PurposeThe aim of this review is to focus on the potential utilisation of lucerne which could contribute more effectively to human nutrition and food sustainability. It aims to explore a proposed cycle for the promotion of lucerne for human consumption. Furthermore it seeks to propose lucerne as a potential vegetable and to briefly discuss the chemical composition, protein application, safety and medicinal uses of lucerne.Design/methodology/approachA non‐experimental approach, namely a systematic literature study, was used. During the study searches were done on the scientific databases Science Direct, Sabinet online, Emerald, EbscoHost and SpringerLink. Moreover internet searches were undertaken on the search engine, Google Scholar. Additionally, available textbooks and theses were consulted. Different combinations of keywords as well as synonyms for keywords were used during the searches. Some keywords used included lucerne, alfalfa and legumes.FindingsThe high costs of animal protein have led to a growing interest in the industrial applications of lucerne in developing countries as lucerne is a valuable source of protein, suitable to produce nutritional food for human consumers. The full development of lucerne's potential is hindered by a lack of awareness among consumers as well as by a lack of capacity within a research community. Therefore the key steps in the proposed cycle can be used to aid in the diversification of lucerne in the market place.Originality/valueTo the author's knowledge there exists a lack of previous reviews on lucerne. It is important for scientists to become aware of the nutritional and entrepreneurial potential and contribution for human consumption purposes in the future in order for the lucerne industry to diversify.

Objective: To determine the ability of consumers to: locate and manipulate food label information; assess the accuracy of nutrient content claims and which health/nutrient claims are allowed; and identify symbols on food labels. Associations pertaining to use and knowledge regarding food label information were also determined for consumers from different demographic and related groups. Design: An exploratory descriptive study was undertaken, employing a faceto-face survey focusing on demographic information, shopping behaviour, nutrition is important beliefs, label use, label knowledge and label preference and information sources. Setting: Selected public locations in Potchefstroom in the North West Province of South Africa. Subjects: Respondents (n 229) complying with set inclusion criteria were recruited through purposive sampling. Results: The results indicated respondents' general health and label awareness, as most of them (.80 %) could locate label information and identify symbols and specific nutrient content claims although only 53 % were able to calculate the number of servings. Nevertheless, an inability was found to assess the accuracy of some nutrient content claims and permissible health/nutrient claims. More educated, younger, Afrikaans-and English-speaking respondents seemed to be more knowledgeable regarding food label information. Conclusions: Respondents who were informed about nutrition were also informed about label information, while label reading practices resulted in labelinfluenced purchasing decisions. Educational programmes on food labels should start with nutritional background that could be implemented by consumers during label reading and purchasing decisions.

Purpose The purpose of this paper is to indicate the need for and create an insightful understanding of the current factors contributing to consumer’s obesity levels due to their snack choices. Design/methodology/approach This paper reports on previous literature using publications from the Emerald Insight Journals, Google Scholar, ScienceDirect and Web of Science electronic database from 1999 to 2018 that validate and support existing literature. The retrieved literature is organised and classified into specific constructs. Findings Research into consumers’ choice of snacks from an environmental, cultural and health perspective is still underrepresented in the international scientific literature. More research is required on the specific effects of specific levels of the stated factors contributing to obesity. Health and cross-cultural studies are needed for a more comprehensive understanding of the relation between snack choices and factors contributing to obesity that will help to implement more efficient health measures. Originality/value This paper is of value to academics studying consumers’ snacking behaviour and public health practitioners evaluating qualitative and quantitative methods to address the obesity epidemic.

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The food spoilage potential of the genus Chryseobacterium has not been studied in equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium species to produce biogenic amines (BAs) at different temperatures and sodium chloride concentrations, was investigated by using a modified Niven medium. Temperatures at and below 15C and 25C seemed to have a definite inhibitory effect on the production of BAs in some Chryseobacterium species. Salt concentrations in excess of 4% would be needed to prevent amine production of Chryseobacterium species in food products. Chryseobacterium species have therefore the ability to decarboxylate some precursors of BAs, making them important spoilage bacteria in dairy food products. PRACTICAL APPLICATIONS The determination of biogenic amines (BAs) is important not only from the point of view of their toxicity (symptoms such as headache, fever and vomiting may occur) but also because they can be used as indicators of the degree of freshness or spoilage of food. The ability of Chryseobacterium spp. to produce BAs, at low temperatures, is of great significance to the dairy and other food industries, because of the typical off‐flavors and putrid odors that are produced. Refrigerated products could cause amine poisoning if they were contaminated with amine‐producing bacteria, e.g., Chryseobacterium spp.. A previous study found that the content of BAs increases even during storage at +4C. It must be taken note of that most amines are heat‐stable and only partially destroyed in 3 h at 102C or 90 min at 116C. These findings stress the importance of the hygienic production and handling of food products and maintenance of the cold chain throughout production and distribution.

Inadequate supply of healthy food impacts negatively on household food consumption and consumers' well-being. Disproportionate income distribution in South African households results in several households that lack daily consumption of adequate healthy foods and reliance on low-cost staple foods. Households are confronted by various challenges, and reliance on highly processed staple foods is a public health concern. This study aimed to gain an understanding of the challenges and needs experienced by households with different food security statuses. A convergent mixed methods design was employed to collect data from income-earning households. The first quantitative phase obtained data on aspects of household food security employing interviewer-administered questionnaires while the face-to-face qualitative phase aimed to gain a better understanding of the challenges participants experience with food choices. The ethical aspects followed throughout the study ensured the continued safety of participants as well as the integrity of accumulated data. Households had experienced insufficient food supply to such an extent that the household was at risk of becoming food insecure or actually insecure among medium and high-income groups. Food insecure households indicated a significantly higher consumption of food, which they do not necessarily prefer, limited portion sizes and they borrowed money to purchase food. Households in the middle-income group applied this coping behaviour. It is thus clear that income alone is not enough to ensure food security. Participants indicated a need for budgeting and basic food knowledge. Promoting self-production, skills and knowledge regarding basic food needs may play a significant role to support households' food consumption and improve household food security. Future developments must aim at sustainable intervention programmes to support household food utilization and management to enhance consumers' well-being through education.

Purpose The purpose of this paper is to explore the acceptability of an identified staple product enriched with amaranth grain, a traditionally used wild plant familiar to most of the population, after households’ food security status revealed that the majority of them were either at risk or food insecure. Design/methodology/approach A two-phase non-experimental, quantitative survey design with purposive sampling was used to explore the variety of foods consumed and the food security status of lower skilled (n=63) and higher skilled (n=81) income-earning households. During the second phase, recipe development and sensory acceptance of bread enriched with grain amaranth (n=91) were determined. Descriptive and inferential statistics were used to analyse the data. Findings Food insecurity was evident among the majority of the lower skilled income households while nearly one in four households in both groups were at risk to become insecure. Daily consumption of chicken and maize meal was evident in lower income households while the frequency in higher income households were significantly less. Bread was found to be the most consumed food product among all households (p=0.001; r=0.455). Supplementation of wheat flour with amaranth flour, a nutritious traditionally familiar wild plant, to support households’ food consumption was investigated. Results from sensory evaluation panels revealed that both bread samples with different percentage of amaranth flour (15 and 25 per cent) were acceptable. Originality/value The most important contribution of this study is the re-introduction and incorporation of a traditional food, amaranth, into a modern frequently consumed food to support households’ nutritional and monetary demands to ultimately contribute to general well-being and household food security.

Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.