Could '' Revolutionise Food Preservation?

The present article responds to the food engineering community's growing interest in an emerging and lauded approach to food preservation, popularised by its developers as ''. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of ''. Some of these claims therefore require a more neutral and critical assessment against the background of the today's state of the art in food freezing technologies.