scholarly journals Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1875 ◽  
Author(s):  
Michal Gillon-Keren ◽  
Vered Kaufman-Shriqui ◽  
Rebecca Goldsmith ◽  
Carmit Safra ◽  
Iris Shai ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Dietary Habits ◽  
Food Additives ◽  
Food Products ◽  
Minimal Processing ◽  
Natural Form ◽  
Processing Level ◽  
Consumption Data ◽  
Degree Of Acceptance ◽  
Package Labeling

Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.

scholarly journals Eating Behaviour and Food Preferences of Tîrgu Mures High School Students

2018 ◽  
Vol 64 (4) ◽  
pp. 157-160
Author(s):  
Maria Salcudean ◽  
Victoria Rus ◽  
Florina Ruta ◽  
Catalin Moise Dogar ◽  
Iustinian Simion ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Dietary Habits ◽  
Food Additives ◽  
Eating Behaviour ◽  
Food Products ◽  
Background Information ◽  
Young Generation ◽  
School Students ◽  
Health Lifestyle

AbstractIntroduction. Due to a busy and exhausting urban lifestyle parents do not always have the necessary time to pay sufficient attention to the quality of the dietary habits of their children.Objective. Starting from the premise that teenagers have insufficient information about healthy eating, the present study aimed to highlight eating behaviours and nutrition knowledge deficits in a group of 427 high school students from Tîrgu Mures.Methods. An observational study based on lifestyle and food frequency consumption was conducted. In 2017, students in fifteen classes from several High School Institutions from Targu Mures, Romania, were asked to complete a questionnaire with questions relating to the current state of health, lifestyle characteristics, anthropometric indicators, frequency of daily meal consumption, significance and intake of food additives, leisure activities performed and also teenagers’ preferences for food products.Results. The average age of the respondents was 16.1 years old, 72.6% were boys, and 82% lived in the city. 43.6% of respondents stated that food is a necessity, while 22% asserted that food characterizes a pleasure for them. Concerning the calorific value of foods, 32.8% stated that they have no interest in the calorie content of different food products while only 26%, mainly girls, took notice of these. 31.10% of respondents indicated that they include the recommended amount of vegetables in their daily diet, 22% prefer to eat preserved foods while increased consumption of sweets was observed in 39.80%. 55.50% of respondents ate breakfast on a regular basis, and 37% read food labels.Conclusions. The results emphasise the necessity to develop more effective educational programs designed to create necessary background information for a young generation, change adolescent dietary behaviours for the better, and thus prevent dietary related diseases.

scholarly journals Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 899
Author(s):  
Muhammad Rehan Khan ◽  
Stefania Volpe ◽  
Marika Valentino ◽  
Nicoletta Antonella Miele ◽  
Silvana Cavella ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Methodological Approach ◽  
Relevant Literature ◽  
Food Additives ◽  
Food Products ◽  
Life Extension ◽  
Decay Kinetics ◽  
Shelf Life Extension

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

scholarly journals Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 778
Author(s):  
Emmanuel Purlis ◽  
Chiara Cevoli ◽  
Angelo Fabbri
Keyword(s):  
Large Deformation ◽  
Volume Change ◽  
Amorphous Materials ◽  
Fruits And Vegetables ◽  
Driving Forces ◽  
Food Products ◽  
Operating Conditions ◽  
Food Engineering ◽  
Semi Solid ◽  
Complex Phenomena

Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

scholarly journals Healthy dietary habits in relation to social determinants and lifestyle factors

1999 ◽  
Vol 81 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Lars Johansson ◽  
Dag S. Thelle ◽  
Kari Solvoll ◽  
Gunn-Elin Aa. Bjørneboe ◽  
Christian A. Drevon
Keyword(s):  
Social Status ◽  
Fruits And Vegetables ◽  
Dietary Habits ◽  
Economic Status ◽  
Multiple Regression Model ◽  
Healthy Diet ◽  
Dietary Survey ◽  
Food Frequency ◽  
Men And Women ◽  
Socio Economic Status

The aim of the present study was to evaluate the importance of social status and lifestyle for dietary habits, since these factors may influence life expectancy. We studied the association of four indicators for healthy dietary habits (fruits and vegetables, fibre, fat and Hegsted score) with sex, age, socio-economic status, education, physical leisure exercise, smoking and personal attention paid to keeping a healthy diet. Data were gathered with a self-administered quantitative food-frequency questionnaire distributed to a representative sample of Norwegian men and women aged 16–79 years in a national dietary survey, of whom 3144 subjects (63%) responded. Age and female sex were positively associated with indicators for healthy dietary habits. By separate evaluation length of education, regular physical leisure exercise and degree of attention paid to keeping a healthy diet were positively associated with all four indicators for healthy dietary habits in both sexes. Socio-economic status, location of residence and smoking habits were associated with from one to three indicators for healthy dietary habits. In a multiple regression model, age, education and location of residence together explained from 1 to 9% of the variation (R2) in the four dietary indicators. Length of education was significantly associated with three of four dietary indicators both among men and women. By including the variable ‘attention paid to keeping a healthy diet’ in the model, R2 increased to between 4 and 15% for the four dietary indicators. Length of education remained correlated to three dietary indicators among women, and one indicator among men, after adjusting for attention to healthy diet, age and location of residence. Residence in cities remained correlated to two indicators among men, but none among women, after adjusting for age, education and attention to healthy diet. In conclusion, education was associated with indicators of a healthy diet. Attention to healthy diet showed the strongest and most consistent association with all four indicators for healthy dietary habits in both sexes. This suggests that personal preferences may be just as important for having a healthy diet as social status determinants.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Zinc Biofortification of Cereal Crops: A Review Article

2021 ◽  
pp. 22-28
Author(s):  
Nooruldeen S. Ali
Keyword(s):  
Food Additives ◽  
Food Product ◽  
Nutrient Status ◽  
Food Products ◽  
Zn Deficiency ◽  
Limiting Factor ◽  
Poor People ◽  
Sustainable Solutions ◽  
Nutritional Health ◽  
Soil Zn

Micronutrient deficiency can be considered as one of the yield "quantity and quality" limiting factor in arid calcareous lands and can be considered as the troubling component of hunger. Therefore, enriching food products through adding nutrients to a food product or through increasing soil fertility and breeding crop for nutrient efficiency are alternatives available to improve food quality. However, poor people have no excess to food additives and can benefit from naturally enriched food products or what being called Biofortification. The existence of a general geographical overlap between soil Zn deficiency and human Zn deficiency has been already postulated. As agriculture-based food products are the major source of human nutrition, the relationship between the nutrient status of soils, food crops, and human health is understandable. poor but also deliver all the essential nutrients needed for adequate nutritional health. Sustainable solutions to malnutrition will only be found by closely linking agriculture to nutrition and health. The undergoing review would discuss these concepts and their implementation and uses with special concern on Iraqi conditions.

scholarly journals PEMERIKSAAN KANDUNGAN ZAT KIMIA FORMALIN PADA BAKSO IKAN DAN TAHU

2020 ◽  
Vol 5 (1) ◽  
pp. 81
Author(s):  
Tuti Handayani ◽  
Sherly Mutiara
Keyword(s):  
Health Education ◽  
Qualitative Analysis ◽  
Experimental Method ◽  
Chemical Compound ◽  
Food Additives ◽  
Food Products ◽  
Analysis Approach ◽  
Toxic Chemical ◽  
Protein Sources ◽  
Before And After

<p><em>Formaldehyde a toxic chemical compound. Formaldehyde is prohibited for use in food according to the RI Minister of Health Regulation No.033 of 2012 concerning food additives. Meatballs, Fish and Tofu are protein sources of food. This material is easily damaged by microorganisms. There have been many cases of formaldehyde found in food products in Indonesia. The purpose of this study was to determine the presence or absence of formaldehyde in fish, meatball and tofu before and after providing health education. the method used in this study is an experimental method using a Qualitative Analysis approach. The results obtained were found 16  samples (fish and dry fish) is positive of formaldehyde. after providing education to traders the 15 samples still found in the market. That means counselling is not effective as an effort to eliminate formaldehyde in food products.</em></p>

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