Published: Jan. 1, 2024
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Language: Английский
Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100597 - 100597
Published: March 1, 2025
Language: Английский
Citations
2
Nutrients, Journal Year: 2025, Volume and Issue: 17(1), P. 175 - 175
Published: Jan. 2, 2025
Background/Objectives: Agricultural systems face increasing global pressure to address sustainability challenges, particularly regarding land use and environmental protection. In Romania, where traditional diets are heavily dependent on animal-based products, optimizing is critical. This study investigates the potential of plant-based reduce agricultural use, examining scenarios partial complete replacement animal protein with plant sources (soy, peas, potatoes). Methods: The research modeled three dietary transition scenarios—replacing 33%, 50%, 100% protein—using data from Romanian National Institute Statistics, FAO, international sources. Land was calculated for each scenario using formulas that take into account content intensity simulations quantify reduction in at per capita national levels. Results: reveals significant land-saving across all scenarios. At level, reductions ranged 84,020 hectares (33% replacement) 1,067,443 (100% replacement). High-impact products such as beef dairy continue dominate even Conversely, replacing pork chicken proteins shows substantial savings. findings highlight inefficiency production ecological benefits transitioning diets. Conclusions: A shift towards Romania could achieve contributing Sustainable Development Goals. not only supports conservation resource optimization, but also provides public health by reducing consumption red processed meat. These results provide a basis policies promote sustainable nutritionally balanced food
Language: Английский
Citations
1
Food Hydrocolloids, Journal Year: 2025, Volume and Issue: 164, P. 111179 - 111179
Published: Feb. 6, 2025
Language: Английский
Citations
1
Foods, Journal Year: 2024, Volume and Issue: 13(6), P. 889 - 889
Published: March 15, 2024
Extensive research suggests that COVID-19 infection can lead to persistent changes in taste and smell perception. These sensory have the potential exert lasting impacts on dietary choices, nutrition, body weight. This study aims explore COVID-related shifts intake among New Zealand university students. We conducted a survey involving 340 students who had experienced between 2022 2023. Participants reported any eating behavior since before pandemic were asked complete 24-h food record. Participants' total daily energy intake, macronutrient composition then compared with data collected from similar cohort pandemic, spanning 2017 2019. Dietary outcomes using MANCOVA while controlling for individual age, gender, ethnicity, BMI. Approximately 25% of participants experiencing alterations COVID-19, those more likely report their experience sweet tastes but not salty or fatty foods. Analyses pre- post-COVID cohorts revealed group exhibited significantly higher consumption protein sodium. Understanding long-term impact may offer crucial insights into role chemosensory perception behavior.
Language: Английский
Citations
6
Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100440 - 100440
Published: June 21, 2024
Plant-based protein food products are considered healthier, more nutritious, and substantially 'greener' than meat-based dietary offerings. For reasons such as these plant sources including peas/legumes, soy algae experiencing unprecedented market popularity. Amidst the multitude of alternative protein-based foods on offer, peas most promising plant-protein source they contain all essential amino acids have a well-balanced nutritional profile in terms fat fibre. However, understanding extent feasibility respective pea supply chains (SCs), based practical expertise, is utmost importance for policymakers industrialists alike to evaluate growth potential source. To this end, survey was conducted among SC stakeholders create an level products. A SWOT analysis consolidated different views resulted identification specific strengths, weaknesses, opportunities, threats within industry. By focusing challenges prospects pea-protein product SCs, research provides springboard further investigations into related The resulting blueprint recommended initiatives can help inform development SCs.
Language: Английский
Citations
5
International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101102 - 101102
Published: Jan. 1, 2025
Language: Английский
Citations
0
Appetite, Journal Year: 2025, Volume and Issue: 207, P. 107856 - 107856
Published: Jan. 9, 2025
Language: Английский
Citations
0
Advances in marketing, customer relationship management, and e-services book series, Journal Year: 2025, Volume and Issue: unknown, P. 291 - 304
Published: Jan. 17, 2025
The food market is undergoing changes, and consumers 2020 to 2024 are shaping a segment with unique eating behaviours. Nowhere the impact of transformative trends that reshaping present near future markets populations so pronounced than in marketing consumption. Dates throughout 2020-2024 being pondered this chapter explain what makes current generation tick. It also contains an overview new innovations modern changes products process, promotional, activities. This looks at how strong will, character, ambition paving paths industry, leaving outdated practices behind hitting reset button on standards health sustainability.
Language: Английский
Citations
0
Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100515 - 100515
Published: Jan. 1, 2025
Language: Английский
Citations
0
Published: Jan. 1, 2025
Language: Английский
Citations
0