Knorr Dietrich, Augustin Mary Ann
Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany.
CSIRO Agriculture and Food, Werribee, Victoria, Australia.
J Sci Food Agric. 2025 Jan 30;105(2):735-746. doi: 10.1002/jsfa.13740. Epub 2024 Jul 11.
Many underutilized food resources have been traditionally used by regional and poor communities. The history of their consumption makes them potential new food sources for incorporation into the wider food supply. The ability to tap the potential of undervalued and underutilized food sources will reduce the world's reliance on a limited number of food sources and improve food security and sustainability. The expansion of the food diversity of the food supply to include underutilized food resources will require overcoming challenges in the efficient and profitable production of the raw material, application of suitable postharvest handling procedures to maintain the quality of perishable produce, and the use of appropriate traditional and emerging food processing technologies for conversion of the raw material into safe, nutritious and consumer-acceptable foods. Improvement of food processing technologies, particularly resource-efficient resilient food processes, are required to ensure the safety, quality and functionality of the whole food or extracts, and to develop ingredient formulations containing new foods for manufacture of consumer food products. Factors that help facilitate the social acceptance of new underutilized foods include increasing consumer knowledge and understanding of the contribution of new underutilized food resources to diet diversity for good nutrition, confidence in the safety and value of new foods, and their low environmental impact and importance for future sustainable food. The introduction of new underutilized food resources will increasingly require collaboration along the whole food value chain, including support from government and industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
许多未得到充分利用的食物资源一直被当地社区和贫困社区传统地使用着。它们的食用历史使其成为纳入更广泛食物供应体系的潜在新食物来源。挖掘被低估和未充分利用的食物来源的潜力，将减少世界对有限数量食物来源的依赖，并改善粮食安全和可持续性。要扩大食物供应的多样性，将未充分利用的食物资源纳入其中，需要克服以下挑战：高效且盈利地生产原材料、应用合适的收获后处理程序以保持易腐农产品的质量，以及使用适当的传统和新兴食品加工技术将原材料转化为安全、营养且受消费者接受的食品。需要改进食品加工技术，特别是资源高效且有韧性的食品加工过程，以确保整个食品或提取物的安全性、质量和功能性，并开发包含新食物的配料配方，用于生产消费食品。有助于促进社会对新的未充分利用食物接受度的因素包括：增强消费者对新的未充分利用食物资源对良好营养饮食多样性贡献的认识和理解、对新食物安全性和价值的信心，以及它们对环境的低影响和对未来可持续食品的重要性。引入新的未充分利用食物资源将越来越需要整个食物价值链的协作，包括政府和行业的支持。© 2024作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
