Future Foods最新文献

{"title":"Impact of oat pretreatment on okara composition and its upcycling using a filamentous fungus for food applications: A biorefinery approach","authors":"Neda Rousta ,&nbsp;Steven Wainaina ,&nbsp;Eva Wen Huey Lin ,&nbsp;Nawal Iman ,&nbsp;Coralie Hellwig ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.fufo.2025.100775","DOIUrl":"10.1016/j.fufo.2025.100775","url":null,"abstract":"<div><div>Oat milk production generates a substantial amount of a byproduct, named oat okara, which holds promise in advancing circular economy practices in the food industry when upcycled into food products or ingredients. In this study, filamentous fungus, <em>Rhizopus oligosporus</em> was employed to enhance nutritional properties, including a reduction of antinutritional factors. The fermented oat okara food product showed a modest increase in protein content, improvement in amino acid profiles, and reduction in phytic acid and saturated fatty acids relative to raw okara. In the second phase of the study, oat okara was produced through various enzymatic (α-amylase) and acidic (HCl, H₃PO₄) pretreatments to assess their impact on okara composition. The results demonstrated substantial starch reduction, especially under high enzyme load, and notable increase in protein and fiber contents. Overall, the results underscored that controlling processing parameters—particularly enzyme dosage and acid type—can significantly alter oat okara’s nutritional and functional properties, making it more suitable for incorporation into functional food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100775"},"PeriodicalIF":8.2,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harnessing microalgae for protein production: advances, functional properties, and industrial potential","authors":"Jie Zheng ,&nbsp;Jiaman Geng ,&nbsp;Jiaxin Li ,&nbsp;Dongyu Li ,&nbsp;Shufang Yang ,&nbsp;Xue Lu ,&nbsp;Jin Liu ,&nbsp;Chengrong Zhang ,&nbsp;Han Sun","doi":"10.1016/j.fufo.2025.100776","DOIUrl":"10.1016/j.fufo.2025.100776","url":null,"abstract":"<div><div>The escalating global population and rising demand for sustainable protein sources necessitate alternative solutions beyond traditional livestock and crop-based proteins. Microalgae have emerged as a promising protein source due to their high protein content (30–55 % dry weight), superior amino acid composition, and environmental benefits. Unlike conventional protein sources, microalgae can be cultivated on non-arable land using seawater, minimizing resource competition and reducing carbon emissions. Additionally, microalgal proteins exhibit promising functional properties, such as emulsification, foaming, and gelation, which have been demonstrated in selected species and highlight their potential in diverse food applications. Advances in microalgal cultivation strategies, such as mixotrophic and heterotrophic modes, have significantly improved protein yield. Moreover, biotechnological enhancements, including metabolic engineering and bioreactor optimization, have further increased their commercial viability. The sensory limitations can be alleviated through depigmentation, deodorization, and formulation strategies, thereby improving the food applicability of microalgal proteins. However, challenges such as high production costs and scalability barriers hinder large-scale adoption. Unlocking the microalgal potential as an alternative protein source will require advancements in cultivation efficiency, extraction methods, and cost reduction strategies. This review explores recent progress and emerging approaches to harnessing microalgal proteins for sustainable food and biotechnology applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100776"},"PeriodicalIF":8.2,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential impacts of carbon pricing on vegetable cold chains","authors":"Oluwadara Alegbeleye ,&nbsp;Girma T. Kassie ,&nbsp;Adama Ndour ,&nbsp;Muluken Elias Adamseged ,&nbsp;Aruni Athukorala","doi":"10.1016/j.fufo.2025.100771","DOIUrl":"10.1016/j.fufo.2025.100771","url":null,"abstract":"<div><div>The urgent need to address climate change has prompted growing interest in carbon pricing mechanisms as tools for reducing emissions in food systems. This review explores how carbon pricing may affect vegetable cold chains, which rely on energy-intensive, temperature-controlled networks essential for preserving produce quality and limiting food loss. While carbon pricing can serve as an incentive for adopting energy-efficient technologies, renewable energy, and sustainable logistics practices, its implementation can also trigger adverse consequences. These include increased operational costs, potential disruptions to supply chains, food affordability challenges, and public health concerns, particularly for vulnerable populations. Drawing on global evidence, this paper discusses both the enabling conditions for carbon pricing (when applied to vegetable cold chains or relevant stages within them) to deliver environmental benefits and the risks of socio-economic trade-offs, including potential impacts on labour, equity, and food security. Mitigation strategies, such as revenue recycling, targeted subsidies, and hybrid policy designs, are also discussed. Overall, the paper emphasizes the need for carefully designed carbon pricing mechanisms tailored to the structure of vegetable cold chains to ensure a just and effective transition to low-carbon food systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100771"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of bioactive peptides from fermented red lentil protein isolate on gut microbiota: A dynamic in vitro investigation","authors":"Federica Mastrolonardo ,&nbsp;Stefano Tonini ,&nbsp;Lena Granehäll ,&nbsp;Andrea Polo ,&nbsp;Emanuele Zannini ,&nbsp;Marco Gobbetti ,&nbsp;Raffaella Di Cagno ,&nbsp;Olga Nikoloudaki","doi":"10.1016/j.fufo.2025.100772","DOIUrl":"10.1016/j.fufo.2025.100772","url":null,"abstract":"<div><div>Lentils are recognized as sustainable alternative protein sources due to their favorable nutritional and functional profiles. This study evaluated the protein quality and digestibility of raw (RRLPI) and fermented (FRLPI) red lentil protein isolates and assessed their impact on the gut microbiota using the SHIME® <em>in vitro</em> dynamic gut model. Fermentation significantly increased <em>in vitro</em> protein digestibility (IVPD), from 92.5 % in RRLPI to 94.5 % in FRLPI (<em>p</em> &lt; 0.05). Amino acid profiling revealed that while sulfur-containing amino acids decreased, threonine and other key essential amino acids were better preserved or enriched in FRLPI when expressed per gram of protein. Feeding with FRLPI promoted the growth of potentially beneficial colonic genera such as <em>Lactiplantibacillus</em> and <em>Furfurilactobacillus</em> and stimulated short-chain fatty acid (SCFA) production, with a notable increase in butyrate. Moreover, FRLPI digestion yielded a greater release of low-molecular-weight peptides (&lt;3 kDa), some of which exhibited predicted antioxidant and ACE-inhibitory activities. Together, these results highlight fermentation as a strategy to optimize lentil protein functionality, improving gut microbial ecology, nutrient bioavailability, and the release of health-relevant peptides.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100772"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ghaf microgreen: A novel functional food with enhanced nutritional content via nanoparticle-seed priming","authors":"Hamda Alhindaassi ,&nbsp;Maryam H.M. Almheiri ,&nbsp;Taif A.A. Alrayssi ,&nbsp;Dali V. Francis ,&nbsp;Abdelmoneim K. Abdalla ,&nbsp;Maratab Ali ,&nbsp;Abdul Jaleel ,&nbsp;Xinhua Zhang ,&nbsp;Zienab F.R. Ahmed","doi":"10.1016/j.fufo.2025.100774","DOIUrl":"10.1016/j.fufo.2025.100774","url":null,"abstract":"<div><div>Introducing novel microgreens from the UAE-native ghaf plant into culinary traditions enriches dishes with nutrients and addresses sustainability challenges related to nutritional security. Microgreens are renowned for their dense nutrient profile compared with mature plants. This study investigated the potential of leveraging nanotechnology to enhance the resilience and productivity of ghaf microgreens and enhance their economic and nutritional values. Using ZnO<img>NPs at a concentration of 500 ng/mL significantly stimulated the germination of ghaf seed, which peaked after 5 days (93 %) compared with the control (22 %). Analysis of mineral content revealed a considerable increase in the majority of the essential nutrients, particularly Zn, which increased by 9–10-fold in treated seeds and microgreens compared with the control. The treatment of ZnO<img>NPs enhanced phytochemical concentration; the phenolic content increased from 379.70 to 415.22 mgGAE/100 gDW in the treated seed and from 501.43 to 774.81 mgGAE/100 gDW in the produced microgreens, thereby enhancing antioxidant activity. Variations in individual phenolic compounds, such as sinapic, gallic, and benzoic acids as well as rutin hydrate, were observed, with sinapic acid demonstrating the highest content in ghaf seed and microgreen leaves (34 % more than that of the control). Furthermore, ZnO<img>NPs enhanced protein synthesis from 2.21 to 2.83 mg/mL in the ghaf microgreens, rendering it a high-value functional food. This study provides valuable insights into the physiological and nutritional responses of ghaf seed to ZnO<img>NPs treatment, laying the groundwork for NP-based strategies to enhance ghaf crop resilience and nutritional value in arid environments.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100774"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring consumers’ attitude and sensory perception of circular eggs from hens fed with black soldier fly larvae (Hermetia illucens) reared on agroindustrial by-products","authors":"Nazarena Cela ,&nbsp;Chiara Nervo ,&nbsp;Marco Meneguz ,&nbsp;Carola Mileto ,&nbsp;Cecilia Padula ,&nbsp;Luisa Torri","doi":"10.1016/j.fufo.2025.100773","DOIUrl":"10.1016/j.fufo.2025.100773","url":null,"abstract":"<div><div>Insects as a protein source in animal feed represent a sustainable alternative to conventional feeding practices. This study explored consumers’ attitudes and sensory perception of <em>circular eggs</em>, defined as eggs from hens partially fed with black soldier fly larvae (<em>H. illucens</em>) reared on agroindustrial by-products. A questionnaire was administered (<em>n</em> = 456; mean age: 40; <em>F</em> = 62 %) to investigate the impact of sociodemographic characteristics, Food Neophobia (FN), Disgust Sensitivity (DS) and sustainability awareness on attitude towards <em>circular eggs</em>. Results showed that men, highly educated and environmentally-engaged consumers, and subjects with low FN and DS were more prone towards <em>circular eggs</em>. Sensory evaluation was performed (<em>n</em> = 143, mean age: 30; <em>F</em> = 60 %) to compare circular and conventional eggs, prepared as hard-cooked and poached, through liking and Check-All-That-Apply tests. Consumers preferred <em>circular eggs</em> for overall appearance, yolk and albumen colour, yolk and overall flavour and yolk texture. Sensory attribute differences between circular and conventional eggs were more pronounced in hard-cooked samples, while poached samples showed fewer distinctions. These findings highlighted the potential of insect-based poultry feed to support food systems sustainability while maintaining consumers’ acceptance. However, targeted communication strategies addressing food neophobia, disgust sensitivity and economic incentives might be necessary for broader market adoption of <em>circular eggs</em>.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100773"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer perception and label evaluation of craft beer in Brazil: A mixed-method study on preferences, packaging, and purchase drivers","authors":"João Victor de Souza Camiloti ,&nbsp;Nathália Letícia Hernandez Brito ,&nbsp;Karina Pinheiro Martins ,&nbsp;Flávia Aparecida Reitz Cardoso ,&nbsp;Bogdan Demczuk Junior","doi":"10.1016/j.fufo.2025.100770","DOIUrl":"10.1016/j.fufo.2025.100770","url":null,"abstract":"<div><div>The craft beer market has been rapidly expanding worldwide, driven by consumer demand for unique sensory experiences, authenticity, and distinctive packaging. However, limited evidence exists on consumer perceptions in Latin America, particularly in Brazil, where the sector has grown significantly in recent years. This study aimed to characterize Brazilian craft beer consumers and evaluate their perceptions of label and packaging attributes through a mixed-methods approach. A quantitative survey was conducted between March 2024 and May 2025 with 90 respondents, followed by three focus groups (26 participants) in November and December 2024. Survey results revealed a predominantly young, educated, and male profile, with frequent consumption of specialty beers and diverse preferences regarding styles, price, and packaging formats. K-Means clustering and PCA identified three consumer segments: <em>Enthusiasts</em> (38%), who value authenticity, premium styles, and detailed packaging; <em>Balanced</em> (40%), who integrate style and price considerations, favoring modern and informative labels; and <em>Pragmatics</em> (22%), who are more price-sensitive and prefer minimalist packaging. Focus group discussions reinforced these clusters and highlighted three major drivers of purchase intention: clarity of label information, visual identity and storytelling, and alignment with consumer values such as authenticity and accessibility. Practical implications include the need for breweries to design differentiated packaging strategies for distinct consumer segments, while theoretical contributions advance knowledge of consumer behavior in emerging craft beer markets. Limitations of sample size and representativeness suggest avenues for future research.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100770"},"PeriodicalIF":8.2,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of red dragon fruit peel (Hylocereus polyrhizus) as a functional ingredient for fortified biscuits: physicochemical, nutritional, and sensory implications","authors":"Mrityunjoy Biswas ,&nbsp;Mahfujul Alam ,&nbsp;Md. Akhtaruzzaman ,&nbsp;Shafi Ahmed ,&nbsp;M. Shalim Uddin ,&nbsp;AHMM Rhaman Talukder ,&nbsp;Asraful Alam ,&nbsp;Bikramjit Biswas","doi":"10.1016/j.fufo.2025.100768","DOIUrl":"10.1016/j.fufo.2025.100768","url":null,"abstract":"<div><div>This study valorizes red dragon fruit peel (an agro-industrial byproduct) as a useful ingredient in biscuits. Proximate analysis of the Red dragon fruit peel powder (RDFPP) revealed a high crude fiber (23.68 %), ash (10.60 %), and carbohydrates (43.32 %), along with bioactive components such as total phenolic content (0.34 mg GAE/g), flavonoids (53.32 mg QE/g) and antioxidant activity: 43.22 %). Fourier transform infrared spectroscopy identified functional groups associated with polysaccharides, phenolic content, flavonoids, and lipids in both peel and biscuits. Biscuits containing 0–9 % RDFPP were evaluated for physicochemical, bioactive, sensory, and microbiological qualities. Increasing RDFPP substitution increased ash (0.71 % to 2.27 %) and fiber (0.08 % to 0.74 %), while decreasing moisture (5.58 % to 4.21 %) and pH (5.34 to 5.03), enhancing shelf stability. Antioxidant activity and bioactive compounds increased proportionally, with 9 % RDFPP showing the highest values (total phenolic content: 0.50 mg GAE/g; total flavonoids: 1.99 ± 0.02 mg QE/g; DPPH: 38.79 %). Sensory evaluation indicated that 6 % RDFPP was the ideal acceptability level, after which color (darker, L*: 36.61) and taste declined due to betacyanin pigments and acidic significance. Scanning electron microscopy analysis revealed structural porosity at higher RDFPP levels, correlating with texture changes. Microbial shelf-life studies showed that RDFPP has antimicrobial properties, reducing bacterial growth in 9 % RDFPP biscuits (8.09 log₁₀ CFU/g) compared to the control (8.45 log₁₀ CFU/g) after 15 days. These findings highlighted the ability of RDFPP to enhance nutritional and functional properties of baked products. A 6 % RDFPP substitution optimized antioxidant enrichment, fiber fortification, and consumer acceptance, providing a sustainable solution for repurposing agricultural waste into value-added foods.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100768"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a pectin-based oxygen barrier coating for food packaging applications","authors":"Ffyon Moody ,&nbsp;Andrew Claypole ,&nbsp;Jenny Woods ,&nbsp;Ben Clifford ,&nbsp;Qiuyun Liu ,&nbsp;Craig Hardwick ,&nbsp;Chris Phillips ,&nbsp;Davide Deganello","doi":"10.1016/j.fufo.2025.100766","DOIUrl":"10.1016/j.fufo.2025.100766","url":null,"abstract":"<div><div>Flexible food packaging films are challenging to recycle due to the complex multi-layer structures required for barrier properties for food protection, in a thin, transparent yet mechanically strong system. This work explores pectin as a bioderived oxygen barrier coating for polyethylene terephthalate (PET) films as a potential use case for meat packaging, targeting an oxygen transmission rate (OTR) below 1 cm³/m².day.atm. Water-based coatings based on pectin were developed and deposited onto PET film. These coatings provided a viable oxygen barrier, reducing the OTR of 12 µm PET film from around 90 cm³/m².day.atm when uncoated to ∼2-4 cm³/m².day.atm when coated, a result comparable with ethylene vinyl alcohol (EVOH) currently in commercial use. Additionally, isopropyl alcohol (IPA) and graphene oxide (GO) were individually investigated as additives. GO addition was effective (OTR ≤0.7 cm³/m².day.atm), but at the expense of reduced transparency. IPA addition resulted in the highest oxygen barrier with an OTR of ≤0.22 cm³/m².day.atm. The tested pectin coatings were demonstrated to be water washable, allowing easy removal, leaving clean PET film for convenient recycling. This opens new opportunities for the use of PET as a viable thin film for packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100766"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing","authors":"Martina Lille ,&nbsp;Minnamari Edelmann ,&nbsp;Heikki Aisala ,&nbsp;Ulla Holopainen-Mantila ,&nbsp;Anna-Maija Lampi ,&nbsp;Anni Nisov ,&nbsp;Vieno Piironen ,&nbsp;Pinja Pöri ,&nbsp;Fabio Tuccillo ,&nbsp;Yaqin Wang ,&nbsp;Kaisu Honkapää ,&nbsp;Nesli Sozer","doi":"10.1016/j.fufo.2025.100769","DOIUrl":"10.1016/j.fufo.2025.100769","url":null,"abstract":"<div><div>This study represents the initial phase of a larger entity evaluating the applicability of plant protein concentrates from pea, faba bean, flaxseed, and hempseed for high-moisture extrusion processing (HMEP), in which chemical composition and functional properties of the ingredients were analysed. Wheat gluten and pea protein isolate were used as benchmark ingredients. The main emphasis was on properties potentially important for creating fibrous structures in HMEP, although the levels of specific chemical compounds and endogenous enzymes that might influence the nutritional quality and flavour of the extrudates were also analysed. Significant variation was observed among the ingredients, with hemp showing the most similarities to protein isolates in terms of high protein content, low dietary fibre content, and low protein extractability. Flax was comparable to hemp but had a lower protein content. The high protein extractability of legume concentrates may be a barrier for their application in HMEP. The presence of elevated levels of phytic acid, raffinose family oligosaccharides, and lipid-modifying enzymes in certain ingredients need mitigation for HMEP. The findings of this study will serve as a foundation for a subsequent investigation, where the performance of these emerging ingredients will be evaluated in actual HMEP trials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100769"},"PeriodicalIF":8.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145219133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}