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Although commonly consumed in Asia, seaweeds are a largely underutilized food source in the Western world. However, interest is rising, and seaweeds have a major potential as both main and functional ingredients in European markets. The current barriers for seaweeds as food products relate to food safety, quality preservation and optimization, and food neophobia. This commentary provides an overview of current challenges to providing seaweed in the European market and proposed solutions to tackle these obstacles, taking inspiration from other food sectors. Processing and packaging concepts for future manufacturing of seaweeds as food are explored and insight into market research and strategies for overcoming the barrier of consumer skepticism are given. Tackling safety issues related to human consumption of seaweeds is required for their widespread use in food applications. Sustainable, multi-target mitigation strategies towards microbiological and chemical (excessive iodine, heavy metals, allergens) hazards are driving the improvement of food safety of seaweeds and derived products. Rapid post-harvest deterioration of seaweeds can be avoided through stabilization techniques, for instance through temporary storage solutions before final processing, direct utilization into food items, and packaging. Innovative drying and alternative processing strategies may reduce energy consumption and processing time, while at the same time improving the safety as well as the nutritional and sensory qualities of the product. Despite the rising popularity of Asian cuisine and the Western-consumers' perception of seaweeds as a "healthy superfood", understanding consumer behavior in relation to new foods and facilitating information-based decisions could reduce potential consumer skepticism. In conclusion, innovation tools discussed in this work can be exploited for further development of a sustainable seaweed food industry. • Seaweeds are an underutilized food source with potential in European markets. • Current marked barriers are related to food safety, quality, and food neophobia. • Microbial and chemical hazards must be tackled using multi-targeted strategies. • Innovative processing may increase safety, stability, and reduce energy consumption. • Society can overcome food neophobia by realizing the perceived benefits. [ABSTRACT FROM AUTHOR]

Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China being the world's larger producer. Seaweeds have gained attention in the food industry in recent years because of their composition, which includes polysaccharides, lipids, proteins, dietary fiber, and various bioactive compounds such as vitamins, essential minerals, phenolic compounds, and pigments. Extraction techniques, ranging from more traditional techniques such as maceration to novel technologies, are required to obtain these components. Pressurized liquid extraction (PLE) is a green technique that uses high temperatures and pressure applied in conjunction with a solvent to extract components from a solid matrix. To improve the efficiency of this technique, different parameters such as the solvent, temperature, pressure, extraction time and number of cycles should be carefully optimized. It is important to note that PLE conditions allow for the extraction of target analytes in a short-time period while using less solvent and maintaining a high yield. Moreover, the combination of PLE with other techniques has been already applied to extract compounds from different matrices, including seaweeds. In this way, the combination of PLE-SFE-CO2 seems to be the best option considering both the higher yields obtained and the economic feasibility of a scaling-up approximation. In addition, the food industry is interested in incorporating the compounds extracted from edible seaweeds into food packaging (including edible coating, bioplastics and bio-nanocomposites incorporated into bioplastics), food products and animal feed to improve their nutritional profile and technological properties. This review attempts to compile and analyze the current data available regarding the application of PLE in seaweeds to determine the use of this extraction technique as a method to obtain active compounds of interest for food industry application. [ABSTRACT FROM AUTHOR]

Intellectual capital (IC) and corporate social responsibility (CSR) provide a strong link between the enterprise and stakeholders. These strategic approaches are responsible in value formation for better financial performance. This study investigates the mediating effects of corporate financial performance on the relationship between IC components (ICs) and CSR of firms from the food industry in Asia. We analyzed 308 firm-year observations of 44 listed firms from 2011 to 2017. The results of this study provided mixed findings regarding the effects of ICs and CSR. In addition, results vary from the disaggregated effects of each IC component on environmental, social, and governance pillars. The results also indicate that the combination of accounting and market-based estimates of financial performance was found to be significant mediating factor to explain the phenomenon which varies per ICs and dimensions of CSR. Lastly, the implications for sustainable business practices and investments in knowledge-based resources in the food industry are elaborated.

The primary role of the extensive and complex modern food legislation is to protect the consumer. Providing a framework for industry and enabling free trade are secondary aims. In the EU the 2006 Regulation on nutrition and health claims made on foods was adopted in December 2006. This Regulation defines detailed lists of permitted claims with precise conditions, requires foods making claims to meet specific nutrient profiles and requires the submission of a dossier for approval of new health claims. Nutrient profiles and an initial list of existing health claims will not be agreed until January 2009 and January 2010 respectively. The uncertainty about profiles and the initial list of claims as well as the prescriptive nature of the Regulation will have a major impact, some negative but some positive, on food innovation. Worldwide legislation on nutrition and health claims continues to develop. The current paper also provides an outline of some other key pieces of European legislation that affect food innovation. However, currently, all this legislation remains in development and up-to-date information can be sought from the reference material provided.

The food industry in the Asia Pacific region is gigantic in size, and is therefore a key element in the economic development prospects for the region. It is estimated that in 2000, for example, total expenditure on food and beverages in China was worth $US 188.5 billion, second only to that in Japan at $322 billion. Yet it is clear that given the expansion of both populations and incomes in the region this market will expand rapidly over the next few years. Particularly important will be the continued growth of cities and of the share of employment in industrial and service activities. Much of this growth in food purchases will be supplied from local sources, but this will demand some fundamental changes in domestic food production systems. There will also be a substantial growth in the food trade, with ever increasing levels of national and regional specialisation. These developments will put increasing pressures on quality standards at all levels, with a growing emphasis on food safety, integrity, quality, and nutritional and health impacts. This paper reviews the current status of the food industry and the food trade in the region, and presents some projections for future developments. Particular emphasis is given to policy choices that must be made to ensure that the food system in the region develops in ways that are sustainable and most beneficial to the population as a whole.

Coronavirus disease 2019 and related lockdown policies in 2020 shocked food industry firms' supply chains in developing regions. Firms "pivoted" to e‐commerce to reach consumers and e‐procurement to reach processors and farmers. "Delivery intermediaries" copivoted with food firms to help them deliver and procure. This was crucial to the ability of the food firms to pivot. The pandemic was a "crucible" that induced this set of fast‐tracking innovations, accelerating the diffusion of e‐commerce and delivery intermediaries, and enabling food industry firms to redesign, at least temporarily, and perhaps for the long term, their supply chains to be more resilient, and to weather the pandemic, supply consumers, and contribute to food security. We present a theoretical model to explain these firm strategies, and then apply the framework to classify firms' practical strategies. We focus on cases in Asia and Latin America. Enabling policy and infrastructural conditions allowed firms to pivot and copivot fluidly. [ABSTRACT FROM AUTHOR]

Duckweed (Lemna minor L.) is a small floating aquatic plant that has an important economic impact in several industrial areas. With its high biomass production, reasonable protein content, and resilience to several climates, it has been attracting increasing interest for potential use in animal and human food systems. Historically consumed in southwest Asia, this duckweed is now gaining attention as a potential novel food in Europe. This manuscript explores the contributions of duckweed to various food and feed industries, including aquaculture and livestock, while also pointing out the incipient research carried out for human consumption. Most importantly, it highlights the potential of Lemna minor as a vegetable for future human consumption whether eaten whole or through extraction of its nutrients. [ABSTRACT FROM AUTHOR]

Chrysanthemum morifolium cv. Hang-ju (HJ) is considered as a healthy food supplement for a long time in Asia. But until now, there are few reports on the biological activity of HJ leaves, which is the main by-products of HJ. In this study, HJ leaves was extracted by water, ethanol and water: ethanol (30: 70), respectively. The results showed that the total polyphenol content of water extract, hydroalcoholic extract and ethanol extract was 75.1 ± 6.9 mg GAE/g, 162.2 ± 5.6 mg GAE/g and 128.5 ± 1.9 mg GAE/g, respectively. However, the ethanol extract has the highest antibacterial activity against the tested strains with a MIC of 0.25 mg/mL compared to water extract (MIC > 8.0 mg/mL) and ethanol extract (MIC = 0.50 mg/mL). The essential oil was extracted from HJ leaves by water distillation (0.5%), which showed higher antibacterial effect on gram-positive bacteria (MIC = 0.125 mg/mL) than ethanol extract. GC–MS was used for the preliminary identification of essential oil composition. The compound (1S,4aS,7R,8aS)-1,4a-dimethyl-7-(prop-1-en-2-yl)decahydronaphthalen-1-ol was first identified from HJ and found to be the most dominant compound. Furthermore, essential oil can significantly deform cell morphology and damage cell wall structure, which was confirmed by LIVE/DEAD® BacLight Viability Kit and scanning electron microscopy observations. The mentioned findings indicated that HJ leaves could be utilized as a natural additive in food industry with significant antimicrobial potential. [ABSTRACT FROM AUTHOR]

Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate-rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co-ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility., (© 2020 Institute of Food Technologists®.)

This study investigates the role of conformity in shaping the purchasing decisions of young consumers within the food and beverage (F&B) sector. Additionally, we explore how conformity moderates the relationship between influencer credibility and purchase intention while examining the link between psychological ownership and purchase intention. Data was collected from 380 consumers between the age of 18 and 30 in Hanoi, Vietnam who regularly follow food reviews on prominent social media platforms. Structural equation modeling (SEM) were employed for data analysis. We find that: (1) influencer credibility, attitude toward advertising, attitude toward the product, and psychological ownership significantly impact the online purchase intentions of young consumers; (2) informative conformity strengthens the connection between psychological ownership and purchase intention. When consumers express a desire to purchase a product, exposure to positive influencer-driven information further solidifies their purchase intent; (3) psychological ownership and attitude toward advertising act as mediators, bridging the gap between influencer credibility and purchase intention. This study offers managerial insights to improve influencer marketing effectiveness for F&B brands targeting young consumers in Vietnam and Asia, highlighting the importance of conformity, psychological ownership, and attitude toward advertising. [ABSTRACT FROM AUTHOR]

Fungi of the Monascus species are used in Asia for the production of fermented foods, mainly due to the ability of these fungi to produce secondary metabolites such as pigments. Due to the growing discussion about the use of synthetic dyes and the fact that their ingestion is associated with harm to human health, studies have sought to replace these dyes using natural pigments, and new alternatives for the production of these natural pigments have been presented. In this context, Monascus pigments are a viable alternative for application in the food industry. This study aimed to evaluate different main carbon sources and pH conditions in the red pigment production of Monascus sp. We found that mannitol, when used as the only carbon source, stimulated the production of extracellular red pigment, reaching a concentration of 8.36 AU in 48 h, while glucose and sucrose reached concentrations of 1.08 and 1.34 AU, respectively. Cultivation in a bioreactor using mannitol showed great potential for optimizing pigment production and obtaining a high concentration of extracellular pigment in a short time, reaching a concentration of 25 AU in 60 h of cultivation. The change in pH altered the production of extracellular red pigment in a culture medium containing mannitol as a carbon source, demonstrating less potential than the use of static pH during cultivation in a bioreactor. Mannitol proved to be an efficient carbon source for M. pupureus under static pH conditions for both flask and benchtop bioreactor cultivation. [ABSTRACT FROM AUTHOR]

Euphorbia hirta and Euphorbia jolkinii are two plant species belonging to the Euphorbiaceae family, which is distributed mainly in Asia, Africa, and Latin America. E. hirta has been traditionally used in folk medicine for the treatment of several pathologies, such as pulmonary and digestive diseases, gonorrhea, eczema and acne, while E. jolkinii has shown grassland degradation capacity. All these properties are linked with the presence of bioactive phytochemicals. Therefore, this study aimed to determine the phenolic compounds present in the whole part of E. hirta and E. jolkinii through LCDAD-ESI-MSn after extraction of dried whole plants with a mixture of H2O:MetOH, v/v 80:20, 1h, at room temperature. A total of 26 and 24 phenolic compounds were identified in E. hirta and E. jolkinii, respectively. Whereas both extracts presented a good number of phenolic compounds, E. jolkinii presented a higher concentration of compounds than E. hirta, with 85.72 and 59.77 mg/g extract of dried weight (d.w)., respectively. The primary phenolic compounds present in E. hirta were protocatechuic acid hexoside and quercetin-O-rhamnoside isomer (12.92 ± 0.04 and 12.53 ± 0.73 mg/g extract d.w., respectively), glycosides of a phenolic acid and a flavonoid. Regarding E. jolkinii extract, an isomer of the tannin galloyl-HHDP-hexoside and quercetin-O-rhamnoside predominated with 47.08 ± 0.02 and 12.42 ± 0.62 mg/g extract d.w., respectively. Considering the results achieved, the phenolic compounds found in both Euphorbia species are suggested to apply in the food industry for the formulation of functional foods and pharmaceuticals in the preparation of nutraceuticals. [ABSTRACT FROM AUTHOR]

Project risk management provides a guideline for decision making in new product development (NPD) projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500), publications for the Project Management Body of Knowledge (PMBOK), by a professional organisation the Project Management Institute (PMI), and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed. [ABSTRACT FROM AUTHOR]

Definition: Eruca sativa Miller (Brassicaceae) is an insect-pollinated diploid annual species which grows spontaneously in the entire Mediterranean basin from semi-arid to arid-hot conditions and is cultivated in Northern America, Europe, and Asia as either salad or oilseed crop. Here, some essential background was provided on this versatile crop, summarizing the present status of Eruca sativa research focusing on the wealth of bioactive ingredients in its seeds, which may find exploitation in agriculture, in the food industries and as nutraceuticals for their antioxidant and anti-inflammatory properties. Fatty acids of Eruca sativa seed oil, gums, glucosinolates and soluble and insoluble phenol and flavonoid fractions in the defatted press cake are the main bioactive compounds considered to date by the scientific literature and that deserve attention for their physical and biological activities. [ABSTRACT FROM AUTHOR]

The article examines the issues of the current state of foreign trade in finished food products. It has been established that in the context of a significant increase in the export of agro-food products, the share of finished food products, that is, products with high added value, is gradually decreasing in its composition. The completeness of the study is based on the use of methods and techniques of the economic analysis. The paper proposes in all aspects of the study to use the division of finished food products into two parts depending on their final purpose: human food products (commodity groups 16 - 22) and products that are not such (commodity groups 23 - 24). This approach makes it possible to establish that the export of finished food products is growing only due to a significant increase in sales of products that are not used in human nutrition - residues and waste from the food industry, tobacco and industrial tobacco substitutes. In recent years, it has been the main component in the export of finished food products. Imports of finished food products, which are growing much faster than exports, food products dominate, which may indicate insufficient food production and emerging problems of supplying the domestic market. Studies of the geography of finished food products flows show significant changes - the CIS countries have given way of the largest importer to the countries of the European Union and Asia. In the course of the analysis, the features of export-import operations in individual regions of the world were established, taking into account changes in the commodity structure. An assessment of the effectiveness of foreign trade in finished food products has been given. It has been concluded that the result of export-import transactions with human food products is a negative balance, which is covered by a significant positive balance in trade in goods of commodity group 23. The study shows that the formation of a negative balance in food products trade takes place due to differences in the quality and nomenclature of exported and imported products, as a result of which import prices significantly exceed export prices. In addition, the growth of imports of a number of goods occurs in the context of a decrease in domestic production and related exports. The negative balance in recent years has reached such volumes that it is realistic to speak only of a decrease in this amount. On the basis of the research carried out, recommendations have been presented for increasing exports and reducing imports for goods of some commodity groups. [ABSTRACT FROM AUTHOR]

The Withania genus comes from the Solanaceae family and includes around 23 species, spread over some areas of the Mediterranean, Asia, and East Africa. Widely used in traditional medicine for thousands of years, these plants are rich in secondary metabolites, with special emphasis on steroidal lactones, named withanolides which are used as ingredients in numerous formulations for a plethora of diseases, such as asthma, diabetes, arthritis, impotence, amnesia, hypertension, anxiety, stress, cancer, neurodegenerative, and cardiovascular diseases, and many others. Among them, Withania somnifera (L.) Dunal is the most widely addressed species from a pharmacological and agroindustrial point of view. In this sense, this review provides an overview of the folk uses, phytochemical composition, and biological activity, such as antioxidant, antimicrobial, anti-inflammatory, and cytotoxic activity of W. somnifera, although more recently other species have also been increasingly investigated. In addition, their health-promoting effects, i.e., antistress, anxiolytic, adaptogenic, antirheumatoid arthritis, chemoprotective, and cardiorespiratory-enhancing abilities, along with safety and adverse effects are also discussed. [ABSTRACT FROM AUTHOR]

Experience in many parts of the developing world has shown that food fortification offers a cost-effective and sustainable solution to the problem of micronutrient malnutrition. Building on the advances in science and technology and backed by studies on the economic benefits of fortification programs, governments and industry are beginning to respond positively to the call of nutrition advocates to adopt fortification as a long-term strategy. On the other hand, formidable challenges still remain in many countries in Asia, constraining the widespread adoption of this strategy. The science and technology community needs to provide adequate scientific and technological information as basis for planning and decision making. The government faces the challenge of providing the enabling environment for all stakeholders to cooperate in the fortification effort. Industry faces the challenge of adapting its production system to the requirements of fortification in order that they can contribute to social objectives while pursuing their economic objectives. The international and bilateral aid agencies need to seek tried and innovative ways to support the multiple players of food fortification, as these players in turn face the challenges that confront them.

Health trends and digital technologies are of great significance for the health and wellness food market and its development in the future. This study examines whether health trends, digital technology, and market concentration influence health and wellness food consumption in the Asian market. Our analysis uses a panel dataset covering 14 Asian economies from the period 2006–2020 and a panel quantile regression technique with non-additive fixed effects. The results reveal that health trends and digital technology have positive and significant impacts on health and wellness food consumption, whereas the concentration of distribution channels has a negative and significant impact. These results also offer insights into each type of health and wellness food consumption, thereby contributing to the health and wellness food market development. Finally, this study suggests the health and wellness food business development through a consumer-driven open innovation strategy. [ABSTRACT FROM AUTHOR]

Food security is a complex phenomenon made up of multiple dimensions - food availability, physical access to food, economic access to food, food utilization - each of which has a stability dimension which underpins it. This review provides details on these dimensions and links them to two published indices which provide assessments of the state of food security in a country. The paper further provides analyses of the main supply and demand factors in the food security equation. Food security faces natural and anthropogenic threats such as loss of productive land and water, climate change and declining crop productivity, all of which are potentially amenable to solutions provided by science and technology. Demographic and accompanying diet changes further exacerbate the demands made on the natural resource base for food production. Finally, possible responses to the challenges confronting a secured food future are discussed from technological, policy and system level perspectives. [ABSTRACT FROM AUTHOR]

Wheat and sorghum are the main dieter cereals for millions of people in Africa and Asia. Their nutritive value in wheat and sorghum is limited due to presence of several anti-nutritional substances such as tannins, phytic acid, proteinase inhibitors and cyanogenic glycosides. Phytic acid (PA) or myo-inositol hexakisphosphate (IP6) in salt form known as phytate is the principal storage form of phosphorus in plant tissues, typically accounting for 60-90% of total seed phosphorous. Phytase enzyme catalyses the hydrolysis of phytate and releases the phosphate for absorption. This study explains the use of different methods for the reduction of PA content in wheat and sorghum such as soaking, cooking, roasting and fermentation using lactic acid bacteria (LAB). Among all the methods, fermentation using LAB was found to be effective in reduction of PA. LAB was isolated from the curd sample and fermentation of wheat and sorghum flour was carried out to reduce the PA content. The effect of different fermentation conditions such as pH, temperature and incubation time was also carried out. The results have shown that the optimal fermentation conditions for reduction of PA in wheat and sorghum flour using LAB were; pH- 6 (wheat) and 6.5 (sorghum), temperature 32 °C (wheat) and 37 °C (sorghum) and fermentation time of 4 to 6 h for both wheat and sorghum. The percentage of reduction of PA using fermentation process was compared with the other methods such as soaking, cooking and roasting process. [ABSTRACT FROM AUTHOR]

Mochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry. [ABSTRACT FROM AUTHOR]

Zoonoses are infectious diseases transmitted directly or indirectly between animals and humans. Several important zoonotic pathogens colonize farm animals asymptomatically, which may lead to contamination of the food chain and public health hazards. Moreover, routine sampling of carcasses at retail by government authorities over the past 20 years suggests the prevalence of antibiotic resistance in foodborne pathogens has increased. If this continues, antibiotics may be ineffective against such pathogens in the future and alternative approaches, such as phage therapy, may be necessary. Intensive livestock farming is the only realistic way of meeting the demand for meat from an increasing global population and growth in middle class consumers in developing countries, particularly in Asia. This review elaborates on the use of phages to control zoonotic pathogens in intensively-reared livestock (poultry and pigs).

Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price have made them popular. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste after extended storage. Microstructure of dough and noodles has been studied to understand the influence of ingredients and processing variables on the noodle quality by employing scanning electron microscopy. Applications of newer techniques like confocal laser scanning microscopy and epifluorescence light microscopy employed to understand the microstructure changes in dough and noodles have also been discussed. Sincere efforts of researchers are underway to improve the formulation, extend the shelf life, and promote universal fortification of instant noodles. Accordingly, many researchers are exploring the potential of noodle fortification as an effective public health intervention and improve its nutritional properties. This review focuses on the functionality of ingredients, unit operations involved, quality criteria for evaluation, recent trends in fortification, and current knowledge in relation to instant noodles. [ABSTRACT FROM AUTHOR]

With increasing emphasis on understanding consumer preferences in export markets, particularly in Asia, there is a need to determine those factors that influence food choice in other cultures. The Food Choice Questionnaire (FCQ), which assess the relative importance of nine factors thought to be important motives in food choice: Health, Mood, Convenience, Sensory Appeal, Natural Content, Price, Weight Control, Familiarity, andEthical Concern, was administered to groups of female consumers in Japan, Taiwan, Malaysia, and New Zealand. The Food Neophobia Scale was also administered in New Zealand, Taiwan and Japan. There was agreement between Taiwanese and (ethnically Chinese) Malaysian consumers in the most important food choice factors: Health, Natural Content, Weight Control andConvenience. In contrast, Price was most important for Japanese consumers and Sensory Appeal for New Zealand consumers. Familiarity was rated as least important by all countries, and Ethical Concern was also considered unimportant by all countries except Japan, where it was rated as relatively important. Older consumers generally gave higher ratings. Differences between consumer groups were also shown in the degree of neophobia. These data are important in demonstrating differing motives for food choice cross-culturally, and also provide indications of which food claims may be useful in promoting choice in the countries studied. [Copyright &y& Elsevier]

Objectives: The aims of this study were to: (1) describe alcohol industry corporate social responsibility (CSR) actions conducted across six global geographic regions; (2) identify the benefits accruing to the industry ('doing well'); and (3) estimate the public health impact of the actions ('doing good')., Setting: Actions from six global geographic regions., Participants: A web-based compendium of 3551 industry actions, representing the efforts of the alcohol industry to reduce harmful alcohol use, was issued in 2012. The compendium consisted of short descriptions of each action, plus other information about the sponsorship, content and evaluation of the activities. Public health professionals (n=19) rated a sample (n=1046) of the actions using a reliable content rating procedure., Outcome Measures: WHO Global strategy target area, estimated population reach, risk of harm, advertising potential, policy impact potential and other aspects of the activity., Results: The industry actions were conducted disproportionately in regions with high-income countries (Europe and North America), with lower proportions in Latin America, Africa and Asia. Only 27% conformed to recommended WHO target areas for global action to reduce the harmful use of alcohol. The overwhelming majority (96.8%) of industry actions lacked scientific support (p<0.01) and 11.0% had the potential for doing harm. The benefits accruing to the industry ('doing well') included brand marketing and the use of CSR to manage risk and achieve strategic goals., Conclusion: Alcohol industry CSR activities are unlikely to reduce harmful alcohol use but they do provide commercial strategic advantage while at the same time appearing to have a public health purpose., Competing Interests: Competing interests: None declared., (© Author(s) (or their employer(s)) 2018. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ.)

Past research has focused on typhoid fever surveillance with little attention to implementation methods or effectiveness of control interventions. This study purposefully sampled key informants working in public health in Chile, India, Pakistan, Bangladesh, Thailand, Vietnam, South Africa, and Nigeria to 1) scope typhoid-relevant interventions implemented between 1990 and 2015 and 2) explore contextual factors perceived to be associated with their implementation, based on the Consolidated Framework for Implementation Research (CFIR). We used a mixed methods design and collected quantitative data (CFIR questionnaire) and qualitative data (interviews with 34 public health experts). Interview data were analyzed using a deductive qualitative content analysis and summary descriptive statistics are provided for the CFIR data. Despite relatively few typhoid-specific interventions reportedly implemented in these countries, interventions for diarrheal disease control and regulations for food safety and food handlers were common. Most countries implemented agricultural and sewage treatment practices, yet few addressed the control of antibiotic medication. Several contextual factors were perceived to have influenced the implementation of typhoid interventions, either as enablers (e.g., economic development) or barriers (e.g., limited resources and habitual behaviors). Consolidated Framework for Implementation Research factors rated as important in the implementation of typhoid interventions were remarkably consistent across countries. The findings provide a snapshot of typhoid-relevant interventions implemented over 25 years and highlight factors associated with implementation success from the perspective of a sample of key informants. These findings can inform systematic investigations of the implementation of typhoid control interventions and contribute to a better understanding of the direct effects of implementation efforts.

It is widely believed that better access to fast food (FF) outlets increases FF consumption and thus the risk of obesity; yet, thus far, there are limited results to support this conclusion in Asian countries. A recent study by Hall and his colleagues (in press) examined the cross-sectional relationship between FF restaurant density and the likelihood of being overweight or obese among 1388 female Filipino migrant workers living in Macao, China. It found that FF restaurant density within a 0.5-mile buffer zone around one's home was significantly associated with a 7% increase (95% CI: 1%–14%) in the odds of being overweight or obese in this population. Based on these findings, the authors suggested improving access to healthy foods as one of the means to fight the obesity epidemic. The current article examines literature 1) on the relationship between obesity, FF consumption, and access to FF outlets; 2) on different measures of access to FF outlets; 3) on potential confounders and effect modifiers such as neighborhood deprivation and transportation; and 4) on challenges and implications for researchers and policymakers. Considering the growing consumption of FF and obesity rates in many countries especially in developing countries, it is important to regulate the FF industry and help consumers improve their related knowledge and behaviors. We also recommend that government policies abate obesogenic environments and thus curb the obesity epidemic in the future. • Findings about association between fast food outlet density and obesity inconclusive. • Measuring access to fast food outlets is a complex issue. • More studies are needed to understand "food deserts" in Asia countries. • The influence of food environments on obesity deserves further study in immigrants. [ABSTRACT FROM AUTHOR]