The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

Chia seed peptides (CSPs), liberated from defatted flour via strategic enzymatic hydrolysis, emerge as multifunctional ingredients that fundamentally transform food quality. Specifically, Alcalase and Flavourzyme proteases generate low molecular weight fractions possessing potent angiotensin‐converting enzyme (ACE) inhibition and broad pH solubility, thereby enabling clear beverage fortification and stable emulsion formation in dressings and analogs. Moreover, advanced extraction technologies amplify yield while preserving peptide integrity, and multiomics characterization links specific hydrophobic and aromatic residue sequences to interfacial stabilization and radical scavenging capacity. Furthermore, hydrolysis‐driven structural modulation governs solubility phase behavior across pH and ionic strength, while peptide backbone flexibility dictates emulsifying and foaming prowess. In parallel, in silico prediction tools accelerate the discovery of safe, bioactive sequences. This review uniquely delineates the translational framework that reconciles in vitro bioactivity with in‐matrix techno‐functional performance, providing a rigorous roadmap for overcoming sensory and stability hurdles. Consequently, CSPs enhance water holding in baked goods, delay lipid oxidation in meats, and replace eggs in mayonnaise, all while aligning with clean‐label demands. Finally, the review further evaluates regulatory pathways and bitterness mitigation strategies, cementing CSPs as a basis for sustainable, health‐promoting food architectures.

1. At the heart of this crisis, food security, as conceptualized by the Food and Agriculture Organization, rests on six interdependent pillars: availability, access, utilization, stability, agency,...