This study examines the factors influencing wine purchasing behaviour among young Albanian consumers, focusing on Millennials and Generation Z. Using an attribute-based segmentation approach, data from 316 respondents were analysed through Principal Component Analysis (PCA), hierarchical and K-means clustering, and a CHAID (Chi-squared Automatic Interaction Detector) decision-tree model. The results identified seven distinct consumer segments differing in their preferences for sweetness, taste, safety, and origin—attributes that together define both hedonic and trust-based decision patterns. Millennials emerged as more authenticity- and quality-oriented, while Generation Z displayed pragmatic, exploratory, and trend-sensitive behaviours. The CHAID model confirmed the segmentation's robustness and highlighted sweetness as the primary discriminating factor. The study contributes methodologically by demonstrating the value of attribute-based segmentation alongside traditional choice experiments. Practical implications emphasise transparent communication, balanced sensory profiles, and targeted marketing strategies to engage younger generations in emerging wine markets.

Several foodborne disease outbreaks involving school-aged children and teachers have been reported in the Philippines due to the lack of effective and sustainable strategies to address this public health concern. This study aimed to assess and compare the self-reported and observed food safety competencies of Cookery teachers. Using a descriptive-comparative research design, the study was conducted across three Department of Education (DepEd) school divisions. A total of 102 Cookery teachers from junior and senior high schools were selected through universal sampling to complete an online survey, while 30 were chosen through multi-stage cluster sampling for classroom observation. Five food safety experts also assessed the teachers’ competencies. Data were collected using an adopted survey questionnaire and observation checklist. Descriptive statistics and the Wilcoxon signed-rank test at a 0.05 significance level were employed for data analysis. Results showed that the teachers’ self-reported food safety knowledge, attitudes, and practices (KAPs) had an overall mean of 1.27, interpreted as “Poor.” Meanwhile, observed food safety practices had a mean of 2.93, interpreted as “Always Practiced.” The discrepancy between self-reported and observed practices suggests possible unawareness or reluctance to disclose actual behaviors. The nonparametric test indicated a significant difference between self-reported and observed food safety competencies (Z = -4.25, p < 0.05). The study concludes that Cookery teachers display a notable gap between perceived and actual food safety practices, highlighting the need for a capability-building program to enhance their competencies.

Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.

Strawberries are amongst the most desirable fruits with a rich flavour, appealing taste, high fibre content and many other health benefits. Diets rich in dietary fibre provide many health benefits. In the present work, strawberry juice was prepared in two batches, one with preservative sodium benzoate (treated) and another without (untreated). Prebiotic fibre i.e., apple pomace was added to both batches in concentrations of 5%, 8%, and 11%. Dietary fibre in both batches was analysed by enzymatic-gravimetric method. The additional analyses included pH, acidity, total soluble solids (TSS), colour, total phenolic content (TPC), antioxidant, ascorbic acid, anthocyanin, microbial and sensory parameters. Dietary fibre was increased significantly in all the treatments as well as TS, while pH and acidity were not affected. Ascorbic acid, anthocyanin, antioxidant, total phenolic content, and sensory analysis of treatment 2 (T2, 8% treated) showed the best results. The microbial load on the other hand increased more in the untreated batch. The T2 treatment of both the batches was given ultrasound treatment. The sonication temperature (20 oC), frequency (20 kHz), and power (650 W) were kept the same, and the time was varied (0, 15, 30, 45, and 60 minutes). Dietary fibre showed a slight increase as fibre became more soluble by cavitation in sonication while pH acidity and TSS were not significantly affected. Anthocyanin increased, but only at lower sonication times. Antioxidants, total phenols, and colour and sensory parameters were significantly improved with sonication time. Similarly, the microbial load was reduced significantly.

Shifting from meat consumption is critical for future dietary evolution. Mainstream newspapers and social media are the leading platforms for expressing this opinion. By analysing the media discourse, the proponents of the shift from meat, to plant-based meat and cultured meat were identified. The objectives were: a) to identify themes, word frequencies, and sentiment related to meat substitutes, b) to determine Chinese perceptions of the two meat substitutes, and c) to determine which food functions are of concern to Chinese consumers. Between July 2016 and July 2022, the researcher gathered data from People’s Daily and China Daily online outlets and user comments. 574 news articles and 2,345 online comments were extracted. Three techniques were applied: sentiment analysis, thematic analysis, and word cloud analysis. The results revealed that newspapers reported positively on meat substitutes, yet user comments showed negative public perception. Chinese people held positive attitudes toward plant-based meat and negative attitudes toward cultured meat. Thus, the insights from the media discourse provided valuable indicators for stakeholders to develop sustainable food education and consumption strategies.

Many studies related to the therapeutic effect of black garlic (BG) have been carried out on cancer, diabetes, neurodegenerative, cardiovascular, dyslipidemia and other diseases. This investigation was conducted to examine the effect of BG supplements on the lipid profile and blood glucose of rats fed a customary diet (non-high fat diet). A fermented black garlic product was extracted by a maceration method and its phytochemical components were analyzed using LCMS. Black garlic extract was given to healthy rats with a normal feed for 14 days. Twenty-four rats were divided into 4 groups of 6 rats. As a control, group A was given aquadest (placebo), and groups B, C, and D were given BG extract at a dose of 15 mg/kg BW, 30 mg/kg BW, and 45 mg/kg BW, respectively. On day 15, blood was taken from the retro-orbital plexus of the rats to measure the total levels of cholesterol, High-Density Lipoprotein-Cholesterol (HDL-C), Triglyceride (TG), Low-Density Lipoprotein-Cholesterol (LDL-C) and glucose. Black garlic made by fermentation at 80°C for 8 days contained more monosaccharides, disaccharides and oligosaccharides than fresh garlic. Black garlic contained 32 types of organosulfur compounds, and the 5 most abundant compounds were allicin (5.813%), allin (4.993%), isoallin (3.77%), cycloalliin (3.163%) and (-) S-allyl-L-cysteine (2.022%). Black garlic extract administration was able to maintain blood glucose homeostasis in rats fed a normal diet (non-high fat diet). Levels of total cholesterol, triglyceride, and LDL-C were significantly decreased in groups administered black garlic compared to the control group, whilst the level of HDL-C increased significantly in groups administered black garlic compared to the control group.

One of the processed products from Javanese grasshopper (Valanga nigricornis Burm.) flour that is being developed is snack bars. This product was designed to introduce processed Javanese grasshopper flour (JGF) products with high protein content to consumers. However, the shelf life of the grasshopper snack bar and the best type of packaging to store the product are not yet known. This research aimed to determine the shelf life of Javanese grasshopper snack bars packaged in three different types of packaging and to identify the most effective packaging for these products. The three types of packaging chosen were plastic packaging in the form of a standing pouch (SP), aluminium foil packaging without folds (alufo), and aluminium foil packaging with folds (alumina). This research used the accelerated shelf life testing (ASLT) method with the Arrhenius approach. The parameters measured were moisture, fat, and water activity (aw) content during eight measurement periods with three different storage temperatures (20^oC, 30^oC, 45^oC). There were differences in estimated shelf life based on parameters for each type
of packaging. The shelf life of Javanese grasshopper snack bar products based on packaging type and estimation parameters varied from 0.68 months to 14.81 months. The best parameter to estimate shelf life was the fat content in the alufo packaging, which had the highest R² value from the order 1 equation in the Arrhenius method with a value of R² 0.999. The shelf life of the Javanese grasshopper snack bar product estimated by measuring the fat content parameters on the alufo packaging was 14.81 months if stored at a temperature of around 30^oC.

Using tilapia trim meat (TTM), a by-product from industrial-scale tilapia fillet manufacturing, for production of fermented fish sausage (FFS) may increase the benefit to the tilapia filleting industry by selling this new product to consumers. Six ratios of TTM:tilapia fillet meat (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) were used for sausage production. FFS samples prepared with each ratio were collected on days 0, 2, 4 and 6, and analyzed for quality parameters including lactic acid bacteria (LAB), total plate count (TPC), yeast and mold (YM), texture profile analysis (TPA), CIE color values (L*, a* and b*), pH, titratable acidity and sensory acceptability. The ratio of TTM to tilapia fillet
meat had no effect on YM, b*, pH and titratable acidity. The 0:100 ratio produced lower LAB, TPC and L* values compared to 100:0, 80:20 and 60:40. The ratio also yielded a higher a* than 100:0 and 80:20. The 0:100 ratio generated the best TPA, followed by 20:80. However, these two ratios were not significantly different concerning sensory acceptability. The 20:80 ratio, giving similar sensory quality to 0:100, is recommended for the production of FFS. The results also reveal that FFS ripened on day 2 and ratios of TTM:tilapia fillet meat did not affect the ripeness of the product. The best quality of FFS was found on day 4.

Developing products that meet consumer expectations can be a challenge for researchers. Yogurt is a palpable dairy product because it is versatile and can be eaten as a dessert and snack. The present work aims to develop a yogurt with the addition of carrot peel and celery peel to satisfy the current market requirements by reintegrating some vegetable by-products in the technological process of making yogurt but also to replace protein additives, which have the role of improving the rheological characteristics and sensory properties of yogurt. In this sense, a comparative analysis was made between yogurt with addition, classic yogurt, and yogurt with powdered milk. A non-numerical multi-criteria multi-personal agreement method described by Fadhil and collaborators was used to perform the sensory analysis (Fadhil et al., 2021). Physicochemical analysis of the samples was performed during a storage period of 18 days on the first day, the ninth day and the eighteenth day. The pH, titratable acidity, syneresis, water holding capacity and lactose content of the samples were measured. The results indicate an improvement in the degree of syneresis and the water retention capacity, especially in the second part of the storage time, of the yogurt with the addition of celery and carrot peels, compared to the other two samples. The evaluated sensory characteristics obtained better scores because the carrot and celery peels brought a unique flavor to the product.