Alternative Food Research Articles

Occupational anaphylaxis to food.

Increasing incidence and importance of allergies in everyday life leads to bigger impact on the professional lives of patients. Continuous exposure to various allergens may be a trigger factor of development allergic diseases, even anaphylactic shock. This paper summarizes available knowledge of occupational anaphylaxis to food. This narrative literature review was based on selected, peer‑reviewed research papers, review articles and case reports between 1997-2024. The aim of the review article was to present the growing problem of allergy patients working in the food industry and to draw attention to the danger of anaphylaxis. In addition to the most popular food allergens, such as milk protein, fish, crustaceans and eggs, authors presented less popular, but becoming more important, such as crickets. Due to the increasing popularity of alternative food sources, the significance of food allergies will become more important. It is worth mentioning that occupational anaphylaxis is not only limited to the exposure to the allergen in the workplace. It can happen outside the workplace as a result of repeated exposure, after re-exposure. Med Pr Work Health Saf. 2024;75(6).

Extrafloral nectar from coffee-associated trees as alternative food for a predatory mite.

Plant diversity can enhance natural pest control in agriculture by providing resources and conditions that are not regularly available in conventional crops tonatural enemies of crop pests. Extrafloral nectar-producing plants, for example, might cause reduction of pest densities on neighboring plants because the nectar can increase the performance of natural enemies. Coffee agroforestry systems often contain extrafloral-nectar-producing Inga spp. trees that serve several purposes. Recent studies suggest that they attract and arrest a diversity of natural enemies that contribute to the control of coffee pests. Mites from the Phytoseiid family are key natural enemies of coffee pest mites, but no study has investigated whether Inga extrafloral nectar increases the performance of predatory mites in coffee ecosystems. Thus, here, we assessed whether the extrafloral nectar of Inga edulis Mart. (Fabaceae) can be considered a suitable nutritional resource for the predatory mite Amblyseius herbicolus (Chant), one of the most abundant phytoseiids in coffee crops. We found that feeding on extrafloral nectar allows for development and survival, but not reproduction, of A. herbicolus. Whereas individuals that fed on a diet of nectar during their immature development could subsequently only oviposit after having fed on a pollen diet, individuals that had developed on pollen stopped ovipositing when fed nectar. Our findings suggest that interplanted Inga trees can help to conserve populations of predatory mites in crop ecosystems through the provision of nectar and may boost biological control services. Future research should investigate the effects of extrafloral nectar-producing trees on coffee pest control by these predatory mites.

Beyond the hive: designing an alternative food wax through chemical processes

This study focuses on the development and detailed characterization of a synthetic alternative to natural beeswax, tailored specifically for beekeeping applications. Through a systematic experimental approach, a comprehensive comparison was conducted between the properties of the newly developed biomatrix and those of natural beeswax. The investigation emphasized their physicochemical attributes, aiming to assess the feasibility of the synthetic substitute. The findings reveal that this alternative wax, composed of paraffin, soy wax, natural honey, and carefully selected oils, exhibits spectroscopic and thermal properties that closely resemble those of natural beeswax. The synthetic wax demonstrated significant potential, presenting itself as a practical and innovative solution for beekeeping. Beyond its effectiveness, this substitute offers a sustainable and cost-effective alternative, promoting ecological and economic benefits while ensuring the health and productivity of bee colonies. Such a development could represent a meaningful step forward in supporting sustainable apiculture practices.

Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods.

Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a largely untapped natural resource. In this review, we look at the origins of mycoprotein, fermentation at scale, and downstream applications of mycoprotein as food. We review the advances in our understanding of the underpinning science from fermentation through to food development and the evidence base of research that provides insights into the impacts of diets rich in mycoprotein on both the health of our bodies and the environment. We show that mycoprotein has a valuable and future-facing role as a healthy new protein with a low environmental impact.

Synergistic interaction of green-synthesized titanium dioxide nanoparticles and Averrhoa carambola extract in chitosan films.

Chitosan-based films incorporated with green-synthesized TiO2 nanoparticles (CT) and Averrhoa carambola extract (CP) at different concentrations were fabricated and optimised based on enhanced tensile, moisture-gas barrier and retention capabilities of antioxidants. Chitosan incorporated with 0.06 % TiO2 NP and those incorporated with 6 % carambola extract exhibited optimal results, and developed films of the above two concentrations of the additives were blended into chitosan (CTP) for further analysis. Biodegradability assays confirmed the ecological sustainability of the films. FT-IR revealed a successful interaction between the additives and the chitosan. The XRD spectra of the control film and film containing carambola extract and TiO2 NP reveal a broad, amorphous nature, with carambola extract altering diffraction peaks. SEM revealed homogenous surfaces in control films, whereas those incorporated with the additives showed granules and microstructures. TGA revealed that the heat stability of chitosan-based films infused with TiO2 NP was boosted compared to those infused with carambola extract. Antimicrobial profiling showed good inhibition against gram-positive bacteria (E. faecalis and S. aureus), gram-negative bacteria (P. aeruginosa and E. coli), and a fungus (C. tropicalis). The developed biodegradable films are potential natural alternative food packaging or edible coating for delaying the maturation of fresh harvests.

Fortification of Mangrove Crab Shell Flour (Scylla serrata) as a Mineral Source in Functional Cookie Formulation

The importance of calcium and magnesium intake for health, especially bones, teeth, and the nervous system, encourages the development of functional food products rich in minerals. Mangrove crab shell (Scylla serrata) is a waste with calcium-magnesium content that is beneficial for health. This study aims to determine the potential calcium and magnesium content in cookies fortified with mud crab shell flour. The research design used a complete randomised design (CRD). Crab shell flour fortification concentration was 0%, 3%, 6%, 9%, 12%, 15%. Repetition was done 4 times. Data were analysed using the variance analysis (ANOVA) method. The results significantly affected increased calcium and magnesium levels of cookies fortified with mud crab shell flour. The calcium content of cookies ranged from 65.325 – 1,802.773 mg/kg, and magnesium in cookies ranged from 82.719 – 188.553 mg/kg, so cookies with the fortification of mangrove crab shell flour can be used as an alternative functional food product for calcium and magnesium mineral sources.

Green synthesis and characterization of bimetallic nanoparticles (Cu-Zn) FROM Gracilaria edulis and evaluation of their biological activities

Gracilaria edulis belonged to the Gracilariaceae family. Gracilaria edulis was a type of red algae species. It was an edible seaweed present on the southeast coast of India. It was used as an alternative food supplement to fulfil the basic nutritional needs of humans. It acted against bacteria. It was analysed using the agar-well diffusion technique. In this work bimetallic (Cu-Zn) nanoparticles were synthesized. This aqueous extract acted as both a surfactant and a reducing agent. Then the nanoparticles were characterized by FTIR spectroscopy, UV-visible spectroscopy, SEM, DLS, and XRD to identify the physicochemical properties of the nanoparticles. Each characterization technique was used for various analyses of nanoparticles. The size, shape, and nature of the crystal were identified by SEM, DLS, and XRD techniques. The Fourier transform infrared (FT-IR) spectroscopy technique was used to identify the functional group of the bimetallic nanoparticles. The UV-Vis spectroscopy technique was used to show the optical and chemical properties and formation of colloidal plasmon bands of the bimetallic nanoparticles. Then the bimetallic nanoparticles and aqueous extract were used to evaluate their antimicrobial activity. From there, we confirmed the bimetallic nanoparticles and aqueous extract are acted against bacteria and the bimetallic nanoparticles (Cu-Zn) had more properties compared to monometallic nanoparticles (Cu, Zn).

Gardening as a responsible leisure activity: The geography of Central European food self-provisioning

Recent research on food self-provisioning (FSP) has pointed to its material similarity with the practices of alternative food networks (AFNs) – a subject of enormous scholarly interest in the last two decades. Most of the limited research on FSP has so far focused on comparing gardeners with the non-gardening population in a single country and overlooked geographical differences in FSP practices. The objective of this article is to assess the differences in FSP in two Central European countries (Austria and Czechia) and between urban, suburban and rural areas. More specifically, we have analysed robust survey data on 1,284 households practising gardening with the objective of comparing FSP practices in different geographical settings in terms of time spent in the garden, motivations for growing food, the volume of vegetable production, the extent of mutual help and food sharing and fertiliser and pesticide use. The results reveal similarities rather than differences between geographical categories, despite a significant disparity in living standards between the two countries. Associating FSP with the quality of produce and a leisure activity rather than poverty or obligation, as well as proving its comparable relevance in both rural and urban areas and across international boundaries, contributes to bridging the gap between research on AFNs and FSP. It also demonstrates that food alternatives have significantly greater material significance in terms of volume of production and the number of participants than previously realised.

Assessment of a Novel Stress and Immune Gene Panel on the Development of Australasian Snapper (Chrysophrys auratus) Larvae

Background: Larvae development is a critical step in aquaculture, yet the development of immune and stress responses during this early phase of life is not well understood. Snapper is a species that has been selected as a candidate for aquaculture in New Zealand. Methods: In this study we explore a set of 18 genes identified as potentially being involved in the stress and immune responses of snapper larvae during the first 30 days of development. Larvae were collected between 11:45 a.m. and 16:10 p.m. each day. Results: Most genes did not deviate from baseline expression throughout the 30 days, with some exceptions between Days 0 and 6 with glyceraldehyde-3-phosphate dehydrogenase and superoxide dismutase, mitochondrial uncoupling protein 2-like, peroxiredoxin-5 mitochondrial, and hepcidin, which predominantly increased and then stabilized by Day 6 until Day 30. Some genes were affected by the time of day, such as actin cytoplasmic 1 and catalase isoform X2. Conclusions: This exploratory study is the first to look at a panel of stress- and immune-related marker gene expression during early snapper development. It sets methods in place to explore the expression of these markers and determine the impact of different potential stressors, such as alternative food sources and other environmental changes. It also highlights the importance of same time of day collections for gene expression studies.

Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound

Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI. Then, the effect of ultrasonic treatment time (2, 5, and 10 min) was studied at the optimal homogenization pressure. The results showed increased solubility of HPI after all treatments. Particularly, the HPH + HIU2min treatment had a synergistic effect that maximumly increased the solubility of HPI from 6.88 % to 22.89 % at neutral pH. This treatment significantly decreased the HPI’s particle size, β-sheet and total sulfhydryl contents while maximizing the random coil level, intrinsic fluorescence intensity and surface hydrophobicity compared to the single HPH or HIU2min treatments. The protein structure was modified and unfolded, enhancing the water-protein and oil-protein interactions, as reflected in the increase in water and oil absorption, foaming and emulsifying properties. However, extending the ultrasonic time to 5 min for the HPH + HIU treatment increased protein particle size and weakened the functional properties of HPI. Further prolonging the ultrasonic time to 10 min partially loosened the protein aggregates and restored the functional properties of HPI to some extent. The findings indicate a promising application of HPH + HIU as an efficient way for HPI modification to facilitate its broader application in the food industry.

The Future Geographies of Food: Possibilities, Contradictions, and Opportunities

ABSTRACT Amid deepening socioecological concerns, the future geography of food promises to become more contested in the next few decades. This special issue, which is an offshoot of the American Geographical Society’s symposium on the Future of Food, brings together a rich blend of articles that interrogate diverse aspects of the future of food, including questions on the promise of high-tech modes of food production, alternative food sources for the future, and smallholder agriculture. In this introduction, we synthesize these debates across articles and highlight what is at stake for the future of food. While we may not be able to accurately predict what we will eat in the years ahead, food will change tremendously and foodways will be shaped by ongoing ontological politics and contestations over what constitutes “clean” and “healthy” food, and how to produce it. Globalization will shape place-based food practices, yet food will retain its cultural meaning even as traditional foodways are shaped by culinary practices and products from distant geographies. Similarly, small agriculture promises to be resilient and will continue to foreground food security for many across the world, particularly in the Global South.

Biocultural Conservation of Indigenous Foods and Their Potential as Alternative Food Sources in Chittagong Hill Tracts (CHTs), Bangladesh

ABSTRACT This study documented the lesser-known indigenous fruits and vegetables used in a montane area of high biocultural diversity in Bangladesh, the Chittagong Hill Tracts (CHTs), and analyzed the nutritional values of selected species. Over 125 species were noted, and based on their frequent uses, 10 plant species were selected for nutritional analysis. All of the analyzed fruits and vegetables contain significant amounts of nutrients. Adoption of these species as alternative sources of food in other parts of Bangladesh could play a key role in improving livelihood and well-being in marginal communities.

Fortification of Milkfish Bone Flour (Chanos chanos) and Seaweed Flour (Sargassum sp.) on Tortilla Chips as a Calcium Foods

Tortilla chips are one of the typical snacks that come from Mexico, and have a shape like chips made from corn. The level of public awareness of the need for milk consumption is indeed very low. Alternative foods with calcium are snacks by fortification. Calcium intake in the recommended range is between 800-1200 mg per day. This study aims to determine the combination of milkfish bone flour and Sargassum sp. with different concentrations of tortilla chips as a calcium food. This study was experimental using a completely randomized design (CRD) with four treatments and five replications. The treatment in this study was the concentration variation of the combination of milkfish bone flour and Sargassum sp. seaweed. (0%, 5%, 10%, 15%). Analysis of the organoleptic test data used the Kruskal-Wallis test and the Mann-Whitney advanced test while the chemical test used the ANOVA test and Duncan's advanced test. The results showed that there was a significant influence (P<0.05) on the best results of the organoleptic test and calcium test on tortilla chip products.

Spirulina-An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential.

With population growth expected in the near future and the planet's limited resources, alternative food sources are already being looked for. In this context, spirulina is called the food of the future due to its rich nutritional composition. This blue-green alga is primarily a valuable source of protein (55-70%) containing all essential amino acids. In its composition, it also contains unsaturated fatty acids, minerals, vitamins, and pigments, including the valuable protein-pigment complex-phycocyanin. Due to its high content of complete protein and minerals such as iron and calcium, it is an excellent addition to diets, especially those of vegans and vegetarians. Despite several limitations to the use of spirulina, including its distinctive marine flavour, low consumer awareness, or relatively high price, scientists are attempting to enrich many food products with the microalga. This is supported not only by the improved nutritional composition of the fortified product but also by spirulina's impact on sustainable food production. Therefore, this review aims to create consumer attention by presenting spirulina as a valuable and sustainable food source with health-promoting potential and great future significance.

Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films

The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.

Promoting social sustainability and transforming foodways through alternative food spaces: a case study of Beijing farmers’ market

ABSTRACT Organic farmers’ markets have rapidly expanded in major Chinese cities as a response to food safety concerns, with the concept of “organic” serving as the driving force behind this movement. This study examines the Beijing Farmers’ Market, the first organic farmers’ market in mainland China, to explore its role in reconfiguring foodways and promoting social sustainability. The development of the Beijing Farmers’ Market is driven by the changing values, attitudes, and ideologies of both producers and consumers, that set them apart from the mainstream food system. While this study is situated within the broader context of food safety concerns that contribute to the emergence of such markets, it primarily focuses on how the market fosters trust and proactive relationships between health-conscious consumers and new farmers committed to safe food production. These dynamic connections are shaped by shifting lifestyles among both producers and consumers. This research highlights how food serves as a socio-spatial space for reconnecting people with nature and cultivating food communities, engagement and resilience.

Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland

As the interest in plant-based alternative food products has increased significantly in the last years, it is also important to investigate these products regarding microbiological aspects. The aim of this study was to assess the microbiological quality and the occurrence of selected foodborne pathogens in plant-based meat alternative products (PBMA) collected at retail level in Switzerland. A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of Salmonella, Listeria monocytogenes and quantitatively for Staphylococcus aureus, Bacillus cereus group members, Enterobacteriaceae, and the total viable count. Furthermore, pH measurements were carried out and the aw-value was determined. Isolates were further analyzed with Whole Genome Sequencing. The total viable count before the expiration date was between <2 log and 7 log CFU/g (median: 5.97 log CFU/g). In six (6%) samples, Enterobacteriaceae with 2 log to 3 log CFU/g were detected. No Salmonella and no Listeria monocytogenes were detected. However, seven products (7%) were contaminated with other Listeria spp. (six L. innocua and one L. seeligeri). Further findings were two (2%) Staphylococcus aureus ST8 with the presence of selx and tsst-1 genes, and five (5%) Bacillus cereus group members (three B. paranthracis, one B. cereus sensu stricto, and one B. cytotoxicus) which all were diarrhea-associated strains.This study provides data that are relevant for HACCP concepts of companies that produce plant-based meat alternative products and helps to define microbiological parameters that should be included when testing such products.

Short-Term Changes in Food Spatial Distribution by Zoo Husbandry Practices Increase Agonism and Affect Feeding Behavior in Chilean Flamingos (Phoenicopterus chilensis): A Case Study

ABSTRACT Short-term modifications to animals’ enclosures, stemming from zoo husbandry practices, can significantly impact animal behavior and, consequently, their welfare. In this case study, we examined a captive-bred population of 23 adult Chilean flamingos (Phoenicopterus chilensis) during a non-breeding season to evaluate whether short-term alterations in the spatial distribution of feeders would affect the birds’ feeding and agonistic behaviors. Initially, we developed an ethogram to establish baseline behavioral data. Subsequently, we assessed individual (latency to approach the feeders) and group (feeding and agonism) responses to feeder changes using an ABA-type experimental design (A1 and A2 feeders at the original location; B feeder location changed). Latency to approach feeders was also correlated with the birds’ sex and body weight. The results revealed that during and immediately after the alterations, agonistic behaviors at the most frequently used feeding site by the flamingos increased, while the use of alternative food sources decreased significantly. Latency was not influenced by the birds’ sex or body weight. These findings emphasize the importance of closely monitoring even seemingly minor changes in food spatial distribution to prevent negative impacts on the behavior, and presumably, the welfare of flamingos.

Kebab Sebagai Inovasi Produk Makanan Yang Berguna Sebagai Peningkatan Gizi Pada Anak-Anak Di Desa Bontokassi Kecamatan Parangloe Kabupaten Gowa

indonesia has many diverse vegetable plants. Vegetables are plants that are often used as ingredients to complement rice and side dishes. Vegetables are rich in fiber, vitamins, and minerals so they are very good to consume. The benefits of lettuce can be felt when consumed regularly. This green leafy vegetable is low in calories and will not be a problem when consumed in large quantities. Kebab is made from vegetables, chicken, cheese, tomatoes, lettuce leaves. Kebab bread is the latest innovation that is rarely found on the market which is made from vegetables and white bread. Thus we innovate to create nutritious food for children as an alternative food. This new innovation can also increase children's nutrition because it is made from vegetables where vegetables are very much needed by the body, especially children, so that children's nutrition is sufficient. The business of making Kebabs made from vegetables, fruit, cheese, chicken meat increases the selling power of Kebab products. This Kebab product manufacturing business will be marketed in the Bontokassi area and will be developed outside the Bontokassi area. Kebab has a fairly high business opportunity because: (1) Many people, especially children, like this type of food; (2) Raw materials that are easy to obtain; (3) An alternative vegetable substitute for children who do not like vegetables; (4) In making Kebab does not require special skills; (5) From teenagers to adults can make this product; (6) Not many people sell this product. The target of this product is small children and teenagers who do not like vegetables, especially carrots and lettuce, because this product has an affordable price and has great benefits.

Battling for food security in Africa: Is climate finance the missing bullet?

AbstractAs climate change increasingly threatens food production and distribution in Africa, understanding how climate finance programs can effectively improve food security in the region has become a critical research priority. In this light, the present study investigates the effect of climate finance on food security across 37 African countries from 2012 to 2021, utilizing secondary data and employing the system generalized method of moments. Our findings consistently demonstrate that climate finance plays a significant role in reducing food insecurity in Africa. This effect remains robust across various alternative food insecurity and climate finance metrics. Furthermore, through analyses of transmission channels, we confirm the indirect pathways through which climate finance contributes to improved food security outcomes in the region. Based on the findings, the study recommends strengthening and expanding climate finance initiatives focusing on enhancing accessibility, equity, and targeted support for farmers to reduce food insecurity.