Trends and expected benefits of the breaking edge food technologies in 2021-2030

Validation of food processing wastes

Food wastes were often used as a soil fertilizer (Stabnikova et al., 2009). However, the modern trend a validation of green food processing including utilization of wastes for other food, nutraceuticals, or the mushroom cultivation. For example, grape pomace can be used for production of nutraceuticals containing antioxidants and the mushroom cultivation (Sirohi et al, 2020). Whey proteins can be used for production of bioactive peptides with the health benefits in the immune, cardiovascular, nervous and gastrointestinal systems (Dullius et al., 2018). The industrial biowastes such as peels and seeds of vegetables can be used for the production of carotenoids to enhance quality of macaroni (Martins and Ferreira, 2017). Every on-farm plant processing releases enormous quantity of wastes. For example, processing of cocoa beans from which confectionery for US$47 billion is producing, releases 80% of raw material as a waste which is disposed for soil fertilization giving putrid odors and increasing plant diseases. Meanwhile, the cocoa by-products can be transformed to the food, pharmaceuticals and cosmetics (Vasquez et al., 2019). Chicken feet can be used for enzyme-mediated production of 180-380 kg of food gelatine from 1 ton of dry waste (Mokrejs et al., 2019). Potato-processing wastes can be transformed using biotechnological methods to proteins, lipids, food-processing enzymes, and food organic acids (Javed et al., 2019; Kot et al., 2020).

Spent yeasts from beer production can be used for production of yeast extract containing a lot of edible and biologically active components (Jacob et al., 2019). There are many other examples of food waste validation (Stabnikova et al., 2010), so this trend will be just increased in 2021-2030.

New food sources

Meat is not environmentally friendly food because of the energy and material losses during the trophic chain from plants to animals and finally to human, and due to release of greenhouse gas emissions to atmosphere from livestock and poultry. However, significant part of population considers meat as the most delicious food. So, new type of food, plant- based meat that is made from the plant protein, is produced at present and the scale will be increased to satisfy the tastes and nutritional quality.

Another environmentally sustainable potential source of food is “single-cell food”, i.e. proteins, lipids, carbohydrates, and vitamins of cultivated microscopic algae, yeasts, bacteria, and even cells of plants or animals that can produce protein from carbohydrates by hundred or thousand times faster than animals.

Micro and macroalgae are good sources of food and now biomass of Spirulina and Chlorella from some producers have GRAS (“Generally Recognized As Safe”) designation. This food industry requires extraction of the healthy bioavailable components of algal biomass for the production of functional food or nutraceuticals (Wells et al., 2017; Caporgno and Mathys, 2018; Junior et al., 2020; Kusmayadi et al., 2021). Many species, especially among psychrophilic algae, contain lipids with polyunsaturated omega-3 fatty acids (Dhanya et al., 2020; Stokes et al., 2020) that can be used in nutraceuticals. Commercial biotechnological applications are known for such microalgae as biomass of Dunaliella salina containing up to 3.5% of beta-carotene, Scenedesmus almeriensis containing 0.30% of carotenoid lutein, Chlorella vulgaris containing 45% of protein, Nannocholoropsis sp. producing carotenoid astaxanthin and omega-3 fatty acids, and representatives from the genera Botryococcus, Chlamydomonas, and Arthrospira (marketed as Spirulina) (Caporgno and Mathys, 2018; Molino et al. 2018; Junior et al., 2020). There are still many problems in “single-cell food”, for example excessive content of nucleic acids and low digestibility of cell walls, but in every case this direction of new food production will be developed

Edible insects are another unusual source of food (de Carvalho et al., 2020; Van Huis, 2020). The market of the protein food from the edible insects will be increasing with forecast up to US$4.6 billion in 2027, especially if The European Food Safety Authority will approve the sale of insects: ground mealworms, lesser mealworms, locusts, crickets, and grasshoppers for human consumption, as it is expected by business (Meticulous Research, 2020). However, after admission of the edible insects to the market, there must be developed proper rules to assure consumers of their benefits and safety (Belluco et al., 2017). Entomophagy is not attractive for European and American cultures, so insect food can be consumed there as a nutritional powder addition to the conventional food. For example, biomass of 2000 edible species of insects can be used as a source of iron and zinc in human nutrition (Mwangi et al., 2018).

Notwithstanding the negative public perception, the food from genetically modified organisms (GMO) will be developed further because it can have higher levels of essential and valuable nutrients, and better taste. Moreover, with the new CRISPR method of gene editing it will be possible to create the genetic variants of plants and animals that will be the revolutionary sources of conventional and functional food. However, there must be also created and used the revolutionary methods of molecular-biological control for this new GMO food.

Trend 5. Personalization of food processing and distribution

Nutritional needs of the medical, racial, religious, and regional customer groups

Types of food and dietary habits are tightly connected with culture. To increase consumption of healthy food not only political or technological decisions have to be made but also optimization of the diet and related food production for the specific age, ethnical, medical, racial, religious, or regional group of the customers. Some of this topics are discussed in the above section ”Trend 2. Functional food and nutraceuticals “. These differentiations will be more scientifically specified and their production and sales should be increased in 2021 - 2030.

Computerization of the personalized food production and consumption

Nutrition-related mobile applications became of common tool of the human nutrition (Flaherty et al., 2018; Ahmad et al., 2020). They are calculating right now mainly calories of the food to avoid obesity. There were screened 628 dietary guidance in China, and 75% of them were focused on energy intake and only 23% advised dietary structure. Many applications were developed for health management and some of them have social communication tools (Li et al., 2019). So, it is possible that very soon we will select the food in the supermarket that were optimized for the personal diet using mobile tool or computerized order of the food from home. Food production and retail will be totally changed due to digital short-term and long-term personalization of the food consumption.

Consumer acceptance of a new food

However, the problem of new food technologies is consumer acceptance of a new food or computerized optimization of the diet (Priyadarshini et al., 2019). To ensure commercial adoption of new food products (Santeramo et al., 2018), the consumer acceptance of new food technology and food product is the most important factor (Priyadarshini et al., 2019; Meijer et al., 2021). The consumers, usually, are hesitant to accept new food (“food neophobia”) even the novel food technologies are important for the health diet, food safety and sustainability (Siegrist and Hartmann, 2020). Consumers often rely in their evaluation the naturalness of new food product of food technology due to lack of the food engineering and technology knowledge (Siegrist and Hartmann, 2020). So, the trend is the development of new food and new food technology accounting all aspects of consumer acceptance: from agriculture and farming to processing, storage and distribution of a new food, its ecological and environmental sustainability aspects, cultural and religious factors, functions in healthy or medical diet, plus some personal attractions of new food.

3D printing of food

3D printing of food could be considered as one approach in the personalization of nutrition, customized food designs, and simplification of food supply chains. It could be more expensive than conventional food products but it will satisfy personal taste, aroma, texture, diet components, a view of food, an artistic impression from the food, and a way of personal food consumption (Nachal et al., 2019). So, it is used as military and space food, and specific diet food (Liu et al., 2017).

Important and not solved yet technological points are the accuracy of printing of colorful and multi-flavor food; development of printable food materials, post-processing of food 3-D print such as cooking, drying, fast cooling technology (Liu et al., 2017; He et al., 2020). Plant-based 3-D printed food can be made by the ink of cell suspension with alginate that is cured with calcium ions after printing to form a rigid gel (Park et al., 2020). 3-D printing food based on protein, starch and fiber-rich materials showing uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision, shape stability after printing and after post-printing oven drying shown a semi- skimmed milk powder-based paste (Lille et al., 2018). However, consumers attitude toward 3D-printed food is not clear because it is not clear yet safety and benefits of 3D-printed food (Brunner et al., 2018). This direction of food technology is just starting.

Commercial food became so diverse in 2021-2030 that the specific nutritional computer programs with the comprehensive information on this food as well as personal diet requirements will be used for the optimization of the production and delivery of the personal- specified food.



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