World Food Day 2021

World Food Day is organized every year on October 16 to bring awareness to how our changing planet affects food production and distribution. In support of this year's theme "Our actions are our future- Better production, better nutrition, a better environment and a better life", Elsevier presents a collection of over 70 pieces of curated and freely available books and journal content.

Elsevier, Trends in Food Science and Technology, Volume 107, January 2021
Background: Fake meat industry is expected to grow and to be worth $140 billion by 2030. Alternative protein can be produced by plant or microbe. Animal-free dairy protein can be produced by fermentation in microflora. Scope and approach: In order to improve the real production, many companies are focusing on fermentation for animal-free meat, eggs, and dairy respectively. Key findings and conclusions: However, their production capabilities, efficiencies, and costs are not available in public respectively. This paper reports briefly what is going on in sustainable protein alternatives.
Elsevier, Food Quality and Preference, Volume 87, January 2021
The consumption of meat contributes significantly to undesirable effects on the environment. In order to reduce the impact of animal husbandry, one approach is to decrease meat consumption by substituting plant-based meat alternatives. Because the consumption of such meat alternatives is currently rather low, the aim of this research was to identify the barriers that keep people from consuming meat alternatives and increase the probability of future consumption.
Elsevier, Current Opinion in Food Science, Volume 36, December 2020
The massive rise of Big Data generated from smartphones, social media, Internet of Things (IoT), and multimedia, has produced an overwhelming flow of data in either structured or unstructured format. Big Data technologies are being developed and implemented in the food supply chain that gather and analyse these data. Such technologies demand new approaches in data collection, storage, processing and knowledge extraction. In this article, an overview of the recent developments in Big Data applications in food safety are presented.
Elsevier, Public Health in Practice, Volume 1, November 2020
Objectives: The increasing prevalence of malnutrition among school-going adolescents is a major public health threat in Bangladesh. School studying adolescents are a crucial group suffering from malnutrition. Proper nutrition information can enrich their knowledge, promote their health and also minimize the burden of malnutrition. The study aimed to identify the sources of information and corresponding knowledge level on nutrition among school-going adolescents in Bangladesh. Study design: A school-based cross-sectional survey was carried out from January to August 2019.
Elsevier, Public Health in Practice, Volume 1, November 2020
Objectives: This study examines the association between oral health and food avoidance among older adults in the United States. Study design: A population-based sample of 1,278 adults aged 51+ from the Health and Retirement Study was used. A logistic regression model was performed to evaluate various oral health conditions and food avoidance behavior among older adults. Results were quantified as odds ratios (OR). Results: This study found a significant association between oral health and food avoidance in older adults.
Elsevier, Food Research International, Volume 137, November 2020
Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today. Although meat means an important source of nutrients, it is also evident that a great consumption of this source of proteins has also a negative environmental impact. Livestock production does not only have a negative influence on GHG emissions, but also on the water footprint, water pollution, and water scarcity.
Elsevier, Thermal Science and Engineering Progress, Volume 18, 1 August 2020
This study investigated the drying behaviour of purple-speckled Cocoyam and the effect of drying temperature (40 °C, 60 °C and 75 °C), slice thickness (4 mm, 7 mm and 10 mm) and pre-treatments (blanching in boiling water for 3 min, blanching in boiling water for 3 min followed by dipping in 0.1 per cent sodium metabisulfite for 5 min) and non-pre-treated slices. The process and quality criteria under consideration included the total drying time, rehydration ratio, colour difference, browning index and specific energy consumption.
Elsevier, Thermal Science and Engineering Progress, Volume 18, 1 August 2020
Quality attributes such as moisture content, colour parameters and shrinkage of apples change undesirably during the drying process. Drying is a highly dynamic process, thus, an effective optimisation in terms of product quality and process performance requires continuous non-invasive measurement of the parameters in question.
Elsevier, Journal of Functional Foods, Volume 70, July 2020
The consumption of plant-based milk substitutes has spread rapidly around the world due to its numerous positive health effects on the human body. Individuals with cow's milk allergy, lactose intolerance, and hypocholesterolemia prefer these beverages. In spite of the added sugar and lack of total protein content, phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive compounds such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice.