Dry foods, including grains, pulses, and spices, often harbor pathogenic bacteria such as Salmonella spp.. Recent outbreaks, regulatory shifts, and sustainability initiatives underscore the urgent need for proven, cost-effective, and sustainable microbial reduction strategies. Conventional chemical methods such as ethylene oxide are inherently unsustainable and are facing increasing regulatory pressures. Heat-based approaches compromise sensory, nutritional, and processing qualities of foodstuffs. Low energy electron beam (LEEB) technology has emerged as a potential in-house solution for reducing microbial contamination in dry foods. Despite nearly a decade of research and commercialization efforts, one of the world's leading technology developers has discontinued commercialization of this technology. This study examines the technology development and identifies key technical and business challenges that need to be addressed for industrial adoption of LEEB technology. Technical challenges include integrated product conveyance, real-time dose measurement, and post-processing product handling. This study will also discuss the critical path forward needed for businesses to adopt this technology. The FDA in the US has already acknowledged the soundness of the technology and there regulatory climate in the rest of the world looks promising. This paper will discuss the lessons learned and underscore the importance of aligning technical advancements with regulatory frameworks, market demands, and organizational strategies.