Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet of Things (IoT), artificial intelligence (AI), and machine learning (ML), hold the key to the optimization of microbial process control, enhance product consistency, and improve production efficiency. This review summarizes modern developments in real-time microbial monitoring, IoT, AI, and ML tailored to traditional fermented foods. Despite significant technical advancements, challenges related to high costs, the absence of standardized frameworks, and access restrictions for small producers remain substantial limitations. This review proposed a future direction prioritizing modular, scalable solutions, open-source innovation, and environmental sustainability. In alignment with Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure), smart fermentation technologies advance sustainable industry through innovation and serve as a critical bridge between traditional craftsmanship and Industry 4.0, fostering inclusive development while preserving microbial biodiversity and cultural heritage.

For centuries, Azadirachta indica or neem has been utilized as a primary source of medicine due to its antimicrobial, larvacidal, antimalarial and antifungal properties. Recently, its potential as an effective biopesticide has garnered attention, especially towards efficient and continuous production of its bioactive compounds. The present study investigated the effect of the plant growth regulators (PGRs) thiadiazuron (TDZ) and 2,4-dichlorophenoxyacetic acid (2,4-D) on the induction of colored callus formation and subsequent accumulation of azadirachtin (AZA) in A. indica. An efficient protocol was established for micropropagation and colored callus production of this species, followed by quantification of AZA (a mixture of azadirachtin A and B) and its safety assessment. For induction of the callus, leaf and petiole explants obtained from a young growing neem plant were excised and cultured on Murashige and Skoog (MS) medium supplemented with TDZ (0.2–0.6 mg L⁻¹) and 2,4-D (0.2–0.6 mg L⁻¹), either applied singly or in combination. Callus was successfully induced from both explant types at different rates, where media with 0.6 mg L⁻¹ of TDZ resulted in the highest fresh weight (3.38 ± 0.08 g). In general, media with a single hormone (particularly TDZ) was more effective in producing a high mass of callus compared to combined PGRs. A culture duration of six weeks resulted in the production of green, brown and cream colored callus. The highest callus weight and accumulation of AZA was recorded in green callus (214.53 ± 33.63 mg g⁻¹ dry weight (DW)) induced using TDZ. On the other hand, small amounts of AZA were detected in both brown and cream callus. Further experimentation indicated that the green callus with the highest AZA was found to be non-toxic (LC₅₀ at 4606 µg mL⁻¹) to the zebrafish animal model. These results suggested that the addition of different PGRs during in vitro culture could prominently affect callus and secondary metabolite production and can further be manipulated as a sustainable method for the production of a natural and environmentally friendly pesticide.

In recent years, kenaf has gained significant global attention as a more cost-effective, adaptable, and manageable alternative to other fibre crops. India and China, with nearly 70% of the global kenaf production, have emerged as the leading producers of kenaf plants. While kenaf was traditionally valued for its paper production, it has evolved into a multipurpose crop with diverse industrial applications over the past two decades. Conventional soil-based cultivation methods for kenaf require up to six months for plant maturity. However, in vitro propagation techniques offer a promising alternative that enables faster growth and reduced labour costs. In vitro propagation can be achieved using solid and liquid media, with limited research available on the pure liquid culture method for kenaf. This review aims to introduce and compare the production of kenaf using solid and liquid media, with a specific focus on the emerging country of Malaysia, which seeks to harness the potential of kenaf cultivation for the 15th Sustainable Development Goal, “life on land”, and its contribution to the economy.

Lactic acid is a versatile chemical with a wide range of industrial applications, including food additives as well as the production of biodegradable plastics, pharmaceuticals and cosmetics. LA can be produced through carbohydrate fermentation using various microorganisms, including lactic acid bacteria (LAB). However, the high production cost of commercial fermentation media for lactic acid raises concerns among researchers. Consequently, there is a demand for research to develop new, more affordable, and sustainable fermentation media. Utilizing underutilized agro-industrial wastes from Malaysia, particularly in the coconut, oil palm, rice, and sugarcane processing industries, offers several advantages. These include biomass reuse, cost-effective production of valuable chemicals, and agricultural waste reduction. This review discusses the potential of underutilized Malaysian agro-industrial waste from the coconut, oil palm, rice and sugarcane processing industries as sustainable carbon sources for LA production. The topics covered encompass the chemical and nutritional composition of the wastes, their potential for lactic acid fermentation with specific microorganisms, factors influencing lactic acid production, and potential applications. Additionally, this review also highlights the challenges and opportunities associated with reutilizing agricultural waste for lactic acid production.

Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.