This thesis discussed the non-thermal food processing technologies being used within the United States of America. The technologies discussed in this thesis are High- Pressure Processing (HHP), Pulsed Electric Field, Pulsed Light, Irradiation, Ultra Sound, Oscillating Magnetic Fields, and Cold Atmospheric Plasma. A survey was designed and conducted to study the major reasons behind a preference for a particular technology by the organization, and the limitations for not implementing specific technologies. The survey participants were management level, food scientists and, food technologists employed by food processing companies. The questionnaire consisted of ten questions related to demographics, current technology, barriers from other technologies, and research and development of new technologies. There were a total 223 respondents from various regions of the United States. The respondents had a wide array of industry experience. Of the respondents, 91% of the respondents had either a Bachelor’s Degree, Master’s Degree or Ph D. Thirty-six percent of the participants chose high pressure processing and 20 % chose pulsed electric as the most commonly used non-thermal food processing technologies. Rapidly increasing technologies included cold atmospheric plasma and oscillating magnetic fields. Seventyone percent mentioned the main driver for them to choose non-thermal food processing was better nutrient and sensory properties. As per the results, 41% of respondents believed the major limitations in implementing non-thermal food processing technologies was high investment. The results indicated the main drivers for innovation were equipment manufacturers and research. These researches were either academic or government funded.