Article
Food Science & Technology
John R. N. Taylor, Mario G. Ferruzzi, Cheikh Ndiaye, Djibril Traor, Violet K. Mugalavai, Hugo De Groote, Cheryl O. ' Brien, Timothy J. Rendall, Bruce R. Hamaker
Summary: Small and micro food enterprises are important partners for fortification strategies to address micronutrient deficiencies in low-income countries. This paper discusses Entrepreneur-led Food Fortification (ElFF), which involves collaborations between US and African food and nutrition R&D organizations and African small-scale food processors. ElFF can overcome challenges faced by these enterprises and achieve business scale and nutritional impact through providing value propositions, product distribution and marketing. The example of entrepreneur-led production of fortified grain-based instant porridge flour illustrates a framework for successful implementation of ElFF in local markets and government nutrition strategies.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2023)
Article
Food Science & Technology
Nattira On-Nom, Prapatsorn Promdang, Woorawee Inthachat, Panyaporn Kanoongon, Yuraporn Sahasakul, Chaowanee Chupeerach, Uthaiwan Suttisansanee, Piya Temviriyanukul
Summary: The study developed nutritious snacks using response surface methodology (RSM) with mixture design, incorporating the small aquatic plant W. globosa. The snacks enriched with W. globosa powder showed significantly increased protein, essential amino acids, dietary fiber, as well as higher phytochemical contents and antioxidant activities compared to the control snack.
Article
Chemistry, Applied
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Summary: Bioaerogels, labeled as solid smoke, are advanced food materials with unique properties such as high surface area, low density, highly porous structure, and biodegradability. These materials have gained attention from researchers worldwide and have shown potential for food-related applications. Despite their high mechanical stability, thermal stability, and water holding capacity, bioaerogels are not yet commercialized as food materials and further research is needed for their direct application in food products.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, Hari Niwas Mishra
Summary: Micronutrient malnutrition (MNM), often affecting children and women, is called hidden hunger due to its invisible symptoms. Different strategies have been used to fight MNM, including food-to-food fortification (FtFF). FtFF involves adding micronutrient-dense foods to commonly consumable products. This review discusses potential natural fortificants and advises the use of suitable formulation strategies and processing technologies in FtFF.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Marjolein H. de Jong, Eline L. Nawijn, Janneke Verkaik-Kloosterman
Summary: This study investigates the impact of voluntary food fortification practices in the Netherlands on the frequency and type of fortified food consumption and on the micronutrient intakes of the Dutch population. The results show that most fortified foods do not meet the criteria of healthy foods, but the users of these fortified foods had higher habitual micronutrient intakes, reducing the risk of inadequate intakes without increasing the risk of excessive intakes.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Multidisciplinary Sciences
Kevin Tang, Katherine P. Adams, Elaine L. Ferguson, Monica Woldt, Alexander A. Kalimbira, Blessings Likoswe, Jennifer Yourkavitch, Benjamin Chrisinger, Sarah Pedersen, Lucia Segovia De La Revilla, Omar Dary, E. Louise Ander, Edward J. M. Joy
Summary: The study developed a mathematical modeling framework to compare fortification scenarios and found that in Malawi, oil and sugar had high coverage and could improve vitamin A adequacy in the diet, while wheat flour had low contribution, especially among rural populations with lower socioeconomic status.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2022)
Review
Plant Sciences
Soojin Oh, Gareth Cave, Chungui Lu
Summary: Developing a resilient food supply is crucial in delivering necessary nutrients to consumers and addressing micronutrient deficiencies that can lead to severe health issues. Therefore, focus should be on enhancing minerals and nutrients in food through various methods to improve the sustainability of the food system.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Liz Ignowski, Ben Belton, Nhuong Tran, Hannah Ameye
Summary: This study examines the nutrition implications of changing dietary patterns in Tanzania between 2008 and 2019. The findings indicate that rising incomes have not led to improvements in the diversity and adequacy of nutritious foods consumed at home. Instead, there has been a significant increase in the consumption of energy-dense processed foods eaten away from home. To enhance Tanzanian diets, coordinated nutrition-sensitive policies are needed.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2023)
Article
Multidisciplinary Sciences
Frances Knight, Elaine L. Ferguson, Ziaul H. Rana, Jose Belizan, Filomena Gomes, Megan W. Bourassa, Katherine L. Dickin, Connie M. Weaver, Gabriela Cormick
Summary: Adequate calcium intake is difficult to achieve with local foods in many low- and middle-income countries. Fortified water or flour can help fill the calcium gap, especially when combined with food-based recommendations based on locally available foods. Different concentrations of fortified water or flour are required in different countries to meet the calcium targets.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2023)
Article
Green & Sustainable Science & Technology
Cameron McCordic, Bruce Frayne, Naomi Sunu
Summary: The study analyzes the predictors of consistent household medical care access in Maputo and identifies that households with inconsistent medical care access also suffer from severe food insecurity, inconsistent access to cash income, water, and electricity. The findings suggest challenges in achieving SDG 3 in Maputo, where households in need of medical care are also the least likely to have consistent access to it.
Article
Nutrition & Dietetics
Julia K. Bird, Maaike J. Bruins, Marco E. Turini
Summary: This study investigates the intake of risk micronutrients from different sources in the Dutch population. The results show inadequate intakes of several micronutrients, especially in adolescents and women. Further investigation is needed to ensure the safe intake of zinc, folic acid, and vitamin A in toddlers and preschoolers.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Review
Food Science & Technology
John-Nelson Ekumah, Yongkun Ma, Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Emmanuel Kwaw, Shengmei Ma, Jie Hu
Summary: Selenium is a necessary micronutrient with health benefits, but accessing organic selenium in nature is challenging due to uneven global distribution. Various methods such as genetic engineering, selenium fertilizer, and microorganisms can help address this issue. There are also unexplored opportunities to convert inorganic selenium from selenium-rich soil into organic forms for human consumption.
Article
Food Science & Technology
Tue Christensen, Gitte Ravn-Haren, Rikke Andersen
Summary: Food fortification is an effective strategy to increase vitamin D intake, and selecting the right food groups for fortification is crucial. A developed automated fortification tool based on Danish survey data can help optimize fortification scenarios and ensure safe vitamin D intake. The tool demonstrated that the lowest limit for fortification is 12μg/10MJ when any food group can be fortified.
Article
Nutrition & Dietetics
Marjolein H. de Jong, Eline L. Nawijn, Janneke Verkaik-Kloosterman
Summary: Fortified fats in the Netherlands contribute to higher vitamin A and D intakes among users compared to non-users. The study also found that users have higher habitual intakes of other micronutrients voluntarily added to fats.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Tobi Durotoye, Ike Ilegbune, Dominic Schofield, Victor Ajieroh, Oluchi Ezekannagha
Summary: The standardized Micronutrient Fortification Index (MFI) in Nigeria ranks fortified branded products for each participating company based on their effectiveness and efficiency in meeting national food fortification standards. The initiative has expanded to include 15 companies and covers a significant portion of the flour milling, edible oils, and sugar markets, reaching an estimated 134 million people.
FOOD AND NUTRITION BULLETIN
(2023)
Article
Nutrition & Dietetics
Jessica C. Fanzo, Matthew M. Graziose, Klaus Kraemer, Stuart Gillespie, Jessica L. Johnston, Saskia de Pee, Eva Monterrosa, Jane Badham, Martin W. Bloem, Alan D. Dangour, Richard Deckelbaum, Achim Dobermann, Patrizia Fracassi, S. M. Moazzem Hossain, John Ingram, Johann C. Jerling, C. J. Jones, Stefanus Indrayana Jap, Lynnda Kiess, Quinn Marshall, Keith Martin, Anuradha Narayan, Mary Amuyunzu-Nayamongo, Fre Pepping, Keith P. West
ADVANCES IN NUTRITION
(2015)
Article
Environmental Sciences
Brent F. Kim, Raychel E. Santo, Allysan P. Scatterday, Jillian P. Fry, Colleen M. Synk, Shannon R. Cebron, Mesfin M. Mekonnen, Arjen Y. Hoekstra, Saskia de Pee, Martin W. Bloem, Roni A. Neff, Keeve E. Nachman
GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS
(2020)
Article
Nutrition & Dietetics
Jessica Fanzo, Alexandra L. Bellows, Marie L. Spiker, Andrew L. Thorne-Lyman, Martin W. Bloem
Summary: Global and local food system transformation is crucial to ensure the delivery of healthy and nutritious foods in a sustainable and equitable manner. Food systems, being complex entities, have far-reaching effects on diets, human health, economic growth, and other outcomes. Despite increasing attention to this topic, there are still many gaps in our understanding of the relationship between environmental factors, food systems, and nutritional outcomes.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
David C. Love, Catherine Turvey, Jamie Harding, Ruth Young, Rebecca Ramsing, Michael F. Tlusty, Jillian P. Fry, Ly Nguyen, Frank Asche, Elizabeth M. Nussbaumer, Andrew L. Thorne-Lyman, Martin Bloem
Summary: Seafood has potential benefits for human health and sustainability, but these are influenced by factors such as preparation methods and sourcing. Study found that seafood menu items in chain restaurants in the United States tend to have high levels of saturated fat, sodium, and protein, and lack information on origin and production methods. Recommendations include reformulating menus to improve nutritional content and provide more transparency to consumers.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
David C. Love, Elizabeth M. Nussbaumer, Jamie Harding, Jessica A. Gephart, James L. Anderson, Frank Asche, Joshua S. Stoll, Andrew L. Thorne-Lyman, Martin W. Bloem
Summary: The study reveals that seafood safety risk is not determined solely by the origin of the seafood, but is influenced by activities at each stage of the supply chain, inherent risks of certain products or processes, and introduced risks. The recommended measures include enhancing investments in food safety and health oversight agencies, improving traceability within the supply chains, and providing more open government datasets for systems-level analyses.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2021)
Article
Food Science & Technology
Richard D. Semba, Rebecca Ramsing, Nihaal Rahman, Klaus Kraemer, Martin W. Bloem
Summary: Dietary protein production from animal sources contributes significantly to greenhouse gas emissions, water use, and deforestation. Legumes, as a rich and sustainable protein source, have the potential to replace animal protein in the human diet. Challenges to increasing legume consumption include crop yield fluctuations and lower profitability compared to other crops, but greater investment in legume breeding and consumer awareness could facilitate a shift towards legumes as a major protein source in the future.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2021)
Article
Nutrition & Dietetics
Saskia de Pee, Ridwan Hardinsyah, Fasli Jalal, Brent F. Kim, Richard D. Semba, Amy Deptford, Jessica C. Fanzo, Rebecca Ramsing, Keeve E. Nachman, Shawn McKenzie, Martin W. Bloem
Summary: The study compared different dietary scenarios in Indonesia in terms of nutrition, cost, greenhouse gas emissions, and water footprints. The optimized diets met nutrient intake targets but were more costly, while the low food chain diet had lower greenhouse gas emissions. No scenario achieved all goals simultaneously, indicating the need for further research and policy to promote healthy and sustainable diets in Indonesia.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Review
Nutrition & Dietetics
Richard D. Semba, Sufia Askari, Sarah Gibson, Martin W. Bloem, Klaus Kraemer
Summary: This review summarizes the potential effects of climate change on agricultural yield and micronutrient quality of plant foods, as well as the availability of animal foods. The study suggests that climate change is likely to affect the availability of micronutrient-rich foods, rather than their nutrient content. Mitigating and adaptive strategies should be considered to reduce the risk of micronutrient deficiencies in vulnerable populations.
ADVANCES IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Richard D. Semba, Nihaal Rahman, Shutong Du, Rebecca Ramsing, Valerie Sullivan, Elizabeth Nussbaumer, David Love, Martin W. Bloem
Summary: The five most commonly purchased types of legumes in the US are pinto bean, black bean, kidney bean, lima bean, and chickpea. Per capita expenditure on legumes varies greatly by state, with significant regional differences in the most commonly purchased legumes. Among surveyed adults, those who consumed legumes were more likely to be Hispanic, have a higher education level, and come from larger households.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
David C. Love, Andrew L. Thorne-Lyman, Zach Conrad, Jessica A. Gephart, Frank Asche, Dakoury Godo-Solo, Acree McDowell, Elizabeth M. Nussbaumer, Martin W. Bloem
Summary: This study examined seafood intake among adults in the US and analyzed the relationship between seafood consumption and seafood prices among different socioeconomic and demographic groups. The results showed that low-income groups consume less seafood, particularly seafood high in long-chain n-3 PUFAs. The study also highlighted variations in seafood intake, species, and production methods among different race/ethnicity groups and income levels.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Public, Environmental & Occupational Health
Richard D. Semba, James Manley, Lori Rosman, Nihaal Rahman, Martin W. Bloem
Summary: The relationship between cash transfer programs and the risk of overweight and obesity in children and adults is characterized in this study. The findings suggest that cash transfer programs may either have no impact or decrease the risk of overweight and obesity, but firm conclusions cannot be drawn due to limitations in the available evidence. The quality assessment of the studies revealed various shortcomings.
Article
Oncology
Richard D. Semba, Rebecca Ramsing, Andrew L. Thorne-Lyman, Nihaal Rahman, Daphene Altema-Johnson, Kenjin B. Chang, Ruth Young, Elizabeth Nussbaumer, Martin W. Bloem, David Love
Summary: This study aimed to characterize retail purchases of red and processed meat, and other protein-rich foods in the U.S. The findings revealed variations in per capita purchases and significant correlations between meat purchases and cardiovascular mortality as well as colorectal cancer rates. These purchase patterns appear to deviate from current dietary recommendations.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
(2022)
Review
Fisheries
David C. Love, Frank Asche, Jessica A. Gephart, Jiafeng Zhu, Taryn Garlock, Joshua S. Stoll, James Anderson, Zach Conrad, Elizabeth M. Nussbaumer, Andrew L. Thorne-Lyman, Martin W. Bloem
Summary: This study examines the relationship between seasonality in seafood production and consumption in the United States. It reveals that there are significant seasonal increases in consumption around December and March, and that consumption in Spring and Summer aligns with domestic fishing production. The peak seasons in Alaska strongly influence the national landings.
REVIEWS IN FISHERIES SCIENCE & AQUACULTURE
(2023)
Article
Multidisciplinary Sciences
Sander Biesbroek, Frans J. Kok, Adele R. Tufford, Martin W. Bloem, Nicole Darmon, Adam Drewnowski, Shenggen Fan, Jessica Fanzo, Line J. Gordon, Frank B. Hu, Liisa Laehteenmaeki, Ngozi Nnam, Bradley G. Ridoutt, Juan Rivera, Boyd Swinburn, Pieter van't Veer
Summary: Four years after the landmark EAT-Lancet report, global movements are calling for action to align food systems with healthy diets and planetary boundaries. However, the local and personal nature of dietary habits presents a challenge for shifting towards sustainable and healthy diets. Research should address the tension between the biophysical and social dimensions, while science needs to scale up, become interdisciplinary, and engage with policymakers and food system actors. Achieving this food transformation requires a new social contract led by governments to redefine the power dynamics between consumers and food system actors at all levels.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Review
Food Science & Technology
Raychel E. Santo, Brent F. Kim, Sarah E. Goldman, Jan Dutkiewicz, Erin M. B. Biehl, Martin W. Bloem, Roni A. Neff, Keeve E. Nachman
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2020)