The development of emerging technologies in food processing addresses specific consumer needs toward safe, healthy and minimally processed foods. These innovative processes also lead to environmentally friendly and sustainable food manufacturing techniques with low energy requirements and reduced water use that overcome some limitations given by current food processing practices (Toepfl et al. 2006). Taking advantage of specific potentials and opportunities of these new processes, including the understanding and control of the complex process-structure-function relationships, offers the possibility for a science-based development of tailor-made foods. High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and Ohmic heating (OH), Hurdle technology are used to exemplify scalable and flexible food manufacturing techniques.