Aspects that affect tasting studies of emerging food – a review
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 curren...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000939 |
| _version_ | 1811232010259136512 |
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| author | Coralie Hellwig Mohammad J. Taherzadeh Kim Bolton Magnus Lundin Greta Häggblom-Kronlöf Kamran Rousta |
| author_facet | Coralie Hellwig Mohammad J. Taherzadeh Kim Bolton Magnus Lundin Greta Häggblom-Kronlöf Kamran Rousta |
| author_sort | Coralie Hellwig |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T10:54:46Z |
| format | Article |
| id | doaj.art-f185b70f34a941598a5b87239cc8fe2c |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-12T10:54:46Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-f185b70f34a941598a5b87239cc8fe2c2022-12-22T03:36:07ZengElsevierFuture Foods2666-83352022-06-015100109Aspects that affect tasting studies of emerging food – a reviewCoralie Hellwig0Mohammad J. Taherzadeh1Kim Bolton2Magnus Lundin3Greta Häggblom-Kronlöf4Kamran Rousta5Swedish Centre for Resource Recovery, University of Borås, Allégatan 1, 50190 Borås, Sweden; Corresponding author at: University of Borås, Allégatan 1, 50190 Borås, Sweden.Swedish Centre for Resource Recovery, University of Borås, Allégatan 1, 50190 Borås, SwedenSwedish Centre for Resource Recovery, University of Borås, Allégatan 1, 50190 Borås, SwedenSwedish Centre for Resource Recovery, University of Borås, Allégatan 1, 50190 Borås, SwedenSection for Health and Rehabilitation, The Sahlgrenska Academy, Institute of Neuroscience and Physiology, University of Gothenburg, Medicinaregatan 3, 41390 Gothenburg, SwedenSwedish Centre for Resource Recovery, University of Borås, Allégatan 1, 50190 Borås, SwedenProviding 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.http://www.sciencedirect.com/science/article/pii/S2666833521000939Alternative foodSustainable developmentFood acceptanceAlgaeEntomologyFilamentous fungi |
| spellingShingle | Coralie Hellwig Mohammad J. Taherzadeh Kim Bolton Magnus Lundin Greta Häggblom-Kronlöf Kamran Rousta Aspects that affect tasting studies of emerging food – a review Future Foods Alternative food Sustainable development Food acceptance Algae Entomology Filamentous fungi |
| title | Aspects that affect tasting studies of emerging food – a review |
| title_full | Aspects that affect tasting studies of emerging food – a review |
| title_fullStr | Aspects that affect tasting studies of emerging food – a review |
| title_full_unstemmed | Aspects that affect tasting studies of emerging food – a review |
| title_short | Aspects that affect tasting studies of emerging food – a review |
| title_sort | aspects that affect tasting studies of emerging food a review |
| topic | Alternative food Sustainable development Food acceptance Algae Entomology Filamentous fungi |
| url | http://www.sciencedirect.com/science/article/pii/S2666833521000939 |
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