just4Food

Halal & Kosher foods We take a look at what defines these foods
just 4Food
Issue 23 > Autumn 2009
Daily
Bread
A day in the life of a baker
Patently clear
How food is patented
Food Technology
at HE level
A round-up of some of the courses available
Student profile We catch up with Lizzie Moss, currently taking a degree in Food
Contents
3
Welcome
4
Food technology update
8
A day in the life of a baker
10
Halal and Kosher food
13
D+T with ICT show preview
14
Weight loss update
17
Patently clear
20
Student profile
22
Caramel colouring
24
Food Technology at HE level
28
Novel ingredients
29
Packaging update
30
Kent Young Chef Award
C
M
Y
CM
MY
CY CMY
K
Design the future
with D&T
19-21 November ’09
NEC Birmingham
Hall 10
For more information about visiting or
exhibiting at the show see our website
www.ichf.co.uk
or call general enquiries 01425 272711
Supported by
Show Patron
Sir James Dyson
An
ICHF
event
ICHF Ltd, Dominic House, Seaton Road, Highcliffe, Dorset BH23 5HW
Tel: 01425 272711 Fax: 01425 279369 e-mail: [email protected]
W e l co m e
Welcome!
W
elcome to the new
academic year, I hope
you all had a relaxing
summer break. As far as food
in general is concerned this
should be an interesting and
challenging term for secondary
school caterers now that the
Nutritional Standards apply
to the secondary school meal
provision. I know this may not
be an easy time for some school
caterers.
Just 4 Food 23 is focusing on
careers in the food industry, you
will notice that we have included
a number of similar pieces to
our usual Career Profile, plus
an article looking at HE courses
available in food. I hope these will
help to provide useful information
for pupils, teachers and careers
advisors wanting to know more
about the options available in this
area.
As we are still in the midst of an
economic downturn the effects on
food sales continue to shift in the
direction of new trends spurred
by the drive to save money. The
market research organisation
Mintel has recently reported that
many consumers are turning to
frozen desserts (often value lines)
as treats. Many of these can be
classified as ‘retro-foods’ as they
are the kinds of products that
today’s adults might have eaten
when they were children, for
example arctic roll or jam rolypoly. According to experts this
nostalgic comeback might be an
attempt to recreate the ‘good old
days’. One area many consumers
don’t seem to be prepared to cut
back on is their health, they are still
buying functional foods targeted
at specific aspects of health and
disease prevention. According
to Euromonitor International
wellness foods are continuing to
sell well and food manufacturers
are continuing to develop them in
their commitment to long term R &
D strategies. Despite the recession
reports by the Food and Drink
Federation show that food exports
from the UK rose last year, this
market was worth £9.23B for food
and non-alcoholic drinks, and food
prices started to fall by July of this
year as seen in food price inflation
reports.
Current food industry trends
reported in Innovas Insights
appear to centre on new
flavours, satiety products,
active preventative ingredients,
fibre patents and permissible
indulgence. Many of these topic
areas are expanded upon in the
articles in this magazine, I hope
you find them interesting and that
they help to keep you up-to-date.
As the science of nutritional
understanding and awareness
continues to grow and more
research findings are released
there seems to be a wealth of
interesting and promising findings
emerging in this field. For example
there is more and more scientific
evidence around nowadays to
support the saying ‘healthy diet
healthy mind’ as links appear
to become more relevant. It is
quite likely that a nutritionally
fortified diet (e.g. with added zinc,
omega 3s, phosphatydyl serine
and B vitamins, etc) can help
balance mood and promote a
feeling of wellbeing, maybe even
to treat mental disorders such
as depression, bi-polar disorder,
ADHD and even schizophrenia.
The ‘Beauty from within food’
market continues to develop with
recently launched anti-ageing
energy bars and ‘super fruit’
products for skin, hair and nail
health; let’s hope they actually do
what they say they do! Having
said this, it appears that it is very
difficult for a food company to
gain approval for any such claim
to be made on a package with the
new legislation on Nutritional and
Health claims. n
[email protected]
just4Food plus+
Subscription costs only £10 for a year, and allows you
and your students to access a range of supplementary
materials, plus all previous issues of the magazine. Please
visit www.sfe.co.uk/just4foodplus for full details.
1 Portland Square
Bristol BS2 8RR
T 0117 311 5276 F 0117 311 5421
E [email protected]
www.tribalgroup.co.uk/shop
I am a current Just4Food subscriber, and
would like to join Just4Food Plus+
(Please fax back to 0117 3115421)
Name
School
Address
Postcode
Email (required)
Telephone
Signature
3
F O O D T E C H N O L O G Y U P D AT E
Food technology
Update
Meat-free day campaign
A new campaign has recently
been launched with the backing
of a host of celebrities such
as Sir Paul McCartney, Moby,
Kelly Osbourne and Yoko Ono
to encourage people to have
one meat-free day a week. This
initiative is being promoted in
an attempt to reduce the impact
meat consumption has on climate.
As a result, it is believed that the
amount of greenhouse gases
created from livestock production
can be reduced.
4
Reduced saturated fat
biscuits
Following a recent FSA report that
states the average UK consumer
eats 20% more saturated fat than
Government recommendations
suggest, major biscuit producer
United Biscuits, are investing £6M
into the reduction of the saturated
fat content of their products.
This requires an NPD project
that involves reformulating the
recipes of Hob Nobs, Rich Tea
and McVitie’s Digestives without
raising the sugar content. They
just4Food n Issue 23 autumn 2009
hope to achieve this by using new
ingredients that will not adversely
affect the biscuit’s taste and
texture profiles.
NPD activity down
Market research organisation
Mintel has recently reported
that data indicates that food
manufacturers are opting
not to invest in New Product
Development during the current
economic downturn and many
are cutting their Research and
Development budgets. This is
F O O D T E C H N O L O G Y U P D AT E
happening despite the fact that
the food industry fares well in
these conditions compared to
other industries.
It is believed that NPD activity fell
by as much as 25% in the first
quarter of this year, especially
for non-alcoholic drinks, sugar
confectionery and dairy products,
however it might improve again by
the end of the year when things
usually do.
Nutrition and health claims
The new regulation on Nutrition
and Health Claims requires
that the claims made on food
packages relating to specific
nutritional content and health must
be substantiated and approved by
the EFSA. It was intended that the
final list of permitted health claims
be published by the EU next year,
however the EFSA have been
overwhelmed with thousands of
claims to be assessed. Many of
those that have been assessed so
far have been rejected as lacking
insufficient evidence relating to
‘cause and effect’.
This is especially the case for
foods wanting to make generic
claims relating to the role of
It is believed that
NPD activity fell
by as much as
25% in the first
quarter of this
year
nutrients in growth, development
and body functioning whether
psychological, behavioural or
to do with weight management
where supporting evidence is
based on generally accepted
science. This means that food
companies are required to
produce more study data for their
dossiers. In response there has
been an outcry from some areas
of the food industry, unhappy
with the strictness of the EFSA’s
approach and lack of guidance
through the approval system;
some believe these measures
are expensive, stifle innovation
and hinder the development of
potentially beneficial functional
foods. Forums for discussion into
these problems have been created
to try to sort out the issues that
have developed between the food
industry and the EFSA. These
are generally believed to have
helped to improve relations and
communications, but the EFSA are
standing fast in their principles (to
prevent unsubstantiated claims
form being made).
New draft resources from
BNF
The British Nutrition Foundation
have drafted new resources in
Food Technology on their website
(www.nutrition.org.uk) that include
PowerPoint presentations, notes
and interactive tools on a variety
of topics including sensory
evaluation, menu planning and the
functional properties of food.
New definition of ‘fibre’
The Codex Alimentarius
just4Food n Issue 23 autumn 2009
Commission (CAC) has set a new
definition for ‘dietary fibre’ so
that the use of this term can be
harmonised around the world.
In 2008 the Codex Commission
on Nutrition and Foods for
Special Dietary Uses (CCNFSDU)
established a definition as being
any carbohydrates in polymeric
chains of 3 or more monomer
units that are naturally occurring,
extracted from raw materials and
synthetically formed. However,
after much debate the CAC
have changed this to only cover
carbohydrates with chains of over
9 monomers. Classification of
any carbs of 3-9 length monomer
chains has been left up to
individual national authorities.
Food innovation awards
This spring three out of four of the
Institute of Food Technologists
Innovation Award winners
were recognised for their food
processing inventions, for
innovation or for technical and
scientific achievements providing
benefits to food manufacturers
and consumers:
Enwave – NutraREV Dehydration
Technology for drying fruits,
vegetables, snacks and herbs
using one third of the energy used
by other methods at one sixth
of the capital cost. It harnesses
radiant energy vacuum technology
to deliver low temperature
dehydration (freeze drying).
Eco Lab Incorporated – for an
alternative sterilant for sterilising
food and drinks bottles as an
alternative to hydrogen peroxide.
Peroxyacetic acid can be used
without heat (reducing energy
costs) and leaves no residual
chemicals behind.
National Centre for Food Safety
and Technology – PATS (pressureassisted thermal sterilisation
process) for sterilising low acid
foods at moderate temperatures
using high pressures, enhancing
5
F O O D T E C H N O L O G Y U P D AT E
food safety and quality.
National Starches Novation Starch
Range – clean label corn starches
with a variety of functional
textural applications e.g. in salad
dressings. These have good
processing tolerances and can
replace modified starches.
Functional food failures
Recently released figures show
that 80% of newly launched
functional foods fail within their
first year on the market even if
manufactured by well-known
brand such as Danone, Unilever
and Nestle. For example Unilever’s
soy fruit drinks and Nestle’s
probiotic cereals are notable
casualties. Market researchers cite
failings such as benefits not being
relevant or credible to consumers,
the failure to differentiate from
other products and benefits not
being something a consumer can
feel as some of the reasons for
this.
Nostalgia confectionery
Many of the old brands of sweets
are coming back to boost their
market share and become a
new trend. Many of these relaunched products are doing so
with adapted formulations; new/
modern or non-artificial additives
such as natural colours and
flavours are being used to replace
some of the traditional ingredients,
plus low sugar and functionally
beneficial versions are being
6
Recently
released
figures show
that 80% of
newly launched
functional foods
fail within their
first year on the
market
created. These updated classics
include Wispa chocolate bars and
Sherbet Fountains; Starburst and
Snickers are expected to return to
being Opal Fruits and Marathon. A
tooth-friendly liquorice lollipop has
also been launched.
Food labelling and bestbefore date legislation
changes?
There were many rumours flying
around in the spring suggesting
that the Government wanted
to change the rules about best
before date labels on food in an
attempt to cut the amount of food
wastage in this country. The FSA
have announced that they have
just4Food n Issue 23 AUTUMN 2009
no plans to scrap these date
marks on food labels but say they
are working with WRAP (Waste
Resources Action Programme)
and food companies to discuss
how to improve ‘use by’ and
‘display until’ dates. However, it
is too soon to know what they will
decide.
New FSA salt targets
The FSA have set new salt in food
reduction targets for the food
industry (of no more than 6g per
day) leading up to 2012 aiming to
trim back the levels found in food
further for 80 categories of food.
Although the average individual is
consuming 0.9g less salt per day
than they did in 2000/1 this fall is
not enough to significantly reduce
the incidence of hypertension and
strokes and the momentum to
continue driving home the risks of
high intakes.
75% of our salt intake comes
from prepared foods making the
F O O D T E C H N O L O G Y U P D AT E
drive for increased consumer
awareness and industrial action
necessary. The types of foods
that supply the most salt in our
diets are bread, meat and cereal
products as well as convenience
foods such as pizzas, ready
meals and snacks and these have
been targeted particularly for big
reductions.
The biggest challenge for the
food industry is to find innovative
ways to manufacture the foods
that need salt as an ingredient to
make them. This may require the
development of new technologies,
processing techniques and
ingredients e.g. in baking and
cheese-making.
Dropped EU fruit and
vegetable standards
For over 30 year most of the fruits
and vegetables grown and sold in
the EU have had to comply with
specific quality standards when
sold through wholesalers and
retailers. These standards covered
their size, shape, variety labelling
and classification (e.g. Class I or
II), making it illegal for mis-shaped
or blemished produce to be sold
this way and rendering the poorer
quality items only suitable for
processing or disposal.
So as to avoid waste, as of July
1st this year 26 types of fruit and
vegetables (that include cherries,
cabbage, courgettes and onions)
no longer have to comply and
can be sold without restrictions
making it possible for farmers to
sell more of their produce.
New food products
Kellogg’s cornflakes with a hint of
honey.
Myoplex Strength Formula
Refuelling Sports Shakes by Abott
EAS
Credit Card Sized Snacks – by
Baker Perkins who have launched
a new co-extrusion process to
Many of the old
brands of sweets
are coming back
to boost their
market share
and become a
new trend
New food website
American magazine publishers
of Food Product Design have
restructured their website to be
more user-friendly. It has new
sections that include Business
Issues, Applications and
Ingredients.
manufacture these 2 –3 mm thick
snacks. They are whole grain
flattened crispy pockets filled with
low fat fruit filling
Drench Juicy Spring Water – in
orange juice and passion fruit
Alko International – new clean
label cereal and fruit drinks
Merci Petit Chocolat Collection
Visit
www.foodproductdesign.com
to see their useful and in-depth
articles on food. n
Werther’s Original Éclairs
just4Food n Issue 23 AUTUMN 2009
7
A D AY I N T H E L I F E
Daily Bread
A day in the life of a baker
S
teve Matthews, 50,
was born and brought
up in Stevenage,
Hertfordshire. He and left
school at 16 with no definite
idea what he wanted to do
and was expecting to take
a few months off to decide.
However, during the summer
he was offered some part-time
work where his older brother
was already employed. The
company was Barton Bakeries
8
in nearby Hitchin and it was here
that Steve took his first steps
towards becoming a baker.
He was taught the basic skills
on the job and learnt quickly.
By the time he was 18 he was
running a small ‘hot-bread’ shop
in Hartford and then in Potters
Bar.
Steve continued to develop his
skills working for Sainbury’s then
Tesco, where he stayed for 10
just4Food n Issue 23 AUTUMN 2009
years. By this time his brother
Brian was opening his own bakery
and sandwich bar business in St
Newts and convinced Steve to
come on board. Here he stayed
for 15 years.
In 2002 Steve met his second
wife Vanessa at a wedding and
soon decided to move across
country to Somerset to set up
a business together. A small
shop had become vacant in the
A D AY I N T H E L I F E
village where Vanessa lived. It
had previously been a florist and
gift shop but given its location
next door to well-established
butchers, they thought it had
great potential. They originally
planned a sandwich bar to cater
for the local school, college, power
station and villagers. After a lot of
thought and careful planning they
decided it would be possible to
accommodate a working bakery.
The shop was converted six years
ago to form a thriving business.
Steve’s working
day starts
around 8pm
Steve and Vanessa now employ
three part-time staff and Vanessa’s
mother is always being called on
to help. With Steve in charge of
producing all the bread, rolls and
morning goods every night, the
daytime shop-based staff help
out where they can. Filled rolls
and sandwiches are prepared
each morning (around 100
each day); quiches and pastrybased cakes are made and the
doughnuts and gingerbread men
are decorated. Pies and pasties
are bought in ready-made and
cooked throughout the day; as a
result of all this there is plenty of
cleaning to be done. This all goes
on whilst looking after the 200
plus customers that come through
the door each day. For Steve and
Vanessa customer service and
care are important parts of the
business.
Steve’s working day starts around
8pm preparing product for the
next day. He goes to the bakery
to make bread, rolls and morning
goods (buns, croissants etc) to
sell the next morning. He works on
his own most nights except on the
busiest night, Friday when his son
Dale helps out as well.
The equipment that is used in
the prep area includes a tabletop Hobart Mixer used for cakes,
scones and pastry and a much
larger Spiral Mixer (which works
at slow and fast speed) for mixing
bread dough. Cutting, weighing
and kneading of the dough is
carried out by hand on a stainless
steel table. A bread moulding
machine is used to shape for
loaves and a roll and bun moulder
cuts the dough into 30 small round
balls to be finished off by hand for
the bread rolls. Other equipment
in the shop includes 2 deck ovens,
the prover (for dough rising), 2
freezers 2 fridge’s and the very
hard-working bread slicer. Nonbread ingredients include ‘dusting
snow’ (a fine grading of non-stick
icing sugar), non-hydrogenated
shortening fat (for use in pastry),
the ‘non-stick’ (used inside the
bread tins and cake trays) which
is a grease emulsion. Other
additional ‘extra’ ingredients, such
as sultanas, icings and apple pie
fillings and these are all carefully
kept on shelves in tubs.
Each night Steve uses traditional
recipes to make white, wholemeal
and malted loaves of bread in
various sizes and shapes. He
uses flour delivered in 16kg bags
from two suppliers (Clarks of
Wantage and FWP Matthews of
the Cotswolds) additives (such as
bread improvers), salt kept in an
air tight tub and fresh yeast that
must be kept in the fridge. This
part of Steve’s day finishes at 3am,
ready for the shop staff to come
in a couple of hours later to set up
and start
just4Food n Issue 23 AUTUMN 2009
baking pies to sell from 6am
onwards. The shop is open from
6.30 am until 4pm most days.
Steve goes home for a night’s
sleep but is up again at 10am to
start work again soon afterwards.
his is the time he uses to bake
cakes and muffins, make pastry
and prep up for the nights’ work
ahead. If he is finished by 2pm and
the weather permits Steve often
pops up to the golf local course for
a game.
Vanessa gets home from the
bakery around 4.30pm and the
family, including teenagers Dale
and Jess have their evening meal
together leaving time to relax in
front of the TV before Steve has
an hours’ nap and returns to work
again.
The hours required running a
bakery can be very long and
hard, especially when working
in a small area. This can be
especially difficult in the summer
months when it gets very hot but
Steve says he loves his job and
cannot imagine doing anything
else. There is a very strong village
community and locals have really
supported the shop. The whole
family has been called on to help
in different ways and Steve’s two
children have become part of
the business since moving in 3
years ago. Hopefully the bakery
will continue to grow and be as
popular as it has been so far. n
9
ha l a l an d k o s h e r f o o d
Halal and
Kosher food
T
he demand for Halal and
Kosher foods in the UK
is increasing. More and
more UK food companies are
now supplying products that
comply with Halal and Kosher
certification requirements.
These foods, sourced,
prepared and manufactured
in accordance with religious
dietary laws, are generally
considered by consumers to
be of high quality and good
hygienic standards. One fifth
of the world population is
Muslim and it is obligatory for
Muslims to eat only Halal foods,
as prescribed by Islam in the
Quran (or Koran). Kosher foods
conform to the Jewish religion
and are based on Jewish dietary
laws known as Kashrut.
‘Halal’ is an Arabic word meaning
lawful or permitted. It is the
opposite of ‘Haram’ meaning
prohibited by Allah. For example,
typical Haram or non-Halal foods
include alcohol (an intoxicant),
pork and pork by-products.
Maqroo means products that
are disliked and therefore
discouraged. Confectionery and
the eating of raw onions or garlic
is ‘Maqroo’. Questionable foods
are ‘Mushbooh’. The most popular
foods include poultry, meat,
vegetables and seafood.
10
just4Food n Issue 23 AUTUMN 2009
ha l a l an d k o s h e r f o o d
Fruit and
vegetables
must always
be carefully
checked,
cleaned and free
of insects before
being used
Halal meat must be slaughtered
in a manner that allows the blood
to flow out and as this is being
done the ‘name of God should
be evoked’. Hunting is permitted,
but the use of electro-shocking
to stun animals is not allowed.
Traditional directions define how
an animal should be kept prior
to slaughter. Fish can be killed
by any method, but the meat of
carnivorous animals, birds of prey
and land animals without external
ears, blood or blood products are
all prohibited.
Muslims celebrate Ramadan for
one month of the year, the ninth
month of the Islamic calendar,
usually around early autumn.
During this time, food and drink
cannot be consumed between
dawn and dusk and only 2 meals
are eaten each day. These meals
are usually based on traditional
recipes – the first is often based on
lentils, soups and salads and the
second on any Halal foods, often
including sweets.
Kosher foods and Jewish dietary
laws are focused on notions of
health and sanitation. Kosher
meats must only come from
the forequarters of an animal.
Slaughtering methods, like those
for Halal meat, avoid the use of
the ‘stun gun’ but do not include
the evocation of the name of God.
The stunning of animals prior to
slaughter is considered cruel,
therefore kosher meat comes from
animals that are bled to death.
Meat that comes from animals that
have died from natural causes is
banned. Kosher cookery (trepah)
can prohibit the use of shellfish,
wild duck, certain cheeses and
certain food combinations,
although small amounts of
non-kosher ingredients such
as additives are permitted in
processed foods. No blood or
animal rennet can be used in
foods and certain ingredients
are restricted, for example some
Jews consider gelatin to be
non-kosher. Only the meat of
cloven-hoofed animals that chew
the cud is permissible (e.g. goat,
deer and sheep) for consumption,
rendering rabbit and pig meat
non-permissible. Lobster, shrimp
and clams are banned but fish that
have scales are considered kosher
although they cannot be cooked
with meat.
dairy products should not be
mixed (in accordance with the
Talmud) and the cooking utensils
and machinery used to prepare
foods must not have previously
been used for non-kosher foods.
Fruit and vegetables must always
be carefully checked, cleaned and
free of insects before being used.
Rules for kitchen preparation
exist to prevent contamination
of kosher and non-kosher foods.
A kosher kitchen should have
separate utensils for certain foods
and more than one sink to prevent
cross-contamination. Meat and
Certification ensures that a food
conforms to dietary laws. Food
producers seeking accreditation
are carefully vetted and have to
undergo various processes and
procedures that must be carefully
followed. For Halal foods, the
just4Food n Issue 23 AUTUMN 2009
Passover is an 8-day celebration
that takes place in the spring.
Passover festivities trigger
their own food restrictions. For
example, leavened products
are prohibited at this time for
Orthodox Jews. There are many
symbolic and traditional foods
eaten at Passover, such as matzos
(unleavened bread crackers)
and popular ingredients include
apples, walnuts, cinnamon and
honey, although this can vary
depending on the part of the
world.
11
ha l a l an d k o s h e r f o o d
Halal Food Authority, Muslim
Food Board (UK) and the Halal
Monitoring Committee assess
accreditation. For Kosher foods,
a Kosher Food Agency and their
Rabbis provide certification. Many
more food companies are seeking
certification as it widens their
opportunities for sales. Islamic and
Jewish rules have similarities as
both originate from the Leviticus.
Consequently, many food
companies opt for both Kosher
and Halal approval. However, it
is wrong to assume that Halal
certified foods are suitable for
Jews or vice versa. Adapting
food processing procedures to
ensure compliance with either or
both may require the purchase of
new equipment or setting out of
new process lines and cleaning
regimes.
Some food ingredient companies
(such as Cognis) have decided
to go through the process of
ensuring that their products
are Halal certified and Kosher
tested in order to help their food
manufacturing customers provide
products that meet the demands
of a diverse range of ethnic and
religious groups. Other consumers
often opt for these products
simply because they are perceived
to be high quality, particularly in
terms of hygiene. Volac,
a Welsh company
producing
edible
Many more food
companies are
seeking [Halal
and Kosher]
certification as
it widens their
opportunities for
sales
lactose as an ingredient for the
food industry, have recently
gained certification in order
to expand their sale potential.
Nestlé and Kellogg’s both have
certified approval as Halal and
Kosher manufacturers, and
Mars Chocolate is now certified
Kosher since they partnered
with the UK’s leading Kosher
certification board (KLBD) to
ensure that their bars (e.g.
Galaxy, Snickers and Tracker)
comply with The United
Synagogue requirements.
28% of all food products
launched in the United States
have Kosher labels. Recent
market research there has
shown that customers often
choose Kosher food products
for safety reasons
rather than religious
ones. Kosher
manufacturers
often have
a good
reputation for
quality, health
and safety.
In fact, 3 out
of 5 American
consumers questioned perceived
Kosher labelling to signify better
quality and the Kosher mark to
be reassuring, even if they didn’t
fully understand what it meant.
In the UK, certified foods are
being sold in supermarkets,
12
just4Food n Issue 23 autumn 2009
not just specialist retailers.
For example, Tesco now stock
Ummah foods, Halal chocolate
that is guaranteed free of any
animal fats, employs Halal clean
machinery for manufacture and
does not contain any alcohol.
The Halal Food Authority web
site (www.halalfoodauthority.
co.uk) has been set up to
help consumers identify
Halal meat from non-Halal by
marking or tagging carcasses
for authenticity soon after
slaughter. They also provide
approved slaughterhouses,
distributors and retailers with
HFA licenses for compliance.
These are inspected, audited and
monitored regularly.
The HFA help providers of
Halal meat to adapt to changes
in food regulations and the
expanding market. They also
work closely with the Food
Standards Authority. In Israel,
Rabbis with good entomological
knowledge regularly visit food
premises to ensure that Kosher
production is being carried out
in accordance with certification
requirements as part of quality
control. UK companies exporting
Halal or Kosher foods must take
particular care as certification
requirements in other countries
often differ to those in the UK.
The dietary laws for these
religiously correct foods can
be detailed but should be fully
understood by those serving
the Halal and Kosher markets.
It is also increasingly important
for public catering operations
to be able to offer Halal and
Kosher foods and ensure that
their catering sections are
aware of the rules involved. For
example the NHS, schools and
hotels need to be aware of these
requirements in order to properly
accommodate Muslim and
Jewish members of any client
group. n
D+T SHOW
Helping schools deliver the
Government’s food technology
targets A preview of the D+T with ICT Education Show 2009
O
n the back of the
conclusions from
major primary and
secondary school curriculum
reviews, including those of
Sir Jim Rose, this year’s D+T
with ICT Education Show will
be an invaluable opportunity
for D&T and ICT teachers
to respond to the new
curriculum requirements before
implementation in 2011.
With compulsory food education
from 2011, this year’s Show,
taking place at Birmingham
classroom cooking activities
and challenges in line with
the curriculum requirements.
Its collaborative focus is on
encouraging excellent healthy
eating and activities among
primary, middle, secondary and
special schools throughout the UK.
Another food technology initiative
set to have a strong presence
at this year’s Show is Licence
to Cook already implemented
by more than 2500 schools
across the country. Licence to
Cook – www.licencetocook.
NEC, will offer attendees a
greater focus on food technology
incorporating Active Kids Get
Cooking, a collaborative initiative
from Sainsbury’s, the Design
and Technology Association
(DATA) and the British Nutrition
Foundation (BNF).
org.uk – provides teachers with
a framework and wealth of
resources for curriculum planning,
focusing on delivering insight and
knowledge about healthy eating,
cooking skills, food hygiene and
safety to young people aged 1116 in secondary schools.
The initiative provides teachers
with a framework, tools, advice
and support to implement
Funded by the DCSF and
delivered by a consortium of the
BNF, DATA and the Specialist
Schools and Academies Trust,
the comprehensive website
also provides opportunities for
students to undertake interactive,
differentiated tutorials.
Show organiser Andrew Morton of
ICHF Events, said
‘The enthusiasm, upbeat approach
and dedication shown by visitors
and exhibitors alike to the subject
shone through in 2008 and the
2011 curriculum changes have only
helped focus schools and teachers
on meeting Government targets.
The show will reflect these imminent
changes including the new dedicated
food technology features, helping
teachers gather information and
insight to achieve best practice.’
As the leading show of its kind,
the D+T with ICT Education
Show 2009 (19-21st November)
will also deliver informative talks
from key industry experts, handson workshops for teachers and
hundreds of the most cutting edge
products and ideas from exhibitors
covering a wide range of design
and technology topics, creating
the perfect atmosphere in which
to see how to bring subjects alive
in the classroom and embrace
the latest trends and equipment
available to schools.
In addition to the extensive
exhibitor presence, there will be
a dynamic seminar programme,
which will provide teachers with
insight and knowledge about the
different subjects and topics with
a highlight being Richard Noble’s
opening seminar on Thursday 19
November. n
www.ichf.co.uk/d+t
just4Food n Issue 23 Autumn 2009
13
W E I G H T L O SS
WEIGHT
LOSS
product update
O
besity continues to
be a serious cause for
concern to the health
of the UK population and many
consumers want food products
that help them to mange and
control their weight. The World
Health Organisation estimates
that by 2015 there will be
over 1.5 Billion overweight
consumers in the world
incurring health costs of over
$117 billion in the US alone due
to type 2 diabetes, CHD, some
cancers, high blood pressure,
strokes and osteoarthritis.
Overweight is one of the
world’s top four health
concerns for consumers and
the cause of this problem
can usually be put down to
not enough exercise and/
or excessive energy intake.
This issue has created a
continuing demand for
weight loss products and
the need for further scientific
research into new formats
for this category of food. The
European market for weight
management products is worth
approximately €750 million
each year.
In the past, the easiest way
to assess whether or not
someone was overweight
was to use the BMI (Body
Mass Index), but nowadays
experts tend to use waist
measurements. They believe
it is a more accurate, easy to
measure way for everyone and
is a clearer indicator for health.
For example a man with a waist
measuring 94cm or greater
or a woman measuring more
than 80cm in circumference is
at a high health risk of obesity
related diseases.
The standard low calorie
products with reduced portion
sizes, less fat and bulking
agents are still available and
in demand. Weight Watchers
14
just4Food n Issue 23 AUTUMN 2009
W E I G H T L O SS
is one of the leading brands
for this popular market sector
and their frozen meals sales
reached over £50 million
in 2008 in the UK. Weight
Watchers have recently
launched new oriental meal
additions to their premium
Taste Temptation range.
However, food scientists are
now looking into new ways to
help us to manage our weight.
Food companies working
within the field of weight
loss are constantly seeking
innovative food concepts
in weight management. The
scientific evidence behind new
approaches is beginning to
emerge, however any claims
made have to be substantiated
and benefits proven before
they can be stated. Adding
functional ingredients (as
‘weight loss agents’) to certain
foods seems to be a popular
way to go for food formulators
catering to the weight loss
market by producing foods
that help support weight
loss. The current slimming
ingredients market has recently
been categorised into five
main groups based on the
mechanisms of action:
■■ increased energy expenditure
(which may be boosted
by consuming caffeine or
capsains which can increase
thermogenesis after a meal)
■■ increased satiety for
suppressing hunger (e.g. by
adding pine kernels and their
extracts, glucomannan or
Hoodia or standardised potato
extracts to food)
■■ increased fat oxidation (e.g. by
supplementing the diet with
calcium or CLA (conjugated
linoleic acid))
■■ reduced fat synthesis (e.g.
by taking supplements
of Co-enzyme Q10 and
L-Carnithine that work together
in transporting fat to cell
mitochondria for burning as
cellular energy)
■■ blocking dietary fat absorption
(e.g. by adding chitosan to food)
These ingredients and modes
of action need to be carefully
assessed. For example, they
may help to prevent weight
gain and obesity in laboratory
studies but do they work
for individuals? It is also
Food companies
working within
the field of
weight loss
are constantly
seeking
innovative food
concepts
important to remember that
some functional ingredients
can cause unpleasant side
effects and other need careful
controlled use or dietary
adaptations are required.
satiety. For example, the
Institute of Food Research
has created a fatty formulation
that can be added to meals to
help the person eating it feel
full for up to 12 hours. This
fatty formulation is a carefully
engineered emulsion of finely
dispersed oil droplets that
remains stable in the acid
conditions of the stomach. Its
presence in the stomach also
boosts hormones that send
messages to the brain that
signal a reduced desire to eat
and therefore a fall in appetite.
The ‘hunger hormone’ ghrelin
is believed to build up in the
body and accumulate during
periods of fasting and is found
at higher levels just before a
meal. It may be that fats from
our food activate the hormone.
Recent scientific research
suggests that a stomach
enzyme is responsible for
ghrelin activation and this
finding may be used to trigger
studies useful in the field of
weight loss and metabolic
disorders. Further research into
The texture of a food can
affect satiety after eating, for
example if it forms a bulky
viscous mixture in the stomach
it can make an individual feel
full for longer. This means that
it is possible to make small
changes to many foods and
drink formulations in order to
achieve this by incorporating
gelling or coagulating agents
that resist breakdown in
the stomach. Various minor
food ingredients that include
prebiotic fibres show potential
for this function. Much of the
investigative research being
carried out in the development
of weight management food
products currently centre on
formulating foods that provide
just4Food n Issue 23 AUTUMN 2009
15
W E I G H T L O SS
Claiming that a food
provides satiety needs to be
substantiated, which has led to
the development of new testing
methods of measurement.
One of these, the Visual
Analogue Scale (VAS) uses
questionnaires to assess
satiety levels after a meal and
another takes gut hormone
measurements that relate to
appetite levels after eating.
the effects of supplementing
foods with oligosaccharides
to support weight loss by
providing a prolonged feeling
of fullness and reducing
appetite perception is also
underway and showing
promising results. Using inulinlike fructans to supplement
foods can help reduce energy
intake in overweight individuals
without them having to make
drastic lifestyle changes.
Other ingredients that show
potential for boosting satiety
include the milk protein casein
and soy proteins available in
concentrate or isolate form
for use as ingredients in
products such as snack bars
and smoothies. Initial research
into the combined action of
calcium and whey protein
fortification is showing that the
whey protein acts as a satiety
booster and the calcium may
increase metabolism, which
in combination can facilitate
weight loss.
Studies in Canada also indicate
that products containing soy
protein, gluten, cereals and
nuts together are an excellent
base for weight loss products.
Another example of how NPD
can combine sources of fibre
and protein in novel weight
control foods can be seen in
the new Special K by Kellogg
Protein Shakes for weight
managers. These contain
16
satiety boosting amino acids
and fibres as well as Vitamins
A, C, D, E and calcium.
They come in single serving
bottles, ideal as on-thego breakfasts, in 3 flavours
(Chocolate, French Vanilla and
Strawberry).
Other current research into the
field of weight loss is currently
examining:
■■ the possibility that a daily
supplementation of vinegar may
help to prevent the build up of fat
in the body. Japanese scientists
believe that acetic acid can
affect the genes that are linked
to fatty acid oxidation and heat
generation (energy burning) to
suppress body fat accumulation
by increasing thermogenesis
and fatty acid oxidation
■■ the possibility that chewing
almonds after a meal releases
unsaturated fats from the nuts
that stave off hunger for longer
■■ the effects of aroma on appetite.
Smell may contribute to satiety
and scented packaging may aid
weight management
■■ studies on hamsters, which
show that consuming melon
extract daily may help to
stimulate the body’s production
of an antioxidant enzyme called
superoxide dismutase which in
turn promotes the production of
enzymes that can help prevent
obesity
just4Food n Issue 23 AUTUMN 2009
The development of an artificial
gut that predicts the GI
(Glycaemic Index) and resistant
starch levels in food products
is aiding the NPD process in
this field by helping developers
to achieve their goals. n
■ ■ how adding turmeric (a
curcumin spice) to food may
help to prevent fat gain by
inhibiting new blood vessel
growth and therefore the
spread of fatty tissue in the
body
■ ■ how fortifying weight loss
products with vitamin D
has been linked to greater
successes in weight loss
in calorie restricted diets
(especially in winter months)
but further research is
needed to ascertain why
■ ■ the idea that the body shape
of an obese person (whether
‘apple’ or ‘pear’) determines
the dietary advice required
to improve obesity-related
disorders. It is believed that
body shape influences how
an individual’s fat tissue
responds to dietary fat. For
example apple types should
avoid medium chain fatty
acid diets and pear shaped
should base their diet on
them rather than long chain
fatty acid based diets.
Patent s
P
atents, once approved,
give the patentee
monopoly to make, use
and sell that invention within a
jurisdiction for a fixed period of
time. It is an agreement between
a country and an inventor but
will only be approved if it is
novel, inventive and has a
commercial use.
A patent makes it
illegal for anyone
else to copy
it, providing
Intellectual
Property
Rights (IPR)
protection
to the
innovator
because
when a
patent is
granted
others are
excluded from
selling a product
or using the
process employed
by the patent owner
to create it. However,
a patent will only be
granted in return for full
disclosure of the details of
the invention for scrutiny by
the European Union Patent
Office (EPO). This information
is stored at the British Library
Patent and Intellectual
Property Collection.
of research and development can
become very pressurised and time
consuming, especially when trying
to secure funding from the private
and public sector to cover the
costs (as is commonly required in
the science of biotechnology).
Further complications in the area
of functional foods have worsened
the situation with the changes in
Nutritional and Health Claims
labelling rules in the last
two years.
Patently
clear
We take a look at how patents are
registered for food
There are three
main categories
of patent:
■■ Utility
– for new
and useful
processes
or
machines
etc
■■Design
– for any
original
design for an
article
■■
Plant –
for an invented
or discovered
new plant variety
In the past food
technology has not
been a common area for
patenting, even though they
can be used to protect new
developments in ingredients,
food products, packaging and
processing. This situation has
been changing of late especially
in areas such as functional
foods, food nano-technology and
biotechnology.
The EPO was set up to provide
a uniform application process
for individual inventors and
companies seeking patent
protection in Europe. For those
inventors who are proprietorial
and secretive about their work
this can be a stumbling block
when seeking patents for their
projects. The information must
be available for the multi-step
process to take place to allow for
appropriate classifications, claims
assessments, descriptions and
definitions to be made. This area
The developments of new foods
can help to promote public
health. However, the closer the
purported health benefits of a
food are to disease prevention,
the closer it’s likely to be regarded
as a medicine or drug, which
can complicate matters when
seeking a patent. For example,
foods with improved technological
properties are eligible for patents
but often fail because they do not
just4Food n Issue 23 AUTUMN 2009
17
PAT E N T S
Patented Quorn hot dog
provide enough information that
can be used to increase benefit
awareness to consumers during
marketing.
Food Science and Technology
Abstracts and Bentham Open
Journals hold references to
recently approved food-related
patents and examples of the kinds
of functional foods most likely to
seek a patent include:
■■ Antioxidant rich foods
■■ New forms of dietary fibre and
satiety boosting foods and
ingredients
■■ Foods and drinks that boost
energy levels
■■ Cholesterol reducing
ingredients and products
■■ Probiotics and prebiotics
■■ Sport and energy drinks, and
fruit juice-based beverage
formulations and ingredients
18
European Patent
Offices grant
patents on
plant varieties,
GM crops,
genes and gene
sequences from
plants and crops
Other food technology related
areas for patenting include novel
ingredient extraction technologies
(such as that gained by the
company Hercules for their pectin
extraction process from orange
peel in 1998), the development
of sustainable bio-plastics for
just4Food n Issue 23 AUTUMN 2009
packaging food and genetic
engineering. The latter involves
the insertion of new pieces of
genetic code into the genome of
an organism which can be used in
the development of new probiotic
bacterial strains, creating new
sources of bio-fuel and crops and
livestock that produce greater
yields.
European Patent Offices grant
patents on plant varieties, GM
crops, genes and gene sequences
from plants and crops. An example
of this is a genetically modified rice
produced by RiceTec who gained
a patent for their Texa product.
This is a controversial area and
there is a big drive from lobbyists
to review this situation as they feel
that is it wrong for someone to
‘own the genes in food’.
Patent s
There are many
agencies that
exist to help
individuals with
the patenting
process
Although patents are supposed to
help improve global food security
from ‘pirates’, some charitable
organisations that work in the
third world have expressed their
concerns that patents actually
threaten food supply. Where
genetic research has produced
new plant varieties for use by big
seed companies patents have
restricted their use by anyone else.
For example, Action Aid have
suggested that IPR on certain
crops can limit what can be grown
and reduce profit-making potential
for farmers in some developing
countries and that imposing new
agricultural systems can reduce
food security. Patenting in this
area of food production, especially
for genetic modification methods,
has become a controversial one
with many opposition groups set
up to try to ban them.
Some of the well-known foods
that have been patented include:
■■ Quorn (this is a registered trade
name), a mycoprotein from a
strain of Fusarium that began in
the 1970s
■■ Trehalose, a disaccharide
sweetener
■■ Golden Rice, a variety of rice
particularly rich in Vitamin A.
each with its own ring pull. It is
expected that the kind of patents
sought in the future will be foods
where allergens have been
targeted for removal, nano-foods,
and purified active ingredients with
antioxidant properties extracted
from rain forest plants.
There are many agencies that
exist to help individuals with the
patenting process. First a patent
search will be carried out to
ensure that the idea being pursued
does not infringe someone else’s
patent. Once an idea has been
formulated, a prototype will be
developed, market research will be
carried out to ensure that there is
potential demand (and consumer
benefit) for the innovation.
An application, in the form of
diagrams and written statements/
descriptions, for a patent must
be filed with the Intellectual
Property Office in Cardiff, and
the application paid for. This
submission then becomes a
‘patent pending product’ and
undergoes assessment for
suitability, which can be lengthy
and drawn out, before being
approved or rejected for a patent.
Agencies might also need to help
gain further protective rights: a
patent protects how a product
works and what it is made of but
further protection might be needed
for other aspects of a design.
Applying for Registered Design
can protect the visual aspects, this
may be necessary for a new food
package or similar; a Trademark
protects a brand and the Trading
image of a company, an aspect
that may well apply to a food.
Copyrights are less likely to be
required as this covers literary
and artistic work. Sometimes
agencies spend more time taking
enforcement action against those
breaking patent rules, which is
why lawyers play a key role in
patenting.
Patent information can be very
useful to researchers who use it
create data that predicts growth in
industry, can be used to promote
new directions in scientific
development and utilised by
technologists as a sole source
of information for improving a
process. A patent is also a useful
marketing tool, as it helps to
promote a product according to its
benefits to consumers.
Patents can help to stimulate
innovation by providing incentives
to invent so rewards for the efforts
involved can be reaped. They can
also help to protect investments
into research and development;
however it is important to
remember that the issuing of
patents for biotechnology has
caused many controversies as this
affects living organisms. n
For recent patent applications go
to Flexnews on:
www.flex-news-food.com
A typical example of the kind of
innovative food package design
that has recently gained a patent
is that by Spanish developer
David Guispe Gonzales. His
drinks can contains two drinks,
one in each of two compartments,
Patented RiceTec hybrid rice
just4Food n Issue 23 AUTUMN 2009
19
stu d e n t profile
A Food degree:
that’s mostly cooking
isn’t it?
Bryony Hitchcock talks to Food student Lizzie Moss
S
o, what exactly does
a Food degree entail?
Lizzie Moss is currently
halfway through a four year
BSc in Food and Consumer
Management at University
College Birmingham, and
dispels some myths about
vocational qualifications.
J4F: What made you decide
to pursue a Food qualification
when you were at school?
L: It started at GCSE, because I
loved my food course. One of the
stand-out projects for me was
writing a series of 20 A3 pages
on developing a food product
from design brief, through the
specification, to evaluation stage.
I loved working on it, and seeing it
through all its stages, and I got an
A for that piece of coursework, so
I carried on to A Level. I was also
really lucky in that my school, as a
Technology College, had excellent
facilities in the Food department.
At A Level, our department
teamed up with one from another
school, and we worked on both
sites, which gave me the benefit
of two schools’ teachers. It was
during my A Levels that I decided
I’d like to continue with Food as
a degree, and one particularly
inspiring teacher gave a really
good report of Birmingham, so I
didn’t really consider anywhere
else very seriously, partly because
of their recommendation, but also
because I thought the course
looked so interesting, with a broad
range of modules.
I think quite a lot of people
don’t consider Food as a career
because they associate it with
being a chef, and think if they
don’t like that side of it, then
it’s not for them. But I’m not
particularly keen on cookery either,
it’s the science behind it, and why
consumers buy the way they do,
how it is marketed and set out in
the supermarkets that appealed
to me at A Level, and there are lots
of careers to be found there. Our
teachers told us that there were
approximately three jobs available
for every one food graduate, so
we were guaranteed good job
prospects, too.
J4F: So where did you go from
there?
L: I was lucky enough to be
accepted on the course at what
was then Birmingham College
of Food, Tourism and Creative
Studies, but is now University
College Birmingham. The course
I’m doing is three years of study,
with an optional year in industry,
which falls between the second
and third study years. The first two
years consist of lots of practical
work. For example, in year one we
did a Cookery Skills Module for
Food Practice and Application for
three hours per week. We covered
a different subject each week, like
chicken or pulses. Our tutor would
demonstrate appropriate methods
Lizzie and Robert Jackson’s winning cheesecake photo
20
just4Food n Issue 23 autumn 2009
stu d e n t profile
of preparation and cooking at
the start, and then they would
set us loose on a vast number
of ingredients, and we could
experiment and come up with our
own dishes using the day’s set
ingredient.
In year two we built on this with
some great projects. Various
industry professionals were
invited to our classes, bringing
Our photo of a
redcurrant
cheesecake for
July received
joint first place. I
was over the
moon!
their company’s ingredients:
for example, Synergy brought
in a selection of curry pastes.
They gave us a brief to create a
non-curry recipe, using one of
their powders. We were given
four months to work on this
project individually. The format
was the same as at GCSE and
A Level, but in more depth. So
we did background research on
what is already available in the
supermarkets, and saw how
these were made so we could
critically evaluate them in order to
do something that was better (we
hoped!).
We then brainstormed product
ideas and created some sample
products. We each had to perform
sensory evaluations on our own
samples, then choose the best
and improve on it until, basically,
we ran out of time. Then we set up
a taste panel to try our product.
You could either advertise in
college for panel members,
or invite people, and many of
us invited tutors from other
modules. Finally, the Synergy
staff came back to evaluate our
results. I created a fish pie, and
incorporated my korma paste in
the mash topping, which I found
complemented it really well.
It’s not just straight cookery,
though, of course. In Applied
Food Communication, we’ve had
a variety of different experiences,
like doing a 15 minute presentation
in our food demonstration unit,
complete with cameras, lights and
50 members of the WI watching
and asking questions! We also
had to make a product based on
seasonal ingredients, then style it
and set up lighting and a backdrop
for a photo shoot.
This was a partnership project
with photography students from
Sandwell College, and they
photographed the work and
Photoshopped the images ready
for assessment. Those pictures
were judged by a team from
Cadbury’s, and our photo of a
redcurrant cheesecake for July
received joint first place. I was
over the moon!
J4F: So, you’re about to start
your year in industry: how did
you organise that placement?
L: The University has a Placement
Coordinator, and you can discuss
with her what type of job you
would like, and where in the
country you are interested in
going, and she can help you find
appropriate companies to contact.
There are also placement websites
you can look at, and as it’s a small
course, with around 25 people
in each year, we know the years
above us really well, and ask them
for advice too! I wanted to be
somewhere between Birmingham
and Bath, where I’m from, and
to work for an ethically-minded
company.
just4Food n Issue 23 AUTUMN 2009
I was really interested in food
policy, which is an offshoot from
those aspects which had engaged
me at A Level, and I have been
accepted by Kraft Foods. I’ll be
checking all their marketing from a
legal perspective, for example the
font size on packaging needs to
meet statutory requirements, and
there is a particular form which
the nutritional guidelines need
to follow, too. So I’m going to be
spending the summer reading and
absorbing all these requirements,
so I can hit the ground running.
J4F: What advice would you give
to GCSE and A Level students
thinking about what they’d like
to do after school?
L: Grill your teachers about ways
into Food – you don’t need to do
a degree, there are HNDs and
FDSCs too. And don’t think the
only careers are to be a chef or
work in product development,
there are really varied career paths
in the industry. I’m still not sure
exactly what job I would like on
graduation, but I’ve realised it’s
not that important even at this
stage. Find a good course that will
give you grounding in everything,
and then decide when you’ve got
some experience to go on.
J4F: Anything else?
L: Do it – it’s great! n
21
cARAMEL COLOURING
Focus on Carame
C
aramel colouring
(not to be confused
with the toffee-like
confectionery) is the most
widely used of the natural
colouring agents in the food
industry, with sales of around
32 million Euros each year in
Europe. In fact over 95% of
the volume of food colouring
sold is caramel. It has been
manufactured as a flavouring
agent and colouring for over
one hundred years, yet demand
for caramel is still growing
with increase in consumer
preference for natural rather
than artificial colourings.
Although caramel is a ‘natural’
food ingredient there have been a
few concerns raised by scientists
suggesting that children should
avoid the consumption of caramel
in foods; that sulphite versions of
caramel are potential allergens and
one study even indicated that high
intakes may suppress the immune
system. However, it is important to
remember that most ingredients,
when scrutinised in depth, rarely
come out unscathed, even natural
ones. As for all colours added to
food, caramels have to display a
certain level of purity and must be
proven safe, stable and effective
before they can be permitted.
Caramel forms a colloid when
used to dye foods and provides
colours that vary in strength and
hue through a wide spectrum
from pale yellow and amber to
red, brown and even nearly black.
Within a food it actually acts
as an emulsifying agent (when
homogenisation processes are
used to help reduce the caramel
particle sizes) which is particularly
22
just4Food n Issue 23 AUTUMN 2009
CARAMEL COLOURING
el Colouring
useful when incorporated into
soft drinks because there is then
no need to use gums to stabilise
them.
with different properties to match
different foods. There are four
main classifications of caramel
with the E number of E150:
Caramel is a mixture of various
brownish coloured substances.
These originate from a heat
treated (about 170 C) source
of carbohydrate such as maize
starch, sucrose or glucose syrup
in the absence of nitrogen but in
the presence of a salt, alkali or
acid with the addition of an antifoaming agent. This controlled
process, that takes place in
a closed container, is called
CARAMELLISATION and ‘burns’
the sugar source to create a burnt
sugar smell and colour, due to the
formation of a range of breakdown
molecules that include volatile
compounds. Caramellisation
removes water from sugar
and causes isomerisation and
polymerisation.
■■ Class 1 (E150a) – Plain
Different controls of the process
can influence the degree of
fragmentation that takes place,
for example, the initial reactions
create lower molecular weight
compounds that are a paler
colour and milder in flavour. On
further heating a greater degree of
polymerisation (or condensation)
occurs with the formation of larger
molecular weight compounds
darker in colour and much
stronger in taste.
The particle charge on a particular
type of caramel must match that of
the food product it is incorporated
into. Some foods have mixed
charges making it necessary for
ingredient suppliers to provide
a range of classes of caramel
Caramel – this tends to be
yellowish in colour and is most
commonly used in alcoholic
drinks
■■ Class 11 (E150b) – Caustic
Sulphite Caramel – tends to be
yellow – orange in colour and
is commonly used in aromatic
extracts, vermouths and
brandies
■■ Class 111 (E 150c) – Ammonia
Caramel – positively charged,
widely used in beers, bakery
products, sauces, dairy
products and confectionery
■■ Class 1V (E 150 d) – Sulphite
Ammonia Caramel (or acid
proof caramel) – negatively
charged and most commonly
found in soft drinks and fruit
candies. These often provide a
greater degree of colour depth
When choosing a class of caramel
to match a particular food a food
technologist has to consider
many aspects of chemistry, for
example the colloidal charge,
desired colour intensity, stability
to pH, alcohol, salts, tannins etc
plus their use must not alter the
flavour profile of a product. They
may also need to refer to the
internationally accepted Caramel
Colour Classification Chart for
colour matching.
The positive or negative charges
on caramel give them valuable
secondary functions useful in food
processing, such as flocculation,
precipitation and migration
just4Food n Issue 23 AUTUMN 2009
preventers and can protect against
sunlight damage. Some caramel
colours can also fade over time
in certain conditions such as
fluorescent light, again making
it necessary to choose the most
appropriate class to match the
food product for shelf-life stability.
Caramel colourings are often
used in combination with
other colourings, for example
in chocolate milkshake the
caramel colouring alone gives an
unappetising brown shade, which
is improved with the addition of
Red Amaranth colourings. The
intensity of colour is scientifically
analysed and measured in
a food using colorimetry or
spectrophotometry.
The most popular form of caramel
is a liquid one, but often it is more
suitable in a powdered form e.g.
for the use in gravy browning
powders. This type of caramel is
processed by spray drying it onto
a ‘carrier’ such as maltodextrin to
create a fine powder that is soluble
and disperses readily when mixed
with water by the consumer.
The most common uses for
caramel are in the following
products: gravy browning, soy
sauce, pickle, rum, desserts,
vinegar, batter, cookies, soft drinks
and colas.
The US company DD Williamson
is the largest manufacturer
of caramel in the world and
provides over 50 liquid and 12
powdered varieties to food and
pharmaceutical manufacturers
worldwide. n
23
F O O D T E C H N O L O G Y at H E le v el
Studying Food
Technology at HE Level
T
he major UK food
retailers are among
the most visible
economic success stories in
the country and many food
manufacturers are household
names. Foodstuffs, particularly
those considered part of our
staple diet, are among the most
recession resistant products.
As the cliché goes ‘people will
always need food’. Yet careers
in food technology, the science
behind so much of what we
consume, are not yet seen as a
mainstream choice but rather
one that is a little bit different.
24
20 or so years ago, it was
common for food technology
to be confused with catering or
home economics. Perhaps as
a consequence, relatively few
students in the UK applied to
study food technology beyond
school compared with numbers
in, for example, France – a
country with a similar population,
although with a stronger cultural
attachment to food.
The situation today is arguably
somewhat better than it was,
but when searching for food
technology courses at higher level
just4Food n Issue 23 AUTUMN 2009
you are still likely to encounter
catering, culinary skills and
hospitality.
For students wishing to study
food technology beyond Level 3
(A-level, BTEC National Award,
BTEC National Certificate, BTEC
National Diploma) there are
various options all around the
country; subsequent employment
opportunities for those qualifying
three years or more from now
are likely to be as good as they
have ever been, which means
significantly better than in many
other economic sectors.
F O O D T E C H N O L O G Y AT H E le v el
When it comes to choosing
a course of study, there are a
number of factors to consider:
a) Which type of qualification
There are all sorts of qualifications
that a student might select
– various shapes, sizes and
awarding bodies. However,
there are five main types of
qualification for people who do
not hold any other award above
level 3. They are: First Degree,
Foundation Degree, Diploma of
Higher Education (DipHE), Higher
National Diploma (HND) and
Higher National Certificate (HNC –
a shorter variation on the HND).
The First Degree or simply
‘Degree’ in food science or related
subjects will generally be three
years long but courses including
work placements could be longer.
They are mostly, but not always,
studied on a full-time basis.
The entry requirements vary by
course and institution but will
quite often involve three Level
3 qualifications, with science
subjects, particularly useful for
BSc Food Science/Technology
and Nutrition courses.
HNDs and Foundation Degrees
are similar qualifications and each
is usually two years long when
studied full-time. HNCs generally
take one-year if studied full-time.
HNDs were introduced as workrelated higher-level qualifications
that focus more on practical
skills than the more theoretically
focused First Degrees. The DipHE
is similar to an HND, but usually
considered a bit more academic
and a bit less vocational. They
are also mostly two years long.
The entry requirements for these
courses usually include at least
one Level 3 qualification, although
significant work experience can
also count.
b) Full-time or Part-time study
The threat of huge debts has put
some prospective students off
HNDs and
Foundation
Degrees
are similar
qualifications
and each is
usually two
years long when
studied full-time
full-time study. Many full-time
students take part-time jobs
to help reduce their final debt
but this can work the other way
around – full-time work and
part-time study. Many employers
welcome this approach and some
even encourage it, paying or
sharing costs and/or allowing time
out.
The main form of higher-level parttime study has traditionally been
the HND or HNC. Foundation
Degrees can also generally be
accessed on a part-time basis.
If studied part-time, HNDs and
Foundation Degrees are likely to
take 3 to 4 years to complete, with
an HNC usually taking 2 years.
Foundation Degrees have a
recognised value of 240 CATS
(Credit Accumulation and Transfer
Scheme) points. Universities and
other HE providers use CATS
points to measure the value of
study spread across different
courses and/or institutions.
Foundation Degrees are
supposed to be designed so that
students can readily progress
to the full or ‘top up’ degree. An
Honours Degree is normally worth
360 CATS points. In practice,
HNDs and DipHEs will generally
be recognised at the same level
as Foundation Degrees, so the
choice between them should
just4Food n Issue 23 AUTUMN 2009
probably be based on other
factors.
c) Location
Location is not just about
geography, but the particular type
of institution. The recent boom in
numbers of students attending
university has been greatly
assisted by the increasingly
strong links between universities
and Further Education colleges.
Most FE colleges now host some
HE courses. A course may be
advertised as the University of X
but attendance may be largely
or entirely at College Y. The two
institutions may be near one
another, but that is not always
the case. For example, Leeds
Metropolitan University and
Grimsby Institute of FE & HE are
partners but almost 80 miles
apart.
Students may express a desire
to go to ‘uni’ and feel that an FE
college doesn’t quite fit the bill.
However, there is something to
be said for such colleges. Quite
often, simply because of the
lower numbers of HE students,
class sizes might be smaller and
individual care and help may be
more readily accessible. Some
specialist colleges, such as those
in the land-based sector, may be
more appropriately located and
equipped for the subject studied
than the partner university.
Geographical location is important
to many students. This might be
due to what they have heard or
read on sites such as What Uni?
(www.whatuni.com). It might also
be because of the practicalities
and expense of living far from
home. Fortunately, as illustrated
by the examples given below,
food science/technology and
related courses are available in
most areas. However, the critical
choice is probably whether the
course itself is right in terms
of realistic entry requirements,
content of study, and progression
25
food technology at he le v el
into work that the student would
find interesting.
Baking Technology Management
– London South Bank University
d) The course itself
The following are examples of the
many Food Technology/Science
and related Higher Level courses
in the UK. It is not an exhaustive
list as it is intended to illustrate the
variety and location of courses.
Full listings can be found via
various websites, especially
UCAS (www.ucas.ac.uk/students/
coursesearch/).
Food Science and Manufacturing
Technology (International Food
Innovation) – Leeds Metropolitan
University, based at Leeds
Thomas Danby (part of Leeds City
College)
Foundation Degree
Food Safety & Quality
Management – University of
Worcester based at Pershore,
part of Warwickshire College
Food Studies & Food Industry
with Management – Harper
Adams University College,
Shropshire, the latter based at
Reaseheath College
26
Food and Consumer Management
– University College
Birmingham
DipHE
Food Studies combined with
various other options including
Biology, Business & Management
and Education; Food with
Nutrition – Bath Spa University
Food and Consumer Studies –
University of Abertay, Dundee
HND
Food Chain Technology and Food
Safety and Auditing – University
of Chester, both based at
Reaseheath College
Food Management, Food
Marketing, Food Technology
and Food and Nutrition – all
at Manchester Metropolitan
University (also at BSc)
Food Production Management
– Leeds Metropolitan University,
based at Grimsby Institute of
Further & Higher Education
Food Science & Technology,
Public Health Nutrition – both at
University of Wales Institute,
Cardiff (UWIC) (also at BSc)
Food Manufacture – University of
Lincoln (also at BSc)
HNC
Food Manufacture – Glasgow
Metropolitan College
just4Food n Issue 23 AUTUMN 2009
food technology at he le v el
Food Science and Technology –
Coleg Menai (also at HND)
First Degrees
BSc (Hons) Food Science,
BSc (Hons) Food Science with
Business, BSc (Hons) Food
Technology, BSc (Hons) Nutrition
& Food Science – all at the
University of Reading
BSc (Hons) Food Science and
Nutrition – Northumbria University,
University of Glamorgan &
Coventry University, Oxford
Brookes University
BSc (Hons) in Food Science,
Nutrition & Food Science & Food
Microbiology – both at University
of Nottingham
BSc (Hons) Food Marketing, Food
Marketing Management, Food
and Nutrition – Sheffield Hallam
University
BSc (Hons) Biological Sciences
(Food Science), BSc (Hons)
Food Science, Technology &
Management, BSc (Hons) Food
Science – Combined Studies –
all at Heriot-Watt University,
Edinburgh
Food Studies & Nutrition –
University of Leeds
BSc (Hons) Food Supply
Chain Management, Food and
Consumer Studies or Food,
Nutrition and Well-Being, BSc
(Hons) Food Industry with
Management – all at Harper
Adams University College,
Shropshire with the latter based
at Reaseheath College
BSc (Hons) Food Quality, Safety
& Nutrition – Queen’s University,
Belfast
BSc (Hons) Food and Consumer
Sciences, BSC (Hons) Food
Product Design, BSC (Hons)
Food, Nutrition and Health – all at
University of Abertay, Dundee
BSc/BA (Hons) Nutrition with
various combinations including
Health and Exercise, Management
Studies, Psychology & Sociology
– St Mary’s University College,
Twickenham
BSc (Hons) Dietetics– Coventry
University, University of
Hertfordshire, University of
Ulster, (Coleraine Campus)
BSc (Hons) Food Science and
Microbiology, BSc (Hons) Nutrition
and Food Science – University of
Surrey
BSc (Hons) Food Production
Management – Royal
Agricultural College,
Cirencester
BSc (Hons) Food Safety & Quality
Management – University of
Worcester
BSc (Hons) Food Bioscience –
Glasgow Caledonian
University n
Various Nutrition courses at
BSc and BA (Hons)
Liverpool John Moores
University
University of Greenwich
University of Westminster
BSc (Hons) Nutrition, BSc (Hons)
Nutrition and Dietetics – Kings
College, London
University of Teesside
BSc (Hons) Food Design and
Technology, BSc (Hons) Food &
Nutrition – London South Bank
University
University of Ulster, Coleraine
Campus
BSC (Hons)
Food Marketing
Management,
BSc (Hons) Food
and Consumer
Management
– University
College,
Birmingham
BSc (Hons)
Food Science,
BSc (Hons)
just4Food n Issue 23 AUTUMN 2009
University of Newcastle
Kingston University, London
Leeds Trinity & All Saints
(Accredited College of the
University of Leeds)
Nottingham Trent University
Kingston University, London
University of Central Lancashire
University of Plymouth
27
N o v e l in g r e di e nts
Novel ingredients: no
longer pie in the sky
I
n this economic climate
most food companies are
looking for ways to adapt
their recipes in order to help
them save money. However
in the UK, lowest price does
not guarantee you business.
Costly changing government
guidelines and pressure from
customers to constantly
innovate all add up to increase
the load on food developers’
shoulders.
The bakery sector is not excluded
from this, and what seem initially
to be quite simple problems
are anything but for the food
processors. Ulrick & Short Limited,
a clean label and additive free
ingredients supplier, have a few
ingredients which can help to
solve some of the problems they
encounter.
One problem that both sweet
and savoury pie manufacturers
are encountering is the increased
pressure from the Food Standards
Agency (FSA) to reduce the
amount of saturated fat in their
products. This type of fat can
come from fats such as butter or
shortening.
The FSA target for 2010 is that
all pastry products have their
saturated fat content reduced by
10%. The supermarkets who are
28
also pushing these moves need
to ensure that any changes do
not negatively affect the eating
experience (thus decreasing sales)
or put anything on the label (after
many years spent simplifying
labels) that the customer may be
put off by reading. This is where a
novel ingredient Delyte can help.
Delyte, which is an extract of
tapioca, has been physically and
naturally modified so that in use
it mimics the characteristics of
fat, whilst reducing calories and
having a consumer-friendly label
declaration. Delyte combines
easily with water to replace fat on
a weight for weight ratio, which
makes it extremely user-friendly.
When replacing butter there can
be a cost saving of 75%, but trials
have also proved that the pastry
becomes more resilient and seems
to prevent cracking over life, which
is a common problem is chilled
pastry products; thus killing three
birds with one stone!
Next comes the filling. Most pie
manufacturers use modified
starch or more likely now clean
label maize starch (declared as
corn flour). There are different
starches that can thicken at cold,
hot or both temperatures. One
downside of using maize is the
opaque appearance which it
gives. Tapioca however gives a
just4Food n Issue 23 AUTUMN 2009
glossy transparent appearance
and is neutral in taste, making sure
flavours are not dulled. Ulrick &
Short work extensively with both
maize and tapioca, however it’s
the clean and natural ‘Synergie’
range of tapioca starches that
shine above the rest when making
sauces and fillings.
Finally the appearance of the
pie can be improved by glazing
the top. Most commonly used
is egg wash as it is considered
to be very natural and gives a
shiny finish. The downsides of
egg are the unstable price, the
short shelf-life and the addition
of an “egg allergen” to the label.
Eziglaze is another unique product
from Ulrick & Short. Derived from
maize, it comes as a powder (to
mix with water) or as a ready to
use liquid. It is a very clean (label)
alternative which gives excellent
shine, a longer shelf-life and most
importantly can be declared as
“corn flour”. n
Pa c k a g in g updat e
Packaging update
A round-up of all the latest developments
New packaging guide for
industry
The Food Standards Agency have,
in consultation with packaging
firms and local authorities,
put together a 43 page food
packaging guide
entitled ‘Materials
and Articles in
Contact with
Food’. This
provides legal
and best practice
advice and has
been designed to
help packaging
and food companies when
choosing and using materials e.g.
on migration etc. It should also
assist them in putting together
dossiers that provide information
on their products as required by a
new regulation.
recycled polyethylene) to form an
inner plastic pot that sits inside
combined with a thin outer card
layer.
sealed or radio frequency welded
onto card or film for food use.
Project to recycle non-bottle
plastics
Amcor chose to award their
innovation award for flexible
packaging to Squeeze, designed
by Pierre Collard (from a Belgian
University). This design is used to
store sweets that can be shared
hygienically using a special
opening device for resealable
convenience.
A new multi-million pound project
has been launched recently by
the Waste and Resources Action
Group (WRAP) to recycle more
non-bottle plastics such as
yogurts pots and margarine tubs
that often end up being disposed
of in land fill sites. The mixed
plastic materials used to make
this kind of packaging can now be
re-processed in a financially viable
way to make plastic strapping,
refuse bags and drainage pipes.
This initiative is part of a drive to
boost recycling levels in the UK by
at least 40,000 tonnes by 2011.
Stand up bags
New tear tape
Storck Travel Retail produce
eye-catching stand up bags
for sugar confectionery sold in
airports. These bags have been
re-designed with a more glossy
appearance to hold sweets and
chocolates such as Werther’s
Originals for freestanding-display
on shelves in retailer outlets.
A new tear tape has been
designed by UK firm, Payne,
to make the opening of biscuit
packets easier and without ripping
the roll wrap used. It uses a
communication tab system with
a protruding V-shaped tab for
consumers to pull.
First completely recyclable
yogurt pot
Rachel’s Dairies have designed
the first completely recyclable
yogurt pot. It uses r-PET (a form
of polyethylene made from
New range of sealable plastic
packages and bags
The new EnviroSeal range
is available in blister packs,
clamshells, containers and display
boxes made from recyclable PET
(polyethylene) that can be heat-
just4Food n Issue 23 AUTUMN 2009
Flexible packaging design
prize
Trebor mints relaunched with
new package design
Cadbury’s have relaunched their
Extra Strong Mints and Softmints
range in a specially designed
new packaging to make them
more eye-catching and stand out
more when displayed on retailers’
shelves.
New ecotainer line
International Paper, a US
company, have worked in
conjunction with Coca-Cola
to develop and launch a
commercially compostable cold
cup that is made from 100%
renewable resources. It has a
specific coating that allows it
to be industrially composted;
this is made up of a plant-based
moisture barrier. It is expected
to be available with customised
artwork in the near future. n
29
k e nt yo u ng c h e f award 2 0 0 9
Kent Young Chef Award 2009
launches to secondary schools for
Autumn term
A
dynamic new recipe and
cookery competition for
Kent’s secondary school
students is being rolled out by
Produced in Kent for the start of
the Autumn term.
The Kent Young Chef Award looks
set to spark a cookery revolution
across the county’s secondary
schools and Produced in Kent
hopes that many food technology
departments will integrate the
competition into their curriculum
for year groups 7-11. Students
will be challenged to devise an
original recipe that is made using
seasonal autumnal ingredients
that are grown locally in Kent and
food technology teachers across
the county will receive information
packs and posters.
Whilst each entry will need to be
the work of the individual student,
Produced in Kent is confident that
many schools will get behind the
competition and enter multiple
students from the school.
The competition and award
is sponsored by leading local
foodservice supplier kff and has the
full media support of the KM Group.
The competition is open to all
secondary school students in
year groups 7 to 11, who either
live in Kent or go to school in
Kent. Applicants are challenged
to devise and write an original
main dish recipe, with the main
ingredients grown or reared in
Kent and widely available this
Autumn. Closing date for written
recipe entries is Friday 30 October
2009 and entrants can go to
www.producedinkent.co.uk to
enter.
30
Award winning restaurateur and chef Richard Phillips launches the Award with some of Kent’s young people
Live final
The competition will culminate
with an electric live final in front of
BBC ‘Ready Steady Cook’ chef
and star judge Richard Phillips at
the prestigious catering school Thanet College - on 27 November.
Richard Phillips, who himself
trained at Thanet College, said: “A
competition to get young people
interested in cooking and aware
of local and seasonal food is a
great idea and I am honoured to
be asked to judge the competition.
Thanet College is a great venue for
the live cook off and a place that
is close to my heart. I am sure we
are going to have some very high
quality entries to decide on and
who knows we may even find a
future staff chef of tomorrow.”
The final will be hosted by TV’s
award-winning ‘Art Attack’
presenter Neil Buchanan. Neil
said: “I will be delighted to be at
the live cook off. I’ve always been
a passionate believer in creativity
and I can’t wait to see the recipes
just4Food n Issue 23 AUTUMN 2009
that Kent’s kids are going to dream
up and cook for us. Creativity is
incredibly important to me, so go
on kids ‘try it at home’ and see
what you can cook up with this
fab competition from Produced in
Kent.”
Prizes galore
The winners will be presented
with prestigious ‘Kent Young Chef
Award’ trophies and a bumper
hamper from Produced in Kent,
packed with loads of delicious
edible goodies. All the finalists
will receive framed certificates,
branded ‘Kent Young Chef Award’
aprons and the finalists’ recipes
will appear on the Produced in
Kent website.
The winners will receive coverage
in the KM Group of newspapers
and on kmfm radio, whilst the
parents of the six runners up will
be given a bottle of Chapel Down
sparkling wine, from the vineyard
where Richard runs the fabulous
Richard Phillips at Chapel Down
restaurant. n
Because Food Matters
3-PART
DVD
SERIES
Education with Vision
1. Does It Matter How Our Food is Produced?
2. Local or Imported Food – How to Decide
3. Fairtrade – Who Benefits?
UK-produced to meet the specific requirements of the new GCSE
Food Technology specifications:
3 Farming methods – organic, free range
3 Sustainability
3 Environmental factors – ‘food miles’, carbon footprint
3 Social factors – ‘food security’
3 Pros and cons of Fairtrade
All films are accompanied by an extensive teacher’s resource pack
For more information on these and other Food Technology
DVD resources visit our website
www.classroomvideo.co.uk
or call customer services 0117 929 1924
Contact us
for a full Autumn 2009
catalogue:
Food Technology,
Fashion and Textiles
and Design Technology
available
Classroom Video Ltd
St Thomas Court
Thomas Lane
Bristol BS1 6JG
T: 0117 929 1924
F: 0117 930 4345
E: [email protected]
1 Portland Square
Bristol BS2 8RR
T 0117 311 5276 F 0117 311 5421
E [email protected]
www.tribalgroup.co.uk/shop
Follow us at www.twitter.com/tribal_learning