Food powder processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. The conventional methods for producing the food powder exhibit some limitations in terms of powder quality and high production costs. The instant controlled pressure drop technology uses high saturated steam pressure and short duration to provide a new way to expand biological matrices and is considered a solution to the drying shrinkage/collapse issues, in order to obtain a better quality of the dried plants in terms of texture, color, aroma. This paper aims to introduce a new production process and systematize some research results that have been achieved. By inserting a restructuring stage by instant controlled pressure drop in the classic process of grinding, many physical properties of the powder have been improved, the microbial contamination is significantly reduced, the vitamin content in the product is higher, the drying time can be greatly reduced, and this implies a significant reduction in energy consumption.
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