Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese

The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., “low in salt” or “light”). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a “light” label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a “salt reduced” label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products

Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market

Current UK intake of non-milk extrinsic sugars (NMES) is above recommendations. Reducing the sugar content of processed high sugar foods through reformulation is one option for reducing consumption of NMES at a population level. However, reformulation can alter the sensory attributes of food products and influence consumer liking. This study evaluated consumer acceptance of a selection of products that are commercially-available in the UK; these included regular and sugar-reduced baked beans, strawberry jam, milk chocolate, cola and cranberry & raspberry juice. Sweeteners were present in the reformulated chocolate (maltitol), cola (aspartame and acesulfame-K) and juice (sucralose) samples. Healthy, non-smoking consumers (n = 116; 55 men, 61 women, age: 33 ± 9 years; BMI: 25.7 ± 4.6 kg/m2) rated the products for overall liking and on liking of appearance, flavor and texture using a nine-point hedonic scale. There were significant differences between standard and reduced sugar products in consumers’ overall liking and on liking of each modality (appearance, flavor and texture; all P < 0.0001). For overall liking, only the regular beans and cola were significantly more liked than their reformulated counterparts (P < 0.0001). Cluster analysis identified three consumer clusters that were representative of different patterns of consumer liking. For the largest cluster (cluster 3: 45%), there was a significant difference in mean liking scores across all products, except jam. Differences in liking were predominantly driven by sweet taste in 2 out of 3 clusters. The current research has demonstrated that a high proportion of consumers prefer conventional products over sugar-reduced products across a wide range of product types (45%) or across selected products (27%), when tasted unbranded, and so there is room for further optimization of commercial reduced sugar products that were evaluated in the current study. Future work should evaluate strategies to facilitate compliance to dietary recommendations on NMES and free sugars, such as the impact of sugar-reduced food exposure on their acceptance

Coeliac disease: no difference in milk and dairy products consumption in comparison with controls

BackgroundNutritional deficiencies are common in patients with coeliac disease and they can cause osteopenia among other associated diseases. Reduced consumption of milk and dairy products may play a major role in determining low bone mass in patients with coeliac disease.AimWe aimed to investigate milk and dairy products consumption in patients with coeliac disease compared with the general population.MethodsWe examined the average consumption of milk and dairy products and the reasons for not consuming them. An online survey was sent by email to patients with coeliac disease on a gluten-free diet and aged 18–75. Matched controls were selected among volunteers who responded to the survey posted on the public access sites. Differences in frequencies and means between the two groups were calculated using the χ2 test and t-test, respectively. All tests were two-tailed with a significance level set at p<0.05.Results176 patients with coeliac disease and 528 controls participated in the study. We found that 22.2% of the patients with coeliac disease and 19.9% of controls did not drink fluid milk on a regular basis; lactose-free milk was preferred by 20.4% of the patients with coeliac disease and by 19% of controls (p=0.69). Only a minority of patients with coeliac disease contacted a doctor before having lactose-free milk, despite this being led by the presence of gastrointestinal symptoms. More patients with coeliac disease than the general population reported a breath test before avoiding milk and dairy products.ConclusionsThere is no significant difference between patients with coeliac disease and controls in regular milk consumption. Follow-up visits for patients with coeliac disease could avoid unnecessary dietary restrictions

Gene analogue finder: a GRID solution for finding functionally analogous gene products

<p>Abstract</p> <p>Background</p> <p>To date more than 2,1 million gene products from more than 100000 different species have been described specifying their function, the processes they are involved in and their cellular localization using a very well defined and structured vocabulary, the gene ontology (GO). Such vast, well defined knowledge opens the possibility of compare gene products at the level of functionality, finding gene products which have a similar function or are involved in similar biological processes without relying on the conventional sequence similarity approach. Comparisons within such a large space of knowledge are highly data and computing intensive. For this reason this project was based upon the use of the computational GRID, a technology offering large computing and storage resources.</p> <p>Results</p> <p>We have developed a tool, G<b>EN</b>e Analo<b>G</b>ue F<b>IN</b>d<b>E</b>r (ENGINE) that parallelizes the search process and distributes the calculation and data over the computational GRID, splitting the process into many sub-processes and joining the calculation and the data on the same machine and therefore completing the whole search in about 3 days instead of occupying one single machine for more than 5 CPU years. The results of the functional comparison contain potential functional analogues for more than 79000 gene products from the most important species. 46% of the analyzed gene products are well enough described for such an analysis to individuate functional analogues, such as well-known members of the same gene family, or gene products with similar functions which would never have been associated by standard methods.</p> <p>Conclusion</p> <p>ENGINE has produced a list of potential functionally analogous relations between gene products within and between species using, in place of the sequence, the gene description of the GO, thus demonstrating the potential of the GO. However, the current limiting factor is the quality of the associations of many gene products from non-model organisms that often have electronic associations, since experimental information is missing. With future improvements of the GO, this limit will be reduced. ENGINE will manifest its power when it is applied to the whole GODB of more than 2,1 million gene products from more than 100000 organisms. The data produced by this search is planed to be available as a supplement to the GO database as soon as we are able to provide regular updates.</p

Optimum Production Planning Problem (A Case Study of Aspect Water Company Limited Intechiman Municipality)

All production firms aim at maximizing profit after sales of their products but due to lack of technological and scientific approach in the production setting, many cannot achieve the stated objectives. This study showed the trend of production of sachet water at AWCL which gave the quantity of sachet water produced in each month for the year, 2011. The major objective of this study is to minimize the total cost of production at AWCL using Linear Programming model. The optimal solution to the production planning problem was generated by LP Solver and the demand and supply at each month were determined. The AWCL incurs cost of GH¢1.2355 when producing a bag of sachet water but with the use of linear Programming model, the cost of producing a bag of water was reduced to GH¢0.831519. The analysis also showed that, increasing the wages of regular workers and reducing that of overtime help the company to produce more with minimum cost of production. AWCL should employ more overtime labour when it is necessary to meet the urgent demands from the customers. Instead of employing more manual labour force, the company could have used machinery that can do assembling and packaging of the sachet water.  Computer – based planning (scheduling) help the manufacturers to attend to orders from their respective customers easily and to enhance on – time delivery of products. The computerized   planning performs better and faster than manual scheduling tools. The analysis showed that the production planning can facilitate the production processes in a way that help the company to streamline the activities that go on during acquisition of raw materials for production and the demands from the customers could be met when the wages of regular labour force are increased. Keywords: Linear Programming Model, Optimum Production of Sachet water,  LP Transportation Model DOI: 10.7176/JIEA/9-4-01 Publication date:June 30th 201

PREPs Surveillance: Summary of Existing Survey Measures and Recommendations for Ongoing Efforts

Over the past decade or more, tobacco companies have introduced cigarettes with lower content of some toxins than regular and light cigarettes. These new cigarettes, referred to as a class as Potential Reduced Exposure Products (PREPs), have typically been introduced into test markets, not nationwide, which means they are not yet widely known or recognized by name or description by most consumers. However, the introduction of these products is of great concern to public health advocates, who do not believe that enough research, particularly long term research, has been done to know whether or not the PREPs, even if proven to have reduced toxins, actually present a reduced health risk. The fear in the public health community is that smokers who might have been motivated to quit may reverse those quit plans if they perceive an alternative, safer smoking option exists with the PREPs. Likewise, there is concern that former smokers could be tempted back to smoking and non-smokers could be tempted to initiate smoking if they too perceive that PREPs present lower health risks than other cigarettes. Having faced a similar situation with the introduction of “light” cigarettes – i.e. new product, insufficient research about its health implications -- public health officials are feeling cautious about PREPs and have called for development of a science to evaluate PREPs, as well as ongoing surveillance. In order to obtain as complete a set of existing measures as possible, we reviewed published literature on consumer reactions to PREPs and solicited input about ongoing studies from members of the project advisory group, members of the Harm Reduction Network, and other members of the tobacco research community. Appendix A is a list of studies we have included in the summary of current data on the subject of PREPs surveillance. Appendix B is the full listing of PREPs-related questions for each included study

Sugary Drink FACTS 2014: Some Progress but Much Room for Improvement in Marketing to Youth

This report updates a 2011 report on the same topic. Using the same methods as the last report, researchers examined changes in the nutritional content of sugar-sweetened drinks including sodas, fruit drinks, flavored waters, sports drinks, iced teas, as well as zero-calorie energy drinks and shots. They also analyzed marketing tactics for 23 companies that advertised these products, including amount spent to advertise in all media; child and teen exposure to advertising and brand appearances on TV and visits to beverage company websites, including differences for black and Hispanic youth; advertising on websites popular with children and teens; and marketing in newer media like mobile apps and social media. Researchers also examined changes in advertising of diet beverages, 100% juice, and water

Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content

Agriculture-based reformulation initiatives, including oleic acid-rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point hedonic scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid-enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid-modified (and fat-reduced) cheese might enhance consumer acceptance of this product

Filling in the Blanks on Reducing Tobacco Product Addictiveness in the FCTC Partial Guidelines for Articles 9 & 10

The existing Partial Guidelines for Implementation of Articles 9 & 10 of the WHO Framework Convention for Tobacco Control includes a strategy for regulating tobacco products to reduce their attractiveness, but does not yet provide any guidance for reducing either the toxicity or the addictiveness of tobacco products. Section 1.2.1.2, “Addictiveness (dependence liability),” states only that: “This section has been left blank intentionally to indicate that guidance will be proposed at a later stage.” A related footnote says that the blanks will be filled “as new country experience, and scientific, medical and other evidence become available. . . [and] will also depend on the validation of the analytical chemical methods for testing and measuring cigarette contents and emissions.” This article details that sufficient evidence and accurate testing methods are now available to begin providing useful guidance to countries that have the capacity to implement new measures to reduce the addictiveness of tobacco products and enforce compliance. Using the format of the existing partial guidelines, this working paper suggests possible draft text for the blank “Addictiveness” section, followed by a concise summary of supporting research and analysis