Food Ultrasound

The food industry has a sustainability problem that's bigger than packaging or food miles. A huge share of the energy, water, and chemical solvents used to process food never ends up in the final product; it's spent purifying, extracting, preserving, and testing along the way. A major special issue of the journal Ultrasonics Sonochemistry, titled "Ultrasonic Food Processing as a Green and Sustainable Technology," makes the case that one tool is already proving it can do all of that work with a fraction of the footprint: sound. The special issue itself is a serious undertaking. After a rigorous internal review process, independent external expert review, and multiple rounds of revision, the editors selected fewer than 25 papers out of a much larger pool of submissions for publication. That selectivity matters. It signals that what made the cut wasn't just interesting lab work, but research the field considers genuinely important to how food gets made, and how sust...