The demand from consumers for fresh minimally processed healthy food with adequate shelf life has become a persistent challenge of the food processing sector. This has been the precursor in emergence of innovative and new food processing and preservation techniques offering great superiority over the traditionally used approaches. Non-thermal technologies that use low-temperature treatment for a brief time have become promising due to no or minimum change in the nutrients and flavours of food. These include technologies counting high hydrostatic pressure (HPP), UV light (UV), ultrasound (US) and pulsed electric field (PEF). Recently artificial intelligence tools have also been introduced in the modern dairy processing sector. The application of nanomaterials in storage, processing, packaging and security of food has been found to improve taste, texture and bioavailability of food. Oftentimes times due to higher costs and extreme processing conditions the sensory and nutritional properties are compromised hence addressing these issues to promote greater adoption in the industry becomes necessary.