Food security and nutrition and sustainable agriculture

Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Further, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date information on the science and technology of amahewu, focussing on the research findings of its physicochemical properties, as affected by the starter culture used, product formulation and processing conditions.
Graphical abstract of article
Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products.
An Article in support of SDGs 2 and 12, assessing the financial costs of healthy and sustainable diets in countries with different income levels
An Article in support of SDGs 12 and 13, assessing the potential benefits of moving to more sustainable diets for greenhouse gas emissions, land use, mortality, and cancer rates.
A Review in support of SDG 12, summarising the advantages and dsiadvantages of different models used to label foods according to their environmental and nutritional impact. This review highlights the need to develop reference values for the classifiation of sustainable foods
Proportion of daily kcal provided by each NOVA food group based on food purchases in Brazilian metropolitan areas, 1987–88 to 2017–18
An Article in support of SDGs 12 and 13, assessing greenhouse gas emissions, water footprint, and ecological footprint of different food types in Brazil, with a particular focus on ultra-processed foods
Elsevier,

Healthcare Strategies and Planning for Social Inclusion and Development, Volume 1: Health for All - Challenges and Opportunities in Healthcare Management, 2022, Pages 57-84

This chapter addresses world hunger, malnutrition, and extreme poverty.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
Cultured meat is a potentially successful future alternative to conventional meat if consumers perceive it as similar enough to conventional meat. This paper aimed to investigate how consumers categorize cultured meat after receiving information about it being similar to meat or meat substitutes. The first study (N = 130) showed that similarity information between cultured meat and meat resulted in the categorization of cultured meat as meat. This effect was not found for similarity information between cultured meat and meat substitutes.

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