Globalization and the growing attention to the environment and its resources have pushed, “as never before”, the research and development of new ingredients, to fulfil the demands and needs of consumers. Moreover, the awareness of using functional foods to promote human health is increasingly driving research in this direction.
The comprehension of nutritional, microbiological, and sensory properties of newly developed ingredients and food formulations is an essential requirement for the best use of them. Moreover, the potential exploitation of the emerging food technologies can provide a significant contribution in improving food properties, thus opening a new scenario in food design.
This Research Topic is focusing on new or functional ingredients, new formulations, and their applications. We welcome submissions of original researches focused on but not only:
• New ingredients of plant or animal origin
• Innovative use of vegetable/animal products or by-products
• New uses of waste food materials
• Evaluation of the basic nutritional components of new ingredients
• Analytical evaluation of chemical and rheological/sensory aspects of new ingredients and/or functional ingredients
• Microbiological evaluation of new ingredients and/or functional ingredients
• New formulations
• Functional ingredients
• Use of edible insects
Globalization and the growing attention to the environment and its resources have pushed, “as never before”, the research and development of new ingredients, to fulfil the demands and needs of consumers. Moreover, the awareness of using functional foods to promote human health is increasingly driving research in this direction.
The comprehension of nutritional, microbiological, and sensory properties of newly developed ingredients and food formulations is an essential requirement for the best use of them. Moreover, the potential exploitation of the emerging food technologies can provide a significant contribution in improving food properties, thus opening a new scenario in food design.
This Research Topic is focusing on new or functional ingredients, new formulations, and their applications. We welcome submissions of original researches focused on but not only:
• New ingredients of plant or animal origin
• Innovative use of vegetable/animal products or by-products
• New uses of waste food materials
• Evaluation of the basic nutritional components of new ingredients
• Analytical evaluation of chemical and rheological/sensory aspects of new ingredients and/or functional ingredients
• Microbiological evaluation of new ingredients and/or functional ingredients
• New formulations
• Functional ingredients
• Use of edible insects
