NH
nazimah hamid
Auckland University of Technology
Auckland, New Zealand
About this Research Topic
Background
The demand for new food ingredients and innovative matrices has grown rapidly, driven by increasing consumer interest in health, sustainability, and sensory quality. Research in this field has focused on the identification, modification, and application of new ingredients, including bioactive compounds, fibers, and sustainable sources. These innovations require comprehensive investigation into their functional and structural properties, as well as their impact on sensory perception and consumer acceptance. Understanding the interactions between ingredient composition, food matrix architecture, and physiological health effects is essential for advancing both science and the food industry. Active packaging plays a key role in this process as it enhances the quality and safety of food products. This research topic aims to provide necessary context for investigators addressing emerging trends and challenges in food design and development.
The main goal is to address the scientific, technological, and sensory challenges associated with the development, characterization, and application of new food ingredients and active packaging. The Research Topic seeks to present recent advances in ingredient functionality, structural design, sensory optimization, and innovative active packaging while highlighting their impact on human health and consumer perception. Problems arise from limited understanding of structure–function relationships in complex food matrices and the lack of robust, multi-disciplinary approaches integrating food science, nutrition, and sensory analysis. Recent advances in analytical techniques, biomolecular characterization, and in vitro/in vivo models have improved insights into how food ingredients function in different matrices and interact with physiological systems. By providing a platform for cross-disciplinary research, this collection aims to facilitate breakthroughs in food innovation, development of healthier food products, innovative active packaging and improved consumer experiences.
This Research Topic welcomes original research, reviews, and perspectives addressing the functionality and sensory characterization of new food ingredients and their matrices. Desired themes include:
• Innovations in ingredient sourcing and extraction
• Functional and bioactive characterization in new foods
• Structural analysis using advanced imaging/microscopy
• Sensory analysis and consumer perception studies
• Health effect evaluation, nutrition, bioavailability
• Food matrix design and reformulation for enhanced benefits or sustainability
• Innovative active packaging
We encourage submissions that bridge food chemistry, material science, and nutrition, as well as those incorporating new analytical or sensory evaluation techniques. Manuscripts should focus on evidence-based approaches to innovation and demonstrate clear potential for advancing food science and industry practice.
Article types and fees
This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:
- Brief Research Report
- Data Report
- Editorial
- FAIR² Data
- Hypothesis and Theory
- Methods
- Mini Review
- Original Research
- Perspective
Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.
Keywords: functional foods, sensory evaluation, food structure, health benefits, food innovation, active packaging, innovative ingredients
Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
