Search Results (283)

Introduction: The wellbeing of humans and the planet is negatively impacted by unhealthy eating behaviors and excessive food waste. Mindfulness approaches have the potential to help people modify their behavior to achieve healthier outcomes. Pilot testing methods to sustainably support healthy eating and reduce food waste are essential for identifying effective ways to promote human and planetary health. Methods: A pilot study was conducted to test a virtual mindful eating program to improve eating behaviors and reduce food waste among a small sample of U.S. adults. Mixed-methods approaches were used to identify the efficacy of the piloted intervention on mindfulness, eating behaviors, and food waste while identifying participant perspectives of the mindful eating program. Results: Quantitative study outcomes indicated positive intervention effects on hunger/satiety cues and food appreciation. No significant intervention effects were detected on mindfulness or food waste. Qualitative findings highlighted participant reports of experiencing greater self-awareness, an improved relationship with food, and a sense of creativity with meal preparation. Conclusions: This pilot study tested a novel mindful eating program that improved eating behaviors related to hunger/satiety and increased food appreciation. The program was accepted by participants, but it did not increase mindfulness or reduce food waste. Future iterations of this mindful eating program will require modifications to test different approaches for increasing mindfulness and reducing food waste while expanding the positive effects on healthy eating. Full article

Mycotoxins are secondary metabolites produced primarily by certain species of the genera Aspergillus, Fusarium, Penicillium, Alternaria, and Claviceps. Toxigenic fungi and mycotoxins are prevalent in staple foods, resulting in significant economic losses and detrimental impacts on public health and food safety. These fungi demonstrate remarkable adaptation to water and heat stress conditions associated with climate change, and the use of synthetic antifungals can lead to the selection of resistant strains. In this context, the development of novel strategies for their prevention and control of food is a priority objective. This review synthesizes the extant knowledge concerning the antifungal and anti-mycotoxin potential of the primary metal nanoparticles (silver, copper) and metal oxide nanoparticles (copper oxide and zinc oxide) studied in the literature. It also considers synthesis methods and the lack of consensus on technical definitions and regulations. Despite methodological gaps and the scarcity of publications analyzing the effect of these NPs on fungal growth and mycotoxin production simultaneously, it can be concluded that these NPs present high reactivity, stability, and the ability to combat these food risks. However, aspects related to their biosafety and consumer acceptance remain major challenges that must be addressed for their implementation in the food industry. Full article

The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative high-protein bread. Utilizing a two-treatment experimental design, athletes were exposed to sensory evaluations either before or after receiving information. A combination of hedonic sensory analysis and economic evaluation assessed preferences through a non-hypothetical auction. Findings show that both sensory attributes—especially taste and aroma—and product information significantly influenced willingness to pay. The order of presentation played a crucial role: providing information first enhanced perceived value more strongly. While sensory evaluation moderately increased willingness to pay, product information had a stronger impact. A key contribution of this study is its novel evidence on how athletes balance sensory and informational cues in food evaluation—an aspect rarely explored. Contrary to assumptions that athletes ignore sensory quality due to their focus on nutrition, they did value sensory aspects, though they prioritized product information. These findings suggest that developing functional foods for athletes should integrate nutritional benefits and sensory appeal, as both elements contribute to acceptance and potential market success. Full article

The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, including plant-based, aquatic, insect-derived, and cell-based sources. Their nutritional composition, functional properties, and potential benefits for pet health were assessed. Plant-based proteins, such as soy, pea, and lentils, provide essential amino acids and functional properties suitable for meat analogues. Microalgae and seaweed offer rich sources of omega-3 fatty acids, antioxidants, and bioactive compounds. Insect-based proteins such as black-soldier-fly larvae and mealworms are highly digestible and rich in essential nutrients, with additional benefits for gut health. Emerging cell-based proteins present a novel, lab-grown alternative with promising sustainability and nutritional advantages. While these protein sources offer significant benefits, challenges related to digestibility, palatability, regulatory approval, and consumer acceptance must be addressed. The emphasis of the present research is on current developments for industry uses and future potential. The analysis sheds light on the contributions of alternative protein sources to the promotion of sustainable and nutrient meals for pets. Full article

Edible insects are emerging as a sustainable and eco-friendly alternative protein source, addressing global challenges in food security and environmental sustainability. This study investigates the willingness and acceptance of edible insects as sustainable alternative protein sources among Saudi participants, focusing on sociodemographic and attitudinal factors. A cross-sectional survey involving 2208 participants revealed that males and younger individuals (18–34 years) exhibited greater willingness to consume EIs, driven by environmental concerns, health benefits, and positive beliefs. Women and older participants showed higher levels of food neophobia, disgust, and uncertainty. Sociocultural barriers such as fear, a lack of familiarity, and perceptions of edible insects as unclean or forbidden were significant obstacles to acceptance and willingness. Interestingly, the education level did not significantly influence willingness, suggesting that cultural and religious norms may overshadow its impact. These findings underscore the need for targeted campaigns emphasizing the health, environmental, and sustainability benefits of edible insects, alongside culturally sensitive approaches to overcome psychological and social barriers. This research provides valuable insights to guide strategies for integrating EIs into Saudi diets as a step toward enhanced food security and environmental sustainability. Full article

This study aimed to develop a fermented mango-based beverage using Lactiplantibacillus plantarum strains Lp6 and Lp32, focusing on enhancing its functional properties, ensuring microbiological safety, improving nutritional value, and achieving sensory acceptability. A central composite design (CCD) was employed to assess the effects of two factors (fermentation time and inoculum concentration) on several response variables: viable cell concentration (CC), total phenolic compounds (TPCs), total flavonoid compounds (TFCs), and concentrations of L-lactic acid and D-lactic acid. The optimized formulation was achieved using L. plantarum Lp6, with an inoculum concentration of 9.89 Log (7.76 × 10⁹) CFU/mL and a fermentation time of 20.47 h. Under these conditions, the beverage reached the highest values for CC, TPC, TF, and L-lactic acid while minimizing the production of D-lactic acid. Following optimization, the fermented beverage underwent further characterization, including physicochemical analysis, microbiological evaluation, proximate composition analysis, and sensory evaluation. The final product exhibited a viable cell count of 13.01 Log (10.23 × 10¹²) CFU/mL, demonstrated functional potential, complied with microbiological safety standards, and showed adequate nutritional content. Sensory analysis revealed high consumer acceptability, attributed to its distinctive mango aroma and flavor. These findings highlight the potential of this fermented mango-based beverage as a novel functional food with promising market appeal. Full article

This study investigates the influence of monthly income level (low, medium, and high) on consumer behavior regarding a newly launched cream cheese product enriched with berry by-products. A panel of 345 participants was surveyed, and data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Most consumers were environmentally aware, recognizing the impact of personal food waste and expressing support for food products incorporating by-products. Respondents also favored the use of renewable energy and reducing greenhouse gas emissions in the food industry. Higher income levels were associated with greater health awareness and increased acceptance of cream cheese with berry by-products, with the high-income group showing a greater willingness to pay a premium. Health benefits and the product’s natural character were the main advantages identified. Individuals with lower incomes were more open to trying unfamiliar foods when ingredient details were not provided, while higher-income respondents expressed greater hesitation and distrust toward new products. Willingness to try novel items decreased with income level. Statistically significant differences (p < 0.05) were found between income groups for label reading, support for mountain dairies, and the influence of product origin, health benefits, nutrient diversity, pricing concerns, and consumer confidence in purchasing cream cheese with berry by-products. These findings are important for understanding how income affects consumer perceptions and willingness to consume innovative, sustainable food products like berry-enriched cream cheese, highlighting key areas for targeted marketing and product development. Full article

Background/Objectives: The global food system faces mounting pressures from population growth, dietary transitions, and resource and environmental constraints. Hybrid foods, which combine nutritional, environmental, and economic advantages, are increasingly regarded as a promising solution. This study examined consumer acceptance and willingness to pay (WTP) for a novel hybrid food product—beef rice. Methods: Based on online survey data collected from 1536 Chinese consumers, this study measured food neophobia and investigated its influence on WTP for beef rice. In addition, it explored the moderating effects of four distinct types of information interventions. Results: More than 80% of respondents expressed a willingness to purchase beef rice. Food neophobia exerted a significant negative effect on WTP (β = –1.538, p < 0.001). Among the information treatments, environmental information significantly mitigated the negative impact of food neophobia on WTP (β = 0.573, p < 0.01), while health-related and combined framings did not show significant effects. Conclusions: Chinese consumers generally hold a positive attitude toward hybrid foods such as beef rice. However, food neophobia significantly reduces their WTP. Environmental information shows a significant moderating effect and may serve as an effective strategy to enhance consumer acceptance of novel hybrid food products. Full article

Coffee oil derived from spent coffee grounds of Coffea arabica is considered a novel food in the European Union (EU), requiring pre-market approval supported by comprehensive toxicological data. The effects of coffee oil on human health, particularly on blood parameters and liver enzymes, have been investigated in several studies. This review article summarizes the available toxicological literature on coffee oil, including its bioactive diterpenes cafestol and kahweol, which are known for their potential health effects. Considering the different modes of action of these two diterpenes, moderate consumption of coffee oil may be considered safe for healthy adults. Based on the changes in serum values in humans, this review provides initial estimations of LOAEL, NOAEL, and ADI for these diterpenes. The findings suggest that an intake of 225 mg of coffee oil per day might be considered safe assuming that coffee oil contains about 0.4% diterpenes. In summary, the assessment based on the published data indicates that (i) the consumption of coffee oil contained in any type of prepared coffee appears to be safe because the homeostasis of lipid levels in the blood is not significantly affected, and (ii) a low consumption of coffee oil as such might be acceptable but would require a refined risk assessment considering the exposure levels of the intended food product, which must be provided for novel food approval procedures. Full article

Objective: The present study is a qualitative analysis of participant experiences and perspectives from people who received cognitive remediation therapy for adult obesity (CRT-O). Method: Post-intervention data were generated from an open-ended question requesting the participants to write, in the form of a letter to their therapist, about their experiences and reflections upon taking part in cognitive remediation therapy for adult obesity. Participants’ letters were thematically analyzed. Results: Four themes and nested subthemes emerged from participant responses, including (1) motivation and initial response to CRT-O for the adult obesity study eligibility process with the nested subthemes of initial apprehension pre-intervention and awareness and acknowledgement of one’s problematic eating behaviors; (2) perceived benefits from cognitive remediation therapy for adult obesity with the nested subthemes of the strategies and techniques that were found beneficial and the role of the cognitive remediation therapy for adult obesity therapists in facilitating positive change; (3) perceived outcomes post-intervention with the nested subthemes of changed relationship with food, self-acceptance and gaining control to effect positive lifestyle change; and (4) expectations and beliefs about the longer-term impact of cognitive remediation therapy for adult obesity with the nested subthemes of using the cognitive remediation therapy for adult obesity strategies as a lifestyle routine, apprehension about not having follow-up therapist support, and concern about potential relapse. Conclusion: Our analysis found helpful insights into the consumer perception of this novel intervention and highlighted the clinical utility of implementing cognitive remediation therapy in those living with a higher body weight. Full article

The garden Nasturtium (Tropaeolum majus L.) is increasingly consumed worldwide due to its culinary appeal and perceived health benefits. However, the chemical markers underlying its functional properties remain insufficiently characterized. Building on evidence from a recent human pilot study confirming both high acceptability and dietary safety, we conducted a comprehensive volatilomic and phytochemical analysis of T. majus flowers and their juice. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS) was employed to establish the volatilomic fingerprint of floral tissues and juice. Our analysis revealed a striking dominance of benzyl isothiocyanate and benzonitrile, which together accounted for 88% of the total volatile organic metabolites (VOMs) in the juice, 67% and 21%, respectively. In the floral tissues, benzyl isothiocyanate was even more prevalent, representing 95% of the total volatile profile. Complementary in vitro assays confirmed a substantial total phenolic content and strong antioxidant activity in the flowers. These findings provide a robust chemical rationale for the potential health-promoting attributes of T. majus, while identifying key volatilomic markers that could support future functional and safety claims. In parallel, a benefit–risk assessment framework is discussed in accordance with the European Food Safety Authority (EFSA) guidelines for the Qualified Presumption of Safety (QPS) of edible flowers. Given that both benzyl isothiocyanate and benzonitrile are classified as Cramer Class III substances, a conservative intake threshold of 1.5 μg/kg body weight per day is proposed. To enable quantitative exposure modeling and support the derivation of a tolerable daily intake (TDI), future studies should integrate organic solvent-based extraction methodologies to estimate the total volatile load per gram of floral biomass. This would align risk–benefit assessments with the EFSA’s evolving framework for novel foods and functional ingredients. Full article

Consumer scrutiny of fat content in foods is becoming a notable trend in health concerns. This study aims to develop a novel functional low-fat goat feta cheese by utilizing polydextrose (PDX) and inulin as dietary fiber-based fat replacers to improve its overall characteristics. The physicochemical and textural properties, along with consumer acceptance, of the feta cheese were evaluated across three fat levels (full-fat [FFC], reduced-fat [RFC], low-fat [LFC]) and three fibers: PDX, inulin, and their combination. The intercorrelation of all characteristics was assessed through principal component analysis and Pearson’s correlation. Fat reduction significantly altered the cheese’s visual properties, increasing lightness and the total color difference, which inversely correlated with a* and b* values. Lower-fat cheeses exhibited decreased pH and increased lactic acid, with salinity playing a crucial role in both lactic acid development and texture. Under Scanning Electron Microscopy (SEM), PDX yielded a cheese matrix with a finer pore structure than inulin or the combined fibers. Lower-fat cheeses exhibited greater hardness, with PDX resulting in the highest hardness among the fiber treatments. Crucially, the RFC with PDX was as well-received by consumers as the FFC. These findings not only empower goat farmers and cheese entrepreneurs to increase their product value for niche market but also contribute to sustainability by providing a healthier food option for functional benefits. Full article

Addressing the interconnected challenges of food security, climate change, and population growth requires innovative and adaptive approaches to sustainable agriculture. Agricultural best management practices (BMPs) provide a promising framework for enhancing resilience, improving resource efficiency, and promoting biodiversity. However, the effectiveness of BMPs’ implementation largely depends on their alignment with local environmental, social, and economic conditions. This study presents a novel methodology for selecting and implementing BMPs based on stakeholder preferences, ensuring solutions are contextually relevant and widely accepted. Developed within the European Commission-funded WATDEV project, this methodology integrates a bottom-up and top-down decision-making framework, incorporating the perspectives of farmers, policymakers, and experts. The approach has been tested in four East African countries: Kenya, Ethiopia, Sudan, and Egypt, demonstrating its adaptability across diverse agroecological settings. Through a structured assessment involving stakeholder engagement, data-driven BMP selection, and participatory decision support tools, the study identifies and prioritizes BMPs that optimize water use, soil conservation, and climate resilience. Findings highlight that community-driven BMP selection enhances adoption rates and ensures solutions are technically feasible, economically viable, and environmentally sustainable. The methodology provides a scalable blueprint for integrating stakeholder preferences into agricultural planning, offering valuable insights for policymakers, researchers, and practitioners working toward sustainable food systems in East Africa and beyond. Full article

The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the use of novel starter cultures, strain engineering, CRISPR-based genome editing, and precision fermentation that are reshaping the nutritional landscape of plant-based fermented foods. Key benefits such as improved protein digestibility, bioactive compound synthesis, antinutrient reduction, and micronutrient bioavailability are explored. Additionally, the review highlights the potential of microbial innovations to enhance sustainability, address global nutrition challenges, and improve consumer acceptance through better sensory quality. It also discusses challenges related to regulatory frameworks, scalability, and consumer perception. This review aims to provide a comprehensive understanding of how microbial processes can optimize the nutritional and functional value of plant-based fermented foods in alignment with future food system goals. Full article

This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian medicinal practices, with modern technological approaches to develop a functional food formulation. A series of blend variations were evaluated for total phenolic content, antioxidant capacity, and sensory quality. The incorporation of turmeric significantly enhanced the antioxidant potential of celery–parsley mixtures. Celery–parsley–turmeric root blend (CPT6), comprising equal parts, was identified as optimal, exhibiting high total phenolic content (9.56 mg gallic acid equivalent/g), strong antioxidant activities, and a favourable sensory profile rated as “very good” (3.58 average score). CPT6 further demonstrated promising biofunctional properties, including potent α-amylase and α-glucosidase inhibition activities (72% and 80%, respectively), alongside moderate antihypertension activity (ACE) (62%) and hydroxymethylglutaryl coenzyme A (HMG-CoA) reductase inhibition (55%). Chemometric analyses (PCA) and machine learning modelling (ANN) confirmed the significant role of turmeric proportion in enhancing both bioactivity and consumer acceptability. This research highlights the synergy between tradition and technology in creating novel, multifunctional food ingredients suited for functional food and nutraceutical applications. Full article