Novel Ingredients and Processing Technologies: Advancing Nutritional Quality and Human Health

The development of novel food ingredients and processing technologies is transforming how foods are produced, reformulated, preserved, and evaluated for their effects on human health. Growing evidence indicates that dietary quality is influenced not only by the nutrient composition of foods, but also by ingredient structure, processing conditions, bioavailability, digestibility, and interactions with the gut microbiota. Plant-based proteins, underused crops, algae, fermentation-derived ingredients, dietary fibers, polyphenol-rich materials, and food by-products are increasingly being investigated as sources of nutrients and bioactive compounds. At the same time, advanced technologies—including fermentation, extrusion, high-pressure processing, pulsed electric fields, ultrasound, microwave processing, and encapsulation—may improve nutritional value, stability, sensory quality, and safety.However, important questions remain regarding whether technological improvements translate into meaningful benefits for consumers. Processing can enhance the availability of some compounds while reducing others, and laboratory findings do not always predict outcomes in human populations. Further investigation is needed into nutrient retention, bioavailability, biomarkers of health, dietary acceptability, long-term safety, and the effects of novel foods on chronic disease risk. These challenges should be considered alongside the environmental impact, scalability, affordability, and resource efficiency of emerging food systems.This Research Topic aims to advance understanding of how novel ingredients and innovative processing technologies can improve nutritional quality and contribute to human health while supporting sustainable food production. It will bring together interdisciplinary research examining the composition, functionality, safety, bioavailability, and health effects of emerging food ingredients and processed products. Particular attention will be given to studies linking technological interventions with dietary quality, biomarkers, gut health, inflammation, oxidative stress, cardiometabolic health, healthy ageing, and the prevention of diet-related chronic diseases. The Research Topic also seeks to identify approaches that reduce food waste, valorize agricultural and food-processing by-products, improve resource efficiency, and provide nutritious foods that are accessible and acceptable to diverse populations.We welcome Original Research, Review, Systematic Review, Mini Review, Methods, Perspective, Brief Research Report, and Clinical Trial articles addressing the following themes:o Novel and sustainable ingredients, including underutilized crops, legumes, algae, fungi, fermentation-derived ingredients, and food-processing by-productso Innovative processing technologies that improve nutrient retention, bioavailability, digestibility, safety, shelf life, or sensory qualityo Fermentation, germination, extrusion, high-pressure processing, pulsed electric fields, ultrasound, microwave processing, drying, and encapsulationo Dietary fibers, proteins, polyphenols, probiotics, prebiotics, postbiotics, and other bioactive compounds in relation to human healtho Effects of novel ingredients and processing on biomarkers of inflammation, oxidative stress, gut health, cardiometabolic health, ageing, and chronic disease preventiono Human intervention studies, nutritional epidemiology, dietary assessment, and population-based evidence related to novel foodso Food safety, allergenicity, contaminants, toxicological assessment, and regulatory considerationso Circular food systems, by-product valorization, life-cycle assessment, resource efficiency, food waste reduction, affordability, and consumer acceptance.Submissions should demonstrate a clear relationship between nutritional characteristics, human health outcomes, and—where relevant—the sustainability of the proposed ingredient or technology. Topic editors: THEODOROS VARZAKAS, Gökçen Yıldız, DİLEK DÜLGER ALTINER Source: https://www.frontiersin.org/research-topics/85849/novel-ingredients-and-processing-technologies-advancing-nutritional-quality-and-human-health