# Emerging Trends in Sustainable Biological Resources and Bioeconomy for Food Production
## 6 Conclusions  
This review has identified and analyzed key innovations in the sustainable utilization of biological resources within the food production sector, emphasizing their role in transitioning toward a green and blue bioeconomy. Among the most promising solutions are plant-based proteins, insect-derived ingredients, algal bioactives, microbial fermentation products, and upcycled dietary fibers. These resources offer substantial environmental and nutritional advantages, contributing to reduced greenhouse gas emissions, decreased reliance on conventional livestock, and enhanced food system resilience. The sustainable biological resources examined in this review offer a wide range of practical applications across the food industry, with the potential to enhance nutritional value, reduce environmental impact, and support circular economy models. For instance, insect-derived flours, such as those derived from Tenebrio molitor or Acheta domesticus, are being incorporated into protein-rich snacks, pastas, and baked goods, thus offering a high-protein, low-impact alternative to conventional animal proteins. Algae-derived oils, which are rich in DHA and EPA, are currently used in infant formulas, dietary supplements, and functional beverages as plant-based omega-3 sources, thereby reducing reliance on fish-derived lipids. Moreover, the utilization of upcycled plant by-products, including but not limited to apple pomace, citrus peels, and grape skins, has seen a marked increase in recent times. These by-products find application in the enrichment of bakery products and cereals with dietary fiber and polyphenols. This dual benefit of the use of upcycled plant by-products is twofold: firstly, it serves to address issues of food waste, and secondly, it serves to enhance the functionality of the end product. These innovations are not only technologically feasible but are also gaining consumer acceptance and regulatory approval in various markets. The scaling up of such applications will require investment in infrastructure, targeted policy support, and further research into sensory optimization and consumer education. However, their current trajectories suggest a promising and actionable path toward more sustainable food systems. However, despite their potential, several barriers to implementation remain. Regulatory frameworks for novel foods, particularly insect-based and microbial proteins, are still underdeveloped or inconsistent across regions. Consumer acceptance is another critical limitation, especially in Western markets, where cultural perceptions pose challenges to the adoption of insect-based and algae-derived ingredients. Technical obstacles, such as the high cost and scalability of algal protein production or the limited digestibility of some alternative proteins, also constrain widespread application. Moreover, economic viability is often dependent on policy incentives and infrastructure investments that are currently lacking in many regions. To fully realize the benefits of sustainable biological innovations, it is imperative to address these limitations through coordinated efforts across policy, industry, and research. Future strategies should focus on harmonizing regulations, investing in consumer education, scaling up cost-effective technologies, and fostering cross-sectoral collaboration to build resilient, circular food systems. Only through such systemic efforts can these emerging resources transition from niche applications to transformative solutions for global food security and environmental sustainability. Conceptualization, L.A.T.-C., R.M.S.-G., I.G.-D., A.R.-L., E.H.-F. and J.S. ; validation, R.M.S.-G., I.G.-D., A.R.-L. and E.H.-F.; resources, L.A.T.-C. and J.S. ; writing--original draft preparation, L.A.T.-C., R.M.S.-G., I.G.-D., A.R.-L., E.H.-F. and J.S. ; writing--review and editing, L.A.T.-C., R.M.S.-G., I.G.-D., A.R.-L., E.H.-F. and J.S. ; supervision, L.A.T.-C.; project administration, L.A.T.-C.; funding acquisition, L.A.T.-C. and J.S.