Spain is one of the main municipal sewage sludge producers of Europe. This paper aims to agronomically characterise different types of sewage sludge stabilised by different methods (anaerobically digested, composted, and pelletised) and deliver policy recommendations from the results of this characterisation. Anaerobic sewage sludge quality is found to be better in plants with a lower volume of water processing. Composted sludge shows the best quality from a heavy metal point of view, but its low available nitrogen content increases the input of heavy metals when spread, as compared to digested or pelletised sludge. Pelletised sludge has higher heavy metal content than anaerobically digested sludge. Despite the good quality of the sludges, future regulations, especially with regard to Cd levels, will limit the use of this waste in agriculture.

The aim of this work was to obtain information about how sensory differences affect consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim yoghurt fortified with skim milk powder was used as control (Control yoghurt). Sensory descriptors were assessed by a trained panel (n = 16). Acceptance and preference were evaluated by consumers (n = 124). Results showed that TG yoghurt showed a sensory profile different to that of Control yoghurt. TG yoghurt was firmer and less creamy than Control yoghurt. The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt. Consumers did not show a high rejection towards TG yoghurt.

TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.

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Evaluating how the postharvest processes of coffee influence the sensory characteristics of the obtained beverage makes it possible to innovate to satisfy niche markets, increase cost–benefit advantages, and comply with environmental and quality standards. In this study, four postharvest processes (“natural,” “depulping,” “fermenting,” and “washing”) were carried out on the “Garnica” variety coffee fruit. The beverage resulting from each process underwent a sensory evaluation by (a) expert cuppers to characterize it with a descriptive analysis, as well as by (b) consumers to find out its overall acceptance. The red wine bouquet of the beverage, as obtained through the “natural” process, conditioned the overall acceptance of consumers, and the acceptance of the other coffees was conditioned by the fragrance having a note of lemon. The “depulping” and “fermentation” processes represented viable options to the “washed” coffee: These processes resulted in similar sensory characteristics and general acceptance but had a lower environmental impact. With an acceptance map from a multiple factor analysis of the sensory and hedonistic data, it was found that, when applied to Garnica variety coffee, the “depulping” process represents a viable option to replace “washed” coffee processing. Practical applications The results obtained allow for the presentation of information about the possibility of transitioning to postharvest processes that represent an alternative to the traditional “washed” method for the agents and organisms that manage the coffee sector to raise awareness among them. These results also offer information to consumers regarding the existence of other coffee options with similar sensory characteristics to “washed” coffee, but which have a lower environmental impact.

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