A responsive small-molecule fluorescence probe is developed for hypochlorous acid (HOCl) detection, using emerging technology for food safety and quality analysis.
Comparison between plant-based "cheese" and real cheese can help with formulating better products.

Trends in Food Science and Technology, Volume 111, May 2021

More 50% of harvested coffee fruit becomes waste. The use of coffee by-products in products reduces environmental impact. Coffee by-products can be used in several topical formulations.
Investigates alternative techniques to preserve apples post-harvest, to better preserve the apples for consumption, and so use of chemical pre-treatments which can harm the environment are not necessary.
Comparison between meat analogs and beef, from an environmental and sensory perspective can help a transition towards a more sustainable diet.
The prospect of innovations to disrupt the food sector during lockdowns, and post-COVID-19 era is discussed.

Trends in Food Science and Technology, Volume 110, April 2021

Sustainable food chain and food security could be improved by entomophagy: low risk of zoonotic diseases, high production rate and more sustainable than livestock.
How to support the diet shift from meat to plant-based foods? The existing authority-based dietary guidelines need to be revised.