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Book part
Publication date: 16 December 2015

Lisa F. Clark and Jill E. Hobbs

Discusses how changes in institutional objectives for international food assistance have influenced the organization of supply chains for innovative therapeutic foods designed to…

Abstract

Purpose

Discusses how changes in institutional objectives for international food assistance have influenced the organization of supply chains for innovative therapeutic foods designed to address problems of malnutrition and undernutrition.

Methodology/approach

Draws upon insights from donor and international organization reports, policy documents, and academic publications to reveal the structure, goals, and objectives of international organizations involved in food assistance strategies. Explores how innovations in Ready-to-Use Therapeutic Foods and Ready-to-Use Supplementary Foods fit into food assistance strategies and broader humanitarian goals.

Findings

Informed by the United Nations Millennium Development Goals, international food assistance strategies have broadened beyond acute malnutrition to include chronic undernutrition. Food assistance strategies have shifted toward a focus on local and regional procurement (LRP) over transoceanic aid, with Public Private Partnerships (P3s) playing a facilitating role.

Originality/value

This chapter raises important considerations to factor into the design and execution of international food assistance strategies using LRP/P3 modes of organization. It contributes to an understanding of the challenges of organizing international food assistance strategies that include socioeconomic goals of sustainability and nutrition objectives.

Article
Publication date: 23 July 2020

Sangami Ravindran and RadhaiSri S.

Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other…

Abstract

Purpose

Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other matrices such as cereals, vegetable and fruit juices to deliver probiotics. The purpose of this paper is to standardize and evaluate a ready to serve probiotic oats milk drink fermented with microencapsulated Lactobacillus plantarum to be further used as a therapeutic module.

Design/methodology/approach

Fermentation of oats milk extract with microencapsulated L.plantarum was subjected to various trials in making it favourable for consumption and tested for sensory characteristics, physicochemical parameters, nutrient content, viable colony count and shelf life.

Findings

Fermented oats milk drink with 3% inoculum of microencapsulated L.plantarum was able to achieve desirable level of 2.5 × 108 and 2.3 × 108 colony forming units (CFU)/mL for spice and strawberry flavoured drink, respectively. Antioxidant property significantly increased after fermentation showing inhibitory effect against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 0.05).

Research limitations/implications

Analysis of all the parameters were conducted only with three samples; this was the potential limitation identified in this study as large sample size always be a better representative of the results.

Practical implications

Spice and strawberry flavoured nondairy oats milk drink facilitated to be a suitable carrier for microencapsulated L. plantarum with good sensory attributes, low fat, moderate calorie, high fiber content, antioxidant potential and a shelf life of two-week period at 4°C.

Originality/value

The developed ready to serve, spice and strawberry flavoured nondairy oats milk drink with compactly packed functional components inclusive of beneficial probiotic organisms, ß-glucan and antioxidants can be prescribed as a therapeutic food for many clinical conditions and would serve as a good probiotic option for vegans.

Details

Nutrition & Food Science , vol. 51 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 October 2014

Ira Haavisto and Gyöngyi Kovács

– The purpose of this paper is to develop a framework for analysing how humanitarian organisations (HOs) address different expectations regarding sustainability.

2835

Abstract

Purpose

The purpose of this paper is to develop a framework for analysing how humanitarian organisations (HOs) address different expectations regarding sustainability.

Design/methodology/approach

Quantitative and qualitative content analysis is used to assess the annual reports (ARs) of HOs for their discussions on sustainability overall, and in relation to contextual expectations, subsystems and supply chains, organisational structure and strategy.

Findings

HOs address sustainability primarily from the perspective of contextual expectations from society and beneficiaries. Some fits between supply chain design and societal expectations are attended to, but fits between programmes and contextual expectations are not discussed explicitly.

Research limitations/implications

ARs express what organisations want to portray of their activities rather than being direct reflections of what occurs in the field, hence the use of ARs for the study delimits its findings. However, HOs rarely publish sustainability reports.

Practical implications

Even though there is a general pursuit of the elusive aim of aid effectiveness, organisational structures need to be further aligned with societal aims as to support these.

Social implications

Beneficiaries are still seen as external to the humanitarian supply chain and humanitarian programmes, though their role may change with the introduction of more cash components in aid, voucher systems, and ultimately, their empowerment through these.

Originality/value

The suggested conceptual framework combines elements of contingency theory with a prior four perspectives model on sustainability expectations. The framework helps to highlight fits between the humanitarian context, operations and programmes as well as misalignments between these.

Details

Disaster Prevention and Management, vol. 23 no. 5
Type: Research Article
ISSN: 0965-3562

Keywords

Article
Publication date: 13 July 2022

Manisha Bhandari, Rajan Sharma, Savita Sharma, Hanuman Bobade and Baljit Singh

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic…

Abstract

Purpose

The purpose of this study is to address consumer’s preference of natural pigments over synthetic ones and their use in various product developments rather than using synthetic colours. A budding interest of using natural pigments has made researchers to explore several techniques for their stabilization and application in different food products.

Design/methodology/approach

In this review, four major natural pigments with potential health benefits have been studied. Betalins, carotenoids, anthocyanins and chlorophylls, in spite of having excellent bio-functional and therapeutic profile, are found to be unstable. Therefore, various nanoencapsulation techniques are used to increase their stability along with their therapeutic properties.

Findings

Nanoencapsulation of natural pigments improves their stability, their effect on therapeutic properties and their application in different food products. These findings could be attributed to the encapsulating material as it acts as a barrier and ushers changes in the matrix of natural pigments. Also, nanoencapsulation not only increases stability but also provides several health benefits such as anti-inflammation, anti-cancer, anti-allergic and anti-thrombotic properties.

Originality/value

This paper highlights the openings for the use of nanoencapsulation of natural pigments to stabilize them and use them as a potential colourant and functional ingredient in different food products. Phenols, carotenoids and antioxidant activity are the major factors that are responsible for promoting several health benefits.

Details

Pigment & Resin Technology, vol. 53 no. 1
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 28 October 2014

Surabhi Soni and Gargi Dey

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of…

1597

Abstract

Purpose

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Design/methodology/approach

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

Findings

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

Originality/value

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

Details

British Food Journal, vol. 116 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 December 2002

Suku Bhaskaran and Felicity Hardley

Builds on past studies in the USA and assesses the market potential for functional goods through investigating consumer needs and attitudes. Aims to add to past research through…

8358

Abstract

Builds on past studies in the USA and assesses the market potential for functional goods through investigating consumer needs and attitudes. Aims to add to past research through: assessing consumer knowledge and beliefs on nutrition and diet‐health relationships; analysing the influence of such knowledge and beliefs of information and sources of information; and evaluating the effectiveness and implications of government preventative health campaigns on purchase behaviour. Concludes that issues regarding personal and national health are extremely important because of the financial costs and human suffering that could be involved; and that functional goods, as a relatively new phenomenon, still need to be examined further with regard to their influence on trust and legitimacy in buyer behaviour.

Details

Journal of Consumer Marketing, vol. 19 no. 7
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 1 March 1981

In a full blaze of comings and goings, it is unnecessary to remind ourselves that the holiday season is upon us; mass travel to faraway places. The media have for months, all…

Abstract

In a full blaze of comings and goings, it is unnecessary to remind ourselves that the holiday season is upon us; mass travel to faraway places. The media have for months, all through the winter, been extolling a surfeit of romantic areas of the world, exspecially on television; of colourful scenes, exotic beauties, brilliant sunshine everywhere; travel mostly by air as so‐called package tours — holidays for the masses! The most popular areas are countries of the Mediterranean littoral, from Israel to Spain, North Africa, the Adriatic, but of recent years, much farhter afield, India, South‐east Asia and increasingly to the USA.

Details

British Food Journal, vol. 83 no. 3
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 February 2005

Sangeeta C. Sindhu and Neelam Khetarpaul

Probiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes…

1344

Abstract

Purpose

Probiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes which constitute the staple diet in developing nations. In the present study an attempt has been made to develop a barley‐based probiotic fermented food mixture and report its acceptability and nutritional profile.

Design/methodology/approach

Indigenously developed BCGT food mixture containing barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5kg/cm2, 15min., 121C), cooled and fermented with 2 per cent liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [ L. casei, L. plantarum (37C, 24hr.)] and sequential culture fermentation [S. boulardii (25C, 24hr.)+L. casei (37C, 24hr.); S. boulardii (25C, 24hr.)+L. plantarum (37C, 24hr.)]. The lyophilized and rehydrated food mixtures were subjected to organoleptic and nutritional evaluation. The data were statistically analysed for analysis of variance in a completely randomized design according to standard methods.

Findings

All the fermented and lyophilized food mixtures were found to be organoleptically acceptable to human palate and maintained adequate cell viability. The pH of the fermented products varied from 4.13 to 4.55. They had good nutrient profile with crude protein content ranging from 20.87 to 21.81 per cent.

Practical implications

Since the developed product had good acceptability after one month storage at room temperature, it can be considered for commercialization after establishing its health/therapeutic implications.

Originality/value

Till date dairy foods have preferentially been used as the carrier medium for probiotics. This paper explores the possibility of using staple foods as the carrier medium. The consumption of such food mixtures may be useful in controlling pathogens/antibiotics induced diarrhoea as well as in hypercholesterolemia. To authenticate such claims, the results of trials carried out on mice in our lab shall be reported in future communications.

Details

Nutrition & Food Science, vol. 35 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 2 November 2020

Sapna Arora, Krishna Prabha, Vijay Singh Sharanagat and Vijendra Mishra

In a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and health…

Abstract

Purpose

In a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and health benefits of consumers. The growing self-care and health-embracing population made the probiotic sector as lucrative market for functional food manufacturers and suppliers. Therefore, an analysis is required to understand consumers’ knowledge and buying behavior regarding probiotic products for product innovation and development.

Design/methodology/approach

Awareness, knowledge and consumption patterns of probiotic products were investigated among randomly selected 306 consumers in the Sonipat city of Haryana, which comes in the proximity of national capital, i.e. Delhi, India. A structured questionnaire with exploratory characteristics was developed and face-to-face interviews were conducted as a part of data collection.

Findings

The inference is that there is immense potential for the probiotic fruit beverage market as a higher proportion of the population was interested in probiotic products delivered with fruits as a base matrix followed by dairy products. Further, government’s initiation and support are required not only for manufacturing such health-beneficial products having therapeutic value but also to spread awareness regarding the necessity of including such products in the meals of the growing children.

Originality/value

The study shows changing customer attitudes toward probiotic products and sheds light on consumers’ preference on the medium (food matrix) of probiotic delivery, thereby exploring market opportunities in the area of the functional food sector.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 August 2019

Sukhdeep Kaur and Kiran Bains

The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the…

Abstract

Purpose

The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant.

Design/methodology/approach

Published literature on the nutritive value and therapeutic properties of chia has been reviewed.

Findings

Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry.

Originality/value

With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.

Details

Nutrition & Food Science , vol. 50 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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