Non-thermal processes with cell membrane permeabilizing features such as high pressure treatment, high electric field pulse application, the use of supercritical carbon dioxide, or the subjection to ultrasound in combination with moderate heat and pressure hold promise not only for gentle preservation but to also modify plant foods. Such modifications include the improvement of mass transfer and subsequent increases in juice yield, increased recovery as well as retention of desirable metabolites from plant materials, or enhanced water removal during dehydration operations. Such processes, specifically high electric field pulse treatment also allow the development of new processing concepts such as an "extraction free" beet sugar process, a low energy cell disintegration process for potato starch production or high pressure supported blanching. (C) 2002 Elsevier Science Ltd. All rights reserved.