Food and Humanity最新文献

{"title":"Effects of media composition and nutrient film hydroponic technique on the yield of two spinach species (Spinacia oleracea L. and Beta vulgaris subsp. maritima L.)","authors":"Inder Singh Rautela ,&nbsp;Harsh Kumar Chauhan ,&nbsp;Sushma Tamta","doi":"10.1016/j.foohum.2025.100700","DOIUrl":"10.1016/j.foohum.2025.100700","url":null,"abstract":"<div><div>With the increasing global population and the growing challenges of food security due to climate change, innovative technologies such as hydroponics are vital for sustainable agriculture. This study assesses the effects of different media compositions and the nutrient film technique (NFT) on the growth performance and yield of two spinach species, <em>Spinacia oleracea</em> (L.) and <em>Beta vulgaris</em> subsp. <em>maritima</em> (L)<em>.</em>, under polyhouse conditions. Five treatments were used: T0 (Soil), T1 (Cocopeat + Perlite), T2 (Cocopeat + Vermicompost), T3 (Cocopeat + Khal Tea), and T4 (NFT with Cocopeat/Cocochips). Parameters such as germination percentage (GP), mean germination time (MGT), seed vigor index (SVI), morphological attributes, and biomass yield were assessed. Results showed that Cocopeat + Perlite enhanced GP and SVI, achieving 83.2 % germination for <em>S. oleracea</em> and 74.6 % for <em>B. vulgaris</em>. The NFT system showed better plant growth metrics, including shoot and root length, leaf area, and biomass, compared to soil and other treatments. These findings highlight the potential of hydroponic systems, particularly NFT, for efficient and sustainable spinach production. Further studies are recommended to assess long-term performance and scalability of spinach cultivation under hydroponics.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100700"},"PeriodicalIF":0.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572682","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":"The difficult task of scaling up ultrasound use in the food sector of Latin America: A topic of research, development, and innovation","authors":"María Azucena Rocha-Mendoza ,&nbsp;Paula C. Isiordia-Lachica ,&nbsp;César Ozuna","doi":"10.1016/j.foohum.2025.100699","DOIUrl":"10.1016/j.foohum.2025.100699","url":null,"abstract":"<div><div>In Latin America, ultrasound research in the food industry is highly relevant to the scientific community. However, its industrial scaling faces significant challenges. This study aims to analyze ultrasound scientific research and technological development in the food sector, emphasizing Latin America compared to global trends. A comprehensive analysis of scientific research published between 2015 and 2024 was conducted using Web of Science and Scopus. Additionally, a technological mapping of patents was conducted using databases like PatentScope, Espacenet, and Lens. China and the United States are the main producers of scientific studies globally. In Latin America, Brazil leads in research studies, contributing 10 % worldwide, followed by Mexico and Colombia. In contrast, the number of patents related to ultrasound use in the food sector is 47 % lower than that of scientific publications, with the same countries leading globally and in Latin America. The results show that this region, despite the increase in scientific publications on the topic, requires public policies and funding programs that encourage patent registration in the food sector to help reduce the gap with leading countries such as China and the United States. To achieve this, it is important to strengthen collaboration among academia, industry, and government in order to translate applied research into industrial developments. In addition, this region can leverage its potential in natural, technological, and human resources to position itself as a potential leader in developing sustainable, scalable, and competitive food technologies. This could contribute to the economic and social development of Latin America. Finally, the increase in patents and technological developments will help drive sustainable innovation and reduce the socio-cultural gaps in the region.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100699"},"PeriodicalIF":0.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534982","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":"Knowledge, attitude, and practice of butcher shop owners and abattoir meat handlers towards food safety and hygiene in Jigjiga town, Somali Region, Eastern Ethiopia","authors":"Abdullahi Adan Ahad ,&nbsp;Fahmi Mohammed Ahmed ,&nbsp;Mohamed Arab Abdilahi ,&nbsp;Hassan Abdi Hussein","doi":"10.1016/j.foohum.2025.100697","DOIUrl":"10.1016/j.foohum.2025.100697","url":null,"abstract":"<div><div>Hygienic safety of food among meat handlers is a critical public health concern, as poor hygiene practices can expose consumers to pathogens, leading to serious health issues along the food supply chain. Therefore, a cross-sectional study was conducted from November 2023 to May 2024 to assess the knowledge, attitude, and practice (KAP) of butcher shop owners and abattoir meat handlers towards food safety and hygiene in Jigjiga Town, Somali Regional State. A total of 201 participants were randomly chosen for the study, and data was gathered using a pretested semi-structured questionnaire. The sociodemographic characteristics of the respondents indicated that 129 individuals (64.2 %) were male, while 72 (35.8 %) were female. Most respondents were aged between 18 and 30 years (99 participants, or 49.3 %), and primary education was the most frequently attained level of education, with 67 individuals (33.3 %) having completed it. Most participants demonstrated good knowledge regarding the importance of hygiene practices, such as cleaning and sanitizing tools (77.6 %) and using gloves (75.6 %). However, a notable proportion did not recognize the significance of cleaning surfaces (61.7 %) and personal hygiene (64.7 %) in controlling foodborne diseases. Alarmingly, only 15 % of respondents reported washing their hands before and after handling raw meat, and 93.5 % failed to wash their hands after coughing, sneezing, or smoking. Logistic regression analysis revealed significant associations between higher education levels and food safety knowledge. Participants who had received training were found to have significantly higher knowledge compared to those without training (OR: 11.25, 95 % CI: 5.67–22.35, p = 0.000). Moreover, training positively influenced attitudes (OR: 2.10, 95 % CI: 1.00–4.00, p = 0.029), while the presence of training was linked to good practices (OR: 2.10, 95 % CI: 0.84–3.70, p = 0.000). These findings highlight the urgent need for educational interventions and training programs focused on hygiene and food safety practices among meat handlers to enhance public health and mitigate the risks of foodborne illnesses.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100697"},"PeriodicalIF":0.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534983","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":"Product extrinsic cues as quality predictors in New Zealand Pinot Noir: Vintage outperforms price","authors":"Jingxian An ,&nbsp;Rebecca C. Deed ,&nbsp;Brent R. Young ,&nbsp;Paul A. Kilmartin ,&nbsp;Wei Yu","doi":"10.1016/j.foohum.2025.100696","DOIUrl":"10.1016/j.foohum.2025.100696","url":null,"abstract":"<div><div>New Zealand Pinot Noir exports have grown significantly due to strong market acceptance. Novice consumers often rely on extrinsic cues (e.g., region, vintage, price) when selecting wines; however, previous studies investigating the relationship between these cues and sensory attributes have been limited by small sample sizes and outdated vintages. This study analyzed a representative set of NZ Pinot Noir wines for common wine public buyer spanning five regions, ten vintages (2011–2020), and varied price points to examine the relationships among extrinsic cues, sensory attributes, and chemical parameters using diverse machine learning methods. The objective was to explore the relationships among extrinsic cues, sensory attributes, and chemical parameters using diverse machine learning methods, with a primary focus on sensory attributes and product extrinsic cues. While Principal Component Analysis (PCA) effectively characterized wines based on chemical parameters and product extrinsic cues, it was less effective for sensory attributes. To address this, feature selection methods—including decision trees and ensemble tree-based methods—were applied to identify key sensory variables, which were further visualized using PCA and scatter plots. Results highlighted sensory similarities between wines from Central Otago and Marlborough, and between Martinborough and North Canterbury. Older vintages were positively associated with quality indicators, and both older vintages and higher-priced wines showed strong correlations with total tannin levels.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100696"},"PeriodicalIF":0.0,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518441","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":"Rise in analogues: A descriptive review on the evolution of meat analogues in India","authors":"Anthia Kharumnuid ,&nbsp;Manisha Pandit","doi":"10.1016/j.foohum.2025.100693","DOIUrl":"10.1016/j.foohum.2025.100693","url":null,"abstract":"<div><div>The emergence of meat analogues signifies a fundamental shift in dietary trends, fueled by heightened consumer interest in sustainable and health-oriented alternatives to conventional meat. This review mainly focuses on the rise of meat analogues discussing their various types, health benefits, processing techniques, ingredients used, economic needs, consumer acceptance and their traditional and commercial availability on the Indian market. A descriptive review on the parameters related to the visualization of these meat analogues was performed, using article publications from 2020 to 2025, mainly focusing on studies that present new knowledge and fulfill the economic needs as well as consumer preferences alongside a market survey on the various commercial meat analogues products available on the Indian market. Meat analogues particularly plant-based meat analogues was observed to be the most preferred meat alternative as they offer health benefits, such as lower saturated fat and high dietary fiber, while also reducing the environmental impact of animal farming but mainly due to people mostly focusing on consuming plant-based or vegetarian diet however, lack a sense of trust or habits on trying new food like insects-based, lab grown or microorganisms-based meat analogues due to cultural or spiritual belief and food necrophobia. The review also highlights a need for more future research especially based on effectively mimicking the meat structure, the relation of these meat analogues with the human gut alongside its allergenicity so as to promote a complete understanding of the importance of these analogues on overall health and well-being.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100693"},"PeriodicalIF":0.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523524","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":"3D food printing technologies for functional foods: Applications and antioxidant integration","authors":"Hoang Le Tan","doi":"10.1016/j.foohum.2025.100694","DOIUrl":"10.1016/j.foohum.2025.100694","url":null,"abstract":"<div><div>3D food printing is an emerging additive manufacturing approach to fabricate customized edible products, offering new possibilities for developing functional foods enriched with health-promoting compounds. Antioxidant-rich functional foods are of great interest due to the role of antioxidants in mitigating oxidative stress and enhancing nutritional value. This review summarizes 3D printing technologies suitable for food applications, examining the stability of various antioxidants (polyphenols, carotenoids, vitamins) during printing, and identifying strategies to preserve bioactivity. Fundamental advances in extrusion-based, inkjet, and bioprinting techniques for foods are discussed alongside material requirements and process parameters. We synthesize findings from highly cited studies and recent experiments to evaluate how 3D printing affects antioxidants. Data are tabulated to compare printing methods, antioxidant types, degradation mechanisms, and mitigation techniques such as microencapsulation and controlled release systems. The review highlights that while 3D printing enables personalized nutrition and novel functional food designs, challenges remain in maintaining antioxidant stability during processing and storage. Notably, thermal and oxidative degradations can significantly reduce antioxidant efficacy if not properly managed. Research gaps are identified in understanding nutrient bioavailability from printed matrices and in scaling up technology for widespread use. Potential solutions include advanced encapsulation, improved printer precision, and integrated printing-cooking platforms. In summary, 3D food printing holds promise for creating antioxidant-fortified foods tailored to individual needs, but further interdisciplinary research is needed to optimize nutrient retention and ensure product safety. Future efforts should focus on refining techniques, validating health benefits, and establishing regulatory frameworks to support the successful commercialization of 3D-printed functional foods.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100694"},"PeriodicalIF":0.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518440","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":"Protein hydrolysates as functional food ingredients: A bibliometric analysis from inception to 2023","authors":"Hilary Kwesi Ketemepi ,&nbsp;Siti Faridah Binti Mohd Amin ,&nbsp;Norliza Julmohammad ,&nbsp;Nazikussabah Zaharudin ,&nbsp;Nor Qhairul Izzreen Mohd Noor","doi":"10.1016/j.foohum.2025.100691","DOIUrl":"10.1016/j.foohum.2025.100691","url":null,"abstract":"<div><div>Protein hydrolysates contain a mixture of amino acids, oligopeptides, and polypeptides with improved functionalities, making them valuable functional ingredients for diverse applications. Recently, hydrolysates have garnered considerable attention because of their usefulness in numerous industries. This bibliometric analysis evaluated research development in protein hydrolysate-related studies from 1933 to 2023 using the Scopus database to enhance knowledge and identify research trends. A three-phase methodology—comprising planning, data collection, and analysis—was employed. After applying inclusion and exclusion criteria, a total of 11,578 publications were analyzed using bibliometric tools such as Biblioshiny (R Studio), VOSviewer, and CiteSpace. The most prolific author was Soottawat Benjakul from Prince of Songkla University, Thailand, with 63 publications. The South China University of Technology led institutional contributions with 430 articles. The strategic emphasis on food security both nationally and globally by the Chinese government might have contributed to China’s leading position as the top country contributing significantly to protein hydrolysate-related research, and also reflected by the high output of top contributing institutions from China. A notable shift is observed in basic hydrolysis and nutritional evaluations toward more integrated, health-focused and sustainability-driven research themes. Future studies are expected to explore underutilized protein sources, improve bioactive peptide identification through multi-omics technologies and machine learning, and strengthen clinical validation for therapeutic applications. The insights gained on this subject can guide future research and policy development.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100691"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549558","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 composition, anti-oxidant, anthelmintic and anti-diabetic properties of juice and molasses of Nypa fruticans collected from coastal areas of Bangladesh","authors":"Md Nazrul Islam ,&nbsp;Ahsan Rajib Promie ,&nbsp;Rokaia Siddika ,&nbsp;Sumaya Haq Mim ,&nbsp;Md Akramul Islam ,&nbsp;Md Morsaline Billah ,&nbsp;Atanu Kumar Das ,&nbsp;Md Saifuzzaman ,&nbsp;Fahmida Akter Rakhe ,&nbsp;Mst. Khadijatul Kubra","doi":"10.1016/j.foohum.2025.100692","DOIUrl":"10.1016/j.foohum.2025.100692","url":null,"abstract":"<div><div>This study provides the first comprehensive evaluation of Nypa juice and molasses from Bangladesh by analyzing their nutritional profile (proximate composition), antioxidant capacity (DPPH and FRAP assays), and therapeutic potential (antidiabetic and anthelmintic activities) and benchmarking them against sugarcane (Saccharum officinarum) and date palm (Phoenix dactylifera). Proximate analysis followed AOAC standards, revealing that Nypa molasses contained significantly higher ash (2.30 ± 0.05 %), protein (2.35 ± 0.12 %), and salt (2.36 ± 0.05 %) compared to sugarcane and date palm derivatives (p &lt; 0.05), alongside lower sucrose levels (53.30 ± 0.20 %). Antioxidant activity assessed via DPPH and FRAP assays, showed moderate potency (Nypa IC₅₀: 35.65 ± 1.20 mg/ml; FRAP: 4.81 ± 0.15 mg/ml), bridging the gap between date palm (most active) and sugarcane (least active). It showed <em>Nypa</em> molasses exhibited intermediate activity, with DPPH free radical scavenging capacity 11 % weaker than date palm (35.65 ± 1.20 mg/ml vs 9.63 ± 0.30 mg/ml) but 12 % stronger than sugarcane (40.09 ± 1.50 mg/ml). Anthelmintic testing against Paramphistomum cervi followed WHO protocols, with no significant activity observed for Nypa juice. In antidiabetic trials, Nypa juice outperformed commercial alternatives: oral glucose tolerance tests demonstrated stable blood glucose (5.80 ± 0.20 mM/L vs. sugarcane’s 10.00 ± 0.30 mM/L; p &lt; 0.01), while alloxan-induced diabetic mice exhibited a 49.6 % glucose reduction over 28 days (p &lt; 0.001). These findings position Nypa molasses as a low-sucrose, mineral-rich sweetener ideal for diabetic diets, while its cultivation supports mangrove conservation—aligning with FAO initiatives to valorize underutilized species. By validating traditional uses and revealing novel applications, this work position Nypa derivatives as superior nutritional alternatives with validated bioactive properties, supporting their development as functional foods and diabetes-friendly sweeteners in tropical regions and advances Nypa as a sustainable, multifunctional resource for global food systems confronting climate and health challenges.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100692"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523527","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":"Engineering interventions, challenges, and strategies in processing and utilization of pearl millet","authors":"P. Prashanth ,&nbsp;Thirumal Sundaresan ,&nbsp;Heena Sudhakar Kamdi ,&nbsp;Shagolshem Mukta Singh ,&nbsp;T. Jayasree Joshi ,&nbsp;P. Srinivasa Rao","doi":"10.1016/j.foohum.2025.100690","DOIUrl":"10.1016/j.foohum.2025.100690","url":null,"abstract":"<div><div>Pearl millet is a nutritionally rich, climate-resilient food grain. The processing and utilization of pearl millet face several challenges. It includes inefficient post-harvest handling, lack of proper machinery, nutrient losses during conventional processing, and limited product diversification. This article explores engineering interventions, challenges, and strategies to enhance pearl millet processing and utilization. Proper mechanization in pre- and post-harvest processes, including improved threshing, dehulling, milling, and storage techniques, is essential for reducing losses and improving efficiency. Advanced processing technologies, such as microwave heating, ohmic heating, extrusion, pulsed electric fields, high-pressure processing, ultrasonication, and cold plasma, have shown promising results in enhancing nutritional retention, modifying functional properties, and extending shelf life. Furthermore, product innovation tailored to diverse dietary needs is crucial for expanding market acceptance. Strengthening value addition, improving consumer awareness, and integrating millet-based products into mainstream food systems can significantly boost its economic and nutritional potential. This paper highlights the recent developments, the need for further research, and strategies to fully utilize the benefits of pearl millet in sustainable food processing and global nutrition security.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100690"},"PeriodicalIF":0.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517108","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":"Geographical indications: Comparing protection models and reviewing scientific literature on wines","authors":"Jaqueline Gilmara Barboza Januário ,&nbsp;Melise Dantas Machado Bouroullec ,&nbsp;Tatiana Colombo Pimentel ,&nbsp;Suelen Siqueira dos Santos ,&nbsp;Grasiele Scaramal Madrona","doi":"10.1016/j.foohum.2025.100689","DOIUrl":"10.1016/j.foohum.2025.100689","url":null,"abstract":"<div><div>Geographical Indications (GIs) are legal tools that identify products whose quality, reputation, or specific characteristics are strongly connected to their place of origin. In the case of wines, GIs are closely linked to quality, as the geographical environment plays a key role in shaping the final product. This sign is adopted in Europe to enhance product competitiveness and promote regional development. This concept is relatively recent in Brazil, though it shows promising potential. This study aimed to conduct a comparative analysis—based on a bibliographic survey (n = 60)—of the recognition systems for wine GIs in Brazil and France. The research also identified the most recurrent themes in GI-related wine studies: environment, sensory analysis, chemical and physical analysis, marketing, market, regulation, terroir, and tourism. Both countries have legal frameworks and agencies responsible for GI registration (INPI in Brazil and INAO in France), and both address environmental aspects in the regulatory process. Physical, chemical, and sensory analyses are key in verifying product authenticity. In France, terroir and marketing are emphasized as strategic concepts, with fewer studies on these topics observed in Brazil. French wine marketing practices highlight the importance of promotional strategies. Wines with GIs are perceived by consumers as premium products, often commanding higher prices. Additionally, wine tourism emerges as an essential economic driver for GI regions. The increasing number of publications on GIs and related themes indicates growing global interest in the subject, especially in the wine sector. The findings suggest an expanding commitment in Brazil to the registration of geographical indications to enhance the value of its wine production, with the <em>Vale dos Vinhedos</em> serving as a notable example.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100689"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491262","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}