Innovations for Sustainable and Functional Beverages—Selected Papers from CEFood 2026

Dear Colleagues,

The beverage sector is undergoing a profound transformation driven by changing consumer expectations, environmental challenges, advances in biotechnology and processing, and the rapid development of digital technologies. Contemporary beverage research is no longer focused solely on product formulation and conventional quality parameters. It increasingly integrates sustainability, functionality, safety, sensory science, process optimization, digitalization, circularity, and consumer-oriented product development.

This Special Issue is associated with the 13th Central European Congress on Food—CEFood 2026, which will be held in Plovdiv, Bulgaria, from 23 to 26 September 2026. The Congress provides an interdisciplinary platform for researchers, industry representatives, professionals, and policymakers to exchange scientific knowledge and discuss emerging trends in food and beverage science, technology, engineering, biotechnology, nutrition, and consumer studies. The objective of this Special Issue is to present selected high-quality contributions from CEFood 2026, as well as other original studies that reflect current advances and future perspectives in beverage research and development.

The transition towards more sustainable beverage production requires the implementation of environmentally responsible technologies, efficient use of water and energy, reduction and valorization of by-products, optimization of packaging, and integration of circular economy principles. At the same time, increasing consumer demand for healthier, natural, personalized, and functional products is encouraging the development of beverages containing probiotics, prebiotics, bioactive compounds, plant-derived ingredients, alternative raw materials, and reduced levels of sugar or alcohol.

Fermentation and biotechnology continue to play an essential role in the development of both traditional and innovative beverages. The use of selected microbial cultures, non-conventional yeasts, mixed fermentations, immobilized microorganisms, and new fermentation strategies provides opportunities to improve sensory characteristics, enhance biological activity, control alcohol content, and increase process predictability.

Digital transformation also offers significant opportunities for the beverage industry. Advanced process monitoring, mathematical modelling, artificial intelligence, machine learning, digital twins, sensor technologies, and data-driven decision-making can contribute to improved process control, product consistency, traceability, and resource efficiency. These approaches are particularly relevant to developing smart, flexible production systems that can respond to changing raw materials and consumer requirements.

The Guest Editors look forward to receiving innovative and scientifically robust contributions that demonstrate how beverage science and technology can support the transition towards healthier products, more sustainable production systems, and a digitally connected beverage industry.

Prof. Dr. Georgi A. Kostov
Dr. Rositsa S. Denkova-Kostova
Dr. Vesela Shopska
Guest Editors

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