How ancient people fell in love with bread, beer and other carbs

An updated comprehensive review on waste valorization: Informetric analysis, current insights and future perspectives on cereal waste and byproduct utilization for sustainable industrial applications

Cereal crops have been integral to human sustenance since the Neolithic era which have earned significant attention as staple foods. The year-round cultivation and consumption of cereal-based products have led to the escalating global production of cereals and a rise in industrial processing which results in significant waste generation. These wastes contain high-value nutrients such as carbohydrates, proteins, and lipids. Due to their dense nutritional values, there is a need to link the diverse array of nutrients in major cereal wastes and by-products to their functionalities and relevant industrial applications. This will not only promote sustainable waste management but also economic stability. Existing studies on cereal research were investigated using informetric analysis to provide a quantitative outlook and identify key trends, research priorities, and gaps in cereal studies. Overall, this review presents a comprehensive update on the past, present, and future of sustainable cereal waste valorization, highlighting previous studies and providing insights for future exploration of these biowastes.

Effective Use of Plant Proteins for the Development of "New" Foods

Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.