Food Sector Research Articles

Flash drought and heatwave compound events increased in strength and length from 1980 to 2022 in China

Compound flash drought and heatwave (FDHW) events have garnered increasing amounts of attention due to their substantial impacts on agriculture, water resources, and public health. However, studies on their intensity and classification in China are limited. In this study, we classified FDHW events in China from 1980 to 2022 using a classification framework designed to address regional patterns and explore their characteristics further. The results showed that FDHW events in northern China mostly occurred in early to mid-summer, whereas in southern China, excluding the Southwest River Basin, they occurred predominantly in mid to late summer. Furthermore, the spatial coverage of FDHW events across China significantly expanded. From 1980 to 2022, FDHW events in China evolved toward higher intensities and longer durations. This trend was especially notable in the Jiang-Huai River Basin, the main grain-producing region and a densely populated area of China. From the perspective of land‒atmosphere coupling, the amplifying effect of flash droughts and high temperatures increased with their intensity. When high temperatures reached the extreme level, the amplification effect on flash droughts was evident: 35.76% from the water deficit perspective and 38.82% from the soil moisture perspective. During extreme flash droughts, the amplification effect on high temperatures intensified: 41.51% from the water deficit perspective and 45.06% from the soil moisture perspective. The Southwest River Basin became a hotspot for the interaction between flash droughts and high temperatures. This study has implications for developing science-based policies to tackle risks in the water, energy and food sectors in China.

Building Salted Egg MSMEs on the Basis of Spiritual Value

This qualitative research aims to explore how spiritual values can be a differentiator between salted egg MSMEs and competitors, so as to attract greater consumer interest. The research is motivated by the business potential in the food sector in Indonesia, with a focus on micro, small and medium enterprises (MSMEs) in the production and marketing of salted eggs. The purpose of this research is to provide an in-depth understanding of how spiritual value can help MSMEs that are being run and with these values can make the business a benefit as well as a blessing.

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Metabolic Engineering of Saccharomyces cerevisiae for High-Level Production of l-Pipecolic Acid from Glucose.

l-Pipecolic acid (L-PA), an essential chiral cyclic nonprotein amino acid, is gaining prominence in the food and pharmaceutical sectors due to its wide-ranging biological and pharmacological properties. Historically, L-PA has been synthesized chemically for commercial purposes. This study introduces a novel and efficient microbial production method for L-PA using engineered strain Saccharomyces cerevisiae BY4743. Initially, an optimized biosynthetic pathway was constructed within S. cerevisiae, converting glucose to L-PA with a yield of 0.60 g/L in a 250 mL shake flask in vivo. Subsequently, a multifaceted engineering strategy was implemented to enhance L-PA production: substrate-enzyme affinity modification, global transcription machinery engineering modification, and Kozak sequence optimization for enhanced L-PA production. Approaches above led to an impressive 8.6-fold increase in L-PA yield, reaching 5.47 g/L in shake flask cultures. Further scaling up in a 5 L fed-batch fermenter achieved a remarkable L-PA concentration of 74.54 g/L. This research offers innovative insights into the industrial-scale production of L-PA.

Ad Nauseam: Nationalism and racism in Italian food stories

ABSTRACT This study delves into the complex ways in which narratives about food function as mediums for conveying nationalist and racist ideologies, highlighting a broad view that encompasses discriminatory ideologies like xenophobia, nativism, suprematism, and protectionism. Given the pivotal role of food in cultural identity and symbolism – a role particularly pronounced in the rich food heritage of Italian culture – this research offers profound insights into the subtle manifestations of nationalism and racism within the context of Italian food culture. Employing semi-structured interviews with thirty individuals from diverse backgrounds in the Italian food sector, including production, preparation, and distribution, the study unveils that expressions of nationalism and racism often stem from a deep-seated impulse to defend and protect Italian cultural heritage. However, the investigation also uncovers the inherent ambiguities and contradictions in these attitudes, illustrating how nationalist and racist sentiments are frequently set aside in efforts to promote and globalize Italian culinary traditions. This paradox underscores the complex and often contradictory nature of cultural nationalism and racism, challenging the consistency of such ideological stances in the face of globalization.

Globalization of wild capture and farmed aquatic foods

Aquatic foods are highly traded, with nearly 60 million tonnes exported in 2020, representing 11% of global agriculture trade by value. Despite the vast scale, basic characteristics of aquatic food trade, including species, origin, and farmed vs wild sourcing, are largely unknown due to the reporting of trade data. Consequently, we have a coarse picture of aquatic food trade and consumption patterns. Here, we present results from a database on species trade that aligns production, conversion factors, and trade to compute apparent consumption for all farmed and wild aquatic foods from 1996 to 2020. Over this period, aquatic foods became increasingly globalized, with the share of production exported increasing by 40%. Importantly, trends differ across aquatic food sectors. Global consumption also increased by 19.4% despite declining marine capture consumption, and some regions became increasingly reliant on foreign-sourced aquatic foods. To identify sustainable diet opportunities among aquatic foods, our findings, and underlying database enable a greater understanding of the role of trade in rapidly evolving aquatic food systems.

Using palm oil residue for food nutrition and quality: from palm fatty acid distillate to vitamin E toward sustainability.

Increasing global palm oil production yields a valuable palm fatty acid distillate (PFAD) - a rich vitamin E (Vit-E) source and multifunctional ingredient in the food agro-industry - that can be utilized to achieve sustainability. This article reviews trends in the use and role of PFAD and its Vit-E in the food sector and proposes an integrated agro-industrial concept toward sustainability. Vit-E can be separated from PFAD with diverse and impactful pharmaceutical activities, including antioxidant, anti-inflammatory, anticancer and anti-ultraviolet effects. Based on in vivo experimental tests, PFAD and Vit-E supplementation can enhance the productivity and quality of livestock-based food products. PFAD is a plasticizer and antistatic packaging material in food packaging systems, and its derivatives can be used as food additives. Meanwhile, the Vit-E molecule in packaging can extend food shelf life by maintaining color stability, reducing lipid oxidation and rancidity, adding antimicrobial properties, and influencing changes in packaging properties such as water vapor, tensile strength, melting point and other physical properties. Toward sustainability, an integrated agro-industrial design has been proposed to implement clean production, increase the added value of palm oil industry residues, minimize environmental risks and increase profits to achieve long-term social welfare. In conclusion, PFAD residues and their Vit-E content have shown broad benefits in the food sector and prospects toward sustainability. © 2024 Society of Chemical Industry.

Eco-Nutritional assessment of the knowledge, attitudes and practices of producers, traders and processors in the market gardening sector of greater Lomé

Societal changes in the food sector are presenting the Greater Lomé Autonomous District (DAGL) with major sustainability challenges. However, the socio-economic, health, nutritional and ecological knowledge, attitudes and practices (KAPs) of stakeholders in solving these problems are only partially taken into account, even in the existing scientific literature. As such, the research aims to assess the level of health, socio-economic and environmental sustainability of market garden vegetable production, trade and processing in the Autonomous District of Greater Lomé (DAGL), based on the principles of nutritional ecology. Using a quantitative multi-criteria approach, 147 people were interviewed : 44 producers, 56 traders and 47 processors. Judgemental sampling was used to form the sample. The data collected by Kobocollect was processed using Excel, Arcgis and Google Earth Pro. Average scores and good KAP rates were calculated for stakeholders according to key aspects of sustainable development apprehension. The results show that in the DAGL, the rates for ecological (26.13%), health (33.71%), socio-economic (42.46), technological and innovative (22.93%) knowledge, attitudes and practices are low. They stand at 30.31%. These results are unfavorable to the achievement of the SDGs, and do not meet the principles of nutritional ecology and standard 13 of the Global Reporting Initiative (GRI) 2023. Hence the importance of designing and implementing an integrated, long-term eco-nutritional education program for all stakeholders.

The Effect of Tax Avoidance, Debt to Equity Ratio, and Managerial Ownership on Firm Value

This research aims to determine the effect of Tax Avoidance, Debt To Equity Ratio, and Managerial Ownership on Firm Value. The objects in this study are Manufacturing Companies in the Food and Beverage Sub Sector that are listed on the Indonesia Stock Exchange (IDX) for the 2017-2021 period. This research was conducted on 14 sample companies using a quantitative approach. The analysis test carried out in this study was a multiple linear regression analysis test using SPSS 25 software. The results to this research show that Tax Avoidance has a significant effect on company value, Debt To Equity Ratio has no effect on company value, and Managerial Ownership has no effect on Company Value.

Progress in the Study of Quality and Mechanical Properties of Selective Laser Melting Molded Parts

Abstract: Selective laser melting (SLM) is considered to be a widely promising additive manufacturing technology with the advantages of high machining precision, high manufacturing freedom, and short cycle time, which is widely used in aerospace, the integration of medicine, and industry, chemical, and other fields. The research progress on the temperature field, stress field, forming quality, and mechanical properties during the SLM manufacturing process is reviewed. The study aims to systematically analyze how SLM process parameters affect the temperature field, stress field, forming quality, and mechanical properties, and to discuss the importance of the selection of process parameters and performance regulation to achieve high-quality, highperformance metal parts. The effects of SLM process parameters on temperature field, stress field, surface roughness, densification, hardness, strength, and fatigue properties are analyzed and summarized. The importance of process parameters in the SLM forming procedure in the quality of formed components is emphasized, and conducting an in-depth study on the optimization and performance regulation of the process parameters is of great significance in achieving the high quality and performance of metal parts. With the rapid advancement of technology, the potential of SLM technology in terms of molding quality and mechanical performance has become increasingly significant, heralding significant breakthroughs. These potential breakthroughs will greatly promote the widespread application of SLM technology in various industries, thus more efficiently meeting the growing needs and expectations of industries such as petrochemicals, transportation, aerospace, nuclear energy, as well as food and medical sectors.

Electronic Marketing and Customer Retention in the Fast Foods Industry in Yenagoa, Bayelsa State

Fast food businesses are known to be affected by some existential problems. This economic sector faces problems ranging from insufficient capital, lack of efficient manpower, inefficient management, fraud, and inability to analyse and capture market opportunities. Other problems also include marketing problems, research inefficiencies and production problems such as poor standardisation and low-quality products to mention but a few. In a quest to find lasting solutions to these problems, governments in Bayelsa State both at the state and local levels have been embarking on programs geared towards the development of businesses in the state especially the fast food sector which is very popular in the state. Authors have argued that the adoption of e-marketing has been found to improve firm performance. E-marketing is gradually gaining prominence as a tool for gaining competitive advantage and this has implications for marketing practice in Nigeria. The primary objective of this paper, therefore, is to review the current situation of e-marketing in Fast food restaurants in Nigeria and will also digress to understand its effect on customer retention, given that there are different levels of development of e-marketing in all countries. In line with the foregoing, the study used a cross-sectional survey design method based on an array of information collected from the population. The study target Sample size for the study was 138 customers drawn from the five selected fast food restaurants in Yenegoa. After an extensive analysis of the data gathered from administering structured questionnaires, the study revealed, among others, that Social media marketing has a significant influence on customer retention among customers of fast foods in Yenegoa, Bayelsa state. From the analysis of the hypothesised variables, the study concluded that there is a positive relationship between the independent variables (social media marketing, email marketing and online advertising) and the dependent variable (customer retention). Thus, on the basis of the findings and conclusion of the study, the researcher recommended, among others, that Fast food restaurants should pay strong attention to social media tools like Facebook, Instagram, WhatsApp etc to reach both potential and current customers to enhance retention.

Terahertz Spectroscopy in the Field of Food Safety: A Review

with the continuous improvement of people's living standards, food quality and safety problem has caused the wide attention of the whole society, the traditional food quality detection method has certain limitations, terahertz spectral technology (THZ) is a new spectral detection technology, its strong perspective, efficient spectral resolution ability, special fingerprint and nondestructive, in the field of food quality and safety detection has important application value. Due to the high efficiency of food quality and the need for accurate nondestructive testing, automated nondestructive testing for food quality and safety has aroused great interest from the food sector. Faster, accurate, reliable and simplified techniques are needed to classify good quality. With their unique low-energy, penetrating, rapid and non-destructive techniques are widely used as a non-destructive and cost-effective method in the food sector. This paper summarizes the principles and instruments of terahertz spectrum, and introduces the research progress of terahertz spectral detection in food, analyzes the problems in the field of food quality and safety detection, and discusses the future development trend of terahertz spectral technology.

A novel antimicrobial peptide MP-4: Insights into its antimicrobial properties and intestinal regulation on E. coli-infected mice

The quest for novel, potent antimicrobial agents with low resistance potential poses a significant challenge for the advancement of the food and medical sectors. This study aimed to elucidate the antibacterial potency of antimicrobial peptides derived from koumiss in a murine model. Leveraging an antimicrobial peptide database, six peptides (MP-1 to MP-6) were meticulously predicted and screened for their antibacterial properties. These peptides were subsequently synthesized using chemical solid-phase methods and their antibacterial activities were rigorously validated. Remarkably, among the six peptides, MP-4 demonstrated a profound antibacterial effect against E. coli, achieving rapid bacterial eradication within 240 min. Flow cytometry analysis further corroborated its significant bactericidal activity. In vivo experiments conducted on mice infected with E. coli revealed that oral administration of MP-4 significantly ameliorated symptoms such as lethargy, anorexia, and weight loss. Additionally, it effectively reduced the colonic E. coli burden, attenuated inflammatory responses, and favorably modulated the intestinal microbiota composition. This study not only validates the robust antibacterial activity of the koumiss-derived antimicrobial peptide MP-4, but also underscores its potential therapeutic application in mitigating E. coli infections and promoting intestinal health.

Innovative approaches in the food industry: Microwave plasma technology and applicability in foods

In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.

The Influence of Company Growth, Funding Decisions, and Dividend Policy on Firm Value

There was a decline in the company's growth and value. Corporate growth and corporate value. It's a phenomenon on the financing decision that's undergoing an increase but not at the expense of the company's value. Other phenomena in the food and beverage sector companies listed in the EIB showed fluctuations in the dividend policy while the company's value fell. It's becoming a major issue in this research. The purpose of this research is to find out whether there is an influence of Corporate Growth, Financing Decisions and Dividend Policy on Corporate Value on Food and Beverage Manufacturing Companies Period 2017-2021. The analytical method used is a Time Series and Cross Section analysis by comparing the Company's Growth Rate, Financing Decisions and Dividend Policy to the Company Value with the previous year, and comparing it with the Food and Beverage Sector Manufacturing Company Values Period 2017-2021 that included the criteria in the Objective Sampling. Partially, Corporate Growth has no influence and is not significant to the Corporate Value. The Financing Decision has a significant negative impact on the Company's Value. Dividend policy has no influence or significance on the Company's Value. Simultaneously there is an influence between Corporate Growth, Financing Decisions and Dividend Policy on Corporate Value in Food and Beverage Manufacturing Companies Period 2017-2021.

Recent Developments in Sustainable Bio‐Based Wax Nanoemulsions as Edible Coatings for Food Commodities: A Comprehensive Review

ABSTRACTWaxes are a diverse class of organic compounds that are characterised by their hydrophobic nature. They are typically derived from long‐chain fatty acids and alcohols. Waxes serve various purposes in nature and industry due to their unique physical and chemical properties. Waxes find applications in diverse industries, including pharmaceuticals, food and textiles, for purposes such as coating, lubrication and insulation. The rising emphasis on sustainable and eco‐friendly approaches in the food sector has generated increasing attention towards the advancement of edible coatings for food products. Within this array of coatings, sustainable waxes have surfaced as a prospective approach to improve storage stability, safety and quality of diverse food items. Bio‐based wax nanoemulsions serve as effective nanocarriers in edible food coatings, enhancing their antimicrobial efficacy and preserving food quality. The incorporation of bio‐based nanoemulsion waxes as edible coatings signifies a substantial advancement towards establishing more environmentally sustainable and ecologically responsible systems of food packaging and preservation. The review examines recent advancements in the field of sustainable nanoemulsion waxes as edible coatings, focusing on their applications, formulation strategies and impact on food commodities. The review also discusses the influence of sustainable nanoemulsion wax coatings on the physicochemical properties of coated foods, including moisture barrier, gas permeability and mechanical strength.

Analysis of Multiple Marketing Strategies and their management in food and beverages brands in India

Over the years, the changing purchasing habits of Indian consumers have seen a tremendous transition. A better state of the economy, exposure to international media, travel abroad, the degree of urbanisation, educational attainment, and the introduction of new employment prospects in the service sector, such as in information technology. Some of the drivers include call centres and shopping that affects consumer habits. Due to economic changes implemented two decades ago, the middle class has grown significantly. In India, altering spending habits are occurring as disposable income rises. For international beverage manufacturers, India's beverage industry is a significant market. The food sector in India is extremely profitable thanks to rising standards of living and population expansion. Indian society's traditional economic environment was different from its current environment. The majority of Indian consumers gave home-cooked cuisine a strong preference. Contrarily, the current practise of eating out is quickly altering Indian society's perspective. Due to the fast-paced modern lifestyle, hectic schedules, competition, rise in the number of working women, nuclear family concept, etc., many fast-food franchises have now established themselves in India.

The link between sustainability initiatives at firm and supply chain levels: The mediating role of involvement of partners

AbstractThe deliberations of the COP28 in Dubai in December 2023 and the growing importance of UN Sustainable Development Goals have highlighted that sustainability initiatives have moved from being ‘nice‐to‐do’ to ‘must‐do’. The resource dependency theory suggests that a firm cannot develop green strategies in isolation, and a substantial involvement of all supply chain partners is needed for achieving larger impacts on environmental sustainability. However, the literature has yet to explore this link in detail. In this paper, we investigate the link between sustainability initiatives at a firm level and at the supply chain level in line with global green agenda. Data collected through a questionnaire survey of senior logistics and supply‐chain managers in UK companies were used to propose and statistically validate a framework combining both constructs and causal hypotheses. We further use a case of a farming company from Luxemburg to validate our research findings. Our results suggest a strong link in terms of green strategies between the firm level and supply chain level. We find that this link is mediated by the degree of involvement of supply chain partners. A case company participated in the study agreed to our research findings related to importance of technology and collaboration in food sector to share the resources among all supply chain players. We also find that green strategies result in improved business performance.

Studies of Wastewater Management through Microbiology of Constructed Wetland

Constructed wetlands are distinguished by certain environmental factors that let many physical and biological processes to occur simultaneously. This is the outcome of a particular habitat that supports the development of microbes and hydrophytes, which are plants that can live in aquatic and semiaquatic environments and are capable of anaerobic, anaerobic, and aerobic environments. Their combined activity amplifies the processes of oxidation and reduction, which are in charge of eliminating and holding onto contaminants. Sorption, sedimentation, and absorption all aid in these processes. Treatment wetland systems have been employed in community management for more than 50 years because of these benefits. Constructed wetlands are becoming more and more popular for treating or pre-treating many kinds of industrial wastewater because of their benefits, cheap operating costs, and high removal efficiency. The paper examines how these facilities are being used worldwide to treat industrial wastewater. With a focus on particular and distinctive pollutants from industries, the conditions of usage and efficacy of pollutants removal from wastewater that degrades quickly and slowly were described. The article addressed the use of subsurface horizontal flow beds for the treatment of wastewater from various industrial processes, including the manufacturing of paper, oil, and coffee, as well as the food sector, which includes wineries and distilleries. Constructed wetlands are used in Poland to treat wastewater and milk processing sludge on a pilot size or to dewater sewage sludge generated in municipal wastewater treatment plants that handle household sewage with around 40% of wastewater from the dairy and fish industries. Constructed wetlands provide the so-called ecosystem function in addition to an adequate degree of treatment in every instance.

Contextual Intelligence: An AI Approach to Manufacturing Skills’ Forecasting

The manufacturing industry is skill-intensive and plays a pivotal role in South Africa’s economy, reflecting the nation’s progress and development. The advent of technology has initiated a transformative era within the manufacturing sector. Workforce skills are at the heart of ensuring the sustained growth of the industry. This study delves into the skill-related aspects of the occupational landscape of the South African manufacturing sector, with a particular focus on two important manufacturing sectors: the food and beverage manufacturing (FoodBev) sector and the chemical manufacturing (CHIETA) sector. Leveraging the forecasting prowess of Autoregressive Integrated Moving Average (ARIMA), this paper outlines a sectorial occupational forecasting modeling exercise to reveal which job roles are poised for expansion and which are expected to decline. The approach predicted future skills’ demand 80% accuracy for 473 out of 713 (66%) occupations for FoodBev and 474 out of 522 (91%) for CHIETA. These insights are invaluable for industry stakeholders and educational institutions, providing guidance to support the sector’s growth in an era marked by technological advancement.