The latest research of the National Food Chain Safety Office has been reported in the Journal of Food Investigation, a magazine edited and published by WESSLING Nonprofit Kft.

What do we think about product recall?

Respondents appreciate an honest attitude and they feel that the problem is more severe if the information comes not from the company but the authority. At the same time, the Hungarian population does not “punish” companies involved in product recall.

The latest research of the National Food Chain Safety Office has been reported in the Journal of Food Investigation, a magazine edited and published by WESSLING Nonprofit Kft.

The research found that the vast majority, 96.1% of respondents had already heard about food product recalls. Most people remembered baby foods, but many called to mind paprika and some meat product recalls, while mineral waters, eggs, chocolate and caraway seeds were also often mentioned.

According to 5.8% of the respondents, product recall is the sole responsibility of the enterprise, while 14.0% thinks that it should be done exclusively by the authority. However, the majority opinion (80.2%) is that in such cases these two stakeholders should act together. In the opinion of the vast majority of respondents, those manufacturers will be trustworthy who admit their mistakes themselves. Nearly 90 percent of the respondents would dispose of the recalled product immediately, and roughly this many people would be interested in the reason for the recall.

What other articles are included in the latest ÉVIK?

·        The leading material of the October issue of ÉVIK is the work of Diána Bánáti and her colleagues, on the attitude of consumers toward cloning, a procedure controversial from biological, moral and ethical sides. Using the knowledge and technical means at our disposal, a viable copy or copies of a warm-blooded living creature can be made, so far with the aim of producing larger quantities of higher quality raw materials for food production. The extensive material, supported by a large number of literature references, discusses one of the most controversial areas of biology and food economy.

·        Ákos Nyitrai et al. write about the role in food research and future application possibilities of techniques based on the learning and very fast computational abilities, as well as the ability to interpret extremely complex functional relationships of neural networks based on the high-level application of cybernetics. The networks are able to predict the estimated quality of various food raw materials, or to forecast the organoleptic properties and popularity of finished products, as well as the technological and organoleptic characteristics of matured foods, among other things.

·        Zsóka Kárpáti et al. discuss the analysis of coffee dregs, the brewing residue of black coffee, our everyday luxury good. A detailed description of the methods used for the analysis of coffees is given. The material left behind after brewing can be used as an excellent soil conditioner, thus the quality of food raw materials grown on soil treated with coffee dregs can be better as well.