Scientific discoveries relating to food as a major factor in health promotion and the emergence of environmental awareness revolutionized how consumers evaluate and choose products for purchase at points of sale. Demand for the revamping of products traditionally established in the market arises from the new expectations these consumers bring and the criteria imposed by regulatory agencies in different countries. In addition, the knowledge and improvement of diagnostic tests related to metabolic disorders reveal a growing audience of individuals who have food allergies and/or intolerance and need specific products to meet their particularity. These new perspectives stimulate the study and development of new products, ingredients, and processes.
Changing and/or eliminating ingredients and additives from either a formulation or process is not a trivial job. Each ingredient and additive has some techno-functional property, which often alone or in interaction with other formula components, physically and chemically structure the product. Innovative processes can help in this process, stimulating new techno-functionalities in ingredients or stimulating compounds' bioactivity and/or bioavailability. However, when exchanging and/or eliminating ingredients and additives and/or processes, there is difficulty from a technological point of view as for nutritional aspects. Therefore, relating the technological challenge with the nutritional-functional aspects becomes essential. Thus, this research topic aims to present ingredient, additive, and process technologies that can be applied to make possible the physical-chemical and functional-nutritional structuring of grain-based products contextualized in the new healthy and environmentally sustainable demands.
This research topic welcomes contributions of original research, systematic review, review, mini-review, perspective, brief research report, data report, and opinion covering the food science, technological and sensory properties of new ingredients, and innovative processing applied to produce healthy cereals and other grains foods to attend perspectives such as:
- Lower-sugar, lower-salt, good fat, and/or higher-protein products
- Plant-based and animal-free products: milk/lactose and egg free
- Gluten-free and other non-allergen products
- Clean label products
- Products with bioactive functionalities
- Environmental sustainable products
Scientific discoveries relating to food as a major factor in health promotion and the emergence of environmental awareness revolutionized how consumers evaluate and choose products for purchase at points of sale. Demand for the revamping of products traditionally established in the market arises from the new expectations these consumers bring and the criteria imposed by regulatory agencies in different countries. In addition, the knowledge and improvement of diagnostic tests related to metabolic disorders reveal a growing audience of individuals who have food allergies and/or intolerance and need specific products to meet their particularity. These new perspectives stimulate the study and development of new products, ingredients, and processes.
Changing and/or eliminating ingredients and additives from either a formulation or process is not a trivial job. Each ingredient and additive has some techno-functional property, which often alone or in interaction with other formula components, physically and chemically structure the product. Innovative processes can help in this process, stimulating new techno-functionalities in ingredients or stimulating compounds' bioactivity and/or bioavailability. However, when exchanging and/or eliminating ingredients and additives and/or processes, there is difficulty from a technological point of view as for nutritional aspects. Therefore, relating the technological challenge with the nutritional-functional aspects becomes essential. Thus, this research topic aims to present ingredient, additive, and process technologies that can be applied to make possible the physical-chemical and functional-nutritional structuring of grain-based products contextualized in the new healthy and environmentally sustainable demands.
This research topic welcomes contributions of original research, systematic review, review, mini-review, perspective, brief research report, data report, and opinion covering the food science, technological and sensory properties of new ingredients, and innovative processing applied to produce healthy cereals and other grains foods to attend perspectives such as:
- Lower-sugar, lower-salt, good fat, and/or higher-protein products
- Plant-based and animal-free products: milk/lactose and egg free
- Gluten-free and other non-allergen products
- Clean label products
- Products with bioactive functionalities
- Environmental sustainable products
