Sustainable Ingredients from Food Biotechnology

Sustainable Ingredients from Food Biotechnology addresses the growing need for integrated scientific approaches to develop sustainable food systems using biodiversity-based resources. With increasing global challenges related to climate change, food security, and environmental sustainability, this book offers a comprehensive framework connecting bioactive compound discovery, green technologies, and industrial applications. It highlights the importance of underutilized biological resources, particularly from biodiversity-rich regions, and provides scalable solutions for sustainable innovation. The content is structured into four parts. The first section focuses on biodiversity, bioprospecting, and bioactive compound discovery. The second examines biotechnological processes, including green extraction technologies and stability of functional ingredients. The third explores ingredient development, formulation of sustainable food products, and consumer acceptance. The final section addresses circular bioeconomy models, socioeconomic implications, and emerging trends in climate-resilient food systems.

Sustainable Ingredients from Food Biotechnology supports researchers, industry professionals, and policymakers by offering both theoretical and applied knowledge. It enables the identification of novel bioresources, guides the development of sustainable processing methods, and facilitates the translation of scientific research into commercially viable products. The guide serves as a critical tool for advancing innovation in food systems, aligning industrial practices with environmental responsibility and health-oriented product development.