Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-08-26 DOI:10.1016/j.tifs.2025.105257

Syahmeer How , Vincent Desaulniers Brousseau , Deepa Agarwal , William Kaye-Blake , Roman Buckow , Mike Weeks

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引用次数: 0

Abstract

Background

Plant-based ingredients (PBI) have emerged as promising alternatives to animal-based ingredients in response to the rising global demand for sustainable food sources. However, current crop production systems face challenges related to resource inefficiency, by-product underutilisation, and significant environmental impact. Addressing these issues requires not only advances in processing but also robust modelling frameworks able to support decision-making across technical, economic, environmental, and functional dimensions.

Scope and approach

This review examines recent advances in modelling approaches used to assess and optimise PBI production via dry, wet, hybrid, and oilseed fractionation pathways. It highlights the role of techno-economic assessment (TEA), life cycle assessment (LCA), exergy analysis, and computational modelling in evaluating process sustainability and feasibility. Emphasis is placed on process modelling for predicting mass and energy balances in unit operations, and on the integration of artificial intelligence (AI) and hybrid models for predicting ingredient functionality. The review also discusses emerging structured frameworks for integrated modelling, such as those linking TEA and LCA, with considerations of how they can be expanded to incorporate supply chain dynamics, product functionality, and socio-cultural constraints relevant to food systems.

Key findings and conclusions

The review advocates for the development of integrated modelling frameworks that extend beyond TEA–LCA to include functionality, supply chain, and context-specific factors. This multidisciplinary approach offers a pathway for integrating plant-based ingredients (PBI) into efficient, low-waste, and economically viable food production systems aligned with global sustainability goals.

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分馏、功能和环境经济权衡的综合建模，以支持向可持续植物性成分的过渡

为了应对全球对可持续食物来源不断增长的需求，植物性成分（PBI）已成为动物性成分的有希望的替代品。然而，目前的作物生产系统面临着与资源效率低下、副产品利用不足和重大环境影响相关的挑战。解决这些问题不仅需要在处理方面取得进步，还需要能够支持跨技术、经济、环境和功能维度的决策的强大建模框架。本文综述了用于通过干法、湿法、杂交法和油籽分馏途径评估和优化PBI生产的建模方法的最新进展。它强调了技术经济评估（TEA）、生命周期评估（LCA）、能源分析和计算模型在评估过程可持续性和可行性中的作用。重点放在用于预测单元操作中质量和能量平衡的过程建模，以及用于预测成分功能的人工智能（AI）和混合模型的集成。本综述还讨论了用于综合建模的新兴结构化框架，例如将TEA和LCA联系起来的框架，并考虑了如何将其扩展以纳入与粮食系统相关的供应链动态、产品功能和社会文化约束。主要发现和结论综述提倡开发集成的建模框架，扩展到TEA-LCA之外，包括功能、供应链和特定环境因素。这种多学科方法为将植物性成分（PBI）整合到高效、低浪费和经济上可行的粮食生产系统中提供了一条途径，与全球可持续发展目标保持一致。

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

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.