Food Innovation as a Means of Developing Healthier and More Sustainable Foods

Abstract

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".

Keywords: food by-product; food neophobia; functional food; novel foods; sustainability.