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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§

Daniel Berdejo1orcid tiny, Diego García-Gonzalo1orcid tiny, Nadia Oulahal2orcid tiny, Rositsa Denkova-Kostova3orcid tiny, Vesela Shopska3orcid tiny, Georgi Kostov3*orcid tiny, Pascal Degraeve2orcid tiny and Rafael Pagan1orcid tiny

1Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA (UNIZAR), C. de Pedro Cerbuna, 12, 50009 Zaragoza, Spain

2Université de Lyon, Université Claude Bernard Lyon 1 (UCBL), ISARA Lyon, BioDyMIA Research Unit, Technopole Alimentec, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France

3University of Food Technologies (UFT), 26 Maritza boulevard, Plovdiv, Bulgaria

Article history:

Received: 29 November 2022

Accepted: 6 September 2023

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tailor-made food; biopreservation; emerging technologies; minimal processing technologies

E WEB Goal 03 E WEB Goal 09The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.


Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities.
This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.

*Corresponding author: +359889341510
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§This paper was presented at the 11th Central European Congress on Food and Nutrition CEFood 2022, Čatež ob Savi, Slovenia, 27-30 September 2022