Marc Regier

• The food industry is currently undergoing a profound transformation. Growing demands for sustainable production; heightened expectations of safety, quality, and quantity; and the urgent need for greater efficiency call for innovative solutions (see, for example, and the references therein). The transformation of the food system is supported and simultaneously demanded by the UN Sustainable Development Goals and related initiatives such as the Global Panel. An important task in this regard is assigned to production, processing and analysis. This Special Issue on New Methods in Food Processing and Analysis brings together research that highlights how new technologies can help shape the future of food, addressing some of these demands. The articles in this collection present advances that, in part, go beyond incremental improvements. They showcase novel processing technologies, ranging from ultrasound to pulsed electric fields as pretreatment for innovative extraction processes and drying to ethanol pickling. At the same time, state-of-the-art analytical tools, such as laser-induced breakdown and fluorescence spectroscopy (combined with machine learning) for olive oil authentication and real-time-monitoring of dough mixing, open new avenues for controlling and optimizing food production. What unites these diverse approaches is their relevance to current challenges being faced. Ensuring sustainability, maintaining authenticity, and safeguarding traceability in complex supply chains are not merely technical issues—they are a concern of public trust and global food security. The contributions to this Special Issue therefore not only expand the scientific frontier but also provide practical strategies for industry and policy.