New study highlights how emerging food processing technologies can boost nutrition in staple crops

As global demand for healthier diets grows, scientists are turning to advanced food processing technologies to get more nutrition out of everyday staples like grains, legumes, and tubers. A new review, published in Engineering under the title Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops, argues that modern methods can help overcome the shortcomings of traditional processing, where nutrients are often lost and undesirable compounds can form.

The paper brings together researchers from Fuzhou University, South China University of Technology, the National University of Singapore, ETH Zurich, the University of Alberta, and the University of Arkansas. Together, the group analyzed a wide range of processing approaches, from microwaves and pulsed electric fields to fermentation and enzyme applications, assessing how they can improve both nutritional quality and resource efficiency.

According to the review, conventional processing of staple crops frequently results in reduced nutrient availability, lower utilization efficiency, and the creation of harmful substances. That reality has long been a barrier to both healthier diets and more sustainable food systems. The researchers suggest that by adopting newer physical and biological technologies, the food industry can help close those gaps.

Microwave processing, for example, has been shown to preserve vitamins and bioactive compounds more effectively than conventional heating, while also reducing anti-nutritional factors such as phytic acid and trypsin inhibitors commonly found in grains. This improves both food safety and nutrient absorption.

Pulsed electric field (PEF) technology is another promising tool. By applying short bursts of high voltage, PEF can modify the structure of starches, making them easier to digest and improving the nutritional profile of processed foods. Beyond nutritional benefits, PEF has potential to extend shelf life and reduce the need for chemical additives.

Fermentation remains a powerful biological method, and recent advances in synthetic biology and gene editing are making it more targeted and efficient. The review highlights how fermentation can boost the digestibility of foods, increase nutrient availability, and add functional compounds. Meanwhile, enzyme technology offers ways to break down complex molecules, enhance dough characteristics, and reduce allergens in certain foods.

The authors stress that many of the biggest gains may come from integrating technologies rather than applying them in isolation. For instance, combining microwave and ultrasound treatment can improve frying efficiency, cutting both oil uptake and energy use. Pairing fermentation with enzyme applications can enhance the extraction of valuable bioactive compounds and further improve nutritional content.

Still, challenges remain. Some of these technologies are energy intensive, and the cost of equipment can be prohibitive for widespread adoption. The review suggests that digital tools – including artificial intelligence, big data analytics, and the Internet of Things – could help address these obstacles by optimizing processes, improving yields, and minimizing waste.

The broader context for this research is the mounting pressure on the global food system. Rising populations, changing dietary preferences, and climate change are converging to make both nutrition and sustainability urgent priorities. By making staple crops more nutritionally efficient through innovative processing, the authors argue, the food sector can play a role in addressing the global food crisis while also supporting healthier diets.

“The integration of modern processing technologies provides a pathway to improve the nutritional value of staple foods and reduce resource consumption,” the researchers conclude. “As the food industry evolves, these approaches could make a significant contribution to food security and sustainability.”

The review not only summarizes existing knowledge but also points to future research directions. It calls for more studies on the mechanisms behind nutrient preservation and transformation under different processing conditions, as well as the environmental impacts of scaling up new technologies.