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Three-dimensional (3D) food printing is an innovative technology used to customize food products through the integration of digital technology and food ingredients. The purpose of this study is to assess the current state of research in the field of 3D food printing, identify trending topics and identify promising future research directions.

This bibliometric review systematically evaluates the field of 3D food printing using data from published literature in the Web of Science database. After reference screening, 812 articles were included in the analysis.

The result reveals that research in 3D food printing primarily focuses on the optimization and characterization of mechanical and rheological properties of food inks and that post-printing processing, such as laser treatment, has emerged recently as an important consideration in 3D food printing. However, extant works lack animal and human studies that demonstrate the functionality of 3D-printed food.

This sophisticated bibliometric analysis uncovered the most studied current research topics and the leading figures in the area of 3D food printing, providing promising future research directions.

Branding is essential for business survival and growth, particularly for small firms in their early development. However, small firms approach branding differently than large organisations. This study aims to delve into the evolution of small firm brands over time, emphasising the role of founders’ personal identities on shaping their firms’ brands. It also explores how these firm brands develop through ongoing interactions with stakeholders.

Over eight years, empirical material was collected through a longitudinal multi-case study of small firms and their brands, using in-depth interviews over time with founders as the primary data source. Thematic analysis was used to analyse the empirical data.

This research reveals the intertwined relationship between founders’ identity work and small firm branding. The authors emphasise how founders use their personal identities to shape their small firm brands, influencing recognition, differentiation and value creation. As firm brands evolve over time, they often deviate from founders’ identities due to stakeholder pressure from within and outside the organisations.

This study addresses a significant gap in the literature by focusing on the branding processes within small firms, which have been largely overlooked in favour of larger organisations. By exploring the transformative journey of small firm brands from inception through development and ownership changes, this research elucidates the intricate entanglement of founder identity and brand. It highlights the distinctive challenges faced by small firms, offering new insights into their branding dynamics.

Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market.

A total of 1,600 products underwent analysis.

The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels.

This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.

This study aimed to investigate whether information from reliable news sources such as medical experts and government officials, along with governmental and individual risk responses, influences consumers’ perceptions of news and intention to seek more information. Additionally, it aimed to explore the relationships between these perceptions and consumers’ intentions to seek information in a food safety risk event.

A survey design methodology was employed. A quasi-experimental approach divided 470 Taiwanese participants into three groups, each exposed to varying online news content about food safety news, designed according to the Internalization-Distribution-Explanation-Action (IDEA) model. This involved different combinations of reliable sources and risk response advice to examine the impact on news comprehension and behaviour intentions.

The results indicated that consumers perceived the news as highly credible when they read it with reliable news sources or risk response advice. Governmental and individual risk response advice significantly impacted consumers’ understanding of news. In addition, perceptions of news credibility and understanding of news can increase individuals’ information-seeking intentions to protect themselves from food safety risks.

This study introduced novel insights into the application of the source credibility theory (SCT) model within Taiwanese food safety incidents, identifying key factors that motivate consumer information-seeking behaviour. It marks an initial attempt to incorporate the IDEA model-based risk communication content into research design, aligning with existing literature while highlighting the critical role of reliable sources in enhancing news credibility and consumer response.

Halal certification is an acknowledgment of the halalness of a product or service issued by a halal regulator based on Islamic law. This study aims to investigate the intentions of consumers and regulators toward blockchain-based halal certification. Blockchain is useful for storing and verifying halal certificates, thereby increasing trust in products or services because the public cannot change or access data once it is stored.

This study uses a triangulation approach by distributing online questionnaires to consumers as a research instrument of a quantitative approach processed with smart partial least squares. Meanwhile, the qualitative approach is carried out through observation, in-depth interviews with the Ministry of Religion’s Halal Product Assurance Organizing Agency (BPJPH) and Halal Examination Agency (LPH), and forum group discussions (FGDs) with several related parties.

The observation results show that most consumers expect the government to provide an easy-to-use application to check halal food products and restaurants. Consumers’ intention to use this technology is influenced directly by attitudes and indirectly by their beliefs. Furthermore, the results of interviews and FGDs reported that LPH was not ready to apply blockchain technology, while BPJPH strongly supported adopting blockchain technology in the certification process.

This finding recommends that the Indonesian government apply blockchain technology to gain transparency and accountability regarding the halal product process.

This study fills the research gap by observing three perspectives from different stakeholders and using a triangulation approach to analyze the need for adoption of blockchain-based halal certification of halal food products.

The flagship traceability technology is increasing transparency, social benefit and economic value particularly after the pandemic. There has not been much research on how information quality in transparency affects information usefulness and trust. The research model is built on the framework of transparency requirements and incorporates the usefulness of traceability information and trust.

Questionnaire survey was used for data collection. To evaluate the research model, structural equation modeling (SEM) was employed. Measurement invariance analysis was used to investigate variations in trust between groups.

The results show that transparency requirements including information relevancy, ease of manipulation and value-added information affect information usefulness. The usefulness of traceability information positively affects trust in producers. Information receivers who believe in the credibility of traceability information have a higher level of trust than those who do not.

The results have important theoretical and practical implications for academia and industry to devise strategies and policies on data-centric traceability systems.

Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.

The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.

When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.

Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.

The aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.

On January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.

The searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.

In the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

Bisphenol A (BPA) is a compound commonly used in the production of plastic bottles and containers, where it is used as a plasticizer and can migrate into food. Its intake may impair the functioning of endocrine glands and have a negative impact on the health of human, especially infants. Because it is also found in baby bottles. Generally BPA can enter the body through daily, cumulative and long-term consumption of various foods. The purpose of this study is to investigate the level of BPA and its migration through some food containers and bottles. It also explains the potential risks associated with its consumption.

In this study, some of the research conducted in this field has been used by searching in various Web databases, including ScienceDirect, Scopus and PubMed. Therefore, this study provides an overview of the migration of BPA from different packages and compares the obtained values with standard ranges.

Most studies showed samples below the reference value. However, the use of containers made with BPA should be controlled and government policies should be implemented to eliminate or reduce the use of these containers.

This paper collects evidence of migration of BPA to some foods through bottles and food containers.

Although prior research has shown the influence of the degree of simplicity (versus complexity) in packaging design on consumer’s product and brand perceptions, no research to date has analyzed the effect of minimalist packaging on perceived product naturalness. This research thus aims to investigate the underlying mechanisms explaining how a minimalist food packaging design may lead consumers to perceive a product as more natural.

The paper is based on two pre-tests and two experiments (N = 152 and N = 220) focusing on food products. Serial–parallel mediations are performed to test the effect of minimalist packaging design on perceived product naturalness.

In a food consumption context, we demonstrate and replicate the positive impact of minimalism on perceived product uniqueness, which then positively influences both production mode and perceived taste, which, in turn, increases perceived product naturalness.

The findings provide new insights into the influence of food packaging design on consumers’ product perception. This paper offers a deeper understanding of the relationship between minimalist food packaging design and product naturalness by highlighting the mediating roles of perceived uniqueness, production mode and perceived taste.