Purpose of Review <p>This review evaluates alternative methodologies for pesticide residue removal in food products, aiming to address their potential for industrial application.</p> Recent Findings <p>Emerging technologies such as cold plasma, pulsed electric fields, UV-C irradiation, ultrasound, and ozonation have shown promising results in reducing pesticide residues while preserving nutritional and sensory quality. Combined approaches, such as ultrasound–ozone, demonstrated synergistic effects. However, their performance depends on the pesticide type and food matrix, and the formation of degradation by-products remains a critical issue.</p> Summary <p> These novel methods represent sustainable alternatives to conventional practices, offering high efficiency and reduced quality loss. However, further research is needed to fully understand the safety of degradation products and to evaluate scalability and cost-effectiveness for industrial use.</p>