This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed.
Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology.
This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
Author(s): Luca Serventi
Series: Sustainable Development Goals Series
Publisher: Springer
Year: 2023
Language: English
Pages: 190
City: Cham
Preface
Acknowledgments
Contents
Contributors
1: Food Sustainability
1.1 Introduction
1.1.1 Concepts and Definitions of Food Sustainability
1.2 Food Sustainability in the Era of Globalization
1.2.1 Main Challenges in Food Production on a Global Scale
1.2.2 The Relationship Between Climate Change and Food Production
1.2.3 Climate Change on Food Safety and Security
1.2.4 Local Food Movements
1.3 Consumer Behaviours Towards Sustainability
1.3.1 Factors That Affect Consumers’ Behaviours
1.3.2 Consumer Behaviours Affecting Food Waste at the Retailers’ Level
1.4 Effect of Food Production on Sustainability
1.4.1 Environmental Issues
1.4.1.1 Carbon Footprint (CF)
1.4.1.2 Water Footprint (WF)
1.4.1.3 Pollution
1.5 Public Health
1.6 Conclusion
References
2: Carbohydrates for Energy
2.1 Starch and Sugar as Source of Energy
2.2 Traditional Food Sources of Carbohydrates
2.2.1 Starch
2.2.2 Sugar
2.3 Innovative Food Sources of Carbohydrates
2.3.1 Starch
2.3.2 Sugar
2.4 Conclusions
References
3: Carbohydrates for Fibre
3.1 Fibre: Soluble and Insoluble
3.2 Traditional Food Sources of Fibre
3.2.1 Soluble
3.2.2 Insoluble
3.3 Innovative Food Sources of Fibre
3.3.1 Soluble
3.3.2 Insoluble
3.4 Conclusions
References
4: Protein
4.1 Traditional Food Sources of Protein
4.2 Innovative Food Sources of Protein
4.2.1 Acceptability
4.3 Conclusions
References
5: Lipids
5.1 Lipids for Human Nutrition
5.2 Traditional Food Sources of Lipids
5.2.1 Saturated Lipids
5.2.2 Unsaturated Lipids
5.2.3 Omega-3 Fatty Acids
5.3 Innovative Food Sources of Lipids
5.3.1 Saturated Lipids
5.3.2 Unsaturated Lipids
5.3.3 Omega-3 Fatty Acids
5.3.3.1 Omega-3 Fatty Acids and Covid-19
5.4 Conclusions
References
6: Minerals
6.1 Minerals for Human Nutrition: Electrolytes and Trace Minerals
6.2 Traditional Food Sources of Minerals
6.2.1 Electrolytes (Calcium, Magnesium, Potassium, Sodium)
6.2.2 Trace Minerals (Copper, Iodine, Iron, Selenium, Zinc)
6.3 Innovative Food Sources of Minerals
6.3.1 Electrolytes (Calcium, Magnesium, Potassium, Sodium)
6.3.2 Trace Minerals (Copper, Iodine, Iron, Selenium, Zinc)
6.3.3 Aquafaba Powder
6.4 Conclusions
References
7: Water Soluble Vitamins
7.1 Water Soluble Vitamins for Human Nutrition
7.2 Traditional Food Sources of Water Soluble Vitamins
7.2.1 Vitamins B1, B2, B3, B5, B6, B7
7.2.2 Vitamin B9 (Folate)
7.2.3 Vitamin B12 (Cobalamin)
7.2.4 Vitamin C
7.3 Innovative Food Sources of Water Soluble Vitamins
7.3.1 Vitamins B1, B2, B3, B5, B6, B7
7.3.2 Vitamin B9 (Folate)
7.3.3 Vitamin B12 (Cobalamin)
7.3.4 Vitamin C
7.4 Conclusions
References
8: Fat Soluble Vitamins
8.1 Fat Soluble Vitamins for Human Nutrition
8.2 Traditional Food Sources of Fat Soluble Vitamins
8.2.1 Vitamin A
8.2.2 Vitamin D
8.2.3 Vitamin E
8.2.4 Vitamin K
8.3 Innovative Food Sources of Fat Soluble Vitamins
8.3.1 Vitamin A
8.3.2 Vitamin D
8.3.3 Vitamin E
8.3.4 Vitamin K
8.4 Conclusions
References
9: Bioactive Compounds from Food and Their Applications in the Treatment of Type 2 Diabetes
9.1 Introduction
9.2 Types of Bioactive Compounds
9.2.1 Common Classes of Non-peptide Bioactives
9.2.1.1 Phenolic Compounds
9.2.1.2 Alkaloids
9.2.1.3 Concentration, Extraction, and Purification of Non-peptide Bioactives
9.2.2 Bioactive Peptides
9.3 Treatment and Management of Type 2 Diabetes
9.3.1 Inhibitors of Carbohydrate Digestion and Absorption
9.3.2 Insulin Secretion and Sensitivity
9.3.2.1 Control of Incretin Hormone Activity
9.3.2.2 Modulation of Insulin Receptor Expression and Sensitivity
9.4 Conclusions
References
10: Understanding New Foods: Alternative Protein Sources
10.1 Introduction
10.2 Algae
10.3 Fermentation-Based Ingredients
10.3.1 Mycoprotein
10.3.2 Precision Fermentation
10.4 Insects
10.5 Conclusions
References
11: Understanding New Foods: Upcycling
11.1 Introduction. The Food Waste Issue
11.2 Preventing Food Loss and Waste
11.2.1 An Exciting Solution: Keeping Food as Food Through Upcycling
11.2.2 Companies in the Market Selling Upcycled Products
11.2.3 A Further Look at Upcycling in a Case Study Context: New Zealand
11.2.4 Consumer Acceptability of Upcycled Foods
11.3 Next Steps. Paving the Way for an Upcycled Future
References
12: Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods
12.1 Introduction
12.2 Consumer Preference of Clean Label Products
12.3 Technologies for Clean Label Foods
12.3.1 Nonthermal Processing
12.3.2 High-Pressure Processing
12.4 Packaging Technologies for Clean Label Products
12.5 Natural Ingredients for Clean Label Products
12.6 Limitations to Consider When Developing Clean Label Processed Foods
12.7 Conclusions
References
13: Understanding New Foods: Water Quality
13.1 Introduction
13.2 Consumer Discussion on Social Media
13.2.1 Data Collection
13.2.1.1 Peer-Reviewed References and Websites
13.2.1.2 Social Network Site and Forums
13.2.1.3 Consumers’ Survey on Their Views Toward the Reconditioning and Reuse of Wastewater from Food Processing
13.2.1.4 Data Analysis by Word Clouds
13.2.2 Discussion of Consumers’ Perception
13.2.2.1 Perception of Water Quality
13.2.2.2 Acceptance of Whey Products
13.3 Food Applications of Whey Ingredients
13.3.1 Acid Whey
13.3.2 Tofu Whey
13.4 Conclusion
References
Index
