The objective of the research was the shelf life extension of a salad with meat in mayonnaise. The microbial stability of the salad with meat in mayonnaise packaged under vacuum, in modified atmosphere, and using 'Sous vide' technology was examined and compared with conventionally packaged (in ambient air) salad. The salads were packaged in polyamide/polyethylene pouches with barrier properties as well as in pouches made from biodegradable plasticized poly-β-hydroxybutyrate or polylactic acid film. Control samples without preservatives were packed in traditional polypropylene containers covered with non-hermetic lids. PURASA L Powder Opti Form (sodium lactate) in the amount 5 g kgE-1, 10 g kgE-1, and 15 g kgE-1, and ethyl alcohol in the amount of 2 ml were used as single preservatives for separate samples. The studies of the samples were carried out after 1, 3, 7, 10, 15, 18, 25, 29, 42, and 52 storage days at the temperature of +4+-0.5 deg C. Experimentally the quality of the salad with meat in mayonnaise was characterized by measuring the total plate count of microorganisms. The obtained results indicate that different packaging technologies and addition of preservatives show significantly different influence on the microbial growth in different samples. 'Sous vide' packaging technology was effective for the shelf life extending and guarantee of safety of the salads with meat in mayonnaise.

Turkish traditional food producers are mainly subsistence and semi-subsistence farmers who have a limited marketing knowledge. They thus encounter a significant number of problems during the supply chain due to the lack of capital, awareness and equipment, as well as underutilized resources and insufficient rural infrastructure. They are also not actively encouraged by the policies implemented at the regional level. The majority of the food reaches consumers either directly (the less common purchases from the farmer) or via a number of intermediaries. If the current volume of traditional food is compared with the past production volume, it can be clearly seen that there is a sharp decrease in the production in contrast to the rapidly increasing population. This study aims to find willingness of Turkish consumers to pay for a MarketMaker website – an electronic trading platform of traditional products in Turkey. The estimations rely on data collected from 157 persons covering all regions in Turkey through an online survey in August, 2015. The average willingness to pay (WTP) annually was found to be about 32 Turkish Liras (TRY) for all observations including zero bids and TRY 164 excluding zero bids. The results of the probit model show that age, marital status and shopping in traditional food markets were identified by the model to have a significant impact on the probability of WTP.

Celiac disease is an autoimmune enteropathy disease, triggered in genetically susceptible individuals by ingested gluten from wheat (Triticum), rye (Secale cereale), barley (Hordeum vulgare) and other closely related cereal grains. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study a celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The respondents were asked to fill in the questionnaire from the beginning of December 2010 till the end of July 2011. The questionnaire was performed with 131 celiac patients, respondents were from all Latvian regions and they answered 15 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.

Public food procurement is a complex system with a large number of participants, and it is regulated by a number of laws and regulations on different sectors, and there is involved a number of controlling bodies. The research aim is to explore and analyze the laws and regulations governing public food procurement in Latvia and to identify the main obstacles to food purchases from local producers. By purchasing food, local governments or authorities have to fulfill the European Union (EU) and the Latvian statutory requirements for both the correct procurement procedures, both on food safety and hygiene norms throughout the whole food product life cycle. Purchasing food from local producers is a challenge, because on the one hand, the EC Treaty and a number of other documents request the free movement of goods and equal rights for all market participants, on the other – the local community and local government is interested in providing school students with high-quality, natural food and in promoting small local businesses. The solution is to use green public procurement (GPP) criteria in the public food procurement. However, in the implementation of the GPP there are several disadvantages for both the local government and local food producers. By studying Latvian and other EU countries’ experiences, it can be concluded that barriers to local food producers to participate in local government food procurement are related to both competitiveness and production storage and regular supply assurance.

Given the intensive competition in almost all the business sectors, customer loyalty research is gaining its popularity among marketers as well as among scholars. The aim of this research was to determine the differences in loyalty to grocery retailer between urban and rural consumers. In order to reveal the differences, questionnaire research was provided and differences between Lithuanian urban and rural customer loyalties were determined. The research results indicated the existence of statistically significant differences between the loyalties of Lithuanian urban and rural regarding their mostly visited grocery retailers in terms of their attitudes and repeat patronage behaviour. Moreover, based on the neo-behaviouristic approach, considering attitudinal and behavioural measures, all kinds of loyalties were observed stronger in the urban areas of Lithuania. The assumption was made that there might be an effect of limited-choice condition. Affected by the latter condition, rural citizens tend to seek for variety more than the urban ones. Consequently, considering the rural citizens’ evaluations, it can be stated that their loyalty is undermanaged, resulting in a very low amounts of truly loyal customers. Therefore, for the grocery retailers it was recommended to revise their customer loyalty schemes based on the point of residence of their consumers. In such a way the higher possibility of meeting consumer needs might be achieved.

Enteral feeding also known as enteral nutrition is nutrient delivery into the stomach. Products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to evaluate the effect of vacuum cooking on the content of bioactive compounds, soluble solids, pH and shelf life of enteral food made from fresh and semi-finished (heated) fruit and vegetable juices. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were vacuum cooked in 0.02 MPa pressure, with boiling point 67 °C, and 0.06 MPa pressure at 79 °C, withstander for 15 min. All samples were stored at room temperature and tested for their content of vitamin C, total carotenoids, anthocyanins, total phenols and antioxidant activity and microbiological safety, as control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total carotenoids and anthocyanins than samples prepared from fresh juices, but this wasn’t observed with content of total phenols and antiradical scavenging activity (DPPH), where the type of ingredients used for sample preparation had no significant effect.

Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutritional and energy value of the products was taken from product labels. The majority of the vegan products in Latvian online stores come from Germany. The most important ingredient in the production in product groups such as meat substitutes and dairy alternatives is soya (Glycine max.), which provides high protein content. The vegan products could not be characterized as low in fat, as the average fat content in the various product groups ranged from 7.9±1.7 to 19.7±3.3 g 100 gE−1 of product, except beverages. The average energy values for all product groups varied between 210.7 kJ 100 mLE−1 for beverages and 1226.0 kJ 100 gE−1 for snacks. There would be a need for everyday vegan products in the Latvian market, as most of the products are snacks at the moment, and legumes should be used as ingredient in the production of new vegan products with increased nutritional value.

Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

In presented study we have investigated an occurrence of 15 polycyclic aromatic hydrocarbons (PAH) in different smoked meat and fish samples. After clean up and extraction procedures, the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). Large variability in PAH levels for samples of the same type was found, thus the contamination level is not strongly correlated with the type of product. In the smoked fish samples concentrations of total PAHs ranged from 0.26 to 104 mu g kgE1, and in smoked meat samples - from 1.7 to 197 mu g kgE-1. In general, the predominating PAHs in all samples were benz(a)anthracene, crysene, and cyclopenta(c,d)pyrene. Also the elimination of PAHs in smoked fish by UV irradiation was investigated. Significant decrease in carcinogenic PAH content in smoked fish was found after a 15 min exposure.

Purchasing local products has become a popular trend both in Latvia and in the world; yet, no single definition is available regarding what may be regarded as local products. The term local product is interpreted based on the distance between the producer and the consumer, administrative and political theories, social factors and personal opinions. Food systems refer to a full cycle from production to sales, whereas local food systems, which are regarded as an alternative to the global food system, are characterised by a short distance between the producer and the consumer, which increases mutual trust between the parties engaged. Besides, it has been found that local food systems are considered sustainable and local communities benefit from them economically, environmentally and socially. Local products are sold through traditional channels – food products are marketed through wholesale and retail networks – and through those popularising local products – short supply chains and direct sale channels – when products are purchased directly from the producer. The present research gives a summary and a short description of such sale channels. An essential role in increasing the sales of local products is also played by the public sector, as local products are purchased through municipal public food procurements. Even though the EU legislation stipulates that municipal public procurements may not require bidders to supply only local products because it contradicts the principles of free trade in the EU, yet, food products produced in the local region are preferred if sustainability criteria are integrated in procurement requirements.