The global challenge of balancing food supply and demand has intensified due to rapid population growth and climate change. Among various solutions, alternative proteins have emerged as a promising pathway to reduce environmental impact and meet rising protein demands. However, integrating these proteins into existing culinary systems presents significant design challenges. Current approaches often rely on simple ingredient substitution, overlooking the complex interactions among taste, texture, nutrition, and cultural acceptance. To address this gap, we propose a holistic systems architecting approach to create recipes that achieve new value propositions while ensuring sustainability. This requires a comprehensive redesign of food production and supply architectures based on Systems Engineering (SE) methodologies. Building on the framework of Digital Transformation (DX), we introduce the concept of Food Transformation (FX) to guide sustainable and innovative recipe design. The basic concept was initially introduced by the authors at INCOSE IS 2024. In this study, we further develop the FX concept by proposing a systems architecting approach focused on the explicit design of “deliciousness.” The recipe design process is organized into three conceptual stages: Digitization-Foodiation, Digitalization-Foodilization, and Digital Transformation-FX. We demonstrate how each stage contributes to advancing sustainable and consumer-oriented recipe innovation through concrete examples.