Food Science and Technology最新文献

{"title":"Food for Thought: Julian Baggini's ‘How the World Eats’","authors":"","doi":"10.1002/fsat.3804_15.x","DOIUrl":"https://doi.org/10.1002/fsat.3804_15.x","url":null,"abstract":"<p>The need for a better understanding of how we feed ourselves has never been more important as we are facing a potential existential crisis. Julian Baggini forensically examines the best and worst food practices across a number of different societies. Both historically and contemporaneously as he reviews the complexities of the global food system and illuminates the different approaches to growing, preparing and eating food around the world.</p><p>He takes a look at the latest cutting edge technology such as new farming methods, cultured meat, GM and the contentious subject of ultra-processed food in the context of its social and cultural impact.</p><p>Baggini advocates that every well informed citizen should know the basics about how food is grown, reared, processed, traded and controlled. To enable them to make an informed choice, Baggini contends that the food system has never been in a more fragile state. He asserts the necessity of a global food philosophy to guide us in addressing and mending our fractured food system.</p><p>How we live is deeply influenced by how we eat, a concept Baggini explores through a fascinating journey that begins with the world of hunter-gatherers. Tracing the development of agriculture from its origins around 11,000 years ago to its modern intensification, he skilfully examines how food is ultimately derived from the land, sea, rivers, lakes, plants, and animals. However, he highlights that the food system itself is shaped by people, politics, and business. With keen attention to detail, he delves into the effectiveness of food governance, the challenges of food wastage and loss, and the profound impacts of commodification.</p><p>Baggini dissects natural selection and breeding by humans and ultimately GM and gene editing. He concludes that the will for change and the possibilities for change can converge, join forces and transform how the world eats for the better.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"58"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_15.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860261","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":"Technological Innovations in Food Quality Analysis","authors":"","doi":"10.1002/fsat.3804_6.x","DOIUrl":"https://doi.org/10.1002/fsat.3804_6.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Ahmed Hamad explores the world of food quality analysis with an overview of advancements&lt;/i&gt;&lt;/b&gt;.&lt;/p&gt;&lt;p&gt;Food quality analysis has advanced considerably due to technological innovations that offer enhanced detection capability, speed, and accuracy. This article explores advancements in spectroscopy, biosensors, artificial intelligence (AI), and blockchain technology, which address the complex needs of food quality monitoring and safety assessment. These innovations improve both the efficiency of testing and the transparency of food supply chains, supported by relevant studies from scientific literature. Food quality analysis is critical to ensure that food products consumed by the public meet the required safety and quality standards. With increasing global trade and complex food supply chains, ensuring food safety has become a significant challenge. Innovations in food quality analysis have led to the development of technologies that can rapidly detect contaminants, pathogens, and other harmful substances&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. These technologies not only offer greater precision but also facilitate real-time monitoring, ensuring timely corrective actions. Recent research has highlighted the role of AI, biosensors, spectroscopy, and blockchain in transforming traditional food analysis methods and contributing to improved food safety&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. This article will explore further key technological developments.&lt;/p&gt;&lt;p&gt;Spectroscopic techniques have been widely adopted in food quality analysis for their non-invasive and rapid detection capabilities. The most prominent methods include near-infrared (NIR) Spectroscopy, Fourier transform infrared (FTIR), and laser-induced breakdown spectroscopy (LIBS). NIR spectroscopy is extensively used to analyze food composition, including moisture, fat, protein, and carbohydrate contents. Recent advances in portable NIR devices have enabled on-site analysis, which is critical for real-time quality monitoring. FTIR spectroscopy is highly effective for detecting food adulteration and assessing the quality of fats and oils. New FTIR-based methods combine multivariate analyses to identify subtle changes in food composition that are otherwise undetectable&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. LIBS is emerging as a powerful tool for the detection of metal contaminants in food. Its ability to perform rapid elemental analysis without extensive sample preparation makes it ideal for food safety applications&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;Biosensors have revolutionised food quality monitoring by combining biological recognition elements with transducer components to detect and measure specific analytes in food samples. They offer fast and accurate detection of contaminants, pathogens, and allergens, providing real-time analyses. This makes them crucial for perishable goods and large-scale food production environments. ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"26-27"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851393","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":"Two Scientists in conversation on Microstructure Analysis","authors":"","doi":"10.1002/fsat.3804_9.x","DOIUrl":"https://doi.org/10.1002/fsat.3804_9.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Kar-Mun To and Harriet Spatharakis of Premier Analytical Services (PAS) discuss what it is like in their world of food microstructural analysis and why the analysis of a food material's microstructure is crucial to understanding the contribution of both raw ingredients and processing regimes on the physical and sensory attributes of foods&lt;/i&gt;&lt;/b&gt;.&lt;/p&gt;&lt;p&gt;Meet one of the scientists involved in this conversation: Kar-Mun, who has over 30 years’ experience as a food scientist working across both academic and commercial settings. She has worked with Premier Analytical Services for the last 20 years and currently heads up the Rheology section. As a specialist in ingredient interactions and functionality, she provides technical support to customise textural qualities for product development and troubleshooting services to optimise transport processes and unit operations in manufacture. Kar-Mun is also a Fellow of the Institute of Food Science and Technology.&lt;/p&gt;&lt;p&gt;Kar-Mun starts the conversation by stating: ‘When I hear the word &lt;i&gt;rheology&lt;/i&gt; I always think of an old BT advert in the late 80's where a grandmother Beattie Bellman (played by Maureen Lipman) was trying to console her grandson Anthony that he had flunked all his exams except for pottery and sociology. On hearing the news over the phone, she quickly replied to him by saying ‘you got an &lt;i&gt;ology&lt;/i&gt;, you’re a scientist!’ In science, the suffix &lt;i&gt;-ology&lt;/i&gt; simply refers to the study of something. In the case of rheology, the study of how materials flow. According to the Oxford Reference, &lt;i&gt;rheology&lt;/i&gt;—first coined by Eugene C. Bingham in 1928—is the study of the deformation and flow of materials, including their elasticity, viscosity, and plasticity. It has huge industrial significance with applications in a whole host of substances with complex microstructures from non-foods such as suspensions (paints) and polymers (oil recovery) to foods ranging from liquids (drinks) to solids (baked goods).’&lt;/p&gt;&lt;p&gt;Kar-Mun explains that rheology principles are applied in everyday life without us even realising it. Examples lay in the simple actions like softening butter to spread on toast, shaking the ketchup before to squeezing the last bit out of the bottle, squashing the bread in the supermarket to see how fresh it is or pouring the gravy over our roast dinner. Rheologists, Kar-Mun points out, simply apply scientific methods to measure these behaviours in a reliable and objective way. Reflecting on her experience, Kar-Mun admits that she initially found the theory of rheology to be quite dry during university. However, it became much more engaging when she started applying the theory to real food systems. During her postgraduate work, she focused on the hydration of food polysaccharides using a rheometer which was the go-to of equipment to assess their viscosity — the internal friction of a fluid and its resistance to flow.&lt;/p&gt;&lt;p&gt;A rheometer is a laboratory device used to measure how a vis","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"36-39"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860263","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":"Thinking Outside the Box","authors":"","doi":"10.1002/fsat.3804_12.x","DOIUrl":"https://doi.org/10.1002/fsat.3804_12.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;To assess the environmental impact of packaging for fresh produce, food waste must be a key consideration. This article highlights the use of life cycle assessment (LCA) to evaluate sustainable packaging options like paperboard. By focusing on reducing food waste and minimizing environmental impact while preserving food quality, LCA offers a comprehensive approach to packaging design and selection&lt;/i&gt;&lt;/b&gt;.&lt;/p&gt;&lt;p&gt;Food waste has become a critical concern. As part of the revision of the waste framework directive adopted by the European Parliament on 13 March 2024, binding national waste reduction targets have been set. By 31 December 2030, food processing and manufacturing must reduce waste by at least 20%, while retail, restaurants, food services and households must achieve a 40% reduction, based on 2020 baseline&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1, 2&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;Food waste and loss is a systemic problem that needs to be addressed from farm to fork. According to the Food and Agriculture Organization (FAO), approximately 14% of the world's food is lost annually between harvest and the retail market (2019), while 17% is wasted at the retail and consumer levels (2021)&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. The perishable nature of fruit and vegetables significantly contributes to food waste during the consumption stage. Considering the different food groups, the United States Environmental Protection Agency (EPA) stated in 2021 that to reduce the impact of food losses and waste, the focus should primarily be on meat, cereals and fresh fruits and vegetables, as these are highly resource-intensive&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;4&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;Addressing this challenge is crucial to feeding a growing population. Reducing food loss and waste is part of UN Sustainable Development Goal 12 which, among other goals, aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along with production and supply chains, including post-harvest losses. But it is also fundamental to deliver on EU climate commitments in line with the EU Green Deal. Indeed, different sources&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;5, 6&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt; indicate that food production is responsible for in the range of a quarter to a third of worldwide global greenhouse gases emissions. In turn (figure 1), the EC estimates that 16% of European greenhouse gases (GHG) emissions are due to food loss and waste.&lt;/p&gt;&lt;p&gt;Packaging plays a key role in food waste prevention strategies by ensuring packed products have a longer shelf life and are transported without damage to the consumer, especially considering that the resources used to make the product are several times greater than those used to produce the packaging.&lt;/p&gt;&lt;p&gt;In this study - a collaboration between Ghent University and Graphic Packaging International (Graphic Packaging) within the context of the Master of Science in Sustainable Food Packaging - we investigated how ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"48-51"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_12.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860265","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":"Cover and contents","authors":"","doi":"10.1002/fsat.3804_1.x","DOIUrl":"https://doi.org/10.1002/fsat.3804_1.x","url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>8 <b>IFST News</b></p><p>18 <b>60 Years of Innovation: How Technology and Sustainability Are Redefining Food</b> Sarah</p><p>Gaunt and Susan Arkley on innovations, with insights from Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands, and Gavin Milligan.</p><p>22 <b>From Data to Finished</b> Richard Marshall explores AI's role in product development and quality</p><p>26 <b>Technological Innovations in Food Quality Analysis</b> Ahmed Hamad on food analyses and</p><p>advancements.</p><p>28 <b>Minimising Acrylamide in Foods: Key Insights from IFST's New Technical Brief</b> IFST latest</p><p>Technical Brief</p><p>32 <b>Artificial Intelligence and the food sector: a golden opportunity for growth</b> Experts from the AFIC at Sheffield Hallam University on research and innovation through AI.</p><p>36 <b>Two Scientists in conversation on Microstructure Analysis</b> Kar-Mun To and Harriet Spatharakis on the importance of microstructural analysis</p><p>40 <b>Not all bubbles are equal: bread texture and the science of baking</b> Bogdan Dobraszczyk examines bread-making science and product quality.</p><p>44 <b>Unlocking Bioavailability: Elevating Food Quality Through Smart Processing</b> Shalima Sreenath on processing and bioavailability of bioactive compounds.</p><p>48 <b>Thinking Outside the Box</b> Lore De Ridder, Pieter Nachtergaele, Lieselot Boone, Erasmo Cadena Martinez, Elodie Bugnicourt, Luis Apodaca, Mirna Zgheib on the use of LCA in evaluating sustainable packaging options while preserving food quality.</p><p>52 <b>Beyond the Label: Insights into Allergens for Food Businesses</b> Stella Holt on allegens and transparency for customers.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>58 <b>Book review</b></p><p><b>59 Crossword</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 4","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3804_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851390","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":"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":"&lt;p&gt;&lt;b&gt;&lt;i&gt;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&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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 &lt;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 &lt;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&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/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":"&lt;p&gt;&lt;b&gt;&lt;i&gt;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)&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;KB&lt;/b&gt;: 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.&lt;/p&gt;&lt;p&gt;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!&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;&lt;b&gt;KB&lt;/b&gt;: 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 &amp; Dressings) teams on customer and proactive projects, helping to solve challenges such as nutritional optimisation, and understanding consumer perceptions across Europe.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;&lt;b&gt;KB&lt;/b&gt;: 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 &amp; 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.&lt;/p&gt;&lt;p&gt;&lt;b&gt;KB&lt;/b&gt;: 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 &amp; beverages was illuminating.&lt;/p&gt;&lt;p&gt;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":"&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Read the report here&lt;/b&gt;: https://shorturl.at/cBGWt&lt;/p&gt;&lt;p&gt;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":"&lt;p&gt;&lt;b&gt;&lt;i&gt;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&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;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’&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. 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.&lt;/p&gt;&lt;p&gt;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 &lt;i&gt;Cryptosporidium&lt;/i&gt;, with 77 reported cases of cryptosporidiosis as of May 24&lt;sup&gt;th&lt;/sup&gt;. 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.&lt;/p&gt;&lt;p&gt;&lt;b&gt;&lt;i&gt;The united nations’ sustainable development goals&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;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&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt; is now mainstream, for instance, but the internet didn’t even exist a generation ago.&lt;/p&gt;&lt;p&gt;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":"&lt;p&gt;&lt;b&gt;&lt;i&gt;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&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;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, &lt;i&gt;State of the World's fisheries and Aquaculture&lt;/i&gt;, 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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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.&lt;/p&gt;&lt;p&gt;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}