Nutritional Attributes and Health Implications of Novel, Non-Conventional, and Reformulated Foods

Dear Colleagues,

Due to the increase in the worldwide population and consumers’ desires to sample new culinary experiences, in recent years there has been an increase in the marketing of foods that have not been previously consumed on a regular basis. For example, in Western populations, the consumption of macro- or microalgae, insects, or vegetables from non-Western countries is becoming increasingly common.

Also, due to consumers' resistance to changing their usual consumption habits, food reformulation has been adopted as one of the most common strategies for bringing consumers' usual diets closer to the recommendations of experts and health authorities.

However, work is being carried out to study the effects that the introduction of these foods has on diet, physiology, and the possible prevention of metabolic diseases.

Therefore, the purpose of this Special Issue is to publish results on the nutritional properties of these new foods and their effects on human health. These include novel foods, unconventional foods introduced to a population group, and foods that have been reformulated to improve or modify their organoleptic or nutritional properties. Both in vitro and in vivo trials, as well as review papers and meta-analyses, are welcome.

Dr. Jose M. Miranda
Guest Editor

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