The effect of rice polishing before cooking on the texture of the rice after cooking was clarified, and the usefulness of the material as a new rice ingredient was evaluated. The new rice material was obtained by soaking white or brown rice until sufficient water absorption was achieved, followed by grinding and cooking. A 1:1 mixture of water and rice resulted in a firm gelatinous material, whereas a 2:1 ratio produced a softer gelatinous material. The texture of the rice material was softer than that of commercial rice gel. Sensory evaluation showed that it was smoother and easier to eat than commercial rice gel. Dumplings made with the rice material had a better texture and were easier to eat than dumplings made with rice flour. This method can be applied to various processed products in the future.

A survey of 10 major food manufacturers focused on evaluating their food safety culture, food defense, and food fraud prevention, and showed the significance of GFSI-recognized certification for ensuring policy compliance and operational relevance. Aimed at enhancing quality assurance, the study found that with the spread of GFSI-recognized certification programs, each company is redefining their policies, standards, and rules regarding quality. Based on these findings, it is important to improve the food safety culture, food defense, and food fraud prevention. These efforts are essential for product quality and have implications for the broader food industry, demonstrating the value of integrating comprehensive safety and quality measures in manufacturing practices.

A recent marketing trend is the emphasis on customer experiential value. Companies are now reorganizing their business activities from the viewpoint of what kind of experience customers can have in their relationship with the product and the company, beyond the functional value that the product itself directly provides to customers. It is believed that companies can achieve higher customer satisfaction if the research and development (R&D) department, which is upstream of product development, deepens its understanding of this customer experiential value and proactively participates in product development and marketing communication. This paper introduces marketing theories centered on customer experiential value with examples from the food industry, mainly targeting R&D personnel in food companies, and provides reference information for exploring new R&D approaches in the food industry in response to changes in the social and market environments.

This paper investigates the economic implications of animal welfare considerations in egg production. Rising production costs associated with improved animal welfare pose a challenge for a sustainable livestock industry. To address this, we estimate production costs and retail prices across four egg production systems: conventional battery cages, enriched cages, aviaries, and barn-farming systems. Our analysis reveals a significant cost increase for animal welfare-friendly systems compared to battery cages. Barn-farming production, for example, incurs 2.4 times higher production costs and double the retail price compared to battery cages. The cost differences primarily stem from increased facility requirements, chick procurement, feed needs, and labor costs. The findings highlight the need for a multifaceted approach to promote animal welfare in the egg industry. This may involve certification schemes, alongside government regulations and cost-sharing mechanisms, to ensure economic viability for egg producers.