In a circular economy, products, waste, and resources are kept in the system as long as possible. This review aims to highlight the importance of cold plasma technology as an alternative solution to some challenges in the food chain, such as the extensive energy demand and the hazardous chemicals used. Atmospheric cold plasma can provide a rich source of reactive gas species such as radicals, excited neutrals, ions, free electrons, and UV light that can be efficiently used for sterilization and decontamination, degrading toxins, and pesticides. Atmospheric cold plasma can also improve the utilization of materials in agriculture and food processing, as well as convert waste into resources. The use of atmospheric cold plasma technology is not without challenges. The wide range of reactive gas species leads to many questions about their safety, active life, and environmental impact. Additionally, the associated regulatory approval process requires significant data demonstrating its efficacy. Cold plasma generation requires a specific reliable system, process control monitoring, scalability, and worker safety protections.

Summary: Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch digestion. Thermal properties (differential scanning calorimetry), fatty acid (FA) profiles (derivatization followed by gas chromatography), ALC dissociation (hexane extraction followed by derivatization and gas chromatography) and in vitro starch digestibility (α‐amylase digestion assay) were determined for wholegrain and decorticated pearl millet flours in both native and extruded states. Extrusion cooking melted stable type II complexes naturally present in native flours into type I complexes characterised by a melting endotherm in the 82–112 °C range. Extrusion caused the formation of ALC‐containing mono‐ and polyunsaturated fatty acids, which were not found in native flours. Extruded instant flours exhibited a moderated release of reducing sugars compared to cooked native samples and the effect was more pronounced in the wholegrain flour. This effect was lost when the extruded samples were cooked, though instant flours would retain the effect if rehydrated with warm rather than boiling hot water. When extruded, wholegrain millet had some enhancement of a slow digestion effect.