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The introduction of digital technologies has revolutionized every aspect of human life. As digital technologies transform the landscape of businesses, the resistance to the implementation of digital technologies poses a challenge for businesses. Businesses need a clear digital strategy to overcome the resistance issue[s]. Various factors influence an organizational digital strategy that needs to be investigated to comprehend the optimal benefits of digital technologies. Accordingly, this study's purpose is to investigate entrepreneurial orientation (EO) considerations that influence digital strategy performance in the context of the food industry. The study views the factors from the viewpoint of EO theory. Digital strategy performance refers to the effectiveness of digital strategy toward the successful adoption and execution of digital technologies. The study has adopted a hybrid partial least-squares structural equation modeling (PLS-SEM) and artificial neural network (ANN) approach to determine the influence of the aforementioned factors on digital strategy performance. In this connection, data were collected from 491 respondents (managers and heads of departments) employed in 83 food firms in different countries across Europe. The results revealed that there exist linear links among the dimensions of EO and digital strategy performance. It was found that all five dimensions of EO (autonomy, proactiveness, innovativeness, competitive aggressiveness, and risk-taking) significantly influence digital strategy performance and that the digital strategy moderates the relationship between predictors and outcome variable. Theoretically, our study makes important contributions in understanding the role of EO dimension—which is rarely investigated in the context of the food industry. Finally, the study has some worthy practical implementations for the executives and other stakeholders in terms of digitalization of the food industry. [ABSTRACT FROM AUTHOR]

The interest in microalgae as food in Europe is growing due to its remarkable features that can foster a sustainable economy. The lack of tradition on their use among Europeans is changing and a demand for more sustainable products is increasing. The legal framework from the microalgae stakeholders' point of view has been consistently identified as a bottleneck, regardless of its nutritional value and potential to provide added-value metabolites. Microalgae-based products have been mostly consumed as food supplements, which are characterized by some general uncertainty with regards to food security of products sourced from non-European countries. The novel foods regulation is a landmark in Europe's food law defining the conditions in which a new type of food can be commercialized. Currently, a more simplified and centralized version is in place, and around eleven microalgae-based products are on the market; however, more than half are represented by Schizochytrium sp. derived products (DHA-rich oil). Microalgae have immense potential as a sustainable food source; nonetheless, there is limited experience in assessing the safety of these microorganisms, considering the uncertainty around undesirable substances present in the way they are produced and their diverse metabolites. Here, we overview the regulatory use of microalgae as food in Europe with a focus on market introduction, highlighting the administrative procedures and scientific requirements to assess food safety. We also discuss the implications of the Transparency regulation related to microalgae as novel foods and provide considerations for a more solid interaction between academia and industry. [ABSTRACT FROM AUTHOR]

The healthy "superfood" sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors' evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals. [ABSTRACT FROM AUTHOR]

Hepatitis E virus genotype 3 (HEV-3) is a food-borne pathogen causative of hepatitis E infections in humans. In Europe, HEV-3 is mainly transmitted through the consumption of raw or undercooked pork. In order to determine the effectiveness of control measures that can be taken in the industry or by the consumer, it is pivotal to determine the infectivity of HEV present in pork products after thermal food-processing steps. First, we implemented a method for the detection of infectious HEV-3c and HEV-3e in a cell culture medium and in extracts from inoculated pork products. Next, we investigated the effect of the thermal inactivation of HEV by mimicking food-processing steps specific for dried sausage and liver homogenate matrices. After four weeks, HEV-inoculated dried sausage subjected to 21 °C or lower temperatures was still infectious. For the liver homogenate, the highest HEV-3c/e inactivation of the conditions tested was observed at 71 °C for five min or longer. Finally, our method was able to successfully detect and estimate viral loads of infectious HEV in naturally infected pig livers. Our data provide a basis for the future use of the quantitative microbial risk assessment of infectious HEV in pork products that are subjected to thermal food processing steps. [ABSTRACT FROM AUTHOR]

Restriction during the 2020 COVID-19 pandemic has brought significant changes to all aspects of life, in food consumption and foreign trade. This raises questions about local and intercontinental food trade and transport. The aim of this paper is to describe the European and global changes, focussing on their background and causes. Its methods are to examine the foreign trade data of the main food products in the WITS database using a trend function and to investigate possible changes by calculating the Balassa index. The first results show that in absolute terms, the value of foreign trade has not decreased for most food products, but that there has been a decrease for almost all food products compared to the expected value of the trend function. In addition to Ukraine's significant decline in competitiveness indicators, Russia's positive performance warrants further research. As well as China's significant competitiveness decline, the good performance of the US requires further analysis and comparison. The main conclusions of this research are that COVID-19 has also had an impact on food supply. There is a need to maintain and support local markets and regional trade in the face of global food trade, as only they can remain stable during these crises and austerity. [ABSTRACT FROM AUTHOR]

The Slow Food movement and the fair trade movements have in the past been described as lifestyle movements and defined and understood in terms of their lack of explicit political commitments. In this article we consider the extent to which this view is still true today, drawing on the concept of polycentricity to describe and reflect on the activities of these polycentrically organized movements. The theoretically informed discussion we provide offers a nuanced account of each movement and its effort to engage in different kinds of activities in different contexts that all contribute to advancing its vision. We argue that while activities typical of lifestyle movements are still common in both movements, their overall orientations are more explicitly political than they perhaps once were. While some political activity is local and intended to bring about fairly limited reforms, both movements seek more transformative change at the national and EU levels. [ABSTRACT FROM AUTHOR]

The occurrence of tropane alkaloids (TAs), toxic plant metabolites, in food in Europe was studied to identify those TAs in food most relevant for human health. Information was extracted from the literature and the 2016 study from the European Food Safety Authority. Calystegines were identified as being inherent TAs in foods common in Europe, such as Solanum tuberosum (potato), S. melongena (eggplant, aubergine), Capsicum annuum (bell pepper) and Brassica oleracea (broccoli, Brussels sprouts). In addition, some low-molecular-weight tropanes and Convolvulaceae-type TAs were found inherent to bell pepper. On the other hand, atropine, scopolamine, convolvine, pseudotropine and tropine were identified as emerging TAs resulting from the presence of associated weeds in food. The most relevant food products in this respect are unprocessed and processed cereal-based foods for infants, young children or adults, dry (herbal) teas and canned or frozen vegetables. Overall, the occurrence data on both inherent as well as on associated TAs in foods are still scarce, highlighting the need for monitoring data. It also indicates the urge for food safety authorities to work with farmers, plant breeders and food business operators to prevent the spreading of invasive weeds and to increase awareness. [ABSTRACT FROM AUTHOR]

In Europe, there is a process hygiene criterion for Salmonella and Campylobacter on broiler carcasses after chilling. The criterion gives indicative contamination values above which corrective actions are required by food business operators. The reference methods for verifying compliance with the criterion for Salmonella and Campylobacter are international standards EN ISO 6579-1 (2017) and EN ISO 10272-2 (2017), respectively. These methods are time-consuming and expensive for food business operators. Therefore, it would be advantageous to simultaneously detect Salmonella spp. and quantify Campylobacter in the same analysis, using the same sample after the pre-enrichment step for Salmonella recovery. A duplex PCR for Salmonella detection and Campylobacter spp. enumeration was developed. Considering the method as a whole, the LOD and LOQ for Campylobacter enumeration were slightly over the limit of 3 log CFU/g set by the process hygiene criterion. A comparison of the duplex PCR method developed with the ISO method on artificially contaminated bacterial suspensions and on naturally contaminated samples demonstrated a good correlation of the results for Campylobacter enumeration when the duplex PCR was performed on samples taken before or after the pre-enrichment step, but revealed a slight bias with a large standard deviation resulting in widely spaced limits of agreement. [ABSTRACT FROM AUTHOR]

Food safety and quality concern increasingly both consumers and the entire food sector involved. The European Union has implemented specific legislation for food products in order to monitor food safety and quality, protecting each country's culture, history and local economy at the same time. Moreover, Europe's heritage is being enriched, by establishing quality schemes such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Europe's interest and concern regarding food safety proved also by Framework Program 5 Horizon 2020 continuous funding.Food traceability as well as food authentication constitute inseparable parts of food safety and quality. This systematic review presents innovative research technologies which are used in Europe for food traceability and authentication and published within the period 2010–2018. Moreover, information about the method used, the country of origin, the food type and the level of food process, are provided.This paper offers a new possible approach regarding the combination of the existing definitions of food traceability and authentication, as far as food provenance is concerned. [ABSTRACT FROM AUTHOR]

Objective: To assess the relationship between market concentration and diversity, as indicators of market structure, and the healthiness of food and beverage sales across Europe.Design: Market share (MS) data per country were used to calculate market concentration, assessed by the four-firm concentration ratio and market diversity, and by the number of companies with ≥1 % MS and the number of companies uniquely present in one European country. The healthiness of food sales was assessed by applying the NOVA classification (level of processing). Simple and multiple linear regressions were performed to assess the relationship between market concentration, diversity and the healthiness of food and beverage sales.Setting: The European single market.Participants: The twenty-seven European single market member states for which Euromonitor sales data were available at the most fine-grained Euromonitor packaged food and non-alcoholic beverage product subcategory level.Results: Increased market concentration with a country and a product category fixed effect significantly predicted increased sales of ultra-processed packaged food products. There was insufficient data variability in the level of processing of non-alcoholic beverage product categories to formulate conclusions for non-alcoholic beverages. Increased market diversity in turn significantly predicted reduced country-level sales of ultra-processed products.Conclusions: The results indicated a relationship between market structure and the healthiness of packed food products sold on the European market. However, more research with detailed nutritional data is warranted to document and quantify this interaction. [ABSTRACT FROM AUTHOR]

Production of insects for food and feed purposes is rapidly emerging in Europe, filling an important niche of locally supplied protein and fat sources with improved environmental sustainability. Processing of insect biomass is becoming of utmost importance to fulfill the requirements for safe edible biomass and find efficient ways to reduce potential biological and chemical hazards. Current methods of insect biomass processing, well-developed, and established in food and feed industry, rely on thermal treatment (blanching, boiling, drying, cooling, freezing, freeze drying), mechanical (grinding, pressing, milling), and fractionation processes (extraction, purification, separation, centrifugation). This article summarizes and reviews recent activities performed by different interdisciplinary research groups dealing with insect drying. The diverse techniques for insect drying are discussed with the objective of identifying the ones with the highest economic, environmental, and social potential. Moreover, the quality attributes of insects dried with different methods (starting from simple sun drying and finishing with Pulsed Electric Fields enhanced lyophilization) are analyzed. Finally, selected legal aspects concerning usage of dried insects as food are presented. [ABSTRACT FROM AUTHOR]

Breastmilk is the optimal source of nutrition for infants and should ideally be provided exclusively for the first 6 months of life, and alongside complementary food until 2 years of life. However, there are circumstances where a breastmilk substitute (BMS) may be required. This includes maternal and/or child conditions or personal preference. Whilst these circumstances should never be used as an opportunity to promote BMS, healthcare professionals (HCPs) need to have the knowledge of suitable alternatives and should always be guided by scientific and health motives when recommending a BMS. The Task Force 'Milk Formula Industry Sponsorship' from the European Academy of Allergy and Clinical Immunology (EAACI), provides with this publication recommendations for EAACI interactions with the BMS manufacturers and how this will be supervised., (© 2024 The Authors. Pediatric Allergy and Immunology published by European Academy of Allergy and Clinical Immunology and John Wiley & Sons Ltd.)

The European Hare (Lepus europaeus) is an important but declining game species in most of Europe and the availability of food is an important limiting factor. We investigated the Autumn diet of hares in a small orchard farm in Northern Hungary to determine what proportion of their food was composed of fruits and protein-rich fabaceous plants with the expectation that fabaceous plants would be more important in the diet. European Hare faecal pellets were collected on a single day, the entire study area was systematically searched for pellets. Additionally, reference samples were made of fruit and fabaceous plants collected on the study site on the same day. The diet was investigated using microhistological analysis of the epidermis fragments found in the European Hare pellets. The diet was separated into four categories: seeds, fruits, fabaceous plants and others. It was also investigated if the number of pellets taken from different droppings used for the analysis would have a significant impact on the results. The distribution was tested using the Chi2 test and was found to be insignificant, the results suggest for a study area of such small size the number of pellets used to investigate the diet is not important. European hares did not consume high amounts of fruit and fabaceous plants, each only accounted for less than five percent of their diet and fabaceous plants were not consumed in a significantly higher amount compared to fruits on this farm area. [ABSTRACT FROM AUTHOR]

Edible insects are an alternative protein source with environmental, social and health benefits. Insect-based products (IBPs), considered as Novel Foods by the EU legislation, are mainly sold on the EU market through e-commerce. In this study, the current situation of the EU IBPs e-commerce was characterized by i) identifying Food Business Operators involved in the selling and ii) assessing the IBPs' compliance to the EU labelling requirements. Overall, 26 e-commerce platforms were identified, mainly with head offices located in North and Central Europe and 656 IBPs proposed to be sold online were found. Most of IBPs consisted of whole insects (54.9%), followed by protein products (9.5%) and powder insects (8.1%). IBPs made with House cricket (A. domesticus) (50.2%) were the most represented. Overall, only 3.4% of the IBPs were fully compliant with the EU labeling requirements. The high level of non-compliance was mainly related to the absence, incompleteness or inaccuracy of the " additional specific labelling requirements " imposed by Implementing Regulations authorizing the placing on the EU market of IBPs, probably due to their recent entrance in force. Among these, issues related to allergens' declaration observed in many IBPs reflected possible safety implication for consumers. This study, by providing useful data on the FBOs involved in e-commerce of IBPs and describing the main IBPs categories sold on the EU online market, could also support the Competent Authorities towards more targeted official control activities. • Insect-based products (IBPs) sold on EU e-commerce platforms were selected. • The compliance of IBPs labelling information to EU legislation was assessed. • Most IBPs were non-compliant, especially respect to requirements of CIRs. • Outcomes from this study could support official controls. [ABSTRACT FROM AUTHOR]

It is estimated that 56% of the annual production of potato starch in Europe is destined to the food industry while the remaining 44% is divided between chemical textile and paper industries. Native potato starch is subjected to modification processes that improve its functional properties such as gelatinization temperature, retrogradation time, resistance to viscosity loss and solubility, to be able to be used in different refrigerated and non-refrigerated food as stabilizing agents and thickeners. The use of chemical substances during chemical modification processes usually degrades some rheological characteristics of starch, in addition the process itself may be harmful to human health and the environment. On the other hand, physical modification using emerging technologies such as high hydrostatic pressure, microwave and ultrasound are shown as potential alternatives, since they offer some advantages such as higher productivity, performance, lower consumption of organic solvents, shorter processing time and it is more environmentally friendly by not generating hazardous industrial waste. The objective of this review is to provide updated information on the application of emerging technologies in potato starch and its potential to improve functional properties. [ABSTRACT FROM AUTHOR]

Background As the largest study of its kind to date, this article aims to describe the scope, trends over time, socio-demographic risk groups and the association with different progressive regulations relating to workplace second-hand smoke (SHS) exposure in 29 European countries during a period of high regulatory action. Methods Three waves of the European Working Conditions Surveys (2005, 2010 and 2015) were evaluated, including a total of 95 718 workers. The samples are representative for all employed residents of the 29 countries included. All interviews were conducted face-to-face at respondents' homes (computer-assisted personal interviews). SHS exposure among the overall working population of 29 countries—including smokers—was examined. Workplace regimes were grouped corresponding to the sub-scale 'workplace' as used in the Tobacco Control Scale. Results Between 2005 and 2015, SHS exposure in the European countries declined from around 19.0% (95% CI 16.1–22.0) to 9.9% (8.3–11.5). High SHS-exposure was reported by workers with the lowest level of education [11.5% (9.7–13.2)], among high-skilled manual labourers [14.3% (12.1–16.4)] and among those without a standard employment contract [11.2% (9.3–13.1)]. The highest exposure was reported by workers in the food service industry [19.7% (16.8–22.6)]. Countries with less workplace-related smoking prevention regulations were found to have the highest overall levels of exposure. Conclusion This multinational series of cross-sectional surveys on the trends in passive smoking in the workplace have shown that countries with more comprehensive workplace smoking bans overall report lower levels of SHS exposure among their work force as compared with slow progressing countries. [ABSTRACT FROM AUTHOR]

It has been known for many years that the excessive consumption of sugar (sucrose) has harmful effects on human health. This fact led to a reduction in sugar consumption and the appearance of artificial sweeteners in the 1800s. The first low-cost and low-calorie sugar alternative was saccharin. Since this sweetener gained great popularity, other artificial sweeteners soon followed, including aspartame, acesulfame-K and cyclamates as the most common ones. As the result of a sharp rise in the obesity pandemic in all populations and ethnic groups, a demand for sweeteners with a minimum caloric value has increased dramatically in the last decade as consumers care more about their health. Due to the different regulation of permitted artificial sweeteners in United States (US) and Europe (EU), there are some controversies and suspicions about the relationship between certain sweeteners and a potential health risk. Despite doubts about the safety of artificial sweeteners, many studies have shown the absence of dangers associated with their use (if used in the acceptable daily intake, ADI). Therefore, artificial sweeteners today are considered as safe for consumption by many competent institutions and organisations. Nowadays, artificial sweeteners are fundamental in the food industry and present in many foodstuffs. [ABSTRACT FROM AUTHOR]

The need for more environmentally sustainable diets is clear and urgent; it is predicted that we will need two planets to feed the Earth's population by 2050. Adopting more environmentally sustainable behaviours has become increasingly popular in the last decade, both at an individual and institutional level. However, whilst sustainability is now a mainstream issue, the perceived impracticalities that are attributed to more environmentally sustainable actions can act as a barrier to the widespread adoption of sustainable lifestyles and dietary behaviours in the general population. This study sought to observe the degree to which an in‐house Sustainability Toolkit and Sustainability Challenge can encourage the adoption of environmentally sustainable dietary and lifestyle behaviours by employees of a European food company. Eight employees participated in a successful pilot Sustainability Challenge, yielding greater feelings of empowerment and motivation in acting more sustainably. A full company rollout is now planned, and it is hoped that the Sustainability Toolkit and Sustainability Challenge will encourage current and future employees to adopt more environmentally sustainable lifestyles and dietary behaviours. [ABSTRACT FROM AUTHOR]

In 2011, the European Food Safety Authority (EFSA) introduced harmonised epidemiological indicators (HEIs) for pigs to be utilised as part of the risk-based meat inspection within the meat safety assurance framework. However, the application of HEIs is not regulated by law. HEIs enable risk categorisation of farms regarding the main foodborne biological hazards associated with pigs and pork in Europe: Salmonella , Yersinia enterocolitica , Toxoplasma gondii , Trichinella and Cysticercus cellulosae. A questionnaire was developed to evaluate the current implementation of HEIs for pigs in Europe and was targeted at official veterinarians and food business operators experienced or involved in the official monitoring and surveillance at abattoirs. The study examined which of the HEIs for pigs were applied by asking for i) the corresponding private and/or official monitoring and surveillance systems (MoSSs) in place, ii) the stages at which the testing was conducted, iii) the diagnostic methods and iv) the sample materials used. In general, 88% of the respondents stated monitoring for Salmonella , 10% for Yersinia enterocolitica , 2% for Toxoplasma gondii , 90% for Trichinella and 31% for Cysticercus cellulosae was in place. In most cases, MoSSs for Salmonella , Trichinella and Cysticercus cellulosae were in place at abattoir level. Monitoring for these pathogens at abattoir level is already regulated by EU legislation. When corresponding HEIs for a regulated pathogen existed, they largely overlapped with the testing regime of the MoSSs. HEIs for the same pathogens that focus on a different stage of the food chain were mostly declared by respondents to not have been implemented; the same situation was found with HEIs for the other pig-associated hazards, Yersinia enterocolitica and Toxoplasma gondii. The results also revealed some alarming inconsistencies in the mandatory monitoring prescribed by EU regulations. Some respondents demonstrated a lack of understanding regarding diagnostic procedures, failing to correctly match diagnostic methods with the appropriate sample materials or vice versa. While HEIs provide valuable data, especially in terms of a novel risk-based meat safety assurance system, this survey showed that they are currently underutilised for pigs in Europe. • HEIs are useful as part of the risk-based meat safety assurance system. • HEIs enable risk categorisation of pig farms and abattoirs. • HEIs for pigs that are equivalent to testing regulated by law were mostly implemented. • Additional HEIs for pigs are underutilised and not implemented properly in Europe. [ABSTRACT FROM AUTHOR]

Withdrawal periods after antimicrobial treatment have been defined as preventing in meat the presence of residues above the maximum residue limits (MRLs). However, errors can lead to residues above MRLs. The RIBMINS COST Action network investigated the question of how detection and handling are applied in different countries, and what the best practices may be, when balancing consumer safety with EU policy on minimising food waste. Two questionnaires were developed focusing on pigs, targeting the competent authority and the food business operator. The survey was undertaken in spring 2022 and resulted in 78 answers representing 27 countries. The results showed that most countries operate their system as a kind of monitoring, where the tested carcass is not detained. We suggest two best practice models where Model A (monitoring) could reflect small abattoirs placing meat on the national market, whereas Model B (surveillance) could reflect abattoirs also trading and exporting. In Model A, detection of a residue above the MRL is interpreted in the same way as a process hygiene criterion, requires on-farm inspection to correct mistakes only, and therefore no retention of tested carcases. In Model B, detection of a residue above the MRL is interpreted as a food safety criterion, requires on-farm inspection and the tested carcass is retained to avoid expensive recalls in case residues are found. • Residues of antimicrobials unwanted in meat, still present occasionally. • Survey in 27 countries shows variation in handling and control in pigs. • Two complementary Best Practice models suggested aiming at harmonisation. • Models will ensure low amount of food waste in a safe and responsible way. [ABSTRACT FROM AUTHOR]

A modern risk-based meat safety assurance system (RB-MSAS) for poultry includes information systems to better adapt to risks for meat safety. Food Chain Information (FCI) according to Regulation (EC) No 853/2004 includes data on animal health, laboratory test results and further information that is relevant for consumer protection. FCI has to be transferred from the farm to the abattoir where the data analysis leads to adaptations of the slaughter process and/or meat inspection. As the EU regulation describes the required FCI imprecisely and without recommendations for meaningful reactions to specific information, implementation differs between European countries and even between abattoirs within one country. To assess the status quo of transfer, use and the usefulness of FCI in Europe, we conducted a survey on FCI for broilers among European stakeholders. The answers of 32 respondents, working in 14 different European countries as official veterinarians/meat inspection officers, food business operators/quality assurance managers, or in other positions in broiler meat hygiene, were included in the analysis. Overall, 75% (24/32) of the respondents stated they find FCI helpful for decision-making. All respondents (56%, 18/32) with electronic access to FCI find the transmission procedure practical. Most respondents get information about previous ante-mortem (81%, 26/32) and post-mortem (91%, 29/32) inspection results for flocks from the same holding of provenance. Likewise, most respondents receive data on mortality rate (88%, 28/32) and veterinary medications with a withdrawal period that have been administered during the fattening period (84%, 27/32). Overall, 53% of the respondents indicated that the entire fattening period would be the optimal relevant period for recording the administration of veterinary medications with a withdrawal period. In addition to this information, the respondents desired to have more data about further treatment (28%, 9/32) and data from the private veterinarian responsible for the farm (25%, 8/32). Knowledge of these data especially led to various measures being initiated at the abattoir, according to the respondents. In contrast, some specific production data were reported as also an important part of FCI, even though these data have little impact on the measures to protect human health that are taken in the slaughter process or at post-mortem inspection. All respondents transferred information about findings in the abattoir back to the farmers: these data were ante-mortem (72%, 23/32) and post-mortem (100%, 32/32) inspection results as well as further information (28%, 6/32). Our study shows that FCI for broilers is already widely successfully established as part of the RB-MSAS in Europe. Important information, like the ante- and post-mortem inspection results, is mostly available. Recommendations for improvement and for data to be included based on our study and literature are, inter alia: electronic data transfer; on-farm mortality; diseases occurring on-farm, especially those shortly before slaughter; all data on treatment with veterinary medications; EFSA's harmonised epidemiological indicators and; specific production data. Further studies are needed to gain a deeper understanding of correlations between ante-mortem data for the flock and findings at post-mortem inspection. Specific measures to be taken as a result of incoming information need to be stipulated in order that FCI is used more efficiently as a risk assessment tool in RB-MSAS. • FCI is a crucial part of the risk-based meat safety assurance system. • FCI for broilers is widely successfully implemented in Europe. • The data required in FCI needs to be clearly specified for harmonisation purposes. • Electronic data transfer must be implemented. • Administered treatments must be part of FCI for the entire fattening period. [ABSTRACT FROM AUTHOR]

The Early Celtic site of the Heuneburg (Baden-Wuerttemberg, Germany) has long been understood as a hallmark of early urbanization in Central Europe. The rich collection of Mediterranean imports recovered from the settlement, the elite burials in its surroundings and the Mediterranean-inspired mudbrick fortification wall further point to the importance of intercultural connections with the Mediterranean as a crucial factor in the transformation of Early Iron Age societies. We describe a new facet of this process by studying the transformation of consumption practices, especially drinking habits, brought about by intercultural encounters from the late 7th to the 5th century BC through the analysis of organic remains in 133 ceramic vessels found at the Heuneburg using Organic Residue Analysis (ORA). During the Ha D1 phase, fermented beverages, including Mediterranean grape wine, were identified in and appear to have been consumed from local handmade ceramics. The latter were recovered from different status-related contexts within the Heuneburg, suggesting an early and well-established trade/exchange system of this Mediterranean product. This contrasts with the results obtained for the drinking and serving vessels from the Ha D3 phase that were studied. The consumption of fermented beverages (wine and especially bacteriofermented products) appears to have been concentrated on the plateau. The ORA analyses presented here seem to indicate that during this time, grape wine was consumed primarily from imported vessels, and more rarely from local prestigious fine wheel-made vessels. In addition to imported wine, we demonstrate the consumption of a wide variety of foodstuffs, such as animal fats (especially dairy products), millet, plant oils and waxy plants, fruit and beehive products as well as one or several other fermented beverage(s) that were probably locally produced. Through this diachronic study of vessel function from different intra-site contexts, we inform on changing and status-related practices of food processing and consumption. [ABSTRACT FROM AUTHOR]

Purpose: The paper aims to make a contribution by providing a comprehensive understanding of the scope of the implementation of sustainable marketing tools in SMEs operating in the food and drink industry in Europe. The focus will be put on the identification of differences between companies operating in business-to-business (B2B) and business-to-customer (B2C) context. Design/methodology/approach: The empirical basis is a survey of 770 European SMEs, of which 369 operate in Western European countries (including UK, Germany and Spain) and 401 in Central and Eastern Europe (including Poland, Croatia and Russia). The respondents in the particular countries were stratified according to company size, measured by the number of employees. The research covered 316 micro companies, 5 small companies and 209 medium ones. The questionnaire was completed by the managing directors of the enterprises (CEOs) or heads of the marketing departments (CMOs). The research was conducted between April 2016 and January 2017. An in-depth analysis of the findings helped to identify differences between the two groups of SMEs, i.e. operating in the B2B and B2C context, in terms of the extent of sustainable marketing implementation. The non-parametric U Mann–Whitney test was used to examine the significance of the differences between the two groups of companies. Findings: The research results suggest that both groups of B2B and B2C companies implement sustainable marketing tools to some extent. However, in most cases, B2B organizations do it to a significantly greater extent. Nevertheless, these activities relate mainly to those tools, which are directly visible to customers, both institutional and individual, such as packaging, product ingredients or certificates. To a lesser extent, they involve marketing activities of an internal nature, such as production process and the level of energy, water or resources used. Originality/value: To the best knowledge of the author, this is the first empirical research study on the implementation of the sustainable marketing concept in SMEs operating in European countries. The study is a comparative analysis of the phenomenon between B2B and B2C companies, which has not been previously researched. [ABSTRACT FROM AUTHOR]

Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant proportion of the food industry, which has recently appeared to develop further. In addition, the progress in various developed analytical techniques has revealed new knowledge that documents and corroborates certain benefits of traditional foods, mostly regarding their nutritional and health benefits. In this context, the main target of this Special Issue is to deliver new data on how traditional foods exhibit their health-promoting properties and ameliorate the nutritional value of fermented food systems. In addition, the involvement of wild starter culture in the production of traditional foods is a subject area that must be highlighted. [ABSTRACT FROM AUTHOR]

Abstract Background The production and consumption of cherries has increased recently due to consumer awareness of their health benefits, since they are rich in polyphenolics (namely anthocyanins and hydroxycinnamic acids). Global sweet cherry production increased over the last 16 years from 1.9 to 2.32 million tons, with Turkey, USA, Iran, as the main producers. Sour cherry production has been static during the same period at around 1.1–1.3 million tons concentrated in Europe, with the Russian Federation as the predominant producer. Scope and approach This review presents a comprehensive survey of the current literature on sweet and sour cherries, from the origin and distribution of the fruit crop to their antioxidant and health properties. Moreover, possible further investigations are highlighted after summarizing the existing body of knowledge. Key findings and conclusions Sweet cherries are mostly consumed fresh, and are also highly perishable, whereas sour cherries are most frequently processed. Sweet cherries are appreciated for their organoleptic aspects, such as taste, texture and color, whereas processed sour cherries are recognized for their higher bioactive content. Both sweet and sour cherries exert beneficial health effects to counteract oxidative stress, reduce inflammation, modulate blood glucose, and enhance cognitive function. Sour cherries supplementation in particular, has been reported to benefit in recovery from exercise-induced muscle damage. The health benefits derived from consuming cherries should increase this fruit tree crop cultivation and improve the agricultural practices and food processing technology to provide consistent and reliable supply of these fruits. Highlights • Sweet cherries production has increased, while sour cherries has remained static. • Cherries contain high level of polyphenolics (anthocyanins and hydroxycinnamic acids). • Sweet and sour cherries exert beneficial health effects. • Among other health benefits, cherries counteract oxidative stress and inflammation. [ABSTRACT FROM AUTHOR]

The research is designed to examine the effect of working capital management on company's profitability in the food industry in Southeast Europe, during the five years period (2010-2014). The sample included 9883 active companies. The influence of certain variables of working capital management (current liquidity, the ratio of current to total assets of companies, the ratio of current liabilities to total assets of companies, financial leverage and size of the company) was measured on the probability of higher profitability by applying probit regression analysis. The results of probit regression provide support to a hypothesis that most of the analyzed variables of working capital management have statistically significant impact on the probability of higher profitability. In this paper is also researched how the optimal level of working capital management can contribute to the growth of profitability and value of the company as a whole. [ABSTRACT FROM AUTHOR]

Objective: To analyse the scope and content of the nutrition pledge announced by Lidl.Design: We applied the approach recommended by the private-sector module of the INFORMAS (International Network for Food and Obesity Research, Monitoring and Action Support) food environment monitoring framework and qualitative content analysis to Lidl's nutrition pledge.Setting: Global.Subjects: The nutrition pledge of Lidl, Europe's largest food retailer.Results: Lidl pledges to reduce the average sales-weighted content of added sugar and added salt in its own-brand products by 20 % until 2025, using 2015 as a baseline, starting in Germany. Moreover, it vows to reduce the saturated and trans-fatty acid contents of its own-brand products, without specifying targets or timelines. To achieve these targets, it pledges to apply a number of approaches, including reformulation, promotion of healthier products, reduction of package and portion sizes, and provision of nutrition information and education. Strengths of Lidl's pledge are its extensive scope, the quantification of some targets, and its partially evidence-based approach to the selection of targets and interventions. Key limitations include the vagueness of many targets, a lack of transparency and the absence of independent monitoring and evaluation.Conclusions: Lidl's pledge, while commendable for its scope, does not meet current best practice guidelines. Given their current limitations, industry initiatives of this kind are likely to fall short of what is needed to improve population-level nutrition. [ABSTRACT FROM AUTHOR]

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements. [ABSTRACT FROM AUTHOR]

The aim of the paper is to assess the attitudes of company managers in the food and drink sector in Western Europe and Central-Eastern Europe towards implementing marketing strategies that take into account not only economic, but social and ecological aspects as well. Innovation is a growing topic among scholars when discussing issues related to the enhancement of company performance and competitiveness. Such innovation may refer to technological changes (new products, processes), as well as non-technological ones referring to various marketing and organizational methods. In the paper the authors focus on innovations in marketing activities arising from the application of a more socio-ecological orientation. The paper comprises two parts: one theoretical, one empirical. In the first part the role of innovation in the process of creating company competitiveness is presented, as well as the concept of an innovative marketing strategy. In the second part the results of international research are discussed. [ABSTRACT FROM AUTHOR]

The globalisation of markets and the completion of the single market in Europe raise issues that require a better understanding and analysis of long term industry dynamics. This paper develops a model to show an industry can be analysed in terms of its strategic groups, its mobility barriers and its sub-structures and spaces. The paper focuses on the food processing industry in Europe and uses the idea of strategic space to analyse the effect of industry dynamics on marketing strategy and organisation of the marketing function. [ABSTRACT FROM AUTHOR]

The article presents a series of abstracts of articles in the field of foreign marketing, including "Les Epiciers Danois S'Organisent," "Important Croissante du 'Marketing,'" and "World Trade and Payments in 1955-1956."

High pressure processing (HPP) is a novel food processing technology that uses minimal heat and preservatives. It can inactivate a variety of pathogenic and spoilage bacteria to ensure safe foods and extend shelf life by maintaining nutritional and sensory attributes. The present investigation studied the effects of HPP (200, 400, 600 MPa; 5, 10 min; room temperature) on the following parameters: contents of carotenoids and vitamin E and antioxidant capacity (AOC) in spinach and rosehip puree; chlorophyll contents in spinach and in vitro bioaccessibility of carotenoids in rosehip puree. Contents of carotenoids, chlorophylls and vitamin E were determined by HPLC. AOC was analysed by several assays (total phenolics, TEAC, ORAC). In spinach, HPP led to a significant increase of the content of carotenoids, chlorophylls and vitamin E, probably due to an increased extractability. Total carotenoid content in rosehip puree was almost unchanged by HPP with single carotenoids behaving differently. The in vitro digestion model showed that 42.2 ± 7.4% of the total carotenoids of the rosehip puree was released and is potentially available for absorption. HPP had no significant effect on the bioaccessibility of total carotenoids. No distinct trend for the effects of HPP on the tocopherol contents in both food samples could be deduced. Mostly, no changes were induced by pressure. In both plant foods, the AOC was retained. The results provide further scientific evidence of the benefits of HPP in retaining micronutrients and phytochemical properties of plant foods. [ABSTRACT FROM AUTHOR]

This study has been designed to examine incorporation of 7, 10 and 15% olive oil in milk-based media by using ultrasound (US) at 24 kHz, for 3 min in order to form new dairy-based, emulsifier-free emulsions. The prepared emulsions were characterized in terms of the emulsion capacity and stability, creaming index, zeta potential, droplet size, color and rheological analysis. The morphology of the emulsions was examined under the fluorescence microscope to evaluate the changes caused by US. The peroxide value and fatty acid composition were determined. After the treatment, application of the US increased the stability of emulsions. A decrease in the creaming index and droplet size and an increase in the zeta potential were observed. All the emulsions exhibited a weak gel structure. The fluorescence microscope images showed that the US decreased the size of oil droplet. [ABSTRACT FROM AUTHOR]