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- Consumer perception and acceptability of lupin-derived products: a systematic reviewPublication . Abreu, Bruno; PM Lima, João; Rocha, AdaThe addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.
- Personalized portion: a new approach in the future food servicePublication . Abreu, Bruno; Conceição, Mariana; Garcia, Mariana; Martins, Pedro; Rodrigues, Joana; Lapo, Rafaela; PM Lima, JoãoThe concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each employee; the translation of this information for the distribution in macronutrients and grams that, finally, are converted from the image of the employee’s "dish" of simple and fast interpretation.