Sensory-Related Industrial Additives in the US Packaged Food Supply

Background: Increasing evidence suggests that ultra-processed foods (UPFs) lead to elevated risk of obesity-related conditions, but UPF measurement has been criticized for its subjectivity and lack of clarity on biological mechanism. Sensory-related industrial additives (SRIAs) are a defining feature of UPFs and may encourage overconsumption by enhancing the sensory quality of foods. However, practical challenges have prevented systematic incorporation of SRIAs into UPF measurement.Objective: The objectives of this work were to describe a new, open-source ingredient list search method and to apply this method to describe the presence of SRIAs in US packaged foods.Methods: We developed computer coding to search for 64 common SRIAs related to sweetness, flavor, appearance, and texture in 241,688 foods in the US Branded Food Products Database (BFPD). The BFPD includes manufacturer-provided ingredient lists for ~300,000 branded and private label food items. We determined the total number of SRIAs (0–64) and the number of different types of SRIAs (sweetness, flavor, appearance, texture, 0–4) in each food, then calculated the percent of all foods with SRIAs. This was done for all foods, and by food group for 224,098 items with food group data.Results: Most (64.9%) foods in the BFPD contained at least one SRIA, and more than a third had at least three. Sweets (89.5%), beverages (84.9%), and ready-to-eat (RTE) foods (82.0%) were the most likely to contain SRIAs. With respect to SRIA types, 25.7% of all food items had at least three of the four types of SRIAs examined, with texture-related additives being the most common. Among sweets, 20% had all four types of SRIAs.Discussion: This work confirms the high prevalence of SRIAs in US packaged foods. They are ubiquitous in sweets, beverages, and RTE foods, but also present in substantial proportions of other food groups. Quantifying the presence of SRIAs in ingredient lists offers a novel way to identify UPFs for research; to distinguish more vs. less ultra-processed foods; and to test whether UPFs increase risk for obesity-related conditions through additives that enhance the product's sensory qualities.

A Network-based Analysis of Ingredients Lists in Nutrient Profile Systems

It is well-established that diseases can be prevented or mitigated through dietary intervention, yet proper nutrition is one aspect consumers struggle to manage. Recent studies have shown that there are barriers to understanding the nutrition facts component of a food label which can be linked to dietary choices. In this work, we demonstrate reproducibility and replicability of a network-based method for automating the analysis of ingredients on a food product label en masse using the Open Food Facts Database and the USDA FoodData Central Branded Foods database in February 2020. Our results, which analyze the co-occurrence of 72,754 ingredients across show some consensus in labeling across FALCPA-regulated ingredients in food product labels across databases but highlight potential areas for discrepancy in consumer understanding and labeling practices for terms not subject to strict regulations. The key findings or contributions of this work include the provision of a reproducible method for quantifying the ingredients of packaged food in the United States across two nutritional profiling systems, and have identified 17 total ingredients that appear in the top 20 most co-occurring ingredients for both databases examined. We compare how of 8 FALCPA-regulated ingredients are represented in ingredients lists versus a common, but non-FALCPA regulated ingredient (corn), to demonstrate how one could examine differences between ingredient labeling between products. These findings suggest more research is needed in developing information systems to increase information available for consumers.

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.

A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches

Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.

Innovation Management MADU PELAWAN (Integrated House of Entrepreneurship Development and Services) in Central Bangka Regency

This research is about management Independent Entrepreneurial Development and Service innovation as one of the real actions of the government in an effort to improve the community's economy through empowering IKM (Small and Medium Industries). The focus of this research is the management of Independent Entrepreneurial Development and Service innovation carried out by Central Bangka Regency. This study used qualitative research methods. The population in this study is an area that has made innovations in the development and service of independent entrepreneurs. Meanwhile, the research subject is in Central Bangka Regency with an innovation called Madu Pelawan (Integrated House for Independent Entrepreneurship Development and Services). The results showed that the Honey Innovation Management of Pelawan (Integrated House for Development and Independent Entrepreneur Services) in Central Bangka Regency succeeded in making real changes. The existence of the Product Development House (RPP) has made significant changes to the growth and development of IKM/UKM in Central Bangka Regency. As it is very easy to find IKM products that already have a good label in accordance with the required provisions, it is very easy to find products that have used food grade packaging, many IKM products are found that are accepted and marketed in gift shops and modern stores, almost all packaged food products have marketing permits, the reach of loan services has become easier with the facilitation of counseling, many IKM products have promotional media such as the 7/9 booklet, some IKM actors already have process and promotional videos, and 5 IKM Centers have been formed.

Influence of Online Shopping Buying Behaviour in Post Covid 19

The corona virus which causes a highly infectious of Corona virus disease (COVID-19) that has affected more than 4 lakh people in around the world. Since it has been increased during the pandemic period online shopping usage, rural, urban and globally. In the current scenario many youngster’s changing the attitude has purchased to online shopping because social distancing and self-quarantine efforts. Hence the online shopping promoters like Amazon, flip kart, Reliance digital and other agencies are for the time being too given the importance its available fulfilment and logistics facility to serve the basic needs such as household products, packaged food, health care, hygiene, personal safety and other high priority products. It is for the time being going to taking orders for lower-priority to high priority products. In this study to analyze the impact of online buying behaviour increased in after pandemic period.

Optimization of a CZT photon counting detector for contaminant detection

In the food industry, X-ray inspection systems are utilized to ensure packaged food is free from physical contaminants to maintain a high level of food safety for consumers. However, one of the challenges in the food industry is detecting small, low-density contaminants from packaged food. Cadmium zinc telluride (CZT) photon counting detectors (PCDs) can potentially alleviate this problem given its multi-energy bin capabilities, high spatial resolution and ability to eliminate electronic noise, which is superior to the conventional energy integrating detector (EID). However, the image quality from a CZT PCD can be further improved by applying an optimized energy bin weighting scheme that maximizes energy bin images that provide the largest image contrast and lowest image noise. Therefore, in this work, five contaminant materials embedded in an acrylic phantom were imaged using a CZT PCD while the phantom was in constant motion to mimic food products moving on a conveyor belt. Energy bin optimization was performed by applying an image-based weighting scheme and these results showed contrast-to-noise ratio (CNR) improvements ranging between 1.02–1.91 relative to an equivalent EID acquisition.

Development of recommendations on the hierarchy of activities regarding the implementation of the BRC standard in relation to the safety of packaging using the AHP method

The British Retail Consortium Global Standard for Food Safety enjoys great popularity among food industry companies, the number of companies with the certified standard is rising every year. The packaging used for food packaging has a very large impact on the safety and quality of the packaged food. The purpose of the study was to indicate the requirements of the standard in relation to packaging, which should be implemented firstly by enterprises of the food industry. In the research part, the AHP analysis was conducted on the basis of the experts' recommendations. Decision matrixes for every criterion: hazard analysis concerning packaging, purchase procedure, packaging acceptance procedure were developed. A decision matrix for the main criterion as a result of criteria decision matrix was developed, global decision hierarchy was also developed. Research clearly showed that the most important activity (among the proposed) is hazard analysis, with a 0.517 weighted sum value. In many of the detailed requirements of the standard, hazard analysis and risk assessment (0.333 weighted sum value) are the basis for many activities, including establishing a purchasing procedure (0.163 weighted sum value), accepting packaging (0.297 weighted sum value), or many others. The relevance of this study is the identification of the hierarchy of importance of activities performed within the framework of ensuring the quality and safety of food packaging. A reasonable approach is presented. The AHP method allows indicating the sequence of activities during the implementation of the BRC standard, as evidenced by pilot studies carried out on the basis of procedures related to the safety of packaging. The standard sets up requirements for packaging in the form of packaging management procedure, in which it should be stated how the site operates with packaging. Moreover, there are requirements concerning hazard analysis in relation to packaging