This invention relates to a system for and method of blanching, steaming, and/or boiling a food product (101), the method comprising applying steam of a gas (103) to at least a part of a surface area (101') of a food product (101) for a predetermined period of time thereby blanching, steaming, and/or boiling at least a part of said food product (101), wherein the method further comprises applying airborne high intensity and high power acoustic waves (104) to at least a part of said steam of gas (103) causing the part of said steam of gas (103) to oscillate substantially at the frequency and substantially with the intensity and power of the acoustic waves (104). In this way, a blanching, a steaming and/or a boiling effect can be improved by application of a combination of steam of a gas and airborne high intensity and high power acoustic waves where the sonic impact of the acoustic waves increases and enhances the blanching, steaming, and/or boiling effect of the steam. This entails that the food product (of plant or animal origin) to a larger extent will obtain the desired properties (absence of inherent enzymatic activity, preservation of colour, unchanged/only slightly changed texture and water binding capabilities).
