The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. This review examines the current status of cold plasma technology within the food sector with a particular emphasis on emerging applications. Opportunities and current challenges that need to be addressed for successful adoption of the approach by industry are detailed.

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