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Technology playing pivotal role in modernising food processing
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Wednesday, 03 June, 2026, 16 : 00 PM [IST]
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Dr Bijal Lalan
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In recent years, the Indian food processing industry has experienced rapid expansion, emerging as a major driver of economic growth, employment generation, and export development. The sector acts as an important linkage between agriculture and industry, with substantial potential to increase farmers’ income, minimise post-harvest losses, and strengthen rural livelihoods.
The Indian food processing industry is projected to reach US$735.5 billion by 2032 from US$336.4 billion in 2023, growing at a CAGR of 8.8% as reported by International Market Analysis Research and Consulting Group. In last seven years, the food processing industry has observed an average annual growth rate of 7.26%, indicating rapid growth and increasing contribution to GDP, rural employment, agricultural waste reduction, and supply chain efficiency.
The increasing demand for processed foods in India is primarily driven by changing consumer preferences, convenience, improved hygiene standards, product uniformity, year-round availability, and enhanced shelf stability. In addition, advancements in food processing and distribution systems have expanded consumer access to a diverse range of food products while reducing labour requirements.
Technology is playing a pivotal role in modernising food processing in India. It is empowering manufacturers to adopt advanced methods to optimise resources, reduce environmental impact, and enhance food security. Recent technological developments such as carbon utilisation, use of artificial intelligence in food processing industry, precision fermentation, and alternative proteins are reshaping how food is produced, processed, and consumed. Applications like Automation, Artificial Intelligence, and Internet of Things are being widely adopted by over 60% of Indian food manufacturers, as per McKinsey & Company. These innovations enhance productivity, reduce wastage, and improve quality control.
Trailblazing Innovations Shaping Food Technology’s Future
1. Carbon Utilisation in Food Production
Carbon utilisation refers to innovative technologies that convert carbon dioxide (CO2) into valuable food ingredients through emerging biotechnological processes. Arkeon, a partner of ICL Planet Startup Hub, has developed technology that converts CO2 into protein ingredients, while other Austrian startups employ microbial systems to synthesise essential amino acids from CO2 without requiring arable land or conventional agricultural inputs.
A recent study proposed CO2 utilisation roadmap for the food industry, with short-, medium- and long-term deployment strategies. Short-term applications include commercially established technologies such as beverage carbonation, modified atmosphere packaging (MAP), refrigeration and cryogenic freezing. Medium-term approaches focus on CO2-derived packaging materials, methanol-based intermediates, and microalgae cultivation for protein production, whereas long-term pathways involve transformative low technology readiness level (TRL) technologies, including electrochemical CO2 conversion, microbial lipid synthesis, and synthetic carbohydrate production. “Technologies like these are transformative—they not only reduce emissions but also redefine the lifecycle of CO2 as a valuable resource in food production.”
2. Artificial Intelligence in Food Technology
Artificial intelligence is increasingly transforming the food processing industry through automation, precision control, and data-driven decision-making. The integration of AI technologies, including machine learning, deep learning, computer vision, robotics, and the Internet of Things, has enhanced processing efficiency, product quality, food safety, and sustainability across food systems.
Machine learning algorithms are widely applied for quality prediction, process optimisation, and demand forecasting, whereas deep learning techniques enable advanced image and video analysis for defect detection, food classification, and quality inspection. Computer vision systems facilitate automated sorting, grading, and contamination detection by interpreting visual data in real time. AI-enabled robotics and automation are increasingly employed for cutting, slicing, peeling, packaging, labelling, and material handling operations. IoT-based sensors further support intelligent processing systems through continuous monitoring of parameters such as temperature, humidity, pH, and moisture content.
AI applications in the food processing industry include quality control, food safety monitoring, process automation, supply chain optimisation, product development, and shelf-life prediction. AI-driven computer vision systems can detect defects and contamination in fruits, vegetables, grains, and processed foods with greater speed and consistency than conventional manual inspection methods. Machine learning models also support early detection of microbial contamination and spoilage through real-time sensor data analysis. In addition, AI-based forecasting tools improve inventory management and reduce food waste by optimising supply chain operations and predicting consumer demand. AI technologies are further being utilised in product innovation through consumer preference analysis, recipe optimisation, and the development of novel food formulations. “AI is a game-changer, enabling the food industry to create solutions that are not only innovative but also aligned with sustainability and scalability goals. It bridges the gap between cutting-edge technology and real-world applications.”
3. Precision Fermentation
Precision fermentation is a biotechnological process that employs genetically engineered microorganisms under controlled fermentation conditions to produce specific food ingredients with high specificity and yield. Technology enables the sustainable production of functional biomolecules, including proteins, enzymes, lipids, flavour compounds, and pigments.
One major application of precision fermentation is the production of animal-identical proteins, particularly dairy proteins such as ßeta-lactoglobulin (BLG). The first milk protein that has been commercialised and produced using the genetically engineered fungus, Trichoderma reesei. The ßeta-lactoglobulin derived from precision fermentation has been used as an ingredient in ice cream, melted cheese on pizzas and sport drinks.
Precision fermentation is also used for the biosynthesis of novel flavouring and colouring agents. Soy leghemoglobin, a heme-containing protein naturally present in soybean root nodules, is produced commercially using K. phaffii (formerly Pichia pastoris). This ingredient is widely utilised in plant-based meat analogues to confer meat-like flavour, aroma, and colour characteristics. “Precision fermentation represents a pivotal shift in food technology, offering the ability to produce high-quality proteins in a controlled environment. It’s an example of how innovation and sustainability intersect to address global food challenges.”
4. Cultivated Meat: Ethical Food Technology Solutions
Cultivated meat is also known as cultured meat, cell-based meat, or lab-grown meat. It is an emerging food technology developed to address the environmental, ethical, and resource-related challenges associated with conventional livestock production.
Cultivated meat is produced by in vitro cultivation of animal-derived cells, including muscle, adipose, and connective tissue cells, under controlled conditions. As it consists of the same cell types and structural components as conventional meat, cultivated meat is biologically comparable to traditional animal meat at the cellular level and is intended to replicate its sensory and nutritional characteristics.
Production of cultured meat begins with the collection of a small biopsy from a live animal to establish a starter cell culture. The selected cells are then proliferated and differentiated through successive growth phases in controlled culture systems. Cellular expansion and tissue formation are conducted in bioreactors specifically designed for animal cell cultivation, incorporating advanced bioprocess engineering and optimised growth media.
Cultivated meat is designed to reproduce the flavour, texture, aroma, and cooking properties of conventional meat while potentially reducing greenhouse gas emissions, land and water use, and dependence on intensive livestock production systems and global supply chains. “Cultivated meat holds great potential, but the path to mainstream acceptance involves overcoming challenges in cost, regulatory approval, and consumer perception. Achieving the right taste, texture, and overall experience is crucial for it to truly compete with traditional meat.”
Food processing technology in India, has shown consistent progress toward modernisation; however, further strategic initiatives are essential to sustain future growth. Emphasis should be given to reducing pre- and post-harvest losses, enhancing employment opportunities, and strengthening export potential. Additionally, the development of accurate, efficient, and rapid food processing technologies is essential to meet the demands of a growing population and rising consumer expectations for high-quality food products.
(The author is assistant professor, PG Dept of Food Science and Nutrition, SNDT Women’s University, Mumbai)
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