Heating during canning of food causes loss of sensory properties and nutritional quality of the product. Manufacturers want to apply processes that can simultaneously reduce the microbiological load and maintain the quality of food products. These processes are known as mild or alternative food processing processes. This paper provides an overview of modern research related to the development and application of new canning technologies during industrial food processing. In addition, the possibilities of their application in the future for commercial use in industrial conditions are analyzed.
