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Upcycled food: a strategy for food waste management and a challenge for food choice motives
University of Borås, Faculty of Textiles, Engineering and Business.
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023.
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Keywords [en]
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
National Category
Food Science
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-29587ISBN: 978-91-89271-96-8 (print)ISBN: 978-91-89271-97-5 (electronic)OAI: oai:DiVA.org:hb-29587DiVA, id: diva2:1747489
Public defence
2023-06-09, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Available from: 2023-05-15 Created: 2023-03-30 Last updated: 2023-05-15Bibliographically approved
List of papers
1. Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
Open this publication in new window or tab >>Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
2022 (English)In: Applied Sciences, E-ISSN 2076-3417, Vol. 12, no 21Article in journal (Refereed) Published
Abstract [en]

Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.

Place, publisher, year, edition, pages
MDPI, 2022
Keywords
oyster mushroom, Pleurotus ostreatus, cultivation residue, brewer’s spent grain, cereal-based food, upcycled food
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-28990 (URN)10.3390/app122111067 (DOI)000883367300001 ()2-s2.0-85141825603 (Scopus ID)
Available from: 2022-11-29 Created: 2022-11-29 Last updated: 2023-05-11Bibliographically approved
2. Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study
Open this publication in new window or tab >>Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study
2024 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, no 1, p. 48-63Article in journal (Refereed) Published
Abstract [en]

Purpose

This study investigates factors motivating upcycled food choices and assesses the association between these factors and hesitancy towards upcycled food consumption in a Swedish population.

Design/methodology/approach

An online food choice questionnaire was used. Participants (n = 682) were categorised into Inclined and Hesitant groups based on their intention to consume upcycled foods. The factors motivating upcycled food choices were identified using explanatory factor analyses. Independent t-tests assessed the differences in the mean importance score of factors between the two groups. The association between upcycled food choice factors and hesitancy towards consumption was evaluated by logistic regressions (adjusted for sociodemographic characteristics).

Findings

The most important upcycled food choice factor in both groups was ethical concerns, followed by natural content, sensory appeal, price, healthiness, familiarity and impression. The Inclined group's mean importance score for ethical concern was higher than the Hesitant group (p(value)<0.001) and, except for natural content, the mean importance scores for the other factors were higher in the Hesitant group compared to the Inclined group (p(value)<0.05). Participants who perceived ethical concern as an important factor had lower odds of hesitancy (Odds ratio = 0.39; 95%CI:0.26,0.59; p(value)<0.001), and those who considered sensory appeal an important factor had higher odds of hesitancy (Odds ratio = 2.42; 95%CI:1.62,3.63; p(value)<0.001) towards upcycled food consumption compared to participants who did not consider these as important factors.

Originality/value

This is the first study investigating health and non-health-related upcycled food choice motives using a food choice questionnaire. Identifying these motives helps food developers and researchers determine factors influencing upcycled food consumption.

 

Place, publisher, year, edition, pages
Emerald Group Publishing Limited, 2024
Keywords
Upcycled food, Waste to value food, Value-added surplus food, Food choice motives, Upcycled food acceptability
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29417 (URN)10.1108/bfj-09-2022-0757 (DOI)000914019500001 ()2-s2.0-85146397803 (Scopus ID)
Note

Funding: This work was supported by the SparbankstiftelsenSjuhärd research grant.

Available from: 2023-02-06 Created: 2023-02-06 Last updated: 2024-02-01Bibliographically approved
3. Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
Open this publication in new window or tab >>Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
2021 (English)In: Foods, E-ISSN 2304-8158, Vol. 10, no 11Article, review/survey (Refereed) Published
Abstract [en]

Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.

Keywords
upcycled food, waste to value food, value-added surplus food, valorised food, food waste management hierarchy, GLYCEMIC INDEX, TO-VALUE, QUALITY, PRICE, HEALTH, QUANTIFICATION, ATTRIBUTE, CONTEXT, SCALE, APPLE
National Category
Food Science Food Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-27016 (URN)10.3390/foods10112874 (DOI)000725260400001 ()2-s2.0-85119914645 (Scopus ID)
Available from: 2021-12-13 Created: 2021-12-13 Last updated: 2023-05-11Bibliographically approved

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Moshtaghian, Hanieh

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