Category: Academic review article

Enzymatic hydrolysis is used to produce protein hydrolysates from animal- and plant-based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off-flavors or off-odors, which limit their use in food products. The sensory properties of protein hydrolysates may stem from inherent attributes in the raw material or develop during processing—either as an intended consequence of hydrolysis or as an unintended side effect. This review summarizes key factors contributing to undesirable sensory attributes, and highlights processing steps influencing sensory properties, drawing on examples from plant- and animal-sourced protein hydrolysates. Subsequently, an assessment of recent strategies to improve sensory properties is provided. While earlier research has mainly addressed bitterness, other undesirable sensory issues remain underexplored. Several factors affect sensory properties in protein hydrolysates during pre-, peri-, and post-hydrolysis, such as choice of raw material (composition and freshness), process conditions, and microbial action. Through literature searches, 10 strategies for optimizing the sensory properties in protein hydrolysates have been identified: pretreatment of raw materials, application of antioxidants, enzymatic modification methods, use of Maillard reaction, fermentation processing techniques, solvent-assisted extraction, adsorption removal techniques, membrane filtration processes, microencapsulation technology, and use of masking agents. While these strategies may make the protein hydrolysates more palatable and acceptable for consumption, their shortcomings include additional costs, time-consuming processes, reduced nutritional value, and potential non-compliance with food-grade standards.

While the rapid growth in global aquaculture production has made the industry a success story in terms of providing nutritious food, it is often criticized for its limited socioeconomic effects. While there is a burgeoning literature investigating socioeconomic impacts, this is a difficult topic due to limited data availability. In this paper, we will review the socioeconomic impacts of the Norwegian salmon aquaculture industry using economic impact analysis, focusing on two impact measures: employment and value added. In contrast to earlier studies, we will cover the whole supply chain from input suppliers to sales rather than focusing on one part of the chain and accounting for ripple effects in several rounds. This is highly important as there, in 2022, were 11,175 direct jobs in production, 8500 jobs in additional core activities related to processing and sales, and 38,000 jobs with different suppliers and service providers, for a total of 57,800 jobs in the industry. The production activities are highly dispersed geographically and mostly conducted in coastal communities. While this is also true for some types of services, the employment in the industry becomes more concentrated and moves toward larger communities and cities as one moves downstream or away from the core activities.

The growing population has increased the demand for food, promoting the discovery of new protein-rich food solutions and
the introduction of alternative protein sources into the human diet. This development pushes the industry to better understand
food systems so that the substitution of ingredients can be done successfully. Fair prediction of protein functionality from
protein chemical and structural data represents a relevant strategy to support food formulation. This work explores the links
between protein parameters and their functionality in food systems. Firstly, the different techno-functional roles that proteins
exert in food systems are discussed and linked to protein features. Then, analysis methods for the detection of these properties
are suggested and discussed in more detail. The focus is on optical and spectroscopic methods because of their potential use
by the food industry with minimal sample preparation and the possibility of non-contact probing. Finally, an application note
including the discussion of protein functionality prediction in the process of formulating meat analogues using alternative
sources of proteins is given. The elucidation of the relations between protein features and functionality with the support of
innovative optical sensing enables the introduction of alternative protein ingredients into food formulation. This approach
supports the protein transition and the development of new, more sustainable, protein-rich foods.

The new packaging regulations mandate that all food packaging material must include at least 10% recycled polymer by 2030. As a large portion of food packaging is composed of polyolefins (POs), it is essential to understand the requirements for using PO in food packaging and the actions required to enhance its recycling. Although POs have inferior barrier properties compared to many other polymers, their low weight, low water vapor permeability, and resistance to oils have made them a preferred choice for many food packaging applications, ranging from fresh produce to dairy products. Recent studies suggest that PO mono-material packaging could serve as an alternative to conventional multi-material packaging with an appropriate packaging design. Therefore, new packaging design and utilization of the regulations and guidelines can help with efficient recycling of PO. This current article gives an overview of the properties and processing methods of various PO grades, their applications in food packaging, and the current EU regulations on PO recycling. In addition, the article also detailed the actions required for increased recycling of PO.