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This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste management.

Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives.

A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ² test was performed to establish any association between product origin and the number of classes of food additives.

In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ² test revealed a significant association (χ² = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative.

The food products were sourced only from retailers selling labelled food products.

This novel study provides a basis for determining compliance of food products to the National Food Regulations.

The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with national and international norms.

In total, 48 beverages: 21 soft drinks, 14 ice teas, 5 fruit drinks, 5 nonalcoholic sparkling drinks and 3 tonic waters were analysed for the level of sweeteners (aspartame, acesulfame K and saccharin), preservatives (benzoic and sorbic acid), colours (tartrazine, sunset yellow, quinoline yellow, allura red, amaranth, ponceau 4R, carmoisine, erythrosine, brilliant blue, green S and patent blue), citric acid, caffeine and total sugars. High-performance liquid chromatography methods used to quantify the levels of total sugars, caffeine and additives were validated against parameters such as linearity, recovery, accuracy, precision and limit of quantification.

Out of 48 beverages, 13 contained at least one sweetener. The most frequently used sweeteners were acesulfame K and aspartame. Benzoic acid was present in 27 samples (42.32–168.03 mg/L). Sorbic acid was present in 14 beverages (13.01–180.38 mg/L). Citric acid (0.7–4 g/L) was present in all the 48 beverages, while caffeine was present in 20 samples in the range of 14.01–129.42 mg/L. Nine samples contained at least one artificial colour and the most frequently used colours were tartrazine, sunset yellow, brilliant blue and carmoisine. The average level of total sugars present in the beverages was 10 g/100 ml. The validation parameters obtained showed evidence for method suitability.

Beverages sold by individuals on the street, small restaurants and markets were not analysed.

This study provides an overview of the chemical composition of soft drinks and their compliance with Food Regulations. It also paves the way to investigate weaknesses, knowledge, attitudes and practices of local manufacturers, which leads to non-adherence to Regulations regarding food additives.

Little is known about the prevalence of iron deficiency and iron deficiency anaemia in non‐pregnant adult women of low socio‐economic status. The purpose of this paper is to determine the level of awareness of the importance and sources of iron among female factory workers in the export processing zone (EPZ) sector. The influence of socio‐economic status of these women on their consumption of iron was also studied.

A questionnaire survey was carried out with 300 EPZ female workers aged between 18 and 45 years old. The interviewer‐administered questionnaire gathered data on their personal background, awareness on iron and their frequency of consumption of selected foods. Qualitative analysis of the dietary habits of a sample of 32 women was made through the use of a 24 h food recall.

The findings of the study revealed that 77 per cent of the female factory workers surveyed did not know the importance of iron in their body. Chi‐square tests showed that there was an association between educational level and knowledge on the importance of iron ( p < 0.01). The residential area of the women was not associated with their awareness on iron ( p > 0.05).

This study can arouse the interest of professionals in the managerial cadre of the factories and the local health authorities. They can further investigate the iron status of female factory workers and subsequently take necessary measures to improve health status of the workers and their work productivity.

In Mauritius, there has not been any recent study on the awareness and consumption of iron among women working in the factories. Moreover, most studies done worldwide have focussed on the iron status of pregnant women. This study will therefore provide additional data on the iron status of another “at risk” group.