From the President and IFST News

Abstract

Food Science and TechnologyVolume 34, Issue 2 p. 7-13 IFST NewsFree Access From the President and IFST News First published: 28 May 2020 https://doi.org/10.1002/fsat.3402_3.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Helen Munday, President, IFST The sustainability and integrity of the food and drink system has rarely been so front of mind and I am particularly privileged to be appointed to the role of President of the Institute of Food Science and Technology at this time. The Coronavirus pandemic is a very tragic situation, and we have all been in huge admiration of the health professionals fighting on our behalf on the front line, but it also gives us reason to applaud and recognise all those in food producers, manufacturers, logistics and retail working hard to ensure food reaches those in need. The crisis has given us all a newly enlightened view of the importance of food for sustenance and pleasure in our lives and those that bring it to our tables. During my three-year tenure as President, it is my ambition to ‘showcase’ our profession so that we, as the current experts in the field, receive acknowledgment for the vital work that we do and that this is highly valued in today's society. In bringing our work even more to the fore, I would hope that we can attract the brightest and the best into the world of food science and technology. Last year I had the pleasure to attend some of the rounds of the Young Scientist competition organised by IFST and I was impressed by the calibre of those coming into the field, but there is always more that we can do to attract more of the brightest and best. In demonstrating the challenges we face, the way that science can address those challenges and the sense of achievement that meeting those needs can bring, I am sure more will want to join us. The food profession is a very broad one, covering all elements of the supply chain, many scientific disciplines and encompassing those in businesses, academia, government organisations and beyond. IFST has already embarked on increasing our membership base. One way to achieve this is for those from whatever background, be it chemistry, physics or nutrition, to recognise that if they are working in the food and drink sector, then they are part of the food science and technology family and we welcome them! Our ability to embrace and harness new technologies and strategies will be key to providing access to safe, affordable, nutritious and not least enjoyable food for all in these challenging times ahead and I look forward to leading IFST as we strive to meet these needs. Appointment of Helen Munday as new IFST President | IFST AGM 2020 We are pleased to announce the appointment of Helen Munday as IFST's new President. Helen has served the last year as President Elect and takes up her appointment from IFST's Annual General Meeting (AGM) which took place on 31 March 2020. Due to the difficulties imposed through the current COVID-19 crisis, the AGM, handing over of the Presidency and awards all had to be conducted on-line. We thank David Gregory for his time and significant contribution as President of IFST, during which time the Institute has continued to grow and prosper. David will continue on the Board as Past President for two further years. Find out more about Helen and her vision for her time as President here: ifst.org/news/helen-munday-president During the AGM, the following trustees were also appointed: Chris Gilbert-Wood (independent consultant) as Chair of Scientific Committee, Prof. John O'Brien (independent consultant) as Chair of External Affairs, Dr. Craig Leadley (Campden BRI) as Chair of Publications and Helen Taylor (Technical Director, Cardiff Metropolitan University) as Chair of Professional Development. IFST COVID-19 Advisory Group and Knowledge Hub IFST has created a COVID-19 Advisory Group to assess the impact of COVID-19, propose relevant policy positions, signpost to credible resources created by others and generate additional complimentary IFST resources to populate our COVID-19 Knowledge Hub with scientifically robust and practical guidance for individuals and for food operations. The Group is working closely with our internal IFST communities, other professional bodies and external government agencies and departments to equip everyone with the best advice at this time. Meet the COVID-19 Advisory Group Chair Chris Gilbert-Wood (also Chair of IFST Scientific Committee) Committee Members Ivan Bartolo, Sue Bell, Julian Cooper, Sterling Crew, Sam Jennings, Alex Kent, Andy Kerridge, Peter Littleton, Louise Manning, John Points, Denis Treacy, Peter Wareing. And from the IFST Team Natasha Medhurst and Rachel Ward. Our IFST Team, in collaboration with the COVID-19 Advisory Group, has created a range of guidance documents for individuals, as well as smaller and larger food operations in a comprehensive COVID-19 Knowledge Hub with practical advice and links to other trusted resources to help you understand and manage the current situation. To help us further support you, please get in touch with your COVID-19 questions by email at info@ifst.org ■ Access the Hub here: ifst.org/covid-19-knowledge-hub IFST bestows Honorary Fellowship on three members We are delighted to announce that IFST has bestowed its Honorary Fellowship Award on three of its most esteemed members following the Annual General Meeting (AGM). This highly prestigious award is made to recognise Members or Fellows who have made extensive personal contributions to the working and progress of the Institute and to the food science and technology profession. This year IFST awarded Honorary Fellowship to: Margaret Patterson OBE, Hon. FIFST, Sterling Crew, Hon. FIFST, Professor Maureen Edmondson, Hon. FIFST. Watch their acceptance speeches here: https://youtu.be/S3WaLwMF3ms We value the important contribution that volunteers bring to the work and life of the Institute. Without the contribution of our volunteers who serve on committees, branches and special interest groups, we would find it difficult to achieve the strategic priorities set out by the Board of Trustees. In 2017 we therefore introduced the Impact Award as a way in which volunteers could be recognised for the many great activities and innovations that they undertake and which contribute to IFST's strategic priorities. This year, the Impact Award was awarded to two of our regional Branches! Our two worthy winners were: IFST Northern Ireland Branch and Eastern Branch. Northern Ireland Branch's winning activity A sub-committee of the Northern Ireland Branch formed the local organising committee to oversee the delivery of the 20th International Conference on Campylobacter, Helicobacter & Related Organisms (CHRO), held in Belfast on 8-11 September 2019. This was a very successful event with positive feedback from delegates. The conference attracted 322 delegates from 35 countries, with 14 exhibitors providing sponsorship. There were 284 abstracts submitted, 16 parallel sessions, four workshops and poster presentations and also a keynote presentation by Nobel Laureate Robin Warren. Margaret Patterson and Robin Warren at CHRO 2019 Conference on Hygienic Design of Food Processing Eastern Branch's winning activity On 31 October 2019 Eastern Branch ran its first Conference on Hygienic Design of Food Processing. The event was jointly organised and supported by IFST, the European Hygienic Engineering Design Group (EHEDG) and the National Centre for Food Manufacturing, University of Lincoln, which also hosted. The Conference attracted 53 attendees, including students (free registration), food manufacturers, food retailers, auditors and suppliers of products and services to the food industry. We received excellent feedback from the event and it is hoped that this will be a start to further collaborations with EHEDG. Congratulations to Northern Ireland and Eastern Branch! The Sensory Science Group (SSG), one of the IFST's Special Interest Groups, is not just for sensory scientists! It's open to anyone with an interest in sensory science, consumer science and related fields. It's a great resource for any stage of your career - if you are new to the industry, or a student, you can build your network as well as your skills and knowledge. If you have been in the industry a little or (a lot!) longer, there are opportunities to interact with existing contacts and meet new people, learn what's new in sensory and contribute to the industry in various ways. SSG members come from a variety of backgrounds, including academia, specialist agencies and organisations, FMCG companies and independent consultants and freelancers. The committee is split into five working groups bringing focus to each area, while gaining from the range of experience our members bring. Accreditation & Education Managing the Foundation, Intermediate and Advanced (Chartered Sensory Scientist) awards in sensory science for the IFST. Ensuring they are relevant, up to date and meeting the needs of students and course providers. Ethical & Professional Standards Upholding professional standards in sensory science by creating the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods and coordinating IFST's membership of the BSI Sensory Analysis Committee (linked to ISO). Events Organising events, including workshops and conferences, to keep anyone with an interest in sensory and consumer sciences up-to-date with new concepts and techniques and to provide networking opportunities. Communications Promoting the activities of the SSG and its Working Groups by facilitating information flow across and between members of the SSG and IFST overall. Student & Early Career Creating awareness of sensory science amongst students and early career researchers across multiple disciplines and developing networks between students and professionals. SSG Events As well as the committee meeting three times a year, the SSG organise a yearly sensory science conference and a number of workshops. All the areas covered relate to the sensory perception of food and drink, including data analysis and statistics, market trends, consumer acceptance and preference, psychology and neuroscience, the impact of social networking and health and wellness. For example, over the past year attendees have learnt about and discussed a range of topics including: • The importance of a good story when presenting data (Noel, Narrative and Numbers), • How lucky we are to be in an age where computers can analyse complex data for us! (Changing Perspectives in Sensory Science - Past, Present and Future), • How much should we focus on individuals’ differences? (Celebrating Individuality) SSG Accreditation & Education Erratum for “Get to know the Sensory Science Group” We would like to correct a statement within the second paragraph under the sub-heading ‘SSG Accreditation & Education’. Please note that RSensSci registrants cannot refer to themselves as ‘Chartered Sensory Scientists’. They are jointly awarded the Chartered Scientist registration under licence from Science Council. The term ‘Chartered Sensory Scientist’ is not a title recognised or awarded by either IFST or the Science Council. These registrants are recognised as: Chartered Scientists (CSci) and Registered Sensory Scientists (RSensSci). Over three and a half thousand people have taken an IFST accredited sensory science course! This is one of the few accredited sensory examination schemes in the world and is managed by the SSG on behalf of the IFST. Those holding the advanced award (RSensSci) are also able to call themselves Chartered Sensory Scientists, providing a level of professional recognition previously unavailable in the sensory science field. The foundation and intermediate syllabuses provide an important backbone for those seeking to expand their knowledge of sensory science. Students range from undergraduates studying for food related degrees to food industry professionals looking to upskill and develop their career. SSG Ethical and Professional Standards If you are involved in setting up or running sensory and consumer research, it's well worth taking a look at the IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods, an IFST policy statement available on the website. There you can find information covering current best practice both in industry and academia, as well as recommendations for conducting sensory testing on products, including non-standard foods and processes. SSG's Ethical and Professional Standards working group also coordinates IFST's membership of the BSI Committee for Sensory Analysis, and through this contributes towards ISO activities related to sensory evaluation. How to get involved We recently asked members why they enjoyed being part of the SSG. Here are some of the reasons: • Professional Recognition ‘Being part of an established body’ • Shaping the Future ‘Driving forward the exciting world of sensory and consumer science’ • Awareness of Latest Developments ‘Learning about new methods and techniques’ • Participating ‘An opportunity to contribute and give something back’ • Knowledge Sharing ’Taking part in discussion forums’ • Networking ‘Building my network of sensory professionals’ • Advancing the Status of Sensory Science ‘Promoting sensory to the wider food science community’ If you are interested in sensory and consumer science, we'd love to hear from you at info@ifst.org And look out for our upcoming events on the IFST Website: ifst.org/events. Kate Bailey, Senior Sensory & Consumer Scientist, Kerry Europe & Russia; SSG Communications Vice Chair Food Industry Innovation 2020: Focusing on Plant Based/Alternative Proteins Hannah Takahashi, Admin Assistant at IFST, reports on the above KTN event held in February 2020. With an estimated value of $2.2bn in 2018 and rapid growth forecasts for the next decade, the alternative protein market continues to draw the attention of both consumers and shareholders1. Recent years have seen a steady growth in interest in proteins derived from plants, insects and cultures2, 3. But new markets also present new challenges. ‘Food Industry Innovation 2020: Focusing on Plant Based/Alternative Proteins’ (FII 2020) was an event hosted by Innovate UK and the Knowledge Transfer Network (KTN) in February 2020 in Birmingham. The event offered an opportunity for discussion about the major challenges faced by the market as well as showcasing the products and innovations of some early stage alternative protein start-ups and SMEs. It was attended by industry experts, SMEs, Start-ups, trade associations and academics. Keynote speaker at the event was Professor Ian Noble, Senior RDQ Director of Mondelez International and Head of Bournville Technology Centre4. Focusing principally on plant proteins, Noble raised the question of what the term ‘alternative protein’ really means. It is tempting, but misleading, he suggested, to call ‘milk’ a ‘protein,’ and by extension ‘oat milk’ an ‘alternative protein.’ While plant-based milks are undoubtedly a category of foods rich in protein, they each display a nutritional profile distinct from that of cow's milk. Thus it is not appropriate, he proposed, to view the replacement of cow's milk with a plant-based substitute as a simple one for one nutritional swap. Not only because the nutritional content will differ, but because the proteins themselves are different. The proteins found in legumes look and behave differently to the proteins found in chicken's eggs or cow's milk5. Figure 1 shows a cow's milk protein and a functionally similar legume one. The ratio of alpha-helical to beta-sheet structures is different (which can affect digestion behaviour), as are the locations and ratios of the hydrophilic sites (which can affect susceptibility to proteolysis and initiation of bioactive sequences). It could be that such differences have both positive and negative implications for overall nutritional benefit5. Figure 1Open in figure viewerPowerPoint Structural and Hydrophibicity comparison of Concanavalin A, a legume protein, with Bovine Serum Albumin, an animal protein. Protein images adapted from5 which used Chimera software, available at cgl.ucsf.edu/chimera/, using the molecular coordinates deposited in the Brookhaven Protein Data Bank. Matt White of NANDI proteins, another FII 2020 speaker, also stressed the issue of manufacturer over-simplification of the term ‘protein’. When deciding whether an ingredient was suitable for purpose, he said, manufacturers were often concerned only with the protein and dry matter content. Such information is insufficient to determine whether an ingredient is nutritionally or functionally suitable. In short, foods deemed rich in protein are almost always distinct in appearance, taste, texture and functionality. A significant level of processing may be required to render some of these alternative proteins fit for their intended purpose as meat substitutes. The pea, for example, a popular choice for plant based meat alternative products, has many processing stages before it arrives as a plant based burger in a local supermarket. It must first be separated, ground and milled. It will then undergo filtration and centrifugation to concentrate the protein6. It may undergo a further process known as extrusion - in which the subject protein is treated with heat and mechanical stress to force the alignment of protein strands – resulting in a stringy, fibrous texture more similar to meat7. Such processing may well affect how the protein performs in our bodies. Figure 2 shows thermograms of soy protein isolate, one produced under mild processing conditions and three others using industrial processing methods. The changing profiles are an indication of denaturisation, a process that renders a protein chemically, physically and biologically unrecognisable from its original form. Once denatured, a protein should not be expected to retain its nutritional value. Not all methods of producing plant-based protein products involve intensive processing, but for the products that do, there is work to be done in understanding the consequences for the consumer. Figure 2Open in figure viewerPowerPoint Thermograms of soy protein isolate at pH 7.0 produced under mild processing conditions (A) and under industrial (processed) conditions (B, C and D) Adapted from 19. Also important is the question of allergens. At present there are 14 allergens covered by EU law, but early speculation suggests that consuming, in particular pea proteins in more concentrated form, could result in immune reactions in those with existing peanut allergies8. FII 2020 also showcased mycoprotein based innovations: proteins produced by fermentation. Long utilised as a means of leavening bread, making beer and preserving food, fermentation can also be used to grow alternative proteins. Fungi and bacteria, ready-made protein factories capable of producing biomass with up to 45% dry protein content, have been exploited since the arrival of alternative protein giant Quorn in the 1980s9. FII 2020 panellists proposed that mycoprotein boasted an edge over plant derived protein as a meat substitute due to its natural meat like texture. Where plants lack the fibrous structure of a leg of chicken, for example, the ‘hyphae’ of a mycoprotein cell produce a structure that mimics the texture of white meat. The event showcased innovations taking this relatively established alternative protein one step further, notably ABUNDA, trademark of 3F BIO Ltd, produces a mycoprotein via a new zero waste process, which uses the waste products of mycoprotein production as inputs to feed and fuel production10. Insects are another area of excitement in the alternative protein market. Consumed for centuries in certain African, Latin American and Asian cultures and comprising a significant proportion of protein in such diets11, they are a way off becoming popular in western diets. However, the potential of insect farming as a solution to sustainable animal feed is being realised by SMEs, such as Entocycle and Entec Nutrition, both showcasing at FII 2020. The black soldier fly and mealworm can both provide nutritious and resource efficient inputs to animal rearing, with the black soldier fly requiring only organic waste as feed11. Requiring less feed per kilogram of edible protein than poultry or beef, less water input and less land, insects also boast protein contents similar to poultry as well as containing essential amino acids, vitamins and minerals11. However, not every consumer will be ready to embrace bugs as burger substitutes just yet. Thus several manufacturers are looking at how nutritional content from insects could be introduced in more subtle ways, for example using the high fat content of several insect species as a butter replacement12, or milling crickets to produce protein rich flour13. Laboratory-grown meat is another alternative source of protein potentially useful as a meat substitute. This research is at an early stage and has a way to go in terms of scale up and meeting the requirements of legislation. Laboratory-cultured meat is still expensive and energy intensive. It faces scale up problems due to the requirements of specific media needed for sufficient growth14. The VTT Technical Research Centre of Finland, where much research on cellular agriculture and future food methods is being carried out, is even developing devices, such as the Home Bioreactor, a table top contraption capable of producing nutritious, palatable, protein rich food from plant cells15, 16. FII 2020’s speakers, exhibitors and innovators made it clear that the alternative protein sector is developing rapidly with exciting potential for the future. Consumer habits are changing against a backdrop of a growing realisation that our current methods of protein production might not be enough to sustain the world's population in the future. Plants, insects, mycoprotein and cell cultures all could form part of a solution. The consequences of such a shift in the way we consume protein, such an integral part of our diets both culturally and nutritionally, are not yet fully understood. For the alternative protein manufacturers out there already, there is a way to go in terms of scaling up production, overcoming legislation, cost reduction, allergen research and consumer acceptance. IFST SC20 Webinar Series Throughout April into May, we presented a webinar every Wednesday featuring speakers from the cancelled Spring Conference (SC20). Through these, we showcased the very best in food science and its application through the latest in technologies. These webinars replaced our normal Spring Conference, which had to be cancelled due to the COVID-19 pandemic. We have featured a wide range of topics including: Opportunities and challenges, transparency and trust in the food chain • Speaker: John G. Keogh, Strategist, Advisor, Researcher, Shantalla Inc. Coronavirus: food safety risk? (Part 1) Speakers: • Sterling Crew, FIFST, FCIEH, FRSPH, MSOFHT, CEnvH, CSci • Chris-Gilbert Wood, FIFST, Chair IFST Scientific Committee • Andy Kerridge, FIFST, Wyvern Food Solutions Sustainable nutrition – a business case for sustainable diets Speaker: Mark Driscoll, Founder and Director, Tasting the Future Coronavirus: food safety risk? Your Questions Answered (Part 2) Speakers: • Sterling Crew, FIFST, FCIEH, FRSPH, MSOFHT, CEnvH, CSci • Chris-Gilbert Wood, FIFST, Chair IFST Scientific Committee • Andy Kerridge, FIFST, Wyvern Food Solutions Future challenges and global tools to combat food fraud • Speaker: Selvarani Elahi, Deputy Government Chemist, LGC Reformulation: when less isn't less - making reformulation work • Speaker: Ian Noble, Senior Research, Development & Quality Director, Mondelez International Keep an eye on our website for the links to our series of webinar videos, which will be published soon. ifst.org/events Recent highlights from IJFST ■ Replacing palm fat in bakery products Palm fat is often used in baked goods because of its relatively low cost and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm fat possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilised foaming and Pickering emulsions, in order to simulate palm fat properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved in a similar way to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment. Schmid et al., 2020, https://doi.org/10.1111/ijfs.14564 ■ Sensory lexicon for soy sauces This study was performed to develop a lexicon to describe soy sauces using panels of consumers vs. culinary chefs, to perform product grouping using a free-sorting task and to determine the relationship between physicochemical properties (colour, %NaCl) and consumer perception of soy sauces. Both panels identified eighteen terms to describe soy sauces, of which eleven (light, medium and dark brown colour, weak, medium and strong saltiness, sweetness, saltiness–sweetness, tasty/umami, and soy sauce and fermented aroma) were similar. For culinary chefs, three distinctive soy sauce groups based on brown colour (light, medium and dark brown) were identified, while two groups (light and medium dark brown) for regular users. From free-sorting maps, both panels associated brown colour intensity with saltiness expectation/perception. From PCA (Principle Components Analysis) biplots, both panels shared some similarities for sensory liking (colour, saltiness, flavour, overall liking) for soy sauces. This study suggested that brown colour intensities affected saltiness expectation/perception. Wongthahan et al., 2020, https://doi.org/10.1111/ijfs.14538 ■ Impact of air classification and micronisation on the lipid component of rice bran Rice (Oryza sativa L.) bran is an important by-product produced during the milling of brown rice; it is rich in several valuable compounds, such as lipids. The application of innovative and low-impact techniques can improve the overall quality of the by-product for future exploitation in food manufacturing. The impact of air classification and micronisation (fine grinding) of rice bran on the lipid components was studied. These treatments generated bran fractions with different granulometry, from coarse to very fine. The total crude fat content was significantly higher in fine air-classified rice bran fractions. Polyunsaturated triacylglycerols (TAG) were the most abundant compounds and monoacylglycerols concentration increased from ~15% in rice bran to ~22% in the fine fraction. Considering the relevant emulsifying properties of these compounds, this fraction could be used as a functional ingredient for the quality improvement of cereal-based products, without modifying the valuable fatty acid profile. Spaggiari et al., 2020, https://doi.org/10.1111/ijfs.14537 Members’ and registrants’ corner Members ■ Tatiana Atanasova MIFST, Environmental Health Practitioner – Westminster City Council ■ Hasan Kharwa MIFST, Technical Manager -Tayyabah Bakery Ltd ■ Maria Roberson MIFST, Product Development Technologist – Barfoots of Botley Limited ■ Rosie Wallace MIFST, Customer Technologist – Barfoots of Botley Limited ■ Nicola Kerr MIFST, Course Director for Further Education and Apprenticeship Programmes – Food Education Branch – College Of Agriculture Food And Rural Enterprise (CAFRE) ■ Andrew Guttridge MIFST, Regulatory Affairs Scientist – Mondelez UK R&D Limited ■ Emmanuelle Lerges MIFST, Technical Director – Food & Formulated non-food UK & ROI – Tesco Stores PLC ■ Richard Bellamy MIFST, Category Technical Manager – Tesco Stores PLC ■ Graham Duncan MIFST, Technical Manager – Household – Tesco Stores PLC ■ Bharat Mistry MIFST, Wine Technical Manager – Tesco Stores PLC ■ Titilayo Nosiru MIFST, Tutor – Aspire Sussex ■ Judith McKinley MIFST, Lecturer – College of Agriculture Food And Rural Enterprise (CAFRE) ■ Betty McLean MIFST, Lecturer – College of Agriculture Food And Rural Enterprise (CAFRE) ■ Laura Porter MIFST, Lecturer – College of Agriculture Food And Rural Enterprise (CAFRE) ■ Katie Wood MIFST, Quality Manager – Itsu [grocery] ■ Allan Shivembe MIFST, Higher Scientific Officer – Science Communication and Engagement Lead – Food Standards Agency (London) ■ Sabina Wyant MIFST, Technical Manager – Berries including Organics – Tesco Stores PLC ■ David Oliver MIFST, Category Technical Manager – Produce – Tesco Stores PLC ■ Naomi Hancox MIFST, Technical Manager, Fruit Juice & Soft Drinks – Tesco Stores PLC ■ Ilario Mennella MIFST, Science Manager – Ferrero Group ■ Branislav Somodik MIFST, Assistant Technical Manager – Cranswick Convenience Foods ■ Nkechi Nlewedim MIFST, Supply Chain