Recent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people and the planet?

In this series on Food of the Future, we are looking to delve into as-of-yet under-utilized food sources that hold promise in their nutritional, environmental, and societal impact. The series consists of four topics, each focusing on a different alternative food source. This particular topic is dedicated to meat and dairy alternatives.

We welcome Original Research, Review, and Perspective articles covering topics including but not limited to:
• Innovative processing techniques and consequences for nutritional content and health benefits
• Scientific evidence for the health properties
• Scientific evidence for environmental impact (if any)
• Rheological and textural properties and connections to sensory characteristics
• Structural-functional relationship of ingredients
• Sensory characteristics and connections to chemistry (e.g., identifying flavor-active compounds)
• Approaches to improve sensory quality and consumer acceptance
• Relationships between nutritional and hedonic values; moderating factors and implications to food choice
• Consumer science to capture opinions of consumers about “cultured meat”
• The effect of different types of information provided to consumers on potential acceptance of “cultured meat”

Explore the other collections within the Food of the Future series:
Food of the Future: Algae and Aquaculture
Food of the Future: Underutilized Foods
Food of the Future: Insects

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Frontiers in Nutrition

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Impact