scholarly journals Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3115
Author(s):  
Anthea Christoforou ◽  
Sheida Norsen ◽  
Jodi Bernstein ◽  
Mary L’Abbe
Keyword(s):  
Nutritional Quality ◽  
Product Innovation ◽  
Food Industry ◽  
Functional Foods ◽  
Nutrient Additions ◽  
Canadian Population ◽  
High Nutrient ◽  
Canadian Market ◽  
Nutrient Profiles ◽  
Global Food

Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ‘supplemented’ and ‘functional’ foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., children) and the shifting of dietary patterns to include more unhealthy foods. The aim of this study was to evaluate the prevalence, nutritional quality, and marketing characteristics of foods with added nutrients in the Canadian market. We found many nutritionally-enhanced foods contained high levels of nutrients beyond recommended intakes, despite these nutrients having no evidence of inadequacy in the Canadian population. Additionally, a large proportion of foods with added nutrients had poor nutrient profiles (were deemed ‘less healthy’ than their non-enhanced counterparts) and carried heavy marketing on their labels, regardless of their nutritional quality. Taken together these findings raise concerns about foods with voluntary nutrient additions and suggest the need to further investigate consumer attitudes and decision-making towards these foods.

scholarly journals Viability of Lactobacillus casei ATCC 393 and properties in Andean blackberry suspensions with probiotic and prebiotic characteristics

DYNA ◽  
2019 ◽  
Vol 86 (210) ◽  
pp. 179-186
Author(s):  
Zaira Tatiana Marin Arango ◽  
Misael Cortés Rodriguez ◽  
Olga Ines Montoya Campuzano ◽  
Julio Cesar Arango Tobón
Keyword(s):  
Zeta Potential ◽  
Mass Fraction ◽  
Lactobacillus Casei ◽  
Food Industry ◽  
Functional Foods ◽  
Total Solid ◽  
Dependent Variables ◽  
Solids Suspension ◽  
Probiotic Microorganism ◽  
Spray Dried

Food industry has grown in recent years mainly due to the supply of functional foods with probiotics and prebiotics. The viability of Lactobacillus casei and the properties of blackberry suspensions added with inulin were evaluated using a central design composed of the following factors: mass fraction of total solid blackberry concentrate (XTSBC) (0.103-0.120), [McFarland] (6-10), inulin (2.78-3.68%), and mass blackberry concentrate (BC)/mass inoculum (R) (5-20); and the dependent variables: moisture (M), pH, acidity, °Brix, total solids suspension (TSS), viscosity (μ), zeta potential (z), and Log CFU/g. Results of the experimental optimization of multiple responses were: XTSBC (0.103), [McFarland] (10), inulin (3.12%w/w), and R (18.5); being the dependent variables: M=86.7±0.0%, pH=2.74±0.01, acidity=3.1±0.0%, °Brix=11.0±0.1%, TSS=13.3±0.0%, µ=1288.0±20.1 cP, z=-13.3±0.3 mV and Log CFU/g=7.8±0.5. The probiotic microorganism Lb. casei ATCC 393 presents an adaptability in suspensions based on BC and inulin, which guarantee its viability and a possible use for obtaining an innovative spray-dried product.

Comparative Analysis of Nutritional Quality of Dendrobium Officinale Kimura Et Migo After Transplantation of Artificially Cultivated Plants From South to North China During Different Growing Years

2021 ◽  
Author(s):  
Xiaohui Guo ◽  
Shijing Zhang ◽  
Ting Yan ◽  
Guoqiang Yuan ◽  
Yafeng Dai ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Southern China ◽  
Northern China ◽  
Habitat Destruction ◽  
Dendrobium Officinale ◽  
Cultivated Plants ◽  
Total Phenolic ◽  
The Third ◽  
Nutritional Compounds ◽  
Nutrient Profiles

Abstract Background: Dendrobium officinale Kimura et Migo is a traditional functional food and medicinal plant in China. Due to low natural regeneration rates, habitat destruction, excessive collection and commercial trade, D. officinale is severely threatened, and commercial artificial-sheltered cultivation has been massively used to meet the needs of the market. Aim: To comprehensively compare the accumulation of nutritional compounds during 3-5 years of introduced, artificial-sheltered cultivation from southern to northern China.Methods: D. officinale of the same species were artificially cultivated in the southern traditional cultivation area, Anhui and the new northern cultivation area, Beijing. First, samples were collected in the third, fourth, and fifth years of growth, and nutritional quality indexes, including polysaccharides, alkaloids, flavonoids and total phenolic content, were determined. Second, an untargeted metabolomics method was used to investigate metabolic variations in D. officinale stems between Anhui and Beijing cultures in the fifth year.Results: After comparing the nutrient accumulation in different growing years, the idea harvest time was found in the third growing year in both cultivation areas. Of them, the contents of polysaccharides, flavonoids and total polyphenol were higher in cultivation in Anhui than Beijing, but the accumulation of alkaloid content was much lower in Anhui. The highest amount of polysaccharides of Dendrobium officinale was found in the three-year cultivation in Anhui, which reached 515.75 mg/g. When metabolites were analysed, a total of 272 metabolites were detected in the current study, including 27 up-regulated and 73 down-regulated metabolites in D. officinale cultivated in Beijing compared with samples from Anhui. Conclusion: D. officinale artificially and transplanted cultivated from southern to northern China showed some significant differences in the accumulation of nutrient compounds. Planting in northern China has some specific advantages, but the overall nutritional value is not as good as planting in southern China. Our study contributes to a better understanding of the nutrient profiles of D. officinale through artificial cultivation in different areas.

scholarly journals Optimisation of Protein Recovery from Arthrospira platensis by Ultrasound-Assisted Isoelectric Solubilisation/Precipitation

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1586
Author(s):  
Ana Sánchez-Zurano ◽  
Ainoa Morillas-España ◽  
Cynthia Victoria González-López ◽  
Tomás Lafarga
Keyword(s):  
Food Industry ◽  
Functional Foods ◽  
Osmotic Shock ◽  
Arthrospira Platensis ◽  
Extraction Time ◽  
Protein Recovery ◽  
Solvent Ratio ◽  
Total Proteins ◽  
Cell Wall Disruption ◽  
Pre Treatment

A response surface methodology was used to optimise the solubilisation and precipitation of proteins from the cyanobacterium Arthrospira platensis. Two separate experiments were designed and conducted in a sequential manner. Protein solubilisation was affected by pH, extraction time, and biomass to solvent ratio (p < 0.001). Although spray-drying and the osmotic shock suffered when resuspending the dried biomass into distilled water led to a certain degree of cell wall disruption, the amount of protein that could be solubilised without an additional disruption step was in the range 30–60%. Sequential extractions improved protein solubilisation by less than 5%. For this reason, a pre-treatment based on sonication (400 W, 24 kHz, 2 min) had to be used, allowing the solubilisation of 96.2% of total proteins. Protein precipitation was affected by both pH and extraction time (p < 0.001). The optimised precipitation conditions, which were pH 3.89 over 45 min, led to a protein recovery of 75.2%. The protein content of the extract was close to 80%, which could be further increased by using different purification steps. The proteins extracted could be used in the food industry as technofunctional ingredients or as a source of bioactive hydrolysates and peptides for functional foods and nutraceuticals.

scholarly journals Characterization of Sustainability Leaders and Laggards in the Global Food Industry

2019 ◽  
Vol 11 (18) ◽  
pp. 5072 ◽  
Author(s):  
Vivek Pandey ◽  
Natalia Vidal ◽  
Rajat Panwar ◽  
Lubna Nafees
Keyword(s):  
Food Industry ◽  
Critical Role ◽  
Performance Criteria ◽  
Government Organizations ◽  
Development Goals ◽  
Multi Stakeholder ◽  
Robust Process ◽  
Depth Interviews ◽  
Global Food

The global food industry has a critical role to play in achieving multiple Sustainable Development Goals (SDGs). Accordingly, global firms in this industry pursue a wide array of sustainability issues. However, it remains unclear as to how leading firms differ from laggard firms in the industry in terms of their overall approach to sustainability and SDGs. To bridge this gap, we conducted in-depth interviews with sixteen experts comprising representatives of global firms, non-government organizations (NGOs), and researchers and academics. First, we identified five sustainability performance criteria—engagement with multi-stakeholder groups (MSGs), measurement of sustainability outcomes, resource commitment by top management, integration of sustainability programs with traditional management systems, and a robust process for the identification of specific sustainability issues or SDGs. Then, we found that leaders and laggards are markedly different in their approaches to pursue these performance criteria.

scholarly journals Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Rao Sanaullah Khan ◽  
Saw Lin Kiat ◽  
John Mark Grigor
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Functional Food ◽  
Product Innovation ◽  
Functional Foods ◽  
Food Product ◽  
New Product ◽  
Group 2 ◽  
Food Product Development ◽  
Group 1

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.  The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.  Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.  This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.  Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. 

scholarly journals High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

2020 ◽  
Author(s):  
José Mesa ◽  
Leidy Indira Hinestroza-Córdoba ◽  
Cristina Barrera ◽  
Lucía Seguí ◽  
Ester Betoret ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Industry ◽  
High Pressures ◽  
Green Technology ◽  
Low Energy ◽  
Chemical Components ◽  
Homogeneous Distribution ◽  
High Pressure Homogenization ◽  
Low Energy Consumption ◽  
Food Applications

The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

scholarly journals Combination of NIR spectroscopy and machine learning for monitoring chili sauce adulterated with ripened papaya

2020 ◽  
Vol 187 ◽  
pp. 04001
Author(s):  
Ravipat Lapcharoensuk ◽  
Kitticheat Danupattanin ◽  
Chaowarin Kanjanapornprapa ◽  
Tawin Inkawee
Keyword(s):  
Machine Learning ◽  
Food Industry ◽  
Partial Least Squares Regression ◽  
Nir Spectroscopy ◽  
Machine Learning Algorithms ◽  
Support Vector ◽  
Learning Approaches ◽  
Least Squares Regression ◽  
Validation Set ◽  
Global Food

This research aimed to study the combination of NIR spectroscopy and machine learning for monitoring chilli sauce adulterated with papaya smoothie. The chilli sauce was produced by the famous community enterprise of chilli sauce processing in Thailand. The ingredients of the chilli sauce consisted of 45% chilli, 25% sugar, 20% garlic, 5% vinegar, and 5% salt. The chilli sauce sample was mixed with ripened papaya (Khaek Dam variety) smoothie with 9 levels from 10 to 90 %w/w. The NIR spectra of pure chilli sauce, papaya smoothie and 9 adulterated chilli sauce samples were recorded using FT-NIR spectrometer in the wavenumber range of 12500 and 4000 cm-1. Three machine learning algorithms were applied to develop a model for monitoring adulterated chilli sauce, including partial least squares regression (PLS), support vector machine (SVM), and backpropagation neural network (BPNN). All model presented performance of prediction in the validation set with R2al = 0.99 while RMSEP of PLS, SVM and BPNN were 1.71, 2.18 and 3.27% w/w respectively. This finding indicated that NIR spectroscopy coupled with machine learning approaches were shown to be an alternative technique to monitor papaya smoothie adulterated in chilli sauce in the global food industry.

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