Young consumers are often described as innovative and concerned about the environment. However, their practices sometimes are not strong enough, which are described as the attitude–behavior gap and are seen in significant amounts of food waste. The objective of this study is to focus on food waste among young consumers in high-income countries and to outline the main determinants of food waste generation. Qualitative data gathered from nine focus groups in Lithuania, Finland and Denmark (2021–2022) contribute to formulating potential intervention to decrease food waste behavior within this segment. The article provides a substantial literature review on food waste and discusses recommendations for possible interventions and further research to solve the attitude–behavior gap. The findings show four specific fields for potential solutions, related to (1) special occasions, (2) assessing food quality, (3) kitchen habits, and (4) shopping habits. Our contribution is discussed at the end of the article.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4–3.6 (candelilla case) or 3.7–3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

The larvae of the Black Soldier Fly (BSF, Hermetia illucens) have been introduced as one of the tools to create a circular economy model, which will be used in areas such as waste management and the treatment of industrial by-products to produce high-added-value food grade ingredients. The main aim of this research was to investigate the fat composition and antimicrobial activity against food pathogens and spoilers of Black Soldier Fly larvae. The research revealed that the Black Soldier Fly larvae fats are predominantly lauric fatty (40.93%), which are followed by palmitic, oleic, myristic, linolenic and palmitoleic fatty acids, accounting for 19.11, 17.34, 6.49, 8.79 and 3.89% of the fatty acid content, respectively. The investigation of the fats showed stability through a one-year monitoring period with no indication of chemical or microbiological spoilage. Different fat fractions were tested for antimicrobial activity, which showed efficiency against Candida albicans (the inhibition zone varied from 10.5 to 12.5 mm), Bacillus subtilis (from 12.5 to 16.5 mm), Staphylococcus aureus (12.5 mm) and Escherichia coli (10.0 mm). The inhibitory effect on Candida albicans was confirmed by shelf-life studies using larvae fat-based oleogel in a model food matrix. GraphPad Prism (ver. 8.0.1) was used for the statistical data processing. This research revealed the potential of Black Soldier Fly larvae fat as a very stable ingredient with promising antibacterial properties that can extend the product shelf-life in food matrixes even when used in relatively small amounts.

This study investigated the antimicrobial efficacy of supercritical carbon dioxide (SC-CO₂) plant extracts as a natural preservative, prolonging food shelf-life. The research evaluated the performance of 10 different extracts, including cinnamon, thyme, clove, and dashi, in low-fat food matrices. The results showed that these extracts significantly prolonged the shelf life of a plant-based and animal-based matrixes, with cinnamon and dashi extracts proving highly effective in plant-based matrix against mould and yeast growth for up to 65 days. A key part of the study focused on the interaction between these lipophilic extracts and black soldier fly larvae (BSFL) fat as a potential carrier system. While fats were expected to improve the extracts’ sensory properties and act as a delivery system, in vitro tests revealed an antagonistic effect. The lipophilic nature of the extracts’ active compounds caused them to be trapped within the fat phase, rendering them unavailable to interact with pathogens. These findings highlight the challenges and potential of using lipophilic natural antimicrobials in food systems and underscore the need for new strategies to optimize their efficacy.

The increasing demand for sustainable and clean-label foods has intensified the search for natural preservatives that are capable of replacing synthetic additives. In this study, an exploratory assessment of two distinct spruce needle aqueous extracts were conducted—an aqueous extract of Picea pungens (NWE-1) and an aqueous extract of Picea abies obtained after prior supercritical CO₂ treatment (NWE-2)—and both were investigated as potential bioactive ingredients for plant-based meat analogues. Using UPLC–MS, both extracts were comprehensively characterized, revealing a diverse array of phenolic acids, flavonoids, and glycosides. Even though NWE-2 contained a broader range of bioactive compounds, NWE-1 exhibited superior antibacterial performance (total microbial count (TMC)—4.94 log CFU/g), effectively limiting microbial contamination and ensuring product stability for up to 16 days of storage below the typical spoilage threshold (6.0–7.0 log CFU/g). Sensory analysis indicated that the model plant-based meat analogue matrix tolerated up to 3% (w/w) inclusion of NWE-1 and 5% (w/w) inclusion of NWE-2 before significant degradation of flavor and overall acceptability occurred. By utilizing conifer needles as an underexploited side-stream biomass, this work offers an approach for the valorization of conifer needle material through combined green extraction and food application, contributing to circular and resource-efficient processing concepts. The study provides an exploratory perspective on the potential role of forest-derived resources in the development of natural preservatives and their possible contribution to more sustainable food preservation strategies within a circular bioeconomy framework.

This study investigates multiple extrusion regimens with twin screw extruder for valorising soy press cakes (by-products of soy drink & tofu manufacturing process) by varying physical conditions of extrusion (temperature and moisture content) for improving their morphological, physico-chemical, technological, and sensory parameters. Valorised soy press cakes were compared before and after extrusion. Four extrusion regimens (moisture content 30%-60% and temperature 110°C -120°C) were designed for producing different extruded samples. Small amounts (3%-6%) of untreated and extruded press cakes were utilised in the development of meat analogues. All samples showed comparable nutritional and trypsin inhibition activity with almost all samples possessing most essential amino acids above significant amounts. Press cakes with higher moisture indicated improved bulk density, water holding and oil holding capacity. Interestingly, the same samples also reportedly had texture more closely resembling native meat texture and scored the highest in overall sensory acceptance. Our results thus indicate that soy press cake samples from drink manufacturing process, when extruded with the regimen with 60% moisture and temperature of 120°C show the greatest potential in developing meat analogues.