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The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.

Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.

Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.

Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.

Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

The purpose of this paper is to relate average serving size intake by the Brazilian population and declared serving size, the presence of trans fat and household measure fractioning declared on labels of processed, and ultra-processed food products.

Cross-sectional study that analyzed the food labelling of all processed and ultra-processed food products sold in a supermarket in southern Brazil.

A total of 1,071 processed and ultra-processed food products were analyzed. In 88 per cent of food groups, the average serving size consumed was larger than what was declared on labels. Consumed serving size was up to 9.2 times larger than the declared ones in food products with trans fat among their ingredients list and in false negatives and up to 9.9 times larger in foods with fractioned household measure (p<0.001). The Brazilian population consumes, on average, larger serving sizes than those declared on labels, which may represent a significant intake of trans fats without the consumers’ noticing.

This study has been performed with the use of a national database on food consumption, as well as the information from a large number of processed and ultra-processed food labels marketed in Brazil. This study is also proven to be important and novel, contributing with information as to the manner in which nutrition labelling has been presented to Brazilian consumers, discussing its possible consequences for food choices, intake, and the guarantee of consumer rights.

The purpose of this paper is to analyse the packaged food market in Brazil by examining the use of nutrition and health claims and marketing techniques, as well as the different levels of industrial food processing in relation to product category, nutrition information and price.

A survey was conducted on the labels of pre-packed foods and non-alcoholic beverages marketed in a home-shopping website in Brazil.

The authors showed that the use of nutrition and health claims on packaged foods in Brazil is widespread and varied across different food categories. Marketing techniques were also prevalent, and techniques emphasising general health, well-being or naturalness were the most frequent type used. Overall, products carrying nutrition and health claims and/or using marketing techniques had lower content of fat and higher content of fibre. However, the high prevalence of these strategies in ultra-processed foods is alarming. The presence of health claims and use of marketing techniques was not found to be an effective modifier of the three price measures. However, processed and ultra-processed foods were more expensive than unprocessed foods when considering price per energy and price per 100 g or mL.

These results indicate that there are clear opportunities to improve the packaged food environment in supermarkets. It is important to highlight the need to develop public policies to address these issues, including restriction of the promotion and advertising of unhealthy foods and beverages and use of warning labels.

The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil.

A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories).

The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products.

This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Safety precautions in the use of raw materials, in manufacturing and processing, marketing and enforcement of food and drug law on purity and quality may appear nowadays to be largely a matter of routine, with manufacturers as much involved and interested in maintaining a more or less settled equilibrium as the enforcement agencies. Occasionally the peace is shattered, eg, a search and recovery operation of canned goods of doubtful bacterial purity or containing excess metal contamination, seen very much as an isolated incident; or the recent very large enforcement enterprise in the marketing of horseflesh (and other substitutions) for beef. The nationwide sale and distribution of meat on such a vast scale, only possible by reason of marketing methods — frozen blocks of boneless meat, which even after thawing out is not easily distinguishable from the genuine even in the eye of the expert; this is in effect only a fraud always around in the long ago years built up into a massive illicit trade.

The purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating.

The effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature.

Contrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs.

This work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.

Maintaining an adequate nutritional state, important at all times, is never more so than during the dark days of Winter. The body reserves are then taxed in varying degrees of severity by sudden downward plunges of the thermometer, days when there is no sight of the sun, lashing rains and cold winds, ice, frost, snow, gales and blizzards. The body processes must be maintained against these onslaughts of nature — body temperatures, resistance against infections, a state of well‐being with all systems operating and an ability to “take it”. A sufficient and well balanced diet is vital to all this, most would say, the primarily significant factor. The National Food Surveys do not demonstrate any insufficiency in the national diet in terms of energy values, intake of vitamins, minerals and nutrients, but statistics can be fallacious amd misleading. NFS statistics are no indication of quality of food, its sufficiency for physiological purposes and to meet the economic stresses of the times. The intake of staple foods — bread, milk, butter, meat, &c., — have been slowly declining for years, as their prices rise higher and higher. If the Government had foreseen the massive unemployment problem, it is doubtful if they would have crippled the highly commendable School Meals Service. To have continued this — school milk, school dinners — even with the financial help it would have required would be seen as a “Supplementary Benefit” much better than the uncontrolled cash flow of social security. Child nutrition must be suffering. Stand outside a school at lunch‐time and watch the stream of children trailing along to the “Chippie” for a handfull of chip potatoes; even making a “meal” on an ice lollie.

Criminal proceedings can only follow the commission of an offence, made so by statute. If an act is not unlawful, it matters little with what motives a person commits it or the consequences; he is outside the law, i.e. criminal law; civil law might have a remedy, but criminal law does not. Even when a criminal offence is committed, it may contain ingredients without which, what would otherwise be a punishable act, becomes guiltless. Most qualifications to guilt are of longstanding, used by parliamentary draftsmen in a wide range of statutes and have acquired reasonably precise judicial meaning. Most relate to intention—wilfully, intentionally, knowingly—and in a few, judicial extension of the popular meaning and usage of the term has occurred to prevent an innocent stance being simulated by a guilty party. “Knowledge” is such an example. The term has been deliberately widened to cover persons who “shut their eyes” to an offence; where a person deliberately refrains from making enquiries, the results of which he would not care to know, this amounts to having such knowledge— constructive knowledge.

The factors which influence costs of production of food and the prices to the consumer have changed dramatically during this century, but especially since the establishment of trading systems all over the world. Gone are the days when the simple expedients of supply and demand alone governed the situation. The erosion of these principles began at the turn of the century, mainly as a result of the introduction by the rapidly developing industrial power of the USA to protect her own industries against the cheaper products of European countries. They introduced the system of tariffs on imported manufactured goods; it grew and eventually was made to apply to wide sectors of industry. European countries retaliated but the free trade policy of Britain's Liberal government was making the country a dumping ground for all other country's cheap products and surpluses.

At the passing of the Fair Trading Act, 1973, and the setting up of a Consumer Protection Service with an Office of Fair Trading under a Director‐General, few could have visualized this comprehensive machinery devised to protect the mainly economic interests of consumers could be used to further the efforts of local enforcement officers and authorities in the field of purity and quality control of food and of food hygiene in particular. This, however, is precisely the effect of a recent initiative under Sect. 34 of the Act, reported elsewhere in the BFJ, taken by the Director‐General in securing from a company operating a large group of restaurants a written undertaking, as prescribed by the Section, that it would improve its standards of hygiene; the company had ten convictions for hygiene contraventions over a period of six years.