New Types Of Food Research Articles

A RAINBOW ON THE TABLE: Historical Study Of Culinary Diversity In Solo

This research attempts to understand the history of culinary diversity in Solo as a symbol of cultural harmony, as well as a regional economic power. The purpose of this research is motivated by the fact that Solo is known as a “radical city” and a city of conflict at national level. This study is expected to give a more comprehensive understanding of portrait of ethnic harmony which is reflected in the culinary cultures in order to lessenthe negative image of Solo. The method used is historical method, including heuristics (gathering of sources), source criticism, analysis/interpretation and writing. The researcher dedicated most time and energy to do library and document research and conduct some interview with the culinary businessmen. The researcher applies the acculturation theory in order to understand the process of culinary diversity occurrence. The result shows that the diversity of culinary of Solo is created as a result of intensive inter-cultural association and is supported by the creativity of local communities in addressing a challenge that led to the creation of new types of food. The existence of Javanese, European, Chinese, and Arabic communities in the past is accounted for the diversity of food on the table, which becomes a symbol of social harmony. From tourism perspective, the character of the people who have hobby of eating out and the availability of various types of culinary strengthen the image of Solo City as “keplek ilat” (mouthwatering) city. This fact in turn becomes the economic power of Solo City.

Recommendations Development for the Food Use while Forming 16-Day Menu Food Ration for Astronauts

Nutrition is extremely important in everyday life. And in extreme conditions, its role increases dramatically. Specific factors of a space flight have an adverse effect on the human body. One of the ways to prevent negative physiological changes is adequate nutrition to the needs of the body, ensuring the preservation of health and efficiency of astronauts performing unique scientific experiments and solving problems of national economic importance. A man developed a 16-day Russian ration because of the astronaut nutrition transition to rations from domestic products instead of the integrated 16-day Russian-American ration. Nowadays much attention is paid to the new products development and the food rations adjustment for the crews of the Russian ISS segment. Scientists are constantly developing new types of food and including it in the astronaut ration, considering existing Federal laws, regulations and state industry standards. They run an expert and hygienic expertise of the adjusted main part of the astronaut ration with the conclusion issuance on the food products compliance with the agreed norms of the "Decision on Admission" to supply products for a 16-day ration. The main part adjustment of the 16-day ration, which includes products of industrial production (the main part of the ration), became necessary in connection with the comments and suggestions made by the astronauts. Researchers developed recipes and production technologies of the new first lunch freeze-drying dishes of two-name titles. Therefore, they made some changes; developed new specifications, technical instructions and new recipes for sauces sublimation, as well as experimental sublimation products batches of three name earlier titles; carried preliminary and acceptance tests of its storage. There were preliminary and acceptance tests of 13 product items for astronauts.

Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition

Traditional Japanese koji-fermented tofu (tofuyo) processing was simulated to make fermented seafood. The koji fermentation process at room temperature was applied to steamed surimi and kamaboko to develop new types of food, extend their shelf life and improve their health-promoting effects. Extractive nitrogen and sugar contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, copper-reducing activities, and angiotensin-converting enzyme (ACE) inhibitory activity significantly increased after fermentation. These increases were the highest in kamaboko. Kamaboko fermented for 6 months had the highest DPPH radical scavenging, copper-reducing activities, and ACE inhibition. Kamaboko fermented for 6 months showed statistically the same copper-reducing power and ACE inhibition to tofuyo, but significantly higher DPPH radical scavenging activity. Size-exclusion chromatography showed the same peak(s) analyzed as Lowry-reactive substances, ninhydrin-reactive substances, sugar, and DPPH radical scavenging activity. The most antioxidative fraction had a molecular weight of 900–1300 and a sugar and amino acid structure(s). There was no specific ACE inhibitory fraction(s). The koji fermentation process at room temperature did not need additional energy, led to different foods with a sweet and a umami-rich taste and a soft texture. Additionally, koji fermented steamed surimi and kamaboko effectively prolonged best-before periods of up to 6 months.

СПОЖИВЧА ОЦІНКА АСОРТИМЕНТУ ТА ЯКОСТІ ПРОДУКТІВ ДЛЯ ЕНТЕРАЛЬНОГО ХАРЧУВАННЯ

Мета. Проведення споживчої оцінки асортименту та якості продуктів дляентерального харчування із застосуванням методології товарознавства для розробленнянових видів продуктів з урахуванням специфіки метаболізму хворих.Методика. В основу методологічної бази дослідження покладено методи науковогопізнання, системного підходу та узагальнення. Для виявлення потреб та вимог споживачівдо продуктів для ентерального харчування використовували результати попередньогоопитування. Індекс задоволеності потреб споживачів визначали розрахунковим методом.Результати. Розроблено модель вимог споживачів до продуктів для ентеральногохарчування. Модель базується на вимогах до їх функціонального призначення, щовизначається направленістю продуктів Ергономічні вимоги визначаються розширеннямасортименту продуктів за рахунок використання різних товарних форм продуктів,сучасних видів паковання різної місткості, легкістю приготування, зручністю споживанняпродуктів; економічні - ціною, наявністю альтернативи існуючим продуктам дляможливості раціонального вибору за співвідношенням “ціна-якість”). Вимоги доінформативності є надбудовою моделі, які без базових вимог не створюють умов для їїефективного функціонування.На основі даних щодо рейтингу задоволеності та рейтингу важливості, розрахованоіндекс задоволеності потреб, за допомогою якого виявлено певні проблемні питання, якіпотребують вирішення задля максимізації задоволення потреб споживачів. Встановлено,що нагальним нині є питання зниження вартості продуктів, що може бути досягнутошляхом налагодження їх виробництва в Україні із використанням потенціалу вітчизняноїсировинної бази; розширення асортименту продуктів із урахуванням специфічних потребпевних категорій споживачів та використання різних товарних форм і паковальнихматеріалів.Наукова новизна. Запропоновано підходи до споживчої оцінки асортименту таякості продуктів для ентерального харчування із застосуванням методології товарознавства, які дали можливість визначити критерії їх споживних властивостей для розроблення нових видів продуктів з урахуванням специфіки метаболізму хворих.Практична значимість. Одержані результати були використані при розробцінових продуктів для ентерального харчування вітчизняного виробництва. Розробленіузагальнена модель вимог споживачів забезпечує виконання одного із базових принципівсистеми управління якістю – орієнтацію на споживача при формуванні асортиментупродуктів для ентерального харчування.

From rediscovered “niche” to “mainstream” – Glyceria fluitans as a candidate grain for manufacturing premium food products

From rediscovered “niche” to “mainstream” – <i>Glyceria fluitans</i> as a candidate grain for manufacturing premium food products

HUBUNGAN ASI EKSKLUSIF, POLA MAKAN, DAN VARIAN MAKANAN DENGAN PICKY EATERS PADA ANAK USIA 1-3 TAHUN

&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; Picky eaters is children who have behavior of refusing the type or group of food and difficultto accept new types of food so that children haveproblems of growth and development.Preliminary study results from 10 respondentsshowed that 6 people had low picky eaters and 4moderate picky eaters. The purpose of this studyis to analyze the relationship between exclusivebreastfeeding,diet, food variants with picky eater The design of this research is analytic withcross sectional approach. Independent variablesare Exclusive Breastfeeding,diet and foodvariants. Dependent variable is Picky Eaters. Thepopulation is 30 respondents.Taken samples are28 respondents. Sampling technique used in thisstudy was systematic random sampling.Instrument in this research is questionnaire andcheck list. Statistical test of diet and food variantsused Spearman Rank, exclusive breastfeedingused Chi Square with α ≤ 0.05. The result of statistical test using ChiSquare and Spearman Rank test for relationshipbetween exclusive breastfeeding ( ASI Exclusive)and Picky Eaters was obtained Pvalue equal to0,045 (0,045 &lt;0,05). While dietary associationand picky eaters were obtained Pvalue equal to0,042 (0,042 &lt;0,05). For the relationship betweenfood variant and picky eaters were obtainedPvalue equal to 0,040 (0,040 &lt;0,05). All threeabove have lower significant than the degree of error. It can be concluded that Ho is rejected andHa accepted so there is relationship betweenexclusive breastfeeding ,diet, food variants with picky Eaters on children aged 1-3 years.

Application of flaxseed fiber as physiologically functional ingredient for production of enriched food concentrates

Application of secondary products of oilseed crops processing, which due to high nutritional and biological value, can be enriching ingredients during production of functional food products, is an important area of research and improvement of food technology. The paper presents the results of study of physical and chemical, fatty acid and vitamin and mineral composition, as well as nutritional value of domestic flaxseed fiber samples in Belarus. Based on data obtained, it was determined that flaxseed fiber can be used for production of functional food concentrates with the purpose to enrich them with dietary fibers, polyunsaturated fatty acids and protein. When choosing food concentrates for enrichment with these nutrients, current trends of food industry development focused on production of high nutritional value products of in bulk consumption were considered, including the level of physiologically active ingredients, instant food, with long shelf life, etc. Assortment of new types of food concentrates with flaxseed fiber has been developed. Mathematical simulation methods helped to determine rational dosages of enrichment ingredient, experimental batches of products were produced, their nutritional value, quality and safety indicators were studied. The data obtained can be used for design of new types of enriched and specialized food products.

CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE

Recently, sugar maize has become more and more widely used for the production of new types of food. Its use in the production of cereal products for babies makes it possible to use no sugar in their composition, switch to the production of dietary and prophylactic products, which acquires high importance against the background of “rejuvenation” of diabetes and the manifestation of other nutritional diseases. To enhance the consumer properties of the finished product, to give it the appropriate taste, colour and aroma, as well as to enrich with vitamins, mineral components, flavonoids, phytoncides and glucosides, the following raw materials were selected as the main components for their preparation: maize grains, hullless barley grains in the ratio 1:1, liquorice root (2–4%), carrot roots (2–4%). The article presents the results of microbiota studies of extruded grain products with plant additives during storage. The obtained samples were stored in the laboratory in polypropylene, plastic packaging and cardboard boxes at room temperature of the air +(15–20)°C and air humidity 60–75%. The obtained results allow us to establish that with prolonged storage of commercial samples of extruded grain products with the inclusion of vegetable additives in different temperature and humidity conditions, as the shelf life increases, the number of bacteria decreases. The absolute number of spore-forming bacteria in the samples under study, which were stored in synthetic packaging, remained at the same level, and their relative content in the total bacterial flora increased. On the basis of the research, it has been established that the enrichment of products extruded from sugar maize grain with vegetable additives does not impair their microbiological and physico-chemical characteristics during long-term storage in unregulated conditions. It also allows expanding the range of this type of products.

Infants’ transition from milk to solid foods - the lived experiences of first-time parents

ABSTRACT Purpose: During the transition from ingesting milk to ingesting solid food, infants substantiate their eating habits. The present study focuses on this transition. Specifically, it aimed to explore first-time parents’ lived experiences of their infants’ transition from milk to solid foods. Method: The study is based on the descriptive phenomenological approach Reflective Lifeworld Research (RLR). Ten mothers and ten fathers were interviewed twice; when the infants were aged four to five months and again at seven to eight months of age. Data were analysed according to RLR principles. Results: The findings show that the transition from milk to solid food is a demanding in-between phase. The physically intimate feeding situation is replaced by unfamiliar situations in which parents and infant are physically separated and new types of food are introduced. The process of feeding requires parents’ full attention and sensitivity towards the infant’s reactions. Conclusion: The study highlights how shared parental experiences were reflected in frames for how a meal should normally proceed, including parents’ desire to create healthy eating habits and uphold harmony duringfamily meals We suggest for health professionals to present parents with a wider frame of normality, especially as concerns the concept of what constitutes “normal” eating patterns.

Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect

For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive. The main criterion in the Western countries is the acceptability of the food. This work deals with sensory evaluation of protein and energy bars, enriched with cricket flour from American and Czech producers, and their acceptability for consumers from the Czech Republic. The sensory evaluation was done using the questionnaire survey and a simple electronic nose. The survey has shown that edible insect bars are acceptable as a new type of food for consumers in the Czech Republic. Best rated by consumers were orange and pineapple flavour bars from the Czech manufacturer. Statistically significant difference was not detected between evaluation of the bars from the American and Czech manufacturers. Also, the difference between the bars of different flavours from the Czech producer was evaluated using a simple machine - a portable electronic nose. There was not a statistically significant difference between bars of different flavours from the American manufacturer. The positive contribution of the survey is that more than 80% of consumers are willing to consume food enriched with edible insect. This fact shows a change in public attitude to these foods.

Hydrology and water resources in Caspian Sea

Abstract. Precipitation is the main driver of the water balance variability of the water over space and time, and changes in precipitation have very important implications for hydrology and water resources. Variations in precipitation over daily, seasonal, annual, and decadal time scales influence hydrological variability over time in a catchment. Flood frequency is affected by changes in the year-to-year variability in precipitation and by changes in short-term rainfall properties. Desiccation of the Caspian Sea is one of the world's most serious ecosystem catastrophes. The Persian Sturgeon (Acipenser persicus) caught under 10 m depth using bottom trawl net by research vessel during winter 2012, summer and winter 2013 and spring 2014 in east, central and west of southern parts of Caspian Sea, then, their diets were investigated. During 136 trawling in the aimed seasons, Persian sturgeon with 1 to 2 years old and 179.67 × 0.2 g (body weight) and 29.97 ± 0.4 cm (Total length) captured. Examination of stomach contents in the sturgeon specimens revealed that the food spectrum was composed of bony fishes (Neogobius sp., Atherina sp. and Clupeonella delicatula), invertebrates belonging to the family Ampharetidae polychaeta worms including (Hypanai sp. and Nereis diversicolor), various crustaceans (Gammarus sp. and Paramysis sp.). Investigation on stomach contents of sturgeon Acipenser persicus caught under 10 m depth in 2012 to 2013 surveys showed that there is significant difference in the consumed food. The most food diversity have been observed in winter 2013, also Polychaeta is the primary consumed food and crustacean is the secondary one (P &gt; 0.05), no new types of food (such as bony fishes or benthics) have been observed on food chain of Acipenser persicus and shows no significant difference (P &gt; 0.05).

A global database of food and nutrient consumption.

In every region of the world, poor diet is a leading cause of both malnutrition and chronic diseases including diabetes, cardiovascular diseases and specific cancers. (1-3) In 2013, 38.3 million deaths occurred due to chronic diseases globally (70% of all deaths), with most of these deaths occurring in developing countries. (4) Anecdotal evidence and more formal evaluations in a limited number of countries suggest that changes in traditional eating patterns and a growing reliance on new types of foods are major drivers of these transitions. However, data on global patterns of dietary habits, as well as differences by population characteristics are not well established. An empirical assessment of dietary intakes is needed for evidence-based policy-making to address global health challenges. In most nations worldwide, assessment of dietary habits has been limited by the absence of robust data on individual dietary intakes that can be used in comparative studies. Up to now, most global analyses have evaluated only single dietary factors or have used data on crude household expenditure or national food supply estimates that do not adequately capture individuals' actual consumption levels. (5,6) Moreover, types of foods consumed and diet-related diseases are often unevenly distributed within populations and it is therefore essential to collect data on specific demographic groups to understand the impact of diets on diseases. Furthermore, even when individual dietary intakes are available, these are rarely standardized or comparable across countries or time, due to differences in the data collection instruments and their intended use, in the design and administration of surveys, and in data processing and analysis. As part of our efforts for the 2010 Global Burden of Diseases study, we systematically identified the available data from national and subnational surveys of individual-based dietary intakes of key foods and nutrients worldwide, by age, sex, country and time (1980-2010). Our preliminary methods have been reported (7) and further details are available from the corresponding author on request. Briefly, we searched multiple electronic databases and used extensive personal communications with researchers and government authorities worldwide to identify and obtain nationally representative dietary intake surveys or, if these were unavailable, large subnational surveys. For countries without identified national or subnational individual-level dietary surveys, we searched for individual-level surveys from large cohort studies as well as other data sources on diet such as the World Health Organization (WHO) Global Infobase, the WHO STEPS database and household expenditure surveys. For trans-unsaturated fatty acids (trans-fats) and dietary sodium, we also searched for biomarker surveys measuring circulating or adipose trans-fat concentrations or 24-hour urinary sodium excretion. Finally, we used the comprehensive United Nations Food and Agricultural Organization (FAO) food balance sheets, (8) which provide country-level data on per capita food availability for major food groups in 187 countries and across the entire time period studied. For trans-fat, we also included industry estimates of nation-specific availability of partially hydrogenated oil, total oils/ fats and total packaged foods per capita from both retail and food-service establishments in 79 countries (Mark Stavro, Bunge LLC, personal communication, 23 May 2012). Due to the limited amount of relevant published data, most survey data were obtained by direct contacts with researchers and officials. By combining all these sources of information, including adjusted FAO data and industry estimates, our final estimates were derived from dietary information drawn from 187 countries. We included data from 325 dietary surveys and 145 urinary sample surveys. The total number of individuals sampled in each surveyed country ranged from several hundred to more than 10000. …

The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials

The last decade, the negative trend related to the health status of the population. In the structure of power a significant part of the population are violations. According to scientific research Institute of nutrition in our country commonplace latent forms of vitamin deficiency combined with lack of calcium, iron, iodine. With the aim of increasing the production of food products of mass consumption enriched with minerals and vitamins, the use of vegetable raw materials of the Voronezh region is a priority. The human body for normal functioning requires regular consumption of micronutrients. An important role in biological processes in which food is converted into energy, play a micro- and macroelements and vitamins. They provide the protective functions of the body are involved in tissue renewal. However, micronutrients are not synthesized in the body, and water-soluble vitamins, unlike fat-soluble are easily excreted from the body, so they should regularly come directly from food. In the works of foreign and domestic scientists the development of product functionality has received considerable attention. Special contribution study of academicians V. M. Bosnakovski, V. A. Tutelyan, professor B. P. Sukhanov and others In the development of new types of foods must take into account the views of consumers about new products. The paper presents marketing research of the market of Voronezh the survey. The aim of the study was to identify preferences of consumers of functional products. Analyzed socio-demographic profile of respondents the distribution of respondents by education, age of the interviewee, the frequency of consumption by respondents functional products, the preferences of respondents by frequency of consumption depending on the sex of the respondents. The analysis of preferences for specific groups of products, places to purchase products functional purpose, the reasons that motivate respondents to purchase products of functional purpose. From the obtained results it can be conclude that respondents have shown considerable interest in functional products; were young people with higher education who are concerned about their health status; main places for purchasing enriched products are the supermarkets.

Mandibles with two joints evolved much earlier in the history of insects: dicondyly is a synapomorphy of bristletails, silverfish and winged insects

AbstractThe evolution of two‐jointed mandibles is considered to be a major step during the evolution of early insects enabling the exploration of new types of food. Two‐jointed – or dicondylic – mandibles are believed to be a groundplan characteristic for winged insects and silverfish. Jumping bristletails are thought to possess mandibles with one joint and are the sistergroup of winged insects + silverfish. However, our knowledge of the cephalic morphology of bristletails is limited to data from a few species and thus fragmentary. We investigated the cephalic morphology of both families of bristletails, Meinertellidae and Machilidae. We focused on skeletal elements and the musculature and compared them with the corresponding structures found in silverfish and winged insects. Bristletails show a previously unknown coupling structure between the maxillary palps and the mandibles and an additional anterior articulation of the mandibles in the region of the anterior tentorial pits. The articulation can be homologised with the anterior articulation in silverfish and winged insects. Together with a description of the functional morphology of the mandible system of bristletails and a discussion of the homology of mandibular articulations and related characters, we provide conclusive evidence that bristletails are, in fact, dicondylic insects.

Fruit juice inhibition of uptake transport: a new type of food–drug interaction

A new type of interaction in which fruit juices diminish oral drug bioavailability through inhibition of uptake transport is the focus of this review. The discovery was based on an opposite to anticipated finding when assessing the possibility of grapefruit juice increasing oral fexofenadine bioavailability in humans through inhibition of intestinal MDR1-mediated efflux transport. In follow-up investigations, grapefruit or orange juice at low concentrations potentially and selectively inhibited in vitro OATP1A2-mediated uptake compared with MDR1-caused efflux substrate transport. These juices at high volume dramatically depressed oral fexofenadine bioavailability. Grapefruit was the representative juice to characterize the interaction subsequently. A volume-effect relationship study using a normal juice amount halved average fexofenadine absorption. Individual variability and reproducibility data indicated the clinical interaction involved direct inhibition of intestinal OATP1A2. Naringin was a major causal component suggesting that other flavonoids in fruits and vegetables might also produce the effect. Duration of juice clinical inhibition of fexofenadine absorption lasted more than 2 h but less than 4 h indicating the interaction was avoidable with appropriate interval of time between juice and drug consumption. Grapefruit juice lowered the oral bioavailability of several medications transported by OATP1A2 (acebutolol, celiprolol, fexofenadine, talinolol, L-thyroxine) while orange juice did the same for others (atenolol, celiprolol, ciprofloxacin, fexofenadine). Juice clinical inhibition of OATP2B1 was unresolved while that of OATP1B1 seemed unlikely. The interaction between grapefruit juice and etoposide also seemed relevant. Knowledge of both affected uptake transporter and drug hydrophilicity assisted prediction of the clinical interaction with grapefruit or orange juice.

Measuring willingness to try new foods: A self-report questionnaire for French-speaking children

The study was designed to develop and validate a self-report questionnaire on food neophobia in French children. We evaluated food neophobia in a specific cultural context, examining an age group that has hardly been studied (5- to 8-year-olds). The questionnaire items were based on methods known for changing neophobic behavior (imitation, information, flavor principle and external stimulation) in order to diversify food presentation situations. In addition, we used colored pictures of food for seven items. Thirteen items that referred to acceptance of unfamiliar food were selected out of 25 items tested in an earlier stage. Six hundred and three children filled out the food neophobia questionnaire and a food task used to check its predictive validity was given to 503 of them. A factor analysis emphasized the one-dimensional structure of the questionnaire. Results showed satisfactory internal consistency and good test–retest reliability. The children's choices and their willingness to try new types of food were significantly correlated with the questionnaire scores. Food neophobia conceived as a personality trait was discussed.

Image Analysis of Food Microstructure. John C. Russ

Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.

Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?

Foodborne botulism is caused by consumption of preformed botulinum neurotoxin, with as little as 30 ng of neurotoxin being potentially lethal. Consumption of minute quantities of neurotoxin-containing food can result in botulism. In view of the severity of foodborne botulism, it is essential that new foods be developed safely without an increase in incidence of this disease. Minimally heated, chilled foods are a relatively new type of food, sales of which are currently increasing by about 10% per annum. These products meet consumer demand for high-quality foods that require little preparation time. Their safety and quality depends on mild heat treatment, chilled storage, restricted shelf life and sometimes on intrinsic properties of the foods. The principal microbiological hazard is nonproteolytic Clostridium botulinum, and there is a concern that this may become an emerging issue. A considerable amount of research and development over the last 15 years has underpinned the safe production of commercial, minimally heated, chilled foods with respect to foodborne botulism, and it is essential that safe food continues to be developed. In particular, the desire to use lighter heat processes and a longer shelf life presents a challenge that will only be met by significant developments in quantitative microbiological food safety.

Finns and functional foods: socio‐demographics, health efforts, notions of technology and the acceptability of health‐promoting foods

AbstractEating is increasingly characterized by concerns over health and well‐being. New types of foods designed to promote health or to reduce the risk of diseases, known as functional foods, have been entering the market since the 1990s. This article focuses on the appropriation of functional foods among Finnish consumers from the perspective of acceptability. We analyse the relationship between consumers’ views of functional foods and their socio‐demographic backgrounds, health efforts and notions of food, health and technology. The article is based on a survey of a representative sample of Finnish consumers (n = 1210). The data were collected by using computer‐assisted telephone interviews and analysed by factor analysis and analysis of variance. The factor analysis resulted in four dimensions of acceptability: (1) experiences of functional foods; (2) views on product quality and safety; (3) societal concerns over current developments; and (4) views on regulation and research. According to the results, the differences in consumer views of functional foods were to some extent linked with age and education but better explained by the differing roles of food and health in people’s lives and the acceptability of modern food technologies. Efforts to lower blood cholesterol and/or blood pressure, the use of dietary supplements, regarding healthy eating as very important and having an optimistic outlook on the use of technology in food production were all related to more optimistic views of functional foods. Finns seem to have a relatively trusting position on functional foods. Familiarity of functional foods in Finland, absence of serious food scandals, the health‐oriented Finnish culture and the generally high level of societal trust may account for this optimism.

Gender differences in consumers’ acceptance of genetically modified foods

AbstractResearch has shown that women are less accepting of genetically engineered products than men. We expect two mechanisms to be at work here. First, in consumer behaviour theory, more knowledge is assumed to lead to more acceptance. We assumed that for genetically engineered foods, this general principle does not apply since long‐term consequences are not known yet. The well‐informed consumer is likely to be comparatively more concerned with this lack of knowledge. We call this the information paradox. Theory on the topic is relatively recent. The results of this study will help to distinguish consumer behaviour with regard to new types of food as compared with traditional foods. Second, we assumed that there is a gender factor included in attitudes toward foods. In general, women still plan food and household purchases. A tentative attitude and an accompanying reluctance toward food innovation are adopted when buying food for children. We call this the gender paradox. In this exploratory study we use data from the Eurobarometer. Eurobarometer surveys have been executed since 1973 by the European Commission among the adult population of European Union member countries (n &gt; 10 000), monitoring the evolution of public opinion. Analysis of these surveys shows that gender differences exist in the acceptance of genetically modified (GM) foods in Europe. Women tend to be less accepting toward genetically modified foods. This supports our gender hypothesis. However, no evidence was found to support the assumed information paradox. It seems that knowledge leads to acceptance, also of GM foods, but more so for men than for women.