Issue 2 2006

Reducing acrylamide in bakery products

Issue 2 2006 / 23 May 2006 / Dipl.-LM-Ing.Achim Claus, Prof. Dr. Reinhold Carle and PD Dr.Andreas Schieber, University of Hohenheim, Institute of Food Technology, Section Plant Foodstuff Technology

Acrylamide is a food-borne toxicant mainly present in roasted, baked and deep-fried foods. To minimise acrylamide levels in bakery products, a comprehensive knowledge of the factors affecting its formation is indispensable. Based on this knowledge technological strategies may be developed.

Due to the potential carcinogenic properties of acrylamide1 the announcement of the Swedish National Food Authority and the University of Stockholm in April 2002 regarding findings of acrylamide in foodstuff initiated intense and rapid research efforts. Early investigations on the reaction pathways associated with the formation of acrylamide were continued by studies concerning its noxious effects. Besides metabolism and toxicology2,3, ways to minimise its levels in heat treated products are the subject of current studies.While efficient strategies for the reduction of acrylamide levels in potato products have been developed, bakery products are still a neglected field. This is quite surprising, considering that the consumption of French fries and potato chips is much lower than bakery products such as bread and bread rolls. In Germany per capita consumption of bakery products amounted to 86.3 kg in 2005, which is equivalent to an average daily intake of 236 g4. Thus, bakery products contribute approximately 25 per cent of the total acrylamide intake via the diet5. From this data it becomes evident that food pattern largely influences dietary intake of acrylamide. Since continuous intake of low acrylamide levels present in staple foods might even be more harmful than occasional consumption of food containing higher amounts, strategies solely considering highly contaminated food commodities will fail to reduce health risks. This article therefore provides a brief review of the occurrence of acrylamide in bakery products and includes recommendations for minimising its levels.

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Tagged with: Achim Claus, Acrylamide, Andreas Schieber, Processing, Reinhold Carle, University of Hohenheim

Analysing barley to beer chain

Issue 2 2006 / 23 May 2006 / Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland

VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the whole process by analysing critical transcripts of yeast, barley and grain microflora.The knowledge can be used to control current processes and as an aid for designing new, improved processes.

Yeast must change during fermentations

The familiar and ancient fermentation of wort to beer is a complex process, in which yeast must adapt to sequential changes in carbon (glucose, maltose, maltotriose) and nitrogen sources; to depletion of essential nutrients (including oxygen) and to a variety of stresses, such as increasing levels of ethanol and sudden re-exposure to oxygen when yeast cropped from one fermentation is pitched into the next. Many changes in gene expression are expected as yeast struggles to adjust to its constantly changing environment. Quantitative knowledge about how transcription profiles change during the process offers the possibilities of modifying process conditions rationally in accord with yeast behaviour and routinely monitoring yeast condition in the factory.

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Tagged with: Analysis & control, Anne Huuskonen, Annika Wilhelmson, Arja Laitila, Hans Söderlund, Heikki Vuokko, Jari Rautio, John Londesborough, Kari Kataja, Reetta Satokari, Silja Home, VTT Technical Research Centre

Creating an atmosphere for food

Issue 2 2006 / 23 May 2006 / Sabine Paulussen and Dirk Vangeneugden, Materials Technology Department, Flemish Institute for Technological Research, Belgium

The use of polymer films for food packaging has drastically increased during the course of several decades. However, the specifications demanded for these polymer films have increased simultaneously, as well as the pressure surrounding environmental impact and production cost.Today, one of the key challenges is the development of food packaging materials that extend the shelf-life of their content and in doing so improve food safety.

The packaging industry faces a challenge from the evergrowing demands of consumers, who want foods to remain fresher for longer, as well as being easy to handle, safe, healthy and packaged in environmentally-friendly materials. To meet the need for ready meals and convenience foods without compromising freshness and quality, food packaging is becoming more active.

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Tagged with: Analysis & control, Dirk Vangeneugden, Flemish Institute for Technological Research, Nanotechnology, Sabine Paulussen

Looking back

Issue 2 2006 / 23 May 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG

2005 was a busy year for EHEDG with much achieved and many developments made. Dr Matilda Freund, EHEDG President and Director Global Microbiology and Food Safety, Kraft Foods, sums up the past year’s achievements:

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Tagged with: EHEDG, Ellen Moens-Go Yanko

Chocolate cooling and demoulding

Issue 2 2006 / 23 May 2006 / Dave Cruickshank, Chocolate Development Manager, Cadbury Trebor Bassett

Tempering and cooling are best regarded as two parts of the same process: the solidification of chocolate.There are interactions between the two processes and they both need to be carried out correctly in order to ensure an efficient process and create a high quality product.This article examines these processes and outlines the technologies employed at each stage.

The functions of cooling are:

• To remove specific and latent heat
• To contract the chocolate such that it releases cleanly from the mould
• To produce a stable and attractive product

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Tagged with: Cadbury Trebor Bassett, Dave Cruickshank, Processing

Cocoa butter fractionation

Issue 2 2006 / 23 May 2006 / Dr Gijs Calliauw, Chemical Engineer, De Smet-Ballestra

In the oils and fats industry, there is an ever increasing demand for products with very special physical properties for food applications and this demand propels improvement and new developments in oil modification techniques.The constant evolution in technology and process knowledge makes it possible to modify the textural properties of cocoa butter and extend its applicability.Today, the increased performance of a dry fractionation process can make high-quality cocoa butter varieties (new fractions) widely available and more affordable.

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Tagged with: De Smet-Ballestra, Gijs Calliauw, Ingredients

Predicting fat and quality of meat

Issue 2 2006 / 23 May 2006 / Marjeta Candek-Potokar,Agricultural Institute of Slovenia

Use of near infrared (NIR) spectrum as an analytical tool has been established for some time, however it became popular only after the invention of high performance spectrophotometers associated with multivariate data analysis.Today NIR spectroscopy is also widely and successfully used in food analysis. First attempts to use NIR spectroscopy for meat analysis date back more than forty years, but the majority of research work has been carried out in the past decade.

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Tagged with: Agricultural Institute of Slovenia, Analysis & control, Marjeta Candek-Potokar

Antimicrobial surfaces in the food industry

Issue 2 2006 / 23 May 2006 / Dr Terence Child CSci CChem FRSC, Hygiene Consultant

The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be defined and described, their mode of action explained and the benefits and disadvantages of each type considered.Test methods for evaluating and comparing different technologies will be discussed and indications given of the possible place for antimicrobial coatings in enhanced food hygiene programmes.

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Tagged with: Hygiene, QA/QC, Terence Child

Impact of mild preservation techniques on packaging

Issue 2 2006 / 23 May 2006 / Iekje Berg, Hetty Jongbloed, Leo van Boxtel, TNO Quality of Life, Zeist

Micro-organisms are the main cause of food spoilage (spoilage organisms) and food-borne diseases (pathogens).Traditional methods to control the growth of micro-organisms include heating (blanching, pasteurisation and sterilisation), freezing and the use of preservative agents. However, consumer demands are changing and they are now asking for fresh, healthy food combined with an extended shelf life. For this reason much work has been carried out in recent years on new (mild) preservation techniques,which can be an alternative for thermal pasteurisation and sterilisation.

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Tagged with: Hetty Jongbloed, Iekje Berg, Leo van Boxtel, Packaging, Processing, QA/QC, TNO Quality of Life

Multiple chemical contaminants in foods

Issue 2 2006 / 23 May 2006 / Professor Christopher Elliott, Institute of Agri-Food and Land Use, Queen’s University, Belfast

Over the past decade, the presence of chemical contaminants in foods has probably had a greater impact on the global food trade than any other food-related issue.The reasons for the continued attention directed towards chemical contaminants are complex and associated with a number of separate, yet interrelated factors.

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Tagged with: Christopher Elliott, Queen’s University

Inspiring dairy technology

Issue 2 2006 / 23 May 2006 / Mr Ollie Tossavainen, Research Manager, Valio Ltd, Finland

In April 2006 Valio won a Gold European FoodTec Award at Anuga Foodtec for their lactose-free milk technology, used to process such products as Valio Lactose free milk drink, Emmi Lactose free milk drink and Kaiku Lactose free milk drink.The technology completely eliminates lactose from milk without affecting the taste – with the added bonus of fewer calories – thus benefiting consumers with lactose-intolerance. New Food spoke with Mr Olli Tossavainen, Research Manager at Valio, to find out more.

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Tagged with: Ollie Tossavainen, Processing, Valio Ltd