Sustainable gastronomy: Realizing environmental benefits through plant-based proteins and smart packaging innovations
Zheldybayeva A. Azimova S. Yerzhigitov Y. Abdreshov S.N. Amanova S. Tnymbayeva B. Moldasheva E. Almanov Z.
July 2024University of Guilan
Caspian Journal of Environmental Sciences
2024#22Issue 3753 - 761 pp.
Developing strategic scenarios in the food industry, regarding the limitations of water and food resources, can reduce costs while developing sustainable food and food security. Plant protein production as a safe source can provide proper and sustainable gastronomy. In this process the developing of new packaging systems that have high production capacity and customer attraction, and less consumption, can be desirable in enhancing sustainable gastronomy. In the current research, by examining the current situation of plant-based proteins in the world, the amount of plant-based protein production is presented. Also, we will discuss new innovations in food packaging and examine the role and importance of packaging in achieving sustainable gastronomy. It is expected that the expansion of new technologies and nanomaterials for smart packing system and other surfaces related to food will lead to their development in the future, along with the emergence of new polymeric and antimicrobial materials.
Food security , Plant-based proteins , Smart packaging , Sustainable food
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Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi St, Almaty, 050012, Kazakhstan
Safety and quality of food Department, Almaty Technological University, Almaty, Kazakhstan
Department of Energy Saving and Automation, Kazakh National Agrarian Research University, Abaya 8 St, Almaty, Kazakhstan
Laboratory of Physiology Lymphatic System, Institute of Genetics and Physiology CS MSHE RK, 93 Al-Farabi Avenue, Almaty, 050060, Kazakhstan
Almaty University of Technology, Tole bi St., 100, Almaty, Kazakhstan
Department of Technology of Bread Products and Processing Industries, Almaty Technological University, 100, Tole bi St, Almaty, 050012, Kazakhstan
K.Zhubanov Aktobe Reqional University, A. Moldaqulova Avenue 34, Aktobe, Kazakhstan
Department of Food Safety and Quality
Safety and quality of food Department
Department of Energy Saving and Automation
Laboratory of Physiology Lymphatic System
Almaty University of Technology
Department of Technology of Bread Products and Processing Industries
K.Zhubanov Aktobe Reqional University
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