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 frost-resistant 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 shelf-life 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 shelf-life 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: Forced out by mechanical force Dissolved in a liquid Melted during the baking process 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 omega-3 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 semi-permeable 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 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.