Can satiety be measured?

An energy-controlled study on a Western diet composed of 45% fat, 40% carbohydrate and 15% protein by energy was carried out. The study consisted of four test phases having a length of 9 days in each case, where 8 healthy free-living subjects were adjusted to individual energy requirements at maintenance level. Between the tests, wash-out phases of 4-5 months were inserted to avoid adaptation effects. By using a standard breakfast of constant composition, satiety was evaluated by applying the concept of categorical comparison, which was based on the common fact, that the perception between two meals is changed and usually a set of sensations can be discriminated. These were termed very full and full (just after finishing a meal), appetite and hungry (just before the next meal). These sensations were used as categories on a categorical scale. The evaluation of satiety was performed such that on each day of the four test phases the subjects had to select over a period of 4 h every 30 min one category out of the four, what corresponded to the individual sensation at that time. This procedure was followed by a mathematical treatment of data such that the individual judgements were transformed into a numerical system. As a result, the time course of satiety was available characterizing the time-dependent change of the interoception after consuming the test meal. Using this concept highly reliable results were obtained as demonstrated by the comparison of the four test series.     

Can satiety be measured?

An energy‐controlled study on a Western diet composed of 45% fat, 40% carbohydrate and 15% protein by energy was carried out. The study consisted of four test phases having a length of 9 days in each case, where 8 healthy free‐living subjects were adjusted to individual energy requirements at maintenance level. Between the tests, wash‐out phases of 4–5 months were inserted to avoid adaptation effects. By using a standard breakfast of constant composition, satiety was evaluated by applying the concept of categorical comparison, which was based on the common fact, that the perception between two meals is changed and usually a set of sensations can be discriminated. These were termed very full and full (just after finishing a meal( appetite and hungry (just before the next meal). These sensations were used as categories on a categorical scale. The evaluation of satiety was performed such that on each day of the four test phases the subjects had to select over a period of 4 h every 30 min one category out of the four, what corresponded to the individual sensation at that time. This procedure was followed by a mathematical treatment of data such that the individual judgements were transformed into a numerical system. As a result, the time course of satiety was available characterizing the time‐dependent change of the interoception after consuming the test meal. Using this concept highly reliable results were obtained as demonstrated by the comparison of the four test series.     

How is the instrumental color of meat measured?

Peer-reviewed journal articles (n=1068) were used to gather instrumental color measurement information in meat science research. The majority of articles, published in 10 peer-reviewed journals, originated from European countries (44.8%) and North America (38.5%). The predominant species was pork (44.2%), and most researchers used Minolta (60.0%) over Hunter (31.6%) colorimeters. Much of the research was done using illuminant D65 (32.3%); nevertheless, almost half (48.9%) of the articles did not report the illuminant. Moreover, a majority of the articles did not report aperture size (73.6%) or the number of readings per sample (52.4%). Many factors influence meat color, and a considerable proportion of the peer-reviewed, published research articles failed to include information necessary to replicate and/or interpret instrumental color results; therefore, a standardized set of minimum reportable parameters for meat color evaluation should be identified.     

Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences

Product sensory information, an external cue, could greatly influence consumer enjoyment of hedonic products like coffee. The question is what type of sensory information, subjective (e.g., aroma, flavor and body) or objective (e.g., origin, varieties and production practices), has a higher impact on consumer product experience accounting for heterogeneous taste sensitivity. We examine this question using a between-subject experiment where participants were either given subjective, objective or no sensory information of a specialty coffee. Participants were classified as either supertasters or other tasters using the 6-n-propylthiouracil (PROP) paper strip. The results indicate that, compared to objective sensory information and no information, subjective sensory information results in a higher taste rating and a higher preference level for the coffee. More importantly, subjective information positively influences PROP supertasters’ purchase likelihood for coffee, without necessarily affecting their bitterness perception of the coffee tasted.     

How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork

Although consumers show considerable interest in higher animal welfare, the market share for such products remains low. To provide consumers with a choice regarding different levels of animal welfare, animal welfare labels have been developed. Such product options are intended to serve as intermediate products between conventional products and more expensive organic options that are often associated with high animal welfare standards. This study aims to evaluate whether information about animal welfare practices affects consumers’ liking and willingness to pay (WTP) for a pork product. Using a within-subject design with three evaluation rounds (blind, expectation, and full information) we combine hedonic liking where subjects rate four different types of ham with a choice experiment. Hams differ in the animal husbandry conditions during the rearing and fattening process: conventional rearing, a specific treatment of mother sows, a general animal welfare label, and organic production. Results show an effect of information on consumers’ sensory evaluation of the different products, although products were evaluated to be similar in the blind condition. Consumers rated the organic product higher than those with animal welfare labels while the conventional option had the lowest liking scores. Results from the choice experiment concur with the hedonic rating. Estimates indicate that consumers are willing to pay more for ham bearing a general animal welfare or organic label in the expectation and full information condition. Consequently, information regarding animal welfare affects both consumers’ hedonic liking and WTP for ham.     

How to make pastas healthier?

Pasta is a worldwide produced and consumed food, which presents convenience and low price for consumers; by adding various ingredients, pasta can turn into a functional food with health benefits. Some of these ingredients are whole grains, dietary fiber, antioxidant compounds, and proteins, which are studied and related to a reduced risk for some noncommunicable diseases. In this review, we present the state of the art of the research and development of functional pastas, as well as indicate the paths to use the beneficial ingredients in an effective and whole approach.     

Public health measures to reduce smoking prevalence in the UK: how many lives could be saved?

Objective: To estimate the number of deaths that could be prevented in the UK by implementing population strategies to reduce smoking prevalence. Design: A prospective analysis of future mortality using recent national smoking prevalence data and relative risks of mortality in current smokers, ex-smokers, and never-smokers. Population: Smokers in the UK. Interventions: Population measures of proven effectiveness assumed to reduce smoking prevalence by 1 percentage point per year for 10 years, or alternatively by 13% over 19 years (1 percentage point per annum for seven years, 0.5 percentage point per annum for 12 years) as considered to be achievable in a recent report to the UK Chancellor of the Exchequer. Main outcome measure: Estimated deaths from smoking prevented in the 35–75 year age group. Results: Reducing the prevalence of smoking by 1 percentage point each year for 10 years would prevent 69 049 deaths at ages between 35 and 74 years during that period. The model of reduction by 13% over 19 years would prevent 54 308 and 194 493 deaths in 10 and 19 years, respectively. Continued prevalence reductions at the current rate of 0.4 percentage points each year will prevent 23 192 deaths over 10 years. Conclusions: Full implementation of simple population measures to encourage smoking cessation could prevent substantial numbers of deaths in the UK.     

How will my wine purchase decision be viewed by others?

A person’s self-image can be a strong motivator for influencing marketplace decisions, particularly if the consequences of a purchase decision have financial or social risk. A model is suggested that defines how self-esteem, considered as a mediator between self-efficacy and sources of information, influences the selection of an information source during wine buying situations. Search engine marketing was used to recruit individuals. An AdWords campaign was created using text ads under specific keywords. Results indicate that self-esteem has a significant impact on the value placed on different information sources, mainly given the extent of perceived social risk and the impact on self-image. The study provides wine marketing professionals with new insights to develop better communication strategies. In addition to product characteristics, customers’ purchasing decisions may be driven by less obvious factors such as their perceptions of how others will view them and the information selected during a wine purchase situation.     

How to Determine the Geographical Origin of Seafood?

Traceability of seafood is a much needed service for the seafood industry. Current ways of tracing seafood are minimal while tracing of shellfish is nearly nonexistent. Tracing fish and shellfish are necessary for indicating where the fish and shellfish were fished from, farmed and packed from. This study reviews history of traceability of aquaculture and analytical approaches to verify the origin of seafood. It then describes the new molecular technique of the traceability by using PCR-DGGE to discriminate the geographical origin of fish (cases studies of Pangasius fish from Viet Nam and Sea bass fish from France) by analysis the DNA fragments of microorganisms (bacteria) on fish. This method is based on the assumption that the microbial communities of food are specific to a geographic area.     

How disaggregated should information be for a sound food security policy?

This study aimed to answer the question whether disaggregating micro data on food security conditions yielded sufficient new information to improve food security policies. To answer this question, we proposed and implemented a conceptual model that comprised three successive levels of disaggregation. The model was implemented for the Punjab province of Pakistan for which primary data was collected from 1,152 rural households. To measure the food security status of households, the Dietary Intake Assessment (DIA) method was used. Furthermore, the determinants of food security were identified using a Logit Regression model. Comparing the results of this model suggested that disaggregation yields sufficient new information to warrant the extra effort. We found that food security of different household categories and micro-regions were statistically different from each other; moreover, household categories differed in their food security status even within regions. Basing potential policies on analysis of too aggregated data a level can lead to biased conclusions. An implication is that a blanket policy for ensuring rural household food security, as currently implemented in Pakistan, is not an efficient approach.     

How can flexibility be integrated into coexistence regulations? A review

Member states in the European Union (EU) implemented both ex ante coexistence regulations and ex post liability schemes to ensure that genetically modified (GM) and non‐GM crops can be cultivated side by side without excluding any agricultural option. Although proportionate coexistence is best achieved if regulated in a flexible manner, most implemented coexistence regulations merely rely on rigid measures. Flexible coexistence regulations, however, would reduce the regulatory burden on certain agricultural options and avoid jeopardizing economic incentives for coexistence. Flexibility can be integrated at: (i) the regulatory level by relaxing the rigidity of coexistence measures in ex ante regulations, yet without offsetting incentives to implement coexistence measures; (ii) the farm level by recommending the use of pollen barriers instead of large and fixed isolation distances; and (iii) the national/regional level by allowing diversified coexistence measures, which are adapted to the heterogeneity of farming in the EU. Owing to difficulties of implementation, the adoption of flexible and proportionate coexistence regulations will inevitably entail challenges. © 2013 Society of Chemical Industry     

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = ?0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.