Freezing technology is one of the most well established long-term preservation techniques for producing high-quality, nutritious foods with prolonged shelf-life. Frozen foods (FFs) are a significant section of the global food market experiencing rapid growth. It also represents an alternative to small producers in developing countries to add value to their products in a competitive market. However, unfairly, FFs are often perceived as less qualitative than fresh produce, although studies have shown that some FFs have higher nutritional values than fresh products. This study’s aim is to analyze consumers’ perceptions in the two Balkan countries towards FFs. A total of 380 questionnaires were completed in both countries (182 in Kosovo and 198 in Albania). Consumers’ perceptions towards FFs were measured through eleven items using a five-point Likert scale. The items addressed issues related to the quality and safety of FFs, information on FFs, and the impact of origin on the perception of FFs. The differences between populations were tested with the t-test and correlation analysis with the bootstrapping method for sociodemographic factors. The results show that Kosovo consumers generally show a higher positive attitude toward FFs than Albanian consumers. Albanian consumers prefer fresh foods over FFs. The lack of trust in food safety institutions was expressed with concern for the conditions of the frozen chain applied both on the imported and domestic frozen products. Similarly, the findings show that Albanian consumers are willing to pay more than the baseline price to obtain fresh products instead of frozen compared with Kosovo consumers. Additional studies are needed to explore whether the lack of trust in food safety institutions inhibits the successful development of FFs in Albania and Kosovo. In both countries, responsible authorities should help consumers to have a more profound knowledge of the quality of FFs and boost these activities to increase farmers’ incomes and play an active role in reducing food loss and waste.

Unhealthy diets, overweight, and obesity have become significant public health challenges, particularly among adolescents whose dietary patterns are shifting away from traditional Mediterranean diets toward increased fast-food consumption (FFC). Industrialisation, urbanisation, and globalisation have transformed food environments, making ultra-processed, energy-dense foods such as fast food more accessible and affordable than fresh, nutritious alternatives. A total of 296 adolescents aged 12–18 years participated in the study. Data were analysed using Partial Least Squares Structural Equation Modelling, integrating habitual automaticity, environmental cues, and contextual triggers alongside traditional TPB constructs. The results show that higher maternal education reduces the use of fast food as a meal replacement; however, it does not significantly impact overall consumption frequency, indicating that external social and environmental factors may outweigh parental influence. Moreover, FFC persists regardless of adolescents’ exposure to advertising or promotions, underscoring the habit-driven nature of this behaviour. These findings emphasise the need for habit-focused interventions rather than relying solely on traditional awareness campaigns to curb adolescent fast-food consumption. Given the influence of behavioural automaticity and contextual triggers, policymakers should prioritise systemic interventions that reshape food environments, ensuring that healthier, sustainable options become the default choice in schools, public spaces, and urban settings.

The aroma and taste of honey are very important quality characteristics. However, the objective measurement of changes in aroma and flavor is more difficult because a large number of different substances (alcohols, aldehydes, organic acids and esters) that contribute to them are unstable components and evaporate easily at temperatures above 35˚C. The aim of this study was qualitative evaluation of 9 organic honey samples preserved for two years in different conditions. To determine their quality, sensorial and HMF analyses were performed at the University Honey Laboratory. HMF was determined using the Harmonised Methods of the International Honey Commission. The analyses were made on 9 freshly extracted honey samples and after two years these analyses were repeated for the same samples stored at 22°C and 30°C. Results showed that storage at 22°C caused slight increase in HMF values, reduction of aroma and taste and also slight darkening of the color. However, storage at 30°C shows that 7 of the 9 analyzed samples differed significantly in aroma and taste with the same fresh samples. High temperature had caused almost total elimination of aroma, taste and darkness to all samples. This may have come by evaporation of important organic elements in the composition of honey thus influencing his qualities and darkening of it. Related to HMF, results show that storage of honeys at 30°C for more than two years increases the amount of HMF by exceeding the allowed limit (40 mg/Kg). The values of HMF for fresh honey samples ranged between 0.484-8.938 mg/kg, this ensures that honey is fresh and has not been overheated during processing. For the same preserved honey samples at 30°C the values of HMF ranged between 23.19-47.2 mg/kg, this ensures that honey storage for more than 2 years will have impact on addition of hydroxymethylfurfural (HMF) due to the large evaporation of fructose. As can be seen from the above results, changes in aroma and taste, in addition to simple loss by evaporation, are also made by heat. HMF content of honey samples has been affected significantly from storage time and conditions. Careless storage of honey could affect its quality, thus by consuming the honey within a year and by providing proper storage conditions, all quality criteria remain consistent.

Traditional meat and dairy products are widely consumed in Kosovo, but information on their microbiological safety, particularly regarding coagulase-positive staphylococci and Staphylococcus aureus, remains limited. This study evaluated the occurrence and levels of coagulase-positive staphylococci in 212 samples of six traditional products: suxhuk, salsiҫe, kremviҫe, gjiza, paprika in cream, and soft cheese. Enumeration was performed according to ISO 6888-1:2021, followed by species-level identification using MALDI-TOF MS and additional phenotypic confirmation. Statistical analyses explored associations between contamination levels and technological treatment, storage conditions, pH, water activity, packaging, and intended mode of consumption. Overall, 105 of the 212 samples were positive for coagulase-positive staphylococci, of which 47 were confirmed as S. aureus. Contamination levels varied considerably among product groups, with the lowest levels observed in commercially heat-treated kremviҫe and higher levels in non-standardized products. A study-specific semi-quantitative risk characterization identified salsiҫe, gjiza, paprika in cream, and soft cheese as having comparatively higher risk profiles. The findings indicate that inadequate process control, inappropriate storage, and limited labeling may contribute to staphylococcal contamination in traditional foods and highlight the need for improved hygienic practices, standardized processing, and strengthened microbiological monitoring.

This study examines consumer behavior, preferences, and knowledge regarding honey in Kosovo to inform more effective production, marketing, and policy strategies. Data were collected from 503 respondents through an online questionnaire and analyzed using a combination of artificial neural networks (ANN), decision tree modeling (CHAID), and ordinal logistic regression. The results show a high prevalence of honey consumption, strong preference for locally produced honey, and significant variability in consumer willingness to pay (WTP) based on knowledge, income, and trusted information sources. ANN identified recommendations and product familiarity as primary predictors of WTP, while the decision tree highlighted knowledge and income as key variables for segmentation. The ordinal logistic regression confirmed the importance of perceived quality and product attributes, particularly botanical and geographical origin, in shaping purchasing decisions. The use of complementary statistical models enhanced both predictive power and interpretability. The findings highlight the crucial role of consumer education and trust cues in fostering sustainable honey markets in Kosovo.