Healthy Sustainable Nutrition as a Driver of Transformation of Food Systems tools
https://doi.org/10.32634/0869-8155-2025-400-11-187-197
Abstract
The transformation of food systems is driven by challenges in ensuring sustainability, food security, and public health. The emergence of new solutions in the development of food ingredients and products should take into account the need for the rational use of both traditional and new sources of nutrients and rely on innovative solutions at the stages of production, distribution and packaging.
The purpose of the review is to substantiate the main opportunities and challenges in creating new food matrices.
The research materials were WHO and FAO strategic level documents, scientific literature and highly rated journals in the subject area for 2015–2025. Logical and analytical methods such as induction, synthesis, structuring, causal and descriptive analysis were used in this study.
The study examines the main food groups, the technical and technological solutions used for their production, and the specifics of regulatory and organizational solutions. International and domestic experience in the development of new food ingredients and the creation of food matrices is presented, methodological approaches and information technology implementation practices have been developed in this area. The strategic directions of scientific support for the implementation of the state policy of the Russian Federation in the field of optimizing nutrition of the population are highlighted. The generalized information on the transformation of food systems in order to ensure access to healthy, sustainable nutrition made it possible to identify promising areas and goals for the creation of new food products/ matrix and ingredients, as well as identify potential problem areas.
About the Author
L. N. Rozhdestvenskaya
Ural State University of Economics
Russian Federation
Russian Federation
Lada Nikolaevna Rozhdestvenskaya, Candidate of Economic Sciences, Associate Professor, Doctoral Student
62/45 8th March Str. / Narodnoy Voli Str., Yekaterinburg, 62014
References
1. Tomkovich A.V. Food security as an element of sustainable development. Baltic Economic Journal. 2022; (4): 11–21 (in Russian). https://elibrary.ru/rjwsym
2. Sergeev L.I., Sergeev D.L. Characteristics of reproduction of social product in terms of sanctions. Vestnik of Astrakhan State Technical University. Series: Economics. 2022; (4): 80–89 (in Russian). https://doi.org/10.24143/2073-5537-2022-4-80-89
3. Rozhdestvenskaya L.N. Modern trends and challenges in the food industry. Alakidi A.A. et al. Socio-economic processes: new vision, challenges, trends. Monograph. Petrozavodsk: Novaya nauka. 2022; 81–125 (in Russian). https://doi.org/10.46916/04032022-2-978-5-00174-490-0
4. Arun S., Dattaroy T., Soni B., Dasgupta S. Prospects of novel foods as complete Human Nutrition. Journal of Food Science and Nutrition Research. 2021; 4(2): 175–180. https://doi.org/10.26502/jfsnr.2642-11000070
5. Calabrese M.G., Ferranti P. Novel Foods: New Food Sources. Ferranti P., Berry E.M., Anderson J.R. (eds.). Encyclopedia of Food Security and Sustainability. Elsevier. 2019; 1: 271–275. https://doi.org/10.1016/B978-0-08-100596-5.22128-8
6. Xiao C. et al. Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad. Food Science. 2024; 45(14): 312–318 (in Chinese). https://doi.org/10.7506/spkx1002-6630-20231012-094
7. Vapnek J., Purnhagen K.P., Hillel B. Regulatory and Legislative Framework for Novel Foods. Campus Kulmbach Legal Working Paper No. 3/20. University of Bayreuth. 2020; 29.
8. Horvat A., Behdani B., Fogliano V., Luning P.A. A systems approach to dynamic performance assessment in new food product development. Trends in Food Science & Technology. 2019; 91: 330–338. https://doi.org/10.1016/j.tifs.2019.07.036
9. Mezenova O.Ya. Modern food biotechnology: main problems and challenges. Journal of International Academy of Refrigeration. 2023; (1): 35–46 (in Russian). https://doi.org/10.17586/1606-4313-2023-22-1-35-46
10. Lesnikova N.A., Kokoreva L.A., Pishchikov G.B., Protasova L.G. Prospects for the use of non-traditional vegetable raw materials for the creation of new food products. Proceedings of the Voronezh State University of Engineering Technologies. 2019; 81(4): 89–97 (in Russian). https://doi.org/10.20914/2310-1202-2019-4-89-97
11. Gordeyev K.S., Еrmolaeva E.L., Zhidkov A.A., Ilyushina E.S., Fedoseeva L.A. Biologically active food additives. Modern scientific researches and innovations. 2018; (9): 13 (in Russian). https://elibrary.ru/yakwrf
12. Grishin D.V. et al. Bioactive proteins and peptides: current state and new trends of practical application in the food industry and feed production. Problems of Nutrition. 2017; 86(3): 19–31 (in Russian). https://doi.org/10.24411/0042-8833-2017-00041
13. Donnik I.M., Kuzmin S.V., Mayzel S.G., Simonenko S.V., Semenova E.S., Simonenko E.S. An integrated approach to the implementation of a full innovative production cycle domestic adapted mixtures and clinical nutrition. Food processing industry. 2022; (11): 16–18 (in Russian). https://doi.org/10.52653/PPI.2022.11.11.003
14. Kochetkova A.A., Vorobyeva V.M., Sarkisyan V.A., Vorobyeva I.S., Smirnova E.A., Shatnyuk L.N. Dynamics of innovations in food technologies: from specialization to personalization. Problems of Nutrition. 2020; 89(4): 233–243 (in Russian). https://elibrary.ru/sspayq
15. Tutelyan V.A. (ed.). Genetically modified food sources: safety assessment and control. Moscow: Russian Academy of Medical Sciences. 2007; 442 (in Russian). ISBN 978-5-7901-0092-5 https://elibrary.ru/tnfssl
16. Tyshko N.V., Sadykova E.O., Shestakova S.I., Aksyuk I.N. Novel food sources: from GMO to the broadening of Russia’s bioresource base. Problems of Nutrition. 2020; 89(4): 100–109 (in Russian). https://elibrary.ru/xrzqnr
17. Meskhi B.Ch., Mozgovoy A.V., Rudoy D.V., Olshevskaya A.V., Sahakyan S.R., Maltseva T.A. Review and analysis of new food types. Innovative Technologies in Science and Education (“ITSE-2022” Conference). Collection of scientific papers of the 10th Anniversary International Scientific and Practical Conference using remote technologies. Rostov-on-Don. 2022; 97–102 (in Russian). https://doi.org/10.23947/itse.2022.97-102
18. Lipatov N.N. Prerequisites for computer-aided design of products and diets with specified nutritional value. Storage and Processing of Farm Products. 1995; (3): 4–9 (in Russian).
19. Lipatov N.N., Rogov I.A. Methodology for designing food products with the required set of nutritional value indicators. Izvestiya vysshikh uchebnykh zavedeniy. Pishchevaya tekhnologiya. 1987; (2): 9–15 (in Russian).
20. Savinkov S.V., Danko T.P., Petrenko E.S., Garnova V.Yu., Meshkov V.R., Petushkova E.V. Theory and practice of food combinatory. Case: food racios, adequate optimum nutritions. Innovation & Investment. 2019; (5): 339–346 (in Russian). https://elibrary.ru/cakruz
21. Yang J., Lee J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods. 2019; 8(2): 54. https://doi.org/10.3390/foods8020054
22. Starowicz M. Analysis of Volatiles in Food Products. Separations. 2021; 8(9): 157. https://doi.org/10.3390/separations8090157
23. Zakaria S.R., Saim N., Osman R., Abdul Haiyee Z., Juahir H. Combination of Sensory, Chromatographic, and Chemometrics Analysis of Volatile Organic Compounds for the Discrimination of Authentic and Unauthentic Harumanis Mangoes. Molecules. 2018; 23(9): 2365. https://doi.org/10.3390/molecules23092365
24. Santoso I. et al. Application of QFD in sustainable new product development in the agro-industrial sector: a systematic literature review. International Journal of Sustainable Engineering. 2024; 17(1): 926–944. https://doi.org/10.1080/19397038.2024.2417016
25. Wang T.-Y., Hsiao H.-I., Sung W.-C. Quality function deployment modified for the food industry: An example of a granola bar. Food Science & Nutrition. 2019; 7(5): 1746–1753. https://doi.org/10.1002/fsn3.1014
26. Benner M. The Chain Information Model: A Systematic Approach for Food Product Development. Ph.D. Thesis. Wageningen University. 2005; 135. ISBN: 90-8504-223-22005
27. Stüve D., van der Meer R., Lütke Entrup M., Ali Agha M.S. Supply Chain Planning in the food industry. Proceedings of the Hamburg International Conference of Logistics (HICL). Berlin: epubli. 2020; 29: 317–353. https://doi.org/10.15480/882.3135
28. Nikitina M.A., Krylova V.B., Zakharov A.N., Novikova O.N. Multifactorial planning of experiments in the development of new meat products. Vsyo o myase. 2017; (4): 54–58 (in Russian). https://elibrary.ru/zdqjix
29. Osokina A.S., Gushchin V.A., Anikina E.A. Application of experiment planning in the development of a nutrient medium in the production cycle of cultivation of G. Mellonella L. Larvae. Agrarian science. 2022; (4): 104–108 (in Russian). https://doi.org/10.32634/0869-8155-2022-358-4-104-108
30. Wicaksono A., Hendrix T., Nurhikmat A. Cost-benefit analysis on transforming conventional food businesses into canning businesses during Covid-19 pandemic. AIP Conference Proceedings. 2023; 2583: 110018. https://doi.org/10.1063/5.0115820
31. Yankovskaya V.S., Dunchenko N.I., Mikhaylova K.V. New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry. Food Processing: Techniques and Technology. 2022; 52(1): 2–12 (in Russian). https://doi.org/10.21603/2074-9414-2022-1-2-12
32. Korpacheva S.M., Rogova O.V., Antipin S.D. Improving the quality of flour dishes using vegetable milk analogues based on the development of a qualimetric model. Proceedings of the Voronezh State University of Engineering Technologies. 2024; 86(3): 59–66 (in Russian). https://doi.org/10.20914/2310-1202-2024-3-59-66
33. Bychkova E.S., Rozhdestvenskaya L.N. Application qualimetric approach to salads. Food processing industry. 2012; (12): 44–46 (in Russian). https://elibrary.ru/pmfwjv
34. Nikitina M.A., Chernukha I.M. Using the method of hierarchy analysis in assessment of food quality. Vsyo o myase. 2019; (5): 38–40 (in Russian). https://doi.org/10.21323/2071-2499-2019-5-38-40
35. Lilishentseva A.N., Melnikova L.A., Tamashevich S.E., Selivanova M.S., Melnik Yu.A. Using QFD methodology in the development of enriched zephyr. Food Industry: Science and Technology. 2019; 12(1): 28–41 (in Russian). https://elibrary.ru/zdgukd
36. Granato D., Calado V.M.d.A. The use and importance of design of experiments (DOE) in process modelling in food science and technology. Granato D., Ares G. (eds.). Mathematical and Statistical Methods in Food Science and Technology. Wiley. 2013; 1–18. https://doi.org/10.1002/9781118434635.ch1
37. Oganesyants L.A., Semipyatniy V.K., Galstyan A.G., Vafin R.R., Khurshudyan S.A., Ryabova A.E. Multi-criteria food products identification by fuzzy logic methods. Foods and Raw Materials. 2020; 8(1): 12–19. http://doi.org/10.21603/2308-4057-2020-1-12-19
38. Khurshudyan S.A., Ryabova A.E. Product quality: the problem of a generalized model. Product quality control. 2021; (5): 50–53 (in Russian). https://doi.org/10.35400/2541-9900-2021-5-50-53
39. Semipyatny V.K. Identification of food products. Digital meta-information solutions. Moscow: All-Russian Dairy Research Institute. 2021; IX: 123 (in Russian). ISBN 978-5-6043854-8-7 https://doi.org/10.37442/978-5-6043854-8-7
40. Nikitina M.A., Chernukha I.M., Artamonova M.P., Qusay A.T. Predicting composition of a functional food product using computer simulation. Food Systems. 2024; 7(4): 543–550 (in Russian). https://doi.org/10.21323/2618-9771-2024-7-4-543-550
41. Konovalenko L.Yu., Mishurov N.P., Golubev I.G., Nikitina M.A., Bredikhin S.A. Digital trans-formation of the food and processing industry. Analytical review. Moscow: Rosinformagrotech. 2020; 76 (in Russian). ISBN 978-5-7367-1573-2 https://elibrary.ru/mrslgz
42. Nikitina M.A., Chernukha I.M., Qusay A.T. Monitoring the life cycle of a food product created on the basis of the digital twin. Vsyo o myase. 2022; (4): 22–26 (in Russian). https://doi.org/10.21323/2071-2499-2022-4-22-26
43. Purlis E. Digital Twin Methodology in Food Processing: Basic Concepts and Applications. Current Nutrition Reports. 2024; 13(4): 914–920. https://doi.org/10.1007/s13668-024-00584-2
44. İçyer N.C., Topalcengiz Z. Experimental Design and Programming Solutions for Food Engineering. Akbaş A., Buyrukoğlu S., Gökçe A. (eds.). Programming Solutions For Engineering Problems. Nobel Akademik Yayıncılık. 2021; 167–184.
45. Abdurrahman E.E.M., Ferrari G. Digital Twin applications in the food industry: a review. Frontiers in Sustainable Food Systems. 2025; 9: 1538375. https://doi.org/10.3389/fsufs.2025.1538375
46. Lim C.G.Y. et al. Making novel staple foods the norm: perspectives from adult consumers with and without diabetes. Appetite. 2021; 162: 105189. https://doi.org/10.1016/j.appet.2021.105189
47. Yusri H. et al. Acceptance and feasibility of novel staple foods among individuals with type 2 diabetes in Singapore: a mixed methods study. Frontiers in Nutrition. 2025; 12: 1594890. https://doi.org/10.3389/fnut.2025.1594890
48. de Valença A.W., Bake A., Brouwer I.D., Giller K.E. Agronomic biofortification of crops to fight hidden hunger in sub-Saharan Africa. Global Food Security. 2017; 12: 8–14. https://doi.org/10.1016/j.gfs.2016.12.001
49. Kodentsova V.M., Vrzhesinskaya O.A., Risnik D.V., Nikityuk D.B., Tutelyan V.A. Micronutrient status of population of the Russian Federation and possibility of its correction. State of the problem. Problems of Nutrition. 2017; 86(4): 113–124 (in Russian). https://elibrary.ru/zftklt
50. Mayurnikova L.A., Koksharov A.A., Krapiva T.V., Novoselov S.V. Food Fortification as a Preventive Factor of Micronutrient Deficiency. Food Processing: Techniques and Technology. 2020; 50(1): 124–139 (in Russian). https://doi.org/10.21603/2074-9414-2020-1-124-139
51. Tutelyan V.A., Nikityuk D.B. Key challenges in the dietary intake structure and cutting edge technologies for optimizing nutrition to protect the health of the Russian рopulation. Problems of Nutrition. 2024; 93(1): 6–21 (in Russian). https://doi.org/10.33029/0042-8833-2024-93-1-6-21
52. Tutelyan V.A., Nikityuk D.B., Tarmaeva I.Yu., Pogozheva A.V. The strategy for scientific support in implementing state policy on optimizing population nutrition. Russian bulletin of hygiene. 2025; (1): 47–52 (in Russian). https://elibrary.ru/nkxhgd
53. Schneider K.R. et al. The state of food systems worldwide in the countdown to 2030. Nature Food. 2023; 4(12): 1090–1110. https://doi.org/10.1038/s43016-023-00885-9
54. Schneider K.R. et al. Governance and resilience as entry points for transforming food systems in the countdown to 2030. Nature Food. 2025; 6(1): 105–116. https://doi.org/10.1038/s43016-024-01109-4
55. Wood A. et al. Reframing the local-global food systems debate through a resilience lens. Nature Food. 2023; 4(1): 22–29. https://doi.org/10.1038/s43016-022-00662-0
56. Atambayeva Z. et al. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness. Frontiers in Nutrition. 2022; (9): 902760. https://doi.org/10.3389/fnut.2022.902760
57. Sarkar T. et al. The Fuzzy Cognitive Map-Based Shelf-life Modelling for Food Storage. Food Analytical Methods. 2022; (15): 579–597. https://doi.org/10.1007/s12161-021-02147-5
58. Zinina O., Merenkova S., Rebezov M. Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors. Ciencia e tecnologia de alimentos. 2022; (42): e03222. https://doi.org/10.1590/fst.03222
59. Sarkar T. et al. Application of bio-inspired optimization algorithms in food processing. Current Research in Food Science. 2022; 16(5): 432–450. https://doi.org/10.1016/j.crfs.2022.02.006
60. Spanova A. et al. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty. Cogent Food and Agriculture. 2025; 11(1): 2546081. https://doi.org/10.1080/23311932.2025.2546081
61. Zinina O.V., Vishnyakova E.A., Naumenko N.V., Rebezov M.B. Optimization of the extraction process of bioactive substances from cherry pomace. Food Systems. 2025; 8(3): 335–342 (in Russian). https://doi.org/10.21323/2618-9771-2025-8-3-335-342
62. Zinina O.V., Neverova O.P., Li Ya., Zhang F., Rebezov M.B. Research the effect of protein composition on qualitative indicators of bread. Agrarian Bulletin of the Urals. 2025; 25(03): 434‒448 (in Russian). https://doi.org/10.32417/1997-4868-2025-25-03-434-448
63. Rebezov M. et al. Improving meat quality and safety: innovative strategies. Potravinarstvo Slovak Journal of Food Sciences. 2024; (18): 523–546. https://doi.org/10.5219/1972
64. Meinert C. et al. Food safety and food security through predictive microbiology tools: a short review. Potravinarstvo Slovak Journal of Food Sciences. 2023; (17): 324–342. https://doi.org/10.5219/1854
65. Rebezov M. et al. Ultrasound-assisted innovations in protein processing: review. Potravinarstvo Slovak Journal of Food Sciences. 2024; (18): 570–587. https://doi.org/10.5219/1978
66. Rebezov M. et al. Application of Electrolyzed Water in the Food Industry: A Review. Applied Sciences. 2022; 12(13): 6639. https://doi.org/10.3390/app12136639
67. Chaari M. et al. Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract. Antioxidants. 2022; 11(11): 2095. https://doi.org/10.3390/antiox11112095
68. Smaoui S. et al. Zinc oxide nanoparticles in meat packaging: A systemic review of recent literature. Food Packaging and Shelf Life. 2023; (36): 101045. https://doi.org/10.1016/j.fpsl.2023.101045
69. Zinina O.V., Merenkova S.P., Rebezov M.B., Vishnyakova E.A. Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings. Food systems. 2024; 7(1): 44–51 (in Russian). https://doi.org/10.21323/2618-9771-2024-7-1-44-51
70. Naumova N.L., Rebezov M.B., Varganova E.Ya. Functional Products. Supply and Demand. Chelyabinsk: Publishing Center of South Ural State University. 2012; 78 (in Russian). https://elibrary.ru/rafkcp
71. Rebezov M.B., Naumova N.L., Khairullin M.F., Alkhamova G.K., Lukin A.A. Study of consumer attitudes toward fortified food products. Food processing industry. 2011; (5): 13–15 (in Russian). https://elibrary.ru/nydzgn
Review
For citations:
Rozhdestvenskaya L.N. Healthy Sustainable Nutrition as a Driver of Transformation of Food Systems tools. Agrarian science. 2025;(11):187-197. (In Russ.) https://doi.org/10.32634/0869-8155-2025-400-11-187-197
Views:
12
Email this article 