Food 2050 concept: the trends that shape the future of our food
November 2026
•Food 2050 is a vision for sustainable and healthy global diets by 2050.•By 2050, food production and consumption trends will shape diets and address various challenges.•Plant-based diets, cellular...
The rapid rise of ultra-processed foods brings up human health concerns
Available online 3 September 2025
•A novel NOVA classification system was introduced based on different food processing degrees•Global consumption of ultra-processed foods (UPFs) has increased dramatically•The rapid rise of UPFs brings...
Edible insects as future food: chances and challenges
September 2021
The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security...
Nutritional quality and health benefits of microgreens, a crop of modern agriculture
September 2021
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads and main dishes. They can be grown in small scales and indoors, making them widely adopted by controlled...
Strategies to minimize post-harvest waste of fruits and vegetables: current solutions and future perspectives
May 2026
Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social,...
Anti-nutrients of plant-based food: physicochemical properties, effects on health and degradation techniques- a comprehensive review
Available online 28 October 2025
•Plants produce secondary metabolites as a defense mechanism against herbivores.•Antinutrient often in the form of secondary metabolites can reduce the bioavailability of essential nutrients.•Excessive...
Classification and antioxidant assays of polyphenols: a review
September 2024
•The antioxidant capacity of polyphenols could be affected by their structure, stability, bioavailability and food matrix.•The chemical antioxidant assays are simple and fast, but these reactions vary...
Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry
March 2026
•Agricultural waste products can be a source of pectin extraction.•Pectin has emerged as a versatile hydrocolloid with many potential applications.•Structure, sources and extraction techniques affect...
Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview
May 2025
Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen...
An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
June 2022
Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi (molds). These small molecular weight compounds (often less than 1 000 Da) are found in nature and are almost...
TRENDS IN MOLECULAR GASTRONOMY
Available online 13 August 2025
•Molecular gastronomy allows chefs to push the boundaries of traditional cooking, creating visually stunning and innovative dishes that surprise and delight diners.•Techniques like sous-vide and controlled...
Ceylon cinnamon: a versatile ingredient for futuristic diabetes management
June 2022
Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes. It is known to reduce the risk of cancers, hyperlipidemia, and hyperglycemia due to the presence of a variety...
How does the addition of mushrooms and their dietary fibre affect starchy foods
March 2022
Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy...
Vitamin B6 nutrition, metabolism, and the relationship of diseases: current concepts and future research
September 2026
1.This article provides an overview of the historical sources of vitamin B6 and the entire metabolic pathway.2.Recent advances in the impact and relationship of vitamin B6 to various diseases are discussed.3.Summarizes...
Coconut oil as a therapeutic treatment for alzheimer's disease: a review
March 2022
The coconut tree (Cocos nucifera) which is also known as the “Tree of life” has its own values in each part of the tree and coconut oil is more prestigious among them. At present, the consumption of...
Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status
September 2023
This paper reviews recent and historical reports identifying the active constituents of herbal teas. It also summarizes literature on the biological activity and potential mechanisms of action of herbal...
Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
December 2024
•Oyster mushroom has an excellent sources of biological proteins, fiber, vitamins (C, B1, B3, folic acid, B12), minerals (potassium & phosphorus), significant content of linoleic and oleic acid.•Due...
A comprehensive analysis of artificial intelligence, machine learning, deep learning and computer vision in food science
November 2026
Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society. It is a complex procedure that deals with all issues focusing on the development...
Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
June 2022
Plant proteins are good alternative to animal sources in bioactive peptide production due to their safety, low-cost, rich resources and easy for large scale production. The bioactivities of the peptides...
Plant-based meat alternatives: advancements in ingredients, processing, consumer perception, and future directions
May 2026
•Novel plant-based protein sources enhance nutritional and physiochemical properties of plant-based meat alternatives.•Innovations in processing techniques are shaping the future of plant-based meat...
Updated perspective on the development of food allergy in China
September 2026
•The food allergy prevalence is rising in China.•Food allergy in China is influenced by genetic, environmental, and cultural dietary factors.•Major food allergens in China are eggs, milk, peanuts, wheat,...
Gut Bacteroides fragilis in health and diseases: An updated review
Available online 17 July 2025
•PULs and CCF facilitate the colonization of B. fragilis in host intestinal mucosa.•BSAP and T6SS enhance the inter-bacterial competition of B. fragilis.•BFT, LPS and oxidative stress response are pathogenic...
Opportunities and challenges ahead of the cultured meat: A review on key technology and mass production process
Available online 30 October 2025
•Integration and future directions of technologies required for mass production of cultured meat.•Expanding the possibility of chemically pluripotent stem cells for cultured meat seed cell banks.•The...
Exploring the potential of artificial intelligence for restructuring the food packaging
Available online 24 November 2025
•AI in smart packaging enhances safety via real-time monitoring.•AI promotes sustainability through waste reduction.•AI boosts consumer engagement with personalized labels.•However, faces scalability...
Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
December 2023
•Diet with polyphenols is strongly related to decrease the risk of chronic diseases.•Classification and sources of dietary polyphenols are systematically summarized.•This paper presents an overview...