Food patterns have charted the routes for humanity’s development, especially when challenges arise that threaten their survival. That’s why the gastronomic sector faces the need to propose new alternatives, which obtain favorable results for the entire population throughout the set of activities and functions related to the intake of food and its preparations. Based on other alternate sources, this study carries out a literature review as an approximation to the current needs of food products, with an emphasis on their effects on the well-being of consumers. In addition, it seeks to propose and analyze possible solutions to the food problem, based on the use of raw materials and novel techniques for the transformation of the traditional products of different communities (particularly pseudo-cereals, fungi, insects and autochthonous and / or local roots and tubers). Other findings show us the need to update the development of new products and methods for market-oriented food processing. But they also reveal significant deficits in the supply of healthy and nutritious food, in an environment characterized by growing concern about the effects of climate change; due to the huge amount of invested resources and waste along the agri-food chains, which accentuate the previous problem; by overpopulation and socioeconomic inequality gaps, which limit the access of a part of the population to food; the use of the resources and knowledge of specific territories as bases to achieve local development; and the growing trend of consumers in search of new sensory experiences in the act of consumption, beyond the biological act of energy and nutrient intake.
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