Search Results (501)

The REPowerEU plan is aimed at a target of 35 bcm of biomethane annually by 2030, up from 4 bcm in 2023, requiring about EUR 37 billion in investment. Food waste is identified as a key feedstock, characterized by discrete homogeneity, although its availability may vary seasonally. In Italy, the Emilia-Romagna region generates approximately 450 kt/y of industrial waste from the food and beverage sector, primarily originating from meat processing (NACE 10.1), fruit and vegetable processing (NACE 10.3), and the manufacture of vegetable and animal oils and fats (NACE 10.4). Of this amount, food and beverage processing waste (EWC 02) accounts for about 302 kt from NACE 10 (food, year 2019) and 14 kt from NACE 11 (beverage, year 2019). This study provides a comprehensive screening of waste streams generated by the local food and beverage industry in Emilia-Romagna, evaluating the number of enterprises, their value added, and recorded waste production. The screening led to the identification of suitable streams for further valorization strategies: a total of ~93 kt/y was selected for the preliminary conceptual design of an integrated process combining anaerobic digestion with hydrothermal treatment, aimed at supporting national biomethane production targets while maximizing material recovery through hydrochar production. Preliminary estimations indicate that the proposed process may achieve a biochemical methane potential of approximately 0.23 Nm³/kg_VS, along with a hydrochar yield of about 130 kg/t_waste. Full article

Background/Objectives: The increasing global population and rising demand for protein-rich foods present significant challenges for the agri-food system. Cultivated meat, produced through cellular agriculture, is emerging as a promising alternative to traditional livestock farming, offering potential environmental and ethical benefits. However, its adoption remains controversial due to concerns about sustainability, safety, and cultural acceptance. This study investigates Italian consumers’ perceptions, knowledge, and willingness to purchase cultivated meat, considering psychological, demographic, and social factors. Methods: A structured online survey was conducted involving 437 Italian meat consumers, integrating established psychometric scales to assess key attitudes. Logistic regression analysis was applied to identify determinants of consumer acceptance. Results: Findings reveal that while awareness of cultivated meat is relatively high (81.92%), willingness to purchase it is low, at just 35.47%. The main motivations for interest are environmental sustainability (54.61%) and innovation appeal (25.00%), while the primary barriers are health concerns (31.58%) and doubts about production processes (34.59%). The results also show that food neophobia, environmental awareness, and inclination toward food innovation significantly influence purchasing decisions. Additionally, demographic factors, such as age, gender, income, and household size, play a crucial role. Conclusions: This study provides insights into consumer behavior toward food innovations, informing policymakers and industry stakeholders on strategies to enhance acceptance and promote sustainable food alternatives. Full article

Background/Objectives: Heat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying PF) on the content and retention of vitamins A, D, E, K, and cholesterol in White Kołuda^® goose breast meat without or with skin (n = 36). Methods: The contents of fat-soluble vitamins and cholesterol were determined by High-Performance Liquid Chromatography (HPLC). Cooking loss (CL), retention, and the percentage coverage of the Nutrient Reference Values (NRV) for vitamins in adults by 100 g of meat were calculated. Results: The CL was higher (p ≤ 0.01) in goose breast meat with skin (43.2%) compared to skinless meat (37.1%). The contents of vitamins A, D, E, K, and cholesterol were also significantly greater (p ≤ 0.01) in meat with skin than in meat without skin. The G and PF resulted in the greatest reductions in A, D, E, and K compared with raw meat. The highest retention (>52%) was observed after WBC, whereas the lowest (<43.7%) occurred after PF, although the difference was statistically significant (p ≤ 0.01) only for vitamin D. While 100 g of raw goose breast meat provided the highest percentage of NRV for the analyzed components, WBC appeared to be the most favorable cooking method for consumers. Conclusions: Our research can help consumers choose goose meat as an alternative to red meat to diversify and balance their diet. WBC ensures the least loss of fat-soluble vitamins while ensuring the health safety of meat, which may be important information for consumers, the catering industry, and the poultry industry. Full article

Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%, 1.6%, 1.8%, and 2.0%) on selected quality parameters of two common processed meat products: grilling sausages (Špekáčky) and frankfurters (Wiener Würstel). Sensory analysis was conducted with a relatively high number of trained evaluators (n = 73 for Wiener Würstel; n = 63 for Špekáčky). The results indicated that moderate salt reduction had no statistically significant effect (p > 0.05) on either the sensory attributes or the hygienic quality of the products. The method of salt content determination was shown to be critical for accurate assessment. These findings suggest that both types of reformulated products with reduced sodium content can be effectively used in production without compromising quality. Therefore, such formulations may serve as viable strategies for the food industry to contribute to public health objectives by reducing dietary sodium intake. Full article

This two-part study assesses the impact of biogas inhibition on large-scale waste-to-energy anaerobic digestion (WtE-AD) plants through techno-economic and life cycle assessment approaches. The first part addresses technical and economic aspects. An anaerobic co-digestion system using vegetable waste (FVW) and meat waste (MW) was operated at laboratory scale in a semi-continuous regime with daily feeding to establish a stable process and induce programmed failures causing methanogenic inhibition, achieved by removing MW from the reactor feed and drastically reducing the protein content. Experimental data, combined with bioprocess scale-up models and cost engineering methods, were then used to evaluate the effect of inhibition periods on the profitability of large-scale WtE-AD processes. In the experimental stage, the stable process achieved a yield of 521.5 ± 21 mL CH₄ g⁻¹ volatile solids (VS) and a biogas productivity of 0.965 ± 0.04 L L⁻¹ d⁻¹ (volume of biogas generated per reactor volume per day), with no failure risk detected, as indicated by the volatile fatty acids/total alkalinity ratio (VFA/TA, mg VFA L⁻¹/mg L⁻¹) and the VFA/productivity ratio (mg VFA L⁻¹/L L⁻¹ d⁻¹), both recognized as effective early warning indicators. However, during the inhibition period, productivity decreased by 64.26 ± 11.81% due to VFA accumulation and gradual TA loss. With the progressive reintroduction of the FVW:MW management and the addition of fresh inoculum to the reaction medium, productivity recovered to 96.7 ± 1.70% of its pre-inhibition level. In WtE-AD plants processing 60 t d⁻¹ of waste, inhibition events can reduce net present value (NPV) by up to 40.2% (from 0.98 M USD to 0.55 M USD) if occurring once per year. Increasing plant capacity (200 t d⁻¹), combined with higher revenues from waste management fees (99.5 USD t⁻¹) and favorable electricity markets allowing higher selling prices (up to 0.23 USD kWh⁻¹), can enhance resilience and offset inhibition impacts without significantly compromising profitability. These findings provide policymakers and industry stakeholders with key insights into the economic drivers influencing the competitiveness and sustainability of WtE-AD systems. Full article

The growing demand for sustainable protein sources has boosted interest in Andean pseudocereals, particularly quinoa (Chenopodium quinoa), cañihua (Chenopodium pallidicaule), and kiwicha (Amaranthus caudatus), due to their complete nutritional profile, high digestibility, and low allergenic potential. Their inclusion in vegetarian and vegan diets represents a viable alternative that can replace animal proteins without compromising on nutritional quality. This study presents a critical review of indexed scientific literature analyzing essential amino acid composition, protein quality values—such as PDCAAS (Protein Digestibility-Corrected Amino Acid Score) and DIAAS (Digestible Indispensable Amino Acid Score)—and the impact of various processing technologies on the functionality of Andean proteins. Results show that these grains contain between 13 and 18 g of protein per 100 g of dry product and provide adequate levels of lysine, methionine, and threonine, meeting FAO (Food and Agriculture Organization) requirements for adult nutrition. Processes such as germination, fermentation, enzymatic hydrolysis, and extrusion have demonstrated improvements in both amino acid bioavailability and functional properties of proteins, enabling their application in gluten-free breads, meat analogs, and functional beverages. Furthermore, emerging strategies such as nanotechnology, bioactive peptide generation, and gene editing via CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats)—a precise genome editing tool—open new possibilities for enhancing the nutritional and functional value of pseudocereals in the food industry. Taken together, the findings consolidate the strategic role of Andean grains as key ingredients in the development of sustainable, functional, and plant-based foods. Full article

Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing a more pivotal role across diverse conditions. The molecular mechanisms underlying the impacts of sous-vide cooking on muscle foods are comprehensively delineated. Notably, partial protein denaturation is a critical factor influencing textural changes. Compared with conventional thermal cooking, certain endogenous enzyme activities are retained during sous-vide processing. Furthermore, alterations in protein structure affecting water migration are crucial for meat juiciness. Flavour development is closely linked to lipid oxidation and its interplay with amino acids. To advance understanding in this domain, the application of mass spectrometry, omics, and other advanced analytical techniques is deemed imperative. This review provides comprehensive insights into the sensory and molecular changes occurring in meat during sous-vide cooking, which offer valuable guidance for researchers and industries to understand the underlying mechanisms and optimise culinary techniques in this domain. Full article

The use of natural waxes to create edible structured oil systems, namely oleogels and bigels, represents an innovative approach to replacing trans and saturated fats in food products, offering healthier alternatives for the food industry. This review aims to provide a detailed overview of the utilization of natural waxes in the formulation of oleogels and bigels, their interactions with other ingredients, and the methods employed to assess their physicochemical properties. A comprehensive analysis is also presented on the impact of processing parameters on the physicochemical and structural characteristics of these systems, as well as their oxidative stability. Additionally, the application of structured oil systems in various food products, including spreads, dairy, and meat products, is explored, along with a discussion of the attributes of the final products. Full article

The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits. This comprehensive review critically examines hemp protein research, focusing on extraction technologies, nutritional excellence, functional innovation, and sustainable processing approaches for meat analog development. Hemp seeds contain 25–30% protein, primarily consisting of highly digestible edestin and albumin proteins that provide a complete amino acid profile comparable to soy and animal proteins. The protein exhibits superior digestibility (>88%) and generates bioactive peptides with demonstrated antioxidant, antihypertensive, and anti-inflammatory properties, offering significant health benefits beyond basic nutrition. Comparative analysis reveals that while alkaline extraction-isoelectric precipitation remains the industrial standard due to cost-effectiveness ($2.50–3.20 kg⁻¹), enzymatic extraction and ultrasound-assisted methods deliver superior functional properties despite higher costs. Hemp protein demonstrates moderate solubility and good emulsifying properties, though its gelation capacity requires optimization through enzymatic hydrolysis, high-pressure processing, or strategic blending with complementary proteins. Processing innovations, particularly high-moisture extrusion combined with protein blending strategies, enable fibrous structures closely mimicking conventional meat texture. Hemp protein can replace up to 60% of soy protein in high-moisture meat analogs, with formulations incorporating wheat gluten or chickpea protein showing superior textural attributes. Despite advantages in nutritional density, sustainability, and functional versatility, HBMAs face challenges including sensory limitations, regulatory barriers, and production scaling requirements. Hemp cultivation demonstrates 40–50% lower carbon footprint and water usage compared with conventional protein sources. Future research directions emphasize techniques and action processes, developing novel protein modification techniques, and addressing consumer acceptance through improved sensory properties for successful market adoption. Full article

This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals (FPAs) and the meat industry; bacterial AMR in FPA; the most significant and dangerous pathogens that show AMR; transmitted by meat and meat products; strategies to prevent the occurrence of AMR microorganism infections; and, recently, AMR monitoring and surveillance programs in meat production and processing. This study reviews the results of various studies, as well as inspiring and motivating reviews, that address the state of the art of AMR in targeted diverse niches that are integrated by the multidisciplinary “One Health” approach, as well as future strategies for reducing AMR. To successfully address the challenges associated with AMR, it is necessary to integrate monitoring and surveillance across the environment–raw materials–food (meat)–people continuum. It is necessary to permanently improve and expand the NCBI Pathogen Detection Isolate Browser (NPDIB) database and supplement it with the results of future research to identify and investigate genes that coordinate stress response and AMR. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

Introduction: The sodium-to-potassium (Na:K) ratio in the diet is a critical biomarker for cardiovascular and metabolic health, yet global adherence to recommended levels remains poor. Objectives: The objective of this study was to identify dietary determinants of the dietary Na:K ratio and its associations with micronutrient intake and diet quality. Methods: An observational cross-sectional survey was conducted in a representative sample of manufacturing workers through a combined stratified proportional and two-stage probability sampling plan, with strata defined by company size and industrial sector from the state of Rio Grande do Norte, Brazil. Dietary intake was assessed using 24 h recalls via the Multiple Pass Method, with Na:K ratios calculated from quantified food composition data. Diet quality was assessed with the Diet Quality Index-International (DQI-I). Multiple linear regression was used to analyze associations of Na:K ratio with the study variables. Results: The survey was conducted in the state of Rio Grande do Norte, Brazil, in 921 randomly selected manufacturing workers. The sample mean age was 38.2 ± 10.7 years, 55.9% males, mean BMI 27.2 ± 4.80 kg/m². The mean Na:K ratio was 1.97 ± 0.86, with only 0.54% of participants meeting the WHO recommended target (<0.57). Fast food (+3.29 mg/mg per serving, p < 0.001), rice, bread, and red meat significantly increased the ratio, while fruits (−0.16 mg/mg), dairy, white meat, and coffee were protective. Higher Na:K ratios were associated with lower intake of calcium, magnesium, phosphorus, and vitamins C, D, and E, as well as poorer diet quality (DQI-I score: −0.026 per 1 mg/mg increase, p < 0.001). Conclusions: These findings highlight the critical role of processed foods in elevating Na:K ratios and the potential for dietary modifications to improve both electrolyte balance and micronutrient adequacy in industrial workers. The study underscores the need for workplace interventions that simultaneously address sodium reduction, potassium enhancement, and overall diet quality improvement tailored to socioeconomic and cultural contexts, a triple approach not previously tested in intervention studies. Future studies should further investigate nutritional consequences of imbalanced Na:K intake. Full article

Background: Western dietary patterns worldwide are increasingly dominated by energy-dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and adolescents from five Mediterranean countries (Italy, Spain, Portugal, Egypt, and Lebanon) involved in the DELICIOUS project and to assess the association with dietary quality indicators. Methods: A survey was conducted with a sample of 2011 parents of children and adolescents aged 6 to 17 years to evaluate their dietary habits. Diet quality was assessed using the Youth Healthy Eating Index (Y-HEI), the KIDMED index to determine adherence to the Mediterranean diet, and compliance with national dietary guidelines. Results: Increased UPF consumption was not inherently associated with healthy or unhealthy specific food groups, although children and adolescents who consumed UPF daily were less likely to exhibit high overall diet quality and adherence to the Mediterranean diet. In all five countries, greater UPF intake was associated with poorer compliance with dietary recommendations concerning fats, sweets, meat, and legumes. Conclusions: Increased UPF consumption among Mediterranean children and adolescents is associated with an unhealthy dietary pattern, possibly marked by a high intake of fats, sweets, and meat, and a low consumption of legumes. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Microorganisms play a crucial role in food processes, safety, and quality through their dynamic interactions with other organisms. In recent years, biosensors have become essential tools for monitoring these processes in the dairy, meat, and fresh produce industries. This review highlights how microbial diversity, starter cultures, and interactions, such as competition and quorum sensing, shape food ecosystems. Diverse biosensor platforms, including electrochemical, optical, piezoelectric, thermal, field-effect transistor-based, and lateral flow assays, offer distinct advantages tailored to specific food matrices and microbial targets, enabling rapid and sensitive detection. Biosensors have been developed for detecting pathogens in real-time monitoring of fermentation and tracking spoilage. Control strategies, including bacteriocins, probiotics, and biofilm management, support food safety, while decontamination methods provide an additional layer of protection. The integration of new techniques, such as nanotechnology, CRISPR, and artificial intelligence, into Internet of Things systems is enhancing precision, particularly in addressing regional food safety challenges. However, their adoption is still hindered by complex food matrices, high costs, and the growing challenge of antimicrobial resistance. Looking ahead, intelligent systems and wearable sensors may help overcome these barriers. Although gaps in standardization and accessibility remain, biosensors are well-positioned to revolutionize food microbiology, linking ecological insights to practical solutions and paving the way for safer, high-quality food worldwide. Full article