The unbalanced development among legume species regarding sustainable and healthy agrifood systems in North-America and Europe: focus on food product innovations

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Security Pub Date : 2022-08-27 DOI:10.1007/s12571-022-01294-9

Marie-Benoît Magrini, Tristan Salord, Guillaume Cabanac

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引用次数: 2

Abstract

Increasing legume diversity in food will significantly contribute to sustainable and healthy agrifood systems. But this seems difficult to achieve due to strong path-dependency in the agrifood sector and needs to be better assessed to define sound sustainability transition policies. We analysed 100,000 food product innovations with legume ingredients (soya and fourteen different pulses) over 2010–2019 in North America and Europe to get an overall view of how legumes are developing. Using the Mintel Global-New-Product-Database, we observed that food product innovations containing soya represent six times more than those containing pulses. Therefore, while soya is a major crop for feed, it is also becoming so for food, when compared with the low development of pulses. This confirms that encouraging markets to increase crop diversity and overcome lock-in is still a challenge. Beyond the case of legumes, those methods can be extended to measure biodiversity regarding any other species in food products.

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北美和欧洲可持续和健康农业粮食系统中豆科植物物种的不平衡发展:关注食品创新

增加粮食中豆类的多样性将大大促进可持续和健康的农业粮食系统。但是，由于农业食品部门强烈的路径依赖，这似乎很难实现，需要更好地评估以确定合理的可持续性过渡政策。我们分析了2010-2019年北美和欧洲使用豆类成分(大豆和14种不同的豆类)的10万种食品创新，以全面了解豆类的发展情况。使用英敏特全球新产品数据库，我们观察到含有大豆的食品创新比含有豆类的食品创新多六倍。因此，虽然大豆是一种主要的饲料作物，但与豆类的低发展相比，它也正在成为一种食品作物。这证实，鼓励市场增加作物多样性和克服锁定仍然是一项挑战。除了豆类之外，这些方法还可以扩展到衡量食品中任何其他物种的生物多样性。

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

Food Security FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.00

自引率

6.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches. Food Security is the initiative of a distinguished international group of scientists from different disciplines who hold a deep concern for the challenge of global food security, together with a vision of the power of shared knowledge as a means of meeting that challenge. To address the challenge of global food security, the journal seeks to address the constraints - physical, biological and socio-economic - which not only limit food production but also the ability of people to access a healthy diet. From this perspective, the journal covers the following areas: Global food needs: the mismatch between population and the ability to provide adequate nutrition Global food potential and global food production Natural constraints to satisfying global food needs: § Climate, climate variability, and climate change § Desertification and flooding § Natural disasters § Soils, soil quality and threats to soils, edaphic and other abiotic constraints to production § Biotic constraints to production, pathogens, pests, and weeds in their effects on sustainable production The sociological contexts of food production, access, quality, and consumption. Nutrition, food quality and food safety. Socio-political factors that impinge on the ability to satisfy global food needs: § Land, agricultural and food policy § International relations and trade § Access to food § Financial policy § Wars and ethnic unrest Research policies and priorities to ensure food security in its various dimensions.