The field of food science and sustainability is increasingly focused on addressing the challenges posed by global population growth and the corresponding increase in food demand. Traditional methods of food production often lead to intensive and ecologically incompatible practices, necessitating the search for new, nutritionally efficient and ecologically sustainable food sources. Recent studies have highlighted the potential of ‘New Foods’, which include new food matrices and foods produced through innovative technologies and processes, as a viable solution to these challenges. Despite significant progress, gaps remain in our understanding of the chemical and nutritional properties of these new food sources, as well as the environmental impact of their production. Addressing these gaps is crucial to achieving the goals outlined in the United Nations 2030 Agenda for Sustainable Development.

This research topic aims to explore the development and potential of novel foods as a means of enhancing both nutritional and ecological sustainability. The main objectives include investigating the chemical and nutritional profiles of new food matrices, evaluating the potential of alternative biological matrices as food sources, and developing new technological processes to improve nutritional profiles and reduce environmental impact. By answering these questions, the research seeks to provide a comprehensive understanding of how novel foods can contribute to a more sustainable food system.

To gather more information about the limits of this research, we welcome articles that address, but are not limited to, the following topics:

– Analysis of the chemical and nutritional profile of food matrices approved as New Foods

– Capitalizing on the chemical and nutritional profile of biological matrices that could potentially be considered as alternative food sources

– Development of new technological processes to improve the nutritional profile of food molds

– Development of new technological processes to reduce the environmental impact related to food production.

Key words: Alternative food sources, New food technologies, Chemical characterization, Nutritional properties, New foods

Important note: All contributions to this research topic must fall within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to refer an out-of-scope manuscript to a more appropriate section or journal at any stage of peer review.

The field of food science and sustainability is increasingly focused on addressing the challenges posed by global population growth and the corresponding increase in food demand. Traditional methods of food production often lead to intensive and ecologically incompatible practices, necessitating the search for new, nutritionally efficient and ecologically sustainable food sources. Recent studies have highlighted the potential of ‘New Foods’, which include new food matrices and foods produced through innovative technologies and processes, as a viable solution to these challenges. Despite significant progress, gaps remain in our understanding of the chemical and nutritional properties of these new food sources, as well as the environmental impact of their production. Addressing these gaps is crucial to achieving the goals outlined in the United Nations 2030 Agenda for Sustainable Development.

This research topic aims to explore the development and potential of novel foods as a means of enhancing both nutritional and ecological sustainability. The main objectives include investigating the chemical and nutritional profiles of new food matrices, evaluating the potential of alternative biological matrices as food sources, and developing new technological processes to improve nutritional profiles and reduce environmental impact. By answering these questions, the research seeks to provide a comprehensive understanding of how novel foods can contribute to a more sustainable food system.

To gather additional information on the limitations of this research, we welcome articles that address, but are not limited to, the following topics:

– Analysis of the chemical and nutritional profile of food matrices approved as New Foods

– Capitalizing on the chemical and nutritional profile of biological matrices that could potentially be considered as alternative food sources

– Development of new technological processes to improve the nutritional profile of food molds

– Development of new technological processes to reduce the environmental impact related to food production.

Key words: Alternative food sources, New food technologies, Chemical characterization, Nutritional properties, New foods

Important note: All contributions to this research topic must fall within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to refer an out-of-scope manuscript to a more appropriate section or journal at any stage of peer review.