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The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophobia and food technology neophobia in the acceptance of a novel food by consumers (through an EU research project: Sybawhey). As a case study, a functional yogurt-like product was developed by synergistic processing of halloumi cheese whey, enriched with banana by-products. The present study contributes to the literature by examining consumers' perceptions for such a novel food, identifying the profile of potential final users and classifying them according to their "neophobic tendency". A comparative approach among groups from Greece, Cyprus and Uganda was adopted to explore whether respondents have a different attitude towards this novel yogurt. Results suggest that there is a potential for increasing consumption of novel foods derived by agri-food industrial by-products, but more information about the importance of using by-products are required to enhance consumers' acceptance of this novel food. Such results may be useful to policy makers, aiming to promote strategies towards the effective reuse of food outputs leading to the manufacture of sustainable novel foods.

The food industry is constantly challenged to find new ideas to satisfy the increasingly specific consumer demand. However, innovative food products do not always become part of consumption habits or create a market. One of the major sources of resistance to novelty lies in the attitude of the consumer, who in many cases may be suspicious or hostile as a result of specific ideologies, overly attached to tradition, or affected by neophobia. This paper analyzes the construct of food neophobia (the &ldquo ; unwillingness to try new foods&rdquo ; ) in its phenomenology and its actual power to explain hostility to innovation in the agri-food sector. The limits of the concept, which is not always sufficient to shed light on the many reasons that could underlie the rejection of certain foods, will also be discussed. In addition, we review the recent literature on Europeans&rsquo ; attitude toward novel foods and innovation including Genetically modified organisms (GMOs), cultivated meat and insects as food. This literature reveals a number of paradoxes in consumers&rsquo ; behavior, and in the many complex conditions underpinning the success of innovation in food production. These conditions can only be understood by reconstructing the meanings consumers assign to food, and are often embedded in larger social and political frameworks.

2.4. Food Processing: A Critical Element2.5. Typical Technologies, Processes, and Operations; 2.6. Emerging Novel Processes; 2.7. Numerous Benefits of Processed Food; 2.8. Benefits of Food Processing; 2.9. The Disadvantages of Food Processing; 2.10. Food Waste Management; 2.11. Addressing Future Challenges; 2.12. Emerging Areas That Affect Health and Wellness; 2.13. Promising Technologies in Food Processing; 2.14. Importance of Processed Foods in Our Modern Society; 2.15. Some Amazing Facts About Food Processing; 2.16. Conclusion; References

Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Chapter 1 Introduction to Frozen Food Technology; Abstract; 1.1 Introduction; 1.2 Evolution in Frozen Food Technology; 1.3 Frozen Food Using Thermal Properties and Ice Crystal Development; 1.4 Cycles of Refrigeration; 1.5 Types of Refrigerant; 1.6 Criteria For Selecting Refrigeration System; 1.7 Effects of Refrigeration on Food; 1.8 Heat Transfer Techniques in Refrigeration; 1.9 Emerging Freezing Processes; 1.10 Method of Freezing; 1.11 Need of Frozen Food

Front Cover -- Food Process Engineering and Technology -- Copyright -- Dedication -- Contents -- Introduction -- 1. "Food is Life" -- 2. Food Process Engineering -- 3. The Food Process -- 4. Batch and Continuous Processes -- 5. Process Flow Diagrams -- References -- Further Reading -- Chapter 1: Physical properties of food materials -- 1.1. Introduction -- 1.2. Mass, Volume, and Density -- 1.3. Mechanical Properties -- 1.3.1. Definitions -- 1.3.2. Rheological Models -- 1.4. Thermal Properties -- 1.5. Electrical Properties -- 1.6. Structure -- 1.7. Water Activity -- 1.7.1. The Importance of Water in Foods -- 1.7.2. Water Activity, Definition, and Determination -- 1.7.3. Water Activity: Prediction -- 1.7.4. Water Vapor Sorption Isotherms -- 1.7.5. Water Activity: Effect on Food Quality and Stability -- 1.8. Phase Transition Phenomena in Foods -- 1.8.1. The Glassy State in Foods -- 1.8.2. Glass Transition Temperature -- 1.9. Optical Properties -- 1.10. Surface Properties -- 1.11. Acoustic Properties -- References -- Further Reading -- Chapter 2: Fluid flow -- 2.1. Introduction -- 2.2. Elements of Fluid Mechanics -- 2.2.1. Introduction -- 2.2.2. The Navier-Stokes Equation -- 2.2.3. Viscosity -- 2.2.4. Fluid Flow Regimes -- 2.2.5. Typical Applications of Newtonian Laminar Flow -- 2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube) -- 2.2.5.2. Laminar fluid flow on flat surfaces and channels -- 2.2.5.3. Laminar fluid flow around immersed particles -- 2.2.5.4. Fluid flow through porous media -- 2.2.6. Turbulent Flow -- 2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe) -- 2.2.6.2. Turbulent fluid flow around immersed particles -- 2.3. Flow Properties of Fluids -- 2.3.1. Types of Fluid Flow Behavior -- 2.3.2. Non-Newtonian Fluid Flow in Pipes -- 2.4. Transportation of Fluids

Front Cover -- Sustainable Production Technology in Food -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 Modern Food Production: Fundaments, Sustainability, and the Role of Technological Advances -- 1.1 Introduction -- 1.2 Novel Food Trends -- 1.2.1 Insects -- 1.2.2 Meat-Based Foods -- 1.2.3 Cultured Meat -- 1.2.4 Meat Analogues and Meat Extenders -- 1.2.5 Single-Cell Proteins -- 1.2.6 Milk Substitutes -- 1.2.7 Marine Products -- 1.3 New Technologies -- 1.3.1 Nonthermal Processing Technologies -- 1.3.2 Microencapsulation -- 1.3.3 Nanotechnology -- 1.3.4 3D Printing -- 1.4 Conclusion -- Acknowledgments -- References -- Chapter 2 Consumer and Market Demand for Sustainable Food Products -- 2.1 Sustainability and Sustainable Food Products Definition -- 2.2 Sustainable Development Goals and Europe's Food System -- 2.3 Circular Economy and Sustainable Food Consumption -- 2.4 Consumers and Sustainable Food -- 2.5 The Marketing of Sustainable Food -- 2.6 Key Findings -- Acknowledgments -- References -- Chapter 3 Technological Advances for Sustainable Livestock Production -- 3.1 Introduction -- 3.2 Problems Affecting the Sustainability of Livestock Production Systems -- 3.2.1 Exploitation of Natural Resources -- 3.2.2 Increase in Greenhouse Gases -- 3.3 Technological Advances Implemented in the 20th Century -- 3.3.1 Artificial Insemination -- 3.3.2 Crossbreeding to Achieve Heterosis -- 3.4 Technology for the Sustainability of Livestock Farming in the Recent Decades -- 3.4.1 Livestock DNA Modification: Animal Transgenesis -- 3.4.2 New Strategies in Livestock Feeding -- 3.4.3 Towards a Smart Livestock Farming -- 3.5 Conclusions -- Acknowledgments -- References -- Chapter 4 Packaging Systems -- 4.1 Introduction -- 4.2 Packaging Materials -- 4.2.1 Stoneware and Pottery Materials.

This article uses genetically modified crops as a springboard for examining the role ascribed to technology by the international institutional framework for responding to food insecurity. It argues that food insecurity is a problem rooted in political will formation rather than in the mechanics of food production. From this starting point, the article examines the failure of various global initiatives to end hunger, highlighting how these initiatives emphasized new technologies for increasing food production while giving short shrift to the thorny structural problems associated with hunger.