Ensuring food security and sustainability in the face of crises

Jagtap, Sandeep; Litos, Lampros; Raut, Rakesh D.; Gupta, Sumit; Grover, Abhay K.

doi:10.1111/ijfs.16630

Cited by 6 publications

(2 citation statements)

References 20 publications

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“…Indeed Martindale et al (2023) expanded on this requirement to enhance the resilience for the delivery of sustainability goals in their most recent review of possible solutions to be employed. Jagtap et al (2023) advanced the call for action in their recent portfolio of articles addressing food security and sustainability in the face of global climate change and sustainability crises (Graphical Abstract). An obvious opportunity is in the recovery of bioactive rich material from waste materials and, by careful selection of the components, use these recovered products to enhance the nutritional quality of foods for the consumer (Villacís-Chiriboga et al, 2020).…”

Section: Why the Attention On Valorisation Of Food By-products?mentioning

confidence: 99%

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Brennan

2024

Front. Food. Sci. Technol.

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During the last 2–3 decades there has been increasing attention from academics, professionals and consumers about how phenolic compounds from plant based foods could enhance the nutritional quality of foods. This mini-review evaluates the focus given to the interactions phenolics have on the metabolic functions in foods and how these phenolic compounds can manipulate digestibility of both carbohydrates and proteins, and how this in turn can modulate metabolic disorders as well as microbiota. With an emphasis on research published in the last decade, the article also examines the potential of valorisation strategies to reutilise fractions which may have traditionally been lost in the food production operations. The reason for this focus is related to the pressing requirements of sustainability within the resource hungry food industry, and how we can create a culture of regenerative food innovation within the sectors.

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Section: Why the Attention On Valorisation Of Food By-products?mentioning

confidence: 99%

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Brennan

2024

Front. Food. Sci. Technol.

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“…Jagtap et al . (2023) addressed many of these concerns by collating a number of research articles specifically relating to the importance of novel techniques and ingredients in tackling food security and sustainability issues. In part, focus in this area has been concentrated on the use of food products previously considered as waste products such as valorising plant‐based products into stable food products (Li, 2020) including pasta and breads (Bianchi et al ., 2021), and waste materials from processing practices such as the article from Karataş (2022) discussing recovery of mushroom bioactive ingredients from processing stages.…”

Section: Food Security and Sustainabilitymentioning

confidence: 99%

Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

Brennan

2023

Int J of Food Sci Tech

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SummaryThis thought document initiates a series of commissioned articles, which will appear in this Journal during 2024 and marks the 60th anniversary of the founding of the Institute of Food Science and Technology in the UK. Climate changes have been seen to have major effects on the disruption of food supply systems. Such changes have had implications on food sustainability, food security and the nutritional composition of foods. In response to these disruptions, food researchers and the food industry have evaluated potential research activities to alleviate risks associated with food insecurity, and focussed on waste utilisation and the use of recovered products for the well‐being of consumers. This viewpoint article focusses on a selection of recently published articles from the International Journal of Food Science and Technology and aligned journals to show the relevance of such research to today's food industry. It is by examining the recent focus of researchers in specific areas of food science and technology, that it is possible to apply these published findings to the modern food industry and help reduce the impact of what may be considered a resource hungry industry.

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Triumphs, trials and tomorrow in food security: an ASEAN outlook

Sundram,

Brennan

2024

Int J of Food Sci Tech

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SummaryThe article explores the Association of Southeast Asian Nations (ASEAN) food security landscape amid challenges intensified by the COVID‐19 pandemic. It underscores the imperative of providing sufficient, affordable, and nutritious sustenance for the growing ASEAN population, advocating for an integrated and comprehensive approach. This approach addresses climate change impacts, prioritises investments in rural infrastructure and agricultural innovation, and champions sustainable, inclusive farming practices. The research emphasises the significance of collaborative efforts with international partners and other regional stakeholders to fortify ASEAN's food security initiatives. This collaborative model serves as an exemplar for other developing regions with significant agricultural sectors and rural populations. The pandemic has prompted governments and the private sector to collaborate and address multifaceted food security issues, revealing the need for collective regional action. ASEAN can leverage partnerships, knowledge exchange, and resource‐sharing to navigate and overcome food security challenges, catalysing regional and global solutions.

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Ensuring food security and sustainability in the face of crises

Cited by 6 publications

References 20 publications

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry

Triumphs, trials and tomorrow in food security: an ASEAN outlook

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