Academic literature on the topic 'Quality and authenticity of food'

The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners. Little is known about how authenticity affects quality attributes, tourist satisfaction, and tourist loyalty. Thus, this study examines the role of authenticity in the quality–satisfaction–loyalty framework. The field research was performed in Shunde County, Guangdong Province, China. The results challenge the traditional view of quality attributes by highlighting that authenticity is a key antecedent to the quality–satisfaction–loyalty framework of food tourism. In contrast, the relationships among quality attributes, tourist satisfaction, and tourist loyalty are contingent on the extent to which food tourists perceive the authenticity of rural local food.

Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

This article draws on the concept of authenticity as it is often deployed in regards to food, and specifically in regards to foods with Geographical Indication certifications (GIs). Authenticity, as a concept, does boundary work by coding some objects or subjects as authentic, defining them against inauthentic others. Power dynamics inhere in any use of the processes of authentication, which render the authentic as noteworthy (Bendix 1997). Following calls to practice the “arts of noticing” (Tsing 2015) and to question our own ethnographic categories (De Martino 1975), this article takes the case of the olive oil sector in Sicily, Italy, and Sicilian Protected Geographical Indication (PGI) extra virgin olive oil, to think through authenticity and processes of authentication through the lens of two related concepts: quality (qualità) and genuineness (genuinità). I conceptualize qualità as a top-down articulation of authenticity: Sicilian olive and olive oil producers’ articulation of authenticity and excellence in response to a global hierarchy of value (Herzfeld 2004) in which they are situated and to which they respond. Genuinità, on the other hand, I argue is a bottom-up articulation of authenticity and goodness, one concerned less with international recognition and chemical purity and more with social relationships of trust and practices of commensality. I argue that qualità is a powerful measure of authenticity and a livelihood strategy for Sicilian oliviculturalists, but that genuinità is perhaps an even more powerful measure of authenticity in its capacity to create or reinscribe social bonds.

Purpose This paper aims to examine the effects of perceived authenticity at an independent, full-service mainstream ethnic restaurant and the moderating effects of diners’ cultural familiarity and cultural motivation on the influence of perceived authenticity on perceived value and behavioral intention. Design/methodology/approach A total of 417 self-administered questionnaires were collected from customers of an independent, full-service Italian restaurant in southeastern USA. The data analysis was performed using structural equation modeling. Findings Restaurant authenticity has a positive influence on perceived value. Respondents who are more familiar with and interested in Italian culture and food tend to attach more value to the restaurant authenticity. Respondents tend to use authenticity to convey quality judgment of the restaurant. Research limitations/implications First, this study advances previous literature on dining authenticity by incorporating cultural familiarity and cultural motivation. Second, this study extends the theoretical framework of perceived quality of ethnic restaurants by connecting authenticity perceptions and quality assessment. Practical implications Results suggest that the managers at independent, full-service mainstream ethnic restaurants should focus on the restaurants’ environment and atmospheric authenticity, especially for customers who possess cultural familiarity and cultural motivation, while also ensuring the quality of food and service. Originality/value This study makes an initial attempt at studying the role of authenticity in a mainstream ethnic restaurant context and adds to the knowledge of restaurant authenticity from the perspectives of cultural familiarity, cultural motivation and perceived quality.

Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

Purpose – Food has entered commerce as an intangible cultural heritage (ICH) because consumers want authentic food and memorable consumption experiences. Food culture and the marketplace are arenas for the creation and articulation of identities and meanings, enabling dynamic conditions that encompass multiple positions and authenticity validations in consumption experiences. This study offers insight into the authentication of gastronomic heritage from a consumer culture perspective. Design / Methodology – A thematic review is conducted to analyse and summarise the literature on gastronomic heritage, authenticity, commercialization, and consumer behaviour in the food industry. Approach – Literature works from databases and academic platforms were used to highlight several key thematic points and arguments related to the authentication process and consumer behaviour. Findings – Food authenticity is socially negotiated by a variety of actors who mobilise resources and a web of interactions, creating identity and value according to their position as they respond to differences in market culture. The negotiation of authenticity mediates the assumption of legitimacy, quality, and identity that diversifies consumption patterns. Originality of the research – The article contributes to a theoretical discourse that extends the conceptualisation of authenticity in addressing food heritage within a dynamic consumption context and commercialisation agenda.

Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adulterated foods, as the monthly reports of the European Commission show. This results in a two-fold problem: consumer expectations are not met and there is a disloyal competition among wine producers in the field. Authenticity has been a priority research direction worldwide for centuries. Today, researchers are working on improving already existing methods of authenticity monitoring, but also on creating new ones. The intention is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection of the hypothesis. The bibliographic study of the literature undertaken for the development of this article aims to identify the classical methods of establishing authenticity, describe them and establish their degree of efficiency. Moreover, a review of the current research trends is presented in this work.

Authenticity issues and fraudulent practices regarding animal products are affecting consumer confidence. Verifying the description, composition, processing or origin of foods can be challenging. To explore British and Kurdish consumers’ perceptions of kebab meat products, focus groups and questionnaire surveys were applied. About 40% of participants in the UK tend to purchase fewer processed meats after the European horsemeat scandal. Issues raised by participants indicated their concerns about the declaration of species, meat content, and other ingredients incorporated in kebab and other meat products. Lack of consumer trust has been linked to authenticity issues. Reactions towards the addition of fat-replacing inulin were positive by more than half of respondents. A further study aimed to investigate the effect of commercial inulin (CI) and Jerusalem artichoke (JA) tubers as fat replacers on the eating quality and overall acceptability of kebabs. Inulin flour prepared from JA by a simple protocol presented advantages with about 10% higher cooking yield and overall acceptability when compared with CI. Levels of inulin as low as 0.5% were detected in meat products using enzymatic assay, which could be relevant to detect additives and enforce labelling requirements. The authenticity (origin and species) was investigated in fish samples from commercial markets in Erbil, Kurdistan Region of Iraq (KRI). The declared fish species was checked using DNA barcoding with Cytochrome b region. A 10 % rate of mislabelling occurred only for wild common carp (Cyprinus carpio), with 9 out of 12 discovered to be the related species goldfish (Carassius auratus), which was deemed to be accidental rather than deliberate fraud. Such occurrences were from street markets and fishmongers, while none were from supermarkets. Wild and farmed common carp samples were not discriminated by DNA barcoding. Further fingerprinting using compositional profile and nearinfrared spectroscopy (NIRS) together with chemometric analysis aimed to predict composition and discriminate between wild and farmed common carp and species identity. NIRS-predictions of composition and some macrominerals of fish have a strong correlation with the references. NIRS with chemometric analysis is promising, but were not satisfactorily accurate for micro-minerals. Even with no clear solution from principal component analysis (PCA), NIRS-PCA may contribute to discriminating sample groups, but not for authentication when used alone. Having reliable techniques for authentication of food of animal origin may discourage deliberate replacement in retail, wholesale and international trade, and may contribute to reductions in food mislabelling, therefore protecting consumers from fraudulent practices.

I consumatori moderni sono sempre più orientati al consumo di prodotti alimentari caratterizzati da proprietà riferibili alla cosidetta qualità aggiunta. Poichè, però, essi non sono sempre in grado di verificare personalmente le caratteristiche dei prodotti che acquistano, queste devono essere garantite da un processo di assicurazione di qualità robusto e affidabile, in grado di agire efficacemente lungo tutta l'intera catena di approvvigionamento. A livello globale, attualmente, si sta verificando un importante aumento della domanda di alimenti di origine animale, fenomeno noto come ‘livestock revolution’. Al contempo, i prodotti di origine animale sono tra i prodotti più frequentemente coinvolti nei casi di frode e adulterazione alimentare. Alcuni composti naturalmente presenti negli alimenti di origine animale possono essere considerati importanti bio-marcatori, ovvero indicatori di caratteristiche di autenticità e qualità. Nella parte sperimentale di questa tesi di dottorato, sono state sviluppate e impiegate tecniche analitiche di cromatografia con l'obiettivo di identificare e caratterizzare marcatori di integrità in prodotti di origine animale. L’approccio analitico è stato adottato su due livelli: a livello primario, campionando la materia prima direttamente nelle aziende agricole, e su scala manifatturiera, campionando i prodotti già trasformati, sul mercato, in maniera tale da mettere in relazione la qualità finale con il processo produttivo. La ricerca è stata condotta su due tipologie diverse di prodotti di origine animale: a) prodotti lattiero-caseari e b) prodotti ittici, in particolare carne di storione e uova di pesce. a) Prodotti lattiero-caseari Nella Prova 1 è stata studiata la composizione in acidi grassi (AG) del latte di capra prodotto in tre diversi allevamenti italiani, classificati in base al sistema produttivo impiegato, mediante gas-cromatografia e rivelazione a ionizzazione di fiamma (GC-FID). I risultati hanno permesso di evidenziare differenze significative tra i campioni di latte raccolto nei tre allevamenti, differenze particolarmente accentuate per la quantità di alcuni acidi grassi, variabili in relazione al sistema zootecnico impiegato nella corrispettiva azienda. Gli acidi grassi a catena dispari e ramificata (OBCFA), l'acido linoleico (LA), l'acido alfa-linolenico (ALA), l'acido elaidico (EA), gli acidi grassi totali delle serie n3 e n6 sono stati identificati come i fattori più significativi nella caratterizzazione dei campioni di latte di capra provenienti da sistemi di allevamento a basso o alto input. Nella Prova 2, le informazioni sulla qualità nutrizionale del formaggio di capra ottenuta mediante analisi GC-FID del profilo acidico sono state integrate con parametri ottenuti dalla valutazione del benessere animale negli allevamenti coinvolti nella Prova 1, mediante un protocollo standardizzato. La cosiddetta qualità estrinseca dei campioni di formaggio di capra analizzati, rappresentata dal loro profilo chimico determinato mediante analisi di laboratorio, ha mostrato una qualità significativamente più elevata nei formaggi raccolti da allevamenti a basso input, confermando i risultati ottenuti nella Prova 1. Al contrario, i parametri di benessere (cui si fa riferimento con qualità intrinseca) hanno mostrato che non esisteva una chiara relazione tra il livello di benessere animale ed i sistemi di allevamento analizzati nella prova. I risultati di questa sperimentazione suggeriscono che la qualità estrinseca e quella intrinseca del formaggio di capra prodotto in allevamenti a basso input non sempre coincidono, a prova del fatto che fornire informazioni sul sistema produttivo impiegato non è sempre uno strumento sufficiente per dotare i consumatori di una piena consapevolezza nei confronti della qualità complessiva del prodotto che acquistano. Nella Prova 3, la qualità del grasso del latte vaccino di montagna è stata caratterizzata mediante GC-FID e correlata alla variazione stagionale della composizione chimica della dieta fornita alle bovine. Sono state confrontate due strategie alimentari impiegate in due piccole aziende agricole di montagna della regione alpina piemontese, in Italia. In particolare, durante la stagione estiva, i due allevamenti si distinguevano per l'esclusivo impiego dell'alpeggio in una delle due aziende, considerato come la migliore strategia per ottimizzare la qualità del profilo acidico del latte. I campioni di latte ottenuti con l'impiego esclusivo dell'alpeggio durante l'estate (allevamento A) si sono caratterizzati per un profilo in AG generalmente di qualità superiore. Tuttavia, durante la stagione estiva, il latte raccolto nell’azienda dove si impiegava una strategia di alimentazione integrata (allevamento B) ha mostrato possedere una composizione più omogenea, con una concentrazione in media più alta di acidi grassi polinsaturi (PUFA). Questi risultati hanno confermato che la strategia integrata, anche se associata ad una capacità leggermente inferiore di migliorare il profilo in AG del latte, può rappresentare una valida ed economica alternativa per gli allevatori di montagna per ottenere un latte di qualità, pur non essendo strettamente vincolati alla pratica del pascolo. b) Prodotti ittici – carne di storione e uova di pesce Nella Prova 4 è stata analizzata la composizione chimica di uova, caviale e carne di diverse specie di storione provenienti da uno stabilimento di acquacultura italiano, al fine di migliorarne l'apprezzamento sul mercato e di identificare eventuali differenze relazionate alla specie di provenienza. Il profilo in AG è stato analizzato mediante GC-FID e l’analisi dei dati è stata effetuata mediante tecniche di statistica multivariata. Sono state evidenziate importanti differenze nella deposizione dei singoli acidi grassi nei campioni di uova e di carne di storione analizzati, in linea con la funzione biologica ricoperta. In particolare, una differenza significativa nel profilo acidico è stata osservata comparando le frazioni lipidiche dei fosfolipidi e dei lipidi neutri nelle uova. Infine, sui filetti di storione sono stati misurati i parametri di colore, caratterizzandone le proprietà e le caratteristiche specie-specifiche. Nella Prova 5, sono stati studiati aspetti di qualità, tracciabilità e sicurezza relativi ai prodotti trasformati di uova di pesce di diverse specie. L'analisi degli acidi grassi è stata eseguita mediante GC-FID. I risultati ottenuti hanno mostrato differenze tra uova provenienti da diverse specie ittiche. Conseguentemente, l’applicazione di un modello discriminante che includeva un set esterno di campioni di uova di storione, analizzati nella Prova 4, ha permesso di distinguere le uova di diverse specie dal caviale di storione. Inoltre, sono stati misurati parametri di sicurezza alimentare dei prodotti campionati, dimostrando un buon livello generale di igiene. Nel complesso, i risultati ottenuti da questa sperimentazione hanno permesso di indicare i prodotti a base di uova di pesce come alimenti sicuri e in grado di fornire alla nutrizione umana un prezioso contenuto di acidi grassi essenziali. Nella Prova 6, è stata inizialmente sviluppata una tecnica analitica basata su microestrazioni multiple in fase solida su spazio di testa (MHS-SPME) seguita da GC e spettrometria di massa (MS), conseguentemente applicata per identificare e stimare la quantità dei principali composti volatili (VOCs) presenti nel caviale di storione bianco, durante 4 mesi di maturazione. Il metodo ha permesso di identificare la presenza, e di stimare la quantità, di 25 composti volatili, rappresentati principalmente da aldeidi e alcoli, già noti in letteratura come responsabili del flavour del pesce e dei frutti di mare, senza incorrere in alterazioni significative della matrice prima delle analisi e in un tempo relativamente breve. Principalmente, è stato rilevato un aumento significativo della concentrazione di aldeidi totali in 4 mesi di maturazione; inoltre, si è osservata la comparsa del chetone 3-idrossi-2-butanone all’ultimo tempo di campionamento incluso nella prova. Nella Prova 7, la tecnica di HS-SPME-GC-MS è stata applicata per valutare l'evoluzione del profilo volatile nel caviale di storione bianco addizionato con diverse miscele di conservanti in un tempo di conservazione prolungato (fino a 14 mesi). I risultati ottenuti per il profilo dei VOCs sono stati uniti con parametri di microbiologia prima di effettuare l’analisi dei dati. Le tecniche di statistica univariata e multivariata applicate hanno permesso di identificare diversi gruppi di campioni, in base al tempo di maturazione e alla miscela di conservanti utilizzata. In particolare, i campioni di caviale purosale sono risultati essere queli caratterizzati, nel lungo termine, dalle più alte cariche microbiologiche e dalla maggiore concentrazione di VOCs, la cui formazione è stata relazionata con i processi di deterioramento, fortemente esaltati dal tempo di maturazione prolungato, spinto ben oltre il tempo di maturazione ottimale generalmente utilizzato negli impianti di produzione di caviale. Nella Prova 8, è stato sviluppato e ottimizzato un metodo di cromatografia liquida ad alta prestazione e spettrometria di massa ad alta risoluzione (UHPLC-HRMS) per caratterizzare il metaboloma non volatile del caviale di storione bianco durante la maturazione. Sia l'ottimizzazione del metodo che l'analisi dei dati utilizzata per l’interpretazione dei risultati sono state eseguite mediante tecniche di chemiometria. I risultati hanno mostrato una forte evoluzione dei composti non volatili presenti nella fase acquosa delle uova di storione durante i primi 4 mesi di maturazione, seguita poi da una parziale stabilizzazione. La maggior parte dei composti tentativamente identificati erano composti caratterizzati da un alto valore nutritivo, tra cui aminoacidi proteici e non proteici, specie fosfolipidiche di acidi grassi a catena lunga e insaturi, e vitamine. Inoltre, è stata rilevata la presenza di specie chimiche note per il fondamentale impatto generato sul caratteristico gusto umami negli alimenti, tra cui acido glutammico e nucleotidi.
Nowadays, consumers are reorienting themselves more and more toward the consumption of food products characterized by additional quality traits. Since consumers cannot always personally verify the attributes of foodstuffs, these have to be guaranteed by a robust quality assurance process acting along the whole supply chain. An important worldwide increase of the demand for animal source foods is occurring, leading to the arising of a phenomenon known as the “livestock revolution”. However, animal food products are considered among the most frequently adulterated edible goods. Many compounds naturally present in animal products may represent important biomarkers related to considerable authenticity and quality issues. In the experimental part of this PhD thesis, chromatographic analytical techniques were developed and employed with the aim to identify and characterize chemical markers of integrity in animal products. This approach was employed on two levels: on a farm-scale, collecting raw material directly in the farms, and on a manufactory-scale, collecting transformed products, in order to relate their quality to the production process. Research was conducted on two different animal products: a) dairy products and b) fish products, particularly sturgeon meat and fish roes. a) Dairy products In Trial 1, the fatty acid (FA) composition of goat milk yielded in three Italian farms, chategorized based on the production system employed, was investigated by means of gas-chromatography and flame ionization detection (GC-FID). Results allowed to detect significant differences among milk collected in the three farms, particularly enhanced for many fatty acids, which amount varied in relation to the livestock system. Odd and branched chain fatty acids (OBCFA), linoleic acid (LA), α-linolneic acid (ALA), elaidic acid (EA), total n3 and n6 series FA were identified as the most significant factors in the characterization of samples coming from low- or high-input livestock systems in goat milk. In Trial 2, nutritional quality of goat cheese obtained by GC-FID analysis of the acidic profile was supplemented with animal welfare measurements performed in the farms involved in Trial 1 by means of a standardized protocol. The so-called extrinsic quality of goat cheese samples analysed, represented by the chemical profile determined by laboratory analysis, showed a significant higher quality in cheese collected from low-input farms, confirming the results obtained in Trial 1. On the contrary, welfare parameters (referred to as intrinsic quality) showed that no clear relationship was observable between the level of the animal welfare and the livestock systems analysed. The results of this trial indicated that the extrinsic and the intrinsic quality of low-input farms did not always match, suggesting that the information on the livestock system is not always enough in order to provide consumers with complete awareness of the total product quality. In Trial 3, fat quality in Alpine cow milk was characterized by means of GC-FID and related to the seasonal variations of diets. Two different feeding strategies were compared in two small mountain farms in Piedmont Alpine region, Italy. Particularly, during the summer season, one of the two farms was distinguished by the exclusive employment of Alpine pasture, assumed as the best way to improve the quality of FA profile in milk. Milk samples obtained by the exclusive employment of alpine grazing during summer (farm A) were represented by a FA profile of higher quality. However, during the summer season, milk obtained by the integrated strategy (farm B) resulted in a more homogeneous composition, with higher concentration of polyunsaturated FA (PUFA). These outcomes confirmed that the integrated strategy, even if related to a slightly lower ability in improving milk FA profile, could represent a valid and cost-effective alternative for mountain farmers to obtain an overall superior quality of milk, being not strictly linked to the grazing practice. b) Fish products – sturgeon meat and fish eggs In Trial 4, sturgeon raw eggs, caviar and meat obtained from different species reared in an Italian production plant were evaluated for their chemical composition, in order to improve their appreciation on the market and to detect any eventual distinctness related to the species. Fatty acids profile was investigated by GC-FID and multivariate statistics. Important differences in the deposition of individual fatty acids in sturgeon meat and ovas were detected, principally based on their different biological role. Particularly, interesting differences were observed in the different FA profile that characterized the phospholipid and the neutral lipid fractions in sturgeon roes. Finally, colour parameters were measured on sturgeon fillets, characterizing the species-specific properties of sturgeon meat. In Trial 5, quality, traceability and safety issues related to processed fish roe products from different species were investigated. FA was performed by GC-FID. Results showed a differentiation among eggs harvested from different fish species. Then, a discriminant model was applied including an external set of sturgeon roes samples, coming from Trial 4, that enabled a good discrimination among roes from sturgeon or other spescies. Additionally, food safety of fish roes products was investigated, proving a general good hygienic level for the products analysed. On the overall, results obtained by this trial suggested fish roes as safe food products, which can also provide human nutrition a valuable content of essential fatty acids. In Trial 6, a multiple headspace solid phase microextraction (MHS-SPME) followed by GC and mass spectrometry detection (MS) was firstly developed and subsequently employed to identify and quantitatively estimate the presence of volatile compounds (VOCs) in white sturgeon caviar during 4 months of ripening. The method allowed the detection and the quantitative estimation of twenty-five VOCs, mainly represented by aldehydes and alcohols, already know as main representative of fish and seafood volatilome, without any severe alteration of the matrix before the analysis and in a short time. Mainly, an increase of the amount of total aldehydes was observed in 4 months of ripening; moreover, the arise of 3-hydroxy-2-butanone was observed at the last sampling time. In Trial 7, a HS-SPME-GC-MS method was applied to evaluate the evolution of the volatile profile in white sturgeon caviar treated with different preservative mixtures in an extended storage time (up to 14 months). Results obtained for the VOCs profile were matched with microbiological analysis. Multivariate statistics allowed the identification of different clusters based on the time of ripening and the preservative treatment used. Particularly, samples added just with salt were characterized by the highest viable counts and the greatest presence of VOCs driven by spoilage processes, strongly enhanced by the prolonged ripening time, pushed beyond the optimal maturation time generally considered in caviar production plants. In Trial 8, a ultra high performance liquid chromatography and high resolution mass spectrometry (UHPLC-HRMS) method was developed and optimized in order to characterize the non volatile metabolome of white sturgeon caviar during the ripening. Both the optimization of the method and data analysis were performed by chemometrics techniques. Results showed a strong evolution of the non volatile compounds present in the aqueous phase of sturgeon eggs during the first 4 months of ripening and then a partial stabilization. Most of the compound tentatively identified were associated to a high nutritional value, comprising protein and non protein amino acids, phospholipids species made of long chain and unsaturated fatty acids and vitamins. Moreover, the presence of chemical species related to fundamental impact on the characteristic umami taste in food, such as glutamic acid and nucleotides, were detected.

This dissertation explores the moralization of food economies, increasingly pursued by civil society organizations and groups in the context of global food markets. This subject is here framed in terms of collective disputes over the cultural politics of food quality. The research is based on the case study of Slow Food, an international Italy-based association that has established itself as a significant, effective and controversial actor on the scene of sustainable consumption advocacy. Drawing on qualitative (interviews with key representatives; publications and speeches; participant observation at organizational events) and quantitative sources (a survey on the demographics and initiatives of the Italian association), this work shows how an economic institution and cultural intermediary such as Slow Food acts towards the moralization of food production and consumption by promoting cultural innovations on alternative food markets on one side, and by mobilizing a specific approach to the concept of food quality – one that relies on environmental, social and sensory virtues – on the public arena on the other. Potential, limits, implications of the Slow Food approach to the cultural economy of food circuits and to the ethics of consumption are determined.

The current study conducts a systematic review of authenticity research to conceptualise the indexical-iconic approach for food and travel destinations. It develops the Indexical-Iconic Food Authenticity scale which applies a continuum approach in operationalising indexical and iconic authenticity. The empirical model examines country image for its impact on attitude and behavioural intention under four authenticity conditions. Finally, the model examines food orientation and desire for existential authenticity for moderating effects on the attitude-behavioural intention relationships.

Sushi is now recognized as a typical Japanese food throughout the world. Being sold in a wide variety of shops including both supermarkets and high-end restaurants, it has become one of the world's most coveted delicacies during the past few decades. This simple food has gained great popularity across the world which has resulted in a cultural phenomenon being shared across national borders and regions. Sushi's popularity and longevity contribute to both its perceived historical trajectory and its modern transformations. When talking about sushi, neither "tradition" nor "modern" can be ignored. In this thesis I will examine sushi's changes from its emergence in ancient Japan to the current sushi boom in global markets. I will explore the "authenticity" of modern sushi and its relation to its ceaseless evolution of sushi. I will show that with regulation from Japanese authorities and individuals the "Japaneseness" of sushi does continue.

The tourism industry has a large impact on the environment’s health and tourists’ behaviours as well as consumption attitudes have an important role. Tourists’ food decisions and engagements in sustainable food could encourage the tourism operators to improve their environmental burdens. This essay investigates the experience of organic food as a part of the sustainable development within the tourism industry. A dualistic authenticity framework has been applied and a method to measure and analyse perceived authenticity has been drawn from the literature. Questionnaires were handed out to the guests and the staff at two Swedish hotels. The results revealed that there are several dimensions in the meeting between the customers and the operators that arrange food experiences in touristic contexts. There is an interest for the question of organic food as a part of the environmental sustainable development, both relative to the contemporary tourism industry and for the future convention to a more sustainable development in the tourism industry. The results presented that organic food is experienced as a central concept that could be a part of and have an important role for the future sustainable development within the tourism industry. An important part of this is the importance to be aware of the meeting between the customers and the operators. Sweden has a potential to accomplish a more sustainable tourism industry in the future, but more research and educations with focus on the subject needs to be made.

Definitions of quality are many and varied but focus on three key issues: the customer, the product and/or the manufacturing process. Quality must be appropriate and consistent. Quality is one of the most often-used words in relation to food service operations. The quality of the food that a hotel delivers to its customers is a key part of its product offering. Reputations of hotels ride on consistent food quality and thus food production operations are a critical issue. At present, quality is a source of competitive advantage, but as client demands continue to increase, quality will become essential simply for surviving and succeeding in business. Food production operations can be managed through the application of a systems approach considering the input, process, and output of food. One of the quality management systems used in food production to provide products of consistent quality is the ISO standard, but its manufacturing origins made it too complicated to be applied in service industries, such as hotel operations. This study aims to develop a workable food quality management system to achieve consistent level of food quality through food production processes within hotels using the ISO quality system as a foundation. This research adopts a pragmatic approach as a properly-integrated strategy using a multiple case study of hotel food production operations in and around the Cardiff area. The methodology combined quantitative and qualitative methods to answer the research questions and achieve the aim and objectives. Data collection involved multiple sources of evidence, i.e. an online survey to obtain preliminary information about the hotel approached; semi-structured interviews with managers in charge of food quality in hotels; a management questionnaire; a staff attitude questionnaire with hotel food production staff; non-participant observation of food production processes within hotel food production areas. The results indicated that there was often an over-reliance on individuals rather than systems to provide food of consistent quality in hotel food production operations. A workable system based on effective documentation is needed to ensure consistent level of food quality. Based on the findings, a quality management system based on ISO standards and appropriate for the production of food of consistent quality in hotels is developed. The thesis concludes with recommendations for hotel food production operators to be taken into account to ensure consistency of food quality.

The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food handlers to enforce food safety and quality standards. The purpose of this qualitative case study research was to evaluate the perceived usefulness of the SQF certification to food manufacturers. Guided by the theory of diffusion of innovation, data collection for this study included 35 stakeholder semistructured interviews and a review of 5 publicly available documents for triangulation. Thematic analysis of the transcripts was performed to generate answers to the research questions. Study findings revealed that if properly implemented, the SQF certification is a credible and robust GFSI scheme that provides effective guidelines for food production. Findings also revealed 2 opportunities for improvement. Participants noted that training programs for SQF practitioners and auditors should be improved, likewise more commitment and involvement of facility management should be required. The findings may contribute to social change by providing food producers with strategies to minimize food production failures. With the perceived benefits of the SQF certification, other food producers who have not adopted this scheme can benefit from this holistic certification to enhance their food production network.

AbstractThe needs of travellers vary across cultures. When it comes to culinary aspects, there is a strong connection between gastronomy and culture. To optimise service offerings, investigation of the essential aspects of dining experiences in relation to cultural backgrounds is of great importance. In the age of digitalisation, tourists share their dining experiences throughout their multiphasic travel journey via online platforms. By considering nine distinct cultural backgrounds, this research aims to investigate tourist experiences based on TripAdvisor restaurant reviews through topic modelling, using the city of Salzburg as its study context. Depending on one’s cultural circumstances, the findings demonstrate that the most important aspects include staff, food-menu items, value for money, restaurant physical appearance, food authenticity, overall service, menu offers, food quality, atmosphere, and recommendations. This study advances the state-of-the-art knowledge of societal culture as a variable in the target market analysis of restaurant customers. Findings allow restaurant owners, other tourism service providers, and destination management organisations to analyse and adapt their service offerings and strategies accordingly.

Multispectral Imaging is an increasingly applied technique for the estimation of several quality parameters across the food chain. The microbiological quality and safety as well as the detection of food fraud are among the most significant aspects in food quality and safety assessment. MSI analysis was performed using a VideometerLab instrument (Videometer A/S, Videometer, Herlev, Denmark), while more than 9000 food samples were examined in total, for the assessment of microbiological quality and the detection of food fraud. For estimating microbial populations, total aerobic counts (TAC) were determined. Several regression and classification algorithms were employed, including partial least squares regression (PLS-R), support vector machines (SVM), partial least squares discriminant analysis (PLS-DA), tree-based algorithms etc. The slope of the regression line, root mean squared error (RMSE), coefficient of determination (R-squared) and accuracy score were used as metrics for the evaluation of models’ performance. In adulteration case, the prediction of different levels of pork in chicken meat and vice versa yielded high accuracy scores i.e., over 90% , while, using the SVM algorithm, the presence of bovine offal in beef was successfully detected. Additionally, Random Forest algorithm was efficient (accuracy>93% ) in discriminating seabass and seabream fish fillets. Concerning microbiological quality, as indicated by the performance indices, the developed models exhibited satisfactory performance in predicting microbial load in different foods (RMSE<1.00, R-squared>0.80). Indicatively, MSI spectral data combined with PLS-R could satisfactorily predict TAC and Pseudomonas spp. counts on the surface of chicken fillets regardless of storage temperature and batch variation based on the performance metrics (R-squared: 0.89, RMSE: 0.88) while, this algorithm presented also satisfactory performance in estimation microbial populations in brown edible seaweed (R-squared: 0.80, RMSE: 0.90). However, in this case, selecting the appropriate analytical approaches and machine learning algorithms is still challenging.

ISO Technical Committee 34 “Food Products”/Subcommittee 16 “Horizontal methods for molecular biomarker analysis” works to ensure that standardized biomolecular testing and laboratory criteria are reproducible and technically sound reducing potentialdisputes between exporting and importing nations and increasing predictability in world trade. Harmonized, easy to handle methods of analysis with defined patterns and known nomenclatures bring more customers to the market. TC 34/SC 16 has increased international stakeholders’ participation in standardizing biomarker testing, improved the quality and relevance of these standards and continues to increase transparency in international markets, particularly for food authenticity, varietal identification and genetically engineered (GMO) products. ISO standards have been adopted by Codex Alimentarius and many governments throughout the world. The International Organization for Standardization (ISO.org) was formed in 1946. It is an independent, nongovernmental voluntary consensus standard body based in Geneva, Switzerland with a membership of 165 national standards bodies. The US ISO member is the American National Standards Institute (ANSI.org) a consortium of US standardization organizations. ISO TC 34/SC 16 was created in 2008. There are 45 participating countries. Contributing organizations in liaison with TC 34/SC 16 include AOAC International, Cereals and Grains Association, the European Commission, the International Seed Testing Association, the US Pharmacopeia, the European Plant Protection Organization and the International Plant Protection Convention. The scope of TC 34/SC 16 is, "Standardization of biomolecular testing methods applied to foods, feeds, seeds and other propagules of food and feed crops." The US delegation responsible for developing the US position for standards development in food authenticity and allergen detection is called the US Technical Advisory Group (TAG). It was delegated to the American Oil Chemist’s Society (AOCS.org) by ANSI. AOCS also hosts the TC 34/SC 16 international secretariat.

The article deals with the topical issue of combating counterfeit food products, in particular wine-making. The main controllable indicators are given, based on the verification of which it is possible to assess the finished product authenticity, quality and safety. A steady increase in the counterfeiting alcoholic beverages level and ways of solving countering the counterfeit products release in the developing methodological base context a are noted. The finished product monitoring relevance in the domestic market is noted, and the analytical analysis methodology improvement based on it, as well as the updating of the tool base nomenclature.

As part of our responsibilities, we work to understand the continuing evolution of the food landscape to identify opportunities to improve standards of food safety and/or authenticity. To do this, we use science and evidence to tackle the challenges of today, to identify and address emerging risks, and to ensure the UK food safety regulation framework is modern, agile and represents consumer interests. One way we build our understanding of consumer interests and concerns is through social media analysis, which permits real time monitoring of key issues relating to food safety and other consumer concerns.

Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 18 October 2021 and 10 January 2022. A total of 5,796 adults from 4,026 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 4 Key Findings report include: confidence in food safety, authenticity and the food supply chain awareness, trust and confidence in the FSA concerns about food food security eating out and takeaways food allergies, intolerances and other hypersensitivities eating at home food shopping: sustainability and environmental impact sustainable diets, meat alternatives and genetic technologie

The Food Standards Agency (FSA) is responsible for public health in relation to food in England, Wales and Northern Ireland. It makes sure that people can trust that the food they buy and eat is safe and is what it says it is. As part of this responsibility, the FSA works to understand the continuing evolution of the food landscape to identify opportunities to improve standards of food safety and/or authenticity. As well as any new or magnified risks from which consumers should be protected. One area that has evolved rapidly is that of digital platforms in the food and drink industry. Consumers are increasingly purchasing food via third party intermediaries, known as ‘aggregators’, from a range of vendors. Digital platforms remain a relatively new concept, with many launching in the past decade. As such, there has been a knowledge gap in government about how these platforms work and how they impact the landscape in which they operate.

Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The project dealt with reducing microbial food spoilage and safety hazards. Cross-contamination through food-contact surfaces is one of the major safety concerns, aggravated by bacterial biofilm formation. The project implemented nanotech methods to develop novel antimicrobial food-contact materials based on natural compounds. Food-grade phenylpropanoidcurcumin was chosen as the most promising active principle for this research. Major conclusions, solutions, achievements In agreement with the original plan, the following research tasks were performed. Optimization of particles structure and composition. Three types of curcumin-functionalizednanostructures were developed and tested: liposome-type polydiacetylenenanovesicles, surface- stabilized nanoparticles and methyl-β-cyclodextrin inclusion complexes (MBCD). The three types had similar minimal inhibitory concentration but different mode of action. Nanovesicles and inclusion complexes were bactericidal while the nanoparticlesbacteriostatic. The difference might be due to different paths of curcumin penetration into bacterial cell. Enhancing the antimicrobial efficacy of CFN by photosensitization. Light exposure strengthened the bactericidal efficacy of curcumin-MBCD inclusion complexes approximately three-fold and enhanced the bacterial death on curcumin-coated plastic surfaces. Investigating the mode of action of CFN. Toxicoproteomic study revealed oxidative stress in curcumin-treated cells of E. coli. In the dark, this effect was alleviated by cellular adaptive responses. Under light, the enhanced ROS burst overrode the cellular adaptive mechanisms, disrupted the iron metabolism and synthesis of Fe-S clusters, eventually leading to cell death. Developing industrially-feasible methods of binding CFN to food-contact surfaces. CFN binding methods were developed for various substrates: covalent binding (binding nanovesicles to glass, plastic and metal), sonochemical impregnation (binding nanoparticles to plastics) and electrostatic layer-by-layer coating (binding inclusion complexes to glass and plastics). Investigating the performance of CFN-coated surfaces. Flexible and rigid plastic materials and glass coated with CFN demonstrated bactericidal activity towards Gram-negative (E. coli) and Gram-positive (Bac. cereus) bacteria. In addition, CFN-impregnated plastic material inhibited bacterial attachment and biofilm development. Testing the efficacy of CFN in food preservation trials. Efficient cold pasteurization of tender coconut water inoculated with E. coli and Listeriamonocytogeneswas performed by circulation through a column filled with CFN-coated glass beads. Combination of curcumin coating with blue light prevented bacterial cross contamination of fresh-cut melons through plastic surfaces contaminated with E. coli or Bac. licheniformis. Furthermore, coating of strawberries with CFN reduced fruit spoilage during simulated transportation extending the shelf life by 2-3 days. Implications, both scientific and agricultural BARD Report - Project4680 Page 2 of 17 Antimicrobial food-contact nanomaterials based on natural active principles will preserve food quality and ensure safety. Understanding mode of antimicrobial action of curcumin will allow enhancing its dark efficacy, e.g. by targeting the microbial cellular adaptation mechanisms.