The future of the future foods: understandings from the past towards SDG-2.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-07-12 DOI:10.1038/s41538-025-00484-x

Mehvish Habib, Sakshi Singh, Shumaila Jan, Kulsum Jan, Khalid Bashir

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引用次数: 0

Abstract

Food security faces growing challenges due to population growth, resource limitations, economic pressures, and industrialization-induced lifestyle changes. Traditional food systems struggle to adapt, necessitating innovative solutions and sustainable practices to meet future food demands. This review article explores emerging food system models and alternative food sources, including edible insects, seaweeds, plant-based and lab-cultured meats, underutilized crops, hydroponics, and next-generation fish farming. It highlights the role of food processing technologies such as blockchain, biotechnology, and robotics in enhancing sustainability, reducing waste, and improving food system efficiency. Consumer acceptance of engineered and fortified foods emerges as a critical factor in driving these innovations. The review also emphasizes the need for a transformative approach to food production, incorporating innovative technologies and sustainable practices to ensure food security by 2050. A coordinated effort to integrate alternate food sources and advanced processing methods will be vital for achieving a secure and sustainable global food future.

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未来食物的未来：从过去对可持续发展目标2的理解。

由于人口增长、资源限制、经济压力和工业化导致的生活方式改变，粮食安全面临越来越大的挑战。传统的粮食系统难以适应，需要创新的解决方案和可持续的做法来满足未来的粮食需求。这篇综述文章探讨了新兴的食物系统模型和替代食物来源，包括可食用昆虫、海藻、植物性和实验室培养的肉类、未充分利用的作物、水培和下一代鱼类养殖。它强调了食品加工技术，如区块链、生物技术和机器人技术在增强可持续性、减少浪费和提高食品系统效率方面的作用。消费者对工程食品和强化食品的接受成为推动这些创新的关键因素。报告还强调，需要对粮食生产采取变革性方法，纳入创新技术和可持续做法，以确保到2050年实现粮食安全。协调一致的努力，将替代粮食来源和先进的加工方法结合起来，对于实现安全和可持续的全球粮食未来至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.