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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.

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.

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.

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.

The purpose of this paper is to systematically review the functionalities, safety regulations and product applications of herb Stevia rebaudiana extract. This plant material is embedded with multiple functionalities such as antioxidant, antidiabetics, anti-inflammation and antimicrobial. The regulations released from global authorities are covered to ensure the safety premise of stevia. Besides, the product applications of the extract of aerial parts of the herb S. rebaudiana helps us to recognize its value from commercial side.

Relevant literatures are selected and obtained from main scientific databases such as Google Scholar, Web of Science, PubMed and trade magazines published between 2000 and 2023. The keywords and their possible combinations such as sweetening, antioxidant, antidiabetics, anti-inflammation, safety and product development were used to ensure the preciseness and completeness of literature searching. Major data such as sweetness, total phenolic content and dose together with latter critical conclusions from searched publications were appropriately used and discussed. In this review, approximately 150 scientific literatures were meticulously ordered and analyzed. In applications, it is the first time that sentiment analysis was used to obtain a market assessment of the stevia-containing products.

This review paper helps rearrange the scientific affairs of those stevia extract’s functions like sweetening, antioxidant, antidiabetics and inflammation. Sweetness indexes of steviol glycosides were summarized together for comparison while various in vitro and in vivo approaches were reviewed to quantify those functions’ capacities and to depict the related mechanism. The regulation of steviol glycoside compounds such as rebaudioside A was established by global authorities such as US Food and Drug Administration and Joint FAO/World Health Organization Expert Committee to ensure the safety endorsement before commercialization. Then, this study discussed about the market performance of stevia ingredients or products with the self-developed data analytics. This study also investigated the product development progress of stevia-containing food products in the categories of beverage, bakery, dairy and confectionery. Those stevia-containing food consumer goods can be acceptable by certain consumers.

This review paper precisely presents the evidential information about the stevia’s multiple functionalities with mechanisms and global regulation milestones. To the best of the authors’ knowledge, it is then the first time to probe the stevia-containing products’ market performance through data analytics.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

This paper aims to examine the marketing strategies designed by three innovative early 1900s food companies. It traces the coordination of these businesses’ research funding, advertising, direct mail and promotional tactics to show how they intersected and impacted consumers and health professionals in the period when scientists were first able to quantify the relationship between good health and food. The paper analyzes internal company documents, advertisements and marketing materials from Knox Gelatine, Borden and Sunkist.

Research for this paper benefited from the author’s unlimited access to the private documents of the Knox Gelatine Company and its executives. These documents were analyzed chronologically and thematically. They chronicled the company’s attempts to influence the medical world and the ways it cultivated home economists. The paper also used publicly available digitized documents from Sunkist and Borden. The paper would benefit from further detailed analysis of these documents to parse Knox’s targeting by race and ethnicity.

In the 1920s, Knox, Borden and Sunkist developed a marketing strategy which leveraged a new class of experts – the hundreds of thousands of medical professionals, home economists, teachers and government agents who advised American women. By distributing specific laboratory research on the nutritional benefits of their products to this emerging class of health professionals and the consumers who trusted them, these companies developed relationships with opinion leaders designed specifically to influence product sales.

This research benefited from access to the private documents of Knox Gelatine Company which divulge the company’s attempts to influence the medical world and cultivate home economists. The paper would benefit from further analysis of these documents to parse the company’s targeting by race and ethnicity as well as a deeper comparison to companies that tried to work with health professionals unsuccessfully and companies that adopted this tactic in the household products or tobacco area. Opportunities also exist to do a fuller analysis of variations in food marketing by rural versus urban as well as race.

By reconstructing the sequencing and content of these three companies’ 1920s marketing strategies, this research uncovers a form of early 20th century food marketing directed at health and science professionals which has been neglected in advertising histories.

In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

Pyrus Pyrifolia (Sand Pear) is one of the most underused pear variety despite its nutraceutical potential. Therefore, this paper aims to explore the Pyrus Pyrifolia in term of origin, distribution and classification, nutritional and bioactive potential, therapeutic potential and valorization along with future prospectus.

A wide variety of publications (88) were identified through electronic databases (Science direct, PubMed, SciELO, Google scholar, Link springer and Research gate) under the umbrella of different keywords such as bioactive compounds, health benefits, nutrition, sand pear, Pyrus and Pyrus pyrifolia.

Pyrus Pyrifolia (Sand Pear) is abundant in nutritional and bioactive compounds such as phenolic acids, flavonoids, terpenoids, vitamins and minerals. It exhibits therapeutic potential as being an antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-cancer agent. However, P. pyrifolia is not much explored by food researchers and industrialists, hence remaining underused. A few attempts have been made toward the use of P. pyrifolia for jam, jelly, candy and wine preparation. However, more research is required for the commercial processing of P. pyrifolia and to enhance its availability outside its growing area.

In this paper, nutritional and bioactive compounds of P. pyrifolia are discussed that provide knowledge to the researchers for its use as a functional ingredient.

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

There is no single undertaking regulating food assistance at the international level. International food assistance is regulated by a patchwork of rules emanating from different institutions and normative arrangements. This study aims to explore how international law shapes international food assistance. How is international law regulating food assistance, considering this patchwork of institutions and norms? What dominant narratives enshrined in legal agreements shape the evolution of international food assistance?

The author uses the concept of “regime complex”, which allows analyzing partially overlapping and nonhierarchical regimes governing a particular issue, shedding light on the narratives and institutional arrangements that lead to the consolidation of international rules. The author identifies two main regimes that govern international food assistance: the food assistance regime and the food trade regime.

The author shows that using the “regime complex” concept clarifies the evolution of international food assistance, highlighting that international law is a crucial element in shaping international food assistance and showing that the two main institutional regimes governing it interact and shape rules along three main themes: the centrality of donor States’ self-interests, the relationship between international food assistance and trade liberalization and the goal of achieving food security for the beneficiaries.

Using the regime complex concept, the author brings new light on the broader institutional and legal framework influencing the governance of international food assistance, showing that different regimes take part in its shaping.

The goal of this study is to understand if ethnocentrism exists at the sub-regional level among honey consumers living in the same production area as a protected designation of origin (PDO). Moreover, this analysis explores if ethnocentrism is influenced by individual economic conditions, among other socio-demographic characteristics.

A sample of 725 consumers was collected through the use of a questionnaire that was circulated in the province of Varese, one of the few honey PDO areas in Italy. The authors performed a principal component analysis and a two-step cluster analysis to identify different PDO honey consumer segments, focusing on their interest for PDO attributes.

The authors identified four consumer segments, depending on socio-demographic, consumption habits, frequencies, preferred attributes and preferences for the PDO product. One cluster exhibited strong preferences for the PDO honey, in the spirit of ethnocentrism, and was characterised by low-income levels; ethnocentric preferences were also observed in another cluster that had a different socio-economic profile.

Honey is a niche product and not universally diffused among consumers: further analyses should investigate sub-national ethnocentrism for more universal food products. Yet, through the inspection of the different profiles found, it was possible to devise marketing strategies to boost PDO honey purchasing and to bring consumers closer to PDO products.

This analysis considers ethnocentrism as a segmentation criterion for PDO honey consumers that live in the very same PDO honey production area and enriches the existing literature on the relationship between ethnocentrism and individual economic status.

Gamification unlocks unprecedented opportunities in healthcare, wellness and lifestyle context. In this scenario, by leveraging on such an approach, information technologies now enabled gamification-based mobile applications primarily employed in health and wellness contexts, focusing on areas such as disease prevention, self-management, medication adherence and telehealth programs. The synergistic integration of gamification-based methodologies in conjunction with the utilization of digital tools, (e.g. as for Internet of Things, mobile applications) for the realm of digital therapeutics (DTx), thus unveiled powerful approaches and paradigms, yielding innovative applications that, through the harnessing of sensors and software-based systems, transform healthcare maintenance, wellness and lifestyle into an engaging pursuit, as a game. This paper explores the factors influencing individuals' intention to autonomously utilize mobile gamification-based apps for self-care and wellness maintenance.

Through explorative research designs an experiment has been conducted among a sample of 376 participants regarding the use of a fictitious gamification-based DTx solution, consisting in a mobile app namely “Health'n’Fit”.

Findings from an experiment conducted with a sample of 460 participants shed light on the possible antecedents and consequents of gamification. Results of the SEM model indicate that customization (CU), trust (TR), mobility (MO) and social value (SV) are the main determinants, although at a different extent of the playful experience; Moreover, gamification positively impacts attitudes and, in turn, perceived usefulness, intention to use and behavioral intentions.

This paper offers a dual-pronged approach that holds practical significance in the realm of healthcare innovation. First, the authors delve into the antecedents shaping individuals' intention to engage with gamification-based DTx, unraveling the factors that influence user adoption. Beyond this, the authors extend their focus to the realm of healthcare service design. By harnessing the potential of gamification and technology, the authors illuminate pathways to conceptualize and create novel healthcare services. This work not only identifies the building blocks of user engagement but also serves as a guide to innovatively craft healthcare solutions that leverage this amalgamation of technology and gamification, contributing to the evolution of modern healthcare paradigms.

In a social context, the paper introduces pioneering technological synergies that merge gamification and DTx to enhance individuals' health and wellness maintenance. By proposing innovative combinations, the authors present novel avenues for promoting healthier lifestyles and behavior change. This not only underscores the potential of technology to positively impact individuals but also highlights the significance of aligning technological advancements with societal well-being. As the research advocates for these innovative solutions, it reinforces the importance of collaborative technological and marketing endeavors, ultimately contributing to the betterment of society as a whole.

This is the first paper exploring the combined effect of gamification and DTx, by shedding light on the peculiarities of both the antecedents of individuals' intention to use such combined technologies.