Mouthing plenitudes: Of famines, leghemoglobin, vertical farming, and future foods DOI Creative Commons
Renee M. Borges

Journal of Biosciences, Journal Year: 2024, Volume and Issue: 49(3)

Published: Aug. 23, 2024

Mouthing plenitudes: Of famines, leghemoglobin, vertical farming, and future foods 11 Food is a serious business, for humans, non-human animals, plants.Humans are the only animals that have monetised trade food, although some spiders, crickets, birds engage in nuptial gifts of food to facilitate mating.In males offer produced from special glands feed females; spider themselves form tasty morsel during mating process, favoured fruit or insects females courtship rituals.Plants make their own which they need access light.Food trading requires surplus; global markets now take place bartering traditions food-for-work earlier times.Reading Lizzie Collingham's The taste war: World War II battle brought forefront chilling decisions were being made war rooms around world: whom starve feed; what how much?It was calculated armed forces needed more calories, while civilians less, those doing hard physical labour agricultural fields really more.Shipping blockades strategically starved nations; called colonies soldiers, colonised even experienced famines.Not but plant-based pesticides, e.g., pyrethrins extracted Tanacetum daisies, had be sourced Kenya, since major source these plant eastern Europe Japan no longer available (Greenhill 2007).The book (Collingham 2012) tells story Roosevelt's lend-lease policy later also applied trade, mandarins various offices, British nutritionist John Boyd Orr who went on head Agriculture Organization formed 1945 win Nobel Peace Prize 1949, about politics food.The focuses fat time due shortage butter, margarine promoted circulated meet nutritional needs.Interestingly, itself invented as result an war.Hippolyte Me `ge-Mourie `s French chemist responded challenge set by Napoleon III come up with substitute butter become scarce France Franco-Prussian 1869.Me delivered synthesis oleomargarine animal tallow 1870; then, vegetable oils.Wars tend focus creative energies.Today, peacetime 9 billion people 2050; world already at 8.1 people.How might this done so intimate connections between water, biodiversity maintained (Martin et al. 2024)?Today, we know synthetic pesticides compromising security impacts pollinators (Kita 2024).We vegetarian diet planet-friendly than based protein (Allen Hof 2019).However, much craves protein.Is there solution sight?Can burgers infused leghemoglobin derived plants, appearance protein-based burgers, acceptable substitute?Impossible Burgers Beyond companies hope so, certainly look apparently like real thing, infusing them leghemoglobins.Plant hemoglobins believed been acquired horizontal transfer bacteria (Va ´zquez-Limo ´n 2012); leghemoglobins specifically expressed root nodules legumes associated Rhizobium nitrogen-fixing (Larrainzar 2020).Another potential Quorn Ó , mycoprotein via fermentation process using soil fungus Fusarium venenatum (Galanakis 2024).The fungal hyphae dimensions texture fibres hence deemed suitable substitutes.Red algae agenda.They found essential amino acid content ovalbumin (Rawiwan 2022), most abundantly used alga, many green brown macroalgae valuable sources (Pereira 2024).Red seaweeds genus Porphyra

Language: Английский

Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects DOI Creative Commons

Mpho Brian Molimi,

Paul F. Egan, Oluwafemi Ayodeji Adebo

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115629 - 115629

Published: Jan. 1, 2025

Dysphagia is a deglutition difficulty that more prevalent among the elderly population. This review focused on progress in development of 3D-printed foods (3DPFs) for dysphagia patients, specifically, type food sources used, processing techniques involved, and International Diet Standardisation Initiative (IDDSI) category, nutrition, acceptability, safety aspects. Due to unappetizing nature typical meals, 3D printing (3DFP) regarded as promising technology developing nutritious appetizing meals patients. The addition hydrocolloids such gums, starches, gelatin, others, during pre-processing, has enabled use non-printable are rich nutrients health benefits fruits, vegetables, legumes, cereals, roots dysphagia-orientated 3DPFs, along with various methods size reduction operations, mixing techniques, thermal processes. Together, these processes can enhance printability, IDDSI compliance, structural stability materials diets. However, acceptability patients needs be thoroughly investigated validate role 3DFP nutrition personalization, improved acceptance. risks associated this challenge its practicality an effective management strategy, but through establishment regulations, mitigated. Collaboration professionals hospitals scientists technologists necessary foster integration different expertise management.

Language: Английский

Citations

1
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry DOI
Rizwan Arshad,

Aroosha Saqib,

Hafiz Rizwan Sharif

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115791 - 115791

Published: Jan. 20, 2025

Language: Английский

Citations

1
A Culture of Virtual Bite and an Era of Food Influencers in the Metaverse DOI
Prachi Wani, Pritesh Pradeep Somani, Vishwanathan Iyer

et al.

IGI Global eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 207 - 238

Published: Feb. 13, 2025

“Virtual Bites” explores the dynamic intersection between food, technology, and culture. A new generation of food influencers are rapidly altering culinary landscape as part this fast-evolving metaverse. These virtual tastemakers influence immersive experiences, social media platforms, gaming platforms to present vibrant digital cuisine, from cooking demonstrations challenges. As physical dining become more intertwined. influencers' on trends, consumer behavior, culture a whole. The chapter will include topics, like an introduction rise influencer marketing with

Language: Английский

Citations

0
Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM) DOI Creative Commons
Grimaldo Quispe, Henry Juan Javier Ninahuaman, Joselin Paucarchuco Soto

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 715 - 715

Published: Feb. 20, 2025

This study optimizes the 3D extrusion printing parameters-water-to-flour ratio (X1), temperature (X2), and speed (X3)-for raw (RFB) extruded (EFB) dehulled Andean fava bean flours to maximize print quality minimize structural defects. A 23 central composite design combined with response surface methodology (RSM) was used identify optimal conditions for achieving geometric precision, homogeneity, textural stability. Physicochemical analyses showed that cooking substantially modified composition rheology of flour. Compared RFB, EFB exhibited lower protein fiber contents, a higher proportion digestible carbohydrates, reduced rheological parameters (τ0, K, G', G″), which facilitated printing. The evaluation different parameter combinations revealed notable differences between two flours, X1 X2 exerting greatest influence on quality. For highest desirability (0.853) achieved at = 0.806, 23.18 °C, X3 2470.5 mm/min, yielding more uniform firmer printed structures. In contrast, reached 0.844 1.66 56.82 1505.43 indicating its outstanding accuracy robustness. conclusion, flour requires hydration temperatures prevent excessive viscosity. benefits from low water high achieve stable structures firm textures. These findings demonstrate feasibility using in food create nutrient-dense, functional foods improved printability. work offers practical applications developing personalized foods-such as customized meals individuals specific dietary requirements-while contributing sustainable secure production. Future research should address long-term storage, post-printing drying methods, scaling

Language: Английский

Citations

0
Consumers’ attitudes toward 3D food printing: A South African context DOI Creative Commons
Nicole Cunningham, Adeyemi A. Adeyanju, Janet Adeyinka Adebo

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Abstract Three‐dimensional food printing is an emerging technology for processing that could contribute to the goal of feeding about eight billion people in 2030. Considering gradual uptake this other parts world and potentially Africa, there a need understand consumers’ attitudes toward subsequent products provide evidence might guide business decisions among others. This study adopted online survey from which 355 usable responses were received subsequently analyzed. Using partial least squares structural equation modeling, proves knowledge awareness, experience benefits, health positively influence three‐dimensional‐printed food. The benefits associated with reveal strongest relationship attitude. However, familiarity convenience do not have significant impact on attitude, signaling be related their perceptions convenience. Moreover, shows neophobia has negative yet signifying importance managing levels neophobia. contributes understanding within region where three‐dimensional still its infancy. given potential positive impact, particularly affecting printed significant. Practical Application research will assist developers marketers consumer 3D‐printed Food (the fear trying new food) significantly affects consumer's attitude negatively, while offers present entrenches highlight shape attitudes.

Language: Английский

Citations

0
New Dimensions in Dining: A Review of the Gastronomic Evolution of 3D Printed Foods from 2013-2024 and beyond. DOI Creative Commons
Róisín Burke

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: unknown, P. 101027 - 101027

Published: Oct. 1, 2024

Language: Английский

Citations

1
Innovative 3D printed multigrain rice and silver carp surimi diets: rheological, textural, and nutritional solutions for the elderly with dysphagia DOI

Li Chen,

Xiliang Yu,

Yue Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105314 - 105314

Published: Oct. 1, 2024

Language: Английский

Citations

1
Mouthing plenitudes: Of famines, leghemoglobin, vertical farming, and future foods DOI Creative Commons
Renee M. Borges

Journal of Biosciences, Journal Year: 2024, Volume and Issue: 49(3)

Published: Aug. 23, 2024

Mouthing plenitudes: Of famines, leghemoglobin, vertical farming, and future foods 11 Food is a serious business, for humans, non-human animals, plants.Humans are the only animals that have monetised trade food, although some spiders, crickets, birds engage in nuptial gifts of food to facilitate mating.In males offer produced from special glands feed females; spider themselves form tasty morsel during mating process, favoured fruit or insects females courtship rituals.Plants make their own which they need access light.Food trading requires surplus; global markets now take place bartering traditions food-for-work earlier times.Reading Lizzie Collingham's The taste war: World War II battle brought forefront chilling decisions were being made war rooms around world: whom starve feed; what how much?It was calculated armed forces needed more calories, while civilians less, those doing hard physical labour agricultural fields really more.Shipping blockades strategically starved nations; called colonies soldiers, colonised even experienced famines.Not but plant-based pesticides, e.g., pyrethrins extracted Tanacetum daisies, had be sourced Kenya, since major source these plant eastern Europe Japan no longer available (Greenhill 2007).The book (Collingham 2012) tells story Roosevelt's lend-lease policy later also applied trade, mandarins various offices, British nutritionist John Boyd Orr who went on head Agriculture Organization formed 1945 win Nobel Peace Prize 1949, about politics food.The focuses fat time due shortage butter, margarine promoted circulated meet nutritional needs.Interestingly, itself invented as result an war.Hippolyte Me `ge-Mourie `s French chemist responded challenge set by Napoleon III come up with substitute butter become scarce France Franco-Prussian 1869.Me delivered synthesis oleomargarine animal tallow 1870; then, vegetable oils.Wars tend focus creative energies.Today, peacetime 9 billion people 2050; world already at 8.1 people.How might this done so intimate connections between water, biodiversity maintained (Martin et al. 2024)?Today, we know synthetic pesticides compromising security impacts pollinators (Kita 2024).We vegetarian diet planet-friendly than based protein (Allen Hof 2019).However, much craves protein.Is there solution sight?Can burgers infused leghemoglobin derived plants, appearance protein-based burgers, acceptable substitute?Impossible Burgers Beyond companies hope so, certainly look apparently like real thing, infusing them leghemoglobins.Plant hemoglobins believed been acquired horizontal transfer bacteria (Va ´zquez-Limo ´n 2012); leghemoglobins specifically expressed root nodules legumes associated Rhizobium nitrogen-fixing (Larrainzar 2020).Another potential Quorn Ó , mycoprotein via fermentation process using soil fungus Fusarium venenatum (Galanakis 2024).The fungal hyphae dimensions texture fibres hence deemed suitable substitutes.Red algae agenda.They found essential amino acid content ovalbumin (Rawiwan 2022), most abundantly used alga, many green brown macroalgae valuable sources (Pereira 2024).Red seaweeds genus Porphyra

Language: Английский

Citations

0