Feed

The global food system faces compounding pressures: a world population projected to reach approximately 9.7 billion by 2050, an escalating burden of diet-related non-communicable diseases, persistent micronutrient deficiencies affecting approximately 2 billion people globally, and robust scientific evidence that conventional agriculture cannot sustainably expand within planetary boundaries. Against this backdrop, next-generation food technologies have emerged as potentially transformative approaches to restructuring how humanity produces and consumes nutrition. This narrative review examines five technological pillars: (i) precision fermentation and microbially produced proteins, (ii) cultivated (cell-based) meat and seafood, (iii) plant-based, mycoprotein, and microalgae innovations, (iv) biofortification and functional food engineering, and (v) three-dimensional (3D) food printing with novel ingredients. Each technology is evaluated for its nutritional profile, environmental footprint, scalability, regulatory status, and public health implications, alongside its documented limitations and scientific uncertainties. Cross-cutting challenges, including regulatory fragmentation, consumer neophobia, energy intensity, equity of access, and citation integrity, are critically examined. The review concludes that while each pillar holds genuine promise, significant technical, regulatory, and socioeconomic uncertainties remain underemphasized in much of the existing literature. A synergistic, evidence-anchored portfolio approach, grounded in sustainability science and guided by global health equity, is most credible. Priority research gaps are identified, including the need for long-term dietary intervention trials, full-system life cycle assessments incorporating renewable energy scenarios, and independent verification of bibliographic claims in rapidly evolving technology fields.