Science-based regulatory approach for safe nutraceuticals

Food safety is a very complex issue. The food that reaches the plate from the farm is exposed to many hazards in processing methods and each of those steps is likely to contribute, indirectly or directly, to contaminants and pathogens that ultimately make the food unsafe. Consumers would always wish for 100% product safety; even regulators want to ensure 100% safety of the product and protect consumers. Every country has its own food safety regulations, but the application of food safety management in the plant and prescription of standards with a clear network of organising the risk analysis in the chain is lacking. However, with the wide array of new health products - nutraceuticals, nutritional supplements, functional foods, dietary supplements, foods for special medical purposes and foods for special dietary uses - safety draws the attention consumers to a much greater extent. Foods may contain herb/plant or animal extracts that perhaps were not previously ingredients, making health claims a very challenging and difficult task for manufacturers and regulators in the food industry. This Mini-Review attempts to address this issue from a science-based viewpoint. © 2018 Society of Chemical Industry.

[Methodological approaches to the creation of healthy food]

The substantiation of necessity of creation of healthy food products and their classification. Formulated methodological approaches to the creation of healthy food: enriched, functional and specialized purpose.

[Probiotics as functional food products: manufacture and approaches to evaluating of the effectiveness]

This review concerns the issues of foodfortifications and the creation of functional foods (FF) and food supplements based on probiotics and covers an issue of approaches to the regulation of probiotic food products in various countries. The status of functional foods, optimizing GIT functions, as a separate category of FF is emphasized. Considering the strain-specificity effect of probiotics, the minimum criteria used for probiotics in food products are: 1) the need to identify a probiotics at genus, species, and strain levels, using the high-resolution techniques, 2) the viability and the presence of a sufficient amount of the probiotic in product at the end of shelf life, 3) the proof of functional characteristics inherent to probiotic strains, in the controlled experiments. The recommended by FA O/WHO three-stage evaluation procedure offunctional efficiency of FF includes: Phase I--safety assessment in in vitro and in vivo experiments, Phase II--Evaluation in the Double-Blind, Randomized, Placebo-Controlled trial (DBRPC) and Phase III--Post-approval monitoring. It is noted that along with the ability to obtain statistically significant results of the evaluation, there are practical difficulties of conducting DBRPC (duration, costs, difficulties in selection of target biomarkers and populations). The promising approach for assessing the functional efficacy of FF is the concept of nutrigenomics. It examines the link between the human diet and the characteristics of his genome to determine the influence of food on the expression of genes and, ultimately, to human health. Nutrigenomic approaches are promising to assess the impact of probiotics in healthy people. The focusing on the nutrigenomic response of intestinal microbial community and its individual populations (in this regard the lactobacilli can be very informative) was proposed.

Impact of non-livelihood-based land management on land resources: the case of upland watersheds in Uporoto Mountains, South West Tanzania

Various land management strategies are used to prevent land degradation and keep land productive. Often land management strategies applied in certain areas focus on the context of the physical environment but are incompatible with the social environment where they are applied. As a result, such strategies are ignored by land users and land degradation becomes difficult to control. This study observes the impacts of land management in the upland watersheds of the Uporoto Mountains in South West Tanzania. In spite of various land management practices used in the area, 38% of the studied area experienced soil fertility loss, 30% gully erosion, 23% soil loss, 6% biodiversity loss and drying up of river sources. Land management methods that were accepted and adopted were those contributing to immediate livelihood needs. These methods did not control land resource degradation, but increased crop output per unit of land and required little labour. Effective methods of controlling land degradation were abandoned or ignored because they did not satisfy immediate livelihood needs. This paper concludes that Integrating poor people's needs would transform non-livelihood-based land management methods to livelihood-based ones. Different ways of transforming these land management methods are presented and discussed.

Acting discursively: the development of UK organic food and farming policy networks

This paper documents the early evolution of UK organic food and farming policy networks and locates this empirical focus in a theoretical context concerned with understanding the contemporary policy-making process. While policy networks have emerged as a widely acknowledged empirical manifestation of governance, debate continues as to the concept's explanatory utility and usefulness in situations of network and policy transformation since, historically, policy networks have been applied to "static" circumstances. Recognizing this criticism, and in drawing on an interpretivist perspective, this paper sees policy networks as enacted by individual actors whose beliefs and actions construct the nature of the network. It seeks to make links between the characteristics of the policy network and the policy outcomes through the identification of discursively constructed "storylines" that form a tool for consensus building in networks. This study analyses the functioning of the organic policy networks through the discursive actions of policy-network actors.

Biofuel, dairy production and beef in Brazil: competing claims on land use in São Paulo state

This paper examines the competing claims on land use resulting from the expansion of biofuel production. Sugarcane for biofuel drives agrarian change in So Paulo state, which has become the major ethanol-producing region in Brazil. We analyse how the expansion of sugarcane-based ethanol in So Paulo state has impacted dairy and beef production. Historical changes in land use, production technologies, and product and land prices are described, as well as how these are linked to changing policies in Brazil. We argue that sugarcane/biofuel expansion should be understood in the context of the dynamics of other agricultural sectors and the long-term national political economy rather than as solely due to recent global demand for biofuel. This argument is based on a meticulous analysis of changes in three important sectors - sugarcane, dairy farming, and beef production - and the mutual interactions between these sectors.

Alchemy in eden: entrepreneurialism, branding, and food marketing in the United States, 1880–1920

Through an investigation into the origins of American food marketing, this dissertation reveals how branding—specifically, the centennial brands Quaker Oats, Coca-Cola, and Crisco—came to underpin much of today's market-driven economy. In a manner akin to alchemy, the entrepreneurs behind these three firms recognized the inherent value of an agricultural Eden, then found ways to convert common, low-cost agricultural goods—oats, sugar, and cottonseed oil—into appealing, high-revenue branded food products. In the process, these ventures devised new demand-driven business models that exploited technology and communications advances, enabling them to tap a nascent consumer culture. Their pioneering efforts generated unprecedented profits, laid the foundation for iconic billion-dollar brands, and fundamentally changed how Americans make daily food choices.

Exploring the resilience of Bt cotton's "pro-poor success story"

Expectations play a powerful role in driving technological change. Expectations are often encapsulated in narratives of technological promise that emphasize potential benefits and downplay potential negative impacts. Genetically modified (GM, transgenic) crops have been framed by expectations that they would be an intrinsically "pro-poor" innovation that would contribute powerfully to international agricultural development. However, expectations typically have to be scaled back in the light of experience. Published reviews of the socio-economic impacts of GM crops among poor, small-scale farmers in the developing world indicate that these effects have been very mixed and contingent on the agronomic, socio-economic and institutional settings where the technology has been applied. These conclusions should modulate expectations about the pro-poor potential of GM crop technology and focus attention on the conditions under which it might deliver substantial and sustainable benefits for poor farmers. However, the idea of GM crop technology as an intrinsically pro-poor developmental success story has been sustained in academic, public and policy arenas. This narrative depends upon an analysis that disembeds the technology from the technical, social and institutional contexts in which it is applied. Agricultural development policy should be based on a more rigorous and dispassionate analysis, rather than optimistic expectations alone.

Inventions on baker's yeast strains and specialty ingredients

Baker's yeast is one of the oldest food microbial starters. Between 1927 and 2008, 165 inventions on more than 337 baker's yeast strains were patented. The first generation of patented yeast strains claimed improved biomass yield at the yeast plant, higher gassing power in dough or better survival to drying to prepare active dry baker's yeast. Especially between 1980 and 1995, a major interest was given to strains for multiple bakery applications such as dough with variable sugar content and stored at refrigeration (cold) or freezing temperatures. During the same period, genetically engineered yeast strains became very popular but did not find applications in the baking industry. Since year 2000, patented baker's yeast strains claimed aroma, anti-moulding or nutritive properties to better meet the needs of the baking industry. In addition to patents on yeast strains, 47 patents were issued on baker's yeast specialty ingredients for niche markets. This review shows that patents on baker's yeast with improved characteristics such as aromatic or nutritive properties have regularly been issued since the 1920's. Overall, it also confirms recent interest for a very wide range of tailored-made yeast-based ingredients for bakery applications.

Cation-anion ratios in poultry diets

The electrolyte balance is termed as the balance between income, consumption and loss of essential monovalent ions such as sodium (Na(+)), potassium (K(+)), and chloride (Cl(-)), which is dissociated into its ionic components, and the main physiological function of which is maintaining acid-base balance and osmotic pressure of the body. The adjustment in the electrolyte balance of rations must be done at any stage production of animals, and that the improvements in performance are more evident in the finishing stages of growth and under conditions of heat stress. The high metabolic level required by the animals that have genetic for rapid growth, demand adjustments in modern formulations where small adjustments can make a difference for better performance. In this article important patents are also discussed.

Recent patents on active packaging for food application

Active packaging, a new concept in the field of food packaging, has been developed in order to meet the new demands of consumers and the diverse goals existing in the food industry. There are several types of active packaging, including gas, moisture, and UV absorbers, as well as flavor, antioxidant, and antimicrobial releasers. In this review, we aim to highlight recent patents and developments in active packaging, as well as the principles of action for each of these technologies. Active packaging is an innovative area, which allows the production of food products with better sensorial features and extended shelf-life, thus ensuring enhanced food quality and safety. It is important to inform consumers about this new technology, since it may be a revolutionary tool in the food technology area.

[Biopiracy: about its legal meanings]

This article explores the legal meanings of biopiracy concept, linked to subjects such as intellectual property rights on genetic resources, bioprospecting contracts, right to food, and food security. It overcomes the critical function of biopiracy concept related to world-wide extended tendencies: privatization and technification. Likewise, protectionism shows the opportunity that biopiracy concept represents for the enrichment of the legal interpretation related to the bioethical statue of biotech developments.

Ranching modernization in tropical Brazil: foreign investment and environment in Mato Grosso, 1900-1950

Accompanying the expansion of modern beef production in the nineteenth and twentieth centuries were technologies and methods that proponents assumed were applicable to all ecosystems. successes in Europe, the United States, and Argentina convinced ranchers, investors, and animal scientists that these could be applied in the tropical Americas with ease. This assumption contributed to a wave of foreign ranching investment in semi-tropical Mato Grosso, Brazil, beginning in the early twentieth century. However, such a view failed to consider the specific characteristics of such environments and led to difficulties for several ventures and a re-evaluation of the relationship between ecosystems and the type of ranching appropriate to them. Ultimately, local Brazilian practice and experimentation proved more successful in tropical and semi-tropical Brazil, forcing foreign ranching concerns to adapt their techniques. Following the logic of earlier decades, more recently cattle-raising practices developed in Mato Grosso and similar regions have been applied in the tropical Amazon, resulting in widespread ecological devastation. The uneven experiences of foreign entrepreneurs in Mato Grosso offer valuable lessons for understanding the application of modernization technologies to diverse ecosystems; such knowledge can lead to a more sustainable approach to meat production.

Exploring the intersectoral partnerships guiding Australia's dietary advice

In 1986, the Ottawa Charter alerted a new generation of health promotion practitioners to the benefits of working with the non-health sectors, including the commercial sector. Since then, the establishment of partnerships with government and non-government bodies has been advanced as a positive way of fostering policies that enhance health and well-being. The food and nutrition field has enthusiastically adopted partnerships between government, non-government and industry. In this article, we focus on the tactics employed by industry bodies to further their cause in a range of fields that are characterized by risk and contestation. We describe the nature of the alliances and interactions between commercial, scientific and government groups whose stated aim is to improve Australia's diet. Our analysis shows that these partnerships have been guided less by the ethos of the Ottawa Charter and more by the interests of the various parties: namely the food industry's need for credibility in making health claims, the financial imperatives of professional bodies and scientists whose public funding is inadequate, and government endorsement of public-private partnerships as the preferred mechanism for service delivery. The symbiotic relationship that is emerging between segments of the food industry and the nutrition professions raises questions about the independence of the dietary advice being given to consumers. We conclude by arguing for a research programme to investigate the consequences of intersectoral partnerships on the nutritional status of the population.

Migration of Substances from Food Packaging Materials to Foods

The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of migration testing and experimentation, recent studies have revealed that migration also occurs from "traditional" materials generally considered to be safe, such as paper, carton, wood, ceramic, and metal. The regulations and the directives of the EU tend to become stricter in this respect. The emphasis is on reaching a consensus in terms of food simulants and testing conditions for migration studies. Furthermore, the list of hazardous monomers, oligomers, and additives continues to augment in order to ensure that the consumer safety is in current agreement with the HACCP, which is continuously gaining ground.

People's concerns about biotechnology: some problems and some solutions

Pharmaceuticals and vaccines made by genetic engineering are well accepted all over the world. In contrast, there are many people, particularly in Europe, who are worried that food, made by the same new technology, may harm their health or cause damage to the environment. This is despite the growing evidence that genetically modified crops have the potential to improve world food security and the fact that there have, as yet, been no adverse results of their use in the food chain. Because of these worries and the mechanisms of politics, agricultural biotechnology has become the target of concerns about food safety (BSE, Foot & Mouth Disease), along with globalisation and the power of multinational companies. These concerns will, hopefully, be overcome by a more open and well-informed dialogue between scientists, opinion leaders, educators and the public. If judiciously applied, genetically modified crops will help increase sustainability and the fight against hunger in the world.

Will genetically modified foods be allergenic?

Foods produced through agricultural biotechnology, including such staples as corn, soybeans, canola, and potatoes, are already reaching the consumer marketplace. Agricultural biotechnology offers the promise to produce crops with improved agronomic characteristics (eg, insect resistance, herbicide tolerance, disease resistance, and climatic tolerance) and enhanced consumer benefits (eg, better taste and texture, longer shelf life, and more nutritious). Certainly, the products of agricultural biotechnology should be subjected to a careful and complete safety assessment before commercialization. Because the genetic modification ultimately results in the introduction of new proteins into the food plant, the safety, including the potential allergenicity, of the newly introduced proteins must be assessed. Although most allergens are proteins, only a few of the many proteins found in foods are allergenic under the typical circumstances of exposure. The potential allergenicity of the introduced proteins can be evaluated by focusing on the source of the gene, the sequence homology of the newly introduced protein to known allergens, the expression level of the novel protein in the modified crop, the functional classification of the novel protein, the reactivity of the novel protein with IgE from the serum of individuals with known allergies to the source of the transferred genetic material, and various physicochemical properties of the newly introduced protein, such as heat stability and digestive stability. Few products of agricultural biotechnology (and none of the current products) will involve the transfer of genes from known allergenic sources. Applying such criteria provides reasonable assurance that the newly introduced protein has limited capability to become an allergen.

Biotechnology-based foods: is there a third way between the precaution principle and an overly enthusiastic dissemination of GMO?

The demand for consumer safety with regard to the food-processing industry is becoming, legitimately, more and more urgent. If ingested drugs can carry deleterious effects that exceed the beneficial effect that the research was initially undertaken for, then the same can only be the case for foods that stem from the same new biotechnologies, zero risk being non existent.