Food Experts Research Articles

Unravelling patterns of food tolerance to pesticide residues via non-negative matrix factorization.

Gaining knowledge about the maximum residue limits (MALs) of pesticides on fresh or processed foods is critical to the process of pre-harvest cultivation, post-harvest processing and storage, and the downstream safety surveillance of food commodities. In this study, we explore the available MALs of 643 pesticides on 128 foods via non-negative matrix factorization (NMF) and hierarchical clustering to gain insights into the patterns of how similar pesticides exhibit similar MALs profiles on foods. Meanwhile, NMF predicts the MALs for untested foods via the implicitly-learnt patterns without conducting in vivo testing that potentially violates ethic regulations. Clustering results show that foods with closer NMF weights commonly exhibit closer residue tolerance profiles, and pesticides with closer MALs profiles exhibit higher structural similarities. These patterns help food experts to assess the MALs of pesticides concerned on untested foods, and the determination of MRLs on foods has its mechanistic basis. Using the reverse process of NMF decomposition, we provide the predicted MALs for 24.31% pesticide-food pairs, and NMF achieves 0.9 R2 on more than 75.78% foods in terms of recreating the experimental MALs values. Only 8.6% foods achieve less than 0.7 R2. These predicted MALs are supposed to provide practical or theoretical reference to benefit the surveillance of pesticide applications and food safety control.

Exploring Canadian Dietitians' Knowledge Attitude and Practices Providing Culturally Safe Care to Muslims who fast During the Month of Ramadan: A Cross-sectional Study.

Fasting during Ramadan involves abstaining from food and drink from dawn to dusk for 29 to 30 days, annually. Dietitians, experts in food and nutrition, play a vital role in fostering the well-being of Canadians. Given that 1 in 20 Canadians are Muslim, access to culturally safe care is essential for their health. The consumption of adequate nutrients during the non-fasting hours is important for Muslims well-being. It is unknown whether dietitians in Canada feel comfortable and knowledgeable providing safe care during Ramadan. An online survey, was developed using the World Health Organization's Knowledge Attitude and Practice Protocol, and then reviewed for content validity by 6 dietitians. From March 5, 2023 to April 1, 2023, 159 Canadian dietitians, from a variety of practice areas including acute care, community health, and private practice, completed the online survey. Descriptive statistics, cross tabulations, and chi-square tests, enhanced by post hoc analyses with Bonferroni correction, were employed to determine any relationship between categorical variables and identify significant associations or differences. While most participants demonstrated an adequate understanding of Ramadan fasting practices, including its duration and restrictions, 91% reported not receiving information on how to provide culturally safe care during their university degree. Many dietitians expressed discomfort providing care (43.7%, 69/158) and lacked adequate resources (51.3%, 81/158). Among the 37% of dietitians who did offer care to Muslims (58/157), the majority felt comfortable (72.1%, 44/58). This study reveals a gap in capacity to provide culturally safe care, highlighting the need for training interventions for nutrition professionals, and curriculum for dietetics programs.

Pengaruh Alam dan Budaya dalam Pembentukan Makanan Tradisional di Lembah Lenggong, Perak

Traditional food is a valuable asset inherited from one generation to another. The formation of this traditional food in a specific district or country is influenced by various factors such as natural environment, cultural intermingling, political boundaries and local genius. As a result, the background and characteristic of traditional food can reflect the community’s origin, culture and identity. Despite that, research on the formation of traditional food is seemingly limited, particularly in rural areas. This phenomenon is due to the lack of appreciation of traditional food among the community especially the young generation. Thus, this study aims to understand the formation of traditional food in Lenggong Valley based on the influence of nature and culture. A qualitative research design was used in this study. The data was collected through semi-structured interviews, and purposive sampling technique was employed by the researchers. A total of 10 informants were involved in this study comprising Lenggong traditional food experts and entrepreneurs. In addition, snowball sampling technique was used to achieve data saturation. To validate the findings from semi-structured interviews, participant observations were also executed by the researchers. Several places were visited such as traditional food restaurants, events and homestays to conduct the observations. Findings for this study have concluded into two themes namely, (1) Lenggong traditional food based on the availability of natural resources; and (2) the influence of culture diversity in the formation of Lenggong traditional food. This study explores the formation process of Lenggong traditional food that is influenced by the natural environment and cultural diversity, in which the influence of both explains the ingenuity of the past people in crafting various types of food which can still be tasted until today. Findings for this study encourage the current generation to preserve and sustain this intangible heritage for the next generations to come. Beside inheritance, the uniqueness and differences of Lenggong’s traditional food connote a potential that can also be benefited as a tourist attraction.

The Acceptance of Seitan Serunding as Meat Substitute: Food Experts Point of View

The global movement towards a plant-based diet, known as the Plant-Based Revolution, has garnered significant attention for its potential health benefits, environmental sustainability, and ethical considerations. Despite the increasing availability and awareness of plant-based options, sensory obstacles hinder their widespread acceptance among diverse consumer groups. A notable challenge lies in the inability of many meat substitute products to accurately replicate the authentic taste and texture of real meat, which influences consumer acceptance of the product. Therefore, from the perspective of food experts, this paper addresses a critical aspect of sensory acceptance in the context of Seitan Serunding, a plant-based meat substitute. The methodology is divided into two phases: Seitan Serunding development and sensory expert evaluation. Seitan Serunding Development used the recipe obtained from the Seitan Society group, where a community of enthusiasts shares their expertise and insights. For sensory expert evaluations, this study enlisted seven experienced culinary and gastronomy lecturers, food testers, and food technologists to deliver detailed, accurate, and insightful assessments of the Seitan Serunding products. These experts must inherently possess the ability to discern subtle variations in taste, texture, aroma, appearance, and overall acceptability by using a five-point Likert scale for each item evaluated. Then, this evaluation was analysed using descriptive analyses. Findings reveal that Seitan Serunding's delicious taste and close resemblance to traditional Meat Serunding, with a slight difference in aftertaste, could refine it for a more authentic experience through seasoning adjustments. This study contributes to the discourse on meat substitutes, highlighting the need for future research to explore diverse preparation methods for seitan and conduct comparative studies with a broader range of meat substitutes to address existing gaps in understanding and acceptance.

Integrating the sustainable development goals into health professions’ curricula: using the nominal group technique to guide their contextualisation

BackgroundTo embed the Sustainable Development Goals in health profession education, educators must contextualise them to their profession and geographical region. This study used the nominal group technique to contextualise the SDGs for Australian nutrition and dietetics tertiary education programs by determining the specific knowledge, skills, and values required for graduating dietitians to practise sustainably.MethodsIn 2022, 23 experts in food and sustainability attended a group session that employed the nominal group technique to discuss the Sustainable Development Goals knowledge, skills, and values Australian dietetic students should develop. After the group session, participants ranked the Sustainable Development Goals according to their perceived level of importance for student dietitians. These data were analysed using multi-methods, including a summation of the rankings, directed qualitative content analysis and reflexive thematic analysis.ResultsThe three highest-priority Sustainable Development Goals identified were (1) Zero Hunger, (2) Good Health and Well-Being, and (3) Responsible Consumption and Production, which were then considered with the qualitative findings. The main categories that were generated from the content analysis reflected the broad knowledge, skills, and values student dietitians should develop. The preliminary codes provided specific details for each of the main categories. The thematic analysis generated two additional themes: the importance of Indigenous ways of knowing, being and doing, and authentic experiential learning activities.ConclusionsThe method employed for this study provides a useful framework for health professions to contextualise the Sustainable Development Goals to their profession and geographical region. For this study, the ranking process and the qualitative data analysis enabled the Sustainable Development Goals to be reframed in a way that would be meaningful for dietetic educators and students and demonstrate the interrelatedness of the goals. The direct qualitative content analysis and reflexive thematic analysis identified the knowledge, skills, and values student dietitians should develop.

Influencer Marketing and Consumer Engagement: The Role of Food Experts in Shaping Attitudes Towards Organic Products

The Covid-19 pandemic has spurred a consumer trend toward embracing healthier lifestyles and diets. Leveraging primary studies centered on influencer marketing and its influence on consumer behavior, this study aims to scrutinize and evaluate the effect of Food Expert Influencers on consumers' attitudes towards organic products. Our conceptual model, utilizing the theory of social comparison, contributes to formulating hypotheses based on which specific characteristics of Food Expert Influencers are capable of influencing and impacting consumer behavior towards organic foods. On the basis of survey data collected from 306 respondents, structural equation modeling was employed to test our hypotheses and measure the proposed conceptual model. The results indicated that influencers' sexual orientation, appealing lifestyle, specialized knowledge in a particular domain, personal traits like beauty or sex appeal, and their follower count exert a considerable influence on consumer behavior, notably fostering positive attitudes towards organic products. These findings hold substantial theoretical implications, offering crucial insights for marketing strategies in the organic food products sector, as well as for corporate social responsibility. They underscore the importance of carefully selecting influencers who resonate with the target demographics and can forge authentic connections with them. Moreover, the results suggest that harnessing the credibility of Food Experts of Influence (FEIs) can influence consumer behavior and potentially bolster the sales of organic products.

Design of a multidimensional diet quality score for a global sustainable healthy diet based on plant food variety, intake of animal products and dietary contribution of ultra-processed foods (SUSDIET)

A range of metrics have been developed and used to measure components of dietary patterns (e.g., adequacy, quality, diversity). However, no existing dietary metric simultaneously captures the three key dimensions of sustainable healthy diets recommended by the Food and Agriculture Organization of the United Nations and the World Health Organization: food processing; dietary diversity; and intake of animal products(1). This study aimed to identify indicators of a global sustainable healthy diet and translate these features into a multidimensional diet quality score (SUSDIET). Informed by our scoping review(1), a Delphi method was adopted in the form of a three-round online survey of 13 national and international experts in nutritional epidemiology, environmental health, dietary assessment and/or food and nutrition policy. Surveys were conducted between November 2022 and May 2023. Participants were asked about procedures to establish an operational definition for a global sustainable healthy diet. Based on consensus from global experts, we developed the SUSDIET, a food-based diet quality score incorporating variety of plant foods, intake of animal products, and dietary contribution of ultra-processed foods (the ‘dimensions’). Categories and amounts of foods consumed were informed by the Global Diet Quality Score(2), EAT Lancet Planetary Health(3) and a meta-analysis of the relationship between ultra-processed foods and all-cause mortality(4). The variety of plant foods is measured based on 12 food groups (citrus fruits, deep orange fruits, other fruits, dark green leafy vegetables, cruciferous vegetables, deep orange vegetables, other vegetables, legumes, deep orange tubers, nuts and seeds, whole grains, white roots and tubers), animal intake based on 5 food groups (egg, dairy, poultry, fish and seafood, red meat), and ultra-processed foods as one food group. Three categories of consumed amounts (in grams per day) are defined for variety of plant foods and animal intake, scoring as 0, 0.5 or 1. Ultra-processed food consumption is scored as 0 or 1 using ≤10% or >10% of total dietary intake as cut-offs. The components of each dimension are weighted so the three dimensions equally range from 0-5. SUSDIET overall score ranges from 0-15 (up to 5 points per dimension), with a higher score indicating a more healthy and sustainable diet. SUSDIET will be of immediate use for research aiming to assess the impact of diets on both health and environmental sustainability outcomes among the general adult population. This multidimensional diet quality score can also be used to inform and assess the effectiveness of policy actions that promote sustainable healthy diets, including the monitoring and surveillance of diets globally.

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide

Waste Coconut Kernels (WCK) and Sweet Potato (SP) peels are considered household wastes for animal feeding. The present study aimed to develop waste coconut kernel and sweet potato peels creamy roll as innovative guides for the Extension program guide. This experimental study used three formulations varying amounts of WCK with 100g, 150g and 200g; SP peels with 150g, 200g, and 250g mixed with milk solution, sugar and unsalted spring roll wrappers. The study focused on investigating the sensory attributes of the creamy roll development across different formulations, assessing its general acceptability in terms of color, flavor, odor and texture, identifying the most preferred formulation (F1, F2, and F3) based on the panel of tasters, and examining if there were significant differences among the product attributes. Based on Data analysis involved calculating weighted means and conducting One-way analysis of variance (ANOVA), the results revealed that F3, consisting of 250g of SP, 200g of WCK, 250g of milk solution, and 180g of sugar, was the most preferred in terms of flavor, odor and texture, with overall means of 3.67, 4.08, and 3.85, respectively. However, F2 was preferred only in color. A significant difference was observed in flavor indicated by a p-value of .042, lower than the predetermined alpha level of .05. Post-hoc analysis indicated differing perceptions between the 35 experienced consumers and 15 food experts. The most preferred formulation had a sensory acceptability rating of “acceptable” with a mean of 3.92. Based on the findings, the 250g SP peels and 200g WCK were adopted as an Extension program guide.

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings

AbstractFor successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new frozen cooked rice (meal) and frozen dumpling (snack) products, which have different consumption contexts. This study used Nielsen point‐of‐sale data on new frozen cooked rice and dumpling products in Korea for weeks 1–48 in 2020. The results reveal distinct key factors influencing sales for each product category. The key factors driving the sales of frozen cooked rice are formulation, recipe type, package type, weight diversity, and distribution channel diversity. The key factors driving the sales of frozen dumplings are the main ingredient, dumpling shape, sauce flavor, claim, weight diversity, bundling promotion, and distribution channel diversity. These findings contribute to new product development by increasing the understanding of product attributes and marketing factors in different consumption contexts.Practical ApplicationsThis manuscript contributes to the field of food consumer studies by comparing the impact of product attributes and marketing factors on frozen food sales in different consumption contexts, such as meals and snacks. The information obtained from this study provides useful insights for researchers in the sensory and gastronomic fields, as well as for food experts and practitioners. The results of this study can be of interest to the gastronomy sector, as we highlighted sensory factors such as main ingredients, sauce flavors, recipe types, and formulations as product attributes that influence consumers' food purchases. These findings can aid researchers and new product developers in the food industry in developing innovative foods that can potentially be incorporated into the sensory experience.

Revolutionizing the Developmental Processing of Short-Bodied Mackerel Fish (Rastrelliger Brachysoma) Through Advanced Thermal Techniques: Unveiling A Pathway to Unprecedented Quality Enhancement

This study focuses on the thermal processing of short-bodied mackerel fish (Rastrelliger brachysoma) through a bottling method, exploring its quality attributes such as appearance, taste, aroma, and texture. The conceptual framework involves input (materials, tools, and equipment), process (descriptive-quantitative research method with different sample treatments), and output (bottled short-bodied mackerel in three treatments). The study aims to determine the optimal processing time and assess the product's acceptability among food technology students and experts. The input phase details the materials used, including short-bodied mackerel, various ingredients, tools, and equipment. The process involves three treatments with different cooking durations. The output is the bottled short-bodied mackerel, pasteurized for extended shelf life and stable flavor. The study's significance lies in benefiting local fishermen, vendors, consumers, and future researchers. The research objectives include evaluating whether short-bodied mackerel can be effectively processed using thermal application and assessing its acceptability based on aroma, taste, texture, and color. The hypothesis suggests no significant differences in assessment between food experts and technology students. The study's significance extends to supporting local fishermen, vendors, and consumers while providing insights for future research. The methodology encompasses a quantitative research design, utilizing a checklist questionnaire and taste testing with third-year food technology students and experts. The study is conducted at Aurora State College of Technology, with thirty respondents. The experimental design involves three treatments with varying cooking durations, analyzed using ANOVA for statistical significance. Results from each treatment indicate that the processed short-bodied mackerel is generally acceptable, with variations in attributes across treatments. The study contributes valuable insights for the optimal processing of short-bodied mackerel, offering potential benefits to the fisheries industry and culinary preferences.

Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage

Whey beverages that have been added with fruits pulp have always been remained the priority demand of food consumers, but loss of nutritional contents and microbial safety of such beverages is always matter of concern of food producers. To overcome these issues food experts are always in try to find out the processing and preservation techniques for safety of these beverages. In present study kinnow-whey beverage was prepared by addition of kinnow concentrate and acidic whey, at optimum concentrations. Effect of different processing techniques on the physicochemical properties, microbial inactivation, and sensory characteristics of beverage were investigated during 90 days of storage. The outcomes of pasteurization were compared with non-thermal techniques, such as use of preservatives and sonication (20 kHz frequency, 70% amplitude and 5, 10 and 15 min). pH values of all the treatments were reduced, whereas titratable acidity was increased significantly, during storage. There was a significant increase in the brix, viscosity and total solids, with the increase in the storage period. Highest values obtained for brix, viscosity and total solids were T3 (14.32°), T3 (15.13 cP), and T3 (15.13 mg/L) after 90 days storage, respectively. Total plate count (TPC) and yeast and mold count were increased during prolong storage in all treatments. Results showed that the maximum TPC was noted in T0 (2.9 × 104 cfu/ml) at 90 days, while minimum TPC was observed in T5 (0.8 × 104 cfu/ml) at start of study. Similarly, maximum yeast and mold count were noted in T1 (3.2 × 104 cfu/ml) at 90 days whereas, minimum yeast and mold count was observed in T5 (0.1 × 104 cfu/ml) at start of study. Overall acceptability of beverage was highest in 15 min sonicated treatments. It was concluded that the beverages processed with sonication (15 min) demonstrated better stability and sensory attributes compared to other techniques.

Sosialisasi Rempah Bahan Bumbu Rendang yang Terstandarisasi untuk Pemenuhan Kebutuhan di Sentra Rendang Kota Padang

Spices or seasonings are something that determines the taste of Rendang. Standardization of spices as seasoning ingredients is needed to get Rendang with standardized quality and taste. Rendang entrepreneurs who are members of UMKM (Small Entrepreneurs) need knowledge about spices and seasonings. The Cooperative in Padang City accommodates the rendang entrepreneur group. Community service activities have been carried out to increase the knowledge of Rendang entrepreneurs. The activity aims to socialize the importance of standardized spices and seasonings. Socialization has been carried out as a community service activity with the community development approach method. A presentation of the material by the speaker and a discussion was held with the participants. The speakers are food experts, plant cultivation, and rendang entrepreneurs whose businesses have developed. The socialization was held at the Truntum Padang Hotel. The results are that making a standardized rendang product requires quality spices and seasoning ingredients. The speaker's presentation informs Rendang entrepreneurs about quality ingredients for Rendang production. The essential ingredients of spices and suitable processing methods will produce quality seasoning products.

Design and Development of 'Diet DQ Tracker': A Smartphone Application for Augmenting Dietary Assessment.

The purpose of the current study was to describe the design, development, and validation of the 'Diet DQ Tracker'. The 'Diet DQ Tracker' is the first self-administered smartphone app designed to collect dietary data for diet diversity indicators. The main objective of the app was to replace the traditional methods of dietary data collection, such as in-person or telephone 24 h recall via pen and paper questionnaire or tablets. The real-time meal recording, extensive food database, and automatic score calculations and visualizations for MDD-W, IYCF-MDD, and HDDS have the potential to overcome the drawbacks of 24 h recalls. Recall depends on respondent memory, food expertise, and time consumption and demands skilled interviewers. Further, SAIN, LIM recommendations in the app prompt users to diversify diets with healthy foods. The pilot study determined the acceptability, feasibility, and relative validity of the 'Diet DQ Tracker' with a 24 h dietary recall. The results demonstrated minimal differences in dietary scores by both methodologies. The app, being convenient, easy to use, less time-consuming, and enjoyable, was preferred by the entire study sample over 24 h recall. The app will be continually updated with foods from different cultures for validating in large-scale studies. The future studies will help to improve the subsequent versions of the app.

Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program

Coconut apple, commonly known as buwa sa lubi which is the coconut (Cocos nucifera) cotyledon, is known to have contained nutritional value, but unfortunately, it is considered a waste product in the Philippines during copra production or even in the market where only coconut flesh is utilized. The present study aimed to use coconut apple as a tart filling using the descriptive -quantitative research method. This experimental study used four tart recipes with varying concentrations of coconut apple, such as 0 g, 100 g, 150 g, and 200 g, added to the tart recipe. The study determined the most preferred concentration of coconut apple added to the filling recipe based on sensory evaluation using descriptive testing of the product’s color, taste, aroma and texture and acceptability rating of the four formulations using 15 food experts and 35 consumers. Out of the four varying concentrations of coconut apple, treatment with 200 g of coconut apple added to the tart filling recipe obtained the highest sensory acceptability of 15 food experts and 50 consumers. The product had a dark brown color, extremely noticeable aroma, extremely tasty and extremely crunchy texture. The most preferred coconut apple tart had a sensory acceptability rating of “like extremely” with the highest mean score of 8.74. The product’s nutritional value was composed of 1.27 % crude ash, 19.8 % total fat, 6.16 % crude protein, 21.3 % moisture and 51.7 % carbohydrates. Based on findings, 200 g of coconut apple as one of the ingredients in tart fillings was adopted as the techno-guide for the extension program.

Corn (Zea Mays) and Banana (Musa Acuminata) Flour Nutri-Bun

The study focused on the development and marketability of corn and banana flour nutri-bun using corn flour, banana peel flour, banana flesh flour and banana blossom flour which can be readily found in the locality. This product development research included four major phases; (1) development of corn and banana flour nutri-bun, (2) Determination of the nutri-bun’s nutritive value, (3) determination of the level of acceptability of corn and banana flour nutri-bun, and (4) determination of the level of marketability of corn and banana flour nutri-bun. The level of acceptability of the finished products in terms of appearance/color, aroma, taste and texture was determined through a sensory evaluation by four different groups of respondents: Food experts and non-experts both male and female. The nutritive content of corn and banana peel flour nutri-bun, corn and banana flesh flour nutri-bun, corn and banana blossom flour nutri-bun corn and banana four nutri-bun were determined through a test by the Department of Agriculture (DA), Tuguegarao City, Cagayan. The laboratory results were interpreted by Nutritionist-Dieticians to determine whether the products were fit for human consumption.

Organoleptic Evaluation of Mixed Powdered Cotton Fruit (Sandoricum Koetjape) and Rattan Fruit (Calamus Manillensis) as Souring Agent

The study focused on the development, organoleptic evaluation, and marketability of Mixed Powdered Cotton Fruit and Rattan Fruit as Souring Agent. This Product development research included two major phases: (1) Vacuum/Sun Drying and Preparation and (2) Recipes Preparation. To further appreciate the mixed powdered cotton fruit and rattan fruit as souring agent, the study undergoes proximate analysis for its nutritive content and also determining its pH level for the human level consumption. It also determined the organoleptic evaluation of mixed powdered cotton fruit and rattan fruit as souring agent in three (3) different recipes namely pork sinigang, fish sinigang, and beef sinigang in terms of appearance, aroma, and taste by conducting sensory evaluation of the finished product anf the marketability in terms of consumer demand and production cost. The 40 evaluators consisted of varied age groups 10 teenagers and 10 adults from from selected household members of Purok 5, Baligatan City of Ilagan, Isabela, and 10 Food Experts from Food Technology Faculty, Staff and the Canteen operator of Isabela State University Ilagan City Campus and 10 Restaurant owners in the selected restaurants in the City of Ilagan Isabela. The statistical tools used in the study were the mean (M), Standard Deviation (SD) and One-Way between Groups analysis of Variance (ANOVA). A five-point Likert scale was used in the determination of its marketability and nine-point hedonic scale for its organoleptic evaluation. Results of the study revealed that mixed powdered cotton fruit and rattan fruit as souring agent used in different sinigang recipes in terms of appearance, aroma, and taste were extremely aggreable across group of teenagers, adults, food experts and restaurant owners. Significant difference was also established in the general organoleptic evaluation and marketability of the different sinigang recipes such as pork sinigang, fish sinigang, and beef sinigang across the groups of respondents were found that there was no significant difference in the general organoleptic evaluation and marketability of mixed powdered cotton fruit and rattan fruit as souring agent.

Weak regulations threaten the safety of consumers from harmful weight-loss supplements globally: results from a pilot global policy scan.

To pilot a global policy scan assessing how governments worldwide regulate weight-loss supplements (WLS). Experts on WLS policies from thirty countries that varied by World Bank income classification, with five from each of the six WHO regions, completed an online survey on WLS regulation in their country. The survey covered six domains: legal frameworks; pre-market requirements; claims, labelling, and advertisements; product availability; adverse events reporting; and monitoring and enforcement. Percentages were calculated for presence or absence of a type of regulation. Experts were recruited through websites of regulatory bodies and professional LinkedIn networks and scientific article searches on Google Scholar. Thirty experts, one from each country (i.e. researchers, regulators, other experts in food and drug regulation). WLS regulations varied widely across countries, and a number of gaps were identified. One country (Nigeria) has a minimum legal age to purchase WLS. Thirteen countries reported independently evaluating the safety of a new WLS product sample. Two countries have limitations on where WLS can be sold. In eleven countries, reports on adverse events related to WLS are publicly available. In eighteen countries, safety of new WLS is to be established through scientific criteria. Penalties for WLS non-compliance with pre-market regulations exist in twelve countries and labelling requirements in sixteen countries. Results of this pilot study document wide variability in national WLS regulations globally, exposing many gaps in important components of consumer protection regulatory frameworks for WLS, which likely put consumer health at risk.

Qualitative determinants of wine demand: an exploratory analysis of two Sicilian wines “Catarratto” and “Nero d’Avola”

This article analyzed the socio-cultural representations associated with two Sicilian wines, Catarratto, and Nero d’Avola. The study was carried out in the area of western Sicily, where most of the wine growing is concentrated. In particular, for ‘Catarratto’, the research was conducted in the area of the Gulf of Castellammare in the province of Trapani, an area particularly suited to the cultivation of the ‘Catarratto’ vine from which the white wine is obtained; for ‘Nero d’Avola’, the research was conducted in the area of Menfi in the province of Agrigento, an area particularly suited to this black vine. Our objective was to determine how the players in the wine chain, and who indirectly deal with wine, construct their mental model relating to wine to suggest to companies the appropriate wine marketing actions to take to increase their competitive advantage. To achieve the objective of the research, ten focus groups consisting of wine consumers, teetotalers, wine opinion leaders, wine merchants, wine shop owners, medical doctors, and food experts were conducted. During the focus group, we gave these subjects a document in which they had to explain what wine evokes in them. The results of the research confirm that wine is a complex food product whose consumption evokes sensations, memories, and pleasures. The study provides an important source of knowledge on the current cultural significance of wine and its consumption in these two areas of Sicily. Therefore, the study highlighted the quality of these two Sicilian wines can guarantee competitiveness at the company and sector levels.

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

Plant-based food (PBF) is on the rise as an alternative for animal-based food. Europe is leading in the market size compared with the global market. However, the high failure rate for new food products is challenging the success of new PBF in the market. This paper aims to unravel the key success factors (KSFs) from existing brands, contributing to the knowledge on how to achieve success in PBF market. Two subsequent studies employing online surveys were included, which targeted food expert participants. Study 1 focused on the collection of KSFs related to PBF brands utilizing the card sorting approach. Study 2 employed cluster analysis to further investigate the KSFs among different PBF brands. The findings identified six clusters of KSFs under the external and internal factors supporting the success of the PBF brands. Two (‘Consumer’ and ‘Trend’) and four (‘Ideology’, ‘Marketing strategy’, ‘Innovation management’, and ‘Management structure’) clusters were assigned into external and internal factors, respectively. Furthermore, cluster analysis identified four brand clusters: ‘Mature’, ‘Targeted’, ‘Newcomer’, and ‘Established but diversifying’ clusters. Each brand cluster utilized different KSFs into their strategies; however, both external and internal factors were applied, suggesting that there is no one-size-fits-all KSF to succeed in the market.

Misinformation and Disinformation in Food Science and Nutrition: Impact on Practice

Food and nutrition are popular topics in the media and on social media. The ubiquity of social media has created new opportunities for qualified or credentialed experts in the scientific community to connect with clients and the public. It has also created challenges. Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation. These experts can play a vital role in the evaluation of information about food and nutrition against the body of evidence. This article explores the role of CT and ethics of practice in the context of misinformation and disinformation by providing a framework for engaging with clients and offering a checklist for ethical practice.