About this Research Topic
The transition to more sustainable food systems shifts scientific interest towards the exploration of new, alternative sources to produce nutritionally important foods and food ingredients. Agro-food waste, plant-based sources, or aquatic sources constitute examples of sustainable sources for the production and characterization of nutrients (eg protein, carbohydrates, lipids, micronutrients) and non-nutrients (eg phytochemicals, flavor, pigments). Furthermore, advances in biotechnology applications can be used as a tool to increase the production of sustainable food ingredient sources. A critical feature though, of a sustainable food system is that the food produced does not pose any unintended nutritional consequences. Not only the quantity but also the quality of macronutrients like protein or the bioavailability of micronutrients in sustainable food should ensure that people consume nutrient-rich foods that meet their needs.
This Research Topic will bring together original research articles and comprehensive reviews that address “nutritional aspects of sustainable foods that include but are not limited to:
1. Production and characterization of food ingredients (eg. proteins, lipids, carbohydrates, phytochemicals, pigments, enzymes) derived from sustainable sources (eg. agro-food wastes, plant-based sources, aquatic sources)
2. Biotechnological applications in the production of sustainable food ingredient sources
3. Nutrient value of sustainable processed foods
4. Bioavailability of micronutrients in sustainable foods
5. Innovative foods from sustainable resources
Keywords: Sustainable Processed Food, Food Technology, Plant-Based Foods, Agro-Food Waste, In Vitro Digestion, Nutrient Bioavailability
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.