Pub Date : 2025-10-15DOI: 10.1016/j.cofs.2025.101361
Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen
Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.
{"title":"Per- and polyfluoroalkyl substances in food and their contribution to human exposure","authors":"Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen","doi":"10.1016/j.cofs.2025.101361","DOIUrl":"10.1016/j.cofs.2025.101361","url":null,"abstract":"<div><div>Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101361"},"PeriodicalIF":9.1,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466558","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 : 2025-10-10DOI: 10.1016/j.cofs.2025.101360
Gérard Liger-Belair, Florian Lecasse
Bubbling is indeed the hallmark of every sparkling beverage. When poured into a glass, the consumer’s very first visual contact with the sparkling drink lies in the presence of bubbles rising gracefully in the form of very characteristic bubble columns, or bubble trains. To the naked eye, bubbles seem to continuously nucleate from several specific sites of the glass wall, called nucleation sites. Many preconceived ideas are nevertheless still spread today about the visual characteristics of these trains of bubbles and the organoleptic properties of the drink. In this overview, the many relevant physicochemical parameters at play impacting the visual aspect of these bubble trains, a real hallmark of sparkling drinks, are presented, discussed, and put into perspective.
{"title":"Decoding the visual aesthetics of bubble trains in sparkling drinks","authors":"Gérard Liger-Belair, Florian Lecasse","doi":"10.1016/j.cofs.2025.101360","DOIUrl":"10.1016/j.cofs.2025.101360","url":null,"abstract":"<div><div>Bubbling is indeed the hallmark of every sparkling beverage. When poured into a glass, the consumer’s very first visual contact with the sparkling drink lies in the presence of bubbles rising gracefully in the form of very characteristic bubble columns, or bubble trains. To the naked eye, bubbles seem to continuously nucleate from several specific sites of the glass wall, called <em>nucleation sites</em>. Many preconceived ideas are nevertheless still spread today about the visual characteristics of these trains of bubbles and the organoleptic properties of the drink. In this overview, the many relevant physicochemical parameters at play impacting the visual aspect of these bubble trains, a real hallmark of sparkling drinks, are presented, discussed, and put into perspective.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101360"},"PeriodicalIF":9.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363225","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 : 2025-10-09DOI: 10.1016/j.cofs.2025.101357
Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen
Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from in vivo studies to physiologically relevant in vitro systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.
{"title":"Modeling age-related gastrointestinal changes in food digestion: progress and challenges in transitioning from in vivo studies to physiologically relevant in vitro systems","authors":"Ping Zhang , Peng Wu , Changyong Li , Renpan Deng , Xiao Dong Chen","doi":"10.1016/j.cofs.2025.101357","DOIUrl":"10.1016/j.cofs.2025.101357","url":null,"abstract":"<div><div>Aging induces physiological changes that impair gastrointestinal (GI) function, which together compromise digestion and nutrient absorption and increase the risk of malnutrition. Although the general impact of aging on GI health is recognized, quantitative and mechanistic comparisons with younger populations remain limited. This review highlights recent progress and challenges in assessing elderly digestion, with emphasis on the transition from <em>in vivo</em> studies to physiologically relevant <em>in vitro</em> systems. Innovations such as dynamic models with tunable enzyme activities, age-adjusted motility, altered mucus properties, and realistic oral-phase simulation are advancing the field. The integration of features like reduced salivary flow, slower peristalsis, and microbial shifts has improved model fidelity, while mastication simulators, fermentation modules, and co-culture cell models further enhance predictive capacity. Nonetheless, replicating the complex interplay between digestion, absorption, and microbiota remains difficult. Future modular, responsive models will better inform nutritional strategies to support healthy aging.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101357"},"PeriodicalIF":9.1,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363226","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 : 2025-10-09DOI: 10.1016/j.cofs.2025.101359
Michael Arthur , Maria I Gil
Recent outbreaks and recalls linked to Listeria monocytogenes in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on L. monocytogenes survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between L. monocytogenes and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.
{"title":"Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry","authors":"Michael Arthur , Maria I Gil","doi":"10.1016/j.cofs.2025.101359","DOIUrl":"10.1016/j.cofs.2025.101359","url":null,"abstract":"<div><div>Recent outbreaks and recalls linked to <em>Listeria monocytogenes</em> in fresh produce have raised serious food safety concerns, underscoring the need to understand its survival and persistence in processing environments. This review discusses recent produce-related outbreaks and examines the implications of zero-tolerance regulatory policies. It explores emerging and sometimes conflicting findings on <em>L. monocytogenes</em> survival under adverse conditions during handling and processing operations. The review highlights biofilm formation on various surfaces as a key factor in the pathogen’s persistence and resistance to eradication. It also addresses environmental adaptation via the viable but nonculturable state. Additionally, interactions between <em>L. monocytogenes</em> and the surrounding microbiota, including microbial succession, quorum sensing, and competitive exclusion, are discussed as part of a dynamic ecological process. By synthesizing findings from the past five years, this review identifies some gaps and proposes targeted directions for future research.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101359"},"PeriodicalIF":9.1,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326275","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 : 2025-10-09DOI: 10.1016/j.cofs.2025.101356
Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono
The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.
{"title":"Edible microbiome and dietary microbiota: bridging two interrelated concepts","authors":"Tanja Kostic , Gabriele Berg , Paul D Cotter , Wisnu A Wicaksono","doi":"10.1016/j.cofs.2025.101356","DOIUrl":"10.1016/j.cofs.2025.101356","url":null,"abstract":"<div><div>The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101356"},"PeriodicalIF":9.1,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363222","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 : 2025-10-05DOI: 10.1016/j.cofs.2025.101358
Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura
This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.
{"title":"Associating probiotics and alcohol for the production of fermented alcoholic beverages","authors":"Handray Fernandes de Souza , Ricardo Donizete Teixeira , Adriano Gomes da Cruz , Igor Viana Brandi , Eliana Setsuko Kamimura","doi":"10.1016/j.cofs.2025.101358","DOIUrl":"10.1016/j.cofs.2025.101358","url":null,"abstract":"<div><div>This review article emphasizes the existence of an association between probiotics and alcohol with a view to developing alcoholic beverages as a source of probiotics. We can highlight that recent advances show that different types of fermented alcoholic beverages have already been produced with probiotic species, which is a scientific reality. Among these products are different types of beers, wines, mead, and melomel. Thus, promoting constructive discussion to broaden thinking in this area of scientific knowledge is of paramount importance to create real and current perspectives on the relationship between probiotics and alcohol and enable the development of functional alcoholic beverages. In conclusion, it is emphasized that the consumption of alcoholic beverages with probiotics should not be encouraged at the population level, but rather directed at niche markets, such as differentiated options with probiotics and functional beverages with minimal alcohol content.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101358"},"PeriodicalIF":9.1,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363209","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}
The need to nourish the increasing world population while ensuring the environmental sustainability of the food system boosted research in the field of alternative proteins (AP). AP include vegetable proteins, algae, insects, and proteins from microbial biomass. Several studies suggest that AP consumption may be positively correlated with human health. However, although the increasing research interest, the number of studies addressing the impact of their long-term consumption on the human gut microbiome is still limited. In this review, we summarize current evidence on the impact of different AP on the gut microbiome, highlighting the need for ad hoc-designed clinical trials to study the mechanisms by which AP may affect human health, also through the modulation of gut microbiome activities.
{"title":"Alternative proteins and gut health: balancing sustainability and uncertainty","authors":"Roberto Marotta , Erica Pontonio , Ilario Ferrocino , Francesca De Filippis","doi":"10.1016/j.cofs.2025.101355","DOIUrl":"10.1016/j.cofs.2025.101355","url":null,"abstract":"<div><div>The need to nourish the increasing world population while ensuring the environmental sustainability of the food system boosted research in the field of alternative proteins (AP). AP include vegetable proteins, algae, insects, and proteins from microbial biomass. Several studies suggest that AP consumption may be positively correlated with human health. However, although the increasing research interest, the number of studies addressing the impact of their long-term consumption on the human gut microbiome is still limited. In this review, we summarize current evidence on the impact of different AP on the gut microbiome, highlighting the need for ad hoc-designed clinical trials to study the mechanisms by which AP may affect human health, also through the modulation of gut microbiome activities.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101355"},"PeriodicalIF":9.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326276","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 : 2025-09-30DOI: 10.1016/j.cofs.2025.101353
Juan Lombardo-Hernandez , Jesús Mansilla-Guardiola , Stefano Geuna , Michael Levin , Celia Herrera-Rincon
The gut–brain axis describes the complex, bidirectional communication network connecting the central nervous system, the enteric nervous system, and the gut microbiome. Beyond chemical messengers and immune signaling, recent evidence highlights endogenous bioelectricity — ion flows, voltage gradients, and electric fields — as an additional layer of communication within this axis. Diet influences the state of gut bacteria, shaping their communication with neural cells. This review explores bacterial bioelectric signaling and its impact on neuronal function. Cutting-edge tools like the proposed Brain-Bacteria Interface will enhance our understanding of these interactions. By integrating bioelectricity into the microbiome–gut–brain axis framework, this research unveils new therapeutic possibilities using diet and dietary nutrients, as well as bioelectric interventions, offering fresh insights into interkingdom communication and its role in health and disease.
{"title":"New insights in the gut–brain axis: the role of bioelectrical microbiome","authors":"Juan Lombardo-Hernandez , Jesús Mansilla-Guardiola , Stefano Geuna , Michael Levin , Celia Herrera-Rincon","doi":"10.1016/j.cofs.2025.101353","DOIUrl":"10.1016/j.cofs.2025.101353","url":null,"abstract":"<div><div>The gut–brain axis describes the complex, bidirectional communication network connecting the central nervous system, the enteric nervous system, and the gut microbiome. Beyond chemical messengers and immune signaling, recent evidence highlights endogenous bioelectricity — ion flows, voltage gradients, and electric fields — as an additional layer of communication within this axis. Diet influences the state of gut bacteria, shaping their communication with neural cells. This review explores bacterial bioelectric signaling and its impact on neuronal function. Cutting-edge tools like the proposed Brain-Bacteria Interface will enhance our understanding of these interactions. By integrating bioelectricity into the microbiome–gut–brain axis framework, this research unveils new therapeutic possibilities using diet and dietary nutrients, as well as bioelectric interventions, offering fresh insights into interkingdom communication and its role in health and disease.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101353"},"PeriodicalIF":9.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363223","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 : 2025-09-29DOI: 10.1016/j.cofs.2025.101354
Luxin Wang , Kalliopi Rantsiou
Environmental monitoring of postharvest facilities is an integral part of microbial food safety management. Contamination of foods traced to the processing or packing environment, due to poor cleaning and sanitation (C&S) or to the presence of resident microbial pathogen populations, is not uncommon. Environmental monitoring commonly performed targets specific microorganisms, either a hazard identified as relevant or an indicator, inevitably ignoring the environmental microbiota. In this review, we discuss how a comprehensive view of the microbiota can actually improve our understanding of the effect of C&S programs, of the prevalence and ecology of foodborne pathogens within processing environments, and assist in the identification of contamination sources.
{"title":"Microbiome-driven food safety enhancement through refined environmental monitoring of postharvest facilities","authors":"Luxin Wang , Kalliopi Rantsiou","doi":"10.1016/j.cofs.2025.101354","DOIUrl":"10.1016/j.cofs.2025.101354","url":null,"abstract":"<div><div>Environmental monitoring of postharvest facilities is an integral part of microbial food safety management. Contamination of foods traced to the processing or packing environment, due to poor cleaning and sanitation (C&S) or to the presence of resident microbial pathogen populations, is not uncommon. Environmental monitoring commonly performed targets specific microorganisms, either a hazard identified as relevant or an indicator, inevitably ignoring the environmental microbiota. In this review, we discuss how a comprehensive view of the microbiota can actually improve our understanding of the effect of C&S programs, of the prevalence and ecology of foodborne pathogens within processing environments, and assist in the identification of contamination sources.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101354"},"PeriodicalIF":9.1,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363224","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 : 2025-09-10DOI: 10.1016/j.cofs.2025.101339
Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid
Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.
{"title":"Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs","authors":"Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid","doi":"10.1016/j.cofs.2025.101339","DOIUrl":"10.1016/j.cofs.2025.101339","url":null,"abstract":"<div><div>Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101339"},"PeriodicalIF":9.1,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120975","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号