Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

Area of Science:

• Aquatic food science
• Sustainable protein production
• Food technology

Background:

• Growing global population and conventional food system pressures necessitate novel protein sources.
• Blue foods offer nutritional benefits and lower environmental impact than terrestrial animal proteins.
• Challenges in sustainability, processing, preservation, and traceability hinder blue food's potential.

Purpose of the Study:

• To review emerging technologies transforming blue food systems.
• To explore innovations in production, processing, and analysis.
• To assess the potential of next-generation blue food products.

Main Methods:

• Overview of cellular aquaculture and mariculture for controlled blue food production.
• Assessment of alternative protein platforms (plant-based, fermentation, cultivated analogues).
• Review of advanced structuring (extrusion, 3D printing) and non-thermal preservation techniques (CP, HPP, PEFs, UV).
• Discussion of omics technologies (proteomics, metabolomics, lipidomics) for quality and traceability.

Main Results:

• Cellular aquaculture and mariculture present alternatives to traditional methods.
• Innovative processing enhances texture and sensory attributes of blue food analogues.
• Non-thermal preservation improves safety and shelf-life while preserving nutritional value.
• Omics technologies offer molecular insights into product quality and supply chain authenticity.

Conclusions:

• Interdisciplinary advancements can create a resilient, sustainable, and technology-driven blue food sector.
• Overcoming scalability, regulatory, and consumer acceptance challenges is crucial for commercialization.
• Next-generation blue food products hold significant potential for future food security.