Acrylamide
Lubna Rifai and
Fatima A. Saleh, “A Review on Acrylamide in Food:
Occurrence, Toxicity, and Mitigation Strategies”. International Journal of Toxicology (2020) doi.org/10.1177/1091581820902405
[published online
before print: 4 February 2020].
Abstract
Acrylamide (AA) is
a food contaminant present in a wide range of frequently consumed foods, which
makes human exposure to this toxicant unfortunately unavoidable. However,
efforts to reduce the formation of AA in food have resulted in some success.
This review aims to summarize the occurrence of AA and the potential mitigation
strategies of its formation in foods. Formation of AA in foods is mainly linked
to Maillard reaction, which is the first feasible route that can be manipulated
to reduce AA formation. Furthermore, manipulating processing conditions such as
time and temperature of the heating process, and including certain preheating
treatments such as soaking and blanching, can further reduce AA formation. Due
to the high exposure to AA, recognition of its toxic effect is necessary,
especially in developing countries where awareness about AA health risks is
still very low. Therefore, this review also focuses on the different toxic
effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity,
reproductive toxicity, hepatotoxicity, and immunotoxicity.
Animal welfare
M. Meylan et al., “Effects
of the novel concept ‘outdoor veal calf’ on antimicrobial use, mortality and
weight gain in Switzerland”. Preventive
Veterinary Medicine (2020) doi.org/10.1016/j.prevetmed.2020.104907
[published online
before print: 1 February 2020].
Abstract
The aim of the
intervention study ‘outdoor veal calf’ was to evaluate a novel concept for calf
fattening which aimed at reducing antimicrobial use without compromising animal
health. Management practices such as commingling of calves from multiple birth
farms, crowding, and suboptimal barn climate are responsible for high
antimicrobial use and mortality in the veal calf population. The risk of
selecting bacteria resistant to antimicrobials and of economic losses is
accordingly elevated. The ‘outdoor veal calf’ concept, implemented in nineteen
intervention farms (IF), is based on three main measures: 1. purchased calves
are transported directly from neighboring birth farms to the fattening facility
instead of commingling calves in livestock dealer trucks; 2. each calf is vaccinated
against pneumonia after arrival and completes a three-week quarantine in an
individual hutch; and 3. the calves spend the rest of the fattening period in
outdoor hutches in groups not exceeding 10 calves. The covered and bedded
paddock and the group hutches provide shelter from cold weather and direct
sunshine, constant access to fresh air is warranted. Nineteen conventional calf
fattening operations of similar size served as controls (CF). Every farm was
visited once a month for a one-year period, and data regarding animal health,
treatments, and production parameters were collected. Treatment intensity was
assessed by use of the defined daily dose method (TIDDD in days per animal
year), and calf mortality and daily weight gain were recorded in both farm
groups.
Mean TIDDD was
5.3-fold lower in IF compared to CF (5.9 ± 6.5 vs. 31.5 ± 27.4 days per animal
year; p < 0.001). Mortality was 2.1-fold lower in IF than in CF (3.1% ± 2.3
vs. 6.3 % ± 4.9; p = 0.020). Average daily gain did not differ between groups
(1.29 ± 0.17 kg/day in IF vs. 1.35 ± 0.16 kg/day in CF; p = 0.244). A drastic
reduction in antimicrobial use and mortality was achieved in the novel ‘outdoor
veal calf’ system without compromising animal health. The principles of risk
reduction used in designing the system can be used to improve management and
animal health, decrease the need for antimicrobial treatments and thus
selection pressure on bacteria in veal operations.
Entomophagy
Jinsoo Hwang and Ja Young Choe, “How to enhance
the image of edible insect restaurants: Focusing on perceived risk theory”. International
Journal of Hospitality Management, Vol. 87
(2020) https://doi.org/10.1016/j.ijhm.2020.102464.
Abstract
Although edible insects are
getting attention all over the world, consumers are still reluctant to visit
edible insect restaurants. Thus, the objective of this research is to explore
what risks customers perceive in edible insect restaurants and how those risks
affect the image of edible insect restaurants. More specifically, First, the
results of principal components analysis showed that 21 perceived risk items
were divided into seven factors: quality, psychological, health, financial,
environmental, time-loss, and social risks. Second, five sub-dimensions of
perceived risk had a negative effect on image, with the exception of financial
and environmental risks. Lastly, image was found to increase intention to use,
word-of-mouth intention, and willingness to pay more.
Food choices
J. M. Dieterle, “Shifting
the Focus: Food Choice, Paternalism, and State Regulation”. Food ethics, Vol. 5 No. 2 (2020) doi.org/10.1007/s41055-019-00059-z [published online before print: 21 December 2019].
Abstract
In this paper, I
examine the question of whether there is justification for regulations that
place limits on food choices. I begin by discussing Sarah Conly’s recent
defense of paternalist limits on food choice. I argue that Conly’s argument is
flawed because it assumes a particular conception of health that is not
universally shared. I examine this conception of health in some detail, and I
argue that we need to shift our focus from individual behaviors and lifestyle
to the broader social and environmental context. Such a shift allows us to see
the ways in which industry practices are negatively impacting our well-being (a
broader concept than “health”). I argue that state regulatory activity
surrounding the conditions under which food is grown, processed, marketed, and
sold needs to be strengthened. As a result, there are likely to be some
indirect limitations on food choice. These indirect limitations are justified,
but regulations in which the goal is to change individual behavior or lifestyle
are not.
Food Fraud
Joe Whitworth, “Germany - Ex-Bayern-Ei managing director
given suspended sentence", IFT (2020)
[Blog Source_foodsafetynews/com.2020_03 - available
on the Internet at <https://www.foodsafetynews.com/2020/03/ex-bayern-ei-managing-director-given-suspended-sentence/>
(last accessed on 22 March 2020)].
Nathaliede
Marcellis-Warinac et al., “Food industry perceptions and actions
towards food fraud: Insights from a pan-Canadian study”. Food Control (2020) doi.org/10.1016/j.foodcont.2020.107182 [published online before print: 27 February 2020].
Abstract
Food fraud is
becoming a major concern for the food industry, consumers and governments. Food
industries are accountable for food fraud management and, since January 2018,
must implement measures to counter food fraud as part of a Global Food Safety
Initiative (GFSI) scheme. However, information related to Food Business
Operators' (FBO) perceptions and knowledge on food fraud is still very scarce.
Hence, from October 2017 to April 2018, FBOs from different sectors across
Canada were invited to answer an online survey of 52 closed-ended questions
about their perceptions of food fraud and food fraud management. Close to 400
Canadian FBOs filled out the survey. This paper aims to present their
perceptions, concerns and needs relative to food fraud, and their practices to
manage and prevent this risk. Answers were collected and analyzed to build a
representative picture of the Canadian food industry's perceived readiness and
awareness of food fraud. A Kruskal—Wallis test was used to analyze differences
among producers, processors and distributors regarding perceptions and
knowledge of food fraud. This study provides valuable insights allowing
academics and regulators to adapt their communication and collaboration with
food industry stakeholders. It could also be used by FBOs as a first base for
self-assessment.
Gene editing
Amy te
Plate-Church, “Earning public trust in gene editing”. Journal of Animal Science, Vol. 97 Sup. 3
(2019) 57–58.
Abstract
Gene editing has
tremendous potential to benefit society and food production. Yet, the social
license to develop the technology to its full potential is dependent on public
support and market acceptance. Traditionally it has been assumed that sound
science and appropriate government oversight will result in social acceptance
of innovation. What consumers want first and foremost, according to research
from The Center for Food Integrity (CFI), is to know that food producers share
their values, like producing safe, affordable, nutritious food in a manner that
protects our environment. Sixty-five percent of U.S. consumers surveyed want to
know more about how food is produced (CFI, 2017). Testing of videos about
CRISPR indicate more than half of viewers want to learn more, and support for
CRISPR rose from 45 to 60% when given credible, clear and understandable
information. In reviewing more than 15 studies about consumer opinions on
biotechnology, CFI found these consistent themes. 1) There is a considerable
knowledge gap among consumers – in science and modern plant and animal
breeding. 2) Before describing gene editing, it is helpful to show the
evolution of genetic improvement. 3) The public wants information from
credentialed experts, but they do not want an academic explanation. 4)
Analogies and visuals are important to explain science, and they should be understandable
without being oversimplified. 5) Consumers show strongest support for benefits
of science related to environmental stewardship, healthier food and disease
resistance. 6) Consumers have additional questions about use of science in
animals, compared to plants. Because scientists and academic institutions among
the most-trusted sources for information about biotechnology, they have a
unique opportunity to effectively engage and provide information the public
wants and needs to make informed decisions about gene editing.
Halal products
Maya F. Farah, “Consumer
perception of Halal products: An empirical assessment among Sunni versus Shiite
Muslim consumers”. Journal of Islamic
Marketing (2020) doi.org/10.1108/JIMA-09-2019-0191 [published online before print: 26
February 2020].
Abstract
Purpose - The
purpose of this study is to empirically investigate the effects of religiosity
level, ethnocentrism, subjective norms, product judgment and trust in Halal
food products on the consumer intention to purchase a Muslim (manufactured in a
majority Muslim country) versus a foreign (manufactured in a majority
non-Muslim country) product available on the Lebanese market across the two
main Muslim sects, namely, Sunnism and Shiism.
Design/methodology/approach
- The study used a quantitative survey that was administered to a proportionate
stratified sample of 607 respondents from the two sects.
Findings - The
results indicate that Sunni consumers indicate a greater trust in judgment of
and willingness to buy foreign Halal products compared to their Shiite
counterparts, while Shiite consumers display a greater trust in judgment of and
willingness to buy Muslim products. Moreover, religiosity, ethnocentrism,
subjective norms, brand trust and product judgment have been found to
significantly influence consumer purchase intention.
Practical
implications - The study results exhibit that religious sect plays a key role
in consumer purchase intention, which encourages decision makers and marketers
to pursue identity, awareness and communication strategies while targeting
Muslim consumers of both sects.
Originality/value
- Muslim consumers’ perception of Halal products is a sorely under-researched
area of study with minimal empirical data supporting such studies. The results
of this study offer some insight into consumer behavior differences between
members of the two sects.
Manufacturing transparency
Xinyu Chen and Tobias Voigt, “Implementation
of the Manufacturing Execution System in the Food and Beverage Industry”. Journal
of Food Engineering (2020) doi.org/10.1016/j.jfoodeng.2020.109932 [published online before print: 25 January 2020].
Abstract
The Manufacturing Execution
System (MES) is a production management system serving as the information
center in the enterprise to improve manufacturing transparency. It is the
middle layer connecting the manufacturing process on the shop floor and the
business process on the Enterprise Resource Planning (ERP) level. On the one
hand, the MES guides the execution of rough production plans into detailed
operations on the shop floor. On the other hand, it provides the firm with
critical key performance indicators (KPIs), enabling commercial decisions. The
support from the MES, such as production fine planning, performance analysis,
and product tracing, can help manufacturers to be efficient and gain more competitiveness
in the global market. However, in the food and beverage industry, which faces
strict regulations, growing competitiveness, customer demand changing, and
suffer from low-profit margins, the implementation of the MES did not become
widespread. This article intends to present the particular characteristics of
the food and beverage manufacturing process, analyze the potential benefits and
barriers of the MES implementation in the food and beverage industry through
literature review. The solutions to solve the MES implementation issues and the
research areas that need to be explored in order to meet the MES requirements
from the food and beverage industry are also discussed in this article.
Meat and meat products
GrahamLawton, “The food revolution
starts here”. New Scientist , Vol. 245 No. 3270 (2020) 39-43
[published online before print: 21 February 2020].
Slovenia
Patricia Blatnik and Štefan
Bojnec, “Food Quality Schemes: The Case of Slovenia”. Quality - Access to Success, Vol. 21 No. 175 (2020) 131-135.
Abstract
The paper investigates the adoption and diffusion of the European Union
food quality schemes focusing on organic food, protected designation of origin,
protected geographical indication, and traditional speciality guaranteed
products. The country specific focus of results and findings on food quality
schemes is on Slovenia, which has potential to increase importance of these
possible premium price segment markets with expected higher demands for food
quality and safety for health of consumers and benefits to the environment in
comparison to conventional food products. The importance of food quality of
locally produced products is promoted in activities carried out through several
national projects regarding local origin, Slovenian food and countryside with
designation of higher food quality. Food quality schemes and protected food
products are identified to have economic impacts on supply and demand side of
food markets with potential for the producer organizations involved in value
chains and the protection of higher quality of locally produced food.
Traceability
Jianping Qian et al., “Food
traceability system from governmental, corporate, and consumer perspectives in
the European Union and China: A comparative review”. Trends in Food Science & Technology, Vol. 99 (2020) 402-412.
Abstract
Background - Food safety has
garnered much worldwide attention recently for reasons that are, unfortunately,
not always positive. Traceability system (TS) is designed to assure safe and
good quality food, while reducing the costs of food recalls. It should
encompass all stakeholders, including governments, companies, and consumers,
each of whom has an important role in the implementation and guardianship of
such systems. The EU and China are amongst the main players implementing TS and
are constantly exploring new opportunities and monitoring challenges for TS in
a time of shifting consumer demands and rapid new technology innovation.
Scope and approach - This
article states development stages from TS 1.0 to 3.0. and reviews TS
development in a number of key countries and regions. Comparisons between the
EU and China are drawn in terms of government, corporate, and consumer
involvement in traceability.
Key findings and conclusions -
A functional TS, while providing bi-directional communication between trading
partners, must meet the laws and regulations where it operates. A functional
system must also consider consumer value and perception, which varies with
geography. There are a variety of promising technologies available on the
market today to modernize TS, including artificial intelligence (AI) and
blockchain. A key finding of this research is that both the EU and China have
developed significant trade links in recent years which will certainly
positively impact both economies. Key to underpinning the sustainability of
these trade links will be the adoption of common TS to prevent negative
associations.
© Luis Gonzalez Vaque 2020
