Elsevier,

Food Hydrocolloids, Volume 118, September 2021

Analysing the texture similarities and differences between meat and plant-based blends will help create better plant-based products.
Hybrid (meat + plant-based) products can be a good way to decrease our food system environmental impact.
Proposal to make aquaculture more sustainable.Sustainable intensification of existing systems for increasing accessibility of aquatic foods, based on scaling of proven but infrequently adopted interventions, could contribute substantially to realizing sustainability goals in aquaculture.
A Sustainable Agriculture Matrix to track performance of countries worldwide is discussed here. Priority areas for improving agricultural sustainability depend on development stage. Analysis of trade-offs and synergies among indicators can inform national policies.
Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.
Social justice and food: discusses how to assess inequalities in access to home delivery of food during COVID-19 pandemic.
National food composition databases are essential for public health nutrition. A constant effort is needed to keep them up-to-date and of good quality.
Elsevier,

Current Opinion in Food Science, Volume 40, August 2021

Identifing the key factors influencing consumer perception and acceptability of insect-based foods.
This paper explains how much energy is required and consumed during the solar drying of green chilli, and describes the drying kinetics of green-chilli. The results derived and the solar dryer developed are useful to farmers as the payback period is substantially reduced compared to natural convection setups.

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