The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.