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Ziynet Boz helps us understand the sustain-ability and economic aspects of alternative protein types and sources as well as barriers against the widespread adoption of novel protein sources. Traditionally, animal proteins have been the main source of protein in the human diet. However, environmental sustainability concerns associated with animal-based diets are growing. In a recent analysis, the highest percentage of greenhouse gas emissions per 100 g of protein are associated with the production of animal meat, including beef, prawns, lamb, and pork, respectively[1]. According to a report by the University of Oxford, switching to alternative protein sources can save 8 Gt CO2 eq per year and reduce land use demands[2]. Consumers are paying attention, as well. In a recent survey conducted by the HSG FoodTech Lab at St. Gallen University, 54% of consumers indicated they are willing to replace meat with alternative protein sources. Wageningen University scientists also have reported that the drivers of widespread adoption of alternative protein sources are primarily product-related, including taste, convenience, environmental benefits, appearance, and healthiness[3]. As demand grows for alt-proteins, food science and technology solutions will play a critical role in enhancing protein and associated product properties that can lead to increased options for consumers looking to diversify their diets or take a flexitarian approach to protein intake. Accordingly, the food industry is responding to the demand by modifying product formulations and utilizing several food processing technologies to produce sustainable alt-protein products, despite some commercialization challenges.

Dani Bali, Development Technician at Bowman Ingredients, goes through the journey that took her from studying Baking Technology Management to her current role, highlighting challenges and opportunities faced as a young professional in the area of food science. Working in the food field means having the chance to cover many exciting and formative roles; some will allow us to make a difference, others are dedicated to ensuring safety and quality, and others will have to do with the understanding of us as consumers. When it comes to me and my career as a young professional, as I look back, I had a rather traditional start: I began at London South Bank University, studying BSc (Hons) in Baking Technology Management. I have always enjoyed baking and was keen to learn about the patisserie and chocolate industry. In pursuit of this, I moved from Dubai, UAE to the UK; this was overwhelming, to say the least. Being an international student has its own set of challenges; I don’t think you can ever be ready for them. I had to get accustomed to the culture, the way of learning, and most importantly, the accent. I genuinely struggled with the accent. This involved constantly requesting people to repeat their sentences. I had to remind myself that I was ignoring the fact that I had just moved abroad and that it was okay not to know some things. It took some getting used to the UK and overcoming that initial culture shock. However, I had far too much to explore and learn about, and I couldn’t let these hurdles stop me. My course offered a good range of modules, from food chemistry to chocolate. Granted, nothing beats going into a lab with a chocolate fountain! The practical exams were always intense. I would often describe them as MasterChef or Great British Bake-Off competitions. However, I loved it; it was an oddly exhilarating yet stressful experience. Our lecturers also encouraged us to participate in various contests. This was good practice as it introduced us to the broader industry, helped us keep up with the competition, and was an excellent place to channel creativity. I vividly recall the cake decorating competition I entered that year. I had never decorated a cake and decided to make a BB-8 from Star Wars. It was the most challenging shape I could have picked, but it was great fun. By entering such competitions, I got to improve my cake decorating skills along with working with different bits of equipment. Despite university and competition experiences, I needed to gain ‘real-world’ practical experience. So, I began to seek internships. I consider myself very fortunate to have secured two internships while completing my bachelor's degree. I am pleased to say I completed these internships at The Ritz and Harrods. They were fantastic experiences; I got to work in the infamous Harrods bakery, making French baguettes and other breads while curious shoppers carefully watched through the glass windows as fresh loaves of bread exited the oven. At The Ritz, I worked in the afternoon tea and service kitchen. The memory of preparing 100s of macarons at the end of the day is etched in my brain. It's a difficult sight to forget, two large steel worktops pushed together and covered in macarons. We operated like a well-oiled machine, one person matching the macaron halves, another placing them correctly on the worktops, another piping the fillings, another placing the halves back together, and so on. It was a brilliant sight, and I am so pleased to have been part of that process. This experience certainly helped me, as my final patisserie exam was afternoon tea! It was a fabulous display of afternoon tea for our last exam, we did bring our lecturer to tears, tears of happiness, I must add. It was a great final exam for my bachelor's degree. I stand by my earlier statement to have been fortunate enough to have had those experiences, as it was honestly a matter of being at the right place and time. Additionally, it was about forming connections, a cliché but very true. By connections, I mean seizing every opportunity to make connections. I attended every career fair my university held, ensuring to talk to relevant companies and asking questions, especially about their role and their day-to-day. It was a matter of conveying my interest, and I do enjoy learning about people and their roles. I still come across roles I have never heard of, and it's fascinating to learn about them. I learned about the Ritz opportunity through the university career fair and the Harrods one through the employability center. While the employability center might not be linked directly to the food industry, they certainly provided me with the guidance I needed to work at Harrods. To date, I am so very grateful for them. Back then, a decent portion of my week would be spent at the employability center, updating my CV, and practicing for interviews. It was great, and I’m grateful to that team for all their help. After my bachelor's degree and internships, I felt lost, and a bit confused about my future. At this point, I had ignored pursuing other potential roles such as chocolatier. I find it funny because this was something my lecturers warned me about; they suggested I keep my options open and not stick to one career route as you never know what will happen, and what if I change my mind? Unfortunately, I thought my 17-year-old self knew better than these experienced professionals. I was terribly wrong and thank those who tried to help me. Although I enjoyed my bakery course, I couldn’t see myself having a career in the bakery industry. I guess it was a bit to do with not mixing hobby and work; if baking became my work, I would no longer enjoy it. While working in the pastry kitchen is great, I couldn’t see myself doing that for longer than a few weeks or months. It was an odd time because I was in denial about it for a while. Accepting that I wanted to move to something else made me feel like I had somehow failed. At the same time, the reality was that I was more informed now. I had acquired more knowledge and experience about a field and was in a better position to decide whether I wanted a career in this field. I can only imagine others in the same position as myself doubting themselves because their career goals have changed. It feels like you’re starting at square one, but you aren’t; you have the experience that your younger self didn’t. Coming to terms with this career change, I still did not know what I wanted to do instead. Coincidentally, I came across an MSc course in Gastronomy in Scotland, and the course description greatly appealed to me. The keywords in the description read ‘holistic understanding of food’, I thought that's exactly what I needed; I wanted to understand more about food and different parts of the food industry. This was probably the best decision I made, as it ended up being a defining moment in my career journey. My time in Scotland was amazing; we had many field trips and even more potluck lunches! The lecturers started a tradition of bringing each year's cohort together. I also joined the IFST Food Innovation and Packaging SIG towards the end of the year. I was delighted to work on various events and engage with the community about all creative innovations and more. After obtaining a rather holistic knowledge of the food industry, I realised that product development is where I’d like to be. Therefore, I call my master's in Scotland a defining moment because learning so much about the food industry helped me decide what to do. I wanted to focus more on product development and be more involved with innovation. This led me to the University of Greenwich and its MSc in Food Innovation program with a year-long industrial placement. This course seemed perfect for me as it would cover the fundamentals of product development and inform me about other crucial aspects such as HACCP, quality assurance, documentation, auditing, and traceability. I also had the chance to explore other interests, such as food microbiology and preservation. My time in Greenwich went by quicker than I anticipated. We were working in a post-lockdown environment, hence, conducting lab work under restricted time was challenging but provided a good sense of the tight industry deadlines under which I’d have to work. Furthermore, due to the tight deadlines, efficiency was key. Snap decisions had to be made on analysing the feasibility of a recipe. As trialing every recipe was certainly not an option. One of my favourite projects to have worked on was the product development module. We had the chance to cover all aspects of the NPD process. Looking at the stage gate model, disruptive innovation, marketing, and benchmarking. The idea of this module was to prepare us for working in the field, so it was all done properly with briefs, lab reports, and marketing reports. We had the opportunity to learn and comprehend, tackling potential challenges such as shortage of raw materials, supplier delays, and non-compliance. I then looked at placement opportunities; connections played a big part here. Being part of the IFST community, I could ask for guidance with my placement search. This led me to my placement at SPG Innovation, a small business, focusing on sustainable nutrition. I developed many essential skills here and understood more about the workings of a small business. With my placement coming to an end, I started seeking job roles relevant to product development. I was working on the R it is a matter of just giving it a go and identifying what works for you. My current role as Development Technician at Bowman Ingredients started at the beginning of this year, and I’m delighted to say I thoroughly enjoy it! I am still learning and enjoy learning about other parts of the industry. I am delighted to have the opportunity to share my innovative side with others. I am keen to see what the future holds for me in this role. Dani Bali, Development Technician at Bowman Ingredients

Julia Mitchell explains the rationale behind the new SEFARI 5-year research programme and outlines the challenges that need to be addressed to improve food and drink in Scotland. Scottish Environment, Food and Agriculture Research Institutions (SEFARI) work collectively to answer global societal issues and challenges regarding our food, agriculture, environment and health, where solutions and impact need to be delivered at the national and local level. From within this collective, expertise is drawn from five of the SEFARI research institutes: Biomathematics & Statistics Scotland (BioSS), the James Hutton Institute, Moredun Institute, Rowett Institute and Scotland's Rural College (SRUC) to deliver the Strategic Research Programme funded by the Scottish Government. The new five year programme started in April 2022 with one focus being the improvement of Scottish food and drink. Projects were co-constructed with Scottish Government policy teams and agencies including Food Standards Scotland, Scotland Food and Drink and Food and Drink Federation Scotland. This programme is informed by and aims to address questions relating to strategic policy and has relevance to end-users. In 2014, the Scottish Government published the national food and drink policy Becoming a Good Food Nation, setting out the vision that by 2025, Scotland will be ‘a(chǎn) Good Food Nation, where people from every walk of life take pride and pleasure in, and benefit from, the food they produce, buy, cook, serve and eat each day.’ The Scottish Government's Good Food Nation Bill is expected to bring clear opportunities for consumers in terms of enhanced access to healthy nutritious food that is environmentally sound and in line with the revised 2016 Scottish Dietary Goals, which were designed and recommended by Food Standards Scotland to underpin diet and health policy in Scotland. The goals indicate the extent of the dietary change needed to reduce the burden of obesity and diet-related disease in Scotland. The Bill is also aligned with Food Standards Scotland Strategy for 2021-2026 and the 2018 A healthier future: Scotland's diet and healthy weight delivery plan, published by the Scottish Government's Community Health and Social Care Directorate, which sets out how the Scottish Government will work with partners in the public and private sector to help people make healthier choices about food. The Scotland Food & Drink Partnership's shared vision for 2030 is that our farming, fishing, food and drink sector will become Scotland's most valuable industry, doubling in value to ￡30bn, and becoming recognised as a model of collaboration and a world leader in responsible and profitable growth. To aid the delivery of the bold visions and ambitions outlined above, several important challenges need to be addressed to facilitate the improvement of food and drink in Scotland. Research will play a key role in helping to achieve this goal. Further knowledge and tools are needed to identify how best to develop economically profitable and sustainable Scottish food and drink supply chains that allow the growth of market value and capture of development opportunities while reducing the environmental footprint of agricultural and manufacturing processes. It will also be necessary to identify effective approaches to facilitate long-term behaviour changes towards heathy, sustainable and affordable food choices.

Tim Spector has pioneered a new approach to nutrition, encouraging us to forget misleading calorie counts and nutritional breakdowns. In Food for Life, he draws on over a decade of cutting-edge scientific research to deliver a new and comprehensive approach to what we should all know about food today. Spector takes us on a fascinating journey through the many extraordinary things that happen to the food we eat by seeing it through the lens of the latest science. A book for nutritionists and food scientists alike that is accessible to the layperson. It gives simple, practical, science-based advice on how to eat well. Food for Life sets out how to navigate the myriad of nutritional information to make well-informed and practical eating choices. It promotes the need to understand more about our gut and its link to our health, with a fascinating insight into our gut microbiome and its role in our well-being. He gives an intriguing description of the gut microbiome, a community of around 100 trillion microbes that live in our colon. Acting like a virtual organ. The author relates to our gut microbiome as a ‘beautiful garden’ with all the benefits of turning into a ‘diverse and colourful oasis.’ And how our diets are key to the success or failure of our guts fauna and flora. Spector explains how using the latest gene sequencing technology can now accurately measure and classify these gut microbes, allowing us to understand their functionality by exploring their genes, the chemicals they produce, and their effect on us. He states that eating a wide range of plants, about 30 a week, keeps us well and that Ultra-processed foods make us fatter but less nourished. The publication explores the complexity of the latest scientific knowledge of food concerning chemicals, genes, and the microbiome and how they interact in highly personalised ways. It explains how to boost our microbiome and tailor our diet. A very interesting part of the book on individual foods will help you decide what to add to your next grocery shop. The book also has an intriguing take on the COVID-19 pandemic, exploring how our diet could impact our immune system. The author calls this a wake-up call on how important good food and healthy diets are to our immune functions and suggests food could be seen as a preventative medicine. As he outlines how poor diet accounts for 50% of common diseases, there is a focus on Ultra-Processed food and nutrition, its impact on children, and how it fits in with the modern landscape. The content also covers various subjects, from environmental impact and food fraud to allergens and deceptive labelling. The book is a compelling read as Spector looks at the many foods we could eat and reveals the latest science so that people can make their own informed choice. It gives practical science-based advice on how to eat well. Bullet tips at the end of each chapter and a comprehensive, well set out appendix make it a great reference work. The book's thesis is that every person's ideal diet is different and should be based on sensible choices from a position of knowledge, encouraging us to become experts in our diets and be aware of our uniqueness, especially regarding our gut microbiome, which is a subject that we are more and more trying to understand these years. FOOD FOR LIFE: THE NEW SCIENCE OF EATING WELL Author Professor Tim Spector Publisher Jonathan Cape ISBN 1787330494 Pages 528 Tim Spector MD FMedSci FRSB, is Professor of Genetic Epidemiology at Kings College London. His current work focuses on the microbiome and nutrition. He gave the keynote lecture on the topic of personalised nutrition at the IFST 2022 Annual lecture. Reviewer Sterling Crew, IFST President-elect, Chair of the Food Authenticity Network Advisory Board, email [email protected]

SoniaPombo, Registered Nutritionist and Campaign Lead at Action on Salt based at Queen Mary University of London explains the urgent need to reduce salt intake and progress on reformulation of foods to reduce salt.

Madalina Neacsu and Sylvia H. Duncan of the Rowett Institute, University of Aberdeen, discuss the potential of several crops and their by-products as sustainable sources of nutrients to bio-diversify and meet the UK dietary requirements1-3 Figure 1Open in figure viewerPowerPoint Broad beans and Broad bean hulls Figure 2Open in figure viewerPowerPoint Buckwheat seeds and Buckwheat hulls Figure 3Open in figure viewerPowerPoint Hemp seeds and Hemp hulls

After more than 12?years as Chief Executive of IFST I have made the decision, with a great degree of sadness, to step down from the role to pursue my work as a consultant full-time. This will be my last article before I finish in November and therefore I hope you don't mind me using the opportunity to look back over my time in the role and reflect on some of the great moments and achievements for the Institute. When I took on the role, I could see the great potential for the Institute but what immediately struck me was how incredibly positive and dedicated its volunteer members were. I had worked in other membership bodies previously and never experienced this level of commitment and passion. So, before I start, I would like to thank all the amazingly talented and dedicated members, who I have met and worked with, for making the job so enjoyable and possible. For the first couple of years much of the focus was, necessarily, quite inward-looking. We needed to streamline and simplify our governance and ways of working, reducing our committee structures from 15 down to eight committees and halving the size of our constitutional documents. However, even during these first two years we introduced some new activities, which are still a part of our core activities today. We introduced our Student Career LaunchPads, initially in collaboration with Campden BRI, in 2011, gradually adding new venues until we were reaching around 400 undergraduate students a year across six locations. We have continued to work closely with Campden BRI in support of our future talent with the introduction of our UK Ecotrophelia competition in 2013. This year we celebrated the competition's 10th anniversary and it is still hugely well-regarded by the universities taking part and by the industry ‘dragons’ who are our judges. The institute celebrated its 50th Jubilee in 2014 with a wide range of special events and activities – those of you who were around then may remember the packets of sunflower seeds we sent out with your FS&T magazines to mark the occasion – with the request to send in photos of your growing efforts. We timed our new branding to coincide with the Jubilee – out went the old ‘Hoover’ logo - and 10?years on, our current brand and logo is still looking strong. We even had a special IFST cocktail created to match the new brand colour! Alongside the more fun and frivolous activities we also used our Jubilee year to launch our Register of Food Safety Professionals. This has proved to be a slow burn but continues to grow in numbers and recognition. We recognised our original strapline ‘The voice of the food profession’ rang a bit hollow. We did not even have a specific communications function in the first few years of my role and so the introduction of a Communications Coordinator role in 2014 was a big step forward in increasing our ‘voice’. Our voice grew louder in 2015 with the introduction of a part-time Scientific Policy Director and again in 2018, with the addition of a dedicated scientific resource in the form of a Scientific Affairs Manager. Our relationship with governmental departments and key industry stakeholders is now very positive and strong – as it should be for a professional body. Fast forwarding to the last few years, we have had COVID to contend with. However, our move to remote working proved to be a relatively positive one. Obviously, engaging remotely has its limitations, but our ability to work with our active members through online meetings has proved to be a very effective model – evidenced, for example, by the incredibly nimble activities of our COVID working group, who have since replicated this model to introduce a series of new ‘knowledge hubs’ – providing must-go-to resources for food professionals. I need to also mention the huge growth in both scale and credibility of our International Journal of Food Science and Technology. I've purposefully not mentioned individual names in this piece, as it would be so difficult to acknowledge all of those who have contributed to the Institute's success, but our current Editor and editorial team have done an incredible job in raising its status. I have mentioned earlier a few of the newer roles in the executive team but must thank and acknowledge all of the amazing colleagues I have worked with during my 12?years – past and present. I've received some very kind words from members since I announced my departure, but the Institute could not have achieved any of the successes it has without the incredible hard work and commitment of my close working colleagues. My personal motto during my time has always been ‘We have a serious job to do – but we can have fun doing it’. So, thank you to all of you for allowing me to have such fun!

Wayne Martindale of the National Centre for Food Manufacturing at the University of Lincoln discusses the potential of the Internet of Things to unlock food industry innovation and increase connectivity of supply chains by recording and reporting environmental and sustainability data. There are over half a million food and beverage businesses in the UK alone and they are all becoming increasingly dependent on Internet of Things (IoT) devices and technologies. Each one of them will be linked to IoT for sourcing utilities and materials or direct selling to customers and consumers1. IoT devices and protocols will be making sure systems do not fail and delivering service even if they are not entirely visible in a business. With IoT, we are not only talking about robotics and automation systems but considering how data connects and flows across enterprises. This article aims to demonstrate why the continued use of IoT will enable the development of trusted Environmental Social Governance (ESG), sustainability and net zero carbon reporting. The methodology for measuring these parameters has been known for many years, for example carbon footprinting has been delivered for over ten years now and we have seen the publication of sustainability or ESG reports for over twenty years. The use of IoT devices is making this reporting more transparent to customers as well as consumers and is also creating turn-key opportunities to implement reporting in real time.

4 Editorial 4 International and Home News 8 IFST News 16 The future of farming? Luke Bell outlines how vertical farming and controlled environment agriculture could be the future of farming alongside potential hurdles. 18 Packaging solutions inspired by nature A team of researchers from Notpla explain the technology behind sustainable packaging. 26 Towards a greener, more digital food label. Alex Turtle explains possibilities and limitations of digital labelling . 30 Clever colour co-ordination. Andrew Kendrick outlines the importance of understanding natural colours' stability for food development. 34 Inside our foods. Mark Auty explores the use of microstructure analysis as a tool for the evaluation of ingredients’ functionality. 38 The future of innovation is open. Dominic Oughton explores the role of the Open Innovation Forum in sharing best practices, exploring hot topics, and accelerating open innovation collaborations. 42 Innovation from collaboration. A team of researchers across UK universities involved in the BBSRC Diet and Health Open Innovation Research Club introduce Six Innovation Hubs 46 Reducing the impact. Danny Bayliss explores how to improve sustainability through advances in process technologies. 50 Next-gen sensory science. Danielle Beurteaux reveals how sensory science is evolving thanks to a host of advanced methods and technologies. 54 Careers and training in the food and drink sector 57 Book reviews

Sharon Willoughby of the Royal Botanic Gardens, Kew, outlines the approach taken by the Interpretation team at Kew to sourcing and presenting stories and artworks to engage the public with key messages about the importance of ensuring ‘Food Forever’. Food. We love it, and we certainly cannot live without it. Here at Kew Gardens, we have just spent the summer shining a light on the future of food with our visitor programme, Food Forever. Encompassing four large-scale art commissions, a gallery exhibition, talks and weekend events, there certainly has been a lot to communicate to audiences, both here on site and across our audience-facing communications channels. Taking a topic as vast and varied as food and making it digestible (both literally and metaphorically!) for our visitors has been a challenge which has kept the Interpretation team at Kew very busy since the start of the year; it has certainly been a very timely project to work on, particularly with the issue of food security thrown into sharp relief over recent months.