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Hellwig, C., Moshtaghian, H., Persson, D., Bolton, K., Rousta, K. & Häggblom-Kronlöf, G. (2024). Glocal and ecoethical perceptions of engagement with fungi-based food. Journal of Cleaner Production, 440, Article ID 140898.
Open this publication in new window or tab >>Glocal and ecoethical perceptions of engagement with fungi-based food
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2024 (English)In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 440, article id 140898Article in journal (Refereed) Published
Abstract [en]

Fungal fermentation is a promising strategy to secure affordable, nutritious and sustainable food. Encouraging engagement with fungi-based food is crucial to contribute to social, economic, and environmental sustainability. Reflections can trigger a sense of meaning in engaging in activities and with resources. The aim of this mixed methods study was to explore perceptions of whether participants think their own engagement with fungi-based food is consequential. To do so, the study explored ecoethical reflections relating to whether participants thought engaging with fungi-based food is beneficial or not beneficial for the environment. This study also explored glocal reflections of whether participants thought their own engagement with this kind of food is beneficial or not beneficial in ways that extend to people around them (i.e., local population) or people in other parts of the world (i.e., global population). N = 160 participants completed questionnaires. Most participants expressed a positive outlook, believing that embracing fungi-based food could promote increased sustainability and overall well-being for humans and the environment in numerous different ways. The perceptions that participants shared can affect and trigger conscious engagement with fungi-based food locally with awareness of its global impact which, in turn, can promote well-being for individuals and extend to the population level and thereby contribute to efforts at archiving sustainable development. Nevertheless, the findings highlight a necessity for more information to enable individuals to engage in knowledgeable reflections and, ultimately, act upon their values and what is meaningful to them. The results are important for future development and conceptualization of not only fungi-based food but also other food that is expected to contribute to sustainable development.

Keywords
Filamentous fungi, Future food, Sustainability, Circular economy, Food security, Resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-31597 (URN)10.1016/j.jclepro.2024.140898 (DOI)
Funder
European Regional Development Fund (ERDF), 20201656Swedish Agency for Economic and Regional Growth, 10.13039/501100012380
Note

Funding: European Cooperation in Science and Technology 10.13039/501100000921

Available from: 2024-02-20 Created: 2024-02-20 Last updated: 2024-02-20
Hellwig, C., Bolton, K., Häggblom-Kronlöf, G. & Rousta, K. (2023). Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food: A Qualitative Perspective. Sustainability, 15(1), Article ID 317.
Open this publication in new window or tab >>Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food: A Qualitative Perspective
2023 (English)In: Sustainability, E-ISSN 2071-1050, Vol. 15, no 1, article id 317Article in journal (Refereed) Published
Abstract [en]

Fungi-based food is expected to contribute to more sustainable food systems. The present study has three focus areas: (i) aspects that affect food choices food in daily life, (ii) aspects that affect choices of fungi-based food in particular, and (iii) drivers that motivate, and barriers that prevent, engagement in cultivating fungi and cooking fungi-based food at home. One hundred and sixty participants, who were recruited using convenience sampling, filled out qualitative questionnaires. The results show that there are numerous aspects (e.g., environmental benefits, nutrition, sensory characteristics, production practices and ingredients) that are important when people choose food in daily life. In addition to curiosity, many of these aspects also affect the choice of fungi-based food. The study identified more drivers (e.g., self-providing, curiosity, awareness of ingredients) than barriers (time, knowledge, concerns about contamination) to cultivation and cooking of fungi-based food at home. The findings are relevant for the development of fungi-based food so that this type of food is engaged with, and so that it can contribute to more sustainable food systems.

Place, publisher, year, edition, pages
MDPI, 2023
Keywords
future food, sustainability, sustainable lifestyles, filamentous fungi, fungi-based food, resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29178 (URN)10.3390/su15010317 (DOI)000909806000001 ()2-s2.0-85145994190 (Scopus ID)
Funder
Swedish Agency for Economic and Regional Growth, 20201656
Note

Funder: European Cooperation in Science and Technology through the Cross-Border Transfer and Development of Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) 

Available from: 2023-01-03 Created: 2023-01-03 Last updated: 2024-01-16Bibliographically approved
Hellwig, C. (2023). Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food. (Doctoral dissertation). Borås: Högskolan i Borås
Open this publication in new window or tab >>Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 139
Keywords
sustainable lifestyles, fungi, resource recovery, sustainable food, food waste reduction
National Category
Food Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29598 (URN)978-91-89271-98-2 (ISBN)978-91-89271-99-9 (ISBN)
Public defence
2023-06-16, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Supervisors
Available from: 2023-04-18 Created: 2023-04-03 Last updated: 2023-04-18Bibliographically approved
Awasthi, M. K., Kumar, V., Hellwig, C., Wikandari, R., Harirchi, S., Sar, T., . . . Taherzadeh, M. J. (2023). Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International, 164, Article ID 112318.
Open this publication in new window or tab >>Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects
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2023 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 164, article id 112318Article in journal (Refereed) Published
Abstract [en]

Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.

Keywords
Filamentous fungi, Circular economy, Myco-based, Food products, Food supplement
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery; Resource Recovery; Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29197 (URN)10.1016/j.foodres.2022.112318 (DOI)000915625600001 ()2-s2.0-85144090400 (Scopus ID)
Available from: 2023-01-10 Created: 2023-01-10 Last updated: 2023-02-06Bibliographically approved
Hellwig, C., Rousta, N., Wikandari, R., Taherzadeh, M. J., Häggblom-Kronlöf, G., Bolton, K. & Rousta, K. (2022). Household fermentation of leftover bread to nutritious food. Waste Management, 150, 39-47
Open this publication in new window or tab >>Household fermentation of leftover bread to nutritious food
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2022 (English)In: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 150, p. 39-47Article in journal (Refereed) Published
Abstract [en]

Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions.

Keywords
Waste prevention, Food loss, Functional food, Filamentous fungi, Circular economy, Sustainability, Food security
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-28888 (URN)10.1016/j.wasman.2022.06.038 (DOI)000873370300005 ()2-s2.0-85133278449 (Scopus ID)
Funder
European Regional Development Fund (ERDF), 20201656
Available from: 2022-11-07 Created: 2022-11-07 Last updated: 2023-04-18Bibliographically approved
Mukesh Kumar, A., Harirchi, S., Sar, T., VS, V., Rajendran, K., Gómez-García, R., . . . Taherzadeh, M. J. (2022). Myco-biorefinery approaches for food waste valorization: Present status and future prospects. Bioresource Technology, 360, Article ID 127592.
Open this publication in new window or tab >>Myco-biorefinery approaches for food waste valorization: Present status and future prospects
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2022 (English)In: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 360, article id 127592Article in journal (Refereed) Published
Abstract [en]

Increases in population and urbanization leads to generation of a large amount of food waste (FW) and its effective waste management is a major concern. But putrescible nature and high moisture content is a major limiting factor for cost effective FW valorization. Bioconversion of FW for the production of value added products is an eco-friendly and economically viable strategy for addressing these issues. Targeting on production of multiple products will solve these issues to greater extent. This article provides an overview of bioconversion of FW to different value added products.

Place, publisher, year, edition, pages
Elsevier, 2022
Keywords
Bioconversion, Biorefinery, Food waste, Fungi, Waste valorization
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29196 (URN)10.1016/j.biortech.2022.127592 (DOI)000880289200006 ()2-s2.0-85133930474 (Scopus ID)
Available from: 2023-01-10 Created: 2023-01-10 Last updated: 2023-01-17Bibliographically approved
Wikandari, R., Kinanti, D. A., Permatasari, R. D., Rahmaningtyas, N. L., Chairunisa, N. R., Sardjono, u., . . . Taherzadeh, M. J. (2021). Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food. Fermentation, 7(4), Article ID 261.
Open this publication in new window or tab >>Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food
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2021 (English)In: Fermentation, ISSN 2311-5637, Vol. 7, no 4, article id 261Article in journal (Refereed) Published
Abstract [en]

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.

Keywords
Plant Science, Biochemistry, Genetics and Molecular Biology (miscellaneous), Food Science
National Category
Engineering and Technology Natural Sciences
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-26899 (URN)10.3390/fermentation7040261 (DOI)000808070600001 ()2-s2.0-85119118707 (Scopus ID)
Available from: 2021-11-11 Created: 2021-11-11 Last updated: 2022-06-21Bibliographically approved
Rousta, N., Hellwig, C., Wainaina, S., Lukitawesa, L., Agnihotri, S., Rousta, K. & Taherzadeh, M. J. (2021). Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation – A Pilot Study. Foods, 10(11), Article ID 2774.
Open this publication in new window or tab >>Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation – A Pilot Study
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2021 (English)In: Foods, E-ISSN 2304-8158, Vol. 10, no 11, article id 2774Article in journal (Refereed) Published
Abstract [en]

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers. 

Keywords
Plant Science, Health Professions (miscellaneous), Health(social science), Microbiology, Food Science
National Category
Engineering and Technology Natural Sciences Social Sciences
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-26900 (URN)10.3390/foods10112774 (DOI)000806924000001 ()2-s2.0-85119110546 (Scopus ID)
Available from: 2021-11-12 Created: 2021-11-12 Last updated: 2023-08-18Bibliographically approved
Hellwig, C. & Häggblom Kronlöf, G. (2020). An Occupational Perspective on Enculturation and Habitus - a Scoping Review. Journal of Identity and Migration Studies (1), 61-79
Open this publication in new window or tab >>An Occupational Perspective on Enculturation and Habitus - a Scoping Review
2020 (English)In: Journal of Identity and Migration Studies, E-ISSN 1843-5610, no 1, p. 61-79Article in journal (Refereed) Published
Abstract [en]

Increasingly, scientific interest has been focused on the meaningfulness of engaging in occupations of daily life in individual ways, and especially so for people with migration backgrounds. This is because people who migrate to a new country will likely find themselves in a position in which they notice that some occupations are done differently from how they were used to prior to moving. Enculturation, a process in which cultural elements are recognized and internalized, informs the way immigrants engage in occupations. This study aimed to scope the occupational science and occupational therapy literature on the phenomenon in which enculturation leads to adjustments of habitus among immigrants. Descriptions of the phenomenon and its impact on daily occupations were qualitatively synthesized. The included studies entail documentations on how people who migrated enculturate and adjust their habitus regarding social etiquette, social expectations, women and gender perception, feeling of acceptance and belonging, disclosure of values and beliefs, work moral and sense of competency, and occupations involving meals. Despite the findings on the impact of occupations in migration contexts, further rigorous research is needed to investigate the way in which enculturation informs habitus adjustments and strengthen the evidence base on cultural sensitivity in occupational science.

Keywords
occupational therapy, occupational science, enculturation, habitus, immigration
National Category
Humanities and the Arts Social Sciences Medical and Health Sciences
Identifiers
urn:nbn:se:hb:diva-23702 (URN)
Available from: 2020-08-18 Created: 2020-08-18 Last updated: 2023-10-04Bibliographically approved
Hellwig, C., Gmoser, R., Lundin, M., Taherzadeh, M. J. & Rousta, K. (2020). Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus. Foods, 9(8), Article ID 1112.
Open this publication in new window or tab >>Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus
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2020 (English)In: Foods, ISSN ISSN 2304-8158, Vol. 9, no 8, article id 1112Article in journal (Refereed) Published
Abstract [en]

The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

Keywords
food perceptions; food preferences; novel food; edible filamentous fungi; sustainable food production; resource recovery
National Category
Engineering and Technology Social Sciences Interdisciplinary Food Engineering
Identifiers
urn:nbn:se:hb:diva-23707 (URN)10.3390/foods9081112 (DOI)000564731600001 ()2-s2.0-85092280470 (Scopus ID)
Available from: 2020-08-19 Created: 2020-08-19 Last updated: 2023-04-18Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-8280-5042

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