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VATIS Update Food Processing . Oct-Dec 2014

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Food Processing Oct-Dec 2014

ISSN: 0971-5649

VATIS Update Food Processing is published 4 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

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Contents

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IN THE NEWS

WHO calls for action on the overuse of salt

On World Heart Day, held on 29 September, World Health Organization (WHO),has asked countries to take action on the overuse of salt by implementing WHO’s sodium reduction recommendations to cut the number of people experiencing heart disease and stroke, and, in turn, save lives.Noncommunicable diseases, including heart disease and stroke, are the leading causes of premature death in the 21st century. WHO is supporting governments to implement the “Global action plan to reduce noncommunicable diseases” that comprises nine global targets, including one to reduce global salt intake by a relative 30% by 2025.“If the target to reduce salt by 30% globally by 2025 is achieved, millions of lives can be saved from heart disease, stroke and related conditions,” said Dr. Oleg Chestnov at WHO.

The main source of sodium in our diet is salt. It can come from sodium glutamate and sodium chloride, and is used as a condiment in many parts of the world. In many countries, 80% of salt intake comes from processed foods such as bread, cheese, bottled sauces, cured meats and ready-made meals.Consuming too much salt can lead (or contribute) to hypertension, or high blood pressure, and greatly increase the risk of heart disease and stroke.On average, people consume around 10 grams of salt per day. This is around double WHO’s recommended level from all sources, including processed foods, ready-made meals and food prepared at home (less than 5 grams or under one teaspoon per day). WHO recommends that children aged 2-15 years consume even less salt than this, adjusted to their energy requirements for growth.

Reducing salt intake is one of the most effective ways for countries to improve population health, and urged the food industry to work closely with WHO and national governments to incrementally reduce the level of salt in food products.WHO’s evidence-based strategies to reduce salt consumption includes:

• Regulations and policies to ensure that food manufacturers and retailers reduce the levels of salt in food and beverage products;
• Agreements with the industry to ensure that manufacturers and retailers make healthy food (with low salt) available and affordable; and
• Implementing WHO’s recommendations on the marketing of foods and non-alcoholic beverages to children.
Source: http://www.foodingredientsfirst.com

India to invest in 17 food parks

The Ministry of Food Processing, Government of India, has approved 17 food parks across the country over the next few months, attracting investments of about Rs. 2,100 crore.As a part of the initiatives taken by the ministry, the new government which took charge in May, has sanctioned 20 new cold chain projects. “It is also exploring the new scheme for infrastructure and cluster development. Under the scheme (2008-09) of mega food parks, government has sanctioned 42 projects throughout the country.Of this, 25 projects are presently under implementation in various states. For the remaining 17, the ministry has received 72 eligible expressions of interest,” said cabinet minister Harsimrat Kaur Badal

In the next few months government will also approve the setting up of 17 mega food parks with each park estimated to attract a minimum investment of about Rs. 125 crore.Out of the 25 projects approved, two have already become operational – one at Haridwar in Uttarakhand and another at Chittoor in Andhra Pradesh.The Mega Food Park Scheme is based on cluster approach and are based on hub and spoke model. It aims at facilitating the establishment of a strong food processing industry backed by an efficient supply chain, which includes collection centres, central processing center (CPC) and cold chain infrastructure.

The scheme envisages one time capital grant of 50% of the project cost (excluding land cost) subject to a maximum of Rs. 50crore in general areas, and 75% of the project cost (excluding land cost) subject to a ceiling of Rs. 50 crore, in difficult and hilly areas including north east region and Jammu &Kashmir.
Source: http://www.timesofindia.indiatimes.com

CFTRI signed MoU for technology transfer

The Central Food Technology Research Institute (CFTRI), India, has inked a memoradum of understanding (MoU) for the transfer of a new technology ‘neera’ (an alcohol-free toddy) to the Palakkad Coconut Producer Co Ltd (PCPCL), India. The company has geared up to launch neera in 200ml bottles priced at Rs. 25 and one-litre packs priced at Rs. 125 in Mangalore from October 2014. “Now, the farmers can seek Rs. 30 per litre of neera extract from the coconut palms,” said Vinod Kumar, Chairman at PCPCL. Now, with the technology transfer from CFTRI, it would be possible to process neera on a large scale. There is one unit set up at Thumbe in Dakshina Kannada district of Karnataka, and a second facility would also be operational soon.

Currently, PCPCL processes around 5,000 litreneera per day at its Thumbe unit, and will enhance the production capacity to three lakh litre by the end of March 2015. Neera processing would enable the farmers to increase their income fourteen fold. This has led to a shift in the coconut cultivation farmers to switch from copra to neera. However, PCPCL has also stated that only 10% of the trees of farmers would be used for neera extraction only, because the process takes place only six months in a year. Therefore, these farmers have to look at other viable income sources, such as the sale of tender and mature coconut, apart from copra.

Farmers who have two acres of land growing coconuts could generate approximately Rs. 3 lakh per annum from the extraction of neera. PCPCL informed that the labourers engaged in the activity could earn uptoRs. 25 per litre. “While neera contains adequate levels of nutrition, toddy is prepared by the fermentation of neera. Once neera extraction succeeds in Kerala, it would commence in the districts of Karnataka, and eventually the coconut farming community across India would be roped in,” said Kumar.
Source: http://www.fnbnews.com

Sri Lanka to set up special agricultural zones

Sri Lanka is about to set up first ever Special Agricultural Zones (SAZ),which are slated to come up next year covering 3,000 acres in the three districts of the Eastern Province, in accordance to the Government’s aim of propagating integrated development in the farm sector. Under the program, agriculture infrastructure in the province will be further expanded, benefitting the farming community which is 80% of the total population in the East.With the setting up of SAZ infrastructure such as rural roads, markets, agro-processing equipment, food processing factories and irrigation schemes, new technology are to be developed.

Through SAZ’s it is aimed to encourage farm owners to become professionals, to promote safe agriculture, encourage and to introduce new ideas to rural villages and thereby develop rural economy.The SAZ’s concept will strive to safeguard the quality environment of agricultural production, bring into play the advantages of local industry, adjust the structure of production and marketing, and increase the efficiency and benefits of agricultural businesses.The SAZ’s are expected to attract both local and foreign investors creating new opportunities for farmers, businesses in addition to employment creation.
Source: http://www.news.lk

China bans misleading labels on non-GMO products

China has banned misleading words like “healthier” and “safer” in advertisements for non-genetically modified (GM) products.According to an announcement by Chinese State Administration for Industry and Commerce, “GMO-free” labeling is also forbidden for use by certain companies, if GM versions of their products don’t exist in China or anywhere else.The administration will also strengthen supervision of GM labeling.Some peanut oils in China are labeled “GMO-free,” even though genetically modified peanuts haven’t been produced yet. “GMO-free labeling on products is banned in some countries, as it could mislead consumers and create unfair competition,” said Zhuo Qin, a researcher at the Chinese Center for Disease Control and Prevention
Source: http://www.ecns.cn

Farmers turn pomelo waste to cash in Philippines

Some 47 pomelo farmers in Phillipines, have recently learneda new process to convert waste from pomelowhich can be turned to income-generating products.This, after the Department of Science and Technology (DOST), Phillipines, 12 trained the members of New Rizal Barangay Food Terminal Association on processing technologies that would turn pomelo peelings and seeds into healthy capsules, tea, candies, marmalade, juice and many more.Peelings and seeds were usually thrown to bins as wastes after the pomelo fruits are peeled and eaten.During the training, the growers were also oriented on good manufacturing practices, food safety, and on hazard analysis critical control point (HACCP) to their products’ safety and acceptability in the markets.

“We are now inspired to grow pomelo trees. With the amazing DOST technologies, we can now be more productive not only by selling fresh pomelo fruits but gaining much income from its peelings and seeds which we used to throw away,” said Barangay at Rizal Ricardo Buenaflor.The training was held in August as an activity during North Cotabato’sKalivungan Festival.Pomelois an exotic fruit known for its juicy flesh is widely grown in North Cotabato.It is rich in vitamins and good source of folic and potassium and has therapeutic content that could help fight cancer, prevent osteoporosis, reduce high cholesterol and aids digestion aside from its being a good medium to lose excess weight, clear arterial deposits and fight infections.

Dr. Zenaida P. HR Laidan, regional director of DOST 12, is encouraging the growers to process pomelo fruits and to avail of the Small Enterprise Technology Upgrading Program (SETUP).SETUP is a banner program of DOST with a nationwide implementation to assist micro, small and medium enterprises become technologically competent.Aside from training support, it can also provide other assistance including product standardization through laboratory testing and analysis, packaging and labelling, consultancy services via the Consultancy for Agricultural Productivity Enhancement (CAPE) and the Manufacturing Productivity Extension Program (MPEX).
Source: http://www.freshplaza.com

Philippines and Indonesia to develop seaweeds industry

The Asosiasi Rumput Laut Indonesia (ARLI) and the Seaweed Industry Association of the Philippines (SIAP), have signed a Memorandum of Understanding (MoU), to develop the seaweeds industry. The collaborative partnership between the ARLI and SIAP will include sharing of good farming practices, cultivate enhancement and marketing expansion practices. Both SIAP and ARLI envision the possibility of investments or joint ventures in seaweed farming and processing in either country. Indonesia and the Philippines are the two top sources of seaweeds in ASEAN.

“This MOU is a result of continuing discussions between the Philippines and Indonesia to expand trade relations and investment. We are forging deeper economic ties between the two countries by significant exploring other avenues for complementation and collaboration. We have made progress in the areas of sea connectivity, and exploring mining and palm oil,” said Adrian S. Cristobal Jr., Undersecretary for Department of Trade and Industry, Philippines. Aside from the cooperation to develop the Seaweeds industry, another milestone in PH-Indonesia relations is the roll-on roll-off (RORO) service to ASEAN which will soon be available with establishment of the Davao-GenSan (Philippines) –Bitung (Indonesia) Ro-Ro route.

The first ASEAN RoRo aims to further increase trade and economic activities between the two countries.Both countries are also exploring cooperation in other areas including steel, geothermal, shipbuilding, chocolate and cacao production, and trade promotion activities in the East ASEAN Growth Area (BIMP-EAGA).Within ASEAN, the Philippines and Indonesia together account for 343 million people or more than half of 617 million total ASEAN population. Philippine companies in Indonesia are in food and food processing, personal care products, manpower services and consulting, pharmaceuticals, and energy research and exploration.
Source: http://www.news.pia.gov.ph

Thailand to build food safety network

The Department of Health, Thailand, in collaboration with Laos PDR, held an academic forum to build a food safety network, in light of the beginning of the AEC in 2015, to improve tourists’ confidence in consuming safe and hygienically prepared food.The forum was held in Nong Khai Province Health Center 6, Khon Khaen, launched the Thailand-Laos food safety project in 2013 and carried it into 2014 so as to bring about collaborative guidelines and the development of assessment criteria for Thailand-Laos food safety in the two countries.The forum considered appointing a tripartite committee within the frame work of Food Safety Collaboration, to assess restaurants in front line areas, especially in Nong Khai, and Vientiane, to prepare them for the ASEAN Economic Community, under 15 assessments.

“The Department of Health has already used the criteria to audit eight restaurants in prominent areas of both countries and from 40 bacteria inspection examples, found contamination of kitchen ware, especially of chopping boards, and the cook’s and assistant cook’s hands. No Formalin, Borax, or preservative contamination was found in 45 food samples,” said Narong Saiwong at Department of Health. Meanwhile, the Thai-Laos inspection committee has suggested to restaurant owners the regular use of chopping board covers, a pedal opening waste container and for the cook and assistant cook to wash their hands more thoroughly before preparing food.
Source: http://www.pattayamail.com

STANDARDS/REGULATIONS

UN strengthens regulations on food safety standards

The United Nations (UN) food standards body, the Codex Alimentarius Commission (CAC), has adopted new standards to protect consumer health worldwide, including setting out maximum acceptable levels of lead in infant formula and of arsenic in rice. Jointly run by the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Codex Alimentarius Commission sets international food safety and quality standards to promote safer and more nutritious food for consumers worldwide. Codex standards serve in many cases as a basis for national legislation, and provide the food safety benchmarks for international food trade

The CAC adopted a recommendation that no more than 0.01 mg per kg of lead should be permitted in infant formula as consumed.Infants and young children are particularly vulnerable to the toxic effects of lead. They can suffer profound and permanent adverse health effects, particularly affecting the development of the brain and nervous system, which can diminish their ability to learn.

For the first time, CAC has adopted a maximum level for arsenic in rice of 0.2 mg/kg. Long-term exposure to arsenic can cause cancer and skin lesions. It has also been associated with developmental effects, heart disease, diabetes, and damage to the nervous system and brain.

Arsenic is naturally present at high levels in the groundwater and soil in some parts of the world. The toxic element can enter the food chain when it is absorbed by crops from water and soil.

CAC recommended that the use of certain veterinary drugs should be restricted in food-producing animals in order to prevent residual amounts of the drugs remaining in meat, milk, eggs or honey.

The eight drugs (chloramphenicol, malachite green, carbadox, furazolidone, nitrofural, chlorpromazine, stilbenes and olaquinadox), including antimicrobials and growth promoters, can potentially have adverse effects on human health and may contribute to the development of drug resistance.
Source: http://www.fao.org

Online food products approval system in India

The Food Safety and Standards Authority of India (FSSAI) has finally launched the online Food Products Approval System (FPAS). The system is said to be aimed at ironing out the procedural difficulties applicants face while seeking approval for their products. A notification in this regard was issued by the Authority on September 9, 2014.

According to the earlier plan, the online system was scheduled to be put in place by February this year. Nevertheless, with the system in place, users can now check online, the need for product approval of their products, apply online, pay relevant fee, provide required clarifications, track status and finally receive No Objection Certificate (NOC) or Product Approval (PA) as relevant.

In recent times, the issue of product approval seems to have been a thorn in the flesh between the industry and regulator. Also there are several litigations filed by disgruntled people in various courts. Products worth several crores of rupees were not allowed to enter into the country on account of NOC while hundreds of product approval applications remained pending with the FSSAI. This new system is meant to bring in consistency, transparency and ease of use to the otherwise complex process of scientific risk assessment of new food products being introduced into the Indian market. The system has been jointly developed by the apex food authority and ministry of health & family welfare.

The project has been developed by National Institute for Smart Government (NISG), India, with the help of Product Approval and Screening Committee as part of the mandate of FSSAI to regulate the food business in the country.

Meanwhile, Food Business Operators (FBOs) have been requested to utilise the online services and provide their feedback to improve the product approval process and eventually switch over to an ingredient-based authorisation system that is fully integrated with Food Licensing System and Food Import Clearance System. The system will also make tasks quicker and help in efficient evaluation of submitted application with streamlined communication between various stakeholders involved in the PA process.
Source: http://www.fnbnews.com

SAFETY/QUALITY CONTROL

UVC system for sanitation of spices and powders

SteriBeam Systems GmbH, Germany, has developed a pilot UVC system for sanitation of spices and powders in a vortex flow. It gets far better results than exposing spice to UV lamp on a vibrating table with a forced mixing. Preliminary results with customers are encouraging, showing 1 to 2 logs reduction at energy costs of about 100-500wh/kg (5-20c/kg). Energy costs are determined by a specific surface of samples, for example, specific surface of 1cm3 is 6 cm2. If the same 1 cm3 cube is filled with cubes of 0.1mm (typical powder size), their full specific surface is 600 cm2.

Since UV doses increase proportionally with a surface to treat, powder, spice and tea sanitation with UV is an energy consuming process. Many samples usually keep their original properties, yet some can bleach to various degree. Yet for many products this is a choice of a non-invasive sanitations. New customers are invited to test the products for modest fees to cover bio-analysis (TPC) and the system usage. Tests are necessary since each spice, tea or powder are unique in their properties to the UV light and have various bio-loads. Therefore each vortex UV sanitation is individual.
Source: http://www.newfoodmagazine.com

Water-based aflatoxin test study in US

The United States Department of Agriculture (USDA), Grain Inspection Advisory Committee has released the results of a comparative study on water-based aflatoxin test kits, as part of their National Mycotoxin Quality Assurance Program. During the study, test kits from Neogen, USA, Charm, USA and Envirologix, USA, were compared against a Grain Inspection, Packers & Stockyards Administration (GIPSA) reference method. Neogen’s Reveal® Q+ Aflatoxin Green test and one other compared favourably against the reference method in the detection of aflatoxins in ground corn

“GIPSA’s study showed our test most closely compares to the GIPSA reference method. Our Reveal Q+ tests for mycotoxins are designed to be the easiest and most reliable quantitative tests for mycotoxins available, and they are performing to specifications,” said Dr. Steve Chambers at Neogen. The results of the study are posted on the USDA website. Reveal Q+ for Aflatoxin Green delivered precise results ranging from 2 to 150 parts per billion (ppb) of aflatoxin after only 6 minutes. Neogen’s test offers room temperature incubation of the test strip and storage of the test kit eliminating the need for an incubator and refrigeration space, and requires minimal equipment to achieve precise results.
Source: http://www.newfoodmagazine.com

Patented prewash that could eliminate bacteria

PURE Bioscience Inc, the United States, has already seen excellent results with its patented antimicrobial agent silver dihydrogen citrate (SDC) for use in direct contact cleaning in restaurants and food processing facilities. Now the company has filed a food contact notification with the U.S. Food & Drug Administration (FDA) to use SDC as a prewash on fresh produce that could eliminate bacteria a hundredfold above current methodology. The company’s research has already shown promise in poultry processing and a food contact notification for that use filed with FDA earlier this year is midway through the approval process.

“SDC shows particular promise for leafy greens and other problematic produce items. We’ve been able to demonstrate in extensive testing that SDC displays superior efficacy versus sanitizers and disinfectants currently being used in the market. It also has the advantage of being non-toxic whereas most of the chemicals that are being used to disinfect food contact surfaces today are ammonia or chlorine based, they’re irritants and have warning labels. SDC is nontoxic, odorless, colorless and tasteless,” said Hank R. Lambert, CEO at PURE Bioscience.

Testing performed at Kansas State University (KSU), the United States, evaluated the efficacy of SDC against Salmonella, Listeria and E. coli O157:H7 on iceberg lettuce, spinach and cilantro. These leafy greens were chosen for evaluation because they are challenging to effectively treat during processing. SDC achieved average reductions up to 2.36 log10 CFU/cm2, when applied alone as a spray and up to 3.10 log10 CFU/cm2, when combined with chlorine wash, simulating current processing steps. Sensory evaluations of produce treated with SDC indicated no difference in color, appearance or odor to untreated controls, nor had any effect on the nutritional composition of the produce. “The approval process takes about 120 days and based on the test results, we’re very optimistic about obtaining FDA approval for the use in produce processing,” said Lambert.
Source: http://www.theproducenews.com

New sensor to detect harmful bacteria

Scientists at the University of Southampton (Soton), the United Kingdom, are doing a trail on a new device designed to detect foodborne bacteria. The Biolisme project is using research from the University to develop a sensor capable of collecting and detecting Listeria monocytogenes on food industry surfaces, thereby preventing contaminated products from entering the market. Listeria monocytogenes is a pathogen that causes listeriosis, an infection with symptoms of fever, vomiting and diarrhoea that can spread to other parts of the body and lead to more serious complications, like meningitis. Transmitted by ready-to-eat foods, Listeria monocytogenes has the highest hospitalisation (92%) and death (18%) rate among all foodborne pathogens.

Listeriosis mainly affects pregnant women, new-born children, the elderly and people with weakened immune systems. Current techniques to detect the bacteria take days of testing in labs, but the new device aims to collect and detect the pathogen on location within three to four hours. This early and rapid detection can avoid the cross contamination of ready-to-eat food products. Traditional methods of testing, where sample cells are cultivated in labs, are also flawed. ‘Stressed’ cells will not grow in cultures (and will therefore produce negative results) despite the bacteria being present, live and potentially harmful. Alternative techniques, based on molecular methods, will detect all cell types, but don’t differentiate between live and harmless dead cells, which can remain after disinfection.

The new device is designed to sample single cells and biofilms – groups of microorganisms where cells stick together on surfaces. Compressed air and water is used to remove the cells before they are introduced to an antibody. If Listeria monocytogenes is present, cells react with the antibody to produce a florescent signal, which is detected by a special camera. “We researched biofilms under different stresses to find the optimum pressure to remove cells from different surfaces, without disrupting the cells themselves. We also found that biofilms can form on surfaces even if they are covered in tap water,” said Dr. Salomé Gião at Soton. The prototype sensor has been finalised in France and field trials are now underway to test the device before it is demonstrated in food factories.
Source: http://www.southampton.ac.uk

A chemical-free decontamination system

The SAFEBAG project from IRIS, Spain, a company that provides advanced engineering services and R&D solutions, is developing a chemical-free decontamination system for fresh fruit and vegetables that meets consumer demands for safe, nutrient-rich produce with minimal environmental impact. Globally, we are witnessing an increase in the number of outbreaks of food-borne illness associated with ready-to-eat fruit and vegetables. The treatments currently used, including chlorine washing, often leave a chemical residue and waste water. There is growing demand to reduce the amount of chemicals used in the process, and this can be achieved through the effective yet environmentally-friendly decontamination system currently being developed by SAFEBAG.

The system is based on a cold atmospheric plasma, generated inside a sealed package containing the food, which produces highly charged particles (free radicals) to damage or destroy bacteria. Preliminary research has already indicated that this in-pack non-thermal plasma (an energetic ionised gas) can significantly reduce the microbial load of fresh fruits and vegetables. SAFEBAG is now advancing this knowledge by carrying out further research to maximise potential benefits of this technology. The plasma-based pre-competitive prototype has been built by the team and is ready to be tested by the industry in terms of effectiveness in decontaminating fresh bagged fruits and vegetables

The overall objective of the project is to develop a pre-competitive prototype of a novel process to reduce microbial load in packed fresh-cuts, based on cold atmospheric plasma technology. Such a process will ensure food safety and extend the shelf-life of the produce without altering its quality or nutritional profiles. The use of cold atmospheric plasma for food preservation purposes is an innovation in itself, and this technology has recently been added to the list of non-thermal processes for foods. However, testing of the prototype under industrial conditions is yet to be completed, before reaching out commercial level processing conditions. It is envisaged that this could be completed in 2-3 years.
Source: http://www.cordis.europa.eu

INGREDIENTS

New process to remove after-taste from sweetener

At the SupplySide West convention in the United States, held on 8-9 October, MycoTechnology, Inc., the United States, announced an all-natural process to remove the bitter metallic aftertaste from the plant-based sweetener stevia. The new process, MycoZyme™, uses a mushroom-based enzymatic method to yield a pleasant-tasting, zero calorie sweetener. Unlike past stevia-based products, this sweetener has 250 to 300 times the sweetness of sugar with no metallic aftertaste. Artificial sweeteners have been on a decline in recent years as health conscious consumers seek all natural products. While consumers demand natural, there has not been a natural sweetener that satisfies their taste requirements. MycoZyme™ processed stevia provides the first high-intensity, zero calorie, natural sweetener without an aftertaste.

“Previously, food companies and consumers have had to compromise flavor for calories. With MycoZyme processed stevia, you now don’t have to make that compromise,” said Alan Hahn, CEO of MycoTechnology. The MycoZyme™ process is all natural, non-GMO and chemical-free. It works by harnessing the natural enzymes found in gourmet mushrooms that break down the bitter compounds found in the stevia plant. Several of the largest food and beverage companies have confirmed that the MycoZyme™ process removes the aftertaste found in stevia. The process has broad applications beyond stevia and is capable of working on a wide variety of leafs, extracts and powders. Stevia is a sugar substitute made from the leaves of the stevia rebaudiana plant.

MycoTechnology, Inc. develops all-natural processes to remove taste defects and improve the profiles of foods and beverages. This is unique in the industry, as other companies mask taste defects instead of removing them, thus adding unnecessary calories or compounds. Common techniques utilize chemical processes or GMO solutions that tend to strip out flavors and nutrients, or add unwanted sugars, salt or fats to mask the defects. Instead, MycoTechnology trains gourmet strains of mushrooms to consume the bitter compounds, resulting in healthier, better-tasting foods and beverages that do not need masking agents. Contact: MycoTechnology, 12635 E Montview Blvd #123, Aurora, CO 80045, USA. Tel: +1-303-578-9648.
Source: http://www.prnewswire.com

Non-GMO specialty starch and gum system

Penford Food Ingredients, the United States, a leader in innovative carbohydrate systems and technologies, has announced the launch of GumPlete systems. This synergistic blend of starches and gums can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently. “Typically, starch and gums are sold by separate, competing suppliers, which can result in over-stabilization or inefficient combinations,” said John Randall, president of Penford Food Ingredients. When Penford Food Ingredients acquired Gum Technology in April, it empowered the two companies to develop cohesive specialty starch and gum solutions. Its recommended applications are:

• Baked goods
• Dressings
• Dips
• Soups and sauces
• Egg replacements
• Beverages

GumPlete allows for healthy formulations by reducing fat and replacing eggs. It is non-GMO, Kosher and gluten free. “Manufacturers and consumers want reduced fat and allergen-free technologies from everything from bakery to beverages. The addition of GumPlete allows us to offer healthy, gluten- and egg-free alternatives across multiple categories,” said Randall.
Source: http://www.foodingredientsfirst.com

New protein masking flavor technology

According to a report “Protein Perceptions and Needs” by the NPD Group, the United States, 78% of U.S. consumers state that protein contributes to a healthy diet, and more than half of adult consumers indicate a desire to incorporate more protein into their diets. From protein bars and beverages to Greek yogurt and milk, consumer packaged goods manufacturers have responded to the demand for protein-rich foods. U.S. sales of packaged foods with protein-related claims on their labels rose to $7.5 billion in the year ended February 15, 2014.

At the forefront of masking flavor technology and fueled by the growing consumer demand for great tasting, protein fortified foods and beverages, Comax Flavors, the United States, has created the “Protein Power” flavor masking line. Recognizing that protein has an off flavor dependent on the source such as soy, whey, lentil and pea, Comax’s proprietary technology is engineered to mask protein’s often bitter taste. The technology can be used in a variety of applications including protein bars, cereal, baked goods, shakes, dairy and non-dairy formulas and juice beverages. “U.S. consumers want protein-rich foods and beverages without sacrificing taste and Comax is committed to delivering protein masking flavors that meet the consumers’ desire for these fortified products,” said Catherine Armstrong at Comax Flavors.
Source: http://www.foodingredientsfirst.com

New fortification ingredient got approval from FDA

Ganeden Biotech, the United States, one of the world’s leading manufacturers and marketers of probiotics, have revealed that its GanedenBC30 (Bacillus coagulans GBI-30, 6086), a food and beverage fortification ingredient with digestive and immune benefits, has been approved by food and drug authorities in four significant Asian markets (namely Japan, India, Taiwan Province of China and the Philippines). It is available as a result of the established partnerships between Maypro Industries, Japan, and Connell Bros Company, India, Taiwan Province of China and the Philippines. It can be found in more than 100 leading food, beverage and companion animal products throughout the world.

Unlike most other probiotic strains, GanedenBC30 is a spore-former, which makes it highly stable and allows it remain viable through most manufacturing processes, three years of shelf life and the low pH of stomach acid. The efficacy of GanedenBC30 is backed by 19 published studies showing digestive and immune support, and GanedenBC30 has an exceptional safety record with generally recognised as safe (GRAS) status from the United States Food and Drug Administration (US FDA). It can be formulated into virtually any product that is baked, boiled, frozen or squeezed, as it would not change the taste or texture profile of a product.

“Japan, Taiwan Province of China, the Philippines and India are significant markets within Asia, where the consumers are already familiar with the benefits of probiotics. The regulatory approvals provide a great deal of opportunity for probiotic innovation within these thriving functional food and beverage markets, and we are thrilled to be able to introduce the unique formulating capabilities of GanedenBC30,” said Stephen Quinn at Ganeden Biotech.
Source: http://www.fnbnews.com

Patent awarded for new active ingredient

Fermentalg, France, an industrial biotechnology company that specializes in the production of oils and proteins from microalgae, has announced that it has been awarded a new active ingredient patent to protect its state-of-the-art technology (breeding of microalgae in a predominantly heterotrophic mixotrophic environment). This patent further consolidates Fermentalg’s position as the world’s technological leader in the industrial exploitation of microalgae. Research has proved that a vast number of species of microalgae are mixotrophic, which means that they can survive both through photosynthesis (autotrophic) and through fermentation using organic compounds (heterotrophic).

Fermentalg has also proved that the breeding of microalgae species can be optimized by introducing short bursts of light to traditional heterotrophic farming that uses fermentation techniques. The intensity of the lighting has a direct effect on the quantity and quality of the microalgae bred in a mixotrophic environment to improve their economic performance but also increase the range of products covered. The new active ingredient patent filed by Fermentalg, which was awarded by the French Patent Office (INPI) and is being progressively rolled out in various key countries, covers the process for breeding mixotrophic single-cell algae using short bursts of light and adds yet another building block to the Group’s extensive portfolio of intellectual rights that already includes 25 families of patents.

“This is yet another major recognition for the excellence of our work as scientists and above all a formidable barrier-to-entry which enables us to consolidate our position as an industry leader on a global scale. Fermentalg is currently the only company capable of fully mastering today’s cutting-edge technology for breeding microalgae on an industrial scale,” said Pierre Calleja, CEO of Fermentalg.

Contact: Pierre Calleja, Fermentalg, France. Tel: +33-557-250-220.
Source: http://www.marketwired.com

PRESERVATION

Tracking fresh produce to maximise shelf-life

Researchers from the University of Florida (UF), the United States, are working on a system that could track when a shipment of fresh fruit and vegetables is close to expiration while also providing the freshest possible products to the consumer.UF’s Jeffrey Brecht led a team that followed strawberries from harvest in Florida and California through to stores in Illinois, Washington, Alabama and South Carolina.The team placed two RFID devices into each pallet of strawberries as they were picked. The devices tracked the strawberries’ temperature from the field, through pre-cooling and into trucks, to distribution centres and then stores.

The researchers theorised that, by gathering information about the quality of the produce and the temperatures to which it has been exposed, distributors will know which produce needs to be delivered first.The food distribution industry generally operates on the theory of ‘first in, first out’ (known as FIFO). The researchers found that a better system would be FEFO, or ‘first expired, first out’, when dealing with delicate fruits and vegetables.While companies usually measure the temperature of an entire truck, the temperature of individual pallets can vary greatly.

The time of day the berries were picked and even their placement on the truck can influence quality – for instance, strawberries picked in cooler morning temperatures are likely to stay fresher for longer than strawberries picked in the afternoon heat.“If you improve the efficiency of post-harvest handling, you reduce waste and losses and that improves sustainability.Because, of course, if you ship something to market that’s not going to end up being eaten by consumers, every single bit of input in growing it, harvesting, packing, cooling, shipping – everything is wasted,”said Brecht.
Source: http://www.foodprocessing.com.au

New technology to increase shelf-life of food

Nanox, Brazil, has obtained a license from the U.S. Food and Drug Administration (FDA) to sell a bactericidal material for application in plastic food packaging. The company was created based on a research group from the Multidisciplinary Center for Development of Ceramic Materials (CMDMC), Brazil. The Global Entrepreneurship Lab (G-LAB) at Massachusetts Institute of Technology (MIT)’s Sloan Business School, the United States, is also aiding the company for the first time. With a business plan in hand, Nanox intends to open a subsidiary in the United States and to attract investors to help put the subsidiary together. “We have already talked with representatives at some investment funds in Silicon Valley to help develop the entire structural side of the subsidiary that we intend to open in the United States,” said Luiz Gustavo PagottoSimões, at Nanox

The bactericidal material that Nanox intends to commercialize in the United States is the most recent application of a line of inorganic antimicrobials, named “Nanoxclean,” which began to be developed in 2005.Through a project supported by the Program for Innovative Research in Small Companies (PIPE), the company, which had the name Science Solution at the time, initially produced nanostructured particles based on silver with bactericidal, antimicrobial and autosterilizing properties.According to Simões, the plastic wraps with inorganic antimicrobial action that were developed by his company increase the shelf-life of food packaged with the product. This packaging allows food to remain fresh for consumption for much longer. If stored in packaging using the bactericidal material, a product that lasts six months, for example, would then have a shelf-life of eight to ten months.

The material, could be applied to any type of plastic packaging for food – from supermarket bags to stiffer plastic, such as margarine tubs – with a very low increase in cost compared with conventional polymers.To begin commercialization of the product in the United States, Nanox is currently conducting tests with five potential clients, among which are a major supermarket chain and a packaging manufacturer.The company is the only manufacturer of the product in Brazil. In international markets, however, Nanox is facing competition from Japanese industries that initially developed the technology, in addition to German concerns, which are leaders in silver-based products.Nanox, however, developed a technology that utilizes between 10 and 15 times less silver than its competitors, while maintaining the transparency of the plastic – an attribute considered fundamental to the product.
Source: http://www.agencia.fapesp.br

Patent awarded for longer shelf-life tomato

Arcadia Biosciences, the United States, an agricultural biotechnology company,has received a patent for its engineered tomato that ripens slower after harvesting. Patent number 8,772,606, “Non-transgenic tomato varieties having increased shelf-life post-harvest,” was awarded by the U.S. Patent and Trademark Office on 8 July to two inventors and assigned to Arcadia Biosciences.The technology covered by the patent seeks to lengthen the amount of time vine-ripened tomatoes can sit on the shelf, and still have the texture, firmness, and taste desired by consumers. According to Arcadia, traditional breeding methods, are labor intensive and can take years before producing noticeable results, which even then may add only modest amounts of time to shelf-life.

Many tomatoes sold in stores are picked before ripening, which allows them to develop a red color during transit and storage, but they lose the vine-ripened flavor sought by consumers. In addition, Arcadia is seeking a process that would not require introducing a gene from another plant to slow ripening, given some consumer resistance to transgenetic modification.The solution covered by the patent induces a mutation in at least one of the tomato’s non-ripening genes that changes the sequence of genetic molecules in the tomato to preserve the color and firmness of the fruit after harvesting. The patent also covers proteins and amino acids produced by the mutated non-ripening genes, as well as food products produced by tomatoes grown with the altered genes.

Arcadia’s technology for extending shelf-life in tomatoes and other produce is based on a genetic screening technique called Targeting Induced Local Lesions in Genomes or TILLING, first developed at Fred Hutchinson Cancer Research Center,the United States. With TILLING, Aracadia produces seeds and plants with the desired mutations, then screens the DNA from plants until the desired mutation and traits are identified. “This technologyoffers tremendous value for both producers and consumers of tomato food products, including fresh market tomatoes, canned tomatoes, ketchups, soups, sauces, pastes and juices,” said Eric Rey,CEO at Arcadia.
Source: http://www.sciencebusiness.technewslit.com

Extension of shredded Mozzarella cheese shelf-life

A research group from Cornell University, the United States,under the ‘Dairy Foods Extension’ program,has developed a new hurdle technology to enable ambient temperature storage of cheese (at 25°C and below).In order to achieve this objective supercritical carbon dioxide (SCCO2) and peracetic acid (PAA) were applied alone and in combination to study the effect of these processing technologies on shredded mozzarella cheese, that has either been spoiled with native microorganisms (bacteria, yeasts and molds) or inoculated with surrogates (Escherichia coli, Listeria innocua, andGeobacillusstearothermophilus) for pathogenic bacteria.SCCO2, applied at 7.3 MPa and 31°C or higher, induces a pasteurizing/sterilizing effect on food products by means of adjustable densities, low viscosities, high diffusivities and low interfacial surface tension that facilitate its penetration into various matrices

Besides its efficacy against a wide range of microorganisms, another advantage of this high pressure technology is that it does not affect the stability of most food matrices and it can also be easily handled at industrial scale. It is also noteworthy that SCCO2 is nontoxic, non-flammable, chemically inert and a solvent with generally recognized as safe (GRAS) status leaving no residue upon removal from the product. Application of PAA has been reported to enable at least a reduction of 6 log cycles of various spores in medical devices by SCCO2-based surface sterilization. For combined treatments, the role of SCCO2 is to act as vector, so that PAA can easily penetrate into the microbial cells and inactivate them at only hundredth to thousandth ppm.

The most effective treatment (SCCO2 at 1500 psi combined with 100 ppm PAA for 30 min) inactivated all vegetative microorganisms in the cheese by 4.6 log cycles or higher stored over a storage period of 21 days at 25°C, which is comparable to the total bacteria count found in refrigerated, shelf-stable mozzarella-type cheese purchased at a local supermarket. Synergistic treatment effects between SCCO2 and PAA and inactivation up to 3.8 log10 of G. stearothermophilus spores also highlight the efficacy the efficacy of the hurdle technology, rendering it a highly productive alternative to conventional cheese preservation strategies that rely on product refrigeration.
Source: http://www.blogs.cornell.edu

PACKAGING

New bioplastic material for 3D printing

The new Biome3D biodegradable material developed in partnership between Biome Bioplastics, the United Kingdom, and 3Dom Filaments, Ireland, is made from plant starches and reportedly combines the best characteristics of bio-based and oil-based materials, specifically for use with 3D printers. Plant-based plastics for 3D printing are easier to process than oil-based plastics. They are also food safe and odor free, but run slower than their oil-based counterparts on 3D printing systems. Oil-based plastics, on the other hand, have a higher softening point than bio-based plastics and create flexible parts that bend before they break. And, as mentioned, these filaments also run at higher speeds.

“The future of bioplastics lies in demonstrating that plant-based materials can outperform their traditional, oil-based counterparts. Our new material for the 3D printing market exemplifies that philosophy. Biome3D combines the best processing qualities with the best product finish; it also happens to be made from natural, renewable resources,” said Sally Morley, at Biome Bioplastics. The Biome3D material extrudes at nozzle temperatures from 356 to 437°F (180 to 225°C) at a print speed of 80 to 100mm. The company recommends a nozzle diameter of 0.4mm.

Biome3D comes in seven stock colors, with custom colors available for large orders.Many packagers have been using 3D printing in their packaging R&D departments for testing and creating prototypes. These operations typically use oil-based plastics such as ABS (acrylonitrile butadiene styrene). But the market is out there, and possibly growing, for bio-based materials for 3D printing – and not just for testing or prototypes. One enterprising entrepreneur is actually using 3D printers to manufacture her own biodegradable jars, albeit in small quantities.
Source: http://www.packagingdigest.com

Compostable multilayer packaging

BASF Corporation, the United States, has developed a completely compostable multilayer food packaging material made up of multiple BASF technologies. These technologies include film resins, inks, adhesives and primers. The new packaging structure meets the barrier requirements for a large number of consumer packaged goods.With this new complex of materials, BASF is helping solve problems in at least two critical areas that affect the environment and the economy: packaging and waste diversion.The new packaging is fully compostable, so it can go to industrial composting facilities instead of landfill. Ultimately, this means higher waste diversion rates for Zero Waste programs throughout the United States – an increasing number of which are being mandated by law.

Until now, most snack packages – cookies, and breakfast bars, to name three – were destined only for landfill. That’s because most conventional food packaging is neither recyclable nor compostable. It consists of a multi-layer film structure comprised of traditional plastics and adhesives. The multiple layers are needed to provide the barriers, colorful print, and necessary adhesives that bond all the layers together. These various materials are not easily separated for disposal, making recycling problematic.

Nor is compost an option: the chemicals those layers are made from cannot be composted. Until now, the only end of life option for conventional packaging consisting of these materials was disposal in a landfill.Contact: BASF Corporation, 100 Park Avenue, Florham Park, New Jersey 07932, USA. Tel: +1-973-245-6000.
Source: http://www.basf.com

Biodegradable and edible films for packaging

The Bhabha Atomic Research Centre (BARC), India, under the Department of Atomic Energy, Government of India through its Centre for Incubation of Technologies (BARCIT), has signed a memoradum of understanding (MoU) with M/s.Veena Industries, India, for incubation of technology for “Biodegradable and Edible films for Food and Pharmaceuticals Packaging”.

The biodegradable edible films for food and pharmaceutical packaging from natural resources have been developed by BARC for overcoming the disadvantages of plastic packaging materials.The films have comparable mechanical and barrier properties to commercially used PVC cling films.

Scale up of this technology will be carried out at the incubation centre of BARC with Veena Industries, to develop products as per market requirement. While scaling up this technology, emphasis will be given to develop economically viable and user friendly product with improvement in the mechanical and barrier product of the film. A suitable dose of Gamma radiation will be given to the raw material to improve its mechanical and barrier properties such as tensile strength and water vapour transmission rate. BARC will provide its technical know-how and infrastructure, whereas, Veena industries will provide market search, manpower and material at its own cost for the incubation plan. Finally, the technology developed will be licensed to Veena Industries.

It may be noted that Packaging constitutes the largest market for plastics, amounting to over 12 million tons per year. Synthetic packaging materials are made up of petroleum based products which are non-biodegradable and non-renewable. Large scale use of such packaging material is thus a major environmental concern. This has led to a search for packaging material that are biodegradable as well as recyclable. One of the alternative is the development of packaging material from biopolymers that are biodegradable, non-toxic and from completely renewable resources. Major limitation in the use of biopolymers as packaging materials are their relatively poor mechanical and barrier properties such as tensile strength and water vapour transmission rate.
Source: http://www.pib.nic.in

New biodegradable films with antioxidant properties

Researchers at the Institute for Food Research and Technology (IRTA), Spain, have developed biodegradable films with antioxidant properties based on Ecoflex® and Ecoflex®-polylactic acid (PLA) containing α-tocopherol and olive leaf extract by blown film extrusion.The results confirmed the feasibility to produce antioxidant films with Ecoflex and Ecoflex/PLA blend. However, the concentration of antioxidant that can be added to the films is constrained by the changes induced on the physical properties. The weak interaction between the antioxidants and the polymer matrix would provide a material suitable for food products with a short shelf life. An article about the research has been published in Food Packaging and Shelf Life.
Source: http://www.en.nvc.nl

Novel antimicrobial and biodegradable food packaging film

Scientists from Prince of Songkla University, Thailand, Kyushu University, Japan,National Metal and Materials Technology Center (MTEC),Thailand, and Food Biotechnology Research Unit, Thailand, have recently done a study focusing on the development of biodegradable poly(lactic acid) (PLA) enriched with pediocin, a type of antimicrobial agent that has been approved for use in food. Direct incorporation of antimicrobial peptide to PLA film has been limited by the hydrophobic characteristics of PLA. The incompatibility of bacteriocin in hydrophobic polymers caused the phase separation in film, leading to poor antimicrobial activity and mechanical properties.

To solve this problem, sawdust particle (SP), a low-water solubility hydrophilic particle, was incorporated in PLA film to enhance adsorption of pediocin using diffusion coating technique. The PLA/SP biocomposite film coated with pediocin was tested for physical properties as well as the anti-listeria activity.The results suggested that this novel material can be used as a good anti-listeria biodegradable packaging for pork and other high-moisture foods.

Contact: National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Pathum Thani 12120, Thailand. Tel: +66-2-564-6700, Fax: +66-2-564-67015.
Source: http://www.biotec.or.th

Innovative edible and biodegradable food packaging

Food scientists Dr. David A. Edwards, Professor at Harvard University, the United States, designer François Azambourg and Dr. Don E. Ingber, biologist at Wyss Institute, the United States, have designed ‘WikiPearl’, an exciting new edible packaging that is sure to lower the damage food packaging has on the environment.The bite-sized pieces of food are wrapped in plastic-free packaging, which are not only protecting the food but are also edible and biodegradable.

The packaging was developed using a “protective electrostatic gel formed by harnessing interactions between natural food particles, nutritive ions and a polysaccharide”, explained the researchers.The new technology protects the wrapped food or drink from exposure to unnatural materials or chemicals and also offer protective coatings against water loss.The packaging could also be used as carriers of nutrition in the future
Source: http://www.esmmagazine.com

MACHINERY/EQUIPMENT

Food robot to test Thai food

Thailand’s ex-prime minister Mr. Yingluck Shinawatra, has developed a machine that can scientifically evaluate the make-up of Thai food.Fed up with poor Thai food when visiting other countries, Mr. Shinawatra came up with the idea of a machine to rate food samples against authentically-prepared dishes.It is part of a growing trend to use computers to analyse food.The machine, dubbed e-delicious, has ten sensors which create a chemical signature for food, which is then measured against a gold standard recipe, as approved by 120 taste testers.

Thai food is one of the world’s most popular cuisines butthe flavours of Thai food in many restaurants and in hotels abroad are deviating from the authentic ones. The government, which was ousted by a military coup in May, was so concerned about the idea of inferior Thai food that it set up the Thai Delicious committee and gave it $100,000 (£61,000) to build the machine.Each recipe has had its chemical make-up recorded in a database to compare with other versions.

Food samples are inserted into the box to be analysed and are rated out of 100.In the case of a Thai green curry, the dish will be tested to ensure it has the right mix of basil, curry paste and coconut cream.The team from the Thai Delicious committee has also created an app with authentic recipes for chefs to use.
Source: http://www.bbc.com

Reciprocating retorts improve shelf-stable premium foods

Allpax Products, the United States, an innovative designer and manufacturer of quality retorts and retort accessories,will feature the results of taste and appearance tests conducted on a range of low-acid foods made shelf stable in high-and low-speed reciprocating retorts atthe Pack Expo 2014 to be held from 2-5 November at Chicago.Allpax found that Shaka® high-speed reciprocating retorts are ideal for processing hard to retort foods and producing shelf-stable premium foods, abilities which can help companies achieve product differentiation. Gentle Motion lower-speed reciprocating retorts are optimal for increasing retort room throughput and quality.

Compared to static retorts, reciprocating retorts such as Shaka and Gentle Motion distribute heat faster and more evenly in pouches and semi-rigid plastic trays that are oriented horizontally in a retort basket.According to the test results,a shrimp pasta and tomato cream sauce dish processed in a Shaka retort produced shrimp with an outstanding stove top texture. The flavor and appearance were excellent. A pasta and cheese dish was also judged superior when processed in a Shaka retort. A béchamel white sauce and guacamole dip, notoriously difficult low-acid foods to sterilize, also showed exceptional results. Allpax found during its testing that Shaka is ideal for producing purees. A split pea and ham dish packaged in a pouch had, like the shrimp dish, superior taste and appearance.

“Brand owners frustrated with the introduction of unique new products or engaged in efforts to differentiate products packaged in trays and pouches should strongly consider running tests on an Allpax 2402 retort which has Shaka and Gentle Motion capabilities or having Allpax run tests in our facility,” said Adam Reichertat Allpax.Gentle Motion decreased sterilization time by 20-60% on the six foods tested. In every case the taste, texture, and appearance were equal or superior to dishes processed in a static retort. Shorter sterilization time made dishes look fresh, more natural, and less processed. “Beef stew, for example, processed in 48 minutes compared to the static retort’s 82 minutes and demonstrated comparable taste and texture,” Reichert said.
Source: http://www.prweb.com

Innovative machines for intelligent food processing

Developed by GEA NiroSoavi, Italy, the worldwide leader in high pressure homogenization, the NiSoCLEANis an innovative and revolutionary homogenizer design concept developed for intelligent food processing and for more economic use of water and energy resources.NiSoCLEAN technology has been developed in close cooperation and to meet needs of the more demanding customers from dairy, food, pharmaceutical and chemical sectors, proving that GEA NiroSoavi know-how can master equally high pressure systems and the most stringent hygienic design principles, all in one machine solution.

Under the NiSoCLEAN design concept, GEA NiroSoavi has developed a full range of units, able to operate up to 1500 bar in industrial scale, featuring the most reliable combination of technical excellence to perform under severe high pressure conditions, with the most advanced clean design solutions to allow safe and efficient product processing.For fine foods processing, GEA NiroSoavi has developed the OpenXFLO™ block concept for high pressure homogenizer, a very good example of application of the NiSoCLEAN design know-how.

The patented OpenXFLOTMcompression block (EPO 2040828) is a specific homogenizer configuration which allows a free fluid flow of liquid products with agglomerated fibers, solids pieces and high viscosity without any accumulation or clogging.With such a machine design, it is therefore possible to process through the high pressure homogenizer a wider variety of products and at the same time improve the efficiency of CIP by means of flush wetted surfaces and of elimination of dead-ends.

Contact: GEA NiroSoavi, Via A. M. Da ErbaEdoari 29, ZIP Code 43123, Parma, Italy. Tel: +39-0521-965411; Fax: +39-0521-242819; E-mail: Info.GeaNiroSoavi@geagroup.com.
Source: http://www.niro-soavi.com

Researchers develop mobile cooling machine

Researchers from the Post Harvest Research Centre, Pakistan, has developed a mobile reefer/air blast cooling unit that increases post-harvest life of mango by three to four weeks.Soon after harvest, mangoes should be put in the cooling unit to reduce temperature of the fruit through cool air which consequently increases post-harvest life of the king of all the fruit. Mango importing countries practice different methods to address the problem like fumigation by methyl iodide, keeping the fruit in hot water or vapour heat treatment.

According to the researchers, treatment methods be chosen in accordance with the variety pleading that different varieties need different treatment. For example, the hot water treatment (HWT) was applied to remove fungus and mango exporting countries like the Philippines and Brazil were applying this technique to improve fruit quality. However, they warned that fruit near maturity stage must not pass through HWT, because it would compromise its quality, skin colour and taste.
Source: http://www.photonews.com.pk

Compact corn mill developed in the Philippines

The Philippines Center for Postharvest Development and Mechanization (PhilMech) has developed a prototype of a compact corn mill, which can easily be transported and has a milling efficiency better than imported ones. “The corn mill developed by the agency is locally fabricated, and has state-of-the-art design features that makes it more compact and efficient than existing corn mills. The machine can help increase the consumption of corn grits in far-flung areas, where corn planting is a major activity but no corn-milling facility exists,” said Rex Bingabing, Executive Director of PhilMech. Corn grits, popularly known as mais-bugas, is a staple in many parts of the Visayas and Mindanao, and can also be consumed in communities where corn farming is more viable. But many far-flung communities hardly have or are far from corn milling facilities.

The corn milldesigned by a PhilMech team from the agency’s Agricultural Mechanization Division led by Dr. Michael Gragasin and Romualdo Martinez, will be tested in the provinces of Masbate, Bohol, and Surigao Del Norte up to the end of this year.White corn serves as the staple of about 15% of the total population, mostly in the major islands of Visayas and Mindanao, in the form of corn grits.“The implementation of the White Corn Program [under the FSSP] aims not only to sustain the requirement of white corn-eating populace and address hunger problems, but also to encourage rice consumers to incorporate white corn to their usual eating habit,” researchers from PhilMech said.

According to the researchers, the prototype testing is being undertaken to evaluate the performance of the machine in full commercial operation.The PhilMech-developed corn mill has a recovery of between 60 and 70%, which is the viable level for the recovery of grits. “The PhilMech-designed corn mill shows that Filipino engineers can provide solutions for the country’s agriculture sector, and that the country can design certain farm machinery.More importantly, the ease of transport and compactness of the PhilMech-developed corn mill makes it viable in far-flung areas where corn farming is the main activity, and for small farmer cooperatives to use it in their operations,” said Bingabing.
Source: http://www.gov.ph

RECENT PUBLICATIONS

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

This book provides a comprehensive guide to current and emerging techniques.

Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Part two focus on processing technologies for encapsulation and delivery systems. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.

Contact: Elsevier Singapore Pte. Ltd., 3 Killiney Road #08-01 Winsland House 1, 239519, Singapore. Tel: +65-6349-0200; Fax: +65-6733-1510

Nano- and Microencapsulation for Foods

This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods.

Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients.

Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors.

Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials.

Contact: John Wiley & Sons Singapore Pte. Ltd., 1 Fusionopolis Walk, #07-01 Solaris South Tower, Singapore 138628. Tel: 65.6643.8333; Fax: 65.6643.8397; E-mail: csd_ord@wiley.com


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