Editorial—Discovery and Valorization of New Food Matrices

Key Points

• The aim is to explore the evolving relationship between food, technology, and human choices.
• Review of literature on food matrices and their development.
• Analysis of trends in food preservation and cooking.
• Evaluation of technological innovations in food production.
• Identified key shifts in food production technologies.
• Highlighted emerging cooking methods that influence consumer choices.
• Discussed the potential for new food matrices to enhance nutritional value.