Non-conventional foods as emerging nutritional sources and rich reservoirs of bioactive compounds

Abstract:

Non-conventional food sources are emerging as sustainable alternatives to address global food shortages but also to contribute to improved nutrition, environmental sustainability, and diversification of the food system. These sources include algal biomass, fungal mycelium, insects, lab-grown meat, plant-based dairy alternatives, inulin-rich plants, and underutilized species such as Prosopis cineraria. Fungal products like yeast extracts and mycoprotein provide high-quality protein, essential amino acids, and bioactive compounds, while also contributing to desirable sensory properties in food formulations. Edible insects, rich in protein, fats, and micronutrients, are increasingly incorporated into cereal-based products to improve nutritional and functional profile. Algae and seaweeds offer essential fatty acids, vitamins, and minerals, and are used to enhance the functional and health-promoting properties of various foods. Inulin derived from plants such as artichoke serves as a prebiotic, fat replacer and, improving both nutritional and sensory qualities. Their integration into food industries holds significant promise for future food security. The current review highlights the production, processing and nutritional composition of non-conventional food sources.