Minimal processing refers to gentle preservation methods that keep foods as close to fresh as possible while ensuring safety and extending shelf life. It covers limited processing of products to a level where they maintain the characteristics of fresh foods, using techniques such as washing and cutting fresh produce, mild heat treatments, high-pressure processing, pulsed electric fields, modified atmosphere packaging, and natural antimicrobials. The approach responds to consumer demand for fresh-like flavor and nutrition with fewer additives. Because treatments are light, strict raw-material quality, cold-chain discipline, and validated safety controls are essential, since there is little margin for error.