Foresterhill Aberdeen

1 Introduction The interest of consumers in having access to more natural, minimally processed low-carbon footprint foods has led food companies to look for sustainable food ingredients that can be used to produce nutritious foods (Battacchi et al. 2020; Román et al. 2017). Agricultural hemp, in addition to its environmental credentials, represents a potential option to produce nutritious foods, as its seeds are rich sources of macro- and micronutrient compounds (Ramos-Sanchez et al. 2025).

RESEARCH ARTICLE Georgios Kounidas, orcid.org/0000-0002-1580-2917 School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Foresterhill, Aberdeen, UK Search for more papers by this author Stavroula Kastora, Corresponding Author stavroula.kastora@abdn.ac.uk orcid.org/0000-0003-4470-5267 School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Foresterhill, Aberdeen, UK Correspondence Stavroula Kastora, School of Medicine, Medical Sciences and Nutrition,...