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REVIEW

Recent strategies in synthetic food production for sustainable food security: applications and challenges.

Frontiers in nutrition · 10 June 2026 · DOI 10.3389/fnut.2026.1829214

The review examines synthetic food technologies intended to help meet rising demand amid population growth, unstable farming, resource depletion, and environmental disruption. It surveys cell, tissue and stem culture, genetic modification, microbial fermentation, synthetic-biology-based plant protein engineering, and digital and artificial intelligence tools. Applications include cultivated meat, sweeteners, microbial proteins, fats, synthetic dairy products, functional ingredients, nutraceuticals, medicines, preservatives, and additives. The authors identify potential to support resilient food systems, but note cost, technical, regulatory, and safety barriers requiring better technology, legislation, and public participation.

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