VATIS Update Food Processing . Jan-Mar 2014

Register FREE
for additional services
Download PDF
Food Processing Jan-Mar 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.

Editorial Board
Latest Issues
New and Renewable
VATIS Update Non-conventional Energy Oct-Dec 2017
VATIS Update Biotechnology Oct-Dec 2017
VATIS Update Waste Management Oct-Dec 2016
VATIS Update Food Processing Oct-Dec 2016
Ozone Layer
VATIS Update Ozone Layer Protection Sep-Oct 2016
Asia-Pacific Tech Monitor Oct-Dec 2014




Nepal retains spot as third largest producer of ginger

Nepal retained the position of the world’s third largest producer of ginger after India and China for producing 255,208 tonnes of ginger in 2012. According to the statistics of the Food and Agriculture Organization (FAO) of the United Nations, output jumped 17.99 percent in 2012. India and China were the top producers with output amounting to 703,000 tonnes and 462,500 tonnes respectively. The stats show that Nepal’s ginger output share of world production stood at 12.18 percent. Nepal’s share of ginger production in South Asia is 21.39 percent.

There has also been an increment in the ginger production area in Nepal. According to the FAO, Nepal’s land under ginger farming has increased to 20,256 hectares in 2012 from 19,081 hectares in 2011. “Increased production is due to swelling market demand for this spice,” said Pradeep Maharjan, Executive Director at Agro Enterprise Centre of the Federation of Nepalese Chambers of Commerce and Industry (FNCCI). “Ginger prices have risen more than two times this year.”

Maharjan added that demand for ginger would continue to grow for the next five years as large numbers of people around the world had recognized its potential. Ginger is mostly used by the Ayurveda pharmaceutical industry particu-larly in India and more than 98 percent of Nepali ginger goes to the southern neighbour. Besides, it is used for making jam, jelly, candy and sauce, among other products. Nepal earned Rs. 1.33 billion from ginger exports in the last fiscal from Rs. 507 million in the previous fiscal.

India approves modified mega food park scheme

The Cabinet Committee on Economic Affairs, India, has approved modifications in the mega food park scheme guidelines of infrastructure development for food processing. The move is expected to benefit 6,000 farmers/producers directly and about 25,000 farmers indirectly. According to the Ministry of Food Processing and Industries, the estimated investment in each project will be about Rs. 100 crore in common facilities and will leverage an additional investment of about Rs. 250 crore. The expected annual turnover of each park will be Rs. 500 crore and in each project, about 30 food processing units are expected to be setup.

The infrastructure development scheme for mega food parks, aims at providing modern infrastructure facilities for food processing industries along the value chain from farm to market. According to the scheme, ownership and management of the mega food park vests with a special purpose vehicle (SPV) in which organized retailers, processors and service providers may be the equity holders or there may be an anchor investor along with its ancillaries, associated companies and other stakeholders.

The modification aims at changing the nature of the SPV and the criteria of maximum 26% equity by the state government/state government entities/co-operatives has been removed. Anchor investor in the SPV holding majority stake, with or without other promoters of the SPV, will be required to set up at least one food processing unit in the park with an investment of not less than Rs. 10 crore, the ministry said. However, state government/ state government entities and co-operatives applying for projects under the scheme, will not be required to form a separate SPV and set up processing units in the park.

FDI in Indian food processing sector

India recorded foreign direct investment (FDI) in the Indian food processing sector for about 17 per cent (which is the highest for the decade), between April-October 2013. However, Jayprakash Meena, joint secretary, Ministry of Food Processing Industries (MoFPI), India, stated that it is poised to grow, and investments by foreign companies are likely to grow in the coming years. In 2012-13, the foreign investment in Indian food processing companies was $401 million, and the average FDI in the sector in the eleven year-period up to March 2012 was $117 million.

However, according to the department of industrial policy and promotion, the overall FDI in India has declined by 15 per cent year-on-year to $12.6 billion in the first six months of this fiscal year. “India’s economic growth slowed to five per cent, the decade’s lowest in 2012-13, and averaged 4.6 per cent in the first half of the current fiscal year. But this has not deterred multinational food companies from making investments in India,” Meena added.

“Many multinational companies (MNC) have invested in India’s food processing sector. In the past six months, MNC like Hindustan Unilever Ltd, PepsiCo India Holdings Pvt Ltd, Cadbury India and Nestle India Ltd., have announced significant investments in the country.” Meena said. The ministry also launched a website recently for the foreign investors to provide them information related to locating joint venture partners and expediting regulatory approvals.

Food quarantine processes in Philippines

The Philippines government has struck a partnership with the World Bank’s private investment arm for the improvement of inspections and quarantine procedures for various food products imported into the country every year. Apart from saving millions of dollars through the elimination of redundant and unnecessary processes, the part-nership is expected to help ensure the safety of food that local businesses buy from overseas.

The World Bank’s International Finance Corp. (IFC), has advised the Department of Agriculture, which worked to streamline its trade practices. The five-year partnership, wherein the IFC would help in the implementation of international best practices for inspections of food products the country imports and food commodities it exports. “The move is expected to improve food safety, benefit some 1,500 agribusinesses and save around $12 million because of reduced costs in complying with import and export safety requirements,” IFC said.

The firm said it would also help the department set up an online system for sharing data about risks found in agri-fishery products that affect humans, plants and animals. The program will help reduce the cost of compliance with quarantine requirements and provide around-the-clock, real-time access to import and export trade data for better risk management and trade analysis. The quality of the country’s food products has been a constant issue for exporters. In 2012, China cited “health reasons” for Beijing’s imposition of restrictions on bananas imported from the Philippines. Local banana exporters, however, attributed China’s restrictions to the ongoing territorial dispute it has with the Philippines.

Thailand to organize food safety rapid response team

The Ministry of Public Health, Thailand, is preparing to organize a Food Safety Rapid Response Team in the hopes of being a model for other countries in the ASEAN region. Mrs. Jongkol Wittayarungreungsri, Director of Bureau of Food Safety Extension and Support (BFSES) in the Ministry of Public Health, said the ministry is now developing a food safety surveillance system in cooperation with the Ministry of Agriculture and Cooperatives, the Ministry of Commerce and the Provincial Administrative Organization in all provinces.

Food safety of the Ministry of Health will be managed at national and ASEAN regional level in accordance with Thailand’s food management strategies. This is to ensure that consumers will eat clean food to ensure good health and to eliminate contaminants that cause diseases. For example, each year it has been found that there have are more than 1 million patients who suffer from diarrhea. Long-term diseases like cancer can also be caused by the accumulation of chemicals from food eaten over a long time.

The Food Safety Rapid Response Team (FSRRT) is a rapid response unit located in every province. It will start operating this year in Thailand. For the first time and the hope is that it will be a model for other ASEAN countries in controlling and preventing problems quickly and efficiently.

India setup plan for promotion of food processing industries

The Ministry for Food Processing Industries, India, has allocated a sum of Rs. 5,990 crore under various schemes for promotion and development of the food processing sector. This sector has high potential for employment generation and optimal utilisation of perishable farm produce such as vegetables and fruits. Infrastructure development activities, including setting up of mega food parks, integrated cold chains and abattoirs, gets Rs. 2,800 crore.

The National Mission on Food Processing (NMFP), launched in this Plan itself, gets Rs. 1,850 crore. The rest, Rs. 1,340 crore, will be spent on other activities such as strengthening of institutions, quality assurance and standardisation, technology upgradation and human resource development in the sector. In the year (2013-14), Rs. 708 crore has been allocated, out of which Rs. 247 crore will go towards infrastructure development.

Food processing gizmos in Philippines

The Department of Science and Technology (DOST), Philippines, has unveiled locally-developed equipment that will make local food processors more productive. Developed by DOST’s Industrial Technology Development Institute (ITDI), said equipment are part of the science department’s High Impact Technology Solutions (HITS) that support the growth and competitiveness of the country’s small and medium enterprises.

“This program has several objectives First, DOST wanted to substitute the imported with locally designed, developed and manufactured equipment,” said DOST-ITDI Director Nuna Almanzor. “Second, DOST would also want to increase local technologies and to help our SMEs, including those in the metals industry, and ultimately lower the acquisition costs of these equipment.”
DOST’s Project Management Engineering Design Service Office has designed the equipments while the Metals Industry Research and Development Center was commissioned to fabricate the prototypes. On the other hand, DOST-ITDI provides performance testing for the equipment. DOST’s Food Innovation Centers aim to make the Phil-ippines food manufacturing industry competitive with other ASEAN countries at the onset of the ASEAN Economic Integration in 2015.

Cashew exports to reach $1.8 billion in Viet Nam

At a conference on the purchase and import activities of raw cashew held in Ho Chi Minh City on February 26, the Viet Nam Cashew Association (Vinacas) predicted that the Vietnamese cashew sector expects to pocket 1.8 billion USD from exporting 180,000 tonnes of nuts in 2014. Vinacas set a target of buying 350,000 tonnes of raw cashew nuts from domestic farmers while importing another 650,000 tonnes from West African, East African and Southeast Asian countries this year.

Association President Nguyen Duc Thanh said that Viet Nam’s agricultural exports, including cashew nuts, continue facing barriers created by its major importers, such as the Food Safety Modernisation Act of the US Food and Drug Administration. He suggested the State design policies to encourage businesses to invest more in cashew processing and produce auxiliary products, diversifying foodstuffs to serve both domestic and foreign markets.

In the first two months of 2014, Viet Nam shipped abroad an estimated 28,000 tonnes of cashew nuts totaling $169 million, representing a year-on-year decrease of 0.1 percent in volume but a rise of 2.4 percent in value. The US, China and Holland are Viet Nam’s largest importers, consuming 26.17 percent, 20 percent and 9.84 percent of the country’s exports, respectively.

Philippines develops baby food blends

In the Philippines, the 2008 National Nutrition Survey (NNS) conducted by the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) revealed that one out of five preschool children is underweight and one out of 25 preschool children is severely underweight. Although the prevalence of undernutrition has been decreasing among preschool children from 1989 to 2011, the Philippines must achieve a 6.6 percentage point reduction in 2015 to meet the Millennium Development Goal (MDG) target of reducing in half the proportion of undernourished preschool children to 13.6 percent.

Guided by its mandate of diffusing knowledge and technologies in food and nutrition, and providing S&T services to relevant stakeholders, the FNRI-DOST has developed two nutritious complementary food blends that would help address undernutrition. The technology behind the food blends is suited for mass production in a small-scale level and is perfected in an efficient and continuous manner with an assurance of a uniform, acceptable, and safe final product.

The technology transfer strategy involves tapping small and medium entrepreneurs or local government units and non-government organizations for feeding programs. Recently, Long Live Pharma, a local manufacturer, adopted the technology. With the commercialization and availability of these food blends in the market and in various feeding programs, it is not impossible for Filipino children to become well-nourished in the near future. Contact: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, Bicutan, Taguig City, Philippines. Tel: +63- 02-837-2934, +63-02-837-3164; E-mail:

Pineapple juice sales gain in Thailand

Thailand has recorded a slight upturn of 0.39% in its exports of pineapple juice concentrate in 2013 to 136,853 tonnes, despite declines in sales to each of its top four markets. Shipments to the leading destination of the Netherlands - which is known for being a key transhipment hub – dipped by nearly 1% to 50,031 tonnes, while those to the US were 9% down at 20,697 tonnes. Sales to Italy plunged by 40.3% to 7,302 tonnes, while those to Australia eased by 6.4% to 6,573 tonnes.


Safety standards for packaged drinking water in India

The Bureau of Indian Standards (BIS), India, has formulated two new standards – IS 14543 for packaged drinking water (PDW) and IS 13428 for packaged natural mineral water (PNMW). These standards, which specify the quality parameters for the respective water sold in packaged form, are under mandatory BIS certification as per the Food Safety and Standards Regulations, 2011, under which “No person shall manufacture, sell or exhibit for sale, packaged natural mineral water and packaged drinking water, except under the BIS standard mark.”

BIS will ensure compliance of the standards of PDW and PNMW manufactured by its licensees through a well-defined certification scheme, wherein regular surveillance will be done of the licensees by factory inspections and drawing of samples from the factory and the market, and their independent testing to check the conformity of the product to relevant Indian Standards. If such licensees are found not meeting the parameters prescribed in the relevant Indian Standards, actions like warning, stop marking, expiry of licenses and cancellation of licenses will be taken.

Depending on the seriousness of default and/or frequency of recurrence of failures or unsatisfactory operations of the licenses. The implementation of the FSS Act and Regulations rests with the states’ and Union Territories’ (UTs’) governments. Accordingly, samples are drawn by state/UTs’ governments and action will be taken against the offenders, in cases where samples are found to be non-conforming.

Pakistan to establish national food safety regulatory authority

The Ministry of National Food Security & Research (MNFSR), Pakistan, is in process of establishing National Food Safety, Animal and Plant Health Regulatory Authority with an objective to enhance export of Pakistani food items as per food safety standards required by the importing countries. “Government in collaboration with the stakeholders is in process to improve the level of compliance to food safety standards”, officials said.

Government has taken various measures to comply with Economic Commission’s Sanitary and Phytosanitary Standards (SPS) which includes modernization of laboratory services of Marine Fisheries Department (MFD). MFD’s Microbiology and Chemical Labs have also been internationally accredited to comply with the food safety standard of importing countries. Improvement of fishing vessels, hygiene practices and strengthening of fishery products production chain supervision and harmonization of standards is also in consideration.

Officials said four boats modified as modular boats and around 200 fishermen’s boats have been modified. Besides, a Food Irradiation Facility at Lahore and Hot Water Treatment Plant in Karachi have also been established by Pakistan Horticulture Development and Export Company in collaboration of the stakeholders for treatment of the horticultural products. “Vapor Heat Treatment Plant has also been imported from Japan for processing of mangoes to be exported to Japan”.

China to evaluate genetically modified food

China is working on an evaluation system for genetically modified (GM) food in order to assess its impact on the environment and human health. Mr. Niu Dun, a member of the Chinese People’s Political Consultative Conference (CPPCC) National Committee, said that because of public doubts being aired about GM safety, China is implementing strict labeling provisions so that all genetically engineered agricultural products that are sold in stores carry a GM logo.

“China has never allowed any other GM agricultural products to be planted by farmers or com-mercialized domestically except GM cotton and papaya,” Niu said. “The new evaluation and labeling systems will create a safer market environment for Chinese consumers.” According to a report by the Chinese Academy of Agricultural Sciences in February, China planted almost 4 million hectares of GM pest-resistant cotton in 2013. The variety has many advantages, one being the capability to increase production per unit by 10 percent, as well as reduce insecticide use by 60 percent.

The country also cultivated more than 6,000 hectares of GM papaya last year. Although China achieved its 10th bumper harvest year in 2013, the nation has faced declining arable land amid urbanization, bad weather and pollution from fertilizers and pesticides. To improve the output of agricultural products, China raised its investment in GM technology development and offered subsidies for major grain-producing areas and farming cooperatives.


Faster biosensor to detect food pathogens

Researchers at Rice University, the United States, working with scientists in Ireland and Thailand, have created a biosensor that will make it easier for the food processing industry to check a faster detection of dangerous pathogens. A study on the discovery has appeared in the American Chemical Society journal Analytical Chemistry. The process appears to outperform tests that are now standard in the food industry that can take days to culture colonies of salmonella bacteria as proof, or to prepare samples for DNA-based testing.

The Rice process delivers results within minutes from a platform that can be cleaned and reused. The technology can be customized to detect any type of bacteria and to detect different strains of the same bacterium, according to the researchers. The “diving boards” are a set of microcantilevers, each of which can be decorated with different peptides that have unique binding affinities to strains of the salmonella bacteria. When a peptide catches a bacterium, the cantilever bends ever so slightly, due to a mismatch in surface stress on the top and bottom. A fine laser trained on the mechanism catches that motion and triggers the alarm. The system is sensitive enough to warn of the presence of a single pathogen.

The idea springs from research into the use of microcantilevers by Sibani Lisa Biswal and lead author Jinghui Wang. Biswal was prompted to have a look at novel peptides by Nitsara Karoonuthaisiri, head of the microarray laboratory at the National Center for Genetic Engineering and Biotechnology, Thailand. Karoonuthaisiri and her team had isolated bacteriophage viruses associated with salmonella through biopanning and phage display. Later, the Rice lab compared the peptides’ performance with commercial antibodies now used for salmonella detection and found the peptides were not only more sensitive but could be used in a multiplexed cantilever array to detect many different kinds of salmonella at once.
Source: http://www.

New method to test halal meat authenticity

Scientists at the University of Munster, Germany, along with AB SCIEX, the United States, a global leader in analytical technology, have developed a new method to detect traces of pork and horse-meat in ‘halal’ meat, including beef, chicken and lamb, amid the recent controversy over the horsemeat scandal in Europe. The method published in the journal Agriculture and Food Chemistry, uses liquid chromatography and tandem mass spectrometry to detect a number of biomarker peptides that are specific to pig and/or horse.

It allows food-testing laboratories to test products for traces of pork and horse meat quickly and easily. The mislabelling of meat products sold for human consumption has serious implications from safety and ethical perspectives. With recent news stories of pork and horse meat contamination in different parts of the world, a renewed need for specialised testing of the food supply has rapidly arisen. This new finding is an effort to help serve the interests of Muslim and Jewish communities, in particular, that together make up approximately 23 per cent of the global population.

“We are continuing our AB SCIEX tradition in partnering with experts in industry and academia to develop analytical tools that solve big problems. The halal testing method is a new tool that effec-tively addresses the safety, religious, ethical and dietary concerns of consumers who avoid products with pig and horse meat,” said Vincent Paez, at AB SCIEX. Scientists at AB SCIEX are continuing to look into other similar areas of ethical concern, including detection of gelatin that has come from species such as beef and pork.

A laser sensor to identify Salmonella bacteria

Researchers at Purdue University, the United States, have developed a laser sensor that can identify Salmonella bacteria grown from food samples about three times faster than conventional detection methods. Bacterial rapid detection using optical scatter technology known as “BARDOT” (pronounced bar-DOH’), the machine scans bacteria colonies and generates a distinct black and white “fingerprint” by which they can be identified. BARDOT takes less than 24 hours to pinpoint Salmonella.

“BARDOT allows us to detect Salmonella much earlier and more easily than current methods,” said Arun Bhunia, a professor who collaborated with Daniel Hirleman to create the machine. This could ultimately help provide safer food to consumers. Salmonella is a major foodborne pathogen that causes salmonellosis, a type of food poisoning with symptoms of diarrhea, fever and abdominal cramps. Salmonellosis can be fatal in young children, the elderly and those with compromised immune systems. The U.S. Food and Drug Administration (FDA) has a zero-tolerance policy for Salmonella in food products.

To test BARDOT’s ability to identify Salmonella, the researchers grew bacteria from rinses of contaminated chicken, spinach and peanut butter on agar plates for about 16 hours. After the plates were covered with tiny spherical colonies of bacteria, they placed each plate inside BARDOT and scanned the colonies. BARDOT identified Salmonella bacteria with an accuracy of 95.9 percent. Current Salmonella detection methods can take 72 hours to yield results and often require artificial alteration of the bacteria colonies. But the BARDOT system identifies bacteria colonies by using light to illuminate their natural characteristics, preserving the colonies for later study. The machine can be operated with minimal training and used in locations with limited resources, Bhunia said.

Safer infants food through high-pressure thermal sterilisation

Food scientists from the Technische Universität, Berlin, Germany, have developed a processing method that reduces furan levels. Furan is a carcinogen that results from heat treatment techniques such as canning and jarring. Although current furan levels in food are far below what the U.S. Food and Drug Administration (FDA) deems to be harmful. Treating baby food puree with high-pressure thermal sterilisation (HPTS) instead of conventional thermal processing showed a reduction of furan.

The researchers said that HPTS may offer an alternative form of processing that still delivers high-quality products. HPTS could offer a double benefit in terms of food safety and quality, and could be useful for additional food systems as well. The processing method can also reduce other food pro-cessing contaminants such as acrylamide, HMF and MCPD-esters. Additional research is needed to validate these findings and help implement this promising technology in the food industry, the scien-tists said. The researchers’ study of HPTS has been published in the journal Food Science.

Non-destructive methods to assess the quality of food

Scientists from the University of Western (UWA), Australia, are developing rapid and non-destructive ways to assess the quality of food that will deliver significant benefits to industry. The research approach is similar to how infrared thermometers are used to detect fever in humans or animals by converting information about the colour of the skin into a prediction of the internal body temperature. Associate Professor Christian Nansen, from the UWA is looking at how the same technology can be used to class food products.

“With this technology, food items moving down a conveyor belt can easily be ‘tagged’ by an infra-red scanner, and fast computers can quickly analyse the imaging data and determine whether or not a given food item needs to be rejected, or whether it needs to be diverted to the cargo bin for lower-grade food items.” Nansen said. Using imaging technology to develop quality control systems for unprocessed and processed food items is a rapidly growing and expanding research area which includes detecting and quantifying defects in grains, fruits and vegetables, pesticide residues, and meat quality.

The challenge is that as many food items such as, fruits and vegetables vary markedly in size, surface texture and colours classification based on surface colour is often associated with low classification accuracy. “The research question was whether field peas infested with beetles reflected light differently compared to field peas without internal beetle infestations,” Nansen said.

Microwave pasteurization improves food safety

A group of engineers led by Juming Tang, at Washington State University (WSU), the United States, has developed a novel microwave-assisted pasteurization system that can semi-continuously process 8- to 20-oz. pre-packaged chilled meals. This marks an important milestone in a research program funded by a $5 million U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) grant awarded in 2011 to WSU and partners across the country.

WSU has established “pilot-scale capacity”, whereby Tang and his colleagues can work with food companies to adapt the technology to a producer’s needs and then manufacture production equipment via a third party, making the system “scalable for industrial production,” said Tang. WSU anticipates licensing this technology to its start-up, Food Chain Safety, for commercialization in the coming months. According to Tang, the 915 MHz microwave-assisted pasteurization process significantly improves upon traditional thermal pasteurization, offering food producers a more ef-ficient means of making foods safe while retaining consumer appeal.


New enriched food for infants immunity

Developed by Arla Foods Ingredients, Denmark, the Lacprodan® OPN-10 supports feeding babies in their immune development. Lacprodan® OPN-10 is made from the whey protein osteopontin, a bioactive component associated with the maturation of the infant immune system. Osteopontin is found in high concentrations in human milk – about 138mg per litre – but in much lower concentra-tions in bovine milk (about 15mg per litre). This means infants fed regular formula have a limited in-take compared with their breastfed counterparts.

Researchers from Fundan University Hospital, China and the University of California, the United States, conducted a double-blind randomised clinical trial in which Chinese infants aged between one and six months were fed either regular infant formula or infant formula supplemented with Lacprodan® OPN-10, with both groups compared with a reference group of breastfed babies. The results showed that the babies who were given infant formula supplemented with Lacprodan® OPN-10 experienced a similar number of days of fever to those fed breast milk, and a reduced number of days of fever compared with a control group fed ordinary infant formula. The study also demonstrated that Lacprodan® OPN-10 is safe for use in infant formula.

Lotte Neergaard Jacobsen, Nutrition Scientist at Arla Foods Ingredients said, “The development of Lacprodan® OPN-10 is part of the quest to create infant formula that is more like breast milk. The results from this clinical study show that we have moved a step closer to achieving this. Experts at Arla Foods Ingredients have developed and patented the purification of osteopontin from cows’ milk and its application in infant and follow-on formulas, making it possible to create products with the same concentration of osteopontin as breast milk.

Bioavailability of healthful components in food

Food scientist Hang Xiao at the University of Massachusetts, the United States, has recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery systems in the gastrointestinal (GI) tract, hoping to re-shape them and enhance the ab-sorption of beneficial food components encapsulated in delivery systems. This project, supported by the National Institute of Food and Agriculture (NIFA), will focus on manipulating the structure and composition of nano-emulsion delivery systems to modify the fate of encapsulated nutraceuticals in the gastrointestinal tract (GI tract) to enhance their bioavailability.

“In the last decade, knowledge has been advancing about how to effectively deliver beneficial components in food. This research will allow us to direct the assembly of nano-emulsion droplets to create characteristics that will dictate how they are digested and absorbed,” Xiao explained. “This would be a model for nutraceutical delivery in a wide range of food products. Someday prepared foods may help lower our risk of cancer, for example.”

Specifically, using both cell culture and animal models, Xiao and colleagues will design lipid nanoparticles at three stages. From nano-emulsion droplets containing nutraceuticals, to mixed micelles and finally to chylomicrons. The scientists want to influence the size and composition of chylomicrons, because these characteristics dictate the fate of nutraceuticals encapsulated in the chylomicrons. Certain sizes and compositions are better able to deliver nutraceuticals to the lymph system, which protects nutraceuticals from being cleared by the liver. This will enhance bioavailability of flavonoids and other beneficial compounds to the body, potentially offering health benefits.

New dietary fiber to address fiber intolerance

Dr. Ali Keshavarzian, a gastroenterologist at Rush University Medical Center, and Bruce Hamaker, a carbohydrate chemist at Purdue University, the United States, have developed a “designer” dietary fiber with an added potential prebiotic effect which may eliminate the side effects of current treatment for Irritable Bowel Syndrome (IBS) that affects 10-20 percent of the population, disproportionately women. The collaboration led to the development of the new product, a natural starch derived from a mixture of seaweed and starch in which the release of starch fiber in the gastrointestinal tract can be delayed, slowed and controlled to occur in the colon, rather than in the stomach and upper intestine.

This new product prevents the discomfort and bloating associated with current fiber therapies, while getting our new fiber into the colon and specifically distal colon where traditional fiber products typically do not reach and where many diseases of colon-like cancers develop. “We wanted to create a fiber with a slow rate of fermentation to avoid rapid expansion of the gut and thus decrease the likelihood of common side effects of conventionally used fibers like bloating,” said Dr. Ali Keshavarzian.

The fiber is also designed to produce a high level of a short chain fatty acid, butyrate in order to pro-mote gut health and to have a so-called “prebiotic effect” for it to be a supplemental treatment for IBS. The fiber is a targeted, controlled-release fiber that travels through the large intestine to be fermented by bacteria in the entire colon including the descending [distal] colon where colon cancer, diverticulitis, ulcerative colitis and irritability commonly occur. The fiber can be designed to target different locations. This enables the bacteria in the large intestine to receive important nutrients from the fiber, which promotes overall gut health. Contact: Ms. Rawan Abbasi, Rush University Medical Center, 1653 W. Congress Parkway, Chicago, Illinois 60612, USA. Tel: +1-312-942-3644; E-mail:

New sea salt ingredient cuts sodium in baked foods

Salt of the Earth Ltd., Israel, has introduced a new sea salt ingredient designed to help food manu-facturers reduce sodium in bakery products such as bread, breakfast cereal and snacks. It is available in formats to allow for a range of 28% to 66% sodium reduction in formulations.

“The main challenge in sodium reduction is the aftertaste of salt substitutes,” said Aliza Ravizki at Salt of the Earth. “We conducted numerous trials of different mineral sources to solve this problem and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea and potassium chloride derived from the Dead Sea. Sea salt contains most of the trace minerals needed for the body. Salt of the Earth’s low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste.”

New fruit paste for baked products

Taura Natural Ingredients, Belgium, has developed a range of real fruit pastes for baked goods and snack products. The pastes are made using Taura’s Ultra Rapid Concentration (URC) technology which involves a unique process of concentrating the taste and texture of fruit into pieces, flakes and pastes. As well as being free from artificial colours, flavours and preservatives the pastes offer a shelf-life of up to 12 months. The pastes have been designed to provide a range of technical benefits when used in baked applications including bake stability, and also offer low water activity in dry product environments.

“Our new pastes are a great way for food companies to add flair and fruit goodness to bakery products. Made from real fruit, with no artificial additives, they look, taste and smell delicious and provide a host of technical benefits that make a baker’s life easier and promise superb end-products every time”, said Bartolo Zame, head of sales. Taura’s URC fruit pastes are Halal and Kosher certified as well as 100% vegetarian.

A natural food sweeter

Researchers from the University of Florida (UF), the United States, have revealed that they have pinpointed the exact compounds in strawberries that give the fruit its sweet flavour. Strawberry breeders at the university are currently researching ways to create more flavourful varieties of the fruit, and hope to eventually use those compounds to make processed food naturally sweeter – eliminating the need for artificial sweeteners, and significantly lessening sugar content.

Following extensive biochemical testing and the hosting of consumer taste panels, the researchers identified 30 compounds within strawberries that consumers love. They also identified six volatile compounds that add to consumers’ perception of sweetness in a strawberry – independent of any type of sugar contained in the fruit. Michael Schwieterman, a researcher said, in addition to enabling food manufacturers to make processed food naturally sweeter in the future, the group’s plant breeders are already employing the findings to create consumer-preferred flavours now. “When we find these specific volatiles, it will help us produce cultivars that we know have a good chemical pro-file and should be perceived as much sweeter, with better flavour,” Schwieterman said.


Scientists invent method to increase cooking oil life

A team of scientists from University of Sargodha (UoS), Pakistan, have invented a method to increase the shelf-life of cooking oil up to one year. “Currently, the shelf-life of cooking oil is only four months after which it becomes dangerous to use,” said Prof. Dr. Muhammad Akram Chaudhry, Vice Chancellor at UoS. However experts from UoS have achieved a milestone in foodsciences to increase the shelf-life of edible oil.

Dr. Akram said that they were in contact with a number of cooking oil processing industries to ink agreements with them to sell the technology on commercial basis and also increase earning for the university. Scientists of the UoS Agricuture College also were working on many other projects, which would not only increase the income of the university but also benefit the nation in agriculture, industrial and medical sciences.

Eco-friendly shelf-life extender

A team of scientists from CMS Technology, the United States, has developed ‘ProduceShield’, an environmentally friendly, U.S. Food & Drug Administration (FDA) certified generally recognized safe product that can respond to the growing instances of foodborne outbreaks. “It relies on a positively charged, cationic carrier technology that remains stable in cold and hot temperatures and can be used in wide-ranging environments, said Harley Langberg, Operations Director.

Unlike other washes, ProduceShield does not have to be rinsed after application, and firms that have been using chlorine for more than 20 years are beginning to look for alternatives, especially as new federal food-safety regulations are coming down the pike from the FDA, said Langberg, adding that the product is an effective weapon against E. coli, Salmonella and Listeria. ProduceShield can be used on the farm as part of its post-harvest spray before product is sent to processors or supermarkets. In supermarkets, it can be applied to protect against spoilage and bacteria from the handling of produce.

Kennesaw State University (KSU), the United States, has successfully integrated ProduceShield into its food program that serves 7,000 meals a day. Known as a leader in food safety and sustainability efforts, the school was recognized in 2013 by the National Restaurant Association with its Innovator of the Year Award. In the meantime, the company has contracted with a food-safety research institute to conduct further tests on its new technology, and it plans to ramp up marketing in the retail sector and extend the marketing reach to seafood, poultry and plastics.

Enhanced anti-cancer benefits of broccoli

Researchers at the University of Illinois, the United States, have found an inexpensive way to prolong the vegetable’s shelf-life. Jack Juvik, a crop sciences researcher, explained that the combined application of two compounds, both natural products extracted from plants, increased the presence of cancer-fighting agents in broccoli while prolonging the post-harvest storage period. “We had figured out ways to increase the anti-cancer activity in broccoli, but the way we figured it out created a situation that would cause the product to deteriorate more rapidly after application,” Juvik said.

The researchers first used methyl jasmonate (MeJA), a non-toxic plant-signal compound (produced naturally in plants) to increase the broccoli’s anti-cancer potential, which they sprayed on the broc-coli about four days before harvest. When applied, MeJA initiates a process of gene activity affiliated with the biosynthesis of glucosinolates (GS), which are compounds found in the tissue of broccoli and other brassica vegetables (such as cauliflower, cabbage and kale). Glucosinolates have been identified as potent cancer-preventative agents because of their ability to induce detoxification enzymes, such as quinone reductase (QR), that detoxify and eliminate carcinogens from the human body.

During this process, MeJA also signals a network of genes that lead to plant decay by inducing the release of ethylene, so the researchers tried using the recently developed compound 1-methylcyclopropene (1-MCP), which has been shown to interfere with receptor proteins in the plant that are receptor-sensitive to ethylene. Like MeJA, 1-MCP also is a non-toxic compound naturally produced in plants. “It’s very cheap, and it’s about as toxic as salt. It takes very little to elevate all the desirable aspects. It’s volatile and disappears from the product after about 10 hours,” Juvik said.

RFID-based solutions for tracking food’s shelf-life

A team of researchers from University of Florida, the Florida Polytechnic University (Florida Poly) and Georgia Institute of Technology and technology company Franwell, the United States, have described how RFID technology, in conjunction with algorithms they developed, can be used to track the temperature conditions of rations, and calculate the spoilage rate and therefore shipment schedule. The U.S. Department of Defense (DOD) is reviewing the results of a two-part, five-year research project conducted by members of academia and RFID industry to study the tracking of food rations destined for military troops, and the shelf-life based on storage and transportation conditions of those rations.

The project aimed at determining whether software along with temperature sensors and RFID technology could be employed to monitor the varying environmental conditions to which rations have exposed, and to revise expiration dates accordingly. By doing so, the system could also then instruct staff as to which items should be shipped to troops, where, to ensure nothing spoils or expires. The solution poses potential benefit not only for the military but also for the commercial market. “That’s due to the fact that an RFID-based system, and software interpreting sensor-based data from that system, could ensure the conditions of perishable items are tracked and their movement to retail stores is modified according to those conditions, thereby ensuring fewer items spoil or must be discarded before they reach the consumers’ plates, said Ismail Uysal, Director at USF RFID Center for Applied Research at the University of South Florida (USF), the United States.

Uysal said, the study has proven that technology is capable of enabling the military or the commercial food industry to better ensure products are not wasted. And that is not a small problem. According to a paper published in 2009 by researchers affiliated with National Institutes of Health (NIH), as much as 40 percent of food in the United States ends up not in consumers’ kitchens, but discarded – in large part due to spoilage somewhere in the supply chain, or as a result of conditions in the supply chain. Researchers used off-the-shelf temperature-sensing tags and readers, and de-veloped software with an algorithm developed to identify the expected expiration (spoilage) date of a food product based on the conditions it was exposed to. The software approach, Uysal explained, differentiates between a static shelf-life identified by an expiration date (the date stamped on a food ration based on optimal storage conditions) and a dynamic shelf-life that changes according to the items conditions.

Genetically modified tomatoes with double the shelf-life

A study by the researchers of the John Innes Centre, the United Kingdom, has revealed that to-matoes could be made tastier and stay fresh for twice as long. Adding a compound high in antioxidants, anthocyanin, to purple genetically modified (GM) tomatoes can more than double the shelf-life of the world’s most popular fruit from 21 days to 48 days and the natural pigment slows down the over-ripening process that leads to rotting and softening – creating a better taste.

In the study for journal Current Biology, anthocyanins were found to slow down the over-ripening process that leads to rotting and softening – achieving a tomato with a long shelf-life and full flavour. The researchers also found the purple tomatoes were also less susceptible to one of the most important post-harvest diseases – grey mould caused by Botrytis cinerea. However conventional tomatoes can now be screened for their antioxidant capacity, with those found to be highest in antioxidant compounds used as parental lines for breeding.

Professor Cathie Martin said, “Working with GM tomatoes that are different to normal fruit only by the addition of a specific compound, allows us to pinpoint exactly how to breed in valuable traits. Our research has identified a new target for breeders to produce tomato varieties that are fuller in flavour, and so more appealing to consumers, and more valuable commercially due to increased shelf-life.”

Extending the shelf-life of food products

Developed by Taura Natural Ingredients, Belgium, the Ultra Rapid Concentration (URC) technology concentrates fruit purees and blends to below 10% moisture in less than 60 seconds. Though, it is not the absolute moisture content that decides whether ingredients can be used successfully in tricky applications. At room temperature, water molecules move from the surface of a food to the atmosphere and back again until they reach equilibrium.

The reason why water activity is such a critical parameter for food manufacturers varies depending on the application. In cereals, for example, fruit pieces need to exhibit the same water activity as the other components in order to prevent the cereal flakes from going soggy and the fruit pieces turning hard. In baked fruit-filled bars, cakes or cookies, the fruit paste must have the same water activity as the surrounding product to prevent moisture and colour leaching into the rest of the bar. More generally, ensuring that fruit ingredients have the correct water activity can prevent shelf-life problems.


Energy saving juice pasteurization process

Tetra Pak®, Sweden, the world leader in food processing and packaging solutions, has announced the introduction of a new juice pasteurization process that saves up to 20% on energy consumption, bringing cost and environmental benefits for customers. The new process, which is suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurization process from 95°C to 80°C, without compromising the quality of the juice produced.

Juice pasteurization is conducted in two steps. The first pasteurization, commonly conducted immediately after the juice is squeezed, deactivates enzymes and kills microorganisms. Prior to the filling, another pasteurization is conducted to destroy microorganisms developed during bulk storage. This second process is usually conducted at a temperature of 95°C for 15 seconds. With new technologies introduced by Tetra Pak, the temperature of this process is brought down to 80°C for juices with a pH level at or below 4.2.
Micael Simonsson, manager Centre of Expertise at Tetra Pak®, said, “We are excited by this new development, as it reduces energy consumption and therefore helps our customers improve their bottom line in an increasingly competitive market. At the same time, extensive tests show that the new process has no impact on the quality of the juice produced, be it in terms of taste, nutrition, storage stability or visual appearance.”

Acerola-acidified coconut water concentrate

Coconut water supplier iTi Tropicals, the United States, has developed a new coconut water concen-trate acidified with acerola. The US brand assessed lemon juice, lime juice and other fruit acidulants, before it settled on acerola concentrate after discovering that the cherry-like fruit blends well with coconut water without imparting a characteristic citrus taste.

Acerola contains high levels of vitamin C and works with iTi’s coconut water concentrate to produce a 100% all-natural juice concentrate. This special juice concentrate blend has a high volume dilution factor of over 17.8, which means that one volume of concentrate blend can be reconstituted with 16.8 volumes of water to achieve single-strength 100% juice in accordance with US Food and Drug Administration (FDA) guidelines.

New fibre rich breakfast drink

Sanitarium Health and Wellbeing, Australia, has created a new milk alternative “FibreStart”, which is said to provide consumers with one third of their daily fibre intake in each 250ml serve. The drink is a blend of milk, almonds and plant fibres, offering a nutty flavour that boasts a high level of both insoluble and solute fibre.

Sanitarium’s general manager for marketing, Daniel Derrick said that the beverage was created in response to market research (Newspoll) which found that one fifth of the population believed that they were not getting enough fibre. “We want to provide an easy option for Australian’s to get the fibre they need and feel the benefits of this essential nutrient,” said Derrick.

“FibreStart is also low in fat, and is an excellent source of dietary fibre. Our bodies need insoluble and soluble fibre, and this new product contains both; insoluble fibre which helps keep things mov-ing, plus soluble fibre which helps nourish your digestive system.”

Researchers develop antioxidant rich oranges

Researchers from the Spanish National Research Council (CSIC), have created an orange cultivar with a variety of potentially beneficial traits, including higher beta-Carotene in the pulp and a flowering period of just four months. The team conducted a lab study to develop the oranges, in conjunction with the Valencian Institute of Agricultural Research and technological company CSIC Biopolis, with results published in the journal Plant Biotechnology.

In essence, laboratory processes created a plant that takes less time to produce fruits that obtain a higher content of beta-Carotene. From a technical standpoint, this development involved transforming sweet orange plants to block the expression of beta-carotene 3-hydroxylase, which is an enzyme involved in converting beta-Cartone to xanthophylls; a trait responsible for giving an orange color. Meanwhile, the researchers overexpressed gene regulator CsFT, which is key in speeding up flowering. A CSIC spokesperson confirmed that while the process involved is classified as genetic modification (GM), no new genes have been inserted.


New packaging technology revives Australian beet industry

OneHarvest, one of Australia’s largest fruit and vegetable growing companies has licenced in-novative British technology to reinvigorate the nation’s beetroot industry. The once flourishing industry has taken a number of hits in recent years from cheap imported product, cannery closures and the exit of major processor Heinz. Entrepreneur Dick Smith made a concerted effort to save the industry by purchasing a canned crop of beetroot in 2012, only to be forced into a public giveaway when supermarkets refused to stock them.

OneHarvest’s ‘Love Beets’, however may just prove to be what the industry needs. Unlike the tradi-tional forms sliced, cubed and canned beetroot that many Australians are used to, Love Beets are fresh-cooked baby beetroot that are packed into a vacuum-sealed pouch. Beetroot is an iconic Australian flavour and the market has traditionally been with the beetroot in vinegar, sugar and basically cooked – stewed – in a can. With Love Beets, the beetroot is taken as a completely fresh baby beetroot that’s peeled, nothing added and then that’s placed into a vacuum-packed pouch and cooked in the pouch. Love Beets will be stocked in major supermarket retailers around the country as early to mid 2014.

Recyclable packaging that will save eggs

Tesco, the United Kingdom, has successfully trialed recyclable plastic packaging that will save more than a million eggs from going to waste each year. At the moment Tesco’s free range eggs are sold in pulp cartons and if an egg breaks in transit it can seep through the box and damage other packs beneath it. But now the supermarket is trialing a recyclable plastic packaging made from recycled plastic drinks bottles. If an egg breaks then the seepage can be contained in one pack.

Tesco has trialed the new 12 egg packaging in nearly 200 stores served by depots in the Livingston area in Scotland and in the Belfast area in Northern Ireland. Tesco technologist Lee Gray said, “We know that plastic packs reduce food waste – now we have a pack that will reduce food waste and offer customers a more environmentally friendly packaging solution.

“If used across all our free range egg range then it will save on average more than one million eggs each year that would otherwise be going to waste. “The results of the trial are very positive and we hope to be able to roll out the packaging by the end of the year.” Other benefits are that the new cartons will take up less space during transportation as well as less shelf space in store and will also decrease CO2. Tesco is working with a third party supply chain consultancy firm to measure this benefit. Contact: Tesco Press Office, the United Kingdom. Tel: +44- 0-1992-644645.

Innovative packaging solutions for confectionery industry

Loesch Verpackungstechnik GmbH, Germany, is working towards claiming its global leadership in the packaging machinery market at Interpack 2014 in Düsseldorf, Germany, 8-14 May. The systems provider will unveil innovative and leading-edge complete solutions for the confectionery industry. LoeschPack continues to set standards for the industry with its refined, customer-centric service solutions and the centrepiece of this development is the technical centre inaugurated directly adjacent to the production facilities in 2014, where existing and prospective customers can test packaging machines and train their staff.

At Interpack, LoeschPack will unveil the latest generation of the LTM-DUO two-stage fold wrapping machine in the corporate design, combined with a flexible display cartoner. The machine features great product, size and packaging style flexibility, gentle handling of the product and the use of bio-polymer foil. The refined twin station machine with outstanding overall performance thus sets new standards for packing chocolate bars. “We create samples and carry out test runs with original materials – also in customer formats. The generated data is used to analyse the cost-effectiveness and feasibility of our customers’ highly specific projects,” said Andreas Graf, Managing Director of LoeschPack.

OYSTAR to present innovative packaging solutions at Interpack

The OYSTAR Group, Germany, will display several innovative packaging solutions for a variety of applications at the Interpack 2014 in Düsseldorf, Germany. OYSTAR has expanded its product portfolio in the lower-to-mid-level output range with an ergonomic FFS machine for mini-portions and cups. Users will benefit from its compact construction and ergonomic operation. At only six meters long and 1.3 meters wide, the system can be integrated into any production hall without claiming too much space. The cup web is transported at a comfortable height of one meter, making the visual inspection of the work process easier for operators.

The FFS machine can handle up to 35 strokes per minute depending on format and product characteristics; for example, with 30-up format 63,000 mini portions are produced per hour. Even smaller capacities such as 14,000 cups per hour can be produced on the machine. In addition, the diversity of dosing systems makes the machine suitable for a broad range of applications for all liquid and pasty food and dairy products. It can handle all thermal plastic and sealable materials, including PET and PP for the bottom web. The technical design also makes it possible to use thinner packaging materials, to fill products of differing consistency with the exact volume and placement at minimized waste. Contact: OYSTAR Holding GmbH, Lorenzstrasse 6, 76297 Stutensee, Germany. Tel: +49-7244-747-0; Fax: +49-7244-747-299; E-mail:

Biodegradable molding material for food packaging

Ahlstrom Corporation, Finland, a global high performance fiber-based materials company, has de-veloped Ahlstrom NatureMold™, a new biodegradable molding material for food packaging. This innovative and patent-pending product can be used for a range of food applications, which provides a range of features that benefit food processors and their brands. Key benefits includes heat resistance (up to 220°C/428°F), easy release, high wet strength, and the superior grease resistance.

In addition, Ahlstrom’s new molding material offers superior branding and differentiation properties with the possibility to watermark or dye Ahlstrom NatureMold™ with a range of hot food contact approved colors. True to Ahlstrom’s commitment, NatureMold™ helps to advance sustainability. Ahlstrom NatureMold™ is produced from renewable resources with FSC(TM) certified pulp. It is the environmentally friendly alternative to molds and trays made from plastic or aluminum.

“The Ahlstrom NatureMold™ product line has great performance especially because of its grease resistance and easy release. The coloring and watermark options allow significant brand differentiation. Its sustainability credentials are compelling as all the materials are from renewable sources as well as biodegradable,” explains Omar Hoek, EVP, Food. Contact: Brian Oost (VP Marketing), Liisa Nyyssönen (VP Communications), Ahlstrom, Finland. Tel: +33-474-573-673, +358-10-888-4757.

New ozone packaging extends grape, tomato shelf-life

Scientists at Anacail, London, the United Kingdom, have developed a new method to improve product quality and extend shelf-life of tomatoes and table grapes harnessing the mould and germ-killing power of ozone. The company has prototyped a rapid, safe system that turns some of the oxygen inside sealed packaging into ozone, a short-lived but very effective germicide. Plasma generated by a retractable device held briefly against the surface of a plastic package splits the bonds between oxygen molecules (O2) inside the packaging which then reform as ozone (or O3). The ozone interacts rapidly with the mould, fungi or bacteria on the packaging’s contents, de-stroying them without adversely affecting the products taste. Any residual ozone naturally returns to its original oxygen state a short time after.

The product’s effectiveness as a mould-killer has been shown in laboratory trials to improve the quality of fruit, by reducing the number of individual fruits that start going mouldy, and can extend the packaged products total shelf-life by many days. The company has demonstrated they can extend the shelf-life of packaged tomatoes – based on the number of mould free packs versus a control – from 5 to 20 days. A similar improvement was obtained with trials on table grapes. Anacail Chief Scientist Dr. Hugh Potts said, “We’re very excited about the application of this technology to packaged fruit. It’s safe and easy to use, and it doesn’t require any chemical additives – the mould reducing effect comes directly from the activated oxygen via our plasma head.” Contact: Ian Muirhead, Anacail Ltd, E-mail: ian.


Solar-powered driers for food processing units

The Department of Green Energy Technology, Pondicherry University, India, has chipped in with an invention that could be used by a variety of food processing units, and hopefully create livelihood for many people. Associate Professor A. Sreekumar has now perfected two solar-powered vegetable and fruit driers that can be used in a variety of industries including fisheries and agriculture.

The idea behind both the driers is the same, to use the power of the sun to dry out the fruits, vegetable, fish or meat that is placed inside it. The first drier harnesses the solar energy and converts into hot air. The ideal temperature to dry out agricultural produce is around 65 degrees Celsius. Using a mesh-like material to capture the sun’s heat, the hot air that is generated is pumped into the drier box using a motor. The capacity of the machine can be improved with larger solar panels, but with the current size, they are able to heat the air up to 90 degrees Celsius and provide around 500 cubic meter of hot air per hour.

The advantage of this kind of drier is that since the produce being dried out does not come in direct contact with the sun, the colour of the vegetable, fruit or other produce does not change.

The second type of solar-powered drier is a more crude, but can be used in home-based industries as well, since it costs only around Rs. 30,000 to build.

New sensor-based optical sorting system

At the annual event, organised by the California League of Food Processors, on 19-20 February, the United States, TOMRA Sorting Solutions, Belgium, featured one of its latest advancements in sensor-based optical sorting of diced and small fruits and vegetables. The flexible and accurate Iris II offers a high-performance sort and grade, based on quality, size and for food safety.

Jim Frost, Product Manager, TOMRA Sorting Food, said “The Iris II is a high capacity, low mainte-nance sorter which operates with gentle handling. It uses top and bottom sensor banks to view each individual object ‘in flight’ using a combination of light-emitting diode (LED) illumination in the visible and Near Infra-Red (NIR) spectral zones, and charge-coupled device (CCD) cameras to perform targeted spectroscopy with 1mm precision.

“This advanced system views and analyzes visible and invisible attributes such as colour, shape, blemishes and foreign material. The first grade produce gently passes through the machine while defected produce is redirected into a stream by intelligent air nozzle ejectors, with precision and ac-curacy.” The Iris II’s benefits for customers includes labour reductions as high as 80%, throughput increases of up to 25%, a faster pack, increased yield and low operational costs. Contact: TOMRA Sorting Food, Romeinse Straat 20, 3001 Leuven, Belgium. Tel: +32- 16-396-396; Fax: +32-16-396-390; E-mail:
Source: http://www.

The next generation heating technology

Developed by SPX, the United Kingdom, the innovative APV Cavitator is a modular process technology which offers breakthrough benefits for heating liquids without scale build-up as well as provides solutions for many of the most difficult mixing and dispersing challenges for food and beverage processing.

The APV Cavitator is based on technology exclusively licensed from Hydro Dynamics for sanitary applications. SPX has extensively tested and enhanced the Cavitator design for maximum perfor-mance at its Innovation Centre in Silkeborg, Denmark. Named for the powerful effects of shock-waves produced from the collapse of ‘controlled cavitation’ bubbles, the APV Cavitator works by taking a fluid into the machine housing, where it is passed through a controlled cavitation field created by the reactor’s spinning rotor.

The unique design uses the intense force of cavitation in a controlled manner, rather than typical impellers or blades to process materials, increasing the mass transfer rate. Additionally, the cavi-tation effects are achieved without damage to metal surfaces. The APV Cavitator can be considered a next generation offering and a paradigm shift in the mixing industry where process intensification, acceleration and the replacement of batch processing with continuous processing are necessary to compete in a global economy.


Novel Food Preservation and Microbial Assessment Techniques

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications.

Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters.

Solid State Fermentation for Foods and Beverages

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production.

The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development.

For the above three books, contact: CRC Press, Tel: +44-123-540-0524; Fax: +44-123-540-0525; E-mail:


This website is optimized for IE 8.0 with screen resolution 1024 x 768
For queries regarding this website, contact us
Copyright © 2010 APCTT | Privacy Policy | Disclaimer | Feedback