Novel Foods Made with New Ingredients Derived from Industrial Waste
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 10 October 2025 | Viewed by 76
Special Issue Editor
Interests: food science; nutrition; biochemistry; functional foods; food security
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Given the rapidly increasing global demand for food, it is mandatory to consider new sources of nutrients and safe and sustainably produced protein foods to complement the current traditional and limited sources of protein in the human diet. In recent years, a wide range of non-traditional protein foods have been explored, prompting the European Union provide legislation on how novel foods can be introduced and traded on the European market to ensure their safety. The manufacturing industry discards almost 90 million tons of food waste every year (European Commission, Food Waste across EU 27, 2010), including the raw materials discarded by the agri-food industries due to problems associated with processing, palatability, or acceptance by the consumer (e.g., peel, seeds, films). Notably, these raw materials are often rich in highly nutritional compounds such as fibers, micronutrients, and active compounds such as antioxidants. Therefore, the circular reuse of waste/by-products of the agri-food industry to produce food with high nutritional value could lead not only to significant economic, social, and environmental benefits but also to health benefits and increased food security, considering the constant expansion of the global population. Therefore, in this Special Issue, we want to present both research papers and reviews that focus on this important aspect of nutrition and contribute to our understanding of the new aspects and perspectives in this important innovative area of nutrition. It will also explore different analytical techniques, methods of determination of markers and bioactive compounds from by-products and waste, novel methods of utilizing them in food matrices (like incorporation into coatings or encapsulation, etc.), valorization of foods, high-quality foods, etc.
Dr. Nicolò Merendino
Guest Editor
Manuscript Submission Information
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Keywords
- human nutrition
- functional foods
- novel food
- by-product
- foods science
- human health
- non-transmissible pathology
- prebiotic
- antioxidants
- encapsulation
- marker compounds
- bioactive compound
- techniques
- coatings
- valorization
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