Food Processing Industry Research Articles

Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

Many industrial food processes are multi-steps, multi-products systems, and sharing the environmental impacts produced by each step to each product is critical when implementing life cycle assessment (LCA) method. The objective of the study was therefore to investigate subdivision and different allocation rules as means of accounting for branched process itineraries such as the fractionation of milk into cream, casein, whey proteins and lactose as a case study. Depending on the mass, dry matter, protein or economic allocation, single products may or may not bear significant environmental impacts, thereby stressing the need for equally detailed inventories for all co-products. Aggregating the results by step or by input further helps identifying hotspots. Methodological choices in LCA of multifunctional systems are therefore strategic decisions that ultimately affect the eco-design of products, processes and food chains.

Improving Ammonia Emission Model of Urea Fertilizer Fluidized Bed Granulation System Using Particle Swarm Optimization for Sustainable Fertilizer Manufacturing Practice

Granulation is an important class of production processes in food, chemical and pharmaceutical manufacturing industries. In urea fertilizer manufacturing, fluidized beds are often used for the granulation system. However, the granulation processes release ammonia to the environment. Ammonia gas can contribute to eutrophication, which is an oversupply of nitrogen and acidification to the ecosystems. Eutrophication may cause major disruptions of aquatic ecosystems. It is estimated that global ammonia emissions from urea fertilizer processes are approximately at 10 to 12 Tg N/year, which represents 23% of overall ammonia released globally. Therefore, accurate modeling of the ammonia emission by the urea fertilizer fluidized bed granulation system is important. It allows for the system to be operated efficiently and within sustainable condition. This research attempts to optimize the model of the system using the particle swarm optimization (PSO) algorithm. The model takes pressure (Mpa), binder feed rate (rpm) and inlet temperature (°C) as the manipulated variables. The PSO searches for the model’s optimal coefficients. The accuracy of the model is measured using mean square error (MSE) between the model’s simulated value and the actual data of ammonia released which is collected from an experiment. The proposed method reduces the MSE to 0.09727, indicating that the model can accurately simulate the actual system.

Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk

Kinetic thermal degradation models are vital components for optimization of food and bioproducts processing. Typically, models are fitted to laboratory-scale experiments where vials are heated and held. However, these conditions are highly dissimilar from the thermal processes experienced in industrial production. Whereas fitting kinetic data to industrial-scale production is often impossible due to cost and flexibility issues, this discrepancy between what is typically measured and what the models are intended for could be of concern. This study presents a case study where traditional laboratory experiments are fitted to vitamin degradation kinetic models in milk (vitamins B1, B2, and E). The best-fitted kinetic models are then validated using five, carefully controlled industrial-scale dairy processes. Results show that predictions are surprisingly close to the validation data (mean relative percentual deviation is −1.1 %–+3 % depending on vitamin), given the substantial difference between the laboratory and production scale setup. This offers empirical support for the conventional method of fitting kinetic parameters through simplified laboratory experiments to predict vitamin degradation during industrial scale processing of foods and bioproducts.

Isolation of Extracellular Vesicles from Agri-Food Wastes: A Novel Perspective in the Valorization of Agri-Food Wastes and By-Products.

Agri-food wastes generated by industrial food processing are valorized through the extraction of biomolecules to obtain value-added products useful for various industrial applications. In the present review, we describe the valuable by-products and bioactive molecules that can be obtained from agricultural wastes and propose extracellular vesicles (EVs) as innovative nutraceutical and therapeutic compounds that could be derived from agriculture residues. To support this idea, we described the general features and roles of EVs and focused on plant-derived extracellular vesicles (PDEVs) that are considered natural carriers of bioactive molecules and are involved in intercellular communication between diverse kingdoms of life. Consistently, PDEVs exert beneficial effects (anti-inflammatory, anti-tumor, and immune-modulatory) on mammalian cells. Although this research field is currently in its infancy, in the near future, the isolation of EVs and their use as nutraceutical tools could represent a new and innovative way to valorize waste from the agri-food industry in an ecofriendly way.

Do HR practices for employee lifecycle influence organisational outcomes equally in Asia? Evidence from the Indo-Thai food sector

PurposeThe primary purpose of this contextual study was three-fold: (1) to study the effect of HR practices on employee lifecycle (ELC) on organisational outcomes; (2) to investigate the mediating role of employee outcomes in the relationship between HR practices and organisational outcomes; (3) to assess the differences in HR practices of the Indian and Thai food processing industries.Design/methodology/approachThe study used random sampling to select 574 (278 Indian and 296 Thai) HR managers in food processing industries. A structured questionnaire was administered. The PLS-SEM was used to validate the relationships, while multiple group analysis (MGA) was employed to compare the HR practices.FindingsThe results revealed a significant influence of HR practices on organisational outcomes. Employee outcomes also mediate this influence. MGA results showed no significant variation in the effect of HR practices on organisational outcomes between India and Thailand.Practical implicationsHR practices must be aligned to suit country-specific business contexts to achieve organisational outcomes by improving employee outcomes. The findings would guide managers of the Indian and Thai food industries to develop tailor-made HR strategies.Originality/valueThis study contributes to comparative HRM in the Asian context by offering an empirically tested framework. Additionally, this comparative research offers insightful information on convergent best practices among Asian nations.

Modeling of a Solar Thermal Plant to Produce Hot Water and Steam for a Brewery Factory

The environmental impact caused by the intensive exploitation of fossil fuels to generate heat and electricity has already reached a critical level. Also, as the industrial sector is the largest energy consumer, mainly in the form of heat, it has then become compulsive to implement the use of renewable solar heat in industrial processes, such as those found in the food processing and beverages industries, which do not require high temperatures. Consequently, this study examines the viability of supplying heat as hot water at 80 °C and saturated steam at 160 °C to a medium-sized brewery factory through a hybrid solar plant composed of flat plate and parabolic trough collectors and sensible thermal energy storage. The study was conducted numerically using the meteorological conditions of a city different from that where the factory is located because it benefits from higher insolation levels. The mean annual solar fractions achieved were 49.9% for hot water production and 37.3% for steam generation, at a levelized cost of heat of 0.032 USD/kWh, which can be considered competitive if compared against the values reported in other similar solar projects. Also, the decrease in fossil fuel consumption allowed an annual reduction of 252 tons of carbon dioxide emissions.

Sonication-mediated modulation of macronutrient structure and digestibility in chickpea

Ultrasound processing is an emerging green technology that has the potential for wider application in the food processing industry. While the effects of ultrasonication on isolated macromolecules such as protein and starch have been reported, the effects of physical barriers on sonication on these macro-molecules, for example inside whole seed, tissue or cotyledon cells, have mostly been overlooked. Intact chickpea cells were subjected to sonication with different ultrasound processing times, and the effects of sonication on the starch and protein structure and digestibility were studied. The digestibility of these macronutrients significantly increased with the extension of processing time, which, however was not due to the molecular degradation of starch or protein but related to damage to cell wall macro-structure with increasing sonication time, leading to enhanced enzyme accessibility. Through this study, it is demonstrated that ultrasound processing has least effect on whole food structure, for example, whole seeds but can modulate the nutrient bioavailability without changing the properties of the macronutrients in seed fractions e.g. intact cells, offering new scientific knowledge on effect of ultrasound in whole foods at various length scales.

New Insight into Utilization of Fish By-Product Proteins and Their Skin Health Promoting Effects.

In regions reliant on fisheries for livelihoods, a significant number of fish by-products are generated annually due to processing. These discarded parts contain valuable biological resources, such as proteins, fish oils, and trace elements, thus holding enormous potential for reutilization. In recent years, fish by-product proteins have been widely utilized in skincare products due to their rich collagen content, biosafety, and biocompatibility. This review summarizes the research into and applications of fish by-product proteins in skin health, including alleviating oxidative stress and skin inflammation, reducing DNA damage, mitigating melanin production, improving skin hydration, slowing skin matrix degradation, and promoting synthesis. Additionally, the possibility of improving skin health by improving the abundance of gut microbiota is also discussed. This review underscores the importance of fish by-product proteins in the fisheries, food processing, cosmetics, and biomedical industries.

Future of Food Exploring Edible Insects- An Alternative Approach: A Review

The burden of human population is influences availability and quality of food, therefore edible insect may be an alternative source for food. Almost all insects are rich in their nutritional content and have the potential to be served as food for animals and humans. It is provide important necessary nutrition required for the people, while its nutritional content may vary from species to species and genus to genus. Many numbers of insect are recognized as edible that belong to genus Ocalea, order Coleoptera. Apart from direct consumption, edible insects have a huge impact in the food processing industry. These insects are extremely rich in their nutritional value and can help to resolve the world’s hunger crisis and other global deficits. At present day, most of the edible insects are collected from the wild area, even though in-house and these insects provide sustainable product. Till date, there is total of 1,900 edible insects are reported from worldwide. This review is summarizing on the different types of edible insects availability, nutritional composition and production strategies.

Metabolomics revealed that toxic cyanobacteria stress reduced the flavor quality of Bellamya aeruginosa

The environmental impact of increased eutrophication and frequent cyanobacterial blooms on the growth and reproduction of aquatic organisms has become increasingly prominent in recent years. Bellamya aeruginosa is a nutrient-rich aquatic snail consumed by humans, and environmental changes may decrease its meat quality. However, the specific characteristics of muscle metabolism and flavor quality in freshwater snails and their response patterns to bloom-forming cyanobacterial stress have not been reported. Therefore, in this study, alterations in metabolites in the snail muscle after following feeding on toxic Microcystis aeruginosa were investigated using untargeted metabolomics. A total of 1,128 metabolites were identified, and the metabolic pathways of unsaturated fatty acid biosynthesis and purine, glutathione, and glycerophospholipid metabolism in snails fed toxic cyanobacteria differed from those in snails fed Chlorella vulgaris. Quantitative analysis showed increased levels of bitter-free amino acids, such as tyrosine, phenylalanine, and histidine, after consuming toxic cyanobacteria for 42 d, whereas a relative decrease was observed in the levels of umami- and sweet-free amino acids, such as glutamic acid, aspartic acid, serine, threonine, and glicine. The muscles of snails fed toxic cyanobacteria exhibited higher hypoxanthine and hypoxanthine nucleoside and lower adenosine triphosphate, adenine nucleotide, adenine nucleoside diphosphate, and hypoxanthine nucleotide contents than those of snails fed C. vulgaris. Furthermore, increased metabolites, such as stearic acid, palmitic acid, and cytidine diphosphate choline, and decreased metabolites, such as docosapentaenoic acid, docosahexaenoic acid, adrenoic acid, and L-glutamic acid, reflect the harmful effects of toxic cyanobacteria on the nutritional value and flesh quality of B. aeruginosa. This study comprehensively evaluated the effects of cyanobacterial blooms on freshwater gastropods, providing an important theoretical basis for the quality, safety, and sustainable development of snails as food and related processing industries.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies.

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics

The present study aims to evaluate the effect of ultrasound (US), UVC radiation, and combined US+UVC treatments on the inactivation of total aerobic mesophilic bacteria (TAMB) and mold and yeast in orange juice and mango nectar. The microbial inactivation after each treatment, physicochemical and sensory properties of treated products, and the microbial response during their storage at 4 °C for 12 days were assessed. Fresh squeezed orange juice and mango nectar were treated by US, UVC, or US+UVC treatments for 20 min at 15 °C; the initial TAMB and mold and yeast counts were determined. The combined treatment US+UVC showed a better inactivation level in TAMB, molds, and yeasts in orange juice and mango nectar, resulting in lower microbial counts at the storage end. Titrable acidity, °Brix, and pH remained unchanged, while ascorbic acid losses and color changes were observed. Additionally, the sedimentation index (SI) was analyzed during the storage of orange juice, observing that US+UVC reduced the SI and stabilized the orange juice for 12 days. For all tested conditions, mango nectar preserved its sensory properties. Industrial relevanceCombining food processing technologies such as ultrasound (US) and UVC radiation can improve the process's effectiveness. The US+UVC treatment enhanced the microbial inactivation (total aerobic mesophilic bacteria and mold and yeast) of orange juice and mango nectar, reduced the orange juice's sedimentation index during storage, and did not modify the sensory properties of mango nectar. Thus, the combined US+UVC treatment is an alternative to sustainably preserving and stabilizing orange juice and mango nectar.

Use of spatial information to remove barriers and to foster enablers of uptake of Nature Based Solutions for food production and water resource management in Ghana and the Netherlands

Water related problems caused by climate change are threatening the future of food systems in both Netherlands and Ghana. In this paper we present the results of a comparative case study analysis. The objective is identifying similarities in the use of spatial information by experts and stakeholders in their attempts to remove the barriers or foster the enablers of NbS uptake in view of climate change. Experiences in this field have been listed in the Rhine-Scheldt Estuaries (the Netherlands) and Bono East Region (Ghana) about rainwater harvesting and reuse of wastewater. The analysis focused on identifying similarities in the use of spatial information by stakeholders in their attempts to remove the barriers or foster the enablers of NBS uptake. Both rainwater harvesting and wastewater treatment techniques are available, and ready to be accepted and applied by farmers and food processing industry. Their uptake however is hampered by multiple barriers, ranging from biophysical and technical barriers to social and institutional barriers. We conclude that spatial information can be an enabler for adoption of nature-based solutions, if the spatial information is applicable for the assessment of a wide range of possible solutions for water scarcity considering food production, either nature-based solutions or technologies. In both case studies we observe a struggle to make the future spatially explicit. In both case studies, the effect on biodiversity of respectively reuse of effluent water and RWH did not play a direct role in the stakeholder dialogue.

Foliar selenium biofortification of soybean: the potential for transformation of mineral selenium into organic forms.

Selenium (Se) deficiency, stemming from malnutrition in humans and animals, has the potential to disrupt many vital physiological processes, particularly those reliant on specific selenoproteins. Agronomic biofortification of crops through the application of Se-containing sprays provides an efficient method to enhance the Se content in the harvested biomass. An optimal candidate for systematic enrichment, guaranteeing a broad trophic impact, must meet several criteria: (i) efficient accumulation of Se without compromising crop yield, (ii) effective conversion of mineral Se fertilizer into usable organically bound Se forms (Seorg), (iii) acceptance of a Se-enriched crop as livestock feed, and (iv), interest from the food processing industry in utilization of Se-enriched outputs. Hence, priority should be given to high-protein leafy crops, such as soybean. A three-year study in the Czech Republic was conducted to investigate the response of field-grown soybean plants to foliar application of Na2SeO4 solutions (0, 15, 40, and 100 g/ha Se); measured outcomes included crop yield, Se distribution in aboveground biomass, and the chemical speciation of Se in seeds. Seed yield was unaffected by applied SeO4 2-, with Se content reaching levels as high as 16.2 mg/kg. The relationship between SeO4 2-dose and Se content in seeds followed a linear regression model. Notably, the soybeans demonstrated an impressive 73% average recovery of Se in seeds. Selenomethionine was identified as the predominant species of Se in enzymatic hydrolysates of soybean, constituting up to 95% of Seorg in seeds. Minor Se species, such as selenocystine, selenite, and selenate, were also detected. The timing of Se spraying influenced both plant SeO4 2- biotransformation and total content in seeds, emphasizing the critical importance of optimizing the biofortification protocol. Future research should explore the economic viability, long-term ecological sustainability, and the broad nutritional implications of incorporating Se-enriched soybeans into food for humans and animals.

Impact of spray drying operating conditions on yield, secondary metabolites, antioxidant potential and storage quality of grape (Vitis vinifera L.) pomace powder

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries.

Protein-starch interaction plays a key role in controlling starch digestion and postprandial glucose increases for moderately milled quinoa grains

Whole grains were reported to exhibit positive effects on management of T2DM. However, the components of whole grains are complex. To clarify which factor played a key role in reducing starch digestion and postprandial glucose increase, quinoa grains with different milling time (MT-0s, 20s, 40s, 80s) were used. As the MT increased, starch digested ratio in vitro and postprandial glucose in vivo increased. Different factors that contributed to this result were further investigated. For starch itself, damaged starch increased from 6.20% in MT-0s to 9.13% in MT-80s. During in vitro gastrointestinal digestion, a maximum of 13.05 mg/g polyphenols were released from quinoa, which was not able to inhibit the activity of α-amylase and α-glucosidase to decrease starch digestion. Besides, the starch digested ratio increased in MT-0s, 20s and 40s as the amount of added trypsin increased, indicating that protein-starch interaction was important for starch digestion. This was also observed in CLSM images. Spearman correlation analysis confirmed that protein content strongly correlated with starch digested ratio compared with other factors. Our results would provide guidance for food processing industry to produce low GI food products.

Experimental study on moisture diffusivity, activation energy, and mathematical modeling of drying kohlrabi under different solar drying methods

AbstractThe assessment and enhancement of any drying system for optimal drying processes relies on critical parameters, namely moisture diffusivity and activation energy. In this study, medicinally beneficial kohlrabi of 40‐mm diameter and 6‐mm thickness samples were dried under three different drying methods, namely open sun drying (OSD), natural air‐circulation mode (NACM) single slope direct solar dryer (SSDSD), and forced air‐circulation mode (FACM) SSDSD. The experimental results showed that the drying chamber operating temperature and air velocity played significant roles in the moisture diffusion process and activation energy required to dry the kohlrabi sample. The FACM exhibited the highest average moisture diffusivity values at 7.29 × 10−10 m2/s, surpassing both NACM (5.65 × 10−10 m2/s) and OSD (3.28 × 10−10 m2/s). The activation energy needed for the drying process was the lowest in FACM at 27.44 kJ/mol, followed by NACM at 31.37 kJ/mol and OSD at 35.29 kJ/mol. This is due to the uniform temperature distribution and high airflow rate in the case of FACM. Additionally, 10 thin‐layer models were tested for all three experimental conditions. The statistical analysis showed that for OSD and NACM, the Midilli et al. model, and for FACM, the Page model was best suited for representing drying kinetics with lowest χ2 and root mean square error and highest R2 values. Furthermore, the energy and exergy assessment guaranteed an evaluation of the solar drying system's efficiency.Practical applicationsThis research provides valuable insights into optimizing solar drying methods for kohlrabi preservation. Understanding how temperature and air velocity influence moisture diffusivity and activation energy allows practitioners to enhance drying efficiency. Forced air‐circulation mode (FACM) single slope direct solar dryer (SSDSD) emerges superior, with higher moisture diffusivity and lower activation energy. The study also identifies appropriate drying kinetics models for each method, aiding the accurate prediction of drying behavior. Emphasizing efficiency, the research highlights FACM's superior thermal efficiency and natural air‐circulation mode's higher exergetic efficiency. These insights empower practitioners to make informed decisions, potentially improving agricultural product preservation, reducing energy consumption, and promoting sustainability. Moreover, the research's findings hold significant implications for industrial food processing and preservation applications, suggesting the direct implementation of optimized solar drying techniques in large‐scale settings for kohlrabi and similar agricultural products.

Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry

In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be mitigated through processing techniques such as dehulling, soaking, and thermal treatment, which also influence their physicochemical properties, and enhance their antioxidant capacity. This makes pseudocereals excellent ingredients for functional foods. Historically, pseudocereals were integral to various diets but were super-exploited by processed foods like wheat, rice, and maize in the early 20th century. Presently, there is a growing interest in synbiotic functional foods rich in dietary fibre and fermented by probiotics to support gut health. Fermentation of pseudocereals enhances their probiotic and prebiotic properties, reducing antinutritional factors, and increasing nutrient bioavailability. Pseudocereals are also valued for their high-quality protein content (10 - 20%), often extracted through wet and dry methods, with alkaline extraction for gluten-free, plant-based products. The rise of non-dairy, gluten-free, and plant protein-based products reflects the associated health benefits, including antimicrobial and antioxidant effects. This article reviews the existing literature on potential pseudocereals health benefits, nutritional importance, processing aspects, and scaling up opportunities in the food processing industry.

Global Shocks and Local Impacts: A CGE Analysis on the Impact of COVID-19 and Russia-Ukraine Conflict on Pakistan's Wheat Sector

Wheat is one of the most important and vital sectors of Pakistan adding around 2% to the country's GDP growth each year. The crop has been in turmoil for the past four years. The primary drivers of this turmoil are the COVID-19 pandemic and the Russia-Ukraine conflict, which have impacted wheat production. The current study employs a Computable General Equilibrium (CGE) model focusing on the individual and combined effects of these two global shock scenarios. The study initiates by exploring the baseline scenario which assumes that there is no existence of Covid-19 or Russia Ukraine Conflict, then the results are calculated firstly for the productivity loss due to pandemic and then due to the Russian Ukraine conflict. Finally, both the productivity shocks are combined to study the shared effect of both the losses. The results indicate that the sector has experienced a significant loss, with spillover effects on its subsidiaries, including flour mills, bakery and confectionary industries, animal feed industries, and processed food industries. The labor and export markets shocks are also simulated highlighting the loss in both sectors attributing to disrupted supply chains and restrictions in covid nineteen and high dependency on Ukraine and Russia wheat imports. Welfare analysis has also been done for all the four scenarios to capture the welfare losses faced in the previous 4 years and the results are compared to the baseline scenario to compare the damage. To mitigate these losses, two policy scenarios are proposed: an expansionary fiscal policy and increased subsidies, followed by increased tariffs and a shift towards locally produced wheat instead of relying on imports.

Innovative Packaging of Local Food Products for Home and Foreign Markets: Case of Dala Foods Nigeria Ltd.

Innovations in packaging has seen significant development due to industrial processing of food and need for instant food due to lack of time to prepare food from fresh ingredients. This study explores the application of packaging in marketing local food products in local and foreign markets with a special focus on an indigenous food processing company; Dala Foods Nigeria Limited, makers of packaged Kunun Tsamiya brand. The study adopts qualitative research approach through case study method in order to have an in-depth exploration of how packaging contributes to the success of Kunun Tsamiya in the market. The selection of participants is made by applying a non-probability sampling technique through convenience sampling. Structured open-ended questions are applied in the interview and the responses are presented using descriptive analysis of the thematic areas covered by the interview. Findings of the study reveal that packaging is a valuable marketing tool as it plays a significant role in food product marketing. Similarly, it contributes immensely towards the marketing and success story of Kunun Tsamiya in both local and foreign markets. Therefore, it is highly recommended that our local companies and individual producers of food products should warmly embrace and use proper packaging in marketing their products without any delay.