Opportunities to produce food from substantially less land.

The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land.

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry.

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

From bytes to bites: Advancing the food industry with three-dimensional food printing.

The rapid advancement of three-dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within the food system. However, this is an emerging field, and there are several aspects to consider when planning for use of 3D food printing for large-scale food production. This comprehensive review explores the importance of food safety when using 3D printing to produce food products, including pathogens of concern, machine hygiene, and cleanability, as well as the role of macronutrients and storage conditions in microbial risks. Furthermore, postprocessing factors such as packaging, transportation, and dispensing of 3D-printed foods are discussed. Finally, this review delves into barriers of implementation of 3D food printers and presents both the limitations and opportunities of 3D food printing technology.

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review.

Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.

Revolutionizing food science with mass spectrometry imaging: A comprehensive review of applications and challenges.

Food science encounters increasing complexity and challenges, necessitating more efficient, accurate, and sensitive analytical techniques. Mass spectrometry imaging (MSI) emerges as a revolutionary tool, offering more molecular-level insights. This review delves into MSI's applications and challenges in food science. It introduces MSI principles and instruments such as matrix-assisted laser desorption/ionization, desorption electrospray ionization, secondary ion mass spectrometry, and laser ablation inductively coupled plasma mass spectrometry, highlighting their application in chemical composition analysis, variety identification, authenticity assessment, endogenous substance, exogenous contaminant and residue analysis, quality control, and process monitoring in food processing and food storage. Despite its potential, MSI faces hurdles such as the complexity and cost of instrumentation, complexity in sample preparation, limited analytical capabilities, and lack of standardization of MSI for food samples. While MSI has a wide range of applications in food analysis and can provide more comprehensive and accurate analytical results, challenges persist, demanding further research and solutions. The future development directions include miniaturization of imaging devices, high-resolution and high-speed MSI, multiomics and multimodal data fusion, as well as the application of data analysis and artificial intelligence. These findings and conclusions provide valuable references and insights for the field of food science and offer theoretical and methodological support for further research and practice in food science.

Advanced biopolymer-based edible coating technologies for food preservation and packaging.

Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects.

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large-scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi-processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide-based materials, protein-based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on-demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

Misinformation and Disinformation in Food Science and Nutrition: Impact on Practice.

Food and nutrition are popular topics in the media and on social media. The ubiquity of social media has created new opportunities for qualified or credentialed experts in the scientific community to connect with clients and the public. It has also created challenges. Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation. These experts can play a vital role in the evaluation of information about food and nutrition against the body of evidence. This article explores the role of CT and ethics of practice in the context of misinformation and disinformation by providing a framework for engaging with clients and offering a checklist for ethical practice.

Latest developments in food-grade delivery systems for probiotics: A systematic review.

Tremendous progress in the inseparable relationships between probiotics and human health has enabled advances in probiotic functional foods. To ensure the vitality of sensitive probiotics against multiple harsh conditions, rising food-grade delivery systems for probiotics have been developed. This review gives a summary of recently reported delivery vehicles for probiotics, analyzes their respective merits and drawbacks and makes comparisons among them. Subsequently, the applications and future prospects are discussed. According to the types of encapsulating probiotics, food-grade delivery systems for probiotics can be classified into "silkworm cocoons" and "spider webs", which are put forward in this paper. The former, which surrounds the inner probiotics with the outer protective layers, includes particles, emulsions, beads, hybrid electrospun nanofibers and microcapsules. While hydrogels and bigels belong to the latter, which protects probiotics with the aid of network structures. The future prospects include preferable viability and stability of probiotics, co-delivery systems, targeted gut release of probiotics, delivery of multiple strains, more scientific experimental verification and more diversified food products, which will enlighten further studies on delivering probiotics for human health. Taken together, delivery vehicles for probiotics are-or will soon be-in the field of food science, with further applications under development.

Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector.

Natural bioactive ingredients have lower bioavailability because of their chemical instability and poor water solubility, which limits their applications in functional foods. Among diverse biopolymers that can be used to construct delivery systems of bioactives, chitosan has attracted extensive attention due to its unique cationic nature, excellent mucoadhesive properties and easy modification. In this review, chitosan and its composites-based food-grade delivery systems as well as the factors affecting their performance are summarized. Modification, crosslinking, combination with other biopolymer or utilization of coating material can effectively overcome the instability of pure chitosan-based carriers under acidic conditions, thereby constructing chitosan and its complex-based carriers with conspicuously improved performance. Furthermore, the applications of chitosan-based delivery systems in nutrition and health as well as their future development trends and challenges are discussed. Functional food ingredients, functional food packaging and biological health are potential applications of chitosan-based food-grade delivery systems. The research trends of nutraceutical delivery systems based on chitosan and its composites include co-delivery of nutrients and essential oils, targeted intestinal delivery, stimulus responsive/sustained release and their applications in real foods. In conclusion, food industry will be significantly promoted with the continuous innovation and development of chitosan-based nutraceutical delivery systems.

Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?

Scientific research generally follows two main methods: empirico-inductive (EI), gathering scattered, real-world qualitative/quantitative data to elaborate holistic theories, and the hypothetico-deductive (HD) approach, testing the validity of hypothesized theory in specific conditions, generally according to reductionist methodologies or designs, with the risk of over simplifying the initial complexity empirically perceived in its holistic view. However, in current food and nutrition research, new hypotheses are often elaborated from reductionist data obtained with the HD approach, and aggregated to form (ultra)reductionist theories, with no application of EI observations, limiting the applicability of these hypotheses in real life. This trend and the application of the EI method are illustrated as regards with the global health issue through the examples of food classifications/scoring, clinical studies, the definition of a sustainable diet, the "matrix effect"-related hypothesis, the concept of healthy core metabolism, and obesity prevention within the perspective of social sciences. To be efficient for producing food and nutritional data appropriable by the society, it finally appears that not only both approaches are necessary, starting with the EI method then the HD one, but also a back and forth between the two, this being not always realized, potentially leading to confusion and misunderstanding in society.

Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition.

There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.

Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences.

Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.

Beyond one-size-fits-all: Consumers react differently to packaging colors and names of cultured meat in Italy.

Cultured meat, also known as "in-vitro meat," "clean meat," "synthetic meat," "lab-grown meat" and many other nomenclatures, represents one of the most recent controversial food technologies, even with its environmental benefits. Although the market success of cultured meat depends on consumers' acceptance, specific characteristics such as name and packaging color can influence consumers' perceptions and acceptance of the food product. This study assessed the impact of the name and packaging color of cultured meat on consumers' behavioral intentions toward its consumption in Italy. With the assumption that names and packaging colors affect consumers' acceptance differently, according to their characteristics and food neophobia, this study used a finite mixture model to analyze the stimulus impacts across different groups of consumers. The results showed that food neophobia plays a relevant role in individual response to name and packaging color of cultured meat. Less neophobic consumers are more likely to be positively affected in their intentions by green color packaging and nomenclatures that least emphasize the unnaturalness of the product, such as "clean meat," whereas neophobic consumers are more likely to be positively affected only by green color.

'My voice, my choice': Impact of food technology conditions and message framing on sense of agency and purchase intent.

Evaluations consumers apply towards the way food technologies are framed is an important overlooked domain of food communication and advertising. We explore two distinct conditions of food technologies-technologies that manipulate external environments (i.e., robotics) and technologies that manipulate food internally (i.e., gene editing). The current research demonstrates that food manipulated in an external environment (vs. internal manipulation) has higher purchase intent (Study 1). Further, we explore how food technologies may be framed differently in messages to influence consumers' sense of agency. Study 2 demonstrates that food technologies that manipulate the food environment induce a higher sense of agency, whilst in contrast food technologies that manipulate food internally influence a lower sense of agency, impacting purchase intent. Study 3 explores a unique way in which sense of agency can be increased for food technologies with internal manipulations through framing the technology as agency-supportive. Investigating the impact of food technologies and how they may be framed to influence consumer psychology, and more specifically sense of agency, has rarely been explored. However, as food technologies have important upstream consequences on downstream advertising, their role on consumer psychology warrants investigation.

Pharmaceutical Food Science: Search for Bio-Functional Molecules Obtained from Natural Resources to Prevent and Ameliorate Lifestyle Diseases.

In this review, our resent pharmaceutical food science research for bio-functional molecules obtained from natural resources that contribute to i) suppression of postprandial blood glucose elevation and/or improvement of glucose tolerance and ii) reduction of visceral fat accumulation and improvement of lipid metabolism were summarized. Based on studies using MONOTORI science, salacinol (1), neokotalanol (4), and trans-tiliroside (20) have been approved or notified by the Consumer Affairs Agency in Japan as functional substances in food with health claims, Food for Specified Health Use and Food with Functional Claims.

CRISPR-Cas engineering in food science and sustainable agriculture: recent advancements and applications.

The developments in the food supply chain to support the growing population of the world is one of today's most pressing issues, and to achieve this goal improvements should be performed in both crops and microbes. For this purpose, novel approaches such as genome editing (GE) methods have upgraded the biological sciences for genome manipulation and, among such methods, clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated proteins (Cas) are the main exciting innovations since the Green Revolution. CRISPR/Cas systems can be a potent tool for the food industry, improvement of agricultural crops and even for protecting food-grade bacteria from foreign genetic invasive elements. This review introduces the history and mechanism of the CRISPR-Cas system as a genome editing tool and its applications in the vaccination of starter cultures, production of antimicrobials and bioactive compounds, and genome editing of microorganisms.

Carbon Dots-Types, Obtaining and Application in Biotechnology and Food Technology.

Materials with a "nano" structure are increasingly used in medicine and biotechnology as drug delivery systems, bioimaging agents or biosensors in the monitoring of toxic substances, heavy metals and environmental variations. Furthermore, in the food industry, they have found applications as detectors of food adulteration, microbial contamination and even in packaging for monitoring product freshness. Carbon dots (CDs) as materials with broad as well as unprecedented possibilities could revolutionize the economy, if only their synthesis was based on low-cost natural sources. So far, a number of studies point to the positive possibilities of obtaining CDs from natural sources. This review describes the types of carbon dots and the most important methods of obtaining them. It also focuses on presenting the potential application of carbon dots in biotechnology and food technology.