Towards a More Ethical and Sustainable Edible Future: One Burger at a Time

Precision nutrition-based strategy for management of human diseases and healthy aging: current progress and challenges forward

Currently, the treatment of various human ailments is based on different therapeutic approaches including traditional and modern medicine systems. Precision nutrition has come into existence as an emerging approach considering the diverse aspects such as age, sex, genetic and epigenetic makeup, apart from the pathophysiological conditions. The continuously and gradually evolving disciplines of genomics about nutrition have elucidated the importance of genetic variations, epigenetic information, and expression of myriads of genes in disease progression apart from the involvement in modulating therapeutic responses. Further, the investigations have presented the considerable role of gut microbiota comprising of commensal and symbionts performing innumerable activities such as release of bioactive molecules, defense against pathogenic microbes, and regulation of immunity. Noteworthy, the characteristics of the microbiome change depending on host attributes, environmental factors, and habitat, in addition to diet, and therefore can be employed as a biomarker to unravel the response to given food. The specific diet and the components thereof can be suggested for supporting the enrichment of the desired microbial community to some extent as an important part of precision nutrition to achieve not only the goal of human health but also of healthy aging.

Challenges and innovations in food and water availability for a sustainable Mars colonization

In recent years, extensive research has been dedicated to Mars exploration and the potential for sustainable interplanetary human colonization. One of the significant challenges in ensuring the survival of life on Mars lies in the production of food as the Martian environment is highly inhospitable to agriculture, rendering it impractical to transport food from Earth. To improve the well-being and quality of life for future space travelers on Mars, it is crucial to develop innovative horticultural techniques and food processing technologies. The unique challenges posed by the Martian environment, such as the lack of oxygen, nutrient-deficient soil, thin atmosphere, low gravity, and cold, dry climate, necessitate the development of advanced farming strategies. This study explores existing knowledge and various technological innovations that can help overcome the constraints associated with food production and water extraction on Mars. The key lies in utilizing resources available on Mars through in-situ resource utilization. Water can be extracted from beneath the ice and from the Martian soil. Furthermore, hydroponics in controlled environment chambers, equipped with nutrient delivery systems and waste recovery mechanisms, have been investigated as a means of cultivating crops on Mars. The inefficiency of livestock production, which requires substantial amounts of water and land, highlights the need for alternative protein sources such as microbial protein, insects, and in-vitro meat. Moreover, the fields of synthetic biology and 3-D food printing hold immense potential in revolutionizing food production and making significant contributions to the sustainability of human life on Mars.

Human consumption of insects

Farming edible insects can help improve food security and boost developing economies.

Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.