Coffee contains various bioactive compounds with potential benefits for human health. Coffee has been shown to, and may, display neuroprotective properties, potentially preventing the onset of neurodegenerative conditions such as Alzheimer's and Parkinson's diseases. Coffee by-products (pulp/husks, silverskin, and spent coffee grounds) exhibit similar phytochemistry and health benefits to coffee. They are also rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine, which vary depending on the beverage processing, roasting, and preparation methods. Coffee and coffee industry by-products are sources of unique functional ingredients that affect gut microbiota. This review aims to summarize the phytochemical and nutritional composition of whole coffee cherries, coffee beans, and coffee by-products as well as their bioavailability, bioactivity, and multifunctionality in supporting human wellness, neuroprotection, and metabolic health. The bioactive compounds of coffee and its by-products suggest their unique applicability as functional food beverages, dietary ingredients, and health supplements.

Understanding the extrinsic and intrinsic environmental factors that influence lag phase duration is critical for developing strategies to control the growth of foodborne pathogens. Although the exponential growth rate can be predicted as a straightforward response to the growth environment, lag phase duration is difficult to predict because it depends on not only the current growth conditions but also the previous growth environment and physiological status of the bacterial cells. Therefore, this article aims to provide a comprehensive understanding of the dynamic, adaptable, and evolvable nature of the lag phase. It is based on relevant literature (experimental studies, literature summaries, observational data) on the effect of pre- and postgrowth environments. We discuss the modeling strategies employed to incorporate physiological heterogeneity and dynamic food environments into predictive modeling frameworks. Overall, we summarize the empirical and mechanistic modeling strategies for quantifying lag phase duration.

Culinary herbs and spices have been valued globally for both flavor enhancement and health benefits. This review synthesizes the health-promoting benefits of these culinary materials, focusing on bioactive compounds such as phenolics, terpenoids, and alkaloids, which demonstrate validated potential in promoting metabolic health and preventing chronic diseases, including obesity, diabetes, cardiovascular disorders, and neurodegenerative conditions. We discuss their roles in food processing and functional food development, emphasizing innovative thermal and nonthermal approaches to integrate these natural ingredients into modern food systems. From delivery systems and preservation techniques to their incorporation into food matrices, herbs and spices offer versatile applications that extend shelf life, improve safety, and enhance nutritional value. By bridging traditional knowledge with contemporary food science, this review highlights the potential of culinary herbs and spices in functional foods, preventive nutrition, and sustainable food production, providing valuable insights to researchers, industry professionals, and consumers navigating the intersection of gastronomy, nutrition science, and food innovation.

Plant proteins can meet dietary needs when properly combined, but individuals who avoid legumes, tofu, or tempeh may struggle to maintain adequate protein intake. Some may turn to ultraprocessed foods, reducing their intake of fiber-rich, micronutrient-dense protein sources and increasing exposure to additives and processing-derived contaminants. These factors can disrupt the nutritional exposome, referring to the totality of dietary exposure that an individual faces throughout life. To evaluate whether the food industry addresses these issues, we analyzed the nutrition labels of 240protein-fortified bread and pasta products from 29 countries across diverse geographic regions. Although protein fortification can improve amino acid balance, increase dietary fiber, lower glycemic response, and increase satiety, its potential is limited by the excessive reliance on functional but lysine-poor gluten, the presence of antinutritional factors, and technological, economic, or cultural barriers to incorporating more diverse plant-protein sources. Strategic ingredient blending, precision processing, and AI-assisted formulation approaches are new tools poised to help produce nutritionally balanced, safe, and sustainable cereal products aligned with plant-forward diets.

Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.

This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.

Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This review establishes a framework that integrates traditional and scientific knowledge systems for the selection of suitable cultures. Safety considerations, the use of organisms in traditional food fermentations, and the link of phylogeny to metabolic properties provide criteria for culture selection. Such approaches can also select for microbial strains that have health benefits. A science-based approach to the development of novel fermented foods can substantially advance their value through more secure food systems, food products that provide health-promoting microbes, and the provision of foods that improve human health.

Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan-polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems. Heating-cooling and ionic-induced cross-linking approaches have been used in the fabrication of these systems. Composite gels fabricated using gellan and various polysaccharides exhibit different functional properties, possibly because of their distinct molecular interactions. In terms of applications, mixed gellan-polysaccharide systems have been extensively used in texture modification, edible coatings and films, bioactive component delivery, and tissue-engineering applications. Further scientific studies, including structural determinations of mixed systems, optimization of processing methods, and expansion of applications in food-related fields, are needed.

Mechano-bactericidal (MB) nanopatterns have the ability to inactivate bacterial cells by rupturing cellular envelopes. Such biocide-free, physicomechanical mechanisms may confer lasting biofilm mitigation capability to various materials encountered in food processing, packaging, and food preparation environments. In this review, we first discuss recent progress on elucidating MB mechanisms, unraveling property-activity relationships, and developing cost-effective and scalable nanofabrication technologies. Next, we evaluate the potential challenges that MB surfaces may face in food-related applications and provide our perspective on the critical research needs and opportunities to facilitate their adoption in the food industry.

Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.