Search Results (48)

Xynomyzithra Kritis, Pichtogalo Chanion, and Xygalo Siteias are protected designation of origin (PDO) soft cheeses from Crete, widely used in local recipes for appetizers, main courses, and desserts. This study analyzed 71 recipes containing these cheeses to evaluate their nutritional composition and compliance with criteria for balanced meals. Only seven recipes (five appetizers with Xynomyzithra Kritis and two main courses with Xygalo Siteias) met all balanced meal criteria. Most recipes exceeded recommended levels of fat and saturated fat, while carbohydrate and sugar content varied by meal type. Plant-based recipes generally showed better compliance than meat-based ones, with meat-based main courses containing significantly higher protein (12.1 g/100 g) than plant-based equivalents (6.4 g/100 g). The findings indicate that recipes containing PDO soft cheeses—particularly those with Pichtogalo Chanion—require reformulation, to improve adherence to nutritional recommendations. These findings offer practical guidance for chefs, consumers, and policymakers aiming to preserve culinary heritage while promoting healthier dietary patterns. Full article

Background: Table olives are key elements of Mediterranean cuisine, yet their contribution within traditional Greek culinary preparations remains underexplored. Aim: This study evaluated the nutritional composition of 70 Greek recipes (appetizers, salads, and main courses) incorporating table olives. Methods: We conducted nutritional analysis based on a previous study, integrating the USDA food composition database and the official Greek food composition tables, yield and retention factors, and standardized portion measures. Energy content was assessed against cut-off points for nutritionally balanced meals. Principal component analysis (PCA) and ternary plots were applied to examine the relationship between macronutrients, energy, and fatty acid profiles. Results: Mean energy density was 154.5 kcal/100 g, with fat as the dominant macronutrient (11.0 g/100 g), primarily monounsaturated. Proteins, carbohydrates, sugars, and dietary fiber contributed less to total energy, and fiber levels were moderate (1.24 g/100 g). Conclusions: These findings highlight that traditional olive-based recipes deliver energy predominantly through fat-rich ingredients, mainly monounsaturated fatty acids. The study underscores the need for portion awareness and potential recipe adjustments to enhance nutritional balance and offers a framework for assessing the dietary value of Mediterranean culinary traditions. Full article

This study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle and Hipp); one hydrothermally processed whole-meal oat flour (TAU^®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU^® and Bauck products varied widely in their sensory properties regarding bitterness, sweetness, taste, and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU^® and Bauck scored higher than the two products approved for infants. Consumer tests indicate slightly greater differences in emotional profiling compared to hedonic sensory profiling. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers. Due to the small sample size, the generalizability of the results needs to be verified by further research. Full article

This study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy. This article aims to assess the emergence of a regional gastronomic identity and the potential recognition of a signature dish. An exploratory sequential mixed-methods approach was used to collect data from 40 restaurants, where 283 main dishes were selected and analyzed. These data were coded primarily to identify recurring compositional structures and emerging ingredient patterns. Several recurring compositional templates appear across restaurants, structured around shared protein–starch–sauce configurations. Although they remain occasional, their repetition across restaurants points to the early formation of a recognizable gastronomic identity. This identity does not rely on a single signature dish but takes shape through shared dish structures that recur across menus. These patterns contribute to ongoing discussions in gastronomy tourism by showing how regional identity can develop through distributed and processual culinary practices. The study shows how menu analysis provides a valuable lens for understanding the development of such an identity in emerging gastronomic destinations. Full article

Gastronomic tourism has emerged as a significant driver of destination competitiveness, cultural preservation, and sustainable development. This comprehensive review synthesizes the scientific literature published between 2010 and 2025, examining the evolution of gastronomic tourism research, global trends, sustainability dimensions, and emerging challenges. Through systematic analysis of 150 peer-reviewed articles from major academic databases, this paper identifies key themes including cultural heritage preservation, sustainability practices, digital transformation, and educational innovations. The findings reveal a growing recognition of gastronomy as intangible cultural heritage, increased focus on farm-to-fork practices, and the transformative role of social media in destination branding. Despite the rapid growth of gastronomic tourism research, important gaps remain. The literature lacks standardized sustainability indicators, limiting comparability across studies, while cross-cultural comparative research and interdisciplinary integration remain insufficiently developed. Addressing these gaps is essential for advancing theoretical coherence and supporting evidence-based practice in gastronomic tourism. Full article

Determination of the right price is vital for the success of newly developed food products. This study examined the market prices and their determinants for five ready-to-cook catfish products: Panko-Breaded Standard Strips (PBSS), Panko-Breaded Standard Fillet (PBSF), Panko-Breaded Delacata Fillet (PBDF), Sriracha-Marinated Delacata Fillet (SMDF), and Sesame-Ginger-Marinated Delacata Fillet (SGMDF). Market prices were derived using Vickrey’s second-price auction, where the second-highest bid represents the market price. We analyzed experimental auction data from 121 consumers using a logit model to estimate the probability of offering the market price based on product sensory attributes, socio-demographic characteristics of the participants, and the level of competition (panel size). Consumers’ willingness-to-pay (WTP) was elicited in two rounds: before tasting (visual evaluation) and after tasting (organoleptic evaluation) the products. Breaded products received higher market prices than marinated products, with PBDF ranked highest. Sensory traits, especially taste, along with income, education, and grocery shopping involvement, significantly influenced the formation of market price. Increased competition elevated the market prices. Both product features and consumer characteristics significantly affect market price outcomes, and experimental auctions provide a robust tool for understanding consumer behavior toward newly developed food products. Full article

This study explores how artificial intelligence can promote accessibility and inclusiveness in digital culinary environments. Centred on the Receitas +Power platform, the research adopts an exploratory, multidimensional case study design integrating qualitative and quantitative analyses. The investigation addresses three research questions concerning (i) user empowerment beyond recommendation systems, (ii) accessibility best practices across disability types, and (iii) the effectiveness of AI-enabled inclusive solutions. The system was developed following user-centred design principles and WCAG 2.2 standards, combining generative AI modules for recipe creation with accessibility features such as voice interaction and adaptive navigation. The evaluation, conducted with 87 participants, employed the System Usability Scale complemented by thematic qualitative feedback. Results indicate excellent usability (M = 80.6), high reliability (Cronbach’s α = 0.798–0.849), and moderate positive correlations between usability and accessibility dimensions (r = 0.45–0.55). Participants highlighted the platform’s personalisation, clarity, and inclusivity, confirming that accessibility enhances rather than restricts user experience. The findings provide empirical evidence that AI-driven adaptability, when grounded in universal design principles, offers an effective and ethically sound pathway toward digital inclusion. Receitas +Power thus advances the field of inclusive digital gastronomy and presents a replicable framework for human–AI co-creation in accessible web technologies. Full article

Watermelon soy sauce (WSS) is a liquid condiment usually prepared using watermelon juice, soybeans, and wheat flour through the process of making koji and natural fermentation. It is widely used in Chinese culinary art, despite the lack of knowledge about its aromatic compound content. Here, we characterized the physicochemical properties, free amino acid composition, and volatile compounds of WSS using SPME-GC/MS and E-nose. We noticed that WSS had the highest total acid content but the lowest amino nitrogen and reducing sugar contents compared with commercial soy sauce. Moreover, the highest amounts of Glu and Pro were observed in WSS. A total of 173 volatile compounds were identified in WSS, including alcohols, hydrocarbons, esters, ketones and aldehydes. The E-nose analysis showed a good capacity of differentiating braised samples mainly through W5S, W1S, W1W, W2W, and W3S sensors. The analysis of relationships between flavor components and free amino acids in soy sauce samples showed that Ser, Gly, Val, Ile, Leu, Ph,e and Lys had a strong positive correlation with alcohol and acidic compounds. Moreover, Pro was found to be correlated with aldehyde, ketone, heterocyclic compounds, sulfur compounds, and benzene, while Glu was correlated with hydrocarbons, aldehyde, and benzene. This study could provide important information regarding WSS quality control, characterization, and aroma improvement. Full article

The global malnutrition crisis—marked by the simultaneous presence of hunger, undernutrition, and obesity—affects billions of people worldwide. This complex and widespread issue is deeply intertwined with today’s escalating environmental challenges, including climate change, soil degradation, and biodiversity loss. These problems are largely driven by the current food systems, which not only fail to provide adequate nutrition for all but also contribute significantly to environmental degradation. Argentina, as a major global food producer, exemplifies this paradox: despite its vast agricultural capacity, nearly 70% of its population suffers from some form of malnutrition. This paper examines the potential of organic agriculture and agroecology to transform food systems in ways that promote sustainability and health, aligning with the United Nations Sustainable Development Goals (SDGs). Focusing on Buenos Aires, the study investigates the availability, cost, and affordability of organic and agroecological diets in accordance with both international and national dietary guidelines. This is the first study in Argentina—and among the first internationally—to analyze the affordability of diets exclusively based on organic and agroecological products. Linear programming is applied to assess these diets in relation to the basic food basket, revealing economic challenges and opportunities within the city’s food landscape. The results demonstrate the validity of the model in identifying the costs and potential economic accessibility of such diets for the population, providing valuable insights for segmenting and clarifying potential pathways for scaling these diets, as well as comparing different contexts and realities. Full article

Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a view to identifying opportunities for increasing consumption. A characterisation study was conducted using the INCA3 database (n = 783, 324 males, aged 18–44 years). All eating episodes containing dairy products were classified by product type and five dimensions to characterise consumption: (1) amount consumed; (2) eaten or drunk; (3) sweet or savoury; (4) in combination with other foods or by itself; (5) time of day. A sixth dimension, meal or snack, was also based on time of day. The results showed that (1) an average of 246 g, 1126 kJ of dairy is consumed per person, per day; (2) more dairy sub-groups are eaten than drunk; (3) dairy is consumed in sweet and savoury dishes; (4) in combination with other foods, rarely by itself; (5, 6) and at traditional mealtimes, rarely as a snack. Suggestions can be made for increasing dairy consumption based on product type, eating occasion, and context, e.g., increasing availability in out-of-home settings, and considering new or unusual food combinations for new recipes. Full article

The Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their relevance to modern health challenges. Rooted in a rich cultural and gastronomic heritage, the MD extends beyond nutritional adequacy. It offers substantial nutraceutical benefits due to its high content of bioactive compounds such as polyphenols, carotenoids, omega-3 fatty acids, and phytosterols. These compounds contribute to the prevention and management of chronic non-communicable diseases through antioxidant and anti-inflammatory mechanisms. Simultaneously, the MD aligns with sustainable food system principles: it is predominantly plant-based; it promotes seasonal and local food sourcing; and it supports minimal food waste. In addition, this dietary pattern has been associated with a significantly lower ecological footprint compared to Western diets, thus supporting broader environmental goals. Ultimately, the MD stands as a scientifically grounded, culturally embedded, and ecologically viable approach to foster both individual and planetary wellbeing (One Health concept). Full article

Plant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers, including both those who already eat PBMAs and those who do not. A questionnaire with both closed and open-ended questions was distributed digitally via social media using convenience/snowball sampling (n = 291). Data were analyzed using descriptive statistics, chi-square tests, and qualitative content analysis. The results show that PBMA consumption was significantly more common among women, urban dwellers, and individuals identifying as flexitarians or vegetarians. Environmental concerns and animal welfare were the most important motivators for PBMA consumption, whereas non-consumers cited issues such as imported ingredients, high processing levels, and poor sensory qualities as barriers. Consumers valued flavor and visual appeal more than production or nutritional attributes. Interestingly, while current PBMA consumers did not seek meat-like sensory properties, non-consumers and potential users preferred products resembling meat in taste and texture. The name “plant-based protein” was rated most appealing, compared to alternatives like “meat analogue” or “meat substitute.” The study highlights the heterogeneity in consumer expectations and emphasizes the need for tailored product development and communication strategies. Improving sensory quality, enhancing nutritional value, and positive product naming may support a broader acceptance of PBMAs. Full article

This article analyzes how food functions as a cultural and narrative device in Vicente Blasco Ibáñez’s Around the World of a Novelist (1924), offering insight into early-20th-century global encounters as mediated through diet and gastronomy. Framed within literary analysis and food studies, the study focuses on Blasco Ibáñez’s representations of food across Japan, China, India, and the Americas, identifying how culinary practices serve to construct cultural otherness, negotiate identity, and reflect broader ideological frameworks. The methodology involves close textual reading combined with interpretive tools from cultural anthropology and nutritional science, especially regarding traditional versus industrial food systems. The analysis finds that Japanese foodways are portrayed as ritualized and harmonious, Chinese cuisine as ingenious yet unsettling, Indian diets as spiritually driven but materially scarce, and American food systems as abundant and industrialized. Across these accounts, food emerges not merely as sustenance but as a marker of civilization, modernity, and cultural difference. The article concludes that Blasco Ibáñez’s narrative captures a transitional moment in global food history, documenting both the persistence of traditional culinary systems and the rise of industrialized, globalized nutrition, thereby positioning gastronomy as a key lens for understanding travel literature and cross-cultural representation. Full article

Tanomenon Sorva (TS), a traditional yogurt-based soup at the heart of Pontic Greek cuisine, is examined as a marker of identity among descendants of Pontic Greeks in Western Macedonia, Greece. Guided by social constructionism and practice theories, we conducted participant observation and semi-structured interviews with 11 women aged 54–86 years and analyzed data using reflexive thematic analysis (RTA). Four key themes emerged: (1) Cultural Continuity and Tradition; (2) Social Bonding Through Food; (3) Adaptation, Challenges, and Loss; and (4) Health and Nourishment. We argue that this iconic, tangy soup operates as a cultural code and habitual practice that stitches memory, belonging, and embodied well-being. Against pressures of culinary homogenization, TS remains a powerful symbol and a practical tradition that helps a group preserve its unique identity. Full article