Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges

Fermented foods have long been recognized for their significant contributions to human health, particularly in enhancing gastrointestinal functionality, increasing microbial diversity, and improving nutrient bioavailability. In recent years, the intersection of traditional fermentation with advanced microbiology and synthetic biology has catalyzed the emergence of novel production techniques. The development of specialized starter cultures and the implementation of precision fermentation allow for unprecedented control over microbial interactions and the fermentation environment. These biotechnological innovations facilitate the production of foods with superior digestibility and enriched micronutrient profiles, yet they also introduce critical concerns regarding potential biochemical risks and consumer safety. The utilization of genomically modified microorganisms, including those developed through advanced Cas9-based approaches or intentional metabolic engineering, has sparked debate over regulatory oversight and long-term health implications. Beyond genetic concerns, the fermentation process can inadvertently lead to the formation of antinutrients and allergenic compounds, such as biogenic amines, mycotoxins, and advanced glycation end-products (AGEs). Furthermore, the potential presence of antibiotic resistance genes and pesticide residues in raw materials underscores the vulnerability of the production chain. This review critically evaluates the latest microbial selection strategies and biotechnological innovations, while emphasizing the imperative role of global regulatory bodies, such as the EFSA (European Food Safety Authority) and FDA (Food and Drug Administration), in establishing stringent safety standards. Ultimately, balancing technological advancement with comprehensive risk assessment is essential for the sustainable growth of the fermented food industry.