The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

With the constant increase in protein demand globally, it is expedient to develop a strategy
to effectively utilize protein, particularly those extracted from plant origin, which has been …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

The increasing prevalence of food allergies is a significant challenge to global food health
and safety. Various strategies have been deployed to decrease the allergenicity of food for …

Background Milk allergy is a global health issue, which affects the quality of life and can
even be life threatening. According to epidemiological investigation, 2%–6% of infants are …

Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly
diverse products obtained from plants and animals all over the world. Historically …

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At
present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the …

Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid
increase of research papers, there is a lack of systematic evaluation of the health benefits …

Food allergies have emerged as a pressing health concern in recent years, largely due to
food resources and environmental changes. Dairy products fermented by lactic acid bacteria …