Innovations in food science demonstrate promising improvements in flavor, preservation, and health benefits. New formulations enhance mayonnaise with low-sodium profiles through vegetable extract emulsions, while fermented Eruca sativa exhibits improved physicochemical and physiological properties. Advances in nutraceuticals include HMB fruit chews promoting muscle health for aging populations and flavonoids like hesperetin modulating cancer-related cellular pathways. Meanwhile, research uncovers microbiota interactions during COVID-19 infection and identifies promising probiotics for preterm infants, signifying progress in dietary and therapeutic strategies for both human health and food quality.