Innovative Food Products Research Articles

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.

Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.

The development of technology and research of quality indicators of nachos from non-traditional raw materials

Currently, due to lifestyle changes, ready-made snacks are a popular and in-demand food product. The use of a large number of snacks leads to the development of a number of negative changes in human health. According to WHO, diseases of the gastrointestinal tract are among the five most common diseases in the world. Most often these diseases affect children, preschool, school age and students. The reason for this may be, first of all, the uncontrolled use of «dry rations», that is, various types of snacks. But snacks can serve as a technological basis for designing innovative food products with excellent consumer characteristics (organoleptic and physico-chemical properties). Therefore, replacing the harmful component of snacks with balanced raw materials, a useful product is obtained. The article describes the technology of nachos obtained by changing the component of the recipe, and with the addition of unconventional raw materials. When preparing nachos, cottage cheese was used to increase its nutritional value. To check the quality indicators of raw materials and finished products, standard visual-sensory and laboratory research methods were used, the results of the studies were described in detail and recorded. To date, the most common fast food product as an alternative to chips has been offered Mexican nachos. Non-traditional raw materials and natural additives were included in the nachos recipe. As an unconventional raw material, cottage cheese was chosen as the main component according to the recipe. Cottage cheese, fat content 4.1%, was obtained from natural cow's milk by fermentation by thermophilic bacteria. The article presents a balanced nachos recipe. According to the calculated recipe, the nachos product was prepared. The organoleptic and qualitative indicators of raw materials and finished products are determined. According to the results of the studies, the lead content in nachos was 0.019 mg/kg, cadmium-0.003 mg/kg, manganese-0.051 mg/kg and iron-0.038 mg/kg. The results obtained comply with the requirements of regulatory documentation. At the same time, the protein content in the finished product was 9.6 g, fat 5 g, carbohydrates 40.9 g, total energy value-249.67 kcal. The results of the study actually showed that there are grounds to recommend nachos on the market as alternates for fast food products.

Mushroom keropok lekor, an innovative food product

Keropok lekor is a popular Terengganu heritage traditional snack. Mushroom keropok lekor was developed as an alternative variation of nutritious products combination high in dietary fibre and protein. The aim of this study is to develop the mushroom keropok lekor from grey oyster mushroom (Pleurotus sajor caju) and investigated its physicochemical properties and shelf life. The boiled mushroom keropok lekor contained a good source of dietary fibre (3 g/100 g), protein (7.9 g/100 g), low in fat (0.5 g/100 g) and a cholesterolfree product. It contained 1.1% of polyunsaturated fatty acid (PUFA). The addition of mushrooms to fishery products improved physically the characteristic of minced fish products and enhance their nutritional value. The sensory evaluation of mushroom keropok lekor (T4) showed that the attribute of taste, texture, appearance-shape, colour, and overall acceptance is more than 4.0 with an interval scale (0-5). The shear force (N) for optimum formulation (T4) 3.75 newton was significantly different from the control sample 6.61 newton. The mushroom keropok lekor had a soft texture compared to conventional keropok lekor in the market. The shelf-life study showed that the total viable count was 1.2×102 CFU/g, Escherichia coli, Staphylococcus, yeast, and mould was not detected after 24 months of frozen storage.

Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase

The present study sought to use microbial transglutaminase (MTG) to modulate the physicochemical properties of brown rice protein isolate (BRPI), pea protein isolate (PPI) and their blend, and determine MTG's effect on protein structural and digestive profile changes. MTG at concentration of 1 U/g significantly increased water holding capacity (91.6% enhancement) and decreased oil holding capacity (39.3% reduction) of BRPI + PPI (4:6) blend, respectively, accompanied by decreasing their solubility and zeta potential values in aqueous system. From rheological analysis, MTG-induced crosslinks could result in stronger and more elastic gels in BRPI + PPI blend with lower gel point temperature. SDS-PAGE demonstrated that the number and intensities of the protein bands for all MTG-treated BRPI were similar under both non-reducing and reducing conditions, whereas in the samples containing PPI, fewer and fainter bands were shown in the groups treated by MTG at concentration of 4 U/g and above. From FTIR spectra, lower level of random coils paralleled by an increase in both β-sheet structures and α-helix band were observed in the 1.0 U/g MTG-treated BRPI + PPI blend, indicating the protein-protein interactions within the mixed systems might boost the role of MTG in the structural modification, facilitating the network formation of more ordered structure with better thermal stability. Results of in vitro digestion showed less hydrophobic amino acids and essential amino acids including Lys released in MTG-treated BRPI + PPI blend's digests. Overall, the application of MTG in plant-based proteins can potentially contribute to the development of innovative food products with modified functionalities and unique digestive characteristics.

Nutritional priorities, practices and preferences of athletes and active individuals in the context of new product development in the sports nutrition sector.

Sports nutrition is a rapidly growing sector with increasing demand for evidence-based nutritional products to support competitive and healthy lifestyles. The product development process for novel foods should rely heavily on end-user engagement to facilitate future success, however there is a dearth of published information available. An understanding of the practices and self-reported nutritional priorities of athletes and active individuals is required for the development of new food products, facilitating evidence-based product formulation. Participants were at least 18 years of age, actively participating in competitive sport or structured physical activity on at least two occasions per week. Participants were asked to undertake a comprehensive online survey assessing their nutritional practice, perceived nutritional priorities and preferences for product characteristics. Questions were developed on the basis of critical evaluation of the current scientific literature and the hosting of two scoping focus group sessions with prospective end-users. 405 individuals (29 ± 9 years) completed this questionnaire. 295 participants reported active participation in competitive sport while the remaining 110 participants undertook structured physical activity exclusively. When asked to rank their top three most sought-after product claims in sports nutrition, "enhanced muscular recovery" was the most prioritised receiving 101 first choice preferences (25%) and 295 top 3 preferences. Fifty-eight percent of participants reported taking nutritional supplements. Caffeine containing functional foods (excluding caffeine supplements) were the most commonly used functional food group. A very low incidence of functional food usage was reported otherwise. When asked to rank the importance of various food product attributes, "nutritional profile" was ranked as the most important with rating of 3.37 ± 0.7 out of 4 followed by "taste" and "accessibility". Whole food nutritional products received the most first preference selections and most top 3 selections when presented with a number of popular performance and recovery products on the market. The transition towards a food first approach in sports nutrition is vital for athletes and active individuals to achieve their goals; with the development of evidence-based functional foods, particularly with a focus on muscle recovery, endurance, and strength enhancement at the forefront for new food product design and innovation.

Modelling the Factors Influencing Polish Consumers’ Approach towards New Food Products on the Market

The sustainability of food systems and circular economy aspects are ending the traditional food approaches and are demanding changes in raw materials and products supplied by agriculture and the food industry. However, the “supply” of new products is the easiest to achieve, while gaining the acceptance of consumers for a new product will always be the toughest. For the consumer the new product is an item which until recently was not known or used. However, considering the newness of products concept on a scientific basis, it is obvious that the concept covers new, novel, and innovative food products. The study applies an advanced analysis of the factors that drive the consumers’ acceptance of new products (perceived as new, novel, and innovative) on the food market in Poland. Specifically, seaweeds (as new), edible insects (as novel), and 3D-printed personalized food products (as innovative) were chosen. The selected factors influencing the Polish consumers’ approach towards the newness of food products, including the different tendencies to accept innovations in this area, were analyzed by using factor and reliability analysis. The assessment of the differences towards an acceptance of new products based on the socio-demographic characteristics of the consumer was completed using the Kruskal–Wallis test. Furthermore, to analyze the features favoring the acceptance of new products, the logistic regression was estimated. The article presents the results of a survey of 500 Polish respondents in the 20–44 age group. The profound statistical analysis showed that the destiny of foreign travel turned out to be an important variable in the logistic regression model.

Customer value toward innovative food products: Empirical evidence from two international markets

Food technologies often have an ambivalent effect on customer value perceptions toward innovative food products. While objective benefits may contribute positively to customer value perceptions, subjective negative evaluations may subtract value. In this paper we propose a model and provide empirical evidence on how customer value is constructed and its relationship with willingness to pay in the context of innovative food products. We test our model in a cross-sectional study across two international markets (the UK and China; N = 1004) and two innovative food products. Our results show that, in the context of innovative food products, customer value is constructed as a trade-off between perceived values that individuals assign to the product and perceived costs that consumers experience. Specifically, perceived values have a positive and dominant effect on customer value in both markets. We further show that the central role of customer value on willingness to pay is not universal and may vary across international markets, with the positive effect of values on willingness to pay being mediated by customer value only in China. Finally, from types of costs purchase costs are found to subtract customer value and only in the UK, thus highlighting their role as being context-specific.

Practical Implications of the Millennial Generation's Consumer Behaviour in the Food Market.

Generational theory assumes that generational cohorts develop similar attitudes and beliefs. The Generation Y/Millennials group is currently one of the most important generations in the market as they have a presence in the labour market with a high income of their own, which creates higher demand for products, especially in the food market which is very sensitive to consumer decisions. The aim of this study was to show the consumer behaviour of Generation Y in the market for innovative food products and to propose marketing models created on the basis of research on a Polish sample of Millennials. The research was conducted in the period before the COVID-19 pandemic on a group of 544 selected respondents. Descriptive statistics of the SPSS program were used to process the results obtained. Among the most important of the results was identifying the decision-makers who are purchasing innovative products and the influence of third parties on their decision. In the first instance, consumers look for innovative food products in large retail chains (hypermarkets and supermarkets), however, they pay attention to both the quality of the products on offer and the price. Values such as freshness and taste also play a role in their purchasing decisions. Sources of information about innovative products in the Polish food market include culinary blogs recommending innovative products, and the opinions of dieticians and nutritionists.

When innovation backfires: Preference for predictability moderates the spillover of functional food ambivalence to the entire parent category

The present research extends findings on when and why consumers (fail to) adopt innovative food products by showing that consideration or consumption of such products (functional foods) can backfire when they entail an inherent and incompatible trade-off between healthiness and naturalness. Four experiments, examining consumers’ willingness to buy, try, and actually consume such foods, show that this trade-off yields a sense of ambivalence that spills over from single product exemplars to negatively affecting (unrelated members of) the parent category of functional foods. However, this effect is not invariant across consumers. Ironically, it is more pronounced for consumers that tend to be more open to novel experiences and also more open to ambivalent feelings to occur—consumers with lower levels of the Preference for Predictability. Implications for marketing practice are discussed.

Accelerating the process development of innovative food products by prototyping through 3D printing technology

Discoveries and applications of 3D food printing (3DFP) keep growing with a large set of outcomes, such as the development and optimization of novel edible inks and post-printing processes. However, the main principle at the core of 3D printing, i.e. Rapid Prototyping, hasn't received the deserved attention. Thus, beyond generating innovative food products, this study emphasizes the opportunities and benefits of 3DFP for food prototyping. Several cereal-based snacks were generated, and their corresponding baking kinetics were monitored considering changes in the most important characteristics of the product, its impact on productivity and potential safety concerns. The prototypes had two shapes (cylindrical and cubical), three infill levels (30, 60, and 100%) and two infill paths (grid and gyroid). Moisture content was satisfactorily described by using a modified version of a logistic model (r > 0.98), enabling to estimate and, then, successfully validating the baking time to get a moisture content lower than 0.1 g H2O/g dry basis (d.b.). 3D printed structures with 30% infill exhibited a significant reduction in baking time (from 16.5 to 19.2 min) against not only those with 60% infill but also the control, which needed 38.6 min of baking; this emphasizes the benefits of controlled pattern designs on energy consumption and increasing hourly production. Furthermore, acrylamide formation was estimated to be between 39 and 91% lower than in the control samples after receiving comparative thermal treatments. 3DFP may be used as an important prototyping tool, extending and accelerating the manufacturing of food products with economic, nutritional/toxicological, societal, and environmental benefits.

Key Company Success Factors in Creating High-Quality Innovative Food Products

Technological advancements have triggered many lifestyle changes and indirectly created two important issues that must be addressed in Indonesia: the increase in non-communicable diseases and the rise of national health costs. One effort to curtail these problems involves consuming innovative food products with health benefits, commonly known as functional foods. The present study aims to identify and analyze the key success factors that companies in the functional food industry must consider to produce high-quality functional foods. To date, no previous study has paid close attention to this issue. Data collection was performed in a two-step process. First, interviews with academics, businesses, and the government were conducted. Second, surveys using a pairwise comparison questionnaire were completed. Data from the interviews were analyzed using thematic analysis, while survey data were assessed using the analytic hierarchy process. The results indicate the presence of five key success factors, including top management commitment (weight = 0.233), research resources and networks (0.077), food safety management systems (0.303), access to the required raw materials (0.218), and access to information on consumer needs (0.168). This research is believed to be the first to identify key company success factors in producing high-quality, innovative food products. This research fills the void of functional food literature related to producers.

The study of edible vegetable oils rheological properties

The study of technological media rheological properties in the food industry is of primary importance for innovative food products development. This kind of research results can be recommended for reconstructing the suspensions, solutions, and mixtures properties and behavior. The objects of testing are the following types of edible vegetable oils: sunflower, mustard, linseed, camelina, rapeseed, milk thistle. The aim is to determine the rheological properties of the studied oils and to find out their dependence on temperature. Tests at shear rates γ = 100 ÷ 1000 s-1 in the temperature range of 20 - 120°C were carried out in this work. The viscosity was determined with the Brookfield DV-II + PRO viscometer. The data analysis showed that the dynamic coefficient for the studied samples of oils changed insignificantly in the range of the shear rate values γ = 600 ÷ 800 s-1. This can be explained by the structure strengthening due to the formation of additional intermolecular bonds. The nature of the rheological curves was established. The data obtained are recommended for use in the implementation of methods of hydromechanical and thermal processes intensification in the studied oils obtaining.

Consumer attitudes and behaviours towards innovative fast-moving products for children

Research background: The fast-moving consumer goods (FMCG) sector is considered to be an environment where purchasing habits prevail, thus not conducive to the implementation of innovative products. In this context, implementing innovative food products into the market is particularly difficult. Nevertheless, companies are constantly developing new goods and introducing them to market. Increased price sensitivity and high competitive pressure force companies to develop continuously, which in the market segment under consideration is primarily incremental development. Purpose of the article: The main purpose of the manuscript is to identify purchasing behaviour and factors influencing the purchase of fast-moving infant and toddler products. Methods: In order to answer the research problem posed, statistical analyses were carried out using the IBM SPSS Statistics 26 package. It was used to perform an analysis of basic descriptive statistics with the Shapiro-Wilk test, a frequency analysis with the chi-square test of concordance, the Mann-Whitney test, the chi-square test of independence and Pearson's r correlation analysis. The significance level in this chapter was considered to be α = 0.05. The data analysis was based on the responses of 440 respondents (n = 440). Findings & Value added: This article attempts to identify food product innovations and consumer behaviour towards the introduction of these innovations. The wide range of fast- moving goods on offer has influenced the narrowing down of the adopted product group of the FMCG sector. Analysis will focus on fast-moving food products for babies and young children. Thus, it will be the parents who will make the decision to purchase such products. Keywords: management, benefits, innovation, products, economy, buying behaviour, FMCG sector. Category of the paper: Research paper.

ОБҐРУНТУВАННЯ СКЛАДУ СУХИХ ПАЙКІВ І РАЦІОНІВ ХАРЧУВАННЯ ДЛЯ ВІЙСЬКОВОСЛУЖБОВЦІВ З ОСОБЛИВИМИ ПОТРЕБАМИ

An important issue of food supply for servicemen with individual needs is the adjustment of diets through the use of protein, vitamin and mineral food components which are functional ingredients of such food, primarily flour based, products as: bread, bakery and flour confectionery (cookies, crackers, gingerbread), fruit and nut energy bars, and “Granola” breakfast cereals. The priority task is to increase the nutritional and biological value of a daily norm for vegetarians and vegans and to balance it in terms of nutritional composition by creating innovative food products with improved consumer properties which contain such functional ingredients as: proteins, fats, carbohydrates in the optimal ratio, rich in vitamins, antioxidants, macro- and microelements. There is rear opportunity to provide hot food in a timely manner in extreme conditions of combac operations which usually solved by snacks and food which could be carried in a pocket. Hence, the actual for the improvement of quality of food supply for the personnel is:  composition of dry rations and food rations with products that have convenient packaging and high nutritional, biological and energy value;  introducing innovative technologies into the food production process, particularly flour based products;  studying the experience of the armies of NATO member states (their rations include flour products: cookies, muffins, biscuits, crackers, bars, nut and fruit pastes with an extended epiry date and high nutritional and biological value);  use of the innovative raw ingredients with complex effect, which have a wide range of functional and technological properties that contribute to solve such kind of issues in conflict areas;  еxpanding the range of high-quality and socially important food products for Ukrainian military personnel for use in extreme conditions.

The use of cosmetic freeze-dried kelp as a food fortifier (analytical review)

The development of a personalized nutrition system encourages the creation of innovative food products and the definition of innovative and functional raw materials. The actual value of fortified foods is difficult to overestimate in many food industries, such as gerontology, therapeutic and preventive nutrition, nutrition of athletes, astronauts, and so on. This article examines the possibility of using galvanic kelp as a food fortifier for various products. Microscopic studies of the obtained vital and processed preparation were also carried out in order to study the vitalization and preservation of the vitamin and mineral composition during alganic preparation.

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.

Invertebrates of Siberia, a potential source of animal protein for innovative food production. 1. The keelback slugs (Gastropoda: Limacidae)

Invertebrates of Siberia, a potential source of animal protein for innovative food production. 1. The keelback slugs (Gastropoda: Limacidae)

Management of apple and grape processing by-products. A review

Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours with by-products of apple and grape processing, variations are observed. For cereal products, the minimum percentage of substitution was 1% and the maximum was 100%. For meat products, the percentages of added by-products of apple and grape processing varied from 1 to 20%, while for dairy products, these contents were between the values of 0.2 and 10%. An improvement in nutrient quality with the addition of by-products of apple and grape processing was observed, such as increase of fiber, total polyphenol, flavonoids, anthocyanins and mineral contents and antioxidant activity. Incorporation of apple and grape processing by-products leads to changes of the volume or height of the products (biscuits, cookies, cakes, and bread), and changes in texture (hardness, crunchiness), appearance (surface properties, color, density), and intensity of smell and taste. It was found that the optimum cooking time of pasta/noodles/spaghetti decreased and cooking loss increased with the increasing amount of incorporated apple and grape processing waste. Addition of these by-products reduced fermentation time and syneresis during yogurt storage. It was found that the addition of by-products of apple and grape processing in the meat products increased cooking yield, emulsion stability, radical scavenging activity, and decreased pH. Conclusions. Use of waste from the processing of apples and grapes in the food industry is an opportunity to reduce environmental pollution, to create new functional and innovative food products, which will be enriched with important nutrients and biologically active substances.

Empowerment of women's group through the utilization of siwalan fruit

Hendrosari Village is one of the siwalan fruit-producing villages. Old siwalan fruits are wasted because many siwalan fruit products are sold unripe or half ripe. The objective of this program is to produce food from old siwalan fruit to contribute in the development of the tourism industry in Hendrosari Village. Community service methods use socialization, demonstrations, practices, discussions, and evaluations. Innovation in food products using food processing technology allows for the production of ice cream and cookies from old siwalan fruit. 75 percent of the community was very excited to take part in this program and hoped that other innovations in the use of the highly valuable old siwalan fruit would be held.

Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review.

Population ageing and climate change are issues of global concern. Subsequently, the need for healthy and sustainable food systems to meet the increasing demands for health and aged care is evident. This review aimed to systematically identify studies reporting new or innovative foods, drinks and snack products in health and aged care, and describe health and environmental sustainability considerations where reported. Methods were guided by the Joanna Briggs Institute guidelines for scoping reviews and reported against the PRISMA-ScR guidelines. Eligible studies were conducted in an inpatient healthcare setting or aged care facility where a new or innovative food, drink or snack product was evaluated with outcomes of product use, acceptability, cost, appropriateness for the population, and clinical or environmental sustainability outcomes in the last decade. Three databases were searched using a replicable strategy, with five publications of four studies included in the final library. Product innovations were led at the facility level and included testing dewaxed brown rice, talbinah, and an apple/pear juice fibre solution. Results suggest that food industry suppliers are operating in parallel with foodservices within hospital and aged care. Future intersection would be transformative for both industry sectors.