@inproceedings{EwertSteinMichalkeetal.2021, author = {Ewert, Stefan and Stein, Lennart and Michalke, Amelie and Fichtner, Rosalie and Rau, Henriette and Stoll-Kleemann, Susanne}, title = {True Food Pricing}, pages = {26}, year = {2021}, abstract = {The first spotlight presented by Stefan Ewert focused on the necessary differentiation in True Food Accounting (TCA) with regard to soils. Amelie Michalke introduced a framework for internalizing external costs from the production of different foods, as well as different production practices, as this session's main focus. In the following, Lennart Stein and Rosalie Fichtner highlighted the outcomes of a quantitative face-to-face study evaluating the customer's cognizance of measures taken. Based on a literature review, such intervention studies, their evidence-based success factors and, especially, barriers were analyzed and presented by Henriette Rau as the fourth spotlight. Susanne Nicolai's talk spotlighted the links between justice sensitivity, moral emotions and dietary behavior and intention.}, language = {de} } @inproceedings{GebhardMuellerNiessenetal.2024, author = {Gebhard, Katharina and M{\"u}ller, Patrick and Niessen, Jan and Schmidling, Felix}, title = {Gem{\"u}seWert - Steigerung von regionalem Bio-Gem{\"u}se und St{\"a}rkung der Wertsch{\"o}pfungsketten im Knoblauchsland und dem N{\"u}rnberger Umland}, series = {{\"O}ko-Landbautag 2024: Angewandte Forschung und Entwicklung f{\"u}r den {\"o}kologischen Landbau in Bayern}, booktitle = {{\"O}ko-Landbautag 2024: Angewandte Forschung und Entwicklung f{\"u}r den {\"o}kologischen Landbau in Bayern}, publisher = {Bayerische Landesanstalt f{\"u}r Landwirtschaft (LfL)}, address = {Freising-Weihenstephan}, issn = {1611-4159}, pages = {153-155}, year = {2024}, abstract = {Im Projekt Gem{\"u}seWert sollen Ans{\"a}tze und M{\"o}glichkeiten gefunden werden, mehr Bio-Produkte aus dem Gem{\"u}seanbau des N{\"u}rnberger Knoblauchslandes und dem Umland in der Region anzubauen und zu vermarkten. Dadurch k{\"o}nnen neue Vertriebswege f{\"u}r regionales Bio-Gem{\"u}se geschaffen werden.}, language = {de} } @inproceedings{HauserMuellerNiessen2024, author = {Hauser, Carolin and M{\"u}ller, Patrick and Niessen, Jan}, title = {Situation und Herausforderungen bei der Detektion und Qualit{\"a}tssicherung in der Verarbeitung von pflanzlichen Bio Produkten}, series = {Angewandte Forschung und Entwicklung f{\"u}r den {\"o}kologischen Landbau in Bayern ; {\"O}ko-Landbautag 2024 am 24.10.2024}, booktitle = {Angewandte Forschung und Entwicklung f{\"u}r den {\"o}kologischen Landbau in Bayern ; {\"O}ko-Landbautag 2024 am 24.10.2024}, number = {5}, publisher = {Bayerische Landesanstalt f{\"u}r Landwirtschaft (LfL)}, address = {Freising-Weihenstephan}, issn = {1611-4159}, pages = {131 -- 135}, year = {2024}, abstract = {Um Lebensmittelverluste gering zu halten, werden in der Lebensmittelindustrie Maßnahmen ergriffen, um Lebensmittelsicherheit und -qualit{\"a}t zu {\"u}berwachen. Dazu werden verschiedene Detektionsm{\"o}glichkeiten verwendet. Es wurde untersucht, welche dieser Methoden angewendet werden und welche Qualit{\"a}tsprobleme verbleiben, die nur schwer oder mit viel Aufwand zu detektieren sind. Zu diesem Zweck wurden quantitative Befragungen mit Industrievertretern der Bio-Branche durchgef{\"u}hrt. Dabei zeigte sich, dass menschliche Detektions-methoden (Sichtkontrolle, Sensorik) immer noch die gr{\"o}ßte Rolle spielen, auch wenn diese fehlerbehaftet sein k{\"o}nnen. Auftretende Qualit{\"a}tsprobleme sind oft produktgruppenspezifisch, w{\"a}hrend nur schwer oder mit viel Aufwand zu detektierende Probleme {\"A}hnlichkeiten aufweisen. Dies sind v.a. die Detektion von Mykotoxinen, Pestizidr{\"u}ckst{\"a}nden sowie Fremdk{\"o}rper. Von Befragten ge{\"a}ußerte W{\"u}nsche zeigen noch weiteren Forschungsbedarf hinsichtlich einfach zu handhabender Detektionsmethoden.}, language = {de} } @article{HauserPenalozaRodriguezetal.2014, author = {Hauser, Carolin and Pe{\~n}aloza, A. and Rodr{\´i}guez, F. and Guarda, A. and Galotto, M.J.}, title = {Promising antimicrobial and antioxidant extracts of Murta leaves (Ugni molinae Turcz): Shelf-life extension and food safety}, series = {Food Packaging and Shelf Life}, volume = {1}, journal = {Food Packaging and Shelf Life}, number = {1}, publisher = {Elsevier BV}, address = {Amsterdam}, issn = {2214-2894}, doi = {10.1016/j.fpsl.2014.01.003}, pages = {77 -- 85}, year = {2014}, abstract = {Murta leaves are known for their beneficial effects since long time. Therefore, the aim of present study was to determine the antimicrobial and antioxidant activity of different extracts from Murta (Ugni molinae Turcz) leaves. Three extracts were obtained from Murta leaves using water or ethanol (50\%, v/v) as solvents with different solid-to-solvent-ratios. The extracts were characterized in terms of their antimicrobial activity, antioxidant capacity and total polyphenol content. An extract from 1.5 g of Murta leaves obtained with 20 mL of 50\% ethanol showed the highest polyphenol content with 309.4 mg gallic acid/g and the highest growth reduction of Listeria innocua (ATCC 33090), inhibiting 4.9 and 4.8 log cycles after 2 and 24 h of contact, respectively. The ethanolic extract of Murta leaves provides a natural potential antioxidant and antibacterial additive for food production.}, language = {en} } @article{HauserSenturkParreidtKowalskaetal.2016, author = {Hauser, Carolin and Senturk Parreidt, Tugce and Kowalska, U. and Suminska, P.}, title = {Shelf-life extension of fresh produce by edible coating}, series = {italian journal of food science}, volume = {2016}, journal = {italian journal of food science}, number = {28}, edition = {5}, publisher = {Codon Publications}, pages = {41-45}, year = {2016}, abstract = {Fresh and fresh-cut produce get a growing share on the worldwide food market as they combine the aspect of convenience food with healthy nutrition. Nevertheless, these nontreated food products bear a risk of microbial contamination with pathogenic microorganisms and have limited shelf-life due to their fresh character and big surface. Edible coatings can comply with several functions to protect those sensitive food products. In this study alginate was used as coating for fresh-cut cantaloupe melon to act as a barrier to water loss and a carrier for antimicrobial hop extracts. For mung bean sprouts chitosan, which is antimicrobial by nature, was used. Both experiments showed that edible coatings can enhance the shelf-life of these products. The edible coatings have to be designed for each produce individually.}, language = {en} } @inproceedings{JohnRueckertJohnNiessen2011, author = {John, Rene and R{\"u}ckert-John, Jana and Niessen, Jan}, title = {Lernen durch Scheitern beim Einsatz von Bio-Lebensmitteln in der Außer-Haus-Verpflegung}, series = {Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis}, volume = {1}, booktitle = {Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis}, editor = {Fischinger, Stephanie}, publisher = {Verlag Dr. K{\"o}ster}, address = {Berlin}, pages = {370-373}, year = {2011}, abstract = {The increasing importance of the eating-out sector has to be seen as a driver for the continued growth of the organic food market. Focusing on unsuccessful use of organic products this project analyses potentially useful information that could be deployed for strategic recommendations. There were 26 qualitative case studies conducted. Using guidelines, different histories or the establishment of organic food offers were explored. Additionally thirteen experts in the organic eating-out sector were surveyed. Beside descriptive findings concerning the communal feeding sector and the individual feeding sector a comparison analysis uncovered that decisions are department-specific within the respective organizations of eating-out. Critical success factors for organic offers concern not only the clientele, but also product quality, supply, certification constraints as well as the support of the superior organizational purpose. The problems are driven by external impulses, which are differently received by the departments of the organization however. This was a result of insufficient reflection on the purpose for using organic food products, the organization's objectives as well as the necessary resource demands. With the help of structural recommendations, the process of introducing organic products can be based on strategic and focused planning in regard to purpose and means considering the reflection about made deci-sions.}, language = {de} } @article{KramerThielmannHickischetal.2015, author = {Kramer, B. and Thielmann, J. and Hickisch, A. and Muranyi, P. and Wunderlich, J. and Hauser, Carolin}, title = {Antimicrobial activity of hop extracts against foodborne pathogens for meat applications}, series = {Journal of Applied Microbiology}, volume = {118}, journal = {Journal of Applied Microbiology}, number = {3}, publisher = {Oxford University Press (OUP)}, issn = {1364-5072}, doi = {10.1111/jam.12717}, pages = {648 -- 657}, year = {2015}, abstract = {Aims: The objective of this study was the fundamental investigation of the antimicrobial efficiency of various hop extracts against selected foodborne pathogens in vitro, as well as their activity against Listeria monocytogenes in a model meat marinade and on marinated pork tenderloins. Methods and results: In a first step, the minimum inhibitory concentrations (MIC) of three hop extracts containing either α- or β-acids or xanthohumol were determined against test bacteria including L. monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli by a colorimetric method based on the measurement of bacterial metabolic activity. Moreover, the influence of either lactic or citric acid on the antimicrobial activity of the hop extracts was evaluated. The efficiency of hop extracts as a natural food preservative was then tested in a model meat marinade at 2 and 8°C, respectively, and finally on marinated pork. The experiments showed that Gram-positive bacteria were strongly inhibited by hop extracts containing β-acids and xanthohumol (MIC values of 6.3 and 12.5 ppm, respectively), whereas the antimicrobial activity of the investigated α-acid extract was significantly lower (MIC values of 200 ppm). Gram-negative bacteria were highly resistant against all tested hop extracts. Acidification of the test media led to a decrease of the MIC values. The inhibitory activity of the hop extracts against L. monocytogenes was strongly reduced in a fat-containing model meat marinade, but the efficiency of β-acids in this matrix could be increased by lowering pH and storage temperatures. By applying 0.5 \% β-acids at pH = 5 in a model marinade, the total aerobic count of pork tenderloins was reduced up to 0.9 log10 compared with marinated pork without hop extract after 2 weeks of storage at 5°C. Conclusions: β-acid containing hop extracts have proven to possess a high antimicrobial activity against Gram-positive bacteria in vitro and in a practice-related application for food preservation. Significance and impact of the study: Antimicrobial hop extracts could be used as natural preservatives in food applications to extend the shelf life and to increase the safety of fresh products.}, language = {en} } @inproceedings{MichalkeSemkenStein2023, author = {Michalke, Amelie and Semken, Christoph and Stein, Lennart}, title = {Customer's behavior towards true prices of food: lessons learnt from informational campaigning and factual intervention}, year = {2023}, language = {de} } @inproceedings{MuellerSteinOebeletal.2023, author = {M{\"u}ller, Laura and Stein, Lennart and Oebel, Benjamin and Michalke, Amelie and Gaugler, Tobias}, title = {Noch ein Label? - Meta-Label als Instrument zur Nachhaltigkeitskommunikation gegen{\"u}ber Verbrauchern}, isbn = {978-3-96831-055-177}, year = {2023}, abstract = {Due to rapidly rising prices caused by inflation, the current political situation, and the critical impact on the environment through agricultural pollution, sustainable purchasing decisions become increasingly important. A meta-label that offers consumers orientation for a more ecologically, economically, and ethically conscious consumption is a possible tool for changing and adapting the food industry to the current challenges of the environment and society.}, language = {de} } @inproceedings{Niessen2011, author = {Niessen, Jan}, title = {Entwicklungsstand und Funktionsweise der Beschaffungs- und Lieferantenm{\"a}rkte f{\"u}r {\"o}kologische Lebensmittel in der deutschen Außer-Haus-Verpflegung}, series = {Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis}, volume = {2}, booktitle = {Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis}, editor = {Becker, Konstantin}, publisher = {Verlag Dr. K{\"o}ster}, address = {Berlin}, pages = {300 - 303}, year = {2011}, abstract = {The organic food market in Germany has shown continual growth throughout the last decade. This development has been accompanied by increasing research, certification, consulting services and wholesale activity with respect to this market sector. Nevertheless, implementing organic food in eating out facilities (EOF) faces several challenges. Within a recently completed research project, we examined the reasons for the adoption or rejection of the supply of organic food in EOFs. The empirical base consists of 26 case-studies on EOFs using expert-interviews with several persons-in-charge. The reasons for the adoption or rejection of the supply of organic food vary, and depend on internal and external factors concerning the organizations and their business environments. One of the most important results of this research project shows problems of EOFs with the procurement of organic produce, as well as with the suppliers. Several constraints and problems within the supply chain regarding procurement were determined. EOFs face diverse challenges, such as shortages in service and the quality and quantities of produce corresponding to EOFs special needs. The results point out a need for further development and maturation of this specialized organic food market.}, language = {de} }