Dear colleagues,

As the Editor-in-chief of Foods, I am pleased to announce the winners of the Foods 2019 Best Paper Award.

The awards have been granted to:

Two Reviews:

1. Impact of Biogenic Amines on Food Quality and Safety
By Claudia Ruiz-Capillas and Ana M Herrero
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/8/2/62

2. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
By Ao Shang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Guo-Yi Tang, Harold Corke, Vuyo Mavumengwana and Hua-Bin Li
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/8/7/246

Two Research Articles:

1. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
By Adamina Duda, Julia Adamczak, Paulina Chełmińska, Justyna Juszkiewicz and Przemysław Kowalczewski
Available online: https://www.mdpi.com/2304-8158/8/2/46

2. Factors Predicting the Intention of Eating an Insect-Based Product
By Simone Mancini, Giovanni Sogari, Davide Menozzi, Roberta Nuvoloni, Beatrice Torracca, Roberta Moruzzo and Gisella Paci
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/8/7/270

Each winner (corresponding author) will receive 800 CHF and a chance to publish a paper in Foods in 2021.

On behalf of the assessment committee, I congratulate the winners on their accomplishments. We would like to take this opportunity to thank all the nominated research groups of the above exceptional papers for their contributions to Foods, and thank the Award Committee for voting and helping with these awards.

Editor-in-Chief
Prof. Dr. Christopher John Smith, Foods