Demystifying thickener classes food additives though molecular gastronomy

Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.

Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context

Nowadays, the world has been characterized by hunger, obesity, and food loss and waste (FLW). With the COVID-19 pandemic, the food issue became more intense, serious, and evident. Hunger demands urgent actions. Obesity levels have been raised and are removing health and quality of life from the population. Production planting practices and the food supply chain are not necessarily ecologically friendly. Sustainability issues greatly intensify social problems. As well as food loss (FL), food waste (FW), and sustainability concerns, obesity, and malnutrition are enhanced due to the lack of knowledge by the population. Processed food (PF), packaging, and additives, despite still needing improvement, are essential to food security control. Nowadays, hunger is not due to insufficient agricultural practices but rather to inequality and absence of adequate public policies. In the context of a certain abundance of food production and processing, the hunger scenario in contrast to FLW is an ethical, social, moral, and sustainable issue. In this context, a Food-Based Dietary Guideline (FBDG) can be an important public policy tool from the health, nutrition, environmental, and educational points of view. Despite the effort, the literature shows that FBDGs can be better used to fulfill healthiness and sustainability purposes. In this scenario, the elaboration/revision of the FBDG, adopting a clearer, simpler, and a better-suited communication strategy is essential. In this way, this article discusses the importance of the FBDG as a public policy tool, not only regarding health issues but also communication strategies, production sustainability, and humanitarian ones, which are crucial to FBDG's efficiency.