Upcycled foods: A nudge toward nutrition

Thorsen, Margaret; Skeaff, Sheila; Goodman-Smith, Francesca; Thong, Brian; Bremer, Phil; Mirosa, Miranda

doi:10.3389/fnut.2022.1071829

Cited by 27 publications

(11 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whereas, the third cluster includes environment accounting methodologies, such as life cycle assessment. Finally, the last cluster include more recent keywords addressing sustainability aspects related to sustainable develop ment, climate change, and the circular economy [43][44][45]. "Food waste" AND "Food security" "Food waste" AND "Environmental impact" AND ʺFood securityʺ Figure 2.…”

Section: Co-occurrence Abstract Networkmentioning

confidence: 99%

“…Whereas, the third cluster includes environmental accounting methodologies, such as life cycle assessment. Finally, the last cluster includes more recent keywords addressing sustainability aspects related to sustainable development, climate change, and the circular economy [43][44][45]. The results of the keywords analysis related to "Food waste" and "Food security" (Figure 4) show four well-identified clusters, mainly related to agriculture, the environment, sustainable development, and the food supply chain.…”

Section: Co-authorship Countries Networkmentioning

confidence: 99%

See 1 more Smart Citation

Exploring the Global Scientific Literature on Food Waste and Loss

2023

View full text Add to dashboard Cite

The growing global population and modern dietary patterns are the main drivers of current unsustainable food systems, with one of the most serious consequences being the growing issue of food waste and loss (FWL). FWL is a global problem since one-third of the global food produced for human consumption is wasted or lost yearly. FWL occurs throughout the food supply chain. In this study, the scientific literature on FWL was explored. Social network analysis and bibliometrics were integrated to explore the issue of food waste in relation to environmental impact and food security. The generated network maps displayed the relationships among keywords, authors, and countries dealing with the issue of food waste, highlighting the exponential growth of the studies focusing on food waste since 2010. The results allowed for the understanding of the evolution of food waste scientific research, identifying the most important topics and research paths. In addition, the results also showed a clear research shift from an older approach to food waste, based on the downstream notion of waste, to a more modern approach, based on sustainability, food security, consumer behavior, and the circular economy, addressing the problem of food waste by preventing it with upstream actions and policies. Considering the remarkable ethical, environmental, social, and economic implications of FWL, the outcomes of this study display the need for developing interdisciplinary approaches and methodologies capable of providing a comprehensive understanding of the FWL issue.

show abstract

Section: Co-occurrence Abstract Networkmentioning

confidence: 99%

Section: Co-authorship Countries Networkmentioning

confidence: 99%

Exploring the Global Scientific Literature on Food Waste and Loss

2023

View full text Add to dashboard Cite

show abstract

“…The thought of old food turned into new was declared "fit for only poor people" partially due to its cheaper price (Goodman-Smith et al, 2021). Upcycled ingredients, such as liluva, are inclined to be associated with waste foods from the perspectives of consumers and also tend to be unsuccessful in preference over other ingredients due to the lack of knowledge about food sustainability (Thorsen et al, 2022). Thus, the expectations for upcycled ingredients such as liluva were that they were not to be tasty and that people are not expected to try them.…”

Section: Sample Preference Scorementioning

confidence: 99%

“…Food waste occurs at every stage of food preparation: production, handling, storage, processing, packaging, and distribution, and continues through to the consumers' households (Thorsen et al, 2022). Food waste has gained the attention of organizations such as WRAP (the Waste and Resources Action Program) for action toward economic and environmental changes, including halving food waste in Europe by 2030 (WRAP, 2021).…”

Section: Introductionmentioning

confidence: 99%

Sensory quality of upcycled legume water: Expectation vs. reality

Hippolite

Feng

Zhang

et al. 2023

Front. Food. Sci. Technol.

View full text Add to dashboard Cite

Aquafaba and liluva are names used to define the processing water of food legumes. Large volumes of liluva are generated by frozen pea manufacturers (blanching water) and tofu producers (tofu whey). Studies have shown the potential of aquafaba and liluva in food applications as texture improvers and sources of bioactive substances and prebiotics. Nonetheless, no information on consumer perception of these new food ingredients is available. Therefore, this study investigated consumer expectations of steam blanching pea water (SBPW) and tofu whey (TW), correlating it with their actual sensory qualities and functional properties. Specifically, liluva was used as a source of prebiotics and hydrocolloids in 3D-printed mashed potatoes to enhance their rheology and printability. A preliminary survey showed a limited understanding of SBPW and TW as food ingredients, with only 43% and 38% of subjects willing to try TW and SBPW, respectively, with most subjects unsure on whether they wanted to or not (34% tofu whey and 49% liluva). Once the actual sensory test was conducted, TW-added mashed potato received favorable scores for all sensory attributes (appearance, aroma, taste, and texture). In contrast, SBPW-added mashed potato had a negative score on the color, as all nine focus group subjects described the color as gray. Overall, TW enhanced the printability of mashed potatoes due to its emulsifying ability and possibly coagulants derived from tofu making, and it was more appreciated sensory-wise, resulting in being the most preferred out of three samples (SBPW, TW, and control). Therefore, emphasizing consumer education may be key when expanding these innovative food ingredients to other food areas.

show abstract

“…However, it faces challenges such as poor taste, perishability, low-soluble dietary fibre and high-trypsin inhibitor activity (Wang et al, 2021a(Wang et al, , 2021bPaterson et al, 2023). As a result, a significant portion of soybean residue is either used as animal feed or disposed of as waste (Thorsen et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

show abstract

Upcycled foods: A nudge toward nutrition

Cited by 27 publications

References 48 publications

Exploring the Global Scientific Literature on Food Waste and Loss

Exploring the Global Scientific Literature on Food Waste and Loss

Sensory quality of upcycled legume water: Expectation vs. reality

New applications of soybean residues in food development

Contact Info

Product

Resources

About