Food Science and Technology最新文献

{"title":"From the President and IFST News","authors":"Chris Gilbert-Wood","doi":"10.1002/fsat.3803_3.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_3.x","url":null,"abstract":"<p>When I attended the National College of Food Technology in 1977 to study for my BSc (Hons) in Food Technology, I never dreamt that one day I would be the Acting Chief Executive at the IFST. However, my career as a food technologist has led to many wonderful and challenging things, so I should not be too surprised.</p><p>Being in the 60<sup>th</sup> year of the Institute during my short term of office has also made me reflect on what is different now. There are too many things to mention, so I will look at something that isn’t.</p><p>I went to Weybridge, much to the surprise of my teachers, who wondered what a pupil with good grades in science A levels was doing going to study to work in the food industry. Little did they know about the food system and the opportunities it held for an inquisitive and curious person with a bias for science and maths, let alone what it had for me. Sadly, that is still the case today, with the opportunities for STEM-minded individuals to pursue careers in the food system still being too much of a secret. In a recent podcast, even the Head of Design and Technology at my old school dismissed design and technology in food as uninteresting based on his experience working in catering.</p><p>It was a fundamental challenge then, and it still is today, although we are making progress. We must continue to convey what an amazing place the food system is to work in and how a career in Food Science and Food technology will allow people to contribute to solving some of the world's most pressing challenges. How do we feed the world sustainably, and how can we deal with the impact of a Western diet on our health? Whilst still allowing food to fulfil all those amazing social and cultural things that enjoying food with friends and family is the foundation of. I don’t understand why Gen Z are not queuing up.</p><p>The other thing that has not changed is the importance of the members to the success of the Institute and, ultimately, the professionals who will do these amazing things. In 1962, two hundred Weybridge graduates spent three and a half hours one afternoon debating and discussing the merits of setting up a professional institute, which led to volunteer groups and, ultimately, the institute. In my twenty weeks in post, the fun part is two or three times a week, I join our members working on committees, in task and finish groups doing things for our profession with the team at the IFST facilitating those activities. Be it our work on accreditation and recognition, the education and CPD activities, teams working with the science committee on knowledge resources, the editors working on our Journals, the communities of practice led by our SIGs, and last but not least, the branch committees working on getting us together again to meet up face to face. Volunteers started us, and they are lifeblood still. Thank you to you all.</p><p>So, there is something we need to change and one thing we definitely don’t. It is a privilege to do ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"8-15"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revive and Thrive: Forgotten Crops for resilient Food Systems","authors":"","doi":"10.1002/fsat.3803_5.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_5.x","url":null,"abstract":"<p><b><i>Szymon Lara explores the supply chain challenges and opportunities involved in integrating neglected cultivars and forgotten landraces into modern agriculture. The discussion highlights how diversifying food production can foster sustainable and resilient food systems, enhance agrobiodiversity, and invigorate local agriculture, among other benefits</i>.</b></p><p>Most of modern foods, processed or not, are made from commodity crops, which have been bred for specific agri-food characteristics with minimal considerations towards agri-biodiversity.</p><p>The use of commodity crops across food systems has predominantly emerged as a result of the so-called Green Revolution during and around the interwar period. With massive changes to the agricultural spectrum, longer food supply chains were forming, complex food value chains started to appear and allowed for the formation of what we call today the global food system, resulting in high efficiency, standardisation and low-cost food, fixing many food insecurity issues.</p><p>Nevertheless, modern food systems are viewed as unsustainable in the longer run, due to intensive agricultural and other resource-exhaustive practices. Although many argue that the stability of food supply is dependant on the modern commodity crops, some also argue that partial diversification of food systems with neglected and underutilised crops is sensible. This is also reflected in market demands, such as the consumer demand for more sustainably produced foods with pressure visible across the UK consumer base. Modern food systems are very dependent on just a handful of commodity crops, homogenised and not fit for maintaining future food and nutrition security<sup>(</sup><span><sup>1, 2</sup></span><sup>)</sup>.</p><p>Forgotten crops are vegetables, fruits, grains and other ‘ingredients’ that have fallen out of fashion and no longer constitute a major proportion of current food systems. The role of forgotten crops is often overlooked by most actors from the global food systems, but their potential has been recognised through multiple food and nutrition security conglomerates such as the Food and Agriculture Organisation (FAO). Partial diversification of the global food systems with ‘forgotten crops’ has the potential to increase food insecurity threats and build more resilient and healthy food systems for future generations, however, many barriers to such diversification still persist<sup>(</sup><span><sup>3, 4</sup></span><sup>)</sup>.</p><p>Defining what forgotten crops are can be tricky, but the key factor to consider is their minor role in broader food systems. Forgotten crops can include species of crops which are no longer in ‘commercial’ use but also varietals of crops, often replaced by ‘improved’ cultivars as well as their wild relatives and landraces. Landraces of crops are different, as those are dynamic population(s) of a cultivated plant that have historical origin, distinct identity and lack formal crop imp","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"20-23"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_5.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ecotrophelia UK 2024: A chat with the BoozyBalls team","authors":"","doi":"10.1002/fsat.3803_14.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_14.x","url":null,"abstract":"<p>If you read this magazine regularly, you might be quite familiar with Ecotrophelia, the British leg of the Europe-wide Dragons’ Den-style competition, now in its 12th year. Ecotrophelia challenges students across Europe to develop a sustainable and innovative food product from concept to market, promoting environmentally and socially sustainable design. The competition aims to inspire future generations of entrepreneurs to create groundbreaking products. From idea generation to the final packaged product, participants gain hands-on experience in bringing an eco-friendly food or drink product to market.</p><p>Ecotrophelia UK, this yeas was won by a team from the University of Surrey, BoozyBalls. This unique creation, which impressed the judges with its approach to making alcoholic boba from food waste, will now represent the UK in the European finals in Paris in October 2024. In this article, Hannah Al-Memar and Tom Goble, the two members of the winning team, reflect on their experience.</p><p>BoozyBalls are not just another new product; they represent a pioneering effort in addressing food waste while delivering a fun and unique consumer experience. BoozyBalls are ecofriendly alcoholic boba made from surplus fruits, vegetables, and bakery items like stale bread and buns. This innovative approach significantly reduces food waste in the UK.</p><p>Hannah describes BoozyBalls as the first of their kind, emphasising their novelty and environmental impact. The product leverages food waste to create an alcoholic spirit, which is then flavoured with wonky fruit and waste fruit peels. The boba formation involves a chemical reaction using sodium alginate extracted from seaweed and calcium lactate, resulting in delightful, alcoholic pearls.</p><p>Tom elaborates on the creation process, highlighting its sustainability. ‘Using stale bread, buns, and crumpets, we create a spirit flavoured with wonky fruit and waste fruit peels. Through a cool reaction involving sodium alginate extracted from seaweed and calcium lactate, we create our BoozyBalls. These can be enjoyed in bubble tea, cocktails, desserts, or even on their own.’</p><p>The journey to create BoozyBalls was filled with challenges. Initially, the team aimed to produce a sustainable spirit but found the market saturated. This led to the innovative shift towards developing boba from scratch, a process that presented numerous technical difficulties.</p><p>Hannah recounts the setbacks faced in recipe development and spherification techniques. ‘We faced a lot of setbacks in finding the optimal quantities of ingredients, but through extensive testing and trials, we finally produced boba we were really happy with.’</p><p>Both Hannah and Tom recognise Ecotrophelia as a pivotal platform for fostering innovation and sustainable solutions in the food industry. Hannah appreciates the competition for enhancing her understanding of global food waste and providing invaluable business insights. ‘Ecotrophelia opens ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"52-53"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_14.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulatory challenges for lab-grown ingredients","authors":"","doi":"10.1002/fsat.3803_12.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_12.x","url":null,"abstract":"<p><b><i>Novel technologies are the future of food innovation but the road to market entry is paved with regulatory challenges. Daniele Leonarduzzi here outlines what you need to know</i>.</b></p><p>A growing global population, unprecedented climate change and political instability are all driving the need to build a more sustainable and resilient food chain. Novel technologies are a vital part of future strategies, with lab-grown ingredients widely seen as promising alternatives to those produced from traditional farming methods.</p><p>Created via cellular agriculture, these innovative products have the potential to transform global food production through greater food availability, better supply chain diversity and customisable nutrition profiles.</p><p>Take lab-grown meat for example. Singapore, Canada, Israel, Australia, New Zealand, the EU and US are among the many countries to have implemented regulatory measures for its manufacture and production. Yet many others are still deciding on the most appropriate course of action.</p><p>This lack of harmony is a major obstacle for commercialisation. Regulatory discrepancies across jurisdictions can lead to multiple approval processes, causing delays and inefficiencies for industry operators.</p><p>That's not to say these challenges are unsurmountable. But it does mean that the importance of understanding the regulatory framework, as well as the exact data and labelling requirements of each market can’t be emphasised enough. All these elements need to be addressed to give novel food submissions the best chance of success.</p><p>Regulatory approval is indeed a fundamental step in bringing novel foods onto the market and this is a strictly governed process with highly complex guidelines. Without a clear product strategy and the right supporting scientific data, presented in the correct format, applications are likely to fail – leading to longer lead times, increased costs and no guarantee of a positive outcome. In case of lab-grown foods, where do you start?</p><p>Gathering the required scientific data and building a coherent dossier that demonstrates the safety of lab-grown ingredients is a complex task. It requires regulatory expertise, scientific understanding and broad analytical knowledge to navigate the detailed requirements set out by the various authorities, such as:</p><p>■ Data must be based on batches of product that are representative of the scale-up process, which can be particularly difficult for smaller startup companies to achieve.</p><p>■ Potential hazards associated with lab-grown ingredients and its manufacturing process must be identified. This includes a thorough evaluation of the biological, chemical and physical agents that may pose a risk to human health.</p><p>■ A full nutritional evaluation covering amino acid profile, fats, minerals, and vitamins must be included.</p><p>■ Information relating to the source and safety of the cells used must be provided, such as type of anima","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"46-47"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_12.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142142373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Careers in Food Science","authors":"","doi":"10.1002/fsat.3803_15.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_15.x","url":null,"abstract":"<p><b><i>Leanne Ellis outlines the essential roles of food scientists and technologists in ensuring food safety, quality, and compliance, and highlights the diverse career opportunities available in the industry due to current worker shortages and an aging workforce. The article encourages pursuing a career in food science and technology through various educational pathways and hands-on experiences</i>.</b></p><p>Food scientists have an understanding of the chemical, biological and physical attributes of food and drink and how these change when the product is put through different manufacturing processes. Food technologists apply food science to the manufacture and processing of food and drinks. They are specifically responsible for the implementation of food safety, quality, integrity, development, and legal requirements.</p><p>Both food scientists and technologists have a deep understanding of food safety and apply this at every stage of the production process. They are knowledgeable about pathogens such as <i>Listeria</i> and <i>Salmonella</i>, and understand the specific health risks these bacteria can pose. This understanding also includes how to prevent bacterial growth, how to preserve food and drinks and they have the skills to take food samples to test for bacterial contamination. For example, increasing sugar reduces water activity like in jam, and if another preservation method is added, like canning, then the shelf life can be extended further.</p><p>Food quality, sometimes called Quality Assurance or Quality Control, involves an intrinsic understanding of the food or drink manufacturing and processing process. That means that every time you consume something, it is to a standard you expect. No one wants to buy a product of varying quality and food producers know that consistency is key to customer loyalty and the future of the business. Quality technologists or quality assurers oversee production procedures, in addition to this, they may develop and monitor the quality attributes of the food and drink to ensure specifications and standards are met. For example, when you buy jam, you expect it to be the same colour and have the same amount of fruit pieces.</p><p>Food and drink manufacturing and processing must meet with food law, legal requirements which include the Food Safety Act 1990, Food hygiene legislation, Weights and Measures Act 1985, as well as labelling requirements. A food technologist would be familiar with these laws and regulations, ensuring the production process adheres to them and would implement systems to record the evidence to demonstrate compliance with the legislation. This can be used as evidence of precautions taken should a food safety incident occur, such as a food poisoning outbreak like the recent <i>Escherichia coli</i> outbreak caused by salad leaves in packaged sandwiches.</p><p>Food development is an exciting fast-paced area of work and can be the development of completely novel products such as vegan ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"54-57"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_15.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insects on the Menu: Overcoming Neophobia for a Protein Revolution","authors":"","doi":"10.1002/fsat.3803_6.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_6.x","url":null,"abstract":"<p><b><i>Tiffany Lau outlines how the growing global population, food insecurity, and environmental sustainability concerns have driven the demand for alternative protein sources like edible insects, which offer nutritional benefits and a lower environmental footprint, but face challenges such as consumer neophobia, regulatory hurdles, and safety concerns in Western countries</i>.</b></p><p>The increased concern over the surge in global population, food insecurity and environmental sustainability has driven a demand towards the exploration of alternative sources of protein, to replace conventional meat. In addition, climate change-induced challenges such as invasive pests, inconsistent rainfall, and soil erosion have placed further strain on the current agriculture productivity, which can potentially affect the global food supply chain. This has led to an increased attention to edible insects, due to its potential to be a nutritious and environmentally friendly alternative source of protein. For centuries, the consumption of edible insects, known as entomophagy, has been practised around the world. Insects have been utilised not only as food but also as feed and medicine, with over 2,000 species being consumed by humans globally. For example, one of the most popular street foods that can be found in Thailand, <i>Hon Mhai</i>, is a dish served with seasoned deep-fried silkworms. While in Mexico, <i>Escamoles</i> is a dish made by the larvae of 2 species of ant, <i>Liometopum occidentale var. luctuosum and L. apiculatum</i>, and is part of the ancient Mexican diet since the Aztecs.</p><p>However, the practice of consuming insects in Western countries is uncommon, not only due to a lack of exposure but also largely because of legislation, which does not permit all insects for human consumption. Edible insects and any insect-based products need to be approved under the Novel Food Regulation prior to consumption. Novel foods are defined as foods that have no significant history of consumption within the UK or EU prior to 15<sup>th</sup> of May 1997. The process of novel food authorisation takes into consideration various aspects including toxicological, nutritional, pharmacokinetics, allergenicity, and can take up to 17 months or more for approval. According to the UK Food Standard Agency (FSA)<sup>(</sup><span><sup>1</sup></span><sup>)</sup>, edible insects submitted to the Novel Food Application (on or before 31<sup>st</sup> December 2023) and allowed to be marketed include yellow mealworm (<i>Tenebrio molitor</i>), house cricket (<i>Acheta dometicus</i>), banded cricket (<i>Gryllodes sigillatus</i>) and black soldier fly (<i>Hermetia illucens</i>).</p><p>Roughly 2 billion people around the world eat insects. People in Asian or African countries tend to consume edible insects in their original form, either as part of the main meal or snacks. Although the consumption of edible insects has been practised for centuries, there is still reluctance among ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"24-27"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating ethical challenges in an AI-enabled food industry","authors":"","doi":"10.1002/fsat.3803_10.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_10.x","url":null,"abstract":"<p><b><i>AI is rapidly being adopted across various sectors, transforming roles by eliminating repetitive tasks and enabling more productive use of time, while businesses experiment with AI to gain a competitive edge. The article highlights that European legislation, such as the new AI Act, aims to ensure the responsible and ethical use of AI, mandating transparency and compliance for all businesses operating within its jurisdiction</i>.</b></p><p>‘AI is coming to take your job!’ It's a phrase we’ve probably heard on countless occasions, and no doubt given some serious consideration. After all, according to BSI's research, 81% of businesses globally are investing in AI<sup>(</sup><span><sup>1</sup></span><sup>)</sup>. We are seeing mass adoption, adaptation, and experimentation across almost every sector, as businesses seek to achieve efficiencies and improvements or look to gain a competitive edge.</p><p>AI has already changed some roles while making others redundant, often eliminating mundane, repetitive tasks, and enabling the time saved to be used more productively<sup>(</sup><span><sup>2</sup></span><sup>)</sup>. This is likely to continue as businesses experiment with and explore how AI can best benefit their processes and procedures to gain them first-mover advantage in a highly competitive market.</p><p>While some roles currently undertaken by humans are expected to disappear – according to a BSI study, 31% of business leaders across nine sectors think AI will replace specific job functions. Research suggests that by 2029, 80% of human decisions will not be replaced by AI, but will be augmented by generative AI (GenAI)<sup>(</sup><span><sup>3</sup></span><sup>)</sup>.</p><p>AI is quickly making significant inroads across business, and every organisation today faces the challenge of adopting and implementing AI – transparently, responsibly, and ethically. BSI research shows that globally, 83% of businesses say it's important for their organisation to inform others in the supply chain about how AI is being used in the business or their future plans to use it<sup>(</sup><span><sup>1</sup></span><sup>)</sup>.</p><p>The businesses that succeed in the future will likely leverage the benefits of AI to improve many aspects of their operation – and European Union (EU) regulators have recognised this, introducing new legislation in the form of the AI Act<sup>(</sup><span><sup>4</sup></span><sup>)</sup>, which is designed to govern how businesses use AI.</p><p>This means that partner organisations, suppliers, clients, and customers are likely to scrutinise how the businesses they engage with use AI to ever greater degrees.</p><p>The pace of technological advances can be such that legislation and even guidance are playing catch-up. This is only to be expected because, until the full scope of new technology is appreciated, it can be difficult to spot potential pitfalls.</p><p>This has been true of AI. However, with the introduction of the AI Act, Euro","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"40-43"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_10.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover and contents","authors":"","doi":"10.1002/fsat.3803_1.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_1.x","url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>4 <b>IFST News</b></p><p>16 <b>Driving Change: Sustainable Food Systems and the Path Forward</b> Gavin Milligan examines sustainability in supply chain management.</p><p>20 <b>Revive and Thrive: Forgotten Crops for resilient Food Systems</b> Szymon Lara explores neglected cultivars and forgotten landraces into modern agriculture.</p><p>24 <b>Insects on the Menu: Overcoming Neophobia for a Protein Revolution</b> Tiffany Lau on consumer reluctance and regulatory issues regarding insect proteins.</p><p>28 <b>Ethical Supply Chains: Building a Sustainable Future</b> Garry Warhurst provides an exploration of the global supply chain landscape, offering insights for integrating sustainability and ethics into corporate supply chain frameworks.</p><p>32 <b>Drowning in Data</b> Mariella Barra and Alistair Williams Explore the role of data-driven decision-making and the impact of Industry 5.0 on supply chain traceability.</p><p>36 <b>The Fragile Link: Supply Chain Disruptions and Global Food Security</b> Maria Masoura outlines the drivers of supply chain disruption.</p><p>40 <b>Navigating ethical challenges in an Al-enabled food industry</b> Richard Werran discusses the extensive ethical challenges of using Al in the food industry.</p><p>44 <b>From Ocean to Table: Ensuring Seafood Traceability</b> MarinTrust explores global seafood traceability.</p><p>46 <b>Regulatory challenges for lab-grown ingredients</b> Novel technologies are the future of food innovation, but regulatory challenges hinder market entry. Daniele Leonarduzzi explains this.</p><p>48 <b>Embracing Sustainable and Healthy Eating</b> Juliet Wilson explores sustainable, healthy</p><p>eating, focusing on nutrition and environmental impact.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>59 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Embracing Sustainable and Healthy Eating","authors":"","doi":"10.1002/fsat.3803_13.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_13.x","url":null,"abstract":"&lt;p&gt;&lt;b&gt;&lt;i&gt;Juliet Wilson provides an insightful exploration of sustainable and healthy eating, addressing dietary choices and environmental concerns from a nutrition point of view&lt;/i&gt;.&lt;/b&gt;&lt;/p&gt;&lt;p&gt;Food production and consumption have a significant impact on the environment, accounting for up to 30% of global greenhouse gas emissions (GHGe)&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;1&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;. Furthermore, activities associated with food production, including livestock farming, fishing, and food processing, contribute to land conversion, deforestation, water pollution, and biodiversity loss.&lt;/p&gt;&lt;p&gt;The health of the planet is intrinsically connected to our own health. It may not be surprising then that parallel to the climate and nature crisis, humans are experiencing a crisis of their own, illustrated by rising levels of non-communicable diseases and obesity.&lt;/p&gt;&lt;p&gt;We must commit to dietary change to meet climate, nature, and health targets. However, the complexity of balancing sustainability objectives, healthy eating advice and trends towards digital personal nutrition makes it difficult to know how to prioritise change. This article aims to discuss and unravel the main principles of a healthy and sustainable diet (HSD) to enable individuals to make meaningful, informed choices that will improve their health, protect nature, reduce climate change and support positive societal outcomes.&lt;/p&gt;&lt;p&gt;Sustainable food systems (SFS) aim to ensure resilience and reliability of the economic, social and environmental factors required for food security and nutrition. Current dietary patterns cause environmental pollution and are resource intensive, resulting in growing pressure on key planetary boundaries that preserve the integrity of our environment.&lt;/p&gt;&lt;p&gt;At the final stage of the food system, sustainable food principles are presented as relatable, navigable actions for the consumer. Actions include reducing foods associated with the highest greenhouse gas emissions in their production and swapping in foods associated with lower carbon emissions. Therefore, swapping animal products and for plant-based products sit at the core of a sustainable eating pattern.&lt;/p&gt;&lt;p&gt;Healthy diets encompass dietary goals that define nutrient adequacy, optimal intakes of specified food groups and dietary patterns. Defining a healthy diet is complex, as they are embedded in unique historical, religious, social, cultural and economic contexts and are thus very diverse.&lt;/p&gt;&lt;p&gt;A healthy diet is beneficial to health and disease prevention, typically non-communicable diseases (NCDs) such as cardiovascular disease, cancer, chronic respiratory disease and diabetes. The incidence of NCDs has rapidly increased globally, and estimates suggest they account for 74% of all deaths globally. Dietary risk factors are a major determinant of NCD&lt;sup&gt;(&lt;/sup&gt;&lt;span&gt;&lt;sup&gt;3&lt;/sup&gt;&lt;/span&gt;&lt;sup&gt;)&lt;/sup&gt;.&lt;/p&gt;&lt;p&gt;Personalised Nutrition (PN) is one of today's buzzwords. However, the concept of PN is not new. Tradition","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"48-51"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_13.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Clever Guts Diet: How to revolutionise your body from the inside out","authors":"","doi":"10.1002/fsat.3803_17.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_17.x","url":null,"abstract":"<p>I was saddened by the news of Michael Mosley's passing. His work brought serious science into everyday life, significantly impacting our nation's health. He was also a champion of the research into the gut microbiome. His enthusiasm and curiosity were infectious. Mosley authored many bestselling diet books with a focus on intermittent fasting, weight management and longevity, including The Fast Diet (2014), The 8-Week Blood Sugar Diet (2015), The Fast 800 (2018), and The Fast 800 Keto (2021). One of my personal favourites is The Clever Guts Diet: How to revolutionise your body from the inside out.</p><p>The gut microbiome is the collection of bacteria and other organisms that live in the gastrointestinal system. In recent years it has become increasingly clear that a gut full of friendly microbes is vital for our good health. Mosley's was an early promoter of this approach. We are still just beginning to get to grips with this mysterious microscopic world.</p><p>It is life changing new plan that aims to make you healthier, happier and slimmer. In this groundbreaking book and drawing from the latest research, Mosley provides scientifically proven ways to control our cravings, boost our mood, and lose weight by encouraging a more diverse microbiome and increasing the good bacteria that keep us healthy.</p><p>A very informative and clearly explained publication that allowed me to understand the workings of my gut and how to adjust my eating habits to support it. It is not a diet book but a way of changing the way you look at food, what to avoid and what to eat more of. The book has many recipes, meal plans, checklists and tips to improve our gut and our wellbeing. Along with chapters which detail the specific gut bacteria and Mosley's opinion on their benefits to health. The appendix contains a long list of references for further reading.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"59"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_17.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}