Ashok Kumar Yadav, Dinesh Chandra, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman
ABSTRACT Traditional thermal food preservation methods often compromise nutritional and sensory quality. Nonthermal technologies such as high‐pressure processing (HPP), pulsed electric field (PEF), ultrasound, irradiation, cold plasma, ozone treatment, and supercritical extraction maintain food safety while better preserving natural attributes. These methods also support sustainability by reducing energy use and carbon footprint. However, challenges such as high cost, scalability, and consumer acceptance remain. Future advancements in efficiency, affordability, and integration with hurdle technologies are expected to drive wider adoption. Overall, nonthermal processing represents a promising alternative to conventional heat treatments, offering improved food quality, safety, and sustainability.