scholarly journals Tool to Support Citizen Participation and Multidisciplinarity in Food Innovation: Circular Food Design

2020 ◽  
Vol 4 ◽  
Author(s):  
Siet J. Sijtsema ◽  
Vincenzo Fogliano ◽  
Madelinde Hageman
Keyword(s):  
Product Development ◽  
Citizen Participation ◽  
Design Thinking ◽  
Food System ◽  
Food Product ◽  
Design Model ◽  
Added Value ◽  
Food Storage ◽  
Background Information ◽  
Food Design

Innovations are urgently required to transform toward a more circular food system in which the food production and processing is more sustainable and the dietary patterns of consumers are more healthy and sustainable. It is needed to be more innovative in a multidisciplinary and consumer oriented way. Therefore, this paper introduces circular food design model and presents some applications. This paper presents background information regarding relevant models of product development and combines approaches and insights from different disciplines, such as consumer and food science, all present in the food system. In addition, the linkage with design thinking is addressed. Moreover, research questions are presented focused on the identification, development and optimization phase with regard to agricultural production, food storage, processing, retail and consumption. This circular food design model can support a way of thinking that will lead to multidisciplinary and citizen participating in food product development. The added value of circular food design model is; first, the model stimulates a citizen participation approach in a creative way; second, the model supports communication and collaboration among all involved disciplines. The newly developed circular food design model visualizes an iterative approach meant to be a flexible and creative tool to structure the new food development in the different phases to support value creation in the food system in order to support its transition.

Food product development

2001 ◽  
Author(s):  
Mary Earle ◽  
Earle Richard ◽  
Allan Anderson
Keyword(s):  
Product Development ◽  
Food Product ◽  
Food Product Development

Preparation and Food Product Development From Macrotyloma Uniflorum (Horse Gram) Bovine Milk Blends

2011 ◽  
Vol 4 (5) ◽  
pp. 275-277
Author(s):  
Preeti Verma ◽  
◽  
Sheel Sharma ◽  
Vibha Sharma ◽  
Shilpi Singh ◽  
...  
Keyword(s):  
Product Development ◽  
Bovine Milk ◽  
Food Product ◽  
Horse Gram ◽  
Macrotyloma Uniflorum ◽  
Food Product Development

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals An Integrated Approach of Mechanistic-Modeling and Machine-Learning for Thickness Optimization of Frozen Microwaveable Foods

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 763
Author(s):  
Ran Yang ◽  
Zhenbo Wang ◽  
Jiajia Chen
Keyword(s):  
Machine Learning ◽  
Learning Algorithm ◽  
Food Product ◽  
Integrated Approach ◽  
Mechanistic Modeling ◽  
Bayesian Optimization ◽  
Initial Training ◽  
Thickness Optimization ◽  
Heating Uniformity ◽  
Food Design

Mechanistic-modeling has been a useful tool to help food scientists in understanding complicated microwave-food interactions, but it cannot be directly used by the food developers for food design due to its resource-intensive characteristic. This study developed and validated an integrated approach that coupled mechanistic-modeling and machine-learning to achieve efficient food product design (thickness optimization) with better heating uniformity. The mechanistic-modeling that incorporated electromagnetics and heat transfer was previously developed and validated extensively and was used directly in this study. A Bayesian optimization machine-learning algorithm was developed and integrated with the mechanistic-modeling. The integrated approach was validated by comparing the optimization performance with a parametric sweep approach, which is solely based on mechanistic-modeling. The results showed that the integrated approach had the capability and robustness to optimize the thickness of different-shape products using different initial training datasets with higher efficiency (45.9% to 62.1% improvement) than the parametric sweep approach. Three rectangular-shape trays with one optimized thickness (1.56 cm) and two non-optimized thicknesses (1.20 and 2.00 cm) were 3-D printed and used in microwave heating experiments, which confirmed the feasibility of the integrated approach in thickness optimization. The integrated approach can be further developed and extended as a platform to efficiently design complicated microwavable foods with multiple-parameter optimization.

scholarly journals Sustainability Indicators for Foods Benefiting Climate and Health

2021 ◽  
Vol 13 (7) ◽  
pp. 3621
Author(s):  
Anna Strid ◽  
Elinor Hallström ◽  
Ulf Sonesson ◽  
Josefin Sjons ◽  
Anna Winkvist ◽  
...  
Keyword(s):  
Product Development ◽  
Food Product ◽  
Climate Impact ◽  
Sustainability Indicators ◽  
Dietary Guidelines ◽  
Alternative Methods ◽  
Sustainable Food ◽  
Nutrient Density ◽  
Trade Offs ◽  
Food Product Development

New methods for combined evaluation of nutritional and environmental aspects of food products are needed to enable a transformation of dietary guidelines integrating both health and environmental perspectives. We evaluated two sustainability aspects; nutrition and climate impact, of foods commonly consumed in Sweden and the implications of using parallel or integrated assessments of these two aspects, also discussing the usability and suitability of these food sustainability indicators in relation to Swedish dietary guidelines, industry food product development, and consumer communication. There were large differences in both nutrient density and climate impact among the different foods. The parallel assessment easily visualized synergies and trade-offs between these two sustainability aspects for the different foods. Coherence with dietary guidelines was good, and suitability and usability deemed satisfying. The integrated indicator showed better coherence with dietary guidelines than indicators based solely on nutrient density or climate impact; however, the difficulty to interpret the score limits its usability in product development and consumer communication. With both methods, advantageous as well as less advantageous plant-based and animal-based food alternatives were suggested. The two alternative methods evaluated could serve as useful tools to drive individual and societal development towards more sustainable food production and consumption.

scholarly journals Exploring Food Literacy Domains in an Adult Samoan Population

2021 ◽  
Vol 18 (7) ◽  
pp. 3587
Author(s):  
Grace Kammholz ◽  
Dana Craven ◽  
Ramona Boodoosingh ◽  
Safua Akeli Amaama ◽  
Jyothi Abraham ◽  
...  
Keyword(s):  
Food Systems ◽  
Food System ◽  
Communicable Disease ◽  
Healthy Food ◽  
Food Storage ◽  
Policy Action ◽  
Cross Sectional ◽  
Convenience Sample ◽  
Environmental Interventions ◽  
Food Literacy

Samoan food systems have undergone a dramatic nutrition transition, with dietary patterns changing concurrently with increased rates of obesity and non-communicable disease. Whilst policy action and environmental interventions play an important role in improving access to and consumption of healthy food, the success of these relies on a greater understanding of individuals’ food knowledge and behaviours. This study aimed to explore these behaviours using the construct of food literacy in an adult Samoan population. A cross-sectional interviewer-administered questionnaire of a convenience sample of 150 adult Samoans (≥20 years) assessed the four domains of food literacy: plan/manage, select, prepare, and eat. Participants generally plan to include healthy food (87%) and budget money for food (87%). The majority know where to find nutrition labels (68%), of which 43% always use them to inform their food choices. Participants were mostly confident with cooking skills, although food storage practices require further investigation. Over 90% agreed or strongly agreed that food impacts health, although understanding of the Pacific Guidelines for Healthy Living was lacking. Understanding the ability of Samoans to plan/manage, select, prepare, and eat food is an important consideration for future interventions aiming to assist this population in navigating the modern-day food system.

Prebiotics and their Role in Functional Food Product Development

2022 ◽  
pp. 233-271
Author(s):  
Divyani Panwar ◽  
Parmjit Singh Panesar ◽  
Anuradha Saini
Keyword(s):  
Product Development ◽  
Functional Food ◽  
Food Product ◽  
Food Product Development
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