ArticleFoods (Basel, Switzerland)2021
Food Innovation as a Means of Developing Healthier and More Sustainable Foods.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed.
- The Role of Health Claims on Consumer Behavior and Food Choice: A Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Foods (Basel, Switzerland) · 2025Article
- Sensory Profiling of Burdekin Plum Leathers and Consumer Acceptability of Its Combination With Trail Mix.Food science & nutrition · 2025Article
- Impact ofFrontiers in nutrition · 2025Article
- Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.Scientific reports · 2024Article
- Article
- Effect of perception of sustainability in local food experiences on healthy eating tendency: mediator and moderator effects.Frontiers in nutrition · 2023Article
- Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review.Foods (Basel, Switzerland) · 2022Article
- Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2022Article
- Assessment of Quality Indices in Japanese Quince (Food technology and biotechnologyArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called "consumer food neophobia".
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.