@article{LIU2026, 
author = {Fuguo LIU and Chenlin DAI and Guiyu ZHANG and Yuzhe YUAN and Yike LIU and Rui ZHAO and Meihan WANG and Yaqi SONG and Xuebo LIU},
title = {Perspectives on Future Foods for Sustainability and Nutritional Health},
year = {2026},
journal = {Food Science},
volume = {47},
number = {7},
pages = {1-19},
keywords = {future foods, sustainable development, nutritional and health properties, precision nutrition, novel food ingredients},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20251229-240},
doi = {10.7506/spkx1002-6630-20251229-240},
abstract = {In the face of rigid food supply constraints, intensifying resource and environmental pressures, and rising demands for nutritional health, there is an urgent need for a sustainable, health-oriented modern food system. This review synthesizes key innovation trends in future foods, focusing on three major directions: (ⅰ) exploration of novel food resources such as alternative proteins and functional carbohydrates offers diverse new pathways for food supply and nutritional enhancement; (ⅱ) cutting-edge production and processing technologies, including synthetic biology and micro/nanotechnology, are driving food production toward efficient resource utilization and functional controllability; and (ⅲ) the deepening of the precision nutrition concept facilitates the shift of future food design from standardization to personalization. By summarizing emerging resources, technologies, and concepts in the field of future foods, this review aims to provide scientific insights for the sustainable and healthy development of the global food industry.}
}