Editorial and News

Abstract

Welcome to the Final Issue of 2024! As the year draws to a close, this issue of Food Science and Technology focuses on Food Quality from various perspectives, including analyses. It explores how ingredient interactions influence texture, the impact of processes and packaging on maintaining quality, and the critical importance of managing allergens.

The issue begins with a retrospective on the evolution of innovations over the past 60 years, marking the conclusion of IFST's Diamond Jubilee celebrations. Developments in food analysis, sustainability, and consumer safety have transformed the industry. Let's take food microstructure, for example, this is a key aspect related to quality. It helps understanding texture changes upon processing, and potential sensory appeal of the finished product. In products like bread, the distribution of gas bubbles during mixing, proofing, and baking defines texture and volume too. Advanced techniques, like dough inflation, offer precise control, ensuring consistent, high-quality products.

Food quality is closely tied to bioactive retention. Smart processing techniques like fermentation and encapsulation preserve nutrients, enhancing bioavailability and health benefits.

Artificial intelligence (AI) - once again - takes centre stage in this edition, with a look at its transformative role in food science. From optimising recipes to designing new products through advanced methodologies, AI is revolutionising the field. Its applications in research and product development continue to grow, making it an essential area to revisit in 2025.

Sustainable packaging is also a key focus, with life cycle assessments exploring how to balance environmental concerns with the need to preserve food quality.

To bring a festive touch to this edition, I have included a special crossword puzzle as a lighthearted end-of-year challenge. I encourage sharing your thoughts with me—I always value hearing from you.

I hope this issue proves both insightful and inspiring as we look ahead to the opportunities and challenges of the coming year.

Enjoy the read!

Researchers at INRAE (French National Research Institute for Agriculture, Food, and Environment) have developed a pioneering 3D biomimetic artificial mouth that mimics human chewing and saliva production. This cutting-edge tool is designed to enhance our understanding of how food breaks down and forms a bolus, all processes critical to digestion and nutrient absorption. The artificial mouth replicates the physical and biochemical environment of the human oral cavity, allowing scientists to observe how different foods respond to chewing forces, saliva, and oral enzymes. This provides a controlled setting to study the early stages of digestion, crucial for nutrient access and absorption further along the digestive tract. The technology offers promising applications in food science. Researchers can investigate how various food textures, structures, and compositions interact during chewing, offering insights that could lead to foods with improved texture, flavour, and health benefits. Such knowledge is especially useful for developing foods suited to specific dietary needs, such as for individuals with digestive issues or dietary restrictions. Overall, this innovation represents a significant step forward in food science and health research, bridging the gap between laboratory findings and real-life dietary experiences. It supports the creation of healthier, more enjoyable, and nutritionally optimised food products, with potential benefits for both consumers and the food industry.

Beyond Meat is set to introduce a mycelium-based steak alternative, crafted to meet the rising consumer demand for clean-label products, as reported by CNBC. CEO Ethan Brown confirmed the launch of the new steak product, though he specified it will debut in a health-focused restaurant chain rather than fast-food giants like McDonald's, Dunkin’, or KFC. However, he withheld a specific release date. Brown emphasised the product's emphasis on a minimal ingredient list, high protein, and low saturated fat.

The use of mycoprotein, derived from mycelium through fermentation, is gaining popularity in the meat alternative sector due to its meat-like texture, mild flavour, and nutritional benefits, including essential amino acids, fibre, and minerals like iron, zinc, and potassium. Key players in this space include Austria's Revo Foods, offering salmon and octopus substitutes, the UK's Quorn, known for various meat-free products, and Adamo Foods with realistic steak alternatives. In the US, Meati produces mycoprotein-based filets, while MyForest Foods offers a bacon alternative.

Beyond Meat has made significant efforts in 2024 to improve product transparency and address concerns that plant-based options are overly processed. Their new Beyond IV platform has enhanced recipes for products like the Beyond Burger and Beyond Beef, incorporating healthier oils, reduced saturated fat and sodium, and increased protein. The American Heart Association has certified these improvements, which have received positive feedback and driven better financial performance for Beyond Meat in Q2 2024.

The UK government has announced that, starting at the end of 2026, non-wholemeal wheat flour will be fortified with folic acid to prevent neural tube defects in newborns. This initiative aims to reduce conditions like spina bifida by approximately 20%, preventing around 200 cases annually. Currently, flour is fortified with calcium, niacin, thiamine, and iron; the addition of folic acid will further enhance public health. While the NHS continues to recommend that women trying to conceive take folic acid supplements before and during early pregnancy, this measure will provide a higher baseline intake for all women, including those with unplanned pregnancies. The policy is expected to save the NHS ￡20 million and boost the economy by over ￡90 million over the next decade.

Researchers at the University of Nottingham are driving advancements in elderflower production, supporting the industry to meet increasing consumer demand. Elderflower, a popular ingredient in drinks and culinary products, has seen a rise in demand due to its unique flavour and potential health benefits. However, growers face challenges, including unpredictable crop yields and limited research on best practices for cultivation. The Nottingham research team is working directly with elderflower producers to address these issues, providing scientific insights into optimal growth conditions, pest management, and harvesting techniques. This collaborative effort aims to improve the reliability and sustainability of elderflower crops, helping farmers achieve higher yields and better-quality harvests. By employing innovative agricultural methods and data-driven solutions, the University of Nottingham hopes to bolster the elderflower industry and promote sustainable farming practices. This research could lead to a more robust elderflower supply chain, benefitting both producers and consumers. The project underscores the university's commitment to using research to support local industries, enhance food sustainability, and respond to changing market demands.

A group of researchers, led by Andreas Dunkel from the Leibniz Institute for Food Systems Biology at the Technical University of Munich, are using advanced technology to transform cheese production. They are developing a detailed database to predict flavours and optimise ripening times, aiming to make the cheese-making process faster and more efficient while preserving or enhancing the rich flavours consumers expect.

The research focuses on the intricate factors that influence cheese taste, including microbial activity, fermentation, and environmental conditions. By gathering and analysing extensive data, the team is creating predictive tools powered by artificial intelligence (AI) and machine learning. These tools can identify the key elements responsible for specific flavours and textures, enabling producers to refine their processes with precision.

A significant breakthrough of this project is the potential to reduce ripening times dramatically, from months or even years to a fraction of the time, without compromising on quality. This advancement not only accelerates production but also lowers costs and reduces environmental impact, making cheese production more sustainable.

Additionally, the database opens possibilities for crafting new, innovative cheese flavours tailored to consumer preferences, driving diversification and personalisation in the market. This pioneering research is a milestone for the food industry, blending traditional cheese-making with cutting-edge science. Under Dunkel's leadership, the initiative highlights how technology can enhance our understanding of food, providing high-quality products that meet evolving consumer demands while addressing sustainability and efficiency challenges in production.

Read paper: https://www.sciencedirect.com/science/article/pii/S0308814624027808?via%3Dihub

Austrian company Revo Foods has launched the world's largest 3D-printed food factory, introducing an enhanced plant-based salmon filet made from mycelium. Known as the Taste Factory, this facility can produce 60 tonnes of product monthly, using Revo's unique 3D Structuring technology. This method combines fat and protein to recreate the layered texture of real fish, delivering an authentic culinary experience. The company's flagship product, a mycelium-based salmon analogue, boasts high protein content, omega-3 from microalgae, and essential vitamins. Revo Foods aims to expand further, collaborating with companies interested in meat alternatives and exploring new mycelium-based products that offer a distinct umami flavour. With €7.5 million raised, Revo plans additional innovations, including a potential mushroom-based protein fillet. This cutting-edge facility represents a significant step forward in sustainable food technology, enhancing both nutrition and taste for plant-based seafood alternatives.

California-based company, Força Foods, has introduced an innovative plant-based milk made from watermelon seeds. This new alternative dairy product responds to the growing demand for sustainable, eco-friendly, and health-focused options. Força Foods is targeting lactose-intolerant consumers as well as those aiming to make more environmentally conscious choices.

Força Foods has prioritised sustainability in the production of this milk. By upcycling watermelon seeds—typically a discarded byproduct—they are reducing food waste. This makes watermelon seed milk an eco-conscious alternative to traditional dairy and even some other plant-based milks.

With its combination of nutritional benefits and sustainable production, watermelon seed milk could become a popular choice for health-conscious and eco-aware consumers.

The Good Food Institute Europe (GFI Europe) analysed Circana retail sales data from six prominent European countries, revealing that plant-based food sales reached €5.4 billion in 2023, marking a 5.5% increase from 2022. Additionally, the volume of plant-based foods sold rose by 3.5% during this period. Germany, Europe's largest market for plant-based products, demonstrated significant growth across most categories. Spain and France also experienced increases in sales volume, while sales in Italy remained stable. Conversely, the Netherlands and the UK saw declines; however, early 2024 data suggests stabilisation in these markets. Household purchasing patterns indicate that plant-based meat and milk are becoming mainstream. In 2023, 37% of German households, 33% of UK households, and 19% of Spanish households purchased plant-based meat at least once. For plant-based milk, the figures were 37% in Germany, over one-third in the UK, and 40% in Spain. The plant-based milk and drinks category led the market, accounting for 41% of total sales value in 2023, with sales growing by 7.1% to €2.2 billion. Plant-based meat followed, with a 3.9% increase in sales value, reaching €2 billion. However, the sales volume of plant-based meat decreased by 3.2%, likely due to inflation and higher prices compared to conventional meat. Emerging categories like plant-based cheese and cream showed notable growth. Plant-based cheese sales increased by 7% to €194 million, with a 9% rise in sales volume, while plant-based cream sales grew by 24% to €138 million, with a 21% volume increase. In contrast, plant-based ready meals, desserts, and ice cream experienced declines, possibly due to cost-of-living pressures leading consumers to reduce spending on nonessential items. Overall, the data suggests that plant-based foods are becoming more integrated into European diets, with some categories achieving substantial market share. Continued innovation and efforts to reach price parity with conventional products are essential to sustain and expand this growth.

UK pet food brand, Percuro, known for its insect-based dog food, has successfully raised new funding to expand its innovative and sustainable products. This investment will enable Percuro to scale its operations, reach more customers, and increase awareness around the benefits of insect protein for pets. Percuro's products use insect protein as a sustainable alternative to traditional meat sources, helping to reduce the environmental impact typically associated with pet food production. Unlike conventional dog food, which often relies on resource-intensive animal agriculture, insect protein requires less water, land, and emits fewer greenhouse gases. This eco-friendly approach aligns with Percuro's mission to provide nutritious pet food while supporting environmental sustainability. With the fresh funding, Percuro aims to broaden its market reach and continue its research into high-quality, sustainable pet nutrition. The company hopes to cater to an increasing number of ecoconscious pet owners seeking sustainable options for their pets’ diets. In addition to growth, Percuro plans to use the funding to drive further innovation, developing new products and refining their formulations to enhance nutritional quality. This investment marks a significant step forward in advancing sustainable pet food options in the UK, underscoring the rising demand for environmentally-friendly pet care choices.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have concluded their investigation into mustard products contaminated with peanuts. All affected items have been removed from sale, leading to the lifting of the precautionary advice for individuals with peanut allergies to avoid foods containing mustard, mustard powder, mustard seeds, or mustard flour. Consumers are advised to check for any remaining recalled products and follow the guidance provided in the alerts. Some mustard-based items may now feature a precautionary allergen label (PAL); therefore, those with peanut allergies should verify whether products they previously purchased carry these labels. The FSA encourages consumers and businesses to sign up for allergy alerts to stay informed about future product recalls.

The European Food Safety Authority (EFSA) has concluded that saccharin is safe for human consumption and has increased the acceptable daily intake (ADI) from 5 to 9 mg per kilogram of body weight per day. This revision follows a comprehensive review of available data, which determined that previous concerns about bladder tumours in male rats are not applicable to humans. Saccharin, a nonnutritive sweetener used for over a century, is commonly found in various foods and beverages. The EFSA's re-evaluation is part of an ongoing effort to assess the safety of all food additives authorised in the EU before January 2009. Consumers’ exposure to saccharin remains below the new ADI, indicating no health risk.

The European Food Safety Authority (EFSA) has released a thoroughly revised guidance document for novel food applications, incorporating over 700 comments from a wide-ranging public consultation and extensive stakeholder engagement. This revision ensures transparency and includes diverse insights, providing applicants with the most current, clear, and practical advice for meeting regulatory standards. Effective from February 2025, the updated guidelines will apply to all new novel food submissions, reflecting the latest in food safety assessments developed through years of expertise.

The refreshed guidance aims to streamline the process for applicants, aligning with current scientific standards and addressing recent innovations within food safety science. Applicants will find more precise directions to meet regulatory compliance effectively, reducing uncertainty and facilitating a smoother approval process. EFSA's proactive approach underscores its commitment to safety and openness, welcoming contributions from both public and industry stakeholders to shape these regulatory updates. This updated guidance serves as a valuable resource for food innovators, reflecting EFSA's dedication to safeguarding public health while supporting innovation within the food sector.