Food Industry Professionals Research Articles

Advances in Emerging Non-Destructive Technologies for Detecting Raw Egg Freshness: A Comprehensive Review

Eggs are a rich food source of proteins, fats, vitamins, minerals, and other nutrients. However, the egg industry faces some challenges such as microbial invasion due to environmental factors, leading to damage and reduced usability. Therefore, detecting the freshness of raw eggs using various technologies, including traditional and non-destructive methods, can overcome these challenges. As the traditional methods of assessing egg freshness are often subjective and time-consuming, modern non-destructive technologies, including near-infrared (NIR) spectroscopy, Raman spectroscopy, fluorescence spectroscopy, computer vision (color imaging), hyperspectral imaging, electronic noses, and nuclear magnetic resonance, have offered objective and rapid results to address these limitations. The current review summarizes and discusses the recent advances and developments in applying non-destructive technologies for detecting raw egg freshness. Some of these technologies such as NIR spectroscopy, computer vision, and hyperspectral imaging have achieved an accuracy of more than 96% in detecting egg freshness. Therefore, this review provides an overview of the current trends in the state-of-the-art non-destructive technologies recently utilized in detecting the freshness of raw eggs. This review can contribute significantly to the field of emerging technologies in this research track and pique the interests of both food scientists and industry professionals.

Knowledge, Behavior, and Influencing Factors of Coarse Grain Consumption among Chinese Adults: A Focus Group Study in Xi’an

BackgroundCoarse grains are rich in fiber, minerals, and other beneficial nutrients but are consumed at low levels in modern populations. The factors that influence coarse grain consumption in current living and dietary environments are not fully understood. ObjectivesThis study aimed to explore the knowledge and behavior related to coarse grain consumption and identify the influencing factors among Chinese citizens. MethodsSix focus group discussions were conducted with 39 participants aged 18–65 years from diverse social backgrounds in Xi'an, China. All discussions were transcribed verbatim and analyzed using inductive thematic analysis. ResultsThe majority of participants demonstrated insufficient knowledge about coarse grains, including their definitions, health benefits, and recommended intake. A small number of the participants reported regular consumption. The barriers to coarse grain consumption were poor sensory properties, insufficient cooking skills and time, limited availability of ready-to-eat foods, established dietary habits, and high prices. Additionally, new barriers included psychological burden, concerns about food safety, the impact of processing methods on health benefits, and special health conditions. Health benefits and family influence emerged as the 2 primary factors motivating coarse grain consumption. Most participants expressed a positive attitude toward partially replacing staple foods with coarse grains. Enhancing health education, innovating food processing methods, improving labeling systems, and strengthening safety supervision have been recommended for increasing coarse grain consumption. ConclusionsA gap exists between health awareness and healthy behaviors regarding coarse grain consumption; thus, collaborative efforts among government agencies, educational institutions, nutrition societies, the food industry, policymakers, and health professionals are essential to overcome these challenges.

Biomarkers for Health Functional Foods in Metabolic Dysfunction-Associated Steatotic Liver Disorder (MASLD) Prevention: An Integrative Analysis of Network Pharmacology, Gut Microbiota, and Multi-Omics.

Metabolic dysfunction-associated steatotic liver disorder (MASLD) is increasingly prevalent globally, highlighting the need for preventive strategies and early interventions. This comprehensive review explores the potential of health functional foods (HFFs) to maintain healthy liver function and prevent MASLD through an integrative analysis of network pharmacology, gut microbiota, and multi-omics approaches. We first examined the biomarkers associated with MASLD, emphasizing the complex interplay of genetic, environmental, and lifestyle factors. We then applied network pharmacology to identify food components with potential beneficial effects on liver health and metabolic function, elucidating their action mechanisms. This review identifies and evaluates strategies for halting or reversing the development of steatotic liver disease in the early stages, as well as biomarkers that can evaluate the success or failure of such strategies. The crucial role of the gut microbiota and its metabolites for MASLD prevention and metabolic homeostasis is discussed. We also cover state-of-the-art omics approaches, including transcriptomics, metabolomics, and integrated multi-omics analyses, in research on preventing MASLD. These advanced technologies provide deeper insights into physiological mechanisms and potential biomarkers for HFF development. The review concludes by proposing an integrated approach for developing HFFs targeting MASLD prevention, considering the Korean regulatory framework. We outline future research directions that bridge the gap between basic science and practical applications in health functional food development. This narrative review provides a foundation for researchers and food industry professionals interested in developing HFFs to support liver health. Emphasis is placed on maintaining metabolic balance and focusing on prevention and early-stage intervention strategies.

Addressing concerns about sustainability and animal welfare: Investigating consumers' adoption and behavioral intention towards plant-based eggs.

This study aimed to address the concerns regarding sustainability and animal welfare that have led to egg shortages. By examining consumer adoption and purchase intention towards plant-based eggs as a viable alternative, this study identifies the key factors influencing consumer interest. The study integrates the Theory of Planned Behavior (TPB) and Value-Attitude-Behavior (VAB) frameworks. Data from 239 responses were collected through a questionnaire survey and analyzed using SPSS 27.0 and AMOS 28.0. The results highlight the significant impact of intrinsic food value and sensory appeal on purchase intention. Attitude, subjective norms, and perceived behavioral control mediate the relationship between food value and purchase intention. The findings of this study provide valuable insights for food industry professionals by enabling them to develop targeted strategies. Moreover, this study emphasizes plant-based eggs as a sustainable and health-conscious solution to egg shortages, thereby promoting overall industry sustainability.

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Consumer Acceptance of Pesticide-Free Dairy Products in Germany: A Partial Least Square Model

A key challenge in this century is to ensure safe food for a growing global population while limiting environmental impacts and addressing climate change. Although pesticides ensure high yields, there are downsides to their intensive use, including negative effects on the environment, such as water, soil, and air contamination, as well as on biodiversity. To promote a sustainability transition, innovative farming systems that do not require the use of pesticides yet are non-organic can be part of the solution. To explore the attitudes toward a pesticide-free, but non-organic farming system, we examined attitudes and factors that drive German consumers to accept pesticide-free food products, using an online questionnaire to survey 1,010 German consumers. A range of hypotheses were evaluated to determine the factors that influence consumer decisions. Partial least squares structural equation modelling (PLS-SEM) served to assess consumer attitudes and acceptance of pesticide-free milk, butter, and cheese. The study results show that attitudes and acceptance for pesticide-free food products are driven by health consciousness, chemophobia, and perceived consumer effectiveness; they are inhibited by price sensitivity. We find attitudes towards pesticide-free food products to positively moderate the effect of health consciousness, while chemophobic attitudes and perceived consumer effectiveness positively moderate acceptance of pesticide-free food products. Our findings can support researchers, food industry professionals, and regulatory leaders seeking scalable pesticide-free agricultural production methods.

Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospects

Food coloring plays a vital role in influencing consumers' food choices, imparting vibrant and appealing colors to various food and beverage products. Synthetic food colorants have been the most commonly used coloring agents in the food industry. However, concerns about potential health issues related to synthetic colorants, coupled with increasing consumer demands for food safety and health, have led food manufacturers to explore natural alternatives. Natural pigments not only offer a wide range of colors to food products but also exhibit beneficial bioactive properties. Gardenia yellow pigment is a water-soluble natural pigment with various biological activities, widely present in gardenia fruits. Therefore, this paper aims to delve into Gardenia Yellow Pigment, highlighting its significance as a food colorant. Firstly, a thorough understanding and exploration of various methods for obtaining gardenia yellow pigment. Subsequently, the potential functionality of gardenia yellow pigment was elaborated, especially its excellent antioxidant and neuroprotective properties. Finally, the widespread application trend of gardenia yellow pigment in the food industry was explored, as well as the challenges faced by the future development of gardenia yellow pigment in the field of food and health. Some feasible solutions were proposed, providing valuable references and insights for researchers, food industry professionals, and policy makers.

Nutritional and Physicochemical Properties and Safe Consumption of Jackfruit Seeds (Artocarpus heterophyllus Lam.)

Fruits and vegetable by-products such as peels, rinds, and seeds are the focus of functional food research. By-products from jackfruit like seeds are functional foods/ingredients. However, studies on jackfruit seeds’ nutritional, physicochemical properties and safe consumption are limited. Thus, this study aimed to determine the nutritional and physicochemical properties of raw, roasted, and boiled jackfruit seeds, as well as how these seeds could be safely consumed. The nutrient composition, total dietary fiber composition and fermentability, resistant starch, antinutrients, heavy metals, and microbial load were determined using standard methods. Jackfruit seeds are good source of protein (9.9–10.2g/100g), ash (3.3–3.8g/100g), carbohydrates (21.45–82.15g/100g), a high source of dietary fiber (12.11–13.83g/100g), resistant starch (19.9–25.6g/100g) and amylose (20.61–23.03g/100g). Phytic acid, tannic acid, heavy metals, and microbial parameters of raw and thermally processed jackfruit seed were within acceptable limits, except for the microbial parameters in raw seeds. The starchy structure of processed jackfruit seed expands its granules with increased surface area, leading to better digestion. In conclusion, processed jackfruit seed can be a potential functional food or ingredient. Consumers and food industry professionals should be aware of the beneficial effects of jackfruit by-products.

Ethics and Food Scientists: Duties, Issues and Dilemmas

Abstract Food scientists, as food industry professionals employed by the diversity of food businesses that collectively define food systems, possess moral agency. They have the potential to act for the moral good or the moral evil and should always advocate for the moral good. Codes of professional conduct for the profession of food scientist published by professional bodies representing food scientists and food technologists (henceforth referred to exclusively as food scientists) express standards of behaviour and aspects of ethical conduct required of those who follow such careers. By their advisory nature, the codes are understandably restricted in scope. Moral issues may originate within food businesses or arise externally due to other factors (e.g. government policy making). Codes of professional conduct cannot be expected to encompass concepts in moral philosophy or explain methods of assessing and dealing with moral issues. The purpose of this case study is to invite students to explore concepts in moral philosophy and discuss ways in which they relate to the moral obligations of food scientists. It outlines methods in applied ethics of value to analysing and resolving moral issues encountered within food systems and the food industry. Information © The Author 2023

WAYS OF INCREASING THE COMPETITIVENESS OF FOOD INDUSTRY ENTERPRISES


 
 
 
 Purpose. The purpose of this study is to provide food industry professionals, entrepreneurs, and stakeholders with valuable insights and actionable strategies to enhance the competitiveness of their enterprises. By exploring various approaches and methods, we aim to empower individuals and organizations within the food industry to thrive in a highly dynamic and competitive environment. Through this study, readers will gain a deeper understanding of the critical factors influencing competitiveness and learn practical ways to stay ahead, adapt to consumer trends, optimize operations, and foster innovation within their food businesses. Ultimately, our goal is to facilitate the growth and sustainability of food industry enterprises in an ever-evolving market landscape.
 Results. In the dynamic food industry, competitiveness is pivotal for survival and success. It goes beyond mere participation; it's about thriving amidst intense competition, meeting consumer expectations, and outperforming rivals. Competitiveness is defined as a food enterprise's ability to strategically position itself, surpass competitors, and consistently exceed consumer expectations. Key factors in competitiveness include maintaining stringent quality and safety standards, ensuring operational efficiency and cost management throughout the supply chain, continuous innovation and product development, understanding evolving consumer preferences through market research, and fostering efficient supply chain management through strong supplier relationships, inventory optimization, and logistics. To bolster competitiveness, companies invest in improving product quality and safety through Quality Assurance programs and adherence to regulatory requirements. They also prioritize cost efficiency strategies such as lean manufacturing, supply chain optimization, and sustainability initiatives. Additionally, innovation and product development efforts focus on consumer-centric design, R&D investments, and strategic new product launches.
 Scientific novelty. The scientific novelty of this study lies in the comprehensive synthesis and application of multidisciplinary strategies for increasing the competitiveness of food industry enterprises. While previous research has explored individual aspects of competitiveness, such as quality control, cost efficiency, or market analysis, this article uniquely integrates these facets into a holistic framework. By doing so, it offers a novel perspective on how food businesses can thrive in a complex and ever-changing environment.
 Practical value. The practical value of this study is twofold: it empowers food industry professionals with actionable strategies to enhance competitiveness, helping them stay ahead in a rapidly changing market. Additionally, it provides insights into risk mitigation and resource optimization, enabling businesses to navigate challenges effectively and maximize profitability.
 
 
 

Adoption barriers to green logistics in the Indian food industry: A circular economy perspective

AbstractLogistics is among the leading contributors to pollution and greenhouse gas emissions and needs a paradigm shift to ensure sustainability. Green logistics is an initiative to reduce environmental, social and economic damage, create a positive brand image and ensure customer loyalty to the firm. Even though green logistics yields many benefits, several factors often challenge its successful implementation. Thus, the study aims to identify and group the adoption barriers to green logistics in the food industry. The barriers perceived by food industry professionals were collected through a survey, and exploratory factor (EFA) analysis was applied to identify and group the most significant ones. EFA grouped the 19 significant barriers into six factors: organizational, regulatory, supplier, technological, customer and financial. Identifying these adoption barriers can help organizations frame suitable strategies to overcome barriers in successfully implementing green logistics. The study also suggests strategies to address the barriers to green logistics in the food industry for the Indian economy. The study also highlights implications for practice and theory.

A bibliometric analysis of understanding absorbent food for the development of sustainable packaging

Absorbent packaging is a form of food packaging designed to absorb excess liquid and moisture that may be present in food products. This article provides a bibliometric analysis of the literature on food-absorbent packaging. The analysis was conducted using the Scopus database, and 121 documents were selected for the study. According to the study’s findings, the number of publications on food absorbent packaging has grown over time. As productive countries, the majority of the investigations were undertaken in China, the United States, and Brazil. The study also revealed that the most popular absorbent food packaging research topics are developing new materials, optimizing packaging performance, and evaluating the effectiveness of absorbent packaging in preserving food quality. In addition, a number of emerging research topics were identified, such as the application of nanotechnology to absorbent packaging and the development of biodegradable absorbent materials. This bibliometric analysis sheds light on the current state of absorbent food packaging research and identifies potential areas for future study. Researchers, food industry professionals, and policymakers can use the findings of this study to develop and implement more effective and environmentally favorable food packaging solutions.

Industry views of the UK Soft Drinks Industry Levy: a thematic analysis of elite interviews with food and drink industry professionals, 2018–2020

ObjectivesThe UK Soft Drinks Industry Levy (SDIL), implemented in 2018, has been successful in reducing the sugar content and purchasing of soft drinks, with limited financial impact on industry. Understanding...

A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews.

The high incidence of sodium overconsumption in the general population has led sodium reduction in commercial food products to become a topic of importance in the food industry. In order to bridge the gap between sodium reduction understanding in the food industry and academia, focus groups and individual interviews of food industry professionals were conducted. Sodium reduction and influence from external entities such as federal regulations and consumer insight were prominent in the nutritional concerns of food industry professionals. A large variety of sodium reduction strategies were introduced with discussion on the many factors that contribute to their potential for success. Flavor modification methods were most prevalent in the discussion, with particular focus on potassium chloride and incorporating umami taste. Factors that frequently positively contributed to a strategy's success include maintaining functionality and/or important sensory attributes, inexpensive to implement, and being perceived as clean label. Conversely, factors that negatively affect success include adversely impacting flavor, being considered not clean label, and high costs of implementation. Foods important for future sodium reduction varied widely, although those were largely products with high sodium density. Future efforts toward reducing sodium overconsumption and sodium content in the food supply fell into three categories: consumer-focused, industry-focused, and research-focused. Of particular importance for future efforts included greater regulatory pressure and more consumer nutritional education. Findings suggest that future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food industry, or research alone.

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

Toxi-infections alimentaires collectives et microbiologie de l’alimentation

AbstractOutbreaks of food-borne diseases have always aroused epidermal reactions of fear in populations, sometimes with important societal consequences as in the case of ergotism (mal des ardents, sorcières de Salem).Therefore, the fight against the emergence of these outbreaks is a growing public health issue. Indeed, the emergence of some pathogens, due to new food habits and the hypermediatization of cases, requires an increased surveillance from the authorities but also from the food industry professionals. Diagnostic methods have evolved significantly over the last two decades, allowing for rapid responses in line with the constraints of product shelf life.

Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Meat is characterized by high perishability and a short shelf-life under improper storage. The evolution of food packaging in response to the growing need for clean-label technology has resulted in a sustainable, effective, safe, and natural method of prolonging the shelf-life of food using eco-friendly technologies. Active packaging presents a peculiar approach to preserving and packaging foods such as fresh and processed meat. They are composed of films and/or coatings obtained from natural sources of polysaccharides, lipids, and proteins that are edible, biodegradable, and can act as carriers of active ingredients from natural sources. Essential oils (EOs) are plant-extracted volatile aromatic compounds that have been the center of attention several types of research owing to their potential in food as natural additives and active ingredients with antimicrobial and antioxidant properties. Their utilization into biodegradable components for instance edible films to develop an active packaging system with enhanced functionalities and usefulness to the packaging and food industry is described. This review provides critical insights into the inclusion of EOs into bio-based materials with an emphasis on muscle food applications. Encapsulation was also emphasized as a key factor in optimizing the usage, stability, and efficiency of EOs in active packaging. The shelf-life of food is prolonged by the packaging system through preventing the actions of external aggressors such as oxygen and moisture, delaying the proliferation of spoilage and pathogenic microorganisms, slowing oxidative processes, and extending the duration that products are organoleptically acceptable. While cost and commercialization are the main concern for food industry professionals, consumers' main concerns are safety and awareness. In a nutshell, EO-based active packaging holds a lot of potential for shelf-life extension of meat and quality preservation. Novelty impact statement EO-based active packaging system has the potential to offer clean-label technology to consumers while alleviating food wastage and utilization of plastics by extending the shelf-life of food through eco-friendly processes. Encapsulation can improve the stability and effectiveness of EOs as antioxidants and antimicrobial agents, as well as address the challenges that have limited their application in the food system.

Comparative genomics analysis of genus Leuconostoc resolves its taxonomy and elucidates its biotechnological importance

Genus Leuconostoc consists of a diverse range of lactic acid bacteria (LAB) from dairy, food and environmental ecology. Even though the species of Leuconostoc are commercially significant, their taxonomy is largely based on old, low-resolution classical methods. Several taxonomic reclassifications in the past were inadequate for microbiologist and food industry professionals to demarcate any new strain of genus Leuconostoc. The current taxonomy of the genus is largely based on classical approaches, which are in utmost need of reinvestigation by whole genome-based approaches. In the present study, the taxono-phylogenomic analysis depicted sixteen species, including three novel genomospecies and several reshufflings across the species, namely, L. mesenteroides, L. pseudomesenteroides, L. gelidum and L. lactis. Genus-wide T3PKS, CAZymes, and vector plasmids supports its biotechnological potential. However, detection of the antibiotic resistance genes in such an important LAB genus raises concern over their utility in industry. Present, large-scale in-depth genome-based study can shed light on the genome dynamics of the member species, help to obtain a more robust taxonomy and elucidate its biotechnology importance.

Bioactive Peptides: Synthesis, Sources, Applications, and Proposed Mechanisms of Action.

Bioactive peptides are a group of biological molecules that are normally buried in the structure of parent proteins and become active after the cleavage of the proteins. Another group of peptides is actively produced and found in many microorganisms and the body of organisms. Today, many groups of bioactive peptides have been marketed chemically or recombinantly. This article reviews the various production methods and sources of these important/ubiquitous and useful biomolecules. Their applications, such as antimicrobial, antihypertensive, antioxidant activities, blood-lipid-lowering effect, opioid role, antiobesity, ability to bind minerals, antidiabetic, and antiaging effects, will be explored. The types of pathways proposed for bioactive applications will be in the next part of the article, and at the end, the future perspectives of bioactive peptides will be reviewed. Reading this article is recommended for researchers interested in various fields of physiology, microbiology, biochemistry, and nanotechnology and food industry professionals.

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.).

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.