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Background 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. Scope and approach 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. Key findings and conclusions 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.

Wine is often used as an ingredient in butter sauces such as hollandaise sauce, but normally in its reduced form. Hollandaise sauce is an emulsion, and roughly consists of a continuous phase (water based ingredients) and a dispersed phase (fat). In addition, hollandaise sauce contains varying amounts of incorporated air, seen as air bubbles in the sauce. In this study, the influence of wines and wine reductions on sauce flavor was studied. Butter sauces, where the aqueous phase of the sauces varied, were made and analyzed. Four different types of white wine (Chardonnay, Riesling, Sauvignon blanc and a blended wine) and these wines’ corresponding wine reductions were incorporated in butter sauce to produce model products (eight sauces in total). In the reductions, approximately 51% of the volume was removed by evaporation. The wines were selected based on both non-volatile composition and aroma differences. A trained sensory panel (n=10) evaluated sauce flavor and texture. Volatile profiles of sauces were studied by GC-MS, and sauce texture was evaluated by texture analysis, microscopy and dry matter measurements. Results showed that the degree of reduction is more important for sauce flavor than the wine type.

Background Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to impact on individuals and their needs. Scope and approach In this paper, we will provide an overview of how research from a personalised food perspective can benefit consumers that require special food offerings. The paper is structured along the food chain addressing the following topics: i) Food raw material and components, ii) Food processing and culinary aspects, iii) Food digestion and microbiota, iv) Food perception. Key findings and conclusions The paper highlights how food and its composition influence personal requirements, and how processing of the foods can contribute to optimised products for consumer groups. Furthermore, much attention has been accorded how digestion and microbiota are sensitive to food consumed and how this vary with consumer group. Finally, consumers’ perceptions and preferences play an important part in how foods are presented and chosen. More research is needed to utilise the possibilities of personalising foods to improve life for consumers with different needs.

Good pairing recommendations may be crucial for the success of foods and beverages, both in the retail and hospitality sector. Food–beverage pairings are often presented by culinary professionals such as chefs or sommeliers, however little focus has been given to consumer perception of such pairings. The main objective of this study was to investigate consumer perception of overall percepts of food–beverage pairings. Combinations of soup and craft beer were used as model pairings. Soups were developed by a chef according to an experimental design with the basic tastes as factors. Craft beer types were selected according to sensory profile, popularity in the market and culinary recommendations. Results from the consumer study demonstrated significant effects of beer type on liking. Relative-to-ideal ratings for balance demonstrated that dominance of either of the components significantly reduced liking and harmony, while dominance of soup significantly reduced perceived complexity. Results also demonstrated that perceived sensory complexity was highly correlated with liking of pairings when perceived sensory harmony also was rated as high. This study introduces the use of a “just about balanced” (JAB) scale for rating the relative balance of intensity between two products. Some of the challenges with combining culinary creativity with experimental product development are also discussed.

Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation.