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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (18 September 2024) | Viewed by 16325

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Special Issue Editors

Dr. Daniel M. Anang

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Guest Editor

Health Professions, Faculty of Health and Education, Manchester Metropolitan University, Cavendish Building, Cavendish Street, Manchester M15 6BG, UK
Interests: food safety and food security; sustainable food production and processing; underutilised plant products and their use in food production and as alternate sources of fibre/ingredients

Dr. Haruna Musa Moda

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Guest Editor

Occupational Safety Health and Environment, Department of Public Health, University of Doha for Science and Technology, Doha, Qatar
Interests: occupational health; climate change adaptation and workers’ health and safety; safety climate and safety culture; sustainable waste management
Special Issues, Collections and Topics in MDPI journals

Dr. Olajide Sobukola

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Guest Editor

Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
Interests: sustainable food ingredients and product development; innovative food formulation and design

Special Issue Information

Dear Colleagues,

Adapting to a sustainable food system is one of the most compelling challenges facing society in the 21st century. Maintaining a sustainable food processing chain is now more important to food producers than ever before as the interconnectivity between population growth, changing dietary habits, growing health concerns, planetary boundaries, environmental impacts, and climate change continue to place a strain on food availability. Engaging consumers in food policy is increasingly important in the change process, to improve nutrition and ultimately making the food system more resource-efficient, secure and transparent. Addressing sustainability through new technologies, new modes of food production and consumption, and a holistic approach to product innovation can generate new opportunities for unique, ethical and trusted food products. Delivering a safe, secure and resilient food supply is central to world agreements (e.g., Sustainable Development Goals and the COP21) and possible country, company and individual responses. Therefore, new technologies and ideologies to meet the needs of the present, without comprising the future viability, must be embraced by the food industry. Achieving rational energy use, food production, and associated environmental sustainability underpins the wellbeing, health, and longevity for the human populations and the world’s environment. This Special Issue aims to discuss the interaction between food science and technology and food sustainability, the potentials of food science and technology and innovations in product development in sustainable food processing and production, focusing on the scientific background, concepts and application in related fields; as well as the retrospective and prospective evaluation of the food production systems to determine means of ensuring sustainable food processing, as well as future development to enhance the sustainability of the food industry.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:

Application of food science in sustainable food processing;
Sustainable food processing methods;
Food product development and sustainability;
Sustainable food products;
Challenges and mitigation of sustainable food processing;
Challenges to the adoption of sustainable processing technologies;
Sustainable ingredients in food processing;
Opportunities for sustainable food processing.

We look forward to receiving your contributions.

Dr. Daniel M. Anang
Dr. Haruna Musa Moda
Dr. Olajide Sobukola
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

sustainable food
sustainable food products
food ingredients
new food product development
food processing
food processing technology
food waste valorisation
food by-product valorisation
underutilised food sources and sustainability

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Published Papers (7 papers)

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Research

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23 pages, 1950 KiB

Open AccessArticle

The Development and Characterisation of a Sustainable Plant-Based Sweet Spread Using Carob as a Cocoa and Sugar Replacement

by Maika Arai, Thea Hudson, Veronica Giacintucci and Omobolanle Oluwadamilola Oloyede

Sustainability 2024, 16(22), 9806; https://doi.org/10.3390/su16229806 - 10 Nov 2024

Cited by 1 | Viewed by 1608

Abstract

Cocoa prices are predicted to rise continually, as demand remains high and there are supply issues caused by crop yield fluctuations. This study aimed to develop a sustainable plant-based sweet spread using functional plant-based ingredients, chickpeas and carob, as a cocoa and sugar alternative. Recipe optimisation resulted in the production of a control sample made using cocoa and three experimental samples containing varying proportions of carob (50%, 75%, and 100%). The samples were analysed for their physicochemical characteristics (water activity, pH, colour, and texture) and proximate composition (moisture, ash, carbohydrate, sugars, starch, protein, fat, and energy). Using carob as a cocoa substitute significantly decreased the pH, firmness and stickiness, fat and energy contents. On the other hand, increasing the percentage of carob led to a substantially higher sugar content in the sweet spreads. The results show the possibility of developing an innovative sustainable plant-based chocolate-flavoured spread with favourable physicochemical characteristics and nutritional profiles using carob powder and syrup as a cocoa and sugar replacement. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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18 pages, 4232 KiB

Open AccessArticle

Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey

by Simona Petrevska, Biljana Trajkovska, Gjore Nakov, Zlatin Zlatev, Violeta Raykova and Nastia Ivanova

Sustainability 2024, 16(20), 8944; https://doi.org/10.3390/su16208944 - 16 Oct 2024

Viewed by 1705

Abstract

This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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20 pages, 1212 KiB

Open AccessArticle

Assessing Environmental and Economic Sustainability of Fresh Unpacked, Fresh Packed, and Frozen Carrots in Austria: A Case Study with a Life Cycle Assessment (LCA) Approach

by Franziska Birkenmaier, Lucas Schuchter, Martin Pillei and Katrin Bach

Sustainability 2024, 16(17), 7513; https://doi.org/10.3390/su16177513 - 30 Aug 2024

Viewed by 1716

Abstract

(1) Background: LCA is an established method for the systematic analysis of the environmental impact of products throughout their life cycle. (2) Methods: The LCA on fresh (un)packed and frozen carrots, with system boundaries from the cradle to supermarket gate and the functional unit of 1 kg of carrots, is applied using openLCA 1.11, Agribalyse v 3.1 and is calculated with EF 3.0. A sensitivity analysis of transport and carrot loss was made. To consider economic sustainability, a cost calculation for transportation and cooled storage is conducted. (3) Results: The impact category of climate change for fresh carrots results in 0.186 kg CO₂ eq for unpacked carrots, 0.200 kg CO₂ eq for LDPE-packed carrots, and 0.195 kg CO₂ eq for PLA-packed carrots. Transportation accounts for the largest impact, with up to 50% resulting from the transportation distance and the use of cooled lorries, followed by post-harvest handling (15–21%) and cultivation (21–22%). PLA-packed carrots save 2.4% of CO₂ and 6.0% of fossil energy compared to LDPE-packed carrots. Regional carrots with short transportation distances require only 57% of CO₂. Frozen carrots have a threefold higher result of 0.614 kg CO₂ eq, resulting mostly from the high amounts of energy required for production and frozen storage. Post-harvest handling contributes to 43% of CO₂, followed by supermarket storage (27%) and transport (22%). The transportation costs for frozen carrots are 24% higher than for fresh carrots, and their storage costs are 3.8 times higher at 0.181 EUR/kg. (4) Conclusion: Frozen carrots are more expensive and have a greater environmental impact. Nevertheless, they are relevant for the preservation of agricultural products and year-round availability. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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20 pages, 1000 KiB

Open AccessArticle

Consumer Acceptance of Grass-Derived Ingredients in the UK: A Cross-Sectional Study

by Anne Wambui Mumbi, Helen Pittson, Frank Vriesekoop and Sebnem Kurhan

Sustainability 2024, 16(16), 7161; https://doi.org/10.3390/su16167161 - 21 Aug 2024

Cited by 1 | Viewed by 1416

Abstract

The development of sustainable food production requires reducing the strain from present production systems on the environment using novel/disruptive technologies, one of which is to use grass as an abundantly available raw material, either minimally processed grass or grass-derived ingredients. With grass supplies readily available and the potentially significant carbon footprint reduction that this technology offers, this is an opportunity for sustainable production of much-needed food ingredients for human consumption. This study investigates UK consumers’ acceptance of grass-derived ingredients and examines the factors influencing their willingness to adopt these innovations as part of their diets. This study was conducted through a cross-sectional study in the UK, in which the participants were divided into three groups based on meat avoidance, i.e., meat reducers, meat avoiders, and meat consumers. The key findings emphasise the importance of education on grass-derived products to enhance consumer awareness and confidence. Other factors—such as age, meat attachment, grass-derived ingredients’ characteristics, social norms, and attitudes—have influenced willingness to try (WTT)/accept grass-derived ingredients. The findings suggest that while grass-derived ingredients in human diets may struggle to gain positive perceptions, targeted product development and marketing strategies tailored to highlight grass-derived ingredients’ nutritional benefits and safety are key to reshaping perceptions and fostering consumer readiness for novel food technologies in the UK. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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14 pages, 4325 KiB

Open AccessArticle

Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

by George Attard, Arianna Bionda, Federica Litrenta, Vincenzo Lopreiato, Giuseppa Di Bella, Angela Giorgia Potortì, Vincenzo Lo Turco and Luigi Liotta

Sustainability 2024, 16(8), 3306; https://doi.org/10.3390/su16083306 - 15 Apr 2024

Cited by 4 | Viewed by 1417

Abstract

This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show that the cheese composition was influenced by both factors. The most beneficial cheese from a human health point of view was produced with milk from cows fed the treatment diet in the spring. Supplementing the diet of dairy cows with olive cake reduced the atherogenic and thrombogenic indices while increasing the total polyphenols in the cheese product. With a 32.9% increase in polyphenols, the cheese from the TEST group has greater functional nutrients and properties than the cheese from the CTR group. The data show that, combining the benefits of a more sustainable production process with a better final product, the supplementation of dried and stoned olive cake in the dairy cow diet improves the nutritional and health composition of the cheese. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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Review

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21 pages, 1068 KiB

Open AccessReview

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

by Edyta Nizio, Kamil Czwartkowski and Gniewko Niedbała

Sustainability 2023, 15(24), 16890; https://doi.org/10.3390/su152416890 - 15 Dec 2023

Cited by 7 | Viewed by 5264

Abstract

The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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Other

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14 pages, 804 KiB

Open AccessOpinion

Sustainable Food Security and Nutritional Challenges

by Malik A. Hussain, Li Li, Arua Kalu, Xiyang Wu and Nenad Naumovski

Sustainability 2025, 17(3), 874; https://doi.org/10.3390/su17030874 - 22 Jan 2025

Cited by 1 | Viewed by 1758

Abstract

Food security is an immensely complex issue connected to global food production and supply systems. One of the key challenges is to provide sufficient, safe, and nutritionally balanced food for everyone on the planet. It is closely linked to many factors including population growth, poverty, economic stability, and environmental sustainability. Currently, the world population is growing at an unprecedented rate, placing immense pressure on food production systems. Thus, meeting the increasing demand for food presents a significant challenge for the current global agriculture and food systems. The World Food Program reported that over 345 million people faced high levels of food insecurity in 2023. Additionally, 2 billion people are living with micronutrient deficiencies (such as vitamin A, iron, and iodine). Over time, a severely restricted food intake can cause malnutrition and reduce the lifespan. On the other hand, nearly 2 billion adults worldwide are overweight or obese. Global emergencies such as the COVID-19 pandemic and war zones have complicated the situation and resulted in increased hunger, lower immunity, increased infectious disease, and increased rates of early mortality. Furthermore, climate changes are disrupting traditional growing seasons, increasing the frequency of extreme weather events, and posing a serious threat to crop yields. This scenario warrants adaptation of sustainable and resilient agriculture and food systems is crucial for improved and sustainable food security. Full article

(This article belongs to the Special Issue Food Science and Technology and Sustainable Food Products)

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