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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.

Business strategy --- 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 --- 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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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