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The authors aimed to identify the opinions of young adult consumers regarding food processing companies’ (FPCs) credibility in terms of food safety (FS).

The authors surveyed Generation Z (GenZ) consumers. The authors assessed the reliability of the research questionnaire using Cronbach’s alpha statistics. The authors used descriptive statistics and one-way ANOVA analysis of variance in the data analysis to determine intergroup variability. The authors performed statistical analyses using IBM SPSS Statistics. 27.

The most valued determinants for consumers were competence and skills, and the most valued family members’ opinions on FS, followed by experts’ opinions. FS concerns are more associated with FPCs than with farmers. The ethics of conduct and moral responsibility play an important role in assessing the FPCs’ credibility.

The questionnaire did not focus on specific food industries, such as fruit and vegetables, fish, meat, dairy, etc. In the future, a similar survey on producers’ credibility should consider the issue of FS risks associated with the specifics of a particular industry.

The authors proposed a set of factors that may determine young adult consumers’ perception of the FPCs’ credibility, which they may use for research within other consumer groups.

The purpose of this paper is to recognize and prioritize the critical drivers (CDs) essential for establishing a sustainable foxnut supply chain (SFNSC) aligned with the sustainable development goals (SDGs) set forth by the United Nations. The objective is to make a meaningful contribution to the longevity and well-rounded sustainability of the foxnut industry by scrutinizing pivotal factors that endorse triple bottom line (TBL) sustainability aspect throughout the supply chain.

A systematic approach, integrating literature reviews and government reports, identified potential CDs for a sustainable foxnut supply chain. Expert opinions refined the list with the help of fuzzy-Delphi method (FDM), and the final CDs were analyzed with fuzzy decision-making trial and evaluation laboratory (F-DEMATEL) to establish their causal relationships and hierarchical importance.

The study identifies the top three CDs for a SFNSC: “Branding of the product”, “The Global increase in demand” and “Value addition of the foxnut”. Moreover, “Storage infrastructure”, “Mechanized processing” and “Proper transportation facilities” also contribute to the sustainability of the foxnut supply chain.

The results hold significance for various stakeholders in the foxnut industry, encompassing producers, policymakers and researchers. The identified CDs can guide decision-making and resource allocation to improve the sustainability of the foxnut supply chain. The study's framework and methodology can also be applied to other industries to promote sustainable practices and achieve SDGs.

This study enhances understanding of CDs for an SFNSC. FDM and F-DEMATEL techniques analyze causal relationships and rank key factors. The SFNSC model may help other major foxnut producers to become more sustainable.

Visual stimuli are integral for the destination selection process, as well as for the delivery of unique, novel and compelling tourist experiences. Emerging techniques, such as eye-tracking, are effective for mapping tourists' visual interests and paths, presenting an opportunity to identify patterns of visual attention, which provide insights into the underlying cognitive processes which underpin experiences. Building on a systematic review of the progress and development of eye-tracking in tourism field, this chapter summarises five main current research contexts for application and five future research directions. It also narrows the gap between eye-tracking and cognitive psychology by critically examining bottom-up and top-down attentional mechanisms.

The rising number of food recalls has raised concerns about complexity, globalization and weak governance in the food supply chain. This paper aims to investigate the recall of plant-based products with data from the US Food and Drug Administration.

Introducing the structural topic modeling method allowed us to test theories on recall in the context of sustainable food consumption, enhancing the understanding of food recall processes. This approach helps identify latent topics of product recalls and their interwoven relationships with various stakeholders.

The results answer a standing research call for empirical investigation in a nascent food industry to identify stakeholders’ engagements for food safety crisis management for corporate social responsibility practices. This finding provides novel insights on managing threats to food safety at an industry level to extend existing antecedents and consequences of product recall at a micro level.

For practitioners, this empirical finding may provide insights into stakeholder management and develop evidence-based strategies to prevent threats to food safety. For public policymakers, this analysis may help identify patterns of recalls and assist guidelines and alarm systems (e.g. EU’s Rapid Alert System for Food and Feed) on threats in the food supply chain.

Two detected clusters, such as opportunisms of market actors in the plant-based food system and food culture, from the analysis help understand corporate social responsibility and food safety in the plant-based food industry.

The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.