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Lipids

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Sustainable Food Innovation

Part of the book series: Sustainable Development Goals Series ((SDGS))

Abstract

Fats are not all bad. In fact, we need them for energy, to absorb fat soluble vitamins and to grow healthy body and brain. Saturated lipids should be consumed in moderation to prevent cardiovascular disease, considering the length of their fatty acid chain: the shorter the better. This applies to health effects and footprint, with short chain saturated fats being predominant in plants. Unsaturated lipids mostly come from seeds and nuts, with vast differences in water and carbon footprint, taste and price. Again, they are not all the same. Finally, omega-3 fatty acids are important for human health. Fish is rich in docosahexanoic (DHA) and eicosapentaenoic (EPA), particularly bioactive, but intensive fishing may pose environmental issues. Some plant sources are more sustainable (seeds) but less abundant in DHA and EPA or too expensive (algae). Recent innovations offer interesting solutions by enhancing taste and availability (price) of sustainable solutions for lipids.

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  1. Faculty of Agriculture and Life Sciences, Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand

    Luca Serventi, Kaichao Yang, Congyi Liu, Mary Tanyitiku & Minoo Mohajer

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    Luca Serventi

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Serventi, L., Yang, K., Liu, C., Tanyitiku, M., Mohajer, M. (2023). Lipids. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_5

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