Search results

The purpose of this pilot-scale study was to compare the quality of traditionally manufactured butters from local, small British producers with the quality of butters that are produced industrially.

Butter samples were obtained after supervised site inspections of three traditional-butter manufacturers and one large-scale butter producer. The samples were subject to initial microbiological, chemical and sensory testing, followed by a refrigerated shelf-life study over 24 weeks.

Traditional butters matched or exceeded the sensory quality of industrial butters, but spoilage microorganisms tended to grow faster on traditional butters. This seemed to be related to poorer water droplet dispersion in the manufacture of some of the traditionally made butters. Visible mould appeared on two of the traditional butters after eight weeks, but this occurred well after the nominal “best before” date.

Prolonged lockdowns due to the current coronavirus disease (COVID-19) pandemic pose a threat to the food supply chain, and food produced by local manufacturers may become increasingly important. However, are foods produced by local small-scale manufacturers of a quality comparable to that produced using large-scale production facilities? To the best of the authors' knowledge, there is no comparative study of the quality and shelf-life of traditionally-produced and industrially-produced butters. The current work presents such a comparison together with an outline of how the process of traditional butter-making differs from commercial production in Britain.

Investigates the rise of the margarine industry and how it became an indispensable foodstuff. Discusses its inventor, Hypolite Mege Mouries, born in France in October 1817, and how his research led to the development of margarine and its sale in France in 1872. Sketches the growth of world margarine production and the formation of the giant Unilever through Margarine Union and Lever Brothers Ltd, merging. Features many of the early brands such as Stork and Echo, and further discusses the types of advertising involved and how modern margarines have to be careful about claims, especially with regard to ‘healthy’ products.

In 1993, the Single European Market will become reality. For consumers and producers, economic advantages can be expected. However, concern has been expressed as to the possible negative effects on food quality. After a brief review of EC food legislation, outlines activities in the dairy field which may contribute to a high quality standard of dairy products. These are among other things related to drinking milk (protein content, heat load), fermented milk (characteristic micro‐organisms), cheese (raw milk cheeses, cheeses with specific characteristics) and butter (butter definition, criteria for first quality butter, control of butterfat purity). In a final chapter discusses the future role of products obtained from genetically manipulated micro‐organisms in the dairy sector.

The Commission appointed jointly by the World Health Organization and the Food and Agricultural Organization continues to plod its weary way towards the establishment of Codex standards for all foods, which it is hoped will eventually be adopted by all countries, to end the increasing chaos of present national standards. We have to go back to 1953, when the Sixth World Health Assembly showed signs of a stirring of international conscience at trends in food industry; and particularly expressed “the view that the increasing use of various chemical substances had … , created a new public health problem”. Joint WHO/FAO Conferences which followed initiated inter alia international consultations and the setting up of the Joint FAO/WHO Codex Alimentarius Commission.

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and sensory properties especially calcium and protein content of salted and sweet cookies.

Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet).

It was observed that fortification significantly decreased the hardness of the test cookies when compared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were the softest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p = 0.01) higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies. Cookies fortified with sesame and dried moringa leaves (T1) contained the highest protein (19 g), calcium (312 mg) and flavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies were highly acceptable when compared to cookies for all sensory attributes tested.

Incorporation of protein and mineral rich natural ingredients like sesame, soy butter, dried moringa leaves and coconut powder has improved the nutritional, functional and sensory properties especially calcium and protein content of salted and sweet cookies. There is tremendous scope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of food snacks, and this will ensure better nutritional security.

Fortification of biscuits with sesame, soy butter, dried moringa leaves and coconut powder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium, flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solving many nutritional deficiencies and can add variety to the bakery industry.

The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The purpose of this paper is to investigate how lifelong food habits and health-age issues affect food choice at a later age, with the aim of developing strategies to direct aged people toward healthier food habits.

A survey, aimed to investigate differences between current and past food habits, was carried out in a group of 170 Italian older adults. Questions focused on the composition of the main meal, asking participants to describe its actual structure and to highlight differences in previous years’ food habits. A discrete choice experiment (DCE) was planned, during which participants were asked to help formulating innovative pasta sauces with healthy ingredients.

This survey clearly illustrated gender-related differences: women were characterized by a higher consumption of vegetables, while men revealed a more frequent use of wine, pasta and meat. The DCE technique suited older adults’ abilities and enabled the development of innovative sauces, indicating a clear preference for extra virgin olive oil, as compared to cream or butter. Gender-related differences were confirmed: women mainly chose a vegetarian sauce, while men expressed an inclination for red meat.

This is the first report of a successful application of the DCE technique to investigate older adults’ dietary choices. The outspoken preference for olive oil as fat in sauce composition is a positive finding for future actions aimed at directing older adults toward healthier food habits.

Analysis of the responses of 131 local union officers to a questionnaire found that a number of variables are related to the attitudes of union leaders toward quality of worklife (QWL). Unions are morelikely to participate in a QWL program if local officers feel that unions can influence government policy, their members expect them to make progress on QWL issues, and if it is important to have good local‐member relations. Unions are less likely to participate in a QWL program if officers believe that unions are strong, feel employers favor severe tactics, and place a priority on traditional bargaining issues. For unions involved in a QWL program, union strength and perceived influence over government policy were related to positive attitudes regarding the long‐term future of QWL. For unions without QWL experience,severe management policies toward unions, and higher member expectations for local performance on QWL issues were related to more favorable attitudes toward QWL, while the officer’s tenure in position was related to a less favorable view of QWL. For locals involved in a QWL program, satisfaction with QWL increases if officers feel the labor movement needs to change its attitude and approach to problems, the labor relations climate is favorable, the local has sufficient bargaining power, and the overall performance of the local is satisfactory. The results suggest that “get tough” management policies toward unions will negatively affect union participation in and satisfaction with QWL efforts.

NACNE and COMA have recommended, on health grounds, that the British population's fat intake be reduced to below 35% of total dietary energy. The most recent estimate puts national domestic fat consumption at 43% of total dietary energy, but there is no such data for the dietary fat contribution of foods eaten outside the home.

The authors propose a dairy bundle, integrating strategies to jointly maximise producer revenue and consumer utility according to the latter's preferences.

An algorithm based on a nested logit model identifies the bundle maximising producer revenue based on factors affecting consumer purchase behaviour. The data are drawn from a mall-intercept survey administered in Iran, with consumers stating a hypothetical choice among a comprehensive set of dairy products.

Demographic characteristics and marketing mix elements significantly affect consumers' preferences. An algorithm based on the estimated dissimilarity parameter determines the best bundle of dairy products, simultaneously obtaining the highest utility and the highest expected revenue.

Consumer preference and maximum producer or retail seller income are considered simultaneously. The bundling promotion strategy is widely used for food offerings and fresh foods and can be extended to other products.

我們擬根據消費者偏好，提出一個整合了多個策略的捆綁包，以使生產製作者得到最高的收入和最佳的消費者效用。

研究人員根據巢式Logit 模型的演算法確認了一個捆綁包，以使生產製作者能得到最高的收入，而這均建基於會影響消費者購買行為的各個因素。有關的數據取自於伊朗的商場內進行的攔截調查，而回應的消費者須假想他們從一整套乳製品中選擇他們會購買的產品。

研究結果顯示，人口特徵和市場營銷組合元素均會顯著地影響消費者的偏好，一個基於估算的相異性參數而建立的演算法可確認最佳的乳製品捆綁包，這演算法同時也可取得最佳的裨益和最高的預期收入。

於本研究中，研究人員同時考慮消費者的偏好和生產製作者或零售賣家的最高收入。捆綁式的促銷策略在食物供品和新鮮食品方面被廣泛使用，這策略可擴展至其他產品。

乳製品捆綁包、消費者偏好、最佳化演算法、巢式Logit 模型.

Some of the results of a new overview of the European flavours and fragrances market are summarised. The total market in Europe is estimated to have been worth $2,300 million in 1988 of which about 40 per cent was flavours and 60 per cent fragrances. Fragrances have two main outlets – cosmetics and toiletries (including perfumes) and soap, detergents and other cleaning products. There are many outlets for flavours but it is estimated that 60 per cent of consumption is in soft drinks, dairy products and savoury foods. These three end‐uses are considered in detail. While there are about 1,000 flavours and fragrances manufacturers worldwide, the top 15 take a half share of the market because only the largest companies can afford the high R&D, quality testing and marketing costs involved. The smallest companies can survive by serving niche markets but continuing rationalisation among the medium‐sized firms is likely.