This work was financially supported by Fundação para
a Ciência e Tecnologia (FCT), Portugal, through
the project Strategic Project UIDB/00102/2020 and
Programmatic Project UIDP/00102/2020 of the Chemical
Process Engineering and Forest Products Research
Centre (CIEPQPF), and UI/05704/2020 of ciTechCare.
M. C. Gaspar acknowledges FCT for the financial support
through the Scientific Employment Stimulus – Individual
and Institutional Calls (CEECIND/00527/2017 and
CEECINST/00060/2021). The authors participate in the
CYTED network RESALVALOR — Valorización de
Residuos de la Industria Agroalimentaria. The authors are
also grateful for the work of the designer José Gomes in
the preparation of Figures 1 and 2.Supercritical fluid technology has been applied in the food area for processing and preserving food products and/or monitoring the food quality, with known advantages. The main solvent used at supercritical conditions for food applications is carbon dioxide. Some examples are presented, from the traditional decaffeination of coffee up to the micronization of vanilla, passing through innovative processes such as the extrusion of protein-based snacks and drying of beetroot. The gap between research and industries is addressed, mainly due to a lack of data about food chemical changes that may occur during some processes, as well as technical data. However, this is an area in clear expansion and probably, in the future, we will have a menu composed of meals prepared by supercritical methods.info:eu-repo/semantics/publishedVersio
