The Future of Drink and Beverage Fermentation: Sustainability and Molecular Innovation

In a future that increasingly calls for sustainable food waste management, fermentation is set to play a pivotal role. Fermented beverages represent attractive alternatives for modern consumers who are increasingly aware of molecules derived from microbial transformation and the value of upcycled resources. Despite this interest, the mechanisms underlying these transformations often remain poorly understood.The synergy between diverse plant-based sources, including food by-products and underused raw materials, and transforming organisms with broad metabolic repertoires offers many possibilities. By using the metabolic activity of bacteria and fungi to modify these matrices, several objectives can be achieved: isolation of novel compounds; enhanced organoleptic profiles, aromas and textures; and promotion of health-related properties.This potential to upcycle food residues into high-value products explains why fermented beverages remain a key focus in food science and biotechnology, beyond preservation, towards molecular engineering of nutrition and taste.This Research Topic aims to provide high-precision technical insights into the use of fermentation processes for by-product upcycling and process optimization. The primary focus is the sustainable and targeted production of innovative compounds for nutraceutical formulations and functional ingredients designed to enhance organoleptic profiles. Particular attention will also be given to the chemical-sensory characterization of fermented beverages, including the role of phenolic compounds, proteins, and colloidal interactions in product quality, stability, and consumer-relevant sensory attributesThe topic will showcase contributions characterized by a "tailor-made" approach to fermentation. Specifically, we seek research where technical process modulation—acting synergistically on the raw matrix and the selected microorganism—is used to define high-value compounds. Furthermore, we welcome studies that can significantly influence the future operational strategies of stakeholders, driving a paradigm shift in the quality of fermented products (both alcoholic and non-alcoholic) and delivering substantial improvements in energy efficiency and process optimization.Within the scope of fermented drinks and beverages, this Research Topic invites contributions that explore microbial interactions during fermentation, the characterization and dynamics of chemical compounds, and advanced strategies for compound isolation and recovery.We encourage submissions including, but not limited to, the following themes:-Microbial Ecology and Function: Compositional analysis and functional profiling of microbial communities within fermented beverage matrices.-Waste Valorization and Scalability: Mechanisms of side-stream bioconversion and strategies for industrial scale-up, with a rigorous focus on bioconversion efficiency and yield.-Biotechnological Innovation: Functional applications of fermentation aimed at product enhancement and the development of bioactive ingredients.-Safety and Risk Mitigation: Comprehensive management of safety risks, including pathogen control, contaminant monitoring, and the assessment of antimicrobial resistance (AMR).We welcome Original Research, Methods papers, Brief Research Report, Mini-Reviews, Reviews and all other article types accepted by the journal for this Research Topic. Topic editors: Veronica Vendramin, André Guerra Source: https://www.frontiersin.org/research-topics/82732/the-future-of-drink-and-beverage-fermentation-sustainability-and-molecular-innovation