What is it about?
Traditional table olive production methods are time- and chemical-consuming. Consequently, to meet current industrial and consumer demands, novel process-intensification technologies and greener processing strategies have emerged as more sustainable alternatives. These include pulsed electric fields, high-power ultrasound, high-pressure processing, the reduction or replacement of alkalis and salts, and the use of starter cultures.
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Why is it important?
We developed a comprehensive review on the current state of the art and future directions of process intensification in table olive processing, one of the world's most appreciated fermented foods. The review critically discusses the advantages, limitations, and research gaps associated with these more sustainable alternatives, providing valuable insights to support future developments and their implementation by both academia and industry.
Perspectives
Writing this review was both an enriching and rewarding experience, providing the opportunity to contribute to one of the fastest-growing trends in the food industry: the development and implementation of more sustainable processing technologies.
Vitor Mathias Muneratto
UNESP
Read the Original
This page is a summary of: Making table olives more sustainable: processing methods and green intensifying technologies, Critical Reviews in Food Science and Nutrition, June 2026, Taylor & Francis,
DOI: 10.1080/10408398.2026.2691228.
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