The choices we make about our food and drink are shaped by social norms, what is available and what is affordable. Scotland has a richly deserved international reputation for the quality of its extensive larder of nutritionally valuable animal and plant derived products that can be grown, harvested, produced and processed to provide a healthy and sustainable diet. However Scotland’s population has one of the poorest diet-related health records in the developed world. Driven by the ambition of becoming a Good Food Nation, SEFARI research explores the interplay between dietary health, affordability and sustainability, whilst also working to improve food safety.
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8 Jul 2020
Modelling the effect of social networks in reducing meat consumption
Our food consumption is guided by perceive norms and the food choices of others around us. In the UK today, unhealthy and environmentally unsustainable diets are most commonly eaten (the norm).
19 Jun 2020
Protein for Life – Supporting healthy ageing in partnership with the food sector
Protein intake is insufficient among middle-aged and older adults in the UK, and this insufficiency is a major contributor to ill health and disability.
5 May 2020
How can technology help ensure authenticity, provenance and traceability in Scottish Food Products?
The following case study summarises work delivered as part of a SEFARI Fellowship with Scotland Food and Drink (SFD) undertaken during 2019 to ascertain the current state of play regarding the technologies best suited to authenticity, provenance and traceability strategies.
31 Oct 2019
Scotland’s Dinner Plate 2050
Leading industry and SEFARI science representatives from Scotland’s food, drink and agricultural sectors came together to discuss and speculate what Scotland’s dinner plate may look like in 2050.
23 Apr 2019
Cadmium, crabmeat and consumer health
Crabmeat is an excellent source of protein but also provides good levels of important minerals, vitamins and beneficial omega-3 fatty acids. However, the meat from the brown crab (Cancer pagurus) can also contain the heavy metal cadmium, both in the white meat but especially so in the brown meat.
20 Mar 2019
Mycotoxin contamination in cereal products and human exposure from the diet
Mycotoxins are unavoidable, natural food contaminants which are produced by fungi growing on agricultural crops. Growth can occur in the field or in storage.
25 May 2018
Food Reformulation: Making Processed Foods Healthier
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
17 May 2018
Science and Innovation:The Nutrients for Growing a UK Blueberry Industry
Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply.
4 Apr 2018
Protein for Life – Developing food opportunities for a healthy, ageing population
'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.
28 Feb 2018
The Health Benefits of Dietary Fibre
SEFARI scientists are investigating the potential benefits of supplementary soluble indigestible fibres for promoting healthy weight loss.
16 May 2023 - 09:56
Low consumer fibre intake may be due to confusion over which foods contain fibre
In Scotland, the prevalence of those overweight and obese remains high.
21 Sep 2022 - 08:10
Fishing for Health – Do our seafood supplies add up for dietary recommendations?
Many of us want to eat a healthier and more sustainable diet and eating more fish is often one option recommended.
However, SEFARI research has identified that, across Europe, dietary recommendations for fish consumption do not necessarily match national seafood supplies.
29 Apr 2022 - 16:55
Could a Circular Food System contribute to Nutrition Security and Sufficiency? The Bean Hull Case
With growing pressures on food resources, agricultural inputs (e.g., energy, soil, water), production costs and the environment, many of us are looking at how we can reduce food wastage whilst still ensuring we get adequate nutrition.