The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification.
Gordana Ispirova, Michael Sebek, Giulia Menichetti
This chapter explores the evolution, classification, and health implications of food processing, while emphasizing the transformative role of machine learning, artificial intelligence (AI), and data science in advancing food informatics. It begins with a historical overview and a critical review of traditional classification frameworks such as NOVA, Nutri-Score, and SIGA, highlighting their strengths and limitations, particularly the subjectivity and reproducibility challenges that hinder epidemiological research and public policy. To address these issues, the chapter presents novel computational approaches, including FoodProX, a random forest model trained on nutrient composition data to infer processing levels and generate a continuous FPro score. It also explores how large language models like BERT and BioBERT can semantically embed food descriptions and ingredient lists for predictive tasks, even in the presence of missing data. A key contribution of the chapter is a novel case study using the Open Food Facts database, showcasing how multimodal AI models can integrate structured and unstructured data to classify foods at scale, offering a new paradigm for food processing assessment in public health and research.
Riddhi Jain, Manasi Patwardhan, Parijat Deshpande
et al.
The immense diversity in the culture and culinary of Indian cuisines calls attention to the major shortcoming of the existing Visual Question Answering(VQA) systems which are inclined towards the foods from Western region. Recent attempt towards building a VQA dataset for Indian food is a step towards addressing this challenge. However, their approach towards VQA follows a two-step process in which the answer is generated first, followed by the explanation of the expected answer. In this work, we claim that food VQA requires to follow a multi-step reasoning process to arrive at an accurate answer, especially in the context of India food, which involves understanding complex culinary context and identifying relationships between various food items. With this hypothesis we create reasoning chains upon the QA with minimal human intervention. We fine-tune smaller LLMs and VLMs with auto-validated reasoning chains and further train them using reinforcement learning with larger data. With augmentation of reasoning chains, we observed accuracy improvement of an average 10 percentage points on the baseline. We provide detailed analysis in terms the effect of addition of reasoning chains for the Indian Food VQA task. Index Terms - FoodVQA, Reasoning Chains, Reinforcement Learning, Knowledge Graph.
Food is not only essential to human health but also serves as a medium for cultural identity and emotional connection. In the context of precision nutrition, accurately identifying and classifying food images is critical for dietary monitoring, nutrient estimation, and personalized health management. However, fine-grained food classification remains challenging due to the subtle visual differences among similar dishes. To address this, we propose Feature-Enhanced TResNet (FE-TResNet), a novel deep learning model designed to improve the accuracy of food image recognition in fine-grained scenarios. Built on the TResNet architecture, FE-TResNet integrates a Style-based Recalibration Module (StyleRM) and Deep Channel-wise Attention (DCA) to enhance feature extraction and emphasize subtle distinctions between food items. Evaluated on two benchmark Chinese food datasets-ChineseFoodNet and CNFOOD-241-FE-TResNet achieved high classification accuracies of 81.37% and 80.29%, respectively. These results demonstrate its effectiveness and highlight its potential as a key enabler for intelligent dietary assessment and personalized recommendations in precision nutrition systems.
Ayelén A. Hugo, María Delos Ángeles Serradell, Pablo L. Peri
et al.
Nothofagus antarctica (NA) is a native tree of Patagonia. Since ancient times, NA leaves were used in infusions for medical and food purposes, but there are no deep insights on its toxicity. The aim of this work was to assess the safety and antioxidant activity of NA leaves infusion. Mice were used to determine acute and subacute oral toxicity. Total polyphenols, flavonoids and the antioxidant activity of the infusion were assessed, as well as the antioxidant activity in biological samples. Toxicity tests revealed no death or signs of toxicity. No significant differences in biochemical parameters/histological structure were registered. NA infusion exhibited a high content of polyphenols and flavonoids, contributing to its remarkably antioxidant activity. The periodic administration of NA infusion could increase the antioxidant capacity in mice at intestinal level. The results support the safe of consuming NA leaves infusion and suggest their contribution for modulating the intestinal oxidative stress.
Nutrition. Foods and food supply, Food processing and manufacture
Muhammad, E. Elsorady, Elsayed, A.A. Hendawy, Sahar, S. El-Gohery
The main objective of this study was to evaluate the characteristics of flaxseed and to investigate the effects of using different levels of flaxseed cake mucilage (FCM) as a substitute for bread improver (0.5%, 1.0%, and 1.5%) or as a replacement for oil (33.33%, 66.66%, and 100%) on the sensory attributes, physical characteristics, color, texture profile, and freshness of pan bread. The results indicated that the Sakha 5 flaxseed variety had an oil content of approximately 33.37%, with linolenic acid as the primary fatty acid, comprising about 57.47% of the total. Flaxseed cake mucilage (FCM), extracted from the by-product of flaxseed oil production, is composed of natural and acidic sugars, and it exhibits excellent water-binding and rheological properties. Sensory evaluation data revealed that the complete replacement of bread improver with FCM at the 1.0% level enhanced the color, texture, taste, general appearance, and overall acceptability of the pan bread, compared to samples using FCM at 0.5% and 1.5% levels. Additionally, partial replacement of oil with FCM at the 66.66% level improved crumb color and texture without a significant difference in overall acceptability when compared to the control pan bread. The physical characteristics of the bread showed a reduction in volume and specific volume in samples containing FCM compared to the control. However, the inclusion of FCM in pan bread formulation delayed staling and improved freshness due to its ability to retain moisture in the crumb. In conclusion, FCM shows potential as a functional ingredient in pan bread production. Further studies are recommended to explore additional applications of FCM in various baked products.
Food processing and manufacture, Nutrition. Foods and food supply
Kaori Sánchez-Carrillo, David Quintanar-Guerrero, Miguel José-Yacamán
et al.
L-lysine functionalized gold nanoparticles (AuNPs-Lys) have been widely used for the detection of worldwide interest analytes. In this work, a colorimetric assay for the detection of the carcinogen aflatoxin B1 (AFB1) based on the aggregation of AuNPs-Lys in the presence of copper ions was developed. For this purpose, AuNPs were synthesized in citrate aqueous solution, functionalized, and further characterized by UV–Vis, fluorescence, Fourier transform infrared spectroscopy (FTIR), nanoparticle tracking analysis (NTA), dynamic light scattering (DLS), and transmission electron microscopy (TEM). In general, AuNPS-Lys (~2.73 × 1011 particles) offered a clear colorimetric response in the presence of AFB1 and Cu2+ ions showing linearity in the range of 6.25 to 200 ng AFB1/mL, with a detection limit of 4.18 ng AFB1/mL via photometric inspection. Moreover, the performance of the proposed methodology was tested using the 991.31 AOAC official procedure based on monoclonal antibodies in maize samples artificially contaminated with AFB1. There was a good agreement between the measured AFB1 concentrations in both assays, the average recoveries for the colorimetric and immunoaffinity assays were between 91.2–98.4% and 96.0–99.2%, respectively. These results indicated that the colorimetric assay could be used as a rapid, eco-friendly, and cost-effective platform for the quantification of AFB1 in maize-based products.
Agnieszka Jasinska, Ketil Stoknes, Przemyslaw Niedzielski
et al.
Produced in the process of anaerobic digestion, the effluent called digestate is rich in nutrients and can be used as a growing media for mushrooms. However, it can also be rich in non-essential and trace elements, heavy metals, various organic pollutants, pharmaceuticals, and other unwanted compounds with potential negative effects. Therefore, two button mushroom species, Agaricus bisporus (brown cultivar) and Agaricus subrufescens, were cultivated on digestate based substrate. The mineral composition of the experimental mushroom compost (EMC), mushrooms (M), spent mushroom compost (SMC) and spent casing (SC) was evaluated by means of ICP OES. Mineral distribution and quantity were substrate dependent, digestate origin was determined for most of investigated elements, excluding Ca, Mo, Pb, Ce and Nd, where the source was straw. However, content of elements with high mobility such as Cd, Cu, Pb and Zn for EMC was low. Short composting method for mushroom compost preparation used in this study could be suitable method for reducing available Cd, Cr, Ni, Pb, Zn and total As. For the casing material, bark was richer in major essential elements (MEE's) and essential trace elements (ETE's), besides Ca, where peat indicated higher content (1490 mg kg-1). From the trace elements with detrimental health effects (TEWDHE) group, bark was richer in Ba and Pb, but peat contained significant content of As (3.92 mg kg-1). The results clearly indicated both the studied mushrooms are valuable source of K, Na and Se, while A. subrufescens provided higher amounts of Cu and Zn. No threat for human consumption for Ni, Pb, As, and Cd, their content is under the limits and decreases with each subsequent mushroom yield. SMC and SC were nutrient rich especially for Fe, Mg, Mn, Si and Zn, giving them added value as biobased product for boosting vegetable crop yield. However, Cr and Ni, ETS's for plants in lower amounts, were elevated in SMC/SC, therefore the mineral composition should be monitored. Low concentration of hazardous elements in the spent substrates allows for subsequent use.
Agriculture (General), Nutrition. Foods and food supply
Summary: Background & Aims: The transition from middle age to old age (from adults aged 50–55 years to older seniors aged 75–80 years) represents a critical period in terms of changes in body composition, i.e., increase in body fat percentage and decrease in fat-free body mass, which occur even at long-term stable weight. These changes are caused, among other things, by a gradual reduction in physical activity and deterioration in dietary habits. For many health conditions, like weight status, nutritional assessment and nutritional literacy can provide valuable information that can guide treatment efforts and maintenance of healthy eating habits. We therefore attempted to map this issue using data from the Survey of Health, Ageing and Retirement in Europe (SHARE) project. Methods: The basis for this study was data from the 8th wave of the SHARE project. The analysis included the results of the primary questionnaires CAPI (Computer Assisted Personal Interviewing) and the National Dropoff Questionnaire developed exclusively for the Czech Republic with a special module D “Nutrition” summarizing questions on eating habits, nutrition care and nutritional literacy. Results: A total of 2316 respondents were included in the study, 37.9% of whom were female and 62.1% male, with a mean age of 71.7±7.6 years. The prevalence of undernutrition, overweight and obesity in the study population was 9.2%, 42.8% and 32.2%, respectively. The presence of depression, anxiety, polypharmacy, multimorbidity and pain were associated with poor nutritional status (Pearson correlation coefficient, P < 0.001 for all five factors). The lifestyle factors of dietary habits and regular physical activity of the subjects did not meet current recommendations. Awareness of the existence and availability of dietitians and the possibilities of nutritional therapy and its reimbursement from public health insurance proved to be low. Conclusion: The results show a high prevalence of overweight, obesity and malnutrition in the Czech population over 50 years of age, low nutritional literacy, and inadequate coverage of nutritional care.
Phenias Nsabimana, Befikadu Tariku Gutema, Kate Langley
et al.
Abstract Background Economic growth in Rwanda is associated with significant changes in food systems, access to health and other services, lifestyle, and nutritional transitions. Nevertheless, our knowledge of dietary patterns in Rwanda remains limited. The present study aimed to identify the dietary habits of young adult population in Rwanda and to assess associated factors. Methods A developed and validated semi-quantitative food frequency questionnaire covering a one-year period was used to collect data on food intake of 1,218 participants (18–35 years old) from end of January to April 2023 in a cross-sectional study. Dietary habits were assessed using two indicators: the Global Diet Quality Score (GDQS) and dietary patterns. The latest was developed using exploratory factor analysis. Results Rwandan adults had a mean GDQS of 24.1; 64.4% had high GDQS, especially urban, and educated respondents. The Southern province led at 77.4%. Three dietary patterns were identified: “Modern” (high in processed foods and drinks), “Traditional” (rich in cereals, roots, and plant-based proteins), and “low variety” (low in diverse foods but high in sugar and salt). Dietary patterns significantly varied by residency, province, sex, age, social category, asset, and education level. Conclusion This study identified distinct dietary patterns among adult population of Rwanda, suggesting a nutritional transition associated with urbanization. The findings highlight the need for further research into the relationships between diet, obesity, and metabolic syndrome in Rwandan population.
Nutrition. Foods and food supply, Nutritional diseases. Deficiency diseases
Background and objectiveHeart failure (HF) is a syndrome of increased intracardiac pressure or decreased cardiac output. There is a lack of conclusive evidence to recommend the regular use of any dietary supplement in patients with HF. However, certain studies have shown nutritional interventions to be beneficial for patients with HF. Therefore, the purpose of this systematic review was to understand and map the updates of dietary interventions and nutritional supplementation measures related to patients with HF over the past 5 years.Study designA systematic review.MethodsThe PubMed, Web of Science, Scopus, and Cochrane Library databases were searched for randomized clinical trials on the association between dietary interventions and nutritional supplements and HF published between 2018 and 2023. A total of 1755 documents were retrieved, of which 19 were finalized for inclusion.ResultsThe findings suggest that individualized nutritional support reduces mortality and risk of major cardiovascular events in chronic heart failure inpatients at high nutritional risk. The Mediterranean diet improves functionality, quality of life, and cardiac function. Additionally, supplementation with thiamine, ubiquinol, D-ribose, and L-arginine enhances left ventricular ejection fraction. Probiotic yogurt may effectively improve the inflammatory and antioxidative status of chronic heart failure. Whey protein and melatonin have a positive effect on improving endothelial function in HF patients.ConclusionCertain dietary interventions and nutritional supplements may provide some benefit to patients with HF. However, there is no relevant definitive evidence on the impact of nutritional interventions on the prognosis of HF, and more high-quality clinical trials are needed for further in-depth studies.Systematic review registrationIdentifier, CRD42024510847
Climate change, driven by anthropogenic activities, has far-reaching consequences for our planet. Among its many impacts, changes in temperature, elevated carbon dioxide levels, and shifts in greenhouse gas concentrations significantly affect soil ecosystems. In particular, soil microbial communities play a pivotal role in nutrient cycling, organic matter decomposition, and overall soil health. Soil microbial communities respond differently to the effects of climate change, like elevated warming and precipitation. The change in climatic conditions is reported to be adversely affecting soil biological activity directly through either drying or wetting of soil or affecting their associated plants. This review delves into the intricate relationship between climate change and soil microbial abundance, diversity, and distribution. The paper also discusses climatic change pressure on soil enzymatic activity and microbial biomasses, as well as soil faunal activity, as they are key indicators of soil health in a changing climate. Soil microbial communities cope with climate change by changing their diversity and physiological characteristics and by changing their symbiotic plants, which indicates the role of soil microbes in withstanding the negative impact of climate change.
As the global population and the per capita demand for resource intensive diets continues to grow, the corresponding increase in food demand challenges the global food system, enhancing its reliance on trade. Most previous research typically constructed either unweighted networks or weighted solely by tonnage to represent food trade, and focused on bilateral trade relationships between pairs of countries. This study investigates the properties of global food trade constructed in terms of total food calories associated with all the main food products exchanged along each trade link (edge of the food trade network). Utilizing data from the Food and Agriculture Organization between 1986 and 2022, we construct a directed, weighted network of net caloric flows between countries. This approach highlights the importance of considering nutritional value in discussions of food security and trade policies, offering a more holistic view of global food trade dynamics. Our analysis reveals significant heterogeneity in trade patterns, with certain countries emerging as major exporters or importers of food calories. Moreover, we employ network measures, including network connectivity, network heterogeneity, network modularity, and node correlation similarity, to elucidate the structural dynamics of global net food calorie trade networks that are relevant to the stability and resilience of the global food system. Our work provides a more nuanced understanding of global food trade dynamics, emphasizing the need for comprehensive strategies to enhance the resilience and sustainability of food trade networks.
Livestock production is under increasing scrutiny as a component of the food supply chain with a large impact on greenhouse gas emissions. Amidst growing calls to reduce industrial ruminant production, there is room to consider differences in meat quality and nutritional benefits of organic and/or pasture-based management systems. Access to forage, whether fresh or conserved, is a key influencing factor for meat fatty acid profile, and there is increasing evidence that pasture access is particularly beneficial for meat’s nutritional quality. These composition differences ultimately impact nutrient supply to consumers of conventional, organic and grass-fed meat. For this review, predicted fatty acid supply from three consumption scenarios were modelled: i. average UK population National Diet and Nutrition Survey (NDNS) (<128 g/week) red meat consumption, ii. red meat consumption suggested by the UK National Health Service (NHS) (<490 g/week) and iii. red meat consumption suggested by the Eat Lancet Report (<98 g/week). The results indicate average consumers would receive more of the beneficial fatty acids for human health (especially the essential omega-3, alpha-linolenic acid) from pasture-fed beef, produced either organically or conventionally.
Jarosław Chwastowski, Katarzyna Wójcik, Henryk Kołoczek
et al.
Tap water treated in air with low-temperature and low-pressure glow plasma of low frequency was tested for its either stimulation or inhibition of the growth of the selected microorganisms commonly colonizing human organism. The growth of chosen microorganisms was monitored by estimation of optical density of their colonies. The fairly linear growth against time of all microorganisms under study accelerated after 12 h from the beginning of the experiment. Colonies of E. coli and S. cerevisiae breed in the plasma treated water had an approximately 20% stimulation of the growth which was observed between 12 and 24 h. Neither stimulation nor inhibition of the growth could be noted for colonies of Aspergillus niger, Candida albicans, Yarrowia lipolytica, and Enterococcus faecalis, in whole period of observation. The plasma-treated water had no effect upon the growth of Mycobacteria. Independently of the water tested, M. tuberculosis started proliferating on the 14th day of the experiment, M. intercellulare and M. kansai after 9 days, and the growth of M. fortuitos could be observed after 3 days.
Nutrition. Foods and food supply, Food processing and manufacture
Strengthening food security, in places where land and natural resources are limited or no longer available, is challenging. This is especially true for the production of staple food carbohydrates. Unlike some alternative foods, such as cultured meats, producing food carbohydrates using conventional agri-food approaches requires many natural resources, which are not available in some regions such as Singapore. Therefore, we must develop new, sustainable methods to enhance the quantity and nutritional quality of foods rich in carbohydrates. In this article, we review current developments in food security in the city-state of Singapore and emphasize the essential role of food carbohydrates in the food security plan. We discuss technology developments (i.e., indoor vertical farming, urban farming) used to enhance crop quality and production. We also make a few recommendations such as exploring underutilized and unconventional crops that are resilient and nutrient-dense, identifying hidden resources in local ecosystems (i.e., revalorizing agri-food processing by-products), and producing alternative carbohydrates (i.e., microbial and synthetic carbohydrates). Experience and approaches developed in Singapore provide an example to other regions and may inspire creativity in securing food availability.
Nutrition. Foods and food supply, Food processing and manufacture
BackgroundNutritional and food components reshape the peripheral clock and metabolism. However, whether food challenges affect the circadian clock and metabolism of meibomian glands (MGs) has not been fully explored. This study was designed to analyze alterations in the rhythmic transcriptome and metabolism of MGs of murine fed a balanced diet or a high-fat diet (HFD).MethodsMale C57BL/6J mice were maintained on a 12/12 h light/dark cycle and fed ad libitum on normal chow (NC) or HFD for 4 weeks. MGs were collected from sacrificed animals at 3-h intervals throughout a 24-h circadian cycle. The circadian transcriptome of MGs was analyzed via bioinformatics approaches using high-throughput RNA sequencing (RNA-seq). In addition, circadian oscillations of lipid components in MGs were analyzed.ResultsMeibomian glands displayed robust transcriptome rhythmicity. HFD feeding significantly altered the circadian transcriptome profile of MGs—including composition and phase—and spatiotemporally affected the enriched signaling pathways. In addition, HFD feeding significantly altered the normal rhythmic oscillations of lipid components in MGs.ConclusionOur data show that HFD significantly affects MGs’ rhythmicity, which reveals a high sensitivity of MGs’ clocks to lipid composition in food.
The issue of food waste is a major problem contributing to the emission of greenhouse gases into the environment in addition to causing illness in humans. This research aimed to develop a correlation between the amount of time until a food spoiled and dates on food labels in conjunction with sensory observations. Sensory observations are more accurate as they are immediate observations that are specific to the food. This experiment observed bananas, bread, milk, eggs, and leafy greens over a period of time using characteristics specific to the food to quantify food spoilage. It was shown that the actual time until spoilage for all foods was longer than that of the best by date and that sensory observations proved to be a more accurate factor in determining spoilage. From this data, a machine learning algorithm was trained to predict if food was spoiled or not, in addition to the number of days until spoilage. This was presented to the consumer as an app, where the user can track foods and are reminded to check on them to prevent wastage. In addition, the experimental procedures were incorporated into a test kit for the consumer to take instructed observations to assess the spoilage of their food, which are then entered into the app to improve the algorithm. This paper discusses the individual effects of sensorial observations on each food and examines the shifting of consumer habits through an app and test kit to combat environmental consequences of food waste.
Throughout the food supply chain, between production, transportation, packaging, and green employment, a plethora of indicators cover the environmental footprint and resource use. By defining and tracking the more inefficient practices of the food supply chain and their effects, we can better understand how to improve agricultural performance, track nutrition values, and focus on the reduction of a major risk to the environment while contributing to food security. Our aim is to propose a framework for a food supply chain, devoted to the vision of zero waste and zero emissions, and at the same time, fulfilling the broad commitment on inclusive green economy within the climate action. To set the groundwork for a smart city solution which achieves this vision, main indicators and evaluation frameworks are introduced, followed by the drill down into most crucial problems, both globally and locally, in a case study in north Italy. Methane is on the rise in the climate agenda, and specifically in Italy emission mitigation is difficult to achieve in the farming sector. Accordingly, going from the generic frameworks towards a federation deployment, we provide the reasoning for a cost-effective use case in the domain of food, to create a valuable digital twin. A Bayesian approach to assess use cases and select preferred scenarios is proposed, realizing the potential of the digital twin flexibility with FAIR data, while understanding and acting to achieve environmental and social goals, i.e., coping uncertainties, and combining green employment and food security. The proposed framework can be adjusted to organizational, financial, and political considerations in different locations worldwide, rethinking the value of information in the context of FAIR data in digital twins.
Ensuring food supply stability is key to food security for economies, and food imports become increasingly important to safeguard food supplies in economies with inadequate food production. Food import shocks have significant impacts on targeted economies. Using import trade data of four staple crops (maize, rice, soybean, and wheat) from 1986 to 2018, this paper identifies food import trade shocks that occurred to economies during the period of 1995--2018. We compare the temporal evolution and spatial distribution of import shocks occurring to different crops and analyze the shock intensity and shock recovery in various continents based on locally weighted polynomial regression and Cook's distance. The results reveal higher frequencies during the 2007/2008 food crisis and relatively higher shock frequencies in North America, Africa, and Asia. Meanwhile, there are regional differences in shock recovery, with the majority of shocks in Asia recovering in the short term. We also find that high import diversity and a low import dependency ratio buffer economies against import shocks, resulting in a low shock rate and a high recovery rate. These results contribute to our understanding of the external supply risks of food, placing emphasis on accessibility issues in food security.