Upcycling in the context of biotechnology-based solutions for food quality, loss, and consumer perception.

Curr Opin Biotechnol

Department of Food and Hospitality Management, Drexel University, Philadelphia 19104, PA, USA. Electronic address:

Published: June 2023

AI Article Synopsis

  • Wasted food significantly contributes to greenhouse gas emissions, prompting global efforts to reduce surplus and enhance food utilization through methods like upcycling and biotechnology.
  • Upcycling aims to repurpose food that would otherwise be wasted for higher environmental and social benefits, while biotechnology focuses on creating crops with extended shelf life and improved appearance.
  • The successful implementation of these solutions faces challenges related to food safety concerns, technology acceptance, and consumer perceptions, highlighting the need for effective communication strategies.

Article Abstract

Wasted food is the single biggest contributor to greenhouse gases. Globally, attempts are being made to both reduce surplus food and divert it into food-to-food operations. This opinion piece covers upcycling and biotechnology-mediated solutions on a technology continuum as a part of the bigger whole to solve this problem. Upcycling is an approach to divert foods that would otherwise be wasted into higher uses that would also have tangible benefits to the environment and society. Likewise, biotechnology can help farmers produce crops with longer shelf life and that satisfy cosmetic standards. Uncertainty, either in the form of food safety, technology, or neophobia in the case of upcycled foods or genes (cisgenic or transgenic) in the case of biotechnology, is a hurdle. Communication and consumer perception should be researched. Both upcycling and biotechnology can provide practical solutions, but their acceptance depends on communication strategies and consumer perception.

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Source
http://dx.doi.org/10.1016/j.copbio.2023.102920DOI Listing

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