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Future Foods
Global Trends, Opportunities, and Sustainability Challenges
1st Edition - December 4, 2021
Editor: Rajeev Bhat
Language: English
Paperback ISBN:9780323910019
9 7 8 - 0 - 3 2 3 - 9 1 0 0 1 - 9
eBook ISBN:9780323910026
9 7 8 - 0 - 3 2 3 - 9 1 0 0 2 - 6
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interd…Read more
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Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.
Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain
Highlights potential industrial opportunities and supports circular economy concepts
Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Food scientists, researchers, engineers, producers, and policy makers
Cover image
Title page
Table of Contents
Copyright
Contributors
Foreword
Preface
Chapter 1: Emerging trends and sustainability challenges in the global agri-food sector
Abstract
1: Introduction
2: Sector-based sustainability challenges
3: Innovative technologies for agri-food industry
4: New food ingredients and designer foods
5: Underutilized resources
6: Food security, self-sufficiency and climate change impacts
7: Traditional food sector
8: Consumers and the food industry
9: Conclusion, opportunities and future challenges
References
Chapter 2: Approaches for sustainable food production and consumption systems
Abstract
Acknowledgments
1: Introduction
2: First challenge: Sustainable development of food systems
3: Second challenge: Reduction of food loss and waste
4: Third challenge: Global healthy diets
5: Conclusion: Opportunities and future challenges
References
Chapter 3: Smart and sustainable food: What is ahead?
Abstract
Acknowledgments
1: Introduction: The socio-ecological problems of the agri-food sector
2: The role of digital technologies
3: Impacts and solutions
4: Conclusion, opportunities, and future challenges
References
Chapter 4: Climate change and future of agri-food production
Abstract
1: Introduction
2: World population trends and pressure on agricultural production
3: Climate change: An overview
4: Trends, projections and impacts of climate change on crop production
5: Extreme weather events and their impacts on agriculture
6: Impact of sea-level rise on coastal agriculture
7: Climate change and invasive alien plants: Distribution, changes, and impacts on agriculture
8: Pests and pathogens under a changing climate and their impacts on food production
9: Neglected, underutilized and wild edible plants: Mainstreaming into food systems
10: Climate change impacts—Adaptation and mitigation for food security
11: Conclusion, opportunities and future challenges
References
Chapter 5: Future grain crops
Abstract
Graphical abstract
Acknowledgments
1: Introduction
2: Brief overview of the grains that feed the world
3: Pseudocereals
4: Nutritional and polyphenol composition
5: Pests and diseases in cereal grains
6: Technology application and agriculture
7: Conclusion, opportunities and future challenges
References
Chapter 6: Expectations for household food security in the coming decades: A global scenario
Abstract
1: Introduction
2: Global food crises: A snapshot
3: Food production
4: Future challenges for food security
5: Sustainable food systems: A means to improve food security
6: Conclusion, opportunities and future challenges
References
Chapter 7: Underutilized fruits: Challenges and constraints for domestication
Abstract
1: Introduction
2: Underutilized fruits: Unlocking pathway to sustainable diets
3: Potential use of underutilized fruits
4: Domestication of UFs: Principle strategies for tree domestication
5: Challenges and constraints for domestication
6: Proposed domestication strategies
7: Conclusion, opportunities and future prospects
References
Further reading
Chapter 8: Mainstreaming underutilized legumes for providing nutritional security
Abstract
1: Introduction
2: Orphan crops: Need for mainstreaming
3: Diverse attributes of legumes
4: A brief note on some of the underutilized legumes
5: Current status and prospects of underutilized legumes
6: Opportunities and future challenges
References
Chapter 9: Designer food and feeds from underutilized fruits and vegetables
Abstract
1: Introduction
2: Underutilized fruits
3: Underutilized vegetables, cereals, and pulses
4: Health benefits of designer foods with underutilized fruits and vegetables
5: Conclusion, opportunities, and future challenges
References
Chapter 10: Seaweeds and microalgal biomass: The future of food and nutraceuticals
Abstract
Acknowledgment
1: Introduction
2: Nutritional attributes of algae
3: Use of algae or algal derived ingredients in food
4: Future trends using algae as food
5: Conclusion, opportunities, and future challenges
References
Chapter 11: Current trends and next generation of future edible oils
Abstract
1: Introduction
2: New sources of the edible oil for the future
3: Perspectives and challenges
4. Conclusion, opportunities, and future challenges
References
Chapter 12: Plant-based milk products
Abstract
1: Introduction
2: Market scenario
3: Plant-based milk
4: Powdered milk
5: Cheese
6: Ice cream
7: Fermented plant-based milk and derivatives
8: Fermented beverage products
9: Traditional fermented beverage products
10: Microbiological contamination in vegetable extracts
11: Conclusion, opportunities, and future challenges
References
Chapter 13: Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages
Abstract
1: Introduction
2: Nutraceuticals
3: Functional beverages
4: Focus on probiotics, prebiotics, and synbiotics beverages
5: Conclusion, opportunities, and future challenges
References
Chapter 14: Future innovations in alcohol-based beverage industry
Abstract
1: Introduction
2: The contribution of honey in traditional and novel alcoholic beverages
3: In vitro antioxidant activity of fermented prickly pear juice and pulp with Saccharomyces cerevisiae (ex r.f. bayanus) yeast strain in combination with sugar and blossom honey
4: Conclusion, opportunities, and future challenges
References
Chapter 15: Future food proteins—Trends and perspectives
Abstract
1: Introduction
2: Promising protein sources
3: Protein recovery
4: Design of innovative protein systems
5: Conclusion, opportunities, and future challenges
References
Chapter 16: Mycoprotein: A futuristic portrayal
Abstract
1: Introduction
2: Origins & production
3: A futuristic portrayal
4: Human health
5: Planetary health
6: Conclusion, opportunities, and future challenges
References
Chapter 17: Edible vaccines: Current scenario and future prospects
Abstract
1: Introduction
2: A brief history on the development of edible vaccines
3: Advantages of edible vaccines over that of conventional vaccines
4: Limitations
5: Mechanism of action
6: The production of edible vaccines
7: Crops for production of edible vaccines
8: Development of an edible vaccine against COVID-19
9: The second-generation edible vaccines
10: Conclusion, opportunities, and future challenges
References
Chapter 18: Sustainability challenges in edible bird’s nest: Full exploitation and health benefit
Abstract
Acknowledgments
1: Introduction
2: Edible bird’s nest
3: Sustainability challenges in E-BN valorization
4: Conclusion, opportunities and future challenges
References
Chapter 19: The future of cultured meat between sustainability expectations and socio-economic challenges
Abstract
1: Introduction
2: Positive externalities of cultured meat
3: The potential impact of cultured meat on conventional meat supply chains
4: Consumer perception of cultured meat
5: The naming, terminology, and regulatory framework for cultured meat
6: Conclusion, opportunities, and future challenges
References
Chapter 20: Meat alternatives
Abstract
1: Introduction
2: Sustainable meat-free protein alternatives
3: Meat-free protein alternatives
4: Challenges of using plants as a meat substitute
5: Conclusion, opportunities, and future challenges
References
Chapter 21: Innovations in food packaging—Sustainability challenges and future scenarios
Abstract
1: Introduction
2: Sustainability challenges
3: Future scenarios
4: Conclusion, opportunities and future challenges
References
Chapter 22: The use of emerging dehydration technologies in developing sustainable food supply chain
Abstract
1: Introduction to sustainability in food supply chain
2: Calculation of GHG emissions and energy consumption
3: Dehydration technologies used in food supply chain
4: The effect of emerging dehydration technologies on food quality
5: The effect of emerging dehydration technologies on GHG emissions
6: The effect of emerging dehydration technologies on cost savings
7: Conclusions, opportunities, and future challenges
References
Chapter 23: GASTRONOMY: A novel social representation of foods through consumers’ language
Abstract
1: Introduction
2: What is gastronomy?
3: Social representations: An interesting approach to understanding foods and their conception
4: Theoretical and methodological implications of social representations: The projective technique of word association (WA), the Central Core Theory, and the Cognitive Salience Index (CSI)
5: Towards a novel social representation of gastronomy based on the language of consumers in two Latin American countries
6: Social representations of gastronomy: Future trends, opportunities, and sustainability challenges
7: Conclusion, opportunities, and future challenges
References
Chapter 24: Neurobiology of food addiction
Abstract
Acknowledgments
1: Introduction
2: Neurophysiology of food consumption and energy production
3: Drug and food addictions and neural circuit pathways
4: Evidence from animal studies
5: Conclusion: Opportunities and future challenges
References
Chapter 25: Human population genomics approach in food metabolism
Abstract
1: Introduction
2: Human genetic variation and its significance
3: Population genetics of dietary selection and food metabolism
4: Significance and complications of a gene-diet interaction in food metabolism
5: Budding field of nutritional genomics
6: Conclusion, opportunities, and future challenges
References
Chapter 26: Space food on celestial bodies and on the way there
Abstract
1: Introduction
2: Space farming
3: Microgravity science
4: Commercializing space-based research of plants
5: Conclusion, opportunities, and future challenges
References
Chapter 27: Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities
Abstract
Acknowledgments
1: Introduction
2: Designer foods from plant sources
3: Designer foods from animal sources
4: Designer foods from insect source
5: Designer foods from bacteria source
6: Designer foods development
7: Conclusion, opportunities and future challenges
References
Chapter 28: What foods might kids eat in the future? Using plant-based games to educate about sustainable healthy diet
Abstract
1: Introduction
2: Playing with coffee waste to be healthy and altruistic in the future: The fungi pack case study
3: Case study
4: Results of the case study
5: Conclusion, opportunities, and future challenges
Appendix
References
Chapter 29: Restoring the values of traditional foods
Abstract
1: Introduction
2: Institutional resilience
3: The Totonac ethnic group: A case study
4: Indigenous food systems
5: Traditional foods and sustainability challenges
6: Challenges of developing a food agenda for future generations
7: Conclusions, opportunities, and future challenges
References
Chapter 30: Between conventionalization and emancipation: Present and future paths for organic food market organization
Abstract
Acknowledgments
1: Introduction
2: The current debate about organic food
3: Recognizing the future of organics in two empirical cases
4: What does our theoretical and empirical analysis reveal about the future of organic food markets?
5: Conclusions, opportunities, and future challenges
References
Chapter 31: Agricultural productivity and food supply to meet increased demands
Abstract
1: Introduction
2: History of food production
3: Agricultural food productivity
4: Demand for foods (agricultural products)
5: Agricultural technologies to increase food production
6: Conclusions, opportunities, and future challenges
References
Chapter 32: High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture
Abstract
1: Introduction
2: Hydroponic technology for increasing food production
3: Use of the aquaponic system to integrate plant and fish culture
4: Precision/smart agricultural technologies for increasing food production
5: Conclusions, opportunities, and future challenges
References
Chapter 33: Food waste and by-product valorization as an integrated approach with zero waste: Future challenges
Abstract
Acknowledgments
1: Introduction
2: Food wastes and food by-products
3: Valorization strategies for wastes and by-products generated from the food industry toward a circular bioeconomy
4: Legislation and regulations
5: Conclusions, opportunities, and future challenges
References
Chapter 34: Food fraud countermeasures and consumers: A future agenda
Abstract
1: Introduction
2: Assessment
3: Blockchain and digitization of food chain
4: Deterrence—Food safety (and integrity) culture
5: Prevention
6: Detection
7: Conclusion, opportunities, and future challenges
References
Chapter 35: ICT applications for the food industry
Abstract
1: Introduction
2: Robots in food industries
3: Industry 4.0 evolution in the food-processing sector
4: Components of information and communication technologies
5: Data communication devices and applications in the food industry
6: The IoT in the food industry
7: Summary of key applications of ICT technologies in sustainable food systems
8: Conclusion: Opportunities and future challenges
References
Chapter 36: 3D food printing: Genesis, trends and prospects
Abstract
1: Introduction
2: Printable food product families
3: Main utility of 3DFP: Personalized nutrition
4: Main questions around 3DFP
5: Emerging trends and long-term prospects
6: Conclusion, opportunities, and future challenges
References
Chapter 37: Non-destructive methods for detection of food quality
Abstract
Acknowledgment
1: Introduction
2: Non-destructive methods
3: Conclusion, opportunities, and future challenges
References
Chapter 38: Authentication of wine and other alcohol-based beverages—Future global scenario
Abstract
1: Introduction
2: Wine authentication
3: Authentication of distilled alcoholic beverages
4: Authentication of other fermented beverages
5: Future scenario
6: Conclusion, opportunities and future challenges
References
Chapter 39: Food biotechnology: Innovations and challenges
Abstract
1: Introduction
2: Impact of biotechnology in the agri-food sector
3: Innovation and challenges for food applications
4: Innovation of the future
5: Conclusion, opportunities, and future challenges
References
Chapter 40: Nanoscience and nanotechnology advances in food industry
Abstract
Acknowledgment
1: Introduction
2: Nanotechnology for the food packaging industry
3: Intelligent and active packaging
4: Metallic nanoparticles
5: Biological synthesis of nanoparticles
6: Conclusion, opportunities and future challenges
References
Chapter 41: Food quality monitoring through bioinformatics and big data
Abstract
1: Introduction
2: Conventional analytical-based food quality monitoring tools and their challenges
3: Bioinformatics in monitoring food quality
4: Big data in monitoring food quality
5: Conclusion, opportunities and future challenges
References
Index
No. of pages: 786
Language: English
Edition: 1
Published: December 4, 2021
Imprint: Academic Press
Paperback ISBN: 9780323910019
eBook ISBN: 9780323910026
RB
Rajeev Bhat
Rajeev Bhat
Rajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India,
Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial board
of leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the World’s top 2% scientists in the field of Food
Science & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also been
a visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.
Affiliations and expertise
Professor and ERA-Chair Holder, Food By-Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia