Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a comparative study across Portugal, Spain, and Greece, regular organic consumers were surveyed (250 per country) using a culturally adapted Best-Worst Scaling questionnaire. Socio-demographic variables and ten organic food attributes were analysed using MANOVA, Kruskal-Wallis tests, PCA, and cluster analysis. Spanish and Portuguese consumers prioritised health, environmental impact, absence of GMOs, and certification, while Greeks emphasised price, appearance, taste expectation, and nutrition. Age, gender, and education influenced attribute importance differently across countries, revealing distinct national consumption patterns and preferences. Findings highlight substantial heterogeneity: health and environmental attributes dominate in Portugal and Spain, reflecting strong certification and sustainability awareness, whereas Greek consumers focus on value, sensory qualities, and nutrition, indicating lower organic uptake and stronger price sensitivity. Older and more educated consumers valued certification and provenance, women emphasised health and environmental benefits, and men responded more to convenience and status cues. These patterns suggest that marketing and policy strategies should combine universal motivators with tailored approaches addressing national, demographic, and cultural differences to enhance organic consumption. Cross-country differences reveal the need for context-specific interventions promoting organic food while leveraging common health and sustainability drivers.

This study presents the first preliminary biopeptide profiling of three Thessalian PDO cheeses (Kaseri, Manouri, and Batzos) using HPLC-ESI-MS coupled with in silico bioactivity prediction. The three cheeses were chosen as representative Thessalian PDO cheeses made from sheep and/or goat milk, reflecting the traditional dairy practices and regional identity of this area. A total of 212 peptide masses were putatively identified (86 in Kaseri, 85 in Batzos, 41 in Manouri), mainly originating from β-casein (45%) and αs1-casein (30%), indicating region-specific proteolysis driven by processing technologies and microbial ecology. Kaseri exhibited the greatest peptidomic diversity (31 bioactive peptides), whereas Manouri exhibited the greatest frequency of bioactive peptides (34/41; 83%), dominated by DPP-IV-inhibitory peptides (44%). Batzos displayed a balanced ACE and DPP-IV-inhibitory profile typical of brine-ripened cheeses. Screening with MBPDB, BIOPEP-UWM, and PeptideRanker identified 80 known bioactive peptides and 98 uncharacterized sequences, nine common across all cheeses. Peptide length distribution showed consistent proportions of tri- and tetrapeptides (16–19% and 5–7%), with Kaseri enriched in longer sequences (≥6 aa; 60.5%). Batzos peptides, not found in databases, with high PeptideRanker scores (>0.75) suggest potential authentication markers. These preliminary findings provide a basis for further investigation of the peptide profiles and potential bioactivities of Thessalian PDO cheeses.

Background/Objectives: Goat milk is an important source of bioactive lipids, but information on the fatty acid (FA) profiles of indigenous Greek goat breeds under semi-extensive management remains limited. This study aimed to compare the milk FA composition and lipid health indices of Capra prisca, Skopelos, and crossbred goats in Thessaly, Greece, and to evaluate the effect of organic versus conventional semi-extensive production systems. Methods: Thirty bulk-tank milk samples were collected during spring 2025 from eight herds, comprising Capra prisca (n = 10), Skopelos (n = 10), and crossbred goats (n = 10), with 15 samples from each production system. Physicochemical characteristics were determined using an ultrasonic milk analyzer, while FA composition was analyzed by gas chromatography with flame ionization detection (GC–FID). Lipid quality indices, including the Atherogenicity Index (AI) and Thrombogenicity Index (TI), were calculated. Statistical analyses were performed using two-way ANOVA with Benjamini–Hochberg adjustment. Results: Breed significantly affected several individual FAs but not total SFA, MUFA, or UFA concentrations. Capra prisca milk contained higher levels of C4:0, C18:0, and C18:3n6 (p_BH ≤ 0.015), whereas Skopelos milk showed higher C16:0 and lower C18:2n6 isomers (p_BH ≤ 0.046). Total PUFA and ω-6 concentrations were higher in Capra prisca and crossbred milk than in Skopelos milk (p_BH ≤ 0.004). In contrast, total ω-3 concentrations and AI, TI, H/H and HPI did not differ significantly among breeds. The PUFA/SFA ratio differed significantly among breeds (0.06–0.07; p_BH = 0.032). No lipid health indices differed significantly between production systems (p_BH ≥ 0.192). Conclusions: Under semi-extensive management, breed was associated primarily with differences in individual FAs and total ω-6 PUFA concentrations, whereas overall lipid health indices were relatively stable. No significant differences were observed between organic and conventional production systems. These findings provide baseline information on the milk lipid composition of indigenous Greek goat breeds and support further investigation using larger, multi-season datasets.

Maize is highly vulnerable to aflatoxin contamination, constituting a serious food safety and public health concern. This study explored the relationship of extreme flood events in September 2020 (Storm Ianos) and September 2023 (Storm Daniel) in the Thessaly region, Greece, which occurred post-harvest, and aflatoxin contamination patterns in maize harvests of both the flood years and the following years (2021 and 2024). A total of 573 maize samples collected between 2019 and 2024 were analyzed using an enzyme-linked immunosorbent assay (ELISA). A 10 mu g/kg cutoff was used (the ELISA upper limit of quantification); results > 10 ppb were classified as elevated concentrations. Overall, aflatoxins were detected in 47.8% of samples, with 14.0% having concentrations exceeding 10 mu g/kg. The 2021 harvest year exhibited an exceedance rate of 28.75% (23/80), while the 2024 harvest showed a rate of 14.68%, 37/252. Exceedance rates during flood years were comparatively low; however, the maize harvested in the years following the flood events demonstrated a two-fold increase in the detection rate (60.2% vs. 30.7%) and a significant increase in exceedance percentages (18.07% vs. 8.30%) relative to non-flood years in the preceding period. While drought and heat remain the primary field risk factors for aflatoxin production, the correlational findings suggest that extreme floods may indirectly influence aflatoxin risk by increasing kernel damage, prolonging grain moisture, and disrupting post-harvest handling and storage, underscoring the need for continuous monitoring and robust mitigation strategies in flood-prone agricultural regions.

Sheep and goat milk authenticity is of great importance, especially for countries like Greece, where these products are connected to the country’s rural economy and cultural heritage. The aim of the study is to evaluate the effectiveness of Fourier Transform Infrared Attenuated Total Reflectance (ATR-FTIR) spectroscopy in combination with chemometric techniques for the classification of cow, sheep, and goat milk and consequently support fraud identification. A total of 178 cow, sheep and goat milk samples were collected from livestock farms in Thessaly, Greece. Sheep and goat milk samples were confirmed as authentic by applying a validated Enzyme Linked Immunosorbent Assay (ELISA), while all samples were analyzed using ATR-FTIR spectroscopy in both raw and freeze-dried form. Freeze-dried samples exhibited clearer spectral characteristics, particularly enhancing the signals from triglycerides, proteins, and carbohydrates. Partial Least Squares Discriminant Analysis (PLS-DA) delivered robust discrimination. By using the spectral range between 600 and 1800 cm−1, 100% correct classification of all milk types was achieved. These findings highlight the potential of FTIR spectroscopy as a fast, non-destructive, and cost-effective tool for milk identification and species differentiation. This method is particularly suitable for industrial and regulatory applications, offering high efficiency.

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products.

Authentication of meat products using rapid, non-destructive methods remains a critical challenge in food quality control. This study evaluated the potential of Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric techniques for distinguishing beef, pork, and sheep meat from slaughterhouses in Thessaly. Ninety-one meat samples were analyzed in both raw and freeze-dried from across multiple spectral regions (600-4000 cm-1). Partial Least Squares Discriminant Analysis (PLS-DA) achieved 92.86 % classification accuracy for raw samples using the full spectral range. The analysis of spectral data from freeze-dried samples yielded an accuracy if 82.14 %, which rose to 85.71 % when specific spectral regions were analyzed. The results demonstrate that ATR-FTIR spectroscopy combined with PLS-DA provides a reliable, rapid method for classification of meat types. This proof-of-concept study suggests that the method has the potential to be applied to quality control and fraud detection in meat products.

The growing demand for health-promoting and eco-friendly foods has driven interest in biofunctional dairy products. Goat milk yogurt, though nutritionally beneficial, faces sensory challenges, while antioxidant-rich spent coffee grounds (SCGs), a coffee by-product, offer sustainable enhancement potential. This study assessed the consumer acceptance of goat milk yogurt enriched with 2% and 3% SCG extract. A total of 137 untrained consumers evaluated six sensory attributes—appearance, aroma, taste, texture, coffee–yogurt balance, and aftertaste—on a five-point hedonic scale. Due to non-normal data, Wilcoxon rank-sum tests and Spearman correlations were applied. No significant differences emerged between formulations (p > 0.05). Taste, aftertaste, and aroma were strongly correlated (r > 0.65). All attributes significantly predicted purchase intent (p < 0.01), with taste as the strongest driver (OR = 2.24). Consumers aged 26–35, usually presenting health or environmental concerns, showed greater acceptance. The addition of SCG extract did not compromise sensory quality, supporting its viability as a sustainable functional ingredient. These findings present high acceptance of a newly developed eco-friendly and nutritionally beneficial product, responding to consumers’ current qualitative demands related to the food they consume.

The authenticity of Protected Designation of Origin (PDO) Feta cheese is critical for consumer confidence and market integrity, particularly in light of widespread concerns over economically motivated adulteration. This study evaluated the potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric modeling to differentiate authentic Feta from non-Feta white brined cheeses. A total of 90 cheese samples, consisting of verified Feta and cow milk cheeses, were analyzed in both freeze-dried and fresh forms. Spectral data from raw, first derivative, and second derivative spectra were analyzed using principal component analysis–linear discriminant analysis (PCA-LDA) and Partial Least Squares Discriminant Analysis (PLS-DA) to distinguish authentic Feta from non-Feta cheese samples. Derivative processing significantly improved classification accuracy. All classification models performed relatively well, but the PLS-DA model applied to second derivative spectra of freeze-dried samples achieved the best results, with 95.8% accuracy, 100% sensitivity, and 90.9% specificity. The most consistently highlighted discriminatory regions across models included ~2920 cm−1 (C–H stretching in lipids), ~1650 cm−1 (Amide I band, corresponding to C=O stretching in proteins), and the 1300–900 cm−1 range, which is associated with carbohydrate-related bands. These findings support ATR-FTIR spectroscopy as a rapid, non-destructive tool for routine Feta authentication. The approach offers promise for enhancing traceability and quality assurance in high-value dairy products.

This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient in the biscuit formulation, in order to assess its nutritional and functional contribution. The moisture, lipid, protein, and ash contents were analyzed in chestnut flour samples, which showed significant regional differences. Chestnut flour biscuits (CFB) were compared to wheat flour biscuits (WFB). CFB exhibited significantly higher ash content (3.01% compared to 0.94% in WFB) and greater antioxidant capacity, with DPPH scavenging activity reaching 70.83%, as opposed to 61.67% in WFB, while maintaining similar moisture and lipid levels. Although CFB showed slightly lower protein content, the elevated mineral and phenolic compound levels contributed to its functional value. These findings indicate that downgraded chestnuts can be upcycled into gluten-free bakery products with improved functional characteristics. Given their antioxidant activity and mineral content, chestnut flour biscuits may serve as a valuable option for gluten-free diets, supporting circular economy principles and reducing food waste.

The European Food Safety Authority (EFSA) has raised concerns regarding the use of alkaline phosphatase (ALP) as a pasteurization marker in non-cow milk due to compositional differences. This study investigates the thermal inactivation kinetics of ALP in six milk species (cow, sheep, goat, donkey, buffalo and camel) to assess its reliability as an indicator. The thermal inactivation of ALP in different milk types was evaluated by heating samples at 63–75 °C at various times, then measuring residual enzyme activity using a spectrophotometric method. The results revealed a sharp increase in ALP inactivation with rising temperatures, consistent with previous findings on the enzyme’s thermal sensitivity. Notably, donkey milk exhibited the highest ALP inactivation at 72 °C, probably due to lower fat content compared to the rest of milk types studied, while camel milk showed the lowest inactivation rate constant (kT) at 75 °C, highlighting its higher heat resistance compared to bovine milk. These findings highlight potential limitations of using the ALP test to verify pasteurization in non-bovine milk, which is directly linked to microbial safety, as well as the preservation of nutritional and sensory characteristics. This study reinforces the importance of considering milk composition, particularly fat and protein structures, in optimizing pasteurization conditions for diverse milk varieties.

Consumer interest in organic food has surged globally, driven by health, sustainability, and ethical considerations. Key factors include perceived safety, nutritional benefits, and environmental impact, while high prices and limited availability remain barriers. This study examines the factors influencing organic food preferences among Greek consumers, focusing on attribute importance, demographic variations, purchasing locations, and regional differences. A sample of 250 consumers was analysed using a best-worst scaling methodology to research the importance of organic food attributes. The two main attributes were then further analysed using ordinal regression models. Health benefits, particularly the absence of chemicals, emerged as the most valued attribute, followed by nutritional value, absence of GMOs, better taste expectations, and environmental impact. Certification showed intermediary importance, and price, country of origin, availability, and natural appearance were found to have lower importance. Women and highly educated individuals show greater recognition of organic food’s health and nutritional advantages. Consumers in rural regions exhibited stronger preferences for organic products, influenced by cultural traditions, trust in local sourcing, and economic accessibility, while urban consumers displayed more scepticism. For the Greek participants included in the study, supermarkets dominate organic food sales due to affordability and convenience.

Bioactive peptides (BAPs) from dairy products have garnered increasing attention as natural agents with health-promoting properties, including antihypertensive, antioxidant, antimicrobial, immunomodulatory, opioid, and antidiabetic activities. This systematic review synthesizes research published between 2014 and 2024, retrieved from Scopus and PubMed, and selected according to PRISMA guidelines. A total of 192 studies met the inclusion criteria, collectively reporting over 3200 distinct peptides, with antihypertensive sequences, predominantly angiotensin-converting enzyme (ACE) inhibitors, constituting the largest category (n = 1237). β-casein was the principal precursor across bioactivities, followed by αs1-casein, β-lactoglobulin, and α-lactalbumin. Peptides were primarily produced via enzymatic hydrolysis, microbial fermentation, and gastrointestinal digestion, with peptide profiles influenced by the type of milk, microbial strains, and processing conditions. While cow’s milk remained the dominant source, investigations into goat, sheep, camel, buffalo, and donkey milk revealed species-specific biopeptides. Recent advances in proteomics have enhanced peptide identification and bioactivity prediction, enabling the discovery of novel sequences. These findings underscore the significant potential of dairy-derived BAPs as functional food components and nutraceutical ingredients, while highlighting the need for further in vivo validation, bioavailability studies, and broader exploration of underrepresented milk sources.

In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsalafouti cheese in order to highlight its nutritional value. Using HPLC-MS, bioactive peptides in Tsalafouti cheese samples were identified and classified according to their bioactivity. The biopeptides detected are known to present antibacterial, anti-diabetic, anti-hypertensive, anti-thrombotic, antioxidant, and immunomodulatory activities, while ACE enzyme and dipeptidyl-4 (DPP-IV) inhibitors were also identified. Based on these results, Tsalafouti cheese presents an interesting bioactive peptides profile that may act as special motivation for consumers to choose this specific cheese.

Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese Tsalafouti, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of Tsalafouti cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of Tsalafouti were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, Tsalafouti cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.

Background and Objectives: Health professionals’ working schedules often do not allow them to follow a balanced way of life, and the nature of their work can affect their weight and eating habits. The aim of the present study is to shed some light on the impact of night shift working on the dietary practices of healthcare practitioners in Greece. Materials and Methods: This was a cross-sectional study. With the use of an administered questionnaire several parameters were assessed, including anthropometric characteristics, weight history, as well as nutritional habits of the same group of participants during night shifts and when at regular working hours. Moreover, nutritional beliefs of the subjects were recorded, as well as the level of adherence to the Mediterranean diet. Results: It was observed that in all food groups, including water, used to compare the nutritional patterns of the participants during night shifts and when working regular hours, statistical differences were noted (p = 0.001). Furthermore, the participants who reported a higher adherence to the Mediterranean diet and self-reported healthier nutritional habits, had a statistically lower weight compared to the participants that rarely followed the specific model or reported unhealthier eating routine (p = 0.010 and p = 0.015, respectively). Conclusions: We conclude that shift-working healthcare professionals are associated with disturbed eating behaviours leading to the high consumption of unhealthy food. The implementation of interventions that will concentrate on educating health workers on balanced nutrition and improving physical environment (i.e., food availability, healthier food choices) seems to be of great importance.

This study investigates the perceptions and behaviors of wine consumers towards organic wine in Central Greece. A survey was conducted among 75 participants across various age groups and regions, encompassing diverse socio-demographic backgrounds such as gender, age, profession, and education. Surprisingly, no significant differences were observed in attitudes towards organic wine across these demographics, except for variations related to place of residence and income. The majority of participants perceived organic wine as a premium product, with urban residents exhibiting a heightened inclination toward its purchase. Despite concerns regarding its high cost, participants expressed a willingness to continue purchasing organic wine owing to its perceived benefits. Based on the fact that there is a lack of relevant studies, this survey sheds light on the evolving consumer preferences and attitudes towards organic wine in the region, providing valuable insights for producers and marketers in the wine industry.

The chestnut is a widely appreciated fruit in Europe, Asia, and North America, playing a significant role in the diets of people in these regions. Due to its high nutritional value and diverse health benefits, chestnuts have been gaining considerable research attention. The aim was a comprehensive literature review on the nutritional benefits of chestnuts and the sustainable valorization of their by-products. Following the methodology, all the relevant literature was collected and reviewed. Based on the reviewed data, the chemical composition of chestnuts holds great importance, especially in the food industry, where understanding their nutritional properties can enhance product development. Furthermore, chestnut processing generates a substantial amount of waste, including shells and leaves, which are rich in bioactive compounds with antioxidant properties. Valorizing these by-products presents opportunities for their application across various industries, leading to increased profits, reduced environmental pollution, and enhanced sustainability. This review aims to provide insights into the nutritional benefits of chestnuts and chestnut by-products and explore potential alternative applications for these materials in the food industry. Such applications will possibly positively affect producers’ income and are in line with the circular economy strategy.

Aflatoxin M1 (AFM1) is a major carcinogenic compound found in milk and dairy products, posing a constant risk to consumers in the Mediterranean region. This study systematically reviewed AFM1 presence in these products in Mediterranean countries over a period of 20 years and estimated the relevant nutritional exposure for consumers. Using data from three databases, 596 articles were retrieved with 123 meeting the inclusion criteria. The frequency of AFM1 occurrence was 40% regardless of milk type, with non-cow milk showing an increasing trend. Moreover, the Estimated Daily Intake of AFM1 from milk and dairy product consumption and the associated Hazard Index were determined. Notably, Southeastern Mediterranean countries presented higher contamination levels, leading to elevated Estimated Daily Intake and Hhazard Index values. Thermally processed milk showed high contamination levels, and among dairy products, cheeses were the most contaminated. This review highlights AFM1 as a persistent hazard in the dairy sector, underscoring the need for effective interventions throughout the milk production stages.

Tsalafouti is an ‘’unknown’’ Greek traditional cheese with great potential for getting Protected Designation of Origin accreditation and leading entrepreneurship in the area of origin. This study aimed to collect and comprehensively analyse valuable data on the history, technology, nutrition and gastronomy of Tsalafouti. A study survey was designed and 8 out of 13 Tsalafouti producers in Greece participated, providing data on Tsalafouti’s technology, quality, nutrition and history. It was revealed that there currently are some variations in Tsalafouti’s production, while the end product is of special nutritional (low in fat) and gastronomic attributes. In any case, it is apparent that food heritage and specifically dairy products heritage can possibly act as a tool for entrepreneurship, given that the special attributes that Tsalafouti may hold will be highlighted and further evidenced. Graphical Abstract