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The confectionary market consists of dried fruits, cereal bars, chocolate, gum and sugar confectionary. Nowadays, the issue of the healthiness of sweets is becoming increasingly topical. Freeze-drying raw materials in the manufacture of sweets makes it possible to obtain products of high nutritional value. Depending on the moisture content of the products, it is important to choose the suitable packaging materials and technology solutions, especially, if the product is made from raw materials with different humidity and active compounds, in that way packaging films with high moisture barrier properties could be a common practice. The environmental impact of the packaging chosen is also very significant today. The aim of this study was to find the optimal freeze-drying regime for melons grown in Latvia and the optimal packaging solution (packaging materials and packaging environment) for the packaging of freeze-dried melons. Experiments were carried out at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and RicBerry Ltd. Moisture content changes of 12 freeze-dried samples (4 packaging materials and 3 environments) were analysed before packaging and after 1, 2, 3, 4, 5 and 6-month storage at the room temperature 21 ± 1 °C. MatteOPP/AL/PE packaging material in combination with modified atmosphere environment (30 %CO2/70 %N2) showed the most promising results for freeze-dried melon storage. [ABSTRACT FROM AUTHOR]

The growing requirements for increased fresh food shelf life, as well as the need of protection against foodborne diseases urged the development of quality food packaging. Current and future advances in shelf life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of desired kind of packaging will help predict shelf life of products. The newly designed active and intelligent packaging is a packing technology, which allows for such product safety and quality demands to be achieved. The aim of this work was to analyse the differences between two types of packaging, the effect of packaging on shelf life of pasteurized egg white. Pasteurized egg white has a shelf life of up to forty days, which makes it difficult to increase the exportation of this product. The technological process allows the finished product to be packaged using a polymer can (HDPE), which does not make it possible to obtain stable fulfilment of the requirements or Tetra Rex® Bio-based packaging was used as an alternative. Tetra Rex® Bio-based is produced solely from a combination of plastics derived from sugarcane and paperboard. Samples of pasteurized egg white in an HDPE package showed a critical norm of Total bacteria max ≤ 1 x 105 (CFU⋅g-1) by the thirtieth day of the expiration date. However, the samples in the Tetra Pak® Bio-based package showed the criteria of Total bacteria max ≤ 1 x 105 (CFU⋅g-1) growth indicators on the forty-eighth day. The changes in qualities of samples during storage were characterized by measuring total bacterial count (CFU⋅g-1) at start of the shelf life, with the method: LVS ISO 4833-1:2014 and pH (pondus Hydrogenii), method: GOST 31469-2012. As a result of the tests, pasteurized liquid egg white samples sixty units of samples in HDPE package and sixty units in Tetra Rex® Biobased package were analysed. The data that were obtained emphasize the importance of the packaging type, which could provide stable quality of ready to use products for duration of up to 60 days. [ABSTRACT FROM AUTHOR]

Perfect packaging exists in nature - examples include banana peel (Musa sapientum fixa cortices L.) and eggshell (Ovi testa L.), together with the many smart materials and systems that control plant and biological functions. Smart packaging is a type of packaging, which in addition to performing the four basic functions of packaging such as protection, communication, convenience and containment, also offers several additional functionalities depending on the type of product. Changes in consumer preference for safe food have led to innovation in packaging technology. The market for smart packaging systems has a promising future by integrating them into packaging materials. For food retailers, smart packaging is a huge development in helping to reduce food waste. The aim of this study was to assess the awareness and attitudes of food manufacturers and retailers to the introduction of smart packaging systems into the Latvian market. A survey reflected knowledge about active and intelligent packaging and its possible introduction into the Latvian market. Ten manufacturers and ten food retailers from different regions in Latvia answered 16 questions, including how well they were informed about smart packaging and how much consumers would be willing to pay for it. In addition, the food manufacturer and food retailer confidence in the impact of smart packaging on a product storage quality was analyzed. The results revealed that manufacturers and retailers in Latvia have a poor understanding of the new opportunities which could be offered by using technologies of smart packaging. [ABSTRACT FROM AUTHOR]

Nut-dried fruit mixes are a nutritious snack, which can be consumed throughout the year. However, moisture migration, which occurs between components with higher moisture content (dried fruit) and lower moisture content (cereals, nuts), can lead to undesirable physical and chemical changes during storage. The aim of this study was to identify optimal packaging solutions for various types of nut and dried fruit mixes in order to maintain the quality of hazelnuts. Experiments were carried out at the laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies and quality control laboratories of Grindeks JSC. A total of nine packaging conditions were tested: three types of packaging - polyethylene terephthalate / metallised polyethylene terephthalate / low density polyethylene (PET / metPET / LDPE), biodegradable polylactic acid (PLA) and biaxially oriented polypropylene / ethyl vinyl alcohol / low density polyethylene (BOPP / EVOH / LDPE), and three packaging environments - air ambiance, modified atmosphere packaging (30% CO2, 70% N2) and active packaging with oxygen absorbents. The results of moisture content, pH, hardness, colour, water activity and peroxide value testing during 8-month storage showed that the most suitable packaging materials to ensure quality of hazelnuts in nut-dried fruit mixes are biodegradable PLA and BOPP / EVOH / LDPE packaging. With regards to the effect of packaging technologies on product quality, the best results were obtained when modified atmosphere packaging or active packaging was used. [ABSTRACT FROM AUTHOR]

Packaging is designed to preserve foods against damage and contamination and prolong storage time. It provides isolation (product hold), protection (quality, safety, freshness), information (graphics, labels) and usefulness or convenience. However, packaging offers much more than these benefits for the manufacturer and the consumer. Changes in consumer preference for safe food have led to innovation in packaging technologies. Active and intelligent packaging is a packaging technology which offers to deliver safe and qualitative products. Active packaging refers to the inclusion of components in the package in order to maintain or extend the quality and shelf life of the product. Intelligent systems are those that monitor the state of packaged food to provide information on the quality of packaged food during transportation and storage. These technologies are designed to increase the demand for safer foods that provide better shelf life. The market for active and intelligent packaging systems is expected to have a promising future by integrating them into packaging materials or systems. A survey was conducted to study consumer awareness and attitudes towards active and intelligent packaging and their introduction in the Latvian market. 865 respondents from different regions of Latvia answered 19 questions on how well they were informed about smart packaging, how much they would be willing to pay for it, as well as an analysis of consumer confidence about the impact of smart packaging on product quality during storage. The results show that the majority of respondents have insufficient knowledge and understanding about smart packaging. [ABSTRACT FROM AUTHOR]

Muesli is often packed in pre-made stand-up pouches and flowpacks. There are different storage and packaging solutions based on the composition of the storage atmosphere. Modified atmosphere packaging (MAP) extends shelf-life of product as it affects biochemical, enzymatic and microbiological changes. Nevertheless, during food product transportation around 9% of complaints are related to wet cargo. It is the second most common problem in freight transportation and causes greatest losses during logistics. A sudden drop in temperature during transportation can cause condensation, increasing moisture migration in the product, reducing its quality and promoting deterioration. The aim of this study was to determine optimal muesli packaging solutions to eliminate the possibility of product quality deterioration due to changes in temperature during muesli transportation. Muesli samples were packed in three different types of packaging - 2-layer (PET/PE) and 3-layer (PAP/AL/PE) stand-up pouches, and biodegradable PLA pouches in air ambience and MAP environment. Samples were stored at ambient temperature (20±1 °C) for 14 days. After two-week ambient storage, samples were stored at -5±1 °C, 0±1 °C and 30±1 °C temperature for 5 days, followed by storage at ambient temperature for 2 days. The results of water activity, moisture content, pH value, texture and microbiological parameters showed no significant changes in muesli quality. [ABSTRACT FROM AUTHOR]

Fish is very important in the diet, providing complete protein, unsaturated ω3 fatty acids, calcium, phosphorus and vitamin D. However, Baltic sprat (Sprattus sprattus balticus), one of the most abundant fish stocks in the Baltic Sea, is underutilised due to its small size. The aim of the study was to develop structured fish forcemeat using whole fish from the Baltic Sea small Clupeiformes fish for further use in finished and semi-finished fish products. The testing of fish as raw material and developed structured fish forcemeat showed that all parts of fish can be used in the production as valuable ingredients. Due to the textural properties of the structured fish forcemeat, the possibilities of using it in finished and semi-finished fish products is wide. A total of seven basic product groups - sausages, terrines, frozen semi-finished products, fish meatballs and other culinary preparations, dumplings, pies, pasta and ravioli - were developed. Products made from structured fish forcemeat have a high nutritional value, particularly with regards to protein content and amino acid profile. [ABSTRACT FROM AUTHOR]

Consumer interest in health and wellness prompted the food industry to develop alternative processing technological solutions for preserving low-acid shelf-stable foods. The aim of this study was to assess the expiration date and quality determining factors of potato main course in retort packaging. The study was conducted at the Faculty of Food Technology and the Faculty of Veterinary Medicine, Latvia University of Agriculture. Four different potato main course types - with amaranth (66% potato, 33% amaranth, 1% spices and salt), quinoa (66% potato, 33% quinoa, 1% spices and salt), bulgur (66% potato, 33% bulgur, 1% spices and salt) and chicken fillet (49.5% chicken fillet, potato 49.5%, 1% spices and salt) - were investigated. All main courses were packaged in three different packaging materials, two-layer laminated transparent polyamide/polyethylene film (PA/PE), and four-layer opaque, laminated polyethylene terephthalate / aluminium / polyamide / polypropylene (PET/ALU/PA/PP) packaging. During the 22-month storage, mesophilic aerobic and facultative anaerobic microorganisms (TPC), pH and colour L* a* b* changes in all potato main courses were tested once every month. The results demonstrated that the expiration date of potato main course in PA/PE packaging is 8 months, while the expiration date of potato main course in PET/ALU/PA/PP packaging reaches 22 months. [ABSTRACT FROM AUTHOR]

Strawberries are a choice fruit crop for many home gardeners. The low-growing plants are reliable and quick to produce. June bearers provide a delicious supply of fruit from late spring through early summer, while day-neutral types produce berries throughout the summer. The main purpose of the current research was to evaluate fertilizers impact on strawberries yield and quality parameters. In the experiments freshly picked garden strawberries cv Polka harvested in Koknese region (Latvia) in July 2016 were analysed. For strawberries fertilization Ferticare™ Kombi 1 (NPK 14-11-25+micro) with and without Ca (NO3)2, YaraLiva™ Calcinit with and without Ca (NO3)2 were applied at the rate 100 kg N ha-1 and 50 kg N ha-1. As a control, strawberries without fertilizer were analysed. The main quality parameters were tested using standard methods: yield (t ha-1); berries firmness (N); pH; nitrate content (mg kg-1); soluble solids (°Brix); extra, proportion of I and II class berries from total yield (%); sensory properties of strawberries (line scale). During the current research significant impact of nitrogen fertilizer on the pH and firmness of strawberries, the content of soluble solids, nitrates content in berries, as well as the yield has been established. As a result, 50 kg of nitrogen fertilizer per hectare should be recommendable during spring strawberries fertilization with NPK 14-11-25+micro when the strawberry yield were 12.7 tons, the berry firmness was 0.94 N, pH was 3.67, nitrates in berries was below 36 mg kg-1, the content of the soluble solids was 11.8°Brix and the proportion of Extra, I and II categories berries was 83% from total yield. [ABSTRACT FROM AUTHOR]

The amount of packaging has significantly increased in the world and in Latvia in the recent years, and it continues to increase every year. Forecasts show that the amount of packaging produced will even continue to grow, reaching 276,000 tons in Latvia in 2035, which means an increase of 14%. According to forecasts, in the future the amount of plastic will also increase by 23%, reaching 53,000 tons in 2035. A large part of the packaging consists of food packaging, because nowadays packaging is an essential element of the process of selling food products. The purpose of the research was to summarize and analyze the types of polymer packaging materials currently present in the Latvian market, their sustainability and inclusion in the circular economy cycle. The research was carried out both by analyzing the documentation attached to the packaged products and by researching product packaging in supermarkets. As the results show, most of the packaging materials currently available in the Latvian market are not recyclable; often there is an excessive amount of packaging used. A significant part of the packaging consists of multilayer packaging materials, which cannot be recycled, for which alternatives need to be sought. It is important to mention that plastic packaging can be divided into three large groups in terms of recycling: films or soft packaging, containers and bottles. Each of these groups has a different maturity in the circular economy cycle. It should be noted that, depending on the types of packaging, 60-70% of packages can be found with a symbol that identifies the type of plastic used. It is important that a detailed research analysis of packed products allow evaluating the overview of the situation of packaging materials in Latvia, considering the basic principles of the design strategy, in order to find solutions, how, after using the packaging, to turn the generated waste into resources, considering the principles of sustainability. [ABSTRACT FROM AUTHOR]

Eggs are perishable and consumed in large quantities, mainly fresh. If the egg producer is unable to sell the eggs within 14 days, then they must be served in another form - pasteurised liquid egg, pasteurised liquid egg white or pasteurised liquid egg yolk. After pasteurisation followed by immediate packaging and without added preservatives, the products are given a new best before date of 30 to 40 days. According to the product manufacturer, the packaging indicates that the product can be stored at 4 ± 2 for 24 to 48 hours after opening. The aim of this study was to test how long it takes for an eggbased product without added preservatives, packaged in biodegradable packaging, to lose its shelf-life after opening at 4 ± 2 The three egg products selected for the trial were 'Mass from egg', 'Mass from egg white' and 'Pancake batter'. Samples were analysed on total plate count (TPC), pH and colour changes during storage. Standard methods were used. The results showed that the egg products lost their quality 78, 84 and 87 h after opening by exceeding the maximum permissible limit of 1'106 CUF g-1 for TPC. The pH and colour of the samples did not show significant differences during storage. The experimental results show that pasteurised liquid egg products without added preservatives, packaged in biodegradable packaging, can be stored at a 4 ± 2 till 69 to 81 hours after opening the packaging depending on the type of product. [ABSTRACT FROM AUTHOR]

In the last decades, the demand for plant-based proteins has increased rapidly because of the limited supply of animal protein and its rising cost, as well as increased awareness of the impact of animal consumption on the loss of biodiversity, climate change, and freshwater depletion. The study analyzed legume consumption patterns in Latvia by investigating consumer perceptions, knowledge, and intentions to change their consumption practices of legumes. The study "Legume consumption patterns in Latvia" was carried out among 776 respondents, 89% of whom were women and 11% men. The average age of the participants was 46.3 years. Latvian consumers recognized that the inclusion of legumes in restaurant menus has a positive effect on the environment (63%) and allows them to eat healthier (91%). The inclusion of legumes in the diet is most influenced by taste, quality and known origin. Among the respondents, the choice of legume consumption is uniform. 66% of respondents regularly consume canned legumes. On the other hand, semifinished legume products are regularly chosen by only 17%. In terms of increasing the consumption of legumes, there are still significant barriers related to insufficient awareness of the possibilities of legume use. It is essential to diversify the availability of legumes to increase their consumption. Respondents indicated allergic reactions after consuming legumes, which can be reduced by diversifying their processing. Consumption of legumes in Latvia is not optimal. A large number of consumers consume canned pulses. Measures like educating consumers on the possibilities of using legumes and diversifying the availability of legumes may potentially increase legume consumption in Latvia. [ABSTRACT FROM AUTHOR]

Iron deficiency is a common problem especially among children, women of reproductive age and sportsmen. Addition of highly bioavailable iron to foods could be one possibility to enrich daily diet and increase iron absorption. At present moment, there is a limited number of fortified products with iron in the market. Fortification of common food products is an effective strategy to prevent or overcome iron deficiency. The results show a significant increase of iron in products supplemented with bovine alimentary albumin. Comparing fortified products with non-fortified control samples of chocolate snacks the iron content increased from (1.17 - 2.61) to (10.15 - 11.53) mg 100 g-1 in products supplemented with bovine alimentary albumin. By developing a successful recipe of fortified food products, animal origin heme iron could be applicable component and satisfy sensory acceptability from consumers. The aim of this work was to create an alternative sweet product as healthy snack with incorporated highly bioavailable heme iron which may be an addition to daily diet with nutritional properties and accepted by consumers. [ABSTRACT FROM AUTHOR]

From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those based on carbohydrates, but for balanced diet protein intake is essential, our aim was to ensure availability of such products, so experiments were carried out in order to establish optimal moisture content for grey pea (Pisum sativum L.) flour extrusion. Three grey pea (Pisum sativum L.) based products were obtained with different water amount added before extrusion, and their size, volume mass and colour was analyzed in order to ascertain what amount of water is best for such products. Results show significant differences for size, volume mass and colour changes, establishing that the best of the products was the one with 9.00±0.01 g·100g-1 added water. This product had better characteristics than others, where 11.00±0.01 g·100 g-1 and 7.00±0.01 g·100 g-1 water was added. The products with 9.00±0.01 g·100 g-1 added water were by more than 100 g·L-1 lighter than other products, also colour changes compared to non extruded pea flour were fewer than for other samples and their size was the biggest of all obtained products, averagely 11±1mm. [ABSTRACT FROM AUTHOR]

Nowadays the demand for fast and easy-to-make meals is ever increasing. This type of food is an essential dietary component of a large section of people in developed countries. Given the economic importance of ready-to-eat meals there is a need for a better understanding of the factors that determine their consumption. The aim of this research was to determine consumer attitudes towards the introduction of ready-to-eat meal (MRE) sets in the Latvian market. A survey was performed to determine the Latvian citizens' attitudes towards the introduction of this type of quick-tomake, ready-to-eat products into the market of Latvia. The survey included a total of 800 respondents who answered 14 questions which were related to the interest in MRE sets that can be prepared (warmed up etc.) in less than 10 minutes and taste like home-cooked food, and the types of MRE sets these consumers would like to purchase. The demand forecast for MRE sets in the Latvian market is rather high as 67% of the respondents expressed a desire to purchase these products; the development and implementation of MRE sets is topical. The results show that the highest rated MRE set the respondents, a total of 77.1%, expressed a desire to purchase, was chicken fillet with vegetables. No significant differences in terms of liking were observed between chicken fillet with vegetables and chicken fillet with rice, the second highest rated MRE set by 73.9% of the respondents (p>0.05). [ABSTRACT FROM AUTHOR]

Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and freshwater depletion. Legumes are in demand for their high content of protein, minerals, vitamins, and carbohydrates, also including dietary fibre. Legumes are rich not only in macronutrients and micronutrients but also contain anti-nutritional factors. One of the most important anti-nutritive properties of legumes is their high trypsin activity. The length of time required for the preparation of legumes has limited their frequency of use compared to recommended intake levels. By heat treatment, an anti-nutritional component in legumes can be mostly separated. The possibility of using extrusion cooking, microwave dryer, roasting equipment, etc., is widely studied. Roasting is one of the widespread methods for treatment of legumes that significantly enhances the texture, flavour, colour, and product appearance. The latest studies in the legume treatments report valuable results after the combined treatments, wet roasting, which includes: dehulling, soaking, and roasting. Heat treatment can be a potential way to improve legumes use in food production: reducing the time required for treatment, preparation and improving nutritional value. [ABSTRACT FROM AUTHOR]

Sherbet with crunchy peanut chips could be classified as milk pomade. It is one of popular sweets in Latvia produced by Joint-stock Company Laima, which is one of the oldest producers of sweets in the Baltic States. Freshly made sherbet is soft and savoury but after several days' storage at the open air gradually hardens, the product loses eye appeal, taste and becomes unmarketable. This problem limits the shelf life, so sherbet with crunchy peanut chips can be marketed only at the local market. The target of this study was to clarify the situation on the market in Latvia and to examine an issue of Latvian consumers' awareness of milk pomade sweets - sherbet quality indicators, packaging and its presentation to consumers, as well as the sherbet market expandability. A questionnaire was developed - 800 respondents answered on the 14 questions - how well-recognized the milk pomade sweet - sherbet is, what the main features for this kind of sweets selection by consumers are, which quality indices are important for consumers. One of most important questions was to get know the consumers opinion about sweets, mainly sherbet possible packaging kind and the market turnover. Summarizing the questionnaire data, the response from consumers in Latvia was heartening - they like milk pomade candies. As a primary quality defect the hardness of sherbet was mentioned. Eliminating this main failing of quality, the demand of sherbet on the market could rise, as well the product marketing opportunities will grow. [ABSTRACT FROM AUTHOR]

Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of the present study was to investigate effect of pasteurization regime for salad with meat and mayonnaise to maintain its quality. Salad samples were packed in vacuum using conventional packaging films as well as environmentally friendly plasticized poly-β-hydroxybutyrate (PHB) and polyactic acid (PLA) films foreseen for food packaging, applying pasteurization (Sous vide).Vacuum packed salad samples were placed in pouches size of 200×300 mm, PHB (thickness 75 μm), and PLA (thickness 40 μm). Mass of sample 200±1 g in each pouch from witch substantially all air was removed prior to final sealing on MULTIVAC A 300/16. Following-up by thermal treatment in water bath Clifton Food Range (Sous vide) in different temperature +60±0.5 °C, +65±0.5 °C, and +70±0.5 °C, including warming up 15 or 10 min, different holding time, and following different cooling time. The cooling occurred in two steps: by water artesian well at +10±1 °C temperature following by ice water cooling at +1-+2 °C. The quality of meat salad in mayonnaise was defined by measuring of total plate count (CFU/g) of micro-organisms; from it were determined optimal pasteurization temperature and all treatment process in time. A control sample without any preservatives was packed in conventionally used polypropylene (PP) trays covered with non hermetical. Mild Sous vide treatment of meat salad in mayonnaise at ambient temperature in water bath +65±0.5 °C in total thermal treatment time within 50 min, including warming up 15 min, holding time 20 min and core temperature of sample +63±0.5 °C and following total cooling time 15 min does not have influence on the consistency of salads and cut down the total microbial colony count. Environmentally friendly packaging films plasticized PHB and PLA could be successfully used for Sous vide thermal food treatment at the temperature not higher than +63±0.5 °C. [ABSTRACT FROM AUTHOR]