Energies (Dec 2023)

New Foods as a Factor in Enhancing Energy Security

  • Eulalia Skawińska,
  • Romuald I. Zalewski

DOI
https://doi.org/10.3390/en17010192
Journal volume & issue
Vol. 17, no. 1
p. 192

Abstract

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Increasing energy security is a crucial component of achieving the Sustainable Development Goals (SDGs). Three main factors influence energy security: (1) the efficiency of resource use in energy production, (2) the extent of energy losses, and (3) the use of new energy sources. Novel food products can impact these factors, and this paper explores whether they are being studied in the context of reducing energy consumption. Specifically, we investigate the role of technical progress and know-how in the creation and development of novel food products and whether novel methods of food production using artificial intelligence aim to reduce energy expenditures while improving product quality, variety, and the use of new energy sources. This paper seeks to examine the impact determinants of novel foods on energy security, considering economic, technological, social, and environmental aspects of knowledge about new food. To implement the study, the relevant international literature published in the past ten years have been reviewed and methods of modeling, visualization, and descriptive statistics applied. The review is structured into three sections: the first section presents ways to save energy and other resources in the food production chain through the intensive use of artificial intelligence tools; the second section presents the development of novel food products; and the last section presents marketing challenges for novel foods. The findings show that the topic addressed by this paper is currently critical, with many authorities, research centers, food producers, and energy producers interested. However, the research problem remains open, as a systematic review of secondary sources revealed little knowledge of the topic under study, and each author’s study presents a new solution. The conclusion is that utilizing new foods and innovative production techniques that require less energy not only enhances production diversity but also improves its quality.

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