Functional Food Systems—Novel Raw Materials and Emerging Technologies

The food sector is currently facing new challenges driven by the demands of increasingly health-conscious, sustainability-oriented, and innovation-seeking consumers. The use of novel raw materials—such as agro-industrial by-products, alternative plant-based sources, and bioactive ingredients—offers a concrete opportunity to enhance the nutritional profile of food products while reducing the environmental impact across the supply chain. At the same time, emerging technologies make it possible to process food matrices without compromising their nutritional and functional quality, opening up new perspectives in terms of safety, stability, and sensory performance. The aim of this Special Issue is to identify effective synergies between innovative ingredients and enabling technologies, with the goal of developing functional foods that meet modern nutritional needs without sacrificing taste and acceptability. The interdisciplinary approach proposed in this Special Issue represents a strategic lever to support the transition towards more sustainable, personalized, and health-oriented food systems.

Dr. Michele Canale
Dr. Alfio Spina
Guest Editors

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