چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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کد مقاله 1161

عنوان Special Dietary Regimens and Food Formulations: Recent Advances in Food Industry Applications

نویسندگان Maryam Ghaderi

چکیده The development of special dietary regimens and food formulations has become an important area of innovation in the food industry because of increasing demand for products with improved nutritional value, sensory quality, technological functionality, sustainability, and customized characteristics. This review aimed to examine recent advances in food formulation strategies with emphasis on functional ingredients, alternative proteins, texture modification, three-dimensional food printing, sustainable raw materials, and artificial intelligence. Recent scientific studies, particularly those published in 2024 and 2025, were reviewed and compared from the perspectives of industrial applications, technological benefits, limitations, and future research needs. The reviewed evidence indicates that modern formulation should simultaneously consider nutritional composition, ingredient functionality, processing behavior, sensory properties, safety, economic feasibility, and sustainability. Plant-based proteins have attracted considerable attention because of their emulsifying, foaming, and gelling properties, although off-flavors, antinutritional factors, allergenicity, and difficulties in achieving desirable texture remain important limitations (Tang et al., 2024; Malila et al., 2024). Three-dimensional food printing can facilitate customized product design and the incorporation of alternative ingredients, but printability, food safety, standardization, and scale-up remain important challenges (Mudau & Adebo, 2024). Artificial intelligence can also support formulation optimization, quality prediction, process monitoring, and intelligent manufacturing, provided that reliable datasets and validated models are available (Yang et al., 2025). Overall, successful development of special food formulations requires an integrated approach combining food chemistry, process engineering, sensory science, quality control, digital technologies, and industrial-scale validation.

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