Rabadán Adrián, Nieto Roberto, Bernabéu Rodolfo
Higher Technical School of Agriculture and Forestry Engineering, University of Castilla-La Mancha, 02071 Albacete, Spain.
Foods. 2021 Sep 1;10(9):2069. doi: 10.3390/foods10092069.
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called "consumer food neophobia".
当前对健康和可持续食品的需求，甚至在传统产品领域也推动了新替代品的开发。可以通过减少某些成分的用量、添加新成分或用其他成分替代传统使用的成分来生产改良食品。通过重新配方产品，制造商可以为越来越多有兴趣保持均衡饮食的消费者提供更健康的选择。此外，市场对更可持续食品的需求有助于降低其生产过程中的环境影响。在这方面，当前感兴趣的领域包括使用较少投入生产食品，以及利用食品副产品，以提高现有食品的数量和质量。另一个需要考虑的方面是，并非所有消费者都愿意食用采用新成分或新技术生产的食品。因此，食品产品创新的发展应考虑到所谓“消费者食物新恐惧症”的影响。
