Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives

Daniel Granato*, Ioannis Zabetakis, Anastasios Koidis

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)
56 Downloads (Pure)

Abstract

The health of the general population is one of the various factors at stake in the 2020′s generation: food security, safety, nutrition, and responsible, sustainable production and consumption are also part of the priorities of governments and enterprises. Under that prism, the new EU legislation (Green Deal – Farm to Fork) building on the top of the UN's Sustainable Development Goals groundwork has brought about a revamped focus on sustainability in the food industry, emphasising reducing food production's environmental impact and promoting sustainable food systems. Here, an integrative approach between scientific and technological advancement, policymakers, consumers, and society, to design sustainable, functional foods is presented, focusing on food innovation for developing bioactive-rich ingredients and tackling non-communicable diseases (NCD). We also critically analyse how these findings fit within the new policy frameworks of the EU and the UN under the common goal of achieving global food security and sustainable growth.

Original languageEnglish
Article number105793
Number of pages9
JournalJournal of Functional Foods
Volume109
Early online date14 Sept 2023
DOIs
Publication statusPublished - 01 Oct 2023

Keywords

  • Chronic diseases
  • Circular economy
  • Food innovation
  • Food safety
  • Food technology

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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