Agrarian Sector: New Points of Growth

This study aims at investigating the consumer market for functional foods (FF) in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food category is considered mature in some developed markets (such as in Japan, in the Nordic countries and in the U.S), it is still unknown for many consumers, especially those located in developing countries. On the other hand, functional foods has been attracting the attention of multinationals and local food industries in Brazil, since innovation can significantly impact on their competitive advantages. Therefore, in this study, first we are going to identify the availability of functional food products in the local retail market, through observation techniques. Our aim is to confront consumers’ needs with local food companies’ market supply. Secondly, we investigate consumers’ motivations, attitudes and intention to buy functional foods, since the market demands a better understanding of this trend. A survey with 450 consumers was conducted and provided quantitative insights. Results indicate that the market for functional foods in Rio Grande do Sul is incipient, but it is developing fast. There are few local functional food products in the market, but those are attractive to consumers and indicate promising opportunities. The survey shows that interviewed consumers presented positive attitudes towards functional foods and enough purchasing power to buy it. Dieticians, nutritionists and other health professionals have high credibility and could help inform consumers about the benefits of particular categories of functional foods. Food industry itself is not regarded as the most trustworthy source, what indicates the need of more attention to this fact from a corporate point of view. Finally, this study shows that the understanding of Brazilian consumers is fundamental to help food companies define their strategies. To map the most accepted categories of functional foods is also important, aiming to avoid the “tentative and error” approach.

This study aims at identifying the dynamics of the innovation system for functional foods (FF) in Rio Grande do Sul, Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food category is considered mature in some developed markets (such as in Japan, in the Nordic countries and in the U.S), is still unknown for many consumers, especially those located in developing countries. On the other hand, functional foods has been attracting the attention of multinationals and local food industries, since innovation can significantly impact on their competitive advantages. Therefore, in this study, first we are going to investigate consumers’ motivations, attitudes and intention to buy functional foods, since the market demands a better understanding of this trend. A survey with 450 consumers was conducted and provided quantitative insights. Secondly, we identified the availability of functional food products in the local retail market, through observation techniques. Our aim was to confront consumers’ needs with local food companies’ market supply. In a further stage, we are going to analyse the functioning of this innovation system, describing the agents involved in this context and their relations through in-depth interviews with local representatives (stakeholders). Innovation system is here understood as the set of distinct institutions which jointly and individually contribute to the development and diffusion of new technologies and which provides the framework within which governments form and implement policies to influence the innovation process. As such it is a system of interconnected institutions to create, store and transfer the knowledge, skills and artefacts which define new technologies. (Metcalfe, 1995). Hence, we are investigating issues such as: Are local food companies ready to innovate in such a competitive and dynamic scenario? How can this system respond to consumers’ demands? Are there conditions for an innovative food network in South Brazil? Our contributions help to shed light into these questions. Preliminary results indicate that the innovation system for functional foods in Rio Grande do Sul is incipient, but is developing fast. Stronger governance and co-ordination strategies are needed. There are few local functional food products in the market, but those are attractive to consumers and indicate promising opportunities. The survey shows that interviewed consumers presented positive attitudes towards functional foods and enough purchasing power to buy it. Nutritionists and other health professionals have high credibility and could help inform consumers about the benefits of particular categories of functional foods. Food industry itself is not regarded as the most trustworthy source. Finally, this study shows that the understanding of Brazilian consumers is fundamental to help food companies define their strategies. To map the most accepted categories of functional foods is also important, aiming to avoid the tentative and error approach.

Main fermented vegetable protein foods in Japan and China are soy sauce (shoyu in Japan, chiang‐yu in China), fermented soy paste (miso in Japan, chiang in China), sufu, and natto, which are all traditional foods. Chiang, which originated in China some 2,500 years ago, was introduced into Japan during the seventh century and transformed into the present Japanese shoyu and miso, which are now quite different from their Chinese counterparts. Their fermentations consist of koji fermentation byAspergillus species and the subsequent brine fermentation which contains lactic acid and alcoholic fermentations. The characteristic appetizing aroma observed in Japanese style of soy sauce (shoyu) is derived through a special brine fermentation from the component of the wheat which constitutes about one‐half of the materials. During the recent two decades, the fermentation technology and engineering on shoyu and miso have made great progress in Japan. Sufu (Chinese soybean cheese) is a cheese‐like product originating in China in the fifth century. It is made through the fermentation by Mucor or a related mold from soybean protein curd called “tofu,” which is made by coagulating soy milk. This product is widely manufactured in China on a small scale, but it is not made and consumed in Japan. On the other hand, natto is the fermented soybean protein food characteristic in Japan. It is a whole soybean product fermented byBacillus species, and was originated in Northeastern Japan about 1,000 years ago. Natto is served as it is with shoyu and mustard. Besides these traditional fermented foods, a new fermented soybean product appeared on the market recently in Japan. It is a soy milk drink fermented by lactic acid bacteria. Recently, fermented soy sauce is penetrating into Western populations widely, particularly in the United States. The possibility for the universalization of traditional food flavors is discussed.

Solvent extraction of soybean creates soybean meal (SBM), but an array of other soybean products can be created using further processing of SBM or soybean. For accurate inclusion of these products in pig feed, characterization of digestible AA profile and energy value is required. Soybean products from processes such as extrusion (EX) of soybean and thermo-mechanical (TM) treatment, bioconversion using fermentation or enzymes (BC), and ethanol-water extraction (EW) of soybean meal were collected together with SBM. These 9 soybean products were tested in cornstarch-based diets together with an N-free diet for a total of 10 diets. Ten ileal-cannulated barrows (30.4 ± 0.7 kg initial BW) were fed 10 diets at 2.8 times maintenance DE for six 9-d periods with a 6 (periods) × 10 (pigs) Youden square. The control SBM contained 47.0% CP, 1.4% ether extract, and ADF 6.0%. The 9 soybean products contained 35.6% to 66.4% CP, 0.9% to 21.6% ether extract, and 4.4% to 8.0% ADF. The EW soybean products were high in CP (>61%), whereas the 2 EX soybean products were low in CP (<36%) but high in ether extract (≥19%). Chemically available Lys ranged from 92.6% to 100% of total Lys, indicating that minor Lys damage occurred during processing. The apparent total tract digestibility (ATTD) of energy was lower (P < 0.05) for soybean products with greater ether extract and ADF content than SBM, and varied among soybean products. The standardized ileal digestibility (SID) did not differ (P > 0.05) among soybean products for most AA, except for lower SID of Arg, Ile, Leu, Lys, Phe, and Tyr (P < 0.05) for EX2 and BC1 than other soybean products. The DE and predicted NE value did not differ (P > 0.05) among soybean products. The greater SID AA content (P < 0.05) in EW, BC, and TM1 soybean products than SBM was mainly a result of greater total AA content due to removal of other macronutrients. In conclusion, extrusion of soybean creates soybean products with a greater energy value but lower ATTD of energy and lower SID AA content than SBM. Further processing of SBM creates soybean products with greater CP and SID AA content but similar SID of AA than SBM. Thus, new technologies to process SBM or soybean create high-value ingredients to be included in pig diets, especially for young pigs with high nutritional requirements.

The Codex Alimentarius Commission was established in 1962 to implement the Joint FAO/WHO Food Standards Program. The purpose is to protect the health of consumers, ensure fair practices in food trade, promote coordination of food standards, and to draft, finalize, and publish standards. At the Twelfth Session of the Codex Alimentarius Commission in 1978, the establishment of a Codex Committee on Vegetable Proteins was accepted. The terms of reference for the Committee are “to elaborate definitions and worldwide standards for vegetable protein products deriving from soyabeans, cottonseed, groundnuts, cereals, and from other vegetable sources as they come into use for human consumption; and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety, on labeling, and other aspects as may seem appropriate.” The first meeting of the Codex Committee on Vegetable Proteins was held in Ottawa, November 1980. The Committee considered proposed international standards for vegetable protein flours, concentrates and isolates; reviewed draft guidelines for the use of vegetable proteins in foods; and considered labeling declarations concerning the use of vegetable proteins in other foods. In preparation for a second meeting of the Committee, a future program of work was established.

NEW VEGETABLE PROTEINS FOR HUMAN NUTRITION WITH SPECIAL REFERENCE TO RAPESEED PROTEIN

Purpose – The purpose of this paper is to identify and compare the factors which affect the consumers’ buying behavior of vegetarian and non-vegetarian food products in an emerging middle-size market. The paper also compares the preferences of the consumers for various food products and their respective market attributes. Design/methodology/approach – A total of 282 households of two middle-sized cities of India were personally surveyed with a structured questionnaire. Simple statistical analysis such as frequency distribution, factor analysis and analysis of variance, and logit regression were carried out to infer the required information. Findings – The results indicate that consumers consume more of vegetarian product than that of non-vegetarian products. Most of the consumers were interested in seeing and verifying the products of both of the categories before buying. Age and income of the consumers play important role in influencing their buying behavior for vegetarian food products, but not that of non-vegetarian food products. It was found that credence attributes of products, and market attributes play a dominant role in influencing the consumers’ behavior for both vegetarian and non-vegetarian food products. Packaged branded products were not popular in both the food categories. Research limitations/implications – The localized nature of this study limits the scope of wider generalization. Future research could use larger samples spread across all regions having different food culture. Practical implications – The findings of the study will be of help to food retailers who are interested to know whether the consumers’ buying process for these two categories of food products is more or less same or different in nature. This would help them to customize their product-specific marketing strategies as per the customers’ preferences and requirements. Originality/value – The paper gives a comparative insight on consumers’ behavior toward both vegetarian and non-vegetarian food. It provides specific reasons for having different or similar marketing strategies for two categories of food.

This study assessed Australian adults' attitudes towards government actions to protect children from digital marketing of unhealthy food and drink products. An online survey was undertaken by Australian adults aged 18-64 recruited via two national panels in December 2019 (N = 2044). Most respondents (69%) agreed the Government should protect children from unhealthy food and drink marketing and advertising broadly. Those who agreed most commonly indicated children should be protected up to age 16 (34%) or 18 (24%). There was widespread support for government actions to stop unhealthy food and drink marketing on digital platforms (e.g., internet sites) (68%-69%) and various digital marketing techniques (e.g., advertising by brands on social media) (56%-71%). A total ban on targeting unhealthy food and drink marketing to children online received the highest level of support (76%). Most respondents (81%) disagreed unhealthy food and drink companies should be able to collect children's personal information for marketing purposes. Support for examined actions was generally higher among older adults, more educated adults and more frequent internet users, lower among males, and similar between parents and non-parents. There is public perception that the government is responsible for protecting children, well into adolescence, from unhealthy food and drink marketing broadly. Widespread public support extends to specific actions to reduce children's exposure to digital marketing of unhealthy food and drink products. SO WHAT?: Implementation of policies to protect children from digital marketing of unhealthy food and drink products would be well received by the Australian public.

21 - Soybean Production and Processing in Brazil

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

In May 2010, 192 Member States endorsed Resolution WHA63.14 to restrict the marketing of food and non-alcoholic beverage products high in saturated fats, trans fatty acids, free sugars and/or salt to children and adolescents globally. We examined the actions taken between 2010 and early 2016 – by civil society groups, the World Health Organization (WHO) and its regional offices, other United Nations (UN) organizations, philanthropic institutions and transnational industries – to help decrease the prevalence of obesity and diet-related noncommunicable diseases among young people. By providing relevant technical and policy guidance and tools to Member States, WHO and other UN organizations have helped protect young people from the marketing of branded food and beverage products that are high in fat, sugar and/or salt. The progress achieved by the other actors we investigated appears variable and generally less robust. We suggest that the progress being made towards the full implementation of Resolution WHA63.14 would be accelerated by further restrictions on the marketing of unhealthy food and beverage products and by investing in the promotion of nutrient-dense products. This should help young people meet government-recommended dietary targets. Any effective strategies and actions should align with the goal of WHO to reduce premature mortality from noncommunicable diseases by 25% by 2025 and the aim of the UN to ensure healthy lives for all by 2030.

Until about a decade ago, acrylamide was known only as a constituent of cigarette smoke and of products such as plastics and water treatment chemicals. But in 2002 Swedish scientists were surprised to find this human neurotoxicant and probable carcinogen in many heat-processed foods, especially starchy ones such as potato chips, crackers, and french fries. A flurry of research since then has yielded general advice about reducing formation of acrylamide and other heat-generated food toxicants in home cooking and a few recommendations for healthier eating. Now, in 2010, new acrylamide studies are giving a clearer picture of the extent of exposure to the chemical in the United States. These studies also raise additional questions about whether differences in metabolism make exposure more dangerous in certain populations, including children and people who are obese.

IntroductionIntroducing legislation that restricts companies from exposing children to marketing of unhealthy food and beverage products is both politically and technically difficult. To advance the literature on the technical design of food marketing legislation, and to support governments around the world with legislative development, we aimed to describe the legislative approach from three governments.MethodsA multiple case study methodology was adopted to describe how three governments approached designing comprehensive food marketing legislation (Chile, Canada and the United Kingdom). A conceptual framework outlining best practice design principles guided our methodological approach to examine how each country designed the technical aspects of their regulatory response, including the regulatory form adopted, the substantive content of the laws, and the implementation and governance mechanisms used. Data from documentary evidence and 15 semi-structured key informant interviews were collected and synthesised using a directed content analysis.ResultsAll three countries varied in their legislative design and were therefore considered of variable strength regarding the legislative elements used to protect children from unhealthy food marketing. When compared against the conceptual framework, some elements of best practice design were present, particularly relating to the governance of legislative design and implementation, but the scope of each law (or proposed laws) had limitations. These included: the exclusion of brand marketing; not protecting children up to age 18; focusing solely on child-directed marketing instead of all marketing that children are likely to be exposed to; and not allocating sufficient resources to effectively monitor and enforce the laws. The United Kingdom’s approach to legislation is the most comprehensive and more likely to meet its regulatory objectives.ConclusionsOur synthesis and analysis of the technical elements of food marketing laws can support governments around the world as they develop their own food marketing restrictions. An analysis of the three approaches illustrates an evolution in the design of food marketing laws over time, as well as the design strengths offered by a legislative approach. Opportunities remain for strengthening legislative responses to protect children from unhealthy food marketing practices.

Following the submission of application RP212 to the Food Standards Agency (FSA) under assimilated Regulation (EC) No. 1829/2003 from Bayer CropScience Ltd, FSA/FSS (Food Standards Scotland) have undertaken a safety assessment on genetically modified soybean 40-3-2. To support the safety assessment by FSA/FSS, the Advisory Committee on Novel Foods and Processes (ACNFP) provided advice to FSA/FSS on the data submitted for the renewal of authorisation for the genetically modified soybean 40-3-2, as outlined in this document. The advice of the ACNFP has been taken into account in this safety assessment which represents the opinion of FSA/FSS on the safety of genetically modified soybean 40-3-2. Soybean 40-3-2 is modified to express the CP4 EPSPS (5-enolpyruvylshikimate 3-phosphate synthase) protein from the CP4 strain of Agrobacterium tumefaciens, which has a lower binding affinity with glyphosate, conferring tolerance to glyphosate herbicides. Soybean 40-3-2 has previously been authorised for food and feed uses and is most commonly used as a source of protein in animal feed. The scope of this application is for the renewal of the authorisation for placing on the market of food and feed products containing, consisting of, or produced from genetically modified soybean 40-3-2. This also includes products other than food or feed. The application does not cover cultivation and therefore no soybean 40-3-2 will be grown in the UK. In providing its advice on the safety of soybean 40-3-2 for food and feed, the ACNFP considered data provided as part of application RP212 (post-market environmental monitoring reports, evaluation of systematic literature searches, additional studies performed by or on behalf of the applicant, and updated bioinformatics analyses), additional information provided by the applicant, and analyses and reports from outside contractors. The ACNFP assessed these data for possible new hazards, modified exposures, or new scientific uncertainties identified during the authorisation period and not previously assessed in the context of the original application (or the first renewal in 2012). FSA/FSS concludes, based on ACNFP advice, that there is no evidence in the renewal application RP212 for new hazards, modified exposures, or new scientific uncertainties that would change the conclusions of the original risk assessments on genetically modified soybean 40-3-2 (EFSA GMO Panel 2010, UK-ACNFP 1995).

Following the submission of application RP652 to the Food Standards Agency (FSA) under assimilated Regulation (EC) No. 1829/2003 from Syngenta Crop Protection NV/SA, represented by Syngenta Limited (Bracknell, UK), FSA/FSS (Food Standards Scotland) have undertaken a safety assessment on genetically modified MIR162 maize. To support the safety assessment by FSA/FSS, the Advisory Committee on Novel Foods and (ACNFP) provided advice to FSA/FSS on the data submitted for the renewal of authorisation for the genetically modified maize MIR162, as outlined in this document. The advice of the ACNFP has been taken into account in this safety assessment which represents the opinion of FSA/FSS on the safety of genetically modified MIR162 maize. MIR162 maize is modified to express the Vip3a20 and PMI proteins; Vip3Aa20 – a variant of a protein from the soil bacterium Bacillus thurigiensis – is an insecticidal protein, active against certain lepidopteran pests of maize, including Spodoptera frugiperda (Fall armyworm) and Helicoverpa zea (Corn earworm). PMI (phosphomannose isomerase – from E. coli strain K-12) catalyses the reversible interconversion of mannose and fructose, and enables the plant to use mannose as a primary carbon source. It is used as a selectable marker in the development of MIR162 maize. MIR162 maize has previously been authorised for food and feed uses and is most commonly used as animal feed. The scope of this application is for the renewal of the authorisation for placing on the market of food and feed products containing, consisting of, or produced from genetically modified MIR162 maize. This also includes products other than food or feed. The application does not cover cultivation and therefore no MIR162 maize will be grown in the UK. In providing its advice on the safety of MIR162 maize for food and feed, the ACNFP considered data provided as part of application RP652 (post-market environmental monitoring reports, evaluation of systematic literature searches, additional studies performed by or on behalf of the applicant, and updated bioinformatics analyses), additional information provided by the applicant, and analyses and reports from outside contractors. The ACNFP assessed these data for possible new hazards, modified exposures, or new scientific uncertainties identified during the authorisation period and not previously assessed in the context of the original application (EFSA GMO Panel 2012). FSA/FSS concludes, based on ACNFP advice, that there is no evidence in the renewal application RP652 for new hazards, modified exposures, or new scientific uncertainties that would change the conclusions of the original risk assessment on genetically modified maize MIR162 (EFSA GMO Panel 2012).