Food group symposium advances in the production and application of processed food commodities

1977 ◽  
Vol 28 (10) ◽  
pp. 948-950
Keyword(s):  
Food Group ◽  
Processed Food ◽  
Food Commodities

scholarly journals A Survey on Salt Content Labeling of the Processed Food Available in Malaysia

2020 ◽  
Vol 17 (7) ◽  
pp. 2469
Author(s):  
Hasnah Haron ◽  
Ivy Hiew ◽  
Suzana Shahar ◽  
Viola Michael ◽  
Rashidah Ambak
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Reference Value ◽  
Food Products ◽  
Food Group ◽  
Modern World ◽  
Processed Foods ◽  
Processed Food ◽  
Breakfast Cereal ◽  
High Salt Intake

Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased the prevalence of hypertension among Malaysian populations. Therefore, this study aimed to identify and compare salt content in processed food products available in supermarkets and determine the percentage of processed food products exceeding the reference value stated in International Product Criteria (2016). The percentage of processed food products without salt and sodium labeling was determined in this study, in which 76.5% of unlabeled processed food products were made in Malaysia, while 23.5% were imported products. The food group with the highest average salt content was gravy and sauce (3.97 g/100 g), followed by soup (2.95 g/100 g), cheese (2.14 g/100 g), meat (1.37 g/100 g), fish (1.25 g/100 g), chicken (1.20 g/100 g), vegetables (1.18 g/100 g), butter and margarine (1.13 g/100 g), breakfast cereal (0.94 g/100 g), savory snacks (0.90 g/100 g), flatbread (0.86 g/100 g), sweet snacks (0.30 g/100 g), and potato (0.29 g/100 g). In addition, 79.5% of butter and margarine products had an average salt content above the reference value stated in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products available in local supermarkets were high in salt content.

scholarly journals JARINGAN SYARAF TIRUAN ALGORITMA BACKPROPAGATION DALAM MEMPREDIKSI KETERSEDIAAN KOMODITI PANGAN PROVINSI RIAU

2017 ◽  
Vol 2 (2) ◽  
pp. 196-209
Author(s):  
Eka Pandu Cynthia, Edi Ismanto
Keyword(s):  
Processed Food ◽  
Training Process ◽  
Backpropagation Algorithm ◽  
Sweet Potatoes ◽  
Green Beans ◽  
Productivity Level ◽  
Actual Output ◽  
Input Variables ◽  
Food Commodities ◽  
Food Commodity

A system for predicting the availability of food commodities can help in making decisions. Artificial Neural Network is a method that is able to carry out mathematical processes for predicting the availability of food commodities. With the Backpropagation algorithm, the previous data processing is used as input to predict the availability of food commodities. Data processed as input variables are Area of ​​Harvest, Productivity Level, Number of Production and Number of Consumption Needs. While the processed food commodities are types of Rice, Corn, Soybeans, Peanuts, Green Beans, Cassava and Sweet Potatoes. The data was taken from 2006 to 2013. The years 2006 to 2012 were used as input data, while for 2013 they were targeted data. Some stages of Backpropagation are initializing weights, activating, calculating input weights and output biases and changing weights and biases. This stage will obtain the output to be achieved with the smallest error approach so that the predicted results of the availability of food commodities are obtained. The training process uses Matlab software tools 6.1. The result is a prediction of the amount of food commodity availability by the training and testing process producing actual output as the target achieved.

scholarly journals Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling

2020 ◽  
Author(s):  
Linda Monaci ◽  
Elisabetta De Angelis ◽  
Rocco Guagnano ◽  
Aristide P. Ganci ◽  
Iganzio Garaguso ◽  
...  
Keyword(s):  
Processed Food ◽  
Scenario Development ◽  
Food Industries ◽  
Promising Tool ◽  
Total Milk ◽  
Contamination Levels ◽  
Food Commodities ◽  
Reference Doses ◽  
Voluntary Basis ◽  
Labelling System

The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on voluntary basis. In order to reduce the overuse of PAL, reference doses and action limits have been proposed by the VITAL project representing a guide in this jeopardize scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a managed time MRM method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2mg of total milk and egg proteins respectively in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent in perspective a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

scholarly journals Historical food consumption declines and the role of alternative foods

2021 ◽  
Author(s):  
Danielle M Ferraro ◽  
Richard S Cottrell ◽  
Gordon D Blasco ◽  
Halley E Froehlich ◽  
Benjamin S Halpern
Keyword(s):  
Time Series ◽  
Food Consumption ◽  
Food Production ◽  
Food System ◽  
Food Group ◽  
Middle Income ◽  
Technology Markets ◽  
Middle Income Countries ◽  
National Production ◽  
Food Commodities

Abstract The adoption of sustainable new foods could potentially reduce the environmental burden of human food production if they can reduce demand for products with higher environmental impact. However, there is little empirical evidence for how frequent food consumption declines are when new foods are introduced, limiting our knowledge of the potential for such introductions to drive food system transformations. Using 53 years of global food supply data for 99 crop, livestock, and seafood commodities in 159 countries, we use regression analyses on 12,883 time series to detect sustained declines in apparent national food consumption, as well as corresponding consumption increases of other food commodities. First, we show that sustained declines in the consumption of any food item are rare, occuring in 9.6% of time series. Where declines are present, they most frequently occur in traditional plant-based staples, e.g., starchy roots, and are larger compared to animal-source foods, particularly in low- and middle-income countries where much of the future increase in food demand is expected to occur. Second, although declines were rare, we found national production rather than trade was identified as the most common proximate driver of declines in consumption, suggesting that shifts in diets have the potential to translate into reduced environmental impacts from food production. Third, we found consumption increases were nearly twice as common as declines, but only 8% of declines (from within 4% of total time series) occurred parallel to incline events within the same food group, suggesting limited interchangeability. An examination of case studies suggests that new foods can facilitate food system transitions, but strong relative disadvantages for existing foods across aspects of technology, markets, policy and culture need to exist in parallel to support for new foods across the same factors. Where existing foods are already produced in highly efficient systems, a lack of systematic disadvantage may provide a barrier to alternative foods driving change.

scholarly journals Dietary assessment of women surviving breast cancer according to the Dietary Guidelines for the Brazilian Population

2019 ◽  
Vol 32 ◽  
Author(s):  
Patrícia Cândido ALVES ◽  
Helena Alves de Carvalho SAMPAIO ◽  
Eliane Mara Viana HENRIQUES ◽  
Soraia Pinheiro Machado ARRUDA ◽  
Antônio Augusto Ferreira CARIOCA
Keyword(s):  
Breast Cancer ◽  
Nutritional Status ◽  
Dietary Assessment ◽  
Food Group ◽  
Dietary Guidelines ◽  
Brazilian Population ◽  
Processed Food ◽  
Minimally Processed ◽  
Food Ingredients ◽  
Group 1

ABSTRACT Objective Review the diet and nutritional status of women surviving breast cancer following the Dietary Guidelines for the Brazilian Population. Methods A cross-sectional study was conducted with 201 women, who underwent anthropometric measurements to determine body mass index, waist circumference and waist/hip ratio. Dietary assessment was performed usinga food frequency questionnaire. Consumption was stratifi ed into four groups: fresh/minimally processed food (Group 1), processed food ingredients (Group 2), processed food (Group 3) and ultra-processed food (Group 4).The ratio of daily contribution of each food group to total calories and macronutrients supply was calculated. Statistical analysis was performed using Chi-square tests and Spearman correlation, with p<0.05 as significance level. Results The mean age was 50 ± 11 years. An abdominal fat accumulation with a high excess weight condition in women under 60 years of age (p=0.003) was observed. A greater intake of group 1 food, but contributing with about 1/3 of the calories and macronutrients total intake as compared to food groups 3 and 4 was also observed. Conclusion The women assessed consumed a higher proportion of calories and macronutrients from fresh/minimally processed food. There is no theoretical reference that allows to affirm that the amount of processed andultra-processed food consumed represents a health hazard for those women. There was no association between dietary intake, nutritional status and age group.

scholarly journals Infant Processed Food Consumption and their Interaction to Breastfeeding and Growth in Children up to Six Months Old

2020 ◽  
Author(s):  
Renata Oliveira Neves ◽  
Luciano Santos Pinto Guimarães ◽  
Vera Lúcia Bosa ◽  
Leandro Meirelles Nunes ◽  
Clécio Homrich da Silva ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Food Consumption ◽  
Body Mass ◽  
Infant Health ◽  
Family Income ◽  
Later Life ◽  
Food Group ◽  
Infant Growth ◽  
Processed Food ◽  
Adverse Health Outcomes

Abstract Background Evidences suggest that early processed food consumption may cause harms to infant health. During the first six months of life, it is not known whether timing and quantity of this food group can impact in breastfeeding and growth. The aim was to analyze the interaction between infant processed food consumption and their relation to breastfeeding and infant growth up to six months old. Methods Longitudinal study with a sample of newborns in Porto Alegre, Brazil. Data were collected in six interviews, from birth to six months, in a sample of infants with adverse intrauterine environments. Processed food consumption was calculated by gravity score food (GSF) in relation to feeding supply quality and time. For the analysis, the scores were divided into tertiles, making scores severities: Null, Mild, Moderate and Severe. It was tested its interaction with breastfeeding (exclusive and nonexclusive) and growth (analyzed in Z-scores, by weight for height and body mass index for age). Results A total of 236 infants were included in the study. Greater GSF were associated with better rates of breastfeeding practices and higher growth indicators scores in the sixth month of infants. The adjusted analyzes for family income, maternal age and pre-gestational body mass index confirmed these findings. Conclusion The harms of eating processed foods are more evident the greater and earlier they are consumed, in relation to breastfeeding and infant growth. Future studies should explore interventions to reduce consumption of these foods to prevent adverse health outcomes in later life.

scholarly journals Consumption of ultra-processed foods and their impact on the diet of young adults

2015 ◽  
Vol 49 (0) ◽  
Author(s):  
Renata M Bielemann ◽  
Janaína V Santos Motta ◽  
Gicele C Minten ◽  
Bernardo L Horta ◽  
Denise P Gigante
Keyword(s):  
Nutrient Intake ◽  
Linear Regression Analysis ◽  
Caloric Intake ◽  
Food Group ◽  
Processed Foods ◽  
Processed Food ◽  
Chi Square ◽  
Home Interview ◽  
Chi Square Test

OBJECTIVE To evaluate the consumption of ultra-processed foods, its associated factors, and its influence on nutrient intake in young adults.METHODS In 2004-2005, the individuals belonging to the Pelotas birth cohort of 1982 were identified for a home interview. A total of 4,297 individuals were interviewed and 4,202 individuals were included in the study (follow-up rate of 77.4%). Diet was assessed using a questionnaire on dietary intake and the percentage of daily caloric intake attributed to ultra-processed foods as well as the intake of macro- and micronutrients were estimated. The association between cohort characteristics and the consumption of ultra-processed foods was assessed using linear regression. Analysis of variance and Pearson’s Chi-square test were used to evaluate the association between the quintiles of the consumption of ultra-processed food, nutrient intake and adequacy of nutrient intake, respectively.RESULTS The consumption of ultra-processed foods corresponded to 51.2% of the total caloric intake. The consumption of ultra-processed foods was higher among women, individuals with higher education, and individuals who were never poor and eutrophic. The increased consumption of ultra-processed foods was positively correlated with the consumption of fat, cholesterol, sodium, iron, calcium, and calories (p < 0.001) and was negatively correlated with the consumption of carbohydrates, protein, and dietary fiber (p < 0.001).CONCLUSIONS The high consumption of ultra-processed foods and its positive correlation with the intake of sodium, cholesterol, and fats underscores the need to perform interventions aimed at decreasing the intake of this food group.

scholarly journals Masked Mycotoxins: an Emerging Issue for Food Safety

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S89-S92 ◽  
Author(s):  
G. Galaverna ◽  
C. DallAsta ◽  
M. Mangia ◽  
A. Dossena ◽  
R. Marchelli
Keyword(s):  
Food Safety ◽  
Processed Food ◽  
Masked Mycotoxins ◽  
Wheat Products ◽  
Food Commodities

The presence of masked or hidden forms of <I>Fusarium</I> mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts of these forms were found both in raw and in processed food commodities. Deoxynivalenol-3-glucoside was found in wheat products up to 30% of DON concentration. Bound forms of fumonisins often account for an equal or even higher amount in comparison with the free forms.

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