Ready Meals Research Articles

Обеспечение продовольствием на основе долгосрочных контрактов поставки по государственным закупкам

Ensuring food security is a complex process that requires taking into account a significant number of factors. The article presents the results of a study of the processes of ensuring food security on the basis of long-term contracts for the supply of food for public procurement. It is determined that the public sector of the economy, represented by a significant number of agents, is one of the main players in the food market. It is proved that by now the level of state presence in the sector of agricultural production, its processing and production of food, as well as ready meals has reached minimum values. The article proves the expediency of the transition from the reductive form of contractual relations in public procurement of food to long-term agricultural contracts. Price externalities in the liberalized gas and grain markets are analyzed and promising areas of application of long-term state agricultural contracts in the direction of ensuring national interests and food security of the country are shown.

Changes in dietary markers during the covid-19 pandemic in Brazil.

Evaluate changes in the Brazilian population's diet and its determinants during the covid-19 pandemic. We used diet data collected by the Datafolha Institute in 2019 (n = 1,384), 2020 (n =1,214), and 2021 (n = 1,459) from independent and representative samples of the adult population (aged 18 to 55 years) from all socioeconomic classes and geographic regions of Brazil. Food consumption was measured by checking the consumption of 22 sets of food on the day before the survey. The third cycle also included questions about changes in eating habits during the pandemic. We estimated the prevalence of consumption of the food sets in each cycle of the survey and used statistical tests for comparisons of proportions between the three cycles. Between 2019 and 2020, we observed a significant increase in the consumption of cereals, milk, packaged snacks or salty cookies, and industrialized sauces, as opposed to a decrease in the consumption of eggs. Between 2019 and 2021 and between 2020 and 2021, on the other hand, there was a significant decrease in the consumption of cereals, vegetables, fruits, and industrialized fruit juices and an increase in the consumption of soda, sweets, cookies, sausages, industrialized sauces, and ready meals. When asked about the main changes in the purchase and preparation of meals, 46.3% of the respondents reported consuming more food prepared at home during the pandemic. Regarding changes in eating habits, 48.6% of the respondents reported a change in their eating habits during the pandemic. The main reasons for such changes were greater concern with health (39.1%) and self-reported decreased family income (30.2%). The covid-19 pandemic had a negative impact on the diet of the population, and increased consumption of ultra-processed foods was reported for that period.

Understanding community level influences on the prevalence of SARS-CoV-2 infection in England: new insights from comparison over time and space.

Understanding and monitoring the major influences on SARS-CoV-2 prevalence is essential to inform policy making and devise appropriate packages of non-pharmaceutical interventions. Through evaluating community level influences on the prevalence of SARS-CoV-2 infection and their spatio-temporal variations in England, this study aims to provide some insights into the most important risk parameters. We used spatial clusters developed in Jahanshahi and Jin (2021 Transportation 48, 1329-1359 (doi:10.1007/s11116-020-10098-9)) as geographical areas with distinct land use and travel patterns. We also segmented our data by time periods to control for changes in policies or development of the disease over the course of the pandemic. We then used multivariate linear regression to identify influences driving infections within the clusters and to compare the variations of those between the clusters. Our findings demonstrate the key roles that workplace and commuting modes have had on some of the sections of the working population after accounting for several interrelated influences including mobility and vaccination. We found communities of workers in care homes and warehouses and to a lesser extent textile and ready meal industries and those who rely more on public transport for commuting tend to carry a higher risk of infection across all residential area types and time periods.

Product promotions in online supermarkets: prevalence of 'High Fat Sugar Salt' (HFSS) products and labelling characteristics.

To evaluate the prevalence of 'High Fat Sugar Salt' (HFSS) products and front-of-pack nutrition labelling (FOPNL) characteristics across promoted products in UK online supermarkets. A cross-sectional survey conducted (December 2021-January 2022) on promoted products. Data on ingredients, nutritional composition and display of FOPNL were collected from product webpages. The UK's Nutrient Profiling Model and Multiple Traffic Light criteria were used to determine HFSS status and possession of inherent red traffic lights (iRTL), respectively. Data analysis determined the prevalence (i.e. percentage of products of the total number of products sampled) of HFSS; FOPNL and possession of iRTL. Chi-squared tests explored associations between these. Three major UK online supermarket retailer websites. Product 'multibuy' and 'entrance' promotions, from selected product categories. Among the sampled 625 promoted products, the prevalence of HFSS was greater in entrance (73 %) compared with multibuy (41 %) promotions (χ2 (1) = 34, P < 0·05), with variations in the former across retailers (49-92 %). The prevalence of HFSS products in multibuy promotions offered by two retailers varied by category (i.e. Confectionery 94-97 %, Yogurts 20-20 %, Soft Drinks 16-33 %, Ready Meals 1·4-18 %). Not all promoted products displayed FOPNL on webpages (70 %) or images (52 %). A number of iRTL were found to be possessed by both HFSS and non-HFSS-promoted products. Prior to the 2022 implementation of Regulations restricting these, HFSS products were promoted in online supermarkets with varying display of FOPNL and possession of iRTL. Findings support future policy evaluation and mandatory digital FOPNL.

Evaluation of soy stroganoff formulations in the IF Goiano Campus Ceres

Textured soy protein is a food alternative that can partially replace animal derivatives, and meet some dietary restrictions, and its use in ready-to-eat dishes will make food practical in its preparation. The objective was to carry out the evaluation of soy stroganoff formulations at the IF Goiano Campus Ceres. Three formulations of soy stroganoff (traditional, light and lactose-free) were prepared, stored in two types of packaging (for conventional oven and microwave oven). Microbiological tests were performed for molds and yeasts (CFU/g), coliforms at 35°C and 45°C (NMP/g); physical-chemical analyzes of pH, titratable acidity, moisture, total solids; acceptance sensory tests (blind and with information) by attribute (global impression, texture, flavor, appearance, color and aroma), acceptability index (IA), purchase intention and consumer profile through a structured questionnaire with questions closed. Regarding physical-chemical determinations and sensory tests of acceptance and purchase intention, they were submitted to analysis of variance and differences in means compared by Tukey's test at a 5% significance level. The results of the microbiological analyzes were descriptively evaluated. The results of the acceptability index and consumer profile were evaluated in percentage. A completely randomized experimental design was used, in three lots, three replications and in triplicate. Except for batch 2 of treatments A, C and D (16, 30 and 16 CFU/g), in all other batches of treatments, mold and yeast values were negative, with the samples ready for consumption. It was observed for coliforms at 35 °C and 45 °C that all treatments showed negative results (&gt;3 MPN/g), demonstrating good microbiological quality. For the physical-chemical parameters, all treatments were significantly different from each other. Treatment E (traditional, conventional oven), regardless of the evaluated attribute, had an AI above 70%, and obtained a higher purchase intention value compared to treatment C (lactose-free, microwave) with a lower value, a result that has already been expected. Treatments B, C and E, regardless of the evaluated attribute, obtained AI above 70%, with the products ready to be commercialized. It was observed that 78% of participants consume stroganoff and the majority (98%) are unaware of other types of stroganoff on the market other than the traditional one. They also reported being the flavor of chicken stroganoff that they most know (90%) and consume (90%). Most prefer to use a microwave oven to defrost ready meals. All formulations showed good microbiological parameters. Regardless of the physical-chemical parameter evaluated, all treatments were significantly different from each other. Comparing the results, it was observed that the use of information in relation to the blind test during the sensory acceptance tests interfered with the tasters' response to the different evaluated formulations. The traditional formulation for conventional oven E stood out in the acceptability index and blind purchase intention tests, this being the formulation most conducive to commercialization.

A location-inventory model for the sustainable supply chain of perishable products based on pricing and replenishment decisions: A case study.

In recent decades, changes in people's lifestyles and occupations have led to new food consumption patterns around the world, with a notable growth in the demand for ready meals and meat products. Accordingly, the food industry has tried to transform the global food culture by promoting its more profitable products to become able to set a higher price for meat. Considering the short lifetime of products in perishable food supply chains, inventory decisions are considered crucial. In addition, the demand for perishable food products is greatly affected by their freshness. In this paper, we develop a multi-objective mixed-integer non-linear programming model for a four-level sustainable supply chain (SC) of a perishable product with price-dependent demand and deterioration rates. The SC consists of suppliers, a production center (PC), distribution centers (DCs), and retailers. We aim to ascertain the optimal pricing policy and cycle length to maximize profit, achieve specific social objectives, and minimize the total cost and adverse environmental impacts. The proposed model determines the deterioration rate of each product according to its expiration date, the optimal location of supply-side facilities, and the flow rate between the facilities based on the selected mode of delivery. The products are delivered to the retailers by a mechanized transportation system either directly from the PC or indirectly through the DCs. Finally, an actual case study is provided to demonstrate the applicability of the model and our theoretical results under real-world conditions. We solve the case study by a preemptive fuzzy goal programming method and perform several sensitivity analyses on the results. By performing simultaneous sensitivity analyses on the demand and expiration dates, the optimal values of the problem's parameters are determined. The optimal values help decision-makers make optimal decisions regarding the selling price of products and replenishment times. The model is applicable to supply chains of any perishable items with expiration dates.

Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain).

The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited by the population of the province of Alicante during the period of restrictions, in early 2021, in order to compare the results with an identical survey carried out during the first lockdown of 2020. observational and repeated cross-sectional study. The frequency and time dedicated to cooking were similar, as was the tendency to cook as a family, although the percentage of meals ate alone increased and the presence of audiovisual devices during meals persisted. Recipes, cookbooks, websites and online courses became the principal sources of learning and the self-perception of improvements in culinary skills was greater. The cooking of traditional dishes of the Mediterranean diet predominated to the detriment of ready meals, but 41.6% of those surveyed preferred to improvise. The recipes most consulted were those for main courses. In spite of certain changes and setbacks, which in many cases led to a regression to the situation prior to the pandemic, many of the improvements made during the lockdown of 2020 persisted. Changes were made in culinary and gastronomic practices that can help to achieve a more conscious, healthy and sustainable diet but which require educational policies and actions to reinforce and consolidate them.

Changes in sodium levels in Australian packaged foods between 2014 and 2019: an interrupted time series analysis of the impact of the Victorian Salt Reduction Partnership’s media advocacy strategy

BackgroundThe Victorian Salt Reduction Partnership (VSRP) implemented a media advocacy strategy (intervention) to stimulate food manufacturers to reduce sodium levels across targeted Australian packaged foods between 2017 and 2019. This study assessed changes in sodium levels of targeted and non-targeted packaged foods during the intervention (2017 to 2019) compared to before the intervention (2014 to 2016) in Australia.MethodsAnnually collected branded-food composition data from 2014 to 2019 were used. Interrupted time series analyses was conducted to compare the trend in sodium levels in packaged foods during the intervention (2017–2019) to the trend in the pre-intervention period (2014–2016). The difference between these trends was derived to estimate the effect of the intervention.ResultsA total of 90,807 products were included in the analysis, of which 14,743 were targeted by the intervention. The difference in before and during intervention trends between targeted and non-targeted food categories was 2.59 mg/100 g (95% CI: -13.88 to 19.06). There was a difference in the pre-intervention slope (2014, 2015, 2016) and intervention slope (2017, 2018, 2019) for four of 17 targeted food categories. There was a decrease in sodium levels (mg/100 g) in one food category: frozen ready meals (-13.47; 95% CI: -25.40 to -1.53), and an increase in three categories: flat bread (20.46; 95% CI: 9.11 to 31.81), plain dry biscuits (24.53; 95% CI: 5.87 to 43.19), and bacon (44.54; 95% CI: 6.36 to 82.72). For the other 13 targeted categories, the difference in slopes crossed the line of null effect.ConclusionsThe VSRP’s media advocacy strategy did not result in a meaningful reduction in sodium levels of targeted packaged food products during the intervention years compared to trends in sodium levels before the intervention. Our study suggests media advocacy activities highlighting the differences in sodium levels in packaged food products and industry meetings alone are not sufficient to lower average sodium levels in packaged foods in the absence of government leadership and measurable sodium targets.

Food Network Analysis in Non-Obese Patients with or without Steatosis.

Steatosis is the most common liver disease worldwide and the leading cause of liver-associated morbidity and mortality. The aim of this study was to explore the differences in blood parameters and dietary habits in non-obese patients with and without steatosis. The present study included 987 participants with BMI < 30, assessed in the fourth recall of the MICOL study. Patients were divided by steatosis grade, and a validated food frequency questionnaire (FFQ) with 28 food groups was administered. The prevalence of non-obese participants with steatosis was 42.86%. Overall, the results indicated many statistically significant blood parameters and dietary habits. Analysis of dietary habits revealed that non-obese people with or without steatosis had similar dietary habits, although higher daily amounts of red meat, processed meat, ready meals, and alcohol were recorded in participants with liver disease (p < 0.05). Many differences were found in non-obese people with and without steatosis, but in light of a network analysis, the two groups demonstrated similar dietary habits, proving that pathophysiological, genetic, and hormonal patterns are probably the basis of their liver status, regardless of weight. Future genetic analyses will be performed to analyze the expression of genes involved in the development of steatosis in our cohort.

Microbiological quality and safety assessment in selected HACCP-certified dine-in and hospital facilities in Klang Valley, Malaysia

Food safety measures in food chain operations involving poultry meat are increasingly reliant on the hazard analysis and critical control point (HACCP) system as well as the effectiveness of its adoption in mitigating foodborne diseases. In this study, we evaluated the risk of microbiological contamination of poultry-based ready-to-eat (RTE) food through its preparation and subsequent handling at selected HACCP-certified dine-in food establishments and hospital catering facilities in Klang Valley, Malaysia. Samples obtained from 138 poultry-based RTE cook-served meals, 239 ready meals, 299 hand swabs, 510 food contacts, and 118 non-food contact surfaces were examined. The absence of Escherichia coli and Salmonella spp. in the RTE food samples showed a favorable trend in compliance with the Malaysian Food Act 1983 and Malaysian Veterinary Document Register Standard Operating Procedure (APTVM 16 (c):1/2011, Appendix 7) reference standards. The findings yielded by the microbiological assessments further revealed the non-conformance of coliforms in only 0.7% of the cook-served samples from the dine-in establishments. However, these percentages increased to 16.4% and 9.5% for coliforms and Staphylococcus aureus, respectively, in ready-food samples, whereas 6.5% and 5.7% were recorded in hospital facilities. In contrast, significant non-conformance with guidelines pertaining to food and non-food contact surfaces was noted for both dine-in establishments and hospital facilities. These results highlight the need for more stringent oversight of hygiene practices and process controls in all HACCP-certified facilities that prepare and serve food.

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco.

Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco. The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. The samples were presented according to several variables: year/month/season, category/subcategory, communes, and establishment. The statistical processing of the results was done by SPSS 25. The Chi2 statistical test was calculated to determine a relationship between non-conformity and the type of analyzed matrix (year, season, and food category). The test was considered statistically significant for a p value < 0.05. A total of 2223 food samples were investigated, with an annual average of 445 samples. Overall, the rate of non-compliance during 2015-2019 was 31%, reaching its maximum in 2017 (36.4%) and its minimum in 2018 (27.5%).This rate varies by food type. Juices/drinks and meat products are the most contaminated with 71.7% and 58.1%, respectively, followed by milk and derivatives with 43.2%, seasoning sauces with 28.6%, pastries and pastry creams with 21.4%, and 14.4% for ready meals. The main causes of food non-conformity were fecal contamination germs with 67% positive fecal coliforms and 15% of total coliforms followed by total germs (7%), Staphylococcus aureus (5%), yeasts and molds (3%), sulfite-reducing anaerobes (2%), and Salmonella (1%). Given the obtained results, improving the hygienic quality of foods is necessary to ensure better consumer safety.

Готельно-ресторанна індустрія: сучасний стан та перспективи розвитку

Abstract. Introduction. The hotel and restaurant industry has unlimited development potential and makes a significant contribution to the national economy.Taking into account the determining role of the hotel and restaurant industry as an important link in the development of the country's economy, the relevance of the article determines the coverage of the main aspects of the development of this type of economic activity. Purpose. The purpose of the article is to reveal the state and prospects for the development of the hotel and restaurant industry of Ukraine in view of recent events. Results. It has been established that every subject of the hotel and restaurant industry today can be destroyed due to massive missile strikes, which the enemy inflicts on the entire territory of Ukraine. The dynamics of the number of registered natural persons-entrepreneurs and legal entities by types of hotel and restaurant activity were considered and it was determined that as of October 1, 2022, compared to April 2022, there was a significant reduction in the number of natural personsentrepreneurs in the field of vacation accommodation and other temporary accommodation and supply of ready meals for events and the number of legal entities engaged in restaurant activities, provision of mobile catering services. A 35% drop in tax revenues to the state budget paid by hotels during 9 months of 2022 compared to the same period of 2021 was revealed. The positive dynamics of tax revenues to the state budget were demonstrated by boarding houses and hostels, from the activities of which 42% more tax revenues were paid in 9 months of 2022 than in the same period of 2021. It was determined that today an important problem in the development of the hotel and restaurant industry is the decrease in the purchasing power of customers against the background of the increase in the price of services provided by subjects of this type of economic activity. It has been found that overcoming the consequences of the Russian-Ukrainian war involves the provision of comprehensive state support to the hotel and restaurant industry in the form of VAT benefits, property tax benefits and soft loans. It was found that when developing a plan for the post-war recovery of the hotel and restaurant industry of Ukraine, one should also take into account the short-term and effective development of this industry in the conditions implemented by other countries that suffered losses as a result of military actions or crisis situations. Conclusions. In the post-war recovery of the hotel and restaurant industry, it is expedient to focus special attention on the creation of an effective system of anti-crisis management and quality management of this type of economic activity.

Tracing the origin of VOCs in post-consumer plastic film bales

Volatile organic compounds (VOCs), including odors, are still a key issue in plastic recycling, especially in case of flexible packaging. Therefore, this study presents a detailed qualitative and quantitative VOC analysis by applying gas chromatography on 17 categories of flexible plastic packaging that are manually sorted from bales of post-consumer flexible packaging (e.g., beverage shrink wrap, packaging for frozen food, packaging for dairy products, etc.). A total of 203 VOCs are identified on packaging used for food products, while only 142 VOCs are identified on packaging used for non-food products. Especially, more oxygenated compounds (e.g., fatty acids, esters, aldehydes) are identified on food packaging. With more than 65 VOCs, the highest number of VOCs is identified on packaging used for chilled convenience food and ready meals. The total concentration of 21 selected VOCs was also higher on packaging used for food products (totally 9187 μg/kg plastic) compared to packaging used for non-food packaging (totally 3741 μg/kg plastic). Hence, advanced sorting of household plastic packaging waste, e.g., via tracer-based sorting or watermarking, could open the door towards sorting on other properties than polymer type, such as mono- versus multi-material packaging, food versus non-food packaging or even their VOC profile, which might allow for tailoring washing procedures. Potential scenarios showed that sorting the categories with the lowest VOC load, which corresponds to half of the total mass of flexible packaging, could result in a VOC reduction of 56%. By producing less contaminated plastic film fractions and by tailoring washing processes recycled plastics can ultimately be used in a broader market segment.

Motives, propensities and consistencies among Swedish consumers in relation to the food choice concept of clean eating

PurposeThe purpose of this study is to explore how consumers apply clean-eating criteria to a range of food characteristics, and the extent to which individuals are consistent in how they apply clean-eating criteria across products. Further, this study investigates how the clean-eating approach relates to underlying food choice motives.Design/methodology/approachData were collected in a consumer survey (n = 666) in Sweden, where participants were prompted about the importance of a set of intrinsic food attributes of the “free-from” and “added” types, for three different food product types (bread, processed meat, ready meals). Data were analyzed using latent class cluster analysis, to explore segments of consumers that place similar importance to the food characteristics and hold similar food choice motives.FindingsClean eating can be described by two distinctly different attainment strategies: avoiding undesirable characteristics or by simultaneously approaching desirable characteristics. Notably, individuals who apply clean-eating criteria in their food choices strive for healthy, natural and environmentally friendly food, but the clean-by-approach strategy implies a stronger focus on personal health in the form of weight control.Originality/valueWhile claims and labels on food packages concerning clean eating are implemented by food manufacturers, it remains unregulated. This study provides information for future regulations on how consumers apply clean-eating criteria, and their motives thereof. Further, the results provide insights food manufacturers regarding motives for clean eating in different consumer segments.

Ready meals, especially those that are animal-based and cooked in an oven, have lower nutritional quality and higher greenhouse gas emissions and are more expensive than equivalent home-cooked meals.

To examine whether ready meals and equivalent home-cooked meals differ in nutritional quality indicators, greenhouse gas emissions (GHGE) and cost. We performed a cross-sectional analysis of meal data from the National Diet and Nutrition Survey (NDNS) nutrient databank (2018/19). Additional data on nutrient composition, cost and cooking-related GHGE were calculated and compared between fifty-four ready meals and equivalent home-cooked meals. The UK. Not applicable. Ready meals, overall and those that were animal-based, had significantly higher levels of free sugar compared with equivalent home-cooked meals (P < 0·0001 and P < 0·0004, respectively). Animal-based ready meals had significantly higher levels of GHGE (P < 0·001), whereas the cost of ready meals, overall, was significantly higher (P < 0·001), compared with equivalent home-cooked meals. Animal-based meals, whether ready meals or equivalent homemade meals, had significantly higher levels of protein (P < 0·0001), contained significantly more kilocalories (P = 0·001), had significantly higher levels of GHGE (P < 0·0001) and were significantly more expensive (P < 0·0001), compared with plant-based meals. Overall, plant-based meals home-cooked on the gas or electric stove had the lowest GHGE and cost, whereas animal-based oven-cooked ready meals had the highest levels of GHGE and were most expensive. Ready meals have lower nutritional quality and higher GHGE and are more expensive than equivalent home-cooked meals, especially those meals that are animal-based and prepared in an oven.

Comparative assessment of physical development indicators of pupils in general education schools with different types of food service operation

Objective. To carry out a comparative assessment of physical development indexes of pupils of general education schools with hot meals and a buffet type of catering.Materials and methods. There were examined 432 schoolchildren from 7 to 15 years old, divided into two groups: group 1 – pupils of general education schools in which there were canteens based on food raw materials and semifinished products; group 2 – pupils of general education schools with a buffet with implementation of ready meals, confectionery, drinks, etc. To study the main indexes of physical development somatometric research methods were used. Differences at p≤0,05 were considered statistically significant.Results. The absence of hot meal service contributes to an increase in the number of children with body length below average in 2.3-15.7 times (among girls aged 11-15 – p&lt;0.001); with excess body weight – 1.2-5 times (among boys aged 7-10 – p&lt;0.01), with reduced body weight – 1.4-1.7 times; with increased and excessive nutrition – 1.3-11.6 times (among boys - p&lt;0.05-0.001, and among girls – p&lt;0.05). Consequently, the absence of hot meal service in general education schools affects the indicators of the physical development of children: deviations from the mean values in body length being more frequently observed in girls, and in body weight in boys.Conclusion. The absence of hot meal service in education institutions negatively affects the physical development of students. For the harmonious development of children, the formation of hygienic skills of healthy eating and a conscious attitude to the choice of a proper diet, it is necessary to organize hot school meals and strengthen sanitary and educational work.

DIETARY SUPPLEMENTS AND FORTIFIED FOODS AS MEANS OF DIET SUPPLEMENTATION WITH IRON

Background. Iron (Fe) deficiency anaemia is a global disease that affects mainly women, young chil dren, and the elderly. The article provided information on Fe characteristics, discussed the body's require ment for Fe, the risk of Fe deficiency and excess, factors affecting the bioavailability of this element in the diet and the principles of supplementation. Moreover, dietary supplements (DSs) and Fe-fortified food were characterized in consideration of the legal requirements in force. These products are popular among consumers mainly due to the fact that they can be easily served. Results and conclusion. Both of them can be used to supplement the diet with Fe. Some DSs enriched with Fe are dedicated to various age groups: children, pregnant women or the elderly, and thus can contain particular doses of Fe. DSs, in accordance with legal requirements, are in the form that allows dosing, i.e. in the form of tablets, capsules, draggers, sachets with powder, ampoules with liquid and others. Iron fortified foods are mainly recommended for people who exclude animal products from their diet and are at risk of Fe deficiency. Most often, these are products intended for direct consumption in the form of ready meals or breakfast, dessert cereals, vegetable burgers, sausages and others. Both in the case of DSs and fortified food, however, attention should be paid to the amount and chemical form in which this element occurs in each product to provide optimal supplementation. Furthermore, it is worth noting that not all products are subject to constant quality control and might be potentially dangerous for consumers.

НОВІТНЯ РЕСТОРАННА СПРАВА В ІНДУСТРІЇ ГОСТИННОСТІ

The aim of the article is to substantiate the introduction of the latest restaurant business for hospitality enterprises by analyzing the main directions of molecular technologies. Research methodology. The article is based on scientific works of foreign and domestic scientists in the field of hotel and restaurant business. The general scientific methods of analysis for processing, presentation and generalization of the received data are used in the work. Research results. The introduction of innovations in the market of hotel services indicates the need for the harmonious development of hospitality facilities, which in the long run will provide the possibility of sustainable income for the establishments of the hospitality industry. The latest restaurant technologies enable hotel enterprises not only to occupy leading positions in their market segments, but also to meet global service standards. Therefore, the question of understanding the needs and wishes of consumers in eating unique dishes, using modern technologies, which is of significant importance for hospitality enterprises due to the formation of their culinary brand, is relevant. The possibility of introducing the latest restaurant business in the hospitality industry to expand catering services and attract consumers of hotel services in the restaurant business of the hotel enterprise is analyzed. The main directions of molecular technologies to meet the needs of consumers in extravagant and extraordinary technologies that meet the requirements of all lovers of gourmet dishes, including gourmets. Given the peculiarity of molecular technologies, ensuring the proper structural and mechanical properties of ready meals is impossible without the use in their recipes of food additives of natural origin and raw materials with emulsifying and gelatinizing properties, which are able to regulate the consistency and texture in order to obtain the required effect. The use of food additives agar-agar, carrageenan, sodium alginate, calcium chloride, egg powder, glucose, lecithin, trimolin, xanthan not only perform the role of improvers, but also have an important physiological value for the human body and contribute to improving the nutritional value of dishes with their use. Practical significance. The introduction of the main directions of molecular gastronomy in the restaurant business of the hotel company will expand the range of unique specialties on the menu, and in particular provide them with health, ensure a high level of organization of the technological process, reduce production losses and increase potential consumers of restaurant services.

Identification of factors that influence the delivery fee pricing of on-demand delivery services

The use of on-demand delivery services increased in Brazil during the COVID-19 pandemic, mainly by requests for ready meals. While consumers appreciate convenience, the delivery fee is a decisive factor in the purchase process. However, the delivery fee pricing strategy of on-demand delivery service platforms has not been discussed in the literature. Thus, this study aims to analyze the factors that influence the delivery fee pricing of on-demand delivery services and explores the impact of delivery fee strategies on the remuneration of couriers. We collected data from three leading on-demand delivery service platforms regarding product type, order price, service fee, delivery fee, order day, order time, waiting time, and distance. As a result, our database comprises 1,440 orders in 12 Brazilian municipalities. A linear regression model was estimated to identify the factors influencing the delivery fee pricing considering different product types. Findings showed that product type has a diverse effect on delivery fee pricing. Moreover, distance, regardless of the product type, positively influences the delivery fee. The delivery fee of the ready meals is affected by the service fee, waiting time, order day, and order time. Furthermore, the waiting time and order day affect the delivery fee of supermarket and bakery products and beverages. Finally, the delivery fee of medical products is influenced by order day and time. Findings can be helpful for the pricing strategy of on-demand delivery services.

Effects of Container Design on the Temperature and Moisture Content Distribution in Pork Patties during Microwave Heating: Experiment and Numerical Simulation

Effects of the container design on the heat transfer rate and food quality during microwave heating were explored and validated with numerical simulations and experiments. The uniformity of moisture content and temperature was investigated, and to describe microwave heating patterns, a simulation model was created. Pork patties with different moisture and salt contents were heated in three different containers (center and edge-perforated lid as well as without lid) to achieve 80 °C using a domestic microwave oven. Compared to the center or mid-way positions, the temperatures at the edge of the patties rose quickly. By containing the evaporated vapor from the heated pork patties inside the container, the container with a center-perforated lid decreased the heating rate and non-uniformity in temperature and moisture content. A simplified numerical model for the electromagnetics, heat, and momentum transfer coupling simulation was developed to understand the moisture and temperature distribution of the pork patties after microwave heating. Heating uniformity and the final quality of the pork patties could be improved by a container with a center-perforated lid. The proposed model was able to describe the microwave warming process for ready-to-eat products; thus, it is a useful tool for designing microwavable ready meals.