TRICKING THE PESTS-THE 'SLIPPERY' TECHNOLOGY

Those who are familiar with harvesting of coconuts will know why the professional climbers refuse to go up the tree during rainy season. It is next to impossible to climb a slippery surface, whether for man or animals and this principle has been made use of by scientists to preempt the menace from some of the pests. There are hundreds of pesticides, some approved and others ignored which find their way into the food system as a left over residue, causing long term harm to the consumers. No wonder people are increasingly sensitive to presence of pesticide residues in food realizing their damage potential and those fighting against indiscriminate use of pesticides in food production, handling, storage and distribution have a ready audience amongst these informed consumers.

It is still fresh in the memory of many people regarding the pesticide residue episode involving cola beverages which was orchestrated by some, becoming a partisan issue losing its credibility eventually. The pertinent question asked then was how marginally higher levels of pesticides in soft drinks are more critical than loads of such deadly chemicals already present in daily consuming materials like water, milk and other foods over which none seems to have any concern or control!

Pests are here to stay and controlling them is vital for the survival of humanity. While carrying out cost-benefit analysis studies, immediate and long term advantages need to be balanced against seriousness of the consequences of doing or not doing the same on consumers. Suppose all pesticides are banned overnight, what will be its effect on food production and how many people are going to be starved to death due to shortage of foods? No doubt crops are being raised under the organic food regime without using pesticides but is it sustainable? If every one on earth opts for organic foods can we produce enough to feed them? Unlikely. There are many natural and bio pesticides, without being toxic to humans but even these are not available in sufficient quantities to cover 100% of agricultural production.

Viewed against the above settings, any effort to reduce use of pesticides is welcome as long as it does not cause problems, worse than the present situation. The recent reported development of a chemical that prevent some of the pests like cockroaches, termites and ants accessing to the food source by scientists in UK is based on inhibiting the ability of these pests to climb any surface by making them lubricate their paws which makes the surface slippery and unclimbable. According this technology, cheap, durable, non-toxic and environmentally safe chemical is used to coat the surface areas where these pests frequent. Normally these pests secrete a fluid from the pads below their feet which give them sufficient grip to climb or move on slanted surfaces easily and the new surface coating chemical changes the characteristics of this secretion into an emulsion similar to custard or ketch up which makes the surface slippery.

Of course this cannot be strictly called a pesticide but an aid to repel them when they approach the food. This technology appears to have much more application potential in non food areas and besides its use for crop protection during storage or pest proofing of food containers, ventilators and piping, it may help protecting furniture, homes and wooden structures. For agricultural operations, it is not the right candidate for affording protection to the crops in the field. Food processing industry may benefit significantly if walls, floors, ceilings, windows, doors and other fixtures can be treated with this repellent, improving the sanitation of the manufacturing premises significantly.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

COATED AND FRIED PRODUCTS-CUTTING DOWN OIL UPTAKE

High fat content in foods is caused mostly during frying and absorption of oil depends on the characteristics of the products fried. There are many factors which influence oil absorption which include composition of the product, its physical characteristics, water content, temperature of frying, duration of frying etc. In its effort to reduce oil in fried products, the food industry often removes part of the surface oil on the fried product by spinning provided the product can withstand the centrifugal stress without affecting the texture. Low bulk density products with fragile texture are not candidates for conventional deoiling operation.

There are many products served by the restaurants prepared by coating with wheat flour and these products have a tendency to absorb too much oil giving the fried product a 'greasy' feeling. Here is a development that claims significant reduction in oil uptake when coated products are fried. The U.S. Department of Agriculture's Agricultural Research Service has developed a rice-based batter that can absorb up to 50% less cooking oil than traditional batters as rice flour was found to be more resistant than wheat flour to oil absorption.

Many Indian snack foods are based on the frying process and the oil content can be as high as 45-55% in the prepared product. These include poori, vada, bonda, katchori, samosa, etc in eateries while there are hundreds of savory products like chips, extruded snacks, gattias, chivda, many namkeens etc which are in the market available packed or sold loose. If rice per se has the potential to reduce oil up take, why not incorporate it in these products to get the desired results? Probably some in-depth studies are can fully explore this possibility.

Oil uptake is influenced by many factors, especially when it comes to batter frying. Most important is the viscosity of the batter and incorporation of viscosity modifiers has been tried with good results. While technologically it is possible to achieve low oil absorption in fried products, the moot question is whether consumer will accept such low oil products from the sensory perspective. Extrusion cooking technology, one of the best in modern times, can be used to make a variety of products resembling many fried foods and in these products oil content can be as low as 5-10%. But in India extruded foods have not been able to get any firm foot hold, probably because of lesser oil content affecting the texture and taste significantly and this reflects the mindset of the consumers.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"EATING FOOD CAN BE DANGEROUS"!-A LIKELY FUTURE SCENARIO?

World over value addition "mantra" is chanted monotonously as if it is the only route for salvation. In India, this has become the fashionable thing to say in all seminars, conferences and conventions connected with food processing. Unfortunately no one seems to be clear what they mean by value addition to raw food materials produced in the country side. Even Planning Commission has given value addition a high priority because such activities promote employment besides boosting the GDP of the country. In this juggernaut, the interest of the consumer is largely ignored. With global examples of developed countries where value addition figures are as high as 80%, we do not seem to understand that in spite of such high value addition many of these countries are beset with mortal diseases like CVD, diabetes, blood pressure, cancers of various types and others, most of them attributed to products emanating from the food processing factories there.

This is not to indict the food industry as a whole for their omissions and commissions but to take a balanced view about its role in economic as well as social development in the country. To be fair to the food sector, it must be complimented for saving billions of dollars worth of foods from the ravages of infection, infestation and other damaging vectors. The greatest role food industry plays is in the primary sector involving fresh produce preservation, modern warehousing infrastructure, cold stores and transportation and manufacture of nutritionally balanced processed foods. Where it is going wrong is producing high calorie, high fat, high sodium foods catering to the whimsical sensory desires of the consumers, most of whom have no idea what bad and unbalanced food can do to their health in the long run. It is a pity that the situation has become so alarming, harsh proposals like imposing heavy taxes on such foods and a time may come when the labels may have to carry warning symbols, like on cigarette packets, that "eating foods can be dangerous to health"!

If 100% of the food material produced can be processed into convenient products with long life and high sensory quality, the industrial development can become phenomenal, employment generated will be astronomical and revenue through taxes to the government may be very high. But can man survive on a diet solely based on processed foods? In spite of the modern enrichment technology, a processed food can never be same as a fresh food, though such statement may be heretic for many. Variety is the spice of life and humans crave for variety in every thing they yearn for. Food is no exception. The nutrients in whole grains, fresh fruits and vegetables, fresh milk and fresh animal products are present in harmony with each other and their efficiency in terms of utilization by the body cannot be matched by any recipe concocted by man to mimic nature.

A consumer will be much better off if he can moderate consumption of processed foods (with high value addition) with natural, fresh and whole foods finding place in the regular diet at least to the extent of 50% of the quantity consumed. Probably man may have to go back to the old family values and re-invent ways and means to restore the place of kitchen in providing healthy and economic foods and family bonding through exciting recipes, new taste sensations and happy environment. Food industry should not grudge such an attitudinal change amongst the consumers. It has a crucial role in delivering the food material to him in prime condition and in as natural a condition as possible.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

BELIEVE IT OR NOT-FOOD SCIENTISTS SAY SO!

Over hundred thousand scientists are working world over on different aspects of food and large body of new information is being generated every minute, many of which never reach common people. Even if tit-bits do get published in English news media, the significance and implications of new knowledge are rarely understood. Added to this is the conflicting nature of some of the reports with diametrically opposite views being held by diverse group of scientists on same issue. Many scientific findings sound like fiction but since they have been researched by competent people there must be truth in them.

Can any one believe that consumption of beet root juice can increase stamina during exercise? If you believe in the research findings of the group at University of Exeter, the nitrate present in the juice reduces oxygen up take during physical work out and enables extending the exercise period by at least 16%. To get the beneficial effect one has to consume 500 ml of the juice which can be extracted from a kilogram of raw material. What about the exotic properties of melon fruits? The ability of water melons, cantaloupe and other high potassium containing fruits and vegetables to bring down blood pressure has been documented by scientists at UT Southwestern Medical Center and they recommend regular consumption of other sources of potassium like dried apricots, avocados, raisins, figs, kiwi fruits,oranges,dates beans, potatoes tomatoes grapefruit etc, Some of them able to provide as much as 20% of daily needs of this vital mineral in a single serve.

Alcohol is a central nervous system depressant and the ability of liver to metabolize it is very limited, leading to its circulation in the blood with potential to do some harm. Can avoiding alcohol lead to depression? According to a Norwegian study teetotalers are more likely to experience depression compared to those consuming alcoholic drinks with moderation regularly. Must be a good news for the alcoholic beverage industry! Hear about the wonders the magical juice from blueberry fruits can do to obese people. Scientists from Montreal University treated the extracted juice with bacteria isolated from the fruit skin and this bio-transformed juice was found to protect mice from obesity and diabetes. A new 'foodceutical' is borne!

What is the connection between green tea and bone growth? Listening to scientific workers in Hong Kong, it appears that there is convincing evidence establishing such an association. Many scientific studies have established the benefits of drinking green tea because of its property to protect consumers from disease like cancer, heart disease and other disorders but its ability to inhibit osteoclast that breaks down or weakens the bone is a new finding with some far reaching implications. Can coconut oil, rich in saturated fats, fight obesity and diabetes? Experts at Garvan Institute of Medical Research seem to have found that coconut oil does protect against insulin resistance in muscles and consequent accumulation of glucose in the blood. It also facilitates shedding of body fat already in place if consumed regularly in the diet.

One should not get overwhelmed by such an array of research findings and in stead getting too much worried about the diet in the light of newer reports emanating from R & D institutions, layman must focus on eating as many varieties of food as possible which will take care of all body needs for a good quality life. After all there are at least 300 different varieties of edible materials with different size, shape, colors, texture, flavor and nutrient mix available to man from which one can easily choose about 30 to keep one-self healthy!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

CUTTING DOWN ON VITAMIN LOSSES-NEW PROCESSING PARADIGM

Antagonists who rave against processed foods always point out to loss of vital nutrients like vitamins during processing, besides the propensity of the industry to incorporate synthetic chemicals in the name of "processability" and better sensory quality. In contrast realists view processing as an inevitable step to preserve, conserve and extend food supplies for meeting the increasing needs of ever growing global population. The fact is that food raised in the farms is vulnerable to wastage due to many factors, some of which are beyond the control of man. But a substantial portion that, otherwise go waste, can be saved by application of food technologies available to day.

Beginning with the age old preservation techniques like pickling, sugar preserves, drying and other simple processes, there are a range of modern technologies which make use of principles like low water activity, thermal treatment, irradiation, low temperatures, low O2 tension, CO2 infusion, N2 packing, etc and large scale equipment with automated features characterize to day's food industry. During processing there is bound to be destruction of some of the nutrients, change in the nutrition value of the products and generation of some artifacts which may or may not be of health hazards. While developing the processes, care is taken to minimize such changes to the greatest extent possible. Fortification and enrichment techniques were evolved to meet such contingencies and it is another matter that almost all foods processed in western countries contain added nutrients, giving an impression that much of the original nutrients have been lost during processing, which is, of course, not rue.

Recent findings that Vitamin C (ascorbic acid) is linked to longevity due to its beneficial effect on Telemeres and it has important role in strengthening dental structures, make it one of the most valuable vitamins. Its role as a natural antioxidant in food processing to protect against oxidation in presence of atmospheric oxygen lends it further credence as an important processing aid. Involvement of ascorbic acid in slowing down Telemeres shortening by 52-62% and thereby preventing aging has been well documented. Telemeres are the end caps of DNA that shorten with many generation and limit the number of replications of DNA.The irrefutable fact that mammals with capacity to make their own ascorbic acid live 8-10 times their age of physical maturity while in humans it is only 3-4 times, further confirms the role of ascorbic acid in conferring longevity. Production and repair of Dentine, the calcareous portion of tooth lying beneath the outer enamel layer, is aided by ascorbic acid and dental surgeons do use ascorbic acid therapy for fast post-surgery healing.

Processes like blanching, pasteurization, sterilization UHT, freezing, dehydration, canning and irradiation cause loss of ascorbic acid to the extent of 10% to 60%. Food industry does take some steps in cutting down such losses but much more needs to be done to prevent the loss of this important vitamin which can be considered the elixir of life. Excluding O2 during processing can cut down loss of ascorbic acid significantly while EDTA, cysteine and riboflavin increase its stability. Increased use of vacuum for processing or use of nitrogen atmosphere can be expected to stabilize ascorbic acid in the food. Future developments will have to keep this in mind in order to ensure that maximum benefit of natural ascorbic acid in native condition is delivered to the consumer. A daily intake of 60 mg, present in about about 200 ml of fresh orange juice can do wonders as ascorbic acid has may other roles also such as protecting against free radicals that damage cell DNA, aiding synthesis of collagen in muscles, boosting immune system, improving gum health and facilitating absorption of iron in the GI tract.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

WINE DRINKING-THE CONFUSING SIGNALS!

Alcohol consumption can often lead to branding the consumers as 'drunkards' though moderate consumption is often recommended for maintaining good health. It is the addiction to alcohol that makes people binge on alcoholic drinks without any self control. Alcohol affects every organ in the body and most telling impact is on the Central Nervous System causing its depression. It is metabolized by enzymes in the liver but the capacity for metabolism in this organ is very limited leaving the unmetabolized portion in the circulating blood.

No more than one drink a day (13.7 gm of pure alcohol equivalent) for women and two drinks a day for men are considered safe. Heavy drinkers take more than the above amounts and binge drinking involves taking on an average 5 or more drinks on a single occasion for men and 4 or more for women within a span of 2 hours. Such regular binging raises the alcohol level in the blood to 0.08% or more and can cause brain malfunction, rapid loss of body heat, increased risk of cancers, stroke and liver cirrhosis, damage to fetus and even coma and death.

300 ml of beer, 220 ml of liquor, 140 ml of wine or 40 ml of 80 degree proof distilled spirit such as gin, rum, vodka or whiskey constitute a drink and different countries have guidelines regarding safe drinking levels though the above general pattern more or less is followed with minor variations. Amongst alcoholic drinks wines are considered benign and their alcoholic content of 12-14% is well tolerated even by women. Promotion of wine, especially the red variety, is based on the presumption that it contains significant levels of health friendly antioxidants which help to neutralize free radicals at the cellular level.

The perception about wine may change dramatically if the recent research findings implicating wines in some disorders are confirmed. According to some experts regular consumption of red wine by women can cause liver damage in later life and therefore must be avoided. Similarly white wine has been shown to be corrosive for the teeth, damaging the enamel coatings that protect them from acidic foods. While adverse effect of wine on women is yet to be confirmed, laboratory studies with extracted teeth have shown succinctly that white wine does the damage. Much more clarity is required for any meaningful conclusion and wine consumers may shun this drink for fear of adverse consequences. What impact such a development will have on the fortunes of the grape growers remains to be seen.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

RESTAURANT FOODS-WHY NOT AN "RTI" REGIME FOR CONSUMERS?

Food manufacturers world over are increasingly adopting transparent marketing practices that enable consumers of processed packed foods to know what exactly they are buying. The labeling regulations in place make it mandatory to declare the nutritional profile of the products in side a food pack, the most important from the health angle being total calories, fat, salt and sugar. Those who have to watch out against putting on weight can use discretion in selecting foods that are low in calories and fat while others guarding against blood pressure and diabetes can avoid products rich in salt and sugar. In general even those who are healthy are better advised to exercise caution in binging on foods high in fat, sugar and salt to safeguard against developing some of the life style diseases like diabetes, atherosclerosis, blood pressure and others. Looking back, except for a few black sheep, food industry as a whole have lived up to the expectation of the consumers in bringing the much needed transparency in its activities, though much more can be done to increase the level of confidence by voluntary action.

Same cannot be said about the unorganized sector of food industry such as those existing in many developing countries. Strangely the obligation to be transparent applies only when the food is packed by the organized industry and those foods vended loosely can get way with many wrong doings about which the consumers and the enforcement agencies are aware of without being able to do any thing. Many small retailers make their own food products like snacks, savories, sweets, spice powders and similar items which are offered across the sales counter, packed loosely and consumers do recognize that such foods cannot be kept for long because of high potential to get spoiled. But absence of a system to compel such processors to at least display the nutritional profile of the products provided by them can be helpful to the consumer. Taking potato chips as an example, difference in the oil content between the branded and the loosely vended products can be as high as 50%, the latter being high in oil due to many reasons. How many consumers are aware of this?

Eateries or the restaurants are a class by them selves with their clients focusing more on taste rather than hygiene or cleanliness. With hundreds of products offered for consumption on the spot or as "take away" foods, it is any body's guess as to the calorie or fat or salt or the sugar content in them. There can be enormous variations in composition from one restaurant to another, confusing the customers further. With eating out still confined to smaller populations in urban regions and not as widespread as in western countries, the problem of restaurant foods causing health related damages is not so serious at present but it can assume alarming proportion if the current trend of growth of catering sector in the country is kept in view.

The safety of foods in public eateries including street vending comes under the purview of the civic bodies and public health officials are supposed to be concerned only about hygiene of the environment and wholesomeness of the products served so that incidence of food borne diseases is avoided. Regulation is done through control of licensing such eating joints. Neither the PFA authorities nor the civic bodies are aware of the anti-health potential of prepared foods because of high calories, fat, sugar and salt. This is where government intervention is called for in persuading all eating joints to display along the price list the calorie and fat content of each preparation offered by them. If implemented this is a good start to wards evolving a more transparent relationship between the customers and the caterers. There can be much reluctance and resistance from the catering industry because of apprehension about loss of business but unless this is done there will not be any incentive to bring about innovations in foods to make them more healthy without sacrificing the organoleptic quality.

There can be many problems in implementing a scheme like the one proposed above but over a period of time these can be overcome, given the cooperation between the government and the catering industry. Health of the population in a country cannot be left to the discretion of the catering industry and there must be some guidelines which, if not adopted voluntarily, must be enforced to make people choose wisely when ever they visit public eateries.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com