Future Foods: Innovation and Sustainability

Introduction

The future of food lies at the intersection of innovation and sustainability, as humanity seeks solutions to meet the growing global demand for nourishment while protecting our planet. Revolutionary approaches like lab-grown meats, precision fermentation, and vertical farming are reshaping how food is produced, offering ways to reduce resource consumption and carbon footprints. Plant-based protein alternatives and regenerative agriculture practices aim to combat the environmental impact of traditional farming and empower local ecosystems. Additionally, advancements in biotechnology are enabling the creation of nutrient-rich and climate-resilient crops, ensuring food security in the face of changing climates. These innovations not only redefine what we eat but also how we think about our role in creating a sustainable and equitable future for all.

Keywords:

Future food systems, Innovative foods, Novel foods, Alternative proteins, Plant-based foods, Food safety, Food quality, Food policy, Food biotechnology, Food security, Food sustainability

Important deadlines:

Submission Deadline: September 30, 2025

Publication Date: November 30, 2025

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Future Foods.

Guest Editor

Assoc. Prof. Malik Hussain

Innovative Food Production, School of Science, Western Sydney University, Richmond, Australia

E-mail: M.Hussain@westernsydney.edu.au

Co-editors

Prof. Aladdin Bekhit

Department of Food Science, University of Otago, Dunedin, New Zealand

E-mail: aladin.bekhit@otago.ac.nz

Prof. Md Shafiur Rahman

Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman

Email: shafiur@squ.edu.om

Assoc. Prof. Dam, Sao Mai

Industrial University of Ho Chi Minh City, Vietnam

E-mail: damsaomai@foodtech.edu.vn