Food and Humanity最新文献

{"title":"Residues of veterinary medicines and feed additives: An analysis of EU RASFF notifications from 2001 to 2023","authors":"Fawzy Eissa ,&nbsp;Omar Khaled ,&nbsp;Lamia Ryad ,&nbsp;Abdelgayed Younes","doi":"10.1016/j.foohum.2025.100654","DOIUrl":"10.1016/j.foohum.2025.100654","url":null,"abstract":"<div><div>Between 2001 and 2023, the total number of the European Union's Rapid Alert System for Food and Feed (RASFF) notifications for residues of veterinary medicines (2381) and feed additives (164) was analyzed to identify the most frequently reported products and hazards, as well as their countries of origin and associated potential risks. Crustaceans had the highest number of notifications for veterinary drug residues (885), predominantly nitrofurazone, furazolidone, and chloramphenicol. This was followed by fish (359 notifications), primarily for leucomalachite green; meat (358 notifications), often containing ivermectin and chloramphenicol; honey (316 notifications), with chloramphenicol and streptomycin commonly found; and poultry meat (221 notifications), primarily for furazolidone. Residues of feed additives, mainly clopidol and nicarbazin, are prevalent in poultry products and eggs. The leading contributors to RASFF notifications include India for crustaceans, Vietnam for fish, China and Brazil for meat, China for honey, and Brazil and Thailand for poultry. Additionally, Brazil takes the lead in feed additives notifications. The highest percentages of alert notifications were for eggs (31.4 %), milk (29.4 %), and meat products (28.5 %). Conversely, feed additives, crustaceans, meat, and fish products had the most border rejections. While most risk decisions remained undecided, meat and fish products had the highest percentage of serious risk decisions.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100654"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in sustainable extraction of plant pigments from fruit and vegetable peel waste for smart packaging applications in food freshness monitoring","authors":"S. Deotale ,&nbsp;N. Bhanu Prakash Reddy ,&nbsp;K. Vivek ,&nbsp;R. Rajam ,&nbsp;P.N. Gururaj ,&nbsp;P. Thivya","doi":"10.1016/j.foohum.2025.100651","DOIUrl":"10.1016/j.foohum.2025.100651","url":null,"abstract":"<div><div>The increasing volume of fruit and vegetable peel waste (FVPW), a by-product of rising horticultural production and processing, presents a significant opportunity for value addition in food technology. Rich in bioactive compounds such as anthocyanins, betalains, carotenoids, and chlorophylls, FVPW serves as a promising source of natural pigments. This review focuses on the extraction of these pigments using conventional (solvent extraction, maceration) and advanced techniques (ultrasound-assisted, microwave-assisted extraction), and their subsequent application in intelligent food packaging systems. Specifically, these pigments can function as pH-sensitive colorimetric indicators to monitor spoilage and freshness in perishable foods. The integration of FVPW-derived pigments into biopolymer-based films offers a dual benefit, enhancing packaging functionality while contributing to environmental sustainability by reducing agro-industrial waste. This review underscores the potential of pigment-based sensors from FVPW in developing next-generation active and smart packaging solutions. Utilizing FVPW pigments in such innovations can help reduce food waste, minimize losses, and reduce their environmental impact.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100651"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence and antibiotic resistance patterns of Vibrio cholerae isolated from diverse food sources in Khulna, Bangladesh","authors":"Md. Jannat Hossain ,&nbsp;Junaid Hossain Rasin ,&nbsp;Hend Altaib ,&nbsp;Israt Jahan Shyama ,&nbsp;Raf Ana Rabbi Shawon ,&nbsp;Yassien Badr ,&nbsp;M. Sohidullah ,&nbsp;Michael Essien Sakyi ,&nbsp;Sayed Mashequl Bari ,&nbsp;Md Mehedi Iqbal ,&nbsp;Md. Matiur Rahman","doi":"10.1016/j.foohum.2025.100653","DOIUrl":"10.1016/j.foohum.2025.100653","url":null,"abstract":"<div><div><em>Vibrio cholerae</em> is the causative agent of cholera and remains a significant public health concern in Bangladesh. Contaminated water, undercooking, and lack of personal hygiene during food preparation, handling, transportation, and storage are major causes of cholera transmission through various food sources. Cholera outbreaks linked to food sources pose a major public health issue. The present study aimed to isolate antibiotic-resistant <em>V. cholerae</em> from different food sources. A total of fifty samples, such as raw milk, chicken meat, poa fish, sugarcane juice, and spinach, were collected from different markets in Khulna City, Bangladesh. The overall prevalence of <em>V. cholerae</em> from different food sources was 38 %, with 19 isolates of <em>V. cholerae</em> successfully identified. The highest count of <em>V. cholerae</em> was recorded at 5.93 ± 0.15 log CFU/mL in poa fish, while the lowest count was 2.43 ± 0.31 log CFU/mL in sugarcane juice. The isolated <em>V. cholerae</em> was subjected to antibiotic susceptibility testing using ampicillin, ciprofloxacin, azithromycin, gentamicin, tetracycline, and norfloxacin. The result showed that the highest antibiotic resistance was 73 % and 69 % to ampicillin and tetracycline, respectively. In contrast, the highest antibiotic sensitivity against <em>V. cholerae</em> was 43 % and 45 % for ciprofloxacin and azithromycin, respectively. The level of antibiotic-resistant <em>V. cholerae</em> represents a significant public health concern in Khulna City, Bangladesh, underscoring the urgent need for coordinated efforts to mitigate its impact.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100653"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of the physicochemical, nutritional and mineral composition of Curriola (Pouteria ramiflora) and Marmelada bola (Alibertia edulis) pulp, peel and seed at different maturation stages","authors":"Maria da Graça Tomás ,&nbsp;Carlos Alexandre Rocha da Costa ,&nbsp;Hanna Elisia Araújo de Barros ,&nbsp;Caio Vinicius Lima Natarelli ,&nbsp;Luíz Guilherme Malaquias da Silva ,&nbsp;Elisangela Elena Nunes Carvalho ,&nbsp;Katiuchia Pereira Takeuchi ,&nbsp;Flávia Matias Oliveira da Silva ,&nbsp;Eduardo Valério de Barros Vilas Boas ,&nbsp;Francisco de Almeida Lobo ,&nbsp;Luiz José Rodrigues","doi":"10.1016/j.foohum.2025.100649","DOIUrl":"10.1016/j.foohum.2025.100649","url":null,"abstract":"<div><div>The centesimal composition and mineral profile obtained from the pulp, peel and seeds of the curriola and marmelada fruits was evaluated at three stages of maturity. The physical-chemical parameters and the centesimal composition showed significant changes throughout the development and according to each fraction. In both fruits, the peel and seed obtained superior results to the pulp in some analyses, such as an abundant energy value. The consumption of 100 g of mature curriola contributed to 100 % of the recommended daily intake of manganese, copper and iron, regardless of the fruit fraction used, whereas, mature marmelada contributed 58 % of zinc, 100 % of copper and iron, and 62.33 % of boron, in a 100 g serving of the fruit seed. The Self-Organizing Kohonen Map allowed grouping the samples into clusters according to the similarities of the fruits with respect to their fractions and maturity stages for the proximate composition parameters and mineral elements. The results suggest that the ripe fruits can be included in the human diet and application in the food industry, for presenting relevant nutritional value. The peels and seeds of the fruits have potential for use in human diet.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100649"},"PeriodicalIF":0.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Examining the constraints and drivers of the performance of Ghana's Planting for Food and Jobs (PFJ) programme","authors":"Charles Kwame Sackey ,&nbsp;Robert Aidoo ,&nbsp;Bright Owusu Asante ,&nbsp;Enoch Kwame Tham-Agyekum ,&nbsp;Kwadwo Amankwah ,&nbsp;John-Eudes Andivi Bakang ,&nbsp;Margaret Banka ,&nbsp;Stephen Prah","doi":"10.1016/j.foohum.2025.100648","DOIUrl":"10.1016/j.foohum.2025.100648","url":null,"abstract":"<div><div>This study interrogates the constraints and determinants of Planting for Food and Jobs (PFJ) programme in Ghana. Using collected data from a random sample of 398 farmers during the 2017 and 2019 production seasons, the study employed Kendall's coefficient of concordance to investigate the constraints associated with the PFJ pillars. Multiple linear regression was used to examine the determinants of the PFJ programme on various outcome indicators such as yield per kilogram and gross income. The results reveal that farmers face different constraints within each pillar of the PFJ programme. Inadequate access to designated PFJ input shops, delayed arrival of fertilizers and improved seeds, and the absence of well-established market system to sell produce at competitive prices were identified as the primary constraints reported by farmers. The findings indicate that education, marital status, farm size, membership in farmer-based organizations, and off-farm activities significantly influence the outcomes of the PFJ programme. The study highlights the presence of heterogeneities, suggesting that different factors contribute to the outcomes of the PFJ programme. This underscores the need for policymakers and stakeholders to develop strategies that address identified constraints and enhance the effectiveness of the PFJ program.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100648"},"PeriodicalIF":0.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of wheat-high quality cassava-mango peel-soybean composite flours for optimal noodles nutritional composition, antioxidant properties and sensory acceptability","authors":"Oludolapo Akinyemi Osunrinade ,&nbsp;Tawakalitu Eniola Aruna ,&nbsp;Kazeem Koledoye Olatoye ,&nbsp;Rafiat Morolayo Shittu ,&nbsp;Oluwashola Oyedunni Elutilo","doi":"10.1016/j.foohum.2025.100632","DOIUrl":"10.1016/j.foohum.2025.100632","url":null,"abstract":"<div><div>Noodles, due to the convenient preparation, is fast becoming a staple food worldwide. Production of noodles with a reduction of wheat composition could enhance food security in the non-wheat-producing developing world and can improve its nutritional and sensory attributes. In this study, the potential of composite flour from wheat-high-quality cassava-mango peel-soybean blends in optimized noodles production was investigated. The use of a four-component flour-constrained [wheat (30 -100 %), high-quality cassava (0 -50 %), mango peel (0 -50 %), and soybean (0 -50 %)] D-optimal mixture experimental design with twenty randomized experimental runs was adopted for the noodles development. Noodles’ proximate composition, antioxidant properties, colour intensity and sensory acceptability were determined using standard procedures. Noodles' moisture content ranged between (7.88–10.88 %), protein (5.95–25.12 %), fat (3.04–11.94 %), ash (2.9–12.24 %), crude fiber (0.38–6.97 %), and carbohydrate (45.47–77.68 %), and energy value (320.42–394.52 Kcal). The total flavonoid content ranged between (0.44–4.12 mgQuercetin/g), total phenolic content (3.27–25.14 mgGAE/100 g), 1,1-diphenyl-2-picrylhydrazyl (13.65–89.88 %), ferric reducing antioxidant power (1.55–4.33 mg/g), total antioxidant capacity (0.88–3.83 mgGAE/g). The instrumental lightness of noodles ranged from 20.5 to 40.62, redness/greenness from 2.45 to 4.51, and yellowness/blue from 4.81 to 12.34. Panelists’ assessment of noodles' sensory attributes ranged from slight likeness to very much likeness. Flour blend composition significantly (p &lt; 0.05) influenced the proximate, antioxidant, and color properties of noodles. Noodles with optimal nutrient composition, antioxidant properties and sensory acceptability was predicted to be from wheat (30 %), HQCF (31.34 %), mango peel (27.55 %) and soybean (11.11 %) flour blend. Enrichment of noodles with protein and antioxidant-rich sources resulted in improved chemical composition and acceptability.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100632"},"PeriodicalIF":0.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144205290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multivariate analysis caffeine extraction from roasted and ground coffee powder using eutetic mixtures as a sustainable system","authors":"M.V.T.R. Grise ,&nbsp;A.T. Gomes ,&nbsp;E.P. da Silva ,&nbsp;J.M. David ,&nbsp;R. De Paula","doi":"10.1016/j.foohum.2025.100645","DOIUrl":"10.1016/j.foohum.2025.100645","url":null,"abstract":"<div><div>Coffee, a raw material rich in bioactive molecules, has a long history of consumption in Brazil and worldwide. Among these molecules, caffeine (1,3,7-trimethylxanthine) stands out for its stimulating, anti-inflammatory, and diuretic properties. With growing environmental concerns, programs have emerged to encourage the use of less environmentally aggressive processes. Over the past 10 years, Deep Eutectic Solvents (DES) and their natural precursors counterpart (NADES) have gained prominence. These solvents are biodegradable, biocompatible, have reduced flammability, high dissolution capacity and are cost-effective. This study aims to evaluate the effect of the variables (factors) such as time, temperature, volume of water and mass of NADES (choline chloride:lactic acid) on the extraction of caffeine from roasted and ground coffee powder using NADES as an extracting solvent, using the water bath method employing factorial design with central point. Twenty experiments were carried out, and the best experimental condition in which the greatest caffeine extraction was obtained was when the experiment used a time of 15 minutes, temperature of 90 °C, volume of water 5 mL and mass of NADES 10 g, obtaining 56.1 mg/g of caffeine, in accordance with the experimental parameters of the factors in the factorial design used. Through multivariate analysis, it was found that the variables: NADES amount and temperature, had the greatest influence on the extraction process. In addition, through ATR-FT-IR it was possible to identify the bonds and interactions between the constituents of the studied NADES.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100645"},"PeriodicalIF":0.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Iron fortification of chickpea and refined wheat flour: Effect on physico-functional and rheological properties","authors":"Kulsum Jan ,&nbsp;Mehvish Habib ,&nbsp;Dheeraj Yadav ,&nbsp;Shumaila Jan ,&nbsp;Vijay S. Sharanagat ,&nbsp;Sameer Ahmad ,&nbsp;Khalid Bashir","doi":"10.1016/j.foohum.2025.100647","DOIUrl":"10.1016/j.foohum.2025.100647","url":null,"abstract":"<div><div>In the current research an attempt was made to evaluate the impact of different iron fortificants (Sodium Iron Ethylenediaminetetraacetic Acid, ferrous fumarate and ferrous sulphate) on the physico-chemical properties of chickpea and refined wheat flour. Highest iron bioaccessibility (%) 87 and 90.5 was found in the wheat and chickpea fortified with Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) respectively. The highest iron bioaccessibility, 87 % and 90.5 %, was found in wheat and chickpea fortified with NaFeEDTA, respectively. Fortification resulted in an increase in the water absorption capacity, with the highest values observed in samples fortified with ferrous sulphate (69.97 % for wheat and 82.27 % for chickpea). However, a decreasing trend was noted in the oil absorption capacity of wheat flour upon fortification. A non-significant change in the percentage of DPPH˙ inhibition and Ferric Reducing Antioxidant Power (FRAP) values was observed in fortified samples. In chickpea flour, fortification led to a non-significant decrease in pasting properties. However, in wheat flour, a significant decrease in peak viscosity was observed in samples treated with ferrous fumarate (4645.5 mPas) compared to the control sample (5630 mPas). A decreasing trend in the values of flow behaviour index was observed upon fortification, indicating more shear thinning behaviour. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed no change in the amorphous region of the starch or any functional group in fortified flours. This study presents a simple and practical approach to enhance the nutritional profile of chickpea and refined wheat flour through iron fortification while simultaneously evaluating its impact on physico-functional and rheological properties.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100647"},"PeriodicalIF":0.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional, pharmaceutical, and health benefits of sunflower seeds (Helianthus annuus L.): A comprehensive review of food applications","authors":"Salah Laaraj ,&nbsp;Ashiq Hussain ,&nbsp;Emaan Shahid ,&nbsp;Fozia Bakhtawar ,&nbsp;Muhammad Zia ,&nbsp;Ayesha Najam ,&nbsp;Nabeela Zulfiqar ,&nbsp;Sherouk Hussein Sweilam ,&nbsp;Abdelaziz Ed-Dra ,&nbsp;Kaoutar Elfazazi","doi":"10.1016/j.foohum.2025.100641","DOIUrl":"10.1016/j.foohum.2025.100641","url":null,"abstract":"<div><div>Sunflower seeds (<em>Helianthus annuus</em> L.) are a powerhouse of nutritional and bioactive components, recognizable to be a valuable resource in both food and health sectors. This review focuses on nutritional and bioactive composition, processing, and diverse food applications of sunflower seeds, highlighting their rich content of proteins, minerals, oils, phenolics, flavonoids, and carotenoids. These bioactive compounds not only contribute to sunflower seeds' antioxidant, antimicrobial, and antiinflammatory properties but also enhance their role in promoting cardiovascular health, managing metabolic disorders, and supporting immune function. The sunflower seeds have also gained significant importance in the sustainable agricultural and food processing practices, offering byproducts like oilcakes and meals that are rich in protein and fiber, suitable for animal feed and human consumption. Advances in processing technologies have improved the extraction of oils and bioactive compounds, broadening the seeds' application in food products, cosmetics, and biofuel industries. Clinical research further underscores the therapeutic potential of sunflower seeds, particularly in managing cholesterol, blood glucose, skin health, and so many other functions. As consumer demand for plant-based, functional foods grows, sunflower seeds offer promising opportunities for nutraceutical and dietary innovations. Therefore, their processing and valorization through innovation is important for its broadened industrial applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100641"},"PeriodicalIF":0.0,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beneath the Bun: Food additives in fast-food burgers and the path to healthier choices","authors":"Darislav Besedin ,&nbsp;Sharayah Carter ,&nbsp;Rohan Shah ,&nbsp;Thi Thu Hao Van ,&nbsp;Rajaraman Eri","doi":"10.1016/j.foohum.2025.100646","DOIUrl":"10.1016/j.foohum.2025.100646","url":null,"abstract":"<div><div>The modern Western diet is dominated by ultra-processed food (UPF), which is increasingly linked to adverse health outcomes. Previous reviews have already identified problematic components of UPF, such as added fats and sugars. Therefore, the aim of this review was to provide a nuanced understanding of another ubiquitous component of UPF, food additives, and to explore any potential health risks associated with their consumption, as well as strategies for mitigating those risks. To provide real-world contextualization, we first quantified the food additive profile a person would be exposed to when consuming a popular UPF, the burger. Here we show that the selected burgers contain up to thirty-six different additives, primarily emulsifiers, thickeners, preservatives, and colours. While some reviewed additives, such as resistant starch and natural colours, have beneficial effects, the majority have a deleterious effect on health. However, limitations of current studies and gaps in government regulations complicate the assessment of the long-term health implications of a diet high in food additives. This review underscores the need for greater transparency in food labelling and a re-evaluation of food additive safety standards. It advocates for both elimination of certain food additives and reformulation strategies to mitigate potential health risks associated with UPF consumption. However, since elimination poses multiple challenges, reformulation may be a more realistic strategy. This could include fortification with fibre, replacing synthetic colours with natural colours, and reducing the use of preservatives by utilising advancements in hurdle technology.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100646"},"PeriodicalIF":0.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}