Molecular Plant Breeding 2025, Vol.16, No.3, 180-190 http://genbreedpublisher.com/index.php/mpb 187 5.3 Consumer trends and regulatory considerations for novel flour products The growing consumer demand for high-nutritional-value and functional foods is driving innovation in wheat flour processing. For example, the substitution of wheat with legumes, which are rich in protein and dietary fibre, has become a popular choice in the food industry (De Pasquale et al., 2019). However, the commercialization of novel flour products must comply with food safety and labelling regulations. In particular, the introduction of fermentation-derived ingredients requires a transdisciplinary policy approach to ensure consumer safety and market acceptance (Augustin et al., 2023). 5.4 Long-term impact of wheat flour innovations on public health and food security Innovations in wheat flour processing hold significant potential to improve public health and global food security. Enhancing the nutritional quality of wheat flour through bioengineering and fermentation could promote healthier diets worldwide. For instance, the integration of alternative proteins and the reduction of anti-nutritional factors can contribute to more sustainable and nutritionally enriched food systems, addressing global food security challenges (Montemurro et al., 2021). Furthermore, the adoption of life-cycle assessment (LCA)-based sustainable production strategies can reduce the environmental footprint of food production while ensuring long-term food security (Cappelli and Cini, 2021). 6 Conclusion The continuous advancement of wheat flour processing technologies has made significant progress in improving nutritional quality, functional properties, and industrial applications. However, conventional processing methods still face challenges related to nutrient loss, functional limitations, and sustainability. In response, recent developments in biofortification, functional ingredient enrichment, and advanced processing technologies offer new opportunities for optimizing wheat flour’s nutritional value and processing performance. Additionally, the adoption of emerging technologies such as artificial intelligence, precision fermentation, and energy-efficient milling has enhanced wheat flour quality control and production efficiency while promoting a shift toward smarter and more sustainable processing methods. The complexity of wheat flour processing necessitates interdisciplinary collaboration to ensure that technological innovations effectively meet industrial and consumer demands. The integration of food science, agricultural technology, bioengineering, environmental science, and artificial intelligence has provided systematic solutions for wheat variety improvement, milling process optimization, by-product utilization, and food safety control. Such collaborative efforts not only enhance the nutritional value and processing adaptability of wheat flour but also contribute to the development of a green food system and the efficient utilization of global food resources. Moving forward, continued research and industry collaboration will be essential to addressing global food security, consumer health demands, and sustainability objectives. Strengthening technological innovation, regulatory optimization, and international industry cooperation will contribute to the high-quality development of the wheat flour processing sector, creating a lasting impact on the global food industry while supporting public health and economic growth worldwide. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Abdel-Aal E., 2024, Insights into grain milling and fractionation practices for improved food sustainability with emphasis on wheat and peas, Foods, 13(10): 1532. https://doi.org/10.3390/foods13101532 Alloun W., and Calvio C., 2024, Bio-driven sustainable extraction and AI-optimized recovery of functional compounds from plant waste: a comprehensive review, Fermentation, 10(3): 126. https://doi.org/10.3390/fermentation10030126 Almoraie N., 2019, The effect of walnut flour on the physical and sensory characteristics of wheat bread, International Journal of Food Science, 2019: 5676205. https://doi.org/10.1155/2019/5676205
RkJQdWJsaXNoZXIy MjQ4ODYzNA==