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Aspects that Affect Tasting Studies of Emerging Food: A Review
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0002-8280-5042
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-4887-2433
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
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2022 (English)In: Future Foods, ISSN 2666-8335, Vol. 5, article id 100109Article, review/survey (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Providing food security to the growing global population, and the resource depletion associated with current food systems, let to calls for more sustainable food sources. Food that can be produced in a sustainable way (taking all three aspects of sustainable development into consideration) is currently emerging in Western societies. Through tastings, insight can be gathered not only into sensory characteristics but also other aspects that aid innovation and development of food. The current study identified aspects that can affect tastings of emerging food by reviewing relevant literature. General aspects; meat alternatives; ingredients or processing technologies; information, prior knowledge and (un)familiarity; taste and liking; emotional factors; and willingness to engage with emerging food can affect tastings of emerging food. Awareness of the effect that these aspects can have on methodological considerations and results can be constructive in future research that use tastings as a platform to develop new and emerging food. The findings are significant for food science in terms of cornerstones towards potential industrial applications. These include innovating new types of food, assessing most effective technologies in the context of such food, developing new products, and understanding engagement with emerging food products.

Place, publisher, year, edition, pages
2022. Vol. 5, article id 100109
Keywords [en]
Alternative food, Sustainable development, Food acceptance, Algae, Entomology, Filamentous fungi
National Category
Social Sciences Agricultural and Veterinary sciences Engineering and Technology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-27110DOI: 10.1016/j.fufo.2021.100109ISI: 001097481400006Scopus ID: 2-s2.0-85121980951OAI: oai:DiVA.org:hb-27110DiVA, id: diva2:1623303
Funder
European Regional Development Fund (ERDF), 20201656Available from: 2021-12-28 Created: 2021-12-28 Last updated: 2024-02-01Bibliographically approved
In thesis
1. Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
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

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Taherzadeh, Mohammad JBolton, KimLundin, MagnusRousta, Kamran

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Hellwig, CoralieTaherzadeh, Mohammad JBolton, KimLundin, MagnusRousta, Kamran
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