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Journal articles on the topic 'Sustainable ingredients'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Bauly, Jacob, Aakanksha Nayyar, Caroline Ploton, and KyungJin (Jinnie) Kim. "Sustainable ingredients: transforming B2B with sustainable solutions." Food Science and Industry 58, no. 2 (2025): 112–14. https://doi.org/10.23093/fsi.2025.58.2.112.

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2

Gaikwad, Prema. "Sustainable Learning." Spicer Adventist University Research Articles Journal 1, no. 1 (2022): 18–25. http://dx.doi.org/10.56934/sauraj.v1i1.63.

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Learning is said to be sustainable when it is transferable or finds application in real life. Such learning takes on a balanced approach following the Law of the Minimum, a principle that Liebig developed. Used primarily in agriculture, this principle gives importance to finding the scarcest ingredient for the overall growth of plants. Just as an abundance in the rest of the ingredients hardly make a difference if an essential ingredient is scarce, learning is influenced by human factors, including specific scarce components such as learner readiness, teaching methods, and learner motivation.

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3

Chaugule, Alok. "Sustainable Ingredients A Growing Trend." Journal of Artificial Intelligence, Machine Learning and Data Science 1, no. 1 (2022): 1293–94. http://dx.doi.org/10.51219/jaimld/alok-chaughule/295.

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4

Kim, Seohyun, and Sung-sug Lee. "Changes in the food industry before and after COVID-19 and a survey on the perception of new food ingredients." Korean Association of Practical Arts Education 35, no. 2 (2022): 83–105. http://dx.doi.org/10.24062/kpae.2022.35.2.83.

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This study analyzes data on changes in dietary life before and after COVID-19 from the food industry side, and surveys the perception of new food in the future food industry, for future consumers in their twenties. It was conducted to provide data. As a result of the analysis of related words before and after COVID-19 related to the food industry, the main keywords before COVID-19 were startups, consumers, food, and artificial intelligence, and the food industry was related to the fourth industrial revolution and consumers. In addition, trends in food consumption such as HMR, home conven

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Bom, Sara, Manuel Fitas, Ana Margarida Martins, Pedro Pinto, Helena Margarida Ribeiro, and Joana Marto. "Replacing Synthetic Ingredients by Sustainable Natural Alternatives: A Case Study Using Topical O/W Emulsions." Molecules 25, no. 21 (2020): 4887. http://dx.doi.org/10.3390/molecules25214887.

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With the increasing debate on sustainability, there is a strong market trend to formulate more sustainable products for topical application. Several studies emphasize the potential applications of natural, organic, or green chemistry-derived ingredients, but comparative studies between conventional ingredients and sustainable alternatives are lacking. This type of study is considered an excellent baseline and time-saving strategy for future studies. In addition, one of the main challenges of replacing ingredients by sustainable alternatives in topical vehicles is to maintain high-quality produ

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Ashraf, Mariyam Mohammed, and M. W. P. Maduranga. "Ingredient-Only Recipe Recommendation via Self-Supervised Contrastive Learning for Sustainable Cooking." Journal of Future Artificial Intelligence and Technologies 2, no. 2 (2025): 215–26. https://doi.org/10.62411/faith.3048-3719-98.

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This paper presents a novel ingredient-based recipe recommendation system that suggests dishes using only available ingredients, eliminating reliance on user preference data. As online culinary platforms host millions of recipes, users struggle to find dishes that match their pantry constraints, dietary needs, and culinary preferences. Unlike traditional methods like TF-IDF, which lack semantic depth, or existing methods such as graph neural networks (GNNs), which incur high computational costs and struggle with cold-start scenarios, our self-supervised contrastive learning approach maps ingre

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Pagels, Fernando, Cíntia Almeida, Vitor Vasconcelos, and A. Catarina Guedes. "Cosmetic Potential of Pigments Extracts from the Marine Cyanobacterium Cyanobium sp." Marine Drugs 20, no. 8 (2022): 481. http://dx.doi.org/10.3390/md20080481.

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The current mindset in the cosmetics market about sustainable ingredients had increased the search for new sources of natural active ingredients. Cyanobacteria are a great source of functional ingredients for cosmetics, as a producer of pigments with described bioactive potential (carotenoids and phycobiliproteins). This work aimed to evaluate the cosmetic potential of marine cyanobacterium Cyanobium sp. pigment-targeted extracts (carotenoids and phycobiliproteins), evaluating their in vitro safety through cytotoxicity assays, cosmetic-related enzyme inhibition, ingredient stability, and putat

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Sotelo, Carmen G., María Blanco, Patricia Ramos, José A. Vázquez, and Ricardo I. Perez-Martin. "Sustainable Sources from Aquatic Organisms for Cosmeceuticals Ingredients." Cosmetics 8, no. 2 (2021): 48. http://dx.doi.org/10.3390/cosmetics8020048.

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Long life expectancy of populations in the developing world together with some cultural and social issues has driven the need to pay special attention to health and physical appearance. Cosmeceuticals are gaining interest in the cosmetic industry as their uses fulfills a double purpose: the requirements of a cosmetic (clean, perfume, protect, change the appearance of the external parts of the body or keeping them in good condition) with a particular bioactivity function. The cosmetics industry, producing both cosmetics and cosmeceuticals, is currently facing numerous challenges to satisfy diff

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Duprat-de-Paule, Sébastien, Jérôme Guilbot, Alicia Roso, Sophie Cambos, and Aurélie Pierre. "Augmented bio-based lipids for cosmetics." OCL 25, no. 5 (2018): D503. http://dx.doi.org/10.1051/ocl/2018036.

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Practical examples showcase the key role of plant-based lipids in the design of innovative sustainable specialty ingredients. Great diversity in plant origins and chemical transformations leads to great molecular diversity and explains why bio-based lipids are involved in broad ingredient categories such as biodegradable emollients, environmentally friendly surfactants, rheology modifiers and active ingredients. Choosing lipid structure, with varying fatty chain length, saturation level and branching, determines ingredient functionality and usage, as these vary, for instance in the case of sur

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10

Prates, José A. M. "Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients." Foods 14, no. 2 (2025): 146. https://doi.org/10.3390/foods14020146.

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This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving

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11

Cuomo, Francesca, Maria Carmela Trivisonno, Silvio Iacovino, Maria Cristina Messia, and Emanuele Marconi. "Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta." Foods 11, no. 5 (2022): 642. http://dx.doi.org/10.3390/foods11050642.

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Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingred

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Dierenfeld, Ellen S. "94 Sustainable Feeding Solutions Across the Animal Kingdom: Identifying and Implementing." Journal of Animal Science 101, Supplement_3 (2023): 116–17. http://dx.doi.org/10.1093/jas/skad281.142.

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Abstract To meet planetary limits, proactive sustainable solutions must be rapidly elevated across various sectors of the feed industry, with attention from production/selection of raw ingredients through diet manufacturing and formulation processes to precision nutrition programs targeting all animal species including livestock and poultry, pets, and managed wildlife. Responsible sourcing encompasses commitments for tracking environmental impact metrics of feeding systems, with various public calculation tools available. Sustainability data are starting to be incorporated into ingredient desc

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Ferlin, Francesco, Daniela Lanari, and Luigi Vaccaro. "Sustainable flow approaches to active pharmaceutical ingredients." Green Chemistry 22, no. 18 (2020): 5937–55. http://dx.doi.org/10.1039/d0gc02404j.

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This review summarizes the adoption of flow technology for the synthesis of a variety of APIs in the period 2015–2020. A major attention has been dedicated to compare batch and flow procedures by also comparing their sustainability.

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Ridoutt, Bradley, and Jing Huang. "Three Main Ingredients for Sustainable Diet Research." Environmental Science & Technology 53, no. 6 (2019): 2948–49. http://dx.doi.org/10.1021/acs.est.9b00935.

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15

Lie-Piang, A., J. Yang, M. A. I. Schutyser, C. V. Nikiforidis, and R. M. Boom. "Mild Fractionation for More Sustainable Food Ingredients." Annual Review of Food Science and Technology 14, no. 1 (2023): 473–93. http://dx.doi.org/10.1146/annurev-food-060721-024052.

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With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH–driven separation and are based on salt precipitation or water only. Drying steps are omi

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Matos, Jessica da Silva, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, et al. "Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry." Processes 12, no. 8 (2024): 1742. http://dx.doi.org/10.3390/pr12081742.

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This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhan

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Siahaan, Evi Amelia, Agusman, Ratih Pangestuti, Kyung-Hoon Shin, and Se-Kwon Kim. "Potential Cosmetic Active Ingredients Derived from Marine By-Products." Marine Drugs 20, no. 12 (2022): 734. http://dx.doi.org/10.3390/md20120734.

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The market demand for marine-based cosmetics has shown a tremendous growth rate in the last decade. Marine resources represent a promising source of novel bioactive compounds for new cosmetic ingredient development. However, concern about sustainability also becomes an issue that should be considered in developing cosmetic ingredients. The fisheries industry (e.g., fishing, farming, and processing) generates large amounts of leftovers containing valuable substances, which are potent sources of cosmeceutical ingredients. Several bioactive substances could be extracted from the marine by-product

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18

Itegboje, Joy. "An In-Depth Analysis of Sustainable Sourcing Practices and Their Environmental Impact in the Cosmetics Industry: A Case Study of L’Oréal USA and Unilever USA." American Journal of Social Development and Entrepreneurship 4, no. 1 (2025): 68–84. https://doi.org/10.54536/ajsde.v4i1.3573.

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The pursuit of enhanced appearance has driven the evolution of beauty practices from natural ingredients to processed and packaged products. However, this progression has significantly impacted the environment through pollution and waste. The cosmetics business has a significant environmental impact because it relies on natural resources, energy consumption, and packaging waste. An increasing number of consumers are demanding sustainable products. Thus, significant cosmetics businesses like Unilever and L’Oréal have committed to more sustainable sourcing procedures. This study looks at Unileve

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19

Sasounian, Rafaela, Renata Miliani Martinez, André Moreni Lopes, et al. "Innovative Approaches to an Eco-Friendly Cosmetic Industry: A Review of Sustainable Ingredients." Clean Technologies 6, no. 1 (2024): 176–98. http://dx.doi.org/10.3390/cleantechnol6010011.

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Sustainable ingredients in cosmetics have been discussed for the past decade, and the COVID-19 pandemic has increased awareness of this significant topic. Consumers are informed and vigilant about clean labels, driving the necessity for sustainability throughout the cosmetic production chain. Moreover, nanotechnology and green chemistry approaches have emerged as innovative perspectives to develop sustainable and eco-friendly cosmetic ingredients. In this sense, in this review, we present examples and applications of sustainable ingredients derived from several types of sources (i.e., plants,

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20

Tanaya, Bhoir, Jadhav Sanskruti, and Khatri Neetu. "Biotech beauty: a novel perspective in cosmetics." International Journal of Advances in Pharmacy Medicine and Bioallied Sciences 10, no. 2 (2022): 49–58. https://doi.org/10.5281/zenodo.7053337.

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The cosmetics and personal care industry has in the past responded to environmental and health concerns associated with its ingredients, evidenced by the fact that many companies have moved to eliminate dangerous solvents, volatile organic compounds, heavy metals, and other toxins from their formulations. The beauty industry is moving ever faster towards a clean and sustainable future. Modern technologies play a big role in this process. Today, biotech-derived cosmetic raw materials are gaining popularity not only because of their effectiveness and safety but also by protecting the environment

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21

Zehra, Seemab, Aboobucker S. Abul Kasim, Reda Saleh, et al. "Evaluation of Apparent Nutrient Digestibility of Novel and Conventional Feed Ingredients in Sobaity Seabream (Sparidentex hasta) for Sustainable Aquaculture." Fishes 10, no. 6 (2025): 265. https://doi.org/10.3390/fishes10060265.

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This study aimed to evaluate the apparent digestibility coefficients (ADCs) for nutrients and energy of seven conventional and alternative feed ingredients (poultry feather meal, fermented feather meal, mealworm meal, defatted black soldier fly, Chlorella, poultry by-product meal, and corn meal) when fed to Sobaity seabream (Sparidentex hasta), with the goal of identifying sustainable, digestible, and nutritionally viable ingredients for aquaculture feed formulations. A reference diet (RF) was formulated to meet the nutrient requirements of Sobaity seabream while test diets were prepared to co

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22

Galapate, Wendell L., and Joemar P. Inducil. "Implementation of a hydroponics garden system in a culinary kitchen laboratory for sustainable plant-based ingredient harvesting." Hospitalite 6 (May 31, 2022): 1–6. https://doi.org/10.5281/zenodo.13883449.

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The title of this article has been changed to read "<strong>Implementation of a hydroponics garden system in a culinary kitchen laboratory for sustainable plant-based ingredient harvesting</strong>."   Innovative hydroponic cultivation systems provide a solution to the culinary industry's difficulty in sourcing sustainable ingredients. This study investigates the incorporation of a hydroponic garden into a culinary kitchen facility in order to provide eco-friendly plant-based ingredients for recipe development and education. The research provides an in-depth analysis of the ecological, ec

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Lundén, Saara, Anu Hopia, Laura Forsman, and Mari Sandell. "Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion." Foods 9, no. 11 (2020): 1669. http://dx.doi.org/10.3390/foods9111669.

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Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose of the study was to reveal consumers’ perspectives on novel, and partly traditional but marginally utilized, ingredients to be used in regular cooking and their sensory characteristics and nutritional and environmental aspects. Consumer attitudes were obtained with two online consumer

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Machado, Manuela, Sara Silva, and Eduardo M. Costa. "Byproducts as a Sustainable Source of Cosmetic Ingredients." Applied Sciences 14, no. 22 (2024): 10241. http://dx.doi.org/10.3390/app142210241.

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The cosmetic industry has been driven to implement sustainable practices that can help it overcome its high carbon footprint and intensive raw material extraction needs. The adoption of circular economy and bioeconomy concepts within the industry has been regarded as a solution for this problem, and within these concepts, byproducts’ incorporation in the cosmetics production chain, either as bioactive or as a structural component, is only a logical step. With this in mind, this review aims to provide an overarching view of the application of byproducts in cosmetics with emphasis not only on th

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Abatecola, Gianpaolo, and Matteo Cristofaro. "Ingredients of Sustainable CEO Behaviour: Theory and Practice." Sustainability 11, no. 7 (2019): 1950. http://dx.doi.org/10.3390/su11071950.

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What CEO attributes can improve corporate sustainability? In this regard, what do superstar CEOs, e.g., Mark Zuckerberg, Jeff Bezos, Elon Musk, and Bill Gates, have in common? Also, did the personalities of Jeffrey Skilling and Kenneth Lay contribute to the crack in the US Enron Corporation early in this century? Why, as far as presidential elections are concerned, are some countries, more than others, more likely to vote for seemingly narcissistic politicians? In our practice-oriented review article, we aim to contribute to shedding new light on the challenging evidence continuously evolving

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Zheng, Shiqi, Zhoumei Huang, Li Dong, et al. "Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients." Foods 14, no. 2 (2025): 331. https://doi.org/10.3390/foods14020331.

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Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are co

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Bonrath, Werner, Hans Kroon, Ulla Létinois, et al. "From Sugars to Nutritional Products – Active Ingredients." CHIMIA International Journal for Chemistry 75, no. 9 (2021): 757–65. http://dx.doi.org/10.2533/chimia.2021.757.

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A modern trend to carbon dioxide neutral production processes is based on renewable raw materials derived from sugars. Herein, an overview on modern approaches to fine chemicals for the nutritional industry is presented. In comparison to the traditional fossil-fuel-based processes the development of sustainable alternative transformations is necessary to enable the full potential of the new sustainable feedstocks.

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de Carvalho, Nelson Mota, Diana Luazi Oliveira, Célia Maria Costa, Manuela Estevez Pintado, and Ana Raquel Madureira. "Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota." Foods 12, no. 11 (2023): 2209. http://dx.doi.org/10.3390/foods12112209.

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Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is nec

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Coll, Claudia, Kathrin Fenner, and Claudio Screpanti. "Early Assessment of Biodegradability of Small Molecules to Support the Chemical Design in Agro & Pharma R&D." CHIMIA 77, no. 11 (2023): 742–49. http://dx.doi.org/10.2533/chimia.2023.742.

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The use of agrochemical and pharmaceutical active ingredients is essential in our modern society. Given the increased concern and awareness of the potential risks of some chemicals, there is a growing need to align with ‘green chemistry’ and ‘safe and sustainable by design’ principles and thus to evaluate the hazards of agrochemical and pharmaceutical active ingredients in early stages of R&D. We give an overview of the current challenges and opportunities to assess the principle of biodegradability in the environment. Development of new medium/high-throughput methodologies, combining pred

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Sharma, Manav, Harshavardhan Pawar, Kunal Malwadkar, and Prof A. A. Chavan. "Sustainable Development of Structure Using Alccofine." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (2023): 7105–9. http://dx.doi.org/10.22214/ijraset.2023.53370.

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Abstract: Due to its extraordinary adaptability as a construction material, concrete is the single most utilised produced substance on earth, with an annual production surpassing 2 billion metric tonnes (Crow 2008). The damaging impact on the environment caused by the manufacture of concrete's components is one disadvantage as a construction material. These negative effects can be reduced by using alternative/green ingredients in concrete in place of Portland cement and natural aggregates. Any construction project's overall cost directly relates to the amount of concrete utilised in the projec

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Manina, Alessia Shelby, and Fabio Forlani. "Biotechnologies in Perfume Manufacturing: Metabolic Engineering of Terpenoid Biosynthesis." International Journal of Molecular Sciences 24, no. 9 (2023): 7874. http://dx.doi.org/10.3390/ijms24097874.

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The fragrance industry is increasingly turning to biotechnology to produce sustainable and high-quality fragrance ingredients. Microbial-based approaches have been found to be particularly promising, as they offer a more practical, economical and sustainable alternative to plant-based biotechnological methods for producing terpene derivatives of perfumery interest. Among the evaluated works, the heterologous expression of both terpene synthase and mevalonate pathway into Escherichia coli has shown the highest yields. Biotechnology solutions have the potential to help address the growing demand

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Mohammed, Akram Javith S. Vignaesh D. Sarojini A. and Vinoth Kumar L. "Fish-Based Pet Food: A Growing Market for Fish Processing By-Products." Fish world a monthly magazine 2, no. 4 (2025): 243–47. https://doi.org/10.5281/zenodo.15367180.

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The growing demand for healthier, more sustainable pet food has led to the increasing popularity of fish-based products. Traditionally, fish processing by-products like heads, bones, skins, and trimmings were discarded or used for low-value purposes. However, recent innovations are turning these by-products into valuable ingredients for pet food, offering a more sustainable and nutritious alternative. Fish is rich in protein, omega-3 fatty acids, and essential vitamins, making it an ideal ingredient for promoting pets' health. Furthermore, the use of fish by-products in pet food helps reduce w

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France, Thomas C., Alan L. Kelly, Shane V. Crowley, and James A. O’Mahony. "Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation." Foods 10, no. 9 (2021): 2091. http://dx.doi.org/10.3390/foods10092091.

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Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved mi

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Sarker, Pallab K. "Microorganisms in Fish Feeds, Technological Innovations, and Key Strategies for Sustainable Aquaculture." Microorganisms 11, no. 2 (2023): 439. http://dx.doi.org/10.3390/microorganisms11020439.

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Aquaculture, the world’s fastest growing food sector, produces over half of all fish for human consumption. Aquaculture feeds include fishmeal and fish oil, extracted from wild-caught fish such as sardines, and poses ecological, food security, and economic drawbacks. Microalgae, yeasts, fungi, bacteria, and other alternative ingredients show promise as potential ingredients in aquafeeds that provide protein/amino acids, lipids, or omega-3 sources and sources of bioactive molecules. This review article discusses the issues that the literature often lacks data on, such as the recent development

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Ahmadi-Ashtiani, Hamid-Reza, Anna Baldisserotto, Elena Cesa, et al. "Microbial Biosurfactants as Key Multifunctional Ingredients for Sustainable Cosmetics." Cosmetics 7, no. 2 (2020): 46. http://dx.doi.org/10.3390/cosmetics7020046.

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A polar head and an apolar tail chemically characterize surfactants, they show different properties and are categorized by different factors such as head charge and molecular weight. They work by reducing the surface tension between oil and water phases to facilitate the formation of one homogeneous mixture. In this respect, they represent unavoidable ingredients, their main application is in the production of detergents, one of if not the most important categories of cosmetics. Their role is very important, it should be remembered that it was precisely soaps and hygiene that defeated the main

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Seo, Soyoung, Hee-Kyung Ahn, Jaeseok Jeong, and Junghoon Moon. "Consumers’ Attitude toward Sustainable Food Products: Ingredients vs. Packaging." Sustainability 8, no. 10 (2016): 1073. http://dx.doi.org/10.3390/su8101073.

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Baldemir, Pınar, and Şükran Çaklı. "Sustainable Food Ingredients: Micro-Algae as Source Bioactive Compounds." Food Bulletin 3, no. 2 (2024): 34–40. https://doi.org/10.61326/foodb.v3i2.315.

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Microalgae hold immense promise as a sustainable, bioactive source of functional food additives, presenting a unique profile of polyunsaturated fatty acids (PUFAs), carotenoids, vitamins, peptides, and polysaccharides with notable health benefits. Known for their ability to produce compounds like astaxanthin and lutein, Haematococcus pluvialis, Chlorella zofingiensis, and Spirulina contribute to antioxidant, anti-inflammatory, cardiovascular, and visual health when incorporated into food products. Unlike traditional crops, microalgae cultivation requires fewer resources (minimizing land, water

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Karyadi, Joko Nugroho Wahyu, Prasetya Febriyansyech Personanta Sinuhaji, Devi Yuni Susanti, Vincentius Ferry Surya Dwinata, Riski Sri Mahanani, and Dwi Ayuni. "Toward Nutritious and Sustainable Snacks: Optimizing Corn–Soy Extrusion for Improved Food Quality and Sustainable Development Goal (SDGs) Support." Journal of Lifestyle and SDGs Review 5, no. 5 (2025): e06515. https://doi.org/10.47172/2965-730x.sdgsreview.v5.n05.pe06515.

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Objective: The objective of this study is to investigate how variations in moisture content and sodium bicarbonate addition affect the physical properties of extruded snacks made from corn grit and soybean flour, with the aim of supporting sustainable food innovation aligned with the Sustainable Development Goals (SDGs), particularly SDG 12. Theoretical Framework: This research is grounded in the principles of sustainable food systems, functional food development, and responsible consumption. It draws upon theories related to food texture modification through process engineering and the nutrit

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Doquet-Chassaing, Solène, and Peter J. Batt. "An Exploratory Examination of Sustainable Food Purchasing by Restaurants in Paris, France, by Product Category." Journal of Agribusiness Marketing 12, no. 1 (2024): 1–14. http://dx.doi.org/10.56527/jabm.12.1.1.

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While executive chefs invariably search for consistent quality, reliable delivery and a competitive price, few studies have sought to demonstrate how the importance of the supplier selection criteria differs by product category for sustainable food ingredients. For this study, 49 executive chefs in Paris, France, were interviewed using a structured questionnaire to explore the importance of the criteria chefs employed in purchasing five groups of food products: meat, fish, fresh fruit and vegetables, dairy products and baked products. Cluster analysis revealed the presence of two distinctly di

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Chen, Hongyi, Turuna Seecharan, and Chen Feng. "Promoting the Diffusion of Sustainable Innovations through Customer Education—A Case of the Cosmetic Industry." Sustainability 16, no. 6 (2024): 2583. http://dx.doi.org/10.3390/su16062583.

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This article investigates whether customer education about the sustainability advantage of a sustainable innovation helps promote the diffusion of such innovation using a survey and an experimental study in the cosmetic industry. Educating customers to equip them with awareness, know-how, and principal knowledge about sustainability promotes their motivation toward adoption and thus facilitates the diffusion of sustainable innovation. Specifically, results show that educating customers about cosmetic product ingredients, sustainability definition, and green certification increases the customer

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Kazantseva, Elena, and Igor Lyamkin. "Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems." Food Processing: Techniques and Technology 53, no. 1 (2023): 202–16. http://dx.doi.org/10.21603/2074-9414-2023-1-2424.

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Commercial micro-ingredients of certain types are a gap in the Russian food industry. This article describes the Russian market for micro-ingredients, their impact on the sustainability of domestic food systems, and state support prospects. The study featured the development of micro-ingredient markets in the context of sustainable food systems. It relied on the theory of world-system analysis, as well as on the methods of comparative and statistical analyses. The materials were obtained from the Federal State Statistics Service, the Federal Customs Service, the Russian Export Center, an

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Fernandes, Curie. "A Path to Sustainable Baking: Eco-Friendly Ingredients and Packaging." Journal of Neonatal Surgery 14, no. 7S (2025): 15–17. https://doi.org/10.52783/jns.v14.2353.

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As environmental awareness grows globally, the demand for sustainable practices within food industries, especially baking, has intensified. This paper explores the journey toward sustainable baking by examining eco-friendly ingredients and innovative packaging solutions. From adopting plant-based, organic, and locally sourced ingredients to shifting to recyclable and compostable packaging, sustainable baking encourages the creation of delicious, environmentally responsible products. We also discuss practical strategies to reduce waste and conserve energy, supporting a more sustainable kitchen

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Morganti, Pierfrancesco, Alka Lohani, Alessandro Gagliardini, Gianluca Morganti, and Maria-Beatrice Coltelli. "Active Ingredients and Carriers in Nutritional Eco-Cosmetics." Compounds 3, no. 1 (2023): 122–41. http://dx.doi.org/10.3390/compounds3010011.

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Beauty and personal care became a significant part of the global economy for two reasons: (1) The elderly growing in the global population and (2) the desire of women and men to appear younger and more attractive. Thus, both young and old people are looking for revolutionary nutritional eco-cosmetics (combined use of cosmeceuticals and nutraceuticals) manufactured by natural active ingredients, using biopolymers as substrates, and made by innovative and sustainable technologies. Consequently, the market of both cosmetics and diet supplements is continually growing together with the request of

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Koutsos, Liz. "231 Applications of Insect-derived Ingredients in Animal Diets." Journal of Animal Science 99, Supplement_3 (2021): 119. http://dx.doi.org/10.1093/jas/skab235.218.

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Abstract Insects have applications in many animal feeding programs for several reasons. First, increased emphasis on sustainable ingredients supports the use of insect-derived ingredients since insects have the capacity to sustainably re-purpose waste streams from food and feed production into nutrient dense ingredients. Second, many animals would naturally consume insects, thus incorporation into feeding programs may enhance animal welfare. Third, nutrient composition and availability is generally very high for insect-derived ingredients relative to requirements and formulae needs, although t

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Shahabuddin, A. M., S. M. Al-Munim, Md Foysul Hossain, et al. "Feather meal as a sustainable protein source for aquaculture in Bangladesh: Economic implications." Journal of Aquatic Research and Sustainability 01, no. 01 (2024): 21–28. http://dx.doi.org/10.69517/jars.2024.01.01.0005.

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The aquaculture industry is primarily burdened by the costs associated with feed. It is fundamentally dependent on fish meal derived from wild-caught sources as the primary source of protein. With the widespread adoption of alternative feed ingredients for sustainable production, this study evaluated the use of poultry feathers as feed ingredients to produce hydrolyzed feather meal (HFM) and its economic implications in Bangladesh. Samples were collected from the poultry markets of Dhaka city and hydrolyzed using formic acid for hydrolyzed feather meal (HFM) contains a higher percentage of cru

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Plainfossé, Hortense, Pauline Burger, Grégory Verger-Dubois, Stéphane Azoulay, and Xavier Fernandez. "Design Methodology for the Development of a New Cosmetic Active Based on Prunus domestica L. Leaves Extract." Cosmetics 6, no. 1 (2019): 8. http://dx.doi.org/10.3390/cosmetics6010008.

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When it comes to the development of new active ingredients for cosmetics, biodiversity is a rich source for inspiration that must be tapped in a sustainable manner to cause no social nor ecological damage. Agri-food by-products are therefore more and more considered as available biomass that can be reused to extract their maximum value to produce new cosmetic ingredients before returning to the biosphere. The process to transform plant waste materials into powerful cosmetic actives is thoroughly described in the present paper via the example of the design of a liquid anti-aging ingredient base

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Joseph Cyril, Regina. "The Essential Ingredients of a Future Curriculum Design." Asia Pacific Journal on Curriculum Studies 3, no. 1 (2020): 9–20. http://dx.doi.org/10.53420/apjcs.2020.2.

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The advent of industrialization and the advancement of technology at a rapid rate has been a concern for countries that aim to meet the demands of globalization and future job markets. The stability of a country’s economy is the aspiration of politicians as opposed to equipping individuals with survival skills to live in a sustainable world as human beings capable of solving problems. What are the essential ingredients for our future generation? The curriculum should produce individuals who can solve problems in the future regardless of the circumstances or a generation equipped with knowledge

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P, Pavan Kumar, Amogha K.R, Shivani D. Gowda, and Sanjay Hazarika. "Enhancing the Integration of Sustainable Plant Products in Aquafeeds: A Comprehensive Review." Journal of Plant Biota 1, no. 1 (2022): 17–22. http://dx.doi.org/10.51470/jpb.2022.1.1.17.

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The integration of sustainable plant products into aquafeeds has emerged as a crucial strategy for addressing the environmental and economic challenges facing the aquaculture industry. This comprehensive review examines the opportunities and challenges associated with incorporating plant-based ingredients in aquafeed formulations. We discuss the advantages of plant-based ingredients, key considerations in feed formulation, innovations in plant-based aquafeeds, and the importance of meeting nutritional requirements and optimizing feed performance. By exploring the latest advancements and future

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Nazaruddin, La Ode, Balázs Gyenge, Maria Fekete-Farkas, and Zoltán Lakner. "The Future Direction of Halal Food Additive and Ingredient Research in Economics and Business: A Bibliometric Analysis." Sustainability 15, no. 7 (2023): 5680. http://dx.doi.org/10.3390/su15075680.

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The increasing growth trend of the global Muslim population implies an increase in the consumption of halal products. The importance of the halal market attracts much attention from many stakeholders, including academia/researchers. Many scholars have conducted studies on halal topics. However, these studies cover broad topics, such as ICT potential in the halal sector, the halal supply chain, Islamic Law, and other halal studies related to natural sciences. This study aims to study the research gap and future trends of halal food additive and ingredient research in business and economics usin

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Almas, Rabia, Nadir Ali Rind, and Abdul khaliq Jhatial. "Sustainable natural dyeing of cellulose with agricultural medicinal plant waste, new shades development with nontoxic sustainable elements." Mehran University Research Journal of Engineering and Technology 43, no. 1 (2024): 17. http://dx.doi.org/10.22581/muet1982.2401.2877.

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The synthetic dyes used in textile industry cause severe health and environmental problems. Since production of these colors includes a noteworthy quantity of energy, water, and poisonous chemicals. Therefore, natural dyes from waste provide a significant source of study for the extraction of pigments. To use these natural dyes to its full extent, researchers used mordants to change the hue of the same natural dye and to get a range of shades from same source. Nonetheless, these mordants are toxic in nature. Therefore, to address this issue, in the present study, sustainable and environment fr

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