scholarly journals Credibility Engineering in the Food Industry: Linking Science, Regulation, and Marketing in a Corporate Context

2011 ◽  
Vol 24 (4) ◽  
pp. 487-515 ◽  
Author(s):  
Bart Penders ◽  
Annemiek P. Nelis
Keyword(s):  
Research And Development ◽  
Food Industry ◽  
Food Product ◽  
Health Claims ◽  
Health Issue ◽  
Food Company ◽  
Industry Research ◽  
Corporate Context ◽  
Science Regulation ◽  
Single Strategy

ArgumentWe expand upon the notion of the “credibility cycle” through a study of credibility engineering by the food industry. Research and development (R&D) as well as marketing contribute to the credibility of the food company Unilever and its claims. Innovation encompasses the development, marketing, and sales of products. These are directed towards three distinct audiences: scientific peers, regulators, and consumers. R&D uses scientific articles to create credit for itself amongst peers and regulators. These articles are used to support health claims on products. However, R&D, regulation, and marketing are not separate realms. A single strategy of credibility engineering connects health claims to a specific public through linking that public to a health issue and a food product.

scholarly journals Research, development and innovation in the Czech food industry – perspectives

2009 ◽  
Vol 55 (No. 11) ◽  
pp. 534-540 ◽  
Author(s):  
M. Putićová ◽  
J. Mezera
Keyword(s):  
Food Safety ◽  
Research And Development ◽  
Life Style ◽  
Food Industry ◽  
Research Development ◽  
Industry Research ◽  
Safety And Health ◽  
New Knowledge ◽  
Research Programmes ◽  
Food Market

The interdisciplinary problematic of food safety and health protection is being placed increasingly into research programmes of financial means providers as well as from the governmental funds and private funds. Gaining new knowledge about the state of food industry research and development (R&D) base and about the research results transfer, it is possible to stimulate innovation trends cultivating the food market and the life style.

Translational medicine

2011 ◽  
Vol 152 (47) ◽  
pp. 1894-1902
Author(s):  
János Antal ◽  
Attila Timár
Keyword(s):  
Pharmaceutical Industry ◽  
Research And Development ◽  
Patient Care ◽  
Computer Modeling ◽  
Translational Medicine ◽  
Scientific Discipline ◽  
Laboratory Research ◽  
Basic Sciences ◽  
Industry Research ◽  
Underlying Basis

Translational medicine is the emerging scientific discipline of the last decade which will set the benchmark for the pharmaceutical industry research and development, integrates inputs from the basic sciences of computer modeling and laboratory research through the pre-clinical and clinical phases of human research to the assimilation of new therapies and treatments into everyday practice of patient care and prevention. With this brief insight authors tried in their humble way to summarize the underlying basis, the present and the potential future of this emerging view, to draw attention to some of the challenges and tasks it faces and to highlight some of the promising approaches, trends and model developments and applications. Orv. Hetil., 2011, 152, 1894–1902.

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

scholarly journals Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1008
Author(s):  
Elisa A. Beltrán-Medina ◽  
Guadalupe M. Guatemala-Morales ◽  
Eduardo Padilla-Camberos ◽  
Rosa I. Corona-González ◽  
Pedro M. Mondragón-Cortez ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Toxicity Tests ◽  
High Fiber ◽  
Fiber Protein ◽  
Roasting Process ◽  
Extruded Product ◽  
Acute Toxicity Tests ◽  
By Products ◽  
Potential Use

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

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