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Sustainability
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Sustainable Food Byproduct Valorisation and Consumer Behaviour
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Sustainable Food Byproduct Valorisation and Consumer Behaviour

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 20992

Special Issue Editors

Dr. Kevin Kantono

E-Mail
Guest Editor
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Interests: sensory analysis; food quality; sensory evaluation; taste perception; food taste
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Nazimah Hamid

E-Mail Website
Guest Editor
Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Interests: sensory processes; perception and performance; food chemistry and food sensory science; food technology; food sciences
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

There is a global tendency towards the utilisation of waste produced from the food processing industry. Food by-products are rich in antioxidants and bioactive compounds. Hence valorisation of these by-products into cost-effective nutritional food materials is desirable considering the environmental and economic benefits, as well as emerging consumer values. 

This Special Issue invites researchers in the relevant field to submit original research and systematic reviews to expand knowledge in the field of food by-product utilisation, product fortification, and sustainable product design. This may include chemical characterisation and sensory analysis of sustainable food products or materials, and emerging consumer behaviour towards more environmentally friendly food alternatives.

 Our Special Issue aims to enrich the existing knowledge in the emerging area of sustainability from the food and consumer point of view. We are seeking submissions on sustainable product development and optimisation, valorisation, and by-product utilisation, as well as consumer attitudes and behaviour towards the new sustainable trend and food choices. Researchers in interdisciplinary areas such as culinary science, food science, gastronomy, nutrition, business, and marketing are invited to contribute to the growing body of knowledge in the area of food sustainability and consumer behaviour.

Dr. Kevin Kantono
Prof. Dr. Nazimah Hamid
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • by-product valorisation and utilisation
  • food fortification
  • sustainable consumer behaviour
  • consumer trends
  • sensory quality and perception

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Published Papers (4 papers)

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Research

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13 pages, 648 KiB  
Article
A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys
by Anthony Fardet, David Thivel, Laurent Gerbaud and Edmond Rock
Sustainability 2021, 13(13), 7433; https://doi.org/10.3390/su13137433 - 2 Jul 2021
Cited by 12 | Viewed by 6094
Abstract
In France, the evolution of dietary pattern relative to sustainability and global health remains insufficiently studied. The objective of this study was to assess dietary changes during 1998–2015 through three generic metrics potentially related to sustainability. Food consumption data were collected from three [...] Read more.
In France, the evolution of dietary pattern relative to sustainability and global health remains insufficiently studied. The objective of this study was to assess dietary changes during 1998–2015 through three generic metrics potentially related to sustainability. Food consumption data were collected from three French National Individual Study of Food Consumption surveys (INCA) for children (0–17 years) and adults (18–79 years) representative of the French population. The consumed foods were converted into plant (metric 1) and non-ultra-processed (UPF, metric 2) calories, and analyzed in meeting dietary recommended intakes (metric 3). French children and adults consumed high levels of animal and UPF calories, and nutrient deficiencies were observed in adults from the 2015 survey, e.g., fiber, EPA, DHA, magnesium, retinol, and vitamin C. In children, UPF daily calories increased from 42.8 to 45.5% and decreased in adults from 39.2 to 35.0%. In children and adults, diet revegetation was observed. While the level of physical activity decreased, overweight, obesity and type 2 diabetes prevalence increased in French adults. The French dietary pattern is not sustainable for global health unless public health policy is reinforced, with at least a twofold decrease in animal and UPF calories and improved food diversity. Full article
(This article belongs to the Special Issue Sustainable Food Byproduct Valorisation and Consumer Behaviour)
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16 pages, 561 KiB  
Article
Consumers’ Perception of In-Vitro Meat in New Zealand Using the Theory of Planned Behaviour Model
by Maya Murthy Malavalli, Nazimah Hamid, Kevin Kantono, Ye Liu and Ali Seyfoddin
Sustainability 2021, 13(13), 7430; https://doi.org/10.3390/su13137430 - 2 Jul 2021
Cited by 14 | Viewed by 3437
Abstract
The purpose of this study was to investigate the perception of in-vitro meat (IVM) among New Zealand consumers and to understand their purchase and consumption behaviour using the Theory of Planned Behaviour framework developed in this study. An online survey questionnaire was created [...] Read more.
The purpose of this study was to investigate the perception of in-vitro meat (IVM) among New Zealand consumers and to understand their purchase and consumption behaviour using the Theory of Planned Behaviour framework developed in this study. An online survey questionnaire was created using the Qualtrics software to understand the perception of IVM, based on the conceptual framework. Participants (n = 206) were recruited in this survey, and the data collected were subjected to PLS-PM analysis. The conceptual framework was tested for validity, and Goodness of fit (GoF). The internal validity was assessed using Cronbach’s alpha, KMO value, inter-item correlation values (β-coefficients) and p-values. The findings suggest that variables such as environment and sustainability, health and safety, as well as current purchase and consumption behaviour have a strong relationship and a robust effect on IVM purchase and consumption behaviour. Consumers’ cultural beliefs had minimal influence on IVM purchase likelihood. Results in this study also indicated that most New Zealand consumers had neutral opinions in terms of engaging with IVM. Full article
(This article belongs to the Special Issue Sustainable Food Byproduct Valorisation and Consumer Behaviour)
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Review

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28 pages, 1882 KiB  
Review
Consumer Acceptance and Production of In Vitro Meat: A Review
by Kevin Kantono, Nazimah Hamid, Maya Murthy Malavalli, Ye Liu, Tingting Liu and Ali Seyfoddin
Sustainability 2022, 14(9), 4910; https://doi.org/10.3390/su14094910 - 19 Apr 2022
Cited by 12 | Viewed by 3924
Abstract
In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of [...] Read more.
In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis. Full article
(This article belongs to the Special Issue Sustainable Food Byproduct Valorisation and Consumer Behaviour)
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31 pages, 903 KiB  
Review
Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development
by Isaac Amoah, Noamane Taarji, Paa-Nii T. Johnson, Jonathan Barrett, Carolyn Cairncross and Elaine Rush
Sustainability 2020, 12(18), 7785; https://doi.org/10.3390/su12187785 - 21 Sep 2020
Cited by 25 | Viewed by 6486
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, [...] Read more.
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security. Full article
(This article belongs to the Special Issue Sustainable Food Byproduct Valorisation and Consumer Behaviour)
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