About this Research Topic
The field of food science and sustainability is increasingly focused on addressing the challenges posed by the growing global population and the corresponding rise in food demand. Traditional food production methods often lead to intensive and ecologically incompatible practices, necessitating the search for new, nutritionally effective, and ecologically sustainable food sources. Recent studies have highlighted the potential of "New Foods," which include novel food matrices and foods produced through innovative technologies and processes, as a viable solution to these challenges. Despite significant advancements, there remain gaps in our understanding of the chemical and nutritional properties of these new food sources, as well as the environmental impacts of their production. Addressing these gaps is crucial for achieving the goals outlined in the United Nations 2030 Agenda for sustainable development.
This research topic aims to explore the development and potential of New Foods as a means to enhance both nutritional and ecological sustainability. The primary objectives include investigating the chemical and nutritional profiles of new food matrices, evaluating the potential of alternative biological matrices as food sources, and developing new technological processes to improve nutritional profiles and reduce environmental impacts. By answering these questions, the research seeks to provide a comprehensive understanding of how New Foods can contribute to a more sustainable food system.
To gather further insights into the boundaries of this research, we welcome articles addressing, but not limited to, the following themes:
- Analysis of the chemical and nutritional profile of food matrices approved as New Food
- Valorization of the chemical and nutritional profile of biological matrices that could be potentially considered as alternative food sources
- Development of new technological processes to improve the nutritional profile of food matrices
- Development of new technological processes to reduce the environmental impact related to food production.
This research topic aims to explore the development and potential of New Foods as a means to enhance both nutritional and ecological sustainability. The primary objectives include investigating the chemical and nutritional profiles of new food matrices, evaluating the potential of alternative biological matrices as food sources, and developing new technological processes to improve nutritional profiles and reduce environmental impacts. By answering these questions, the research seeks to provide a comprehensive understanding of how New Foods can contribute to a more sustainable food system.
To gather further insights into the boundaries of this research, we welcome articles addressing, but not limited to, the following themes:
- Analysis of the chemical and nutritional profile of food matrices approved as New Food
- Valorization of the chemical and nutritional profile of biological matrices that could be potentially considered as alternative food sources
- Development of new technological processes to improve the nutritional profile of food matrices
- Development of new technological processes to reduce the environmental impact related to food production.
Keywords: Alternative food sources, New food technologies, Chemical characterization, Nutritional properties, New Foods
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.
