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This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger's cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. [ABSTRACT FROM AUTHOR]

Lean Manufacturing is continuously transforming in the era of Industry 4.0, merging digital technologies with conventional manufacturing processes focusing on sustainability through Circular Economy principles. This evolution of Business Systems has led to the newly formulated term 'Digital Green Lean', which contains the synergy between Lean Manufacturing, Digital transformation, and Sustainability principles. The research is driven by the need for a maturity assessment for leadership and business culture, enabling companies using Lean Manufacturing principles to evaluate their readiness and alignment with the principles of Industry 4.0 and Circular Economy. Organizations must adapt their Lean practices to remain efficient, digital, sustainable, and competitive. Method/Findings – The article consists of a literature review on maturity assessment, with the keywords Industry 4.0, Circular Economy, Lean Culture, Lean Leadership, and theoretical development for the maturity assessment, including evaluation criteria. The assessment includes (1) three dimensions, ten subdimensions, and 38 systems for Digital Green Lean Business Culture and (2) four dimensions, 19 subdimensions, and 43 skills for Digital Green Lean Leadership, to be evaluated in a developed five maturity levels. Implications – This research includes the first development of a maturity prescriptive and comparative assessment for companies to assess, compare, and develop action plans in their Lean journey within the context of Industry 4.0, Circular Economy, Lean Culture, and Lean Leadership, as part of the new integrated Digital Green Lean (DGL). [ABSTRACT FROM AUTHOR]

Byline: Sandra Valle, Esteban Fernandez, Lucia Avella The aim of this study is to identify which new product development (NPD) success factors most frequently mentioned in the international literature are also critical for Spanish firms. The analysis is based on a sample of 125 firms representative of the most innovative manufacturing industries in Spain. The results show both similarities with and differences from previous international studies. Similarities could suggest that there is, to some extent, a global or worldwide formula for successful NPD; differences, however, could imply that research results from one country should be applied cautiously to other countries.