Artificial Flavors Research Articles

Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests

SummaryThe distinct techno‐functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese‐like characteristics in plant‐based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant‐based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk‐based (MB1 and MB2) and three plant‐based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check‐All‐That‐Apply (CATA) test, and Rate‐all‐that‐apply (RATA) test (n = 102) with global acceptance. Milk‐based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant‐based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty‐two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk‐based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant‐based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk‐based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P < 0.05) in the intensity of nineteen sensory attributes. Milk‐based cream cheeses were more accepted than their plant‐based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant‐based ones, contributing to the lower acceptance of the latter.

Tradition and Innovation in Yoghurt from a Functional Perspective—A Review

Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched with natural bioactive compounds like bee products, aromatic plants, fruit, vegetables, extracts, edible flowers, mushrooms, and high protein ingredients. The food industry aims to enhance the nutritional profile of final products, recognising the potential value they bring. Yoghurt, acknowledged as a functional food, has garnered significant attention globally in terms of production and consumption. Incorporating flavours through essences, fruit, fruit extracts, and honey is considered a preferable alternative to artificial flavours for innovating new dairy products. While the review underscores the positive properties of natural additives, it also addresses the possible changes in physicochemical properties and storage stability when yoghurt is enriched beyond the basic elements. A compelling synthesis of the data reveals the remarkable finding that the majority of functional yoghurts incorporate bee products. In recent years, the dairy industry has seen a rise in combining probiotics and functional foods, especially with the development of probiotic functional yoghurts.

Determining the functional role of the Gluconobacter oxydans GOX1969 protein as a BamB homolog.

Acetic acid bacteria are used in many industrial processes such as the production of vinegar, vitamin C, the antidiabetic drug miglitol, and various artificial flavorings. These industrially important reactions are primarily carried out by an arsenal of periplasmic-facing membrane-bound dehydrogenases that incompletely oxidize their substrates and shuttle electrons directly into the respiratory chain. Among these dehydrogenases, GOX1969 in Gluconobacter oxydans was predicted to be a pyrroloquinoline quinone-dependent dehydrogenase of unknown function. However, after multiple analysis by a number of labs, no dehydrogenase activity has been detected. Reanalysis of GOX1969 sequence and structure reveals similarities to Escherichia coli BamB, which functions as a subunit of the β-barrel assembly machinery complex that is responsible for the assembly of β-barrel outer membrane proteins in Gram-negative bacteria. To test if the physiological function of GOX1969 is similar to BamB in E. coli, we introduced the gox1969 gene into an E. coli ∆bamB mutant. Growth deficiencies in the ∆bamB mutant were restored when gox1969 was expressed on the plasmid pGox1969. Furthermore, increased membrane permeability conferred by bamB deletion was restored upon gox1969 expression, which suggests a direct link between GOX1969 and a role in maintaining outer membrane stability. Together, this evidence strongly suggests that GOX1969 is functionally acting as a BamB in G. oxydans. As such, functional information on uncharacterized genes will provide new insights that will allow for more accurate modeling of acetic acid bacterial metabolism and further efforts to design rational strains for industrial use.IMPORTANCEGluconobacter oxydans is an industrially important member of the acetic acid bacteria. Experimental characterization of putative genes is necessary to identify targets for further engineering of rational acetic acid bacteria strains that can be used in the production of vitamin C, antidiabetic compounds, artificial flavorings, or novel compounds. In this study, we have identified an undefined dehydrogenase GOX1969 with no known substrate and defined structural similarities to outer membrane biogenesis protein BamB in E. coli K12. Furthermore, we demonstrate that GOX1969 is capable of complementing bamB knockout phenotypes in E. coli K12. Taken together, these findings enhance our understanding of G. oxydans physiology and expand the list of potential targets for future industrial strain design.

Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Abstract A clear-yellowish liquid, resulting from the separation and pressing of curds in the cheese-making process, is obtained, and it is commonly known as whey. Despite being commonly regarded as waste, whey still contains some nutrients such as protein, lactose, and minerals. These compounds endow whey with the potential to be processed into a food product. However, an unwanted sensory aspect can be caused by the presence of these organic compounds. This is a consequence of chemical changes in organic compounds within whey during production and storage, which can impact flavor and lead to the formation of off flavors. One alternative that can be employed to reduce off-flavors is the conversion of whey into probiotic drinks through a fermentation process involving lactic acid bacteria (LAB). Although a fermentation process could impart a more favorable sensory aspect to whey, it is still deemed necessary to incorporate natural or artificial flavorings. Orange (citrus) is a common flavor used in food products. Consequently, this study was conducted to enhance the sensory aspect of whey by fermenting it and adding natural and artificial citrus flavorings, with subsequent evaluation through consumer acceptance. According to the study results, significant findings were observed in flavored fermented whey, exhibiting higher consumer acceptance compared to fermented whey without flavor. In conclusion, the addition of both natural and artificial citrus flavorings to fermented whey served to enhance its sensory aspect and elevate consumer acceptance.

#960 Trends in eGFR and ultra-processed food intake in relationship to income among United States adults

Abstract Background and Aims Ultra-processed foods (UPF) are formulations of ingredients that are mostly of exclusive industrial use and may contain additives like artificial colors, flavors, or stabilizers. The sale and consumption of these foods has been increasing despite their associations with increased risk for several non-communicable diseases including chronic kidney disease. Ultra-processed foods are widely accessible, more shelf-stable and convenient while tending to be more affordable and lower in nutritional quality. The aim of this study was to evaluate trends in kidney function and UPF intake and temporal effect of income among United States (US) adults. Method We used dietary intake data collected with 24-hour dietary recalls from 35160 US adults across 8 cycles of the National Health and Nutrition Examination Survey (NHANES) (from 2003-2004 to 2017-2018 cycles) to categorize intake using the Nova processed food classification system. Poisson regression models were used to assess the 15-year trends in populations at risk for kidney function decline (measured by estimated glomerular filtration rate [eGFR]) and higher percentage of calories from UPF (PC-UPF) consumed along with the temporal effect of income in select subpopulations and adjusted for age and gender and non-linear effects of income and age). Results Over the past 15 years eGFR, PC-UPF, and self-reported income continue to increase among US adults. However, the associations between eGFR, PC-UPF and income are quite complex, vary by subpopulation and non-linearly depend on age. Specifically, among Black adults adjusted for age (age2) and gender, eGFR was the lowest (85 mL/min/1.73 m2, 95% CI: 84.9, 85.0 mL/min/1.73 m2) among those with the lowest ($2,500) and highest ($125,000) income (p = 0.0000000579 for a quadratic term of income), respectively. Hispanic and Mexican Americans also have similar pattern eGFR with the lowest and highest income though the eGFR is consistently higher than White and Black Americans. Across cycles, White Americans with the lowest income ($2,500) have the highest PC-UPF (range: 57-62%, p <2e-16; mean: 59.4%, 95% CI: 59.3, 59.6%) while Black Americans with the lowest ($2,500) and highest income ($125,000) have the highest PC-UPF (range: 53-58%, p <2e-16; mean: 54.8%, 95% CI: 54.3, 55.4%). Income levels does not predict PC-UPF among Mexican Americans. Overall, the PC-UPF is steadily increasing in all population subgroups. Conclusion Among Non-White US adults, higher eGFR was associated with higher income until reaching a group-specific threshold when the relationship reversed. We observed a similar threshold pattern in the association between PC-UPF and income among Black and Hispanic Americans. These complex non-linear relationships between eGFR, PC-UPF and income are driven in part by age-related association and warrant further exploration.

Formulation of functional gummy candies containing natural antioxidants and stevia

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Consumer preferences of artificial and natural flavours: a case in soft ice cream

Consumers have a high awareness regarding the additives used in their food products. The use of artificial and natural flavours as additives in a food product is debatable and it will directly impact sensory attributes and consumer preferences. The objective of this study was to investigate the different sensory profiles and consumer acceptability of soft ice cream with different types of vanilla flavours (artificial vs. natural). In addition, liking segmentations based on gender and age group were also investigated. Descriptive sensory profiles (n=10), differentiation testing (n=40), and consumer acceptability test (n=162) were determined. There were no significant differences for sensory attributes except for texture (p= 0.001). The differentiation testing disclosed no differences between artificial and natural vanilla flavours (p=0.09). However, soft ice cream made with the artificial vanilla flavour has a significantly higher liking (p< 0.01) compared to the natural flavour. There were no significant differences in consumer acceptability levels based on gender and age-group segmentations. This study can be used as a primary reference to select appropriate flavours of artificial and natural in a certain food product.

Improving the production technique of pat based on multicomponent fruit and berry paste

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

Current perspective on amyloid aggregation accelerating properties of the artificial butter flavoring, diacetyl.

Current perspective on amyloid aggregation accelerating properties of the artificial butter flavoring, diacetyl.

Hydroxylation of Fatty Acids by Lactic Acid Bacteria.

Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional foods, artificial food flavorings, and alcoholic beverages. A lactic acid bacterium (LAB), Lactobacillus sakei, hydroxylates oleic acid. Furthermore, the hydroxyl fatty acid was identified by GC-MS as 10-hydroxystearic acid. The Lactobacillus sakei hydroxylated more than 90% of the oleic acid in the medium at 15°C after 30-48h. The hydroxyl enzyme needs a coenzyme for an electron donor as NADPH. The enzyme is useful for assay with monitoring NADPH concentration used an A340 device. The hydroxylate fatty acids are converted by LAB lactonize aroma lactone from commercial yeast strains, which can be detected directly by scent. Commercial beer brewing yeast T-58 produced the highest concentration of aroma lactone from hydroxyl fatty acids. Furthermore, the aroma lactone is identified by GC-MS as gamma-dodecalactone. The ratio of conversion is 87%. These results suggest that the lactonization conversion system is useful to hydroxylate fatty acids for alcoholic beverages.

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

AbstractAn electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (&gt;6.55 mV/ppm), low limit of detection (LD &lt;0.31 ppm), limit of quantification (LQ &lt;5.43 ppm), short response time (&lt;63 s) and recovery time (&lt;10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

Exploring the Neutraceutical Effects of Brahmi (Bacopa monnieri) in Agriculture: Potential Applications and Benefits

Brahmi is a well proven herb of many medicinal properties. All the parts of the plant can be used as medicine. Brahmi leaves are a powerhouse of valuable alkaloids and triterpene saponins that can stimulate brain chemicals for sharper thinking, memory and learning.. Understanding the bioactive chemicals present in herbal plants, their capacity to strengthen the immune system, and the safety of the end products is necessary for the processing of brahmi. It has been observed that the extracts of brahmi plants can be a helpful component in the creation of herbal beverages that contain the phenolics as well as Vitamin C as antioxidant. Without the addition of chemicals like sweeteners, artificial flavors, or colors, they can be utilized as a base to create beverages with bioactive qualities and sufficient the organoleptic properties for the consumer to enjoy. The ayurvedic herbs have the greatest potential for benefiting the population, particularly those who live in countries where poverty and bad health are prevalent. Bacopa monniera is well known for its memory enhancing property in traditional Indian system of medicine. Cognitive-enhancing and neuromodulatory property of brahmi herbal drink, a nutraceutical product from Bacopa monniera extract. The development and use of brahmi in functional meals will benefit not only the general public’s nutritional status, but also people suffering from degenerative diseases. Brahmi can be consumed as a vegetable and the leaf powder can be dried in a dryer and stored for several months without refrigeration. The dried brahmi leaf is ground into a powder that may be added to any dish to assist boost the nutritional value of the cuisine.

Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural

Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targeted metabolomics strategy was developed using liquid–liquid extraction, an in-house standard database, and GC–MS/MS analysis. The database consisted of key food odorants (KFOs), artificial flavor compounds (AFCs) and volatiles. A total of 131 flavor compounds were accurately identified in Medallion® ‘FL 16.30-128′ strawberry. Importantly, ethyl vanillin was identified for the first time in natural food. Multiple techniques, including GC–MS, GC–MS/MS and UPLC-MS/MS were applied to ensure the identification. The ethyl vanillin in the Medallion® samples were determined in a range of concentrations from 0.070 ± 0.0006 µg/kg to 0.1372 ± 0.0014 µg/kg by using stable isotope dilution analysis. The identification of ethyl vanillin in strawberry implys the future commercial use a natural flavor compound and the potential to identify genes and proteins associated with its biosynthesis.

Sosialisasi Pengolahan Limbah Udang Sebagai Potensi Usaha Masyarakat Kelurahan Guntung

Guntung sub-district has the potential for shrimp farming. There is one pond called the brilliant shrimp pond. This shrimp mine itself can provide job opportunities for the community to create MSMEs regarding the use of shrimp. And with this shrimp farm, the Kukerta Guntung Team made an innovation by using shrimp as a natural artificial flavoring. The Kukerta Guntung Team service activity was held on August 19, 2023 at 10.00 WIB until it was finished. The method used in this service is to explain to the participants about the process of making it so that it becomes a natural flavor.&#x0D;

Consumer Awareness on Food Adulteration Practices on the Market and its Challenges

Food adulteration has been a problem since the dawn of civilization because it not only lowers the quality of food but also has various negative health impacts. Value evaluation and ensuring consumer protection from fraudulent activities both involve authentic testing of food and adulteration detection of various food products. This study examined consumer’s awareness of food adulteration practices on the market and its challenges. The study sampled 240 shoppers at the Takoradi main in Ghana. The study revealed that though food adulteration has received a lot of media attention, most consumers still lacked a lot of knowledge on what constitutes an adulterant and how to detect it at the household level. Various adulteration practices such as poor handling and packaging of fresh products, excessive use of artificial flavouring and colouring substances, misuse of food additives among others were found to be very common on the market. Challenges of food adulteration such as the lack of adequate technology to detect adulterants in food as well as consumers awareness of procedures to lodge complaints pertaining adulteration were also found. Consumers and food regulatory agencies were hence admonished to ensure that the necessary protocols are followed whenever issues concerning food adulteration occurs.

The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Natural food flavours: a healthier alternative for bakery industry-a review.

Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy. Most of the flavours that are used by food brands are often chemical based and are synthesized completely in the laboratory. The use of artificial/synthetic flavourings in the form of chemical food additives and taste enhancers lead to long term health issues which include potentialrisks of neurological problems, cytotoxicity, genotoxicity, different types of hypersensitivities and even cancers. Food and Drug Administration (FDA, USA) conduct frequent studies to limit the use of artificial flavouring and additives which are totally chemical based and mimic natural food flavours and extract. Benzaldehyde-an organic chemical closely resembles the flavour of roasted almonds and ethyl vanillin which is 3 times potent thannatural vanilla extract used is various confectionery items. Also several ester derivatives are used for mimicking natural fruit flavours like strawberry, guava and cherry. These chemicals pose a considerable threat to human health, knowingly or unknowingly. Antagonistically, natural food flavours, though not as popular as artificial ones prove to be healthierand carry the same aroma and taste as artificial flavouring agents. This review paper sheds light on the pervasiveness of natural and artificial food flavouring agents in the market, their benefits and drawbacks and how they have been in a constant race for dominating the bakery industry.

Identifying the Factors Affecting MSMEs’ Intention to Buy Flavor B2 Replacer as Halal Seasoning Solution

Consumption of halal food is currently not only a concern of the Muslim community, but non-Muslim communities have also paid attention to halal products due to their high health orientation. Lard oil is one of the ingredients to improve the taste of food; however, besides being haram, lard contains quite a complex fat content, so all people with health problems cannot consume it. Various breakthroughs have been made by innovating new products, such as the development of artificial flavors that can produce taste characteristics similar to lard but are healthy and halal to consume. This article examines the factors that influence the interest in using food and beverage providers to replace lard with B2 replacer products based on halal awareness, halal food knowledge and perceived value with attitude as a mediating variable. By taking a sample of 372 MSMEs food and beverage providers in the DKI Jakarta area using a purposive sampling technique, this study found that perceived value is the most powerful factor influencing purchase intention, followed by the halal awareness factor. However, halal food knowledge was found to have no direct effect on purchase intention.

Nourishing Earth, Nourishing Ourselves. Part 1: Linking Plant Diversity With the Health of Livestock and Humans

The foods we eat reveal the nature of our relationships with the places where we live. In this first of 3 papers, I highlight how the “taste of a place,” or terroir, enables animals to meet their needs for nutrients and self-medicate by learning to eat nourishing combinations of foods in utero and early in life and by metabolically mediated flavor-feedback associations that alter food preferences as needs arise. When domestic herbivores learn to forage in landscapes with diverse mixtures of plant species, phytochemically rich diets bolster their health and protect them from diseases through anti-microbial, antiparasitic, anti-inflammatory, and immune-boosting properties. Human benefits accrue as livestock assimilate some phytochemicals and convert others into metabolites that enhance the flavors of meat and dairy and promote human health. During the past century, to our detriment, the flavors of meat, dairy, and produce became bland, while ultra-processed foods became irresistible as farmers and ranchers emphasized yield and transportability over taste and phytochemical and biochemical richness. At the same time, the food industry learned how to produce ultra-processed “foods” that hijack preferences. They do so by linking artificial flavors with metabolically mediated feedback from cells and organs in response to refined carbohydrates and sugars that, together with artificial flavors, obscure nutritional uniformity and undermine health. Fossil fuel-based food production has come at great costs ecologically, economically, and socially. With the uncertain availability and prices of fossil fuels a concern and the transition to clean energy a necessity, we have an opportunity to grow nutrient-rich foods in ways that nurture our relationship with life on Earth. Veterinarians can help people realize fossil fuels and climate change are part of an interwoven complex of food- and environment-related sustainability challenges that affect health and welfare. As voices for One Health, we must all come to value the role of plant diversity in creating homes, grocery stores, and pharmacies for all life below and above ground, while fixing carbon and reducing methane, thus helping to abate warming climates.

ELABORATION OF AN ENERGY BAR FROM QUINOA POP WITH OATS, HONEY, AND NUTS

One of the main problems in the food industries is the use of various additives for the preservation of their products and to give an artificial flavor without the need to add natural products in their product, so these products have a relatively low percentage in terms of organic raw material and therefore your product will not have the same nutritional characteristics as a product made to Base of organic raw material such as fruits, cereals and vegetables. For this reason, food companies need to formulate and develop products that are based on organic raw material to bring to market products with high nutritional values and that do not have a great cost of obtaining so that the product is directed to all social classes without exclusion.Taking into account the need of the food company, quinoa pop will be formulated and elaborated for later use in the formulation and elaboration of an energy bar based on organic raw material using different concentrations of quinoa pop, nuts and honey to obtain a product of quality and safety, and sensory characteristics that are ideal for the consumer.