Specialty Food Research Articles

Augmenting the food experience through the projection of place: the case of Tasmania

ABSTRACT Food consumption can incorporate meanings of place whereby the culture of place becomes a feature of the experience. Despite the apparent importance of place to how tourists experience food, there is little understanding of how food experience producers integrate place into that experience. This research focuses on artisanal food and the artisanal food consumption experience to study how the relationship between food and the meaning of place is incorporated into an augmented food experience based on the input of food experience producers (including food artisans, restaurateurs, speciality food retailers, tour guides). To understand how these key stakeholders add value to the experience through place discourse, the study focuses on Tasmania in Australia as a context and uses multiple qualitative methods including in-depth interviews and extensive observation over a two-year period. The research reveals that food experience producers integrate layers of place meaning (artisanal food and place stories; the artisan; terroir; community values of place) into the food experience, and that related discourse is substantial and unique to the environment and complimentary to both the food and place. The study contributes to the understanding of how food experience producers contribute to food consumption experience.

THE ROLE OF ENZYMES IN CHEESE PRODUCTION

This article presents the results of studies on the importance of the fermentation process in cheese production, the type of enzyme, and the effect of the amount of enzyme on the yield of finished cheese after pressing. The article mainly provides information on the effect of three enzymes Fromase 220 TL, Lot F6073, DSM Food Specialties, SG -50 and Maxiren 1800, Lot R 5664, DSM Food Specialties on the amount of finished cheese at the output, including the same amount of enzymes in the amount of 1 .25 g per 100 kg of the mass of the mixture.

Effect of varieties and storage on the quality parameters of nectarine (Prunus persica)-based intermediate moisture food (IMF) products

Fruits play an important role in maintaining a healthy life. Nectarine is a hybrid fruit of peach and plum, wherein efforts were made to develop intermediate moisture food products (jam and jelly) from nectarine varieties (May Fire, Snow Queen, and Silver King). The study aimed to determine the effect of storage on the nutritional (TSS, pH, acidity, ascorbic acid, and sugars) and sensory parameters (color, taste, flavor, texture, and overall acceptability) of jam and jelly at different storage intervals. Storage had a nonsignificant effect on the total soluble solids, with reported mean values of 69.670 Brix, while the pH content of jam varied significantly from 2.90-2.20 during 6 months of storage. The values for acidity and total sugars increased (P≤0.05) significantly from 1.92-2.03 percent and 57.04 to 56.93 percent, respectively. However, the ascorbic acid content decreased significantly from 4.64 - 1.66 mg/100 g. In the case of jelly, the total soluble solids and pH decreased from 67.78 – 67.440 Brix and 2.70 – 2.48, respectively, during storage for 6 months at ambient temperature. The ascorbic acid content decreased from 4.56-2.10 mg/100 g. Among cultivars, there was a nonsignificant difference in the nutritional parameters of jam, but in the case of jelly, different cultivars had a significant effect on TSS, pH, and ascorbic acid content. Organoleptically, the nectarine jam was rated as ‘liked very much’, while the jelly ‘liked slightly’, with good storage acceptance up to 6 months. Being nectarine as a superfood can be explored to develop speciality food products for vulnerable sections of society.

“An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops

ABSTRACT This article analyzes how rural provenance foods are portrayed by the promotional materials, websites and social media issued by urban specialty stores in Portugal. Even though provenance food may be defined in multiple ways as, among others, local, regional, traditional, and authentic, provenance is mostly about territories of origin: their biophysical characteristics, cultural values and practices of food production and preparation with socioeconomic and historical features. Interest in and consumption of rural provenance foods have increased in the last few decades and more recently have been accompanied by a growth of specialty food stores in urban contexts. To analyze these stores’ role in promoting rural provenance foods, content analysis was conducted on 7489 text and image files, collected from the websites, social media pages and printed materials of 30 stores located in three Portuguese cities (Aveiro, Lisbon and Porto). Data shows that the role of these stores is not limited to the commercialization of food products, but is also key in the promotion and dissemination of their physical, sensorial and symbolic features as well as of the material and immaterial characteristics of their places of origin at local, regional and national scales.

Exploring the relationship between travel and online food souvenirs

ABSTRACT Many places are synonymous with specific foods. Advances in packaging science, supply chain management, and internet platforms now allow for the sale of place-specific food speciality items online direct to consumers. Thus, destinations such as those in the Caribbean, could capitalize on the increased interest in online speciality food ordering. However, little is known about the relationship between this popular phenomena and tourism. Thus, a qualitative content analysis study focusing on Caribbean cuisine was employed to examine how tourism and the online purchase of food speciality items intersect. Data revealed that the food products were intimately linked to travel. Suggestions for ways the Caribbean might exploit these connections to travel and support the fledgling tourism industry are discussed.

Innovative and Competitive Potential of Targeted Effectiveness Foods

The article provides key trends of developing food industry in the world, shows approaches to supporting innovation lines in academic research in the EU and other countries with high level of food security. Theoretical and methodological aspects of the innovative potential and competition in enriched and specialty foods are discussed. The authors show the necessity to develop and introduce scientifically grounded methodology and information support of analyzing, evaluating and forecasting the competitiveness of manufacturers and certain types of produce, which take into account the dynamic development of technologies and innovation on market of enriched and specialty produce and steps aimed at improving the product properties and rational satisfaction of customer preferences. The authors substantiate principles of effective innovation development of enterprises of food industry, including complex realization of innovative potential, detailed and systematic use of all types of innovation, optimization of material and labour use, stable access of economic entities to market data and results of marketing research, guarantee of physical and price accessibility of innovation foods for all categories of the population. Principle mechanisms of their implementation are grounded on the basis of strategic partnership between entities in the technological chain of developing foods of high quality.

The Role of Promotion Strategies in Increasing the Sales Volume of Regional Specialty Foods in Nampes Hamlet, Baturetno Village, Singosari Malang

The Role of Promotion Strategies in Increasing the Sales Volume of Regional Specialty Foods in Nampes Hamlet, Baturetno Village, Singosari Malang

ESTABLISHING A SHARED –USER COMMUNITY KITCHEN IN LILIW LAGUNA KITCHEN UTILITY PROJECT FOR ALL

The study aims to analyze the financial feasibility of establishing a shared-use community/ commercial kitchen as an economic development tool. The study was intended to reveal other potential opportunities that could exist with a viable community kitchen concept to enhance workforce training in the food service industry, culinary arts and help the local food manufacturers who do not have their kitchen facility. A 700 square meter, including areas for processing, storage, shipping, warehousing, etc and areas for culinary training, shared user community kitchen facility is needed in Liliw Laguna according to the fifty (50) respondent’s. The volume of responses and their consistent support of the shared – use concept of community kitchen facility provide sufficient basis for a positive feasibility determination. The strength of the anecdotal information drawn from in – depth interviews simply verifies the survey and provides a high degree of confidence in the study result. The needed facility design and equipment should match ethnic foods, local delicacies/snack foods, meat products and catered meals production. Freelance cooks wanted to use the facility regularly. Ninety-eight percent of the facility schedule could be absorbed by the potential users. The number of caterers without a kitchen in Liliw Laguna area seems to provide a sufficient base to provide a steady revenue stream, for the facility. Specialty food producers accounted for majority of all intended users (60% of respondents) with caterers the second most likely users (23% of respondents). Survey results indicated that there is a potential “hour lease” estimated at 166/168 revenue hours per week. Both groups would utilize the proposed facility. Liliw Senior High School – TVL strand within the vicinity desire to utilize the kitchen as a training facility. The capital budget needed is Php 9, 401, 981. The internal rate of return of the project is 23% at 20% cost money hurdle cost. The Return – on – Investment is 43% using DuPont’s Model and has positive net present value Php 1, 597, 649 assuming project life of eight years. The project can generate sufficient revenue to achieve breakeven point at 3, 173 rental services of Php 850 per hour. Has the ability to pay for itself within three and half (3.5) years with two employees – a facility General Manager on full time employment basis and a Facility General Manager on full time employment basis and a Facility General Affairs Assistant as soon as the revenue permits. The survey result indicated that the facility site is preferred at Mh. Del Pilar Bgry Pagasa Liliw Laguna. Many catering institutions need to be located in close proximity to their catering sites and clientele. A variety of collaborations is possible in developing the project and operating the facility. Potential structures include choices as Liliw Laguna as sole sponsor, owner, operator and administrator of the project transforming the kitchen as Government Owned and Controlled Corporation. KEYWORDS: Shared-User, Community Kitchen, Kusina ng Bayan, Kitchen Utility for All

Traditional Foods From Maize (Zea mays L.) in Europe.

Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production.

An in-depth study on post-harvest storage conditions of Anoectochilus roxburghii products

As a specialty food that is medicinal and edible, Anoectochilus roxburghii contains many active ingredients. Herein, optimal conditions to preserve A. roxburghii samples and obtain high physiological activity have been studied. The contents of polysaccharides, kinsenoside, and flavonoids of A. roxburghii were monitored during post-harvest storage for a period of eight months at 25 °C with different packaging methods such as stacking, multilayer pocket and vacuum. The results indicated that packaging method and storage time have significant influences on the preservation of active compounds. Polysaccharides, kinsenoside and flavonoids exhibited a general descending trend during storage for a period of eight months in all packaging conditions. However, the vacuum method is more effective in preservation of polysaccharides and flavonoids than stacking and multilayer pockets methods due to the lower activity of microbial community under vacuum condition. Interestingly, kinsenoside, a characteristic compound of A. roxburghii, responsive for the hypoglycemic function, was not affected by packaging methods. This is because kinsenoside was mainly affected by plant endogenous enzymes instead of microbial community. Two-factor variance analysis showed that packaging method and storage time have significant interactions in preservation. It was further disclosed that the changes of active components were closely related to the plant endogenous enzymes, microbial community and their functions. The findings in this study will shed some light on the storage of A. roxburghii and other herb products.

A Study on effect of Consumption Value on Menu Quality of Local Specialty Food and Behavioral Intention : Focused on the Window Bakery

오늘날 현대인들의 빵의 소비가 늘어나게 되었고 윈도우 베이커리는 각 지역사회에서 유명한 지역특산물을 이용한 다양한 메뉴를 출시하여 좋은 반응을 얻고 있으며 지역특산물을 이용한 메뉴품질이 소비가치를 충족시키고 중요한 가치로 여겨질 수 있을 것이다. 이에 본 연구에서는 소비가치가 지역특산물을 재료로 이용한 윈도우 베이커리의 메뉴품질과 행동의도에 미치는 영향을 연구하였으며 결과는 다음과 같다. 첫째, 소비가치는 메뉴품질의 지역사회유지, 건강, 상품성, 안전성 요인 순으로 영향을 미치는 것으로 나타나 소비가치의 유형에 따라 베이커리의 지역특산물 메뉴품질에 미치는 영향도 다양한 것을 알 수 있다. 둘째, 지역특산물 메뉴품질의 상품성, 안전성, 지역사회유지의 요인이 행동의도를 증가시키는 것을 알 수 있다. 반면 건강요인은 유의하지 않는 것으로 나타나 건강을 위하여 베이커리 메뉴를 선택하기 보다는 주식이 아닌 간식으로 이용하게 되는 원인으로 인해 나타난 결과로 설명할 수 있다. 셋째, 소비가치의 자기가치, 감정가치, 기능가치, 진귀가치 요인의 순으로 행동의도를 증가시키는 것으로 나타났다. 그러나 사회가치는 행동의도에 유의하지 않는 것으로 나타나 대중적으로 트랜드를 주도하는 만족스러운 베이커리 제품이 없었기에 행동의도에 영향을 미치지 못한다고 할 수 있을 것이다. 따라서 사회적으로 이슈를 일으킬 수 있는 베이커리 메뉴품질의 중요성을 더욱 강조하며 지역 유명 특산물을 적극 활용하여 메뉴품질을 관리하여야 할 것이다.

The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

In this paper, the synergistic effect of myofibrillar protein enrichment and homogenization on the quality of cod protein gel (CP-gel) was investigated. CP-gel properties were characterized through measuring the gel strength, rheological properties, water retention and the protein network structure. The results showed that myofibrillar protein was enriched after washing the steamed cod for more than three times. With the synergistic effects of homogenization and myofibrillar protein enrichment, CP-gel with 1:3 of solid: water ratio was produced, which had similar texture properties with the regular CP-gel (with 1:1 of solid: water ratio), and had better gel strength, storage modulus, and water holding capacity than the control (i.e., with no enrichment/homogenization treatments). Clearly, the combined protein enrichment and homogenization treatments pointed to a new CP-gel production method which would significantly increase the production yield and reduce the production costs without negatively impact the product quality. In addition, the CP-gel with thixotropy and shear-thinning behavior was suitable for extrusion-based 3-D printing, which could be utilized to develop custom-made designer specialty food with further enhanced nutritional and flavor/textual properties.

Exploring the impacts of FDA temporary food labeling flexibility among the food allergy community during the Covid-19 pandemic

ABSTRACT In an attempt to improve access to food distribution systems during the Covid-19 pandemic, the United States Food and Drug Administration (FDA) issued temporary flexibility in food labeling requirements. This requirement affects the Top 8 allergens and could lead to accidental allergen ingestion. The purpose of this study was to utilize a qualitative method to collect and analyze comments to FDA that were available via Allergic Living’s website from May 22, 2020, to June 18, 2020, following the release of the food labeling change. In total, 3,033 comments were analyzed using the thematic analysis six-phase framework approach. Various themes were extracted relating to the emotional responses of the new labeling including fear, safety concerns, and trust of certain food product brands among the food allergy community. This research has implications for a broad spectrum of the U.S. food industry including restaurants, grocery stores, specialty food associations, and consumers. Stakeholders and experts in the food allergy community should be consulted when a policy change is occurring, especially during a pandemic affecting access to safe food.

PENGEMBANGAN UMKM BONTOT MELALUI INOVASI PRODUK DI DESA DOMAS SERANG BANTEN

The Student Work Lecture Program is one of Bina Bangsa university programs as one of Tri Dharma Higher Education implementations, namely student service to the community to help and guide the community in utilizing resources that are expected to help develop the potential of the community. This program aligns research and community service activities from lecturers and students across science and brings togetherness values. This implementation is an effort to develop Micro, Small and Medium Enterprises for small products to increase competitiveness as a regional specialty food product that is in demand by consumers through product innovation improvements—solving problems on product innovation of bontot with packaging that has been vacuumed so that it can last a long time to be marketed outside the region and product innovation of bontot crackers through flavour variants, size variants and supported by more attractive and competitive packaging. The approach method used is socialization, training and mentoring. This activity is carried out to increase product innovation so that the selling value of bontot products increases. It is collecting data obtained from the exploration of information from various sources

Local Specialty Food as Tourism Potential

Food is one of the cultures of a region that can be enhanced to become a tourist attraction. However, due to a lack of community understanding, they are unable to understand this potential, so there is no data for conservation, and they continue to allow young people to be carried away by the flow of modernization, particularly in the introduction of local specialties. On the other hand, the trend of tourists visiting on tourist destination is due to its unique local food that cannot be found anywhere else. For this reason, tourism supporters that must be visited and cannot be brought home are the local specialties of an area that is a tourist visit area, in addition to the loss of identity and one of the assets that can be used as a tourist attraction.

On Feta and Fetta: Protecting EU geographical indications in Australia

AbstractThe European Union (EU) protects about 1500 regional specialty foods such as Feta cheese and Gouda Holland. However, this geographical indications (GIs) protection does not automatically extend to other jurisdictions. This article tests a theory of EU demands for GIs in EU–Australia trade negotiations, using newly coded data on EU GI names in Australian supermarkets. Focusing on cheese, it confirms that the EU seeks protection for GIs where the authentic EU GI products are well established. The demand for protection does not seem to be driven primarily by current non‐GI uses of GI names, since a qualitative analysis reveals few product names that would be banned if EU demands are granted by Australia. These findings imply that Australian negotiators and producers should be less afraid of losing currently established generic food names—a fear that is especially present in the United States, which has strongly opposed the protection of GIs worldwide.

Dietary therapeutic and preventive food products in complex therapy of gastroinal tract diseases associated with Helicobacter pylori

Introduction. The paper presents modern literature and clinical research data on the efficacy and safety of dietary therapeutic and prophylactic foods in the complex therapy of diseases associated with Helicobacter pylori. Aim. To assess the efficacy and safety of the use of dietary therapeutic and prophylactic food products in the complex therapy of diseases of the gastrointestinal tract associated with Helicobacter pylori. Materials and methods. To evaluate the efficacy of dietary therapeutic and prophylactic food products such as Vegetable Puree Soup with Herbs and Oatmeal, Oatmeal Porridge with Herbs and Flax Seed, Protein-Sea Buckthorn Cocktail (LEOVIT Nutrio LLC), the main group of patients with gastrointestinal diseases (n = 41) was formed, which was further divided into four subgroups. Each of three subgroups received one specialty food product, and the fourth subgroup received all three products. Changes in complete blood count were evaluated using Sysmex XT-2000i analyzer, those in proteinograms – using SAS1, SAS2 protein fraction analyser and those in metabolic liver disorders, lipid profile and glucose level – using Konelab PRIME 30i (Thermo Fisher Scientific) analyzer. All parameters were studied three times: before use, 14 and 60 days after use of the products. Results and discussion. After 14 days, complaints of lack of appetite decreased in the main group, discomfort in the epigastrium, feeling of heaviness and nausea decreased. After 60 days, 100% of patients reported no heartburn, belching, nausea, pain, rumbling in the abdomen, appetite and stool returned to normal. There was a marked significant (p < 0.05) decrease in the level of alpha-1 globulin against the background of an increase in albumin, a decrease in the concentration of CRP and ESR, the levels of leukocytes and neutrophils in all subgroups of the main group after 60 days. Conclusions. The investigated products are safe, no adverse reactions were noted, including the phenomena of intolerance and allergies, and are recommended for use in dis[1]eases of the gastrointestinal tract associated with Helicobacter pylori.

PENERAPAN DIGITAL MARKETING PRODUK KEMASAN MIE CELOR POLIGON PROMOSI ONLINE PROGRAM MBKM MAHASISWA INDO GLOBAL MANDIRI

Palembang City is renowned not only for its songkat cloth but also for its specialty foods, including noodle soup. The numerous culinary micro, small, and medium enterprises (MSMEs) in the city require guidance to succeed in their businesses. They need assistance in sourcing capital, developing strategies to cope with intense competition, and improving product packaging through online promotion. One such MSME is Mie Celor Poligon, located in Bukit Sejahtera Housing, Big Door Gate, Ilir Barat 1 Sub-District, Palembang City. This community service activity aims to support these MSMEs in surviving the current situation by enabling them to enhance their product packaging online, thereby increasing sales during the pandemic. Their previous packaging was overlooked and unappealing. The MSMEs currently manage online promotion and sales through limited face-to-face and online transactions, relying heavily on personal information to maximize bookings. This educational program involves counseling and coaching these MSMEs to improve their practices.

Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling

Transformation and sustainable development must be undertaken in accordance with the trends of the times, which presents challenges to rural areas worldwide. In addition to preserving rural food specialties and presenting them in new ways to attract consumers, these areas must link farmers’ production, processing, sales, and management. It is imperative to sustainably pass on rural foods and theircooking techniques and integrate them into innovative business strategies so that delicious rural foods can be sold on the consumer market, boosting rural economies and their development. The main objective of this research was to conduct indicator modeling and empirical analysis for the sustainable inheritance of Taiwan’s rural cooking techniques and the development of innovative marketing strategies. The Fuzzy Delphi Technique was used as the main research method to select agricultural experts and rural household economy organizations for indicator modeling and empirical analysis. The results of the research indicate that agricultural experts believe that market operation is the primary developmental focus of cultural inheritance and innovation, whereas household economy organizations believe that education, training, promotion, and development are the primary developmental focuses. The greatest contribution and innovation of this research are the findings that culinary education and training, organized by the farmers’ association, can sustainably pass on traditional rural cooking techniques, and the process of incorporating local ingredients into commercial gourmet food should also consider aspects of the economic and marketing strategies of market operation, facilitating the sustainable inheritance of unique, traditional, local, and rural food culture.

A Case Study of Mrs. Bector Food Specialties Ltd

Purpose: In these days, women are exhibiting their entrepreneurial spirit and competencies. They have come to the forefront of development process and have proved themselves successful in their multitasking roles at home and office. Entrepreneurship among women improves the wealth of their families and the nation as well. Some women have managed to break the proverbial glass ceiling against the odd and have established their businesses successfully in food processing sector. Women are more inclined for food processing enterprises since they spend most of their time in the kitchen normally. Many women have the expertise in preparing new cuisines, so they start small and grow further to become a much acclaimed food processing entrepreneurs. The food processing industry in India has great potential and it brings about the synergy between the consumer, industry and agriculture. Therefore, there is a need to inspire, encourage, motivate and co-operate with women entrepreneurs for developing the spirit of enterprise among every segment of the society. The purpose of the paper is to highlight the success story of Mrs. Bector in the food processing sector and the challenges faced by her. This study proved that Mrs. Bectors Food Specialties Ltd. owned by Mrs. Bector, based at Punjab has enough growth opportunities but to sustain itself in the market, the company has to pursue more competitive strategies to widen the operations and customer base. Design: For the purpose of analysis, this study used secondary data sources - open access journals, Google, Google scholar and Mrs. Bectors Food Specialties Ltd. websites. Furthermore, the literature is used to analyze the position of this company within SWOC framework and Michael Porter’s Five Forces analysis. Findings: Based on the analysis, it is suggested that Mrs. Bectors Food Specialties Ltd. has to expand its business beyond northern India and initiate campaign for its brand awareness. The study concludes that Mrs. Bectors Food Specialties Ltd.’s competitive pricing strategy is clearly defined to capture the market, but more proper execution of strategies is required to thrive in a competitive climate. Value: This paper focuses on the growth of Mrs. Bector Food Specialties Ltd. in terms of its current status and future opportunities. Based on findings and their interpretation, new knowledge in the form of suggestions is presented. Paper Type: Case study-based Research Analysis