Innovations in food production

With growing demands for food quality and increased interest in healthy foods, the development of innovative technologies and functional products is becoming particularly relevant. This study aimed to analyse the current scientific foundations and approaches underlying the creation of innovative food products. A systematic analysis of contemporary scientific and practical research devoted to the development of innovative food products was carried out in the following databases: Scopus, Web of Science, ScienceDirect, PubMed, Google Scholar, eLIBRARY, and others. Key areas of research were analysed, including the search for alternative sources of protein, the use of functional ingredients, biotechnological methods (precision fermentation, mycoproteins, muscle cell cultivation in bioreactors), the use of artificial intelligence, and the digitisation of development and quality control processes. The use of high pressure for the pasteurisation or sterilisation of food products was also considered a promising technology. The review showed that there are many developments in the field of food packaging; innovative packaging can be biodegradable, active, smart, or reusable. The processing of raw material by-products (oil cake, whey, peel, etc.) for the production of flour, fibre, and polyphenol concentrates is a trend at the intersection of sustainability and functionality. This article paid particular attention to the development of new functional products. It highlighted the role of interdisciplinary research in forming the scientific basis for innovation in the food industry. The analysis conducted allowed for identifying promising avenues for development and determine strategic guidelines for further research and the introduction of innovations into production