Innovative Non-thermal Processing Technologies for Enhancing Pet Food Safety and Quality: A Comprehensive Review of Publications, Patents, and Market Trends

Abstract

Non-thermal processing technologies have emerged as promising alternatives to traditional heat treatments in the pet food industry. To date, no prior review has systematically integrated peer-reviewed publications, patents, and commercial product launches on non-thermal technologies in the pet food sector during 2014–2024. This integrative approach fills an important gap by linking scientific evidence with innovation activity and market adoption. Unlike conventional thermal methods, which often degrade heat-sensitive nutrients and alter the sensory qualities of pet food, these innovative techniques leverage physical principles to inactivate pathogens while preserving the product’s nutritional and sensory integrity. This review explores the application of key non-thermal technologies, including high-pressure processing (HPP), plasma treatment, irradiation, and pulsed light, in enhancing the safety and quality of pet food. Analyses were conducted on scientific publications, patent trends, and market trends. High-pressure processing has demonstrated exceptional efficacy in microbial reduction with minimal impact on nutrient content. Plasma treatment offers versatility for surface sterilization applications, while ionizing radiation effectively extends shelf life by significantly reducing microbial loads. Pulsed light provides rapid and efficient pathogen inactivation, particularly on smooth surfaces. Additionally, this review examines the advantages of these technologies, such as decreased reliance on chemical preservatives and improved sustainability. It also highlights recent advancements, regulatory considerations, and the challenges associated with scaling up these technologies for industrial application in the pet food sector.