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The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

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In the last few decades, near-infrared (NIR) spectroscopy has distinguished itself as one of the most rapidly advancing spectroscopic techniques. Mainly known as an analytical tool useful for sample characterization and content quantification, NIR spectroscopy is essential in various other fields, e.g. NIR imaging techniques in biophotonics, medical applications or used for characterization of food products. Its contribution in basic science and physical chemistry should be noted as well, e.g. in exploration of the nature of molecular vibrations or intermolecular interactions. One of the current development trends involves the miniaturization and simplification of instrumentation, creating prospects for the spread of NIR spectrometers at a consumer level in the form of smartphone attachments—a breakthrough not yet accomplished by any other analytical technique. A growing diversity in the related methods and applications has led to a dispersion of these contributions among disparate scientific communities. The aim of this Special Issue was to bring together the communities that may perceive NIR spectroscopy from different perspectives. It resulted in 30 contributions presenting the latest advances in the methodologies essential in near-infrared spectroscopy in a variety of applications.

n/a --- pocket-sized spectrometer --- standard germination tests --- total hydroxycinnamic derivatives --- hyperspectral image --- quantitative analysis modeling --- tissue --- chemotherapy --- FTIR spectroscopy --- cheese --- biomeasurements --- chemometrics --- affine invariance --- rapid identification --- biodiagnosis --- bioanalytical applications --- fat --- NIRS --- pixel-wise --- paraffin-embedded --- late preterm --- maize kernel --- photonics --- hyperspectral image processing --- image processing --- colorectal cancer --- test set validation --- deep convolutional neural network --- near-infrared fluorescence --- classification --- variety discrimination --- near-infrared hyperspectral imaging --- ensemble learning --- light --- origin traceability --- Paris polyphylla var. yunnanensis --- Fourier transform mid-infrared spectroscopy --- dry matter --- Fourier transform infrared spectroscopy --- hyperspectral imaging --- FT-NIR spectroscopy --- proximal sensing --- perfusion measurements --- near-infrared spectroscopy --- stained --- carotenoids --- cellular imaging --- perturbation --- direct model transferability --- clinical classifications --- counterfeit and substandard pharmaceuticals --- hyperspectral imaging technology --- spectral imaging --- SVM --- nutritional parameters --- extra virgin olive oil --- ethanol --- osteopathy --- living cells --- object-wise --- water-mirror approach --- Chrysanthemum --- bootstrapping soft shrinkage --- FTIR --- PLS-R --- multivariate data analysis --- combination bands --- binary dragonfly algorithm --- geographical origin --- Vitis vinifera L. --- glucose --- detection --- di-(2-picolyl)amine --- non-destructive sensor --- splanchnic --- adulteration --- animal origin --- melamine --- artemether --- MicroNIR™ --- brain --- fluorescent probes --- Folin–Ciocalteu --- SCiO --- support vector machine --- anharmonic quantum mechanical calculations --- PLSR --- Zn(II) --- RMSEP --- overtones --- blackberries --- pasta/sauce blends --- FT-IR --- partial least squares calibration --- partial least squares (PLS) --- auxiliary diagnosis --- handheld near-infrared spectroscopy --- precision viticulture --- partial least squares --- seeds vitality --- freeze-damaged --- near infrared --- discriminant analysis --- corn seed --- quantum chemical calculation --- anharmonic calculation --- Trichosanthis Fructus --- moisture --- analytical spectroscopy --- Raman spectroscopy --- NIR spectroscopy --- calibration transfer --- imaging --- water --- lumefantrine --- BRAF V600E mutation --- wavelength selection --- bone cancer --- imaging visualization --- near infrared spectroscopy --- raisins --- chemometric techniques --- data fusion --- prepared slices --- Ewing sarcoma --- biomonitoring --- Rubus fructicosus --- VIS/NIR hyperspectral imaging --- combinations bands --- quantitative analysis model --- partial least square regression --- DFT calculations --- TreeBagger --- antimalarial tablets --- accelerated aging --- agriculture --- crude drugs --- spectroscopy --- rice seeds --- PLS --- isotopic substitution --- multivariate calibration --- phytoextraction --- Fourier-transform near-infrared spectroscopy --- phenolics --- deparaffinized --- near-infrared (NIR) spectroscopy --- SIMCA --- counter propagation artificial neural network --- fructose --- PLS-DA --- ultra-high performance liquid chromatography --- aquaphotomics --- support vector machine-discriminant analysis --- hier-SVM --- DNA --- NIR --- support vector machine model --- API --- principal component analysis --- Folin-Ciocalteu