One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Highlights•Culture is one of the main factors that could determine an individuals' overall
attitude toward foods.•Familiarity with foods due to different food environments among …

The heavy environmental effect of the fashion industry, along with the growing interest of
consumers in sustainability issues, is driving this industry towards greater ecological …

Cow milk is under increased scrutiny due to its environmental impact and ethical
considerations concerning animal welfare. At the same time, a rising share of consumers is …

Owing to COVID-19, the world has advanced faster in the era of the Fourth Industrial
Revolution, along with the 3D printing technology that has achieved innovation in …

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability
and suitability in human nutrition. The inclusion of alternative protein sources, such as …

Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

The use of microalgae proteins as an alternative protein source in the European food market
is becoming increasingly important. Despite their potential, these foods are still relatively …

One of the biggest trends in the food industry is developing plant-based (PB) alternatives for
dairy (D) products that mimic their counterparts. The prominent view is that these novel PB …

Highlights•Sensory evaluation incorporates new technologies from different
disciplines.•Novel methods have been developed to capture holistic sensory responses.• …