Latest issue of the Journal of Food Investigations edited and published by WESSLING Nonprofit Kft.

Important news for food industry

Eye-tracking analyses reveal extremely important information about our subconscious mind: which part of the packaging we look at, what information we look for, whether it matters how long we look at the product. WESSLING Hungary Kft., an operator of independent laboratories, has been editing and publishing the scientific magazine, Journal of Food Investigations for four years, the latest issue of which reveals whether green peas are dangerous, how to improve the efficiency of the heat treatment of milk, and how black cumin oil can be used as a natural preservative.

The new knowledge center of the independent laboratory, celebrating its 25th anniversary this year, was opened recently. The ultramodern research institute in Újpest also houses the editorial staff of the more than 60-years-old scientific magazine titled Journal of Food Investigations. As readers have been accustomed to over the past four years, interesting articles, important for both food safety and the food industry, are published in the colorful, bilingual, internationally renowned journal again.

In the lead article, one of the hot topics of these days, eye-tracking methods are investigated by researchers of Szent István University – this time from a scientific point of view.

Eye-tracking analyses provide quick and immediate results about consumer decisions, and the huge amounts of data can be analyzed easily, using various statistical methods. Due to the great technical advances in eye cameras, eye-tracking analysis is now a widely used tool. In commerce, for example, in the case of food products, packaging usually makes the first impression of the product on the consumer, therefore, making it attractive is of key importance.

More on this article can be found on the scientific portal Laboratrium.hu.

On another paper of the 2017/3 issue of the Journal of Food Investigations, the increasing arsenic load of soil is discussed, due to which an increase in the arsenic contents of all of the plant organs of green peas was observed. However, according to the research published here, the percentage contribution of the consumption of green peas contaminated with arsenic to the BMDL0.5 values of various cancers, determined by the WHO, did not exceed 0.46% in any of the cases, i.e., the risk of developing lung, bladder or skin cancer is negligible. More details here.

As a result of the food safety and energetics analysis of the heat treatment of cow’s milk it can be stated that the heat treatment of the product is influenced by several factors – reveals another [4] study.  If the physical, chemical and microbiological characteristics of milk are known, as well as the energy efficiency of the available heat treatment procedure, then our manufacturing process can be optimized in accordance with food safety regulations. During the optimization, taking into account the results of the accepted peroxidase enzyme inactivity test, the efficiency of our system can be improved, helping us maintain cost-effective production – states the summary of the research, also revealing that raw milk now can be differentiated from milk that underwent different heat treatment procedures based on conductivity.

More about the article here.

The fact that there is an increasing consumer demand for minimally processed food products with reduced amounts of additives with increasing consumer awareness cannot be neglected by food production either. One of the exciting articles of ÉVIK reveals that black cumin oil is a natural preservative. It is suggested that the oil is combined with substances of biological origin, effective at low concentrations, such as nisin or pimaricin. These effective combinations can reduce the energy consumption of mild preservation procedures, such as high hydrostatic pressure treatment or modern irradiation methods.

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