Preserving the food preservation legacy

Knorr, Dietrich; Augustin, Mary Ann

doi:10.1080/10408398.2022.2065459

Cited by 10 publications

(8 citation statements)

References 170 publications

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“…The participants in the negative focus group were not interested in learning more about smoke-flavored CSS, as it was not relevant for them to buy, eat, or use. Curiosity is known to be a motivational drive for seeking knowledge [ 55 , 56 ], catalyzing the willingness to try novel foods [ 57 ], and increasing the acceptance of new food processing technology [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Waldenstrøm

Wahlgren

Strand

et al. 2022

Foods

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The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.

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Section: Discussionmentioning

confidence: 99%

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Waldenstrøm

Wahlgren

Strand

et al. 2022

Foods

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“…Between 12,000 and 4,000 BP salting, fermentation and oven use (e.g., baking) evolved (Huebbe & Rimbach, 2020). Examples of historical and Indigenous food processing and preservation technologies applied to specific raw materials have been summarized (Knorr & Augustin, 2022c).…”

Section: Origin and Historymentioning

confidence: 99%

“…These advancements catalyzed related technological and ecological skills and knowledge, triggering changes in hominin brain, body and locomotory adaptions and increased longevity, disease prevention and juvenile survival rates.” Between 12,000 and 4,000 BP salting, fermentation and oven use (e.g., baking) evolved (Huebbe & Rimbach, 2020). Examples of historical and Indigenous food processing and preservation technologies applied to specific raw materials have been summarized (Knorr & Augustin, 2022c).…”

Section: Food Processingmentioning

confidence: 99%

“…There is also agreement that radical changes to dietary choices are needed (Springmann et al., 2018; Vaidyanathan, 2021; Weaver et al., 2014; Willett et al., 2019), and innovations that have the power to transform food systems must be collaborative actions of all parties within food system environments (Anderson et al., 2019; Brouwer et al., 2021; Knorr, 2023; Knorr & Watzke, 2019).…”

Section: Future Food Processingmentioning

confidence: 99%

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Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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“…The growing demand for animal protein contributed to animal rearing and breeding [Cucchi & Arbuckle, 2021]. In turn, food preservation and storage techniques were developed to prevent meat from spoilage during long-term storage [Knorr & Augustin, 2022].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs

Daszkiewicz¹,

Florek²,

Wodzak³

et al. 2023

Pol. J. Food Nutr. Sci.

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The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabanos sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabanos sausages. Among the color parameters, redness (a*), yellowness (b*) and chroma (C*) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.

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Preserving the food preservation legacy

Cited by 10 publications

References 170 publications

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

Processed foods: From their emergence to resilient technologies

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs

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