innovations in food product development

8/13/2019 Innovations in Food Product Development

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Innovations in food product

development


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Genetic modification The process of altering genetic material of plants or

animals by duplicating, removing or inserting one ormore genes to improve its characteristics.

How does GM work?

Scientists isolate a specific gene from the cells of a plant,animal or microbe and make a copy of it. The gene isthen redisgned and spliced into the DNA of anotherorganism. The trait is then expressed in the organismthat receives the gene and passed on to futuregenerations

DNA: codes of life that control the form and function ofthe cell, the organ and the whole organism.


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Foods produced using GM GM Canola: is tolerant to herbicides and can be

dry-sown, has superior weed control, yields morethan non-GM canola, only needs one spraying ofherbicide compared with three sprays requiredfor non-GM canola.

Golden rice: implantation of three new genesinto rice DNA ( 2 genes from daffodil and thethird from a bacterium). It is the beta-caroteneadded to the rice that gives it its golden colourand the body is able to convert it into vitamin A,which is needed for healthy eyes.


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Non-browning potatoes: potatoes can become damaged withblack spot bruising, which does not appeal to consumers sogenes are that create discolouration are altered.

Genetically modified livestock: increases growth hormonelevels to produce faster growing animals, feed costs arereduced and the growth hormones are destroyed duringcooking so do not pose a threat to consumers.

GM ingredients in processed food products: the main threecrops used in making processed foods are soya bean, maizeand canola oil. Many ingredients are derived from these cropsand may be from GM varieties. In Australia, the law requireslabels to state whether food products are GM or contain GMingredients.


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Benefits of GM

Producers: reduction in use of pesticides andherbicides in crop production so crops areunaffected and can reduce affect on theenvironment. They also produce longer shelf-life for food and less food is wasted, alongwith higher yields of food.

Consumers: increase nutrient content offoods, improve sensory properties and benefitfor developing countries to provide muchneeded crops in areas that are subject to

famine.


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Concerns about GM Australias access to European markets that want to purchase

clean, green foods GM grains could lead to contamination of non-GM crops Human health: antibiotics could be reduced if genes coded for

antibiotic resistence cross from cattle fed on crops containingthese genes to bacteria in the human digestive tract.

Vegetarian diet may have concerns with foods developedthrough transgenic modification

Multinationl corporations can control food resources so thiscould leave small producers little ability to make decisionsabout the types of crops they will farm.

Animals that are GM can suffer health problems such asarthritis and diabetes


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Possible impact of GM foods onthe environment

Genes from GM organisms have the potential to move fromtheir original point of release to affect other plants andanimals.

Genes that code for the resistance to chemical herbicidesflow from GM plants to weeds, it could produce tougher orsuper weeds and may be more difficult to kill.

Crops may lose their resistance to other diseases, which couldlead to future problems.

Growing GM crops on a large scale may adversely affectbiodiversity, the balance of wildlife and the environment.


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High pressure processing

A method of preserving food that involvessubjecting food to intense pressures to killmicrobes, such as yeasts, moulds and bacteria,while maintaining the fresh qualities of thefood.


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How does high pressure processingtechnology work?

Products are packaged in their final packaging

such as a flexible container or pouch. Productsare then placed in a high pressure chamberfilled with water. A pump is used to increase

the pressure of the water and this pressure istransmitted through the package and into the

food. The pressure is applied above, belowand from both sides and lasts approximately2-5 minutes. Food is then removed from the

chamber and stored and distributed.


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Foods produced using highpressure processing

Must not have any internal pockets of air as they can crushunder high pressures e.g. Bread and marshmallows

Must contain water to ensure all bacteria that cause foodspoilage and food-borne disease are destroyed

Can be either liquid or solid food Must have a high acid content Sliced meats and precooked meats

Fresh fruit juices and fruit pieces Vegetable dips e.g. Guacamole and salsa Apple sauce Fresh curd cheese


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Benefits of high pressureprocessing

The product can be processed chilled or at a roomtemperature so sensory properties and nutrients are notaffected

Chemical bonds in the food are not affected and so causeslittle change to the natural properties of the food

The process will destroy food-borne pathogens and organismssuch as yeast and moulds so food will maintain a longer shelf-life

Foods sensitive to heat can be pasteurised Pressure is applied evenly so food retains its shape and the

texture is not affected Chemical preservatives are not required


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Concerns about high pressureprocessing

Cannot be used to process foods low in acid such as milk,vegetables or soups as this process does not destroy thespores without the addition of heat

All products that are not acidic require refrigeration The establishment cost for setting up high pressure processing

is high It is used for high-value foods, so they may be expensive for

consumers to purchase. Only a limited range of foods is processed using high pressure

processing


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Microencapsulation

The packaging of small particles of an active orfunctional ingredient in a minute capsule. Thisprocess is used to mask the flavour ofingredients or to extend their shelf-life withina food product.


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How does microencapsulationwork?

The active ingredient ( liquid droplets, solid particles or a gascompound ) is contained in a minute capsule ( fine film offood-grade material)

The core can contain one ingredient or several The active ingredients can be released in several ways:

1. Forced out by mechanical force

2. Dissolved in a liquid

3. Melted during the baking process4. Broken open during the blending process


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Foods produced usingmicroencapsulation

A range of food products enriched withOmega-3

Milk or fruit juices fortified with iron- thisprevents the metallic taste of the iron beingdetected by consumers

Confectionary such as jellybeans whereindividual colours and flavours are captured toensure they have a long-lasting taste


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Benefits of microencapsulationtechnology

Mask the flavour of core material Enable a release of the core material in a controlled manner e.g.

Flavour molecules in chewing gum providing long-lasting taste Improve the properties of the core material during production e.g.

Raising agent in bread is trapped to prevent it from releasing andreacting prematurely. The leavening will be delayed until the crustreaches a certain temperature in the oven

Enhance the sensory properties of a food product

Enable the core material to be evenly distributed throughout theproduct without interfering with other ingredients e.g. Tip topbread which allows the tiny beads of the tuna oil containing omega-3 to be added to the bread dough, without interfering with otheringredients.


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Concerns aboutmicroencapsulation technology

Consumers may not understand the process ofMT and may reject foods that could benefitthem

Products that contain nutrients such asomega-3 or iron may not appeal to consumerswho are looking for organic food

Process of MT is expensive and such foodproducts going through this process will beexpensive


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Membrane technology

Involves using a porous membrane or filter toseparate the particles in a fluid.

How does Membrane T work?

Food in the form of a fluid passes through a semi-permeable membrane, similar to a super-finesieve. The membrane acts as a barrier to particles

that are larger than the pores, while the rest ofthe liquid can pass through freely. This results in afiltered fluid on one side, with the concentratedparticles on the other.


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Ultrafiltration

Fluid is pumped over membranes which haveminute pores that hold back large moleculesand allow smaller molecules to pass through.

E.g. Milk is the fluid, proteins are the largemolecules and, water and lactose are thesmaller molecules that pass through.


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Reverse osmosis

Filters skim milk, producing a milk concentratethat has an increased calcium and proteincontent. The process is similar toultrafiltration, but the pores in the membraneare smaller and only allow water to passthrough leaving behind a milk concentrate.


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Foods produced using membranetechnology

Nutrient-modified milks Tomatoes

Fruit and vegetable juices Low-fat dairy products Concentrated food products Raw milk cheese Maple syrup


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Benefits of membrane technology

Enhance the nutrient content of milk Reverse osmosis can be used at low temperatures so

is suitable for food that is heat sensitive e.g. Cheese It is energy-efficient as it uses minimal energy to

pump liquid through the membranes More economical

Reverse osmosis is used to produce whey proteinpowders and milk concentrates for export, reducingshipping costs


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Concerns about membranetechnology

Milk products using membrane technologymay be more expensive than generic brandsas they contain nutrient-enriched properties

Consumers may be misled into thinking thatthey will gain a significant health benefit fromconsuming a nutrient -enriched milk.

innovations in food product development

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