This review focuses on future foods for health and sustainability, systematically outlining the key technologies and innovation directions driving the evolution of the food industry. Cutting-edge techniques such as cultured meat, synthetic biology and precision fermentation, three-dimensional (3D) printing, and non-thermal sterilization provide robust support for achieving the dual goals of health and sustainability of future foods. On the health front, research into functional foods, plant-based alternatives, and products with low sugar, low fat, and low salt content has advanced considerably, facilitating the realization of precision nutrition and low-burden diets. Regarding sustainability, the utilization of renewable resources, conversion of food waste into high-value ingredients or single-cell proteins, waste reduction driven by blockchain and the Internet of Things (IoT), and the development of bio-based green active packaging collectively promote resource efficiency and environmentally friendly production. This review aims to integrate relevant research and developments, thereby contributing to the transformation of the food industry toward a healthier and more sustainable future.