scholarly journals Making Sense of Information Overload: Consumer Ranking of Nutritional Claims in Cereal Based Products

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2858 ◽  
Author(s):  
Gracia ◽  
Barreiro-Hurlé
Keyword(s):  
Food Industry ◽  
Information Overload ◽  
Food Products ◽  
Consumer Awareness ◽  
Cereal Products ◽  
Average Consumer ◽  
Making Sense ◽  
The Impact ◽  
Day By Day ◽  
Spanish Region

As a result of increased consumer awareness, demand for healthier food products is increasing day by day. Consumers seek healthier versions of food products which they relate to reduced presence of unhealthy components or increased presence of healthy ones. As a result, the food industry has not only increased the variety of products available but also uses nutritional claims to signal the presence of more substances. As an average consumer at the supermarket devotes just a few seconds to selecting each product, they are only able or willing to process that information that immediately attracts their attention or that is felt to be more important to them. This paper analyses how consumers rank different nutritional claims for two processed cereal products. Five claims were chosen to reflect the current market landscape of availability, and that relates to both “healthy” (i.e., fiber) and “unhealthy” (i.e., fat) substances. We use a direct ranking preference method with data from a survey conducted with consumers in a Spanish region in 2017. Results show that the ranking of claims differs between the two products (biscuits and pastries) and across consumers. However, consumers prefer those that show reduced presence of unhealthy substances above those that highlight the presence of healthy ones. Therefore, policy to maximize the impact of nutritional labelling should be product-specific.

scholarly journals Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1096
Author(s):  
Mario Cotacallapa-Sucapuca ◽  
Erika N. Vega ◽  
Helayne A. Maieves ◽  
José De J. Berrios ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Food Industry ◽  
Mechanical Energy ◽  
Food Products ◽  
Extrusion Process ◽  
Processing Conditions ◽  
Food Ingredients ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Macro And Micronutrients ◽  
The Impact

The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

scholarly journals Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Polymers ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1289 ◽  
Author(s):  
Ewelina Jamróz ◽  
Pavel Kopel
Keyword(s):  
Food Industry ◽  
Negative Impact ◽  
Food Products ◽  
Active Packaging ◽  
Point Of View ◽  
Packaging Materials ◽  
Protein Films ◽  
Economic Point ◽  
Antioxidant And Antimicrobial Activity ◽  
The Impact

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

scholarly journals Role of agricultural processing for food security of the Trans-Baikal Territory

2020 ◽  
Vol 17 ◽  
pp. 00211
Author(s):  
Natalia P. Shishkina ◽  
Nina V. Klinnikova ◽  
Svetlana N. Rodionova
Keyword(s):  
Food Security ◽  
Large Volume ◽  
Food Industry ◽  
Raw Materials ◽  
Strong Dependence ◽  
Food Products ◽  
Partial Solution ◽  
Actual State ◽  
The Impact

The article is devoted to the assessment of the impact of the food industry of the Trans-Baikal territory on the food security of the region. A study based on the actual state of the industry showed that its development is impossible without improving the situation in agriculture. The presence of a large volume of products imported into the Trans-Baikal Territory indicates a strong dependence of its economy on external supplies. A partial solution of the problem is possible on condition of creation of agro-holdings in the region covering the full cycle production of food products from cultivation of raw materials to reception of final product.

scholarly journals THE STRATEGY OF INCREASING PRODUCTION COMPETITIVENESS IN FOOD INDUSTRY OF THE REPUBLIC OF SRPSKA BY STIMULATING A NEW PRODUCT DEVELOPMENT

2021 ◽  
Vol 19 (34) ◽  
Author(s):  
Slavica Grujić ◽  
Mirjana Grujčić
Keyword(s):  
Data Analysis ◽  
Product Development ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Healthy Diet ◽  
Consumer Interest ◽  
The Republic ◽  
Food Product Development ◽  
The Impact

Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The non- communicable diet-related diseases have been increas- ing rapidly among consumers in the last decade as well as the impact on people’s attitudes towards nutritional aspect of the quality of food products and healthier diet. The aim of this paper is to illustrate the methodology for increasing production competitiveness in food industry of the Republic of Srpska, based on consumer-oriented food product development and healthy diet. The struc- tured questionnaire and scientific methods were used in young consumer representatives’ research regarding food product development in the target market. Exactly 720 participants were recruited from public educational institutions in the Republic of Srpska. The descriptive statistics and correlation were used for the data analysis. The results indicated positive statistically significant correlation coefficients (p0.05) between consumer interest in new products and: healthy diet preferences; product ingredients; product higher nutritive value (vi- tamins, minerals, dietary fibres content); fruit, fruit juice and low-energy beverages consumption. Also, knowl- edge on diet-related diseases was in significant posi- tive correlation with them. The data analysis revealed that an increase in production competitiveness could be assessed through developing food products based on nutritive elements, modelling and consumer interest in new food products with higher nutritive quality.

scholarly journals The Obesity Epidemic: Towards a Regulatory Framework to Combat Obesity in New Zealand

2021 ◽  
Author(s):  
◽  
Sarah Barker
Keyword(s):  
New Zealand ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Unhealthy Lifestyle ◽  
Obesity Epidemic ◽  
Obesity Control ◽  
The Law ◽  
The Impact ◽  
Paternalistic Approach

<p>There is currently a global obesity epidemic and New Zealand, like many other countries, has high levels of obesity both in the adult and child population. This presents a threat to society due to the risk to individual and population health, and the impact on public services. A major contributor to obesity levels is the nature of the current eating environment; one in which various factors make it natural and easy to lead an unhealthy lifestyle. By targeting these, the law could help to combat the obesity epidemic. Historically, attempts to address obesity through legal means have encountered opposition on paternalistic grounds. Given the threat that obesity poses, both to the individual and society as a whole, a certain level of paternalism is justified to control it, particularly when it comes to the protection of children. Currently, legal measures to control obesity can be implemented in New Zealand without resorting to hard paternalism. The law should be used to increase regulation of the food industry, rather than using it to control food intake directly. This is a softer paternalistic approach and includes changes to labelling requirements and the regulation of the marketing to mandate for improved information to be disseminated about food products. It also includes the implementation of a universal nutrient profiling system to overcome any problems associated with deciding which food products should be subject to increased regulation. Change to the eating environment in New Zealand could also be facilitated via the implementation of a fat-tax to address the price inequalities between healthy and unhealthy food products. Currently the food industry in New Zealand is minimally regulated by statute, with an emphasis on food safety and hygiene. This is no longer appropriate given rising levels of obesity. Furthermore, it is no longer appropriate that food product marketing be regulated by the industry, given its contribution to obesity levels, and the obvious conflict of interest. Notwithstanding that obesity control in New Zealand can presently be tackled using such an approach, a higher level of paternalism is necessary for measures aimed at children. Therefore, in the current food environment, paternalistic health laws, designed to protect children, are justified on the basis of the risk to children, and the need to protect them. Additionally, the need for a more paternalistic approach to obesity control generally must be kept under continual review, particularly in light of studies linking food with addiction. Although food litigation has been initiated against food companies by the obese in other jurisdictions, and has had an impact on the eating environment, this is not a realistic prospect in New Zealand, even as a last resort, in the absence of appropriate regulation.</p>

scholarly journals FOOD PRODUCTS PLACEMENT DURING COVID-19 PANDEMIC

2021 ◽  
Author(s):  
Sonja Vučenović ◽  
Daniela Nuševa ◽  
Dražen Marić ◽  
Radenko Maric ◽  
Goran Vukmirović ◽  
...  
Keyword(s):  
Supply Chain ◽  
Meat Products ◽  
Food Products ◽  
Physical Distance ◽  
Nutritional Composition ◽  
Future Research ◽  
Cereal Products ◽  
Negative Impacts ◽  
Security Standards ◽  
The Impact

The COVID-19 pandemic has entirely changed the patterns of behavior in the market. Physical distance, quarantine measures, safety and security protocols, and shortages along the entire supply chain, have particularly affected the placement of food products. In this regard, the paper aims to define the impact of various indicators on the placement of food products during the COVID-19 pandemic. An empirical study was conducted on a sample of 248 final consumers. The analysis was performed specifically for four groups of essential food products in a pandemic: meat and meat products, fruit and vegetables, milk and dairy products, cereals, and cereal products. The results showed a statistically significant impact of indicators such as safety and security standards, hygiene, price, product freshness, nutritional composition, chain transparency, and product quality. The impact of these indicators differs significantly depending on the analyzed product group. The obtained results indicate to the supply chain management which negative impacts need to be minimized to ensure timely placement of food products and more efficiently meet the needs of final consumers in a pandemic. Guidelines for future research are listed in the paper.

scholarly journals The Obesity Epidemic: Towards a Regulatory Framework to Combat Obesity in New Zealand

2021 ◽  
Author(s):  
◽  
Sarah Barker
Keyword(s):  
New Zealand ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Unhealthy Lifestyle ◽  
Obesity Epidemic ◽  
Obesity Control ◽  
The Law ◽  
The Impact ◽  
Paternalistic Approach

<p>There is currently a global obesity epidemic and New Zealand, like many other countries, has high levels of obesity both in the adult and child population. This presents a threat to society due to the risk to individual and population health, and the impact on public services. A major contributor to obesity levels is the nature of the current eating environment; one in which various factors make it natural and easy to lead an unhealthy lifestyle. By targeting these, the law could help to combat the obesity epidemic. Historically, attempts to address obesity through legal means have encountered opposition on paternalistic grounds. Given the threat that obesity poses, both to the individual and society as a whole, a certain level of paternalism is justified to control it, particularly when it comes to the protection of children. Currently, legal measures to control obesity can be implemented in New Zealand without resorting to hard paternalism. The law should be used to increase regulation of the food industry, rather than using it to control food intake directly. This is a softer paternalistic approach and includes changes to labelling requirements and the regulation of the marketing to mandate for improved information to be disseminated about food products. It also includes the implementation of a universal nutrient profiling system to overcome any problems associated with deciding which food products should be subject to increased regulation. Change to the eating environment in New Zealand could also be facilitated via the implementation of a fat-tax to address the price inequalities between healthy and unhealthy food products. Currently the food industry in New Zealand is minimally regulated by statute, with an emphasis on food safety and hygiene. This is no longer appropriate given rising levels of obesity. Furthermore, it is no longer appropriate that food product marketing be regulated by the industry, given its contribution to obesity levels, and the obvious conflict of interest. Notwithstanding that obesity control in New Zealand can presently be tackled using such an approach, a higher level of paternalism is necessary for measures aimed at children. Therefore, in the current food environment, paternalistic health laws, designed to protect children, are justified on the basis of the risk to children, and the need to protect them. Additionally, the need for a more paternalistic approach to obesity control generally must be kept under continual review, particularly in light of studies linking food with addiction. Although food litigation has been initiated against food companies by the obese in other jurisdictions, and has had an impact on the eating environment, this is not a realistic prospect in New Zealand, even as a last resort, in the absence of appropriate regulation.</p>

scholarly journals The Competitiveness of Indonesian Halal Food Exports in Global Market Competition Industry

2020 ◽  
Vol 11 (1) ◽  
pp. 25-48
Author(s):  
Nikmatul Masruroh
Keyword(s):  
Value Chain ◽  
Food Industry ◽  
Market Competition ◽  
Food Products ◽  
Global Market ◽  
Depth Analysis ◽  
Export Competitiveness ◽  
Halal Food ◽  
The Impact ◽  
Ranking Position

Abstract: Indonesia's position in the global competition for the halal food industry is not yet at the top competitive position. However, there is a significant change in the position of the competitiveness. The change can be seen from the Global Islamic Economy Indicator report for 2020/2021, which positions Indonesia at number 4 (fourth) in the halal food industry. Previously, Indonesia had never been in the top 10 positions. Since Indonesia is the first country ranked in halal consumption, the new ranking position is an achievement. The high competitiveness position during the COVID-19 pandemic also becomes an obstacle to make Indonesia a World Halal Center in 2024. This study aims to discuss an in-depth analysis of the implementation of halal value chain policies in Indonesia and the impact of implementing these policies on the export competitiveness of the Indonesian halal food industry. This study used a qualitative approach with a phenomenological type through data collection by interviewing export business actors in the halal food industry. The experiences of some informants are the key to answers the objectives of this study. This research produces the first halal value chain policy stated in the Halal Product Guarantee Law No. 33 of 2014, which requires all food entrepreneurs to carry out halal certification. The halal value chain in Indonesia applies the principle of traceability which makes Indonesian halal food products competitive. The second application of the principle of traceability is different from other countries, making halal food products produced by Indonesia acceptable to importing countries, especially OIC countries.Abstrak: Posisi Indonesia dalam persaingan global industri makanan halal belum berada pada posisi kompetitif teratas. Namun, ada perubahan signifikan dalam posisi daya saing. Perubahan tersebut terlihat dari laporan Global Islamic Economy Indicator 2020/2021 yang menempatkan Indonesia pada peringkat 4 (empat) dalam industri makanan halal. Sebelumnya, Indonesia belum pernah berada di posisi 10 besar. Karena Indonesia adalah negara pertama yang menempati peringkat pertama dalam konsumsi halal, posisi peringkat baru tersebut merupakan sebuah pencapaian. Posisi daya saing yang tinggi di masa pandemi COVID-19 juga menjadi kendala untuk menjadikan Indonesia sebagai World Halal Center pada tahun 2024. kebijakan daya saing ekspor industri makanan halal Indonesia. Penelitian ini menggunakan pendekatan kualitatif dengan tipe fenomenologis melalui pengumpulan data dengan mewawancarai pelaku usaha ekspor pada industri makanan halal. Pengalaman beberapa informan menjadi kunci untuk menjawab tujuan penelitian ini. Penelitian ini menghasilkan kebijakan rantai nilai halal pertama yang tertuang dalam Undang-Undang Jaminan Produk Halal Nomor 33 Tahun 2014, yang mewajibkan semua pengusaha makanan untuk melakukan sertifikasi halal. Rantai nilai halal di Indonesia menerapkan prinsip ketertelusuran yang membuat produk makanan halal Indonesia berdaya saing. Penerapan kedua prinsip ketertelusuran berbeda dengan negara lain, menjadikan produk pangan halal produksi Indonesia dapat diterima oleh negara pengimpor khususnya negara OKI.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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