Demand For Healthy Food Research Articles

Social Innovation and Sustainable Rural Development: The Case of a Brazilian Agroecology Network

Food is central to human beings and their social life. The growing industrialization of the food system has led to a greater availability of food, along with an increasing risk perception and awareness in consumers. At the same time, there is an increasing resistance from citizens to the dominant model of production and a growing demand for healthy food. As a consequence, an increasing number of social networks have been formed worldwide involving the collaboration between producers and consumers. One of these networks, the Ecovida Agroecology Network, which operates in Southern Brazil, involves farming families, non-governmental organizations, and consumer organizations, together with other social actors. Using a qualitative approach based on participant observation and an analysis of documents, the article examines this network. The theoretical framework used is social innovation, which is commonly recognized as being fundamental in fostering rural development. Results show that Ecovida has instigated innovations that relate to its horizontal and decentralized structure, its participatory certification of organic food, and its dynamic relationship with the markets based on local exchanges and reciprocal relations. Furthermore, such innovation processes have been proven to impact on public sector policies and on the increasing cooperation between the social actors from rural and urban areas.

Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate

Abstract. Dwijatmoko MI, Praseptiangga D, Muhammad DRA. 2016. Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusantara Bioscience 8: 301-305. Chocolate is one of the most popular confectionery products in the world. The increasing demand for healthy foods has led to rapid growth in innovative healthy chocolate. Cinnamon (Cinnamomum burmanii) has been widely used as flavoring agent in the food product as well as has been proven to have benefit for human well-being. This study aims to investigate the effect of cinnamon essential oils added in dark chocolate on consumer acceptance. A hedonic test using untrained panelists was performed in this research. The result showed that the presence of the cinnamon essential oils changed significantly on the panelist acceptability to the chocolate.

University students' on-campus food purchasing behaviors, preferences, and opinions on food availability

ObjectiveEmerging adulthood (18–24 y) where >50% of young adults attend tertiary education, is a transitional period that may provide an opportunity to influence future eating behaviors. The aim of this study was to identify possible strategies for encouraging healthy eating in university food environments. MethodOver 4 wk, students from a large university completed an anonymous researcher-designed survey with both closed (n = 41) and open-ended (n = 3) questions assessing food purchasing, food choice behaviors, and opinions of the campus food environment. Results were reported as proportions (%) or mean ± SD. Chi-square analysis was used to determine differences between sex and campuses. The study took place at an Australian urban university with seven campuses. We recruited 653 currently enrolled students by convenience sampling. ResultsRespondents were mostly women (77%), aged <25 y (83%), and enrolled full time (96%). Almost all participants purchased food or beverages on campus (93%), with the most frequently purchased items being hot beverages and sandwiches. The greatest determinants of food choice were taste, value, convenience, and cost. Female students placed more importance on health-related factors and followed more special dietary behaviors than male students. The most common improvements suggested were lowering the cost and increasing the variety of food. ConclusionAs most students purchase food on campus, there are opportunities to intervene to improve diet quality. Our results indicate demand for healthy food and that price manipulation is an important lever for change. This information will be used for changing the local university food environment but may be useful for planning interventions at other universities.

Detection of human adenoviruses in organic fresh produce using molecular and cell culture-based methods

The consumption of organic fresh produce has increased in recent years due to consumer demand for healthy foods without chemical additives. However, the number of foodborne outbreaks associated with fresh produce has also increased. Contamination of food with enteric viruses is a major concern because the viruses have a low infectious dose and high persistence in the environment. Human adenovirus (HAdV) has been proposed as a good marker of faecal contamination. Therefore, the aim of this study was to evaluate the efficiency of the plaque assay (PA), real time PCR (qPCR) and integrated cell culture-RT-qPCR (ICC-RT-qPCR) for the recovery of HAdV from artificially and naturally contaminated fresh produce. Organic lettuce, strawberries and green onions were selected because these fresh products are frequently associated with foodborne outbreaks. The virus extraction efficiencies from artificially contaminated samples varied from 2.8% to 32.8% depending on the food matrix and the quantification method used. Although the HAdV recoveries determined by qPCR were higher than those determined by PA and ICC-RT-qPCR, PA was defined as the most reproducible method. The qPCR assays were more sensitive than the PA and ICC-RT-qPCR assays; however, this technique alone did not provide information about the viability of the pathogen. ICC-RT-qPCR was more sensitive than PA for detecting infectious particles in fresh produce samples. HAdV genome copies were detected in 93.3% of the analysed naturally contaminated samples, attesting to the common faecal contamination of the fresh produce tested. However, only 33.3% of the total samples were positive for infectious HAdV particles based on ICC-RT-qPCR. In conclusion, this study reported that HAdV can be an efficient viral marker for fresh produce contamination. Good detection of infectious HAdV was obtained with the ICC-RT-qPCR and PA assays. Thus, we suggest that the ICC-RT-qPCR and PA assays should be considered when quantitative microbial risk assessment (QMRA) studies are required and to establish reliable food safety guidelines.

Validación de cinco variedades de frijol con altos contenidos de fe (hierro) y zn (zinc) , para incorporarlos en la merienda escolar en municipios del corredor seco de Olancho, Honduras.2015

La idea principal fue introducir a la zona variedades de frijol con alto contenido de Hierro y Zinc además de otros nutrimentos esenciales para el desarrollo humano, tratando en primer lugar de consolidar áreas productivas que puedan ser utilizadas de manera rotativa y ayudar a contener la demanda de alimentos sanos en la merienda escolar y por otra parte la presión invasora sobre la reserva de agua ya que en los últimos tiempos la agricultura migratoria se ha intensificado. Nuestros resultados logran identificar que las variedades de frijol (nut 428) es la que mejor se comporta agronómicamente y la cuál es la que suple las mejores condiciones nutricionales, de esta manera logramos impulsar alternativas que permitan mitigar el desorden alimenticio existente.

Influence of planting time and fruit maturity stage on antioxidant activity, phenols and anthocyanin contents in sweet pepper

The field experiment was carried out to determine the effect of planting time and fruit maturity stage of antioxidant activity. The results show that the fruit maturity stage and planting time significantly (P<0.005) influenced the antioxidant activity in sweet pepper. Each planting time presented significant differences in antioxidant compounds depending on the maturity stage, but we could recommend 2nd week of May as the optimal planting time if fruits are to be harvested for greater antioxidant activity for CUPRAC, phenols and anthocyanin, while FRAP contents were recorded second highest during this period. From the nutritional point of view, the red state was the most appropriate state of maturation, since red peppers had the highest levels CUPRAC, FRAP and anthocyanin. The concentration of these phytochemicals except total phenolic contents increased as the peppers reached at mature red stage. These results will definitely be prove useful to sweet pepper growers, especially in their selection of planting time and stage of fruit maturity with high antioxidant activity so as to meet the increasing consumer demand for healthy food.

B'More Healthy: Retail Rewards--design of a multi-level communications and pricing intervention to improve the food environment in Baltimore City.

BackgroundLow-income black residents of Baltimore City have disproportionately higher rates of obesity and chronic disease than other Maryland residents. Increasing the availability and affordability of healthy food are key strategies to improve the food environment and can lead to healthier diets. This paper describes B’More Healthy: Retail Rewards (BHRR), an intervention that tests the effectiveness of performance-based pricing discounts and health communications, separately and combined, on healthy food purchasing and consumption among low-income small store customers.Methods/designBHRR is 2x2 factorial design randomized controlled trial. Fifteen regular customers recruited from each of 24 participating corner stores in Baltimore City were enrolled. Food stores were randomized to 1) pricing intervention, 2) communications intervention, 3) combined intervention, or 4) control. Pricing stores were given a 10-30% price discount on selected healthier food items, such as fresh fruits, frozen vegetables, and baked chips, at the point of purchase from two food wholesale stores during the 6-month trial. Storeowners agreed to pass on the discount to the consumer to increase demand for healthy food. Communications stores received visual and interactive materials to promote healthy items, including signage, taste tests, and refrigerators. Primary outcome measures include consumer food purchasing and associated psychosocial variables. Secondary outcome measures include consumer food consumption, store sales, and associated storeowner psychosocial factors. Process evaluation was monitored throughout the trial at wholesaler, small store, and consumer levels.DiscussionThis is the first study to test the impact of performance-based pricing and communications incentives in small food stores, an innovative strategy to encourage local wholesalers and storeowners to share responsibility in creating a healthier food supply by stocking, promoting, and reducing costs of healthier foods in their stores. Local food wholesalers were involved in a top-down, participatory approach to develop and implement an effective and sustainable program. This study will provide evidence on the effectiveness of price incentives and health communications, separately and combined, among a low-income urban U.S. population.Trial registrationClinicalTrials.gov: NCT02279849 (2/18/2014).

대항문화로서의 전통음식의 재탄생

이 글은 자본주의 사회에서 전통음식이 과거에 대한 "향수"를 자극하며 재창조되고 소비되는 방식에 대해 논의한다. 이 글은 사찰음식과 안동음식이 재탄생한 과정 등의 사례 분석을 통해 오늘날 전통음식이 상품화되는 과정에서 탈맥락화의 과정을 거친다고 주장한다. 또한 고대 중국 사회에서 채식문화가 불교문화의 일부로 인정받기 시작한 과정을 되짚으며 불교의 채식문화가 여러 환경요인에 의해 발명된 문화라는 점을 밝히려 한다. 고대 중국사회에서 채식문화가 불교사상을 전파하기 좋은 도구로 자리 잡았다면 오늘날 사찰음식은 불교사상의 전파보다는 상품화와 소비를 가능하게 하고 있다. 이 논문은 현대 한국사회에서 전통음식이 다시 인기를 끌고 있는 현상에 초점을 맞추어 이와 같은 현상이 현대 한국사회의 소비자들의 심리와 요구를 어떻게 반영하는가를 살펴본다. 그리고 현대 한국사회에서 각광을 받고 있는 전통음식 문화가 자본주의 사회 내에서 대항문화로서 자리매김할 수 있을지에 대해 논의한다. This paper discusses how the traditional cuisine of Korea capitalizes on "nostalgia" for the past. While examining the (re)invention of Buddhist cuisine and Andong food, this paper contends that traditional Korean cuisine is commodified through a process of de-contexualization. This paper first discusses the possibility that the idea of traditional cuisine is an invention in the first place. The history of temple food, for instance, suggests that it was created as a vehicle for circulating and implementing the ruling ideology in the ancient societies of China. This paper then turns to the issue of the growing influence of traditional cuisine in contemporary Korean culture, which is related to the public's demand for healthy food and also tied with the South Korean society's need for promoting a national cuisine in the age of globalization. The rise of traditional cuisine is a sign that people are seeking to reform their eating habits and form a counterculture. Yet, another side of the story is that consumers end up taking part in the self-expanding capitalist market with more consumer choices rather than forming a genuine counterculture. In this respect, the reinvention of temple food is closely related to what Jean and John L. Comaroff call the "emergence of consumption as a privileged site for the fabrication of self and society, of culture and identity".

Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages

The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148–941mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39–278mg/L) and phosphate (51–428mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r2>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers.

Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P &gt; 0.05) between the treatments. Sunflower seed supplementation increased (P &lt; 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P &lt; 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.

Replacement of Saturated Animal Fats in Meat Products: A Review

Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

Consumers' perception of beef burgers with different healthy attributes

Although the demand for healthy foods has increased, the desire for convenience prevails. Thus, there is an opportunity to popularize convenient yet healthy food. Despite efforts investigating the technical feasibility of achieving healthy attributes in meat products, few studies have addressed consumer perceptions regarding these products. Projective techniques have been used to better understand consumer attitudes towards foods and beverages. For these reasons, the objective of this study was to evaluate the suitability of the projective technique of word association to obtain inferences about consumer perceptions regarding four types of frozen burgers: traditional, reduced-sodium, reduced-fat and with antioxidants. The projective technique of word association was employed with cluster analysis based on an attitudinal questionnaire. Fifty-six consumers participated. Healthiness, Good Flavor, Quality/Flavor Apprehension and Fat/Calories were the most mentioned categories and therefore deserve the industry's attention. Different types of burgers revealed distinct associations, suggesting that marketing efforts could consider these particular attributes. Consumers with different attitudes towards health might have different perceptions of these meat products, which could be further explored. In general, all products considered in this study merit further investigation in quantitative and qualitative consumer studies, and the projective technique of word association deserves to be increasingly used.

Fresh vegetable demand behaviour in an urban food desert

Food deserts are associated with lower quality diets and higher obesity rates. One hypothesis for their emergence is that retailers avoid food deserts because demand side factors such as low income limit demand for healthy foods. A competing hypothesis is that supply side factors cause prohibitively high costs of operation for grocers – leading to limited access to healthy foods and thus low expressed demand. The direction of causality has important implications for improving diets and health of food desert residents. This paper analyses Detroit food desert residents’ fresh vegetable purchasing behaviour using data from a non-profit grocer. The evidence confirms that these consumers respond to prices and income similarly to the average American, however, they face a different set of constraints. Both supply and demand side factors are at work – access problems are critical, but even with better access low incomes and other demand side issues limit vegetable consumption.

What makes you grab low carb beers?

What makes people choose low-carbohydrate, high-protein food (low-carb food), which is good for health but usually tastes bad? Using panel data on US beer consumption in which each consumption occasion is uniquely associated with various companion-based consumption contexts and exposure levels to diet information, we analyse the variations in consumers’ preferences for low-carb food. The results show that there exist considerable gender differences in the preference variation under peer pressure. First, single females behave in a way they dislike drinking low-carb beer in front of friends, spouses and significant others. Second, male (both married and single) and married females pretend to choose low-carb beer when accompanied by spouses or significant others. Finally, the elasticity of demand for healthy food with respect to news articles about low-carb diets is positive, yet with substantial differences in the degree of elasticity across demographic groups.

Evaluation of N sources, cover crops, and tillage systems for corn grown under organic management

Public demand for healthier foods and more sustainable food systems in the U.S. has triggered market prices and production of organic alternatives of major crops such as corn (Zea mays L.). Two cover crops and their interactions with tillage systems, N sources and N rates were studied to evaluate the possibility of using these agronomic practices to facilitate growing corn under organic management in Kentucky. A split-split plot design in a RCBD with four replications was evaluated in three environments (SP08, UKR08, UKR09). The main plot treatments were cover crops [hairy vetch, HV (Vicia villosa Roth) and rye (Secale cereale L.)], the split plots were tillage systems [no-till (NT) and moldboard plow (MP)], and the split-split plots were the N treatment factorial combinations including two N sources [Louisville Green (LG) and Nature Safe (NF)] at four rates of N (45, 90, 135 and 180 kg N/ha plus a common control). In addition we conducted a laboratory study of nitrate release for the two selected N sources. Results showed the MP/HV combination resulted in the highest yields at all experimental sites followed by HV/NT. Ear leaf N and grain N content were higher under HV compared with rye at all sites. Nature Safe as N source, increased ear leaf N and grain N more than LG in all experimental sites, and increased yield at two of the three environments. Laboratory incubation studies showed that both N sources stopped mineralizing at 28 days after application, releasing, 55 kg N/ha on average. The MP/HV/NF treatment combination was the best management combination for organic corn production in the environments we studied.

Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura

A procura por alimentos mais saudáveis por parte dos consumidores tem impulsionado as indústrias de alimentos a desenvolverem alimentos que contenham menor teor de gordura, contudo sem alterar as características sensoriais e nutricionais dos produtos. A indústria de sorvetes é uma das que mais utiliza gordura em suas formulações, contendo, em média, 10% desse ingrediente. Uma alternativa para a substituição de gorduras é a fibra de frutas cítricas, que vem sendo utilizada com sucesso, reduzindo o teor de gordura na indústria de embutidos, por exemplo. Nesse sentido, o objetivo deste trabalho foi avaliar as características sensoriais e físico-químicas de sorvetes elaborados com fibra de casca de laranja amarga comercial como substituto da gordura. Foram utilizadas duas formulações com concentrações diferentes de fibra de laranja (F1 com 0,74% e F2 com 1,10% de fibra) e uma formulação controle (com gordura). Para as duas formulações, foram encontrados valores condizentes com a literatura para a composição centesimal do sorvete. Em relação ao valor energético dos sorvetes, foi observada uma redução de mais de 25%, indicando que o produto pode ter alegação de light. Para o teor de fibra dos sorvetes, os valores observados foram de F1 1,4% e F2, 2,0%, podendo considerar o sorvete da formulação F2 como fonte de fibras. Os atributos de cor, odor e textura não apresentaram diferenças entre as amostras. Já sabor, sabor residual e aceitação global obtiveram diferenças entre as amostras com fibra e a controle. Os sorvetes elaborados com fibra de casca de laranja obtiveram índices de aceitação de 78%.

Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

Brazil is one of the three largest producers of fruits in the world, and among those fruit trees, the cashew tree stands out due to the high nutritional and commercial value of its products. During its fruit processing, there are losses in some compounds and few studies address this issue. Over the last decade the conventional system of food production has been substituted for the organic cultivation system, which is a promising alternative source of income given the global demand for healthy food. Therefore, this research aimed to characterize and quantify the prevalent fatty acids found in cashew nuts obtained from conventional and organic cultivation during various stages of processing. The prevalent fatty acids found were palmitic, linoleic, oleic, and stearic acid. The average of these fatty acids were 6.93 ± 0.55; 16.99 ± 0.61; 67.62 ± 1.00 and 8.42 ± 0.55 g/100 g, respectively. There was no reduction in the palmitic, oleic and stearic fatty acid contents during processing. Very little difference was observed between the nuts obtained from conventional and organic cultivation, indicating that the method of cultivation used has little or no influence on the content of cashew nut fatty acids.

Elaboração e aceitabilidade de biscoitos enriquecidos com aveia e farinha de bagaço de uva

A crescente demanda por alimentos benéficos à saúde é acompanhada pela busca por processos que gerem baixo volume de resíduos sólidos ou que proporcionem seu reaproveitamento. Este trabalho propõe a elaboração e a avaliação da aceitabilidade de biscoitos enriquecidos com aveia e farinha de bagaço de uva. A farinha de bagaço de uva, produzida como alternativa de utilização do grande volume deste resíduo gerado pela indústria vitivinícola, representa uma ótima fonte de fibras e antioxidantes naturais de baixo custo. Esta foi obtida por meio da moagem do bagaço seco e posterior padronização granulométrica. A farinha integral de aveia, fonte de fibras alimentares, foi obtida pela moagem da aveia em flocos. Para a elaboração dos biscoitos, foram utilizadas três formulações com diferentes percentuais de substituição da farinha de trigo por farinha integral de aveia e farinha de bagaço de uva, as quais foram denominadas formulações A, B e C, com níveis de substituição de 30%, 40% e 50%, respectivamente. O experimento foi realizado em delineamento inteiramente casualizado, os resultados submetidos à análise de variância e as médias comparadas pelo teste de Tukey a 5% de significância. Os resultados obtidos demonstraram que os biscoitos elaborados apresentaram propriedades sensoriais aceitáveis, sendo os percentuais de substituição utilizados neste estudo aceitos pelos julgadores, dentre todos os atributos avaliados. O uso da aveia fornece um incremento de fibra alimentar e a farinha de bagaço de uva é um ingrediente alternativo para o reaproveitamento de um produto normalmente descartado.

Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten‐Free White Sauces Formulated with Soy Protein and Inulin

AbstractDifferent corn starches were used to prepare gluten‐free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The former were characterized by a packed matrix of swollen starch granules, while the latter showed a few starch granule remnants dispersed in a starch polymer–protein–inulin continuous phase. These microstructural differences were related to significant differences (P &lt; 0.05) in the apparent viscosity values observed between sauces made with modified or native starches. Moreover, sauces made with waxy starches exhibited stable apparent viscosity values throughout refrigeration storage. Syneresis was negligible even in sauces made with native starch, proving the high water retention capacity of the soy protein–inulin–starch polymer matrix. In general, sauces made with modified starches had stable color parameters throughout storage and were preferred by consumers, which make them interesting in the development of this type of product.Practical ApplicationsStarches, both native and modified, from several botanical sources have been widely used in food industry to improve the textural properties and stability of sauces during their shelf life. However, new product development is increasingly focused in nutritional aspects due to consumer's demand for healthy food. In this context, the use of corn starches as gluten‐free sources as well as the replacement of fat by inulin and the use of soy protein instead of milk could be interesting in the development of white sauces suitable for consumers with particular nutritional requirements. First, it is necessary to evaluate the structural, physical and sensory properties of these mixtures to select the best formulation for the final product.

Commercialization and marketing of non-wood forest products in Central Serbia

The phenomenon of return to nature and its original values is increasingly common worldwide in accordance with the principles of sustainable development. In this context, it is particularly important to pay attention to organic products, as well as the increased demand for healthy food. In these circumstances non-wood forest products (NWFPs) emerge as forestry products that meet the criteria of organic farming and as such are placed on the market. The aim of this research was to acquire knowledge about the behavior of the marketing mix elements of NWFPs in Central Serbia in the period from 2007 to 2011. The purpose of this paper was to point to the opportunities for the development of enterprises, and the overall potential of Serbia for the development of companies engaged in purchasing, processing and placement of NWFPs. The research object were the quantities of products purchased and placed on both domestic and foreign markets, the types of promotional activities, the prices of final products and distribution of the products among the enterprises engaged in purchasing, processing and placement of NWFPs in Central Serbia.