Knowledge and acceptance of genetically modified foodstuffs in Hungary

The safety evaluation of genetically modified (GM) foodstuffs is a highlighted research topic. European consumers are cautious with GM plants, their release into the environment and the consumption of GM foods. Technological changes and achievements are more and more difficult to be understood for consumers. Novel technologies and the products of the biotechnology industry are thought to bring additional risks into consumers’ life according to their perception. Consumers perceive risks on a different way than experts. 556 respondents were involved in the first survey focusing on food safety than 1000 respondents were involved in the questioning survey intending to reveal consumers’ knowledge and opinion about GM products and techniques. The opinion of consumers and professionals about gene technology is mostly negative as far as 35% of the consumers can recall more negative than positive information about GM foodstuffs and 13% can recall only negative ones. Nevertheless even if Hungarian consumers predominantly refuse GM products this proportion is still much smaller than in Western-Europe. According to 73% of the respondents it is essential to indicate the GM content on the packaging. Consumers are not sufficiently aware of the concept of biotechnology and often misunderstand it. The results reflect the insufficient information level of the Hungarian consumer and the misunderstanding of biotechnology concept

Effects of n-3 fatty acid enrichment on the quality characteristics of a special Hungarian cold cut (Párizsi)

The n-3 fatty acids advantageously affect human health. Thus, partial substitution of pig backfat with soybean- or flaxseed oils in “Párizsi” (lyoner), with the aim to increase its n-3 fatty acid (FA) content, resulted improved FA profile (n-6/n-3 ratio). Relatively high (9% flaxseed oil) substitution decreased this ratio to the optimum (∼4). This modified FA profile was preserved during 32 storage days. Oil addition influenced fresh surface colour: lightness (L*) increased, redness (a*) decreased in parallel with the increasing oil addition, while only soybean oil increased yellowness (b*). Storage altered the colour slightly. The texture was not systematically altered by oil substitution, while during storage in a vapour permeable casing hardness increased. Considering organoleptic properties, soybean oil improved the extent of spiciness, while the general consumer acceptance was the most favourable (within complemented samples) by 3% flaxseed oil. Increasing vegetable oil levels intensified the taste of spice mixture

Food additives and consumer preferences: A cross-cultural choice based conjoint analysis

Important differences have been reported in several countries about the level of concern in connection with food additives. In order to better understand the consumer preferences related to foodstuffs containing food additives, five hypotheses were tested with the help of a choice-based conjoint analysis. The study was performed in three European countries (Hungary, Romania, and Spain) having different risk perceptions concerning food additives. Two “model foodstuffs” were involved in the analysis: pre-packed sliced cheese (natural image) and chips (artificial image). For the creation of the conjoint cards, three attributes were selected: “preservatives” (natural/artificial), “packaging gases” (contains/does not contain) and “price” (average based on market data/+10%/+20%). Results were collected via Internet simultaneously and a total of 500 valid questionnaires were received in case of pre-packed cheese and 468 regarding chips. In the analysed countries “preservatives” had an outstanding importance — mainly in Hungary and Romania —, while “packaging gases” got lower importance during the shopping intention. “Natural preservatives” very positively contributed to the choosing of both pre-packed sliced cheese and chips. High level of willingness to pay was not observed, as well as the “price” was less important factor than the additives. Comparison of the data from three countries showed notable differences, which can determine the direction of the product planning and development

Influence of Partial Fat Replacement With Lecithin on the Product Characteristics of a Special Hungarian Cold Cut

Replacement of animal fat with plant oils is a very popular research field, due to the increasing prevalence of cardiovascular diseases in association with saturated fatty acid consumption. The aim of this study was to reduce amount of pig backfat in a meat product (Párizsi) and to partially replace it with soybean- (SBL) or sunflower lecithin (SFL). Between the samples difference was realized in fatty acid (FA) profile, mostly in total n6 FA content. The replacement also altered the colour compared to the control. The oxidative stability (MDA) analysis showed that SBL was more prone towards preparation technology (10 nmol MDA/g) than the Sfl(9 nmol MDA/g). The lecithin appeared as foreign taste based on the sensory test. The aromatic difference, as assessed with electronic nose, was clearly detectable between Sfland SBL. The increasing supplementation levels were also properly distinguished with discriminant analysis within the SBL and Sflseries. Summarized, Sflwas found to be a better antioxidant, but SBL improved the FA profile into a more favourable state. The lecithin-replacement made unlikeness in the taste compared to the control

Needs and difficulties of food businesses in the substantiation of health and nutrition claims

The food industry has been struggling with existing guidance on how to prepare health claim dossiers. Hence the EU-funded project PATHWAY-27 seeks to provide a more tailored guidance.Within this project, robust guidelines for the food industry will be developed. The guidelines will be applicable to bioactives and bioactive enriched foods in general, to facilitate health claim documentation and dossiers.Based on a questionnaire, information on the needs and difficulties of the food industry in reaching the requirements established by the national and EU authorities (EFSA) was gathered. Particular emphasis was placed on scientific, economic, technical and technological barriers

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated)with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of freshfruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivarsexamined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidantactivity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at lowtemperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content incherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samplesproduced under organic farming conditions than in those produced with integrated cultivation