Food preservation

Introduction

Why and how is food traditionally preserved?

Phenomena behind the evolution of food

Development of preservation processes throughout history

Why are preservation processes being called into question?

The notions of “sustainability” and “naturalness”

Consumers suspicious of processed foods

Consequences of suspicion towards processed foods on the sustainability of food chains

Reformulating for greater “naturalness”?

Microbiological stability of the product

Stability of product texture

Fermentation and biopreservation: how to combine sustainability and naturalness?

History of research and evolution of methods

Omic tools for breakthrough innovations

Fermented foods

Development of biopreservation

Food microbiota: new species linked to food spoilage or preservation

Bacterial activities to be controlled

Fermentation, a source of innovation and breakthrough

Is it possible to imagine more sustainable thermal processes?

Optimizing heat in sterilization and pasteurization

Can we move towards more sustainable refrigeration?

Athermal decontamination and barrier technologies: a safer, more sustainable combination?

Presentation of athermal technologies

Benefits and limits of athermal technologies

The concept of barrier technologies

What role for packaging?

New regulations to reduce plastic pollution

Biosourced packaging: a more virtuous solution?

What if all packaging was (bio)degradable?

What if all packaging was reusable?

Packaging of the future: what are the health risks?

The right packaging functionality: a question of pairing

Preservation at the heart of the food transition?

The upstream-downstream link and the impact of agroecological practices

Developing new combinations of processes and packaging in line with consumer behavior

Assessing the environmental impact of processing-preservation practices at different territorial scales

Artificial intelligence and decision support tools for system sustainability

Conclusion

Appendix

Glossary

Bibliography

List of authors