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Upcycled foods, made from ingredients that are generally discarded, are a promising new category of foods that could help reduce food waste. However, the commercial success of upcycled foods hinges...

More than 30% of fish caught from the world’s oceans are never eaten by consumers adding a significant but unnecessary strain to the sustainability of global fisheries. Although a lot of this loss occurs at sea, in developed countries, a significant amount happens at retail stores and in households. People can help with this problem if they find and use new ways to interact with their retailers and with the way they store and cook seafood at home. Consumers can primarily purchase seafood that has never been frozen, was previously frozen, or is still frozen. Nearly all retail waste occurs when consumers do not buy seafood within a few days after it is in the unfrozen, display cases, forcing the stores to dispose of the fish in landfills or sewage plants. An estimated 220 million 4-ounce meal portions of the most popular seafood in the United States including shrimp, salmon, and cod meet this fate. This number can be reduced to the direct extent consumers can be persuaded to buy and cook from frozen. Retailers are motivated to sell more frozen seafood because profit margins are reported to be higher and labor and disposal costs are lower. Many stores also benefit from their brand’s sustainability image, and contributions to corporate, national, and international waste reduction goals. Their challenge has been to educate and encourage consumers to choose frozen before fresh. Taste-testing evidence gathered in this study demonstrated that consumers could adopt easy, new culinary skills to cook seafood from frozen that tastes just as good as what they are used to. Our studies also highlighted other consumer benefits, including: less fish handling required, simple preparation, easier meal planning, water savings, and higher levels of food safety. Based on these results it will be beneficial for stores to commit resources to consumer education and promote more frozen seafood sales in other ways that satisfy their management goals. Increasing consumer adoption can drive changes at the store level that will provide measurable contributions to seafood waste reduction.

Modern agri-food systems generate large amounts of crop-based biomass that are unfit for direct human consumption but potentially eligible for upcycling via livestock feeding for production of meats, milk, and eggs. This study aims to develop novel feeds for cattle from some of those biomass materials through the natural microbial-driven processes of ensiling. Fruit and vegetables resembling supermarket discards were ensiled alone or co-ensiled with corn crop residues, mushroom wastes, etc. via laboratory experiments. Longitudinal sample analyses showed that (co-)ensiling was successful, with pH and fermentation acids falling within desirable ranges (pH in vitro incubation results indicated that the ensiled products could substitute certain conventional feeds while maintaining diet digestibility. Our findings provide a proof of principle for generating quality novel feeds for cattle from food discards and under-utilized crop residues. Future scale-up studies and animal feeding trials to demonstrate the utility of this approach can help societies begin re-purposing and more effectively utilizing otherwise-untapped feedstock resources, strengthening the regenerative capacity of agri-food systems towards a more sustainable food future.

In recent years, several new methods have been developed to precisely manipulate small particles using optical, electric, acoustic, magnetic, or fluidic fields. Automated fluidic trapping has emerged as a particularly powerful method to control colloidal particles, cells, or single polymers using only fluid flow. Here, we discuss recent advances in the automation of particle manipulation, focusing on flow-based and electric field-based methods. Broadly, automated flow control enables the precise manipulation of multiple freely suspended particles using gentle flow, thereby enabling new directions in chemical and biological systems.

A Delphi study analyzing responses from food manufacturers affiliated with the Upcycled Food Association (UFA) was used to develop a definition for upcycled food products. Interviews and surveys of...

Individuals living with cancer often experience multiple nutrition-related side effects from cancer treatment, including changes in taste and smell, nausea, diarrhea, loss of appetite, and pain during eating. These side effects can profoundly impact nutritional status and quality of life. The purpose of this study was to explore experiences with nutrition-related cancer treatment side effects among cancer patients and their family caregivers, the way they manage such side effects, and the resulting changes in food preferences and behaviors. Structured surveys and in-depth interviews were conducted. Interviews focused on the presence and management of treatment side effects, how those changes influenced food preferences, and the extent to which they interfered with quality of life. Most patients (72%) reported treatment side effects; 61% reported that these side effects impacted their eating and drinking. Common side effects included fatigue (58%), dry mouth (30%), nausea (24%), constipation (20%) and diarrhea (20%). Six overarching qualitative themes were identified: Spiral of side effects; Pain of eating; Burden of eating; Loss of taste/change in taste; Symptom management; and Solutions. The authors conclude with implications for food and nutrition practice—moving beyond traditional recommendations of what to eat or avoid—to consider the overall patient and caregiver experience.

Few food waste interventions focus on drivers distinct to particular food groups, such as seafood. Given suggestive evidence that seafood may be wasted at exceptionally high rates, and given its environmental, economic and nutritional value, this research provides insights into seafood-specific consumer food waste interventions. We performed three complementary sub-studies to examine consumer and retailer views regarding seafood waste and frozen seafood as well as perceptions of an intervention providing chef-created recipes to promote cooking frozen seafood without defrosting. The findings indicated an openness to a direct-from-frozen intervention among many consumers and retailers, and suggested seven potential barriers to adoption, along with ways to address them. Underlying the potential for this intervention, and more broadly contributing to addressing consumer seafood waste, the research formed the basis of a new “4 Ps” concept model to characterize the drivers of discarded seafood: proficiency, perceptions/knowledge, perishability, and planning/convenience. These factors shape waste through pathways that include behavioral protocols, taste preferences, waste-prevention efforts, and food safety concerns, precautions, and errors. This research suggested the benefit of testing a larger-scale direct-from-frozen intervention using insights from the concept model and, more broadly, the benefits of exploring approaches to food waste prevention rooted in specific food groups.

Philadelphia has high rates of chronic disease, including hypertension and diabetes, which can be mitigated through reduction of dietary sodium intake. To address this, the City of Philadel...

Celiac disease, gluten-allergy or gluten-sensitivity is caused due to glutamine protein from the grains like wheat, rye and barley (collectively called gluten). This protein damages the small intestine and causes stomach pain, bloating, weakness etc. Celiac disease, gluten-allergy or gluten-sensitivity has never really been taken seriously in developing countries like India. However, in developed nations like UK, USA, Canada and other parts of Europe, gluten-free foods have become quite popular. With a prevalence rate of about one in 100 - 133 people worldwide, celiac disease is widespread across the globe and life-long consumption of gluten-free food is recommended treatment for this allergy. Apart from celiac-disease patients, gluten-free foods are also consumed by health conscious people for weight management and high protein diet and by the patients for diabetes, autism and food allergies. Apart from gluten-free flour, biscuits, cookies and snacks, product innovations like gluten-free beers are becoming very popular. Big data including online blogs, articles, and reviews have played a major role in increased sales of gluten-free foods. Thus, analysis of editorial and social media content becomes essential to understand the leading trends in gluten-free foods. This study provided deep insights about positive, negative and neutral sentiments related to gluten-free foods using the data from Perspectory Media Insights and Google Trends. This study also revealed that most of the consumers talked and expected product innovation in food sections like snacks, fast food (pizza, pasta and noodles) and desserts through comments on social and editorial media. Searches were divided into developed (e.g., U.S.A.) and developing nations (e.g., India) to get more details about the consumer preferences. This study would help manufacturers of gluten-free foods to develop food products according to the choices and preferences of consumers. The study is very unique in itself since it combines big data to niche food market of gluten-free foods to draw the valuable consumer preferences using online platforms.

This paper proposes that fortifying honored traditional recipes with natural foods in tandem with preventing food loss and waste adds a new dimension to sustainable food management—nutrient recovery and bioavailability—while reducing the global prevalence of anemia and other diet-induced maladies. Using the complementarity of iron and Vitamin C as an example, this paper demonstrates that we can recover bioavailable nutrients to ensure recovery is efficient. The authors show by example that returning food loss and waste into a healthy food environment can meet the daily and monthly needs of iron-deficiency in substantial portions of the populations with significant need and in all countries. Further, maximizing the availability of key nutrients, like iron, will reduce the stress of animal husbandry on the environment, reduce greenhouse gas emissions; and thereby, reduce agriculture impacts to climate change and global warming. Considering the quality, quantity, and convenience of food recovery, from farm—and beyond fork—to gut, is key for global policy development in nutrition public health and actions that are ready to implement today.

Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.

Over one third of the food we produce is never consumed. Such a high rate of food waste is appalling. To address this, researchers have focused on creating foods from surplus ingredients or ingredients obtained during the manufacturing of other foods. We term such foods as value-added surplus products. But will consumers accept products made from ingredients destined for the trash bin? A series of studies that test 3 different cues that consumers utilize to evaluate foods suggests strong potential for consumer acceptance, and even preference for such foods. Study 1 tested description for value-added surplus products alongside those for conventional and organic foods to understand whether consumers discriminate between these foods. Study 2 tested consumer preference for 9 product labels for value-added surplus products. Study 3 examined whether benefits to self or to others will differentially influence consumers' perceptions of such value-added foods. Collectively, these studies suggest a strong potential for such foods to command position as a new category of foods that is distinct from both conventional as well as organic foods.

Ficoll, an inert macromolecule, is a common in vitro crowder, but by itself it does not reproduce in-cell stability or kinetic trends for protein folding. Lysis buffer, which contains ions, glycerol as a simple kosmotrope, and mimics small crowders with hydrophilic/hydrophobic patches, can reproduce sticking trends observed in cells but not the crowding. We previously suggested that the proper combination of Ficoll and lysis buffer could reproduce the opposite in-cell folding stability trend of two proteins: variable major protein-like sequence expressed (VlsE) is destabilized in eukaryotic cells and phosphoglycerate kinase (PGK) is stabilized. Here, to discover a well-characterized solvation environment that mimics in-cell stabilities for these two very differently behaved proteins, we conduct a two-dimensional scan of Ficoll (0-250 mg/ml) and lysis buffer (0-75%) mixtures. Contrary to our previous expectation, we show that mixtures of Ficoll and lysis buffer have a significant nonadditive effect on the folding stability. Lysis buffer enhances the stabilizing effect of Ficoll on PGK and inhibits the stabilizing effect of Ficoll on VlsE. We demonstrate that a combination of 150 mg/ml Ficoll and 60% lysis buffer can be used as an in vitro mimic to account for both crowding and non-steric effects on PGK and VlsE stability and folding kinetics in the cell. Our results also suggest that this mixture is close to the point where phase separation will occur. The simple mixture proposed here, based on commercially available reagents, could be a useful tool to study a variety of cytoplasmic protein interactions, such as folding, binding and assembly, and enzymatic reactions. SIGNIFICANCE STATEMENT: The complexity of the in-cell environment is difficult to reproduce in the test tube. Here we validate a mimic of cellular crowding and sticking interactions in a test tube using two proteins that are differently impacted by the cell: one is stabilized and the other is destabilized. This mimic is a starting point to reproduce cellular effects on a variety of protein and biomolecular interactions, such as folding and binding.

Efforts to drive more sustainable, healthier, and more cost-effective or otherwise “better” institutional purchasing choices often focus on demand-side issues like regulations or institutional commitments. Rather than reacting to the changing and heightened demands of institutional clients, food manufacturers on the supply-side have unrealized potential to lead with good food solutions. The Drexel Food Lab is a student-driven, faculty-mentored food product development lab that solves problems through culinary innovation for industry, nonprofit, and technology transfer in areas including sustainability, health promotion, and economic development. This chapter details our evolution from demand-focused technical assistance to institutions toward supply-focused product development and manufacturer collaboration to supply institutionally compliant, appealing products that comply with the City of Philadelphia’s new nutrition policy. This process occurs in three phases: education, supports, and supply. Recommendations for future supply-side solutions follow.

Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.

An important way to address global food security is to make better use of the food already produced. Since at least one third of global food is wasted before consumption, there are enormous incentives to cut this waste and create a more sustainable food system. This paper focuses upon saving food loss at the supermarket level in the US and channeling this food stream in new and efficient ways to those in hunger. A more comprehensive Food System-Sensitive Methodology has been used to pilot and evaluate a surplus food management program that diverts culled fresh fruits and vegetables from grocery stores that would otherwise be disposed of in landfills. Instead, produce is processed for donation or for new businesses. Nearly 35,000 pounds of produce was culled from a grocery store chain in Philadelphia. Twenty-five percent of this was not suitable for culinary uses, ten percent consisted of relatively small quantities of food that did not warrant further research, and about 33 percent is suitable for use at area food shelters and pantries. An experimental sample taken from the remaining 15,000 pounds was used for recipe research and development for diversion to new commercial enterprises. We analyzed a scenario where a supermarket receives $0.25 per pound for culled produce, generating about $8700 dollars in average monthly revenue while eliminating disposal costs. New commercial possibilities for the unused food were then explored. The scenario included community-based enterprises that could process the produce into value-added products that could be wholesaled back to the store at sufficient profits to support 2 - 4 community employees. Extrapolating these results to the approximately 38,000 large supermarkets in the United States suggests that much of the 1,100,000,000 pounds of produce that is currently sent to landfills can be repurposed. If diverted to new foods each of the 46.1 million SNAP recipients could figuratively receive an equivalent of 24 pounds of fruit and vegetable products per annum. This initial analysis suggests that repurposing surplus produce from supermarket discards can have significant beneficial outcomes for new food markets and the environment.

Purpose To determine the maximum-tolerated dose (MTD) and assess safety, pharmacokinetics, pharmacodynamics, and evidence of antitumor activity of RO4929097, a gamma secretase inhibitor of Notch signaling in patients with advanced solid malignancies. Patients and Methods Patients received escalating doses of RO4929097 orally on two schedules: (A) 3 consecutive days per week for 2 weeks every 3 weeks; (B) 7 consecutive days every 3 weeks. To assess reversible CYP3A4 autoinduction, the expanded part of the study tested three dosing schedules: (B) as above; modified A, 3 consecutive d/wk for 3 weeks; and (C) continuous daily dosing. Positron emission tomography scans with [18F]fluorodeoxyglucose (FDG-PET) were used to assess tumor metabolic effects. Results Patients on schedule A (n = 58), B (n = 47), and C (n = 5; expanded cohort) received 302 cycles of RO4929097. Common grade 1 to 2 toxicities were fatigue, thrombocytopenia, fever, rash, chills, and anorexia. Transient grade 3 hypophosphatemia (dose-limiting toxicity, one patient) and grade 3 pruritus (two patients) were observed at 27 mg and 60 mg, respectively; transient grade 3 asthenia was observed on schedule A at 80 mg (one patient). Tumor responses included one partial response in a patient with colorectal adenocarcinoma with neuroendocrine features, one mixed response (stable disease) in a patient with sarcoma, and one nearly complete FDG-PET response in a patient with melanoma. Effect on CYP3A4 induction was observed. Conclusion RO4929097 was well tolerated at 270 mg on schedule A and at 135 mg on schedule B; the safety of schedule C has not been fully evaluated. Further studies are warranted on the basis of a favorable safety profile and preliminary evidence of clinical antitumor activity.

e22058Background: Treatment-related changes in taste perception, food preferences, and food-related quality of life are significant challenges among individuals with cancer and their caregivers, bu...