Emerging Food Technologies and Novel Ingredients for Sustainable Innovation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 31 August 2025 | Viewed by 1003
Special Issue Editors
Interests: food extrusion; food processing; food ingredient; food properties; upcycled food; sustainable food; alternative food; plant-based meat analogue; insect-based food; food texture; food functionality; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: plant-based meat analogue; food hygiene; food microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The growing global population and environmental challenges demand innovative approaches to food systems that foster sustainability and efficiency. This Special Issue focuses on emerging food technologies and novel ingredients that drive sustainable innovation, offering solution to address pressing issues in food production. It highlights strategies in advanced processing technologies and alternative ingredients to enhance food quality, nutritional value, and resource efficiency. The topics of interest include innovative approaches utilizing plant-based proteins, insect-derived ingredients, single-cell proteins, and fractionated components from plant extracts or microalgae. These approaches contribute to reducing environmental impact, optimizing resource utilization, and addressing global food security challenges. We welcome submissions that investigate the potential of novel technologies to improve physicochemical properties, develop functional foods, and minimize waste in food systems. Particular attention is given to studies exploring the integration of these technologies with sustainable practices, regulatory compliance, and consumer trust in innovative food products. This Special Issue also encourages research on the application of cutting-edge technologies to enhance the functionality of new ingredients while maintaining environmental integrity. By bridging scientific innovation with practical applications, this issue aims to showcase advancement that transform food systems and support the development of secure and sustainable solutions for the future.
Dr. Bon-Jae Gu
Dr. Sang-Hyun Park
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- emerging food technologies
- novel ingredients
- upcycled food
- sustainable food innovation
- alternative proteins
- advanced processing technologies
- insect-derived ingredients
- food security
- resource efficiency
- functional food development
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