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Current Opinion in Food Science最新文献

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Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs 食品行业的创意与创新：融合艺术类型学与战略突破
IF 9.1 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-09-10 DOI: 10.1016/j.cofs.2025.101339
Nicolas Depetris Chauvin , Julio J. Elías , David Priilaid
{"title":"Creativity and innovation in the food industry: integrating artistic typologies and strategic breakthroughs","authors":"Nicolas Depetris Chauvin ,&nbsp;Julio J. Elías ,&nbsp;David Priilaid","doi":"10.1016/j.cofs.2025.101339","DOIUrl":"10.1016/j.cofs.2025.101339","url":null,"abstract":"<div><div>Creativity and innovation are increasingly central to the evolution of the food industry, as firms confront shifting consumer preferences, sustainability imperatives, and technological disruption. While considerable attention has been paid to the outcomes of innovation, less is known about the creative processes and strategic logics that underpin them. This review addresses that gap by integrating two promising frameworks, Galenson’s typology of conceptual and experimental innovators, and Blue Ocean Strategy’s value innovation model, to provide a structured lens for understanding how innovations emerge and succeed in the food sector. Drawing on recent empirical and conceptual work, particularly in wine and gastronomy, the paper highlights how different creative styles align with distinct paths of strategic differentiation and market creation. The integration of these perspectives offers a dynamic account of innovation that moves beyond static classifications, emphasizing timing, replicability, and value logic. The review concludes by identifying key gaps in the literature and outlining promising avenues for future research across the food value chain.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101339"},"PeriodicalIF":9.1,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145120975","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}
引用次数: 0
Sampling and testing for pathogens in food: finding the needle in a haystack and the impact of the food microbiome 对食品中的病原体进行取样和检测：大海捞针和食品微生物组的影响
IF 9.1 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-08-14 DOI: 10.1016/j.cofs.2025.101332
Heidy MW den Besten, Johanna Mentani, Marcel H Zwietering
{"title":"Sampling and testing for pathogens in food: finding the needle in a haystack and the impact of the food microbiome","authors":"Heidy MW den Besten,&nbsp;Johanna Mentani,&nbsp;Marcel H Zwietering","doi":"10.1016/j.cofs.2025.101332","DOIUrl":"10.1016/j.cofs.2025.101332","url":null,"abstract":"<div><div>Microbiological testing provides food businesses and competent governmental authorities reference points to verify that food safety measures are well implemented. For pathogens, often absence testing is required in one or in several samples of 25 g of food; hence, the test procedure should be able to detect extremely low concentrations of cells. To date, direct detection of these low levels of contaminants is not possible, and adequate detection relies on an enrichment step to increase cell concentrations to detectable levels. The detection chance of pathogens is influenced by intrinsic and extrinsic factors such as an uneven distribution of cells in a food batch, the physiological status of the cells, intraspecies and intrastrain variability, specific food components, and the food microbiome. The advantages and disadvantages of nonselective and selective enrichments are discussed, as well as molecular detection procedures to detect single and multiple pathogens from the food they reside in.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"65 ","pages":"Article 101332"},"PeriodicalIF":9.1,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019673","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}
引用次数: 0
Hidden mycotoxin risks in the shift toward plant-based diets 向植物性饮食转变中隐藏的霉菌毒素风险
IF 9.1 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-08-06 DOI: 10.1016/j.cofs.2025.101331
Maria Agustina Pavicich, Marthe De Boevre, Sarah De Saeger
{"title":"Hidden mycotoxin risks in the shift toward plant-based diets","authors":"Maria Agustina Pavicich,&nbsp;Marthe De Boevre,&nbsp;Sarah De Saeger","doi":"10.1016/j.cofs.2025.101331","DOIUrl":"10.1016/j.cofs.2025.101331","url":null,"abstract":"<div><div>The increasing global shift toward plant-based diets presents new challenges regarding food safety, particularly in relation to mycotoxin exposure. While these diets offer well-documented health and environmental benefits, plant-based foods are inherently more susceptible to fungal infection and mycotoxin contamination. Recent findings suggest that vegetarians and vegans may have higher dietary exposure to mycotoxins, stressing the need for updated risk assessments and improved surveillance methods. This review explores the risks associated with mycotoxins in plant-based diets, focusing on regulated, emerging, and modified mycotoxins. An overview of recent regulatory updates reveals significant gaps in current regulations, particularly in addressing co-occurring and modified mycotoxins. Future research should prioritize the development of advanced detection techniques and expanded regulatory guidelines. Addressing these issues is essential to ensure food safety while supporting the continued transition to plant-based diets.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"65 ","pages":"Article 101331"},"PeriodicalIF":9.1,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879190","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}
引用次数: 0
Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316] “揭示真菌毒素对肠道健康的影响：对炎症性肠病（IBD）的影响”的更正[现行意见食品科学64 (2025)101316]
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-07-15 DOI: 10.1016/j.cofs.2025.101327
Alessandra Marcon Gasperini , Danilo Faccenda , Esther Garcia-Cela
{"title":"Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316]","authors":"Alessandra Marcon Gasperini ,&nbsp;Danilo Faccenda ,&nbsp;Esther Garcia-Cela","doi":"10.1016/j.cofs.2025.101327","DOIUrl":"10.1016/j.cofs.2025.101327","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101327"},"PeriodicalIF":8.9,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623846","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}
引用次数: 0
Advancement and innovation in ancient wine research 古酒研究的进展与创新
IF 9.1 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-07-12 DOI: 10.1016/j.cofs.2025.101330
Emlyn Dodd , Dimitri Van Limbergen
{"title":"Advancement and innovation in ancient wine research","authors":"Emlyn Dodd ,&nbsp;Dimitri Van Limbergen","doi":"10.1016/j.cofs.2025.101330","DOIUrl":"10.1016/j.cofs.2025.101330","url":null,"abstract":"<div><div>This article reviews how recent advances in archaeological and scientific methodologies have introduced a new era of research into ancient wine production and grape cultivation. Our understanding has progressed enormously since early studies in the 19th and early 20th centuries. Analytical tools can now detect and interpret the presence of wine at increasingly granular levels, while collaboration between archaeologists and scientists has explored links between ancient and modern viticulture. We discuss the development and application of ancient DNA, archaeobotany and palynology, organic residue analysis, aerial photography, and geophysical prospection in relation to the cutting-edge exploration of key debates around ancient wine: the evolution of grapevine domestication; identification of production facilities and wine drinking, storage, and transport vessels; characterization of wine properties; and the archaeology of vineyards. In doing so, we also explore future possibilities for the field, including current challenges and limitations in data and method.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101330"},"PeriodicalIF":9.1,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724483","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}
引用次数: 0
Promoting sustainable food behaviour with digital tools: opportunities and challenges 利用数字工具促进可持续粮食行为：机遇与挑战
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-07-09 DOI: 10.1016/j.cofs.2025.101328
Qian Janice Wang , Francisco Barbosa Escobar
{"title":"Promoting sustainable food behaviour with digital tools: opportunities and challenges","authors":"Qian Janice Wang ,&nbsp;Francisco Barbosa Escobar","doi":"10.1016/j.cofs.2025.101328","DOIUrl":"10.1016/j.cofs.2025.101328","url":null,"abstract":"<div><div>Shifting toward a more sustainable agri–food system is imperative in today’s world. Besides optimising food production processes, we also need to look at the consumer angle to ensure consumer behaviour change. Digital applications, increasingly becoming a part of our daily lives, offer a promising avenue for effecting this change. This review presents a snapshot of recent research on the design, assessment, and user engagement of digital tools aimed at fostering sustainable consumer practices. It critically examines the limitations and ethical considerations of these technologies, concluding with a forward-looking perspective on the integration of new technologies like extended reality and smart devices to develop more compelling behaviour change interventions.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101328"},"PeriodicalIF":8.9,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680165","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}
引用次数: 0
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects 蚕丝蛋白功能化涂层与薄膜作为果蔬保鲜的新型生物材料：现状与展望
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-07-08 DOI: 10.1016/j.cofs.2025.101329
Yan Wang , Weijie Wu , Ruiling Liu, Huizhi Chen, Haiyan Gao
{"title":"Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects","authors":"Yan Wang ,&nbsp;Weijie Wu ,&nbsp;Ruiling Liu,&nbsp;Huizhi Chen,&nbsp;Haiyan Gao","doi":"10.1016/j.cofs.2025.101329","DOIUrl":"10.1016/j.cofs.2025.101329","url":null,"abstract":"<div><div>Silk proteins, renowned for their safety and sustainability, are gaining increasing attention as natural resources. Among these, silk fibroin (SF) is the most abundant protein in raw silk fiber and can self-assemble into various material structures, including films and coatings for fruits and vegetables. SF can effectively slow down water loss and reduce oxidative stress, thereby extending the shelf life of fruits and vegetables. This review provides a brief overview of the structural and physicochemical properties of silk proteins, including SF and sericin, focusing on the latest advancements and application prospects of SF in preserving fruits and vegetables. Additionally, this article explores future trends in applying silk proteins for preserving fruits and vegetables, highlighting the potential to valorize waste cocoons and silk by-products to produce safe packaging films and food coatings.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101329"},"PeriodicalIF":8.9,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704360","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}
引用次数: 0
Analysing quantitative microbiological risk assessments: from modelling approaches to informed decision-making and risk communication 分析定量微生物风险评估：从建模方法到知情决策和风险沟通
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-06-26 DOI: 10.1016/j.cofs.2025.101326
Wieke P van der Vossen-Wijmenga , Cristina Serra-Castelló , Heidy MW den Besten , Marcel H Zwietering
{"title":"Analysing quantitative microbiological risk assessments: from modelling approaches to informed decision-making and risk communication","authors":"Wieke P van der Vossen-Wijmenga ,&nbsp;Cristina Serra-Castelló ,&nbsp;Heidy MW den Besten ,&nbsp;Marcel H Zwietering","doi":"10.1016/j.cofs.2025.101326","DOIUrl":"10.1016/j.cofs.2025.101326","url":null,"abstract":"<div><div>A quantitative microbiological risk assessment (QMRA) combines quantitative data on microbial behaviour with product and process conditions throughout the entire food chain, including the consumer phase. This approach aims to strengthen food safety controls and to support consumer communication regarding food safety and public health. This article reviews various modelling approaches used to estimate growth parameters (lag phase, growth rate, maximum population density) to determine the dose at the moment of consumption and to estimate the probability of illness and the number of illness cases. Also, this review illustrates and compares the effects of model choices, model assumptions, and modelling approaches on risk estimates and discusses various sensitivity and scenario analyses. These analyses of the risk assessment shed light on relevant aspects to analyse in risk assessments and show how outcomes of QMRAs can support decision-making to mitigate risks and to develop risk-based communication, ultimately enhancing food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101326"},"PeriodicalIF":8.9,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605890","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}
引用次数: 0
Safety assessment of botanicals: cutting through complexity 植物药的安全性评估：消除复杂性
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-06-01 DOI: 10.1016/j.cofs.2025.101313
Hilva Gjoni , Davide Rovelli , Chiara Dall’Asta
{"title":"Safety assessment of botanicals: cutting through complexity","authors":"Hilva Gjoni ,&nbsp;Davide Rovelli ,&nbsp;Chiara Dall’Asta","doi":"10.1016/j.cofs.2025.101313","DOIUrl":"10.1016/j.cofs.2025.101313","url":null,"abstract":"<div><div>Botanical products are widely used in food supplements, traditional herbal medicines, and pharmaceuticals. Although their popularity has grown significantly in recent years, they remain associated with various challenges, such as regulatory hurdles and the inherent complexity of their natural origin. This complexity, in conjunction with misconceptions about the safety of natural products, creates a multifaceted issue for both consumers and regulators. Environmental factors, processing methods, and plant chemodiversity contribute to the unstandardized composition of botanicals, making quality control and safety assessment particularly difficult.</div><div>However, advancements in metabolomics, bioinformatics, and novel toxicological approaches provide promising tools for assessing their bioactivity and safety. Despite these innovations, regulatory frameworks have struggled to keep pace. Stricter oversight, potential reclassification of certain botanicals as over-the-counter medicines, and the implementation of proper awareness campaigns are necessary to protect public health as the demand for botanical-based products continues to rise.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101313"},"PeriodicalIF":8.9,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144205497","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}
引用次数: 0
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement 探索大豆副产品的潜力：提取策略和生物活性增强
IF 8.9 1区 农林科学
Current Opinion in Food Science Pub Date : 2025-05-31 DOI: 10.1016/j.cofs.2025.101319
Felipe S Bragagnolo , Pedro H Santos , Cristiano S Funari , Maurício A Rostagno
{"title":"Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement","authors":"Felipe S Bragagnolo ,&nbsp;Pedro H Santos ,&nbsp;Cristiano S Funari ,&nbsp;Maurício A Rostagno","doi":"10.1016/j.cofs.2025.101319","DOIUrl":"10.1016/j.cofs.2025.101319","url":null,"abstract":"<div><div>Soybean is a versatile crop, serving as a source of oil, protein, and bioactive compounds. However, the increasing production of soybeans and related products generates significant amounts of by-products, such as straw, hulls, okara, and meal. This review highlights the bioactive compounds present in soy by-products and explores trending methods for their conversion. Our findings reveal that these materials contain significant concentrations of various bioactive compounds, ranging from isoflavones and other flavonoids to peptides. Additionally, the bioactivity of soy by-products can be enhanced through physicochemical, enzymatic, or microbiological treatments, along with improved recovery and accessibility of their bioactive metabolites. Moreover, given the presence of valuable micro- to macro-molecules in soy by-products, a biorefinery approach offers a promising strategy to maximize the recovery of these compounds. Consequently, this approach leads to a framework aligned with the principles of the circular economy and the Sustainable Development Goals.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101319"},"PeriodicalIF":8.9,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330845","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}
引用次数: 0
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