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Article
Publication date: 1 February 1983

Memories and musings of the long ago reveal revolutionary changes in the world's food trade and in particular, food sources and marketing in the United Kingdom. Earliest memories…

Abstract

Memories and musings of the long ago reveal revolutionary changes in the world's food trade and in particular, food sources and marketing in the United Kingdom. Earliest memories of the retail food trade are of many small shops; it used to be said that, given a good site, food would always sell well. There were multiples, but none of their stores differed from the pattern and some of the firms — Upton's, the International, were household names as they are now. Others, eg., the Maypole, and names that are lost to memory, have been absorbed in the many mergers of more recent times. Food production has changed even more dramatically; countries once major sources and massive exporters, have now become equally massive importers and completely new sources of food have developed. It all reflects the political changes, resulting from two World Wars, just as the British market reflects the shifts in world production.

Details

British Food Journal, vol. 85 no. 2
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 June 1993

Peter J. Rogers

Argues that although intense sweeteners (IS) such as saccharin andaspartame are perceived by consumers as important aids to dietary andweight control, there is little evidence to…

Abstract

Argues that although intense sweeteners (IS) such as saccharin and aspartame are perceived by consumers as important aids to dietary and weight control, there is little evidence to support this optimism. The result of dietary surveys comparing food intake or weight change in users and non‐users of IS are difficult to interpret because they are likely to be confounded by other differences between these groups. Results from laboratory studies show that reduced‐calorie foods and drinks have a reduced capacity to inhibit appetite (reduced satiating power). Therefore the incorporation of IS into the diet cannot be expected to lead “automatically” to a reduction in energy intake. Indeed, if users were to assume that such an effect exists, this might well prove counterproductive. If used wisely, however, IS might facilitate dietary compliance by increasing the range of foods that can be included in weight loss or weight maintenance diets.

Details

Nutrition & Food Science, vol. 93 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 October 1990

N. Carroll Mohn

This practitioner’s guide is based on examples which highlight the usefulness of cross tabulation as a tool for investigating cause‐effect relationships in the business…

516

Abstract

This practitioner’s guide is based on examples which highlight the usefulness of cross tabulation as a tool for investigating cause‐effect relationships in the business environment. Although cross‐tabulations are common in statistical analysis, many managers need a better understanding of the data being presented. We consider a soft drinks application where a third factor helps uncover an association not readily apparent, in addition to different cases where a third factor causes refinement of initial conclusions based on two‐factor analysis. Because conclusions are always subject to modification with introduction of the “right” factors, we are always in the position of inferring only that an association exists. This is the rationale for why the accumulation of research studies, rather than a single result, supporting a single relationship is so important to understanding the forces driving a business.

Details

American Journal of Business, vol. 5 no. 2
Type: Research Article
ISSN: 1935-5181

Keywords

Article
Publication date: 3 December 2020

Shweta Suri, Deepika Kathuria, Anusha Mishra and Rajan Sharma

The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its…

Abstract

Purpose

The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents.

Design/methodology/approach

Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented.

Findings

Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe.

Originality/value

This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 1987

The major points from the “Lifestyle Revolution” report and from the Annual Meeting of the International Sweeteners Association are presented. The changes taking place in people's…

Abstract

The major points from the “Lifestyle Revolution” report and from the Annual Meeting of the International Sweeteners Association are presented. The changes taking place in people's lifestyles are likely to make a great impact on their consumption of various goods and services. Lifestyles of different groups are assessed and the needs of new consumer groups identified. Such trends can be used for the benefit of the sweetener industry across Europe, where programmes can be concentrated on those cultural areas sharing common characteristics.

Details

British Food Journal, vol. 89 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 May 2013

Carolina Tavares, Ana Paula Geraldo, Jamile Ramos and Maria Elisabeth Pinto e Silva

The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber.

Abstract

Purpose

The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber.

Design/methodology/approach

Sweet preparations were chosen to reduce ED and increase dietary fiber. Sucrose was replaced by two types of sweeteners, white flour was partially replaced by whole grain flour and fat was reduced. Preparations that had the desired characteristics underwent sensorial analysis to assess their acceptability, and rated by the affective test with hedonic scale. Preparations rated with 50 percent of grades greater than or equal to 7 were considered accepted. Analysis and calculations were performed using FIZZ software. The percentage change in ED was calculated as the difference between the ED of those ingredients replaced and/or reduced.

Findings

The preparations butter cookies, lemon pie topped with whipped cream and carrot cake with chocolate frosting were accepted by most of the tasters. It proved possible to reduce ED by approximately 4.0 kcal per gram and to increase the amount of total dietary fiber from 1.8 g/100 g to 3.6 g/100 g, without affecting acceptance.

Originality/value

It is an unpublished article that deals with reducing the ED and increasing the dietary fiber of sweet preparations, pointing out their difficulties and differences between different preparations created aiming at the prevention of chronic diseases.

Details

Nutrition & Food Science, vol. 43 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1991

J. Horton

The Head of the Food Additives Policy Branch of the Ministry ofAgriculture, Fisheries and Food reports progress towards completion of apositive list and conditions of use for…

Abstract

The Head of the Food Additives Policy Branch of the Ministry of Agriculture, Fisheries and Food reports progress towards completion of a positive list and conditions of use for EC‐approved additives: Part I, Sweeteners; Part II, Preservatives, Antioxidants and Other Additives; Part III, Colours. The Part I Sweeteners proposal is already in Council; the Part II proposal can be expected by the end of the year; Part III will follow quickly. The application of these proposed regulations in the particular conditions of the UK food industry is discussed.

Details

British Food Journal, vol. 93 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 September 2019

Dhamawatee Harnarun Etwaroo, Viswen Armoogum, Dayawatee Goburdhun, Arvind Ruggoo, Pooja Dookheea, Henna Thorul and Fahilah Zainab Noormahomed

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…

322

Abstract

Purpose

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.

Design/methodology/approach

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.

Findings

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.

Research limitations/implications

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

Originality/value

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.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 1989

These substances fall into two major groups: the intensesweeteners such as aspartame and saccharin, and the bulk sweeteners which are carbohydrates sharing some of the functional…

Abstract

These substances fall into two major groups: the intensesweeteners such as aspartame and saccharin, and the bulk sweeteners which are carbohydrates sharing some of the functional characteristics of sucrose. It is this second group of compounds we consider in this first of two articles

Details

Nutrition & Food Science, vol. 89 no. 6
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 May 1981

Prosecutions under Criminal Law, associated in the minds of most people with “criminal offences” of a serious nature—“crime” in the traditional sense—and undertaken by the police…

Abstract

Prosecutions under Criminal Law, associated in the minds of most people with “criminal offences” of a serious nature—“crime” in the traditional sense—and undertaken by the police authorities, constitute a very large and rather untidy body of public law. It includes a large and constantly growing number of offences in respect of which prosecutions are undertaken by various corporate bodies who, as in the case of local authorities, have a duty albeit with a power of discretion, to prosecute. There would appear to be little in common between such offences, as smoking in the presence of open food or failing to provide soap, nail‐brushes, etc, for food handlers, and the villainy and violence of the criminal, but their misdeeds are all criminal offences and subject to the same law. Other countries, such as France, have definite Criminal Codes and these offences against statutes and statutory instruments which in English Law are dealt with in the broad field of Criminal Law, are subject to special administrative procedure. It has obvious advantages. Although in England and Wales, prosecutions are undertaken by police authorities, local authorities, public corporations, even professional bodies and private individuals, with a few statutory exceptions for which the Attorney‐General's fiat or consent of the Director of Public Prosecutions is necessary, may instigate a prosecution against anyone if he can provide prima facie evidence to support it. In Scotland, prosecutions are instituted at the instigation of the various authorities by an officer, the Procurator‐Fiscal. Many advocate such a system for England and Wales, despite the enormous difference in the volume of litigation. Supervision of prosecutions on a much smaller scale is by the Director of Public Prosecutions, an office created in 1879, with power to institute and carry on criminal proceedings—this is the less significant of his duties, the number of such prosecutions usually being only several thousands per year—the most important being to advise and assist chief officers of police, clerks to the magistrates and any others concerned with criminal proceedings Regulations govern the cases in which DPP may act, mainly cases of public interest. The enormous growth of summary jurisdiction over the years, especially that arising from so‐called secondary legislation, is largely outside his sphere.

Details

British Food Journal, vol. 83 no. 5
Type: Research Article
ISSN: 0007-070X

11 – 20 of 812