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RESEARCH ARTICLE

Feeding the Future: Next‐Generation Nutritional Frontiers, Innovations, Technologies, and Transformative Pathways for Sustainable Global Food Systems

Food Science & Nutrition · 1 July 2026 · DOI 10.1002/fsn3.72157

A narrative review assessed five emerging food technology areas: microbial protein from precision fermentation, cultivated meat and seafood, plant-derived foods and proteins from fungi or algae, nutrient enhancement and functional foods, and 3D printing using new ingredients. The authors compared nutrition, environmental impacts, scale-up potential, regulation, health implications, limitations, and evidence gaps. They found that technical, policy, energy, access, consumer acceptance, and socioeconomic uncertainties remain substantial, supporting a combined approach alongside longer dietary trials, comprehensive life-cycle studies, and independent checking of research claims.

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