Food Manufacturing Research Articles

Assessment of Practices on Purchase of Packaged Foods and Utilization Patterns of Food Labels among Adults in Puducherry

Abstract Background: There is an increase in the manufacture and consumption of prepackaged foods as a result of widespread urbanization, long working time, and adaption to a sedentary lifestyle. The majority of these prepackaged foods contain food labels. Food labeling is a community-based strategy that informs customers about a food’s nutritional composition, empowering them to choose healthier foods. To assess the practices on the purchase of packaged foods and utilization patterns of food labels among adults in Puducherry. Material and Methods: A cross-sectional survey in the field practice area of a private medical college at Puducherry was carried out for two months including adults residing for > 6 months in selected villages/wards. A sample size of 460 with a multistage sampling technique was considered. Data collection using a semi-structured questionnaire incorporated into Epi-collect software and was analyzed using SPSS16. Ethical clearance was obtained from Institutional Ethical Committee. Written informed consent was sought from participants. Results: Around 271 (58.91%) and 189 (41.08%) respondents were residing in urban and rural regions, respectively. Purchase of packages was seen in 297 (64.57%) people. Only one-fourth of the subjects had the practice of reading the food labels, with urban residents having a better practice when compared with rural population (P value < 0.05). Conclusion: The study reveals a low level of utilization pattern of food labels among consumers of packaged food products. The findings of this study would be helpful for concerned authorities in creating and improving awareness among consumers and ensuring that their usability is improved.

Market survey of food product indicators and their credibility as a healthy food product in Klang Valley, Malaysia

IntroductionThe presence of food product indicators may facilitate consumers in making informed healthy choices. However, it may also mislead consumers. This study aims to determine the prevalence of food products...

Digital Organizational Culture, Organizational Readiness, and Knowledge Acquisition Affecting Digital Transformation in SMEs from Food Manufacturing Sector

Small and medium-sized enterprises (SMEs) operating in Thailand’s food manufacturing sector face increasing pressure to embrace digital transformation. This study explores the critical factors influencing digital transformation in SMEs, focusing on digital organizational culture, knowledge acquisition, and organizational readiness. Drawing upon the Technology–Organization–Environment (TOE) framework, we investigate the relationships between digital organizational culture, knowledge acquisition, organizational readiness, and digital transformation. Data were collected from 198 food manufacturing SMEs using purposive sampling and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). Our findings underscore the pivotal role of digital organizational culture and knowledge acquisition in facilitating digital transformation within Thai SMEs. We also reveal that organizational readiness acts as a full mediator, significantly impacting the success of digital transformation initiatives. Practically, this study highlights the importance of fostering a robust digital organizational culture through collaborative efforts and advocating for knowledge exchange from external sources. Additionally, it emphasizes the need for SMEs to allocate resources and prioritize readiness for change to ensure seamless digital transformation. Theoretically, our research contributes to a deeper understanding of the digital transformation journey within the context of SMEs in the food manufacturing industry. By aligning with the TOE framework, we provide valuable insights tailored to SMEs, offering guidance for navigating the complexities of digital transformation in today’s rapidly evolving business landscape.

Measuring food safety culture in food manufacturing through different metrics

The author of this case study partnered with a food manufacturing facility with fourteen locations internationally and in the United States of America. The facility produces food products that are sold in the retail market. This case study analyzed metrics to measure the food safety culture in the food manufacturing industry.

Healthy food purchase intention: The moderation effect of intuitive thinking and perceived knowledge

This paper aims to study the relationships among intuitive thinking, nutritional information, perceived knowledge, subjective norm, trust, and health concerns on purchase intention. The study was conducted with 461 consumers in Brazil. Structure Equation Modeling (SEM) was applied. Most of our hypotheses were supported and demonstrated that consumers with high perceived knowledge care less about social influence. On the other hand, when it comes to using nutritional information to develop trust in food producers, consumers rely more on intuitive thinking. Trust and health consciousness have a positive effect on purchase intention. Policymakers can benefit from the results to develop accurate public policies, and food manufacturers can use them to adequate resolutions and implement labels with consumers’ well-being under perspective. We confirmed that if consumers perceive that they have sufficient knowledge and can make their decisions mostly based on it, less they will rely on subjective norms.

Innovative Solutions for Sustainable Logistics in Food Manufacturing Industries overcome Barriers and Challenges

This paper explores innovative solutions for sustainable logistics in the food manufacturing industry, focusing on how these strategies address key challenges. It examines how advancements in technology, logistics strategies, and eco-friendly practices contribute to sustainability while maintaining efficiency and profitability. The study analyzes data from companies that have adopted modern logistics solutions, such as AI-driven optimization, renewable energy, and circular supply chain models, supplemented by expert interviews to gain practical insights. The findings reveal that these solutions help reduce carbon emissions, minimize food waste, and optimize resource use. Companies that have implemented these strategies have successfully overcome common barriers such as high costs, infrastructure complexity, and regulatory challenges. While the research focuses on large-scale manufacturers, smaller companies remain under explored, suggesting the need for future studies on scalability and policy frameworks to support wider adoption. This paper offers a unique contribution by combining current innovations in sustainable logistics with practical industry challenges, providing actionable insights for food manufacturers and laying the foundation for further research into overcoming financial and technological barriers.

Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients

Milk protein powders are widely used ingredient in processed food products, meanwhile, characterization of powder functionalities is of technical challenge to the manufacturers of ingredients and consumer foods. Rapid evaluation methods or indicators are needed to fill the mentioned technological gap. This study aimed to investigate correlations between a series of powder functionalities and powder surface properties, which may be characterized using a relative rapid method. Six types of milk protein powder with 2 different batches were used as samples in this study. The powder wettability was determined based on a modified International Dairy Federation method. Powder flowability was determined using the Warren Spring cohesion measured by rheometer. The dispersibility was indicated by the median particle size at a designated dispersing time point. Regarding the surface properties, the contact angle of powder samples was determined by the sessile drop method using both water and diiodomethane as reference liquids. Subsequently, surface free energy was computed through the Owens, Wendt, Rabel, and Kaelble model. Pearson correlation analysis revealed meaningful correlations between surface properties (e.g., surface free energy, cohesion work, and adhesion work) and powder functionality attributes (e.g., wettability and flowability). This study suggests that the wettability and flowability of milk protein powders can be indicated by powder surface energy-related parameter, such as work of cohesion.

Antimicrobial Activity and Genomic Analysis of Lactococcus lactis Strains NRRL B-50571 and NRRL B-50572 Isolated from Artisanal Mexican Cheese for the Assessment of their Biotechnological Potential as Starter Cultures

ABSTRACT The objective of this study was to report the genome sequence of Lactococcus lactis NRRL B-50571 and NRRL B-50572, in silico analysis for the identification of genes related with their biotechnological potential and to evaluate the antimicrobial properties in vitro. Results demonstrated the safety of these strains, since they did not exhibit antibiotic resistance genes or links to pathogenic families. Genes related to probiotic properties, amino acid biosynthesis and catabolism, vitamin production and carbohydrate metabolism, bacteriocins and secondary metabolites were found. Also, these strains produced bacteriocin-like substances which exhibited antimicrobial activity against food indicator microorganisms (Staphylococcus aureus, Listeria innocua, Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enterica subsp. enterica serovar Choleraesuis and Escherichia coli). These findings provided valuable insights into the genomic and functional capabilities of L. lactis NRRL B-50571 and NRRL B-50572, highlighting their biotechnological significance for their use as starter cultures in the manufacture of safe dairy foods with potential health benefits.

Pulmonary Artery Injury Following Endocardial Left Atrial Appendage Occlusion: The Known and Unknown.

Left atrial appendage closure (LAAC) is frequent alternative for stroke prophylaxis in patients for whom oral anticoagulation is contraindicated. Pulmonary artery injury (PAI) is a feared yet rare complication of endocardial LAAC, but its surrounding literature is scarce. The aim of the current study was to review prior PAI published reports and the U.S. Food and Drug Administration Manufacturer and User Facility Device Experience (MAUDE) database to understand evidence and mechanisms of PAI after LAAC. A systematic review was conducted of the literature and MAUDE database for previously reported cases of PAI, and cases were reviewed for patient characteristics and outcomes. In addition, we identify risks and review our strategies to avoid this injury. Thirty-six cases (16 case reports and 20 MAUDE reports) of PAI were found. These patients had a mean age of 73.6 ± 8.2 years with a median CHA2DS2VASC score of 5 (quartile 1-quartile 3: 3-6). Most commonly, LAAC associated with PAI involved a dual-seal (75%) followed by lobular occlusive devices (19.4%); the device was unspecified in 2.8% of cases. PAI commonly presented postprocedurally, either within the first 24 hours (50%) or beyond (38.9%), with cardiac tamponade (61.1%) or cardiac arrest (19.4%). Overall, 52.8% required surgery with or without antecedent pericardiocentesis, and 16.7% were managed with pericardiocentesis. PAI was associated with a high mortality rate (ie,33.3%). Unfortunately, no specific cardiac imaging or procedural details to predict PAI were noted in the reports. Presentation of PAI after LAAC can occur immediately following the procedure or be delayed. Thus, the threshold for suspicion, especially with rapid and hemodynamically significant pericardial effusion, after LAAC should be low.

Safety evaluation of the food enzyme endo-1,3(4)-β-glucanase from the non-genetically modified Talaromyces versatilis strain PF8.

The food enzyme endo-1,3(4)-β-glucanase (3-(1-3;1-4)-β-d-glucan 3(4)-glucanohydrolase; EC 3.2.1.6) is produced with the non-genetically modified Talaromyces versatilis strain PF8 by Erbslöh Geisenheim AG. The food enzyme was free from viable cells of the production organism. It is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was calculated to be up to 0.110 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 2229 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure resulted in a margin of exposure of at least 20,264. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and four matches with respiratory or contact allergens were found. The Panel considered that the risk of allergic reactions upon dietary exposure cannot be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

Safety evaluation of an extension of use of the food enzyme β-glucosidase from the non-genetically modified Penicillium guanacastense strain AE-GLY.

The food enzyme β-glucosidase (β-d-glucoside glucohydrolase, EC 3.2.1.21) is produced with the non-genetically modified Penicillium guanacastense strain AE-GLY by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend its use to include three additional processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. The dietary exposure was calculated to be up to 0.206 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Using the no observed adverse effect level reported in the previous opinion (943 mg TOS/kg bw per day), the Panel derived a margin of exposure of at least 4578. Based on the previous evaluation, the assessment of the new data and the revised margin of exposure, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Safety evaluation of the food enzyme carboxypeptidase C from the genetically modified Aspergillus niger strain PEG.

The food enzyme carboxypeptidase C (EC 3.4.16.5) is produced with the genetically modified Aspergillus niger strain PEG by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in nine food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.053 mg TOS/kg body weight (bw) per day in European populations. The toxicity studies were carried out with a xylanase obtained from A. niger strain XEA. The Panel considered this food enzyme as a suitable substitute for the carboxypeptidase to be used in the toxicological studies, because both strains were derived from the same recipient strain, the location of the inserts was comparable, no partial inserts were present and the production methods were essentially the same. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1850 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 901. A homology search for the amino acid sequence of the food enzyme to known allergens was made and one match with a wheat allergen was found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded, especially in wheat-allergic individuals, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Observation of Food Handlers’ Hand Hygiene Behavior During Production at a Sandwich-making Factory

Effective hand hygiene is essential during food production to reduce the risk of microbiological contamination. Improper hand hygiene by food handlers can be a major contributing factor in the spread of foodborne illnesses. Self-reported behavior does not equate to actual behavior as it has the limitation of biases. Therefore, observational data are more effective at assessing the actual behavior of food handlers. Covert observation utilizing closed-circuit television (CCTV) cameras can yield reliable data. This study utilized covert observation to assess hand hygiene compliance from CCTV footage of food handlers in a sandwich-making facility. An electronic observation checklist, based upon the company’s hand-hygiene protocol, was used to capture observed hand hygiene practices. A total of 588 occasions that required hand hygiene practices by food handlers (n = 12) were observed during the production of ready-to-eat (RTE) sandwiches over 16 h during two shifts. Food handlers did not wash their hands on 32% of occasions which required food hygiene practices. Of those occasions where there was an attempt to implement hand hygiene practices (n = 401), only 1% of behaviors were compliant with the company hand hygiene protocol. Observations indicated that 95% of attempts did not adhere to the recommended handwashing duration (≥20 s). Soap was not used in 4% of attempts, and hands were not wetted prior to applying soap in 16% of attempts. Additionally, 62% of attempts did not use hand sanitizer after handwashing and drying. Food handlers were observed attempting hand hygiene practices significantly more frequently (p < 0.001) when entering (89% of occasions) than exiting (8% of occasions) the production area. Findings indicate that appropriate interventions are needed to improve hand hygiene compliance of food handlers to ensure food is produced safely within the food manufacturing sector.

Safety evaluation of an extension of use of a food enzyme containing endo-polygalacturonase, pectinesterase, pectin lyase and non-reducing end α-l-arabinofuranosidase activities from the non-genetically modified Aspergillus niger strain PEC.

The food enzyme has four declared activities: endo-polygalacturonase ((1-4)-α-d-galacturonan glycanohydrolase (endo-cleaving); EC 3.2.1.15), pectinesterase (pectin pectylhydrolase; EC 3.1.1.11), pectin lyase ((1-4)-6-O-methyl-α-d-galacturonan lyase; EC 4.2.2.10) and non-reducing end α-l-arabinofuranosidase (α-l-arabinofuranoside non-reducing end α-l-arabinofuranosidase; EC 3.2.1.55). It is produced with the non-genetically modified Aspergillus niger strain PEC by DSM Food Specialties B.V. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in three food manufacturing processes. Subsequently, the applicant has requested to extend its use to include four additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. As the food enzyme-total organic solids (TOS) are removed from the final foods in one food manufacturing process, the dietary exposure to the food enzyme-TOS was estimated only for the remaining six processes. The dietary exposure was calculated to be up to 0.612 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (204 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 333. Based on the previous evaluation, the assessment of the new data and the revised margin of exposure, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Limtongozyma cylindracea strain AE-LAYH (B).

The food enzyme, a triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3), is produced with the non-genetically modified Limtongozyma cylindracea strain AE-LAYH (B) by Amano Enzyme Inc. It is intended to be used in six food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in one process, dietary exposure was calculated only for the remaining five food manufacturing processes. It was estimated to be up to 0.315 mg TOS/kg body weight (bw) per day in European populations. As the production strain qualifies for the quality presumption of safety (QPS) approach of safety assessment and no issue of concern arising from the production process of the food enzyme were identified, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A homology search for the amino acid sequence of the food enzyme to those of known allergens was made and one match with a honeybee venom allergen was found. The Panel considered that a risk of allergic reactions by dietary exposure, particularly in individuals allergic to honey, cannot be excluded, but is considered to be low. Based on the data provided, the QPS status of the production strain and the absence of issues of concern arising from the food enzyme manufacturing process, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

The Influence of Debt to Equity Ratio and Return on Equity on Company Value in Food and Beverage Subsector Manufacturing Companies Listed on the BEI in 2020-2022

The purpose of this study is to analyse the relationship between Y, debt-to-equity ratio, and return on equity for food and beverage manufacturing companies listed on the BEI in 2020 and 2022. Panel data regression analysis is the research tool of choice for this associative descriptive study. This study's population consists of 2020–2022 financial reports from BEI-listed food and beverage subsector manufacturing enterprises. Nonprobability sampling with a purposive sampling approach was used to collect the samples. Various statistical methods were employed to assess the impact of the study, including panel data regression analysis, t test and F test hypothesis testing, and Pearson product moment correlation and coefficient of determination analyses. There is a very strong correlation between return on equity (ROE) and Y (0.824) and a sufficient correlation (0.535) between debt to equity ratio and Y (0.535), according to the results of the analysis. The results of the determination analysis reveal that the debt-to-equity ratio and return on equity account for 99.2% of the variance in firm value, with the remaining 0.8% explained by factors that were not part of the study

Application of Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry for Identification of Foodborne Pathogens: Current Developments and Future Trends.

Foodborne pathogens have gained sustained public attention, exerted significant pressure on food manufacturers, and posed serious health risks to human. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been employed for quick and accurate identification of microorganisms in the prevention of foodborne epidemics in recent years. Herein, we first summarize the principle of MALDI and its workflow for foodborne pathogens. Subsequently, we review the recent progress and applications of MALDI-TOF MS in foodborne pathogen determination. Additionally, we outline the expanded utilization of MALDI-based techniques for the identification of closely related species. We also assess the current gaps and propose possible solutions to address the existing challenges. MALDI-TOF MS is a promising biotool for rapid and accurate identification of foodborne microbes at the species and genus level in food samples. Database expansion and direct quantification of spoilage microbes are two promising areas for future progress in MALDI-TOF MS applications.

A Simulation-Based Approach for Evaluating the Effectiveness of Robotic Automation Systems in HMR Product Loading.

The food industry has tried to enhance production processes in response to the increasing demand for safe, high-quality Home Meal Replacement (HMR) products. While robotic automation systems are recognized for their potential to improve efficiency, their high costs and risks make them less accessible to small and medium-sized enterprises (SMEs). This study presents a simulation-based approach to evaluating the feasibility and impact of robotic automation on HMR production, focusing on two distinct production cases. By modeling large-scale and order-based production cases using simulation software, the study identified key bottlenecks, worker utilization, and throughput improvements. It demonstrated that robotic automation increased throughput by 31.2% in large-scale production (Case A) and 12.0% in order-based production (Case B). The actual implementation showed results that closely matched the simulation, validating the approach. Moreover, the study confirmed that a single worker could operate the robotic system effectively, highlighting the practicality of robotics for SMEs. This research provides critical insights into integrating robotics to enhance productivity, reduce labor dependency, and facilitate digital transformation in food manufacturing.

The Implication of E-Commerce Application in SMEs

This research aims to explore the implication of e-commerce application among Small and Medium (SM) Malay entrepreneurs involved in the Malaysian food and beverage manufacturing industry based on three perspectives: technology, competition, and suppliers. A survey questionnaire was developed following the three variables. Furthermore, a pilot study was conducted to identify the necessary improvements to be made to the instrument. The respondents involved SM Malay entrepreneurs who are e-commerce application users, with a 68.4% response rate. The empirical data were statistically analysed via stepwise multiple regression. Resultantly, the variables of competition and supplier influenced the implication of e-commerce application among SM Malay entrepreneurs.

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

ABSTRACTDry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water‐holding, oil‐holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water‐holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.