Crop diversity used in branded products with focus on legume species worldwide

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-09-28 DOI:10.1038/s41538-024-00305-7

Tristan Salord, Marie-Benoît Magrini, Valérie Lullien-Pellerin, Guillaume Cabanac, Marie-Joseph Amiot, Cécile Barron, Adeline Boire, Valérie Micard, Magalie Weber

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Abstract

Food diversity is a challenging issue for sustainable agrifood systems. Diets are increasingly dependent on branded packaged foods. Therefore, the crop diversity offered in the food market through these products is of particular importance. We scrutinize this diversity for some crops under great societal challenge: pulses. Based on the product launches referenced in the Mintel database over the last decade, we compare the food products containing pulse crops with those containing another legume—soy. From the 350,000 products analyzed, our results show that soy is mainly used but reveal some progress in the use of pulse species, particularly in Europe. The position of the examined species in the list of ingredients and in the product description allows us to assess its importance. The text-mining methods used usefully enable the monitoring of crop usage in the food market. We discuss several perspectives, notably how to deepen these results regarding consumer choices.

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品牌产品中使用的作物多样性，重点是世界各地的豆科物种。

食品多样性是可持续农粮系统面临的一个挑战性问题。人们的饮食越来越依赖于品牌包装食品。因此，通过这些产品在食品市场上提供的作物多样性尤为重要。我们仔细研究了一些面临巨大社会挑战的作物的多样性：豆类。根据 Mintel 数据库在过去十年中参考的产品上市情况，我们将含有豆类作物的食品与含有另一种豆类--大豆的食品进行了比较。在分析的 350,000 种产品中，我们的结果显示，大豆是主要的使用品种，但也揭示了在使用豆类作物方面取得的一些进展，尤其是在欧洲。我们可以根据所研究品种在配料表和产品描述中的位置来评估其重要性。所使用的文本挖掘方法有助于监测食品市场中的作物使用情况。我们将从几个角度进行讨论，特别是如何深化这些有关消费者选择的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.