scholarly journals Sesame seed labelling and health protection of allergic consumers

2019 ◽  
Vol 121 (4) ◽  
pp. 850-855
Author(s):  
Daniela Manila Manila Bianchi ◽  
Silvia Gallina ◽  
Clara Ippolito ◽  
Sandra Fragassi ◽  
Daniele Nucera ◽  
...  
Keyword(s):  
Design Methodology ◽  
Limit Of Detection ◽  
Sesame Seed ◽  
Food Products ◽  
Food Samples ◽  
Food Category ◽  
Content Type ◽  
Food Items ◽  
Allergen Concentration ◽  
Label Statement

Purpose Sesame can cause food allergy and according to European legislation, its presence in food must be declared on the label. The purpose of this paper is to investigate the presence of sesame in food products carrying no mention of sesame on the ingredient label and in food products carrying the voluntary labelling statement “may contain traces of sesame”. Design/methodology/approach Packaged bakery and non-bakery food items were collected at retail. Sample size was calculated according to estimated prevalence of 2 per cent and precision of 5 per cent: in total 32 samples of packaged bakery and non-bakery food were collected for each food category. The RIDASCREEN®FAST Sesame test (R-Biopharm AG, Darmstadt, Germany) was used for the analysis: its limit of detection was fixed in the laboratory at 0.5 ppm. Findings Of the 32 food samples that did not mention sesame seed on the ingredient label, one (3.1 per cent) breadsticks sample tested positive at a concentration (326 ppm). Of the 32 food samples that carried the precautionary label statement “may contain traces of sesame”, one (3.1 per cent) breadcrumbs sample tested positive (305 ppm). Comparison between the allergen concentration and the published eliciting dose (ED5) for sesame proteins (1 mg) was performed. The calculated exposure was more than 2 the ED05 reported in the literature. Originality/value To date, few studies investigating compliance with food-allergen labelling requirements are available. This survey provides data for preliminary risk assessment for sesame allergenic consumers.

Classes of food additives in food products sold in Mauritius

2019 ◽  
Vol 121 (5) ◽  
pp. 1125-1139 ◽  
Author(s):  
Dhamawatee Harnarun Etwaroo ◽  
Dayawatee Goburdhun ◽  
Arvind Ruggoo
Keyword(s):  
Nutritional Value ◽  
Food Additives ◽  
Meat Products ◽  
Principal Component ◽  
Food Products ◽  
Food Samples ◽  
Soft Drinks ◽  
Food Category ◽  
Content Type ◽  
Number Of Classes

Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives. Findings In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative. Research limitations/implications The food products were sourced only from retailers selling labelled food products. Originality/value This novel study provides a basis for determining compliance of food products to the National Food Regulations.

What images and content do professional dietitians share via Instagram?

2018 ◽  
Vol 48 (6) ◽  
pp. 940-948
Author(s):  
Elif Inan-Eroglu ◽  
Zehra Buyuktuncer
Keyword(s):  
Social Media ◽  
Design Methodology ◽  
Descriptive Analysis ◽  
Easy Access ◽  
Food Category ◽  
Content Type ◽  
Future Studies ◽  
The Social ◽  
Access To Knowledge

Purpose In the age of information, where people can have an easy access to knowledge, the ethical and content-based examination of dietitians’ sharing in the social media is an important step in determining what to share in the social media in the future. The purpose of this study was to analyse the content of Instagram shares of dietitians, a profession group that is becoming more and more widespread in Turkey. Design/methodology/approach Publicly available dietitian Instagram profiles, aiming specifically at those with =500 followers, were included in the study. The hashtag was chosen as #onlinediyet (Turkish for online diet). A total of 1,986 images were identified for analysis. When these images were identified, 883 images were excluded. Thus, overall 1,103 Instagram images were chosen to analyse during a week’s period. Each Instagram image was classified into one of seven categories by authors as food, individual, nutrition information, motivational, miscellaneous, physical activity and recipe. Food and individual groups were also coded into subgroups. Findings A descriptive analysis of the 1,103 online-diet-related images shared by dietitians showed that 53.5 per cent of the images were in food category. There were no differences between female and male dietitians in terms of categories of shared images (p > 0.05). Dietitians also shared individual images (34.5 per cent) including weight loss follow-up (56.2 per cent), self-portrait (22.0 per cent) and conversation with clients (14.0 per cent) images on Instagram. Originality/value The results of this study set a baseline for future studies. Given the rapid growth of this platform in recent years, not only the field of dietetics but also other health-care fields would benefit from clear guidelines about what information can or cannot be shared on social media.

Development of food products with addition of rapeseed presscake fermented by Rhizopus

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Friedrich-Karl Lücke ◽  
Kathrin Tannhäuser ◽  
Amrita Sharma ◽  
Viktoria Fritz
Keyword(s):  
General Population ◽  
Design Methodology ◽  
Bitter Taste ◽  
Food Products ◽  
Consumer Acceptance ◽  
Plant Proteins ◽  
Content Type ◽  
Rapeseed Proteins ◽  
Practical Implications ◽  
Degree Of Degradation

Purpose The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of fermented rapeseed presscake. Design/methodology/approach In total, 16 different food products with up to 18 per cent fermented rapeseed presscake were developed. Three types of vegetarian spreads and one type of bread were formulated, and consumer acceptance was assessed by sensory evaluation, questionnaires and in a focus group. Findings The fermentation of the rapeseed presscake by using the tempeh mould, Rhizopus oligosporus, had little if any effect on the bitterness of the presscake, and the bitter taste and aftertaste of the fermented presscake limited its use in food products. However, promising results were obtained when the breads and vegetarian spreads that were prepared with 5–6 per cent dried fermented rapeseed presscake were presented to sensory panels and to consumers, provided that the bitterness was masked, to some degree, by appropriate formulations and processes. Research limitations/implications Responders consisted mainly of younger people open to sustainable, plant-based nutrition, and may not represent the general population. Nevertheless, the results have implications for further research on utilization of rapeseed proteins. Practical implications It is possible to use the fermented rapeseed presscake to enrich various foods with protein or to replace other proteins, e.g. from animals or soybeans, provided that the degree of degradation of undesired compounds can be better standardized. Originality/value This study provides useful information for how to increase the use of underutilized plant proteins for human nutrition.

Is Acrylamide really a food safety issue?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Daniela Dal Castel Krein ◽  
Rafaela Julyana Barboza Devos ◽  
Luciane Maria Colla ◽  
Christian Oliveira Reinehr
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Human Exposure ◽  
Design Methodology ◽  
Safety Issue ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Safety Problem

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

Allergen's labeling of food products: regulatory practices in Morocco

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Morad Guennouni ◽  
Brahim Admou ◽  
Noureddine El Khoudri ◽  
Aicha Bourrouhouat ◽  
Safaa Machraoui ◽  
...  
Keyword(s):  
Design Methodology ◽  
Food Products ◽  
The European Union ◽  
African Countries ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Major Health ◽  
Content Type ◽  
Allergen Labeling ◽  
Major Health Issue

PurposeAllergenic substances cause food allergy, which represents a major health issue in most countries. This underlines the importance of considering the products' labeling as well as applying related regulatory practices. The objective of this study was to assess the labeling practices of allergens in food products in Morocco.Design/methodology/approachThis cross-sectional survey was conducted on 156 food products collected from four supermarkets in a Moroccan megacity. The data related to the allergen substances (allergen declared, emphasis characters, precautionary allergen labeling) were collected from labels of food products.FindingsThe number of foods included in this research was 156, of which 7 (4.5%) did not mention the allergy alert. The analysis of the allergy alert in the others sample (149) showed 266 nonconformities, noticed in 112 (71.8%) products. The labeling emphasis characters were observed in 33.3% of products, and only 13.5% mentioned “contains allergen” as a mandatory statement to declare the presence of allergens. Allergic alerts found in places concealed, removable by the opening of the seal or difficult to see were observed in 28.9%. The use of a precautionary allergen labeling statement was noticed in 40.4% of products.Originality/valueMoroccan regulations on food allergens are demanding like those of the European Union and more demanding than those of most African countries. However, the application of this regulation remains unsatisfactory and 266 non-conformities were found in 112 (71.8%) products. The absence of emphasis characters and the declaration in inappropriate places represent the most observed non-conformities. Therefore, Moroccan manufacturers must strictly adhere to regulations to avoid exposure of predisposed consumers to potentially threatening allergenic substances.

Consumer perception: an analysis on second generation genetically modified foods

2016 ◽  
Vol 46 (5) ◽  
pp. 637-646 ◽  
Author(s):  
Flavio Boccia
Keyword(s):  
Design Methodology ◽  
Second Generation ◽  
Genetically Modified ◽  
Negative Relationship ◽  
Food Products ◽  
Consumer Perception ◽  
Content Type ◽  
Gm Food ◽  
Level Of Satisfaction ◽  
Using Data

Purpose Genetically modified (GM) food consumption causes discussions among consumers. So, the present research is aimed to study the hypothetical consumption of a particular kind of GM food products in Italy, which are from the second generation. Design/methodology/approach This research suggests both information about this particular kind of consumption and factors that determine their purchase through statistical techniques for testing and estimating causal relations, using data derived from carrying out sample surveys. Above all, the factor analysis and the cluster analysis are used for the aim of the study. Findings The proposed study shows that transgenic consumption is especially linked to knowledge and impact on health, but also the possibilities that they are able to give when special properties, that can be added to food products, are considered. Moreover, it was possible to identify three kinds of consumer-of-food under investigation: the agree one (37 per cent of the sample), with highest level of perceived expectation and willingness to pay; the half-agree one (27 per cent), with lowest level of desire but highest level of satisfaction; and the disagree one (36 per cent), with negative relationship with all of the factors, particularly with the perceived expectation. Originality/value The research considers a topic not addressed in details; moreover, it is also based on the author's own previous research and is its natural continuation and development, but also important for future researches.

Exploring consumer preferences for hedonic and utilitarian food attributes

2015 ◽  
Vol 117 (12) ◽  
pp. 3039-3063 ◽  
Author(s):  
Natalia Maehle ◽  
Nina Iversen ◽  
Leif Hem ◽  
Cele Otnes
Keyword(s):  
Consumer Preferences ◽  
Food Products ◽  
Relative Importance ◽  
Product Attributes ◽  
Food Category ◽  
Environmentally Conscious ◽  
Environmental Friendliness ◽  
Content Type ◽  
Trade Offs ◽  
Decision Making Processes

Purpose – The purpose of this paper is to identify the relative importance of four main attributes of food products for consumer’s choice. These are price, taste, environmental friendliness and healthfulness, tested across hedonic and utilitarian food products (milk and ice-cream). The weighting of attributes involved in food choices is a complex phenomenon, as consumers must consider contradictory requirements when making their choices. Consumers’ decision-making processes might also be influenced by food category. Some food products are mostly consumed for pleasure, whereas others are consumed because of their nutritional value. Design/methodology/approach – The study employs a choice-based conjoint technique, which addresses how consumers make trade-offs across a set of product attributes. Findings – The results indicate that price and taste attributes are rated as the most important for both hedonic and utilitarian food products. However, when the authors group consumers according to their product preferences, the relative importance of product attributes changes. Specifically, the importance of environmental friendliness and healthfulness is much higher among the health-conscious and environmentally conscious segments than for other segments. Originality/value – To the knowledge, this is the first study comparing the importance of this combination of product attributes (price, taste, calorie content and eco-label) across hedonic and utilitarian foods in a choice-based conjoint setting. Moreover, a new way of grouping consumers according to their ethical-value profiles enables the authors to create a psychographic description of these segments, and to relate it to their food attribute preferences.

scholarly journals Molecular Characterization of Escherichia coli Isolates Carrying mcr-1, fosA3, and Extended-Spectrum-β-Lactamase Genes from Food Samples in China

2017 ◽  
Vol 61 (6) ◽  
Author(s):  
Xiaobo Liu ◽  
Ruichao Li ◽  
Zhiwei Zheng ◽  
Kaichao Chen ◽  
Miaomiao Xie ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Molecular Characterization ◽  
Food Products ◽  
Multidrug Resistant ◽  
Food Samples ◽  
Content Type ◽  
E Coli ◽  
Extended Spectrum

ABSTRACT This study surveyed the prevalence of mcr-1 in extended-spectrum-β-lactamase (ESBL)-producing Escherichia coli strains of food origin in China and identified strains that carried mcr-1, fosA3, and ESBL genes, which were carried in various plasmids. The mcr-1 and ESBL genes could be cotransferred by one or more types of plasmids. The presence of these multidrug-resistant E. coli strains in food products might pose a huge threat to public health.

Dish composition: children’s mental representation and expected liking

2015 ◽  
Vol 117 (9) ◽  
pp. 2361-2371 ◽  
Author(s):  
Nina Veflen Olsen ◽  
Themistoklis Altintzoglou ◽  
Valérie Lengard Almli ◽  
Margrethe Hersleth ◽  
Aase Skuland ◽  
...  
Keyword(s):  
Correspondence Analysis ◽  
Mental Representation ◽  
Design Methodology ◽  
Free Association ◽  
Dietary Change ◽  
Content Type ◽  
Food Items ◽  
Face Scale ◽  
Smiley Face ◽  
The Relationship

Purpose – The purpose of this paper is to investigate how vegetable side components (carrot and broccoli) influence children’s associations and expected liking of two common Norwegian dishes (meatballs and salmon). Design/methodology/approach – Children aged 11-12 years old were recruited to complete an adapted free association test (n=89). Each participant was exposed to four pictures of dishes that included combinations of the experimental food items served with potatoes and sauce. Participants stated their immediate associations and how much they liked each meal on a five-point smiley face scale for children. Evoked associations were coded and categorized before the relationship between the expected liking of the dishes and the associations were visualized based on correspondence analysis. Findings – The authors found that the expected liking of the dishes was significantly affected by the composition of the dish, that the associations related to the meal changed when the vegetable component changed, and that children’s associations to food are quite similar to what previous studies have found for adults. Originality/value – How children categorize complex dishes and how their mental representation explains expected liking has rarely been investigated before. By investigating how dishes with different components activate different associations and how these associations co-occur with children’s expected liking of the dishes, the authors gain knowledge that can help us develop strategies for improved dietary change.

Bringing terroir back to the roots? A methodological proposal for studying local food products

2019 ◽  
Vol 121 (12) ◽  
pp. 3089-3101 ◽  
Author(s):  
Lucile Garçon
Keyword(s):  
Design Methodology ◽  
Local Food ◽  
Food Products ◽  
Analytical Framework ◽  
Content Type ◽  
Early Beginning ◽  
Scientific Papers ◽  
The One ◽  
Fruitful Research ◽  
Constructivist Approaches

Purpose In line with various scientific papers warning against an inconsistent use of this adjective for food qualification, the purpose of this paper is to point out the sweeping assertion that “local” equates to “ecological”. Design/methodology/approach Looking beyond the measurement of carbon emissions to assess impacts on the environment, this paper addresses ecological issues in terms of interactions with the environment. To this end, it enhances an under-the-skin approach that goes through “local” fruit and vegetables to look into seed management and plant breeding practices. Findings This method, tested with 2 vegetative species – apple and potato – on 12 case studies in Europe, allows to build a typology that discriminates between: producing food without reproducing plants, grafting trees and storing tubers for maintaining landraces, and sowing seeds to restart the breeding process from the early beginning, trying in this way to enhance the capacity of plants to better fit with their environment. The typology matches a gradient that describes various degrees of intensity of environment–society relationships, from disconnection to adaptation – conceived on the one hand as already stabilized and on the other hand as still evolving. Research limitations/implications This analytical framework sheds light on contradictions that many local food networks have to face while yearning for a recognition by a geographical indication. Originality/value The paper argues that vegetal material might be a fruitful research object for tracking the controversies that unfold along the construction of local food products. It discusses social constructivist approaches of terroir while advocating for a materialist approach.

Sign in / Sign up

Export Citation Format

Share Document