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Executive summary

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1. Introduction

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2. Climate change and food safety impacts

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3. Changing consumer preferences and food consumption patterns

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4. New food sources and food production systems

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Sultan, B., Defrance, D. & Lizumi, T. 2019. Evidence of crop production losses in West Africa due to historical global warming in two crop models. Scientific Reports, 9: 12834. https://doi.org/10.1038/s41598-019-49167-0

UN. Department of Economic and Social Affairs, Population Division. 2019. World Population Prospects 2019: Highlights. New York, United Nations. https://population.un.org/wpp/Publications/Files/WPP2019_Highlights.pdf

Zhao, C., Liu, B., Piao, S., Wang, X., Lobell, D.B., Huang, Y., Huang, M. et al. 2017. Temperature increase reduces global yields of major crops in four independent estimates. Proceedings of the National Academy of Sciences, 114(35): 9326–9331. https://doi.org/10.1073/pnas.1701762114

4.1. Edible insects

Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C.C., Paoletti, M.G. & Ricci, A. 2013. Edible Insects in a food safety and nutritional perspective: a critical review. Comprehensive Reviews in Food Science and Food Safety, 12: 296–313.

Broekman, H.C.H.P., Knulst, A.C., Den Hartog Jager, C.F., van Bilsen, J.H.M., Raymakers, F.M.L., Kruizinga, A.G., Gaspari, M., Gabriele, C., Bruijnzeel-Koomen, C.A.F.M., Houben, G.F. & Verhoeckx, K.C.M. 2017a. Primary respiratory and food allergy to mealworm. Journal of Allergy and Clinical Immunology, 140: 600–603.e7

Broekman, H.C.H.P., Knulst, A.C., De Jong, G., Gaspari, M., Den Hartog Jager, C.F., Houben, G.F. & Verhoeckx, K.C.M. 2017b. Is mealworm or shrimp allergy indicative for food allergy to insects? Molecular Nutrition & Food Research, 61: 1601061.

Charlton, A.J., Dickinson, M., Wakefield, M.E., Fitches, E., Kenis, M., Han, R., Zhu, F., Kone, N., Grant, M., Devic, E., Bruggeman, G., Prior, R. & Smith, R. 2015. Exploring the chemical safety of fly larvae as a source of protein for animal feed. Journal of Insects as Food and Feed, 1: 7–16.

Dobermann, D., Swift, J.A. & Field, L.M. 2017. Opportunities and hurdles of edible insects for food and feed. Nutrition Bulletin, 42: 293–308.

EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, D., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K.I., Kearney, J., Maciuk, A. et al. 2021. Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 19(1). https://doi.org/10.2903/j.efsa.2021.6343

EFSA Scientific Committee. 2015. Scientific opinion on a risk profile related to production and consumption of insects as food and feed. EFSA Journal, 13: 4257. doi: 10.2903/j.efsa.2015.4257

FAO. 2013. Edible insects. Future prospects for food and feed security. FAO Forestry Paper 171. Rome. http://www.fao.org/3/i3253e/i3253e.pdf

FAO. 2021. Looking at edible insects from a food safety perspective. Challenges and opportunities for the sector. Rome. https://www.fao.org/3/cb4094en/cb4094en.pdf

Garofalo, C., Milanović, V., Cardinali, F., Aquilanti, L., Clementi, F. & Osimani, A. 2019. Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review. Food Research International, 125: 108527.

Grabowski, N.T. & Klein, G. 2017. Bacteria encountered in raw insect, spider, scorpion, and centipede taxa including edible species, and their significance from the food hygiene point of view. Trends in Food Science & Technology, 63: 80–90.

Greenfield, R., Akala, N. & van Der Bank, F.H. 2014. Heavy metal concentrations in two populations of mopane worms (Imbrasia belina) in the Kruger National Park pose a potential human health risk, Contamination and Toxicology, 93: 316–321.

Houbraken, M., Spranghers, T., De Clercq, P., Cooreman-Algoed, M., Couchement, T., De Clercq, G., Verbeke, S. & Spanoghe, P. 2016. Pesticide contamination of Tenebrio molitor (Coleoptera: Tenebrionidae) for human consumption. Food Chemistry, 201: 264–269.

Imathiu, S. 2020. Benefits and food safety concerns associated with consumption of edible insects. NFS Journal, 18: 1–11.

Jongema, Y. 2017. List of Edible Insect Species of the World. Laboratory of Entomology, Wageningen University, The Netherlands. https://www.wur.nl/en/Research-Results/Chair-groups/Plant-Sciences/Laboratory-of-Entomology/Edible-insects/Worldwide-species-list.htm

Leni, G., Tedeschi, T., Faccini, A., Pratesi, F., Folli, C., Puxeddu, I., Migliorini, P., Gianotten, N., Jacobs, J., Depraetere, S., Caligiani, A. & Sforza, S. 2020. Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates. Scientific Reports, 10.

Meyer-Rochow, V. 1975. Can insects help to ease the problem of world food shortage. Search, 6: 261–262.

Miglietta, P., De Leo, F., Ruberti, M. & Massari, S. 2015. Mealworms for food: A water footprint perspective. Water, 7: 6190–6203.

Oibiopka, F.I., Akanya, H.O., Jigam, A.A., Saidu, A.N. & Egwim, E.C. 2018. Protein quality of four indigenous edible insect species in Nigeria. Food Science and Human Wellness, 7: 175–183.

Oonincx, D.G.A.B. & De Boer, I.J.M. 2012. Environmental impact of the production of mealworms as a Protein Source for Humans – A Life Cycle Assessment. PLOS ONE, 7: e51145. doi.org/10.1371/journal.pone.0051145

Oonincx, D.G.A.B., van Itterbeeck, J., Heetkamp, M.J.W., van Den Brand, H., van Loon, J.J.A. & van Huis, A. 2010. An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PLOS ONE, 5: e14445. doi.org/10.1371/journal.pone.0014445

Osimani, A., Garofalo, C., Milanović, V., Taccari, M., Cardinali, F., Aquilanti, L., Pasquini, M., Mozzon, M., Raffaelli, N., Ruschioni, S., Rioli, P., Isidoro, N. & Clementi, F. 2017. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union. European Food Research and Technology, 243: 1157–1171.

Phiriyangkul, P., Srinroch, C., Srisomsap, C., Chokchaichamnankit, D. & Punyarit, P. 2015. Effect of food thermal processing on allergenicity proteins in Bombay locust (Patanga Succincta). ETP International Journal of Food Engineering, 1.

Reese, G., Ayuso, R. & Lehrer, S.B. 1999. Tropomyosin: an invertebrate pan–allergen. International Archives of Allergy and Immunology, 119: 247–258.

Rumpold, B.A. & Schlüter, O.K. 2013. Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57: 802–823.

Ribeiro, J.C., Cunha, L.M., Sousa-Pinto, B. & Fonseca, J. 2018. Allergic risks of consuming edible insects: A systematic review. Molecular Nutrition & Food Research, 62: 1700030.

Srinroch, C., Srisomsap, C., Chokchaichamnankit, D., Punyarit, P. & Phiriyangkul, P. 2015. Identification of novel allergen in edible insect, Gryllus bimaculatus and its crossreactivity with Macrobrachium spp. allergens. Food Chemistry, 184: 160–166.

Stoops, J., Crauwels, S., Waud, M., Claes, J., Lievens, B. & van Campenhout, L. 2016. Microbial community assessment of mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria migratorioides) sold for human consumption. Food Microbiology, 53, pp. 122–127.

van der Fels-Klerx, H.J., Camenzuli, L., van Der Lee, M.K. & Oonincx, D.G.A.B. 2016. Uptake of cadmium, lead and arsenic by Tenebrio molitor and Hermetia illucens from contaminated substrates. PLOS ONE, 11: e0166186. doi.org/10.1371/journal.pone.0166186

van Huis, A. & Oonincx, D.G.A.B. 2017. The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37.

Vandeweyer, D., Lievens, B. & van Campenhout, L. 2020. Identification of bacterial endospores and targeted detection of foodborne viruses in industrially reared insects for food. Nature Food, 1: 511–516.

Vijver, M., Jager, T., Posthuma, L. & Peijnenburg, W. 2003. Metal uptake from soils and soil–sediment mixtures by larvae of Tenebrio molitor (L.) (Coleoptera). Ecotoxicology and Environmental Safety, 54: 277–289.

Wales, A.D., Carrique-Mas, J.J., Rankin, M., Bell, B., Thind, B.B. & Davies, R.H. 2010. Review of the carriage of zoonotic bacteria by arthropods, with special reference to Salmonella in mites, flies and litter beetles. Zoonoses and Public Health, 57: 299–314.

Westerhout, J., Krone, T., Snippe, A., Babé, L., McClain, S., Ladics, G.S., Houben, G.F. & Verhoeckx, K.C.M. 2019. Allergenicity prediction of novel and modified proteins: Not a mission impossible! Development of a random Forest allergenicity prediction model. Regulatory Toxicology and Pharmacology, 107: 104422.

Zhang, Z.-S., Lu, X.-G., Wang, Q.-C. & Zheng, D.-M. 2009. Mercury, cadmium and lead biogeochemistry in the soil–plant–insect system in Huludao City. Bulletin of Environmental Contamination and Toxicology, 83: 255–259.

4.2. Jellyfish

Amaral, L., Raposo, A., Morais, Z. and Colmbra, A. Jellyfish ingestion was safe for patients with crustaceans, cephalopods and fish allergy. Asia Pacific Allergy, 8(1): e3. doi: 10.5415/apallergy.2018.8.e3

Bonaccorsi, G., Garamella, G., Cavallo, G. & Lorini, C. 2020. A systematic review of risk assessment associated with jellyfish consumption as a potential novel food. Foods, 9: 935. doi:10.3390/foods9070935

Basso, L., Rizzo, L., Marzano, M., Intranuovo, M., Fosso, B., Pesole, G., Piraino, S. & Stabili, L. 2019. Jellyfish summer outbreaks as bacterial vectors and potential hazards for marine animals and human health? The case of Rhizostoma pulmo (Scyphozoa, Cnidaria). Science of the Total Environment, 692: 305–318. https://doi.org/10.1016/j.scitotenv.2019.07.155

Bleve, G., Ramires, F.A., Gallo, A. & Leone, A. 2019. Identification of safety and quality parameters for preparation of jellyfish based novel food products. Foods, 8: 263. doi:10.3390/foods8070263

Boero, F. 2013. Review of jellyfish blooms in the Mediterranean and Black Sea. Studies and Reviews. General Fisheries Commission for the Mediterranean. No. 92. Rome, FAO, 53 pp. https://www.fao.org/3/i3169e/i3169e.pdf

Bosch-Belmar, M., Milisenda, G., Basso, L., Doyle, T.K., Leone, A. & Piraino, S. 2021. Jellyfish impacts on marine aquaculture and fisheries. Reviews in Fisheries Science & Aquaculture, 29(2): 242–259. doi: 10.1080/23308249.2020.1806201

Brotz, L. 2016. Jellyfish fisheries of the world. Vancouver, Canada, Department of Zoology, University of British Columbia. PhD Dissertation.

Brotz, L., Cheung, W.W.L., Kleisner, K., Pakhomov, E. & Pauly, D. 2012. Increasing jellyfish populations: Trends in Large Marine Ecoystems. Hydrobiologica, 690: 3–20. DOI 10.1007/s10750-012-1039-7

Brotz, L., Schiariti, A., López-Martínez, J., Álvarez-Tello, J., Peggy Hsieh, Y.-H., Jones, R.P., Quiñones, J. et al. 2017. Jellyfish fisheries in the Americas: origin, state of the art, and perspectives on new fishing grounds. Reviews in Fish Biology and Fisheries, 27(1): 1–29. https://doi.org/10.1007/s11160-016-9445-y

Condon, R.H., Duarte, C.M., Pitt, K.A., Robinson, K.L., Lucas, C.H., Sutherland, K.R., Mianzan, H.W. et al. 2013. Recurrent jellyfish blooms are a consequence of global oscillations. Proceedings of the National Academy of Sciences, 110(3): 1000–1005. https://doi.org/10.1073/pnas.1210920110

Costa, E., Gambardella, C., Piazza, V., Vassalli, M., Sbrana, F., Lavorano, S., Garaventa, F. et al. 2020. Microplastics ingestion in the ephyra stage of Aurelia sp. triggers acute and behavioral responses. Ecotoxicology and Environmental Safety, 189: 109983. https://doi.org/10.1016/j.ecoenv.2019.109983

Cuypers, E., Yanagihara, A., Karlsson, E. & Tytgat, J. 2006. Jellyfish and other cnidarian envenomations cause pain by affecting TRPV1 channels. FEBS Letters, 580(24): 5728–5732. https://doi.org/10.1016/j.febslet.2006.09.030

Cuypers, E., Yanagihara, A., Rainier, J.D. & Tytgat, J. 2007. TRPV1 as a key determinant in ciguatera and neurotoxic shellfish poisoning. Biochemical and Biophysical Research Communications, 361(1): 214–217. https://doi.org/10.1016/j.bbrc.2007.07.009

Pineton de Chambrun, G., Body-Malapel, M., Frey-Wagner, I., Djouina, M., Deknuydt, F., Atrott, K., Esquerre, N. et al. 2014. Aluminum enhances inflammation and decreases mucosal healing in experimental colitis in mice. Mucosal Immunology, 7(3): 589–601. https://doi.org/10.1038/mi.2013.78

De Domenico, S., De Rinaldis, G., Paulmery, M., Piraino, S. & Leone, A. 2019. Barrel jellyfish (Rhizostoma pulmo) as source of antioxidant peptides. Marine Drugs, 17: 134. doi:10.3390/md17020134

Dickie, G. 2018. Jellyfish threaten Norway’s salmon farming industry. In: Hakai Magazine. Victoria, Canada. Cited 21 July 2021. https://www.hakaimagazine.com/news/jellyfish-threaten-norways-salmon-farming-industry/

Dong, J., Jiang, L., Tan, K., Liu, H., Purcell, J.E., Li, P. & Ye, C. 2009. Stock enhancement of the edible jellyfish (Rhopilema esculentum Kishinouye) in Liaodong Bay, China: a review. Hydrobiologia, 616(1): 113–118. https://doi.org/10.1007/s10750-008-9592-9

Dong, Z., Liu, D. & Keesing, J.K. 2010. Jellyfish blooms in China: Dominant species, causes and consequences. Marine Pollution Bulletin, 60: 954–963. doi: 10.1016/j.marpolbul.2010.04.022

Dong, Z., Liu, D. & Keesing, J.K. 2014. Contrasting trends in populations of Rhopilema esculentum and Aurelia aurita in Chinese Waters. In: K. Pitt, & C. Lucas, eds. Jellyfish Blooms. Dordrecht, Springer. https://doi.org/10.1007/978-94-007-7015-7_9

EC. 2019. Jellyfish: out of the ocean and on to the menu. In: European Commission. Cited 21 August 2021. https://ec.europa.eu/research-and-innovation/en/projects/success-stories/all/jellyfish-out-ocean-and-menu

Epstein, H.E., Templeman, M.A. & Kingsford, M.J. 2016. Fine-scale detection of pollutants by a benthic marine jellyfish. Marine Pollution Bulletin, 107: 340–346. https://doi.org/10.1016/j.marpolbul.2016.03.027

FAO. 2020. The State of World Fisheries and Aquaculture 2020. Sustainably in action. Rome. https://www.fao.org/publications/sofia/2020/en/

FAO & WHO. 2006. Evaluation of certain food additives and contaminants. Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 940. Rome, FAO. https://apps.who.int/iris/handle/10665/43592

FAO & WHO. 2011. Evaluation of certain food additives and contaminants. Seventy-fourth report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 966. Rome, FAO. https://apps.who.int/iris/handle/10665/44788

FAO & WHO. 2012. Safety evaluation of certain food additives and contaminants. WHO Food Additives Series: 65. Geneva, World Health Organization. https://apps.who.int/iris/handle/10665/44813

Gibbons, M.J. & Richardson, A.J. 2013. Beyond the jellyfish joyride and global oscillations: advancing jellyfish research. Journal of Plankton Research, 35(5): 929–938. doi:10.1093/plankt/fbt063

Griffin, D.C., Harrod, C., Houghton, J.D.R. & Capellini, I. 2019. Unravelling the macro-evolutionary ecology of fish–jellyfish associations: life in the ‘gingerbread house’. Proceedings of the Royal Society B: Biological Sciences, 286(1899): 20182325. https://doi.org/10.1098/rspb.2018.2325

Hays, G.C., Doyle, T.K. & Houghton, J.D.R. 2018. A paradigm shift in the trophic importance of jellyfish? Trends in Ecology & Evolution, 33(11): 874–884. https://doi.org/10.1016/j.tree.2018.09.001

Hsieh, P. Y.-H., Leong, F.-M. & Rudloe, J. 2001. Jellyfish as food. Hydrobiologica, 451: 11–17. https://doi.org/10.1023/A:1011875720415

Iliff, S.M., Wilczek, E.R., Harris, R.J., Bouldin, R. & Stoner, E.W. 2020. Evidence of microplastics from benthic jellyfish (Cassiopea xamachana) in Florida estuaries. Marine Pollution Bulletin, 159: 111521. https://doi.org/10.1016/j.marpolbul.2020.111521

Imamura, K., Tsuruta, D., Tsuchisaka, A., Mori, T., Ohata, C., Furumura, M. & Hashimoto, T. 2013. Anaphylaxis caused by ingestion of jellyfish. European Journal of Dermatology, 23(3): 392–395. https://doi.org/10.1684/ejd.2013.2030

Khong, N.M.H., Yusoff, F.Md., Jamilah, B., Basri, M., Maznah, I., Chan, K.W. & Nishikawa, J. 2016. Nutritional composition and total collagen content of three commercially important edible jellyfish. Food Chemistry, 196: 953–960. https://doi.org/10.1016/j.foodchem.2015.09.094

Kiger, P.J. 2013. Jellyfish invasion shuts down nuclear reactor. In: National Geographic. Washington, DC, USA. Cited 21 August 2021. https://www.nationalgeographic.com/environment/article/jellyfish-invasion-shuts-down-nuclear-plant

Kramar, M.K., Tinta, T., Lučić, D., Malej, A. & Turk, V. Bacteria associated with moon jellyfish during bloom and post-bloom periods in the Gulf of Trieste (northern Adriatic). PLoS One, 14(1): e0198056. https://doi.org/10.1371/journal.pone.0198056

Leone, A., Lecci, R.M., Durante, M., Meli, F. & Piraino, S. 2015. The bright side of gelatinous blooms: nutraceutical value and antioxidant properties of three Mediterranean jellyfish (Scyphozoa). Marine Drugs, 13: 4654–4681. doi:10.3390/md13084654

Leone, A., Lecci, R.M., Milisenda, G. & Piraino, S. 2019. Mediterranean jellyfish as novel food: effect of thermal processing on antioxidant, phenolic, and protein contents. European Food Research and Technology, 245: 1611–1627. https://doi.org/10.1007/s00217-019-03248-6

Li, Z., Tan, X., Yu, B. & Zhao, R. 2017. Allergic shock caused by ingestion of cooked jellyfish: A case report. Medicine, 96(38): e7962. https://doi.org/10.1097/MD.0000000000007962

Lin, S.L., Hu, J.M., Guo, R., Lin, Y., Liu, L.L., Tan, B.K. & Zeng, S.X. 2016. Potential dietary assessment of alum-processed jellyfish. Bulgarian Chemical Communications, Special Issue H, 70–77.

Macali, A. & Bergami, E. 2020. Jellyfish as innovative bioindicator for plastic pollution. Ecological Indicators, 115: 106375. https://doi.org/10.1016/j.ecolind.2020.106375

Macali, A., Semenov, A., Venuti, V., Crupi, V., D’Amico, F., Rossi, B., Corsi, I. & Bergami, E. 2018. Episodic records of jellyfish ingestion of plastic items reveal a novel pathway for trophic transference of marine litter. Scientific Reports, 8: 6105. https://doi.org/10.1038/s41598-018-24427-7

Mills, C.E. 2001. Jellyfish blooms: are populations increasing globally in response to changing ocean conditions? Hydrobiologica, 451: 55–68. https://doi.org/10.1023/A:1011888006302

Muñoz-Vera, A., Castejón, J.M.P. & García, G. 2016. Patterns of trace element bioaccumulation in jellyfish Rhizostoma pulmo (Cnidaria, Scyphozoa) in a Mediterranean coastal lagoon from SE Spain. Marine Pollution Bulletin, 110(1): 143–154. doi: 10.1016/j.marpolbul.2016.06.069

Okubo, Y., Yoshida, K., Furukawa, M., Sasaki, M., Sakakibara, H., Terakawa, T. & Akasawa, A. 2015. Anaphylactic shock after the ingestion of jellyfish without a history of jellyfish contact or sting. European Journal of Dermatology, 25(5): 491–492. https://doi.org/10.1684/ejd.2015.2596

Peng, S., Hao, W., Li, Y., Wang, L., Sun, T., Zhao, J. & Dong, Z. 2021. Bacterial Communities Associated with Four Blooming Scyphozoan Jellyfish: Potential Species-Specific Consequences for Marine Organisms and Humans Health. Frontiers in Microbiology, 12: 647089. https://doi.org/10.3389/fmicb.2021.647089

Petter, O. 2017. We need to start eating jellyfish to reduce their growing numbers, advise scientists. In: Independent. Cited 13 August 2013. https://www.independent.co.uk/life-style/food-and-drink/jellyfish-numbers-need-eat-them-population-mediterranean-silvio-grecio-british-people-sting-a7891996.html

Purcell, J.E., Uye, S.-I. & Lo, W.-T. 2007. Anthropogenic causes of jellyfish blooms and their direct consequences for humans: a review. Marine Ecology Progress Series, 350: 153–174. https://doi.org/10.3354/meps07093

Raposo, A., Coimbra, A., Amaral, L., Gonçalves, A. & Morais, Z. 2018. Eating jellyfish: safety, chemical and sensory properties. Journal of the Science of Food and Agriculture, 98(10): 3973–3981. https://doi.org/10.1002/jsfa.8921

Rinat, Z. 2019. Swarms of jellyfish invade power plant in southern Israel. In: Israel News. Tel Aviv, Israel. Cited 31 August 2021. https://www.haaretz.com/israel-news/swarms-of-jellyfish-invade-power-plant-in-southern-israel-1.7449716

Sanz-Martín, M., Pitt, K.A., Condon, R.H., Lucas, C.H., de Santana, N. & Duarte, C.M. 2016. Flawed citation practices facilitate the unsubstantiated perception of a global trend toward increased jellyfish blooms. Global ecology and Biogeography, 25: 1039–1049. doi: 10.1111/geb.12474

Siggins, L. 2013. Jellyfish ‘bloom’ kills thousands of farmed salmon off Co Mayo. In: The Irish Times. Dublin, Ireland. Cited 12 August 2021. https://www.irishtimes.com/news/ireland/irish-news/jellyfish-bloom-kills-thousands-of-farmed-salmon-off-co-mayo-1.1567468

Sun, X., Li, Q., Zhu, M., Liang, J., Zheng, S. & Zhao, Y. 2017. Ingestion of microplastics by natural zooplankton groups in the northern South China Sea. Marine Pollution Bulletin, 115: 217–224. http://dx.doi.org/10.1016/j.marpolbul.2016.12.004

Tomljenovic, L. 2011. Aluminum and Alzheimer’s disease: after a century of controversy, is there a plausible link? Journal of Alzheimer’s Disease, 23(4): 567–598. doi: 10.3233/JAD-2010-101494

Tucker, A. 2010. Jellyfish: The next king of the sea. In: Smithsonian Magazine. Washington, DC. Cited 3 July 2021. https://www.smithsonianmag.com/science-nature/jellyfish-the-next-king-of-the-sea-679915/

UN Nutrition. 2021. The role of aquatic food in sustainable healthy diets. Rome. FAO. https://www.unnutrition.org/news/launch-aquatic-foods

Vaidya, S. 2003. Jellyfish choke Oman desalination plants. In: Gulf News. Cited 5 August 2021. https://gulfnews.com/uae/jellyfish-choke-oman-desalination-plants-1.355525

Vodopivec, M., Peliz, A.J. & Malej, A. 2017. Offshore marine constructions as propagators of moon jellyfish dispersal. Environmental Research Letters, 12: 084003. doi: 10.1088/1748-9326/aa75d9

Wong, W.W.K., Chung, S.W.C., Kwong, K.P., Ho, Y.Y. & Xiao, Y. 2010. Dietary exposure to aluminium of the Hong Kong population. Food Additives and Contaminants, 27(4): 457–463. https://doi.org/10.1080/19440040903490112

Yokel, R.A. 2020. Aluminum reproductive toxicity: a summary and interpretation of scientific reports. Critical Reviews in Toxicology, 50(7): 551–593. doi: 10.1080/10408444.2020.1801575

Youssef, J., Keller, S. & Spence, C. 2019. Making sustainable foods (such as jellyfish) delicious. International Journal of Gastronomy and Food Science, 16: 100141. https://doi.org/10.1016/j.ijgfs.2019.100141

Zlotnick, B.A., Hintz, S., Park, D.L. & Auerbach, P.S. 1995. Ciguatera poisoning after ingestion of imported jellyfish: diagnostic application of serum immunoassay. Wilderness & Environmental Medicine, 6(3): 288–294.

4.3. Plant-based alternatives

Abrams, E.M. & Gerstner, T.V. 2015. Allergy to cooked, but not raw, peas: a case series and review. Allergy, Asthma & Clinical Immunology, 11(1): 10. https://doi.org/10.1186/s13223-015-0077-x

Antoine, T., Icard-Vernière, C., Scorrano, G., Salhi, A., Halimi, C., Georgé, S., Carrière, F. et al. 2021. Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion. Food Chemistry, 347: 128621. https://doi.org/10.1016/j.foodchem.2020.128621

Arroyo-Manzanares, N., Hamed, A.M., García-Campaña, A.M. & Gámiz-Gracia, L. 2019. Plant-based milks: unexplored source of emerging mycotoxins. A proposal for the control of enniatins and beauvericin using UHPLC-MS/MS. Food Additives & Contaminants: Part B, 12(4): 296–302. https://doi.org/10.1080/19393210.2019.1663276

Bao, W., Rong, Y., Rong, S. & Liu, L. 2012. Dietary iron intake, body iron stores, and the risk of type 2 diabetes: a systematic review and meta-analysis. BMC Medicine, 119. https://doi.org/10.1186/1741-7015-10-119

Beach, C. 2021. New law puts sesame on fast track for allergen labelling requirements. In: Food Safety News. Cited 7 September 2021. https://www.foodsafetynews.com/2021/04/new-law-puts-sesame-on-fast-track-for-allergen-labeling-requirements/

Bennett, J.W. & Kilch, M. 2003. Mycotoxins. Clinical Microbiology Reviews, 16(3): 497–516. doi: 10.1128/CMR.16.3.497-516.2003

Cabanillas, B., Jappe, U. & Novak, N. 2018. Allergy to peanut, soybean, and other legumes: recent advances in allergen characterization, stability to processing and IgE cross-reactivity. Molecular Nutrition & Food Research, 62: 1700446. doi: 10.1002/mnfr.201700446

Cramer, H., Kessler, C.S., Sundberg, T., Leach, M.J., Schumann, D., Adams, J. & Lauche, R. 2017. Characteristics of Americans Choosing Vegetarian and Vegan Diets for Health Reasons. Journal of Nutrition Education and Behavior, 49(7): 561-567.e1. https://doi.org/10.1016/j.jneb.2017.04.011

Curtain, F. & Grafenauer, S. 2019. Plant-based meat substitutes in the flexitarian age: An audit of products on supermarket shelves. Nutrients, 11: 2603. doi:10.3390/nu11112603

Divi, R.L., Chang, H.C. & Doerge, D.R. 1997. Anti-thyroid isoflavones from soybean: isolation, characterization, and mechanisms of action. Biochemical Pharmacology, 54: 1087–1096. doi: 10.1016/s0006-2952(97)00301-8

Drewnowski, A. 2021. Plant-based milk beverages in the USDA Branded Food Products Database would benefit from nutrient density standards. Nature Food, 2: 567–569. https://doi.org/10.1038/s43016-021-00334-5

Elkin, E. 2021. Plant-based food sales to increase fivefold by 2030, BI says. In: Bloomberg. Cited 15 November 2021. https://www.bloomberg.com/news/articles/2021-08-11/plant-based-food-sales-to-increase-fivefold-by-2030-bi-says

Eshel, G., Shepon, A., Makov, T. & Milo, R. 2014. Land, irrigation, water, greenhouse gas, and reactive nitrogen burdens of meat, eggs, and dairy production in the United States. Proceedings of the National Academy of Sciences of the United States of America, 111(23): 11996–12001. https://doi.org/10.1073/pnas.1402183111

Eshel, G., Stainier, P., Shepon, A. & Swaminathan, A. 2019. Environmentally optimal, nutritionally sound, protein and energy conserving plant-based alternatives to U.S. meat. Scientific Reports, 9: 10345. https://doi.org/10.1038/s41598-019-46590-1

FAO, IFAD, UNICEF, WFP & WHO. 2020. The State of Food Security and Nutrition in the World. Transforming food systems for affordable healthy diets. Rome, FAO. https://doi.org/10.4060/ca9692en

FAO & WHO. 2017. Evaluation of certain contaminants in food. Eighty-third report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 1002. Geneva, WHO. https://apps.who.int/iris/bitstream/10665/254893/1/9789241210027-eng.pdf?ua=1#page=104%22%3E

FAO & WHO. 2018. General Standard for the Labelling of Prepackaged Foods. Rome, FAO. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B1-1985%252FCXS_001e.pdf

FAO & WHO. 2021. Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 1: Review and validation of Codex priority allergen list through risk assessment. Summary and Conclusions. Rome, FAO. https://www.fao.org/3/cb4653en/cb4653en.pdf

Fearn, H. 2021. Pea protein is causing a mighty problem for people with allergies. In: HuffPost. Cited 16 November 2021. https://www.huffingtonpost.co.uk/entry/pea-protein-allergy_uk_618ad212e4b055e47d80f1da

Ferrer, B. 2021. Equinom & Dipasa harness AI for new high-protein sesame tipped to replace conventional plant-based bases. In: Food Ingredients. Cited 15 September, 2021. https://www.foodingredientsfirst.com/news/equinom-dipasa-harness-ai-to-develop-new-high-protein-sesame-variety-tipped-to-replace-conventional-plant-based-bases.html

Floris, R. 2021. Industry insights from NIZO: Safety challenges for plant-based foods. In: Food Navigator. Cited 18 October 2021. https://www.foodnavigator.com/Article/2021/04/21/Industry-insights-from-NIZO-Safety-challenges-for-plant-based-foods

Galai, T.M., Hassan, L.M., Ahmed, D.A., Alamri, S.A., Alrummam, S.A. & Eid, E.M. 2021. Heavy metals uptake by the global economic crop (Pisum sativum L.) in contaminated soils and its associated health risks. PLoS One, 16(6): e025229. https://doi.org/10.1371/journal.pone.0252229

Gao, B., Li, Y., Huang, G. & Yu, L. 2019. Fatty acid esters of 3-monochloropropanediol: a review. Annual Review of Food Science and Technology, 10: 259–284.

Geeraerts, W., De Vuyst, L. & Leroy, F. 2020. Ready-to-eat meat alternatives, a study of their associated bacterial communities. Food Bioscience, 37: 100681. https://doi.org/10.1016/j.fbio.2020.100681

Gibson, R.S., Heath, A. M. & Szymlek-Gay, E.A. Is iron and zinc nutrition a concern for vegetarian infants and young children in industrialized countries? The American Journal of Clinical Nutrition, 100(suppl.): 459S–468S. doi: 10.3945/ajcn.113.071241

Hamed, A.M., Arroyo-Manzanares, N., Garcia-Campaña, A.M. & Gámiz-Gracia, L. 2017. Determination of Fusarium toxins in functional vegetable milks applying salting-out-assisted liquid-liquid extraction combined with ultra-high-performance liquid chromatography tandem mass spectrometry. Food Additives & Contaminants: Part A, 34(11): 2033–2041. doi: 10.1080/19440049.2017.1368722

Hashempour-Baltork, F., Khosravi-Darani, K., Hosseini, H., Farshi, P. & Reihani, F. 2020. Mycoproteins as safe meat substitutes. Journal of Cleaner Production, 253: 119958. https://doi.org/10.1016/j.jclepro.2020.119958

He, J., Evans, N.M., Liu, H. & Shao, S. 2020. A review of research on plant-based meat alternatives: driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5): 2639–2656. https://doi.org/10.1111/1541-4337.12610

Heffler, E., Pizzimenti, S., Badiu, I., Guida, G. & Rolla, G. 2014. Buckwheat allergy: An emerging clinical problem in Europe. Journal of Allergy & Therapy, 5: 2. doi: 10.4172/2155-6121.1000168

Hoff, M., Trueb, R.M., Ballmer-Weber, B.K., Vieths, S. & Wuethrich, B. 2003. Immediate-type hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient allergic to moulds caused by acidic ribosomal protein P2. Journal of Allergy and Clinical Immunology, 111(5): 1106–1110. doi: 10.1067/mai.2003.1339

Holcomb, R. & Bellmer, D. 2021. ‘Upcycling’ promises to turn food waste into your next meal. In: The Conversation. In: Cited 28 October 2021. https://theconversation.com/upcycling-promises-to-turn-food-waste-into-your-next-meal-157500

Jacobson, M.F. & DePorter, J. 2018. Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods. Annals of Allergy, Asthma & Immunology, 120(6): 626–630. doi: 10.1016/j.anai.2018.03.020

Joshi, V. & Kumar, S. 2015. Meat Analogues: Plant based alternatives to meat products- A review. International Journal of Food and Fermentation Technology, 5(2): 107. https://doi.org/10.5958/2277-9396.2016.00001.5

Kakleas, K., Luyt, D., Foley, G. & Noimark, L. 2020. Is it necessary to avoid all legumes in legume allergy? Pediatric Allergy and Immunology, 31(7): 848–851. https://doi.org/10.1111/pai.13275

Kateman, B. 2021. Will upcycling be as popular as plant-based food? In: Forbes. Cited 17 November 2021. https://www.forbes.com/sites/briankateman/2021/03/30/will-upcycling-become-as-popular-as-plant-based-food/?sh=6ede3034237

Key, T.J., Appleby, P.N., Crowe, F.L., Bradbury, K.E., Schmidt, J.A. & Travis, R.C. 2014. Cancer in British vegetarians: updated analyses of 4998 incident cancers in a cohort of 32,491 meat eaters, 8612 fish eaters, 18,298 vegetarians, and 2246 vegans. The American Journal of Clinical Nutrition, 100(suppl_1): 378S–385S. https://doi.org/10.3945/ajcn.113.071266

Kim, H., Caulfield, L.E., Garcia-Larsen, V., Steffen, L.M., Coresh, J. & Rebholz, C.M. 2019. Plant-based diets are associated with a lower risk of incident cardiovascular disease, cardiovascular disease mortality, and all-cause mortality in a general population of middle-aged adults. Journal of American Heart Association, 8: e012865. https://doi.org/10.1161/JAHA.119.012865

Lopez, S.H., Dias, J., Mol, H. & de Kok, A. 2020. Selective mutiresidue determination of highly polar anionic pesticides in plant-based milk, wine and beer using hydrophilic interaction liquid chromatography combined with tandem mass spectrometry. Journal of Chromatography A, 1625: 461226. https://doi.org/10.1016/j.chroma.2020.461226

McClements, D.J. & Grossmann, L. 2021. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4): 4049–4100. doi: 10.1111/1541-4337.12771

McDermott, A. 2021 Science and culture: Looking to ‘junk’ food to design healthier options. Proceedings of the National Academy of Sciences of the United States of America, 118(41): e2116665118. https://doi.org/10.1073/pnas.2116665118

McHugh, T. 2019. How plant-based meat and seafood are processed. In: IFT. Cited 24 October 2021. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2019/october/columns/processing-how-plant-based-meat-and-seafood-are-processed

Miró-Abella, E., Herrero, P., Canela, N., Arola, L., Borrull, F., Ras, R. & Fontanals, N. 2017. Determination of mycotoxins in plant-based beverages using QuEChERS and liquid chromatography-tandem mass spectrometry. Food Chemistry, 229: 366–372. http://dx.doi.org/10.1016/j.foodchem.2017.02.078

Morrison, O. 2020. Pea protein trend sparks allergy warning. In: Food Navigator. Cited 21 October 2021. https://www.foodnavigator.com/Article/2020/03/16/Pea-protein-trend-sparks-allergy-warning

Nasrabadi, M.N., Doost, A.S. & Mezzenga, R. 2021. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids, 118: 106789. https://doi.org/10.1016/j.foodhyd.2021.106789

National Food Institute- Technical University of Denmark, Doulgeridou, A., Amlund, H., Sloth, J.J. & Hansen, M. 2020. Review of potentially toxic rare earth elements, thallium and tellurium in plant-based foods. EFSA Journal, 18(EU-FOR A Series 3). Cited 15 December 2021. https://data.europa.eu/doi/10.2903/j.efsa.2020.e181101

Patisaul, H.B. 2017. Endocrine disruption by dietary phyto-oestrogens: impact on dimorphic sexual systems and behaviours. Proceedings of the Nutrition Society, 76(2): 130–144. doi: 10.1017/S0029665116000677

Petroski, W. & Minich, D.M. 2020. Is there such a thing as “anti-nutrients”? A narrative review of perceived problematic plant compounds. Nutrients, 12: 2929. doi:10.3390/nu12102929

Poore, J. & Nemecek, T. 2019. Reducing food’s environmental impacts through producers and consumers. Science, 360(6392): 987–992. doi: 10.1126/science.aaq0216

Ranga, S.K. & Raghavan, V. 2018. How well do plant-based alternatives fare nutritionally compared to cow’s milk? Journal of Food Science and Technology, 55(1): 10–20. doi: 10.1007/s13197-017-2915-y

Ritala, A., Häkkinen, S.T., Toivari, M. & Wiebe, M.G. 2017. Single cell protein – state-of-the-art industrial landscape and patents 2001 – 2016. Frontiers in Microbiology, 8: 2009. doi: 10.3389/fmicb.2017.02009

Rizzo, G., Laganà, A., Rapisarda, A., La Ferrera, G., Buscema, M., Rossetti, P., Nigro, A. et al. 2016. Vitamin B12 among Vegetarians: Status, Assessment and Supplementation. Nutrients, 8(12): 767. https://doi.org/10.3390/nu8120767

Rousseau, S., Kyomugasho, C., Celus, M., Hendrickx, M.E.G. & Grauwet, T. 2020. Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing. Critical Reviews in Food Science and Nutrition, 60(5): 826–843. doi: 10.1080/10408398.2018.1552243

Rozenfeld, P., Docena, G.H. Añón, M.C. & Fossati, C.A. 2002. Detection and identification of a soy protein component that cross-reacts with caseins from cow’s milk. Clinical & Experimental Immunology, 130: 49–58. doi: 10.1046/j.1365-2249.2002.t01-1-01935.x

Rubio, N.R., Xiang, N. & Kaplan, D.L. 2020. Plant-based and cell-based approaches to meat production. Nature Communications, 11: 6276. https://doi.org/10.1038/s41467-020-20061-y

Sabaté, J. & Soret, S. 2014. Sustainability of plant-based diets: back to the future. The American Journal of Clinical Nutrition, 100(suppl.1): 476S–482S. doi: 10.3945/ajcn.113.071522

Samtiya, M., Aluko, R.E. & Dhewa, T. 2020. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition, 2: 6. https://doi.org/10.1186/s43014-020-0020-5

Satija, A., Bhupathiraju, S.N., Rimm, E.B., Spiegelman, D., Chiuve, S.E., Borgi, L., Willett, W.C. et al. 2016. Plant-Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies. PLOS Medicine, 13(6): e1002039. https://doi.org/10.1371/journal.pmed.1002039

Sethi, S., Tyagi, S.K. & Anurag, R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9): 3408 – 3423. doi: 10.1007/s13197-016-2328-3

Sha, L. & Xiong, Y.L. 2020. Plant-protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102: 51–61. https://doi.org/10.1016/j.tifs.2020.05.022

Sicherer, S.H. 2005. Food protein-induced enterocolitis syndrome: Case presentations and management lessons. Journal of Allergy and Clinical Immunology, 115(1): 149–156. doi: 10.1016/j.jaci.2004.09.033

Specht, L. 2019. Why plant-based meat will ultimately be less expensive than conventional meat. In: Good Food Institute. Cited 17 November 2021. https://gfi.org/blog/plant-based-meat-will-be-less-expensive

Thompson, L.U., Boucher, B.A., Liu, Z., Cotterchio, M. & Kreiger, N. 2006. Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. Nutrition and Cancer, 54(2): 184–201. doi: 10.1207/s15327914nc5402_5

Tuso, P.J., Ismail, M.H., Ha, B.P. & Bartolotto, C. 2013. Nutritional update for physicians: Plant based diets. The Permanente Journal, 17(2): 61–66. doi: 10.7812/TPP/12-085

UNEP. 2021. Food Waste Index Report 2021. Nairobi. https://wedocs.unep.org/bitstream/handle/20.500.11822/35280/FoodWaste.pdf

van Vliet, S., Bain, J.R., Muehlbauer, M.J., Provenza, F.D., Kronberg, S.L., Pieper, C.F. & Huffman, K.M. 2021. A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Fact panels. Scientific Reports, 11: 13828. https://doi.org/10.1038/s41598-021-93100-3

van Vliet, S., Kronberg, S.L. & Provenza, F.D. 2020. Plant-based meats, human health, and climate change. Frontiers in Sustainable Food Systems, 4: 128. https://doi.org/10.3389/fsufs.2020.00128

Verma, A.K., Kumar, S., Das, M. & Dwivedi, P.D. 2013. A comprehensive review of legume allergy. Clinical Reviews in Allergy & Immunology, 45: 30 – 46. doi: 10.1007/s12016-012-8310-6

Villa, C., Costa, J. & Mafra, I. 2020. Lupine allergens: clinical relevance, molecular characterization, cross-reactivity, and detection strategies. Comprehensive Reviews in Food Science and Food Safety, 19: 3886–3915. doi: 10.1111/1541-4337.12646

WHO. 2020a. Salt reduction. In: World Health Organization. Geneva. Cited 17 November 2021. https://www.who.int/news-room/fact-sheets/detail/salt-reduction

WHO. 2020b. More than 3 billion people protected from harmful trans-fat in their food. In: World Health Organization. Geneva. Cited 29 November 2021. https://www.who.int/news/item/09-09-2020-more-than-3-billion-people-protected-from-harmful-trans-fat-in-their-food

Wensing, M., Knulst, A.C., Piersma, S., O’Kane, F., Knol, E.F. & Koppelman, S.J. 2003. Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1). The Journal of Allergy and Clinical Immunology, 111(2): 420 – 424. doi:10.1067/mai.2003.61

Wild, F., Czerny, M., Janssen, A.M., Kole, A.P.W., Zunabovic, M. & Domig, K.J. 2014. The evolution of a plant-based alternative to meat. From niche markets to widely accepted meat alternatives. Agro Food Industry Hi-Tech, 25(1): 45–49.

Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T. et al. 2019. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170): 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

Zaraska, M. 2021. Upcycling food waste onto our plates is a new effort. But will consumers find it appetizing? In: The Washington Post. Cited 17 November 2021. https://www.washingtonpost.com/science/upcycling-food-waste/2021/09/17/90fd81b2-0045-11ec-85f2-b871803f65e4_story.html

Zhao, F.-J. & Wang, P. 2019. Arsenic and cadmium accumulation in rice and mitigation strategies. Plant and Soil, 446: 1–21. https://doi.org/10.1007/s11104-019-04374-6

4.4. Seaweeds

Almela, C., Jesus Clemente, M., Velez, D. & Montoro, R. 2006, Total arsenic, inorganic arsenic, lead and cadmium contents in edible seaweed in Spain. Food and Chemical Toxicology, 44: 901–923.

Álvarez-Muñoz, D., Rodríguez-Mozaz, S., Maulvault, A. L., Tediosi, A., Fernández-Tejedor, M., Van den Heuvel, F., Kotterman, M., Marques, A. & Barceló, D. 2015. Occurrence of pharmaceuticals and endocrine disrupting compounds in macroalgaes, bivalves, and fish from coastal areas in Europe. Environmental Research, 143: 56–64. https://doi.org/10.1016/j.envres.2015.09.018

Anderson, D.M., Gilbert, P.M. & Burkholder, J.M. 2002. Harmful algal blooms and eutrophication: Nutrient sources, composition, and consequences. Estuaries, 25(4): 704–726.

ANSES Opinion. 2017. Risks associated with the consumption of food supplements containing spirulina. Maisons-Alfort Cedex, France. French Agency for Food, Environmental and Occupational Health & Safety. https://www.anses.fr/en/system/files/NUT2014SA0096EN.pdf

Banach, J.L., Hoek-van den Hil., E.F. & van der Fels-Klerx, H.J. 2020. Food safety hazards in the European seaweed chain. Comprehensive Reviews in Food Science and Food Safety, 19: 332–364. doi: 10.1111/1541-4337.12523

Bito, T., Teng, F. & Watanabe, F. 2017. Bioactive compounds of edible purple laver Porphyra sp. (Nori). Journal of Agricultural and Food Chemistry, 65: 10685–10692. doi: 10.1021/acs.jafc.7b04688

Bizzaro, G., Vatland, A.K. & Pampanin, D.M. 2022. The One-Health approach in seaweed food production. Environmental International, 158: 106948. https://doi.org/10.1016/j.envint.2021.106948

Buck, B.H., Nevejan, N., Wille, M., Chambers, M.D. & Chopin, T. 2017. Offshore and multi-use aquaculture with extractive species: seaweeds and bivalves. In: B. Back & R. Langan, R. eds. Aquaculture perspective of multi-use sites in the open ocean. Springer, Cham. https://doi.org/10.1007/978-3-319-51159-7_2

Castlehouse, H., Smith, C., Raab, A., Deacon, C., Meharg, A. & Feldman, J. 2003. Biotransformation and accumulation of arsenic in soil amended with seaweed. Environmental Science and Technology 37, 951– 957.

Chen, Q., Pan, Q., Huang, B. & Han, J. 2018. Distribution of metals and metalloids in dried seaweeds and health risk to population in southeastern China. Scientific Reports, 8: 3578.

Cheney, D., Rajic, L., Sly, E., Meric, D. & Sheahan, T. 2014. Uptake of PCBs contained in marine sediments by the green macroalgae Ulva rigida. Marine Pollution Bulletin, 88(1-2): 207–214. doi: 10.1016/j.marpolbul.2014.09.004

Cherry, P., O’Hara, C., Magee, P.J., McSorley, E.M. & Allsopp, P.J. 2019. Risks and benefits of consuming edible seaweeds. Nutrition Reviews, 77(5): 307–329. https://doi.org/10.1093/nutrit/nuy066

Chojnacka, K. 2012, Using the biomass of seaweeds in the production of components of feed and fertilizers. Handbook of Marine Macroalgae: Biotechnology and Applied Phycology, 478–490.

Circuncisão, A.R., Catarino, M.D., Cardoso, S.M. & Silva, A.M.S. 2018. Minerals from macroalgae origin: health benefits and risks for consumers. Marine Drugs, 16(11): 400. doi: 10.3390/md16110400

Concepcion, A., DeRosia-Banick, K. & Balcom, N. 2020. Seaweed production and processing in Connecticut: A guide to understanding and controlling potential food safety hazards. Connecticut Sea Grant and Connecticut Department of Agriculture Bureau of Aquaculture. https://seagrant.uconn.edu/wp-content/uploads/sites/1985/2020/01/Seaweed-Hazards-Guide_Jan2020_accessible.pdf

Costa, M., Cardoso, A., Afonso, C., Bandarra, N.M. & Prates, J.A.M. 2021. Current knowledge and future perspectives of the use of seaweeds for livestock production and meat quality: a systematic review. Animal Physiology and Animal Nutrition, 00: 1–28. https://doi.org/10.1111/jpn.13509

Cox, P.A., Banack, S.A., Murch, S.J., Rasmussen, U., Tien, G., Bidigare, R.R., Metcalf, J.S., Morrison, L.F., Codd, G.A. & Bergman, B. 2005. Diverse taxa of cyanobacteria produce beta-N-methylamino-L-alanine, a neurotoxic amino acid. Proceedings of the National Academy of Sciences USA, 102: 5074–5078. https://doi.org/10.1073/pnas.0501526102

Cruz-Rivera, E. & Villareal, T. A. 2006. Macroalgal palatability and the flux of ciguatera toxins through marine food webs. Harmful Algae, 5(5): 497–525.

Domínguez-González, M. R., Chiocchetti, G. M., Herbello-Hermelo, P., Vélez, D., Devesa, V. & Bermejo-Barrera, P. 2017. Evaluation of iodine bioavailability in seaweed using in vitro methods. Journal of Agricultural and Food Chemistry, 65(38), 8435–8442. https://doi.org/10.1021/acs.jafc.7b02151

Duarte, C., Wu, J., Xiao, X., Bruhn, A. & Krause-Jensen, D. 2017. Can seaweed farming play a role in climate change mitigation and adaptation? Frontiers in Marine Science, 4: doi.org/10.3389/fmars.2017.00100

Duinker, A., Roiha, I.S., Amlund, H., Dahl, L., Kögel, T., Maage, A. & Bjørn-Tore Lunestad. 2016. Potential risks posed by macroalgae for application as feed and food - a Norwegian perspective. Bergen, Norway. National Institute of Nutrition and Seafood Research. https://doi.org/10.13140/RG.2.2.27781.55524

Duncan, E., Maher, W. & Foster, S. 2014, Contribution of arsenic species in uni-cellular algae to the cycling of arsenic in marine ecosystems. Environmental Science and Technology, 49: 33–50.

EC SCF. 2002. Opinion of the Scientific Committee on Food on the Tolerable Upper Intake Level of Iodine. (SCF/CS/NUT/UPPLEV/26 Final). Brussels, European Commission.

EFSA. 2017. Technical report of EFSA’s Activities on Emerging Risks in 2016. EFSA Supporting Publications, 14(11). https://doi.org/10.2903/sp.efsa.2017.EN-1336

FAO. 2003. A guide to the seaweed industry. FAO Fisheries Technical Paper No. 441. Rome. https://www.fao.org/3/y4765e/y4765e.pdf

FAO. 2004. Marine biotoxins. FAO Food and Nutrition Paper No. 80, Rome. https://www.fao.org/3/y5486e/y5486e00.htm

FAO. 2018. The global status of seaweed production, trade and utilization. Globefish Research Programme, No. 124. Rome. https://www.fao.org/3/CA1121EN/ca1121en.pdf

FAO. 2020. The State of World Fisheries and Aquaculture 2020. Sustainability in action. Rome. https://doi.org/10.4060/ca9229en

FAO. 2021. Seaweeds and microalgae: an overview for unlocking their potential in global aquaculture development. FAO Fisheries and Aquaculture Circular No. 1229. Rome. https://www.fao.org/3/cb5670en/cb5670en.pdf

FAO & WHO. forthcoming. FAO/WHO Report of the Expert Meeting on Food Safety for Seaweed. Current Status and Future Perspectives. Rome.

FAO & WHO. 2002. Evaluation of certain food additives. Fifty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, World Health Organization. http://whqlibdoc.who.int/trs/WHO_TRS_913.pdf

FAO & WHO. 2011. Codex Guideline Levels for Radionuclides in Foods Contaminated Following a Nuclear or Radiological Emergency. Fact Sheet. https://www.fao.org/3/au209e/au209e.pdf

Fereshteh, G., Yassaman, B., Reza, A.M.M., Zavar, A. & Hossein, M. 2007. Phytoremediation of Arsenic by Macroalga: Implication in Natural Contaminated Water, Northeast Iran. Journal of Applied Sciences, 7(12): 1614–1619. https://doi.org/10.3923/jas.2007.1614.1619

Fernández, P.A., Leal, P.P. & Henríquez, L.A. 2019. Co-culture in marine farms: macroalgae can act as chemical refuge for shell-forming molluscs under an ocean acidification scenario. Phycologia, 58(5): 542–551. https://doi.org/10.1080/00318884.2019.1628576

Francesconi, K. & Kuehnelt, D. 2004, Determination of arsenic species: a critical review of methods and applications. Analyst, 129: 373–395.

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Heisler, J., Glibert, P., Burkholder, J., Anderson, D., Cochlan, W., Dennison, W., Gobler,C., Dortch, Q., Heil, C., Humphries, E., Lewitus, A., Magnien, R., Marshall, H., Sellner, K., Stockwell, D., Stoecker, D. & Suddleson, M. 2008. Eutrophication and harmful algal blooms: A scientific consensus. Harmful Algae, 8(1): 3–13.

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Kamunde, C., Sappal, R. & Melegy, T.M. 2019. Brown seaweed (AquaArom) supplementation increases food intake and improves growth, antioxidant status and resistance to temperature stress in Atlantic salmon, Salmo salar. PLoS One, 14(7): e0219792. doi: 10.1371/journal.pone.0219792

Karthick, P., Sankar, R., Kaviarasan, T. & Mohanraju, R. 2012. Ecological implications of trace metals in seaweeds: Bio-indication potential for metal contamination in Wandoor, South Andaman Island. The Egyptian Journal of Aquatic Research, 38: 227–231.

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Martin-León, V., Paz, S., D’Eufemia, P.A., Plasencia, J.J., Sagratini, G., Marcantoni, G., Navarro-Romero, M., Gutiérrez, Á., Hardisson, A. & Rubio-Armendáriz, C. 2021. Human exposure to toxic metals (Cd, Pb, Hg) and nitrates (NO_3-) from seaweed consumption. Applied Sciences, 11: 6934. https://doi.org/10.3390/app11156934

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4.5. Cell-based food

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7. Microbiomes, a food safety perspective

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Flandroy, L., Poutahidis, T., Berg, G., Clarke, G., Dao, M.-C., Decaestecker, E., Furman, E. et al. 2018. The impact of human activities and lifestyles on the interlinked microbiota and health of humans and of ecosystems. Science of The Total Environment, 627: 1018-1038. https://doi.org/10.1016/j.scitotenv.2018.01.288

Galloway-Peña, J. & Hanson, B. 2020. Tools for Analysis of the Microbiome. Digestive Diseases and Sciences, 65(3): 674–685. https://doi.org/10.1007/s10620-020-06091-y

Hendriksen, R. S., Bortolaia, V., Tate, H., Tyson, G. H., Aarestrup, F. M. & Mcdermott, P. F. 2019. Using Genomics to Track Global Antimicrobial Resistance. Frontiers in Public Health, 7(242). https://doi.org/10.3389/fpubh.2019.00242

Hu, Y. & Zhu, B. 2016. The human gut antibiotic resistome in the metagenomic era: progress and perspectives. Infectious Diseases and Translational Medicine (IDTM), 2(1): 41–47.

Kim, D.-W. & Cha, C.-J. 2021. Antibiotic resistome from the One-Health perspective: understanding and controlling antimicrobial resistance transmission. Experimental & Molecular Medicine, 53(3): 301–309. https://doi.org/10.1038/s12276-021-00569-z

Lynch, S. V. & Pedersen, O. 2016. The Human Intestinal Microbiome in Health and Disease. New England Journal of Medicine, 375(24): 2369–2379. https://doi.org/10.1056/NEJMra1600266

Merten, C., Schoonjans, R., Di Gioia, D., Peláez, C., Sanz, Y., Maurici, D. & Robinson, T. 2020. Editorial: Exploring the need to include microbiomes into EFSA’s scientific assessments. EFSA Journal, 18(6): e18061. https://doi.org/10.2903/j.efsa.2020.e18061

National Academies of Sciences, E. & Medicine 2018. Environmental Chemicals, the Human Microbiome, and Health Risk: A Research Strategy. Washington, DC, The National Academies Press. https://www.nap.edu/catalog/24960/environmental-chemicals-the-human-microbiome-and-health-risk-a-research2018

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Pilmis, B., Le Monnier, A. & Zahar, J.-R. 2020. Gut Microbiota, Antibiotic Therapy and Antimicrobial Resistance: A Narrative Review. Microorganisms, 8(2). https://doi.org/10.3390/microorganisms8020269

Piñeiro, S. A. & Cerniglia, C. E. 2021. Antimicrobial drug residues in animal-derived foods: Potential impact on the human intestinal microbiome. Journal of Veterinary Pharmacology and Therapeutics, 44(2): 215–222. https://doi.org/10.1111/jvp.12892

Roca-Saavedra, P., Mendez-Vilabrille, V., Miranda, J. M., Nebot, C., Cardelle-Cobas, A., Franco, C. M. & Cepeda, A. 2018. Food additives, contaminants and other minor components: effects on human gut microbiota—a review. Journal of Physiology and Biochemistry, 74(1): 69–83. https://doi.org/10.1007/s13105-017-0564-2

Shetty, S. A., Hugenholtz, F., Lahti, L., Smidt, H. & De Vos, W. M. 2017. Intestinal microbiome landscaping: insight in community assemblage and implications for microbial modulation strategies. FEMS Microbiology Reviews, 41(2): 182–199. https://doi.org/10.1093/femsre/fuw045

Smillie, C. S., Smith, M. B., Friedman, J., Cordero, O. X., David, L. A. & Alm, E. J. 2011. Ecology drives a global network of gene exchange connecting the human microbiome. Nature, 480(7376): 241–244. https://doi.org/10.1038/nature10571

Sutherland, V. L., Mcqueen, C. A., Mendrick, D., Gulezian, D., Cerniglia, C., Foley, S., Forry, S. et al. 2020. The Gut Microbiome and Xenobiotics: Identifying Knowledge Gaps. Toxicological Sciences, 176(1): 1–10. https://doi.org/10.1093/toxsci/kfaa060

VICH. 2019. VICH GL36 Studies to evaluate the safety of residues of veterinary drugs in human food: General approach to establish a microbiological ADI - Revision 2. Amsterdam, European Medicines Agency, and Brussels, VICH. https://www.ema.europa.eu/documents/scientific-guideline/vich-gl36r2-studies-evaluate-safety-residues-veterinary-drugs-human-food-general-approach-establish_en.pdf

Walter, J., Armet, A. M., Finlay, B. B. & Shanahan, F. 2020. Establishing or Exaggerating Causality for the Gut Microbiome: Lessons from Human Microbiota-Associated Rodents. Cell, 180(2): 221–232. https://doi.org/10.1016/j.cell.2019.12.025

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Wilson, A.S., Koller, K.R., Ramaboli, M.C., Nesengani, L.T., Ocvirk, S., Chen, C., Flanagan, C.A. et al. 2020. Diet and the Human Gut Microbiome: An International Review. Digestive Diseases and Sciences, 65(3): 723–740. https://doi.org/10.1007/s10620-020-06112-w

8. Technological innovations and scientific advances

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Atzori, M. 2017. Blockchain technology and decentralized governance: Is the state still necessary? Journal of Governance and Regulation, 6(1): 45–62. https://doi.org/10.22495/jgr_v6_i1_p5

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Bandoim, L. 2021. World’s First 3D Bioprinted And Cultivated Ribeye Steak Is Revealed. In: Forbes. Cited 6 June 2021. https://www.forbes.com/sites/lanabandoim/2021/02/12/worlds-first-3d-bioprinted-and-cultivated-ribeye-steak-is-revealed/?sh=3f435f244781

Banis, D. 2018. These Two Dutch Students Create 3D-Printed Snacks From Food Waste. In: Forbes. Cited 18 October 2021. https://www.forbes.com/sites/davidebanis/2018/12/24/these-two-dutch-students-create-3d-printed-snacks-from-food-waste/?sh=7d98ab0b4130

BBC News. 2021. How fresh is your food? Sensors could show you [video]. Cited 21 November 2021. https://www.bbc.com/news/av/world-australia-58976338

Bhoge, A. 2018. Smart labels: the next big thing in IoT and packaging. In: Packaging Strategies. Cited 7 November 2021. https://www.packagingstrategies.com/articles/90618-smart-labels-the-next-big-thing-in-iot-and-packaging

Blutinger, J.D., Tsai, A., Storvick, E., Seymour, G., Liu, E., Samarelli, N., Karthik, S. et al. 2021. Precision cooking for printed foods via multiwavelength lasers. npj Science of Food, 5(1): 24. https://doi.org/10.1038/s41538-021-00107-1

Bouzembrak, Y., Klüche, M., Gavai, A. & Marvin, H.J.P. 2019. Internet of Things in food safety: Literature review and a bibliographic analysis. Trends in Food Science and Technology, 94: 54–64. https://doi.org/10.1016/j.tifs.2019.11.002

Cai, Y. & Zhu, D. 2016. Fraud detections for online businesses: a perspective from blockchain technology. Financial Innovation, 2: 20. doi: 10.1186/s40854-016-0039-4

Cece, S. 2019. Is IoT the future of food safety? In: Food Engineering. Cited 12 August 2021. https://www.foodengineeringmag.com/articles/98212-is-iot-the-future-of-food-safety

Chai, Y., Wikle, H.C., Wang, Z., Horikawa, S., Best, S., Cheng, Z., Dyer, D.F. & Chin, B.A. 2013. Design of a surface-scanning coil detector for direct bacteria detection on food surfaces using a magnetoelastic biosensor. Journal of Applied Physics, 114: 10. doi: 10.1063/1.4821025

Delgado, J.A., Short Jr. N.M., Roberts, D.P. & Vandenberg, B. 2019. Big data analysis for sustainable agriculture on a geospatial cloud platform. Frontiers in Sustainable Food Systems, 3: 54. doi: 10.3389/fsufs.2019.00054

Deshpande, A., Stewart, K., Lepetit, L. & Gunashekar, S. 2017. Distributed Ledger Technologies/ Blockchain. Challenges, opportunities and the prospects for standards. Overview report. Cambridge, RAND Europe and London, BSI. https://www.bsigroup.com/LocalFiles/zh-tw/InfoSec-newsletter/No201706/download/BSI_Blockchain_DLT_Web.pdf

Donaghy, J.A., Danyluk, M.D., Ross, T., Krishna, B. & Farber, J. 2021 Big data impacting dynamic food safety risk management in the food chain. Frontiers in Microbiology, 12: 668196. https://doi.org/10.3389/fmicb.2021.668196

Drakvik, E., Altenburger, R., Aoki, Y., Backhaus, T., Bahadori, T., Barouki, R., Brack, W. et al. 2020. Statement on advancing the assessment of chemical mixtures and their risks for human health and the environment. Environment International, 134: 105267. https://doi.org/10.1016/j.envint.2019.105267

EC. 2019. Smart device detects food contaminants in real time. In: Cordis Europa. Cited 10 October 2021. https://cordis.europa.eu/article/id/125205-smart-device-detects-food-contaminants-in-real-time

EFSA Panel on Food Additives and Flavourings (FAF), Younes, M., Aquilina, G., Castle, L., Engel, K., Fowler, P., Frutos Fernandez, M.J. et al. 2021. Safety assessment of titanium dioxide (E171) as a food additive. EFSA Journal, 19(5). https://doi.org/10.2903/j.efsa.2021.6585

EFSA Scientific Committee, Hardy, A., Benford, D., Halldorsson, T., Jeger, M.J., Knutsen, H.K., More, S. et al. 2018. Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health. EFSA Journal, 16(7). https://doi.org/10.2903/j.efsa.2018.5327

EFSA Scientific Committee, More, S.J., Bampidis, V., Benford, D., Bennekou, S.H., Bragard, C., Halldorsson, T.I. et al. 2019. Guidance on harmonised methodologies for human health, animal health and ecological risk assessment of combined exposure to multiple chemicals. EFSA Journal, 17(3). https://doi.org/10.2903/j.efsa.2019.5634

FAO. 2019. Digital technologies in Agriculture and Rural Areas. Briefing paper. Rome. https://www.fao.org/3/ca4887en/ca4887en.pdf

FAO & WHO. 2010. FAO/WHO expert meeting on the application of nanotechnologies in the food and agriculture sectors: potential food safety implications: meeting report. Geneva, WHO. https://www.who.int/publications/i/item/9789241563932

FAO & WHO. 2012. Nanotechnologies in food and agriculture. Joint FAO/WHO meeting report. Rome, FAO. https://www.fao.org/publications/card/en/c/fce9f48e-64a4-49a0-a32b-6ba52478cbfd/

FAO & WHO. 2013. State of the art on the initiatives and activities relevant to risk assessment and risk management of nanotechnologies in the food and agriculture sectors. FAO/WHO technical paper. Rome, FAO. https://apps.who.int/iris/handle/10665/87458

FAO & WHO. 2018a. Science, Innovation and Digital Transformation at the Service of Food Safety. Rome, FAO. http://www.fao.org/3/CA2790EN/ca2790en.pdf

FAO & WHO. 2018b. FAO/WHO Framework for the Provision of Scientific Advice on Food Safety and Nutrition (to Codex and member countries). Rome, FAO. https://www.fao.org/3/i7494en/I7494EN.pdf

FAO & WHO. 2019. FAO/WHO Expert Consultation on Dietary risk assessment of chemical mixtures. (Risk assessment of combined exposure to multiple chemicals). WHO, Geneva, 16–18 April 2019. https://www.who.int/foodsafety/areas_work/chemical-risks/Euromix_Report.pdf

Friedlander, A. & Zoellner, C. Artificial Intelligence opportunities to improve food safety at retail. Food Protection Trends, 40(4): 272–278.

Garber, M. 2014. What 3D-Printed Cake Tastes Like. The Atlantic, 8 January 2014. Cited 21 October 2021. Washington, DC, USA. https://www.theatlantic.com/technology/archive/2014/01/what-3d-printed-cake-tastes-like/282904/

Ghazal, A.F., Zhang, M., Bhandari, B. & Chen, H. 2021. Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Research International, 142: 110215. https://doi.org/10.1016/j.foodres.2021.110215

Gibbs, A. 2015. Tech turns tasty with printed pancakes. In: CNBC. Cited 24 October 2021. https://www.cnbc.com/2015/03/27/tech-turns-tasty-with-3d-printed-pancakes.html

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Jacobs, N., Brewer, S., Craigon, P.J., Frey, J., Gutierrez, A., Kanza, S., Manning, L. et al. 2021. Considering the ethical implications of digital collaboration in the Food Sector. Patterns, 2(11): 100335. https://doi.org/10.1016/j.patter.2021.100335

Jarrett, C. 2020. Could robots lead the fight against contamination in food production lines? In: Food Industry Executive. Cited 8 October 2021. https://foodindustryexecutive.com/2020/07/putting-food-safety-first-with-robots/

Jones, T.J., Jambon-Puillet, E., Marthelot, J. & Brun, P.-T. 2021. Bubble casting soft robotics. Nature, 599: 229–233. https://doi.org/10.1038/s41586-021-04029-6

Kamath, R. 2018. Food traceability on blockchain: Walmart’s pork and mango pilots with IBM. The Journal of British Blockchain Association, 1(1): 1–2. doi: 10.31585/jbba-1-1-(10)2018

Kaplan, E. 2021. Crytocurrency goes green: could ‘proof of stake’ offer a solution to energy concerns? In: NBC News. Cited 11 November 2021. https://www.nbcnews.com/tech/tech-news/cryptocurrency-goes-green-proof-stake-offer-solution-energy-concerns-rcna1030

Karthika, V. & Jaganathan, S. 2019. A quick synopsis of blockchain technology. International Journal of Blockchains and Cryptocurrencies, 1(1): 54. https://doi.org/10.1504/IJBC.2019.101852

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Li, Y., Li, X., Zeng, X., Cao, J. & Jiang, W. 2020. Application of blockchain technology in food safety control: current trends and future prospects. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2020.1858752

Lovell, R. 2021. The farms being run from space. In: BBC News Follow The Food. London, BBC News. Cited 9 September 2021. https://www.bbc.com/future/bespoke/follow-the-food/the-farms-being-run-from-space/

Malone, E. & Lipson, H. 2007. Fab@Home: the personal desktop fabricator kit. Rapid Prototype Journal, 13(4): 245–155. doi:10.1108/13552540710776197

Marvin, H.J.P., Janssen, E.M., Bouzembrak, Y., Hendriksen, P.J.M. & Staats, M. 2017. Big data in food safety: An overview. Critical reviews in Food Science and Nutrition, 57(11): 2286–2295. http://dx.doi.org/10.1080/10408398.2016.1257481

Mateus, M., Fernandes, J., Revilla, M., Ferrer, L., Villarreal, M.R., Miller, P., Schmidt, W. et al. 2019. Early Warning Systems for Shellfish Safety: The Pivotal Role of Computational Science. In J.M.F. Rodrigues, P.J.S. Cardoso, J. Monteiro, R. Lam, V.V. Krzhizhanovskaya, M.H. Lees, J.J. Dongarra, et al., eds. Computational Science – ICCS 2019, pp. 361–375. Lecture Notes in Computer Science. Cham, Springer International Publishing. https://doi.org/10.1007/978-3-030-22747-0_28

Mistry, I., Tanwar, S., Tyagi, S. & Kumar, N. 2020. Blockchain for 5G-enabled IoT for industrial automation: A systematic review, solutions, and challenges. Mechanical Systems and Signal Processing, 135: 106382. https://doi.org/10.1016/j.ymssp.2019.106382

Mohan, A.M. 2020. Robotics special report: Food-safe solutions emerge. In: Packaging World. Cited 10 October 2021. https://www.packworld.com/machinery/robotics/article/21141584/robotics-special-report-foodsafe-solutions-emerge

Moon, L. 2020. Would you eat a steak from a 3D printer? In: SBS. Cited 12 September 2021. https://www.sbs.com.au/food/article/2020/08/21/would-you-eat-steak-3d-printer

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Pearson, S., May, D., Leontidis, G., Swainson, M., Brewer, S., Bidaut, L., Frey, J.G. et al. 2019. Are Distributed Ledger Technologies the panacea for food traceability? Global Food Security, 20: 145–149. https://doi.org/10.1016/j.gfs.2019.02.002

Rateni, G., Dario, P. & Cavallo, F. 2017. Smartphone-Based Food Diagnostic Technologies: A Review. Sensors, 17(6): 1453. https://doi.org/10.3390/s17061453

Raza, M.M., Harding, C., Liebman, M. & Leandro, L.F. 2020. Exploring the Potential of High-Resolution Satellite Imagery for the Detection of Soybean Sudden Death Syndrome. Remote Sensing, 12(7): 1213. https://doi.org/10.3390/rs12071213

Severini, C., Derossi, A., Ricci, I., Caporizzi, R. & Fiore, A. 2018. Printing a blend of fruits and vegetables. New advances on critical variables and shelf life of 3D edible objects. Journal of Food Engineering, 220: 89–100. https://doi.org/10.1016/j.jfoodeng.2017.08.025

Singh, T., Shukla, S., Kumar, P., Wahla, V., Bajpai, V.K. & Rather, I.A. 2017. Application of nanotechnology in food science: perception and overview. Frontiers in Microbiology, 8: 1501. doi: 10.3389/fmicb.2017.01501

So, K. 2019. Cobots: Transforming the food and beverage industry. In: Asia Pacific Food Industry. Cited 28 August 2021. https://apfoodonline.com/industry/cobots-transforming-the-food-and-beverage-industry/

Underwood, S. 2016. Blockchain beyond bitcoin. Communications of the ACM, 59(11): 15–17. https://doi.org/10.1145/2994581

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9. Food fraud-reshaping the narrative

Bachmann, R. 2001. Trust, Power and Control in Trans-Organizational Relations. Organization Studies, 22(2): 337–365. https://doi.org/10.1177/0170840601222007

Bindt, V. 2016. Costs and benefits of the Food Fraud Vulnerability Assessment in the Dutch food supply chain. Wageningen, The Netherlands, Wageningen University.

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European Commission a. (n.d.). Food fraud: What does it mean? In: European Commission. Brussels, Belgium. Cited 8 November 2021. https://ec.europa.eu/food/safety/food-fraud/what-does-it-mean_en#:~:text=Food%20fraud%20is%20about%20%E2%80%9Cany,%2Dfood%20chain%20legislation)%E2%80%9D

European Commission b. (n.d.). The EU Food Fraud Network. In: European Commission. Brussels, Belgium. Cited 8 November 2021 https://ec.europa.eu/food/index_en: https://ec.europa.eu/food/safety/agri-food-fraud/eu-food-fraud-network_en

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FAO. 2016. Handbook on Food Labelling to Protect Consumers. Rome. https://www.fao.org/3/i6575e/i6575e.pdf

FAO. 2020. Legal mechanisms to contribute to safe and secured food supply chains in time of COVID-19. Rome. https://www.fao.org/documents/card/en/c/ca9121en

FAO. 2021. Food fraud – Intention, detection and management. Food safety technical toolkit for Asia and the Pacific No. 5. Bangkok. https://www.fao.org/3/cb2863en/cb2863en.pdf

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10. Conclusions

FAO. 2020. Climate change: Unpacking the burden on food safety. Food Safety and Quality Series No. 8. 176 pp. https://doi.org/10.4060/ca8185en

FAO. 2021a. FAO Strategic Framework 2022 – 31. https://www.fao.org/3/ne577en/ne577en.pdf

FAO. 2021b. The outline and roadmap of the “FAO Science and Innovation Strategy”. FAO Council. Hundred and Sixty-eighth Session. 29 November – 3 December 2021. https://www.fao.org/3/ng734en/ng734en.pdf

Joint Tripartite (FAO, OIE, WHO) & UNEP. 2021. Tripartite and UNEP support OHHLEP’s definition of “One Health”. Rome, FAO. https://www.fao.org/3/cb7869en/cb7869en.pdf