Manufacture Of Food Products Research Articles

Food price perception, food and beverage marketing and the nutritional status of children 6–24 months in Obunga slums, Kisumu Kenya: a cross-sectional study

BackgroundMalnutrition is a significant problem in Africa. In Kenya, 26% of under-fives are stunted; slums are the hardest hit. Obunga slum has the highest prevalence at 40%.MethodsA cross-sectional study was adopted; simple random sampling techniques were used to identify 189 eligible households in the Obunga slum with children between 6–24 months. An interviewer-administered questionnaire collected data on food price perceptions and food and beverage marketing. An anthropometric data collection form gathered information on the children’s height, weight and age. Scores for stunting, wasting and underweight were generated based on WHO Z-Score cut-off points. Binary logistic regression identified the relationship between food price perceptions, food and beverage marketing and the nutritional status of children between 6–24 months in Obunga slums.ResultsPrevalence of wasting was 3.2%, stunting was 27.0%, underweight was at 7.4%, while overweight was at 13%. Food price perceptions: An increase in fruits prices was significantly associated with wasting (Adjusted O.R. = 10. 82, C.I. = 1.10—106.77, P < 0.05) and underweight (Adjusted O.R. = 5.44, C.I. = 1.35—21.61, P < 0.05). Food & Beverage Marketing: Feeding children on commercially produced complementary food products and commercially produced food was significantly associated with wasting at an (Adjusted O.R. = 7.82, C.I. = 1.29—47.46, p < 0.05, and adjusted O.R. = 5.96, C.I. = 1.06—33.60, p < 0.05) respectively. Stunting was significantly associated with listening/reading or watching advertisements on commercial food products (Crude O.R. = 0.49, C.I. = 0.24—0.998, p < 0.05.). Watching food-related adverts on television (Adjusted O.R. = 0.38 C.I. = 0.146- 0.10) and watching marketing on commercial foods (Adjusted O.R. = 0.21, C.I. = 0.07—0.61) and watching television (Adjusted O.R. = 9.30, C.I. = 2.31—37.40). While watching food-related adverts on television was associated with being underweight (Adjusted O.R. = 18.68 and at C.I. = 1.22—286.89).ConclusionThe price perceptions of fruits, feeding children commercially produced food products and complementary foods, and Watching food-related adverts on television; had an impact on the nutritional status of children. Thus, a longitudinal study would be needed to understand the long-term effect of food prices and food and beverage marketing on nutritional status.

Do increases in gasoline prices cause higher food prices?

This paper studies the effect of gasoline price shocks on food prices. We use data on the prices of aggregate and disaggregate food products to estimate a partially identified structural vector autoregressive model using Bayesian methods. We found that a positive gasoline price shock leads to a significant increase in the aggregate food price along with the prices of disaggregated retail food items. Furthermore, we found that higher gasoline prices trigger a significant increase in the price of fertilizers and animal feed leading to an increase in the cost of producing food products. Our results, however, suggest that higher gasoline prices do not significantly increase the food marketing cost. Finally, we conduct a historical counterfactual analysis and find that higher gasoline prices contributed to the increase in the aggregate food price as well as the prices of cereals and dairy products during the 2005–2007 period and following the onset of the Russia–Ukraine conflict.

Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia

The composition of acid whey makes it less usable, and it is an environmental and technical problem. This research aims to estimate the physicochemical characteristics of the doble crema cheese acid whey, from nine factories in the municipality of Belén in Boyacá. Laboratory methods were validated using the Lactoscan analyzer determinations and comparing them with reference methods. Accuracy was expressed in terms of relative error (% Edet) and f- and p-values; then, correlation curves were elaborated. To perform the physicochemical characterization of whey, fat, Solids-Not-Fat (SNF), protein, lactose, pH, total ash, calcium, density, and acidity were determined. The statistic of the comparison between analysis methods showed low percentages of relative error, there were no significant differences, and they had correlation coefficients greater than 0,8. The results of the physicochemical characterization showed differences in the content of protein, SNF, lactose, fat, ash, calcium, acidity, and pH. Each manufacturer has a manufacturing process for cheese and whey. There were no statistical differences for SNF, density, lactose, fat, ash, and pH within each company. However, there were differences between protein and acidity, even though companies work with the same quality of raw material and processing, there are deficiencies in the coagulation, drainage, and conservation of the whey. The analyzed acid whey is a good source of protein, calcium, lactose and has low fat content, which is attractive for manufacturing food products.

Investigation of the biopotential of products of hydrolysis of waste from cutting the white-legged shrimp Penaeus vannamei

The relevance of studying the biopotential of shrimp waste and their hydrolysates is due to the need for complex processing of secondary raw materials of aquatic organisms to obtain useful products. At the fish processing plant Vichyunai-Rus LLC when manufacturing food products from white-legged shrimp, up to 60 % of the mass of waste (cephalothorax, shell) remains. This raw material contains valuable organic components, but is not processed. The paper proposes its complex processing with the production of hydrolysates in two ways – high-temperature and enzymatic. During thermohydrolysis in the aquatic environment, three fractions are formed from shrimp waste (fatty, water-soluble and water-insoluble). After separation, the water-soluble fraction was sublimated, and the water-insoluble fraction was dried by convection. The fat fraction was further purified by washing in warm water. The general chemical composition of shrimp waste and hydrolysis products has been studied. It has been shown that water-soluble hydrolysates are a good source of protein components (66.6–71.6 %). In comparative studies of the amino acid composition of water-soluble hydrolysates, the presence of all essential amino acids is established with minor differences between the samples. Both hydrolysates are dominated by alanine, arginine, glycine, isoleucine, lysine, aspartic acid, tyrosine, valine (3.3–6.4 g/100 g of protein). In terms of formol-titratable nitrogen in fermentolisates, alkalase ferments shrimp waste more actively than collagenase. The fatty acid composition of lipids isolated by thermohydrolysis from shrimp waste has been analyzed. Shrimp oil is characterized by a high content of polyunsaturated fatty acids (44.7 %) with a relatively low content of omega-3 family acids (10.7 %) and a high content of omega-6 (33.9 %) at a ratio of 1 : 3.2 (close to the physiologically recommended). The organoleptic characteristics of water-soluble and water-insoluble shrimp hydrolysates have been studied. Due to the content of valuable biologically active components in hydrolyzates, their use as food and feed additives – sources of active peptides, high-molecular proteins, minerals and chitinous components – is recommended.

Purchase Intention Halal Food in Online Shop Among Gen Z Muslims: The Role of Halal Awareness, Sales Promotion Display, Social Media Marketing, and Endorser’s Persuasiveness

This study aims to determine the effect of halal awareness, sales promotion display, social media marketing, and endorser’s persuasiveness on purchase intention in online shop among Gen Z Muslims. A quantitative approach was used to collect data by applying the instruments adopted from previous studies. The research data is elicited from 150 Gen Z Muslim consumers of halal food in Central Java, Indonesia. The statistic technique is using Partial Least Squares Path Modeling (PLS-SEM). The results of the study using the PLS-SEM model show that the variables of halal awareness, display of sales promotions, and social media marketing influence the variable of purchase intention in online shop. Meanwhile, endorser’s persuasiveness has no effect on purchase intention in online shop. As a result of this study, marketers can pay attention to the halal concept in the manufacture of food products, present attractive views and content on social media and choose endorsers who have high credibility and popularity to encourage customer purchase intention.

Response of Blackgram (Vigna mungo L.) to Different Management Practice under North Eastern Transition Zone of Karnataka

Background: With the advancement of green revolution over 3-4 decades, the production and productivity of crop is decreasing with reduction in soil productivity in terms of nutritional disorders, micronutrient deficiencies, poor soil physical condition, and livelihood supporting systems. In view of this, natural and organic agriculture systems emerged as an alternative to the chemical oriented agriculture systems. Organic farming and organically produced food products are gaining popularity very rapidly in India and world. To trounce the reliance on chemical fertilizers for crop production and to reduce cost of production experiments were conducted to know the effect of different management practices on Blackgram. Methods: The field experiments were conducted with randomized complete block design with 4 replications. Effects of these different crop management practices were evaluated on growth, yield parameters, yield and nutrient status of blackgram (TAU-1) was carried out during kharif 2019, 2020 and 2021. Results: Results showed that package of practice recorded significantly higher growth, yield attributes and yields in blackgram followed by organic farming and farmers practice over three years. It can be concluded that practicing organic farming and natural farming over the years there will be sustainability in food production compared to initial years.

Physicochemical properties, Steady and Dynamic Rheological Measurements of Sour Guava (Psidium Araca) Pulp

Sour guava (Psidium araca) is a tropical fruit of the tropical region, recognized for its typical taste and nutritional composition. This work aimed to investigate how temperature affects the physicochemical and rheological characteristics of the sour guava pulp subjected to controlled scalding conditions. Physicochemical properties of fresh and scalded pulp were analyzed. Rheological analyses of steady shear rate in function of temperature (5 - 80 ºC) and viscoelastic properties were done. Scalding process did not affect the physicochemical properties (total acidity, soluble solids, pH, and maturity index) of the pulp, nevertheless, a 30% decrease in total phenolic compounds was observed. Pulps exhibit a non-Newtonian behavior type shear thinning described by using the Herschel-Bulkley model (R2 &gt; 0.970). The influence of temperature was described by an Arrhenius-type equation on the pulp consistency index. The pulps displayed characteristics of a weak gel, where the storage modulus surpassed the loss modulus. A power function of the oscillatory frequency accurately described the storage and loss moduli, indicating elastic properties. The results showed that the sour guava pulp is suitable for use as a raw material for the development of processes for the manufacture of food products.

3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels

Starch composite gels can be used for three-dimensional (3D) printing aiming at producing food products with a designed shape. Sodium alginate (SA), as a common thickener, is used for the fabrication of starch composite gels in 3D printing protocols. However, the printing windows and mechanism of 3D printing of starch and SA composition gel remain unclear. The geometric accuracy, rheological properties, small-angle X-ray scattering (SAXS) and scanning electron microscopy (SEM) were used to evaluate starch composite gels and their products to get the structure-properties-printing ability and accuracy. Computational fluid dynamics (CFD) simulations were employed to simulate the 3D printing process. The results showed that SA was capable of improving the 3D printing feasibility of the starch gels. However, the successful printing zone was limited by the 3D printing windows which prepared for the normal maize starch (NMS)/SA composite gels. SAXS data demonstrated that a smaller mesh size contributed to the higher storage modulus (G'). Principle component analysis (PCA) and correlation analysis showed that the geometric accuracy was closely related to the rheological property of the composite gel. The CFD model explained an unevenness of the velocity distribution in the flow channel due to variations in the diameter of the extruded material, which caused an extrusion expansion effect during the 3D printing process. This study provided a theoretical basis for the standardization and quality control of raw materials for starch-based 3D printing.

Simultaneous extraction and encapsulation of polyphenols from Cajanus cajan leaves and the evaluation of their biological activity

Developing green approaches for the simultaneous extraction and encapsulation of bioactive compounds is crucial in the food fields. In the present study, a one-pot approach to extract and encapsulate polyphenols from Cajanus cajan (C. cajan) leaves via 2-Hydroxypropyl-β-cyclodextrin (2-HP-β-CD) was established. The extraction efficiency of 2-HP-β-CD for polyphenols in C. cajan leaves (32.75 mg/g) was higher than that of ethanol (23.42 mg/g). In the release study, the encapsulated polyphenols nanoparticles (PNPs) showed a complete release property (the release rate was 96%). These PNPs had strong activities of scavenging DPPH radicals (IC50 = 0.52 mg/mL), ·OH radicals (IC50 = 1.42 mg/mL), and O2– radicals (IC50 = 0.30 mg/mL), and had inhibitory effects on gram-positive bacteria (B. subtilis, S. aureus) and HepG2 cells (IC50 = 279.6 μg/mL). Additionally, almost 70% of polyphenols in PNPs were still retained over 15 days in both the gummy candy and beverage. Overall, the proposed method can provide a scientific reference for the manufacture of food and healthful products.

A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and clean-label products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.

Studies on the Manufacturing of Food Products Using Unconventional Raw Materials

Today, companies blend innovation with tradition to create new products, as the food business is continually looking for fresh product ideas that reflect worldwide trends. [...]

ISOLATION AND PURIFICATION OF ISOPRENE FROM CYCLOPENTADIENE

Isoprene is a basic monomer in the petrochemical industry. It is used in the synthetic rubber production for the manufacture of rubber products for the electrical, aviation and engineering industries, for the manufacture of food and medical products. In the Republic of Bashkortostan, Sintez-Kauchuk OJSC (Sterlitamak) produces isoprene by the two-stage dehydrogenation of isopentane with an annual product output of hundreds of thousands of tons. The disadvantage of this technology for producing isoprene is the significant content of impurities in raw isoprene, which seriously affect the kinetics of polymerization and the quality of the final product. Of all the impurities present in the monomer, cyclopentadiene is the most detrimental to the stereoregular polymerization process. Its content in isoprene should not exceed 0.0001 % wt. Due to the urgency of the problem, a technical solution was developed to remove cyclopentadiene impurities from monomers.Currently, there is a problem of accumulation of cyclopentadiene in the system of purification and treatment of isoprene at the operating production. The paper proposes to purify isoprene from cyclopentadiene before the stage of extractive distillation. This purification method allows to reduce the content of cyclopentadiene in the isoprene-isoamylene fraction from 0.10 % wt. to 0.00014 % wt, which reduces its concentration in all recycle flows of the isoprene isolation and purification system. To implement this solution, laboratory experiments were carried out to purify the isoamylene-isoprene fraction formed at the second stage of isopentane dehydrogenation. In order to assess the energy efficiency of the studied method for reducing cyclopentadiene, a computer model of the isoprene isolation and purification process was built in the Honeywell Unisim Design software environment.

Usage of Essential Oils of Natural Herb as Food Preservatives

One of the most issues that face the food production industries is the manufacture of healthy food products without synthetic preservatives due to the fact that artificial antibacterial agents and chemical additives could have serious detrimental impacts on people's life quality. Essential oils (EOs) extracted from various plant origins have received huge attention because of the possible health benefits. Essential oils are complicated combinations made up of numerous distinct chemicals isolated using various methods. Such chemicals demonstrated substantial biological functions like antioxidant and antibacterial activity through a variety of mechanisms, and they are less dangerous and pose no health problems to humans. In this article, we underline the importance of Essential oils such as major ingredients and sources, antibacterial activities, and potential uses in the food sector. The use of natural additives is becoming more common; nonetheless, they may have negative effects on organoleptic properties. As a result, more research is needed to adjust the dosages used to effectively stop the growth of microbes is still needed.

Application of good manufacturing practices in the production of food products for special medical purposes

In order to guarantee the proper quality of medical products and medicines, the mandatory application of Good Manufacturing Practices (GMP) norms in almost all countries is provided by law. Given the importance of nutritional provision of human portrebs in emergencies, the use of GMP is also relevant in the production of food products for special medical purposes. The object of research is the methodological base, approaches, and norms of GMP application in the manufacture of this product category. It is determined that the implementation of these practices is ensured mainly through measures for raw materials, equipment, personnel, premises, compliance with hygienic requirements, journaling, internal control, response to complaints, monitoring, traceability, product recall. It is established that the basic principle of GMP application is the production of products that will meet the purpose and provisions of the registration dossier. At the same time, ensuring product quality is a comprehensive concept of ensuring compliance with properties, combining organizational measures at all stages. This activity should be carried out taking into account risk-oriented thinking based on the control of raw materials, packaging, testing in the production and release of goods to the declared characteristics, ensuring high competence of personnel, process and analytical validation. Recommendations on a set of measures aimed at introducing good manufacturing practices at enterprises producing food products for special medical purposes have been compiled and presented. The essence of these recommendations is to identify technological processes, monitor their implementation, provide the necessary resources and measures, establish the process of documenting actions, validation at all stages, including self-inspection

Biodegradable Packaging Materials for Foods Preservation: Sources, Advantages, Limitations, and Future Perspectives

Biodegradable packaging materials generally comprise a solution to the environmental problem caused by the consecutive use of conventional packaging materials (petroleum-based materials) even though these have a high cost. The monomers resulting from the slow degradation of petroleum-based materials contribute to the pollution of the environment. Biodegradable packaging materials distinguished by high biodegradability and biocompatibility can successfully replace the aforementioned packaging materials and thus solve the environmental problems caused by their use or deposition. Although several of the biodegradable packaging materials present defective properties, mainly mechanical and barrier properties, these are reduced or even eliminated by the addition of various improving additives and by blending them with other biopolymers. Various natural preservatives such as essential oils or other phytochemical extracts can also be incorporated into the biopolymer network to increase its efficacy. This treatment is particularly beneficial since it contributes to the increasing of the shelf life and storability of packaged foods such as fruits, vegetables, dairy products, meat and its products, poultry, and fish. For all the above reasons, the preferences of consumers and the critical thinking/decisions of the food product manufacturing industries in favor of the potential use of biodegradable packaging materials in foods are increasing more and more. In this context, the present review article addresses the most recently used biodegradable packaging materials for foods preservation by presenting their sources, advantages, limitations, and future perspectives.

Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D.

Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.

Keamanan Produk Pangan Yang Dijual Melalui Media Sosial Dalam Perspektif Perlindungan Konsumen

People who consume unsafe food products can endanger their health and even their lives. However, the fact is that until now these unsafe food products are still a problem that must be faced by the state. This becomes even more difficult when many food products can be found easily through social media. So that business actors can promote and market food products without a permit so that it has the potential to harm consumers. The research method used in this research is normative juridical or known as legal research which is carried out by studying and analyzing the substance of laws and regulations on the subject matter or legal issues in consistency with existing legal principles. The government can supervise or cooperate with social media managers to identify food products that do not have a permit. Repressive protection can be provided by the government by providing strict sanctions for business actors who produce food products without certification. Sanctions for business actors who ignore consumer rights include criminal sanctions and fines as well as revocation of business licenses. Thus, legal protection for consumers who consume food products distributed through social media can be more effective so that consumers are not harmed.

Новые подходы в создании функциональных продуктов питания на основе использования нетрадиционных региональных ресурсов и технологий

Purpose. Development of a scientifically based concept for the formation of an adaptive approach to the meat and dairy socially significant production based on deep processing of regional livestock raw materials, innovative ways to increase the shelf life of products, reduce the cost of technologies, increase consumer properties of products, incl. specialized and functional, are presented. Materials and Methods. The work is based on the convergence of experiments in vitro, in vivo, in silico. All studies were carried out on advanced equipment using modern methods of chromatography, mass spectrometry, voltammetry, physicochemical and biotechnological methods. Discussion. Minor components of animal raw materials can be effective in the treatment and prevention of lot diseases. Peptides with low molecular weight obtained from bovine lactoferrin have a more significant effect on gastric mucosa protection than native bovine lactoferrin in the same concentration. Using of angiogenin isolated from dairy raw materials, or serum concentrates enriched with angiogenin have a great social and practical importance. A complex of proteinoids obtained from collagen-containing raw materials, including animal skin processing waste, as a result of deep processing, can be widely used in the compounds of various food products: jellies, sausages, chopped meat semi-finished products, etc. Improving the safety of meat quality indicators when stored in a chilled state is possible using the case of its preliminary treatment of following antiseptic solutions: magnetized and electroactivated solution – catholyte; concentrate of mineral salts obtained after electrodialysis of whey. Meat treated with these solutions is more juicy compared with control. Its emulsifying ability is more high (on average 10%), which is important in sausage production. It make possible to exclude the using of third-party chemical reagents, and to increase the physical and chemical indices of meat quality and prevent its microbial contamination. In order to produce food products with the specified quality characteristics, it is proposed to use non-traditional vegetable raw materials with regional and price availability as part of the compositions. As a result of the performed research, enriched meat and dairy products of a new generation with established physiological effects were created. The developed formulations aimed to enrich food with natural bioactive complexes of macro- and micronutrients obtained from regional plant raw materials, secondary raw materials from food manufacturers, as well as to improve the organoleptics of the finished product, reduce its allergenicity, extend shelf life, reduce the cost of technologies, increasing the availability of socially significant products, including special-purpose products, for all segments of the population, consumer attractiveness due to functional properties (various types of yoghurts, cheese and cheese products, boiled and smoked sausages, jellies, chopped meat semi-finished products). Conclusion. As a result of the research, innovative technologies have been developed for the effective processing of livestock raw materials and the creation of new types of socially significant meat and dairy products through the use of non-traditional regional sources of biologically active components.

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Staphylococcus (S.) aureus can proliferate in a broad range of food and contact surfaces. The ability to grow as a biofilm enhances its resistance to cleaning agents and the chance to persist on food facility contact surfaces and enter the food chain. This presents a risk to the health of food workers and consumers, considering that this pathogen has been associated with a wide variety of local and systemic human infections, as well as with food poisoning caused by the production of enterotoxins. In particular, ready-to-eat (RTE) food, that does not undergo further processing capable of reducing bacterial contamination, may be of particular concern since its consumption poses a direct microbiological risk to consumers. To worsen this scenario, S. aureus harbors several biocide and antimicrobial resistance genes (BRGs and ARGs), which, respectively, reduce the efficacy of sanitizing agents during cleaning procedures and antimicrobial treatments when infections occur. Considering this, several novel methods have recently been investigated to control S. aureus contamination in food and contact surfaces in food facilities in order to overcome the limitations of traditional sanitizing protocols and improve the safety of the produced food products. In this review, we will provide an overview of S. aureus ARGs and BRGs and whole-genome sequence (WGS)-based methods recently implemented for their surveillance. Furthermore, we will describe the presence of antimicrobial-resistant S. aureus in RTE food and food-contact surfaces and present novel natural or chemical compounds, new food-contact materials, and innovative physical methods to control the contamination of this pathogen in the food sector. Finally, we will also discuss if S. aureus complex-related species are emerging as new antimicrobial-resistant pathogens of the food chain.

Hazard identification and analysis during the production of natural roasted ground coffee according to the principles of HACCP

The article identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the principles of HACCP. The responsibility and, at the same time, the mandatory task of every management of the enterprise is to guarantee quality at all critical points of the technological process of manufacturing food products, minimizing the risks of dangerous factors as much as possible. Natural roasted coffee production technologies are constantly changing, so the process of ensuring the analysis of all technological stages for the identification of biological, chemical and physical dangerous factors is continuous. Coffee undergoes the most changes during roasting, because a number of chemical reactions occur, resulting in the formation of new compounds, including potentially dangerous ones. Producers of natural roasted coffee can autonomously model parameters and modes of roasting raw materials in order to best ensure the aromatic and taste properties of coffee. According to EU requirements from 2018. coffee producers must minimize acrylamide formation, monitor acrylamide levels through sampling and research, and keep records of research results and mitigation measures. The conducted study determined the degree of risks by type of hazards (chemical, microbiological and physical) in accordance with the course of the technological process of preparation, roasting of natural coffee, including packing and labeling of packaging. Guided by current safety regulations and taking into account the reliable results of scientific research, acceptable (permissible) levels of risk are indicated. Assessment of the level of risks from dangerous factors during the production of natural roasted ground coffee is presented in the form of an algorithm, which can serve as a basic procedure method for simplifying the approach to implementing the requirements of the food safety management system. Due to the identification and analysis of dangerous factors, manufacturers have the opportunity to more objectively determine critical control points and establish their management measures, which will subsequently ensure the production of roasted ground coffee in accordance with safety and quality standards.