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.

Thermal processing of foods creates an appealing sensory experience of golden‐brown hues, flavorful aromas, and crispy textures; yet the very Maillard reactions, caramelization, and lipid degradation that produce these desirable attributes simultaneously generate hazardous heat‐induced toxicants. This review synthesizes current evidence on acrylamide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and advanced glycation end‐products, demonstrating how these contaminants are associated with carcinogenicity, neurotoxicity, and metabolic dysfunction through oxidative stress, inflammation, and genotoxicity. We evaluate advanced chromatographic and spectroscopic detection methods alongside strategic mitigation approaches spanning raw material selection, enzymatic pre‐treatment, and processing optimization. This review uniquely contributes a systematic analysis of the intrinsic biochemical entanglement between desirable sensory properties and toxicant generation, demonstrating through integrated evidence that the Maillard reaction constitutes a critical branching point where strategic intervention can simultaneously suppress multiple contaminants. Ultimately, reconciling this fundamental conflict between palatability and long‐term health safety remains a formidable challenge, necessitating future research focused on producing safer thermally processed foods without compromising consumer acceptance.