The ever-growing increase in the world population is closely related to an increase in food source demand. However, the growth of food demand is forcibly related to the increase of intensive and ecologically incompatible production. For these reasons, the search for nutritionally effective and ecologically compatible new food sources is strongly recommended, together with the nutritional properties’ improvement of “already used” food matrices. The importance of this focus has also been highlighted in the United Nations 2030 Agenda. In this context, New Foods, considered as new food matrices or foods produced with new technologies and processes, certainly represent an important answer to this issue.
In the proposed Research Topic, we want to emphasize how the development of New Food sources is an important objective to achieve, improving the knowledge in this field through both chemical and nutritional characterization studies. In recent years, it is increasingly emerging that some biological matrices, not traditionally used as food, or whose consumption has historically been restricted to certain territories, can be a very important food source, capable of satisfying both nutritional and ecological requirements (insects, fungal species, seed varieties,…). At the same time, the development of new cultivation and industrial technologies can further improve foodstuffs' nutritional profile and reduce the environmental impact related to their production (synthetic meat, UV treatment,…).
We welcome original research articles, reviews, and mini-reviews on exploring the Research Topic points here described:
• 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
We hope that the proposed papers can contribute to a further step forward in the knowledge and the valorization of New Foods.
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.
The ever-growing increase in the world population is closely related to an increase in food source demand. However, the growth of food demand is forcibly related to the increase of intensive and ecologically incompatible production. For these reasons, the search for nutritionally effective and ecologically compatible new food sources is strongly recommended, together with the nutritional properties’ improvement of “already used” food matrices. The importance of this focus has also been highlighted in the United Nations 2030 Agenda. In this context, New Foods, considered as new food matrices or foods produced with new technologies and processes, certainly represent an important answer to this issue.
In the proposed Research Topic, we want to emphasize how the development of New Food sources is an important objective to achieve, improving the knowledge in this field through both chemical and nutritional characterization studies. In recent years, it is increasingly emerging that some biological matrices, not traditionally used as food, or whose consumption has historically been restricted to certain territories, can be a very important food source, capable of satisfying both nutritional and ecological requirements (insects, fungal species, seed varieties,…). At the same time, the development of new cultivation and industrial technologies can further improve foodstuffs' nutritional profile and reduce the environmental impact related to their production (synthetic meat, UV treatment,…).
We welcome original research articles, reviews, and mini-reviews on exploring the Research Topic points here described:
• 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
We hope that the proposed papers can contribute to a further step forward in the knowledge and the valorization of New Foods.
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.