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In the context of great changes in the food industry, the aim of this research is to investigate if and how the implementation of 4.0 enabling technologies can enhance the economic, environmental and social sustainability of the food sector. A systematic literature review, using a combination of 12 keywords, was carried out on Scopus database with defined inclusion and exclusion criteria in order to answer four selected research questions. Overall, 50 relevant papers were retrieved and analysed by Mendeley and Excel with descriptive statistics. VOSviewer was used for co-occurrence and co-authorship analysis. Results illustrate that the interest in the topic has grown, in particular in Italy, and resume the benefits achievable by the implementation of 4.0 technologies in food industries. Social impacts are new job positions, ergonomic design of workplaces, changes in educational institutions, improved nutrition and better animal welfare. Positive aspects are related even to economic growth, improving food chain performances and decreasing companies' costs. Finally, it allows energy, water, CO2 emissions and food savings. Overall, the work provides a helpful overview to food manufacturers and producers, recommending the introduction of I4.0 technologies to positively influence the sustainable development of the sector and remain competitive in the market. [ABSTRACT FROM AUTHOR]

This study evaluates the nutritional quality and level of processing of food and beverage products advertised on television channels most watched by children, in Italy. Data were collected over 20 non-consecutive days from the five top channels in Italy. A total of 209 food items were analysed using the Nutri-Score and the NOVA classification. Additionally, compliance with nutritional criteria established by the World Health Organisation (WHO) and the EU-PLEDGE was assessed. Results indicate a high proportion of energy-dense and low nutritional quality foods, with 68% falling into less favourable Nutri-Score categories (C, D, and E), and 61% classified as ultra-processed by NOVA classification. When applying WHO and PLEDGE criteria, 71% and 56% of products, respectively, did not meet nutritional standards. This study underscores the low prevalence of nutritionally adequate products in food advertisements targeting children on Italian television, despite differences found based on methodological variations. [ABSTRACT FROM AUTHOR]

Objectives: This study investigated cancer-specific mortality risks of workers employed in fbod, accommodation and beverage (FAB) activities. Methods: We performed a case-control study based on countrywide mortality and National Social Insurance data. Adjusted cancer-specific mortality odds ratios (MOR) were calculated. We modeled occupational exposure as "ever/never been employed" in FAB activities, using other sectors as reference. Analysis was performed by gen- proden length of employment and year of smoke banning. Results: About 20,000 cancer deaths iii FAB were analyzed. Working in restaurants was positively asso- emciated with cancer of lung (MOR = 1.24), bladder (MOR = 1.24), pharynx, and larytix. Accommodation was associated with cancer of pharynx (MOR = 1.46), wliile beverage with cancer of liver (MOR= 1.22). Gender, length ofemployment and smoke banning were found effective in modifying some risks. Conclusions: Workers in FAB sectors were at risk for several cancers. [ABSTRACT FROM AUTHOR]

This paper focuses on the study of "Takeve", an Italian food delivery platform that employs only women. The research conducted by interviewing both the workers and the founders of this small platform provides an opportunity to re-discuss the business models of food delivery platforms. The aim is to understand how and in what ways it is possible to initiate a participatory and multi-stakeholder model in which opportunities for fair and decent work, business-to-business cooperation, and even dialogue between companies and institutions are created. Although the case presented is circumscribed and very limited in size, it seems to be a good example to reflect on the possibility of rethinking the model of food delivery platforms in a gendered perspective. [ABSTRACT FROM AUTHOR]

Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional content, health aspects, and organoleptic properties. This study analyzes consumers' preferences and choice orientations towards plant-based beverages through the assessment of their eating style and concern towards environmental and health issues. To that end, an online questionnaire was conducted with a sample of 233 respondents living in the South-East area of Italy. Initially, principal component analyses were performed to identify distinct dimensions of individuals' orientation towards food quality, environment and health involvement. Then, the emerging dimensions were used as dependent variables for ANOVA comparisons between consumers and non-consumers of plant-based beverages, considering also individuals' preferences towards different PBBs. The main results showed a strong consumer concern for environmental sustainability issues, which was found as the main purchasing driver for plant-based beverage consumers. On the other hand, many respondents stated that they do not consume PBBs due to their negative organoleptic aspects and the unfamiliarity with these products. Furthermore, the individual's dietary style influences the consumption of plant-based beverages and, in particular, the search for nutritional and balanced compounds plays a key role in consumption choices. Finally, despite that the almonds cultivation for the traditional 'almond milk' production is typical in various Italian regions, consumers expressed averagely a weak connection with this product. In conclusion, considering our results, the market development of PPBs at a national level might be supported by marketing strategies dedicated to different individuals' profiles. At the same time, however, direct actions on the production process are needed to improve the organoleptic profile of these products and meet the dissatisfaction expressed by consumers. [ABSTRACT FROM AUTHOR]

Remote areas have been progressively obtained greater attention. Since 2014, the Italian National Strategy for Inner Areas has tackled remote areas with the aim of promoting local development. A tool to foster economic development in these areas is valorisation of those high-quality agri-food products that are characterised by unique features, through the use of geographical indications. This study addresses this topic, by considering the geographical indications registered in Italy since 2014. The study considers municipality-level (LAU2) data, taking the number of geographical indications that each municipality is eligible to produce as a dependent variable. Hurdle models are used to assess the effect of inner areas and other covariates (i.e., agriculture and food industry features, socio-economic characteristics, regional settings). The results suggest that geographical indications still represent a sort of untapped resource across inner areas, even when controlling for regional settings across Italy. Thus, a more effective policy intervention is requested. [ABSTRACT FROM AUTHOR]

This paper investigates the socioeconomic and cultural transformation in food artisan entrepreneurship due to the complexification of the food sector and ongoing globalisation through a case study conducted among the artisan butchers of Genoa, Italy. The butcher's trade has enjoyed centrality and social and cultural promotion that made butcher shops key places in the urban foodscape. However, this centrality is challenged by both new consumption trends and the imposition of large-scale organised distribution as the fulcrum of mass food trade. These changes raise the question about the future of the profession and its knowledge. This paper addresses this question by investigating the structure of the butcher's business and the practices involved in knowledge creation and transmission, exploring the factor of change and its effects on the butcher's profession, as well as the very foundational aspects of the artisanship. The research suggests that artisanship should be read as a form of entrepreneurship capable of placing and moving the craftsman within the global social hierarchy of a community. Therefore, the preservation of artisanship and its sociocultural complexity cannot be limited to the mere preservation of gastronomic forms and techniques. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) possesses a high-value rank in the food industry, thus making it a common target for adulteration. Hence, several methods have been essentially made available over the years. However, the issue of authentication remains unresolved with national and food safety organizations globally struggling to regulate and control its market. Over the course of this study, the aim was to determine the origin of EVOOs suggesting a high-throughput, state-of-the-art method that could be easily adopted. A rapid, NMR-based untargeted metabolite profiling method was applied and complemented by multivariate analysis (MVA) and statistical total correlation spectroscopy (STOCSY). STOCSY is a valuable statistical tool contributing to the biomarker identification process and was employed for the first time in EVOO analysis. Market samples from three Mediterranean countries of Spain, Italy, and Greece, blended samples from these countries, as well as monocultivar samples from Greece were analyzed. The NMR spectra were collected, with the help of chemometrics acting as "fingerprints" leading to the discovery of certain chemical classes and single biomarkers that were related to the classification of the samples into groups based on their origin. [ABSTRACT FROM AUTHOR]

The EU Farm to Fork strategy (F2F) promotes the compulsory adoption of a nutritional front of pack label to improve the diets of the citizens, supporting healthier food choices. In the public debate, Nutri-Score (NS) is the most favored candidate. Although being widely supported, oppositions on the political and producer levels are raised against the NS, due to the economic impact it could have on specific food sector, and specifically on Geographical Indications (GIs). Recent literature has stressed the need to explore it in more detail. The current study contributes to fill this gap by analyzing consumers' monetary preferences for GI products labelled with different NS levels. An incentivized non-hypothetical experiment was conducted on 188 Italian consumers. Different products representing different levels of NS were used. Specifically, a conventional pasta and the Pasta di Gragnano PGI (NS = A), a conventional flatbread (piadina) and the Piadina Romagnola PGI (NS C), and a conventional hard cheese and the Parmigiano Reggiano PDO (NS = D) were considered in the survey. Results reveal that the NS elicits favorable responses and unfavorable reactions in consumers' preferences, aligning with expectations for A and D scores, respectively. The perceived healthiness of the product significantly affects consumers' WTP, increasing it. Results stress the need to have effective communication strategies within the EU to reach the F2F goals. NS diminishes the premium in prices associated with GIs independently from its level, when considering those consumers who value more the GIs. However, the most well-known GIs does not suffer from this negative effect of the NS, as the positive value associated to the GI offset the negative effect of the NS. • The Nutri-Score (NS) orients consumers' preferences towards better scored foods. • NS generally reduces the premium in price given to Geographical Indications (GIs). • Well-known GIs are not penalized by a negative NS. • Misunderstanding of the labels significantly decrease the efficacy of the NS. [ABSTRACT FROM AUTHOR]

Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and health-promoting bioactive compounds. These health-promoting properties have recently stimulated the interest of food and nutraceutical industries in Europe, so this crop has spread within Italy, which has become the largest European producer. Several works on the chemical composition and biological activities of Chinese goji berries are available. In this review, the chemical and the nutritional profile of goji berries from Licium barbarum spp. cultivated in Italy are reported. [ABSTRACT FROM AUTHOR]

Objective: Previous studies from European countries noted that food products promoted on TV for children did not comply with international guidelines, including the World Health Organization European Nutrient Profile Model (WHO-ENPM) and the EU Pledge Nutrition Criteria (EU-PNC, an initiative developed by leading food companies). We aim to provide new data from Italy.Design: Evaluation of Italian TV advertisements. Data on nutritional values for food product advertised were compared with nutritional standards issued by the WHO-ENPM and the EU-PNC.Setting: In total, 180 h of TV programmes from six Italian channels, 2016-2017.Participants: Eight hundred and ten consecutive advertisements during children's programmes.Results: Out of 810 advertisements, 90 (11·1 %) referred to food products. Among these, 84·5 % of the foods promoted did not meet the WHO-ENPM and 55·6 % the EU-PNC guidelines. Advertisements promoting sweet and salty snacks (i.e. ≥ 70 % of all foods) v. other food products showed higher non-compliance with both the WHO-ENPM (OR: 73·8; 95 % CI: 4·09, 1330) and the EU-PNC (OR: 9·21; 95 % CI: 2·82, 30·1).Conclusions: In Italy, most food advertisements during children's programmes are not compliant with European nutritional standards. Almost all the advertisements for snacks do not meet international guidelines. As the WHO-ENPM guidelines do not propose standards for all the food products, including meals, there is an urgent need to define independent and easy-to-read guidelines for food advertisements targeting children. As a first step towards the complete ban of food advertisements targeting children recommended by other researchers, these guidelines should be enforced by all the TV broadcasts. [ABSTRACT FROM AUTHOR]

Italy is the second largest producer of tomatoes in the world after the United States, and it is often considered the homeland of this food. Yet, the Italian tomato is much more than Italian. If one considers the people, geography, regulations, and history behind the "golden pome" (pomo-d'oro in Italian), there is no other conclusion than it is inherently local and global. In the last years, the Italian tomato sector has been under scrutiny for reliance on exploited labor, egregious living conditions, and the role of organized crime in trading human beings as any other commodity ("gangmastering" or caporalato). By embedding the Italian industrial tomato into a critical and multi-territorial legal approach to the food system, my contribution aims to offer a different perspective on the illegal action of labor intermediation as one of the most discussed issues surrounding the production of Italian tomatoes. Rather than presenting exploitation and caporalato as exceptions, this paper analyzes them through the lenses of trade law, competition law, and migration law as more appropriate lenses to understand the role of cheap labor in the construction of the global Italian tomato. If that is the case, legal interventions cannot be local and specific, but must be systemic, multilayered and, therefore, based on dialogue and solidarity among workers, lawyers, activists, and academics across the whole tomato chain. [ABSTRACT FROM AUTHOR]

• Traceability is part of safety and quality assurance strategy in the Food Industry. • A technological traceability system permits to share different food information. • The study gives insights about the current traceability system awareness in Italy. • A survey on an Italian Agrifood businesses sample was conducted using questionnaire. • Italian industry has a high awareness and diffusion level of traceability systems. [ABSTRACT FROM AUTHOR]

BACKGROUND Over recent years, a new wave of disease‐tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease‐tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria–Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north‐east of Italy. RESULTS: All cultivars showed the presence of 3‐mercaptohexan‐1‐ol (3MH) precursors, ranging from 4.4 to 1141 μg kg−1 for 3‐S‐glutathionyl hexan‐1‐ol (GSH‐3MH), and from 0.3 to 136 μg kg−1 for 3‐S‐cysteinyl 3‐hexan‐1‐ol. The concentration of GSH‐3MH exceeded 600 μg kg−1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION: This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical‐aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In this study we assessed Italian consumers' dietary exposure to 3-MCPD and glycidol followed by risk characterization, potential cancer risk and the associated burden of disease. Consumption data was retrieved from the most recent Italian Food Consumption Survey (2017–2020), while contamination data was obtained from the European Food Safety Authority. The level of risk due to exposure to 3-MCPD was negligible, below the tolerable daily intake (TDI), except for high consumption of infant formulas. For infants, the intake level was higher than the TDI (139–141% of TDI), indicating a potential health risk. Exposure to glycidol indicated a health concern for infants, toddlers, other children, and adolescents consuming infant formulas, plain cakes, chocolate spreads, processed cereals, biscuits, rusks, and cookies (margin of exposure (MOE) < 25,000). The risk of cancer due to exposure to glycidol was estimated and the overall health impact was quantified in Disability-Adjusted Life Years (DALYs). The risk of cancer due to chronic dietary exposure to glycidol was estimated at 0.08–0.52 cancer cases/year/100,000 individuals depending on the life stage and dietary habits in Italy. The burden of disease quantified in DALYs varied from 0.7 to 5.37 DALYs/year/100,000 individuals. It is crucial to continuously gather consumption and occurrence data for glycidol over time to track patterns, assess potential health risks, identify exposure sources, and develop effective countermeasures, as long-term exposure to chemical contaminants can lead to an increased risk for human health. This data is critical for protecting public health and reducing the likelihood of cancer and other health issues related to glycidol exposure. [Display omitted] • The potential risk of cancer due to exposure to glycidol was estimated. • The burden of disease was quantified using Disability-Adjusted Life Years (DALYs). • The risk of cancer was estimated between 0.08 and 0.52 cases/year/100,000 individuals. • The number of gained DALYs from exposure to glycidol was between 0.7 and 5.37 DALYs/year/100,000 individuals. • Long-term exposure to glycidol leads to increased lifetime cancer risk. [ABSTRACT FROM AUTHOR]

Sustainable development in the food industry requires companies to be more innovative with their products and supply chain as a strategy for developing healthier and higher quality food products, and achieving better economic, environmental, and social performance. A clear path to follow when companies decide to develop innovations for sustainability is still lacking, especially with a focus on quality and healthiness. This study analyzes six case studies in the food industry in Italy, identifying two innovative approaches towards sustainable development for quality and healthiness, namely, forward‐looking innovation and retro‐innovation. The first one represents a typical business model redesign oriented to sustainability, that is, developing new products and reconfiguring the supply chain processes for entering new market segments, applied mainly in smaller companies. The second one, indeed, implies a supply chain restructuring strategy while going back to traditional agricultural processes, especially applied in companies with standard or certified products. Both approaches target sustainability performances and allow an improvement of food quality and healthiness. [ABSTRACT FROM AUTHOR]

The aim of this paper is to explore Crowdfunding as a new form of Open Innovation for SMEs and family business in the Agri-Food sector which usually do not have the same skills and tools to operate with conventional own Crowdsourcing methods. The study first has analyzed the principal literature and data available on Crowdfunding and the Food industry in order to describe the state of the art in this subject. Afterwards the focus of the paper goes to the analysis of the Italian case. The study used a deep qualitative approach because of an important lack of data and information on this subject. Nine depth interviews to key informants of the sector have been carried out investigating the market players, the normative regulations, the businesses models and the evolution of Crowdfunding for the Agri-Food industry in Italy. The research finds that Crowdfunding for Agri-Food industry can be important for both its profitability and the development of the sector, but that nowadays the Italian market is still in its primordial phase. Crowdfunding is very suitable for SMEs business which represents the vast majority of the Agri-Food Italian market and the use of this instrument could be beneficial for it. [ABSTRACT FROM AUTHOR]

Abstract The determination of 5‑hydroxymethylfurfural (HMF) content in honey samples of different botanical origin by a NIR-chemometrics-based approach is reported. Spectral regions, statistical models, scatter and derivative correction together with smoothing pre-treatment were examined and selected on the basis of correlation coefficient and root mean square errors for both the calibration (R2 c and RMSEC) and cross-validation (R2 v and RMSECV). Prediction ability was tested on an external set of honey samples and the best results were achieved with a Partial Least Square regression approach coupled with a multiplicative signal correction of the scattering in the spectral region 4252–4848 cm1. The correlation coefficient in prediction (R2 = 0.98) as the residual predictive deviation (RPD = 3.3) suggest that the proposed model proves to be a powerful tool to fulfil quality goals in such a complex matrix as honey. Highlights • A new method for fast determination of 5‑hydroxymethylfurfural in honey samples is proposed. • The NIR-chemometrics approach gives a good accordance between the reference method (HPLC) and spectroscopic determinations. • The proposed method requires minimum sample handling and is cheaper, rapid and more eco-friendly than HPLC method. [ABSTRACT FROM AUTHOR]

This study reveals the consumer side of corporate social responsibility (CSR) in the food industry, exploring awareness, preferences and willingness to pay for CSR of a representative sample of Italian households. The results clearly indicate that Italian consumers reveal a high level of awareness within clear, though heterogeneous, preferences for CSR initiatives. Five consumers' groups were identified: 'environmentalists', 'pro‐socials', 'collectivists', 'animal friends' and 'selfish health centered'. Furthermore, the study reveals consumers' willingness to pay a premium price to reward food companies addressing their concerns and expectations in terms of CSR. Findings offer insights for business managers on how to promote CSR, developing communication and information strategies focusing on specific needs and personal relevance within a group of consumers. [ABSTRACT FROM AUTHOR]

Nanotechnology represents a new frontier in food science with a great potential for many food sectors. Several studies have examined public's benefits and risks perception of nanotechnology, but the literature on the factors influencing the public's attitudes toward nanotechnology is rather limited. We investigate the willingness to buy for nanotechnology foods, and the role of risks and benefits perceptions. We use a structured questionnaire was submitted to consumers and Principal Component Analysis, followed by Structural Equation Model, were performed. We estimate the consumer willing to buy nanotechnology food for four nanotechnology applications, and conclude on a positive role of trust in institutions on willingness to buy food with nanotech applications, and on the (relatively lower) importance on consumers' attitudes toward health and innovations. Policy implications are also provided. [ABSTRACT FROM AUTHOR]

The article discusses efforts to develop the Italian economy, with an emphasis on the food and agricultural sector, as these make up forty percent of the work force and account for half of the disposable income expenditures. The article notes that the internal industrial and nonagricultural industries within these economies can only grow if the incomes of food producers and handlers increase. This necessitates efficiency within the food production and marketing industries. The article outlines problems and proposes policy, including directing public investment to those areas of food production with the highest unemployment, thereby increasing production. Further, the author suggests the abolition of market restrictions and the passing of legislation outlawing discrimination and monopolies.

The study aims at comparing the environmental performances of the indirect heat exchanger and the ohmic heater for foodstuff decontamination. By means of a Life Cycle Assessment, adopting ReCiPe 2016 midpoint (H) method, applied to the sterilization of diced tomatoes and to the pasteurization of diced peaches for a standard company respectively in Italy and in Australia, it emerged that environmental impact of ohmic heating is higher than the indirect one. Having the ohmic heater the electric energy as the main contributor, a sensitivity analysis is added to investigate the impact of the mix of primary sources. Relevant savings in global warming potential are achieved when the French energy mix is used (77.1% on tomatoes and 87.7% on peaches) or when 100% of the energy source comes from photovoltaic panels (79.7% and 88.5% respectively). Finally, the combined use of the two technologies has been investigated, resulting to be an intermediate solution compared to the others. • A comparative LCA of ohmic and conventional heating has been carried out. • The environmental impact of ohmic heating in Italy and Australia is higher. • The energy mix of the factory is a parameter that affects the results. • The benefits of the on-site adoption of photovoltaic panels have been assessed. • Food companies are trying to remove fossil-based technologies: is it effective? [ABSTRACT FROM AUTHOR]

This study provides empirical evidence on the role of universities’ technological transfer (TT) activities in the Italian manufacturing sector, with particular attention to the food industry. Using the UniCredit-Capitalia database (2008) for firms and data from the Ministry of Education, University and Research (MIUR) to obtain the university TT indicator, we estimate a probit model to assess the effect of universities’ TT activities on a firm’s likelihood to innovate. The role of proximity in knowledge spillovers from TT activities is also investigated. Results show that university TT activities seem to stimulate food industry firms innovation and the impact appears significantly higher than for the manufacturing sector. Moreover, the effect of TT activities on innovation appears to be geographically bounded. As regards policy implications, this study provides two insights which may help promote innovation in the food sector. First, the factors that influence innovative capability in the food sector are different from those in other sectors, suggesting the need for sector specific instruments for promoting innovation. Second, science is important in the food industry and this raises questions about the policy of mainly considering high-tech industries when promoting a closer relationship between firms and universities. [ABSTRACT FROM AUTHOR]

Besides verifying the current consistency on the Internet of websites set up by Sicilian (Southern Italy) EVO oil firms, this paper aims to verify their e-service quality by evaluating which main quality features, as derived from the literature, they have. To process the data, descriptive statistics were used, which allowed detection of the presence/absence of the variables examined. The study found 280 websites with some qualitative gaps. Findings highlight that EVO oil firms do not exploit the potentialities of the web adequately. They often use the Internet as a communication and promotion tool, but only to a lesser degree for e-commerce. The results may be useful to both agrifood managers, in formulating marketing strategies to improve online business performance and designing a successful e-shopping environment, and to academic debates, since they generate empirical information about the adoption of e-marketing strategies by agrifood firms. To the best of our knowledge, no studies have specifically verified the e-service quality of websites in the EVO oil sector. There are very few attempts that analyse a sample of agrifood firms (among which there are olive oil firms) and their web marketing strategies. [ABSTRACT FROM AUTHOR]

The worldwide implementation of Quality Management System (QMS) has increased significantly during the last few years. ISO 22000 certification demonstrates the ability of an organization to implement a Food Safety Management Systems (FSMS). This paper analyzes the benefits gained and the obstacles encountered by Italian companies when implementing ISO 22000 standards, and considers the effects of Company size and years of certification on the outcome. The research was carried out using a sample of 180 Italian food Companies interviewed. The sample considered in the present study is constituted by Companies in the Italian food industry certified for at least 2 years. The respondents were all qualified as Quality Control / Assurance Manager. Data were elaborated through SPSS 22.0 Statistical Software Package. The main benefits derived from the application of this standard are both external and internal: ISO 22000 improves commercial opportunities and internal procedure; the main obstacles to implementation are perceived particularly by Micro-Small Companies at the beginning phase of certification and they are related to changes in internal organization and the costs involved in certification. [ABSTRACT FROM AUTHOR]

This study aimed at the analysis of the public tools for promotion and information implemented by all the Italian Regions to develop the local Economy of Taste. The Economy of Taste is made up of foodstuffs and drinks characterized by European and national quality schemes for agricultural products and foodstuffs i.e. designations of origin and geographical indications (GIs) and traditional agri-food production (Italian national rules). All the managers for the promotion of the Departments of Agriculture of the twenty Italian Regions were involved, through semistructured interviews, at two different time frames. The activities allowed for the grouping of the development tools into two food assets: "Food Quality Systems" i.e. important tools for the dissemination of information and promotion of products, ensuring high quality standards and guaranteeing visibility for consumers, which involves company accredited certification, and "Other promotional tools" i.e. such as quality systems that either still to be implemented, or have already been implemented without any company accredited certification. The results evidenced the proliferation of enhancement of promotion tools for quality foodstuff, which, although can be useful, both for the transfer of information and for their diffusion in commercial terms, it may also can disorient and confuse the consumer. [ABSTRACT FROM AUTHOR]

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs. [ABSTRACT FROM AUTHOR]

Staphylococcus aureus is a common cause of foodborne intoxications. Several staphylococcal food poisoning outbreaks have been linked to consumption of raw milk cheeses and artisanal cheese production. However, information on Staph. aureus isolated from artisanal raw milk cheeses and small-scale dairy production environments is very limited. Therefore, we aimed to characterize Staph. aureus isolated along the artisanal raw milk production chain by determining (1) the population structure, and (2) the presence/absence of enterotoxin genes, mecA/C, and pvl. We collected 276 samples from different production stages (raw milk, whey, curd, brine, drying worktops, and cheese) at 36 artisan dairies in Italy. A total of 102 samples from 25 dairies tested positive for Staph. aureus, with 80% positive samples among the tested artisan cheeses. All isolates were further characterized by spa typing and PCR screening for staphylococcal enterotoxin genes, the mecA/mecC genes characteristic for methicillin-resistant Staph. aureus, and the pvl gene encoding Panton-Valentine leukocidin. The 102 isolates represented 15 different spa types and were assigned to 32 different Staph. aureus strains. The spa type most frequently detected was t2953 (30%), which is associated with genotype B strains causing high within-herd levels of bovine mastitis. In addition, 3 novel spa types (t13269, t13277, and t13278) were identified. Although none of the strains harbored mecA/mecC or pvl, 55% of the isolates exhibited at least one enterotoxin gene. Many strains were present in samples from multiple dairies from different regions and years, highlighting the spread of Staph. aureus in small-scale cheese production plants. Our findings demonstrate that enterotoxigenic Staph. aureus and in particular t2953 (genotype B) isolates commonly occur in artisanal dairies and raw milk cheeses in Italy. It is particularly alarming that 80% of the artisan cheeses sampled in our study were positive for Staph. aureus. These findings stress the need for effective measures preventing staphylococcal food poisoning by limiting Staph. aureus growth and enterotoxin formation along the production chain and in the final product. [ABSTRACT FROM AUTHOR]

In this study the occurrence of visible anisakid larvae in semi-preserved anchovy products sold on the Italian market was investigated. Totally, 107 ready to eat products (33 salted-ripened, 49 in oil and 25 marinated) were sampled. Each sample was digested, then the digested material was observed under natural and UV light. Parasites were counted, collected and microscopically identified to genus level. A representative subset was molecularly identified using the cox2 gene. At least one visible Anisakis sp. larva was found in 54.2% of the total 107 products analysed and totally 1283 dead larvae were collected. Anisakis sp. larvae were found in all the 33 salted products and 1139 (88.8%) larvae were collected, with a range of 1–105 parasites per product. Larval density per gram was 0.13. Anisakis sp. larvae were found in 49.0% of the products in oil and 143 (11.1%) larvae were isolated, with a range of 0–28 and a density of 0.03. Only 1 larva was found in the 25 marinated products (4.0%, density 0.00). A highly significant difference between all the product categories in respect of number of larvae per product, frequency of products contaminated by at least one larva and larval density per gram was found. Within the subset of larvae molecularly analysed ( n = 122), 92 (75.4%) were identified as A. pegreffii and 30 (24.6%) as A. simplex . This study showed that semi-preserved anchovy products heavily contaminated with Anisakis spp. larvae reach the market. Beyond the negligible risk for anisakidosis, the presence of dead visible parasites may cause immediate rejection in consumers. In addition, the potential risk related to allergic reactions in sensitized individuals needs to be further assessed. In order to avoid commercialization of obviously contaminated products, fresh anchovies' batches intended for the production of such products should be accurately selected by the processing industry applying inspection methods. [ABSTRACT FROM AUTHOR]

The paper presents and discusses the findings of a field research study undertaken in a rural area in the province of Reggio Calabria, in Southern Italy, focused on firms belonging to the agri-food sector, in particular, on the excellent firms. Its objective is to point out how, even in rural and extremely marginal areas, and in unfavourable socio-economic and institutional contexts, it is possible that excellent firms were born and grew, and that they became competitive at the national and global scale. The paper therefore analyses these entrepreneurial case studies in-depth, using a methodologically mixed approach: on the one hand, focusing on their economic performance (quantitative analysis), and, on the other hand, investigating their strategy by means of direct open interviews. The paper concludes by providing "lessons" useful to understand how firms can not only survive, but also can be competitive and expand their business, even if they are located in extremely unfavourable peripheral contexts. This can be achieved by exploiting the strengths of these territories, which, even if few, they do not lack. [ABSTRACT FROM AUTHOR]

BACKGROUND Agrocybe aegerita (V. Brig.) Singer, commonly known as Pioppino, is a popular edible mushroom, known in the Campania Region (Italy). Despite its habitual consumption, little nutritional and biochemical information is available. Thus, nutritional values, anti-radical properties and chemical composition of the wild Pioppino were compared to those of the cultivated Agaricus bisporus (J.E. Lange) Imbach (known as Champignon), equally analysed. RESULTS Macronutrient components (proteins, carbohydrates and lipids), free and protein amino acids and fatty acid content of poplar mushroom were achieved. Total phenol content of a defatted Pioppino alcoholic extract (PM) was determined, whereas DPPH and ABTS methods were applied to determine the radical scavenging capabilities of the extract. Ferricyanide and ORAC-fluorescein methods were also performed. Finally, LC-HRMS was used to identify and quantify the main metabolites in the extract. PM was mainly constituted of disaccharides, hexitol derivatives and malic acid. Coumaric acid isomers and C6C1 compounds were also detected. CONCLUSION All data revealed that wild Pioppino is an excellent functional food, by far exceeding that of the Champignon. Therefore, these data are useful to promote the consumption of this mushroom encouraging thus its biological cultivation, due to wild availability is strongly compromised by the extensive use of fungicides. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Italy has one of the largest per-capita consumption rates of fruits and vegetables (FV) among European Union countries. However, the number of adult Italians consuming the recommended daily amounts of FV is declining, especially in regions where the food retail industry's expansion is lagging. In this article we investigate the effect of the food environment on the likelihood of adult Italians consuming five or more daily portions of FV, and on the probability of consuming more portions of FV. We combine individual-level data on adult Italians' lifestyle with regional food retail structure measures. To correct for the endogeneity of the food environment, we use an identification strategy based on aggregate drivers of food stores' location, and on the regional political climate affecting retail liberalization reforms. The results show that increased access affects positively the probability of consuming the daily-recommended amounts of FV, as well as the probability of consuming more portions of FV. However, the role of the food environment is less marked for individuals declaring it to experience a hardship to access supermarkets. [ABSTRACT FROM AUTHOR]

This study aims to provide an overview of the consumption of ethnic food in Italy and to analyze the perception of risk associated with this kind of food. A sample of 1,317 Italian consumers was surveyed. The consumption of ethnic food products is growing. Such food items are consumed at restaurants and as take-out food and are purchased and cooked at home. Ethnic food consumers are mainly women, younger than non-consumers, have higher educational qualifications, are employed and have children. The ethnic food consumers live mainly in the south part of Italy or in the Islands, are inhabitants of larger cities and meet their financial responsibilities more easily than non-consumers. The motivations connected with ethnic food consumption were analyzed. The perception of risk associated with ethnic food appears to be higher than that related to Italian food. The perceptions regarding the riskiest foods and the associated rationale were explored. Practical applications Ethnic food consumption is a growing phenomenon that deserves attention not only to analyze changes in Italian food consumption habits but also because these foods bring about specific food safety issues. Associated risk factors are related to preparation practices in retail and food service establishments as well as the use of particular ingredients that pose specific biological chemical and nutritional issues that need to be considered. The definition of the characteristics of ethnic food consumers and the study of their practices and perceptions of risk can help in the understanding of aspects that may limit or encourage the acceptance of these products thus fostering the comprehension of the potential impact of these foods on consumer health. Moreover, these data can be useful for institutions that address the protection of public health to analyze the food safety issues related to the introduction of ethnic products into Italian consumption habits. [ABSTRACT FROM AUTHOR]

Table olives are a common and well-known food in the whole Mediterranean area, produced and consumed in great quantities. Many deepgreen olives can be found on sale in the South of Italy. Sometimes a deep color could be the result of the fraudulent addition of a coloring agent (E141ii, copper chlorophyllins) during the pickling process, in spite of the European Union legislation that does not allow the addition of any colorant to fruits included table olives. The objectives of this study were to use a relatively simple method of detection of E141ii added to table olives, to verify the presence on the Italian market of artificially colored table olives, and to show that also CuSO4 can be employed for table olive re-greening. Compounds with chromatographic and spectral characteristics similar to the ones from the E141ii (Cu chlorin e6, Cu isochlorin e4, Cu pyropheophorbide a) were found in 8 samples out of 16. These results show that the fraudulent addition of colorant to table olives is a quite common practice. More pressing controls and analysis are required to ensure the complete food safety and the compliance with the current law. [ABSTRACT FROM AUTHOR]

Background Although banned in many countries for decades, DDTs and PCBs still represent a global threat to food safety. As these contaminants are still present in aquatic ecosystems, fish can be an important contributor to their total dietary intake. Objectives Alosa agone specimens were sampled over a period of 10 years (from 2006 to 2015) to provide a representative overview of the DDT and PCB levels of Lago di Como, a deep Italian lake where a DDT input due to secondary sources was observed in recent years. The potential health risk from the consumption of both fresh and preserved fish was evaluated. Results While DDT levels have generally decreased during the monitored period, reaching quite stable levels, PCB concentrations were variable, with values exceeding, in some cases, the European Union limit for human consumption and enabling potential carcinogenic effects. However, typical local processing of this fish species markedly appeared to decrease these contaminant levels, thus making the fish product (called missoltino ) a safer food. Conclusions The results of this work highlighted the need of continuous biomonitoring of those contaminants considered a past issue along with the emergent ones. [ABSTRACT FROM AUTHOR]

In the last decade, the local food movement has achieved a growing popularity in the Italian food system. Nevertheless, the Italian food market still lacks a shared definition and labels indicating the local origin of the food products. In this study, we explore the meaning of "local food" in the Italian market using a qualitative approach. Results from twenty-three individual semi-structured interviews show that the meaning of "local" should be explained more in terms of connection between a community traditions and a geographical area than in terms of food miles. [ABSTRACT FROM AUTHOR]

In the Italian agrifood sector, one observes heterogeneity in the types of quality certification processes. This heterogeneity cannot be explained by standard governance theories like transaction costs economics (TCE). We use the governance value analysis (GVA) perspective that synthesizes TCE and a resources-based view (RBV), to suggest that the observed heterogeneity in organizational forms is a result of heterogeneous differentiating strategies that farms have pursued in the face of competitive pricing pressures. To empirically test GVA, data are obtained using a survey methodology on lamb meat produced by local farms in the Abruzzo region of Italy, challenged by price-costs squeeze. Our empirical test evidences the relevance of the adopted approach, enlightening different organizational arrangements, strictly linked to both the strategic positioning and to the farms' resources and core competencies. [ABSTRACT FROM AUTHOR]

Italian agro-food is the third industry in Europe, after Germany and France. The connection between culture and territory has made the Mediterranean dieta a value for the whole humanity. The relevance of agro-food industry for Italian economy leads us to investigate geographical strategies to promote the 'Made in Italy' in the world. We present results of some cases studies of agro-food firms. Our article offers an innovative perspective for promoting Italian agro-food industry in the world. It reinforces the idea that both technological and non-technological innovations have to be realized to support geographical diversification of firms. [ABSTRACT FROM AUTHOR]

Contaminants belonging to various classes, including polychlorobiphenyls (PCBs), polycyclic aromatic hydrocarbons (PAHs), organochlorine pesticides (OCPs), organophosphorus pesticides (OPPs), pyrethroid insecticides (PYRs), fungicides (Fs), herbicides (Hs), synergists (SYNs) and insect growth regulators (IGRs) were analysed simultaneously in honey samples using a new simultaneous, easy and rapid method based on a liquid–liquid extraction with a mixture ofn-hexane and ethyl acetate. It allowed recoveries in the range 80–137%, with limits of detection (LODs) between 0.10 and 5.21 ng g–1, showing a good sensitivity and accuracy. All the analysed Italian honeys showed the presence of residues of OPPs; PAHs were in 46.8% of the samples and PCBs were always below the LODs; 53.2% of the samples were contaminated by OCPs, PYRs, SYNs and IGRs. In addition, 46.8% of the samples exceeded the maximum residue limits (MRLs) established by the European Community in honey for chlorfenvinphos (cis+trans), TPP, γ-HCH, tebuconazole, coumaphos and τ-fluvalinate (cis+trans). [ABSTRACT FROM AUTHOR]

The Internet environment has led to selection mechanisms for products that are very fast, with the elimination of competitors that do not have an appropriate business model. To this end, it is essential to refer to an active and interactive model of web presence that consider he specificity of italian agrifood products and their local dimension, in order to generate a real source of competitive advantage in a global context. In the Italian agrifood economy, since the 90's many companies have implemented new "e-business" and web marketing organisational models, to adapt to the new competitive environment. They have adopted new strategic tools for market knowledge, brand awareness of their product, and customer. The last frontiers are represented by social commerce, Apps, mobile and content marketing, to name just a few (Liang et al.2011; Scuderi et al. 2014). The new "e-commerce" frontier is represented by logistics adaptations for sale at Km zero of fresh products and same-day delivery. Amazon Prime Now, which provides for the delivery in an hour in some urban areas of the United States, is the most prominent example, but there are other examples of the marketplace in several European countries. In Italy several e-commerce operators have equipped with their own logistics for same-day delivery or have adopted the model" click-and-collect" (buy on line and pick up the goods at a gathering place of the seller). The aim of the paper is to draw a picture of the online sales models of fresh fruit and vegetables in Italy and the presence of marketplace, to identify the limits and opportunities of the growing phenomenon of Amazon Prime Now, through a methodology of Word of Mouth and among consumers concerning purchase trend of other ones (Brown et al.2007; Brush et al. 2010). [ABSTRACT FROM AUTHOR]

Putting unsold food at good use is clearly a high-priority option according to the Food Waste Hierarchy, but we still know relatively little about the antecedents, strategies, and processes that make it possible within companies. This paper aims at explaining how food manufacturers can prevent the degradation of generated surplus food into waste. Based on an extensive literature review and 4 exploratory case studies, research questions are formulated about (i) available avenues for managing surplus food, and (ii) internal drivers that make these avenues viable and efficient. In order to adapt, refine and corroborate the conceptual framework, the research conducts 10 descriptive case studies of Italian food manufacturers. Results from the cross-case analysis highlight the multiplicity of reuse and redistribution options, and their viability over the product shelf life. The analysis also shows that a structured surplus food control system and partnerships with food aid organizations are necessary to reduce food waste. [ABSTRACT FROM AUTHOR]

ABSTRACT In this research, we explore the market potential of a domestic agricultural product, the early potato, in two countries, Italy and Germany. We conducted two parallel marketing studies aimed at revealing the most desirable characteristics for the commercialization of this product in each of the two markets, and made comparisons among consumers' attitudes for several attributes (country of origin, carbon footprint, production method, ethical certification and packaging). Motivation for this study is the declining market share of the domestic early potato, considered an important crop in both countries, due to the competition from abroad. A focal aspect of this research is the recent public interest for social justice, traditionally reserved for products imported from developing countries, with respect to ethical products made in developed countries. The possibility for Italian and German early potatoes to regain important market shares depends on the ability to differentiate their potatoes from potatoes supplied by competing extra-European countries. [JEL Classifications: Q13; Q18]. [ABSTRACT FROM AUTHOR]

Knowledge and competencies traditionally rooted in industries external to the food sector's boundaries are gaining momentum and foster innovation in the food domain. In Italy, food companies collaborate with other firms in open and cross-industry innovation (CII) projects to achieve a competitive advantage. The paper aims to shed lights on eventual drivers for CII in the food sector in a twofold manner: (i) exploring to what extent external knowledge sourcing affects innovation and (ii) seeking to understand to what extent different means of external knowledge sourcing might differ according to the company size. To this end, probit models have been run on a sample of 703 Italian food companies from the CIS 2010 and 2012. Empirical evidence shows that in the Italian food industry innovation relies on different external knowledge sources. Acquisition of machinery and equipment allows food companies to transfer external know-how inside the firm boundaries. Product innovation benefits of external R&D activities as well as of information provided by competitors and consultants. Process innovation relies mostly on acquisition of technology (machinery and equipment) as well as on information provided by input suppliers. [ABSTRACT FROM AUTHOR]

ABSTRACT The paper aims to analyze the relationships between strategic capabilities and performance among food SMEs, identifying which capabilities play a leading role in establishing competitive advantage. Four strategic capabilities were analyzed: innovation, marketing, network, and information acquisition. We ran a Structural Equation Model involving 67 food SMEs located in Italy. The results revealed that the marketing, network, and innovation capabilities directly and positively affect performance. SMEs benefit from selling their products in the national market. The network capability plays a dual role: It has a direct positive influence on performance as well as an indirect effect on the capability to acquire information about market and supply chain agents. The acquired market- and consumer-related information is extremely valuable in enhancing the marketing capability and improving performance. The innovation capability is slightly less significant than the others in affecting performance.[EconLit citations: L11, L25, L66, Q13] [ABSTRACT FROM AUTHOR]

The objective of this study is to provide insight into culinary systems. Each culture expresses its own identity through the way in which it transforms food into an elaborated cuisine. The phases of a cooking process start with the choice of ingredients, their preparation, their processing, how they are served, and how they are eaten. Each of these phases makes it possible to understand the semiotic and social behavior of a human group in the moment they choose to prepare and eat a particular food. Therefore, this article contains a contrastive analysis of how Mexican, Texan, and Italian cuisines show how spicy and hot food is interpreted depending on the values that are given to it in regards to being considered a dish, a spice or a vegetable. It bases its analysis on the mechanisms built around the meaning of chile ('chilli') in order to express cultural characteristics and differences. The recipes and their narrative processes, in addition to the use of color, allow the identification of parameters to describe the various cuisines through recipes books. [ABSTRACT FROM AUTHOR]

The article offers information on the call of the Italian Members of the European Parliament for the European Union (EU) to take action against the unfair commercial practice of Italian products in February 2016. The Italian Members cited that the issue affects the trust and credibility in the products sold on the internal market in general and not just Italian producers and the whole European agro-food sector.

Work-family barriers can be conceived as a stressor, as it refers to organizational time demands interfering with an employee's family-related needs and anticipated negative career outcomes as a result of prioritizing family over work. The negative effects of stressors can be buffered by various resources. In this study, we examined whether 4 specific job resources (i.e., work-family organizational support, supervisors' and coworkers' overall support, and job control) buffer against work-family barriers in relation to work-to-family enrichment. We sampled 447 Italian workers employed in the food-processing industry. The results of hierarchical regression analyses showed that all the studied resources, except work-family organizational support, buffered against the negative effects of work--family barriers on work-to-family enrichment. In addition, 3 of 4 resources (i.e., work-family organizational support, job control, and supervisors' overall social support) had a direct positive effect on work-to-family enrichment. The results call attention to job resources in boosting a positive work-family interface, and cross-validate the positive effects of resources in an Italian context. [ABSTRACT FROM AUTHOR]

Purpose: Fresh-cut processed vegetables are defined as those subjected to some processing techniques of lesser magnitude than canning or freezing, which, nevertheless, add value to the product. The fresh-cut market represents about 18 % of the entire economic value of the fruit and vegetable market in Italy, and 2 % of the total food market. Over the past two decades, worldwide awareness regarding environmental issues has consistently increased: environmental aspect is now one of the variables taken into consideration by consumers during the purchasing process. The aim of this study is to evaluate the environmental burdens of one bag of fresh-cut salad in order to identify the most critical production phases and suggest possible improvements. Methods: Such evaluation is based on the ISO standards for life cycle assessment. The selected functional unit is an 'average bag' containing 130 g of fresh-cut lamb's lettuce. Data concerning field operations, processing phases, and transportation to the logistic platforms were obtained directly from the producer, while background and foreground data come from Ecoinvent (Frischknecht et al. ). Results and discussion: Results show that both the agricultural and the processing phase are the major contributors to the environmental impact of fresh-cut salad. The production of the greenhouse at the agricultural level, the high consumptions of energy, and the use of water at the processing stage represent the main of hotspots of the product considered in this study. The possibility to install a filtration plant for the recovery of 40 % of the washing solution has been evaluated. The reduction of the environmental impact stemming from the introduction of the water filtering system is considerably relevant for some categories. Conclusions: Even though defined as minimally processed food, the environmental burden associated to fresh-cut salad is heavily influenced by the processing phase (washing and packing), which together with the agricultural phase represents the major contributor to overall impact of the product. The transportation stage instead appears to be negligible, probably due to the short distance covered for the product's distribution in the case study considered. [ABSTRACT FROM AUTHOR]

The genetically modified food industry may contribute to environmental protection and sustainable development. Nevertheless, many consumers are skeptical about genetically modified foods and fear that their diffusion may have detrimental effects on the environment and public health. Given this situation, genetically modified food producers may benefit from understanding how to address such concerns through appropriate corporate social responsibility initiatives. However, there is scarce research investigating this issue. This paper contributes to this research stream by studying how consumers' perceptions about genetically modified food producers' corporate social responsibility initiatives impact said consumers' attitudes toward and intentions to buy such products. This research builds on the well-established model of corporate social responsibility proposed by Carroll (1979) and investigates this issue through a survey study of 260 Italian consumers. The results show that perceptions about producers' philanthropic and legal responsibilities favorably impact Italian consumers' attitudes toward genetically modified foods and their intentions to buy such products, respectively. Managers interested in developing the genetically modified food market could therefore focus on these responsibilities to foster favorable attitudes and intentions toward genetically modified foods. [ABSTRACT FROM AUTHOR]

In the Italian agro-food industry pasta represents a strategic product since Italy has the peculiarity of being, at the same time, the main producer and consumer of pasta. In the last years, Italian food retailing, as in all developed countries, has experienced some developments. This work, which represents a preliminary study on the Italian pasta market, focuses on how national and private label brands are positioned in the different segments of the Italian pasta markets. A way to reach such goal is to investigate on retail price and price promotions in Italy and 4 Italian macro-regional areas. The average prices show that at the national level different market segments exist with three national brands positioned at the highest level, following by an intermediate segment in which we find brand leader (Barilla) which competes with private label brands. The private labels products, which present a regular price lower than national brands, are sold without promotions. the frequency of price promotions concerns mainly the brands positioned in the higher market segment and the market leader. Finally, there is a moderate there is a relevant degree of heterogeneity in the results across the selected regional areas. [ABSTRACT FROM AUTHOR]