This study aimed to evaluate the sodium content of packaged first course meals and soups sold in Italy and to compare it with the World Health Organization (WHO) sodium benchmarks to identify priorities for reformulation. Information on 737 products sold by 12 major Italian retailers was retrieved. Items were classified by preservation method, i.e., refrigerated, frozen, canned, and dried. Energy, macronutrients, salt and fiber contents were collected from labels, and sodium content was compared to the relative WHO sodium benchmark. Median sodium content was 340mg/100g for first course meals and 284mg/100g for soups, with more than 90% of first course meals and 73% of soups exceeding the WHO sodium benchmark (230mg/100g). Among first course meals, sodium content did not differ significantly among the preservation methods included in the statistical analysis. Within the soup category, frozen products had significantly higher median energy, carbohydrate and protein contents, but significantly lower sodium content than refrigerated and canned products. Sodium content did not differ between branded and private-label items in both categories. This result suggests the need to reformulate many first course meals and soups currently on the market and the adoption of preservation methods minimizing sodium use.

Food structure is expected to play an important role in modulating nutrient bioavailability and antioxidant activity in cereal-based foods. This study examined how semolina type [pigmented grains (Grano Mischio, GM) vs. traditional wheat (Senatore Cappelli, SC)] and the food matrix (bread vs. pasta) influence product quality, in vitro starch digestibility, antioxidant capacity, and intestinal barrier integrity of Caco-2 cells. GM-bread had lower specific volume and was harder than SC-bread, while GM-pasta showed significantly higher starch digestibility compared to SC-pasta, probably due to polyphenol-induced structure weakening. Antioxidant activity, measured by ORAC, DPPH, and ABTS assays, varied by matrix and method, with GM-pasta exhibiting higher radical scavenging capacity than GM-bread in the DPPH and ABTS assays. Caco-2 cells treated with digested GM-pasta showed increased viability, enhanced transepithelial electrical resistance, and reduced inflammatory markers (IL-1β, IL-11, NF-κB) under pro-inflammatory conditions. Overall, pigmented wheat products, particularly pasta, retain antioxidant properties upon digestion. These findings provide evidence that food processing can modulate the biological properties of raw cereal materials, laying a promising foundation for the rational design of functional foods that leverage matrix architecture to optimize the release and efficacy of bioactive compounds during digestion.

ABSTRACT The growing demand for functional ingredients and the food industry waste burden have increased interest in recovering valuable compounds, such as lycopene, particularly its bioavailable form (cis), from tomato pomace, a by‐product of the tomato industry. Supercritical fluid extraction (SFE) using supercritical CO2 offers an eco‐friendly alternative to conventional solvent extraction (SE) methods. This study evaluated the effects of drying method (freeze‐drying [FD] vs. oven‐drying [OD]), particle size (<0.5 vs. <2 mm), thermal pretreatment (1 h at 120°C), and extraction temperature (50°C vs. 90°C) on lycopene extraction using SFE at 200 bar. A conventional SE with hexane–acetone–ethanol (2:1:1 v/v) was used as a reference. Lycopene yield and cis‐isomer content obtained by SE and SFE were quantified using high‐performance liquid chromatography. Extraction temperature was the most influential factor: SFE at 50°C yielded significantly more lycopene than at 90°C. At 50°C, lycopene yield increased by approximately 1.6 times with both particle size reduction and thermal pretreatment. FD also enhanced yield, showing a 1.2–1.3‐fold increase compared to OD. Although overall lycopene yields were lower with SFE compared to SE, the proportion of cis‐isomers was consistently higher in SFE extracts across all treatments. In conclusion, the optimal SFE conditions for lycopene extraction from tomato pomace, balancing high yield and enhanced cis‐isomer content, include low extraction temperature (50°C), reduced particle size, thermal pretreatment, and FD.

Snacks are ideal vehicles to intervene in the diet of consumers as they are becoming a staple in the modern diet.

Among plant-based analogs, fish and seafood analogs (PBFSAs) represent a growing sector. This study analyzed the nutritional quality of PBFSAs in Italy and compared it to their animal-based counterparts. Nutritional declarations, ingredient lists, and claims were collected from PBFSA food labeling. Nutri-Scores of PBSFAs and animal-based counterparts were also determined as nutritional quality indicators. Fifty-one products were collected, with most attributed to tuna, salmon, and cod categories (n = 18, 12, and 14, respectively). Results showed large heterogeneity in nutritional quality, with cod products having higher energy (217 (201–257) kcal/100 g), protein (10.5 (7.9–13.0) g/100 g), and carbohydrate (19.4 (14.2–26.0) g/100 g) levels, while tuna and salmon products had a higher fat content (15.0 (10.0–19.7) and 13.5 (5.0–17.0) g/100 g, respectively). Products with fiber or fat nutrition claims did not necessarily indicate higher fiber or lower fat content, while products with a protein claim had a higher protein content. Most animal-based counterparts, except cod and sturgeon caviar, received an “A” Nutri-Score, and often scored better than the PBSFA due to lower salt content. In conclusion, PBFSAs on the market should not be considered animal product analogs regarding nutritional quality, but drawing definitive conclusions is challenging due to the limited number and high variability of the products. However, these findings provide insights that may improve PBFSA nutritional quality, such as decreasing salt and sugar content, for people trying to incorporate such foods into their diet.

In recent decades, an increasing body of research has highlighted significant scientific evidence linking adherence to the Mediterranean diet with a reduced risk of chronic diseases. Simultaneously, concerns about the environmental impact of the food system have intensified, particularly considering projected population growth in the coming years. This work introduces a new graphical representation of the traditional Mediterranean dietary model, developed by a dedicated Working Group of the Italian Society of Human Nutrition (SINU). This new model emphasizes plant-based foods, including fruits, vegetables, whole grains, legumes, and extra-virgin olive oil, at its foundation, reflecting their historical and scientific significance in the Mediterranean diet. Animal products, particularly red and processed meats, are de-emphasized, with dairy, white meats, and eggs recommended for moderate, weekly consumption. The pyramid also advocates limiting added sugars, salt, and alcohol to address their links with chronic diseases. Sustainability principles are woven into the framework, prioritizing local, seasonal, and minimally processed foods while discouraging food waste. The pyramid aligns with global recommendations from FAO and WHO, offering a comprehensive guide to adopting a healthy, sustainable dietary lifestyle while preserving cultural traditions and addressing contemporary nutritional and environmental challenges.

Unlike the well-studied gut fermentation of fibres and proteins, that of dietary lipids remains underexplored. Here, we investigated gut microbial metabolism of linoleic acid (LA), a predominant dietary fatty acid (FA), by the human gut microbiota, integrating isotopically labeled LA (ILLA), isotope tracking lipidomics, metagenomics, and pathway analyses. The findings were further validated within a dynamic gut-simulating environment using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) and secondary analysis of a human dietary intervention trial. LA exposure led to a broad spectrum of lipids, including LA-derived microbial lipids and others produced as adaptive responses. These included various polyunsaturated FAs (PUFAs) like α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid. ILLA tracing indicated that LA was primarily routed to β-oxidation in several species within the class Clostridia and Gammaproteobacteria , and the intermediates likely facilitated FA synthesis. Temporal patterns revealed that Clostridia (e.g., Enterocloster spp.) and Pseudomonas aeruginosa dominated early-stage LA metabolism, while Gammaproteobacteria (e.g., Klebsiella spp.) played later roles, producing overlapping lipids that primarily relied on de novo FA synthesis. The SHIME confirmed LA bioprocessing over the long term and indicated that a high protein-to-fibre feeding increased PUFA concentration in the colonic condition through its stimulating effects on Gammaproteobacteria . The effect of high protein-to-fibre ratio diet on gut microbial PUFA production was confirmed by the results of the human trial. Overall, this study maps the microbial taxa, pathways, and microbial lipids associated with LA, expanding the knowledge of monoculture experiments and predicting how one of the most abundant FAs is utilized by the human gut microbiota. Our atlas of LA-derived microbial lipids provides a foundation for exploring bioactive microbial lipids that act either locally by exerting their bioactivity on the intestine while concomitantly modulating gut microbes, or systemically, once absorbed, and then released in the bloodstream to target different organs. ### Competing Interest Statement The authors have declared no competing interest. China Scholarship Council, 201906300025 Dutch Top-Consortium for Knowledge and Innovation Agri & Food, TKI 22.150

Products carrying protein-related claims have substantially grown in popularity in Italy, also due to the perception that protein-foods support weight management and improve physical performance. This study surveyed the Italian market of pre-packaged foods bearing protein claims. Product selection was conducted across major retailers, and the nutritional profile of the items was analysed considering the information reported in the food labelling. Snack bars (n = 100), yogurt (n = 68), and mousse (n = 43) were the main representatives among the 418 identified products. Heterogeneity of nutritional profiles was observed for all the items, particularly regarding the percentage of total energy provided by protein, ranging from median ∼16% in crackers to ∼70% in processed meat, with a co-occurrence of different other nutrition claims. Findings underline the wide availability, in the Italian market, of products with protein-related claims, yet not informative of their actual protein content. Continuous monitoring of this trend is warranted to assess its nutritional implications and to evaluate the overall impact of these products when incorporated into habitual dietary patterns.

The production and consumption of plant-based products which resemble animal counterparts, among which cheese-analogues, is constantly increasing. For this reason, there is the need for assessing their nutritional composition and ingredients, which might help in understanding the relation between formulation and composition, enhancing product development, and driving conscious and healthy food choices.The present study aims to evaluate plant-based cheese (PBC) currently on the Italian market, in terms of nutritional quality (i.e., energy, nutrient and salt content) and ingredients used for their formulation. To this purpose, data from the labelling of 127 PBC (49 analogues of conventional cheese (ACC), 62 tofu and 16 tempeh) were collected. Median and interquartile range values were calculated for the energy, nutrients and salt, whereas minimum, maximum and mode of the number of ingredients, as well as the most used ingredients, were considered for each product category.The number of ingredients in cheese analogues varied from 1 to 17 and largely differed among and between categories, with ACC usually having the most complex and heterogeneous formulations. Significant differences were observed among categories for energy and most nutrients, with ACC showing the highest content in salt, total fat, and saturates (p < 0.05). Although some relations between formulation and nutritional quality have been highlighted, a clear cluster of products described by the considered variables was not shown.This study sheds light on the nutritional quality and formulation of PBC on the market and provides the basis for driving future innovations.

The production of bread using coarse semolina (CS), rich in intact cells, was hypothesized to be a good strategy for limiting starch accessibility. However, during long mixing, cell wall porosity increases and CS presence decreases bread cohesiveness, leading to high starch accessibility. To address this, the effect of water absorption level (WA, 70 or 55 %), mixing time (3.5 or 45 min), and the use of 100 % CS (> 1000 µm) or its 20 % substitution with gluten on the textural properties and in vitro digestibility of bread were studied. Bread made with 100 % CS at 55 % WA was the hardest, with low volume and less rapidly digestible starch (RDS). Gluten addition increased volume and porosity, leading to more RDS but reduced starch digestibility over time due to better structural integrity. These findings suggest that replacing 20 % of CS with gluten could be an effective strategy to decrease starch digestibility while maintaining a porous structure.

Although plant-based analogues of animal products have become increasingly common, their sodium content has not been adequately investigated. The main aims of this study were to: (i) compare sodium content of cheese analogues, meat analogues, and tofu and tempeh sold in Italy with the relative WHO benchmarks (720, 250 and 280 mg/100 g, respectively); and (ii) evaluate the effectiveness of Nutri-Score in identifying products exceeding these benchmarks. Food labels from 430 meat analogues, 49 cheese analogues and 42 tofu and tempeh products were collected and analysed. Meat analogues (93%) and tofu and tempeh (57%) had the highest percentage of products exceeding the benchmark while cheese analogues had the lowest (20%). All subcategories in the meat analogues category showed a higher median sodium content than the benchmark, with cured meats having the highest level. Among cheese analogues, the grated cheese subcategory showed the highest median sodium content with all products exceeding the benchmark, while tofu and tempeh had the lowest median sodium content. The Nutri-Score algorithm did not consistently identify products with sodium levels exceeding the established benchmarks. This study highlights the need to reduce sodium content of such products and emphasises the importance of improving consumers' nutritional awareness.

The rising demand for snacks, including gluten-free options, driven by changes in dietary habits, needs a reevaluation of their formulations to create products with enhanced nutritional value. This study focused on developing and characterising, from a nutritional, textural and sensorial perspective, gluten-containing crackers (GCC) and gluten-free crackers (GFC) by incorporating various amounts (0 to 100 %) of a legume blend (LB) made from lentil and pea flours. Results showed that increasing the amount of LB improved the nutritional profile of both GFC and GCC, enhancing protein (up to 19 %), total amino acids (up to 18 g/100 g) and resistant starch content (up to 1.8 %). Additionally, the in vitro starch digestibility (measured using the INFOGEST protocol) decreased by 20 % and 35 % in GCC and GFC, respectively. The incorporation of LB into the formulations did not significantly affect the textural characteristics of either GFC or GCC. From the sensory perspective, positive attributes such as “good, crumbly, pleasant taste, pleasant aftertaste, and pleasant smell” were associated with 25 % and 50 % LB substitution in GCC and GFC, respectively. Overall, adding legume flours has proven to be an effective strategy to improve the nutritional value of cereal-based crackers without compromising consumer acceptability, as long as LB substitution remains at or below 50 %.

This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a "source of protein," had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.

Cookies, a trendy snack, are traditionally characterized by a poor nutritional profile (high sugars and fats, low protein and fiber). To improve their nutritional profile, standard wheat “pasta-frolla” cookies were reformulated with 100% pulse flour (chickpea and lentil), partial sugar reduction with a commercial fiber syrup (Meltec®), and full butter replacement using a structured fiber-sunflower oil-water emulsion (alone or in conjunction). Developed cookies had higher protein and fiber contents, reduced sugar (∼45 - 50% reduction), and saturated fats (∼77 - 80% reduction) and also had a lower predicted glycemic index compared to traditional cookies. Water activity and moisture content of the cookies were in line with those of the same product category, while they had a harder texture compared to their full butter counterparts due to the full substitution of butter (alone or in combination with sugar reduction). Lentil cookies showed slightly lower in vitro starch and remarkably higher protein digestibility than the control cookie, and the simultaneous application of sugar and fat substitution did not negatively affect their overall acceptability. The developed products are expected to be a suitable base for the development of snacks for elderly consumers, who are the population niche that, due to health issues, is most likely to be interested in this type of cookies.

This study aimed to explore the upcycling of spent coffee ground (SCG) by solid-state fermentation (SSF) using fungal strains of Aspergillus oryzae and Aspergillus awamori. The results indicated that SCG was a suitable substrate for the growth of both fungal strains, showing a 3-log unit increase in spores. SSF significantly improved the recovery of soluble dry matter from SCG, with increases of almost 2-fold for A. oryzae and 4-fold for A. awamori. Notably, SSF resulted in a 64 % reduction in the browning index, indicating the potential of A. awamori to degrade coffee melanoidins. Both fungal strains were effective in releasing free sugars from SCG: A. awamori-fermentation yielded the highest concentrations of mannose and galactose. A. oryzae-fermentation increased the oligosaccharide content to a final level of 14.15 mg/100 g. In vitro batch fermentation showed that fermented SCG supported the short-chain fatty acid production capability especially in distal colon. The genus composition in medium supplied with fungal fermented SCG included Enterobacteriaceae, Klebsiella, Clostridium, Bacteroides, and Akkermansia. These findings suggest that solid state fermentation of SCG could produce a prebiotic ingredient having beneficial effects on gut health.

Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods-Direct Method (DM), Poolish (PO), and Sourdough (SD)-combined with semolina of varying granulometry (Fine Semolina (FS), similar to 150 mu m; Coarse Semolina (CS), similar to 550 mu m) on bread properties. A full factorial design was employed to assess the influence of these variables on dough properties (pH and total titratable acidity (TTA)), bread quality (porosity, texture profile analysis, and volume), and in vitro digestibility (using Englyst's method). Results indicate that SD-fermented doughs exhibited higher TTA and lower pH, leading to bread with reduced porosity and volume compared to PO and DM, and a reduced starch digestibility due to a dense crumb structure. CS produced slightly more porous bread with lower resistant starch than FS. To conclude, the fermentation method was the major factor influencing bread quality and digestibility.

The agrifood system needs to be redirected towards a path of sustainable development in which tradition regains its rightful place and importance. True Cost Accounting (TCA) can support this transition by translating environmental impacts into monetary terms and highlighting the hidden costs of foods. The present research combines TCA with nutritional data of traditional dishes from the Friuli Venezia Giulia region (Italy) to assess their sustainability. Results show the dishes with the highest hidden costs are those with animal proteins (beef), while those with predominant vegetable proteins have generally lower hidden costs. Specific ingredients and portion sizes were found to influence the dish impact and should be considered when developing sustainable menus or guidelines. The present study can pave the way for further studies designed to consider actual environmental indexes of local origin foods and food preparations and to summarize them in a single economic indicator, such as true cost.

Front-of-pack labeling (FOPL) may represent an important instrument for the food industry in the promotion of food product reformulation. The present cross-sectional study used salt reduction in packaged breads as a case study, aiming to investigate whether two different types of FOPL (i.e., Nutri-Score (NS) and NutrInform battery (NIB)) can capture food reformulation and thus be effective tools for encouraging reformulation. The Nutri-Score and NIB were calculated by consulting the nutritional declarations and ingredient lists of 527 packaged breads currently sold in Italy before and after applying three different theoretical reformulation strategies: (i) a 25% salt decrease from the current median salt content in bread; (ii) a reduction of up to 0.825 g/100 g of salt, corresponding to the sodium benchmark of 330 mg/100 g set by the World Health Organization (WHO); and (iii) the minimum salt reduction needed to improve the NS by one grade. The results show that only ~44% of breads had improved NSs when the sodium was lowered to reach the WHO benchmark or when salt was reduced by 25%, whereas large variability was observed in the minimum salt reduction needed to improve the NS. Regarding the NIB, the battery for salt improved when both strategies of reformulation were applied. FOPL is not always effective in capturing food reformulation in terms of salt reduction, possibly discouraging the efforts of food companies to improve the nutritional quality of foods.

A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20

This study aims were (i) to describe Italian celiac patients who agreed to participate in the latest web survey and their attitudes toward the GF diet (compliance, perceived limitations, and worries) and (ii) to compare the answers given by the 2011 and 2022 responders. The self-administered questionnaire was distributed through the Italian Coeliac Association channels (link on social media, websites, and newsletters) to all of the celiac patients willing to participate in 2011 and 2022 (2427 and 3529 responders who answered the same questions, respectively). Descriptive analyses and the Pearson’s chi-squared test were performed. The responders were 1 to 84 years old and mainly female. The prevalence of adherent patients in 2022 was 91%, with the highest value (94%) in children (≤10 years old) and adolescents (15−17 years old). Overall, young adults were the most worried group. About a decade after the first survey, we observed a decreasing prevalence of transgression events (−5%) and (at least) occasional temptation (−17%), a decreasing prevalence of health-related and general worries, but an increasing prevalence of social life withdrawal. In conclusion, it is important to periodically monitor celiac patients’ compliance and attitudes towards the gluten-free diet. As also highlighted in international guidelines, a reorganization of the diagnosis/follow-up visits, including an expert dietary consultation, is needed.