Editorial and News

Abstract

Welcome to this new issue of the Food Science and Technology magazine! In this brand-new edition, we’re shifting the spotlight on each and every one of us: the consumers.

Our journey kicks off by addressing a critical issue: the accessibility of nutritious, sustainable food for disadvantaged communities. By actively engaging these communities in the decision-making processes of our food systems, we have the potential to spark transformative change.

Transitioning into the realm of labelling debates, we delve into the intricacies of showcasing information, particularly in the context of plant-based foods, carbon labelling, and greenwashing. By covering these topics, we aim to empower consumers with the knowledge they need to make informed choices.

Sensory sciences take centre stage as we explore the evolving study of human perception and its profound implications for food science. Understanding how we perceive food can lead to innovations that enhance both taste and nutritional value.

As social media continues to shape our daily lives, our spotlight article investigates its influence on the dietary preferences of the younger generation. From community food education initiatives to sustainable labelling practices, we’re committed to exploring diverse perspectives that resonate with all of us as consumers.

Throughout this issue, sustainability remains a guiding principle, highlighting its crucial role in shaping the future of food. As you dive into the rich content within these pages, I encourage you to embrace the diverse viewpoints and insights presented. Let this issue be once again a source of information and inspiration. Enjoy the read!

The RIPEN Innovation Hub has started a round of calls for the 2024/2025 funding cycle. The applications would be suitable for academics and industrial organisations in the area of Human Nutrition and Physiology. The deadline for application is on 17th June 2024, with eligibility open to UK-based academic and industrial organisations. The main focus centres around two themes: Food and Physiology/Targeted Nutrition, and Developing and evaluating technology for food and nutrition research. These themes span across five research areas, including Food Processing, Food Structure, and Ingredients; Functional Foods and Healthy Ageing; Microbiome; Eating Behaviour and Human Metabolism; and Plant-based foods, fibre, and alternative proteins.

The funding opportunities include the Feasibility Award, Mobility Award, and Progression Award, each tailored to different stages of research and development.

Interested parties are encouraged to visit the RIPEN Innovation Hub's website for detailed application procedures and submission guidelines.

To apply, applicants must download the relevant documents and submit them via email to [email protected] by the stipulated deadline.

Andfoods, a pioneering startup from New Zealand, has secured a substantial investment of US$2.7 million to further develop its innovative fermentation technology. This technology extracts plant-based milk from legume seeds, creating sustainable dairy alternatives such as creams and milk powders. The company's origins lie in groundbreaking research conducted at Massey University and the Riddet Institute. With this new funding, Andfoods aims to bring its unique products to market and accelerate its research and development efforts.

CEO Alex Devereux highlights the company's commitment to producing allergen-free dairy alternatives, utilising fermentation techniques for better flavour control. The key ingredient in Andfoods’ products is an ‘orphan crop’ legume, prized for its resilience and nutritional value. The company's development is guided by the expertise of Dr. Arup Nag, ensuring their products are both innovative and of the highest quality.

LettUs Grow, a leading provider of aeroponic technology, has teamed up with Innovative Growers Equipment (IGE), specialists in greenhouse equipment manufacturing, to introduce ultrasonic aeroponics to greenhouse growers in the USA and Canada. This partnership marks a significant milestone in LettUs Grow's dedication to enhancing food security through innovative collaborations. CEO Charlie Guy expresses enthusiasm for the partnership, highlighting its potential to revolutionise irrigation technology for farmers.

In this partnership, IGE will manufacture LettUs Grow's patented irrigation systems, empowering growers to boost crop production and quality while conserving resources. Ben Crowther, LettUs Grow's Chief Technology Officer, celebrates the success of their aeroponic technology in trials at renowned research institutions, showcasing improved yields compared to traditional hydroponic methods.

This collaboration aims to accelerate crop growth and promote sustainability among greenhouse cultivators. Chris Mayer, Founder of IGE, emphasises the partnership's dedication to sustainable agriculture and its pivotal role in setting industry standards.

In response to food security challenges exacerbated by climate change, the partnership plans to establish a US-based showcase site, tailored to North American conditions, to demonstrate the technology's capabilities and conduct tailored crop trials. Glenn Behrman, President of CEA Advisors and a valued partner of IGE, praises the technology's potential to increase productivity and reduce maintenance costs for greenhouse operators.

An environmental charity, WildFish, is appealing a decision allowing Scottish farmed salmon to be labelled simply as ‘Scottish salmon’. They argue that this label misleads consumers and breaches EU quality scheme rules for agricultural products and foodstuffs.

WildFish believes the term ‘Scottish salmon’ implies a wild-caught fish, while farmed salmon raises concerns about environmental pollution and fish welfare. Scotland's salmon farming industry, represented by Salmon Scotland, requested the change to prevent misuse of the term and clarify the geographical origin of their product.

Salmon Scotland argues the update reflects consumer understanding and recognises the hard work of their members in rearing salmon. They also claim WildFish was aware of the process and could have objected earlier.

However, WildFish contends that the change undermines the entire purpose of geographical labels. They believe it allows the industry to mask its environmental impact and that consumers deserve clear information on how their food is produced.

Other organisations, like Feedback, echo these concerns. They highlight the impact of salmon farming on wild fish populations and global nutrition, advocating for promotion of sustainable, locally-caught fish over intensively farmed salmon.

This dispute highlights the ongoing debate about transparency in food labelling and the environmental impact of certain farming practices.

Heatwaves and droughts are ravaging crops worldwide, causing a concerning rise in food prices – a phenomenon dubbed ‘heatflation.’ This threatens food security, especially for vulnerable populations.

The World Economic Forum (WEF) warns of heatflation's dangers. Extreme heat weakens plants, making them more susceptible to disease and reducing crop quality. Droughts add water stress, leading to potential crop failure.

The 2023 European drought exemplifies this. Maize and soybean production dropped by 25% and 10% respectively, while Italy's wheat and rice yields plunged by 30% due to their worst drought in 70 years.

This isn’t just a European problem. Argentina's severe drought impacted global peanut supplies, highlighting the vulnerability of our interconnected food system.

Heatflation is pushing food prices up as demand continues to rise. Commodities like olive oil and sugar have seen significant price increases due to droughts in key production regions.

The situation is particularly concerning in Spain, the largest olive oil producer, where drought conditions are already impacting this year's harvest. Europe, the fastest-warming continent, is experiencing this trend more acutely, with temperatures rising twice as fast as the global average.

Droughts in Europe, a major sugar beet producer, are also driving up global sugar prices. Extreme weather in other major producers like Brazil further exacerbates the issue.

The WEF suggests strategies like developing drought-resistant crops, implementing efficient irrigation, diversifying food production to avoid reliance on a few staples, minimising food waste, and supporting policies that help farmers and food banks.

The collagen market is currently experiencing significant growth, with its value projected to reach $7.4 billion by 2030. While collagen is predominantly used in nutraceuticals, sports nutrition, and cosmetics, its presence in food and drink remains limited. As the most abundant protein in the human body, collagen plays a crucial role in maintaining skin elasticity and joint health. Nowadays, consumers often seek collagen supplements derived from animals like cows and fish.

In recent years, experts have explored sustainable alternatives to traditional collagen production, such as using cellular agriculture to create identical collagen in labs or utilising plant-based sources; these animal-free alternatives offer significantly lower carbon footprints compared to conventional methods, making environmental sustainability a key advantage.

Companies like VeCollal and Jellatech are pioneering animal-free collagen solutions, offering biomimetic versions derived from plants or produced through cellular agriculture. These innovations are gradually making their way into food and drink products, responding to increasing consumer demand for functional ingredients that support health and wellness.

However, challenges such as regulatory approval for novel ingredients remain. While companies like Jellatech navigate regulatory pathways, the potential for animal-free collagen to revolutionise the food and drink industry is evident. As consumer preferences shift towards products fortified with functional ingredients like collagen, the market for animal-free collagen is poised for significant growth, driving further innovation and adoption in the years to come.

Organised by the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO), World Food Safety Day (June 7^th, 2024) raises awareness of foodborne illnesses and encourages action throughout the food chain. Safe food is vital for health, learning, and work, yet millions get sick and hundreds of thousands die each year from contaminated food. Prioritising food safety, from farm to fork, can dramatically reduce this burden.

The message is clear: food safety is everyone's business. Whether you’re a producer, consumer, or somewhere in between, you play a part in ensuring food safety. World Food Safety Day highlights the collective responsibility we all share. Only by working together can we guarantee the safety of the food we eat.

However, even with best efforts, unexpected situations can compromise food safety. But there's still hope! Food safety incidents, ranging from minor home mishaps to international crises, can be mitigated. Whether it's a power cut, restaurant food poisoning, a product recall, an import outbreak, or a natural disaster, being prepared can help avoid illness.

In today's interconnected world, food safety hazards know no borders. Risks posed by unsafe food can quickly escalate from a local issue to an international emergency. This reinforces the importance of global collaboration to ensure food safety for everyone.

More: https://www.who.int/campaigns/world-food-safety-day/2024

In response to the European Food Safety Authority's (EFSA) ongoing evaluation of smoke flavourings for safety, Sensient Flavours & Extracts introduces SmokeLess Smoke, a natural and clean label flavour range. Anticipating imminent regulatory changes in the EU, the company has developed SmokeLess Smoke to deliver popular smoky profiles while adhering to natural, vegan, non-GMO, Halal, and Kosher standards.

The SmokeLess Smoke range offers a diverse selection of flavours suitable for meat, fish, cheese, dairy, snacks, and beverages.

EFSA's scrutiny of smoke flavourings stems from concerns over genotoxicity, which could be linked to cancer risk. This could be seen as a reason for innovation, driving the exploration of new natural extracts that comply with regulatory requirements.

This development showcases a proactive approach to flavour innovation amidst a changing regulatory landscape.