Pub Date : 2026-04-01Epub Date: 2026-01-27DOI: 10.1016/j.cofs.2026.101379
Wilson JF Lemos Junior , M Victoria Moreno-Arribas
Micro- and nanoplastics (MNPs) are increasingly embedded across food systems, from soils and aquaculture to food-contact materials and processed products, raising concerns about their impact on the gut microbiome. Ingestion is now a recognized exposure route, with particles found in foods and in human stools, blood, and other tissues. Their small size, heterogeneous chemistry, and capacity to carry additives and pollutants enable close interactions with gut epithelia and resident microbes. Multi-omics studies show that MNPs alter community structure, enrich stress-tolerant taxa, disrupt functional pathways, and can act as vectors for antibiotic resistance genes and mobile elements. Gut consortia also harbor enzymes capable of degrading synthetic polymers, though the physiological implications remain unclear. Food matrices, diet, and co-exposure to additives further modulate MNP fate and bioavailability. This perspective integrates metagenomic evidence and highlights how multi-omics, Artificial Intelligence (AI), and advanced models can inform One Health–aligned risk assessment and guide safer, more sustainable food systems.
{"title":"Micro- and nanoplastics, metagenomics, and food systems: toward an integrated perspective","authors":"Wilson JF Lemos Junior , M Victoria Moreno-Arribas","doi":"10.1016/j.cofs.2026.101379","DOIUrl":"10.1016/j.cofs.2026.101379","url":null,"abstract":"<div><div>Micro- and nanoplastics (MNPs) are increasingly embedded across food systems, from soils and aquaculture to food-contact materials and processed products, raising concerns about their impact on the gut microbiome. Ingestion is now a recognized exposure route, with particles found in foods and in human stools, blood, and other tissues. Their small size, heterogeneous chemistry, and capacity to carry additives and pollutants enable close interactions with gut epithelia and resident microbes. Multi-omics studies show that MNPs alter community structure, enrich stress-tolerant taxa, disrupt functional pathways, and can act as vectors for antibiotic resistance genes and mobile elements. Gut consortia also harbor enzymes capable of degrading synthetic polymers, though the physiological implications remain unclear. Food matrices, diet, and co-exposure to additives further modulate MNP fate and bioavailability. This perspective integrates metagenomic evidence and highlights how multi-omics, Artificial Intelligence (AI), and advanced models can inform One Health–aligned risk assessment and guide safer, more sustainable food systems.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"68 ","pages":"Article 101379"},"PeriodicalIF":9.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146175338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-01Epub Date: 2026-01-27DOI: 10.1016/j.cofs.2026.101380
Hoda Taheri Sedeh , Jens A Hammerl , Stefan Hertwig , Oliver K Schlüter
Bacteriophage-assisted nonthermal food processing (BANTFP) is a potential biocontrol strategy for reducing food-borne pathogens while preserving product quality. When used simultaneously or sequentially with novel nonthermal food processing (NTFP) technologies, phages can contribute to the reduction of the microbes (typically 1–3 Δlog, but up to 5–8 Δlog in optimized multihurdle systems). However, the current evidence is fragmented and strongly biased toward high-pressure studies, whereas data for the use of pulsed electric fields, ultrasound, and cold atmospheric plasma remain limited. Key challenges include phage stability under processing conditions, their interactions with complex food matrices, and the risk of resistance development of the target bacteria. Further research is required to identify optimal treatment sequences, quantify true synergistic effects, and evaluate performance in realistic food environments. Such efforts are essential to refine phage–NTFP combinations, ensuring their efficiency and regulatory acceptance at an industrial scale and contributing to safe, innovative, and sustainable food processing systems.
{"title":"Bacteriophage-assisted nonthermal processing of foods: challenges and innovative concepts to inactivate microbial pathogens","authors":"Hoda Taheri Sedeh , Jens A Hammerl , Stefan Hertwig , Oliver K Schlüter","doi":"10.1016/j.cofs.2026.101380","DOIUrl":"10.1016/j.cofs.2026.101380","url":null,"abstract":"<div><div>Bacteriophage-assisted nonthermal food processing (BANTFP) is a potential biocontrol strategy for reducing food-borne pathogens while preserving product quality. When used simultaneously or sequentially with novel nonthermal food processing (NTFP) technologies, phages can contribute to the reduction of the microbes (typically 1–3 Δlog, but up to 5–8 Δlog in optimized multihurdle systems). However, the current evidence is fragmented and strongly biased toward high-pressure studies, whereas data for the use of pulsed electric fields, ultrasound, and cold atmospheric plasma remain limited. Key challenges include phage stability under processing conditions, their interactions with complex food matrices, and the risk of resistance development of the target bacteria. Further research is required to identify optimal treatment sequences, quantify true synergistic effects, and evaluate performance in realistic food environments. Such efforts are essential to refine phage–NTFP combinations, ensuring their efficiency and regulatory acceptance at an industrial scale and contributing to safe, innovative, and sustainable food processing systems.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"68 ","pages":"Article 101380"},"PeriodicalIF":9.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147386578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In everyday life, foods often change shape upon heating through processes such as shrinking, swelling, or puffing, but these responses are usually naturally occurring and uncontrolled, reflecting the interplay between structure, moisture transport and thermal effects. Morphing foods apply these principles intentionally, using designed material heterogeneity and surface geometric modifications to achieve predictable and controllable shape transformations during processing. In this review, we critically examine recent progress in stamping, 4D food printing, surface cutting and bilayer lamination as fabrication strategies for controlled morphing in real food systems. This work emphasises the underlying mechanism, constraints and relative industrial readiness of different morphing approaches. Together, these perspectives position morphing foods as an emerging direction in food materials design with implications for functionality, sustainability and consumer experience.
{"title":"Morphing foods: recent progress and future innovations","authors":"Sushil Koirala , Ruoyao Li , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari","doi":"10.1016/j.cofs.2026.101388","DOIUrl":"10.1016/j.cofs.2026.101388","url":null,"abstract":"<div><div>In everyday life, foods often change shape upon heating through processes such as shrinking, swelling, or puffing, but these responses are usually naturally occurring and uncontrolled, reflecting the interplay between structure, moisture transport and thermal effects. Morphing foods apply these principles intentionally, using designed material heterogeneity and surface geometric modifications to achieve predictable and controllable shape transformations during processing. In this review, we critically examine recent progress in stamping, 4D food printing, surface cutting and bilayer lamination as fabrication strategies for controlled morphing in real food systems. This work emphasises the underlying mechanism, constraints and relative industrial readiness of different morphing approaches. Together, these perspectives position morphing foods as an emerging direction in food materials design with implications for functionality, sustainability and consumer experience.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"68 ","pages":"Article 101388"},"PeriodicalIF":9.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147386528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-04-01Epub Date: 2026-02-11DOI: 10.1016/j.cofs.2026.101387
Pia I Hedelund , Kevin Kantono , Bilge Balci
Sensory analysis has been traditionally associated with the food and beverage industry and has recently become increasingly integral to developing and evaluating pharmaceutical and nutraceutical products. This paper explores the application of sensory evaluation techniques in nutra and pharma industries, highlighting their role, limitations, and challenges that it presents in product formulation and consumer palatability. Recent advancements in sensory methodologies, including instrumental techniques like electronic tongues and noses, as well as consumer-driven approaches, are discussed. Significant challenges remain, particularly the lack of international standards, regulatory alignment, and guidance tailored to the unique constraints of products containing actives, both active pharmaceutical ingredients (API), and active ingredients (AcI) used in nutraceutical products. Critical issues, such as the cognitive impact of long breaks between assessments, limitations of once-daily testing due to active ingredients and excipients, and their effect on data validity, have yet to be adequately addressed or resolved. We recommend addressing the need for internationally standardized methodologies, alignment with regulatory bodies, knowledge sharing, and advanced solutions to tackle these gaps, enabling sensory science to provide valid and robust insight to support patient-centered nutra and pharma product development fully.
{"title":"Sensory analysis in the pharmaceutical and nutraceutical industries: its role in the development and testing of new products","authors":"Pia I Hedelund , Kevin Kantono , Bilge Balci","doi":"10.1016/j.cofs.2026.101387","DOIUrl":"10.1016/j.cofs.2026.101387","url":null,"abstract":"<div><div>Sensory analysis has been traditionally associated with the food and beverage industry and has recently become increasingly integral to developing and evaluating pharmaceutical and nutraceutical products. This paper explores the application of sensory evaluation techniques in nutra and pharma industries, highlighting their role, limitations, and challenges that it presents in product formulation and consumer palatability. Recent advancements in sensory methodologies, including instrumental techniques like electronic tongues and noses, as well as consumer-driven approaches, are discussed. Significant challenges remain, particularly the lack of international standards, regulatory alignment, and guidance tailored to the unique constraints of products containing actives, both active pharmaceutical ingredients (API), and active ingredients (AcI) used in nutraceutical products. Critical issues, such as the cognitive impact of long breaks between assessments, limitations of once-daily testing due to active ingredients and excipients, and their effect on data validity, have yet to be adequately addressed or resolved. We recommend addressing the need for internationally standardized methodologies, alignment with regulatory bodies, knowledge sharing, and advanced solutions to tackle these gaps, enabling sensory science to provide valid and robust insight to support patient-centered nutra and pharma product development fully.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"68 ","pages":"Article 101387"},"PeriodicalIF":9.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147386579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aquatic products are prone to spoilage, along with the generation of biogenic amines (BAs) during storage and transportation, which may affect their quality and safety. BAs are primarily generated after the decarboxylation of aquatic products’ proteins and catalyzed by endogenous enzymes derived from spoilage organisms. The different structures of BAs made their generation mechanisms extremely complex. Excessive consumption of BAs can trigger harmful physiological reactions, thereby exerting potential health risks to consumers. Therefore, the current work reviewed the generation mechanisms of BAs from aquatic products, as well as the conventional and innovative detection methods and multidimensional reduction strategies. Moreover, the advantages and limitations of these methods were also discussed, through which some valuable insights regarding the preservation of aquatic product quality and consumer acceptance could be obtained.
{"title":"Advances in the generation mechanism, detection methods, and reduction strategies of biogenic amines in aquatic products: a review","authors":"Lina Zhong , Mantong Zhao , Guanghua Xia , Dayong Zhou , Zhongyuan Liu","doi":"10.1016/j.cofs.2026.101378","DOIUrl":"10.1016/j.cofs.2026.101378","url":null,"abstract":"<div><div>Aquatic products are prone to spoilage, along with the generation of biogenic amines (BAs) during storage and transportation, which may affect their quality and safety. BAs are primarily generated after the decarboxylation of aquatic products’ proteins and catalyzed by endogenous enzymes derived from spoilage organisms. The different structures of BAs made their generation mechanisms extremely complex. Excessive consumption of BAs can trigger harmful physiological reactions, thereby exerting potential health risks to consumers. Therefore, the current work reviewed the generation mechanisms of BAs from aquatic products, as well as the conventional and innovative detection methods and multidimensional reduction strategies. Moreover, the advantages and limitations of these methods were also discussed, through which some valuable insights regarding the preservation of aquatic product quality and consumer acceptance could be obtained.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101378"},"PeriodicalIF":9.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146038105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-01Epub Date: 2025-11-20DOI: 10.1016/j.cofs.2025.101369
Helena Ramos, Ana Margarida Araújo, Isabel MPLVO Ferreira, Miguel A Faria
Neurodegenerative diseases (NDs), such as Alzheimer’s disease and Parkinson’s disease, pose significant global health challenges, with rising prevalence and socioeconomic burdens. While genetic factors play a role, environmental and dietary exposure to toxicants, including food chemical contaminants (FCCs), are modifiable risk factors to disease progression. This work consolidates the evidence linking FCC exposure to ND pathogenesis, emphasizing key neurotoxicity mechanisms and identifying critical areas for future research. FCCs, such as pesticides, heavy metals, mycotoxins, and processing- and packaging-related contaminants (e.g. polycyclic aromatic hydrocarbons, acrylamide, bisphenols, per-/poly-fluoroalkyl substances, and micro/nanoplastics), trigger oxidative responses, mitochondrial dysfunction, loss of blood–brain barrier integrity, and activate neuroinflammatory pathways. These mechanisms contribute to hallmark neurodegenerative processes, such as amyloid β aggregation, α-synuclein pathology, and disruptions in synaptic signaling. Additionally, FCCs may act as neurotoxicants through unexplored pathways, including disruptions in gut–brain axis communication, epigenetic regulation, and endocrine signaling. Emerging factors, such as dietary modulation and the role of adipose tissue as an FCC reservoir, are considered potential amplifiers of FCCs' neurotoxic effects. Recent advancements in toxicological evaluation, including new approach methodologies and adverse outcome pathways, offer promising tools for assessing FCC-related neurotoxicity using integrated approaches and realistic exposure scenarios. Addressing the cumulative and synergistic impacts of FCC mixtures remains a critical priority for research and regulatory frameworks. Advancing our understanding of FCC neurotoxicity and integrating innovative assessment strategies will be pivotal in mitigating their contribution to ND risk and safeguarding brain health.
{"title":"The neurotoxic impact of food chemical contaminants: a growing concern?","authors":"Helena Ramos, Ana Margarida Araújo, Isabel MPLVO Ferreira, Miguel A Faria","doi":"10.1016/j.cofs.2025.101369","DOIUrl":"10.1016/j.cofs.2025.101369","url":null,"abstract":"<div><div>Neurodegenerative diseases (NDs), such as Alzheimer’s disease and Parkinson’s disease, pose significant global health challenges, with rising prevalence and socioeconomic burdens. While genetic factors play a role, environmental and dietary exposure to toxicants, including food chemical contaminants (FCCs), are modifiable risk factors to disease progression. This work consolidates the evidence linking FCC exposure to ND pathogenesis, emphasizing key neurotoxicity mechanisms and identifying critical areas for future research. FCCs, such as pesticides, heavy metals, mycotoxins, and processing- and packaging-related contaminants (e.g. polycyclic aromatic hydrocarbons, acrylamide, bisphenols, per-/poly-fluoroalkyl substances, and micro/nanoplastics), trigger oxidative responses, mitochondrial dysfunction, loss of blood–brain barrier integrity, and activate neuroinflammatory pathways. These mechanisms contribute to hallmark neurodegenerative processes, such as amyloid β aggregation, α-synuclein pathology, and disruptions in synaptic signaling. Additionally, FCCs may act as neurotoxicants through unexplored pathways, including disruptions in gut–brain axis communication, epigenetic regulation, and endocrine signaling. Emerging factors, such as dietary modulation and the role of adipose tissue as an FCC reservoir, are considered potential amplifiers of FCCs' neurotoxic effects. Recent advancements in toxicological evaluation, including new approach methodologies and adverse outcome pathways, offer promising tools for assessing FCC-related neurotoxicity using integrated approaches and realistic exposure scenarios. Addressing the cumulative and synergistic impacts of FCC mixtures remains a critical priority for research and regulatory frameworks. Advancing our understanding of FCC neurotoxicity and integrating innovative assessment strategies will be pivotal in mitigating their contribution to ND risk and safeguarding brain health.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101369"},"PeriodicalIF":9.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-01Epub Date: 2025-11-24DOI: 10.1016/j.cofs.2025.101370
Leah M Hamilton , Rebekah J Miller , Jacob Lahne
Collecting and analyzing natural-language or free-text data is increasingly popular in sensory science. Proponents claim these methods are more flexible and holistic, collecting both affective and descriptive data in more naturalistic settings. To comment on the state of text data sources, methods, and research questions in sensory science, we review 27 recent papers (2020–2024) studying the descriptive sensory properties of foods with text analysis. Most reviewed papers either compared text analysis to other sensory methods or used text analysis to determine drivers of liking. Most used central-location test data (<100 subjects, <10 products). Most analyzed their data with semi-manual text normalization, count tables, and dimension reduction, also mirroring traditional sensory analysis. The authors conclude that the nascent field still needs publicly available computational tools for common tasks, standard criteria for validating new methods, and more computational training or long-term collaborations with computer scientists to process larger sensory corpora more efficiently.
{"title":"Sensory applications of natural language processing and text analysis in practice: a review of recent literature","authors":"Leah M Hamilton , Rebekah J Miller , Jacob Lahne","doi":"10.1016/j.cofs.2025.101370","DOIUrl":"10.1016/j.cofs.2025.101370","url":null,"abstract":"<div><div>Collecting and analyzing natural-language or free-text data is increasingly popular in sensory science. Proponents claim these methods are more flexible and holistic, collecting both affective and descriptive data in more naturalistic settings. To comment on the state of text data sources, methods, and research questions in sensory science, we review 27 recent papers (2020–2024) studying the descriptive sensory properties of foods with text analysis. Most reviewed papers either compared text analysis to other sensory methods or used text analysis to determine drivers of liking. Most used central-location test data (<100 subjects, <10 products). Most analyzed their data with semi-manual text normalization, count tables, and dimension reduction, also mirroring traditional sensory analysis. The authors conclude that the nascent field still needs publicly available computational tools for common tasks, standard criteria for validating new methods, and more computational training or long-term collaborations with computer scientists to process larger sensory corpora more efficiently.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101370"},"PeriodicalIF":9.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
At the crossroads of a growing interest in fermented foods as part of a healthy, sustainable diet and advances in multi-omics technologies stands the need for developing new types of fermented foods while improving traditional ones. The scientific path toward these challenges lies in our capacity to rationalize and predict microbial interactions. For this, genome or metagenome-scale metabolic modeling represents a promising approach. We assess its benefits and limits through rare examples in the field of food microbiomes and advocate for community-level metabolic engineering as the superior strategy. We underline their power as a cornerstone in comprehensive and rational strategies for optimization of microbial consortia assembly, whether they are used in bottom-up or top-down approaches. We raise the challenges and bottlenecks of integrating the dynamics of microbial communities and present how we foresee their potential for shaping the future of fermented foods and regulatory science, bridging gaps between knowledge and innovation.
{"title":"Microbiome metabolic modeling as a tool for innovation in fermented foods","authors":"Elham Karimi, Julien Tap, Marie-Christine Champomier-Vergès, Stéphane Chaillou","doi":"10.1016/j.cofs.2025.101368","DOIUrl":"10.1016/j.cofs.2025.101368","url":null,"abstract":"<div><div>At the crossroads of a growing interest in fermented foods as part of a healthy, sustainable diet and advances in multi-omics technologies stands the need for developing new types of fermented foods while improving traditional ones. The scientific path toward these challenges lies in our capacity to rationalize and predict microbial interactions. For this, genome or metagenome-scale metabolic modeling represents a promising approach. We assess its benefits and limits through rare examples in the field of food microbiomes and advocate for community-level metabolic engineering as the superior strategy. We underline their power as a cornerstone in comprehensive and rational strategies for optimization of microbial consortia assembly, whether they are used in bottom-up or top-down approaches. We raise the challenges and bottlenecks of integrating the dynamics of microbial communities and present how we foresee their potential for shaping the future of fermented foods and regulatory science, bridging gaps between knowledge and innovation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"67 ","pages":"Article 101368"},"PeriodicalIF":9.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145697908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01Epub Date: 2025-11-11DOI: 10.1016/j.cofs.2025.101367
Carole Honoré-Chedozeau , Dominique Valentin
Climate change and evolving societal expectations have impacted the wine industry, putting pressure on production and sales. In response, the industry has introduced various innovations that break with conventional practices and are beginning to emerge on the global market. In viticulture, three noteworthy strategies involve cultivating grape varieties that can withstand extreme weather, such as developing fungus-resistant varieties, migrating drought-tolerant varieties northwards, and reviving autochthonous varieties. In oenology, wine production is evolving towards more natural and healthier wines, such as sulphite-free or alcohol-free. This opinion-driven review summarises the merits and drawbacks of these innovations, examining professionals’ and consumers’ attitudes through the latest food science studies. Developing resistant varieties and reviving forgotten ones appear to offer great potential for growth, which professionals and consumers seem willing to support. Reducing the alcohol content would also be beneficial for the future, given the trend towards moderation in consumption.
{"title":"Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?","authors":"Carole Honoré-Chedozeau , Dominique Valentin","doi":"10.1016/j.cofs.2025.101367","DOIUrl":"10.1016/j.cofs.2025.101367","url":null,"abstract":"<div><div>Climate change and evolving societal expectations have impacted the wine industry, putting pressure on production and sales. In response, the industry has introduced various innovations that break with conventional practices and are beginning to emerge on the global market. In viticulture, three noteworthy strategies involve cultivating grape varieties that can withstand extreme weather, such as developing fungus-resistant varieties, migrating drought-tolerant varieties northwards, and reviving autochthonous varieties. In oenology, wine production is evolving towards more natural and healthier wines, such as sulphite-free or alcohol-free. This opinion-driven review summarises the merits and drawbacks of these innovations, examining professionals’ and consumers’ attitudes through the latest food science studies. Developing resistant varieties and reviving forgotten ones appear to offer great potential for growth, which professionals and consumers seem willing to support. Reducing the alcohol content would also be beneficial for the future, given the trend towards moderation in consumption.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101367"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01Epub Date: 2025-10-15DOI: 10.1016/j.cofs.2025.101361
Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen
Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.
{"title":"Per- and polyfluoroalkyl substances in food and their contribution to human exposure","authors":"Greet Schoeters , Stijn Boodts , Ann Colles , Eva Govarts , Thimo Groffen","doi":"10.1016/j.cofs.2025.101361","DOIUrl":"10.1016/j.cofs.2025.101361","url":null,"abstract":"<div><div>Exposure to per- and polyfluoroalkyl substances (PFAS) and how to reduce exposure is worldwide debated, leads to new regulations and advice for food consumption. PFAS are a complex class of chemicals. These so-called ‘forever chemicals’ are ubiquitous in the environment and consumer products, enter the food chain, and are detected in human bodies worldwide. Human PFAS serum concentrations are associated with dietary intake of certain foods. Seafood and offal consumption, packaged and wrapped foods, and food grown in contaminated areas are often associated with higher serum PFAS levels, while the reverse holds for more plant-based and more fibers containing diets. In contaminated areas, consumption of some local foods should be discouraged. However, for effective reduction of human exposure through food, more information is needed on sources and transfer of PFAS into agricultural products and processed foods, not only for legacy PFAS but also for short-chain PFAS and their precursors.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"66 ","pages":"Article 101361"},"PeriodicalIF":9.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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