The Sustainable Food Matrix: An Introduction

Ferranti, Pasquale

doi:10.1016/b978-0-12-823960-5.00086-x

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…For sustainable food matrix engineering, the integration of several disciplines (Ferranti, 2023 ) and the use of technological advances (Pérez‐Santaescolastica et al, 2021 ) have been suggested. Also, salt, fat, and sugar reduction must have consumer acceptance (O'Sullivan, 2020 ).…”

Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

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Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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“…Factors such as lack of water, extreme weather conditions, droughts, floods, fires impacting forests and agricultural fields, and insect pests infecting agricultural crops cause important annual losses of food and are expected to be more severe in the future [12,13]. Therefore, high motivation has been observed globally among not only the scientific community, but also society in general and some political organizations to minimise the impacts of global warming and unsustainable development [1,[14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

Guiné,

Florença,

Costa

et al. 2023

Foods

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Because edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach’s alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions.

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The Sustainable Food Matrix: An Introduction

Cited by 2 publications

References 15 publications

Global nutritional challenges of reformulated food: A review

Global nutritional challenges of reformulated food: A review

Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

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