🍹💜 Exploring the potential of Jamun (Syzygium cumini) as a functional beverage ingredient, this study by Rabia Naz and co-workers at University of Agriculture, Faisalabad characterises the properties and evaluates the sensory quality of a low-caloric squash. doi.org/10.1039/d6fb...

A single green extraction, multiple sustainable solutions. Antioxidants recovered from black carrot pomace used to fortify foods, synthesise silver nanoparticles, and develop biodegradable active packaging for a circular bioeconomy. A study by Mustafa Bener and Reşat Apak at İstanbul üniversitesi

☕♻️🪱 Feed from decaffeinated spent coffee grounds enhances the quality of edible mealworms (Tenebrio molitor). Matthew Lui and co-workers at Hong Kong Baptist University present a smart and sustainable approach to recycling food residues through circular insect farming👇 doi.org/10.1039/d6fb...

Fewer markers, clearer varietal answers. The study by Marta Prado Rodríguez and co-workers at @usc.gal shows how a minimal SNP panel using real-time PCR can support olive cultivar authentication and traceability in olive-derived foods. Read more below, open access. doi.org/10.1039/d6fb...

Can nanotechnology revolutionize probiotics? Read this study by Neethu Hari and co-workers at University of Kerala, which presents an inulin-functionalized synbiotic nanosystem, offering a promising strategy for advanced functional foods and nutraceutical delivery 💊 doi.org/10.1039/d5fb...

We're pleased to welcome Prof. Tian Ding of Zhejiang University, China to our Editorial Board as an Associate Editor! His research focuses on food safety, nonthermal processing and microbial risk assessment. Find out more about Prof. Ding at our blog: blogs.rsc.org/fb/wel...

Get the latest news from Sustainable Food Technology in the newsletter, available on our blog at the link below. Sign up for future editions by email at rsc.li/alerts blogs.rsc.org/fb/july-2026...

We're delighted to announce that Prof. Fereidoon Shahidi has joined our Advisory Board. Prof. Shahidi is a University Research Professor and Distinguished Scholar in the Department of Human Biosciences at Memorial University of Newfoundland. Visit his home page for more: www.mun.ca/human-biosci...

Congratulations to Luke Browning and colleagues—winners of Sustainable Food Technology’s Outstanding Early Career Research Award for plant protein-based microcapsules! - 📖 Read the paper here: doi.org/10.1039/D4FB... Read more about the winners and their work on our blog: blogs.rsc.org/fb/oecra-25/

📣 Call for papers 📣 We are delighted to announce a new themed collection on food nanotechnology, guest edited by Adriano Brandelli, Mustafa Akbulut and Miguel Cerqueira 🤩 Submissions are open until the 28th July 2026! Find out more below and submit your work now 👇 🔗 www.rsc.org/publishing/j...

For International Women’s Day 2026, we are delighted to highlight some of the excellent women researchers publishing impactful work in sustainable food technology: pubs.rsc.org/en/journals/... Please contact us if you have recent publications to add. Work from 2026 will be highlighted next year

Wishing you all a wonderful beginning to the Year of the Horse! 🐎 🎆 To celebrate, we have selected some top articles in our Food journals by authors based in countries celebrating Lunar New Year and Chinese New Year for you to be inspired by 📖 Read now for free 👇 🔗 pubs.rsc.org/en/Journals/...

Liew-Phing Pui & her research team have won our 2024 Outstanding Early Career Researcher Award for their work: "Development of carboxymethyl cellulose–chitosan based antibacterial films incorporating a Persicaria minor Huds. essential oil nanoemulsion"! Read the full paper doi.org/10.1039/D3FB...

Sustainable Food Technology will have its first Journal Impact Factor published in October 🥳 We can share 𝗮 𝗽𝗿𝗼𝘃𝗶𝘀𝗶𝗼𝗻𝗮𝗹 𝗼𝗳𝗳𝗶𝗰𝗶𝗮𝗹 𝘃𝗮𝗹𝘂𝗲 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂 𝗼𝗳 𝟱.𝟯 ahead of the final publication, alongside the rest of the journal’s metrics. Explore them now > rsc.li/susfoodtech

🚨 Out now in #SusFoodTech 🚨 Yangchao Luo and co-workers at @uconn.bsky.social have developed chitin nanofibers from lobster shells to sustainably increase microgreen production 🦞 Available to read now for free 👇 🔗 doi.org/10.1039/D5FB... #openaccess #sustainability #food

🚨 Out now in #SusFoodTech 🚨 Mahendran Radhakrishnan and co-workers at National Institute of Food Technology, Entrepreneurship and Management have reported the high-pressure processing of pearl millet 🤔 Available to read now for free 👇 🔗 doi.org/10.1039/D5FB... #openaccess #sustainability #food

#SusFoodTech is delighted to announce our 2nd issue of 2025 😍 Featuring cover artwork from Jayeeta Bhaumik et al, this issue features exciting work on a variety of topics 📖 Why not check it all out now, for free?! 👇 🔗 pubs.rsc.org/en/journals/... #openaccess #sustainability #food