Les produits laitiers, céréaliers ou encore les boissons s’enrichissent de protéines, vitamines, collagène ou fibres pour apporter plus de bienfaits, tandis que les compléments alimentaires sont en pleine forme. Une tendance de fond en réponse aux attentes de bien-être des Français, qui dope les ventes de nombreuses catégories et dessine de nouvelles pistes pour l’alimentation de demain.

This review highlights the transformative potential of fermentation in seaweed processing and recommends future research focusing on standardization, sensory analytics, and pilot-scale production to support the integration of fermented seaweed into mainstream food applications.

Enzymes are protein-based biocatalysts that speed up biochemical reactions without affecting equilibrium, with microbial sources being the most efficient and cost-effective for large-scale production. Their dual roles as processing aids and inhibitors of spoilage make understanding their structure, function, and specific activity vital for both in vitro applications and food product development.

This review examines the potential chemical hazards associated with plant-based alternatives, including naturally occurring toxins in plant-based ingredients and their residual presence in the final product, agrochemical and other environmental toxicants, novel ingredients and processing-derived compounds. It further highlights critical research gaps, including the need to identify potential chemical toxicants in plant-based analogs and to elucidate the long-term consequences of their consumption.

Microfluidization (MF) is a versatile technique that is widely used in food engineering. It stands out for emulsion homogenization, encapsulation, bioactive compound extraction, and creating nano- and microsized food components. Additionally, MF is a recognized method for modifying protein structures and their functional properties.

The objectives of this study were to determine purchase motivations, consumer acceptance, and areas for improvement for Cheddar and mozzarella-style PBC. 

The objective of this review was to compile and analyze recent studies related to PoCos and PoBls of animal-animal, animal-plant, and plant-vegetable origin, highlighting the methods of obtaining and the impact on the techno-functional and structural properties of the products, which could be useful for their potential application as ingredients in the food industry.

Highlights
• Microalgae is considered as sustainable sources for meat analogue production.
• Microalgae improve the color, flavor, texture, and nutritional profile of meat analogues.
• The various methods include extrusion 3D printing and electrospinning techniques are used in production of meat analogue.

One of the major barriers to developing food three-dimensional (3D) printing for personalised nutrition applications is the lack of food materials that can maintain structural integrity, nutritional adaptability, and sustainability. The present work addressed these challenges by creating and evaluating the gel paste from selected fruit and vegetable ingredients for food 3D printing applications.

Le collagène est devenu un ingrédient phare du marché « nutricosmétique » et bien-être, considéré non plus seulement comme un atout beauté mais comme un véritable support de santé préventif pour une population à la fois active et vieillissante.

Réduire l’apport en sodium grâce à des aliments reformulés est un objectif clé de santé publique, mais présente des défis technologiques et sensoriels. Cet article examine la physiologie de la perception du goût du sel, les impacts sur la santé de l’excès de sodium et les stratégies actuelles pour réduire le sodium dans les aliments transformés.

Référence du preprint :

Mui K. Strategies and Technologies for Sodium Reduction in Processed Foods. ChemRxiv. 2025; doi:10.26434/chemrxiv-2025-tb82f-v2 This content is a preprint and has not been peer-reviewed.

Natural protein–polysaccharide complexes (PPCs) have emerged as promising next-generation emulsifiers for oil-in-water (O/W) emulsions, simultaneously meeting functionality and safety requirements in contemporary food systems. As consumer and regulatory focus intensifies on clean-label formulations, nutritional enhancement, and environmental sustainability, PPC-based emulsifiers offer a biocompatible alternative to synthetic or single-component stabilizers.

Citation : Liu, Y., Y. Liu, M. Zhong, et al. 2025. “ Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety.” Comprehensive Reviews in Food Science and Food Safety 24, no. 5: e70289. https://doi.org/10.1111/1541-4337.70289