Sustainable Food Innovation , 1st ed. 2023 Sustainable Development Goals Series

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed.

Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers? psychology.

This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.

1. Food Sustainability

Damir Dennis Torrico, Xin Nie and Luca Serventi

2. Carbohydrates for Energy

3. Carbohydrates for Fibre

Sophie Carr Paterson, Toni Christina Mulholland, Annu Mehta and Luca Serventi

4. Protein

Jordan Scott Russell, Yelyzaveta Khorozova, Annu Mehta and Luca Serventi

5. Lipids

Luca Serventi, Kaichao Yang, Congyi Liu, Mary Tanyitiku and Minoo Mohajer

6. Minerals

Luca Serventi, Georgia Mary Wilson, Qiao Chen, Yukun Li, Mary Tanyitiku and Ziqian Feng

7. Water Soluble Vitamins

Luca Serventi, Isabelle Keeling, Amelia Harris, Anan Craig, Marica Rose Adams, Yingxin Bi, Junlong Ruan, Elizabeth Eilidh Ham, Tessa Mary Broad, Georgia Taylor Smith, Holly Blackman, Zhaorun Liu, Sophie Ann Mullally, Minoo Mohajer and Ziqian Feng

8. Fat Soluble Vitamins

Luca Serventi, Yuxuan Wang, Ziqian Feng and Mary Tanyitiku

9. Bioactive compounds from food and their applications in the treatment of Type 2 Diabetes

Keegan Burrow, Scout Fletcher, Hannah Lee and Luca Serventi

10. Understanding New Foods: Alternative Protein Sources

Jeff Caminiti, Aishwarya Badiger, Omega Amoafo and Luca Serventi

11. Understanding New Foods: Upcycling

Miranda Mirosa and Phil Bremer

12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods

V.M. Balasubramaniam, James Lee and Luca Serventi

Yingxin Bi, Rafael Jimenez-Flores and Luca Serventi

Dr Luca Serventi is a Senior Lecturer of Food Innovation and Coordinator for Bachelor of Food Science, Graduate Certificate and Graduate Diploma in Applied Science in the Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences at Lincoln University in Christchurch, New Zealand.

Educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context

The first to offer a comprehensive discussion on sustainable food innovation

Offers a holistic approach to the two topics of the highest interest in the current and future food industry