The food (r)evolution: innovations for food quality, safety, and sustainability
Abstract
The growing interest in sustainable foods is driving the use of underutilized sources such as macroalgae, agri-food by-products, acorns, and edible insects, combined with advanced extraction, processing, and preservation technologies. These approaches enable the development of functional foods and innovative ingredients, improve shelf life, nutritional value, and functionality, reduce waste and environmental impact, and promote global food security.
Fields of Study & Subjects
Food Industry and Aquatic Biology
Food and Agricultural Sciences
Agricultural and Biological Research
Publication details
- Journal / source
- Exploration of Foods and Foodomics
- Volume
- 4
- Publication date
- 12 February 2026
- Language
- EN