UV TECHNOLOGY FOR FOOD DISINFECTION-NEW CLAIMS

Keeping the food from harm's way is a continuing challenge for the industry in spite of enormous success in evolving a multitude of disinfection technologies during the last five decades. Classically the traditional thermal pasteurization still rules the roost though the technique to generate heat may vary depending on the technology one talks about. With the advent of HTST/UHT technology which is being used by Tetrapack and other companies, heat damage to the quality of food processed has been greatly minimized though it is not avoided completely. Quest for non-thermal processing has resulted in development of modern technologies like Gamma Radiation, High Pressure Processing and a few others which are now being commercialized though on a slow pace. Ultra Violet light certainly has high disinfecting potential but its use is restricted more or less to making water pathogen-free. Now comes the news that new technologies are on the anvil exploiting the kill potential of UV light for commercial pasteurization of liquid foods like wine, fruit juices, milk etc. Here are some details about this latest development 

"The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring the development of alternative novel food processing techniques that are more sophisticated than traditional practices and better for the environment. Ultraviolet light is one of these emerging solutions being used in food technology as a physical preservation method in food processing to purify microbiologically sensitive liquids such as wine, fruit juice and milk. This is according to US-based research scientist and world-renowned ultraviolet light in food technology expert, Dr Tatiana Koutchma, who was recently hosted by SurePure, the global patent holders of the world's first UV-C photopurification turbulator technology, to lecture the Microbiology Research Group students at the University of the Western Cape on the benefits of novel processing technologies other than heat, including UV light. She says that the use of UV light can not only lower microbial infestation and obviate chemical degradation of foods and the environment, but that it can improve the functionality of food, too, by enhancing fruit phenols and preserving antioxidants"

How far the above report is commercial promotion and how much the technology described above is realistic cannot be ascertained unless there are verifiable user experience regarding its efficacy and reliability. Probably the manufacturers of the so called "UV Photopurification Turbulator Technology" may have to do a lot of leg work to convince the user industries that it can "improve chemical, physical and microbiological" quality of foods treated, as being claimed. The assertion that the nutritional quality is enhanced because of increase in polyphenol content also needs more scientific evidence. No doubt UV technology can compliment the conventional pasteurization processes but how far it can become a stand alone technology remains to be seen.  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

OMEGA-3 OIL AND PROBIOTICS THROUGH MILK-A NEW DEVELOPMENT

Probiotics and Omega-3 fatty acids are currently the hot favorites of health food industry and during the last few years several products have been launched containing one of these nutrient ingredients. While probiotics are invariably added to yogurt type of products, Omega-3 oils are used to fortify juices and other processed foods. Probiotics are basically Lactobacillus cultures which are stabilized before incorporation and act in the intestine once ingested enriching the gut microbial colony for imparting some of the beneficial attributes associated with them. However the major constraint with such products is their limited shelf life. Similarly Omega-3 oils, mostly derived from some fish varieties, do have trace aroma of fish still lingering, deterring its use by consumers averse to fish. New technology now being developed in Australia attempts to overcome the above problems and open up vast opportunities to the industry to turn out increasing varieties of food containing these nutrients with no adverse effect on the native texture or aroma. Here is a take on this latest innovation. 

"Adding probiotics to manufactured dairy and juice products can improve digestion and general gut health, and boost the immune system. However, such products are not currently possible, as milk and juice products with probiotics go sour within days. "And even though existing food products fortified with fish-based omega-3 oils only have small amounts added, a residual smell and taste is common. "The key advantage of Progel ingredients is that they don't affect the quality, texture, taste or smell of the product, and products containing Progel encapsulated actives may provide sufficient levels of active nutrients to provide a beneficial source of probiotics and omega-3 to consumers," Professor Bhandari said. "Probiotic and omega-3 juice products made possible by the Progel technology also include calcium, so they would offer many of the health benefits of calcium, probiotics and omega-3 to consumers who do not regularly consume milk and yogurt or oily fish." 

It is true that there are serious questions regarding the true health benefits of preparations containing probiotics in yogurts and almost all claims have been rejected by the EU authorities for lack of adequate scientific evidence. Similarly inclusion of Omega-3 oils in processed foods may raise some issues regarding its necessity and efficacy. More than the actual content of Omega-3 fatty acids, there is some evidence that it is the ratio of Omega-3 to Omega-6 fatty acids that is more crucial than the absolute content of either of them. The stand that those who do not take yogurt or fish are prone to serious diseases is based on faulty premise as there are millions of consumers who do not consume either of them and still live without any health handicaps. But in the relentless pursuit of "value addition" in food processing, it may be important for the industry to come up with such products which may help their bottom line. Probably these fortified products might be more beneficial to those consumers suffering from deficiency diseases rather than normal ones consuming a mixed diet.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ON-LINE ADS FOR CALORIE DRINKS-NEW STRATEGY OF INDUSTRY

Fizz drinks have been in the news lately because of their supposed negative impact on the health of consumers, especially youngsters. Though conclusive evidence is still lacking regarding the claim made by antagonists of soft drinks that High Fructose Corn Syrup used as the sweetener in these drinks is the villain, some of the manufacturers have already switched to plane sugar from cane or beets to avoid unnecessary confrontation with the food activists. Recent controversy in which the soft drink industry is embroiled pertains to promotion of their calorie rich drinks through Internet where there is a large audience including kids and "repacking" their products as fruit drinks. Though some of the soft drink manufacturers deny that they are targeting the youngsters, how any one posting the advertisement on the "Net" can control the audience is beyond comprehension. Similarly so called fruit drinks contain hardly 10% pulp remaining 90% being sugar syrup with their calorie content same as that in the ubiquitous fizz drink! 

"Brownell said it is important to consider the online interaction children have with brands, especially since they tend to stay on computers longer than they watch TV commercials. The report shows, for example, that 21 sugary drink brands had YouTube channels in 2010, with more than 229 million views by June 2011. Coca-Cola was the most popular brand on Facebook, with more than 30 million fans. The most-visited websites operated by soft drink brands were MyCokeRewards.com and Capri Sun, which is owned by Kraft Foods Inc. Coca-Cola said it has a policy of not marketing to children younger than 12. "This means that we do not buy advertising directly targeted at audiences that are made up of more than 35 percent children under 12," Coca-Cola said in a statement. "This policy applies to all of our beverage brands and to a wide range of media outlets, including television, radio and print, as well as cinema, the Internet, product placement and mobile phones." Other findings in the report include an analysis of the drinks themselves. For example, it said an 8-ounce (225-gram) serving of a full-calorie fruit drink has 110 calories and seven teaspoons of sugar -- the same amount found in an 8-ounce serving of a soda or energy drink".

The subtle shift from 100% synthetic soft beverages to fruit drinks is fraught with enormous implications that must be addressed immediately. Nowadays it is common to see in the isles of supermarkets fruit juices and fruit drinks sitting side by side with the latter priced 10-20% cheaper and both looking similar in all respects including pack design except for minute details which are overlooked or missed by the customers. Besides many consumers are ignorant of the difference between a juice and a drink and the tendency is to imagine they are same. While legally such misleading practices cannot be faulted, ethically it amounts to cheating the consumer. A 100% juice is much more nutritious and healthy than a fruit drink and probably the current practice of placing them together must be frowned upon. Food Authorities can, alternatively, prescribe a minimum content of at least 50% pulp in fruit drinks keeping in view the interest and well being of millions of citizens world over.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

DECEPTION, THY NAME IS BEVERAGE INDUSTRY!

The beverage industry which has been thriving on caffeinated cola drinks and synthetically flavored sugar syrups appears to have adopted a new strategy to boost their business in the light of universal criticism against their product basket for contributing to over weight, obesity and other life style disorders so rampant to day. Who does not know that their product portfolio is devoid of any nutrients and are based on snow white sugar or the much maligned High Fructose Corn Syrup. As sugar is a habit forming food ingredient, once hooked on to these sugar rich products it is very difficult, especially for youngsters to chuck the habit. Sustained campaign by consumer activists is forcing the manufacturers to indulge in some deception by introducing fruit based drinks giving the consumer the impression that they are healthy! Ironically these so called fruit drinks have only about 10% natural juice, the rest being water, synthetic flavor and sugar! Here is a take on this disturbing trend in promotion of unhealthy foods in many parts of the world.

"A new report from the Rudd Center for Food Policy and Obesity,  a non-profit research and public policy organization, found that many popular fruit drinks marketed to children can have the same, if not more sugar as a candy bar, and many use artificial sweeteners. Dr. Marlene Schwartz, deputy director of the Rudd Center for Food Policy and Obesity, said, "The companies really are misleading both the parents and their children. (These drinks are) essentially water and sugar and artificial sweeteners ... and they're trying to package them to look like they are juice." The report also found companies specifically target young kids in advertisements to sell their products. In a statement, the American Beverage Association called the report "another attack by known critics in an ongoing attempt to single out one product as the cause of obesity," adding that soft drink advertising has dropped by 96 percent since 2004 during children's programming. But the industry is still self regulated -- something Schwartz says she believes must change. Schwartz said, "I don't believe self-regulation is the answer, I think in some ways government regulation would be easier because it would guarantee a level playing field." Nutritionist Keri Glassman, author of "The O2 Diet," said on average fruit drinks, soda and caffeinated energy drinks have seven teaspoons of sugar in an eight-ounce serving -- the equivalent of about 10 Hershey Kisses".

In India also to access to any 100% natural juice is a logistical nightmare because of deceptive labeling practices indulged in by the industry making it difficult to distinguish between drinks and juices. It is true that 100% juice based drinks are costlier with profit margins very thin, while fruit flavored drinks are low cost products that can be sold easily with killing margins. There was a time in India almost 4 decades ago when GOI was promoting fruit pulp "containing" soft drinks in order to promote juice making industry in a big way but at that time the health angle was not in focus and the purpose was to find outlet for fruit pulp which could have strengthened fruit processing industry. Now is the time to promote policies and introduce initiatives that can support 100% juice beverages which will better serve the purpose of protecting health. If experts are to be believed industry must promote 100% juice or pulp of different fruits and advise the consumers to dilute the same with adequate water to make their own drink. Canned pulps of some fruits are available in the market but are very expensive to most of the consumers. Probably 50% pulp containing products without addition of sugar also must be allowed, in order to bring down the prices significantly to enable a large section of the consumer community to have access to nutritious fruit drinks..

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

APPLE-ENEMY OF THE TEETH?

Can any one believe that "eating" Apple is dangerous to the dental system? Well, this is what a new finding has concluded! It is some what unbelievable that drinking a cola beverage is safer than eating an apple but that is what some scientists want the consumers to be aware of. According to them the 2 mm enamel coating of the teeth can get eroded by the acidity and high sugar content of the fruit. If sufficient care is taken to brush the teeth immediately after eating apple or if the mouth is washed thoroughly, the extent of damage can be significantly reduced. Also recommended is to take milk while eating an apple which can achieve neutralization of the fruit acids by the calcium present in the milk. The old saying that an apple a day can keep doctor away may have to be modified to "an apple a day can invite a dentist"! Here is a take on this interesting development.

"People who ate apples were 3.7 times more likely to have dentine damage, while carbonated drink consumers had no additional risk. Fruit juice increased the likelihood of damage to the enamel around the top of the teeth near the gums fourfold, while lager, which is acidic, raised the chances of dentine damage threefold. Some apples contain as much as four teaspoons of sugar which contributes to raised acid levels in the mouth. Dr Glenys Jones, nutritionist at the Medical Research Council's Human Nutrition Research unit, says: 'Fruit can be acidic and obviously does have a sugar content but I would not want anyone to be discouraged from consuming fruit and fruit juices.' One suggestion is to eat your apple with milk or a piece of cheese as both contain calcium, which neutralises acid. Drinking water immediately after eating an apple will also help, washing away harmful effects. Dr Jones adds: 'Drinking fruit juice and smoothies with a straw is a way of protecting your teeth. 'Brushing your teeth before eating acidic foods can also help because it provides a barrier between the food and the teeth."'

One wonders where the science is taking the common man, innocent of any deep knowledge about food, nutrition and health, through such confusing reports and in this case if apple consumption is being discouraged due to dental damage, what will happen to the oft repeated slogan of nutrition experts that fruits and vegetables must be consumed in large quantities to maintain good health?. If such brief contact of acidic foods like apple can do damage to the teeth what will happen to people who consume a variety of foods containing acidulants like Tamarind, Amchur, Kokum, Lemon juice etc,especially in countries like India? Food preservation is often achieved through reducing the pH of the food to a level that is considered very acidic for preventing proliferation of bacteria and the new findings may discourage this ancient practice due to fear from dental decay!

V .H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"OXIDATIVE STRESS"-COMBATING THE ILL EFFECTS

Though the issue of antioxidant benefits for human health is still being debated, there appears to be near unanimity that colored juices, most of which contain polyphenolic substances have health protecting abilities in one way or the other. Fruits and vegetables in general are healthy foods viewed from any angle and no wonder the new "food plate" icon replacing the earlier food pyramid concept includes these plant foods in the plate almost to the extent of 50%. While wholesome fruits and vegetables when consumed provides a variety of nutrients, the extracted juice is devoid of some of them including fiber. But extracted juices can still be rich in antioxidant phytochemicals with some of them having very high ORAC values. One of the recent studies using juices from some of the colorful fruits like Pomegranate has further confirmed this fact.

"Oxidative stress is known to contribute to the development and progression of atherosclerosis. Early signs of the disease include macrophage cholesterol accumulation and foam cell formation, which can result from increased uptake of oxidised low-density lipoprotein (LDL) and/or a reduced rate of high-density lipoprotein (HDL)-mediated cholesterol efflux from cells. Dietary polyphenols, such as those present in some beverages, exhibit potent antioxidant and cardioprotective activity. Studies have shown that consumption of grape juice, red wine, blackcurrant and pomegranate juice can increase serum antioxidant potential, exerthypolipidaemic and anti-inflammatory effects, inhibit LDL oxidation and decrease monocyte migration. Wonderful-variety pomegranate juice (WPJ) was also found to protect atherosclerotic patients from further development of the disease".

The moot question is about the availability and affordability of these juices to people with limited income as most of these fruits are priced beyond the reach of bulk of the population. It is most unfortunate that processed foods with high calorie density, high salt content are available in the market at a fraction of a cost of nutrient dense foods like fruits and vegetables, be it in India or any where in the world. In a country like India a substantial portion of the production is lost due to pre-harvest and post-harvest mismanagement and added to this the country wide operation of pre-harvest contractors and exploitative middle men make most horticulture produce over prized in the market.

Is it not a paradox that with a wide ranging climate conditions prevailing in the country, almost all fruits and vegetables can be grown in the country but these produce still cost high to the consumers and if this is not mismanagement, what else it is? It is time India is transformed into a "doing country" from its present image as a "talking country"!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NANO EMULSIONS-AN INNOVATIVE APPROACH

Though there are vociferous opposition to wide scale use of nano technology by the food industry, new developments point to a more practical role for this frontier technology in many food processing operations. There is no unequivocal answer still to the question of safety of nano particles in human body and unless scientifically proved safe, its use may be restricted. There are allegations that big scale players have invested heavily in development and use of nano technology but their activities appear to be shrouded in secrecy. The latest finding that emulsions made using nano technology are much superior to conventionally prepared emulsions appears to be stirring interest amongst many food processors manufacturing products based on fat and aqueous components.

"Nano-emulsions being increasing used in the food and beverage industries because of their valuable properties, including high encapsulation efficiency, increased bio-availability, and a high physical stability. The authors noted that one major potential advantage of nano-emulsions over conventional emulsions "is that they can be made to be optically transparent, by preparing droplets with dimensions much smaller than the wavelength of light… so that [light] scattering is relatively weak. "Consequently, they can be used to incorporate non-polar functional components into transparent … food and beverage products," they added".

It may be recalled that clear and transparent products were a craze a few years ago and use of enzymes like pectinase to obtain clarified/sparkling juice is still being practiced. The emerging role of dietary fiber reversed this trend with consumers yearning for cloudy juice with suspended solids to get the benefit of fruit fibers. Probably one can think of a full fruit juice with out appearing to be cloudy using nano technology. How far consumers would accept such changes is not certain. Can one think of a clear looking salad dressings or transparent chocolate syrup or a clear milk? One of the most critical concerns is the behavior of nano particles in the GI track and the effect of absorption dynamics. Probably those ingredients which are normally not absorbed may find entry into the blood stream because of the extremely small particle size and the consequences there from cannot be predicted.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com