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- Increasingly mature technologies, such as genome editing, cellular agriculture and microbial-based food production, can be applied to produce healthier, sustainable and more foods with fewer resources and lower carbon footprint, creating an opportunity to reformulate food consumption patterns towards sustainable diets.
www.nature.com/articles/s44222-023-00137-2
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The development of novel ingredients, foods, and innovative food production technologies, while simultaneously considering consumers’ perception of food innovation, will be crucial in order to produce healthier, safer, and more sustainable foods in the future.
Dec 8, 2020 · Food system innovations will be instrumental to achieving multiple Sustainable Development Goals (SDGs). However, major innovation breakthroughs can trigger profound and disruptive changes, leading to simultaneous and interlinked reconfigurations of multiple parts of the global food system.
- Mario Herrero, Philip K. Thornton, Daniel Mason-D'Croz, Jeda Palmer, Benjamin Leon Bodirsky, Prajal ...
- 2021
Jul 24, 2020 · Some innovative food products are highly processed. Choosing these foods may lead to decreased consumption of whole, minimally processed foods that are rich in nutrients and have been shown to reduce the risk of chronic health conditions such as heart disease, diabetes and certain types of cancer.
Breakthrough digital technologies have the potential to deliver significant positive impacts across food value chains. These range from innovations that can make food systems more resource-efficient and climate-resilient such as precision agriculture, gene-editing and biological-based crop protection, or technologies that improve traceability ...
Jan 2, 2023 · Achieving food and nutrition security worldwide by transforming food systems remains a major challenge, compounded by recent pressures from climate change and the Covid-19 pandemic. Actions to promote food systems are relevant to multiple SDGs.
- Robin Fears, Claudia Canales
- 2023/01/02
- 10.1007/978-3-031-15703-5_44
This paper summarizes the benefits and risks of this new technology, describes consumers' knowledge and attitudes, explains the regulatory process new products of biotechnology go through prior to commercialization, and identifies challenges facing the industry, consumers and regulators.
An emeritus professor of chemical and food engineering at P. Universidad Católica de Chile, IFT Fellow, and the 2020 Nicolas Appert award recipient, Aguilera says food engineering has a significant impact on health and nutrition and the global food value chain.
