Addressing Global Protein and Nutrition Needs Is Sustainable Protein an Oxymoron

Consumer Perceptions of Sustainable Food Production Technology

Enhancing the Texture of Plant-Based Meat Analogues by Using a Plant-Based Connective Tissue Mimetic

Foods of the Future via Cellular Agriculture

Insect Protein A Sustainable Alternative for Enhancing Global Food Security

Managing Food Waste With Novel Modular Processing Technologies to Develop New Products Corresponding to the Circular Economy Strategy

Microbiological Contaminants Relevant for Plant-Based Meat Alternatives Challenges and Tool Development to Assess Hazards

New Crops or New Technologies What Should Be Targeted to Reduce World Hunger and Environmental Impact

Plant-Based Barista Beverages Addressing Foaming and Stability Challenges to Bridge the Gap With Dairy

Plant-Based Protein Ingredients in Food Applications Structural, Functional, Flavor, and Sensory Characteristics

Product Design and Development With Precision Fermented Ingredients

Sustainability Starts on the Farm

Sustainable Processing for Plant Protein Ingredients

The Regulatory Journey of Cultivated Chicken

The Role of Trust in New Food Technology