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Highlights • Eulepida mashona (EM) and Henicus whellani (HW) have high protein content (52%–70%). • High tryptophan content in EM can complement limiting tryptophan in maize. • Low fat (<10%) content in EM and HW significantly differ between sampling districts. • Wild harvested insects can be promoted for the high iron and zinc content. • Both species have fatty acid compositions recommended for healthier diets. Abstract Wild harvested edible insects have potential to contribute to nutrition security, yet their nutritional composition is often unknown. This study investigated the nutritional composition of wild harvested Eulepida mashona (EM) and Henicus whellani (HW) and variation in nutritional composition with respect to geographical place of harvest in Zimbabwe. Proximate and mineral composition, fatty acid, and amino acid profiles were analysed on samples of EM and HW collected at multiple locations from three and two districts in Zimbabwe, respectively. The protein content ranged between 52–56% (EM) and 59–70% (HW). High tryptophan concentration (8.68 mg/g protein) in EM offers possibilities of using these insects in complementing this limiting amino acid in maize, which is the staple food in Zimbabwe. The fat content of both species was low (<10%), but differed significantly between sampling districts. The PUFA/SFA and omega 6/3 ratios of both species are recommendable for a healthy diet. The iron (24.2–52.9 mg/100 g) and zinc content (10.0–20.9 mg/100 g) are high for both species, making them a useful mineral-containing ingredient for food enrichment. Consumption of 50 g of both insect species will contribute on average to 30%, 50%, and 30% of the recommended daily protein, iron, and zinc respectively. [ABSTRACT FROM AUTHOR]

Abstract: What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n =553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users (n =324), light/medium-users (n =133) and heavy-users of meat substitutes (n =96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. [Copyright &y& Elsevier]

The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in the Netherlands.The sample used for this study (participants ≥18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n=63) and consumers of meat substitutes (n=39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n=4313).Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n=32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n=1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n=17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods. [Copyright &y& Elsevier]

Abstract: This study provides an overview and criteria for the selection of a method, other than the reference method, for microbial analysis of foods. In a first part an overview of the general characteristics of rapid methods available, both for enumeration and detection, is given with reference to relevant bibliography. Perspectives on future development and the potential of the rapid method for routine application in food diagnostics are discussed. As various alternative “rapid” methods in different formats are available on the market, it can be very difficult for a food business operator or for a control authority to select the most appropriate method which fits its purpose. Validation of a method by a third party, according to international accepted protocol based upon ISO 16140, may increase the confidence in the performance of a method. A list of at the moment validated methods for enumeration of both utility indicators (aerobic plate count) and hygiene indicators (Enterobacteriaceae, Escherichia coli, coagulase positive Staphylococcus) as well as for detection of the four major pathogens (Salmonella spp., Listeria monocytogenes, E. coli O157 and Campylobacter spp.) is included with reference to relevant websites to check for updates. In a second part of this study, selection criteria are introduced to underpin the choice of the appropriate method(s) for a defined application. The selection criteria link the definition of the context in which the user of the method functions – and thus the prospective use of the microbial test results – with the technical information on the method and its operational requirements and sustainability. The selection criteria can help the end user of the method to obtain a systematic insight into all relevant factors to be taken into account for selection of a method for microbial analysis. [Copyright &y& Elsevier]

Abstract: Two studies are reported, which aim to strengthen the scientific underpinning of strategic decisions regarding functional food development, as to (1) which health benefits to claim, (2) with which product (category), and (3) in which communication format. The first exploratory study is a secondary analysis of 10 different health claims systematically combined with 10 different food carriers to evaluate their combined suitability for functional food positioning. The results show that consumers tend to prefer functional food concepts that primarily communicate disease-related health benefits in carriers with a healthy image or health positioning history. Study 2 examines health claim format and systematically varies the way in which specific health benefits are being communicated to the consumer. Two physiologically oriented claims (heart disease and osteoporosis) and two psychologically oriented food claims (stress and lack of energy) are expressed in enhanced function format versus disease risk reduction format. Also, it includes the individual difference variable of ‘regulatory focus’ and the health status of the respondent to explore how these factors impact health claim evaluation. The results show that consumer evaluations primarily differ to the extent that health claims are personally relevant in addressing an experienced disease state. Framing is important, but its effect differs by health benefit. No strong effects for consumers'' regulatory focus were found. Underlying mechanisms of these effects and their implications for the development of functional foods are discussed. [Copyright &y& Elsevier]

Abstract Black pepper (BP) is globally the most widely used spice and is appreciated for its aroma and taste qualities. Its aroma is influenced by various factors. In the current study, we examined a reference set of 90 quality BP and 40 quality white pepper (WP) samples from the EU spice industry for their volatile organic compounds (VOC) by Proton Transfer Reaction - Mass Spectrometry, as well as 10 low-grade pepper (LG) samples (light berries, rejects, spent). Furthermore, 50 retail BP and 30 WP samples were compared with the reference set. The predominant VOC measured were terpenes. BP presented the most abundant VOC profiles, followed by the WP group, and - at some distance - by the LG pepper material. Reference BP exhibited significantly higher intensities for 41% of the masses compared to WP, and the LG group lower intensities than both BP and WP for 27% of the masses. When using mass 137, the monoterpenes marker, retail samples presented significantly lower VOC intensities than their reference counterparts in case of 42% of the retail BP and 70% of the WP samples. Those samples may have suffered from poor storage conditions during production or potential adulteration or substitution with LG material. Highlights • Volatile compounds of black/white/low-grade pepper were analysed by PTR-MS. • Volatile compounds are more abundant in black than in white pepper. • Low intensities of volatile compounds were determined in low-grade pepper material. • Retail samples (40–70%) presented poorer volatile profiles than reference samples. [ABSTRACT FROM AUTHOR]

Abstract: This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyses by both conventional methods and PCR-DGGE were performed. Controversial and surprising results emerged from comparing both methods in relation to the genus Pseudomonas. Thus, conventional methods detected the presence of high numbers of Pseudomonas colonies, although PCR-DGGE only detected this genus in air-packaged samples. PCR-DGGE detected higher microbial diversity in the control samples (A) than in the modified atmospheres (C, O, H), having atmosphere H the fewest number of species. Brochothrix thermosphacta, LAB (Carnobacterium divergens and Lactobacillus sakei), and Escherichia spp. were detected in all the atmospheres throughout storage. Moreover, previously undescribed bacteria from lamb meat such as Enterobacter hormaechei, Staphylococcus equorum and Jeotgalicoccus spp. were also isolated in this study by DGGE. Additionally, qPCR analysis was used to detect and characterize strains of Escherichia coli. Virulence genes (stx 1, stx 2 and eae) were detected throughout storage in 97% of the samples. A high CO2 atmosphere was the most effective packaging combination doubling storage time in comparison with commercial atmosphere. [Copyright &y& Elsevier]

Abstract: The effect of salt intensity on ad libitum intake of tomato soup was investigated when soup was served as a first course and as a second course. Also the effect of salt intensity in soup on subsequent sweet vs. savory choice of sandwich fillings was investigated. Forty-three healthy subjects consumed ad libitum a low-salt (LS), ideal-salt (IS) and high-salt (HS) tomato soup in both meal settings. The salt concentrations were selected on an individual basis, in a way that IS was most pleasant and LS and HS were similar in pleasantness. The ad libitum intake of IS soup was higher than that of LS and HS soup, and the ad libitum intake of LS soup was higher than that of HS soup. The meal setting, soup as a first or as a second course, did not affect ad libitum intake. Salt intensity in soup did not predict sweet vs. savory choice of fillings in grams or energy, although most sodium from fillings was consumed after intake of HS soup. In conclusion, a higher salt intensity lead to lower ad libitum intake of soup similar in palatability (LS vs. HS). In addition, salt intensity in soup does not predict sweet vs. savory food choice. [Copyright &y& Elsevier]

Young children frequently consume energy dense snacks, which is one of the factors contributing to childhood overweight. The consumption of more healthy snacks could help in meeting the dietary intake requirements of children. Previous research suggested that mothers of first children showed more health-conscious food behavior compared to mothers of not-first children. However, what is missing from earlier research is an in-depth exploration of differences in considerations to choose a snack and the reasons connected. Therefore, this study aims to characterize differences in mothers' snack choice for their youngest child at 2-3 years and their oldest child when he/she was of the same age. Moreover, this study aims to identify reasons for these differences. A grounded theory approach was used for data collection and analysis. Semi-structured interviews were carried out with 17 Dutch mothers with two or three children. All mothers indicated differences between snacks provided to their youngest child (2-3 years) and their oldest child when it was of the same age. Most frequently mentioned differences were youngest children receive unhealthy snacks at a younger age, the structure regarding snack providing is more fixed, and that youngest children receive less age-specific snacks. Most frequently mentioned reasons for these differences were role-modelling, novelty of the first-born, availability of other types of snacks at home, and school hours of the oldest child. The study provided insights into the possible role of siblings in shaping snack consumption. Results might be relevant for the development of intervention strategies to increase mothers' awareness and to help to meet children's dietary requirements. [ABSTRACT FROM AUTHOR]