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Understanding Consumers to Enhance Demand for Sustainable Diets: Comment on "Adopting Sustainable Dietary Patterns: Effects of Food Labeling, Food Choices, and Eating Behaviors".
Nutrients
December 2024
Protein Industries Canada, Centre for Regulatory Research and Innovation, 200-1965 Broad Street, Regina, SK S4P 1Y1, Canada.
Article Synopsis
- The creation of sustainable food systems is complex and involves various interconnected issues, making it a "wicked problem."
- There is no single solution that applies universally; different approaches may be needed based on local contexts and challenges.
- Addressing this issue requires collaboration among diverse stakeholders to foster innovative and adaptable strategies.
Attachment to Meat and Willingness Towards Cultured Alternatives Among Consumers: A Cross-Sectional Study in the UAE.
Nutrients
December 2024
Department of Food and Human Nutritional Sciences, Faculty of Agriculture and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
: The escalating global demand for meat, as a sequela of population growth, has led to unsustainable livestock production, resulting in a host of environmental and food security concerns. Various strategies have been explored to mitigate these issues, including the introduction of a novel food product, cultured meat. Cultured meat is not yet commercially available, yet public perceptions are already taking shape.
View Article and Find Full Text PDFUnlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation.
Foods
January 2025
Independent Researcher, White Plains, NY 10604, USA.
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations.
View Article and Find Full Text PDFRecent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review.
Foods
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage.
View Article and Find Full Text PDFCrystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil.
Foods
January 2025
Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils.
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