Trends in Food Science & Technology最新文献

{"title":"Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry","authors":"Rizwan Ahmed Bhutto ,&nbsp;Noor ul ain Hira Bhutto ,&nbsp;Hidayatullah Mahar ,&nbsp;Santosh Khanal ,&nbsp;Mingwei Wang ,&nbsp;Shahid Iqbal ,&nbsp;Yuting Fan ,&nbsp;Jiang Yi","doi":"10.1016/j.tifs.2024.104829","DOIUrl":"10.1016/j.tifs.2024.104829","url":null,"abstract":"<div><h3>Background</h3><div>Probiotics, often referred to as beneficial microorganisms, and prebiotics, non-digestible food ingredients that promote the growth of beneficial bacteria, have garnered significant attention in the food industry due to their health benefits. The co-encapsulation of probiotics with prebiotics has emerged as a promising approach to enhance the effectiveness and stability of probiotics with prebiotics in food products.</div></div><div><h3>Scope and approach</h3><div>This review examines the classification and health benefits of probiotics and explores various co-encapsulation techniques such as freeze drying, spray drying, electro-hydrodynamic atomization, complex coacervation, and emulsification/internal gelation. It also delves into how encapsulation techniques and biopolymers enhance solubility and bioavailability, mask undesirable smells or flavors, improve stability and food preservation, prevent degradation during storage or absorption, increase viability, and improve tolerance to detrimental conditions in the gastrointestinal tract.</div></div><div><h3>Key findings</h3><div>Co-encapsulation of probiotics with prebiotics enhances stability, increases encapsulation efficiency, and improves sensory attributes. This approach also promotes synergistic health benefits, enhances bioavailability, and facilitates the development of appealing, functional dairy and non-dairy foods, making them increasingly attractive to health-conscious consumers in the food industry.</div></div><div><h3>Conclusion</h3><div>Co-encapsulation of probiotics with prebiotics presents a viable strategy to maximize the health benefits of functional foods. By leveraging advanced encapsulation techniques, the industry can improve the delivery and efficacy of these bioactive compounds, leading to more stable, effective, and consumer-appealing food products. This approach holds substantial potential for developing new and innovative health-promoting products that meet the growing consumer demand for functional and fortified foods.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104829"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies","authors":"Ayesha Shahid ,&nbsp;Zihao Fan ,&nbsp;Kerui Su ,&nbsp;Anqi Zhao ,&nbsp;Muhammad Aamer Mehmood ,&nbsp;Jo-Shu Chang ,&nbsp;A.E. Solovchenko ,&nbsp;Md Asraful Alam ,&nbsp;Jingliang Xu","doi":"10.1016/j.tifs.2025.104886","DOIUrl":"10.1016/j.tifs.2025.104886","url":null,"abstract":"<div><h3>Background</h3><div>Revolutionary transformation in dietary preferences fueled a burgeoning interest in functional/innovative foods. <em>Spirulina</em> (<em>Arthrospira platensis</em> and <em>Arthrospira maxima</em>) recently regains prominence as nutritionally rich, sustainable, functional food raw materials, but their sensorial characteristics like fishy smell, deep bluish-green color, and astringency impede their wide-scale acceptance.</div></div><div><h3>Scope and approach</h3><div>Sensorial/organoleptic properties of <em>Spirulina</em> are perceived by odor active volatiles but according to existing literature, presently there is no consolidated report on <em>Spirulina</em> associated aromatic volatile organic compounds (VOCs) and molecular mechanisms of their turnover. To bridge the gap, present review offers a vision of fledgling research on sensory chemistry of <em>Spirulina</em> in terms of VOCs production, especially in response to pre- and post-processing technologies. Moreover, encapsulation, traditional fermentation/precision fermentation, and genetic engineering are reviewed as effective deodorization methods to overcome initial customer disliking.</div></div><div><h3>Key findings and conclusion</h3><div>VOCs including alkenes, alcohols, terpenes, ketones, benzenes, esters, aldehydes, acids, ethers, and sulfurous group cause fishy smell and astringency in <em>Spirulina</em>. While, protein/amino acids degradation, fatty acid oxidation, and carotenogeneis are associated with low sensory characteristics. Commercial and patent landscape indicated the feasibility of deodorization to produce visually appealing high quality functional food that caters to diverse consumer preferences. Precision fermentation in combination with advanced technologies of omics and artificial intelligence revolutionizes deodorization process through development of specialized starter cultures. Exhaustive understanding of VOC biosynthesis and microbial interaction mechanism empowers researchers/commercial entities to develop <em>Spirulina</em>-based functional foods products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104886"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks","authors":"Zixuan Gu,&nbsp;Jiajia Rao,&nbsp;Bingcan Chen","doi":"10.1016/j.tifs.2025.104878","DOIUrl":"10.1016/j.tifs.2025.104878","url":null,"abstract":"<div><h3>Background</h3><div>While barley malt has a long-standing tradition in global brewing, the role of malt in shaping malt aroma and beer flavor, particularly in the production of specialty malts within the rapidly growing craft beer market, appears to been explored only to a limited extent. Traditional aroma analysis often focuses on pre-selected specific aromas, making it challenging to comprehensively capture the formation and evolution of malt aroma, as well as the dynamic effects of barley genetics, environmental variations, and malting processes. Recently, the emergence of flavoromics has offered a highly promising new approach to addressing these limitations.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive overview of current trends of flavoromics in malt aroma for the first time. Specifically, untargeted flavoromics investigates all potential volatiles without prior assumptions, providing a comprehensive molecular fingerprint; while targeted flavoromics focuses on the precise quantitation of specific well-characterized aromas. Pseudo-targeted flavoromics bridges the two approaches by performing an initial broad screening and subsequently concentrating on the most relevant aroma markers. Additionally, the mechanisms of malt aroma formation, extraction, and evaluation methods were reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>The application of flavoromics in malt aroma remains limited. Flavoromics not only characterizes the changes in aromas, but also unlocks the relations between mating parameters and malt aroma generation and development. Moreover, the concept of ‘aroma boundary composition’ can be further condensed to serve as an efficient tool for quality assurance during malting. Future emphases on applications of flavoromics should focus on the discovery of non-volatile tastants in relation to varied malting circumstances, especially in specialty malt.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104878"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages","authors":"Zichen Zheng ,&nbsp;Kewei Liu ,&nbsp;Yiwen Zhou ,&nbsp;Marc Debliquy ,&nbsp;Carla Bittencourt ,&nbsp;Chao Zhang","doi":"10.1016/j.tifs.2024.104862","DOIUrl":"10.1016/j.tifs.2024.104862","url":null,"abstract":"<div><h3>Background</h3><div>The rapid expansion of the alcoholic beverage market has emphasized the critical importance of ensuring product quality and safety. While traditional methods for alcohol detection are accurate, they often entail time-consuming procedures and require specialized equipment. In contrast, electronic nose (E-nose) technology has emerged as an effective mechanical olfaction system, offering advantages in terms of speed, sensitivity, and operational simplicity for assessing alcoholic beverages.</div></div><div><h3>Scope and approach</h3><div>This review begins with a comprehensive introduction to the history, architecture, and detection principle of the E-nose, followed by an enumeration of various E-nose systems used in alcoholic beverage detection. Subsequently, contemporary applications of E-nose technology in the detection of specific alcoholic beverages are examined, emphasizing its efficacy in identifying aromatic compounds and its integration with complementary technologies. By employing appropriate gas sensors, the E-nose can accurately replicate the human olfactory system, facilitating real-time classifying samples of alcoholic beverages into different groups.</div></div><div><h3>Key findings and conclusions</h3><div>The implementation of E-noses technology not only aids producers in controlling the quality of alcoholic beverage products but also enhances consumer safety in beverage selection. Moreover, the advancement of E-nose technology has contributed to the standardization and normalization within the alcohol industry. Finally, while the prospects for E-nose applications in alcohol detection are promising, several challenges persist, and the concluding section addresses future research for E-nose technology.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104862"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation and validation criteria for kinetic models in food science: A critical review","authors":"Nassim Brahimi ,&nbsp;Lamia Medouni-Haroune ,&nbsp;Lynda Messaoudene ,&nbsp;Khokha Mouhoubi ,&nbsp;Hocine Remini ,&nbsp;Ayoub Allam ,&nbsp;Zahia Brara ,&nbsp;Yasmine Brahimi ,&nbsp;Amina Ouchen ,&nbsp;Samira Negrichi ,&nbsp;Khodir Madani","doi":"10.1016/j.tifs.2024.104857","DOIUrl":"10.1016/j.tifs.2024.104857","url":null,"abstract":"<div><h3>Background</h3><div>Kinetics plays an important role in food science, and statistical tools are indispensable for modeling and identifying suitable models. Various evaluation methods are employed to derive models that describe experimental data with the highest possible accuracy.</div></div><div><h3>Scope and approach</h3><div>This article critically examines the validation criteria for kinetic models in food science, emphasizing their relevance and application. Key criteria such as residuals, parameter precision, and predictive ability are explored. The article underscores the importance of a thorough understanding of statistical tools to develop accurate kinetic models. Special attention is given to the techniques and criteria used to evaluate these models, with a detailed discussion of their potential and limitations. This study demonstrates the correct use of different methods for evaluating and validating kinetic models, with examples from the literature illustrating the concepts discussed.</div></div><div><h3>Key findings and conclusions</h3><div>The main outcome is an in-depth analysis of the various methods commonly used in the evaluation of kinetic models, revealing a significant misunderstanding among researchers regarding the true meaning of these tools. Specifically, some well-known tools, as they are currently used, are ineffective, while others, often overlooked, are indispensable. The advantages and disadvantages of these methods are highlighted. The main advantage lies in evaluating uncertainty and predictive capabilities, while the main disadvantage is that researchers need to have a solid understanding of these methods. By addressing gaps in kinetic model evaluation tools, the field of food science could achieve significant advancements.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104857"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties","authors":"Ying Xie ,&nbsp;Ke Ding ,&nbsp;Shikai Zhang ,&nbsp;Saiqing Xu ,&nbsp;Haishan Xu ,&nbsp;Huan Li ,&nbsp;Rongrong Wang ,&nbsp;Yang Shan ,&nbsp;Shenghua Ding","doi":"10.1016/j.tifs.2025.104866","DOIUrl":"10.1016/j.tifs.2025.104866","url":null,"abstract":"<div><h3>Background</h3><div>Polysaccharides are increasingly recognized as valuable ingredients in the food industry, driven by their inherent biological activities. However, a key challenge lies in enhancing their accessibility and utilization, as factors like complex structures, limited solubility, high molecular weight, and limited bioavailability can hinder their effectiveness. The Fenton reaction, a well-established advanced oxidation process utilizing hydroxyl radicals, has garnered considerable attention, providing a powerful and versatile tool for modifying polysaccharides.</div></div><div><h3>Scope and approach</h3><div>This review describes the mechanism of action and typical types of Fenton reactions, as well as their application in modifying natural polysaccharides. This work focuses on the Fenton reaction-driven oxidative modification of natural polysaccharides, highlighting the enhancements in their structure and properties. We also explore cutting-edge research that showcases how these modifications enhance the versatility of polysaccharides in food applications, from functional foods development to packaging materials preparation and innovative medicines development, and strategic recommendations are made for future development.</div></div><div><h3>Key findings and conclusion</h3><div>The hydroxyl radicals generated by the Fenton reaction efficiently modify polysaccharide structures without destroying their fundamental structural integrity, thus significantly enhancing their physicochemical properties. This simultaneously boosts the biological activities of polysaccharides and considerably widens the range of applications in foodstuffs. Therefore, the Fenton reaction, as a green, highly efficient, and mildly reactive oxidation reaction, has unrivaled advantages and prospects in modifying natural polysaccharides.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104866"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food authentication using the loop-mediated isothermal amplification (LAMP) method: Current trends and future prospects","authors":"Jingbin Zhang ,&nbsp;Marti Z. Hua ,&nbsp;Huan Chen ,&nbsp;Hongwei Hou ,&nbsp;Yaxi Hu ,&nbsp;Xiaonan Lu","doi":"10.1016/j.tifs.2025.104874","DOIUrl":"10.1016/j.tifs.2025.104874","url":null,"abstract":"<div><h3>Background</h3><div>The rapid globalization of food supply chain has significantly increased risk of food fraud, including the misrepresentation of product origins, adulteration, and the use of unauthorized additives. Consequently, the need for robust and reliable food authentication methods has become paramount. Loop-mediated isothermal amplification (LAMP) has emerged as an alternative to conventional polymerase chain reaction, offering unique advantages for tackling the complexities of food authentication. Its unique features, including isothermal operation, high specificity, and rapid nucleic acid amplification make it particularly effective for detecting fraudulent practices involving different biological species.</div></div><div><h3>Scope and approach</h3><div>This article reviews the application of the LAMP method in food authentication, focusing on its versatility across various food matrices, fraud practices, and target analytes. It highlights recent advancements, innovative adaptations, and the integration of LAMP with other technologies (<em>e.g.</em>, lateral flow assay) to enhance both efficiency and accuracy.</div></div><div><h3>Key findings and conclusions</h3><div>This review highlights the effectiveness of the LAMP method in detecting food fraud and adulteration, emphasizing its suitability for on-site testing and potential to revolutionize routine food quality control. As the food industry strives for transparency and authenticity, LAMP stands out as a pivotal tool for ensuring the integrity of the global food supply.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104874"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smart screening, detection, warning, and control of 3R food hazards and their potential social science impacts","authors":"Jiahui Chen ,&nbsp;Anet Režek Jambrak ,&nbsp;Yuanfei Dai ,&nbsp;Zhilan Sun ,&nbsp;Chong Sun ,&nbsp;Fang Liu ,&nbsp;Xinxiao Zhang ,&nbsp;Muthupandian Ashokkumar ,&nbsp;Miao Zhang ,&nbsp;Daoying Wang","doi":"10.1016/j.tifs.2024.104814","DOIUrl":"10.1016/j.tifs.2024.104814","url":null,"abstract":"<div><h3>Background</h3><div>The 3R foods—\"ready-to-cook,” “ready-to-eat,” and “ready-to-heat\"—are gaining popularity. Supporters believe that this type of food is convenient and safe. However, opponents refute that safety risks in 3R foods are still of concern. Therefore, there is significant controversy surrounding this issue. Furthermore, the present 3R food safety system is not sufficiently smart to handle the problems in data processing, storage, and collecting. Food safety may be improved by incorporating advanced intelligent technology into the 3R food-related system.</div></div><div><h3>Scope and approach</h3><div>The smart screening, detection, warning, and control components of the 3R food safety system were systematically divided in this review. Additionally, the intelligent algorithms and internal connections of each section were the focus of this work. Consumer behavior, governmental regulations, and economic impacts of intelligent 3R food technology were also emphasized.</div></div><div><h3>Key findings and conclusions</h3><div>The typical risks associated with 3R food included thermal reaction-related hazards, thermotolerant <em>Bacillus</em>, and migrating packaging materials. Despite their tight connections, smart screening, detection, warning, and control each possessed distinct emphasis. In this sense, relatively abundant and limited 3R food data were handled with feature selection and generative adversarial networks, respectively. Notably, the development of smart technology in 3R food safety might face more significant obstacles from potential social science aspects than from technological ones.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104814"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143147115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging plate for health: How food carves our immunity","authors":"Jinhui Jia ,&nbsp;Jiahui Li ,&nbsp;Jian Guo ,&nbsp;Ailin Wang ,&nbsp;Chunhong Yan ,&nbsp;Xiaomeng Ren ,&nbsp;Xiaodong Xia","doi":"10.1016/j.tifs.2025.104865","DOIUrl":"10.1016/j.tifs.2025.104865","url":null,"abstract":"<div><h3>Background</h3><div>The relationship between diet and immune system function is becoming increasingly recognized, with research demonstrating that various dietary components modulate immune responses through complex mechanisms. These nutrients influence immune cell activity, the production of cytokines and antibodies, and overall immune resilience. While many of these mechanisms are still not fully understood, ongoing research continues to uncover the intricate ways in which diet affects immune health.</div></div><div><h3>Scope and approach</h3><div>This review provides an overview of how dietary components, including proteins, carbohydrates, fats and fatty acids, vitamins, minerals, probiotics, and food additives, affect immune function. By synthesizing current literature, examining the relationship among diet nutrition, and immunity. This review aims to organize existing knowledge and offer guidance for future research in nutrition and immunology.</div></div><div><h3>Key findings and conclusion</h3><div>Dietary components play an important role in regulating immune response. Proteins support immune cell function, carbohydrates provide energy for immune cell activity, and unsaturated fatty acids help regulate inflammation and immune processes. Micronutrients, including vitamins and minerals, are necessary for optimal immune function, but an individual's immune status needs to be considered before micronutrients supplement. Probiotics boost immunity partly through promoting a healthy gut microbiome, while excess salt and certain food additives may impair immune function. Overall, a balanced diet and adequate nutrition are critical to boosting immunity, and nutritional interventions should be tailored to an individual's immune needs and health status to optimize immune function and reduce disease risk.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104865"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food safety management systems: The role of cognitive and cultural biases in determining what is ‘safe enough’","authors":"Louise Manning,&nbsp;Jack H. Grant","doi":"10.1016/j.tifs.2024.104811","DOIUrl":"10.1016/j.tifs.2024.104811","url":null,"abstract":"<div><h3>Background</h3><div>Food safety management systems (FSMS) are designed and implemented to control, and where possible eliminate, the potential food safety hazards associated with a product, and how food is produced, to ensure compliance with food safety legislation, retailer standards and/or private third-party certification standards. However, the design, validation, implementation and verification of FSMS can be subject to both conscious and unconscious bias that inform risk management and risk acceptance.</div></div><div><h3>Scope and approach</h3><div>The aim of this structured review is to firstly consider existing hazard analysis and risk assessment approaches to developing and implementing FSMS, and approaches to defining what is “safe enough’ and, secondly to explore the role of cognitive and cultural biases in decision-making.</div></div><div><h3>Key findings and conclusions</h3><div>Cognitive and cultural biases can influence food safety assessment, FSMS design and perceptions, management and acceptance of food safety risk. A better understanding of their influence and how this informs scientific and lay approaches to hazard analysis and food safety risk assessment could provide more insight into how regulators, food business operators, staff and consumers assess and accept food safety risk.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"156 ","pages":"Article 104811"},"PeriodicalIF":15.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143146696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}