Nowadays, consumers are increasingly aware of the role that food plays in their health. That is why in recent years the demand for functional, healthy, nutritious, environmentally sustainable food products with adequate organoleptic properties has been increased. In this sense, the development of new non-thermal technologies for food processing that are more respectful with food components, as well as the human-centered food design, are particularly relevant. This chapter reviews recent trends in the development of new food products from the perspectives of formulation, processing and technology, and design. The methodology used for this purpose was based on a search in the Scopus® database according to the keywords previously defined by researchers, and the identification of the links of co-occurrence using the VOSviewer® and Bibliometrix® software. The results suggest that healthy living and environmental concerns are the most relevant trends currently affecting the food industry.