Harnessing advanced biotechnology and information technology towards smart manufacture of future foods: a review

• Evolutionary engineering enhances microbial resilience and production efficiency. • Synthetic biology expands foods resources and food components diversity. • ML advances flavor innovation and effectuates precision nutrition. • BT-IT-FT synergy reshapes future food paradigms. Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment, the food industry is advancing towards healthier, more efficient, more sustainable, and more personalized targets. Notably, this transformation is being accelerated by the convergence of advanced biotechnology (BT) and information technology (IT) in food production systems. This review examines pivotal technologies shaping future food systems, highlighting two biotechnological frontiers and two artificial intelligence-driven domains. Specifically, evolutionary engineering enhances microbial resilience and production efficiency while synthetic biology expands the diversity of food sources and enables personalized food ingredient design, both of which advance sustainable food production. Meanwhile, artificial intelligence promotes food flavor innovation by integrating existing knowledge in molecular structure, flavoromics and consumer preferences. Furthermore, insights into gut microbiota, along with the development of omics techniques and wearable biosensors are unlocking attainable solutions for precision nutrition. Collectively, the trilateral convergence of BT, IT and FT (food technology), embodying a harmonious balance, is reshaping the paradigm of future food manufacturing.