Sustainable Food Innovation

Preface
Acknowledgments
Contents
Contributors
1: Food Sustainability
	1.1	 Introduction
		1.1.1	 Concepts and Definitions of Food Sustainability
	1.2	 Food Sustainability in the Era of Globalization
		1.2.1	 Main Challenges in Food Production on a Global Scale
		1.2.2	 The Relationship Between Climate Change and Food Production
		1.2.3	 Climate Change on Food Safety and Security
		1.2.4	 Local Food Movements
	1.3	 Consumer Behaviours Towards Sustainability
		1.3.1	 Factors That Affect Consumers’ Behaviours
		1.3.2	 Consumer Behaviours Affecting Food Waste at the Retailers’ Level
	1.4	 Effect of Food Production on Sustainability
		1.4.1	 Environmental Issues
			1.4.1.1	 Carbon Footprint (CF)
			1.4.1.2	 Water Footprint (WF)
			1.4.1.3	 Pollution
	1.5	 Public Health
	1.6	 Conclusion
	References
2: Carbohydrates for Energy
	2.1	 Starch and Sugar as Source of Energy
	2.2	 Traditional Food Sources of Carbohydrates
		2.2.1	 Starch
		2.2.2	 Sugar
	2.3	 Innovative Food Sources of Carbohydrates
		2.3.1	 Starch
		2.3.2	 Sugar
	2.4	 Conclusions
	References
3: Carbohydrates for Fibre
	3.1	 Fibre: Soluble and Insoluble
	3.2	 Traditional Food Sources of Fibre
		3.2.1	 Soluble
		3.2.2	 Insoluble
	3.3	 Innovative Food Sources of Fibre
		3.3.1	 Soluble
		3.3.2	 Insoluble
	3.4	 Conclusions
	References
4: Protein
	4.1	 Traditional Food Sources of Protein
	4.2	 Innovative Food Sources of Protein
		4.2.1	 Acceptability
	4.3	 Conclusions
	References
5: Lipids
	5.1	 Lipids for Human Nutrition
	5.2	 Traditional Food Sources of Lipids
		5.2.1	 Saturated Lipids
		5.2.2	 Unsaturated Lipids
		5.2.3	 Omega-3 Fatty Acids
	5.3	 Innovative Food Sources of Lipids
		5.3.1	 Saturated Lipids
		5.3.2	 Unsaturated Lipids
		5.3.3	 Omega-3 Fatty Acids
			5.3.3.1	 Omega-3 Fatty Acids and Covid-19
	5.4	 Conclusions
	References
6: Minerals
	6.1	 Minerals for Human Nutrition: Electrolytes and Trace Minerals
	6.2	 Traditional Food Sources of Minerals
		6.2.1	 Electrolytes (Calcium, Magnesium, Potassium, Sodium)
		6.2.2	 Trace Minerals (Copper, Iodine, Iron, Selenium, Zinc)
	6.3	 Innovative Food Sources of Minerals
		6.3.1	 Electrolytes (Calcium, Magnesium, Potassium, Sodium)
		6.3.2	 Trace Minerals (Copper, Iodine, Iron, Selenium, Zinc)
		6.3.3	 Aquafaba Powder
	6.4	 Conclusions
	References
7: Water Soluble Vitamins
	7.1	 Water Soluble Vitamins for Human Nutrition
	7.2	 Traditional Food Sources of Water Soluble Vitamins
		7.2.1	 Vitamins B1, B2, B3, B5, B6, B7
		7.2.2	 Vitamin B9 (Folate)
		7.2.3	 Vitamin B12 (Cobalamin)
		7.2.4	 Vitamin C
	7.3	 Innovative Food Sources of Water Soluble Vitamins
		7.3.1	 Vitamins B1, B2, B3, B5, B6, B7
		7.3.2	 Vitamin B9 (Folate)
		7.3.3	 Vitamin B12 (Cobalamin)
		7.3.4	 Vitamin C
	7.4	 Conclusions
	References
8: Fat Soluble Vitamins
	8.1	 Fat Soluble Vitamins for Human Nutrition
	8.2	 Traditional Food Sources of Fat Soluble Vitamins
		8.2.1	 Vitamin A
		8.2.2	 Vitamin D
		8.2.3	 Vitamin E
		8.2.4	 Vitamin K
	8.3	 Innovative Food Sources of Fat Soluble Vitamins
		8.3.1	 Vitamin A
		8.3.2	 Vitamin D
		8.3.3	 Vitamin E
		8.3.4	 Vitamin K
	8.4	 Conclusions
	References
9: Bioactive Compounds from Food and Their Applications in the Treatment of Type 2 Diabetes
	9.1	 Introduction
	9.2	 Types of Bioactive Compounds
		9.2.1	 Common Classes of Non-peptide Bioactives
			9.2.1.1	 Phenolic Compounds
			9.2.1.2	 Alkaloids
			9.2.1.3	 Concentration, Extraction, and Purification of Non-peptide Bioactives
		9.2.2	 Bioactive Peptides
	9.3	 Treatment and Management of Type 2 Diabetes
		9.3.1	 Inhibitors of Carbohydrate Digestion and Absorption
		9.3.2	 Insulin Secretion and Sensitivity
			9.3.2.1	 Control of Incretin Hormone Activity
			9.3.2.2	 Modulation of Insulin Receptor Expression and Sensitivity
	9.4	 Conclusions
	References
10: Understanding New Foods: Alternative Protein Sources
	10.1	 Introduction
	10.2	 Algae
	10.3	 Fermentation-Based Ingredients
		10.3.1	 Mycoprotein
		10.3.2	 Precision Fermentation
	10.4	 Insects
	10.5	 Conclusions
	References
11: Understanding New Foods: Upcycling
	11.1	 Introduction. The Food Waste Issue
	11.2	 Preventing Food Loss and Waste
		11.2.1	 An Exciting Solution: Keeping Food as Food Through Upcycling
		11.2.2	 Companies in the Market Selling Upcycled Products
		11.2.3	 A Further Look at Upcycling in a Case Study Context: New Zealand
		11.2.4	 Consumer Acceptability of Upcycled Foods
	11.3	 Next Steps. Paving the Way for an Upcycled Future
	References
12: Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean Label Foods
	12.1	 Introduction
	12.2	 Consumer Preference of Clean Label Products
	12.3	 Technologies for Clean Label Foods
		12.3.1	 Nonthermal Processing
		12.3.2	 High-Pressure Processing
	12.4	 Packaging Technologies for Clean Label Products
	12.5	 Natural Ingredients for Clean Label Products
	12.6	 Limitations to Consider When Developing Clean Label Processed Foods
	12.7	 Conclusions
	References
13: Understanding New Foods: Water Quality
	13.1	 Introduction
	13.2	 Consumer Discussion on Social Media
		13.2.1	 Data Collection
			13.2.1.1	 Peer-Reviewed References and Websites
			13.2.1.2	 Social Network Site and Forums
			13.2.1.3	 Consumers’ Survey on Their Views Toward the Reconditioning and Reuse of Wastewater from Food Processing
			13.2.1.4	 Data Analysis by Word Clouds
		13.2.2	 Discussion of Consumers’ Perception
			13.2.2.1	 Perception of Water Quality
			13.2.2.2	 Acceptance of Whey Products
	13.3	 Food Applications of Whey Ingredients
		13.3.1	 Acid Whey
		13.3.2	 Tofu Whey
	13.4	 Conclusion
	References
Index