Search Results - "Future Foods"

The effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed. A conventional beef burger was used as control. Every formulation was adjusted to 18.1–19.5 %...

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A diet rich in plant-based foods and lower in animal foods is associated with a lower impact on the environment and improved public health. However, not all consumers are willing to reduce meat consumption. A challenge is to understand consumer attitudes towards the reduction of meat consumption and...

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Background: Scaling-up cultivated meat production could enable sustainable production of a nutritious protein source, much needed for a growing population. However, to progress cultivated meat, low-cost, high-volume resources must be used as production inputs. Agricultural side-streams present an un...

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Despite the rich diversity of marine gastropods, limited taxonomic investigations on edible species raise concerns regarding fisheries management and food safety in Vietnam. In this study, we employed iterative taxonomy by combining morphological identification and DNA barcoding using the COI, 12S-r...

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To increase acceptance of insect-based foods, producers often apply a “hidden-is-best” principle, using less visible insect contents in processed products. Regulations ensure such contents are included in ingredient lists. However, widespread disinformation about “hidden insects in food” indicates a...

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This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patt...

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The design and control of the internal structure in food 3D printing is a critical factor that determines the final properties and quality of food products. This study investigated the influence of internal structure design parameters in gluten-free bread made by 3D printing, specifically evaluating...

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High meat consumption in South Africa is driven by population growth, increased income, and urbanization. However, high meat production raises environmental and societal concerns, highlighting the need to shift toward more sustainable protein sources to reduce these impacts. This study examines cons...

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Microwave (MW) heating offers a unique drying mechanism which pushes internal moisture to the surface during the drying of water-rich foods including fish. However, the continuous application of MW energy causes excessive localized heating, resulting in the deterioration of food quality. Although in...

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The transition to more sustainable diets can be facilitated by substituting milk and cheese with plant-based alternatives. To increase the consumption of milk and cheese alternatives, it is important to understand which protein sources are most accepted by consumers. An online survey was conducted i...

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Tomato seeds are by-products of tomato processing and are rich in important bioactive compounds like carotenoids, polyphenols, phytosterols and fatty acids. The aim of this work was to provide insight into bioactive profile and key physicochemical properties of tomato seed oil (TSO) by using a pulse...

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Black soldier fly larvae (BSFL) are a sustainable source of protein for feed but they can also be a sustainable source of some phytochemicals due to their ability to bioaccumulate them. Knowing that ergosterol in mushrooms can be chemically converted to vitamin D2 (VD2) under ultraviolet B (UVB) exp...

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Bread as staple food worldwide has a fundamental role in our daily diet. Accordingly, its fortification with sustainable, cost-effective and clean-label bakery additives has received considerable attention. Recently, increasing efforts has been devoted to apply potential water alternatives (WAL) in...

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Consumer bread storage practices significantly affect the shelf life of bread, which is one of the most wasted food items in households. Addressing consumer bread waste is crucial for reducing overall food waste at home. However, despite the vital role of bread and bakery products in our diets, cons...

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Bakery products are most popular and widely accepted carrier of energy and nutrient in the human daily diet. However, their nutritional quality poses many challenges to achieving balanced diet. Reformulating bakery products to make them healthier could therefore have significant benefits. In recent...

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Gelatin capsule production generates large amounts of waste. Repurposing this waste into hydrogels offers a sustainable solution. This study investigated the techno-functional gelling mechanism and rheological properties of gelatin waste gel with added carrageenan, aiming to enhance the gel’s potent...

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Yellow mealworm larvae (Tenebrio molitor L.) (YML) are a readily available source of non-conventional protein with high nutritional value and feed conversion efficiency. However, they remain unaccepted by most consumers. This study examines the feasibility of substituting pork paste with YML paste (...

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Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity...

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3D printing can create personalized food products with three-dimensional shapes and desirable textures. This study investigated the effect of different starch sources (wheat, maize, tapioca, and waxy), with or without kappa-carrageenan (KC), on the printability and sensory properties of starch-based...

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Social representations are spread through interactions, influencing how information is shared and understood within communities. To gain a comprehensive understanding of 3D-printed food acceptance, Study 1 adopts a constructivist approach using a model based on Social Representation Theory. This mod...

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