Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Abstract Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of health‐promoting bioactives to manipulation of food–body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid‐based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.