Background: Novelty sweets resemble or can be used as toys, are brightly coloured, with striking imagery, and sold at pocket money prices. They encourage regular consumption as packaging can be resealed, leading to prolonged exposure of these high-sugar and low pH products to the oral tissues, risk factors for dental caries and erosion, respectively.
Aim: To determine how children conceptualise novelty sweets and their motivations for buying and consuming them.
Design: Focus groups conducted using a brief schedule of open-ended questions, supported by novelty sweets used as prompts in the latter stages. Participants were school children (aged 9-10) from purposively selected state primary schools in Cardiff, UK.
Results: Key findings related to the routine nature of sweet eating; familiarity with and availability of novelty sweets; parental awareness and control; lack of awareness of health consequences; and the overall appeal of novelty sweets.
Conclusions: Parents reported vagueness regarding consumption habits and permissiveness about any limits they set may have diluted the concept of treats. Flexible permissiveness to sweet buying applied to sweets of all kinds. Parents' reported lack of familiarity with novelty sweets combined with their low cost, easy availability, high sugar content, and acidity give cause for concern.
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http://dx.doi.org/10.1111/ipd.12012 | DOI Listing |
Food Technol Biotechnol
June 2024
Onsekiz Mart University, Faculty of Applied Sciences, Department of Food Technology, 17100 Çanakkale, Turkey.
Research Background: Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues.
View Article and Find Full Text PDFFood Technol Biotechnol
June 2024
Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
Research Background: The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.
Experimental Approach: Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design.
Food Technol Biotechnol
June 2024
Eastern Regional Centre, Indian Institute of Packaging, Block C. P. 10, Sector V, Salt Lake, Bidhan Nagar, 700091 Kolkata, West Bengal, India.
Research Background: Candy is a popular confection worldwide, and it would be beneficial to society if it were converted into a source of antioxidant molecules to eliminate its adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains () are less known as good sources of biotherapeutic antioxidants, namely l-tryptophan, serotonin and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries.
View Article and Find Full Text PDFbioRxiv
July 2024
The Scripps Research Institute, Department of Molecular Medicine, La Jolla, CA.
Corticotropin-releasing factor (CRF, encoded by ) signaling is thought to play a critical role in the development of excessive alcohol drinking and the emotional and physical pain associated with alcohol withdrawal. Here, we investigated the parasubthalamic nucleus (PSTN) as a potential source of CRF relevant to the control of alcohol consumption, affect, and nociception in mice. We identified PSTN neurons as a neuronal subpopulation that exerts a potent and unique influence on behavior by promoting not only alcohol but also saccharin drinking, while PSTN neurons are otherwise known to suppress consummatory behaviors.
View Article and Find Full Text PDFHeliyon
April 2024
Department of Agriculture, University of Naples Federico II, Portici, Italy.
The purpose of this paper is to thoroughly assess the value of colours in consumers' preferences for sweet peppers, and the association with more sustainable methods of production in the consumers' minds. Furthermore, this study provides novel insights into the influence of colours on the willingness to pay (WTP) for vegetables. It explores the interplay between colours, food attributes, and socio-demographic characteristics among consumers, marking the first attempt to examine this relationship comprehensively.
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