scholarly journals Trends in the Use of Low and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 387
Author(s):  
Edvina Hafner ◽  
Maša Hribar ◽  
Hristo Hristov ◽  
Anita Kušar ◽  
Katja Žmitek ◽  
...  
Keyword(s):  
Food Supply ◽  
Energy Content ◽  
Sugar Content ◽  
Sweet Taste ◽  
Capital City ◽  
Alcoholic Beverages ◽  
Grocery Stores ◽  
Added Sugar ◽  
Energy Value ◽  
The Difference

Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the European food supply is, however, very limited. This study aimed to evaluate the trends in the use of LNCS in different non-alcoholic beverages in the Slovenian food supply over the course of two years. We assessed which LNCS are most used and how the use of LNCS affects energy and sugar content. We analyzed labeling information of non-alcoholic beverages in selected grocery stores, covering the majority of the Slovenian food supply. Selected grocery stores were located in the capital city (Ljubljana). LNCS were present in 13.2% and 15.5% of non-alcoholic beverages in the years 2017 and 2019, respectively. The use of LNCS has significantly increased only in energy drinks (p < 0.01). The most used LNCS in 2017 were acesulfame K, aspartame, and cyclamates. In 2019 the use of sucralose increased significantly (p < 0.01) to become the second most used LNCS. Energy and sugar content varied between subcategories, which depended on the presence of added sugar and LNCS. Comparison between the energy value and the presence of the LNCS showed an almost 50% lower energy content of beverages containing both added sugar and LNCS (E2017 = 92.8 kJ; E2019 = 96.2 kJ per 100 mL), compared with beverages with only added sugar (E2017 = 161.8 kJ; E2019 = 159.0 kJ per 100 mL). In beverages sweetened only with LNCS, the difference was even more noticeable (E2017 = 22.3 kJ; E2019 = 14.3 kJ per 100 mL). Results show that the use of LNCS can help producers reduce the energy value of non-alcoholic beverages. Still, compared to other countries, the offer of such products in the Slovenian food supply is relatively low. However, due to possible public health risks of excessive use of LNCS, producers should be further encouraged for reformulation and production of less sweet products without LNCS, enabling consumers to adapt to less sweet taste of beverages. Further monitoring of LNCS in the food supply is therefore recommended, preferably also with consideration of sales data.

scholarly journals The Sharp Rise in the Use of Low- and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia: An Update Based on 2020 Data

2021 ◽  
Vol 8 ◽  
Author(s):  
Edvina Hafner ◽  
Igor Pravst
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Average Energy ◽  
Alcoholic Beverages ◽  
Steviol Glycosides ◽  
Added Sugar ◽  
Added Sugars ◽  
Total Sugar Content ◽  
Health Goal ◽  
Public Health Goal

Reducing added sugars in non-alcoholic beverages is an important public health goal, which can result in increased use of low- and no-calorie sweeteners (LNCS). The aim of this study was to investigate recent changes in the use of LNCS in non-alcoholic beverages in the Slovenian food supply. The national branded foods dataset was updated with beverages available in 2020, and compared with previous datasets. The data were extracted from food labels. In 2020, N = 1,650 unique beverages were found in shops from five different retailers, covering the majority of the national market. The use of LNCS increased from 13.2% in 2017 and 15.5% in 2019 to 20.2% in 2020, with a major growth in soft drinks (16.8, 19.6, and 26.7%, respectively). We observed a significant growth of beverages containing both LNCS and added sugar. Results were also consistent with sales data, which showed that increased offer of beverages with LNCS also resulted in similarly increased sales of such beverages. The average energy and total sugar content in non-alcoholic beverages decreased, which reflects both the higher percentage of beverages with LNCS, and also the reduction of the sugar content in beverages with only added sugar. Analyses of product-specific reformulation practices highlighted reduced sugar content in 16.8% of products, and in 3.6% with the use of LNCS. The most commonly used LNCS are acesulfame K, sucralose, and aspartame. Typically, combinations are used, however steviol glycosides, sucralose and saccharin are also used alone, in most cases combined with added sugar. The results indicated rapid changes in the use of LNCS in non-alcoholic beverages in the Slovenian food supply, making further monitoring of this area highly relevant.

The drivers, trends and dietary impacts of non-nutritive sweeteners in the food supply: a narrative review

2020 ◽  
pp. 1-24
Author(s):  
Cherie Russell ◽  
Carley Grimes ◽  
Phillip Baker ◽  
Katherine Sievert ◽  
Mark A. Lawrence
Keyword(s):  
Food Supply ◽  
Sugar Content ◽  
Substitution Effects ◽  
Added Sugar ◽  
Environmental Interventions ◽  
Added Sugars ◽  
Product Categories ◽  
Nutrition Policies ◽  
The Impact ◽  
Whole Foods

Abstract Poor diets, including excess added sugar consumption, contribute to the global burden of disease. Subsequently, many nutrition policies have been implemented to reduce added sugar intake and improve population health, including taxes, education, labelling and environmental interventions. A potential consequence of these policy actions is the substitution of added sugars with non-nutritive sweeteners (NNS) in a variety of foods and beverages. NNS are used to reduce the energy and sugar content of foods and beverages while maintaining their palatability. Evidence of the toxicological risks of NNS is inconsistent, though concerns have been raised over the potential substitution effects of ultra-processed foods containing NNS for whole foods. This review aimed to provide an overview of current NNS food supply and consumption patterns, assess added sugar-reduction policies and their impact on NNS, and determine the impact of NNS on food choice, energy intake and diet quality. NNS are widely available in a variety of products, though most commonly in carbonated beverages, dairy products, confectionery, table-top sweeteners and fruit drinks. However, the longitudinal trends of different product categories, and differences between geographies and economy-income levels, require further study. Few studies have examined NNS consumption trends globally, though an increase in NNS consumption in beverages has been observed in some regions. Research examining how the increased availability of low-sugar, NNS-containing products affects global dietary patterns is limited, particularly in terms of their potential substitution effects.

The Use of Multimedia and its Impact on Bangladeshi EFL Learners at Tertiary Level

2020 ◽  
Vol 4 (2) ◽  
pp. 150
Author(s):  
Farzana Sharmin Pamela Islam
Keyword(s):  
Language Learning ◽  
Academic Writing ◽  
Teaching And Learning ◽  
English Language ◽  
Capital City ◽  
Tertiary Level ◽  
Language Classroom ◽  
The Difference ◽  
The Government ◽  
The Impact

As 21st century is the era of modern technologies with different aspects, it offers us to make the best use of them. After tape recorder and overhead projector (OHP), multimedia has become an important part of language classroom facilities for its unique and effective application in delivering and learning lesson. Although in many parts of Bangladesh, a South Asian developing country, where English enjoys the status of a foreign language, the use of multimedia in teaching and learning is viewed as a matter of luxury. However, nowadays the usefulness and the necessity of it are well recognized by the academics as well as the government. The study aims to focus on the difference between a traditional classroom void of multimedia and multimedia equipped classrooms at university level by explaining how multimedia support the students with enhanced opportunity to interact with diverse texts that give them more in-depth comprehension of the subject. It also focuses on audio-visual advantage of multimedia on the students’ English language learning. The study has followed a qualitative method to get an in-depth understanding of the impact of using multimedia in an English language classroom at tertiary level. For this purpose, the data have been collected from two different sources. Firstly, from students’ written response to  an open ended question as to their comparative experience of learning  lessons with and without multimedia facilities; and secondly, through  observation of English language classes at a private university of Dhaka, the capital city of Bangladesh. The discussion of the study is limited to  the use of multimedia in English language classroom using cartoons, images and music with a view to enhance students’ skills in academic writing, critical analysis of image and critical appreciation of music. For this purpose, cartoons in English language, images from Google and music from You Tube have got focused discussion in this paper.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

POTENSI HASIL JAGUNG MANIS (Zea mays saccharata, Sturt) DENGAN PEMBERIAN PAKET TEKNOLOGI PUPUK DAN ZAT PENGATUR TUMBUH

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (1) ◽  
pp. 37
Author(s):  
Surtinah Surtinah
Keyword(s):  
Zea Mays ◽  
Sugar Content ◽  
Environmental Design ◽  
Randomized Design ◽  
The Difference ◽  
Difference Test ◽  
Treatment Design ◽  
Fertilizer Technology

<p>Tujuan penelitian adalah untuk mengetahui paket teknologi yang memberikan produksi jagung manis varietas Master Sweet yang terbaik.  Rancangan Perlakuan yang diuji adalah paket teknologi pupuk Bio Extrim dan ZPT Hormax yang terdiri dari delapan taraf, dan rancangan lingkungan yang digunakan adalah rancangan acak lengkap dengan uji beda rata-rata perlakuan DMRT pada p 0.5.    Hasil penelitian memperlihatkan bahwa paket teknologi dengan pemberian Hormax tanpa Bio Extrim menghasilkan kadar gula yang terbaik.</p><p><strong><em> </em></strong></p><p><em>The aim of the research was to find out the technology package that gives the best Sweet Sweet varieties production. The treatment design tested was the Bio Extreme fertilizer technology package and the Hormax ZPT consisting of eight levels, and the environmental design used was a complete randomized design with the difference test of the average DMRT treatment at p 0.5. The results showed that the technology package with Hormax without Bio Extreme resulted in the best sugar content</em></p>

Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

2020 ◽  
pp. 1-13
Author(s):  
Teresa Gontijo de Castro ◽  
Helen Eyles ◽  
Cliona Ni Mhurchu ◽  
Leanne Young ◽  
Sally Mackay
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Food Composition ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Slight Reduction ◽  
Cross Sectional ◽  
Sweetened Beverages ◽  
Sugary Drinks ◽  
High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

scholarly journals Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2108
Author(s):  
Anna Milczarek ◽  
Alina Janocha ◽  
Grażyna Niedziałek ◽  
Michalina Zowczak-Romanowicz ◽  
Elżbieta Horoszewicz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Roe Deer ◽  
Energy Content ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Fat Content ◽  
Energy Value ◽  
Health Promoting

The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

scholarly journals When Amazon ate Whole Foods: big changes for Big Food

2017 ◽  
Vol 20 (5) ◽  
pp. 615-622 ◽  
Author(s):  
Kate Phillips-Connolly ◽  
Aidan J. Connolly
Keyword(s):  
Supply Chain ◽  
Value Chain ◽  
Food Supply ◽  
Food Preferences ◽  
Grocery Store ◽  
Grocery Stores ◽  
Processed Food ◽  
Food Supply Chain ◽  
Social Media Platforms ◽  
Food Value

The grocery store is ground zero in the tsunami of change facing Big Food. Consumers are changing how they relate to grocery stores, increasingly circling the perimeter, focusing on produce and preferentially choosing fresh, local, and new, even unknown, brands while spending less time in the processed food aisles in the center. The next generation, the millenials, are increasingly shunning traditional outlets when buying food. Traditional leading brands of processed food, backed by traditional marketing strategies (heavy advertising on traditional media, coupons, brand extensions, etc.) are failing to hold on to their customers. The challenges can be found throughout the food value chain, from new competitors for grocery providers to new delivery mechanisms, from changes in generational food preferences with social media platforms to express their preferences to farmers who increasingly can and want to communicate directly with the end-users who actually eat the food that they produce. This access to more information opens more options (and opportunities) to buyers and suppliers all along the food value chain. Barely 100 years old, the grocery store model is becoming obsolete, and with it the organization of the food value chain must be re-written. So what does that mean for Big Food and the food supply chain? What directions can the industry take to adjust to the new competitive realities? This paper offers direction and guidance for Big Food and other producers in the food supply chain.

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
Yu Kryzhova ◽  
◽  
O Deyak ◽  
Keyword(s):  
Risk Factor ◽  
Human Health ◽  
Activity Index ◽  
Sugar Content ◽  
Control Sample ◽  
Food Product ◽  
Experimental Investigations ◽  
Energy Value ◽  
Total Sugar Content ◽  
Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

Alcoholic Beverage Laws and Enforcement

2020 ◽  
pp. 345-354
Author(s):  
Danny M. Adkison ◽  
Lisa McNair Palmer
Keyword(s):  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Grocery Stores ◽  
Strict Regulation ◽  
Definition Of

This chapter looks at Article XXVIII-A of the Oklahoma constitution, which greatly loosens Oklahoma’s previously tight, conservative grip on the use and distribution of alcoholic beverages. Section 1 sets out the definition of alcohol in a self-explanatory way: “All beverages that contain alcohol, unless otherwise defined by law, shall be considered alcoholic beverages by this state and therefore governed by this Article and all other applicable laws.” Section 2 states that “the Legislature shall enact laws providing for the strict regulation, control, licensing and taxation of the manufacture, sale, distribution, possession, transportation and consumption of alcoholic beverages, consistent with the provisions of this Article.” Under the old law, Oklahoma citizens could not receive direct shipments of wine; this change in law allows the legislature to authorize direct shipments to consumers of wine. Additionally, grocery stores and other retail locations are allowed to sell wine and beer under this article, which previously was not the case. Section 3 directs the legislature to create licenses for the sale of alcoholic beverages to consumers for consumption off the premises. However, Section 5 prohibits the sale of alcoholic beverage to a person under twenty-one years of age, and to insane, mentally deficient, or intoxicated persons. Section 7 deals with the taxation of alcoholic beverages

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