Microbiome innovations for the development of health-promoting and sustainable food systems is one of the key priorities within bioeconomy strategies, including the European Green Deal. The design of novel foods, enriched with beneficial microorganisms and bioactive compounds to enhance their functional properties, lies at the heart of food innovation. This objective is particularly emphasized in the FOODBIOMES project, which aims to establish a National Research Infrastructure dedicated to exploring microbiome applications in food systems.
In addition, the valorization of agro-industrial and food wastes is of vital importance for global environmental governance, as it is closely linked to environmental, economic and social impacts. Microbiome innovations are expected to play a significant role in addressing such challenges. Moreover, integrated biorefineries that involve the extraction and recovery of value-added components could enhance the sustainability and functionality of food systems.
This Research Topic focuses on the effect of the microorganisms that compose the complex bio-communities; as well as the impact of plant extracts on the microbiome of various food systems. It will also explore the benefits and impacts of health-promoting ingredients on the human and animal microbiome, and the contribution of microbiome-based innovations to the development of functional and sustainable food systems. Finally, this Topic will address regulatory issues and considerations related to the evaluation of novel functional foods by legislators.
We welcome Original Research and Review articles in the following areas:
• Microbiome innovations for the development of novel functional ingredients and foods;
• Health-promoting probiotics/prebiotics;
• Plant extracts as functional modulators of food microbiota;
• Valorization of agri-food waste for a sustainable future.
Microbiome innovations for the development of health-promoting and sustainable food systems is one of the key priorities within bioeconomy strategies, including the European Green Deal. The design of novel foods, enriched with beneficial microorganisms and bioactive compounds to enhance their functional properties, lies at the heart of food innovation. This objective is particularly emphasized in the FOODBIOMES project, which aims to establish a National Research Infrastructure dedicated to exploring microbiome applications in food systems.
In addition, the valorization of agro-industrial and food wastes is of vital importance for global environmental governance, as it is closely linked to environmental, economic and social impacts. Microbiome innovations are expected to play a significant role in addressing such challenges. Moreover, integrated biorefineries that involve the extraction and recovery of value-added components could enhance the sustainability and functionality of food systems.
This Research Topic focuses on the effect of the microorganisms that compose the complex bio-communities; as well as the impact of plant extracts on the microbiome of various food systems. It will also explore the benefits and impacts of health-promoting ingredients on the human and animal microbiome, and the contribution of microbiome-based innovations to the development of functional and sustainable food systems. Finally, this Topic will address regulatory issues and considerations related to the evaluation of novel functional foods by legislators.
We welcome Original Research and Review articles in the following areas:
• Microbiome innovations for the development of novel functional ingredients and foods;
• Health-promoting probiotics/prebiotics;
• Plant extracts as functional modulators of food microbiota;
• Valorization of agri-food waste for a sustainable future.
