With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).

Non-thermal plasma technology is used in the food sector due to its many advantages such as low operating costs, fast and efficient processing at low temperatures, minimal environmental impact, and preservation of sensory and nutritional properties. In this article, the plasma was generated using a high-voltage electrical discharge (HVED) with argon at a voltage of 35 kV and a frequency of 60 Hz. Plasma monitoring and diagnostics were performed using optical emission spectroscopy (OES) to optimise the process parameters and for quality control. OES was used as a non-invasive sensor to collect useful information about the properties of the plasma and to identify excited species. The values obtained for electron temperature and electron density (up to $2.3 \mathrm{eV}$ and up to ${10}^{23} {\mathrm{m}}^{-3}$) confirmed that the generated plasma is a non-thermal plasma. Therefore, the use of OES is recommended in the daily control of food processing, as this is necessary to confirm that the processes are non-thermal and suitable for the food sector.

The food processing industry is seeking new technologies to enhance product safety, extend shelf life, and optimise food quality in response to growing consumer demand for high-quality products. Since the discovery of plasma technology, its potential applications in food processing have been numerous. For most of these applications, plasma characterisation is key to successfully scaling up from laboratory to industrial settings. A highly valuable tool for plasma characterisation is optical emission spectroscopy (OES), which serves as a non-invasive diagnostic method to monitor reactive species, specifically excited atoms and molecules (reactive oxygen and nitrogen species—RONS) that are critical for food treatment. The main role of OES in food control is to enable species identification and real-time process monitoring, providing feedback on electron temperature and density to prevent thermal damage to sensitive food products. It also facilitates optimisation by adjusting voltage and gas flow rates to maximise the production of antimicrobial species. These results ensure that processes are reliable and repeatable, supporting the transition from laboratory-scale to industrial applications. The paper provides an overview of the use of optical emission spectroscopy in various applications of plasma technology in food processing, including the determination of the elemental composition of raw materials and final products, detection of contaminants, quality control, determination of characteristic plasma parameters, and ensuring compliance with food safety regulations.