Jakość i bezpieczeństwo zdrowotne novel food – wiodący trend ostatnich lat

• Autorzy: Markowska, Joanna , Tyfa, Agnieszka , Drabent, Anna

Warianty tytułu

EN

Quality and health safety of novel foods – a leading trend of recent years

• Języki publikacji: PL

Abstrakty

PL

Novel food, nowa żywność (NF), niezależnie od indywidualnych preferencji żywieniowych, religii czy społecznych uwarunkowań, wpływa na rozwój przemysłu spożywczego. Biorąc pod uwagę aspekty związane z dobrostanem zwierząt i produkcją mięsa, eksploatacją zasobów naturalnych, wylesianiem i globalną emisją gazów cieplarnianych, NF ma na celu zaspokojenia popytu na żywność w sposób zrównoważony. Bezpieczeństwo żywności jest kluczowym aspektem w produkcji i postrzeganiu przez konsumentów mięsa z hodowli komórkowych, mikroalg, jadalnych owadów czy żywności opartej na precyzyjnej fermentacji. W publikacji przedstawiono zagadnienia dotyczące wybranych rodzajów novel food, ich funkcjonalności i zastosowań, bezpieczeństwa zdrowotnego, a także preferencji konsumentów.

EN

Novel food (NF), regardless of individual dietary preferences, religion or social circumstances, is influencing the development of the food industry. Taking into account aspects related to animal welfare and meat production, natural resource exploitation, deforestation and global greenhouse gas emissions, NF aims to meet the demand for food in a sustainable manner. Food safety is a key aspect in the production and consumer perception of cultured meat, microalgae, edible insects or foods based on precision fermentation. The publication presents issues concerning selected types of novel foods, their functionality and applications, health safety, as well as consumer preferences.

Słowa kluczowe

PL

nowa żywność; bezpieczeństwo zdrowotne; ustawodawstwo; fermentacja precyzyjna; mięso hodowlane; glony; mykoproteiny; owady

EN

novel foods; health safety; legislation; precision fermentation; cultured meat; algae; mycoproteins; insects

• Czasopismo: Przemysł Spożywczy
• Rocznik: 2024
• Tom: T. 78, nr 9
• Strony: 40--48
• Opis fizyczny: Bibliogr. 138 poz.

Twórcy

autor

Markowska, Joanna

• Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego – Państwowy Instytut Badawczy, Zakład Technologii i Techniki Chłodnictwa,

autor

Tyfa, Agnieszka

• Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego – Państwowy Instytut Badawczy, Zakład Technologii i Techniki Chłodnictwa

autor

Drabent, Anna

• Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego – Państwowy Instytut Badawczy, Zakład Technologii i Techniki Chłodnictwa

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Identyfikatory

DOI

10.15199/65.2024.9.3