1. “Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein”
by Joshua Hadi and Gale Brightwell
Foods 2021, 10(6), 1226; https://doi.org/10.3390/foods10061226
Full text available online: https://www.mdpi.com/2304-8158/10/6/1226

2. “Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains”
by Adnan Iftekhar and Xiaohui Cui
Foods 2021, 10(6), 1289; https://doi.org/10.3390/foods10061289
Full text available online: https://www.mdpi.com/2304-8158/10/6/1289

3. “Indicators and Recommendations for Assessing Sustainable Healthy Diets”
by Maite M. Aldaya, Francisco C. Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret and María José Beriain
Foods 2021, 10(5), 999; https://doi.org/10.3390/foods10050999
Full text available online: https://www.mdpi.com/2304-8158/10/5/999

4. “Sustainability Recommendations and Practices in School Feeding: A Systematic Review”
by Emanuele Batistela dos Santos, Dayanne da Costa Maynard, Renata Puppin Zandonadi, António Raposo and Raquel Braz Assunção Botelho
Foods 2022, 11(2), 176; https://doi.org/10.3390/foods11020176
Full text available online: https://www.mdpi.com/2304-8158/11/2/176

5. “Exploring the Future of Edible Insects in Europe”
by Simone Mancini, Giovanni Sogari, Salomon Espinosa Diaz, Davide Menozzi, Gisella Paci and Roberta Moruzzo
Foods 2022, 11(3), 455; https://doi.org/10.3390/foods11030455
Full text available online: https://www.mdpi.com/2304-8158/11/3/455

6. “Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta”
by Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni dal Poggetto, Ignazio Allegretta, Barbara Immirzi and Antonella Pasqualone
Foods 2022, 11(19), 3032; https://doi.org/10.3390/foods11193032
Full text available online: https://www.mdpi.com/2304-8158/11/19/3032

7. “Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review”
by Héctor Hernández, Maria Cristiana Nunes, Catarina Prista and Anabela Raymundo
Foods 2022, 11(5), 755; https://doi.org/10.3390/foods11050755
Full text available online: https://www.mdpi.com/2304-8158/11/5/755

8. “Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace”
by Hefei Zhao, Roberto J. Avena-Bustillos and Selina C. Wang
Foods 2022, 11(2), 174; https://doi.org/10.3390/foods11020174
Full text available online: https://www.mdpi.com/2304-8158/11/2/174

9. “Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace”
by Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini and Tullia Gallina Toschi
Foods 2022, 11(3), 405; https://doi.org/10.3390/foods11030405
Full text available online: https://www.mdpi.com/2304-8158/11/3/405

10. “Optimization of Commercial Microwave Assisted-Extraction Conditions for Recovery of Phenolics from Lemon-Scented Tee Tree (Leptospermum petersonii) and Comparison with Other Extraction Techniques”
by Md Saifullah, Taiwo Olusesan Akanbi, Rebecca McCullum and Quan Van Vuong
Foods 2022, 11(1), 50; https://doi.org/10.3390/foods11010050
Full text available online: https://www.mdpi.com/2304-8158/11/1/50