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Authors
Freitas, Daniela
Gwala, Shannon
Henry, Gwénaële
Lazaridou, Athina
Boesch, Christine
Duijsens, Dorine
Wheller, Faye
Lopez-Rodulfo, Ivan M.
Kotsiou, Kali
Corbin, Kendall R.
Alongi, Marilisa
Martinez, Mario M.
Hafiz, Maryam S.
Tomassen, Monic M. M.
Perez-Moral, Natalia
Vidal, Natalia P.
Ariëns, Renata M. C.
Simsek, Sebnem
El, Sedef Nehir
Karakaya, Sibel
Le Feunteun, Steven
Bastiaan-Net, Shanna
Krause, Svenja
Zhang, Bin
Orfila, Caroline
Ballance, Simon
Grassby, Terri
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Funding
Funding for this research was provided by:
European Union’s Horizon 2020 research and innovation program Marie Sklodowska-Curie actions (898013, 101107486)
Research Ireland (21/PATH-S/9418)
Irish Department of Agriculture and Marine
European Union’s Horizon 2020 ERA-NET co-fund ERA-HDHL (GA N° 696295)
Research Foundation Flanders (12A0225N)
Independent Fund Denmark - Danmarks Frie Forskningsfond (1051-00046B)
BBSRC Institute Strategic Programme Food Microbiome and Health (BB/X011054/1)
Dutch Ministry of Agriculture, Nature and Food Quality (KB-37-001-007)
Norwegian Fund for Research Fees for Agricultural Products (NRC 314599)
University of Surrey
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Article History
Received: 6 December 2024
Accepted: 17 July 2025
First Online: 23 August 2025
Declarations
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: Terri Grassby’s other research work has been funded by McCain Foods Ltd, Mondelez, and the Almond Board of California. All other authors have no competing interests to declare.
