AUTHOR=Cassarino Martina , Giuberti Gianluca , Morelli Lorenzo , Trezzi Marco , Pelattieri Andrea , Manicardi Loris , Scaglia Pietro TITLE=nLCA in bakery food products: state of the art and urgent needs JOURNAL=Frontiers in Sustainable Food Systems VOLUME=Volume 8 - 2024 YEAR=2024 URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1253865 DOI=10.3389/fsufs.2024.1253865 ISSN=2571-581X ABSTRACT=This paper analyzes the nutri)onal life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on: 1) the importance of applying a methodology, such as LCA, in a general way, and the division into different stages considering the UNI EN ISO; 2) the development of nutri)onal LCA; 3) the difference between func)onal units in LCA and nutri)onal LCA; and 4) the different nutri)onal LCA approaches. The paper emphasizes the lack of nutri)onal LCA studies regarding the bakery category, underlining the urgent need for this type of inves)ga)on concerning this specific food sector.