Innovative Food Products Research Articles

The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand

ABSTRACT This research aims to compare the relationship of factors that influence Thai and Chinese consumers’ perception and emotional responses towards cricket protein powder and to evaluate consumers’ needs for novel food products based on cricket protein powder. The data were collected from 864 participants from Thailand and China. A comparative analysis reveals that generation does not significantly influence consumers’ perception. Chinese consumers, unfamiliar with crickets as food, express negative emotions, yet show positive feelings. In contrast, Thai consumers respond positively, especially when crickets are incorporated into processed products. The study identifies key product concepts, such as food supplements and seasoning, favored by Chinese consumers. Thai consumers prefer cricket powder in main courses, desserts, and beverages, whereas Gen Y leans towards incorporating it into snacks. These findings emphasize the importance of familiarity, generational variations, and emotional responses in shaping consumer preferences, vital factors for designing and marketing innovative food products.

FOSTERING A LINK BETWEEN CREATIVITY AND CONSUMER ACCEPTANCE: ESSENTIAL FACTORS FOR ADVANCING INNOVATIONS IN FOOD INDUSTRY

This research aims to explore the acceptance of unconventional food products that convey creative solutions for sustainable food production and consumption. This paper presents the first stage results of an extensive Baltic Sea region’s population survey organized to understand how innovative food products’ creators could better enhance the link between sustainable products and different segments’ customer acceptance. In scope of this study, the authors focused on youth market segments, who are known for their adventurous and experimental eating habits. The authors hypothesized that products that have been created to comply with socially responsible and sustainable food products’ requirements face resistance from the youth who do not view them as superior to conventional ones. The cross-sectional study utilized mixed-method methodology, combining qualitative and quantitative approaches, including a literature review, in-depth focus group interviews, and comparative analysis using normal distribution assessment and sentiment classification. The research findings indicate that while the youth acknowledge the social and environmental benefits of innovative food products, they remain hesitant to adopt them personally. Therefore, it is vital for innovative food creators to understand the biases and behaviors of young consumers, ensuring transparency about product contents, motivating them to embrace new consumption models, try unconventional foods, and highlight the personal and societal advantages of purchasing these items.

Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.

The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder. Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt. The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production. The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.

Vertical Haloponics: Sustainable and Resilient Productions Using Brackish Water

While the rapidly growing global population will require a significant increase in food production in the next years, the current climate, sanitary and geopolitical crises highlight the weaknesses of the actual food production systems, excessively dependent on external inputs and involving extremely complex nested scales and non-linear processes. Thus, appears clearly the need of accelerating the transition toward agricultural solutions and food systems based on the principles of the “Green Deal”, encompassing ecological resilience, environmental sustainability, local production, and universal access to healthy foods. Aquaponics (AP) can provide short and eco-friendly food supply chains with increased resource-use efficiency, high environmental sustainability, and food resilience. The sustainability of AP systems could be further increased by exploiting water resources that are not suitable for other purposes (brackish and salt water - haloponics), applying the vertical farming technology for both aquatic and vegetable species, reducing the use of fish meal in aquafeeds, valorizing the system residues (sludge) for agronomic purposes.The VERTICHALPONICS project aims to develop an innovative food production system by implementing an interdisciplinary approach. Since aquaponics combines recirculation aquaculture and hydroponics, within a close loop, it is considered environment friendly. However, given the different technical approaches, it is necessary to evaluate the differences in impacts and specially to assess whether the vertical system is really resource-efficient and economically viable for farmers, in comparison to the business-as-usual. The environmental and economic sustainability of the system is measured by the mean of a combined LCA and the LCC analysis (EN ISO 14040-44 and ISO 15686-5:2017 standards). The system expansion will be used to evaluate the beneficial effect of reducing the overall environmental burden from by-product recovery and utilization of side wastes, specifically the sludge produced. The method applied are Recipe and IPCC 2013 Global Warming Potential 100a. Environmental impact indicators will be provided using both mid-point and end-point categories thank to the Recipe Method, while the IPCC 2013 Global Warming Potential 100a will be applied to calculate the direct global warming potential of the system. Moreover, the inclusion of the agronomic valorization of the sludge will be analyzed to understand the potential in terms of avoided impacts.

Development of Functional Foods with Enhanced Health Benefits

Purpose: This study aimed to explore the development of functional foods with enhanced health benefits. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to the development of functional foods with enhanced health benefits. Preliminary empirical review revealed that these innovative food products offer promising avenues for improving health outcomes and preventing chronic diseases. By formulating functional foods with targeted bioactive compounds, researchers tailored interventions to address prevalent health concerns such as gut dysbiosis, hyperlipidemia, oxidative stress, and nutrient deficiencies. The study emphasized the need for continued research and innovation to optimize formulations, mechanisms of action, and delivery systems. Collaboration between researchers, food scientists, healthcare professionals, policymakers, and the food industry was highlighted as essential for driving innovation and translating scientific findings into tangible interventions that benefit public health. Overall, the study highlighted the potential of functional foods to revolutionize nutrition and disease prevention strategies. Unique Contribution to Theory, Practice and Policy: The Nutritional Epidemiology, Nutrigenomics and Systems Biology model may be used to anchor future studies on the development of functional foods with enhanced health benefits. The contributed significantly to theory, practice, and policy in the field of nutrition and public health. It provided valuable insights into the complex interactions between bioactive compounds and physiological processes, advancing theoretical frameworks in nutrition science. By emphasizing evidence-based formulation and product optimization, the study offered practical guidance for food scientists and manufacturers in creating functional foods with demonstrable health benefits. Moreover, the study advocated for transparent labeling and regulatory oversight to ensure consumer safety and quality control. Overall, its recommendations facilitated the integration of functional foods into dietary guidelines and public health initiatives, promoting improved health outcomes and reduced chronic disease burden.

Preserving jackfruit: unlocking year-round availability as industrial ingredient for value-added food products

The research aimed to preserve jackfruit and produce value-added food products to address the seasonal availability of jackfruit, which often results in significant waste. Due to its limited time in the market and the potential for wastage during periods of abundance, there is a need for preserving jackfruit to extend its availability throughout the year. The study focused on developing innovative food products using jackfruit concentrate as industrial ingredients for the food industry, as current commercial applications for jackfruit nutrition are limited. The process involved preparing jackfruit concentrate through the boiling and evaporation of pulp until reached at 40 %TSS (20 % added sugar). Organoleptic evaluations determined this concentrate to be the most suitable product. Subsequently, various food items, including jackfruit jam, jackfruit leather, jackfruit pitha, and jackfruit candy, were produced using this concentrate. Organoleptic assessments were conducted for these food products, followed by an examination of their physicochemical, nutritional properties and microbial load. The chemical composition of the products revealed a range of characteristics, including 30 to 80 %TSS, 4.9–17.25 mg 100 g −1 vitamin C, 17.01–79.83 % total sugars, 9.67–51.98 % reducing sugars, 6.80–30.04 % non-reducing sugar, and a pH range of 4.2–5.7. These findings underscore the potential of jackfruit concentrate as an industrially significant ingredient, offering improved sensory qualities and nutritional benefits in various food applications. The study contributes valuable insights into the processing and utilization of jackfruit concentrate, paving the way for its broader adoption in the food industry.

Strategic Management Analysis at McDonald's Fast Food Restaurant, Perdatam Pasar Minggu

McDonald's, as one of the franchise companies that has a global reputation and is known almost all over the world, operates its business in the fast food sector. The object of this study is McDonald's located in Perdatam, Pasar Minggu. This research method is qualitative, with a qualitative descriptive analysis approach and SWOC analysis. Data collection was carried out by direct observation and interviews with the relevant resource persons in this study. The results showed that, McDonald's features a food menu that is famous for being delicious and diverse, including packaged menu choices, McDonald's consistently displays food product innovations to attract the attention of its consumers. McDonald's success lies not only in its taste excellence, but also in its ability to constantly adapt to changing consumer trends and tastes. The company continues to carry out various management strategies including vigorous promotions involving various media such as social media, television, radio, newspapers, and banners and McDonald's marketing strategies are designed very practically to stay ahead of its peers in the highly competitive fast food industry. The company's internal factors, especially its strengths, are always able to outperform its weaknesses. McDonald's managed to maintain its position in the market by presenting a combination of menu diversity, quality, and product innovation that became the main attraction for customers. Its ability to continuously compete and remain relevant in the market keeps McDonald's as a leader in the fast food industry, maintaining its edge amid fierce competition and ever-changing business dynamics.

Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization

Cashew nuts from the Anacardium occidentale L. tree stand out as a promising raw material for developing innovative food products due to their rich nutrients and versatile applications. This work aimed to study and characterize a product based on a vegetable extract of cashew nut (CNWSE) fermented with water kefir grains. A 2 ³ central composite design (DCC) was applied, with independent variables: sucrose (S), inulin (I), and xanthan gum (GX), and the dependent variables were grain cell growth (Δx), beverage yield (R), soluble solids (SS) and lactic acid (LA). Proximate analysis, organic compounds, and enzymatic activity characterized the optimized drink (fermented and non-fermented). Among the 11 formulations studied, F2 was said to be optimized based on the statistical results generated and by the researchers' choice after evaluating sensory attributes. High levels of proteins, lipids, and carbohydrates determined in cashew nuts indicate that this raw material is an excellent energy source and protein of vegetable origin. In the enzymatic analysis of the optimized drink, the majority of enzyme activity was amylase, followed by cellulose, proteases, peroxidase, lipases, and laccases. The approach of this work contributes to the diversification of vegetable protein-based food options on the market while promoting principles of sustainability and inclusion.

Calcium extraction from catfish bone powder optimized by response surface methodology for inducing alginate bead

Catfish bone powder (CBP), prepared from catfish head, was a good source of natural minerals, particularly calcium (Ca) and phosphorous (P). The Ca content were higher than P when analyzed by either chemical or SEM in EDS mode. These elements were found in the crystal form of hydroxyapatite (HA) complex with protein, as assessed by spectroscopic techniques, including XRD and FT-IR. Thus, low Ca solubility was thus observed at 0.03 ± 0.0038 % and digestion of complex HA is required for more liberation of Ca. Citric acid was therefore applied for Ca extraction using a microwave-assisted method. The conditions were optimized using response surface methodology with central composite design to evaluate the effect of extraction time, microwave power, citric acid concentration, and CBP weight. Based on a linear prediction model, the optimum condition to extract Ca from 0.4 g of CBP was at 0.1 M citric acid using microwave power of 275 W for 60 s. This condition provided a Ca content of 1.11 mg/mL in solution, which extract calcium about 27.75 % from original CBP weight. This Ca concentration was enough to induce alginate drops (1.0 %) to form hydro-beads, indicating its functional property in food system. These results provided the promising method to extract natural calcium from fishery by-products for further creating innovative food products.

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes.

Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.

The Position of Maqasid Daruriyyah in Addressing The Halal Status of Food Product Innovations Today

The Position of Maqasid Daruriyyah in Addressing The Halal Status of Food Product Innovations Today

Ora-Pro-Nobis (Pereskia aculeata) and its technological applications in foods: a review

Ora-pro-nóbis is an unconventional food plant, with edible leaves rich in nutrients, with great potential for application in the food industry. In this context, this review aims to critically analyze studies about the technological properties, and innovative food products containing ora-pro-nóbis to meet new consumer trends. The data search was performed using the Prisma guidelines and was conducted in the following databases: Pubmed, Scielo, Embase and Web of Science. The Rayyan was use for the selection of the 14 studies included in this review. The plant can add nutritional and functional value to food products and act as a thickening, gelling agent, emulsifier, stabilizer, and as a supplement in the food industry. Greater dissemination of the benefits associated with the consumption of ora-pro-nóbis, in addition to having an impact on consumers' health and nutritional enrichment of the diet, contributes to the sustainable development of agrifood systems, the valorization of Brazilian biodiversity, and family farming.

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.

Therapeutic potential and roles of dietary seaweeds in food: A systematic review

Food security is a significant global concern as a result of the burden that the fast-expanding global population has placed on finite resources, such as arable land for farming. Additionally, the hunt for more nutritious food alternatives has been prompted by a growing understanding of health, nutrition, and diet. Seaweeds are simple-to-grow aquatic plants that are underused for food and medicine. Recent studies have focused on gaining access to and using these readily available natural resources for nutrition and medicinal objectives. This review systematically evaluated trends of recent research on seaweed, for therapeutic possibilities and product development. After examining several documents, this analysis discovered that seaweeds are incredibly beneficial algae for both nutrition and medicine, and may be further explored in innovative food products, in meeting the increasing global need for food.

Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish

This study delves into the multi-faceted process of consumer acceptance of innovative food products, such as insect-fed farmed fish. This is a food product that introduces new, though potentially conflicting, intangible attributes aligning with circularity and sustainability but also evoking negative emotions, such as disgust or neophobia. Drawing from two distinct studies on young and older Italian consumers, we employ an intergenerational lens to explore individual psychometric characteristics, socio-demographic variables, and nudging effects in shaping the acceptance process. We apply the Campbell Paradigm, integrating three acceptance items into well-established scales measuring attitudes towards the environment and nature.Our results reveal that environmental protection inclination, rather than a connectedness to nature, primarily drives acceptance. Notably, young consumers exhibit a more facile acceptance process, indicating lower behavioral costs at each stage. Sociodemographic variables, particularly gender, exert varied influences on acceptance stages, with older women displaying greater hesitancy in adopting new dietary practices. Additionally, exploring the impact of nudges, we find that information significantly influences acceptance, while visual priming does not. Interestingly, the effectiveness of information varies between generations, indicating different reactions and responses.The findings propose strategies for policymakers and marketers to highlight the positive attributes of insects-fed farmed fish, emphasizing sustainability and addressing consumer disgust concerns. Introducing insects as feed in various farming practices may enhance familiarity with this alternative protein source, potentially reducing disgust and fostering widespread acceptance.

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

AbstractBackground and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.

A Sustainable Approach for Enhancing Stability and Bioactivity of Allium ursinum Extract for Food Additive Applications

Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from Allium ursinum liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in A. ursinum extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the A. ursinum extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.

Innovation in the Malaysian Traditional Food Industry: A Conceptual Paper

Nowadays, Malaysia ‘s sub-sector of the agricultural commodity industry, particularly the innovative and convenient traditional food products, is expanding in tandem with increasing urbanisation and women workforce, reduction in household size and current lifestyle changes respectively. There are a variety of products in the Malaysian market that have been created by incorporating innovation into traditional Malaysian foods. As such, this situation has led to intense competition and oversupply of products in the market, and it requires food companies to develop critical strategies for introducing innovations in traditional foods so as to be sustainable and more competitive. The aim of this paper is two-fold: firstly, to provide an overview of innovation development in the Malaysian traditional food industry. This paper reveals that, studies on innovation in Malaysian traditional food industry remains under-researched and scarce until to date. The present study also reveals that a clear understanding of consumer perceptions, needs, and preferences, as well as a product's quality attributes, is critical when making even minor changes to traditional foods, thus leading to successful introduction of innovation in traditional foods. Besides that, sustaining consumer continuance behaviour beyond initial purchase and consumption is crucial for innovative food product success and sustained market.

Controlled-environment agriculture for an urbanised world? A comparative analysis of the innovation systems in London, Nairobi and Singapore

Multiple crises and challenges in the food sector are driving a rising need for innovative food production methods that could provide a growing urban population with high-quality, sustainable and healthy food while strengthening the resilience of food systems. Controlled-environment agriculture (CEA) in urban areas has been proposed as one possible pathway to address these demands. Despite its various potential benefits, CEA is still in a conceptual or experimental stage and there has been less research that focuses on the specificities of urban areas where it could be implemented. Using the Urban Food Production Innovation System (UFoPrInS) concept, this paper analyses the urban contexts and enabling and impeding factors for implementing CEA in three contrasting locations: London, Nairobi and Singapore. Based on document analysis and semi-structured expert interviews, our findings show that Singapore is a favourable location because public policies support the implementation of CEA to reduce food import dependency and enhance the resilience of food supply. In London, high food import dependency is increasingly seen as problematic, but the implementation of CEA has been hampered by other policy priorities. In Nairobi, where over half of the population lives in informal settlements without adequate food, water and sanitation, CEA is unlikely to make an economically efficient contribution to food security. We conclude that the implementation of CEA might be suitable in locations with ample capital and knowledge, stable political, social, and infrastructure conditions, and limited space, where value can be linked to hospitality and tourism, supported by positive pricing for resource savings.