Vol. 12, Special Issue 11 (2023)

Author(s):
Soniya Ashok Ranveer, Phool Singh Hindoriya, Pooja Nivrutti Bhagat, Satish Kumar and Deepali Suryawanshi

Abstract:
Earth's ability to produce new resources decreases as the world's population grows. As bioresources deplete, new approaches are needed to feed current and future populations. In recent decades, food production has improved, fresh ingredients have been discovered, and new food structures have been designed and built. This review uses cellular agriculture, microalgae, insects, and wood-based fibres as examples of new food or ingredients. It will also take a quick look at the entire food design process, from brainstorming new food concepts to applying artificial intelligence, augmented reality, and blockchain technology to the industry. Need to see how covid -19 affects the food supply chain. Food science and technology have made significant advances in recent years, and this review was written to provide an overview of these developments for a variety of viewers. This article discusses innovative ideas for global food security over the next 2 to 3 decades.