Application of new discoveries in health-promoting food manufacture has always been an intriguing and exciting topic of major public concern, while at the same time it confers multiple advantages in the food industry. In response to demands from increasingly health conscious consumers, the global new trend focuses not only on foods with superior sensory appeal, but also on improved nutritional attributes. Current innovations in food production have resulted in the development of novel products with specific functional ingredients, reduction or removal of undesirable components, modification of food compositions, and so forth.

We particularly have an interest in manuscripts dealing with the most recent innovation opportunities and technological achievements in the production of foods with potent beneficial effects. The special issue aims for an international forum for researchers to summarize new inventions, developments, and ideas in the field, with a special emphasis on the technical applications during manufacture of health-promoting foods within the last 5 years and future perspectives.

Potential topics include, but are not limited to:

• Modern biotechnology in food safety and quality
• New efficient manufacturing processes for high-added value foods
• Application of nanobiotechnology in food production
• Encapsulation technologies for incorporation of biologically active natural components or microbes into functional foods
• Health-promoting bioactive constituents in foods
• Use of nonthermal treatments/applications to improve food quality and safety
• Exploitation of microbial diversity for improved quality of fermented foods