Risks for public health related to the presence of furan and methylfurans in food

Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies

The purpose of food processing today is to make food safer, more nutritious and tastier, and to increase storage life. Consumers have a lack of trust in the way food is produced, formulated and processed, particularly with possible contaminants or chemical residues from production. Food manufacturers are not seen as being highly trusted sources. This may partly result from manufacturers' reluctance to share all information and to protect intellectual property via patents and thus maintain a competitive edge. There is a need to inform the consumer better about what operations the involved ingredients are subjected to and why. Various ways of food processing are reviewed. New food processing technologies face challenges when introduced and factors influencing consumers' and other stakeholders' acceptance should be part of decision-making process when adopting new technologies. Consumers' perception of risks is not the same as the risk assessment made by experts. A few specific cases are being discussed to further highlight the multiplicity of factors that may contribute to the development of a certain consumer perception about a product or a class of products. This is also linked to the emergence of certain terminologies that are associated with an increasingly negative perception of the processing of foods. We recommend more transparency on food formulation and food processing to restore consumer trust, which enables to take the advantage of the benefits different processing methods offer. Food manufacturers must make an effort to let consumers know how their food is being processed within the walls of the factory and highlight the benefits vis-à-vis preparing foods in a domestic environment.

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. This encourages the consumption of cocoa products as well as further research on improving their processing technology. The aim of this study was to analyse changes in the composition of volatile compounds and their impact on the sensory characteristics of an agglomerated cocoa powder mixture with modified composition for the raw material. The basic mixture was composed of 20% cocoa and 80% sucrose. Changes in mixture composition involved partial or total replacement of sucrose with maltodextrin or a mixture of glucose and fructose. Mixing and agglomeration were carried out in a fluid bed agglomerator. The analysis of volatile compounds was carried out using a gas chromatograph coupled with mass spectrometer, and 1,2-dichlorobenzene was used as an internal standard. The analysis showed the presence of over 70 various chemical compounds. Such volatile compounds as acetic acid, 2,3-butanediol, nonanal, and pentanoic acid, were found in almost all tested products. The highest content of acetic acid was determined in cocoa powder. In the case of the investigated cocoa beverages, the raw material composition and agglomeration affected their volatile compounds content. The analyses demonstrated a reduction in the content of volatile compounds caused by agglomeration.