Pub Date : 2025-04-03DOI: 10.1016/j.cofs.2025.101307
Daniele Asioli , Sara R Jaeger
This manuscript aims to raise awareness of the need for Sensory & Consumer Science professionals to be more diligent about data quality control when conducting consumer surveys and experiments online. This aim is achieved by (i) summarising recent research on data quality by Jaeger and Cardello (2022) and Castura et al. (2023), (ii) contributing to a broader understanding of data quality, and (iii) recommending a more systematic adoption of practices aimed to enhance data quality in online consumer research. Various suggestions are put forward to support Sensory & Consumer Science professionals who wish to pay greater attention to the quality of online data collection. We advocate for making online consumer data quality an integral part of the research process to improve the validity and reliability of research outcomes, ultimately benefiting the final users, including science, industry, and policymakers.
{"title":"Online consumer research: more attention needs to be given to data quality","authors":"Daniele Asioli , Sara R Jaeger","doi":"10.1016/j.cofs.2025.101307","DOIUrl":"10.1016/j.cofs.2025.101307","url":null,"abstract":"<div><div>This manuscript aims to raise awareness of the need for Sensory & Consumer Science professionals to be more diligent about data quality control when conducting consumer surveys and experiments online. This aim is achieved by (i) summarising recent research on data quality by Jaeger and Cardello (2022) and Castura et al. (2023), (ii) contributing to a broader understanding of data quality, and (iii) recommending a more systematic adoption of practices aimed to enhance data quality in online consumer research. Various suggestions are put forward to support Sensory & Consumer Science professionals who wish to pay greater attention to the quality of online data collection. We advocate for making online consumer data quality an integral part of the research process to improve the validity and reliability of research outcomes, ultimately benefiting the final users, including science, industry, and policymakers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101307"},"PeriodicalIF":8.9,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838299","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 : 2025-04-03DOI: 10.1016/j.cofs.2025.101306
Philippe Pinton, Chloe Terciolo , Delphine Payros , Isabelle P Oswald
Food and feed are likely to be contaminated by mycotoxins, toxic secondary metabolites produced by molds mainly from Aspergillus, Fusarium, and Penicillium genera. To characterize the hazard of these contaminants, published data on their toxicokinetics and toxicity are scrutinized to determine the human health-based guidance values and to identify reference points (RPs) for animal category and species. This review describes how these values are constructed and summarizes the human tolerable daily intake (TDI) for the Fusarium toxins, deoxynivalenol, nivalenol, T-2 and HT-2 toxins, zearalenone, and fumonisins but also for ochratoxin A, and ergot alkaloids. For carcinogenic mycotoxins such as aflatoxins, it is not possible to establish TDI, and the risk for human health is determined by the margin of exposure between the benchmark dose’s lower confidence limit and the exposure. This review also details, when they could be determined, the RPs for the same mycotoxins for ruminants (dairy cow, heifer, beef cattle, steer, sheep, goats), poultry (chicken, duck, turkey), porcine, solipeds, fish, rabbits, cats, and dogs.
It also addresses the difficulties and challenges involved in establishing TDIs and/or RPs with regard to (i) the lack of data (e.g. on emerging mycotoxins) and their quality, (ii) the availability of species- or sex-specific data, (iii) the consideration of clinical cases or a new, more sensitive endpoints, and (iv) the establishment of grouped TDIs/RPs and the consideration of possible interactions between mycotoxins.
{"title":"Mycotoxins hazard: the European view","authors":"Philippe Pinton, Chloe Terciolo , Delphine Payros , Isabelle P Oswald","doi":"10.1016/j.cofs.2025.101306","DOIUrl":"10.1016/j.cofs.2025.101306","url":null,"abstract":"<div><div>Food and feed are likely to be contaminated by mycotoxins, toxic secondary metabolites produced by molds mainly from <em>Aspergillus</em>, <em>Fusarium</em>, and <em>Penicillium</em> genera. To characterize the hazard of these contaminants, published data on their toxicokinetics and toxicity are scrutinized to determine the human health-based guidance values and to identify reference points (RPs) for animal category and species. This review describes how these values are constructed and summarizes the human tolerable daily intake (TDI) for the <em>Fusarium</em> toxins, deoxynivalenol, nivalenol, T-2 and HT-2 toxins, zearalenone, and fumonisins but also for ochratoxin A, and ergot alkaloids. For carcinogenic mycotoxins such as aflatoxins, it is not possible to establish TDI, and the risk for human health is determined by the margin of exposure between the benchmark dose’s lower confidence limit and the exposure. This review also details, when they could be determined, the RPs for the same mycotoxins for ruminants (dairy cow, heifer, beef cattle, steer, sheep, goats), poultry (chicken, duck, turkey), porcine, solipeds, fish, rabbits, cats, and dogs.</div><div>It also addresses the difficulties and challenges involved in establishing TDIs and/or RPs with regard to (i) the lack of data (e.g. on emerging mycotoxins) and their quality, (ii) the availability of species- or sex-specific data, (iii) the consideration of clinical cases or a new, more sensitive endpoints, and (iv) the establishment of grouped TDIs/RPs and the consideration of possible interactions between mycotoxins.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101306"},"PeriodicalIF":8.9,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838298","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 : 2025-03-25DOI: 10.1016/j.cofs.2025.101305
Diogo Thimoteo da Cunha , Elke Stedefeldt , Pieternel A Luning , Carolina Bottini Prates , Laís Mariano Zanin
Food safety culture (FS-culture) is a deeply embedded and evolving organisational construct reflecting the collective beliefs, behaviours, and assumptions of employees. It encompasses key elements such as commitment, leadership, risk awareness, communication, food safety management systems (FSMS), and work environment. Given its growing significance, this paper discusses FS-culture as a dynamic behavioural phenomenon interacting with FSMS. The way FS-culture is framed within various private standards may unintentionally lead food businesses to perceive it as a compliance-driven obligation rather than a behavioural phenomenon. There is a risk that FS-culture may be reduced to a component of food safety management, assessed through standardised checklists. Recent intervention studies demonstrated the complexity of identifying and implementing interventions to evolve FS-culture, and that its evolvement takes time and a myriad of efforts. Fostering FS-culture should be seen as an ongoing process of engagement, leadership, and continuous improvement, rather than a static set of measurable criteria.
{"title":"Food safety culture as a behavioural phenomenon shaping food safety","authors":"Diogo Thimoteo da Cunha , Elke Stedefeldt , Pieternel A Luning , Carolina Bottini Prates , Laís Mariano Zanin","doi":"10.1016/j.cofs.2025.101305","DOIUrl":"10.1016/j.cofs.2025.101305","url":null,"abstract":"<div><div>Food safety culture (FS-culture) is a deeply embedded and evolving organisational construct reflecting the collective beliefs, behaviours, and assumptions of employees. It encompasses key elements such as commitment, leadership, risk awareness, communication, food safety management systems (FSMS), and work environment. Given its growing significance, this paper discusses FS-culture as a dynamic behavioural phenomenon interacting with FSMS. The way FS-culture is framed within various private standards may unintentionally lead food businesses to perceive it as a compliance-driven obligation rather than a behavioural phenomenon. There is a risk that FS-culture may be reduced to a component of food safety management, assessed through standardised checklists. Recent intervention studies demonstrated the complexity of identifying and implementing interventions to evolve FS-culture, and that its evolvement takes time and a myriad of efforts. Fostering FS-culture should be seen as an ongoing process of engagement, leadership, and continuous improvement, rather than a static set of measurable criteria.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101305"},"PeriodicalIF":8.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777500","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 : 2025-03-21DOI: 10.1016/j.cofs.2025.101304
Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio
This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.
{"title":"Bioactive compounds’ importance in plant-based beverages: a review","authors":"Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio","doi":"10.1016/j.cofs.2025.101304","DOIUrl":"10.1016/j.cofs.2025.101304","url":null,"abstract":"<div><div>This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101304"},"PeriodicalIF":8.9,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768768","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 : 2025-03-19DOI: 10.1016/j.cofs.2025.101303
Paula Alvito , Ana Gago-Martínez
Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.
{"title":"Ciguatera toxins, a potential health risk emerging in Europe: overview of progress and challenges","authors":"Paula Alvito , Ana Gago-Martínez","doi":"10.1016/j.cofs.2025.101303","DOIUrl":"10.1016/j.cofs.2025.101303","url":null,"abstract":"<div><div>Ciguatera Poisoning (CP) is considered an emerging risk of concern in several places worldwide. The risk of CP in Europe is currently being investigated, and important advantages have been achieved under two EuroCigua projects, which allowed the characterization of Caribbean Ciguatoxins as the main responsible for the contamination in the European Coastal areas investigated. Important challenges and limitations, particularly the ones related to the lack of reference materials and of relevant samples that enable to associate the contaminated fish consumption with human intoxication, are the most critical aspects hindering the progress from both analytical and toxicological perspectives. This review aims to provide an update on the most recent advances in CP in Europe on the source of the toxins involved in contamination, their toxicology and pharmacology, and their detection and characterization in order to contribute to envisioning the toxic mechanism of CP in humans.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101303"},"PeriodicalIF":8.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783910","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 : 2025-03-13DOI: 10.1016/j.cofs.2025.101302
Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey
The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.
{"title":"Milk fat globule membrane ingredients and their potential applications for human health and performance","authors":"Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey","doi":"10.1016/j.cofs.2025.101302","DOIUrl":"10.1016/j.cofs.2025.101302","url":null,"abstract":"<div><div>The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101302"},"PeriodicalIF":8.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-12DOI: 10.1016/j.cofs.2025.101301
Jinghan Zhang , Mohan Li , Zongyuan Han , Jun-Hua Shao
Insects are gaining increasing attention as novel and sustainable alternatives to traditional food sources. Bioactive peptides derived from insects, exhibiting a wide range of functional properties such as antioxidant, antimicrobial, and immunomodulatory activities, demonstrate significant potential for application in functional foods. However, they require in-depth analysis to optimize utilization. This review synthesizes research from the past five years, providing a comprehensive overview of both conventional and innovative techniques for the extraction, separation, and purification of insect-derived peptides. It also evaluates the advantages and limitations of these methods while exploring the key bioactivities of the peptides. This review highlights the potential of insects as a sustainable source of protein and bioactive peptides, offering strategic recommendations for future research. It emphasizes the need to address current challenges in order to fully unlock their potential.
{"title":"A review of insect peptides: from extraction and preparation to bioactivities","authors":"Jinghan Zhang , Mohan Li , Zongyuan Han , Jun-Hua Shao","doi":"10.1016/j.cofs.2025.101301","DOIUrl":"10.1016/j.cofs.2025.101301","url":null,"abstract":"<div><div>Insects are gaining increasing attention as novel and sustainable alternatives to traditional food sources. Bioactive peptides derived from insects, exhibiting a wide range of functional properties such as antioxidant, antimicrobial, and immunomodulatory activities, demonstrate significant potential for application in functional foods. However, they require in-depth analysis to optimize utilization. This review synthesizes research from the past five years, providing a comprehensive overview of both conventional and innovative techniques for the extraction, separation, and purification of insect-derived peptides. It also evaluates the advantages and limitations of these methods while exploring the key bioactivities of the peptides. This review highlights the potential of insects as a sustainable source of protein and bioactive peptides, offering strategic recommendations for future research. It emphasizes the need to address current challenges in order to fully unlock their potential.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101301"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759577","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 : 2025-03-12DOI: 10.1016/j.cofs.2025.101300
Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi
Staphylococcus aureus is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling S. aureus within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H2O2. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of S. aureus in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.
{"title":"Advancements in function recognition of staphyloxanthin and targeted inhibitor development","authors":"Jiang Chang , Min Yue , Guoping Zhao , Biao Tang , Chunlei Shi","doi":"10.1016/j.cofs.2025.101300","DOIUrl":"10.1016/j.cofs.2025.101300","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a significant foodborne pathogen that endangers food safety and public health. Targeting the virulence factor staphyloxanthin has proven effective in controlling <em>S. aureus</em> within the food industry by diminishing its resistance to oxidative stress and thus increasing its vulnerability to disinfectants like H<sub>2</sub>O<sub>2</sub>. Recent research has uncovered additional functions of staphyloxanthin and reported the development of inhibitors targeting this factor. These advancements not only deepen our understanding of staphyloxanthin’s role but also present novel strategies to mitigate the prevalence of <em>S. aureus</em> in the food industry. But a comprehensive review of these advancements is lacking. This article seeks to provide an extensive overview of the newly identified functions of staphyloxanthin and recent progress in inhibitor development. It encompasses new research perspectives, representative cases, and emerging trends, aiming to inspire further research on staphyloxanthin functions, targeted inhibitors, and their practical applications in food safety management.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101300"},"PeriodicalIF":8.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747147","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 : 2025-03-11DOI: 10.1016/j.cofs.2025.101299
Davide Giacalone
{"title":"Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector","authors":"Davide Giacalone","doi":"10.1016/j.cofs.2025.101299","DOIUrl":"10.1016/j.cofs.2025.101299","url":null,"abstract":"","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101299"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725496","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 : 2025-03-11DOI: 10.1016/j.cofs.2025.101298
Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino
The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.
{"title":"Redefining innovation: the role of co-creation in collaborative new food product strategies","authors":"Bruna B Durço , Camile OL Farias , Tatiana C Pimentel , Elson R Tavares Filho , Adriana Gámbaro , Adriano G Cruz , Maria C KH Duarte , Erick A Esmerino","doi":"10.1016/j.cofs.2025.101298","DOIUrl":"10.1016/j.cofs.2025.101298","url":null,"abstract":"<div><div>The development of new food products (NFPD) is a continuously evolving activity within the food industry, driven by the high competitiveness of the sector. Traditionally, the NFPD process has been led by internal teams, guided by the perceptions of managers. However, an emerging trend, widely discussed in the literature and in other industrial sectors, has incorporated the participation of external stakeholders, such as consumers, suppliers, and service providers, through approaches known as co-creation. This practice strengthens the relationship between companies and consumers and can drive innovation in the food industry, grounded in mutually co-created values. The objective of this review was to compile and analyze information regarding the benefits, challenges, and prospects of using co-creation in the development of new food products, identifying emerging trends and gaps in the application of this approach within the sector. Overall, a low degree of maturity was observed in the application of co-creation approaches to food product development, characterized by the use of traditional techniques, such as focus groups and questionnaires. However, these techniques have been increasingly employed with a more collaborative perspective, incorporating co-creative elements. Although still in its early stages, this practice has already shown promising results and points toward significant expansion in the near future.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101298"},"PeriodicalIF":8.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759578","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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