Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

Abstract

SummaryThis thought document initiates a series of commissioned articles, which will appear in this Journal during 2024 and marks the 60th anniversary of the founding of the Institute of Food Science and Technology in the UK. Climate changes have been seen to have major effects on the disruption of food supply systems. Such changes have had implications on food sustainability, food security and the nutritional composition of foods. In response to these disruptions, food researchers and the food industry have evaluated potential research activities to alleviate risks associated with food insecurity, and focussed on waste utilisation and the use of recovered products for the well‐being of consumers. This viewpoint article focusses on a selection of recently published articles from the International Journal of Food Science and Technology and aligned journals to show the relevance of such research to today's food industry. It is by examining the recent focus of researchers in specific areas of food science and technology, that it is possible to apply these published findings to the modern food industry and help reduce the impact of what may be considered a resource hungry industry.