Food Science and Technology最新文献

{"title":"Ethical Supply Chains: Building a Sustainable Future","authors":"","doi":"10.1002/fsat.3803_7.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_7.x","url":null,"abstract":"<p><b><i>Garry Warhurst delves into how companies can embed sustainability and ethical practices into their supply chains, building on his earlier examination of challenges within the UK meat industry and its supply chain in the FST December 2023 issue. This article provides a comprehensive exploration of the global supply chain landscape, offering actionable insights for integrating sustainability and ethics into corporate supply chain frameworks</i>.</b></p><p>On January 12, 2021, the UK government implemented business measures addressing human rights violations in China's Xinjiang region. This is a recent and poignant example of human rights concerns within global supply chains. From these measures, UK businesses needed to ensure that they were not profiting from these human right abuses and all UK businesses needed to take the appropriate action. For many businesses, this was the removal of suppliers in that region. However, what else could have been done to highlight this issue prior to UK government issuing their control measures? We will investigate this as we go. However, before this, let's look at the bigger picture regarding where the UK is getting its food from and why this is important.</p><p>According to the UK Food Security Index 2024, which was issued in May this year, the UK produces 60% of all the food we consume, which means that 40% is imported. Within figure 1, it breaks down the UK production supply ratio by food type for 2022. This shows that the UK produces most of the meat, cereal, dairy and eggs that we need. However, we only produce 55% of the fresh vegetables and 17% of the fresh fruit we consume, as the rest is imported<sup>(</sup><span><sup>1</sup></span><sup>)</sup>.</p><p>Of course, there are some foods which currently cannot be grown in the UK due to our climate, (e.g., cocoa, coffee, tea and rice) and we rely solely on imports for these commodities.</p><p>As the climate changes and the planet warms up, we will see climate migration occur from the traditional growing areas, such as around the Mediterranean Sea for olives (in January 2024, we saw prices increase in olive oil in the UK due to drought in the primary growing regions), to new locations where land necessary for growing the crops we need to survive will be competing with land where we can live. However, alongside the movement of crops, comes the movement of people away from their homelands as they become too hot to live in and the work for them dries up.</p><p>Staying in the Mediterranean region, figure 2 shows the projected annual temperature changes around the Mediterranean Sea dependent on either a global rise in temperature of <2°C (Representative Concentration Pathways (RCP) 2.6) or of 4°C (RCP8.5) and this shows that if climate change is not restricted to <2°C, then the Mediterranean basin annual temperature could rise by 7°C by the end of this century, with an increase by 60% in the number of tropical nights<sup>(</sup><span><sup>2</sup></spa","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"28-31"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_7.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A focus on Sensory Science careers","authors":"","doi":"10.1002/fsat.3803_16.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_16.x","url":null,"abstract":"<p><b><i>Insights from an interview between the Editor and Kate Bailey, Principal Sensory and Consumer Scientist and member of the IFST's Special Interest Group on Sensory Sciences (SSG)</i>.</b></p><p><b>KB</b>: I was always curious about how the world worked in general, so I was leaning towards a scientific career, and fascinated once I found out how the components of food nourish the human body. After a false start in another science degree, I met someone who was researching a PhD following a Food Science degree, and realised that was the perfect combination as it covers so many different aspects from chemistry, biology and physics, to production, development and sensory.</p><p>Having enjoyed my degree at Leeds, and spent a few years in applications and product development, while in NPD at Mars I was offered the opportunity to do a job swap for a year with a colleague in Sensory. This was to build on my interest in consumer centric design. Once I had spent a year in Sensory, I never looked back!</p><p>Even now, I find it very useful to have studied Food Science as it covers such a wide range of topics, and also my time spent in development is great when planning out projects, and empathetically looking after my stakeholders’ needs.</p><p><b>KB</b>: My current role is 50:50 European and Global. On the European side, I love working with my Snacks and PMSS (Prepared Meals, Soups, Stocks & Dressings) teams on customer and proactive projects, helping to solve challenges such as nutritional optimisation, and understanding consumer perceptions across Europe.</p><p>Globally, I am responsible for coordinating projects that happen across multiple sites (and time zones!), ensuring we use best practice to align research plans and timelines. I am also proactively looking at new methodologies and technologies from rapid methods to AI, to evaluate the benefits for Kerry.</p><p><b>KB</b>: It always comes down to time and resources, but mostly time! Both in our teams, and as a business we are always looking at the most efficient, yet scientifically robust way of doing things. For us as a Sensory & Consumer European team and global function, this means addressing timelines realistically upfront, challenging and being flexible where it's possible. We are also investigating and trialling rapid methods, and assessing use cases, as well as how technology can aid us in this space.</p><p><b>KB</b>: I referred to it before, it was the ‘year’ spent in sensory. Back then, sensory wasn’t on my radar at all, but living through how the methodologies and outputs gave us the information on how to keep giving consumers the best experiences possible through food & beverages was illuminating.</p><p>Another aspect of my career that people are often surprised by is that before I worked at Kerry, I worked at JLR (Jaguar Land Rover). While my job title was Perceived Quality Engineer, the objective of my role was similar – to understand what drives different aspects of t","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"58"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_16.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial and News","authors":"Veronica Giacintucci","doi":"10.1002/fsat.3803_2.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_2.x","url":null,"abstract":"<p>Welcome to our latest issue dedicated to the sustainability of the supply chain—a crucial topic as we navigate the complexities of modern food systems. This edition brings together a range of perspectives and insights aimed at advancing sustainable practices and addressing critical challenges.</p><p>We begin by examining the alignment of supply chain management with the UN Sustainable Development Goals (SDGs). Addressing environmental, social, and economic challenges requires a cohesive approach, with collaboration being key to driving meaningful change.</p><p>Our focus then shifts to the integration of neglected crops and forgotten landraces into contemporary agriculture. These traditional cultivars, often overlooked in modern farming, have the potential to enhance food system resilience through crop diversification and improved resistance to pests and climate change.</p><p>We also explore edible insects as a sustainable protein source. Despite their environmental and nutritional benefits, integrating insects into mainstream diets faces obstacles due to consumer neophobia—fear or aversion to unfamiliar foods. Overcoming cultural biases and unfamiliarity is crucial for their acceptance.</p><p>Incorporating sustainability and ethics into corporate supply chains is another critical topic. We provide actionable insights for businesses striving to align their practices with broader sustainability goals.</p><p>The ethical implications of artificial intelligence (AI) in the food industry are also addressed, including challenges such as bias, data privacy, and environmental impact. The role of data-based decision-making and the implications of Industry 5.0 on supply chain traceability is also examined.</p><p>The overarching message is clear: securing a sustainable and ethical food future requires a diverse array of strategies that balance traditional knowledge with modern technology. Adaptability, collaboration, and forward-thinking are essential to overcoming the complex challenges ahead.</p><p>In a two-year study, the Royal Agricultural University (RAU) explored how cultured meat might affect UK farmers. Researchers assessed farmers’ views through focus groups and modelled farm business impacts if cultured meat becomes a dietary staple. Cultured meat, known for its similarity to conventional meat, has drawn investor interest. Despite significant research into its ethics, health, and climate impacts, the effect on farm businesses was largely unexplored. The study found both threats and opportunities for farming, suggesting that collaboration could benefit both sectors. Partnering with eight farms, the study produced business plans to adapt to cultured meat's rise, and investigated using agricultural by-products in its production. Findings indicate a potential for synergy between traditional farming and cultured meat production.</p><p><b>Read the report here</b>: https://shorturl.at/cBGWt</p><p>Afterlife Ag, co-founded by Winson Wong, addresses resta","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"4-7"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_2.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Driving Change: Sustainable Food Systems and the Path Forward","authors":"","doi":"10.1002/fsat.3803_4.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_4.x","url":null,"abstract":"<p><b><i>Gavin Milligan explores the multifaceted concept of sustainability within supply chain management, examining its intersection with the United Nations Sustainable Development Goals (SDGs), addressing environmental, social, and economic challenges, and advocating for collaborative efforts to foster a more sustainable future</i>.</b></p><p>When we mention the word ‘sustainability’, we are mostly aware that it can be rather a slippery thing as the term is used to cover many different concepts. As Humpty-Dumpty said to Alice, a word ‘means just what I choose it to mean — neither more nor less’<sup>(</sup><span><sup>1</sup></span><sup>)</sup>. People often cite the so-called Brundtland definition (which was initially coined to describe sustainable development rather than ‘sustainability’) which says that to be sustainable something must meet the needs of the present without compromising the ability of future generations to meet their own needs.</p><p>Leaving aside quite what constitutes a ‘need’ and the unknowability of the needs of future generations, social conditions today vary hugely and what is taken for granted in one location might be the stuff of fantasy somewhere else. As I write this introduction, there is widespread coverage in the UK media of contamination of the public water supply by <i>Cryptosporidium</i>, with 77 reported cases of cryptosporidiosis as of May 24<sup>th</sup>. That is undoubtedly very unpleasant for those individuals, but globally one in four people does not have access to safe drinking water every day of their lives and according to the charity WaterAid UK, 1,000 children die every day for lack of access to clean water.</p><p><b><i>The united nations’ sustainable development goals</i>.</b></p><p>So what, then, do we mean when we use the term ‘sustainability’ throughout this issue of the Food Science and Technology Journal? Firstly, sustainability is not a thing in its own right, it is rather a characteristic of other things. I have a straightforward non-technical definition of sustainability which is simply the capacity to prosper over the long term. What individuals, organisations and governments need to do to ensure prosperity will inevitably change over time, as will the definition of prosperity and the types of actions which are acceptable to deliver it. The concept of a Minimum Digital Living Standard<sup>(</sup><span><sup>2</sup></span><sup>)</sup> is now mainstream, for instance, but the internet didn’t even exist a generation ago.</p><p>The IFST takes very seriously its role as an independent expert body across the food system and recognises that members are highly likely to have a professional need to understand the key issues under the umbrella term of sustainability. Technical managers are very often the custodians of food waste reporting, for instance, and people working in product development are exposed to supply chain issues with every new ingredient. Both groups, and others where IFST members wor","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"16-19"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_4.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Ocean to Table: Ensuring Seafood Traceability","authors":"","doi":"10.1002/fsat.3803_11.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_11.x","url":null,"abstract":"<p><b><i>Around the world, seafood production supports more than 600 million livelihoods and feeds more than 3 billion people, according to the United Nations’ Food and Agriculture Organisation (FAO). People eat more aquatic foods than ever – about 21 kg per capita in 2022 – more than double the consumption rate 50 years ago. The demand for seafood is set to continue to grow worldwide, leading to a 20% increase in the supply of aqua products by the year 2030. This is good news considering that aquatic animal foods provide high-quality proteins – 15 percent of animal proteins and 6 percent of total proteins worldwide – and key nutrients including omega-3 fatty acids, minerals and vitamins</i>.</b></p><p>Marine ingredients like fishmeal and fish oil play a pivotal role in the seafood industry. At a time when aquaculture production has surpassed capture fisheries in the provision of aquatic animals to global food systems (FAO, <i>State of the World's fisheries and Aquaculture</i>, 2024), the essential nutrients which marine ingredients provide through aquafeeds to farmed fish are badly needed. In 2020, global aquaculture production was at 87Mt in 2020. To sustain this production, 52Mt feed was used in 2020, using 4.1Mt of fishmeal.</p><p>Marine ingredients are produced globally using raw materials that can be whole fish, fish by-products, or a combination of both. By-products, often consisting of offcuts and trimmings from fish initially meant for human consumption, have become a significant source, constituting more than a third of the world's marine ingredient production.</p><p>Ensuring traceability of marine ingredients poses a unique challenge due to the diversity of species and the complexity of the supply chain. Thirty-eight per cent of seafood products are traded globally, making those materials one of the most traded commodities. This complexity makes it difficult to identify and segregate by-product material. Traceability is essential for food safety, combating illegal fishing, and verifying species authenticity. However, challenges such as data collection, disparate standards, fraud, technological gaps, and lack of interoperability hinder widespread adoption.</p><p>To improve traceability, the seafood industry can look to other industries for standardised processes that enable interoperability. For example, the internet allows devices and services from different providers to communicate seamlessly through standardised communication protocols. Similarly, the seafood industry needs a common language for traceability.</p><p>The Global Dialogue on Seafood Traceability (GDST) is an international platform that aims to create global industry standards for seafood traceability. MarinTrust, the leading certification programme for marine ingredients, provides the assurance that marine ingredients are responsibly sourced and produced. Almost half of the world's marine ingredients are certified against the MarinTrust standard. Certificates are granted","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"44-45"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_11.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From the President and IFST News","authors":"Chris Gilbert-Wood","doi":"10.1002/fsat.3803_3.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_3.x","url":null,"abstract":"<p>When I attended the National College of Food Technology in 1977 to study for my BSc (Hons) in Food Technology, I never dreamt that one day I would be the Acting Chief Executive at the IFST. However, my career as a food technologist has led to many wonderful and challenging things, so I should not be too surprised.</p><p>Being in the 60<sup>th</sup> year of the Institute during my short term of office has also made me reflect on what is different now. There are too many things to mention, so I will look at something that isn’t.</p><p>I went to Weybridge, much to the surprise of my teachers, who wondered what a pupil with good grades in science A levels was doing going to study to work in the food industry. Little did they know about the food system and the opportunities it held for an inquisitive and curious person with a bias for science and maths, let alone what it had for me. Sadly, that is still the case today, with the opportunities for STEM-minded individuals to pursue careers in the food system still being too much of a secret. In a recent podcast, even the Head of Design and Technology at my old school dismissed design and technology in food as uninteresting based on his experience working in catering.</p><p>It was a fundamental challenge then, and it still is today, although we are making progress. We must continue to convey what an amazing place the food system is to work in and how a career in Food Science and Food technology will allow people to contribute to solving some of the world's most pressing challenges. How do we feed the world sustainably, and how can we deal with the impact of a Western diet on our health? Whilst still allowing food to fulfil all those amazing social and cultural things that enjoying food with friends and family is the foundation of. I don’t understand why Gen Z are not queuing up.</p><p>The other thing that has not changed is the importance of the members to the success of the Institute and, ultimately, the professionals who will do these amazing things. In 1962, two hundred Weybridge graduates spent three and a half hours one afternoon debating and discussing the merits of setting up a professional institute, which led to volunteer groups and, ultimately, the institute. In my twenty weeks in post, the fun part is two or three times a week, I join our members working on committees, in task and finish groups doing things for our profession with the team at the IFST facilitating those activities. Be it our work on accreditation and recognition, the education and CPD activities, teams working with the science committee on knowledge resources, the editors working on our Journals, the communities of practice led by our SIGs, and last but not least, the branch committees working on getting us together again to meet up face to face. Volunteers started us, and they are lifeblood still. Thank you to you all.</p><p>So, there is something we need to change and one thing we definitely don’t. It is a privilege to do ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"8-15"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revive and Thrive: Forgotten Crops for resilient Food Systems","authors":"","doi":"10.1002/fsat.3803_5.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_5.x","url":null,"abstract":"<p><b><i>Szymon Lara explores the supply chain challenges and opportunities involved in integrating neglected cultivars and forgotten landraces into modern agriculture. The discussion highlights how diversifying food production can foster sustainable and resilient food systems, enhance agrobiodiversity, and invigorate local agriculture, among other benefits</i>.</b></p><p>Most of modern foods, processed or not, are made from commodity crops, which have been bred for specific agri-food characteristics with minimal considerations towards agri-biodiversity.</p><p>The use of commodity crops across food systems has predominantly emerged as a result of the so-called Green Revolution during and around the interwar period. With massive changes to the agricultural spectrum, longer food supply chains were forming, complex food value chains started to appear and allowed for the formation of what we call today the global food system, resulting in high efficiency, standardisation and low-cost food, fixing many food insecurity issues.</p><p>Nevertheless, modern food systems are viewed as unsustainable in the longer run, due to intensive agricultural and other resource-exhaustive practices. Although many argue that the stability of food supply is dependant on the modern commodity crops, some also argue that partial diversification of food systems with neglected and underutilised crops is sensible. This is also reflected in market demands, such as the consumer demand for more sustainably produced foods with pressure visible across the UK consumer base. Modern food systems are very dependent on just a handful of commodity crops, homogenised and not fit for maintaining future food and nutrition security<sup>(</sup><span><sup>1, 2</sup></span><sup>)</sup>.</p><p>Forgotten crops are vegetables, fruits, grains and other ‘ingredients’ that have fallen out of fashion and no longer constitute a major proportion of current food systems. The role of forgotten crops is often overlooked by most actors from the global food systems, but their potential has been recognised through multiple food and nutrition security conglomerates such as the Food and Agriculture Organisation (FAO). Partial diversification of the global food systems with ‘forgotten crops’ has the potential to increase food insecurity threats and build more resilient and healthy food systems for future generations, however, many barriers to such diversification still persist<sup>(</sup><span><sup>3, 4</sup></span><sup>)</sup>.</p><p>Defining what forgotten crops are can be tricky, but the key factor to consider is their minor role in broader food systems. Forgotten crops can include species of crops which are no longer in ‘commercial’ use but also varietals of crops, often replaced by ‘improved’ cultivars as well as their wild relatives and landraces. Landraces of crops are different, as those are dynamic population(s) of a cultivated plant that have historical origin, distinct identity and lack formal crop imp","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"20-23"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_5.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ecotrophelia UK 2024: A chat with the BoozyBalls team","authors":"","doi":"10.1002/fsat.3803_14.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_14.x","url":null,"abstract":"<p>If you read this magazine regularly, you might be quite familiar with Ecotrophelia, the British leg of the Europe-wide Dragons’ Den-style competition, now in its 12th year. Ecotrophelia challenges students across Europe to develop a sustainable and innovative food product from concept to market, promoting environmentally and socially sustainable design. The competition aims to inspire future generations of entrepreneurs to create groundbreaking products. From idea generation to the final packaged product, participants gain hands-on experience in bringing an eco-friendly food or drink product to market.</p><p>Ecotrophelia UK, this yeas was won by a team from the University of Surrey, BoozyBalls. This unique creation, which impressed the judges with its approach to making alcoholic boba from food waste, will now represent the UK in the European finals in Paris in October 2024. In this article, Hannah Al-Memar and Tom Goble, the two members of the winning team, reflect on their experience.</p><p>BoozyBalls are not just another new product; they represent a pioneering effort in addressing food waste while delivering a fun and unique consumer experience. BoozyBalls are ecofriendly alcoholic boba made from surplus fruits, vegetables, and bakery items like stale bread and buns. This innovative approach significantly reduces food waste in the UK.</p><p>Hannah describes BoozyBalls as the first of their kind, emphasising their novelty and environmental impact. The product leverages food waste to create an alcoholic spirit, which is then flavoured with wonky fruit and waste fruit peels. The boba formation involves a chemical reaction using sodium alginate extracted from seaweed and calcium lactate, resulting in delightful, alcoholic pearls.</p><p>Tom elaborates on the creation process, highlighting its sustainability. ‘Using stale bread, buns, and crumpets, we create a spirit flavoured with wonky fruit and waste fruit peels. Through a cool reaction involving sodium alginate extracted from seaweed and calcium lactate, we create our BoozyBalls. These can be enjoyed in bubble tea, cocktails, desserts, or even on their own.’</p><p>The journey to create BoozyBalls was filled with challenges. Initially, the team aimed to produce a sustainable spirit but found the market saturated. This led to the innovative shift towards developing boba from scratch, a process that presented numerous technical difficulties.</p><p>Hannah recounts the setbacks faced in recipe development and spherification techniques. ‘We faced a lot of setbacks in finding the optimal quantities of ingredients, but through extensive testing and trials, we finally produced boba we were really happy with.’</p><p>Both Hannah and Tom recognise Ecotrophelia as a pivotal platform for fostering innovation and sustainable solutions in the food industry. Hannah appreciates the competition for enhancing her understanding of global food waste and providing invaluable business insights. ‘Ecotrophelia opens ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"52-53"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_14.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulatory challenges for lab-grown ingredients","authors":"","doi":"10.1002/fsat.3803_12.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_12.x","url":null,"abstract":"<p><b><i>Novel technologies are the future of food innovation but the road to market entry is paved with regulatory challenges. Daniele Leonarduzzi here outlines what you need to know</i>.</b></p><p>A growing global population, unprecedented climate change and political instability are all driving the need to build a more sustainable and resilient food chain. Novel technologies are a vital part of future strategies, with lab-grown ingredients widely seen as promising alternatives to those produced from traditional farming methods.</p><p>Created via cellular agriculture, these innovative products have the potential to transform global food production through greater food availability, better supply chain diversity and customisable nutrition profiles.</p><p>Take lab-grown meat for example. Singapore, Canada, Israel, Australia, New Zealand, the EU and US are among the many countries to have implemented regulatory measures for its manufacture and production. Yet many others are still deciding on the most appropriate course of action.</p><p>This lack of harmony is a major obstacle for commercialisation. Regulatory discrepancies across jurisdictions can lead to multiple approval processes, causing delays and inefficiencies for industry operators.</p><p>That's not to say these challenges are unsurmountable. But it does mean that the importance of understanding the regulatory framework, as well as the exact data and labelling requirements of each market can’t be emphasised enough. All these elements need to be addressed to give novel food submissions the best chance of success.</p><p>Regulatory approval is indeed a fundamental step in bringing novel foods onto the market and this is a strictly governed process with highly complex guidelines. Without a clear product strategy and the right supporting scientific data, presented in the correct format, applications are likely to fail – leading to longer lead times, increased costs and no guarantee of a positive outcome. In case of lab-grown foods, where do you start?</p><p>Gathering the required scientific data and building a coherent dossier that demonstrates the safety of lab-grown ingredients is a complex task. It requires regulatory expertise, scientific understanding and broad analytical knowledge to navigate the detailed requirements set out by the various authorities, such as:</p><p>■ Data must be based on batches of product that are representative of the scale-up process, which can be particularly difficult for smaller startup companies to achieve.</p><p>■ Potential hazards associated with lab-grown ingredients and its manufacturing process must be identified. This includes a thorough evaluation of the biological, chemical and physical agents that may pose a risk to human health.</p><p>■ A full nutritional evaluation covering amino acid profile, fats, minerals, and vitamins must be included.</p><p>■ Information relating to the source and safety of the cells used must be provided, such as type of anima","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"46-47"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_12.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142142373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Careers in Food Science","authors":"","doi":"10.1002/fsat.3803_15.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_15.x","url":null,"abstract":"<p><b><i>Leanne Ellis outlines the essential roles of food scientists and technologists in ensuring food safety, quality, and compliance, and highlights the diverse career opportunities available in the industry due to current worker shortages and an aging workforce. The article encourages pursuing a career in food science and technology through various educational pathways and hands-on experiences</i>.</b></p><p>Food scientists have an understanding of the chemical, biological and physical attributes of food and drink and how these change when the product is put through different manufacturing processes. Food technologists apply food science to the manufacture and processing of food and drinks. They are specifically responsible for the implementation of food safety, quality, integrity, development, and legal requirements.</p><p>Both food scientists and technologists have a deep understanding of food safety and apply this at every stage of the production process. They are knowledgeable about pathogens such as <i>Listeria</i> and <i>Salmonella</i>, and understand the specific health risks these bacteria can pose. This understanding also includes how to prevent bacterial growth, how to preserve food and drinks and they have the skills to take food samples to test for bacterial contamination. For example, increasing sugar reduces water activity like in jam, and if another preservation method is added, like canning, then the shelf life can be extended further.</p><p>Food quality, sometimes called Quality Assurance or Quality Control, involves an intrinsic understanding of the food or drink manufacturing and processing process. That means that every time you consume something, it is to a standard you expect. No one wants to buy a product of varying quality and food producers know that consistency is key to customer loyalty and the future of the business. Quality technologists or quality assurers oversee production procedures, in addition to this, they may develop and monitor the quality attributes of the food and drink to ensure specifications and standards are met. For example, when you buy jam, you expect it to be the same colour and have the same amount of fruit pieces.</p><p>Food and drink manufacturing and processing must meet with food law, legal requirements which include the Food Safety Act 1990, Food hygiene legislation, Weights and Measures Act 1985, as well as labelling requirements. A food technologist would be familiar with these laws and regulations, ensuring the production process adheres to them and would implement systems to record the evidence to demonstrate compliance with the legislation. This can be used as evidence of precautions taken should a food safety incident occur, such as a food poisoning outbreak like the recent <i>Escherichia coli</i> outbreak caused by salad leaves in packaged sandwiches.</p><p>Food development is an exciting fast-paced area of work and can be the development of completely novel products such as vegan ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"54-57"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_15.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}