Research Keyword: consumer health

Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review

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This review explores how meat producers can replace synthetic additives with natural ingredients to meet growing consumer demand for clean-label products. Vegetables like celery and radish, combined with beneficial bacteria or plant extracts rich in vitamin C and polyphenols, can provide similar functions to artificial curing salts and preservatives. While these natural alternatives show promise in maintaining meat color, safety, and quality, creating consistent, scalable solutions for the meat industry remains a key challenge.

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Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

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This research examines how forests can provide alternative protein sources including insects, plants, fungi, and lab-grown meat to help feed our growing global population. The market for these forest-based proteins is rapidly expanding, with insect protein reaching USD 3.2 billion in 2023 and plant-based alternatives growing even faster. However, challenges remain including high production costs, consumer skepticism, and varying regulations across countries that must be overcome for these innovations to reach mainstream markets.

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Determination of Aflatoxins B1, B2, G1, and G2 concentrations in cheese puffs made from corn flour in Iran

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Researchers tested 27 cheese puff snack packages from three popular Iranian brands to check for aflatoxin contamination. Aflatoxins are harmful toxins produced by mold that can contaminate corn-based foods. All samples showed detectable aflatoxin levels, but fortunately, none exceeded the safe limits set by Iran or the European Union. However, experts recommend continuous monitoring of these products because even low-level aflatoxin exposure over time could harm health, especially in children who consume these snacks frequently.

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