Pinela, JoséAlonso-Esteban, José Ignacio2026-03-112026-03-112026Pinela, José; Alonso-Esteban, José I. (2026) The food (r)evolution: innovations for food quality, safety, and sustainability. Exploration of Foods and Foodomics. ISSN 2837-9020. p. 1-52837-9020http://hdl.handle.net/10198/36034The growing interest in sustainable foods is driving the use of underutilized sources such as macroalgae, agri-food by-products, acorns, and edible insects, combined with advanced extraction, processing, and preservation technologies. These approaches enable the development of functional foods and innovative ingredients, improve shelf life, nutritional value, and functionality, reduce waste and environmental impact, and promote global food security.engSustainable foodsFunctional foodsUnderutilized resourcesFood processingFood waste valorizationBioactive compoundseditorial10.37349/eff.2026.1010114