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Evaluating biosolutions for sustainable food systems: a review of safety, quality, regulatory, and sustainability considerations within the European Union

2025-09-24Review article Open access
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dc.contributor.authorThomsen, Marianne
dc.contributor.authorLeroi, Françoise
dc.contributor.authorPasserini, Delphine
dc.contributor.authorSiemiatkowska, Milena
dc.contributor.authorSopacua, Tirzania
dc.contributor.authorAndersson, Kristina
dc.contributor.authorTeixeira, Paula
dc.contributor.authorPoças, Fatima
dc.contributor.authorHeir, Even
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorZuliani, Véronique
dc.date.accessioned2025-09-22T09:39:35Z
dc.date.available2025-09-22T09:39:35Z
dc.date.issued2025-09-24
dc.description.abstractBiosolutions, such as food cultures and fermentates, are emerging alternatives to classical food preservation methods, offering multiple benefits, including food quality and safety enhancement, and waste reduction, with limited sensory and nutritional modification of the product and higher consumer acceptance. This study explores the potential of biosolutions to address critical challenges in sustainable food systems through their application in food production. Evaluation criteria of focus include impacts on food quality and safety, environmental sustainability, and compliance with European regulatory frameworks. The study emphasizes the role of biosolutions in reducing foodborne illnesses, promoting circular economy principles, and building consumer trust. A holistic approach is proposed to support industry stakeholders and policymakers interested in integrating biosolutions into resilient, resource-efficient, and sustainable food systems.eng
dc.identifier.citationThomsen, M., Leroi, F., Passerini, D., & Siemiatkowska, M. et al. (2025). Evaluating biosolutions for sustainable food systems: a review of safety, quality, regulatory, and sustainability considerations within the European Union. Journal of Food Protection, 88(10), Article 100606. https://doi.org/10.1016/j.jfp.2025.100606
dc.identifier.doi10.1016/j.jfp.2025.100606
dc.identifier.eid105015303820
dc.identifier.issn0362-028X
dc.identifier.othere886639d-da99-42d8-ab92-630dfa341167
dc.identifier.pmid40876776
dc.identifier.urihttp://hdl.handle.net/10400.14/55052
dc.identifier.wos001570446100001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCircular economy
dc.subjectFermentate
dc.subjectFood culture
dc.subjectFood safety
dc.subjectLife cycle sustainability assessment
dc.subjectShelf life
dc.titleEvaluating biosolutions for sustainable food systems: a review of safety, quality, regulatory, and sustainability considerations within the European Unioneng
dc.typereview article
dspace.entity.typePublication
oaire.citation.issue10
oaire.citation.titleJournal of Food Protection
oaire.citation.volume88
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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