FrieslandCampina (Netherlands)

Individuals burdened with socioeconomic disadvantages, including food insecurity, are often exposed to circumstances that may increase the likelihood of smoking, which may in turn affect the respiratory health of others in the household, particularly children. Yet, the role of these factors in perpetuating tobacco use within households remains underexplored. Therefore, this study attempts to determine the association between household food security and socioeconomic status with paternal smoking in Malaysia. This study utilised data from the South East Asian Nutrition Surveys (SEANUTS II) Malaysia, which involved 2,687 children aged 0.5-12.9 years, recruited through multistage cluster sampling. Although the study recruited children as participants, the present analysis draws on paternal and household information, including food security, socioeconomic status, and paternal smoking, as reported through parent/guardian-reported questionnaires. Multivariate binary logistic regression was used to determine factors associated with paternal smoking habits. Overall, forty-three percent of fathers were reported as smokers. Younger fathers (aged <30.0 years) had twice the odds of smoking [aOR: 2.032 (95%CI 1.301-3.173)] compared to their older counterparts (aged >49.9 years). Fathers from low socioeconomic status households, particularly, those with extremely low household income [aOR: 2.606 (95%CI 1.711-3.968)] and without formal education/completed primary education [aOR: 2.604 (95%CI 1.710-3.966)], had double the odds of smoking than their counterparts. Self-employed/other occupation fathers [aOR: 1.343 (95%CI 1.056-1.709)] and families from food-insecure households [aOR: 1.251 (95%CI 1.053-1.487)] were found to have higher odds of smoking. In conclusion, household food insecurity and socioeconomic status, including age, occupation, household income, and education level were significantly associated with paternal smoking status. Authorities should customise interventions to mitigate socioeconomic barriers and create equitable access to quit-smoking resources. This is important for lowering smoking prevalence and safeguarding children's health.

IntroductionThe C-terminal telopeptide (CTX), vitamin D, and calcium intake are key factors in bone health research. This study aimed to investigate these associations among adolescents.MethodsA cross-sectional study was conducted involving 1,234 students (15-year-olds) from public schools in Selangor, Perak, and Kuala Lumpur, Malaysia. The levels of CTX, 25-hydroxyvitamin D (25(OH)D), and several biomarkers were measured. The seven-day diet history was applied to the habitual dietary intake of the participants.ResultsA generalized linear model was used to quantify the relationship between 25(OH)D concentrations and calcium intake with CTX levels. The results showed that the CTX log concentration was higher in females than males (mean±SD; 1.32±0.47 ng/mL vs. 1.24±0.44 ng/mL). Regarding vitamin D, the percentage of participants with 25(OH)D concentrations below 50 nmol/L was higher among females than males (91.9% vs. 45.4%). In terms of calcium intake, all participants consumed less than 50% (indicating low calcium intake) of the recommended amount, with intakes ranging from 282.0 mg/day to 543.1 mg/day. No significant association was found between 25(OH)D levels below 50 nmol/L and CTX concentrations (p-value > 0.1), but there was a significant association between CTX levels and calcium intake status (β=0.161, p-value < 0.01).ConclusionThis study suggests that higher bone turnover, indicated by elevated CTX levels, is associated with low calcium intake but not with low 25(OH)D levels.

This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at 100-200 °C in a halogen moisture analyzer, and moisture loss over time was recorded. A mixed-effects model analysis showed that temperature had the most significant impact on moisture loss rate (F = 2008.54; p < 0.00001), followed by cheese mass (F = 1973.28; p < 0.00001) and time (F = 278.49; p < 0.00001). Higher temperatures and larger cheese mass accelerated moisture evaporation rate. The moisture content of cheese explained 21.8% of model variation, suggesting that other factors, such as cheese structure, also play a significant role. The cheese baking process involving moisture removal followed by distinct drying stages. Initially, the drying rate increased as the cheese reached the wet bulb temperature; this was followed by a steady rate, and finally, a reduction in dehydration rate as the moisture decreased, limiting further evaporation. Browning, assessed through changes in lightness (L*), was more noticeable at higher temperatures, particularly in Mozzarella and processed Cheddar, after approx. 30% moisture loss in all cheeses.

Plant-based cheese analogs have been developed using plant-based ingredients to mimic the appearance, structure, and flavor of conventional cheeses. Due to the complex composition and structure of cheese, developing plant-based cheese analogs that completely replicate its physicochemical, structural, sensory, and nutritional features is a highly challenging endeavor. Therefore, the design of the structure of plant-based cheese analogs requires a critical evaluation of the functional features of the selected ingredients and the specialized combination of these ingredients to create a desired structure. This review provides a comprehensive understanding of the structure, texture, and functionality of plant-based cheese analogs, covering the formulation and the characteristic properties of the end-use product, such as rheological behavior and microstructural properties, as well as tribology perspectives. Subsequently, the melting and stretchability characteristics of these products have been assessed to comprehend the response of plant-based cheese substitutes when subjected to heat.

Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12–0.14), medium (0.16–0.17), and high (0.31–0.36) levels of water activity (aw), while FD powders targeted low aw (0.12). Maillard reaction indicators were studied after drying and during storage for up to 28 days at 20, 40, or 60 °C by measuring free -NH2 groups, as an indicator of available lysine, and 5-hydroxymethylfurfural (HMF). After drying, levels of residual free -NH2 groups were ~15% higher in ESD and FD powders than in their CSD counterparts. CSD powders also had ~14% higher HMF concentrations compared to their ESD and FD counterparts. Storage led to reductions in free -NH2 groups and increases in HMF content in all powders, the extent of which increased with increasing storage temperature. Reductions in free -NH2 groups followed first-order reaction kinetics at 20 and 40 °C but second-order reaction kinetics at 60 °C. Lactose crystallization was detected in high-aw CSD powders after 14 d at 40 °C and in both CSD and ESD powders after 7 d at 60 °C. Overall, we found that ESD is a gentle drying technology which enables production of powders with lower Maillard reaction markers.

ABSTRACTThe private sector is increasingly engaged in formulating biodiversity strategies that aim to achieve net‐positive outcomes. Life cycle impact assessment (LCIA) methodologies are a leading approach for quantifying ‘biodiversity footprints’, providing baselines for biodiversity mitigation strategies. However, differences between existing LCIA methods remain understudied in this context. Using a large agricultural organisation case study, we compared biodiversity footprints from two LCIA methodologies: LC‐IMPACT and ReCiPe2016. Results varied considerably, with LC‐IMPACT attributing the largest impacts to international land use change from imported livestock feeds and ReCiPe2016 highlighting the impacts from imported feeds related to other pathways, such as water use, alongside on‐farm GHG emissions. These differences suggest that using different methodologies could lead to substantially different corporate biodiversity strategies and sub‐optimal prioritisation. To design effective biodiversity strategies, corporations must address uncertainties in biodiversity footprinting methods, and further research is needed to ensure these methodologies drive effective action to combat global biodiversity loss.

After birth, mothers provide the best nutrition for the healthy growth and development of their infants and the developing gut microbiota through breastfeeding. When breastfeeding is not or insufficiently available, infant formula is the only safe alternative. The production of infant formula includes heat-processing, which may induce protein glycation. Protein glycation has been shown to reduce protein digestion and absorption. The reduction in protein digestion and absorption because of protein glycation has been speculated to also impact gut comfort parameters as well as overnight sleep. As this could be partially due to the effect on the bacteria that reside in the infant's gastrointestinal tract, we investigated whether protein glycation in infant formula impacts the composition and activity of infant gut microbiota by performing an in vitro study using the CoMiniGut colon model and fecal inocula obtained from a healthy six-month-old term infant. Incubations were performed for 24 h using a predigested infant formula-supplemented medium with varying levels of glycation (6.5-44.5%). Our data indicate that high protein glycation increases microbial diversity and the relative abundance of Clostridium neonatale from 6.4% of the inoculum to around 25.5% of 20.8% glycation. Interestingly, propionate levels were inversely correlated with protein glycation levels after 24 h of incubation, with the 44.5% blocked lysine sample giving rise to 60% lower propionate levels as compared to the 6.4% sample. Higher propionate levels have been linked with longer uninterrupted sleep overnight, which could be indicative of the underlying mechanism of reduced crying/fussy time during nights for infants fed with a formula containing lower amounts of glycated protein.

In cheese powder production, achieving stable cheese emulsion for spray drying is often facilitated using calcium sequestering salts (CSS), promoting protein hydration and emulsification. However, demand for clean-label products necessitates exploring alternative methods to produce a stable cheese feed. Technologies such as ultrasound and ohmic heating, which are promising in modifying milk proteins, offer a potential solution. Therefore, this study aimed to explore the combined effect of ultrasound and ohmic heating on the structure of para-casein matrix in Cheddar cheese. The application of ultrasound promoted protein-mediated fat stabilization, indicating improved emulsifying functionality of para-caseins. SDS-PAGE results further supported the sonication-induced alterations in protein interactions. The overall influence of ohmic heating was less pronounced, with slightly higher mineral solubilization compared to the control sample. These findings highlight the potential of these technologies to reduce or eliminate the need for CSS additives in cheese powder production.