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Orientador(es)
Resumo(s)
To keep up with the dynamics of the food business, the food industry has for a permanent need
to develop new food products, adjusting to consumer demands and, in the near future, to the scarcity
of food resources and sustainability boundaries. With the expectation of a demographic burst from
the current 7.8 billion up to 9 billion in less than three decades, the production of food—especially
proteins—must be increased by about 70% to meet the population nutrition needs. The concepts of
sustainable food production, food products as health and wellness promoters, the use of alternative
ingredients such as new protein sources, and the use of by-products in designing food or feed
formulations according to bioeconomic principles are current topics that act as driving forces for
innovation. With the increasing awareness of our endangered planet, the finitude of resources,
and climate change, sustainability is coming to the forefront of human conciousness and activities.
Sustainability in the production of food ingredients and the economic viability of their production, as
well as their subsequent transformation into well-accepted commercial food products, are essential
for the progress of the food industry. These have a strong impact on the economy and wellbeing.
The use of food industry by-products as a source of food ingredients (e.g., proteins, structuring
biopolymers, fibers) along with underexplored sources of food (e.g., macro or microalgae, psyllium,
insects) are some of the challenges in creating novel food or feed products for large or niche markets,
such as vegan foods, gluten-free foods, salt- or sugar-free foods, etc. Finally, the consumer attitude
towards new food products is a relevant issue for the success of the novelties, and should be assessed
for close-to-market novel products. Innovation, eco-friendliness, and economics are the words for
success of Eco-Novel Foods and Feed
Descrição
This is a reprint of articles from the Special Issue published online in the open access journal
Applied Sciences (ISSN 2076-3417) (available at: https://www.mdpi.com/journal/applsci/special
issues/Eco-Novel Food Feed)
Palavras-chave
food feed innovation product development sustainability
Contexto Educativo
Citação
Sousa, I.; Raymundo, A.; Torres, M.D. (Eds.) Eco-novel food and feed. Applied Sciences, 2020, 112 p.