Innovations in food production

Abstract

With growing demands for food quality and increased interest in healthy foods, the development of innovative technologies and functional products is becoming particularly relevant. This study aimed to analyse the current scientific foundations and approaches underlying the creation of innovative food products. A systematic analysis of contemporary scientific and practical research devoted to the development of innovative food products was carried out in the following databases: Scopus, Web of Science, ScienceDirect, PubMed, Google Scholar, eLIBRARY, and others. Key areas of research were analysed, including the search for alternative sources of protein, the use of functional ingredients, biotechnological methods (precision fermentation, mycoproteins, muscle cell cultivation in bioreactors)