Chemical composition of eight sweet chestnut cultivars from the three protected designation of origin (PDO) areas in the Trás-osMontes region were studied: Aveleira, Rebordã, Trigueira and Zeive from PDO 'Terra Fria', Demanda, Longal and Martaínha from PDO 'Soutos da Lapa' and Judia from PDO 'Padrela'. Chestnuts were characterised by high moisture content ($50%), high levels of starch (43 g 100 g À1 dry matter -d.m.) and low fat content (3 g 100 g À1 d.m.). Nuts contained significant amounts of fibre (3% d.m.), were rich in K ($750 mg 100 g À1 d.m.), P ($120 mg 100 g À1 d.m.) and Mg ($75 mg 100 g À1 d.m.). Moreover, chestnuts are a good source of total amino acids (6-9 g 100 g À1 d.m.). Amino acid profiles were dominated by L-aspartic acid, followed by L-glutamic acid, leucine, L-alanine and arginine. These results provide additional information about the nutritional value of each cultivar and confirm that chestnuts are an interesting healthy food.

In recent years, chestnuts have increasingly become important in human nutrition because of their nutrient contents and potential beneficial health effects. In Portugal, Tra´s-os-Montes e Alto Douro is the most important region for chestnut production, generating 85% of the total national output. In 1994, three chestnut protected designation of origin (PDO) areas were created: Terra Fria, Soutos da Lapa, and Padrela within the jurisdiction area of the Regional Agricultural Services of Tra´s-os-Montes Region. Seventeen cultivars were selected from these PDO to evaluate crude fat content and fatty acid (FA) composition over a period of 2 years. Total fat extraction was performed according to AOAC methodology, using a Soxhlet apparatus for 16 h. Petroleum ether was used for extraction and FAs were identified and quantified by gas chromatography. The cultivars studied confirm that chestnuts have low crude fat content, low saturated fatty acids (SFA) (17%) and high unsaturated fatty acids (USFA) (83%). The major FAs are linoleic, oleic and palmitic; these accounted for more than 85% of the total FA content. From the results two potentially health-beneficial cultivars were identified: cv. Lada, with high linoleic acid content, and cv. Aveleira, with higher USFA content. With respect to FA profiles of chestnuts from the three PDO regions, Padrela chestnuts consistently contained the highest level of linoleic acid. The variation detected among cultivars and PDO areas may reflect differences in genotype and are influenced by environmental and growing conditions. The Longal chestnuts, the only traditional cv. growing on two different PDO areas, had better nutritional qualities in PDO Terra Fria, which confirm that the ecological conditions where chestnut orchards are established influences nut quality. r

This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.

This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.