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Natural sweetener is a food alternative to sugar obtained from nature through organic chemical processes that produce flavors and characteristics similar to sugar and synthetic sweeteners. This paper is made in the form of a systematic review to collect and identify data related to the potential of natural sweeteners in Indonesia. The writing was designed using PRISMA with PICO with outcomes of total solids, reducing sugar, Dextrose equivalent (DE), glycemic index (GI) as data selection methods. The data obtained showed 15 potential plants from 13 different articles or journals. After being classified, the majority of food ingredients are natural sweeteners of the saccharide type that have the potential to produce liquid sucrose, fructose syrup and glucose products. These product opportunities were selected based on plant commodities with the highest productivity such as cassava, corn, coconut, sugarcane, sweet potato, sago, taro, and sorghum from several regions such as West Java, Central Java, East Java, Riau, North Sumatra, West Sumatra, Lampung, South Sumatra, Central Kalimantan, West Nusa Tenggara, South Sulawesi, North Sulawesi, Gorontalo, Maluku, and Papua. The potential of natural sweeteners can be used directly in food products and can be utilized as raw materials in various food products such as ice cream, candy, syrup, jam, and canned beverages. [ABSTRACT FROM AUTHOR]

In response to the growing demand for healthier food options, food industries are setting high expectations for their products. Integrating consumer opinions in innovating bakery products with new dietary ingredients is vital for the success of bakery businesses. This study aimed to assess the eating habits and preferences of 180 customers of baked goods selected through systematic sampling. Data were analyzed using the Chi-square test of independence and descriptive analyses. Bread consumption frequency was significantly correlated with age, education and family size. Urban consumers preferred cookies, "Difo Dabo" ("Abesha Dabo"), cake and white bread. When purchasing baked goods, consumers prioritized quantity, taste, price, size and nutritional value. Females, the young, those with education beyond secondary level and larger family sizes prioritized price, while the young, higher-income individuals and those with higher education gave more preference to nutritional value. A higher preference for nutritious and organic ingredients was observed among younger, higher-income and more educated customers. They also held a positive perception of the health effects of nutrients in baked foods. The study’s findings provide insights for bakery businesses, guiding innovation through the incorporation of dietary supplements.

Consumer choice and preferences are the utmost criteria when selecting which product needs to be formulated. Awareness of healthier choices leads to consumer demand for functional food that consists of nutritional properties and provide beneficial health attributes. Products added with useful ingredients are functional food. Therefore, the aim of this study was to explore and understand the consumption pattern of functional food among Malaysian consumers by conducting a survey. This offers a new basis to understand how Malaysian consumers from various religion and race choose functional foods in this era, especially after the pandemic has ended. A total of 102 respondents participated that consisted of Malaysian adults aged from 18 to late 60s regardless of the household incomes from all over states in Malaysia. This study indicated that 96.9 percent of respondents are knowledgeable about the idea and benefits of functional foods. A total of 23.5% of respondents consumed it every day, and 27% purchased it on a regular basis, usually purchased from supermarkets and hypermarkets. Innovation ideas were given from selected 31 local crops in Malaysia such as juice products, cordials, healthy bars, ice creams, freeze dried snacks, multi-purpose powder etc. According to the results, there is a potential market and buyers for functional foods produced locally. This survey provides a strong suggestion to food industries to start off with functional food products added with local food ingredients. [ABSTRACT FROM AUTHOR]

This study aimed to identify consumers knowledge about the quality and safety of food products. The quality and safety of food are the main concern of consumers, so it is very important to know about the safety of food and the quality of food products to avoid serious problems that we can encounter from food products because the consequences of unsafe food bring great consequences and can be serious. Food safety is important as it helps protect the consumer from the risk of foodborne illness. One of the factors that influence the choice of a food product is the price as an element or determinant of a quality product. Knowing the importance of food safety and food product quality, such a study should be done first. Therefore, the purpose of this paper is to identify consumers' knowledge about the quality and safety of food products. The methodology of this study is the quantitative method. The sample of the selection of participants was random, where the data of this paper were collected through direct interviewing by means of a structured (printed) questionnaire. The sample size consisted of 100 citizens of the Republic of Kosovo in 3 different cities (Prizren, Pristina, Ferizaj). The questionnaire consisted of two sections. The first section contained questions aimed at basic data on the respondents (age, gender, place of residence). The second section focused on citizens' perception of food quality and safety. These data were then analyzed and interpreted through the analysis method and the SPSS program. The results of this study show that a significant part of the respondents 35% think they have knowledge regarding the topic of food safety and 60% of the respondents think that the price plays a role in determining a quality product and being for sure. [ABSTRACT FROM AUTHOR]

Quercetin and beta-sitosterol (β-sitosterol) are prominent phytoconstituents that are being widely used in food ingredients and medicinal applications due to their various pharmacological activities and therapeutic activities including anti-inflammatory, anti-cancer, and anti-diabetic properties. The main aim of this paper is the development and validation of a robust reverse phase high-performance liquid chromatography (RP-HPLC) method for the simultaneous estimation of quercetin and β-sitosterol. Gradient elution was performed using a mixture of water, acetonitrile and acetic acid, with varying ratios of water:acetonitrile:acetic acid (50:50:2). The flow rate was set at 0.9 mL/min, and the detection wavelength was fixed at 370 nm. The developed method was validated according to the International Conference of Harmonization (ICH) Q2 (R1) guidelines. The method was linear in the concentration range of 1–5 µg/mL quercetin and β-sitosterol. The limit of detection (LOD) and limit of quantification (LOQ) were 0.118 and 0.358 µg/mL for β-sitosterol, respectively, while LOD and LOQ for quercetin were 0.127 µg/mL and 0.387 µg/mL respectively. The percentage recovery ranged from 95 to 105% with a relative standard deviation of less than 2%, indicating the accuracy and precision of the method for both compounds. Furthermore, the validated method was found specific to detect presence of both the drugs in Nyctanthes arbortristis leaf extract. The developed method is the first of its type method that is capable of simultaneous estimation of β-sitosterol and quercetin from Nyctanthes arbortristis leaves and demonstrated with excellent specificity, linearity, accuracy and precision. Consequently, it holds great potential for the detection of β-sitosterol and quercetin in food, biological samples and various marketed formulations. [ABSTRACT FROM AUTHOR]

Climate change is the big challenge, which definitely calls for a sustainable product declaration by life cycle assessment (LCA). In the recent years, a variety of functional units (FUs) have been applied to the comparative LCAs of product systems, but a persistent methodological challenge of applying FUs is still posed, especially in food systems. Responding to the research question of which FU is appropriate for proper environmental benchmarking, this present study revisits mass, economic value, and multiple (caloric value, protein, carbohydrate, fibre, saturated fat, minerals, vitamins) quality-based 12 FUs in food LCAs. Carbon footprints of 20 food products, expressed as Global Warming Potential 100, are calculated by openLCA 1.10.3 software, which are considered in the correlation test between the indicators per FUs using the statistical analysis, R 3.6.1. The results indicate that although the mass-based FUs (on dry/wet basis) do not reflect the actual function of food products, the FUs might be applied to the environmental benchmarking since both the FUs have a good correlation with others (R = 0.7–0.9) and vice versa, especially with the economic value-based FU to be integrated quantity & quality into a single FU. The results also reveal that it could be inappropriate to define a quality-based FU using all of macro & micro nutrients and minerals (R = 0.1–0.5), and the multiple quality-based FUs might not be appropriate for the environmental benchmarking. The comprehensive investigation of FUs for food LCAs could provide valuable insights into environmental benchmarking suitability. [ABSTRACT FROM AUTHOR]

The banana plant that is still underutilized compared to the fruit part is the heart of the banana. Even though the heart of the banana has many benefits and nutritional content that is good for health. Seeing the potential of the heart of the banana can improve public health, so food diversification efforts such as flour and substitutes for the basic ingredients of food to produce new forms of product innovation, so research was carried out to test its content, which aims to inform the public that the heart of the banana can be beneficial for health in processing into flour. This research was carried out in March-April 2022 at the Chemistry Education Laboratory of Nusa Cendana University, Kupang. There are four stages in this study, including 1) Manufacture of the heart of banana flour; 2) Proximate Test of the heart of banana flour; 3) Diversification of products based on the heart of banana flour, 4) Organoleptic test of products based on the heart of banana flour on 52 panelists. The results of research on the manufacture of banana heart flour are substituents of flour that have good nutritional content with relatively good character if used as a substitute for wheat flour because many parameters meet the quality requirements of wheat flour, namely the physical characteristics of banana heart flour meet the test requirements for shape. In contrast, the aroma, color, and taste in accordance with the characteristics of the nutritional content meet the moisture content proteins, fats, and carbohydrates. In contrast, the ash content does not complete because the mineral content in each ingredient is different and the manufacture of wheat flour. The result of the diversification of the products made, namely the Genital Widow Cake / Monde chips made from banana heart flour, are also included in the excellent category where the aroma, taste, and acceptance of the product are accepted in the community.

From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed. [ABSTRACT FROM AUTHOR]

Mechanical agitation and mixing operations are basic processes in many industrial activities, especially in food industry. Agitation of food products with a non-Newtonian yield stress fluid and/or with a high viscosity is a common operation where standard anchor impellers are usually implemented to scrape the lateral surface of the tank. The flow generated by this type of impellers is predominantly tangential, particularly with the presence of Bingham fluids. In this regard, the present research gives a numerical investigation of the laminar flow and heat transfer of a Bingham fluid in a mechanically agitated tank equipped with an inclined anchors configuration, including the standard case. This configuration is intended for the enhancement of the axial flows specifically in the lower part of tanks, while keeping the main operation of scraping. Moreover, for heating process, the agitated system is equipped with a lateral jacket system where the temperature remains constant over time. The effects of the Bingham and Richardson numbers as well as of the anchor inclination angle are analyzed on the hydrodynamic and thermal stats. The differential balances that govern the studied phenomenon including continuity, momentum and energy equations are solved by the use of Galerkin finite element method. The results demonstrate the hydrodynamic, energetic, and thermal benefits of agitating yield stress fluids using an inclined base anchor. Indeed, significant axial hydrodynamic generation is observed with a reduced energy consumption of approximately 30% compared to the standard anchor, particularly at moderate rotational speeds. Furthermore, it enhances thermal insulation inside the mixing system and hence promoting heating process, especially in the presence of Bingham fluid and buoyancy force. [ABSTRACT FROM AUTHOR]

Beet sugar production in Russia annually gives about 6 million tons of white sugar and 1.5 million tons of beet molasses, which must have technological adequacy, when used as raw materials. The purpose of the work was to substantiate the concept of technological adequacy of beet sugar production, its indicator markers and their threshold values, to assess the actual technological adequacy of white sugar and molasses, to verify the hypothesis about the relationship between individual indicators of white sugar and empirical knowledge about an increase in the content of micronutrients with a decrease in the category. The objects of the study were terminology related to the characteristics of food products and raw materials in terms of consumer expectations and indicators of their assessment. Technological adequacy was evaluated for 230 samples of white sugar and 134 samples of beet molasses. Indicator markers were determined according to standardized and known methods. Technological adequacy of white sugar and beet molasses is the compliance of their specific functional properties with the requirements of the production of a particular food product, in which they are raw ingredients. A measure of compliance is indicator markers in the form of physicochemical parameters of the composition. Indicators of white sugar for three food technologies and indicators of beet molasses for two technologies and storage were substantiated; their technological adequacy was assessed. Empirical knowledge about an increase in the content of micronutrients with a decrease in the category and the hypothesis about the relationship between individual indicators of white sugar were confirmed. It is shown that all white sugar of extra and TC1 categories has technological adequacy for the use in food production, while only 62% of TC2 sugar and some batches of beet molasses have the necessary technological suitability. The results obtained will be a tool for regulating the production of competitive products and developing a control scheme for the technological flow of sugar production.

This research aims to examine the effect of halal certification and entrepreneurial marketing on the successful small and medium-sized enterprises (SMEs) of processed food products and investigate the dominant factors affecting the successful business of food products. A quantitative method supported by Structural Equation Modeling Partial Least Square (SEM-PLS) is employed to conduct this research. Seventy-one respondents from SMEs actors of food products registered in the Institute for the Study of Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI) of Riau Province and had the halal certification became the research sample. They are selected using a purposive sampling technique. This research reveals that halal certification positively affects a successful enterprise, while entrepreneurial marketing, directly and indirectly, positively affect a successful business. In addition, entrepreneurial marketing positively affects halal certification. It interprets that halal certification and entrepreneurial marketing are the significant factors determining the successful enterprise of food products. Furthermore, the dominant factors affecting the successful business of processed food products are the certainty of material quality based on the halal concept and consumer preference (halal certification), the level of ability to weave the relation with government (entrepreneurial marketing), and marketing performance (successful business). So, halal certification and entrepreneurial marketing are the essential factors that have to be considered by entrepreneurs to achieve a successful enterprise of food products.

Objective The current concern about food product consumption and demand for green products highlights the need to pay attention to their pricing. The main purpose of this study is to measure the impact of price tags and green labels on the purchase intention of different population groups. Methodology The present study is applied in terms of purpose and experimental in terms of method. Initially, a website was designed and a food product (hamburger) was offered to the customers in two modes of green and normal, at both high and low prices. The statistical samples who were selected from social networks visited these retailers and received a questionnaire link on the website page. They expressed their intention to buy the selected product through the questionnaire. Data analysis was performed through one-way ANOVA and factor analysis. Findings Based on the obtained results, in groups who chose high-priced green products, the average purchase intention level to buy green products was higher. Accordingly, higher prices of green products were acceptable to consumers i.e., consumers' perceptions of the relationship between price, quality, or the features added to the product. Further, the average intention to buy green products by individuals who chose more expensive green products was higher compared to the intention level of those who bought non-green products at lower price levels. However, there was no difference in the average intention of the customers who bought green products at lower prices compared to the intention of those who purchased non-green products at higher prices. In addition, differences in price levels, considering the interaction of green characteristics, directly affected the intention to buy green products. No difference was observed in purchase intention in the male and female groups, but there was a significant difference in purchase intention of the product among customers with different educational and income levels. Conclusion According to the findings, marketers should be careful in the pricing of green products to increase the likelihood of their customers’ intention to buy. They are advised to provide strategies to ensure the quality of green products. One of these strategies is using valid green certificates on product packaging that indicate the quality of green products in domestic and international markets. Since no difference was found among male and female consumers in terms of intention to buy green products at high or low prices, marketers are advised to focus on other demographic features that may affect consumers' purchasing intention.

An accurate measurement of greenhouse gas emissions serves as foundation for creation of adequate mitigation measures. In this context, a significant prerequisite is the development of protocols for measuring emissions and methods for data analysis that can extrapolate precise annual emission values. Quantifying the emissions of greenhouse gases (GHGs) from irrigated paddy fields is crucial for combating climate change. We present an electro-optic hardware platform for optical neural networks' nonlinear activation functions. With no slowdown in processing speed, the optical-to-optical nonlinearity works by transforming a small amount of the input optical signal into an analogue electric signal, which is then utilised to intensity-modulate the original optical signal. Using machine learning methods, this study proposes a novel method for detecting anthropogenic greenhouse gases from food products and managing carbon footprints. Multilayer kernel vector expectile regression (MKVEx) is utilized to examine presence of anthropogenic greenhouse gases in this food product as an input. After that, quadrature convolutional genetic neural networks (QCGNN) are used to developed explicitly for use on unstructured data like carbon footprints and cut down on energy and carbon emissions. In terms of sensitivity, positive predictive value, negative predictive value, training accuracy, and precision, various food product greenhouse gas datasets have been the subject of experimental analysis. The proposed technique attained sensitivity of 65%, positive predictive value of 59%, negative predictive value of 59%, training accuracy of 98%, precision of 95%. [ABSTRACT FROM AUTHOR]

Meat and meat products are among the main products of the human diet, which contain the essential nutrients, biological, macro and microelements that are important for the full functioning of the human body. Due to the significant environmental impact associated with industrial meat production, combined with the ever-growing world population, it is important to investigate the current state and production of the meat industry. The purpose of the study was to determine the volumes and possibilities of production of certain types of meat products in Ukraine, their market share, prospects for production in the future, and the ability to provide food industry enterprises with raw materials for the production of new food products. The work was carried out by analysing scientific, regulatory and technical literature, statistical evaluation of data, and comparing the results obtained with the findings of other scientists. The analysis of the industry indicates the decline of certain areas in animal husbandry, in particular, cattle breeding and the production of meat, meat products from beef and veal; a decrease in the number of farm animals, namely by 23% of bovine cattle, 6.9% of pigs, and 2.4% of poultry. During the analysed period, poultry meat production increased by 17%, while the number of business entities increased by 25 %. At the same time, beef and veal production decreased by 27.8%, while pork production increased by 33%. Based on the results obtained, it is possible to continuously provide processing enterprises with meat raw materials, namely, chicken meat for the production of meat products, and it is also relevant to introduce resource-saving technologies for obtaining a product with less weight loss and waste during processing. The study results can be used by enterprises when planning the release of products to the market, developing new recipes, improving existing production technologies, and understanding trends and volumes of meat and meat products on the Ukrainian market

To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In 2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees.

Dietary fibers are components of plant material, extremely important in the diet, because they resist enzymatic digestion in the digestive tract, with a role in improving intestinal transit. Dietary fibers are mostly carbohydrates such as cellulose, hemicellulose, pectic substances, gums, and mucilages, but also non-carbohydrate. The presence in the daily diet of whole grains, nuts, vegetables, fruits and seeds positively affects health, because their consumption has been linked to the decrease in the incidence of several diseases. From a technological point of view, dietary fiber is added as a functional food ingredient in food products to provide water-holding capacity, viscosity, gel-forming capacity and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can enhance the image of products as healthy and functional foods. This article reviews the concept and definition of dietary fibers used in food production and their functional characteristics and health benefits. [ABSTRACT FROM AUTHOR]

Products derived from olives, such as the raw fruit and oils, are widely consumed due to their taste, and purported nutritional/health benefits. Phenolic compounds, especially hydroxytyrosol (HT), have been proposed as one of the key substances involved in these effects. An olive juice extract, standardized to contain 20% HT (“OE20HT”), was produced to investigate its health benefits. The aim of this study was to demonstrate the genotoxic safety of this ingredient based on in vitro Ames assay and in vitro micronucleus assay. Results indicated that OE20HT was not mutagenic at concentrations of up to 5000 µg/plate, with or without metabolic activation, and was neither aneugenic nor clastogenic after 3-hour exposure at concentrations of up to 60 µg/mL with or without metabolic activation, or after 24-hour exposure at concentrations of up to 40 µg/mL. To further substantiate the safety of OE20HT following ingestion without conducting additional animal studies, a comprehensive literature review was conducted. No safety concerns were identified based on acute or sub-chronic studies in animals, including reproductive and developmental studies. These results were supported by clinical studies demonstrating the absence of adverse effects after oral supplementation with olive extracts or HT. Based on in vitro data and the literature review, the OE20HT extract is therefore considered as safe for human consumption at doses up to 2.5 mg/kg body weight/day.

Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods; it is used throughout the world as a food flavor enhancer. The legislation of the Russian Federation limits the content of monosodium glutamate, or additive E621, in a food product. Due to the fact that the glutamic acid takes the major weight in the monosodium glutamate molecule, which molecule is naturally present in almost all food products, the weight of the molecule of the E621 additive was determined by content of this amino acid expressed in terms of monosodium glutamate. In connection with the foregoing, it became necessary to develop a method for the quantitative determination of the mass fraction of monosodium glutamate introduced into food during the production of food products. Within the framework of this research a new method for determining the share of added monosodium glutamate is proposed, which is not associated with the natural content of glutamic acid. The authors have developed a method for determining the mass fraction of monosodium glutamate in food products with the help of high performance liquid chromatography with precolumn derivatization. This research presents metrological assessment of the developed methodology, determines accuracy rates and reproducibility factors in two concentrations ranges. For a range of 0.1 to 1%, the reproducibility is set at 17% and the accuracy rate is set at 30%. For the range of 1–10%, the reproducibility is 6%, the accuracy rate is 10% respectively. Also, during the development of the method, the lower limits for the quantitative determination (Limit of Detection — LOD) and qualitative determination (Limit of Quantification — LOQ) of the method were calculated. LOQ was equal to 0.01% and LOD accounted for 0.1%. The method has successfully passed the metrological certification and is included in the Register of Measurement Methods of the Russian Federation. It can be used by accredited laboratories for assessment and control of food quality.

Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers; the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count (<50 cfu/g) was noted. Most importantly, no pathogenic bacteria were detected in ready-to-eat and instant soup during the storage study of 6 weeks at 5 °C and 6 months at 25 °C, respectively. In terms of the high nutritional composition and functional value of the product, 4 weeks of storage at 5 °C and 4 months of storage at room temperature were suggested for ready-to-eat and instant powder soup product, respectively. [ABSTRACT FROM AUTHOR]

Meat and meat products are among the main products of the human diet, which contain the essential nutrients, biological, macro and microelements that are important for the full functioning of the human body. Due to the significant environmental impact associated with industrial meat production, combined with the ever-growing world population, it is important to investigate the current state and production of the meat industry. The purpose of the study was to determine the volumes and possibilities of production of certain types of meat products in Ukraine, their market share, prospects for production in the future, and the ability to provide food industry enterprises with raw materials for the production of new food products. The work was carried out by analysing scientific, regulatory and technical literature, statistical evaluation of data, and comparing the results obtained with the findings of other scientists. The analysis of the industry indicates the decline of certain areas in animal husbandry, in particular, cattle breeding and the production of meat, meat products from beef and veal; a decrease in the number of farm animals, namely by 23% of bovine cattle, 6.9% of pigs, and 2.4% of poultry. During the analysed period, poultry meat production increased by 17%, while the number of business entities increased by 25 %. At the same time, beef and veal production decreased by 27.8%, while pork production increased by 33%. Based on the results obtained, it is possible to continuously provide processing enterprises with meat raw materials, namely, chicken meat for the production of meat products, and it is also relevant to introduce resource-saving technologies for obtaining a product with less weight loss and waste during processing. The study results can be used by enterprises when planning the release of products to the market, developing new recipes, improving existing production technologies, and understanding trends and volumes of meat and meat products on the Ukrainian market [ABSTRACT FROM AUTHOR]

Objective The current concern about food product consumption and demand for green products highlights the need to pay attention to their pricing. The main purpose of this study is to measure the impact of price tags and green labels on the purchase intention of different population groups. Methodology The present study is applied in terms of purpose and experimental in terms of method. Initially, a website was designed and a food product (hamburger) was offered to the customers in two modes of green and normal, at both high and low prices. The statistical samples who were selected from social networks visited these retailers and received a questionnaire link on the website page. They expressed their intention to buy the selected product through the questionnaire. Data analysis was performed through one-way ANOVA and factor analysis. Findings Based on the obtained results, in groups who chose high-priced green products, the average purchase intention level to buy green products was higher. Accordingly, higher prices of green products were acceptable to consumers i.e., consumers' perceptions of the relationship between price, quality, or the features added to the product. Further, the average intention to buy green products by individuals who chose more expensive green products was higher compared to the intention level of those who bought non-green products at lower price levels. However, there was no difference in the average intention of the customers who bought green products at lower prices compared to the intention of those who purchased non-green products at higher prices. In addition, differences in price levels, considering the interaction of green characteristics, directly affected the intention to buy green products. No difference was observed in purchase intention in the male and female groups, but there was a significant difference in purchase intention of the product among customers with different educational and income levels. Conclusion According to the findings, marketers should be careful in the pricing of green products to increase the likelihood of their customers’ intention to buy. They are advised to provide strategies to ensure the quality of green products. One of these strategies is using valid green certificates on product packaging that indicate the quality of green products in domestic and international markets. Since no difference was found among male and female consumers in terms of intention to buy green products at high or low prices, marketers are advised to focus on other demographic features that may affect consumers' purchasing intention. [ABSTRACT FROM AUTHOR]

Developing a sustainable food industry is the global consensus regarding climate change and food security. This present study aims to take account of life cycle-carbon footprints for the environmental performance/labeling of 20 food products commissioned by the flour processing factory in Pyongyang and to give lessons for the rest consumer products. This study conducts analyses of Functional Units (FUs) and hotspots with a couple of questions of how much are life cycle-carbon footprints per FU of the food products investigated from the company? and what are the key hotspots (primary, secondary, and tertiary) connected to the life cycle phases? The results show that the carbon footprints of food products vary in a range of 2050–5080 g CO2eq. depending on the defined FUs: mass-based FUdry (dry basis), mass-based FUtotal (total basis), and economic value-based FUpri (price basis). The results also reveal that both the mass-based FUdry and economic value-based FUpri might lead to proper environmental benchmarking/labeling of food products, when compared to the mass-based FUtotal that could definitely affect food LCAs. In addition, the results indicate that three subsystems in 20 product systems are identified as environmental hotspots to have improvement potential: flour subsystems (13 primary hotspots), washing and wastewater subsystems (12 secondary hotspots), and electricity subsystems (14 tertiary hotspots), while representing average contributions of 28.58, 23.34 and 16.23% to the total carbon footprints, respectively. The findings could encourage LCA practitioners and commissioners to implement a sustainable policy for environmental performance/labeling of crop-based food products and give lessons for the rest consumer products. [ABSTRACT FROM AUTHOR]

Pesticides play an important role in increasing the overall yield and productivity of agricultural foods by controlling pests, insects, and numerous plant‐related diseases. However, the overuse of pesticides has resulted in pesticide contamination of food products and water bodies, as well as disruption of ecological and environmental systems. Global health authorities have set limits for pesticide residues in individual food products to ensure the availability of safe foods in the supply system and to assist farmers in developing the best agronomic practices for crop production. Therefore, the use of nondestructive testing (NDT) methods for pesticide residue detection is gaining interest in the food supply chain. The NDT techniques have several advantages, such as simultaneous measurement of chemical and physical characteristics of food without destroying the product. Although numerous studies have been conducted on NDT for pesticide residue in agro‐food products, there are still challenges in real‐time implementation. Further study on NDT methods is needed to establish their potential for supplementing existing methods, identifying mixed pesticides, and performing volumetric quantification (not surface accumulation alone). [ABSTRACT FROM AUTHOR]

From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.

Introduction: The problem of rational, proper nutrition that ensures the body's proper performance and quality of work is of particular importance in the army. This is related to the specificity of military service, with a significant physical and mental burden, and this makes it very important to properly meet the nutritional needs of young soldiers, significantly affecting combat ability and mental toughness. The aim of the article is to analyze the frequency of consumption of selected food products and to evaluate the lifestyle of soldiers of the territorial defense forces Objective: The aim of the study was to assess the frequency of consumption of food products by soldiers of the territorial defense forces in connection with lifestyle. Material and methods: The study was conducted among 100 male soldiers of the Territorial Defense Forces, using the KomPAN questionnaire for examining views and eating habits for people aged 16 to 65, from which part B concerning the frequency of food consumption and part C related to lifestyle were selected for the study. Results: With age, the percentage of surveyed soldiers who were found to be overweight increased, while the percentage of soldiers maintaining a normal body weight decreased. In the diet of soldiers there are too few vegetables, fruits and fish, while white bread and sweetened drinks appear too often. The surveyed group believes that the level of their nutritional knowledge is insufficient, while the majority declare that their nutrition is correct Conclusions: Based on the conducted research, it appears that soldiers should continue to be trained and the basic knowledge about proper nutrition should be systematized, including the nutritional prevention of diet-related diseases of civilization. The specificity and requirements of a given military service as well as the soldier's individual health condition should be taken into account.

To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In 2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees. [ABSTRACT FROM AUTHOR]

There has been a growing tendency towards the development of healthier and more nutritious foods in this day and age. Correspondingly, these foods, frequently designated "functional," contain bioactive ingredients, and interestingly, some agricultural and industrial residues have proven to be prominent choices for the production of bioactive compounds, labeled as potentially safe natural sources of functional agents for the food sector. Bioactive ingredients are required for healthy living and are capable of treating/preventing diseases or disorders; moreover, they can impose some techno-functional and sensorial properties on the food matrix and can be applied to enhance the shelf life of food products in food packaging systems. Nonetheless, bioactive ingredients may not always endow beneficial properties in food networks and could sometimes lead to detrimental effects considering health issues and functional properties of the food networks, reducing the desirability of the final food product. Therefore, it is of utmost importance to choose the right set of bioactive ingredients concerning the formulation of the intended food product. Accordingly, this revision enlarges upon the advantages of using bioactive ingredients within food systems and glances over the side of the argument as well. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Ilmiah Pangan Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Natural plant pigments have attracted researchers to investigate the application of these dyes in food products. Besides, public awareness of the adverse effects of synthetic dye also increased the demand for natural pigments. Various colours can be obtained from different plants. Interestingly, these pigments are not only beneficial in the appearance of final food products, but they are very advantageous to the plant itself, food and human nutrition. Hence, this article reviews the state-of-the-art establishment of plant pigment application in food products. This review starts with a brief explanation of plant pigment usage in food, followed by clarifications on the functions of six primary plant dyes and the extraction of the natural pigments. The importance of natural pigments is shared. A highlight of future challenges facing the food industry in utilizing natural pigment is also discussed. [ABSTRACT FROM AUTHOR]

Albumin is one of the proteins that currently have an important role for the organism's body. This study aims to determine the characteristics of albumin with several treatments which will later be applied to cendol drinks. The treatments for extraction and albumin flour were fresh, boiled, and steamed, which were tested for extract yield, amino acids, and molecular identification using SDS-Page. The results showed that the steam treatment of the extract produced the highest yield of 0.42g/dL. The highest amino acid was in albumin flour with boiled treatment, namely each essential amino acid, namely leucine and non-essential amino acid, namely leucine. Identification of albumin molecular weight showed that albumin was found only in fresh and flour conditions when fresh. Other results indicate the possibility of processing factors affecting the presence of albumin which is easily soluble in water. albumin isolation from snakehead fish can potentially be developed into immunomodulatory health products [ABSTRACT FROM AUTHOR]

This paper assesses the primary energy and environmental impacts of a restaurant main course product's lifecycle, especially focusing on end-of-life (EoL) stage. In the first step, a cradle-to-grave complex life cycle assessment (LCA) model of the product has been set up from the extraction of the required raw materials through the preparation, cooking and use phase to the end-of-life. In the second step, three scenarios (landfilling, incineration, and composting) were compared for the generated food waste in the end-of-life stage given that one of the biggest challenges in waste management is the optimal management of food waste. We calculated eleven environmental impact categories for the examined food product with the help of GaBi 9.0 software. During our research work, the primary energy was examined in each phase. In the third step, a comparison between the traditional and "sous vide" cooking technologies has been created to optimise of the cooking/frying life cycle phase. This paper basically answers three main questions: (1) How can the main environmental impacts and primary energy throughout the whole life cycle of the examined product be characterised? (2) What methods can optimise the different life cycle stages while reducing and recycling energy and material streams? and (3) what is the most optimal waste management scenario at the end-of-life stage? Based on the analysis, the highest environmental impact comes from the preparation phase and the end-of-life scenario for the traditional incineration caused almost twice the environmental load as the landfilling of the food waste. Composting has the lowest environmental impact, and the value of the primary energy for composting is very low. The sous vide cooking technique is advantageous, and the continuously controlled conditions result in a more reliable process. These research results can be used to design sustainable cooking and catering with lower environmental impacts and energy resources in catering units. [ABSTRACT FROM AUTHOR]

Cheese production causes significant environmental impacts, which have to be reduced. In France, a lot of different cheeses are available, made from different milks but also from different cheese technologies. The goal of this study was to understand the origin of the environmental impact variation between cheeses made from different technologies and milks and produced using different ripening practices. To do so, the environmental impacts of 44 different types of French artisanal cheese, all produced under protected designation of origin (PDO) labels, were assessed using the life cycle assessment. Cheese technologies were fully described and two ripening scenarios were investigated. Results show that the differences of environmental impacts between cheeses mainly come from: the milk type (cow, goat, or sheep), the milk amount needed to produce one kilogram of cheese, the energetic performance of the ripening room, and the ripening time. Such results could be useful to cheesemakers to identify the origin of the environmental impacts of their products and to implement effective actions to reduce them. According to the results, innovations leading to the reduction in electrical consumption during ripening are interesting to explore in order to increase the environmental performance of a cheese. [ABSTRACT FROM AUTHOR]

Advertising discourse differs from other genres of text because advertisements are supposed to attract public attention and interest. The macro structure, superstructure, and microstructure of food product advertisements on Indonesian television are investigated using Van Dijk’s (2009) discourse theory. This study used a qualitative research method design to achieve these goals. The data analysis revealed that at the macro structure level of food product advertisements on Indonesian television, the writer’s ideology is to invite and persuade the public to purchase the advertised product using various word forms, including figurative languages. Each advertisement is organized and systematic at the superstructure level, beginning with the introduction, body, closing, and conclusion. Each advertisement’s text is constructed with great attention to semantic and syntactic aspects at the microstructure level. Background, detail, and purpose are included in the semantic aspect, while the syntactic aspect includes the relationships between ideas from one sentence to the next and from one paragraph to the next to create a complete message presentation (cohesion and coherence). As a result, grammatical and lexical cohesion are manifestations of the cohesive element. Advertising is a type of manipulative communication tool that employs lingual forms and strict diction to pique the public’s interest and attention. Further research is expected to investigate semantic aspects of advertising discourse texts using a larger number of data sources than the five types of advertisements used in this study, and [ABSTRACT FROM AUTHOR]

The life of a Muslim cannot be separated from the concept of halal in his daily life, especially in food. Indonesia is a country that its major population is Muslim. In Indonesia, Institute For Foods, Drugs, And Cosmetics Indonesian Council Of Ulama as known as LPPOM MUI is an organisation that provides halal food product information. However, lack of information is presented on LPPOM MUI site. Therefore, LODHalal, a Linked Open Data system for halal products is proposed. We introduce a halal vocabulary which extends two food vocabularies. Then, collected data from LPPOM MUI, E-Number, Open Food Facts are transformed to RDF. Also, the RDF data are connected to DBpedia, PubChem and Mesh. We develop a web application and an Android application which provides recommendations on the halal and nutritional status of a food product.

Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers; the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count (

Cardiovascular diseases (CVDs) have been the leading cause of death for over 20 years. The main causative factors are believed to be high cholesterol, obesity, smoking, diabetes, and a lack of physical activity. One of the most commonly used treatments is a combination of anticoagulant and antithrombotic therapy; however, it often causes unwanted side effects. The European Society of Cardiology, therefore, recommends a prophylactic strategy, including a varied diet rich in fruits, vegetables, and medicinal plants; all of which are sources of natural compounds with antiplatelet, anticoagulant, or antioxidant activities, such as phenolic compounds. One such plant with multidirectional health-promoting effects and a rich source of secondary metabolites, including phenolic compounds, is dandelion (Taraxacum officinale). The present mini-review presents the current state of knowledge concerning the effects of dandelion consumption on the cardiovascular system and CVDs based on various in vitro and in vivo trials; it discusses the value of dandelion as a food product, as well as extracts and pure compounds, such as chicoric acid, which can be obtained from the various plant organs. The paper also sheds new light on the mechanisms involved in this activity and describes the cardioprotective potential of dandelion products and preparations. [ABSTRACT FROM AUTHOR]

Purpose: The Supply chain strategy serves to strengthen positioning in competing to serve customers. This study examines the business unit in the supply chain strategy in producing food products from Cowhide in Indonesia. There are many business units with high demand for rawhides from cattle for use as food products which form several distribution channels. Thus, this opportunity is utilized to increase the productivity of business units in Indonesia. This study aims to determine the business unit utilization in the supply chain of distribution channel by considering patterns of business processes, value-added products, and optimal supply chain strategies. Design/methodology/approach: The study interviews 18 business units of Cowhide in Indonesia, including two slaughterhouses, five cattle owners, three restaurants, two cowhide drying business units, one cowhide cracker business unit, three cowhide traders’ traditional markets, one cowhide boiler business unit, and one retail shop. The SCOR model, Hayami, and discrete event simulation are integrated to analyze business unit utilization in Cowhide’s food products’ supply chain of distribution channel. Findings: There are five distribution channels from 7 business units in food products. Then, the highest value-added product ratio was the cowhide cracker business unit at 31%. Finally, Channel 1 is the highest utilization rate of 40%. Moreover, the policymaker can study non-food products to compare cowhide raw materials’ business unit utilization because Indonesia has many of these raw materials and is easy to obtain. Research limitations/implications: Further study is suggested to measure each business unit’s performance in the supply chain of distribution channel and then strengthen institutions to increase productivity. Originality/value: This study needs to measure each business unit’s performance in strengthening its supply chain strategy to optimize the distribution channel. This study’s implication can contribute to business units in improving their business processes and stakeholders in the decision-making process, including associations, communities, cooperatives, and the Government, in increasing the potential for economic growth on SMEs in especially of Cowhide. Purpose: The Supply chain strategy serves to strengthen positioning in competing to serve customers. This study examines the business unit in the supply chain strategy in producing food products from Cowhide in Indonesia. There are many business units with high demand for rawhides from cattle for use as food products which form several distribution channels. Thus, this opportunity is utilized to increase the productivity of business units in Indonesia. This study aims to determine the business unit utilization in the supply chain of distribution channel by considering patterns of business processes, value-added products, and optimal supply chain strategies. Design/methodology/approach: The study interviews 18 business units of Cowhide in Indonesia, including two slaughterhouses, five cattle owners, three restaurants, two cowhide drying business units, one cowhide cracker business unit, three cowhide traders’ traditional markets, one cowhide boiler business unit, and one retail shop. The SCOR model, Hayami, and discrete event simulation are integrated to analyze business unit utilization in Cowhide’s food products’ supply chain of distribution channel. Findings: There are five distribution channels from 7 business units in food products. Then, the highest value-added product ratio was the cowhide cracker business unit at 31%. Finally, Channel 1 is the highest utilization rate of 40%. Moreover, the policymaker can study non-food products to compare cowhide raw materials’ business unit utilization because Indonesia has many of these raw materials and is easy to obtain. Research limitations/implications: Further study is suggested to measure each business unit’s performance in the supply chain of distribution channel and then strengthen institutions to increase productivity. Originality/value: This study needs to measure each business unit’s performance in strengthening its supply chain strategy to optimize the distribution channel. This study’s implication can contribute to business units in improving their business processes and stakeholders in the decision-making process, including associations, communities, cooperatives, and the Government, in increasing the potential for economic growth on SMEs in especially of Cowhide. [ABSTRACT FROM AUTHOR]

Descriptive sensory analyses are methods used for evaluation of food products quality. Assessor selection and an evaluation team forming is a responsible and complex job. For an objective assessment of the food product sensory quality, it is necessary to determine the optimal number of qualified assessors who will give reliable measurement results at minimal cost. Fuzzy logic heretofore has not been used in determining of optimal number of the evaluation team members required for food products sensory analysis. The aim of this paper is to rank the assessors based on the results of descriptive analysis, and to determine the optimal number of evaluation team members, required for the products quality evaluation. Ranking the assessors was based on the results of descriptive sensory analysis of cocoa pastry quality, using fuzzy logic. After training, 20 assessors analyzed 4 selected sensory quality parameters of cocoa pastry appearance. The obtained results were analyzed and processed using fuzzy logic. The evaluators were ranked and classified into one of six groups, formed based on the assessment of the similarity of the results of the products appearance sensory analysis. It was determined that 18 of 20 evaluators had values for similarity results in the range from 0.8461 to 0.9150, and that they very successfully realized the sensory evaluation of the products quality. In addition, by applying the fuzzy logic, it was found that with 9 trained assessors, can be formed a team of optimal size, suitable for an objective descriptive sensory analysis of the cocoa pastries quality. The presented methodology of processing the results of sensory analysis by fuzzy logic can be used as a model for determining the optimal size of the evaluation team for sensory analysis of the other sensory properties of food products. [ABSTRACT FROM AUTHOR]

Quality and safe food products are the basic right of every consumer, including food products produced by small and medium industries. Good food production is an important factor in meeting quality standards or food safety licensing requirements. In setting standards, the government also plays an important role in providing direction and assistance to small and medium industries on achieving the specified quality standards. During this time the process is still carried out in a conventional manner directly to the industry. This conventional process is still considered ineffective by seeing the low level of business actors’ knowledge of the standards for Good Food Production Practice (GFPP). So, with this lack of knowledge, business actors’ interest in making food licensing is low. This study designed the application of an expert system that stimulates and provides an illustration for a standards assessment of Good Food Production methods. This research was conducted using Object Oriented Programming (OOP) engineering method for program development and using forward chaining for reasoning methods. This research proved that the application of an expert system for licensing due diligence can function in accordance with standards set by the government.

Copyright of Przeglad Prawa Rolnego is the property of Adam Mickiewicz University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)