VATIS UPDATE Food Processing

Vol. 3 No. 127 n Jan - Mar 2016 ISSN 0971-5649

Apprise yourself with the latest technological innovations

Highlights l Prediction system for food safety and quality l Food additive that may prevent skin cancer l Coating extends the shelf-life of eggs l New way to make ‘green’ coffee l Eco-friendly food packaging material l Tomato-harvesting robots

VATIS UPDATE: Food Processing n Jan-Mar 2016 1 The Asian and Pacific Centre for Transfer of Technology (APCTT), a subsidiary body of ESCAP, was established on 16 July 1977 with the objectives: to assist the members and associate members of ESCAP through strengthening their capabilities to develop and manage national innovation systems; develop, transfer, adapt and apply technology; improve the terms of transfer of technology; and identify and promote the development and transfer of technologies relevant to the region.

The Centre will achieve the above objectives by undertaking such functions as:

n Research and analysis of trends, conditions and opportunities; n Advisory services; n Dissemination of information and good practices; n Networking and partnership with international organizations and key stakeholders; and n Training of national personnel, particularly national scientists and policy analysts.

The shaded areas of the map indicate ESCAP members and associate members

Cover Photo Multi-commodity solar dryer (Credit: Philippine Center for Postharvest Development and Mechanization, Philippines) CONTENTS Vol. 3 No. 127 Jan-Mar 2016

VATIS* Update IN THE NEWS 4 Food Processing is published 4 times a year to keep the ¨ ASEAN countries to improve nutrition policies ¨ India issues food import norms readers up to date of most of the notice ¨ Sri Lanka increases import tax on potatoes, onions ¨ Study on palm oil relevant and latest technological in Indonesia ¨ Sri Lanka to establish first pro food test lab ¨ Food safety capacity developments and events in the field of building ¨ Viet Nam’s supplemental food market Non-conventional Energy. The Update is tailored to policy-makers, industries and STANDARDS/REGULATIONS 6 technology transfer intermediaries. ¨ New requirements for health food naming in China ¨ India issues advisory on pack- Website: http://www.techmonitor.net aging rules ¨ New requirements for food labeling in Thailand ¨ New rules for safety management in Korea SAFETY/QUALITY CONTROL 7 Editorial Board ¨ Way to potentially decrease peanut allergen ¨ Prediction system for food safety Mr. Nanjundappa Srinivasan and quality ¨ Method for higher purity in wheat flour ¨ Rapid detection of Dr. Satyabrata Sahu formaldehyde in food ¨ New technique to detect harmful molecules ¨ Chemical-free Dr. Krishnan Srinivasaraghavan way to decontaminate food INGREDIENTS 9 ¨ Crab shells used in food products ¨ Food additive that may prevent skin ASIAN AND PACIFIC CENTRE cancer ¨ More omega 3 acids in organic meat and milk ¨ Plant-derived sweetener FOR TRANSFER OF TECHNOLOGY Thaumatin ¨ Tunable peptide emulsifiers ¨ New, healthier sweetener Adjoining Technology Bhawan Qutab Institutional Area PRESERVATION 11 Post Box No. 4575 New Delhi 110 016, India ¨ Technology extends the shelf-life of fresh produce ¨ Coating extends the Tel: +91-11-3097 3700 shelf-life of eggs ¨ Irradiated papaya has high shelf-life ¨ Atmosphere packaging Fax: +91-11-2685 6274 gases extend shelf-life ¨ Extending fresh-cut vegetable storage ¨ Antibacterial E-mail: [email protected] polymer prolongs shelf-life Website: http://www.apctt.org BEVERAGES 13 ¨ New way to make ‘green’ coffee ¨ New coconut beverage ¨ Agave drink with probiotics ¨ Grape juice concentrate ¨ Technology to improve efficiency in milk The designation employed and production ¨ Low-sugar cold-pressed drinks ¨ Eucheuma-based healthy beverages the presentation of material in the publication do not imply the PACKAGING 15 endorsement of any product, process or manufacturer by APCTT. ¨ Eco-friendly food packaging material ¨ New bio-based mineral oil barrier technology ¨ Biodegradable fruit bag ¨ Biodegradable packaging films ¨ Biodegradable alternative to plastic sachets ¨ Green plastics for food packaging MACHINERY/EQUIPMENT 17 This publication has been issued without formal editing ¨ ‘Electronic nose’ determines food freshness ¨ Tomato-harvesting robots ¨ Concentration system for food industry ¨ Egg unboiling machine RECENT PUBLICATIONS 18

* Value Added Technology TECH EVENTS 18 Information Service IN THE NEWS

ASEAN countries and no food article shall be allowed fixed price for 50 kg fertilizer packs to be cleared from the Customs un- for Rs. 2500. to improve nutrition less it has 60% shelf-life at the time The President further directed the of its clearance from the Customs. policies officials to credit the fertilizer sub- The member states of ASEAN According to the notice, the au- sidy of Rs 25,000, which is given have taken a major step forward thority, may adopt a risk-based to farmers per hectare, to any bank in pledging to work across various framework and inspection process account given by the farmers. government ministries to improve for clearance of imported food arti- Expressing his views the President nutrition at national level and cles. FSSAI, for this purpose, shall said that the Government will not strengthen nutrition governance profile the importer, custom house take any decision which will make through inter-sectoral coordina- agents, imported products, man- the farming community uncomfort- tion. The multi-sectoral consulta- ufacturers of imported products, able. He further stated that the aim tion, involving Ministries of Agricul- country of origin, source country of the Government is to lighten the ture, Health, Rural Development, of the consignment, port of entry, economic burdens on farmers. Planning and Social Welfare, are compliance history and any other Source: http://www.freshplaza.com focusing on food security and parameters deemed fit for profiling nutrition to address all forms of the risk associated with the com- malnutrition. The consultation, modity. The authority may also Study on palm oil in in collaboration with the World introduce Pre Arrival Document Health Organization (WHO) and Review (PADR) for regulating the Indonesia the German Foundation GIZ, is imports. A joint-study between the Indone- the first of its kind in ASEAN. According to sources, once the sian Sustainable Palm Oil Stand- It was convened to take forward ministry develops a software-based ard (ISPO) and the Roundtable on the recommendations of the Rome procedure to use a risk-based cri- Sustainable Palm Oil (RSPO) has Declaration on Nutrition from the teria for clearance instead of sam- been officially released, marking a Second International Conference pling from each consignment, these milestone for closer and effective on Nutrition (ICN2) in 2014 in or- norms could further be reviewed for cooperation between Indonesian der to lay a concrete foundation speedy clearances. The ministry’s and global palm oil sustainability for promoting nutrition-sensitive notice earlier stated that the new standards. The study on “Similari- agriculture and food-based ap- system of clearance would com- ties and Differences of the ISPO proaches in ASEAN that would mence from March 1, 2016, and and the RSPO Certification Sys- help achieve the Sustainable De- only those consignments which tems” is a joint initiative, endorsed velopment Goals (SDGs). Among come under predefined risk param- by the Ministry of Agriculture. PT the outcomes, the Rome Declara- eters will be subjected to sampling Mutu Agung Lestari, an independ- tion on Nutrition stressed the need based on a software programme. ent certification body with compe- for government ministries to work tency to conduct both RSPO and Source: http://www.fnbnews.com together to achieve comprehen- ISPO audits, was appointed to sive improvements to nutrition at perform the study. national level. Sri Lanka increases Facilitated by The United Na- tions Development Programme Source: http://www.fao.org import tax on (UNDP), the study represents a potatoes, onions milestone in the formal collabora- India issues food The Sri Lankan President, Maithri- tion between the two sustainability pala Sirisena has instructed the standards and has been touted as import norms notice Finance Ministry to increase the an important move toward stream- The Food Safety and Standards import tax for potatoes and big on- lining the certification process Authority of India (FSSAI) has is- ions, with effect from March 1. The within the Indonesian palm oil sec- sued a notice for operationalisa- President gave the instructions at tor. The main findings of the study tion of Food Safety and Standards a special meeting at the Presiden- showed that both ISPO and RSPO (Food Import) Regulations, 2016. tial Secretariat to discuss the is- aim to contribute to the reduction As per the notice, these norms will sues faced by farmers island-wide. in loss of forest coverage, reduc- be applicable with immediate effect President Sirisena also imposed a tion of Green House Gas from

4 VATIS UPDATE: Food Processing n Jan-Mar 2016 In the News land use change and adherence to fications as ISO 22000 HACCP focus on key regions in the global legal requirements. and GMP. “With IDB we are also food network, beginning with Chi- currently conducting a pilot project na, Africa, Middle East and South- However, the study also demon- to upgrade Sri Lankan SME Food east Asia in a long-term roadmap strated that there are different Processors to enhance their food approach. elements contained in the require- manufacturing technology and in- ments of the two standards. Key Source: http://www. ternational standards. The Ministry differences include the protected foodingredientsfirst.com is also preparing loan facilities to area and High Conservation Value the food processing sector. Loans concepts, oil palm plantation land are available upto Rs 7.5 million at ownership procedures based on Viet Nam’s 8% interest for machinery upgrade Indonesian law and the concept through the SMILE III project,” supplemental food of Free Prior Informed Consent added Bathiudeen. (FPIC) process present in RSPO. market The key recommendation by the Source: http://www.news.lk According to Tran Dang, chair study is to use the many common of the Viet Nam Functional Food elements required by both certifi- Food safety capacity Association, export of the prod- cation systems as a basis to con- ucts can bring $1 million a year, duct a joint, more efficient ISPO building while the domestic market has audit and RSPO certification with The United Nations Industrial been expanding by 9-10 percent an auditor who understands both Development Organization (UNI- per annum. Meanwhile, a market systems. DO) and the Global Food Safety survey by Euromonitor showed Initiative (GFSI) are expanding that the Vietnamese supplement Source: http://www. a long-term collaboration into a food market would continue grow- foodingredientsfirst.com formal strategic partnership for ing up by 20 percent per annum in large-scale capacity building pro- the upcoming years. In 2010, Viet Sri Lanka to establish grams. This partnership builds Namese enterprises made up 66 first pro food test lab on the successful collaborations percent of the domestic functional between GFSI and UNIDO since food market. But now, the market In a new turn for Sri Lanka’s pro- 2009, and follows the outstanding is being controlled by foreign com- cessed food sector, the first ever achievements made under the re- panies, such as Amway and Tiens specialised Lankan scientific labo- cent sustainable supplier develop- Viet Nam, Herbalife and Unicity ratory to test food products is to ment project (SSDP) successfully Viet Nam. be unveiled this year. The new lab implemented in Malaysia. is expected to perform more than Amway, just after five years of 500 food tests a month and more Following the joint declaration operation in Viet Nam, reported than 40% of Lankan MSMEs are made by UNIDO and GFSI, the revenue of $90 million in 2013. involved in the food sector. “Sri roadmap that is currently being One year later, the company start- Lanka’s first laboratory for - pro crafted is designed to implement ed construction of its second fac- cessed food testing is now being food safety capacity building pro- tory in Viet Nam. Herbalife, after prepared by the Industrial Devel- jects in a number of countries setting foot in Viet Nam in 2009, opment Board (IDB). The new lab based on the GFSI Global Mar- has been expanding its network can perform many well-known kets Program. The Program sets in Viet Nam with the growth rate processed food tests such as Mi- out how small and less devel- of 50 percent per annum. The fact crobiology, shelf-life and ‘salmo- oped food companies can meet that Viet Nam ranks 16th in the nella’,” said Rishad Bathiudeen, the challenge of food safety, in- group’s global ranking in business Minister of Industry and Com- crease productivity and gain mar- index showed how Viet Nam is at- merce. ket access. This will be enabled tractive in manufacturer’s eyes. by UNIDO. Nu Skin, which joined the Viet- Another initiative is the assis- namese market in 2013, has also tance scheme called Food Qual- The new strategy will harness the reported a growth of 30-50 percent ity Certification Program. This focus of GFSI members, the inter- per annum. was established to support food ests of UNIDO and the maturity and packaging industry firms to of GFSI in targeted geographies. Source: http://www.english. receive such international certi- Once launched, the program will Viet Namnet.vn

VATIS UPDATE: Food Processing n Jan-Mar 2016 5 STANDARDS/REGULATIONS

New requirements for huge stockpile of old packaging same day, Korean Ministry of Food and requested the department for and Drug Safety (MFDS) issued its health food naming in time for clearance. Implementation Rules which fur- ther supplements provisions of the China Meanwhile, industry representa- special Law. The main contents tives also termed this decision as China Food and Drug Adminis- include details about registration positive as this would help in sav- tration (CFDA) have announced of overseas food manufacturers, ing losses which were otherwise new requirements for health food measures on food import suspen- inevitable due to stockpile of old naming. Health foods with a name sion and cancellation of suspen- packaged goods. “Overall if we indicative of physiological func- sion, recognition criteria for over- see this issue, it’s a positive move tions will be prohibited from being seas food sanitation assessment by the regulatory. Big players like manufactured from May 1, 2016. In agencies, food importers and dis- Nestle and Hindustan Unilever consideration of the popularity of tributor sanitation education, cat- (HUL) usually plan in advance. certain brands that may currently egories of food products that are violate this rule, a grace period has Source: http://www.fnbnews.com subject to distribution and trace- been given to manufacturers which ability management, etc. will allow them to phase in their new brand name by using dual New requirements According to the Implementation Rules, importers or overseas brand names including the original for food labeling in product name and the new name. manufacturers should provide the Thailand manufacturer’s name, address, Source: https://www. legal representative, product food.chemlinked.com Thailand Food and Drug Admin- types (such as food, food additive istration has announced the re- or health food, etc.) and business quirements for food label nutri- scope (like food or food additive India issues advisory tional symbols in accordance with and containers, packaging manu- on packaging rules the Food Act of B.E.2522 (1979). facturing) when applying for regis- Food labels with nutritional sym- tration with MFDS. MFDS should The ministry of consumer affairs, bols shall be verified and approved inform the overseas manufacturer government of India, has issued by the competent authority prior of any prohibition of importation an advisory for deferring the im- to sale in the Thai market. The in written form. When the ban is plementation of the packaging nutritional standard or nutritional lifted, the manufacturer, importer rules amendment issued in May value used for further verification or the exporting country should 2015. The department has stated of labeled nutritional symbols shall be informed of the change in writ- that the affected industry can now conform to relevant technical re- ing. use the old packaging till June 30, quirements. The nutritional sym- 2016. This has been done primar- bols labeled in accordance with Food importers and distributors ily to clear the old stocks and in- this notification shall also - com should receive education regard- dustry concerned thereby gets ply with notifications on “labeling ing food laws/regulations, hygienic time to implement the amend- for prepackaged foods”, “special and quality management from ments smoothly. foods” and “labeling for nutritional MFDS every year. The required education time for new business The new amendments state that foods” released by Thailand Min- entities is four hours and for ex- the Food Safety and Standards Act istry of Public Health. isting entities is 3 hours. MFDS 2006 rulings will prevail with re- Source: https://www. should categorize importers into spect to retail food packaging. The food.chemlinked.com excellent importers, general im- amendments to the Legal Metrolo- porters and those in need of spe- gy (Packaged Commodities) Rules cial management. Each category 2015 were issued by the depart- New rules for safety will receive differential inspection ment of consumer affairs in May and supervision during customs 2015, which came into force from management in Korea inspection, on-site inspection and January 1, 2016. The department The Republic of Korea has re- sampling inspection. informed that the advisory was is- leased new Special Law on Safe- sued after a series of representa- ty Management of Imported 11 Source: https://www.food. tions of industry chambers citing Foods on Feb 4th, 2016. On the chemlinked.com

6 VATIS UPDATE: Food Processing n Jan-Mar 2016 SAFETY/QUALITY CONTROL

Way to potentially the safety, quality and shelf-life of high, endosperm purity in flour ex- ready-to-eat (RTE) foods. tracted from wheat kernels. “We decrease peanut are helping the miller by measur- Fresh cut and delicatessen salads ing the endosperm purity for flour allergen were the two RTE food commodity streams coming from each stage In a recent study, researchers test cases chosen to develop the of the milling process,” said Mark from Ningbo Institute of Agricul- software. Online and market sur- Boatwright, at KSU. tural Sciences, China, found that veys, focus groups and on-site vis- seed germination could reduce its helped identify industry needs This will allow the miller to opti- the allergen level in peanuts. Al- and expectations for the software mize settings on equipment and lergenic proteins in peanuts are ahead of development. SMEs can make decisions to meet the bak- degraded during seed germina- virtually optimise their raw mate- er’s specifications for quality flour. tion. The researchers found that rial selection, product formulation When completed, the work being by altering that natural process by and processing steps. The soft- done at the university will allow controlling certain environmental ware estimates the effect of each the miller to exclude inferior flour factors, peanut allergenicity could production stage on the safety and streams from the final product. be reduced. shelf-life of a food product while The researchers analyzed 29 flour taking quality into account. It can streams from a commercial wheat The study specifically looked at be easily extended to include fur- mill to determine the endosperm temperature and light effects on ther ingredients and be adapted to purity as it moves closer to be- Ara h1, a previously identified different RTE food products. coming flour for bread or other peanut allergen. The authors products. concluded that short-term ger- The SOPHY team gathered infor- mination could be an easy way mation about various processing Source: http://www.phys.org to improve food safety of pea- methods, product formulations, nuts and produce hypoallergenic environmental conditions, and hy- peanut food. Further studies are giene, quality and safety manage- Rapid detection of needed to assess the effects of ment. These so-called information formaldehyde in food germination on other major pea- sheets enable SMEs with limited nut allergens. resources to understand the im- The Hong Kong Polytechnic Uni- pact of various factors on shelf-life versity (PolyU) has developed Source: http://www. and pathogen growth determined highly selective formaldehyde foodingredientsfirst.com by the models without having to rapid detection method which in- carry out complex laboratory anal- volves only simple procedures. It Prediction system yses. The SOPHY software solu- can test 10 food samples on-site in one go in comparison to traditional for food safety and tion saves salad-processing SMEs time and money while boosting methods which entail 30 minutes quality their awareness of overall food for the testing of each food sample one by one. Its cost is less than Small and medium-sized en- safety and quality. HK$30, which is 90% lower than terprises (SMEs) are under im- Source: http://www.cordis.europa.eu traditional testing methods. If the mense pressure to cut costs by food sample contains formalde- optimising procedures and prod- hyde, under hand-held UV light, ucts while maintaining the quality Method for higher the fluorescent probes will appear and safety of food. An EU initia- to be fluorescent blue, which can tive has introduced software for purity in wheat flour be easily observed by naked eyes. food quality and hygiene man- Researchers at Kansas State agement. The EU-funded SOPHY University (KSU), the United Traditional methods for formalde- (Development of a software tool States, have developed a new hyde measurement are liquid chro- for prediction of ready-to-eat food testing method to help millers as- matography which involves chemi- product shelf-life, quality and sure wheat flour purity that will cal derivation of formaldehyde, safety) project sought to make meet baking industry standards chromatographic separation and this balancing act simpler by de- and consumers’ expectations. instrumental analysis of the for- veloping a web-based software The test introduces sophisticated maldehyde content with reference tool that makes predictions about molecular methods that focus on to the sample standard. Based on

VATIS UPDATE: Food Processing n Jan-Mar 2016 7 Safety/Quality Control prior research on a chemical re- the manufacturing process. It has also eliminate vital nutrients and action that enables chemical cou- been understood for many years enzymes with the microbes. pling of 1) amine-functionalized that frequent consumption of high- The current phase of testing is resins, 2) formaldehyde and 3) ly processed foods, particularly with atmospheric cold plasma. fluorescent dyes via gold cataly- processed meats, is associated Prior testing had determined that sis, PolyU researchers have devel- with increased risk of develop- applying an electrical field to liq- oped fluorescent probes for rapid ing a range of diseases, including uids reduced microbial activity detection of formaldehyde in food cardiovascular disease, Type 2 drastically. “Results from recent with excellent selectivity and high diabetes and obesity. Our recent testing of E. coli bacteria in liq- stability. findings have uncovered a poten- uid suspensions demonstrated tial mechanism by which certain Firstly, researchers added pre- significant bacterial reductions types of processed food increase treated food samples, amine-func- with no heating or visual color risk of developing these diseases”, tionalized resins, fluorescent dyes change. This suggests that at- said Dr. Clett Erridge from the Uni- and gold catalysts into a container, mospheric cold plasma treatment versity of Leicester and heated the solution at 50 °C for may achieve a cold pasteurization 1 hour. After that, organic solvents The researchers believe that their process for liquid foods to extend were added to wash out excessive new method of detecting PAMPs shelf-life and improve safety,” reagents. The three-component could be used by food manu- saids Keener. coupling reaction will connect resin- facturers to help identify where The way it works is electrical linked sterically bulky amines and in their production process the voltage is applied to a plastic fluorescent alkynes through chemi- PAMP molecules are arising in bag containing the food items. cal bonding with formaldehyde in foodstuffs, such as which parts of The bag acts as an insulator to food so that the surface of the res- machinery or which raw materials prevent the current from flowing ins can give out fluorescent blue introduce contamination to their through the food items, but the colour under hand-held UV light. products. The study suggests that voltage at 50 to 100 watts acti- when food is fresh, including any Source: http://www.phys.org vates the air inside to produce type of meat, fruit or vegetable, it ozone, nitrogen oxides, hydrogen contains undetectable levels of peroxide and other gases, all of PAMPs. However, once it has been New technique which kill bacteria, stop fungal chopped finely, the PAMP content activity and prevent viral replica- to detect harmful rises rapidly, even when stored at tion. The wattage is comparable molecules refrigeration temperature. to the energy needed to light the Scientists at the University of Source: http://www. average filament light bulb. At un- Leicester, the United Kingdom, news-medical.net der a minute of electrical voltage, have developed a new technique the cost per item is low while the by which harmful bacterial mol- results are thus far better than ecules in certain processed foods Chemical-free way to older methods employed for sani- such as burgers and ready meals decontaminate food tizing food. can be identified. During the study, Kevin Keener, at Purdue Univer- they identified a particular kind of Source: http://www.naturalnews.com sity, the United States, is coop- contaminating molecule known eration with other researchers as ‘pathogen-associated molecu- at Dublin Institute of Technology lar patterns’ (PAMPs), which are Capacity Building and (DIT), Ireland, is working toward released by certain types of bacte- Implementation of International determining the effectiveness of Food Safety Standards in ASEAN ria as they grow during some food electrically activating gases to pro- Countries processing and refrigeration pro- duce atmospheric plasma within cesses, and may increase risk of The FAO regional project aims to plastic packaging that houses strengthen capacities of ASEAN coun- coronary artery disease and Type those sliced and diced veggies tries in contributing to Codex standards 2 diabetes. and fruits. The next phase of test- setting and implementing the adopted Codex standards. “PAMPs are undetectable in non- ing will include liquids. This could processed and fresh foods, sug- ultimately lead to eliminating heat For more information, access: gesting that they develop during processes, or pasteurizing, that http://foodsafetyasiapacific.net

8 VATIS UPDATE: Food Processing n Jan-Mar 2016 INGREDIENTS

Crab shells used in Bixin is a bright reddish orange trations of certain essential miner- compound found in annatto, a als and antioxidants. food products natural condiment and food color- The researchers said that the ing derived from the seeds of the Shinsuke Ikufu, a scientist at Tot- data shows a switch to organic achiote fruit. Annatto, also known tori University, Japan, has devel- meat and milk would go some as achiote, has been a common oped a method to turn discarded way towards increasing our in- ingredient in Latin American cook- crab shells into nanofibers, which take of nutritionally important ing since the pre-Columbian era. can be used in food or beauty fatty acids. A switch from con- Dr. Wondrak’s lab works to find products. Ikufu said that after see- ventional to organic neat and milk small molecules, often in edible ing thousands of tonnes of crab would raise omega-3 fat intake plants that can prevent skin can- shells discarded every year, he without increasing calories and cer. Dr. Zhang is a leading expert decided to develop a method to undesirable saturated fat. For on the Nrf2 transcription factor, recycle and take advantage of the example, half a liter of organic which strengthens cells against raw material. Ikufu subsequently full fat milk (or equivalent fat in- exposure to carcinogens. designed a machine capable of takes from other dairy products processing chitin, a carbohydrate Dr. Wondrak says this discovery like butter and cheese) provides that makes up 20 to 30 percent of is unique because bixin is a nutri- an estimated 16% (39mg) of the crab shell. tional factor, not a sunscreen ap- recommended, daily intake of The use of water and acid helped plied to the skin. It prevents UV very long-chain omega-3, while to extract the chitin from the shells, skin damage from the inside out conventional milk provides 11% which was then refined through by inducing cells to make protec- (25mg). tive antioxidants and repair fac- the machine. The results are fib- Other positive changes in fat pro- tors. The compound does not kill ers of around six nanometres in files included lower levels of myris- skin cancer cells, but prevents width. As the process is, in princi- tic and palmitic acid in organic meat their forming in the first place. ple, more economical than existing and a lower omega-3/omega-6 ratio Both the researchers find this ones producing chitin nanofibers, in organic milk. Higher levels of fat compelling because it involves a Ikufu plans to create a company soluble vitamins such as vitamin E commonly consumed food sub- with the support of his university to and carotenoids and 40% more CLA stance. commercialise the product. in organic milk were also observed. Source: http://www. Source: http://www. The study also found 74% more io- thestatesman.com sciencenewsline.coml dine in conventional milk which is important information, especially for More omega 3 acids in UK consumers, where iodized table Food additive that salt is not widely available. organic meat and milk may prevent skin Source: http://www. In a study an international team foodingredientsfirst.com cancer of experts led by Newcastle Uni- Researchers at the Universi- versity, the United Kingdom, has ty of Arizona (UA), the United shown that both organic milk and Plant-derived States, have discovered that a meat contain around 50% more compound found in the natural beneficial omega-3 fatty acids sweetener Thaumatin food additive annatto prevents than conventionally produced Researchers from Kyoto Univer- the formation of cancer cells and products. The study finds clear sity, Japan, have found a way to skin damage from UV radiation differences between organic and make thaumatin, one of the sweet- in mice. In the future the com- non-organic milk and meat. Ana- est natural sugar substitutes on pound, bixin, may be valuable lyzing data from around the world, the market, even sweeter. “Mak- in the prevention and treatment the team reviewed 196 papers on ing natural sweeteners stronger of human skin cancers. Georg milk and 67 papers on meat and could be a huge plus to the food Wondrak, and Donna Zhang, found clear differences between industry, especially as there are both members of the UA, re- organic and conventional milk and concerns regarding the consump- cently published a study in Free meat, especially in terms of fatty tion of low-calorie sugar substi- Radical Biology and Medicine. acid composition, and the concen- tutes to prevent life style-related

VATIS UPDATE: Food Processing n Jan-Mar 2016 9 Ingredients diseases,” said Tetsuya Masuda, oil-in-water emulsions may be Together with Tom Verhaeghe, at Kyoto University. produced from tripeptides. Desmet modified the enzyme in such a way that it can produce Thaumatin, a protein derived from The research group showed the kojibiose more easily. “Until now, the fruit of an African tropical plant, potential to form emulsions with it was very difficult to produce is the sweetener of choice when tunable stability by mixing oil, kojibiose in amounts large enough it comes to “diet” beverages and water­ and designed peptides to perform tests on. By manipu- gummy and jelly candies boast- composed of specific sequences lating the enzyme, this became ing natural ingredients. Thau- of just three amino acids – the possible,” Desmet explained. matin also masks bitterness and building blocks of proteins which According to the scientists, ko- helps enhance flavor. Only hu- are the structural and functional jibiose is an ideal substitute for mans and primates taste sweet- units of all living systems. “We are classic sweeteners like sucrose ness from thaumatin. Masuda using the same biological building and fructose. and colleagues have analyzed its materials that nature uses – but in structure with X-rays to determine much simpler ways – to form these It’s not only better for the teeth, it which parts of the protein make it short peptides. These emulsions also works as a prebiotic – a food taste sweet to us. are biodegradable to amino acids, substance that improves intesti- which are safe for use in food and nal flora. Prebiotics are becom- From these studies they found drugs,” said Ulijn. ing increasingly important in the that the basic amino acids in prevention of diabetes, cancer thaumatin play a crucial role in “This project provides an excellent and Crohn’s Disease. There are eliciting “sweetness”, implying example of how fundamental sci- few prebiotics that taste sweet and that substituting acidic amino ac- ence can be rapidly translated to could be used as a substitute for ids with basic ones could make real-world applications when the sugar. The researchers are now it sweeter. In this study, Masu- right team is in place. The Ad- examining, together with the food da replaced aspartic acid with vanced Science Research Center sector, how to commercialise the asparagine, making thaumatin brings together top researchers, discovery and bring the “sugar of 1.7 times sweeter than before. provides them with a creative en- the future” from the lab to the su- This also confirms the complex vironment and the most advanced permarkets. interaction between thaumatin equipment to spark innovative and the sweetness receptor of approaches to complex scientific Source: http://www.flanderstoday.eu the tongue, which was discov- challenges,” said Dr. Gillian M. ered in the early 2000s after long Small, at ASRC. speculation by scientists. Source: http://www.phys.org Source: http://www. JECFA database foodingredientsfirst.com The database contains basic informa- New, healthier tion (ADI, dietary exposure… etc) for all chemicals evaluated by the Joint Com- sweetener mittee on Food Additives and Contami- Tunable peptide nants (JECFA) as well as the available Scientists at Ghent University publications (reports and monograph) for emulsifiers (UGent), Belgium, have devel- each compound. The database contains Scientists from the City University oped an enzyme with which they the summaries of all the evaluations of flavours, food additives, contaminants, of New York’s Advanced Science can produce a new sweetener that toxicants and veterinary drugs JECFA Research Center (ASRC), the is low on calories, stimulates the has performed. Each summary con- United States, and the University growth and activity of bacteria in tains basic chemical information, ADIs/ of Strathclyde, the United States, the colon and doesn’t damage TDIs, links to the most recent reports and monographs as well as to the specifica- have discovered a new way to cre- teeth. The healthier sweetener, tion database, and a history of JECFA ate emulsions with tunable proper- called kojibiose, was discovered evaluations. The database is searchable ties, based on very simple biologi- by accident. “When we were stud- by partial name or CAS number, by first cal molecules. Dr. Rein V. Ulijn of ying the characteristics of a certain character (letter or symbol), or by func- tional class. the ASRC and Strathclyde’s Dr. enzyme, we suddenly noticed that Tell Tuttle used a combination of it formed very small amounts of For more information, access: experiments and simulations to kojibiose,” said Tom Desmet, at http://apps.who.int/food-additives- show that dramatically variable UGent. contaminants-jecfa-database/

10 VATIS UPDATE: Food Processing n Jan-Mar 2016 PRESERVATION

Technology extends Food Protectors product combines Irradiated papaya has attractive design with high-end or- the shelf-life of fresh ganic technology to increase the high shelf-life produce shelf-life of fruits and vegetables Scientists from the Bhab- by three times and allow people BotanoCap, an Israeli start-up ha Atomic Research Centre to enjoy healthier foods for longer has launched a new campaign on (BARC), India, have developed periods of time. crowd funding platform Kickstarter, notable processing methods to as it seeks finance its novel method Source: http://www.foodbev.com make papaya a high shelf-life of preserving fruit and vegetables super-food. They noted that pa- for longer. A single patch of Phresh Coating extends the paya fruit is highly perishable powder is designed to extend the resulting in around 25 per cent shelf-life of various fruits – includ- shelf-life of eggs postharvest loss which is further ing apples, grapes, strawberries Researchers from Brazilian Ag- enhanced during storage and and tomatoes – as well as vegeta- ricultural Research Corporation transportation. They developed bles such as cucumbers, potatoes, (EMBRAPA) have created a nano a novel combination technology aubergines, peppers and mush- coating which makes it possible to including osmotic dehydration, rooms. There are also plans to add safely store eggs without refrigera- blanching and infrared drying to other fruits and vegetables to the tion. The coating not only makes make intermediate moisture (IM) list of foods protected by Phresh. the eggs easier to transport but papaya cubes to prevent these also extends their shelf-life, thus losses. Based on over 12 years of re- eliminating the need to refrigerate search from BotanoCap, Phresh’s They further hygienised these them. The concept of coating per- powder is composed out of essen- cubes after packing them and ishable foods is not new. Produc- tial oils – natural preservatives exposing them to a gamma radia- ers have long been coating apples created by plants such as oreg- tion dose of 2 kGy. (Gy, a unit of and citrus with wax to protect them ano, spearmint, mustard oil, and radiation dose, represents energy from bruising and make them more others. Using a patented micro- absorption of one joule per kg; kGy visually appealing to consumers. encapsulation procedure, each is 1000 Gy). In their study, they The trick is to find the right mate- grain of the powder extends the packed the intermediate moisture rial for coating. Researchers have effect of the preservatives to over (IM) papaya cubes (20 pieces; been experimenting with different a month. The powder dissolves approx. 50 g/packet) in low den- kinds of nano-structured coatings. into the atmosphere and creates sity polythene packets. Radiation a protective shield that extends the The resulting choice is a biode- processing helps to reduce the life of the produce. The consumer gradable polymer frequently used microbial load. initially places one of the powder in pharmaceuticals and the food Scientists secured other bene- sachets into one of three perfo- industry. During testing, the coated fits. They demonstrated that pro- rated Food Protectors, shaped as eggs were in better condition after cessed IM cubes showed nearly either an apple or a robot. been stored one month at room 5-fold increase in calorific value; temperature than their uncoated Each package supplied by Phresh the per unit dry weight content counterparts. This is a result of the contains 12 sachets, which is of carbohydrate, protein, fibre, coating’s ability to limit the water enough for one year’s use. Each and functional bioactives such as loss of the egg and to reduce the Food Protector is equipped with ascorbic acid, carotenoids, and amount of outside gasses enter- an LED lamp that changes colour phenolics including flavonoids ing through the porous shell, which over time, reminding the user to were found to increase signifi- compromise the egg’s quality. The change the powder once every cantly. Researchers quantitatively coated eggs also fared much bet- one or two months. After that, the demonstrated that the functional ter than their counterparts in the consumer places the Food Protec- properties in terms of antioxidant shell strength tests, experiencing tors near fruit or vegetables, in the capacity and antimutagenic po- less cracks and keeping the inter- fridge, fruit bowl or on the counter- tential were improved in the final nal structure of the egg intact. top, and the powder begins to pro- product. tect the produce from decay. The Source: http://www.eatglobe.com Source: http://www.thehindu.com

VATIS UPDATE: Food Processing n Jan-Mar 2016 11 Preservation

Atmosphere Canada. Tel: +1-905-501-3730; serrano peppers didn’t lose fluids E-mail: suzan.doucet@linde. until 14 days of storage. packaging gases com. Source: http://www.phys.org extend shelf-life Source: http://www.news. Linde Canada Ltd has introduced thomasnet.com its MAPAX® line of modified at- Antibacterial polymer mosphere packaging (MAP) Extending fresh-cut prolongs shelf-life gases that help extend shelf-life and maintain the quality of fresh vegetable storage Parx Plastics, a Dutch startup food products. This product line Fresh-cut peppers are handy for company has created a material will help to meet the increasing snacking and in reducing meal- that can reduce the amount of demand for packaged prepared preparation time for consumers. harmful bacteria growing inside foods in Canada. “We’re launch- But sometimes that freshness is food packaging by 97 percent. ing the Linde MAPAX product short-lived. However in a study, Parx Plastics has come up with a line, developed by Linde global plant geneticist John Stommel and solution to create an antibacterial food specialists, to provide Ca- his research team with the Genetic tray for meats, poultry and fish, nadian food processers with Improvement of Fruits and Vegeta- that does not contain any harmful superior products and services bles Laboratory, the United States, elements. On the contrary, it uses to meet the growing consumer and food technologist Yaguang the natural trace mineral Zinc, trend toward fresh prepared (Sunny) Luo with the Food Qual- which is essential for the proper foods,” said Drew Sansom, at ity Laboratory, the United States, functioning of the human body. Linde Canada. evaluated a diverse collection of The company’s invention – ​an anti- peppers for attributes that prolong The MAPAX solution inhibits the bacterial polymer, called Sanipoly- the shelf-life of fresh-cut pepper. deterioration of food in a natu- mers – ​securely incorporates Zinc ral way by combining the correct “Extensive genetic diversity is pre- within the material itself, which pure gas or gas mixture of nitro- sent in the Capsicum gene pool, means that it cannot exit the mate- gen, carbon dioxide and oxygen to which includes cultivated peppers. rial or wear out. Zinc prevents the keep products fresh and appetiz- This diversity has been utilized to cells of bacteria from multiplying, ing and help reduce returns due improve pepper disease resist- which eventually leads to cellular to spoilage. The MAPAX solution ance, fruit quality, and yield,” said death. This is why the Sanypoly- also improves distribution be- Stommel. The fresh-cut fruit and mers packaging was found to have cause foods protected by MAPAX vegetable industry has expanded 93-97 percent less bacteria on its gas mixtures can be delivered rapidly during the past decade surface after 24 hours, compared across longer distances or on a due to the convenience and nutri- to conventional packaging. less frequent basis for enhanced tion that fresh-cut produce offers Source: http://www.eatglobe.com logistical flexibility. to consumers. To help producers respond to the increased demand, “The MAPAX modified atmos- WHO estimates of the global the team identified varieties that burden of foodborne diseases phere packaging solution is ideal were resistant to deterioration for trayed, bagged and pouched The World Health Organization (WHO) over 14 days of cold storage. has launched a comprehensive report products, and can often extend estimating the global burden of food- the practical shelf-life of fresh The team looked at 50 pepper va- borne diseases. The report includes foods typically by 200% or more rieties obtained commercially and estimates of the burden of foodborne compared with packaging in air,” from the ARS collection –sweet diseases caused by 31 bacteria, viruses, said Sansom. For example, the bell, large elongated peppers, jala- parasites, toxins and chemicals. shelf-life of meat varieties can peno, and serrano – to find those For more information, contact: be extended to 2 to 3 times, and that can stand up to prolonged World Health Organization baked goods to 3 to 4 times. cold storage. Fresh-cut sweet bell Avenue Appia 20 1211 Geneva 27 Contact: Suzan Doucet, Com- and elongated peppers exhibited Switzerland munications Lead, Linde Cana- signs of deterioration, such as Tel: + 41 22 791 21 11 da Ltd., 5860 Chedworth Way, fluid leakage, after 10 to 14 days Fax: + 41 22 791 31 11 Mississauga, Ontario L5R 0A2, of storage, whereas jalapeno and E-mail: [email protected]

12 VATIS UPDATE: Food Processing n Jan-Mar 2016 BEVERAGES

New way to make New coconut at UPAEP. The technology with which the beverage was designed ‘green’ coffee beverage consists of a pasteurizing heat Scientists from Brandeis Univer- The Coconut Development Board treatment in which the microflora sity, the United States, have de- (CDB), India, in association with existing in mead is remove, thus veloped a new method of roast- Central Food Technological Re- preventing the liquid to ferment. ing green coffee beans that could search Institute (CFTRI), India, has “Mead contains sugars, called enhance the health benefits of the developed a new product called fructans or non-soluble fibers with brew. Dan Perlman from Brandeis Tender Coconut Beverage (Coco- a hypoglycemic effect that controls University is developing the flour nut Lassi). Tender Coconut Bever- sugar levels, the problem is that milled from parbaked coffee beans age is prepared by mixing tender the product is fermented rapidly both as a food ingredient and a nu- coconut endosperm with tender and can become pulque (a type tritional supplement. “It is a world coconut water along with permis- of typical artisan spirit), hence the of difference from the traditional sible additives and sweeteners fol- importance of creating a method coffee bean,” Perlman said. Perl- lowed by thermal treatment. that can keep the product fresh for man wondered what would hap- The product has a shelf-life of six a long period,” said Beatriz Peres, pen if the coffee bean was baked months at ambient temperature. This who led the project. for less time and at a lower tem- is a very refreshing drink retaining all perature. Source: http://www.alphagalileo.org the natural flavour and nutrients of This took some trial and error tender coconut water. It is the most until he got it right. In the end, ideal drink to quench one’s thirst dur- Grape juice he determined that parbaking ing summer season, said CDB offi- the beans at 148°C at approxi- cials. Contact: Technology Section, concentrate mately ten minutes worked best. Coconut Development Board (CDB), Welch, the United States, has an- The concentration of CGA in the India. Tel: +91-484-2376265. nounced to sell its Concord grape bean, around 10 per cent of the juice concentrate on the European Source: http://www. bean’s weight, barely dropped. mainland for the first time, giving newindianexpress.com The parbaked coffee bean cannot beverage companies the chance be used to make coffee. It is not to harness its one-of-a-kind taste roasted long enough to develop Agave drink with and natural plant nutrient content flavour. Instead Perlman cryogeni- probiotics to produce innovative products cally mills the bean in an ultra-cold consumers will love. Under an Specialists from the Popular Au- and chemically inert liquid nitrogen exclusive distribution agreement tonomous University of Puebla atmosphere to protect the bean’s with Wild Juice, Netherlands, (UPAEP), Mexico, with the help beneficial constituents from oxida- Concord grape juice concentrate of a drink designed from agave tion. will be available for companies and probiotic microorganisms, across the EMEA region to use “At the end of the process, you have succeeded in reducing sug- in branded and private label bev- get a wheat-coloured flour. Its ar blood levels in students who erages. taste is nutty, pleasant and mild,” were given a glucose solution. researchers said. Perlman sees The beverage designed is non- The Concord grape is a plant nu- his coffee flour being blended dairy and does not contain alco- trient powerhouse and its 100% with regular flours for baking, hol, recommended in the diet of juice has more polyphenols than used in breakfast cereals and people with diabetes and lactose many other commonly consumed snack bars and added to soups, intolerance. juices. Concord grape juice has juices and nutritional drinks. To a greater concentration of poly- “We tested a sample group of 10 compensate for the CGA lost phenols than several ‘superfuit’ students who were administered during traditional coffee roast- juices. According to a study, a glucose solution and then 250 ing, it would be possible to blend Concord grape juice delivers 13% milliliters of the beverage, their parbaked beans with regularly more polyphenols than blueberry blood glucose levels were meas- roasted ones. juice, 24% more than acai juice ured after and the results showed and 53% more than cranberry Source: http://www. that they dropped significantly ,” juice. deccanchronicle.com said Beatriz Perez Armendariz,

VATIS UPDATE: Food Processing n Jan-Mar 2016 13 Beverages

Research suggests that certain Tetra Pak OneStep technology packaged beverages with no add- polyphenols may play a role in can be used to produce one single ed sugar and preservatives with supporting a healthy heart, and product, or configured into multi- a local company, YGC Group. the polyphenols in Concord grape ple streams to produce a number Eucheuma, a category of ed- juice are no exception. In fact, of recipes, giving customers full ible red seaweed mostly grows Concord grape juice delivers flexibility in production. It can also in Southeast Asia. Eucheuma is many of the same polyphenols be used to produce formulated high in crude protein, dietary fi- – and many of the same heart- milk, which combines liquid milk bre, omega-3 fatty acid, vitamin health benefits – as red wine. or powder with fat and flavour to C and minerals. It has properties Nearly 20 years of research create flavoured and value added of both seafood and vegetables. shows that Concord grape juice milk or lactic acid drinks. Regular consumption of eu- helps support a healthy heart. Ad- Source: http://www.tetrapak.com cheuma will help improve body ditionally, a new study suggests functions, including promoting that one way in which Concord healthy digestion and preventing grapes and grape juice may sup- colon cancer and cardiovascular port a healthy heart is by promot- Low-sugar cold- diseases. It can also lower blood ing healthy circulation. pressed drinks pressure, cholesterol and glucose Source: http://www. Grounded, the United Kingdom, a levels and promote brain devel- foodingredientsfirst.com new beverage start-up company opment, anti-aging and help tis- has launched a range of low- sue repair. sugar, all-natural cold-pressed Technology to drinks, designed to bridge the gap A research team led by Prof YANG between plain water and sugar- Hongshun from the Food Science improve efficiency in loaded juices. Grounded fruit and Technology Programme at the milk production waters are available in cucum- Department of Chemistry in NUS, Tetra Pak, Switzerland, has ex- ber and mint, lemon and ginger, has developed the eucheuma- tended the application of its On- and lime and lemongrass flavour based beverages with no added eStep processing technology to combinations which contain an sugar, preservative-free. The milk production from powder; average of just 3.3g of sugar per sweetness comes from natural offering a solution that has only 100ml and deliver 14 calories per honey or fruit or herbal extracts. been available previously for pro- 100ml serving. No preservatives are needed for duction from raw milk. Producers Typical fruit juices and smoothies this beverage. Furthermore, the can now prepare UHT milk from usually begin at around 9g and 35 team applied proper food grade powder in one continuous step, calories respectively. The drinks hydrocolloids to evenly distribute reducing operational cost by up are 100% natural made with raw the ingredients in the beverage to 40 per cent, and cutting car- ingredients, and free from preserv- system, which makes it appealing bon impact by more than a half. atives, additives or flavourings. to consumers. Tetra Pak’s OneStep technology Cold-pressed and pasteurised With the input from a team of food removes the multiple steps of with a 30-day shelf-life, the inno- science and technology students, pasteurisation and intermediate vations “represent the next-gen- NUS researchers and YGC Group, storage in the traditional process eration of cold-pressed drinks”, more new products have been of preparing milk from powder be- Grounded said. fore UHT treatment. developed: osmanthus honey eu- Source: http://www.foodbev.com cheuma drink and orange eucheu- ​​In addition to simplifying and ac- ma drink. Prof Yang was awarded celerating milk preparation, the a ‘certification of appreciation’ OneStep technology enables Eucheuma-based from the company in 2015 for his complete automation and con- contribution to the company’s re- tinuous operations, reducing milk healthy beverages search and development. waste traditionally lost between Food scientists at National Uni- processing steps and improving versity of Singapore (NUS) have Source: http://www.science. consistency in product quality. developed the eucheuma-based nus.edu.sg

14 VATIS UPDATE: Food Processing n Jan-Mar 2016 PACKAGING

Eco-friendly food New bio-based processing. Very low migration of each mineral oil component was packaging material mineral oil barrier obtained with Tempo-CNF coat- Researchers from the National technology ings. University of Singapore (NUS) VTT, Finland, the leading tech- Source: http://www. have successfully developed an nical research institute in the bioplasticsmagazine.com environmentally-friendly food Nordic countries, has come up packaging material that is free with a new bio-based mineral from chemical additives, by for- oil barrier for use in food pack- Biodegradable fruit tifying natural chitosan-based aging. The invention tackles an bag composite film with grapefruit issue that first became manifest seed extract (GFSE). This novel The Department of Agriculture’s in 2011: the migration of mineral food packaging material can slow Philippine Center for Postharvest oils into foods packaged in paper down fungal growth, doubling the Development and Mechanization and board. The main source of shelf-life of perishable food, such (PhilMech) has conducted tests on these mineral oils are thought to as bread. Laboratory experiments a transparent biodegradable bag be the materials used for packag- showed that the shelf-life of bread for use in farms to help reduce the ing, especially recycled paper and samples packaged with chitosan- amount of plastic waste which is board, as these can contain ink based GFSE composite films harmful to the environment. Phil- from the newspapers that were was 2-times longer than synthetic Mech in collaboration with the recycled to make the cardboard packaging films. National Mango Research and boxes. Development Center, Guimaras, Chitosan, a natural and biode- VTT has now addressed this mi- has tested a biodegradable bag gradable polymer derived from the gration problem by developing made from cassava starch and shells of shrimp and other crusta- wholly bio-based mineral oil bar- polybutylene succinate (PBS). ceans, has immense potential for rier bags. The 2-layer film can be The PBS and starch were melt- applications in food technology, used as a ‘bag-in-box’ liner for dry blended in a twin-screw extruder owing to its biocompatibility, non- foods such as breakfast cereals. and then blown into a film extru- toxicity, short time biodegradability These liners have, up until now, sion machine. and excellent film forming ability. mostly been manufactured from Chitosan also has inherent antimi- PhilMech first developed a trans- conventional HDPE film – and evi- crobial and antifungal properties. parent biodegradable fruit bag dently are inadequate to prevent GFSE, on the other hand, is anti- for testing. The biodegradable the migration of mineral oil com- oxidant and possesses strong an- fruit bag measures 6 x 8 inches ponents into the packaged food tiseptic, germicidal, anti-bacterial, with a thickness of 150 microns. products. Polyethylene inner bags fungicidal and anti-viral properties. The tensile strength is within the typically first adsorb hydrocarbons range of low-density polyethyl- Thian Eng San and Ms Tan Yi and later release them towards the ene (LDPE) while the elongation Min at NUS spent three years food. is within the range of high-den- perfecting the formulation to cre- VTT’s SutCo pilot foam coat- sity polyethylene (HDPE). How- ate a novel composite film that ing line and new patent pending ever, the biodegradable bag has not only prevents the growth of technology (PCT/FI2016/5075) higher density and absorbs more fungi and bacteria, but has me- based on the use of nanosized water. chanical strength and flexibility cellulose fibrils has been shown that are comparable to synthetic PhilMech projects that the biode- to decrease mineral oil migration polyethylene film commonly used gradable fruit bag would complete- to acceptable levels. Bio-based for food packaging. The composite ly degrade after 36 weeks. barrier bags prepared from Tem- film also effectively blocks ultra- po-CNF coated bio-HDPE film pro- When the biodegradable bag was violet light, hence slowing down tected the content to a great extent tested as packaging on fruits, the the degradation of food products from mineral oil migration. There quality of harvested fruits in terms as a result of oxidation and photo- was no evidence of any leakag- of percent marketable, non-mar- chemical deterioration reactions. es through heat-sealed areas of ketable and export, peel color at Source: https://www. bags and completely transparent ripe stage, flesh color and percent news.nus.edu.sg films behaved faultlessly during edible portion were comparable

VATIS UPDATE: Food Processing n Jan-Mar 2016 15 Packaging with the existing bagging materials been published in Journal of Film groundwork for Europe to become such as a Chinese brown paper and Sheeting. a global leader in the sector. Prom- bag and old newspaper. ising candidates have emerged Source: http://www.en. from the SUSFOFLEX project, Source: http://www.manilatimes.net mehrnews.com which produced novel packaging Biodegradable using polylactic acid (PLA), and Biodegradable from SUCCIPACK, which adapt- packaging films alternative to plastic ed polybutylene succinate (PBS) sachets for use by the food industry. PLA Researchers from Isfahan Uni- and PBS can be made from by- Three students of the chemical versity, Islamic Republic of Iran, products left over from farming engineering department from IIT have produced biodegradable crops such as wheat, corn and Madras, India, have developed packaging films using nanomate- beetroot. The two plastics are bio- a printable three thin-layered sa- rials. According to Iran Nanotech- degradable – they can be broken chet made from cellophane, which nology Initiative Council (INIC), down into their basic constituents, is regenerated cellulose; starch; Nanocomposite films can be used such as water, carbon dioxide and in the packaging of various prod- polyvinyl alcohol, a water-soluble compost. ucts after mass production. In ad- synthetic polymer, and a natural dition to having best mechanical vitamin-like molecule. This bio- SUSFOFLEX resulted in proto- properties, the films can be pro- degradable solution to plastic, a types of a PLA-based plastic, duced faster in a cheaper man- major pollutant, won an award at a an innovative pack design, and ner due to the possibility of con- national competition organised by two types of sensors to indicate tinuous production in extruder in consumer goods company Hindu- whether the food inside is safe comparison with usual films used stan Lever, India. to eat. The project targeted pre- in industries. Praneeth, who worked with his cut fruit products, an important Starch has a wide application in team for four months on the ma- market segment. The plastic the production of biodegradable terial for sachets, said they had could be adapted for other types materials due to its availability, to look for something strong, flex- of foods, such as cut vegetables, reasonable price and quick natu- ible, air, light and water-resistant. and meat, he adds. SUSFOFLEX ral degradation. However, these After skimming through several re- developed techniques to combine materials have weak mechani- search papers on biodegradable PLA with cellulose extracted from cal properties and low reactiv- material and existing eco-friendly wheat straw, an agricultural by- ity in comparison with materials packaging products, they zeroed product, and with a natural an- produced on polymeric materials in on cellophane. Cellophane is tioxidant obtained from waste based on petroleum. Therefore, regenerated celulose that makes orange peels. the aim of the research was to tree trunks strong and hold up The SUCCIPACK project dem- improve the mechanical proper- the tallest trees. Cellophane was onstrated a production process ties of biodegradable packaging chosen as the innermost material to produce PBS-based plastics films by using clay nanoparticles. because it had all the properties of polyethylene, a synthetic plas- suitable for food packaging. The In addition to having optimal me- tic presently used to make most innovations included a process to chanical properties, the films pro- sachets. improve the resistance of PBS- duced in this research are able to based packaging to oxygen and reduce the cost and increase the Source: http://www.timesofindia. water – resulting in increased rate of production. Therefore, they indiatimes.com shelf-life and food safety. SUCCI- increase the quality and efficiency PACK, which ended in December in comparison with usual films, Green plastics for 2014, also produced demonstra- and they decrease environmental food packaging tion film wrapping and contain- pollution due to the biodegrada- ers (trays) for packaging cheese, bility of starch. These characteris- EU-funded researchers have meat, fish and vegetarian food tics enable environmental friendly adapted two biodegradable plas- products. films to compete with polymeric tics made from crop waste for ones. Results of the research have use as food packaging, laying the Source: http://ec.europa.eu

16 VATIS UPDATE: Food Processing n Jan-Mar 2016 MACHINERY/EQUIPMENT

‘Electronic nose’ Tomato-harvesting States. This new process will like- ly save energy and improve food determines food robots quality. An alternative to other ener- freshness Squse, Japan, a company that en- gy-hungry and product-degrading evaporation systems, the evapEOs Researchers at Tomsk State Uni- gages in system integration and process allows juices, coffee, tea, versity (TSU), Russia, have devel- development of industrial robots and other food liquids to be safely oped a new device that analyzes has developed an automatic to- and thoroughly concentrated while gas mixtures using semiconduc- mato harvesting robot. This robot retaining exceptionally high levels tor sensors. Odor is determined is being developed by the company of nutrients (antioxidants, vitamins) by a combination of existing gases with aid from the Japan’s Ministry and quality (flavor, aroma, original in the atmosphere. Researchers of Economy, Trade and Industry color), while consuming very low have found that the conductivity (METI) and Ministry of Agriculture, amounts of energy. It can also be of a semiconductor probe changes Forestry and Fisheries (MAFF). used upstream of drying processes during sedimentation of the gas The company is testing the robot in (such as spray-drying or lyophiliza- molecules from the atmosphere, Nagasaki Prefecture and Hokkaido. tion) to significantly reduce energy which indicates their presence. With a camera and range image costs and processing time. During manufacture, the sensor sensor attached to each of the can be customized to react dif- main body and the tips of the two Source: http://www. ferently to various atmospheric robotic arms, the robot recognizes foodingredientsfirst.com gases. the bunches and fruits of tomatoes. However, it is impossible to make When it detects a targeted fruit, two Egg unboiling a sensor that reacts to only one units of the “UR5” multi-joint robot, gas; the system is needed to which was developed Universal machine achieve sensitivity and selectiv- Robots A/S, Denmark, function as Scientists at Flinders University, ity. This allows, via certain pro- arms and collect the fruit. At this Australia, have built a machine that cessing techniques, accurately point, the time it takes from search- can “unboil” an egg by untying its identifying the gas mixture in the ing to harvesting is 20 seconds. proteins. It can also cut through air, which experiments confirm. The total mass of the exhibited ro- strong carbon nanotubes, which One of the experiments attempt- bot was about 400 kg. It is powered is a process that can revolutionize ed to determine the freshness by a lead-acid battery. To reduce electronics and drugs. Scientists of fruits and vegetables. Fruits weight and size, the company plans revealed that the Vortex Fluidic De- and vegetables emit hydrogen to employ a sheet-type lithium-ion vice (VFD) has the ability to slice sulphide, ammonia and other battery in the future. Squse exhib- carbon nanotubes with great preci- gases. ited a prototype of the robot, and sion, and within just a year, these nanotubes can be commercialized. “We investigated the apples: A it is currently developing a second control was refrigerated and the prototype. The company plans to In September 2015, the research- rest were left at room tempera- reduce the size of the main body ers received an Ig Nobel prize for ture. After 12 hours, the device and replace the arms with the N- figuring out a way to do something was able to identify that the un- Jiku Robot, which it developed with that seems impossible – partially chilled fruit emits gases more help from New Energy and Indus- unboiling an egg. When boiled, intensively than the control fruit. trial Technology Development Or- the egg proteins unfold and refold, Now, the vegetable warehouse re- ganization (NEDO). until they get entangled. This de- ceives products by their organo- Source: http://www.japantoday.com vice can slice CNTs to an average leptic characteristics, and using length of 170 nanometers using the device will more accurately laser, a solvent and water. With determine the shelf-life of prod- Concentration system its ability to cut super strong car- ucts, which will affect quality,” said for food industry bon nanotubes, the small machine Timur Muksunov, at TSU. The de- offers potential uses, perhaps in Ederna, France, has announced vice is fully developed and is be- formulating cancer drugs and solar that its evapEOs evaporating sys- ing tested for effectiveness. panels. tem has been selected for trials Source: http://www.phys.org at Cornell University, the United Source: http://www.techtimes.com

VATIS UPDATE: Food Processing n Jan-Mar 2016 17 RECENT PUBLICATIONS TECH EVENTS

Advances in Food Biotechnology 2016 15-18 Jun PROPAK ASIA 2016 This book provides an overview of the latest devel- Bangkok, Contact: Bangkok Exhibition Thailand Services Ltd. SPE Tower, 9th floor opment in food biotechnology as it relates to safety, 252 Phaholyothin Rd Phyathai, quality and security. Bringing together experts drawn Bangkok 10400, Thailand from around the world, the book is a comprehensive Tel: +66-02-615-1255 Fax: +66-02-615-2993 reference in the most progressive field of food sci- 28-31 Jul M’ASIA FOODPRO 2016 ence and will be of interest to professionals, scien- Kuala Lumpur, Contact: ES Event Management tists and academics in the food and biotech indus- Malaysia Sdn Bhd 153-3, Jalan Lancang Taman Sri Bahtera, Cheras 56100, Kuala tries. The book will be highly resourceful to govern- Lumpur, Malaysia mental research and regulatory agencies and those Tel: +603-9132-1922 who are studying and teaching food biotechnology. Fax: +603-9133-1920 10-13 Aug PROPACK VIETNAM 2016 Ho chi Minh, Contact: VINEXAD (Vietnam National Emerging Dairy Processing Viet Nam Trade Fair and Advertising Company) 9 Dinh Le Street, Hoan Kiem Technologies: Opportunities for District, Hanoi Capital, Vietnam Tel: +84-438-255-546 the Dairy Industry Fax: +84-438-255-546 This book brings together all the available informa- 18-20 Aug IFTECH PAKISTAN 2016 tion on alternative milk processing techniques and Lahore, Contact: Pegasus Consultancy (Pvt.) Pakistan Ltd. 2nd Floor, Business Centre, their impact on the physical and functional properties Mumtaz Hassan Road, Karachi-74000, of milk, written by researchers who have developed Pakistan a body of work in each of the technologies. This book Tel: +92-21-111-734-266 Fax: +92-21-241-0723 is aimed at dairy scientists and technologists who may be working in dairy companies or academia. 22-24 Sep ANNAPOORNA – WORLD OF FOOD Mumbai, INDIA 2016 It will also be highly relevant to food processing India Contact: FICCI (Federation of Indian experts working with dairy ingredients, as well as Chambers of Commerce & Industry) Trade Fair Secretariat FICCI, university departments, research centres and gradu- Federation House Tansen Marg, ate students. New Delhi - 110 001, India Tel: +91-11-2373-8760 For the above two books, contact: John Wiley & Fax: +91-11 3091-0411 Sons Singapore Pte. Ltd., 1 Fusionopolis Walk#07- 11-14 Oct CHINA BREW & BEVERAGE 2016 01 Solaris South Tower, Singapore 138628. Tel: +65- Shanghai, Contact: Beijing Zhongqing Heli China International Exhibitional Co. Ltd. 6643-8333; Fax: +65-6643-8397; E-mail: csd_ord@ No.33, Xihuangchenggen South Str. wiley.com Xicheng Dist., Beijing, China Tel: +86-10-6602-1536 Processing, Dehydration, Fax: +86-10-6601-8904 9-12 Nov FOOD INGREDIENTS INDONESIA 2016 Canning, Preservation of Fruits & Jakarta, Contact: Krista Exhibitions Jln. Indonesia Blandongan 28 DG, Jakarta 11220, Vegetables Indonesia Tel: +62-21-634-5861 The major contents of the book are procedures for Fax: +62-21-634-0140 fruit and vegetable preservation, chemical pres- 24-26 Nov FOODTEC MYANMAR 2016 ervation of foods, food preservation by fermenta- Yangon, Contact: AMB Exhibitions Sdn Bhd tion, preservation by drying, canning fruits, syrups Myanmar 1701, 17th Floor, Plaza Permata (IGB), 6, Jalan Kampar, Off Jalan Tun Razak, and brines for canning, fruit beverages, fermented 50400 Kuala Lumpur, Malaysia beverages, jams, jellies and marmalades, tomato Tel: +603-03-4041-9889 products, chutneys, sauces and pickles, vegetables Fax: +603-03-2770-5301 preparation for processing, vegetable juices, sauces 2017 and soups, vegetable dehydration, freezing of veg- 24-26 Jun FOOD PROCESSING AND Manila, PACKAGING PHILIPPINES 2017 etables etc. Philippines Contact: UBM Exhibitions Philippines, Inc. Unit I-121, Ground Floor, Contact: NIIR Project Consultancy Services (NPCS), OneE-com Center Ocean Drive, 106-E, Kamla Nagar, New Delhi-110007, India. Tel: Mall of Asia Complex 1300 Pasay City Metro Manila, Philippines +91-11-2384-3955; Fax: +91-11-2384-1561; E-mail: Tel: +63-2551-7803 [email protected] Fax: +63-2551-7391

18 VATIS UPDATE: Food Processing n Jan-Mar 2016 PUBLICATIONS from APCTT

PERIODICALS (Free access at www.techmonitor.net) q Asia Pacific Tech Monitor (4 issues/year) (e-version) q VATIS Update (4 issues/year) m Biotechnology (e-version) m New and Renewable Energy (e-version) m Food Processing (e-version) m Ozone Layer Protection # (e-version) m Waste Management (e-version)

BOOKS Indian Rupees* US Dollars* (India, Bhutan and Nepal) q Managing Innovation for the New Economy: Training Manual, 2002 1,000.00 50.00 Volume 1: How to Guide & Quick reference materials Volume 2: Articles & Lectures q Regional Capacity-building for the Adoption of ISO-14000 and 600.00 30.00 Transfer of Environmentally Sound Technology: Training Manual, 2000 q Small Rural Industries in the Asia Pacific Region: Enhancement of 600.00 30.00 Competitiveness of Small Rural Industries in a Liberalized Economic Environment and the Impact of Poverty Alleviation, 2000 q Technology Transfer and Technological Capacity-building in Asia and the Pacific m Volume 1: Big Countries and Developed Economies, 1999 600.00 30.00 m Volume 2: ASEAN, NIEs, SAARC and the Islamic Republic 600.00 30.00 of Iran, 1999 m Volume 3: Least Developed and Pacific Island Countries and 600.00 30.00 Economies in Transition, 1999 m Volume 4: Emerging Issues in Regional Technological Capability- 600.00 30.00 building and Technology Transfer, 1999 q Rural Industrialization as a Means of Poverty Alleviation: Report of 600.00 30.00 the Regional Seminar on the Enhancement of Partnerships among Governmental, Non-governmental and Private Sector Entities for the Promotion of Rural Industrialization for Poverty Alleviation, 1999 q Institutional Development for Investment Promotion and Technology 500.00 25.00 Transfer, 1999 q Ozone Depletion Substances Phase-out Technologies: Problems & 300.00 15.00 Issues on Technology Transfer, Absorption and Generation, 1998 q Development and Utilization of S&T Indicators: Emerging Issues in 300.00 15.00 Developing Countries of the ESCAP Region, 1998 q ODS Phase-out: A Guide for Industry, 1998 500.00 25.00 q Proceedings of the Consultative Meeting on Technology Management 800.00 40.00 Education and Training for Developing Countries, 1997

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