scholarly journals Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2599
Author(s):  
Shilpa Samant ◽  
Philip Crandall ◽  
Sara Jarma Arroyo ◽  
Han-Seok Seo
Keyword(s):  
Sensory Analysis ◽  
Food Industry ◽  
Human Perception ◽  
Pet Food ◽  
Current State ◽  
Pet Owners ◽  
Vital Component ◽  
Increasing Demand ◽  
Global Food ◽  
Flavor Enhancer

Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. This review summarized the current state of flavor enhancers used in the pet food industry and their influence on food palatability from both animal and human standpoints.

scholarly journals Characterization of Sustainability Leaders and Laggards in the Global Food Industry

2019 ◽  
Vol 11 (18) ◽  
pp. 5072 ◽  
Author(s):  
Vivek Pandey ◽  
Natalia Vidal ◽  
Rajat Panwar ◽  
Lubna Nafees
Keyword(s):  
Food Industry ◽  
Critical Role ◽  
Performance Criteria ◽  
Government Organizations ◽  
Development Goals ◽  
Multi Stakeholder ◽  
Robust Process ◽  
Depth Interviews ◽  
Global Food

The global food industry has a critical role to play in achieving multiple Sustainable Development Goals (SDGs). Accordingly, global firms in this industry pursue a wide array of sustainability issues. However, it remains unclear as to how leading firms differ from laggard firms in the industry in terms of their overall approach to sustainability and SDGs. To bridge this gap, we conducted in-depth interviews with sixteen experts comprising representatives of global firms, non-government organizations (NGOs), and researchers and academics. First, we identified five sustainability performance criteria—engagement with multi-stakeholder groups (MSGs), measurement of sustainability outcomes, resource commitment by top management, integration of sustainability programs with traditional management systems, and a robust process for the identification of specific sustainability issues or SDGs. Then, we found that leaders and laggards are markedly different in their approaches to pursue these performance criteria.

scholarly journals From Rise to Fall

Politeja ◽  
2019 ◽  
Vol 16 (5(62)) ◽  
pp. 175-192
Author(s):  
Leontiy Georgievich Byzov
Keyword(s):  
Public Opinion ◽  
Comparative Studies ◽  
Social Groups ◽  
Public Opinion Research ◽  
Strong State ◽  
Current State ◽  
Increasing Demand ◽  
Academy Of Sciences ◽  
Value Crisis ◽  
Current Stage

Based on the 2000–2018 comparative studies of the Institute of Sociology of the Russian Academy of Sciences and the Russian Public Opinion Research Center (VTsIOM), the author presents the process of transition of the “Putin era” from the stage of consolidation built upon public consensus achieved at the beginningof the “zero” (нулевых) years to the current stage of value crisis that arose in 2012–14 and lasts to this day. Although the current state of society canno tbe unequivocally interpreted as a split, contradictions in the system of values are growing. Implementation of the idea of a strong state is delegated to social groups that are least modernized. Moreover, within the state itself, frustration has been growing among the whole society. The increasing demand for change has not yet been materialized in the form of any political “body”, which makes the inevitable transit of epochs extremely risky for the country and the society.

Beurteilung in Deutschland erhältlicher veganer Alleinfuttermittel für Hunde und Katzen

2021 ◽  
Vol 49 (04) ◽  
pp. 262-271
Author(s):  
Janine Starzonek ◽  
Lara von Lindeiner ◽  
Ingrid Vervuert
Keyword(s):  
Food Industry ◽  
Pet Food ◽  
Klinische Relevanz ◽  
Research Councils

Zusammenfassung Gegenstand und Ziel Beurteilung veganer Alleinfuttermittel (AF) für adulte Katzen und Hunde sowie Überprüfung der Deklarationstreue. Material und Methoden Vier in Deutschland erhältliche vegane AF für Katzen und Hunde wurden auf ihre Nährstoffgehalte analysiert. Die benötigte Futtermenge wurde kalkulatorisch bestimmt und mit der Fütterungsempfehlung der Hersteller verglichen. Die Deklarationsangaben wurden auf die Einhaltung der Angaben aus der Verordnung (EG) 767/2009 überprüft. Eine Einschätzung der Versorgung mit Taurin und Vitaminen erfolgte anhand der Produktdeklarationen zu den ernährungsphysiologischen Zusatzstoffen. Ergebnisse Die Deklarationsangaben entsprachen vielfach den rechtlichen Vorgaben. Die Fütterungsempfehlung der Hersteller wich bei 2 von 4 AF deutlich von der kalkulierten Futtermenge ab und ergab eine Bedarfsdeckung von 64 bis 121 %. Die Zufuhr an einzelnen Mengen- und Spurenelementen lag beim adulten Hund 5,2- bis 8,2-fach, bei der adulten Katze 9,0- bzw. 11,4-fach über den Versorgungsempfehlungen. Die Vorgaben der European Pet Food Industry Federation wurden für die Rohprotein-, Rohfett- und Phosphorgehalte in jeweils einem Fall unterschritten, für Zink und Kupfer fanden sich sowohl Über- als auch Unterschreitungen der Empfehlungen. Eine Unterschreitung der Empfehlungen des National Research Councils (NRC) für den Zinkgehalt ergab sich bei einem AF. Die empfohlene Zufuhr an essenziellen Aminosäuren konnten die AF größtenteils abdecken; 2 AF deckten für Methionin und Cystin lediglich den Mindestbedarf ab, aber nicht die optimalen Versorgungsempfehlungen. Die Menge an zugesetztem Taurin entsprach nur bei einem AF für Katzen der empfohlenen Zufuhr. Die Empfehlungen für Vitamine konnten 3 AF über die Zusatzstoffe sicherstellen. Schlussfolgerung und klinische Relevanz Keines der veganen AF erfüllte uneingeschränkt die Empfehlungen zur Energie- und Nährstoffversorgung für adulte Hunde und Katzen. Somit können Mängel in der Zufuhr einzelner Nährstoffe bei langfristiger Fütterung der untersuchten AF nicht ausgeschlossen werden.

CURRENT STATE AND PROSPECTS FOR THE DEVELOPMENT OF THE FOOD INDUSTRY IN RUSSIA

2021 ◽  
Vol 3 (3) ◽  
pp. 45-52
Author(s):  
Larisa Viktorovna Tugacheva ◽  
Olga Sergeevna Kapninova
Keyword(s):  
Food Industry ◽  
Current State

Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy

2020 ◽  
Vol 187 (7) ◽  
pp. e50-e50
Author(s):  
Benedetta Bottari ◽  
Elena Bancalari ◽  
Annalisa Barera ◽  
Sergio Ghidini ◽  
Monica Gatti
Keyword(s):  
Feeding Strategy ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Limit Set ◽  
Human Pathogens ◽  
Pet Food ◽  
Pet Owners ◽  
Larger Sample

BackgroundBiologically appropriate raw food (BARF) diet is becoming more and more popular among pet owners in Europe. However, there are documented microbiological risks associated with raw feeding, and this study aimed to determine the presence of human pathogens in commercially frozen BARF products sold in Italy.MethodsSalmonella species, Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter species were identified. The general microbiological quality of BARF products and hygiene were also evaluated. Sample size was limited and therefore the study may not be representative of a larger sample.ResultsNone of the tested samples showed total bacterial count (TBC) higher than the limit set to consider a sample unacceptable. However, 14 out of 21 samples showed TBC higher than the limit set to consider a sample marginally acceptable. A high percentage of samples were contaminated by the aforementioned pathogens, highlighting the need for pet owners to be aware of the risks of this feeding strategy both to themselves and to their pets.ConclusionsConsidering that BARF diet meals can be prepared at home using the hands, as well as tools and spaces that could be shared, guidelines on safer handling of these pet food products should be recommended by veterinarians and nutritionists.

scholarly journals Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 926 ◽  
Author(s):  
Hanán Issa-Issa ◽  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Aneta Wojdyło ◽  
Ángel. A. Carbonell-Barrachina
Keyword(s):  
Young People ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Volatile Composition ◽  
Fruit Purée

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

scholarly journals Combination of NIR spectroscopy and machine learning for monitoring chili sauce adulterated with ripened papaya

2020 ◽  
Vol 187 ◽  
pp. 04001
Author(s):  
Ravipat Lapcharoensuk ◽  
Kitticheat Danupattanin ◽  
Chaowarin Kanjanapornprapa ◽  
Tawin Inkawee
Keyword(s):  
Machine Learning ◽  
Food Industry ◽  
Partial Least Squares Regression ◽  
Nir Spectroscopy ◽  
Machine Learning Algorithms ◽  
Support Vector ◽  
Learning Approaches ◽  
Least Squares Regression ◽  
Validation Set ◽  
Global Food

This research aimed to study the combination of NIR spectroscopy and machine learning for monitoring chilli sauce adulterated with papaya smoothie. The chilli sauce was produced by the famous community enterprise of chilli sauce processing in Thailand. The ingredients of the chilli sauce consisted of 45% chilli, 25% sugar, 20% garlic, 5% vinegar, and 5% salt. The chilli sauce sample was mixed with ripened papaya (Khaek Dam variety) smoothie with 9 levels from 10 to 90 %w/w. The NIR spectra of pure chilli sauce, papaya smoothie and 9 adulterated chilli sauce samples were recorded using FT-NIR spectrometer in the wavenumber range of 12500 and 4000 cm-1. Three machine learning algorithms were applied to develop a model for monitoring adulterated chilli sauce, including partial least squares regression (PLS), support vector machine (SVM), and backpropagation neural network (BPNN). All model presented performance of prediction in the validation set with R2al = 0.99 while RMSEP of PLS, SVM and BPNN were 1.71, 2.18 and 3.27% w/w respectively. This finding indicated that NIR spectroscopy coupled with machine learning approaches were shown to be an alternative technique to monitor papaya smoothie adulterated in chilli sauce in the global food industry.

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