Food Science and Technology最新文献

{"title":"Cover and contents","authors":"","doi":"10.1002/fsat.3801_1.x","DOIUrl":"10.1002/fsat.3801_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>20 <b>Food waste: a changing landscape</b> Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.</p><p>25 <b>Chronicles of Safety: Evolution of laws UK Food Standards</b> Garry Warhurst travels through time to review the key milestones in food safety regulations.</p><p>30 <b>Adulteration analysis: modern strategies</b> Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.</p><p>35 <b>Global Food Systems: Science, Solutions, Sustainability</b> Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.</p><p>39 <b>Food Tech: 100 Years of Innovations</b> Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.</p><p>42 <b>Fermenting Forward: Tradition meets Trend</b> Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.</p><p>46 <b>A new era of healthy fats</b> Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.</p><p><b>52 Decarbonising food - the second green revolution</b> Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>62 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047801","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":"Decarbonising food – the second green revolution","authors":"","doi":"10.1002/fsat.3801_11.x","DOIUrl":"10.1002/fsat.3801_11.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Read how the S3 Project, serves as a practical demonstration of Science Based Targets, utilising digitalisation, automation, and workforce engagement to encourage adoption, across the food and beverage industry, for a sustainable and decarbonised future&lt;/i&gt;&lt;/b&gt;&lt;/p&gt;&lt;p&gt;The research presented here embodies the aspiration for a second Green Revolution, it has initiated a program aimed at decarbonising both food production and manufacturing processes.&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. This is now part of our route to the goal of net zero which is a fitting story for this 60 Year Jubilee edition of the Food Science and Technology Journal. The ’revolution’ in the title considers the food one led by Professor Norman Borlaug in the early 1960s which was also at the time IFST was evolving at the National College of Food Technology at Weybridge in Surrey&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt;. Food production, sustainability and security were key focus points of the food industry at that time and without doubt, we face similar challenges today. The first Green Revolution lifted billions of global citizens from the scourge of hunger, and it is still relevant to generations following the goals of agriculturalists such as Mankombu Sambasivan Swaminathan and Norman Borlaug&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;. We believe there is a requirement for a second Green Revolution and this is the time for it to happen; moreover, it should provide food security to nine billion global citizens utilising the technologies Borlaug and Swaminathan did not have when they started out, so that it is achieved in an environmentally benign way. This cannot be achieved without creating a decarbonised manufacturing industry and, in this article, we show how we are doing this by engaging food and beverage companies.&lt;/p&gt;&lt;p&gt;Our first practical engagement has been launched and it is a simple but incisive one in that it reports carbon footprints on food product packaging. This is not new, it will be familiar to many but what is novel is that we are presenting the product carbon footprint as a proportion of a Carbon Daily Allowance (CDA) (&lt;b&gt;Figure&lt;/b&gt; 1).&lt;/p&gt;&lt;p&gt;&lt;b&gt;Figure&lt;/b&gt; 1&lt;b&gt;,&lt;/b&gt; is the first public communication of the CDA, the decarbonisation in production operations is part of the S3 Project which is generating real-time carbon foot printing for Raynor foods Ltd. S3 ‘Smart people – Smart process – Smart factory’; is a Manufacturing Made Smarter: Sustainable Smart Factory project funded by Innovate UK and the industry partners. The authors of this article are all engaged with and committed to delivering this important initiative. S3 is demonstrating the future of Science Based Targets (SBT's) by reporting Greenhouse Gas (GHG) emissions for food and beverage companies, and whereas most will be familiar with labels and claims, the CDA is different because it engages customers and consumers practically by choice and change&lt;span&gt;&lt;sup&gt;4&lt;/sup&gt;&lt;/span&gt;. The genesis of the CDA solution drew inspiration from the we","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"52-55"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_11.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047949","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 Lab Coats to Editor's Desk","authors":"","doi":"10.1002/fsat.3801_12.x","DOIUrl":"10.1002/fsat.3801_12.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Raffaele Colosimo provides an engaging overview over his journey from academia to the publishing industry, highlighting key moments, challenges, and insights&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;We all might have at some point heard stories about people in the field of food science switching from academic jobs to industry ones. Most likely, the first thing that comes to your mind might be, perhaps, R&amp;D and product development. However, I am here to tell you my story of moving from academia to the publishing industry—a world where there is no space for flour or dough, but manuscripts and (digital) ink.&lt;/p&gt;&lt;p&gt;My interest in food science deepened during my MSc in Human Nutritional Science. After starting an experimental thesis on cereal fermentation characterisation, I was attracted by the idea of doing research. The work in the lab and the thrill of discovery were exciting, and I was convinced to pursue a PhD at that point. I was in Pisa, Italy, but looking for opportunities in the UK since I wanted to have an international experience and improve my English skills. It was the warm summer of 2017, two months to graduation and still lots of writing and experiments to perform and no PhD programme found yet. It was exciting to see potential PhD programmes and get carried away by the possibility of enrolling on a project for years. I sent a couple of applications and gained time for an interview that went very well; preparation is key, and I got ready by watching online videos (e.g., YouTube), summarising and rehearsing my current work in the lab, and having a mock interview with people with experience in the field, and…I got the position! This was in Norwich, at the Institute of Food Research, which switched its name to Quadram Institute Bioscience some months before my arrival. Wind of change. For me and the institute.&lt;/p&gt;&lt;p&gt;I spent four years in Norwich and loved every second. The so-called ‘fine’ city is welcoming and liveable, and the University of East Anglia (UEA) and the research park were my second home back then, where I used to spend entire days with my lab coat. The aim of my PhD was to understand the digestion and health impact of mycoprotein-based products. Mycoprotein is the mycelial biomass used in meat replacement products obtained by the fermentation of a fungus. I spent most of the time in the lab, so immersed in simulating human digestion that, some days, I almost forgot to have some food for myself. Experiments in the lab were quite satisfying when they worked. It was not that great when they did not, but there was always time to try again the day after. One of the best moments was seeing those numbers appearing from an instrument confirming your research questions (the eureka moment!). Years passed by and I started seeing the fruits of my hard work in the lab through the publication of scientific papers in top-tier journals in the field. The writing part was a struggle at the beginning, but practice makes you better, and of course, I had th","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"56-57"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_12.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140053166","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":"Mondelēz's Career-Inspiring Education Program","authors":"","doi":"10.1002/fsat.3801_13.x","DOIUrl":"10.1002/fsat.3801_13.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;An enthusiastic team of Mondelēz experts elucidates their innovative approach in crafting an educational program designed to inspire students to consider a career in the food industry&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;Lockdown drove transformational change to work experience and what companies can now offer. Moving work experience to a virtual platform means companies can connect more students to more industry experts more effectively than traditional work experience. This transition continues to grow and stabilise allowing student experience choices beyond the usual immediate spheres of reference1-3-4&lt;/p&gt;&lt;p&gt;Delivering work experience virtually offers several benefits, such as:&lt;/p&gt;&lt;p&gt;&lt;b&gt;Access&lt;/b&gt;- Virtual Work Experience (VWEX) opens the doors of opportunity to young people right across the country and allows employers to grow their talent pipeline and make a difference to those who really need it.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Impact&lt;/b&gt;- Virtual Work Experience allows for greater impact, as ‘seats’ are not required, opening up the chance for more young people to access great opportunities wherever they are.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Free&lt;/b&gt;- Our Delivery Partner, &lt;i&gt;Speakers for Schools&lt;/i&gt; (SFS) is a charity organisation who are focused on ensuring educators and young people have great experiences and free access to their services to ensure a level playing field and meaningful outcomes.&lt;/p&gt;&lt;p&gt;VWEX enables students to experience the world of work first-hand and gain an insight into different roles across a wide range of industries. They find out about the various career paths available, build on their skills and improve their self-confidence. They meet senior professionals from leading UK organisations, expand their network to include potential employers and get evidence of extracurricular activities for their personal statement or CV.&lt;/p&gt;&lt;p&gt;A &lt;i&gt;Speakers for Schools&lt;/i&gt; survey of over 2,000 people aged 18-30 revealed only a third could recall doing any work experience as students. Work experience develops essential skills and reduces the chance of becoming unemployed. It helps young people develop essential skills that employers repeatedly report a shortage of, and value when it comes to school-to-work transition.&lt;/p&gt;&lt;p&gt;Martyn Robinson and Ellie Cooke from Mondelēz International's Chocolate R&amp;D Centre, Bournville, launched their 5-Day Product Development Virtual Work Experience Programme in Summer 2022, the first of its kind from a food producer.&lt;/p&gt;&lt;p&gt;Mondelēz International's VWEX was piloted with the Bournville site's three IGD partnership schools. Student participants worked in groups of six and attended ten sessions chronologically associated with the product development process, starting with a project brief, and ending with the students presenting their fully finished product concept. The format worked very well and with feedback from students, presenters, and teaching staff, tweaks were made to improve the 2023 offer which was advertised nationwide to 100 students. Places were ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"58-61"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_13.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047952","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":"Chronicles of Safety: Evolution of laws UK Food Standards","authors":"","doi":"10.1002/fsat.3801_5.x","DOIUrl":"10.1002/fsat.3801_5.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Garry Warhurst travels through time to review the key milestones in food safety regulations and provides an overview of how the current food safety legislation came about&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;Whilst celebrating the 60&lt;sup&gt;th&lt;/sup&gt; anniversary of the IFST, it feels like a good time to look back on what has changed over these past 60 years within food safety legislation and what have been some of the major incidents within this time that have altered the food safety landscape. Embark on a time-travel journey from 1964 to the present and beyond to uncover the roots of today's essential food safety laws.&lt;/p&gt;&lt;p&gt;Before we travel to 1964 and look at the current status quo, we need to go back to the very beginning of food safety law and see how it all began. The Assize of Bread and Ale Act 1266 is often referenced as the first food safety legislation in the UK. This was brought in to mitigate fluctuations in wheat prices and moved the sale of bread from by loaf to by a fixed price. This also brought in the first punishments for breaching food law through fines and the use of the pillory. As a result, bakers would intentionally include a slightly larger portion of bread on the scale to guarantee compliance with the law, giving rise to the term ‘a baker's dozen’, signifying 13 items instead of the standard 12. This law was in place for nearly 600 years and not updated until the Bread Acts of 1822 and 1836 which stipulated that loaves are to be sold by the pound (16oz) and multiples thereof. To show how law can change through time, let's see what happens next. During the Second World War, bakers were instructed to use smaller 14oz (just under 400g) tins to save on flour. This practice persisted until 1977 when it underwent a change to 400g, aligning with the UK's transition to the metric system. It was only in 2008 that the European Union (EU) changed the law to allow bakeries to make bread at any weight.&lt;/p&gt;&lt;p&gt;However, it was not until scientific inventions allowed the discovery of bacteria and to establish adulteration, that food legislation started to really come in. The 2013 UK horsemeat scandal marked a pivotal moment in food industry fraud. However, the practice of substituting one product for another, often for cost savings, precedes this incident. Back to the millers and bakers, The Making of Bread Act 1757 detailed the punishments for people who adulterated meal, flour and bread with alum lime, chalk, and powdered bones to keep the bread white.&lt;/p&gt;&lt;p&gt;This resulted in the passing of the Adulteration of Food and Drugs Act 1860 and the appointment of the Public Analysts. However, this Act was not successful as the meaning of adulteration in this case meant ‘the mixing of other substances with food’ and was not defined by the Act. This was updated in 1872 and then again in 1875 to the Sales of Food and Drugs Act 1875&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. It is within this act that we first see the phases which are still present within The Food Safety Act 1990 t","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"25-29"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_5.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140053237","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.3801_2.x","DOIUrl":"10.1002/fsat.3801_2.x","url":null,"abstract":"&lt;p&gt;It is with great pleasure that I present you with a new insightful issue of the Food Science and Technology magazine! From the title, most of you might have noticed that this is not just the first issue of 2024 but is also one that celebrates the Institute of Food Science and Technology's Jubilee year – yes, 60 years of IFST!&lt;/p&gt;&lt;p&gt;Within this unique edition, we discover articles providing a comprehensive overview of how food science has positively impacted society. We explore the evolution of food legislation and highlight transformative changes shaping the industry. Additionally, we delve into the dynamic progression of processes and analytical techniques within food science, shedding light on current hot topics such as minimal processes and food adulteration.&lt;/p&gt;&lt;p&gt;Embark on a journey through the history of fermentation, tracing its ancient roots to the era of precision fermentation and read about the groundbreaking research activities involved in the development of alternatives to saturated fats used in complex food formulations. You will also quickly realise that sustainability is a pervasive theme throughout the issue, exploring food waste and global food systems. Emphasis is placed on responsible practices in the realm of food science, anticipating a sustainable and decarbonised future.&lt;/p&gt;&lt;p&gt;In conclusion, this issue aims to present a clear snapshot of the remarkable progress in the field of food science while offering a glimpse into an exciting future. Here's to 60 years of IFST and to many more milestones in the ever-evolving world of food science. Enjoy the read!&lt;/p&gt;&lt;p&gt;&lt;b&gt;&lt;i&gt;email&lt;/i&gt;&lt;/b&gt; &lt;span&gt;[email protected]&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;&lt;i&gt;Editor's Note&lt;/i&gt;:&lt;/b&gt;&lt;/p&gt;&lt;p&gt;At the end of 2023, dsm-firmenich, gained UK approval for marketing the methane-reducing feed additive Bovaer®. This marks the UK's first approval for a feed additive targeting environmental benefits. Bovaer® effectively cuts methane emissions from cattle, with average reductions of 30% in dairy cows. This provides a significant and immediate reduction in the environmental footprint of dairy and beef products. UK dairy farmers can now access a scientifically proven solution to lower their carbon footprint significantly. The impact extends to the entire dairy value chain, reducing scope 3 emissions by 10-15% CO2 equivalents per liter of milk for supporting processors, retailers, and the food services sector. This aligns with the UK's commitment to the Global Methane Pledge and the Climate Change Act.&lt;/p&gt;&lt;p&gt;dsm-firmenich aims to introduce Bovaer® to the UK dairy sector in early 2024, working closely with the industry to highlight its benefits throughout the dairy value chain.&lt;/p&gt;&lt;p&gt;Bovaer® is a researched feed additive for cows and other ruminants over the past decade. Administered in small amounts, it consistently reduces enteric methane emissions by an average of 30% for dairy cows and even higher percentages, averaging 45%, for feedlot beef cattle. This feed supplement plays a","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"4-7"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_2.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047717","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":"Food waste: a changing landscape","authors":"","doi":"10.1002/fsat.3801_4.x","DOIUrl":"10.1002/fsat.3801_4.x","url":null,"abstract":"&lt;p&gt;In 2024, we mark a remarkable milestone—60 years of the Institute of Food Science and Technology (IFST) and its vibrant community of food scientists. This celebration is not just a testament to the passage of time but a journey through the evolution of our field. From the trade of spices and new ingredients, the development of canning in the 1700s and the rapid expansion in our understanding of the underlying science in the 1800s, each era has contributed to making our food supplies safer, more convenient, healthier, consistent, and of a higher quality. The marvels of the 1900s brought mechanisation, automation, groundbreaking thermal technologies, year-round availability of food, and unprecedented advances in food security &lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. In times of scarcity, science extends shelf life and maximises nutrition with minimal input. In times of abundance, science transforms food landscapes into exciting, flavourful, and convenient experiences. Unfortunately, memories are short. The food industry – which contributes to nearly a third of all greenhouse gases (GHG) – is often villainised forgetting that techniques such as pasteurisation and ultra-high temperature (UHT) treatment mean that fewer people and children would have to deal with the negative effects of food-borne illnesses.&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt; Moreover, we are now able to cater to a variety of diets, health conditions, and preferences. The flip side of this though, is that just like the food we produce, the landscape of our waste too has changed1, 2&lt;/p&gt;&lt;p&gt;Food waste has always been a part of human society and archaeologists have used our edible discards to paint pictures of what life looked like long ago, and more creatively, have analysed food waste to tell political and social stories like the political influence of Maize in pre-Hispanic Peru&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;. In many ways, food waste is as - if not more - complex than food production because it overlaps so many areas of study. It's context matters. It is cultural, religious, local, geographic (see figure 1), economic, sometimes deliberate, is inextricably linked to the whole supply chain and has different definitions (Routledge Handbook of Food Waste, 2020). For example, the Waste and Resources Action Program's (WRAP) definition of food waste differs slightly from the Food and Agriculture Organisation's (FAO) definition because it does not consider food that is redistributed or converted to animal feed as waste. Surplus food distribution reduces wastage but is generally not considered a long-term viable solution &lt;span&gt;&lt;sup&gt;4&lt;/sup&gt;&lt;/span&gt;. There are also distinctions between inedible and edible food waste, and pre (also referred to as food loss on farms) and post-farm gate (waste from households, institutions) making methodologies and comparisons more challenging.&lt;/p&gt;&lt;p&gt;In 1977, USDA's report &lt;i&gt;Food Waste: An Opportunity to Improve Resource Use&lt;/i&gt;&lt;span&gt;&lt;sup&gt;5&lt;/sup&gt;&lt;/span&gt; recognised that technological advancemen","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"20-24"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_4.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047943","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 new era of healthy fats","authors":"","doi":"10.1002/fsat.3801_10.x","DOIUrl":"10.1002/fsat.3801_10.x","url":null,"abstract":"&lt;p&gt;There are no doubts that solid and semisolid fats are fundamental ingredients able to confer sensory properties like mouthfeel, texture, flavour, and structural building up in many food products&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. The remarkable qualities of these fats are linked to their ability to form solid, crystalline structures at room temperature due to the presence of saturated fatty acids&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. Unfortunately, their excessive dietary consumption, as it happens in developing and developed countries, correlates with obesity, cardiovascular diseases, metabolic syndrome, and type 2 diabetes&lt;span&gt;&lt;sup&gt;2&lt;/sup&gt;&lt;/span&gt;. These non-communicable diseases are the leading causes of death around the globe and are causing extensive burden on the public healthcare system1-7&lt;/p&gt;&lt;p&gt;One of the most promising solutions for substituting saturated fats and reducing the risk of developing cardiovascular diseases, along with possibly improving individual wellbeing, and reducing healthcare costs are oleogels&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;.Oleogels are semi-solid lipid-based materials containing &gt; 70% of oils rich in unsaturated fatty acids physically entrapped either in a crystalline/polymer network or a scaffold built of biopolymers or particles (called gelling or structuring agents). Fig. 1 shows an example of the visual appearance of two oleogels structured using ethylcellulose and sunflower wax.&lt;/p&gt;&lt;p&gt;Even though oleogels have shown promising results as fat replacers in several food products on the lab scale, the fat-to-oleogel transition is still not materialising, contrarily to the shift from animal to plant proteins that we are witnessing. Regulatory hurdles, cost of production, sustainability of production methods, limited resistance to shear forces, and storage instability have been the key factors hindering oleogels from becoming the ‘fat of the future’.&lt;/p&gt;&lt;p&gt;Our group has dedicated considerable efforts to enable this transition during the past few years. Identifying, addressing, and devising solutions for the key challenges associated with the shift from fats to oleogel, ultimately propelled us into the foundation of Perfat Technologies Ltd., a company that is commercialising and bringing the benefits of our oleogel-based technology to the society.&lt;/p&gt;&lt;p&gt;This article begins by exploring the latest research conducted at the University of Helsinki in the fields of Food Science, Materials Physics and Engineering, and Ultrasonics. The second part delves into the narrative, mission, vision, products, and individuals behind Perfat Technologies. Our ongoing technological advancements aim to pave the way for a new era of oleogels, potentially revolutionising the substitution of saturated fats in various food products.&lt;/p&gt;&lt;p&gt;In envisioning industry's shift from traditional fats to oleogels, the first crucial step involved identifying the most promising oleogel production method that will ensure a practical transition. As a first step, we developed a ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"46-51"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_10.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047946","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":"Global Food Systems: Science, Solutions, Sustainability","authors":"","doi":"10.1002/fsat.3801_7.x","DOIUrl":"10.1002/fsat.3801_7.x","url":null,"abstract":"&lt;p&gt;In many ways, the global food system we have today is a miracle and a disaster&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;. How we produce, process, transform, transport, package, consume, and dispose of food will determine the fate of the planet. However, efforts to promote environmental sustainability, ensure food security, and achieve nutritional adequacy are hindered by global phenomena such as climate change and rapid population growth. Technological developments in food science, such as alternative proteins, nutraceuticals, and digital innovations, are emerging as pivotal solutions. These advancements not only address the nutritional and environmental aspects but also cater to the changing consumer preferences and market dynamics. Innovations in food science are essential but not sufficient to address the challenges we face. Designing a sustainable, resilient, and nutritious food system is a collaborative effort involving various stakeholders, including governments, industry, academia, and consumers. By integrating the latest trends and research in food science, this article aims to illustrate the transformative potential of innovative food science solutions in reshaping the global food landscape towards sustainability and resilience.&lt;/p&gt;&lt;p&gt;According to the UN's Food and Agriculture Organization, ‘A sustainable food system is one that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generation is not compromised. This means that it is &lt;i&gt;profitable&lt;/i&gt; throughout, ensuring economic sustainability, it has broad-based &lt;i&gt;benefits for society&lt;/i&gt;, securing social sustainability, and that it has a &lt;i&gt;positive or neutral impact&lt;/i&gt; on the natural resource environment, safeguarding the sustainability of the environment.&lt;sup&gt;2&lt;/sup&gt;’&lt;/p&gt;&lt;p&gt;Recognising the importance of a systems approach to the challenges facing the global food supply, the University of Nottingham recently established a Food Systems Institute to ‘ensure access to palatable, healthy and sustainable food for all, while protecting and regenerating the Earth's natural resources in the face of climate change.&lt;sup&gt;3&lt;/sup&gt;’ By bringing together researchers from across disciplines and working with industry and policymakers the Institute will deliver solutions to transform the food system, from production and processing, through to transport, consumption and waste.&lt;/p&gt;&lt;p&gt;The escalating impacts of climate change on food production are profound. Extreme weather events such as prolonged droughts and unseasonal floods, exacerbated by shifting climatic patterns, severely affect crop yields and livestock health. These environmental changes, coupled with rising global temperatures, are not only diminishing the quantity of food produced but are also compromising its nutritional quality. This ongoing climatic challenge will worsen over time and necessitate a major shift in agricultural practices, driving ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"35-38"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_7.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047954","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":"Sterling Crew","doi":"10.1002/fsat.3801_3.x","DOIUrl":"10.1002/fsat.3801_3.x","url":null,"abstract":"&lt;p&gt;The food and beverage industry landscape is undergoing seismic changes driven by the application of Artificial Intelligence (AI), and it looks like AI will play an increasingly pivotal role in its future. The adoption of generative AI is set to transform the nature of work in the food sector, with tools replacing certain tasks and transforming work profiles in the food industry.&lt;/p&gt;&lt;p&gt;We are all still coming to terms with the potential impact of Artificial Intelligence; we are seeing the start of the fourth industrial revolution. On the positive side, AI will enable us to deliver an even higher level of food safety, as exemplified by using AI and optical imaging. We will be able to identify pathogens quickly and accurately in food, helping to prevent food-borne outbreaks and illnesses. The adoption of AI and machine learning will also enable us to become more aware of food safety risks in our manufacturing environments and be able to pinpoint and take corrective actions. We will see intelligent (smart) factories that can deal with large data sets generated by sensors, factory equipment or CCTV. AI will also enable us to analyse these data sets and present results in easily understandable formats. It will also help to provide greater insight, transparency and understanding of the increasingly complex global food system.&lt;/p&gt;&lt;p&gt;It will no doubt assist in improving crop yields, quality, nutrition, and traceability while decreasing resource consumption while hopefully helping to reduce food waste. One of its greatest applications could be its role in helping to reduce world hunger and the impact of food systems on anthropogenic climate change. I personally also look forward to how AI can be deployed on an individual level to provide personalised nutrition and improve our own diets. There is no area of the food and beverage industry it will not touch.&lt;/p&gt;&lt;p&gt;Conversely, AI will undoubtedly replace many traditional scientific and technical jobs in the food sector, much in the same way mechanisation impacted agricultural and artisan workers. Certainly, the job opportunities available in the sector will be dramatically different in the future, with estimates that 40% of jobs will be affected.&lt;/p&gt;&lt;p&gt;The Artificial Intelligence revolution is about so much more than clever algorithms making sense of billions of data points. AI is likely to have a form of ‘sentience;’ it could demonstrate creativity, innovation and thought. One of our sector's most creative areas is new product development, which requires a high degree of innovative thought. Could a thinking computer take different data points and create a brand-new product or recipe from scratch without any human intervention at all? We are already seeing this happening in different fields such as in the creation of new types of lithium batteries.&lt;/p&gt;&lt;p&gt;We will increasingly see this type of application to the development of new products, new flavours and the shortening of development time. AI could also be","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"8-19"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047804","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}