scholarly journals Scientific Opinion on the substantiation of health claims related to: dairy products (ID 1140, 1141, 1191), raw or processed food products of animal origin, plus bread and panification products (ID 1193, 1194), herbal yeast plasmolysate (ID 1815, 1816), a

EFSA Journal ◽  
2011 ◽  
Vol 9 (6) ◽  
pp. 2243 ◽  
Author(s):  
Keyword(s):  
Dairy Products ◽  
Food Products ◽  
Health Claims ◽  
Animal Origin ◽  
Processed Food ◽  
Scientific Opinion

scholarly journals Nutritional Content According to the Presence of Front of Package Marketing Strategies: The Case of Ultra-Processed Snack Food Products Purchased in Costa Rica

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2738 ◽  
Author(s):  
Tatiana Gamboa-Gamboa ◽  
Adriana Blanco-Metzler ◽  
Stefanie Vandevijvere ◽  
Manuel Ramirez-Zea ◽  
Maria F. Kroker-Lobos
Keyword(s):  
Costa Rica ◽  
Food Products ◽  
Marketing Strategies ◽  
Health Claims ◽  
Purchase Behavior ◽  
Snack Food ◽  
Processed Food ◽  
Food Groups ◽  
Health Claim ◽  
Critical Nutrients

The industry uses nutrition and health claims, premium offers, and promotional characters as marketing strategies (MS). The inclusion of these MS on ultra-processed products may influence child and adolescent purchase behavior. This study determined the proportion of foods carrying claims and marketing strategies, also the proportion of products with critical nutrients declaration, and nutritional profile differences between products that carry or not claims and MS on the front-of-package (FoP) of ultra-processed food products sold in Costa Rica. Data were obtained from 2423 photographs of seven food groups consumed as snacks that were sold in one of the most widespread and popular hypermarket chains in Costa Rica in 2015. Ten percent of products lacked a nutrition facts panel. Sodium was the least reported critical nutrient. Energy and critical nutrients were significantly highest in products that did not include any nutrition or health claim and in products that included at least one MS. Forty-four percent and 10% of all products displayed at least one nutrition or at least one health claim, respectively, and 23% displayed at least one MS. In conclusion, regulations are needed to restrict claims and marketing on ultra-processed food packages to generate healthier food environments and contribute to the prevention of childhood and adolescent obesity in Costa Rica.

SENSITIVITY TO ANTIBIOTICS OF BACTERIA OF THE GENUS KLEBSIELLA ISOLATED FROM FOODS

2018 ◽  
Vol 1 (2) ◽  
pp. 64-68
Author(s):  
A. A. Stankevich ◽  
◽  
I. B. Bykova ◽  
N. R. Efimochkina ◽  
I. M. Netyaga ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Dairy Products ◽  
Food Products ◽  
Health Problems ◽  
Poultry Meat ◽  
Animal Origin ◽  
Beta Lactam ◽  
Tetracycline Antibiotics ◽  
Beta Lactam Antibiotics ◽  
Resistant Strains

Antibiotic resistance of enterobacteria contaminating food products of animal origin has become one of the serious health problems in recent years. Increased resistance of bacteria of Klebsiella genus to antimicrobials leads to their adaptation and spread of high - and multi-resistant strains. The study of 44 samples of poultry meat, dairy products and food established that the frequency of detection of Klebsiella is 22%. Most of the isolated food isolates were sensitive to beta-lactam antibiotics, cephalosporins, fluoroquinolones and chloramphenicol. In 30% of cases resistance of Кlebsiell food isolates to penicillin and ampicillin, tetracycline antibiotics, gentamicin, streptomycin and nitrofurantoin was found. The presence of dissociation processes of Klebsiella food isolates and antibiotic resistance formation is shown.

scholarly journals Consumers’ Knowledge, Perception, and Attitude towards Nutrition and Health Claims on Dairy Products and Purchase Intention in Johor Bahru

2019 ◽  
Vol 1 (2) ◽  
pp. 92-102
Author(s):  
Yap Hui Yee ◽  
Siti Nur'Afifah Jaafar
Keyword(s):  
Dairy Products ◽  
Purchase Intention ◽  
Food Products ◽  
Health Claims ◽  
Consumer Attitude ◽  
Nutrition And Health ◽  
Perceived Familiarity ◽  
Almost All ◽  
Diet And Lifestyle ◽  
Nutrition And Health Claims

Nowadays the increasing prevalence of dietary disease has raised consumers’ awareness of healthy diet and lifestyle. The rise in the use of nutrition and health claims to promote health benefits in food products help consumers make effective food choices. There is very limited research regarding nutrition and health claims in Malaysia. This research focused on consumers’ knowledge, perception (i.e. perceived quality, perceived healthiness, perceived value, perceived importance, trust and perceived familiarity), and attitude towards nutrition and health claims on dairy products as well as their purchase intention towards the products, and examine the relationship between these variables in Johor Bahru, Johor. All responses were collected by distributing questionnaire to convenience and quota sample (n=200). Data was analysed to obtain descriptive statistics and correlation analysis. The results showed that most of the consumers (46%) had moderate knowledge of nutrition and health claims on dairy products. Consumers generally had almost positive perception and attitude towards nutrition and health claims on dairy products and positive purchase intention towards dairy products. Almost all independent variables correlated with purchase intention towards dairy products. Consumer attitude had the strongest positive relationship with purchase intention (r=0.722), followed by moderate positive correlation between consumer perception and purchase intention (r=0.671), while consumer knowledge only had low relationship with purchase intention (r=0.299). This study added new knowledge regarding public purchasing behaviour towards dairy products with nutrition and health claims. This research also provided valuable information for both food manufacturers and companies to help them make effective decisions to improve the presentation of nutrition and health claims for better expression of information as well as the goodness of food products in order to attract the attention of health-conscious consumers.

scholarly journals Antibiotic resistance of lactis acid bacteria and the risk of its transmission with fermented dairy products

2018 ◽  
Vol 20 (87) ◽  
pp. 78-84
Author(s):  
I.M. Slyvka ◽  
O.Y. Tsisaryk ◽  
L.Y. Musiy
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Dairy Products ◽  
Antibiotic Resistance Genes ◽  
Food Products ◽  
Animal Origin ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Bacterial resistance to antimicrobials is a global health problem that affects not only on humane and veterinary medicine, but also on food products. The food chain can be by transmission of antibiotic resistance from bacterial populations to animals and humans. Literary data on the current state of the problem of antibiotic resistance of lactic acid bacteria (LAB) in Ukraine and in the world are given in the review. Possible ways of transferring resistance to antibiotics through fermented dairy products are shown. The main aspects of the danger of transmission of antibiotic resistance genes through the LAB and fermented dairy products are revealed. The main modern approaches to the definition of antibiotic resistance of microorganisms with the use of classical and modern research methods are described. The article provides the main sources of information on the safety of use of LAB as starter cultures and probiotics for the production of fermented dairy products. The hypothesis of the resistance gene's reservoir suggests that LAB can be a reservoir of sustainability genes, and the subsequent transfer of such genes to pathogenic and opportunistic microorganisms. The presence of antibiotic resistance genes transposed horizontally is inadmissible for lactobacilli, which are used as commercial bacterial agents for the production of fermented dairy products. According to the literature data, the absence of acquired antimicrobial resistance has become an important criterion for assessing the safety of lactobacilli, which are used as starting cultures for the production of fermented dairy products or probiotics. It has been established that it is obligatory to study the antibiotic resistance gene in addition to clinical and laboratory methods of studying the antibiotic resistance of LAB. To minimize the formation of antibiotic-resistant bacteria in food products of plant and animal origin it is possible by careful monitoring of residues of antibiotics in raw materials and finished products. This will prevent the entry of antibiotic resistant strains into the natural cycle.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

scholarly journals Caffeine Health Claims on Sports Supplement Labeling. Analytical Assessment According to EFSA Scientific Opinion and International Evidence and Criteria

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2095
Author(s):  
Pedro Estevan Navarro ◽  
Isabel Sospedra ◽  
Alejandro Perales ◽  
Cristina González-Díaz ◽  
Rubén Jiménez-Alfageme ◽  
...  
Keyword(s):  
Food Safety ◽  
Endurance Performance ◽  
Food Supplement ◽  
Cross Sectional Study ◽  
European Food Safety Authority ◽  
Health Claims ◽  
Cross Sectional ◽  
Strength Performance ◽  
Scientific Opinion ◽  
Term Performance

Caffeine is a food supplement widely consumed by athletes, but it has not been established. So far, the veracity of their labeling in terms of the dosage and cause/effect relationship aimed at the consumer. The aim is to analyze the health claims and the dosage presented on the labeling of caffeine supplements and to evaluate if they follow the European Food Safety Authority (EFSA) and international criteria. A descriptive cross-sectional study of a sample of caffeine supplements was carried out. The search was done through the Amazon and Google Shopping web portals. In order to assess the adequacy of the health claims, the guidelines of reference established by European Food Safety Authority were compared to the Academy of Nutrition and Dietetics, International Olympic Committee, and Australian Institute of Sport guidelines; in addition, recent systematic reviews were addressed. A review of labels of 42 caffeine supplements showed that, in less than 3% of the products were the health claims supported by the recommendations and by the labeled quantity of caffeine. The claims that fully complied the recommendations were, “improves or increases endurance performance”, “improves strength performance”, or “improves short-term performance”. In most cases, the recommended dosage was 200 mg/day for these products, which is the minimum for the caffeine effects to be declared. The rest of the health claims were not adequate or need to be modified. Most of the health claims identified indicated an unproven cause and effect, which constitutes consumer fraud, and so must be modified or eliminated.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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