scholarly journals Infestations as a Natural Disaster: The Economic Impacts of the Fonterra Whey Protein Concentrate Contamination Incident

2021 ◽  
Author(s):  
◽  
Katarina Stojkov
Keyword(s):  
New Zealand ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Synthetic Control ◽  
Economic Implications ◽  
Weighted Averages ◽  
Long Run ◽  
Synthetic Control Methods ◽  
The Impact

<p>This paper presents the results from an investigation into the economic implications for New Zealand of the 2013 Whey Protein Concentrate contamination incident (popularly known as the Fonterra Botulism scare). It assesses the impact of this incident to dairy exports using synthetic control methods. A synthetic counterfactual scenario where the incident did not occur is developed using weighted averages of the dairy exports of countries unaffected by the scare. The research finds that there was an initial negative shock to the exports of products that were thought to have been contaminated, but that there were no significant sustained impacts on other dairy products. The affected products make up only a small proportion of New Zealand dairy exports, with the vast majority of dairy exports being unaffected products. Infant formula exports appear to have recovered somewhat in the long run, however whey product exports remain lower than they otherwise would have been.</p>

scholarly journals Infestations as a Natural Disaster: The Economic Impacts of the Fonterra Whey Protein Concentrate Contamination Incident

2021 ◽  
Author(s):  
◽  
Katarina Stojkov
Keyword(s):  
New Zealand ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Synthetic Control ◽  
Economic Implications ◽  
Weighted Averages ◽  
Long Run ◽  
Synthetic Control Methods ◽  
The Impact

<p>This paper presents the results from an investigation into the economic implications for New Zealand of the 2013 Whey Protein Concentrate contamination incident (popularly known as the Fonterra Botulism scare). It assesses the impact of this incident to dairy exports using synthetic control methods. A synthetic counterfactual scenario where the incident did not occur is developed using weighted averages of the dairy exports of countries unaffected by the scare. The research finds that there was an initial negative shock to the exports of products that were thought to have been contaminated, but that there were no significant sustained impacts on other dairy products. The affected products make up only a small proportion of New Zealand dairy exports, with the vast majority of dairy exports being unaffected products. Infant formula exports appear to have recovered somewhat in the long run, however whey product exports remain lower than they otherwise would have been.</p>

The Trade Impacts of a Food Scare: The Fonterra Contamination Incident

2018 ◽  
Vol 16 (2) ◽  
Author(s):  
Katarina Stojkov ◽  
Ilan Noy ◽  
Yiğit Sağlam
Keyword(s):  
New Zealand ◽  
Dairy Products ◽  
Food Contamination ◽  
Whey Protein Concentrate ◽  
Synthetic Control ◽  
Control Methods ◽  
Synthetic Control Methods ◽  
Food Scare ◽  
The Impact ◽  
Negative Shock

Abstract This paper examines the impact of a food contamination scare in the dairy sector on dairy exports. We investigate this question in the context of the 2013 Whey Protein Concentrate contamination incident in New Zealand. We assess the impact of this incident on dairy exports using synthetic control methods. A synthetic counterfactual scenario where the incident did not occur is developed using weighted information from other countries unaffected by the scare. We find that there was an initial negative shock to the exports of products that were thought to have been contaminated, but that there were no significant sustained impacts on other dairy products. The affected products made up only a small proportion of New Zealand dairy exports, with the vast majority of dairy exports being unaffected. Infant formula exports appear to have recovered more than a year after the scare. However, whey product exports (the contaminated product) remain lower than they otherwise would have been.

scholarly journals Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 754-754
Author(s):  
Mingruo Guo ◽  
Abbas Khan ◽  
Cuina Wang ◽  
Adam Killpartrick
Keyword(s):  
Particle Size ◽  
Whey Protein ◽  
Electrostatic Interactions ◽  
Ultrasound Treatment ◽  
Whey Protein Concentrate ◽  
Scavenging Activity ◽  
Protein Concentrate ◽  
Sonication Time ◽  
Remarkable Effect ◽  
The Impact

Abstract Objectives This study evaluated the impact of ultrasound duration on the encapsulation of 3,3′-diindolylmethane (DIM) using whey protein concentrate nanoparticles. Methods Whey protein concentrate-based DIM nanoparticles were prepared and treated with different ultrasound times (0 - 20 min) with 30% amplitude. Results The results showed that ultrasound treatment significantly decreased the particle size (from 265 nm to 218 nm) and PDI value (from 0.49 to 0.43); as well as zeta potential values were notably increased. The encapsulation efficiency (EE%) increased with increasing sonication time (0–20 min) from 76% to 77, 79, 81, and 88%, respectively. The ultrasound treatment had a significant effect on the apparent viscosity, and decrease in the viscosity as a function of shear rate was observed with increasing sonication time. The transmission electronic microscopy (TEM) micrographs demonstrated that all the formulations treated with different sonication times had a smooth and uniform spherical shape and ultrasound treatment led to the reduction of particle size, especially for 20 min of ultrasound. The thermal stability of the WPC–DIM nanoparticles were enhanced with increasing sonication time by increasing peak denaturation temperature and enthalpy. The Fourier transform infrared spectroscopy (FT-IR) spectra analysis revealed that ultrasound treatment had a remarkable effect on the secondary structure of WPC–DIM nanoparticles, and electrostatic interactions and hydrogen bonds between DIM and whey protein were strengthened. Moreover, the length of ultrasound treatment exhibited a significant effect on the DPPH (2,2-diphenyl-2-picrylhydrazyl) scavenging activity (from 56% to 62%) and ABTS(2,2′-azinobis(2 ethylbenzothiazoline-6-sulfonate) scavenging activity (from 47% to 68%). Conclusions In conclusion, the ultrasound treatment successfully improved the physicochemical, microstructural, and anti-oxidative properties of WPC–DIM nanoparticles, therefore it is considered an efficient method for the development of whey protein concentrate-based DIM nanoparticles to be used for medical and nutritional applications. Funding Sources Northeast Agricultural University.

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