Download Innovations in food product development

Innovations in food product
development
Genetic modification
• The process of altering genetic material of plants or
animals by duplicating, removing or inserting one or
more genes to improve it’s 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 is
then redisgned and spliced into the DNA of another
organism. The trait is then expressed in the organism
that receives the gene and passed on to future
generations
DNA: codes of life that control the form and function of
the cell, the organ and the whole organism.
Transgenic organisms
• Some GM involve the DNA from a plant or
animal being transferred into another plant or
animal to which they are not directly related.
E.g. A gene from an Artic flounder that allows
it to survive the cold can be transferred into
strawberries to enable them to be frostresistant and grow in cooler conditions
Foods produced using GM
• GM Canola: is tolerant to herbicides and can be
dry-sown, has superior weed control, yields more
than non-GM canola, only needs one spraying of
herbicide compared with three sprays required
for non-GM canola.
• Golden rice: implantation of three new genes
into rice DNA ( 2 genes from daffodil and the
third from a bacterium). It is the beta-carotene
added to the rice that gives it its golden colour
and the body is able to convert it into vitamin A,
which is needed for healthy eyes.
• Non-browning potatoes: potatoes can become damaged with
black spot bruising, which does not appeal to consumers so
genes are that create discolouration are altered.
• Genetically modified livestock: increases growth hormone
levels to produce faster growing animals, feed costs are
reduced and the growth hormones are destroyed during
cooking so do not pose a threat to consumers.
• GM ingredients in processed food products: the main three
crops used in making processed foods are soya bean, maize
and canola oil. Many ingredients are derived from these crops
and may be from GM varieties. In Australia, the law requires
labels to state whether food products are GM or contain GM
ingredients.
Benefits of GM
• Producers: reduction in use of pesticides and
herbicides in crop production so crops are
unaffected and can reduce affect on the
environment. They also produce longer shelflife for food and less food is wasted, along
with higher yields of food.
• Consumers: increase nutrient content of
foods, improve sensory properties and benefit
for developing countries to provide much
needed crops in areas that are subject to
famine.
Concerns about GM
• Australia’s 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 containing
these genes to bacteria in the human digestive tract.
• Vegetarian diet may have concerns with foods developed
through transgenic modification
• Multinationl corporations can control food resources so this
could leave small producers little ability to make decisions
about the types of crops they will farm.
• Animals that are GM can suffer health problems such as
arthritis and diabetes
Possible impact of GM foods on
the environment
• Genes from GM organisms have the potential to move from
their original point of release to affect other plants and
animals.
• Genes that code for the resistance to chemical herbicides
‘flow’ from GM plants to weeds, it could produce tougher or
‘super’ weeds and may be more difficult to kill.
• Crops may lose their resistance to other diseases, which could
lead to future problems.
• Growing GM crops on a large scale may adversely affect
biodiversity, the balance of wildlife and the environment.
High pressure processing
• A method of preserving food that involves
subjecting food to intense pressures to kill
microbes, such as yeasts, moulds and bacteria,
while maintaining the fresh qualities of the
food.
How does high pressure processing
technology work?
Products are packaged in their final packaging
such as a flexible container or pouch. Products
are then placed in a high pressure chamber
filled with water. A pump is used to increase
the pressure of the water and this pressure is
transmitted through the package and into the
food. The pressure is applied above, below
and from both sides and lasts approximately
2-5 minutes. Food is then removed from the
chamber and stored and distributed.
Foods produced using high
pressure processing
• Must not have any internal pockets of air as they can crush
under high pressures e.g. Bread and marshmallows
• Must contain water to ensure all bacteria that cause food
spoilage 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
Benefits of high pressure
processing
• The product can be processed chilled or at a room
temperature so sensory properties and nutrients are not
affected
• Chemical bonds in the food are not affected and so causes
little change to the natural properties of the food
• The process will destroy food-borne pathogens and organisms
such as yeast and moulds so food will maintain a longer shelflife
• 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
Concerns about high pressure
processing
• Cannot be used to process foods low in acid such as milk,
vegetables or soups as this process does not destroy the
spores 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
Microencapsulation
• The packaging of small particles of an active or
functional ingredient in a minute capsule. This
process is used to mask the flavour of
ingredients or to extend their shelf-life within
a food product.
How does microencapsulation
work?
• The active ingredient ( liquid droplets, solid particles or a gas
compound ) is contained in a minute capsule ( fine film of
food-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 process
4. Broken open during the blending process
Foods produced using
microencapsulation
• A range of food products enriched with
Omega-3
• Milk or fruit juices fortified with iron- this
prevents the metallic taste of the iron being
detected by consumers
• Confectionary such as jellybeans where
individual colours and flavours are captured to
ensure they have a long-lasting taste
Benefits of microencapsulation
technology
• 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 and
reacting prematurely. The leavening will be delayed until the crust
reaches a certain temperature in the oven
• Enhance the sensory properties of a food product
• Enable the core material to be evenly distributed throughout the
product without interfering with other ingredients e.g. Tip top
bread which allows the tiny beads of the tuna oil containing omega3 to be added to the bread dough, without interfering with other
ingredients.
Concerns about
microencapsulation technology
• Consumers may not understand the process of
MT and may reject foods that could benefit
them
• Products that contain nutrients such as
omega-3 or iron may not appeal to consumers
who are looking for organic food
• Process of MT is expensive and such food
products going through this process will be
expensive
Membrane technology
• Involves using a porous membrane or filter to
separate the particles in a fluid.
How does Membrane T work?
Food in the form of a fluid passes through a semipermeable membrane, similar to a super-fine
sieve. The membrane acts as a barrier to particles
that are larger than the pores, while the rest of
the liquid can pass through freely. This results in a
filtered fluid on one side, with the concentrated
particles on the other.
Ultrafiltration
• Fluid is pumped over membranes which have
minute pores that hold back large molecules
and allow smaller molecules to pass through.
E.g. Milk is the fluid, proteins are the large
molecules and, water and lactose are the
smaller molecules that pass through.
Reverse osmosis
• Filters skim milk, producing a milk concentrate
that has an increased calcium and protein
content. The process is similar to
ultrafiltration, but the pores in the membrane
are smaller and only allow water to pass
through leaving behind a milk concentrate.
Foods produced using membrane
technology
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Nutrient-modified milks
Tomatoes
Fruit and vegetable juices
Low-fat dairy products
Concentrated food products
Raw milk cheese
Maple syrup
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 protein
powders and milk concentrates for export, reducing
shipping costs
Concerns about membrane
technology
• Milk products using membrane technology
may be more expensive than generic brands
as they contain nutrient-enriched properties
• Consumers may be misled into thinking that
they will gain a significant health benefit from
consuming a ‘nutrient-enriched’ milk.