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Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid\u2010phase microextraction coupled with gas chromatography\/mass spectrometer (GC\/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food\u2010processing technologies such as high\u2010pressure processing (HPP), high\u2010pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP\u2010treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.<\/jats:p>","DOI":"10.1111\/1541-4337.12732","type":"journal-article","created":{"date-parts":[[2021,3,15]],"date-time":"2021-03-15T02:55:54Z","timestamp":1615776954000},"page":"2699-2715","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Formation of furan in baby food products: Identification and technical challenges"],"prefix":"10.1111","volume":"20","author":[{"given":"Farah","family":"Javed","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5092-6800","authenticated-orcid":false,"given":"Hafiz Muhammad","family":"Shahbaz","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5251-3586","authenticated-orcid":false,"given":"Asad","family":"Nawaz","sequence":"additional","affiliation":[{"name":"Joint International Research Laboratory of Agriculture and Agri\u2010Product Safety, College of Agriculture Yangzhou University  Yangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7202-5440","authenticated-orcid":false,"given":"Amin N.","family":"Olaimat","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition and Dietetics Faculty of Applied Medical Sciences The Hashemite University  Zarqa Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandros Ch.","family":"Stratakos","sequence":"additional","affiliation":[{"name":"Department of Applied Sciences Faculty of Health and Life Sciences University of the West of England  Bristol United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Agung","family":"Wahyono","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Technology State Polytechnic of Jember  Jember Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sadia","family":"Munir","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ghulam","family":"Mueen\u2010ud\u2010din","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Nutrition University of Sargodha  Sargodha Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8300-1436","authenticated-orcid":false,"given":"Zeshan","family":"Ali","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Nutritional Science Shaanxi Normal University  Xian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiyong","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Biotechnology Yonsei University  Seoul South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,3,14]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107233"},{"key":"e_1_2_10_3_1","first-page":"728","article-title":"Furan in commercial baby foods from the Spanish market: estimation of daily intake and risk assessment","volume":"34","author":"Altaki M. 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