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Metal cans are extensively used, in the retail distribution of foods and beverages, where packaging is required to be both robust and able to withstand sterilisation temperatures. Internal lacquer barrier coatings on the cans play an important role in maintaining the quality of the contents, by preventing any unacceptable metal contamination. It is, however, necessary to ensure that the presence of the lacquer does not itself make the contents unsafe. As yet, the European Commission has produced no directive relating specifically to safety rules for contact between foodstuffs and polymeric or plastic coatings on metal substrates (e.g. lacquer‐coated cans). It is therefore necessary to turn to individual national laws and regulations, or the Council of Europe Resolution on Coatings, for assurance on the safety of lacquer‐coated food and beverage cans. Discusses existing EC food contact legislation, and its possible future application to lacquer‐coated food and beverage cans.

Metal cans are extensively used, in the retail distribution of foods and beverages, where packaging is required to be both robust and able to withstand sterilisation temperatures. Internal lacquer barrier coatings on the cans play an important role in maintaining the quality of the contents, by preventing any unacceptable metal contamination. It is, however, necessary to ensure that the presence of the lacquer does not itself make the contents unsafe. As yet, the European Commission has produced no directive relating specifically to safety rules for contact between foodstuffs and polymeric or plastic coatings on metal substrates (e.g. lacquer coated cans). It is therefore necessary to turn to individual national laws and regulations, or the Council of Europe Resolution on Coatings, for assurance on the safety of lacquer coated food and beverage cans. Discusses existing EC food contact legislation, and its possible future application to lacquer coated food and beverage cans.

Concept development, evaluation and testing in the new (food) product development situation are reviewed. An analysis is made of why, how and when to concept test, based on previous authors' work and various pre‐product launch situations. Emphasis is made of concept testing's validity and its use as an aid in successful product development. The use of concept testing during the reformulation of existing products is considered in depth — an area which has previously lacked adequate appraisal. The flexibility of concept testing is highlighted in particular case study examples, reflecting a feeling that concept testing should not be isolated within the new product development process.

This paper aims to explore the relationship between consumer demand for enhanced food safety features and regional identification of food amongst consumers across Great Britain and the Republic of Ireland.

The paper uses the choice experiment method to determine preferences for food testing standards, traceability standards, health and welfare standards, region of origin and price.

The results show that substantial differences exist in preferences for the features between consumers in both countries. In addition, while stark differences are apparent between the two countries, in their preferences for food originating from their local region, the results suggest that consumers perceive significant substitutability between the enhanced safety features and the local regional label in both countries.

This paper provides a unique insight into preferences for a wide range of enhanced food safety features amongst consumers in these two countries. This is the first study to undertake a comparison of these countries using the choice experiment method. In addition, the paper provides a thorough overview of how consumers perceive the relationship between enhanced safety features and region of origin of food.

Describes the sensory evaluation techniques which have been developed and their historical perspective. Outlines the uses to which the different sensory tests can be put together with some of the limitations and practical advantages of each technique.

Qatar, a wealthy country with an open economy has limited arable land. To meet its domestic food demand, the country heavily relies on food imports. Additionally, the over three year-long economic embargo enforced by regional neighbors and the covariate shock of the COVID-19 pandemic have demonstrated the country's vulnerability to food insecurity and potential for structural breaks in macroeconomic data. The purpose of this paper is to examine short- and long-run determinants of Qatar's imports of aggregate food, meats, dairy and cereals in the presence of structural breaks.

The authors use 24 years of food imports, gross domestic product (GDP) and consumer price index (CPI) data obtained from Qatar's Planning and Statistics Authority. They use the autoregressive distributed lag (ARDL) cointegration framework and Chambers and Pope's exact nonlinear aggregation approach.

Unit root tests in the presence of structural breaks reveal a mixture of I (1) and I (0) variables for which standard cointegration techniques do not apply. The authors found evidence of a significant long-run relationship between structural changes and food imports in Qatar. Impulse response functions indicate full adjustments within three-quarters of a year in the event of an exogenous shock to imports.

An exogenous shock of one standard deviation on this variable would reduce Qatar's food imports by about 2.5% during the first period but recover after the third period.

The failure of past aggregate food demand studies to go beyond standard unit root testing creates considerable doubt about the accuracy of their elasticity estimates. The authors avoid that to provide more credible findings.

There is an apparent lack of research investigating how different test conditions influence or bias consumer sensory evaluation of food. The aim of the present pilot study was to determine if testing conditions had any effect on responses of an untrained panel to a novel chicken product. Assessments of flavour, texture and overall liking of corn‐fed chicken were made across three different testing conditions (laboratory‐based under normal lighting; laboratory‐based under controlled lighting; and, home testing). Least favourable evaluations occurred under laboratory‐based conditions irrespective of what lighting was used. Consumers perceived the product more favourably in terms of flavour (p < 0.001), texture (p < 0.001) and overall preference (p < 0.001) when evaluated in the familiar setting of the home. Home testing produced more consistent assessments than under either of the two laboratory‐based test conditions. The results imply that home evaluation should be undertaken routinely in new food product development.

Talk around Britain's application to enter the European Economic Community goes on; it has never really ceased since the first occasion of the French veto, although in the last year or so, the airy promise of the first venture has given way to more sober thoughts on the obstacles to joining and the severe burdens to be carried not only by the British people but by many of our kith and kin beyond the seas if the country becomes a full member of the Community.

Takes a look at the new and existing directives concerning the regulations for safety standards with regard particularly for plastics monomers. Looks also at the control of these to prevent health hazards for the consumer. The main responsibility for this will lie with the packaging converter.

The purpose of this paper is to design an objective, valid and reliable “Checklist” tool that teachers could use to measure their students’ food skills acquisition.

The design of the Checklist was based on 18 procedural food skills identified by teachers and verified by analysis of skills in recipes that are typically used in food education programmes in secondary schools. The skills were divided into five skill-sets and a recipe covering the skills was selected to test the Checklist. For the test, three hypothetical situations of a person with low, some and expert skills making the recipe were demonstrated in separate videos. Teachers were invited to test the Checklist by viewing the videos, completing the Checklist for each of the three conditions and completing an evaluation.

In total, 40 home economics teachers tested the Checklist and reported that they could use the tool to measure the development and progress of their students’ procedural food skills. Analysis of variance analyses of the data and the non-parametric analyses suggest that the Checklist is a reliable and valid evaluation tool.

Teachers report using various tools to measure their students’ food skills acquisition but these have not been well-documented in the literature. These preliminary findings of an original and quantifiable tool showed that home economics teachers used the Checklist to measure their students’ procedural skills however, as the teachers’ comments suggest, further development and validation of the tool are required.