Pub Date : 2026-01-02DOI: 10.1016/j.tifs.2026.105531
Xinjie Shang , Shu Li , Shiyu Lin , Shihao Sun , Li Liang , Yuyu Zhang , Rui Yang
Background
With the increasing global demand for protein, traditional animal protein cannot meet the current protein demand due to its limited availability and high cost. As the world's third largest protein feed material after soybean meal and rapeseed meal, cottonseed meal contains a large amount of cottonseed protein. As a plant protein, cottonseed protein not only has a high yield, but also has high nutritional value. It is an economical and environmentally friendly protein that can be used as an emerging alternative protein in the food industry.
Scope and approach
Although there are increasing reports on cottonseed protein as a substitute protein, there is still a lack of comprehensive discussion on its composition, activity, and applications. This article systematically reviews the composition, extraction, and function characteristics of cottonseed protein. The extensive applications in food sector and utilization limitations were introduced, providing a reference for the development of cottonseed protein in the future.
Key findings and conclusions
Cottonseed protein, as a resource utilization of by-products from cottonseed meal, has a crude protein content of ≥50%. Except for slightly lower levels of methionine, the content of other essential amino acids meets the standards recommended by the Food and Agriculture Organization of the United Nations (FAO). Cottonseed protein not only shows various biological activities, but also has a wide range of applications in the food industry. This review aims to provide comprehensive understanding and practical guidance for the cottonseed protein in food applications.
{"title":"Cottonseed protein as a sustainable alternative plant protein: Basic characteristics, recent advancements, applications and limitations","authors":"Xinjie Shang , Shu Li , Shiyu Lin , Shihao Sun , Li Liang , Yuyu Zhang , Rui Yang","doi":"10.1016/j.tifs.2026.105531","DOIUrl":"10.1016/j.tifs.2026.105531","url":null,"abstract":"<div><h3>Background</h3><div>With the increasing global demand for protein, traditional animal protein cannot meet the current protein demand due to its limited availability and high cost. As the world's third largest protein feed material after soybean meal and rapeseed meal, cottonseed meal contains a large amount of cottonseed protein. As a plant protein, cottonseed protein not only has a high yield, but also has high nutritional value. It is an economical and environmentally friendly protein that can be used as an emerging alternative protein in the food industry.</div></div><div><h3>Scope and approach</h3><div>Although there are increasing reports on cottonseed protein as a substitute protein, there is still a lack of comprehensive discussion on its composition, activity, and applications. This article systematically reviews the composition, extraction, and function characteristics of cottonseed protein. The extensive applications in food sector and utilization limitations were introduced, providing a reference for the development of cottonseed protein in the future.</div></div><div><h3>Key findings and conclusions</h3><div>Cottonseed protein, as a resource utilization of by-products from cottonseed meal, has a crude protein content of ≥50%. Except for slightly lower levels of methionine, the content of other essential amino acids meets the standards recommended by the Food and Agriculture Organization of the United Nations (FAO). Cottonseed protein not only shows various biological activities, but also has a wide range of applications in the food industry. This review aims to provide comprehensive understanding and practical guidance for the cottonseed protein in food applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105531"},"PeriodicalIF":15.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-02DOI: 10.1016/j.tifs.2026.105536
Dantong Liu , Zhenhua Su , Qi Han , Liting Wang , Linna Tu , Yongjian Yu , Menglei Xia , Yanbing Shen , Yu Zheng , Min Wang
Background
Solid-state vinegar fermentation, predominantly practiced in China, is characterized by high microbial diversity, multi-substrate co-decomposition, abundant metabolite production, pronounced environmental heterogeneity, and complex interaction networks that collectively shape vinegar quality. However, this process remains largely experience-driven, with limited digitalization and an incomplete understanding of microbial interaction mechanisms. Key challenges include unclear interaction mechanisms, insufficient application of modeling tools such as genome-scale metabolic models, and limited capacity for dynamic process control. Addressing these gaps is essential for improving fermentation efficiency, stabilizing flavor quality, and advancing vinegar modernization.
Scope and approach
This review is centered on microbial interactions and outlines the metabolic division of labor of key microorganisms in solid-state fermentation and their roles in flavor formation. It examines microbial ecological relationships and interaction mechanisms, and analyzes how environmental heterogeneity regulates microbial interactions. The review further introduces synthetic microbial communities as tools for mechanism validation and functional reconstruction. Finally, based on clarified mechanisms, it discusses how key microbial, metabolic, and environmental information can be translated into model inputs to construct digital twin systems for directional control.
Key findings and conclusions
Environmental heterogeneity plays a role in shaping microbial interaction patterns, thereby influencing metabolic division of labor, fermentation efficiency, and flavor formation. Microbial interactions, rather than individual species, are drivers of community stability, functional metabolite production, and flavor complexity. The integrated application of synthetic microbial communities, metabolic flux models, and digital twin technologies constitutes a predictive framework for dissecting microbial interactions, optimizing key consortia, and achieving targeted regulation of cereal vinegar fermentation.
{"title":"Interactions of microbiota during solid-state cereal vinegar fermentation","authors":"Dantong Liu , Zhenhua Su , Qi Han , Liting Wang , Linna Tu , Yongjian Yu , Menglei Xia , Yanbing Shen , Yu Zheng , Min Wang","doi":"10.1016/j.tifs.2026.105536","DOIUrl":"10.1016/j.tifs.2026.105536","url":null,"abstract":"<div><h3>Background</h3><div>Solid-state vinegar fermentation, predominantly practiced in China, is characterized by high microbial diversity, multi-substrate co-decomposition, abundant metabolite production, pronounced environmental heterogeneity, and complex interaction networks that collectively shape vinegar quality. However, this process remains largely experience-driven, with limited digitalization and an incomplete understanding of microbial interaction mechanisms. Key challenges include unclear interaction mechanisms, insufficient application of modeling tools such as genome-scale metabolic models, and limited capacity for dynamic process control. Addressing these gaps is essential for improving fermentation efficiency, stabilizing flavor quality, and advancing vinegar modernization.</div></div><div><h3>Scope and approach</h3><div>This review is centered on microbial interactions and outlines the metabolic division of labor of key microorganisms in solid-state fermentation and their roles in flavor formation. It examines microbial ecological relationships and interaction mechanisms, and analyzes how environmental heterogeneity regulates microbial interactions. The review further introduces synthetic microbial communities as tools for mechanism validation and functional reconstruction. Finally, based on clarified mechanisms, it discusses how key microbial, metabolic, and environmental information can be translated into model inputs to construct digital twin systems for directional control.</div></div><div><h3>Key findings and conclusions</h3><div>Environmental heterogeneity plays a role in shaping microbial interaction patterns, thereby influencing metabolic division of labor, fermentation efficiency, and flavor formation. Microbial interactions, rather than individual species, are drivers of community stability, functional metabolite production, and flavor complexity. The integrated application of synthetic microbial communities, metabolic flux models, and digital twin technologies constitutes a predictive framework for dissecting microbial interactions, optimizing key consortia, and achieving targeted regulation of cereal vinegar fermentation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105536"},"PeriodicalIF":15.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Salt not only enhances flavor but also enhances safety and quality by exerting antimicrobial effects and enhancing water-holding capacity in muscle products. Historically, excessive salt has been used in processed muscle foods to enhance taste and texture, leading to concerns regarding its link to hypertension and other health issues. Consequently, strategies to reduce salt intake have become more prominent, focusing on preserving product quality while reducing the risk of salt-related chronic conditions.
Scope and approach
This paper examines the dual role of salt in muscle foods and human health, clarifies the effects of salt on muscle protein, assesses existing salt reduction strategies, and explores their impact on the overall quality of seafood products with reduced salt content.
Key findings and conclusions
Salt exerts a complex dual role in muscle foods and human health. Beyond confirming that muscle proteins display favorable structural and functional characteristics under moderate salt condition, recent studies have identified several innovative salt-reduction strategies that balance quality and health. Salty peptides and hollow salt enhance salt perception with less salt, while gel-based salt substitutes show strong potential for maintaining the texture of low-salt muscle products. In addition, physical-assisted techniques facilitate protein structural modification and quality preservation under reduced salt conditions. These approaches provide technological support for low-salt minced seafood products without compromising sensory quality, texture, or nutritional value. This review establishes a theoretical basis and technological direction for producing safer, healthier products in the muscle food industry.
{"title":"Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies","authors":"Ying Yu , Hao Zhang , Wuyun Chen , Ying Li , Sheng Chen , Tingting Zhang , Quanyu Zhang , Yujuan Xu , Xin Du , Xiufang Xia","doi":"10.1016/j.tifs.2026.105530","DOIUrl":"10.1016/j.tifs.2026.105530","url":null,"abstract":"<div><h3>Background</h3><div>Salt not only enhances flavor but also enhances safety and quality by exerting antimicrobial effects and enhancing water-holding capacity in muscle products. Historically, excessive salt has been used in processed muscle foods to enhance taste and texture, leading to concerns regarding its link to hypertension and other health issues. Consequently, strategies to reduce salt intake have become more prominent, focusing on preserving product quality while reducing the risk of salt-related chronic conditions.</div></div><div><h3>Scope and approach</h3><div>This paper examines the dual role of salt in muscle foods and human health, clarifies the effects of salt on muscle protein, assesses existing salt reduction strategies, and explores their impact on the overall quality of seafood products with reduced salt content.</div></div><div><h3>Key findings and conclusions</h3><div>Salt exerts a complex dual role in muscle foods and human health. Beyond confirming that muscle proteins display favorable structural and functional characteristics under moderate salt condition, recent studies have identified several innovative salt-reduction strategies that balance quality and health. Salty peptides and hollow salt enhance salt perception with less salt, while gel-based salt substitutes show strong potential for maintaining the texture of low-salt muscle products. In addition, physical-assisted techniques facilitate protein structural modification and quality preservation under reduced salt conditions. These approaches provide technological support for low-salt minced seafood products without compromising sensory quality, texture, or nutritional value. This review establishes a theoretical basis and technological direction for producing safer, healthier products in the muscle food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105530"},"PeriodicalIF":15.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.tifs.2026.105532
Xiangfei Liu, Chengli Hou, Xin Li, Dequan Zhang
Background
Once regarded solely as a metabolic end-product of anaerobic glycolysis, lactate is now recognized as a multifunctional signaling molecule involved in regulating diverse physiological processes. Historically, meat science research primarily focused on the accumulation of lactic acid as a driver of postmortem pH decline, while recognizing that lactate contributes to key quality traits such as color stability and water-holding capacity. However, recent biochemical insights reveal that lactate also exerts significant regulatory effects through protein lactylation, a novel post-translational modification (PTM).
Scope and approach
This review provides a systematic overview of the historical trajectory of lactate research, highlighting the shift from its early characterization as a mere metabolic end-product to its current recognition as a multifaceted signaling molecule. Particular attention is given to the emergence of protein lactylation, including its functional significance and potential regulatory roles. The review also assesses the current understanding of lactate-associated mechanisms in the field of meat science and proposes promising avenues for future research.
Key findings and conclusions
Lactylation profoundly impacts protein function, enzyme activity, and cell signaling pathways, and extends its implications far beyond traditional metabolic boundaries. Despite these groundbreaking discoveries, lactate's regulatory role and lactylation mechanisms remain understudied in meat science. Advancing investigations into lactate metabolism is essential for fostering innovation in meat processing technologies, improving quality control systems, and potentially reshaping the conceptual framework of meat quality evaluation.
{"title":"Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanisms","authors":"Xiangfei Liu, Chengli Hou, Xin Li, Dequan Zhang","doi":"10.1016/j.tifs.2026.105532","DOIUrl":"10.1016/j.tifs.2026.105532","url":null,"abstract":"<div><h3>Background</h3><div>Once regarded solely as a metabolic end-product of anaerobic glycolysis, lactate is now recognized as a multifunctional signaling molecule involved in regulating diverse physiological processes. Historically, meat science research primarily focused on the accumulation of lactic acid as a driver of postmortem pH decline, while recognizing that lactate contributes to key quality traits such as color stability and water-holding capacity. However, recent biochemical insights reveal that lactate also exerts significant regulatory effects through protein lactylation, a novel post-translational modification (PTM).</div></div><div><h3>Scope and approach</h3><div>This review provides a systematic overview of the historical trajectory of lactate research, highlighting the shift from its early characterization as a mere metabolic end-product to its current recognition as a multifaceted signaling molecule. Particular attention is given to the emergence of protein lactylation, including its functional significance and potential regulatory roles. The review also assesses the current understanding of lactate-associated mechanisms in the field of meat science and proposes promising avenues for future research.</div></div><div><h3>Key findings and conclusions</h3><div>Lactylation profoundly impacts protein function, enzyme activity, and cell signaling pathways, and extends its implications far beyond traditional metabolic boundaries. Despite these groundbreaking discoveries, lactate's regulatory role and lactylation mechanisms remain understudied in meat science. Advancing investigations into lactate metabolism is essential for fostering innovation in meat processing technologies, improving quality control systems, and potentially reshaping the conceptual framework of meat quality evaluation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105532"},"PeriodicalIF":15.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.tifs.2026.105529
Tianliang Bai , Chuang Chen , Chao Zhang , Huming Shao , Zhongliang Wang , Jun Lu , Xuanyi Meng , Yong Wu , Hongbing Chen , Xin Li
Background
The transition to sustainable proteins such as plant-based foods, edible insects, cultured meat, algae, and fungi broadens food diversity but raises allergenic concerns. Novel proteins from new sources, processing and cultivation technologies may carry distinct epitopes, modified structures, or cross-reactive motifs beyond known allergens, complicating risk prediction. Given the multifactorial nature of IgE-mediated allergy, these challenges highlight the need for dynamic, integrative, mechanism-based assessment frameworks more accurately evaluate allergenic potential and support evidence-based regulation and dietary guidance.
Scope and approach
We conducted literature searches using the keywords novel food, novel protein, allergen, allergenicity, cross-reactivity, and allergenicity assessment across the Web of Science and PubMed databases. Studies published between 2000 and 2025 were prioritized, and the reference lists of key articles were also screened. We synthesize current evidence to propose a multi-layered allergenicity assessment framework encompassing in silico screening, in vitro IgE-binding and digestion assays, cell-based activation tests, and in vivo mouse models. In addition, emerging and forward-looking technological platforms are highlighted that aim to improve both the efficiency and physiological relevance of allergenicity assessment, including artificial intelligence and machine learning–based prediction tools, microfluidic detection systems, integrated basophil activation test–on-chip platforms, and human organoid and organ-on-chip platforms.
Key findings and conclusion
Integrated multi-tier approaches indicate that advanced technologies may can improve the prediction of de novo allergenicity, increase the throughput of allergen testing, enable timely diagnosis, and enhance physiological relevance, thereby facilitating more reliable risk assessment. Nevertheless, challenges such as the lack of standardization, limited scalability remain, and alongside regulatory gaps. We propose integrating immunological insights with data-driven analytics and novel bioengineering methods to establish a comprehensive and forward-looking framework for evaluating the allergenicity of novel foods.
向可持续蛋白质（如植物性食物、可食用昆虫、培养肉、藻类和真菌）的过渡扩大了食物多样性，但也引起了对过敏的担忧。来自新来源、加工和培养技术的新蛋白可能携带不同的表位、修饰的结构或已知过敏原之外的交叉反应基序，使风险预测复杂化。鉴于ige介导的过敏的多因素性质，这些挑战突出表明需要动态的、综合的、基于机制的评估框架，更准确地评估致敏潜力，并支持循证调节和饮食指导。我们通过Web of Science和PubMed数据库的关键词：新型食品、新型蛋白质、过敏原、过敏原、交叉反应性和过敏原评估进行了文献检索。对2000年至2025年间发表的研究进行了排序，并筛选了重点文章的参考文献列表。我们综合目前的证据，提出了一个多层次的过敏原评估框架，包括硅筛选、体外ige结合和消化试验、细胞激活试验和体内小鼠模型。此外，还强调了旨在提高过敏原评估效率和生理相关性的新兴和前瞻性技术平台，包括基于人工智能和机器学习的预测工具、微流体检测系统、集成的嗜碱性粒细胞激活测试芯片平台、人类类器官和器官芯片平台。主要发现和结论综合多层方法表明，先进的技术可以提高对新生过敏原的预测，提高过敏原检测的吞吐量，使诊断及时，增强生理相关性，从而促进更可靠的风险评估。然而，诸如缺乏标准化、有限的可扩展性以及监管空白等挑战仍然存在。我们建议将免疫学见解与数据驱动分析和新型生物工程方法相结合，建立一个全面和前瞻性的框架来评估新型食品的致敏性。
{"title":"Future-proof frameworks for allergenicity assessment of novel foods: Bridging immunology and bioengineering","authors":"Tianliang Bai , Chuang Chen , Chao Zhang , Huming Shao , Zhongliang Wang , Jun Lu , Xuanyi Meng , Yong Wu , Hongbing Chen , Xin Li","doi":"10.1016/j.tifs.2026.105529","DOIUrl":"10.1016/j.tifs.2026.105529","url":null,"abstract":"<div><h3>Background</h3><div>The transition to sustainable proteins such as plant-based foods, edible insects, cultured meat, algae, and fungi broadens food diversity but raises allergenic concerns. Novel proteins from new sources, processing and cultivation technologies may carry distinct epitopes, modified structures, or cross-reactive motifs beyond known allergens, complicating risk prediction. Given the multifactorial nature of IgE-mediated allergy, these challenges highlight the need for dynamic, integrative, mechanism-based assessment frameworks more accurately evaluate allergenic potential and support evidence-based regulation and dietary guidance.</div></div><div><h3>Scope and approach</h3><div>We conducted literature searches using the keywords novel food, novel protein, allergen, allergenicity, cross-reactivity, and allergenicity assessment across the Web of Science and PubMed databases. Studies published between 2000 and 2025 were prioritized, and the reference lists of key articles were also screened. We synthesize current evidence to propose a multi-layered allergenicity assessment framework encompassing <em>in silico</em> screening, <em>in vitro</em> IgE-binding and digestion assays, cell-based activation tests, and <em>in vivo</em> mouse models. In addition, emerging and forward-looking technological platforms are highlighted that aim to improve both the efficiency and physiological relevance of allergenicity assessment, including artificial intelligence and machine learning–based prediction tools, microfluidic detection systems, integrated basophil activation test–on-chip platforms, and human organoid and organ-on-chip platforms.</div></div><div><h3>Key findings and conclusion</h3><div>Integrated multi-tier approaches indicate that advanced technologies may can improve the prediction of de novo allergenicity, increase the throughput of allergen testing, enable timely diagnosis, and enhance physiological relevance, thereby facilitating more reliable risk assessment. Nevertheless, challenges such as the lack of standardization, limited scalability remain, and alongside regulatory gaps. We propose integrating immunological insights with data-driven analytics and novel bioengineering methods to establish a comprehensive and forward-looking framework for evaluating the allergenicity of novel foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105529"},"PeriodicalIF":15.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-31DOI: 10.1016/j.tifs.2025.105524
Quentin Muller , Michiya Matsusaki
The development of cultivated meat (CM) relies on the selection and optimization of cell sources with the capacity to recreate the structure, flavor, and nutritional content of animal-derived meat. This review compares key cell types used in CM, satellite cells (SCs), adipose-derived stem cells (ADSCs), fibro-adipogenic progenitors (FAPs), fibroblasts, mesenchymal stem cells (MSCs), and pluripotent stem cells (PSCs), across multiple species, including bovine, porcine, avian, piscine, and others. Comparative observations reveal inter- and intra-species differences in cell marker expression, culture conditions, differentiation potential and overall utilization in CM. Species-specific characteristics such as proliferation potential, differentiation capacity, and metabolic outputs critically influence CM final production, flavor profile, and scalability. Beyond real meat (RM)-derived cells, alternative and auxiliary cell types are also becoming important in CM system design. Co-culture systems involving algae, cyanobacteria, and probiotic microbes are emerging as innovative approaches to reduce serum use, recycle waste metabolites, and supply endogenous nutrients and growth factors. This review highlights the need for robust characterization of species- and breed-specific cell behaviors to inform cell line development, media formulation, and tissue engineering strategies. Greater transparency and standardization in cross-species comparisons are essential to ensure reproducibility, regulatory clarity, and the production of CM with authentic sensory and nutritional attributes.
{"title":"Comparative analysis of cultivated meat cell sources and cell type usage across species: Functional roles and engineering potential","authors":"Quentin Muller , Michiya Matsusaki","doi":"10.1016/j.tifs.2025.105524","DOIUrl":"10.1016/j.tifs.2025.105524","url":null,"abstract":"<div><div>The development of cultivated meat (CM) relies on the selection and optimization of cell sources with the capacity to recreate the structure, flavor, and nutritional content of animal-derived meat. This review compares key cell types used in CM, satellite cells (SCs), adipose-derived stem cells (ADSCs), fibro-adipogenic progenitors (FAPs), fibroblasts, mesenchymal stem cells (MSCs), and pluripotent stem cells (PSCs), across multiple species, including bovine, porcine, avian, piscine, and others. Comparative observations reveal inter- and intra-species differences in cell marker expression, culture conditions, differentiation potential and overall utilization in CM. Species-specific characteristics such as proliferation potential, differentiation capacity, and metabolic outputs critically influence CM final production, flavor profile, and scalability. Beyond real meat (RM)-derived cells, alternative and auxiliary cell types are also becoming important in CM system design. Co-culture systems involving algae, cyanobacteria, and probiotic microbes are emerging as innovative approaches to reduce serum use, recycle waste metabolites, and supply endogenous nutrients and growth factors. This review highlights the need for robust characterization of species- and breed-specific cell behaviors to inform cell line development, media formulation, and tissue engineering strategies. Greater transparency and standardization in cross-species comparisons are essential to ensure reproducibility, regulatory clarity, and the production of CM with authentic sensory and nutritional attributes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"169 ","pages":"Article 105524"},"PeriodicalIF":15.4,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145876910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-31DOI: 10.1016/j.tifs.2025.105528
Dongle Niu , Min Zhang , Bhesh Bhandari , Jingyuan Li
Background
Polysaccharide-functional foods (PFFs) represent an important component of future food systems, facing challenges such as personalization, autonomy, and intelligence. It is crucial to explore personalized and intelligent transformation strategies for PFFs. 3D printing (3DP) under Industry 4.0 holds potential to achieve new objectives: on-demand functional customization, autonomous production systems, and intelligent regulation for functional foods.
Scope and approach
This paper reviewed the development and application of PFFs within the context of Industry 4.0. The action mechanisms of 3DP polysaccharide-functional foods (3DP-PFFs) were summarized and the related Industry 4.0 technologies were analyzed. The contribution of 3DP under Industry 4.0 to promote the personalized and intelligent transformation of PFFs was explored. An innovative development framework for functional foods was proposed. Finally, challenges and future prospects in related fields were discussed.
Key findings and conclusions
The functional properties of polysaccharides and the structural design of 3DP constitute the primary action mechanisms for 3DP-PFFs. Key enabling technologies for “Functional Food 4.0” include: nanotechnology and biotechnology, digital functional customization, autonomous systems, the Internet of Things (IoT), artificial intelligence (AI), big data, and blockchain. Advanced materials and digital functional customization form the foundation of “Functional Food 4.0”; Autonomous systems hold the potential to drive the advancement of 3DP manufacturing; Digital tools are pivotal technologies for advancing personalized and intelligent transformation in functional foods. Novel frameworks advance progress in personalized customization, autonomous manufacturing, and intelligent regulation. These systems offer strong potential for both academic research and commercial applications.
{"title":"New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges","authors":"Dongle Niu , Min Zhang , Bhesh Bhandari , Jingyuan Li","doi":"10.1016/j.tifs.2025.105528","DOIUrl":"10.1016/j.tifs.2025.105528","url":null,"abstract":"<div><h3>Background</h3><div>Polysaccharide-functional foods (PFFs) represent an important component of future food systems, facing challenges such as personalization, autonomy, and intelligence. It is crucial to explore personalized and intelligent transformation strategies for PFFs. 3D printing (3DP) under Industry 4.0 holds potential to achieve new objectives: on-demand functional customization, autonomous production systems, and intelligent regulation for functional foods.</div></div><div><h3>Scope and approach</h3><div>This paper reviewed the development and application of PFFs within the context of Industry 4.0. The action mechanisms of 3DP polysaccharide-functional foods (3DP-PFFs) were summarized and the related Industry 4.0 technologies were analyzed. The contribution of 3DP under Industry 4.0 to promote the personalized and intelligent transformation of PFFs was explored. An innovative development framework for functional foods was proposed. Finally, challenges and future prospects in related fields were discussed.</div></div><div><h3>Key findings and conclusions</h3><div>The functional properties of polysaccharides and the structural design of 3DP constitute the primary action mechanisms for 3DP-PFFs. Key enabling technologies for “Functional Food 4.0” include: nanotechnology and biotechnology, digital functional customization, autonomous systems, the Internet of Things (IoT), artificial intelligence (AI), big data, and blockchain. Advanced materials and digital functional customization form the foundation of “Functional Food 4.0”; Autonomous systems hold the potential to drive the advancement of 3DP manufacturing; Digital tools are pivotal technologies for advancing personalized and intelligent transformation in functional foods. Novel frameworks advance progress in personalized customization, autonomous manufacturing, and intelligent regulation. These systems offer strong potential for both academic research and commercial applications.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105528"},"PeriodicalIF":15.4,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-30DOI: 10.1016/j.tifs.2025.105525
Hyun Young Jung , Minsu Kim , Cheorun Jo
Background
Cultured meat has emerged as a sustainable alternative to conventional animal agriculture, addressing ethical and environmental concerns. However, because sensory/tasting studies are still limited, consumer acceptance is expected to depend on achieving high sensory fidelity, particularly in flavor, texture, and juiciness. Fat is a critical determinant of meat's sensory quality, influencing aroma generation, mouthfeel, and the release of volatile organic compounds (VOCs) during cooking. At the molecular level, meat aroma arises from VOCs generated during heating via lipid oxidation of fatty acids and via reactions between lipid-derived carbonyls and amino groups, alongside protein–lipid interactions that modulate these pathways. Unlike the structural and chemical complexity of animal fat, many plant- and cell-based analogs rely on simplified lipids such as coconut or palm oil, limiting replication of authentic sensory experiences.
Scope and approach
This review reframes fat as a programmable design platform rather than a passive ingredient in cultured meat. We summarize the molecular basis of flavor formation from fat, detailing how fatty acid saturation class, lipid oxidation, and protein–lipid interactions contribute to VOC profiles. We examine how metabolic engineering of adipocytes can tailor fatty acid profiles to balance lipid types and enhance flavor precursors and nutrition. Scaffold-based engineering is discussed as a means of controlling adipose tissue architecture, affecting heat transfer and VOC diffusion. This review integrates insights from lipid biosynthesis, thermochemical behavior, scaffold science, and sensory evaluation, and considers enabling technologies such as machine learning for flavor prediction.
Key findings and conclusions
By strategically combining metabolic engineering, scaffold design, and sensory science, cultured fat can be engineered to mimic the functional, chemical, and structural traits of animal fat. Aligning lipid composition with oxidative stability and the surrounding protein context can bias VOC formation toward desirable meaty aromas while mitigating off-notes. This approach offers the potential to overcome flavor and texture limitations in current meat analogs, enhancing consumer acceptance. Future progress will depend on the integration of biotechnological innovation with sensory-driven design frameworks, paving the way for cultured meat that meets sustainability and sensory goals.
{"title":"Next-generation strategies for designing cultured fat with enhanced flavor and functionality","authors":"Hyun Young Jung , Minsu Kim , Cheorun Jo","doi":"10.1016/j.tifs.2025.105525","DOIUrl":"10.1016/j.tifs.2025.105525","url":null,"abstract":"<div><h3>Background</h3><div>Cultured meat has emerged as a sustainable alternative to conventional animal agriculture, addressing ethical and environmental concerns. However, because sensory/tasting studies are still limited, consumer acceptance is expected to depend on achieving high sensory fidelity, particularly in flavor, texture, and juiciness. Fat is a critical determinant of meat's sensory quality, influencing aroma generation, mouthfeel, and the release of volatile organic compounds (VOCs) during cooking. At the molecular level, meat aroma arises from VOCs generated during heating via lipid oxidation of fatty acids and via reactions between lipid-derived carbonyls and amino groups, alongside protein–lipid interactions that modulate these pathways. Unlike the structural and chemical complexity of animal fat, many plant- and cell-based analogs rely on simplified lipids such as coconut or palm oil, limiting replication of authentic sensory experiences.</div></div><div><h3>Scope and approach</h3><div>This review reframes fat as a programmable design platform rather than a passive ingredient in cultured meat. We summarize the molecular basis of flavor formation from fat, detailing how fatty acid saturation class, lipid oxidation, and protein–lipid interactions contribute to VOC profiles. We examine how metabolic engineering of adipocytes can tailor fatty acid profiles to balance lipid types and enhance flavor precursors and nutrition. Scaffold-based engineering is discussed as a means of controlling adipose tissue architecture, affecting heat transfer and VOC diffusion. This review integrates insights from lipid biosynthesis, thermochemical behavior, scaffold science, and sensory evaluation, and considers enabling technologies such as machine learning for flavor prediction.</div></div><div><h3>Key findings and conclusions</h3><div>By strategically combining metabolic engineering, scaffold design, and sensory science, cultured fat can be engineered to mimic the functional, chemical, and structural traits of animal fat. Aligning lipid composition with oxidative stability and the surrounding protein context can bias VOC formation toward desirable meaty aromas while mitigating off-notes. This approach offers the potential to overcome flavor and texture limitations in current meat analogs, enhancing consumer acceptance. Future progress will depend on the integration of biotechnological innovation with sensory-driven design frameworks, paving the way for cultured meat that meets sustainability and sensory goals.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105525"},"PeriodicalIF":15.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-30DOI: 10.1016/j.tifs.2025.105527
Katherine Consavage Stanley , Katariina Koivusaari , Khara Grieger , Amanda Wood , Gregory Jaffe , William R. Aimutis , Norbert L.W. Wilson , Rohan A. Shirwaiker
As the global protein demand increases, cell-cultivated meat and seafood may address some key food system challenges linked to conventional agriculture and help feed a growing global population. The policy environment for these products can aid or hinder their entry and success in the market. This article reviews the federal- and state-level regulatory and legislative landscapes for cell-cultivated meat and seafood in the United States (U.S.), creating a catalogue of proposed bills and enacted laws (through October 2025) relevant to these products. We also discuss the potential implications of these legislative actions on the U.S. and global markets. The U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) jointly regulate the safety, production, and labeling of cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. In the absence of formal federal labeling guidance specific to cell-cultivated products, many states have established their own labeling regulations, which are likely to be preempted by federal standards, once released. Additionally, seven states to date have banned the research, production, sale, promotion, and/or distribution of cell-cultivated products, and two have prohibited the use of state funds to support them. This fragmented legislative approach may inhibit interstate and international commerce, confuse consumers, and restrict consumer access once cell-cultivated products are readily available in the U.S. market. This study can serve as a comprehensive resource for policymakers, industry leaders, researchers, and other stakeholders on the policy environment for these products and guide future research.
{"title":"Exploring the U.S. regulatory and legislative landscapes for cell-cultivated meat and seafood","authors":"Katherine Consavage Stanley , Katariina Koivusaari , Khara Grieger , Amanda Wood , Gregory Jaffe , William R. Aimutis , Norbert L.W. Wilson , Rohan A. Shirwaiker","doi":"10.1016/j.tifs.2025.105527","DOIUrl":"10.1016/j.tifs.2025.105527","url":null,"abstract":"<div><div>As the global protein demand increases, cell-cultivated meat and seafood may address some key food system challenges linked to conventional agriculture and help feed a growing global population. The policy environment for these products can aid or hinder their entry and success in the market. This article reviews the federal- and state-level regulatory and legislative landscapes for cell-cultivated meat and seafood in the United States (U.S.), creating a catalogue of proposed bills and enacted laws (through October 2025) relevant to these products. We also discuss the potential implications of these legislative actions on the U.S. and global markets. The U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) jointly regulate the safety, production, and labeling of cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. In the absence of formal federal labeling guidance specific to cell-cultivated products, many states have established their own labeling regulations, which are likely to be preempted by federal standards, once released. Additionally, seven states to date have banned the research, production, sale, promotion, and/or distribution of cell-cultivated products, and two have prohibited the use of state funds to support them. This fragmented legislative approach may inhibit interstate and international commerce, confuse consumers, and restrict consumer access once cell-cultivated products are readily available in the U.S. market. This study can serve as a comprehensive resource for policymakers, industry leaders, researchers, and other stakeholders on the policy environment for these products and guide future research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105527"},"PeriodicalIF":15.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-30DOI: 10.1016/j.tifs.2025.105523
Yangyang Li , Haidong Huang , Xianhao Xu , Yanfeng Liu , Guocheng Du , Jian Chen , Zhendong Li , Xueqin Lv , Long Liu
Background
Milk-derived bioactive proteins (MDBPs) are essential for human growth, immune regulation, and neurodevelopment, possessing unique structure-function characteristics absent in plant-based and cultured proteins. Current industrial production adopts membrane separation, chromatography, and precipitation, but these methods face limited raw materials and high costs. Synthetic biology-enabled microbial cell factories (MCFs) offer a sustainable alternative, yet achieving both native-level bioactivity and high yield remains a substantial challenge.
Scope and objective
This review summarizes MDBPs from bovine and human milk, including their composition, abundance, structures, and physiological roles. It further delineates a complete recombinant production framework, encompassing chassis cell selection, transcriptional and translational optimization, post-translational modifications (PTMs), intracellular trafficking, secretion, and proteolytic stability. Particular attention is devoted to advanced microbial cell factory (MCF) strategies that integrate systems biology, multi-omics analytics, and protein engineering to address production bottlenecks, thereby providing a coherent technical roadmap for the industrial translation of MDBP research.
Key findings and conclusions
MCFs provide a sustainable platform for MDBP manufacturing, offering high process controllability and scalability. Notably, achieving precise recapitulation of complex PTMs and optimizing secretion pathways are key to ensuring higher bioactivity and yield. Future artificial intelligence (AI)-assisted design-build-test-learn (DBTL) cycles will further improve MCF engineering and broaden MDBP applications in functional foods, clinical nutrition, and targeted therapeutics.
{"title":"Engineering microbial cell factories for milk-derived bioactive proteins: Structural-functional profiling, chassis selection, and full-pipeline expression control","authors":"Yangyang Li , Haidong Huang , Xianhao Xu , Yanfeng Liu , Guocheng Du , Jian Chen , Zhendong Li , Xueqin Lv , Long Liu","doi":"10.1016/j.tifs.2025.105523","DOIUrl":"10.1016/j.tifs.2025.105523","url":null,"abstract":"<div><h3>Background</h3><div>Milk-derived bioactive proteins (MDBPs) are essential for human growth, immune regulation, and neurodevelopment, possessing unique structure-function characteristics absent in plant-based and cultured proteins. Current industrial production adopts membrane separation, chromatography, and precipitation, but these methods face limited raw materials and high costs. Synthetic biology-enabled microbial cell factories (MCFs) offer a sustainable alternative, yet achieving both native-level bioactivity and high yield remains a substantial challenge.</div></div><div><h3>Scope and objective</h3><div>This review summarizes MDBPs from bovine and human milk, including their composition, abundance, structures, and physiological roles. It further delineates a complete recombinant production framework, encompassing chassis cell selection, transcriptional and translational optimization, post-translational modifications (PTMs), intracellular trafficking, secretion, and proteolytic stability. Particular attention is devoted to advanced microbial cell factory (MCF) strategies that integrate systems biology, multi-omics analytics, and protein engineering to address production bottlenecks, thereby providing a coherent technical roadmap for the industrial translation of MDBP research.</div></div><div><h3>Key findings and conclusions</h3><div>MCFs provide a sustainable platform for MDBP manufacturing, offering high process controllability and scalability. Notably, achieving precise recapitulation of complex PTMs and optimizing secretion pathways are key to ensuring higher bioactivity and yield. Future artificial intelligence (AI)-assisted design-build-test-learn (DBTL) cycles will further improve MCF engineering and broaden MDBP applications in functional foods, clinical nutrition, and targeted therapeutics.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105523"},"PeriodicalIF":15.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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