Innovative Strategies for the Creation of Next-Generation Protein-Based Foods

Dear Colleagues,

The global food system is undergoing a profound transformation. While the "protein transition" to alternative sources such as plants, insects, and microorganisms is gaining momentum, there is a simultaneous need to apply cutting-edge innovations to enhance the quality, sustainability, and value of traditional animal-based foods. This creates a resilient and diversified food landscape where both novel and conventional protein sources are optimized.

This Special Issue aims to spotlight the innovative strategies and emerging technologies employed to create the next generation of protein-based foods. We aim to gather cutting-edge research that demonstrates how advanced scientific approaches can unlock the full potential of diverse protein sources, leading to the development of novel food products or the reinvigoration and added value of traditional ones.

We invite the submission of original research articles and comprehensive reviews focusing on, but not limited to, the following three key directions:

• Exploration and Functionalization of Diverse Proteins

Studies can include research on the extraction, characterization, and functional modification of proteins from various sources (e.g., plant, insect, microbial, and traditional animal sources). This includes enhancing intrinsic properties like solubility, gelling, and emulsification for improved food applications.

• Advanced Processing for Structuring and Quality Enhancement

Application of emerging technologies—physical (e.g., extrusion and high-pressure methods), chemical, and biological (e.g., fermentation and enzymatic treatment)—to modify protein structures and improve product quality is also of particular interest. This includes creating desired textures in both meat analogs and traditional meat products, improving flavor profiles, and enhancing nutritional attributes.

• Innovative Product Design and Evaluation

The design and formulation of novel products such as meat/dairy analogs, hybrid products (plant–animal products), or adding value to traditional foods is necessary. Submissions should include a comprehensive evaluation of sensory properties, consumer acceptance, texture/flavor chemistry, and nutritional quality (e.g., digestibility and bioavailability).

By focusing on these core areas, this Special Issue will provide a holistic overview of the advancements in this field, from raw material to final products. We hope to foster collaboration and inspire further research that will accelerate the development of a sustainable and diverse food future.

Prof. Dr. Xinping Lin
Guest Editor

Dr. Xu Yan
Guest Editor Assistant

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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.