Search Results (120)

Background/Objectives: Research on restaurants has traditionally emphasized business operations. Considering restaurants’ growing role in shaping dietary patterns and public health outcomes, this study aimed to map the scope, trends, and gaps in scholarly research addressing food-related aspects of restaurants, excluding business-oriented topics. Methods: A bibliometric analysis was conducted using the Web of Science and Scopus databases. Search terms encompassed multiple restaurant categories, including fast food, fast casual, casual dining, and fine dining. After screening, 956 peer-reviewed English-language journal articles were included. Descriptive performance metrics were calculated, and keyword co-occurrence analysis was conducted. Results: Findings revealed that nutrition-related studies dominate the literature, particularly research linking fast food consumption to obesity and the impact of menu labeling policies on consumer behavior. Food science research was comparatively limited and concentrated primarily on food safety and uses for degraded frying oil. The analysis also highlighted a strong research focus on fast food, while fast casual and fine dining restaurants were notably underrepresented. Conclusions: Future studies should move beyond short-term, cross-sectional designs and incorporate longitudinal approaches to better capture how policy interventions, such as menu labeling and reformulation incentives affect consumer food choices and restaurant offerings over time. Understanding how to reduce restaurants’ contribution to the incidence of diet-related noncommunicable disease risk factors such as obesity and hypertension will require research trials that jointly manipulate key factors such as economic (prices and incentives), structural (recipes, assortment, and operations), and behavioral (choice architecture). Research could also investigate strategies to reduce allergen risks by evaluating standardized training programs and integrated menu/POS disclosure systems. In addition, examination of consumer acceptance of sustainable ingredient substitutions and packaging methods is needed. Full article

Oleosomes are submicron oil bodies of a triacylglycerol core enveloped by a phospholipid monolayer and embedded proteins, forming a naturally assembled nanocarrier with exceptional oxidative resilience, interfacial stability, and biocompatibility. Their unique architecture supports solvent-free extraction, self-emulsification, and near-complete encapsulation of highly lipophilic compounds (log P > 4), including curcumin and cannabidiol, with reported efficiencies exceeding 95%. These plant-derived droplets enhance oral bioavailability through lymphatic uptake and enable targeted delivery strategies such as magnetically guided chemotherapy, which has reduced tumor burden by approximately 70% in vivo. The review critically examines recent advances in oleosome research, spanning botanical sourcing, green extraction technologies, interfacial engineering, xenobiotic encapsulation, pharmacokinetics, and therapeutic applications across oncology, dermatology, metabolic disease, and regenerative medicine. Comparative analyses demonstrate that oleosomes rival or surpass synthetic lipid nanocarriers in encapsulation efficiency, oxidative stability, and cost efficiency while offering a sustainable, clean-label alternative. Remaining challenges, including low loading of hydrophilic drugs, allergenicity, and regulatory standardization, are addressed through emerging strategies such as hybrid oleosome–liposome systems, recombinant oleosin engineering, and stimulus-responsive coatings. These advances position oleosomes as a versatile and scalable platform with significant potential for food, cosmetic, and pharmaceutical applications. Full article

The extensive use of chemical preservatives in the food industry has raised concerns over their association with gut microbiota imbalance, allergenic reactions, and potential carcinogenicity. Growing consumer demand for “clean label” products, coupled with regulatory pressures, has accelerated the search for safer and more sustainable alternatives. In this study, it is reported for the first time that the synthesis of AIEE-type Supra-CDs using p-phenylenediamine (p-PA) and thiourea (TU), a breakthrough that provides a new class of nanomaterials with superior optical and antimicrobial properties. More importantly, the study demonstrates a quantitative improvement of spectral overlap through controllable inner filter effect (IFE), establishing a reliable strategy to enhance detection sensitivity and broaden applicability in food safety monitoring. Beyond their intrinsic antimicrobial potential, these Supra-CDs integrate seamlessly with intelligent detection platforms such as biosensors, CRISPR-based assays, and AI-assisted analytics, enabling real-time evaluation of probiotic- and postbiotic-based preservation systems. By combining novel material synthesis with precision monitoring technologies, this work offers a dual innovation: reducing reliance on synthetic additives while providing scalable tools for sustainable food preservation. The findings not only advance the frontier of biopreservation research but also align with global initiatives for consumer health and environmental sustainability. Full article

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy. Full article

Glycosylation of many proteins has been revealed to be closely related to food allergy, and screening and structural analysis of related glycoproteins are essential for studies in this important area. Gly m Bd 30K is one of the major allergens that exist in soybeans. N-Glycans of the Gly m Bd 30K influenced the immunoreactivity and antigen-presenting efficiency. In this paper, soybean allergen glycoprotein Gly m Bd 30K was used as the research object. It was separated and purified by the combination of isoelectric point and Sepharose CL-6B gel. The glycoprotein was analyzed and identified by SDS-PAGE and MALDI-TOF MS. The N-glycans of Gly m Bd 30K glycoprotein were released and labeled by a newly developed one-pot method, and qualitatively and quantitatively analyzed by ESI-MSⁿ and HILIC-UV-MS/MS. The results showed that the purity of Gly m Bd 30K glycoprotein was 95%, and the relative molecular mass was 33,923 Da. The Gly m Bd 30K glycoprotein contained a total of six kinds of glycans, including two types: oligo-mannose type (4.3%) and paucimannose type (95.7%). The paucimannose modified with core α-1,3-fucose and β-1,2-xylose accounted for 92.87%. This study provides quality-reliable materials for the follow-up study of glycan sensitization and also provides a theoretical basis for the in-depth study of the specificity and biological function of the antigenic determinant of Gly m Bd 30K glycoprotein. Full article

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative stability, clean-label compliance, and functional performance. Here, we present the development and characterization of a novel high-oleic algal powder (HOAP) produced from a heterotrophically fermented microalgae. The production strain was developed through classical mutagenesis to enhance oleic acid and lipid accumulation. Three independent fermentation batches at a 20 L scale demonstrated strong reproducibility in key metrics, including dried-cell weight (210.0 g per L on average, CV% = 0.7), oil content (62.0% of DCW on average, CV% = 2.0), and oleic acid (88.8% of total fatty acids on average, CV% = 0.1). HOAP exhibited a favorable nutritional profile (e.g., high monounsaturated fat and fiber, low sugar and moisture) and good oxidative stability under ambient and accelerated storage conditions. Microbiological analyses confirmed compliance with food-grade standards, and in silico allergenicity screening revealed no clinically relevant homologs. Unlike traditional oil powders, HOAP does not require encapsulation and retains oil within a natural protein–fiber matrix, offering both functional and clean-labeling advantages. Its compositional attributes and stability profile support potential use in food, nutrition, and the delivery of bioactive nutrients. These findings establish HOAP as a next generation of oil powder ingredients with broad application potential. Full article

Background: Food allergies represent a growing public health concern, with accidental exposures in dining establishments posing significant risks. Although various guidelines and interventions have been proposed, practical implementation remains challenging. Objectives: This narrative review aims to synthesize current evidence on major hazards in allergen management within dining settings and to evaluate emerging solutions designed to protect allergic consumers. Methods: A comprehensive literature search of peer-reviewed articles, surveillance reports, guidelines, and policy documents published in April 2025 was undertaken in PubMed, Scopus, and Web of Science. Studies were selected based on relevance to allergen management in dining establishments. An inductive thematic synthesis was performed, and a basic quality appraisal was conducted to prioritize stronger evidence. Results: Three major hazard themes—hidden allergens, cross-contamination during food preparation, and poor communication between staff and allergic consumers—were identified from the reviewed literature. Emerging interventions included enhanced staff training, improved allergen labeling practices, and the application of digital technologies such as smartphone apps and rapid allergen detection devices. However, inconsistencies in implementation and a lack of systematic validation limit the effectiveness of these approaches. Conclusions: Mitigating food allergy risk in dining establishments requires an integrated approach that combines strict kitchen controls with continuous staff education, transparent labeling, clear communication, and supportive policies. While promising interventions exist, more research is required to validate their effectiveness and to encourage standardized, widespread implementation to ensure the safety of individuals with food allergies. Full article

Background: Cow’s milk is the most frequent cause of food allergies in children, with caseins and β-lactoglobulin being considered the main allergens. Concerningly, numerous international agencies have highlighted a growing risk of allergic reactions in milk-allergic individuals after the consumption of products labelled as “vegan”. Objectives: We describe the case of a 3.5-year-old boy with a history of a food allergy to milk who complained of anaphylactic clinical symptoms after eating a vegan Easter egg. The aim of this study was to confirm the cause of the clinical symptoms, searching for the possible presence of milk proteins in the vegan chocolate. Methods: An experimental approach based on electrophoretic (SDS-PAGE) and immunoenzymatic techniques (ELISA) was applied. Results: SDS-PAGE indicated the presence of milk proteins, which was confirmed and quantified via ELISA (3034 ± 115 mg/kg). Conclusions: The data obtained demonstrate that the severe clinical symptoms were due to the unexpected presence of milk proteins in a vegan product, underlining the critical need for rigorous allergen quality control throughout the food industry. Full article

Background: Despite the widespread use of precautionary allergen labelling (PAL) by manufacturers, PAL is not always used consistently and can be a source of misinterpretation by consumers and allergists. Although its use is not specifically regulated in Canada, some voluntary guidelines exist. The aims of this study were to investigate allergic consumers’ and clinicians’ understanding of PAL, to describe consumers’ attitudes towards products with PAL, and to examine recommendations given by clinicians to their patients about these products. We also compared two groups of consumers enrolled in this study, since the majority of them (72%) were registered in the Food Allergy Canada database and the others (28%) came from representative consumers of the general population. Methods: An online survey was sent from 2 to 28 December 2021 to allergic consumers registered with Food Allergy Canada’s database and to a group of allergic consumers extracted from a panel representative of the general population and not registered with Food Allergy Canada (third-party panel). All consumer participants had a food allergy or were a parent/caregiver of a child with food allergy and had to be diagnosed by a medical professional. Considering that consumers registered via the Food Allergy Canada database could be more informed about labelling than the third-party consumer panel, we conducted a multivariate analysis (logistic regression) on the key variables related to PAL allowing to compare these two groups of participants. In addition, a separate online survey was sent to allergist members of the Canadian Society of Allergy and Clinical Immunology and provincial associations to investigate their understanding of PAL from 12 November 2021 to 16 January 2022. Results: A total of 1080 consumers and 63 allergists (29% of allergists in Canada) responded to the surveys. Fifty percent of consumers were adults with food allergy, and 50% were a parent/caregiver of a child with food allergy. Food allergy was diagnosed most commonly by an allergist in 76% of the cases. Fifty-four percent of consumers purchased products with a PAL statement at least occasionally, and more than half of consumers (53%) considered PAL a very useful tool. Most surveyed individuals (59%) had not heard of the term “individual allergen threshold” or had heard the term but did not know what it meant. The same allergic consumers were reluctant to buy food products with even a small amount of their allergen (i.e., a dose that would not trigger an allergic reaction in the vast majority of them). Half of allergists reported PAL was not useful in its current form, and 83% supported the consumption of foods with PAL to their patients in some circumstances. Conclusion: While most consumers are somewhat confident in the accuracy of ingredient information on pre-packaged foods, interpretation of PAL remains confusing by many allergic consumers. If changes are to be made based on allergen thresholds, a multi-stakeholder approach will be required with greater consumer and allergist education on risk assessment concepts to facilitate the implementation of allergen population thresholds into the application of PAL. Full article

Food allergies are increasingly frequent immune system reactions triggered by allergens present in food, which can affect quality of life. To investigate the impact of food allergies among Spanish adults and the influence of gender and age of diagnosis, an online survey using the shortened version of the Adult Food Allergy Quality of Life Questionnaire (FAQLQ) was conducted. A total of 134 participants with food allergies were enrolled in the exploratory study. Significant differences (p ≤ 0.050) were found in the perception of the emotional and social impact of food allergies on quality of life. Age of diagnosis (childhood, adolescence, or adulthood) had a greater influence on more variables than gender. Men reported greater fear of accidentally consuming something that could trigger an allergic reaction compared to women (p = 0.003), while women felt more excluded due to their allergies (p = 0.030). Overall, the perception of eating out was characterized by insecurity. The quality of life of individuals with food allergies could be improved through the use of pictograms on labels, menus, and increased training in the foodservice industry regarding allergens. Multiple additional investigations are recommended to generalize current findings. Full article

Fisheries and aquaculture play a crucial role in global food security, yet species mislabeling remains a persistent challenge, undermining consumer trust and market transparency. Proper food labeling is essential for protecting public health due to the presence of unknown toxic or allergenic substances and preventing illegally sourced products from entering the market. Despite extensive research across Europe, seafood mislabeling in Croatia has remained unexplored. This study aims to provide the first comprehensive assessment of seafood labeling accuracy in Croatia, where fisheries are integral to the coastal economies and tourism. Using DNA barcoding of the COI gene, 109 seafood samples were collected over two years from various sources, including restaurants, markets, and fishing vessels, and analyzed for potential mislabeling. Results revealed a mislabeling rate of 3% among fish samples and 20% among cephalopods, with notable substitutions, such as the yellowfin tuna mislabeled as bigeye tuna and Bluefin tuna and the European squid mislabeled as Patagonian squid. Additionally, 38.5% of samples were partially labeled, while 32% lacked clear country-of-origin information, complicating traceability. While the findings align with the mislabeling rates in other European countries, this study underscores the ongoing challenges in seafood labeling compliance. Establishing standardized monitoring protocols will be essential for improving comparability and effectively addressing seafood fraud. Full article

The target of traditional immunological detection methods for milk allergens is usually the whole β-lactoglobulin molecule. However, thermal processes and hydrolysis can destroy the epitope of β-lactoglobulin and interfere with its accurate detection and labeling in prepackaged foods, posing a health risk to milk-allergic patients. There currently remains a need to excavate and locate recognition sites for β-lactoglobulin in thermally processed and hydrolyzed products. Therefore, a stable epitope of β-lactoglobulin (CAQKKIIAEKTKIPAVFKIDA) was selected as the ideal recognition site, and an indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed using an antibody against this stable β-lactoglobulin epitope in order to improve the detection of β-lactoglobulin in thermally processed and hydrolyzed foods in this study. The stable epitope of β-lactoglobulin was selected using a molecular dynamics simulation, and the binding ability of anti-stable epitope antibodies was characterized using indirect ELISA and indirect competitive ELISA. The limit of detection (LOD) and limit of quantitation (LOQ) of the established ELISA were 0.25 and 1.07 mg·kg⁻¹, respectively. Furthermore, the developed ELISA only showed cross-reactivity to goat milk among 23 common foods, therefore exhibiting high specificity to bovine β-lactoglobulin. In addition, the developed ELISA was able to effectively detect β-lactoglobulin residue in processed commercial foods and hydrolyzed formula milk powder. Our findings provide a novel strategy for accurately detecting milk allergens based on stable epitope recognition in thermally processed and hydrolyzed foods. Full article

Hypoallergenic processing is an area worthy of continued exploration. In the treatment of the peanut protein (PP), pH shift was applied by acidic (pH 1.0–4.0) and alkaline (pH 9.0–12.0) treatment, after which the pH was adjusted to 7.0. Following pH-shift treatment, PP showed a larger particle size than in neutral solutions. SDS-PAGE, CD analysis, intrinsic fluorescence, UV spectra, and surface hydrophobicity indicated the protein conformation was unfolded with the exposure of more buried hydrophobic residues. Additionally, the IgE-binding capacity of PP decreased after pH-shift treatment on both sides. Label-free LC–MS/MS results demonstrated that the pH-shift treatment induced the structural changes on allergens, which altered the abundance of peptides after tryptic digestion. Less linear IgE-binding epitopes were detected in PP with pH-shift treatment. Our results suggested the pH-shift treatment is a promising alternative approach in the peanut hypoallergenic processing. This study also provides a theoretical basis for the development of hypoallergenic food processing. Full article

Background: Urticaria is a common disease with a marked influence on quality of life. The key cell involved is the mast cell, which can be activated by a vast variety of stimuli, and the major mediator is histamine. Allergic urticaria is a disorder with a large variety of causes: food, drugs, insect venom, skin contact with allergens, and physical exercise. Buckwheat consumption has increased in European countries and the USA because it is gluten-free. It can trigger anaphylactic shock if ingested, inhaled, or handled with the hands. Five common buckwheat allergens named Fag e1 to 5 (Fag e1, 2, and 3 are considered the major allergens) and two tartary buckwheat allergens named Fag t1 and Fag t2 have been described. Method: We present the case of a patient who experienced two anaphylactic shocks and in whom the etiological factor was buckwheat. The patient presented to the Allergology department for the evaluation of two episodes of severe allergic reactions that required emergency therapy, episodes that involved the loss of consciousness and were of major severity. At each anaphylactic shock, an ambulance was requested, and emergency therapy was administered, leading to the patient’s recovery within a few hours. Diagnosis: Since each episode occurred a few minutes after eating, the diagnosis was established based on a detailed anamnesis and prick skin tests, followed by specific IgE dosages. Other foods consumed by the patient, assessed by prick skin testing and specific IgE dosages of suspected foods, were excluded as the etiological cause. Increased levels of buckwheat-specific immunoglobulin E were highlighted, thus identifying the etiological agent. The treatment of anaphylactic shock was performed urgently by the ambulance crew with adrenaline, infusion solutions, cortisone preparations, and antihistamines. Result: Following the treatment that was initiated, there was a partial remission of the lesions after a few hours. Conclusions: Buckwheat allergy is rare, but it produces symptoms that affect the skin, gastrointestinal tract, and respiratory tract, as well as anaphylaxis. In a professional environment, it can trigger allergic rhinitis, asthma, and hives. Although buckwheat allergens have been described, their clinical relevance has only been studied in a small number cases. In current practice, the only commercially available allergen is Beech e2 per the ImmunoCAP ISAC microarray. Diagnosis can be difficult in clinical practice. This reported case suggests the need for a thorough anamnesis, since buckwheat is consumed as a hidden allergen, and in Europe, it is not necessary to label foods containing this allergen. Full article

The quality and authenticity of milk are of paramount importance. Cow milk is more allergenic and less nutritious than ewe, goat, or donkey milk, which are often adulterated with cow milk due to their seasonal availability and higher prices. In this work, a silicon photonic dipstick sensor accommodating two U-shaped Mach–Zehnder Interferometers (MZIs) was employed for the label-free detection of the adulteration of ewe, goat, and donkey milk with cow milk. One of the two MZIs of the chip was modified with bovine κ-casein, while the other was modified with bovine serum albumin to serve as a blank. All assay steps were performed by immersion of the chip side where the MZIs are positioned into the reagent solutions, leading to a photonic dipstick immunosensor. Thus, the chip was first immersed in a mixture of milk with anti-bovine κ-casein antibody and then in a secondary antibody solution for signal enhancement. A limit of detection of 0.05% v/v cow milk in ewe, goat, or donkey milk was achieved in 12 min using a 50-times diluted sample. This fast, sensitive, and simple assay, without the need for sample pre-processing, microfluidics, or pumps, makes the developed sensor ideal for the detection of milk adulteration at the point of need. Full article