Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

Growing awareness of the health and climate crises has led consumers to reduce meat and alcohol consumption, and government organizations to act on it, driving academic and industry research toward plant-based foods. One of the major challenges in transitioning from animal- to plant-based diets is to replicate the unique sensory characteristics of animal-based foods. Therefore, there is a need for innovation in flavor, texture, and trigeminal sensations to meet the expectations of the growing consumer groups. In this framework, the main objective of this Research Topic was to explore our current understanding of flavor and functionally active microbes in the production of novel foods, with a focus on microbial secondary metabolites.