Cargando…
Food Innovation as a Means of Developing Healthier and More Sustainable Foods
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating t...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469803/ https://www.ncbi.nlm.nih.gov/pubmed/34574178 http://dx.doi.org/10.3390/foods10092069 |
_version_ | 1784574031096184832 |
---|---|
author | Rabadán, Adrián Nieto, Roberto Bernabéu, Rodolfo |
author_facet | Rabadán, Adrián Nieto, Roberto Bernabéu, Rodolfo |
author_sort | Rabadán, Adrián |
collection | PubMed |
description | The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”. |
format | Online Article Text |
id | pubmed-8469803 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-84698032021-09-27 Food Innovation as a Means of Developing Healthier and More Sustainable Foods Rabadán, Adrián Nieto, Roberto Bernabéu, Rodolfo Foods Editorial The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”. MDPI 2021-09-01 /pmc/articles/PMC8469803/ /pubmed/34574178 http://dx.doi.org/10.3390/foods10092069 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Rabadán, Adrián Nieto, Roberto Bernabéu, Rodolfo Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_full | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_fullStr | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_full_unstemmed | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_short | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_sort | food innovation as a means of developing healthier and more sustainable foods |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469803/ https://www.ncbi.nlm.nih.gov/pubmed/34574178 http://dx.doi.org/10.3390/foods10092069 |
work_keys_str_mv | AT rabadanadrian foodinnovationasameansofdevelopinghealthierandmoresustainablefoods AT nietoroberto foodinnovationasameansofdevelopinghealthierandmoresustainablefoods AT bernabeurodolfo foodinnovationasameansofdevelopinghealthierandmoresustainablefoods |