The aim of this study was to determine the degree of acceptability of wheat pancakes with the addition of 10%, 20%, and 30% meal from three edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, respectively). Both consumer attitudes and the acceptability of the test samples were analysed. The study results show that the amount of additive had a statistically significant effect on all of the organoleptic evaluation’s distinguishing features, while the type of additive did not have such a significant effect on the level of consumer acceptability. Both the type and amount of the additive only had a statistically significant effect on the structure of the pancakes. Of all the variants, the sample with the addition of 30% crickets (Pref-2.51) was given the lowest score. An increase in the insect meal content of the products resulted in decreased scores for all the parameters under assessment. The key element that influenced the overall preference was the flavour. Even though the respondents declared positive attitudes towards the idea of consuming pancakes with the addition of insects and entomophagy in general, they were still reluctant to include insects in their diets.

Ice cream is still seen in Poland as a seasonal dessert, which task is to cool down on hot days. Seasonal consumption of ice cream in Poland results in low consumption comparing to Europe, although there are prospects and possibilities for changing this trend. Family ice cream is an important part of the ice cream market in Poland, which is developing towards innovative flavours, additives and packaging. As most part of the ice cream market, especially in the summer season, is impulse purchasing, the purpose of the paper is to try to evaluate the purchase decisions on the family ice cream market. The paper presents the results of a questionnaire survey on family ice cream shopping. The criteria determining the choice of ice cream: frequency of consumption, preferred type of ice cream and other factors determining the purchase of ice cream were evaluated. The results of the study showed that consumers preferred ice cream in large packages with different flavours. Family ice creams are however seen as quite expensive dessert.

The article discusses the most important information related to the transport of refrigerated cargo. The survey has been carried out among producers and distributors of chilled foods. The aim of the research was to present transport companies, used ways of transport, as well as means of transport during the delivery of food products. The research was carried out using a questionnaire ad-dressed to companies organizing such transport. The companies taking part in the survey are small and medium-sized, mainly deal with the transport of refrigerated food in Poland. The basic means for transporting refrigerated goods is a cold store, and drivers' duties vary from company to company. Driver training is carried out once, twice a year or not at all. The most common problems in transport companies are places for loading, deliveries inconsistent with the schedule, and the most common type of damage is mechanical damage of the goods.

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets’ quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage.

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.