The study of functional and technological properties of vegetarian ice cream

The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk –  62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%,  It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

Food Quality, Drug Safety, and Increasing Public Health Measures in Supply Chain Management

Over the last decade, there has been an increased interest in public health measures concerning food quality and drug safety in supply chains and logistics operations. Against this backdrop, this study systematically reviewed the extant literature to identify gaps in studying food quality and drug safety, the proposed solutions to these issues, and potential future research directions. This study utilized content analysis. The objectives of the review were to (1) identify the factors affecting food quality and possible solutions to improve results, (2) analyze the factors that affect drug safety and identify ways to mitigate them through proper management; and (3) establish integrated supply chains for food and drugs by implementing modern technologies, followed by one another to ensure a multi-layered cross-verification cascade and resource management at the different phases to ensure quality, safety, and sustainability for the benefit of public health. This review investigated and identified the most recent trends and technologies used for successfully integrated supply chains that can guarantee food quality and drug safety. Using appropriate keywords, 298 articles were identified, and 205 were shortlisted for the analysis. All analysis and conclusions are based on the available literature. The outcomes of this paper identify new research directions in public health and supply chain management.

Responsibility of citizens in food safety social co-governance in the context of China

Objective

This study aims to identify all actors that hold some responsibility for ensuring food safety based on the complete food supply chain in the context of China's current circumstances.

Methods

The study was conducted among citizens in Wuxi, Jiangsu, China. All citizens fully understood the purpose of the study and voluntarily agreed to participate. From December 10 to 14, 2020, a total of 398 valid samples were collected by the researchers using a structured questionnaire. Survey data were assessed using best–worst scaling and a mixed logit model from the perspective of citizen responsibility.

Results

In descending order, responsibility for ensuring food safety goes from food producers and traders (including producers, distributors, and retailers) to the government, social organizations, news media, and finally to citizens. Food producers and traders are the actors who should take the greatest responsibility, whereas citizens bear the least responsibility.

Conclusion

The responsibility of citizens in food safety co-governance should be recognized but it should not be arbitrarily extended.

The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

A case study comparing distillation technologies for plum palinka production

Palinka production has a long tradition in Hungary and the neighboring countries. Previously, the fruit distillate was produced exclusively using the traditional Pot-Still Double Distillation (PSDD) technology. This distillation method means, in practice, a simple fractional distillation repeated twice. However, in other industries, such as the petroleum industry or the pharmaceutical industry, a continuous, so-called repeated distillation procedure is used (RCDS – Rectification Column Distillation Systems). In the production of palinka, the latter procedure has gained more and more ground in recent years, thus displacing the traditional technology. In the territory of today’s Hungary, there are more than 16,000 registered private palinka distillers. However, based on public databases, it is not possible to know the proportion of the two different palinka making processes used in palinka production. The two processes differ to a large degree. The amount of hearts obtained using the continuous operation plate rectification column (RCDS) is lower, while its alcohol content is very high: 75 – 90 vol%, depending on the fruit. On the other hand, when using the traditional pot-still double distillation (PSDD) method, the amount of hearts is higher, but its alcohol content is lower (60 – 70%). The continuous procedure, also called single-stage, is faster. This is one of the reasons for its popularity because it makes production more economical. The objective of our research was to find out whether a significant difference could be detected between the two plum palinkas produced using the two different distillation technologies, based on current legal requirements. Our research also included sensory testing to determine whether consumers could distinguish between the products manufactured in different ways. Our analyses were carried out in 2019 in the accredited laboratory of the National Food Chain Safety Office and among the students and staff of the Gödöllő campus of Szent István University.

Slovak consumers´ perception of bakery products and their offer in retails

Bakery products represents an important part of the diet and have an irreplaceable role in the proportion of nutrients, but their popularity in the diet of Slovak consumers continues to decline. For this reason it is necessary to address the issue of bakery products with regard to their consumption. The aim of the paper is to point out the development of consumption of bakery products in the Slovak Republic and to identify the main factors determining their purchase from the perspective of Slovak consumers. Secondary and primary data were used to meet this aim. Secondary data were obtained from the Statistical Office of the Slovak Republic in order to describe trends in consumption of selected foodstuffs in the period 2009 – 2018, as well as to predict the development of consumption of wheat and durable bread by 2020. The development of consumption is influenced by a number of factors, which may include, in particular, the price of products, the existence of substitution products, changes in eating habits and preferences of Slovak consumers, consumer health restrictions, as well as the taste factor. The primary data were obtained through consumer and business-oriented research in the Slovak Republic. The results of the consumer survey showed both rationality and irrationality in consumer decisions when buying bakery products. Rational aspects in the purchase of bakery products are factors of composition and durability. Irrationality in consumer behavior when buying can be accompanied by psychological factors, which include the perception of freshness of bakery products, the perception of prices, the perception of the country of origin, as well as sensory aspects such as taste. The achieved results were confronted with the results of a retail-oriented survey. The results showed that the commercial premises, when offering bakery products, mainly take into account the freshness, price and country of origin of selected foods.

Key factors affecting consumption of meat and meat products from perspective of Slovak consumers

Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.

Analysis of development of raw cow milk prices in the conditions of the Slovak Republic

The paper is focused on the evaluation of the price development of raw cow milk in the Slovak Republic. The aim of the paper is to analyse the development of average prices of the raw Q class cow´s milk in 2006 – 2018 and to forecast the trend of these prices by June 2019. Monthly data from the Market Report of Milk and Dairy Products issued by the Agricultural Information Department – ATIS, as part of the Agricultural Paying Agency, were the base of our information resource. These data were analyzed by using the statistical software called SAS. Box-Jenkins methodology was used to model the future trend of average purchase prices of the raw Q class cow´s milk, designed for modeling stationary and non-stationary time series and time series with seasonal components. During the period of 2006 – 2018 the Slovak dairy market showed significant changes in the prices of raw Q class cow´s milk. Three crisis periods of the dairy sector have been identified, during which the milk price has fallen below 0.30 € per kilogram. Long-term low prices of raw cow milk led to the liquidation of primary milk producers. In the next forecast period, by February 2019 a moderate increase in the average purchase price of rawQ class cow´s milk is expected, followed by a decrease by June 2019.

The impact of inappropriate food advertising on consumer behavior

The impact of food advertising on consumer behavior is a matter of concern to psychologists, marketers, economists and the general public alike. It is well known that the consumer is not rational, and all the time does not carefully evaluate all available alternatives before purchase. There exist many stimuli influencing consumer behavior, which refers to the study of buying tendencies of consumers. There are several stages a consumer goes through before he finally picks up products available in the market. Various factors, be it cultural, social, personal or psychological, influence the buying decision of individuals. Submitted paper deals with the impact of inappropriate advertising on consumer behavior, namely the purchase of food. Related research was conducted at Department of Marketing and Trade, FEM SUA in Nitra, based on a questionnaire survey with a sample of 702 respondents from the Slovak Republic. We have used two research methods: Chi Square contingency test and Kolmogorov - Smirnov test. Obtained results proved that 38% of respondents have a personal experience with inappropriate food advertising and most respondents considered inappropriate food advertising as a deceptive, misleading and manipulative one. It was confirmed that the perception of inappropriate food advertising is not dependent on the age of the respondents and respondents do not avoid buying food previously seen in inappropriate advertising. They take into consideration more important characteristics and features of the food products such as quality, price, taste etc.

Treatment of poultry slaughterhouse wastewater with combined system

With the interest to reuse and recycle the wastewater for technological use, this project aims to test the treatment of wastewater from poultry slaughterhouse industry from three main sections of the poultry slaughtering process, defeathering, eviscerating and cooling processes. The samples for the project were obtained from Izhevskoe a Kazakhstani company. The technology used is a combination of electrocoagulation, ultrafiltration, and photochemical system and its goal is to provide treated water that can be re-utilized in the poultry industry for sterilization of technical equipment without contaminating and affecting the quality of the poultry products. The treatment of wastewater samples lasted in total for 40 min. From the results, it was found that indicators such as BOD, COD, and phosphates had removal efficiency of almost 100%, while the microbiological colonies were all eradicated from then wastewater making the treated water microbes free. Hence, proving this system to be effective for the treatment of poultry slaughterhouse wastewater and safe for technological reutilization.

Factors influencing interest of Slovak consumers' in organic dairy products

The aim of the article is to analyse the dependency of selected factors (age category, level of income and gender) on consumers' willingness to buy organic dairy products. The primary research based on the electronic interview survey carried out on the sample of 203 Slovak respondents of all ages, in different social situations and with different views on the issue. The questionnaire consisted of seven sorting questions and six questions addressed consumers' perception of organic dairy products and the reasons for their purchase or rejection. For evaluation the Chi square test of square contingency was used. Results were sorted into tree parts. The aim of the firts part of research was to find out whether there is a dependency between the age category of the respondents and whether they are buying organic dairy products. Results showed that the age category of the respondents and purchase of organic dairy products are independent. The second part of the research based on the examination of the dependency between the level of income of the respondents and their willingness to pay for organic products. In this case we confirmed the dependency between the customers' average income per month and their willingness to pay for organic dairy products. Last but not least, the dependency between the reasons that would discourage consumers from buying organic dairy products and their gender was examined. The results of analysis clearly showed that these two variables are independent. Despite generally persisted opinions that food of daily consumption in bio quality (organic) is mainly bought by women of specific age categories (joung independent woman after graduation, mothers on maternity leave) we can confirm just the significance of the impact of customers' average income per month on their willingness to pay for these high quality and therefore expensive products.

Risk associated with foreign bodies in food in the Czech Republic

The food safety is the main concern of the politicians and inhabitants in whole Europe. According the currently valid legislation the food should be save. The food should be safe from all aspects: chemical, microbiological, physical and radiological. Physical hazard/foreign body in food is perceived by public as something to be very simply solved by food business operators. However, foreign body is the biggest single source of customer complaints received by food business operators, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all food business operators. However, the level of inclusion of physical hazards by Czech food business operators in the hazard analysis is still low. Consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing high level. Consumer complaints regarding foreign bodies reported from food products should be an important question for the food industry that should implement corrective actions to prevent such unwanted events.

The importance of milk and dairy products consumption as a part of rational nutrition

The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumption of milk and dairy products is insufficient at the level of 70% of the recommended consumption intakes of the selected food group. In connection with this, it is important to note that the consumption of drinking milk is low. The results obtained by processing the secondary data were supplemented with the primary data obtained from the questionnaire survey. Based on the results, we have conclude that most consumers are trying to maintain a healthy lifestyle and rational diet, which is just the consumption of milk and dairy products. Consumers especially prefer drinking milk, cheese and yoghurt, whose consumption is still low, which the respondents attribute to the high prices of the monitored products as compared to their income. On the other hand, the results showed the main factors determining the consumption of milk and dairy products, among which we can include quality, composition, price, durability and nutrition data. Based on the results obtained by processing secondary data and primary research, we suggest informing and educating consumers about the positive health effects and highlighting the recommended benefits to a greater extent.