The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

The gastronomic identity represents a blend of tradition, local resources, and cultural values that shape the authenticity and distinctiveness of a region’s gastronomy. Mačva, as an area in western Serbia, possesses an exceptionally rich gastronomic heritage whose tourism potential has not been sufficiently valorized. The subject of this research is the examination of the gastronomic identity of Mačva, and the purpose of the study is to determine how domestic tourists perceive the region’s gastronomic identity, which factors shape this identity, and the extent to which socio-demographic and perceptual characteristics influence the likelihood of purchasing traditional food products. The aim of this research is to develop an analytical framework to identify the key factors shaping the gastronomic identity of the Mačva region and to examine their influence on domestic tourists’ perceptions and consumer behavior related to the consumption and purchase of traditional food. The data were processed using exploratory factor analysis and binary logistic regression. The results indicate that respondents recognize the gastronomic culture of Mačva as an important component of the region’s cultural identity. The factor structure confirmed a three-dimensional model of gastronomic identity, comprising cultural–gastronomic heritage, authenticity and the promotion of gastronomy, and the region’s economic and social development. The results suggest that tourists’ intention to purchase traditional products is shaped by selected socio-demographic and perceptual factors, particularly gender and perceptions of gastronomy as a driver of economic and social development. The findings highlight the need for a differentiated approach to the development and positioning of the gastronomic offer, which may serve as a basis for formulating strategies for the development and branding of the Mačva region.

Food colorants are additives commonly used in foods and beverages to compensate for color loss during processing and exposure to light, air, moisture, and temperature variations. This study evaluates the prevalence of colorants in popular beverages on the local market, including those specifically marketed to children. The study analyzed labelling information from 162 samples of refreshing non-alcoholic beverages produced by 24 manufacturers. A total of 62% of the samples contained at least one type of food colorant. The highest prevalence was observed in energy drinks and syrups for refreshing non-alcoholic beverages (90% and 85% of samples, respectively), followed by fruit juice-based beverages (71%). The most commonly used colorants were E150d and E160a. Considering the concerns regarding the potential health effects of certain colorants and their high prevalence in beverages, measures should be taken to promote proper nutrition and healthy child development by reducing the intake of synthetic colorants.

Milk permeate produced during ultrafiltration in cheese making is a notable by-product of the dairy industry with limited options for direct use. Because of its high organic matter level, it can pose a risk of wastewater pollution and present challenges in managing dairy by-products. However, its composition, mainly consisting of lactose and soluble minerals, shows significant potential for use in value-added products within sustainable dairy processing systems. The aim of this study was to evaluate the compositional stability of industrially produced milk permeate and to assess its applicability for producing a functional beverage as a model for dairy by-product valorization. Milk permeate samples obtained during regular industrial production were analyzed for pH, titratable acidity, dry matter, total protein, and ash content. The permeate exhibited low variability (pH 6.59–6.70; dry matter 5.24–5.38%; total protein 0.13–0.22%), with low coefficients of variation for pH (0.60%) and dry matter (0.94%), indicating high process stability. Based on these results, six beverage samples containing 50% permeate and an orange fruit base were formulated under controlled laboratory conditions. The beverages showed stable physicochemical characteristics (pH 3.76–3.78; dry matter 13.80–14.85%). During 30 days of storage at 4 °C, a gradual increase in pH (3.77–3.94) and a slight decrease in dry matter (14.07–13.63%) were observed without visible product destabilization. The results indicate that milk permeate is a technologically reliable raw material with a consistent composition for beverage production, supporting its valorization and potential use in developing functional beverages within sustainable dairy processing systems.

The purpose of this research was to assess the differences between the sexes when it comes to dietary habits and physical activity of elementary school students from urban and rural environments in Serbia, as well as to analyse the differences among children of the same sex depending on their place of residence. The cross-sectional study was conducted in elementary schools on the territory of the Municipality of Jagodina in the Pomoravlje District in the period from March to May 2025. The data were collected using an anonymous structured questionnaire that encompassed dietary and physical activity habits. Descriptive methods and χ² test (p0.05). Significant differences were observed in meat consumption (p = 0.002), soft drink consumption (p = 0.004), as well as in self-assessment of healthy nutrition (p = 0.001), with boys showing more meat and soft drink consumption, while girls were more likely to report healthier habits. A difference in physical activity was also observed (p0.05), with the only significant difference observed in physical activity (p = 0.006), again more prevalently in boys. Significant differences were found between girls from urban and rural environments in the habit of eating breakfast (p = 0.005), consumption of fruit (p = 0.002), nutrition self-assessment (p = 0.008), and physical activity (p<0.001), with girls from urban environments showing more favourable habits. Among boys, the only difference was observed in the habit of consuming breakfast (p = 0.001), while the other parameters showed no significant differences, including the parameter of physical activity (p = 0.22). Dietary and physical activity habits were mostly equally distributed, but there were some significant differences between the sexes and children with different places of residence. Girls reported healthier habits, while boys were more physically active; the differences were more pronounced between girls, depending on whether they lived in urban or rural environments. The observed differences indicate the need for a targeted, gender-sensitive, and context adapted interventions, aimed at improving dietary and physical activity habits among school-age children in urban and rural environments.