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This study aims to determine impact of Intellectual Capital (IC) and its constituents in impacting Financial Competitiveness (FC) of Standard & Poor’s Bombay Stock Exchange Healthcare index constituents for years 2013–2023.

This research work used Modified Value-Added Intellectual Coefficients model to gauge IC, whilst an index has been used to apprehend alterations in FC of enterprises. Generalised method of moments (GMM) model was used to determine association between IC and FC of these enterprises.

Results demonstrated that IC in entirety had a notable role in FC of healthcare firms. Results showed that human and relational capital had an affirmative role, while structural capital, capital employed and innovation capital had adverse roles in competitiveness.

This study provides important contributions to academicians, researchers, management, directors and policymakers by equipping them for preparing a roadmap for future performances. Outcomes imply that IC and its segments must be efficaciously managed in the highly knowledge intensive and intricately interconnected healthcare sector, to establish greater competitive acumen thereby rendering improved and superior results.

This work focusses in lesser researched Indian healthcare sector, scrutinising association between IC efficiency and FC for years 2013–2023.

The purpose of this study is to investigate the scope of the addition of seaweed powders for the development of low-salt and fibre-enriched pork nuggets.

Three different seaweeds, namely, Kappaphycus alvarezii, Ulva lactuca and Sargassum tenerrimum, were incorporated separately at 3%, 4% and 5% levels to develop low-salt and fibre-enriched pork nuggets. A total of nine treatments (T1–T9) were compared the following incorporation of different percentages of seaweed powder, alongside a control. All the samples were investigated for physico-chemical parameters (pH, cooking yield and emulsion stability), proximate composition, colour, texture profile analysis and sensory characteristics.

With the incorporation of seaweed powders, the level of salt to be added was reduced in the formulation. All the treatments had higher (p = 0.05) cooking yield (%) and emulsion stability (%) than the control, along with an increase (p = 0.05) in total dietary fibre (TDF), irrespective of the type of seaweed added. Incorporation of seaweed significantly (p = 0.05) increased the hardness and chewiness of the products. On sensory analysis, out of all the treatments, T2 was found to have the highest scores in terms of various sensory attributes and was also found comparable to control. The study shows that based on physicochemical, proximate and sensory properties, out of all the tried levels, 4% Kappaphycus alvarezii powder can be incorporated for the development of low-salt and fibre-enriched pork nuggets.

The study highlighted the use of seaweeds as a functional ingredient in development of low-salt, fibre-enriched pork nuggets. It would result in improving yield and key nutritional and sensory attributes with a simultaneous decrease in the level of salt to be added in processing. Further, it would also provide an opportunity to use underutilized nutrient sources, i.e. seaweeds, which will also help in an overall reduction of the cost of developed products.

The technology for developing pork nuggets using seaweed powders is simple and can be easily adopted by small-scale entrepreneurs and processors. The product developed in his study can have a wider consumer base in terms of superior functionality.

Research on the development of low-salt, fibre-enriched pork nuggets incorporating seaweed powders is very limited. Utilization of seaweeds in meat product formulations represents a promising and innovative approach, aimed at enhancing nutritional profiles while maintaining desirable textural and sensory characteristics. This novel area of study leverages unique functional characteristics of seaweeds, such as high fibre content and natural mineral richness, to create healthier products, which is in consonance with the UN Sustainable Development Goal of Good health and well-being. Exploring the potential of seaweeds aligns with the growing demand for functional meat products alongside addressing consumers’ preference for products with lower sodium content without compromising sensory quality.