1 - Introduction to Sustainable Food Production

Concepts for further sustainable production of foods

Food ingredient fraud and economically motivated adulteration are emerging risks, but a comprehensive compilation of information about known problematic ingredients and detection methods does not currently exist. The objectives of this research were to collect such information from publicly available articles in scholarly journals and general media, organize into a database, and review and analyze the data to identify trends. The results summarized are a database that will be published in the US Pharmacopeial Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including 1000 records with analytical methods collected from 677 references. Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anise, and melamine adulteration of high protein content foods. High-performance liquid chromatography and infrared spectroscopy were the most common analytical detection procedures, and chemometrics data analysis was used in a large number of reports. Future expansion of this database will include additional publically available articles published before 1980 and in other languages, as well as data outside the public domain. The authors recommend in-depth analyses of individual incidents. This report describes the development and application of a database of food ingredient fraud issues from publicly available references. The database provides baseline information and data useful to governments, agencies, and individual companies assessing the risks of specific products produced in specific regions as well as products distributed and sold in other regions. In addition, the report describes current analytical technologies for detecting food fraud and identifies trends and developments.

Advances and innovations associated with the use of acoustic energy in food processing: An updated review

QUALITY IN THE MARKET - TECHNOLOGY PUSH VERSUS MARKET PULL

Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges

Microscopy tools for product innovation

Food industry and engineering—Quo vadis?

Nitrogen (N) emissions from food production can cause serious environmental problems. Mitigation strategies require insights of N cycles in this complex system. A substance flow analysis for N in the Hungary food production and processing chain over the period 1961–2010 was conducted. Our results show that the history of the total N input and output for the Hungary food chain consists of four distinct periods: 1961–1974 a rapid increase; 1974–1988 a steady increase; 1988–1992 a sharp decrease; 1992–2010 a period of large annual variations. The total N input to the food chain largely depended on N fertilizer input (on average 83 % of total input). Nitrogen losses were the largest outflows, particularly via ammonia emissions and denitrification from agricultural systems. The N use efficiency (NUE) for crop production sharply decreased from 1961 to 1974, but went up since the late 1980s. The NUE of animal production increased from 11 % in 1961 to 20 % in 2010. The N cost of food production in Hungary largely varied from 3 to 10 kg kg−1 during 1961–2010, which was related to changes in fertilizer use and human dietary preferences. Increased dependence of crop yield on weather was observed since the early 1990s where large decrease in N fertilizer use occurred. The observed weather-dependence has resulted in large yearly variations in crop yields, the NUE of crop production and also the food N cost, which may pose a threat to food security of Hungary.

Executive Summary: The Micronutrient Initiative (MI) issued the Institute of Food Technologists (IFT) a project to assess the extent to which iodized salt is used in processed foods, as well as food processors’ level of knowledge on iodine nutrition. Iodine is an essential micronutrient required by the body that is found in a limited number of foods, thus many individuals require additional sources of iodine to meet their daily requirement. Without these additional sources, a range of disorders referred to as iodine deficiency disorders (IDD), including mental impairment, may become present, with over 2 billion people worldwide at risk due to insufficient iodine nutrition. IDD is especially damaging during the early stages of pregnancy and in early childhood. In their most severe form, IDD includes cretinism, stillbirth, and miscarriage, and increased infant mortality. Since 1994 the World Health Organization (WHO) and the United Nations Children's Fund (UNICEF) have recommended universal salt iodization (USI) as a safe, cost‐effective, and sustainable strategy to ensure sufficient intake of iodine by all individuals. However, USI has in practice tended to focus only on table salt and not all salt destined for human consumption. Recent trends, particularly in industrialized countries, show that individuals are consuming the majority of their salt through processed foods, in which iodized salt is generally not used, rather than through iodized table salt. Additionally, recent initiatives to encourage reduced sodium consumption have prompted many consumers to reduce their intake of iodized table salt. While these trends in sodium consumption are more frequently observed in industrialized countries, they are expanding into many developing countries where iodine deficiency is also a concern. Thus countries which focus on iodization of table salt alone may not achieve optimal iodine nutrition of their population. This report provides an overview of the 2 Phases of this project. Phase I was to conduct an environmental scan/desk review of processed food consumption patterns in 39 countries selected by MI (see ). Phase II was to conduct an electronic survey of food processors and detailed telephone interviews with a small sample of select company representatives from 16 countries (see ). Per the scope of work, IFT conducted a desk review to determine the types and level of processed food consumption in the 39 countries of interest, as well as to identify suppliers of the major processed foods consumed and the use of salt as an ingredient in those products. Whenever possible, IFT also gathered information on the sodium content of widely consumed processed foods and the sources of salt currently used in these products; the types of processed foods and extent to which they are consumed by different socioeconomic groups; if iodized salt was used in processed foods; and whether or not there are policies in place to influence dietary salt reduction and how these efforts are implemented. For Phase II, IFT reached out to food company representatives to determine their use of iodized salt in processed food products; their sources of salt; their awareness of iodine nutrition and salt as a fortification vehicle; and their interest in learning more about salt iodization. For the purposes of this project, processed foods are considered to be all food products that have undergone a change of character or been altered from their original form. Preselected countries (from MI) for Phase I of the iodized salt in processed foods project. Countries with heavy Countries with high Countries with Latin American European burden for IDD burden for IDD opportunity to progress countries countries India Russia Senegal Chile United Kingdom Pakistan Afghanistan Ghana Argentina Ireland Ethiopia United Republic of Tanzania Ukraine Mexico Finland China Democratic Republic of Congo Kenya Bolivia Netherlands Sudan Iraq Mozambique Uruguay Australia Indonesia Bangladesh Niger New Zealand Philippines Yemen Egypt Angola Haiti Turkey South Africa Brazil Nigeria Nepal

Актуальной и не до конца решенной в настоящее время является проблема снижения потерь пищевого сырья и продовольственных товаров при транспортировке и хранении, снижения качества продукции в результате заражения насекомыми и микроорганизмами, порчи продукции грызунами. Применение традиционных методов дезинфекции, дезинсекции и дератизации не всегда бывает достаточным для полного обеззараживания, а иногда и нецелесообразным, и требуется использование альтернативных способов, например воздействие электромагнитных полей различного частотного диапазона. Из всего спектра электромагнитных волн исследователи особо выделяют ионизирующее излучение, способное убивать или видоизменять клетки растений, фрагментировать ДНК. Это свойство ионизирующего излучения можно использовать для борьбы с микроорганизмами, насекомыми, гельмитами и грызунами. Настоящая работа является развитием научных идей академика РАН И.А. Рогова в области использования ионизирующих излучений для обработки сельскохозяйственного сырья и продуктов питания. В статье приведены результаты экспериментов по обработке быстрыми электронами пищевого сырья и продуктов, зараженных микроорганизмами и насекомыми. Для различных объектов исследования определены дозы воздействия, вызывающие хороший биологический эффект, но не приводящие к деструкции биополимеров. Показано, что помимо дозы, другие факторы оказывают значительное воздействие на результаты процесса обработки, например температура и физическое состояние пищи. Замораживание оказывает защитное влияние во время облучения, предупреждая образование продуктов водного радиолиза, которые образуются в результате реакции с субстратом. При нагревании эти продукты (гидроксильные радикалы) имеют тенденцию реагировать преимущественно друг с другом, а не с субстратом, так что опасность для последнего обычно уменьшается, когда производят облучение замороженной пищи. Анаэробные условия также влияют на природу радиолитических продуктов, поскольку присутствие кислорода во время облучения может генерировать высокореактивные супероксидные радикалы и пероксирадикалы и пероксид водорода. Поведен сравнительный анализ результатов действия различных доз облучения на продукты растительного и животного происхождения. Показана эффективность и экономическая целесообразность применения обработки быстрыми электронами для снижения микробиальной порчи и зараженности насекомыми пищевого сырья и продовольсвенных товаров, а также для увеличения сроков хранения продукции.

Exergy efficiency from staple food ingredients to body metabolism: The case of carbohydrates

Ensuring the safety of food products is critical to food production and processing. In food processing and production, several standard guidelines are implemented to achieve acceptable food quality and safety. This notwithstanding, due to human limitations, processed foods are often contaminated either with microorganisms, microbial byproducts, or chemical agents, resulting in the compromise of product quality with far-reaching consequences including foodborne diseases, food intoxication, and food recall. Transitioning from manual food processing to automation-aided food processing (smart food processing) which is guided by artificial intelligence will guarantee the safety and quality of food. However, this will require huge investments in terms of resources, technologies, and expertise. This study reviews the potential of artificial intelligence in food processing. In addition, it presents the technologies and methods with potential applications in implementing automated technology-aided processing. A conceptual design for an automated food processing line comprised of various operational layers and processes targeted at enhancing the microbial safety and quality assurance of liquid foods such as milk and beverages is elaborated.

18 - New product development: The case of gluten-free food products

This chapter reviews photosynthesis-based production of organic matter that serves as raw materials for food production. An overview on current food processing technologies is discussed, emphasizing its effects on overall food chemical safety.

The development of new food products, improvement in food quality, and ease of food production process is of prime concern with the growing world population and rapidly rising demand for functional foods. These concerns make it imperative, the use of various enzymes such as glycoside hydrolases, lipases, proteases, transglutaminases, etc., in the processing of food and food ingredients. Crops and fruits used in food and brewing industry contain considerable amount of xylan. Xylan is a branched heteropolysaccharide and its main chain is composed of xylose subunits linked by β-(1 → 4) glycosidic bonds and contains different substitutions in the side chain. Xylanase cleaves β-(1 → 4) glycosidic bonds in heteroxylan randomly and converts it into xylooligosaccharides. In the last decade, xylanase has received appreciable attention owing to its applications in various food processing industries such as cereal food processing for the improvement of gluten agglomeration, baking industry for the improved texture of bread and cookies, clarification of fruit juices, production of xylooligosaccharide or arabinoxylooligosaccharides as prebiotic food supplements. This chapter presents a comprehensive overview of xylanase, its sources, production, and applications in food production and processing, with a particular focus on recent developments.