Foods of the Future: Challenges, Opportunities, Trends, and Expectations

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dc.authoridCakmakci, Ramazan/0000-0002-1354-1995
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.contributor.authorCakmakci, Songul
dc.contributor.authorPolatoglu, Bilgehan
dc.contributor.authorCakmakci, Ramazan
dc.date.accessioned2025-01-27T20:27:09Z
dc.date.available2025-01-27T20:27:09Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCreating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability.
dc.description.sponsorshipAtaturk University Scientific Research Projects, Erzurum, Turkiye [TAD-2022-11816]
dc.description.sponsorshipThis review article was provided with major financial resources within the scope of Ataturk University Scientific Research Projects (BAP Project Code: TAD-2022-11816), Erzurum, Turkiye.
dc.identifier.doi10.3390/foods13172663
dc.identifier.issn2304-8158
dc.identifier.issue17
dc.identifier.pmid39272427
dc.identifier.scopus2-s2.0-85204156153
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13172663
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22601
dc.identifier.volume13
dc.identifier.wosWOS:001311192300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectfuture foods
dc.subjectsustainability
dc.subjectfood security
dc.subjectnew food sources
dc.subjectalternative proteins
dc.subjectnovel food
dc.subjectsynthetic biology
dc.subjectsafety
dc.subjectfunctional foods
dc.subjectnanotechnology
dc.subject3D food printing
dc.titleFoods of the Future: Challenges, Opportunities, Trends, and Expectations
dc.typeReview Article

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