Evaluating Biosolutions for Sustainable Food Systems: A Review of Safety, Quality, Regulatory, and Sustainability Considerations Within the European Union

Abstract Biosolutions, such as food cultures and fermentates, are emerging alternatives to classical food preservation methods, offering multiple benefits, including food quality and safety enhancement, and waste reduction, with limited sensory and nutritional modification of the product and higher consumer acceptance. This study explores the potential of biosolutions to address critical challenges in sustainable food systems through their application in food production. Evaluation criteria of focus include impacts on food quality and safety, environmental sustainability, and compliance with European regulatory frameworks. The study emphasizes the role of biosolutions in reducing foodborne illnesses, promoting circular economy principles, and building consumer trust. A holistic approach is proposed to support industry stakeholders and policymakers interested in integrating biosolutions into resilient, resource-efficient, and sustainable food systems.