oxygen barrier for colour stabilisation of fresh meat slices	Stabilizing Packaging	Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition.
High pressure homogenisation for microbial inactivation of liquid food	Stabilizing Structure forming	The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass..
High pressure pasteurization of fish to prolong their freshness	Stabilizing	Energy efficient
High pressure pasteurization of marinated chicken meat	Stabilizing	Energy efficient
High pressure processing	Stabilizing Structure forming	Energy efficient, waste free technique
High pressure shellfish processing	Stabilizing Structure forming	There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique.
High pressure thermal sterilisation	Stabilizing	The specific energy input required for sterilization of cans can be reduced from 300 to 270 kJ/kg when applying the HHP treatment on flexible packaging. In case of HHP processing, a compression energy recovery rate of 50% can be estimated when a two-vessel system or pressure storage is used. This means that, by making use of energy recovery, a specific energy input of 242 kJ/kg will be required for sterilization, corresponding to a reduction of 20% in the total energy requirements (9).
High-pressure low-temperature processes	Stabilizing	Energy efficient, waste free technique
Hydrocolloids preventing fruit from shrinkage while drying	Stabilizing Structure forming Conversion	Not known.
Hydrostatic retort	Stabilizing	No information available. No problems expected.
In pack heat pasteurization of ready to eat meals	Stabilizing	RTE meals that are packed and heat treated can be stored at room temperatures instead of refrigeration temperatures. This is the process savings energy necessary for chilled storage.
Infrared heating	Stabilizing Conversion	Energy efficient, short processing time.
Infrared temperature measurement	Stabilizing Other	Ease and speed of IR measurement triggered more frequent monitoring of the processes and storage temperatures, leading to decreased overall waste generation and energy costs.
Ionising radiation	Stabilizing Other	Ionised energy has to be confined in the ionised chambers treatment in order to avoid the presence of ionised energy in the environment. Special concrete walls and lead walls have to be set up in order to comply with this.
Irradiation and allergens	Stabilizing	Food irradiation is a relatively simple and energy saving process that can be done at room temperature without substantial temperature elevation during processing.
Irradiation of meat products	Stabilizing	Energy efficient. Ionized energy has to be confirmed in the ionized chambers treatment in order to avoid the presence of ionized energy in the environment. Special concrete walls and lead walls have to be set up in order to comply with this.
Low-fat stabilization of peanut butter and vegetable kernel butters	Stabilizing Structure forming	Not known The manufacturing of peanut butter and other vegetable kernel butters does not cause any pollution and hence does not require any precautionary steps to be taken for pollution control.
Microwave drying of spice and herbs	Separation Stabilizing	This technology is environmentally friendly. The efficiency of energy transfer is much higher, than for other heating techniques.
Microwave heating	Stabilizing Structure forming Conversion Other	In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving.
Mincing and cooking meat products	Stabilizing Structure forming Conversion	New technology developments are intended to reduce energy consumption during cooking process.
Modelling of quality of fruit and vegetables packaged in MA	Stabilizing Packaging	No
Modelling of quality of meat packaged in MA during storage	Stabilizing Packaging	No
Modification of phospholipids	Stabilizing Structure forming Conversion	Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2].
Molecular probes for pectin analysis	Stabilizing Structure forming Conversion	None
Nanoparticulation of bioactive components	Stabilizing	Not known.
Natural antimicrobials for cereal	Stabilizing	No
Novel antimicrobials for meat component of bakery products or baby foods	Stabilizing	Not applicable.
Ohmic heating	Stabilizing Structure forming Other	Energy efficient, short processing time, no emission
Optimization of freeze-drying	Stabilizing Other	Energy savings up to 30% compared to conventional recipes (5).
PIT nano-emulsions	Stabilizing Structure forming	This technology allows running reactions in aqueous systems with non-ionic emulsifiers and without organic solvents, in mild temperature and pH conditions, and with lower energy consumption than conventional systems.
Package indicators of MA	Stabilizing Packaging	There is little information concerning environmental impact of wide scale indicator production.
Package indicators of microorganism growth	Stabilizing Packaging	There is little information concerning environmental impact of wide scale indicator production.
Packaging materials for high pressure thermal sterilisation	Stabilizing Packaging	Directive 2004/12/EC2 Although the individual components of laminates and metallized films are technically recyclable, the difficulty in sorting and separating the material precludes economically feasible recycling.
Pectin engineering and texture	Stabilizing Structure forming	Intelligent process design, aiming at maximal exploitation of endogenous potential of ingredients, may decrease the amount of waste streams
Physical methods for inactivation of insects in organic-cereals	Stabilizing Other	Environmentally friendly.
Pickering Emulsions	Stabilizing Structure forming	No information, no problems expected
Polymeric films with antimicrobial properties	Stabilizing Packaging	A polymer material (containing the antimicrobial agent) made from biodegradable polymers can reduce environmental impacts (e.g. chitosan).
Preventing or postponing wheat bread staling with enzymes	Stabilizing Structure forming	Not known currently.
Pulsed electric field food cooking	Stabilizing Structure forming	Energy-efficient, waste-free technique
Pulsed electric field processing	Separation Stabilizing	Energy efficient, waste free technique
Pulsed electric fields and spore inactivation	Stabilizing Structure forming	Energy efficient, waste free technique
Pulsed light decontamination meat carcasses	Stabilizing	The technique results in a lower energy consumption than traditional thermal decontamination processes. Compared to organic acid dipping, no chemicals or ingredients are required
Pulsed light for microbial inactivation	Stabilizing	PL processing is an energy-saving, waste-free, environmentally friendly technology.
QDS Drying maturing system for sliced products	Stabilizing Structure forming Conversion	Energy consumption reduction during drying process; traditional chamber drying is energy demanding.
RFID temperature dataloggers	Stabilizing Other	Passive RFID tags can be embedded in a variety of materials for attaching to packages. Tags are recycled with packaging waste according to the respective recycling system and regulation. The presence of RFID tags in recovered paper and board will increase metal contents of recovered fiber and increase adhesive contamination. Based on the recent studies the presence of metal in waste byproducts resulting from RFID tags is unlikely to exceed regulatory thresholds. Active tags have internal battery. For some models there is possible replace it, but for other no. After discharging it has to be recycled.
Radiofrequency dielectric heating	Stabilizing Structure forming Conversion Other	As far as we know there are no environmental concerns.
Reducing meat oxidation	Stabilizing	None known currently.
Reducing meat oxidation by dietary addition of antioxidants	Stabilizing	No environmental issues are expected.
Reduction of NaCl in cheese	Stabilizing	Not known, no.
Reduction of bread staling using hydrocolloids	Stabilizing Structure forming	None known at the moment.
Salt replacers in meat and fish products	Stabilizing	Lowering salt content may increase energy demand on pasteurisation of meat products (longer holding times on temperature).
Shelf life extension of marinated fish products by organic acids	Stabilizing Structure forming	Not applicable.
Spray drying	Separation Stabilizing Structure forming Conversion	Not known
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder	Stabilizing Conversion	Not known
Spray drying control	Stabilizing	The SD2P® software enables to optimize and/or to reduce the energy cost to produce dairy and food powders.
Spray-dried milk powder structure for the application in fat-based suspensions	Stabilizing Structure forming	More efficient technology in terms of raw material consumption and processing time
Structure engineering and carotenoid bioaccessibility	Stabilizing Structure forming	Environmental aspects related to processing techniques that are currently being used, are also applicable to this technology.
Supercritical extraction of flavour compounds in spice	Separation Stabilizing	This technology is relatively environmentally friendly because CO2 used is extracted from the air.
Superheated steam drying	Stabilizing Conversion	Superheated steam drying is more environmentally friendly because of energy savings compared to hot air drying up to 50-80% (1).
Surface pasteurisation with infrared heating	Stabilizing	IR surface pasteurisation is more energy efficient than conventional methods. IR can be a substitute to chemicals used for example in surface pasteurisation of fruits and vegetables.
Surface sanitation by UV radiation	Stabilizing Packaging Other	UV has no residual effect (does not leave residues on the radiated surface).
Thermal processing and allergens	Stabilizing Structure forming	Not known.
Treatment of blood plasma of animal origin by pulsed electric fields (PEF)	Stabilizing	Energy efficient
Vacuum cooling of foods	Stabilizing Other	It is more energy efficient than conventional cooling processes [2]

Packaging

Technology sheet	Operation	Environmental aspects
Active barrier packaging materials for fat and oils	Packaging	Improved recyclability (Compatible with PETE-1 recycling streams), PET containers with monolayer barrier material also deliver freight savings and reduced greenhouse emission.
Antimicrobial biodegradable packaging	Packaging	Use of renewable ressources Biodegradable material
Antimicrobials for bakery products	Stabilizing Packaging	No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known.
Bottles with nanomaterials for in-bottle sterilisation	Stabilizing Packaging	Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment.
Cold plasma for food application	Stabilizing Packaging Other	No information is available, but the environmental impact might be associated with high voltage and ozone generation.
Cold plasma for packaging application	Packaging	Small quantity of ozone and nitrogen dioxide and possibly NH3 are produced during the RF flash discharge in a PET bottle, which causes a characteristic odour after treatment. Experiments with filling of distilled water showed that there was neither detectable ozone nor ammoniac and that the concentration of nitrogen oxide ions was much lower than the allowed limit.
Cold sterilisation by dimethyl dicarbonate	Stabilizing Packaging	Low energy consumption
DSS packaging design	Packaging	Not applicable
Decontamination by peroxyacetic acid	Stabilizing Packaging	They are very efficient and friendly to environment.
Efficient cooling of hot filled pouches and bottles	Stabilizing Packaging	Consumption of energy for cooling of hot filled products.
Enzyme-based oxygen scavengers based on glucose oxidase/catalase	Stabilizing Packaging	New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact
Flavour and aroma release packaging	Packaging	Not known
High oxygen barrier for colour stabilisation of fresh meat slices	Stabilizing Packaging	Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition.
Humidity indicators	Packaging Other	-
Luminescence oxygen sensors	Packaging Other	Energy efficient (short analysis time).
Modelling of quality of fruit and vegetables packaged in MA	Stabilizing Packaging	No
Modelling of quality of meat packaged in MA during storage	Stabilizing Packaging	No
Moisture absorbers	Packaging Other	Silica gel absorber bags can be dried and used again.
Opening systems of aseptically filled boxes	Packaging	Product temperature during aseptic filling and storage temperature around room temperature saves energy consumption compared to other technologies. Special openings can assure the repeated consumption of the bag content that saves necessity to deliver more bags during shelf life. This effect saves the transport energy.
Package indicators of MA	Stabilizing Packaging	There is little information concerning environmental impact of wide scale indicator production.
Package indicators of microorganism growth	Stabilizing Packaging	There is little information concerning environmental impact of wide scale indicator production.
Packaging for IR processes	Packaging	IR heating has low energy consumption, is easy to control and relatively inexpensive. In-pack processing reduces waste in the food chain due to reduced recontamination and spoilage.
Packaging for microwave processing	Packaging	Renewable material could be chosen.
Packaging materials for high pressure thermal sterilisation	Stabilizing Packaging	Directive 2004/12/EC2 Although the individual components of laminates and metallized films are technically recyclable, the difficulty in sorting and separating the material precludes economically feasible recycling.
Polymeric films with antimicrobial properties	Stabilizing Packaging	A polymer material (containing the antimicrobial agent) made from biodegradable polymers can reduce environmental impacts (e.g. chitosan).
Principles of indicators of modified atmosphere composition	Packaging	Prolonged shelf life of the unstable food products saves the energy necessary for sterilization .
Robotics for increased automation flexibility in food manufacturing	Packaging Other	In a future technology development robots can potentially work autonomously in a small confined production area with only vision system lights. This would significantly reduce the energy needed to chill large factory buildings and also reduce cost for lighting [5].
Smart label based on doping front migration	Packaging	No information available. No problems expected.
Surface sanitation by UV radiation	Stabilizing Packaging Other	UV has no residual effect (does not leave residues on the radiated surface).
UV color TTI	Packaging	No impact known.
Vision system for robot guidance and food inspection	Packaging Other	None