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freeze-dried salmon targets applications from soups to space food
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freeze-dried salmon could be the latest thing among health-conscious astronauts and military types and mountain climbers, thanks to work at the university of alaska fairbanks (uaf). researchers have devised a process that removes around 97 per cent of the moisture from salmon while preserving qualities such as taste and colour. the product is also quick to hydrate and can be stored at room temperature. “conventional drying takes temperature and time. during the process the water in the muscle changes from liquid to vapour and that causes some of the cellular structure to collapse,” alexandra oliveira told foodproductiondaily. “in freeze-drying the water passes from solid to gas without ever passing through liquid and that preserves the structure.” scientists at uaf have been working on the project together with the us agricultural research service’s (ars) subarctic agricultural research unit (saru). so far the work has focused on high-quality salmon for high-value applications, in which people are looking for light-weight products packing a big nutritional punch. “we’ve been working with high quality fish to produce a product with very high levels of omega-3 fatty acids – mainly dha and epa,” explained oliveira. “it’s a high-quality product that can be stored at room temperature in modified atmosphere packaging to prevent oxidation of the lipids.” watermarked fish however, one reason the ars is so interested in the work is as a potential outlet for so-called “watermarked” salmon, which yield less desirable meat as they approach the spawning season.
Source :foodnavigator.com
Date :
2
August
2011
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the federal department of health and ageing is sponsoring the csiro to conduct three workshops around australia as information-sharing forums for industry, government and researchers involved in food innovation and product reformulation. the workshop programs will include presentations from national and international speakers involved in food innovation and product reformulation as well as opportunities to discuss innovation techniques and challenges.
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a new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the us scientists behind the discovery. researchers from the university of minnesota said they have found a novel lantibiotic - a peptide produced by a harmless bacterium - that is the first natural preservative with the ability to kill gram negative bacteria,such as e.
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the fsa has produced a dvd for those working in butchers shops to encourage them to think about the type of food safety risks they face in their business and how they should control them. it features three butchers talking about the steps they have taken to reduce food safety risks. the dvd has been produced as part of the agency’s response to addressing the recommendations of the public inquiry into the serious outbreak of e.
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spanish researchers analysing a cake-manufacturing facility found that non-food contacts areas such as the floor are a breeding ground for listeria monocytogenes (lm), and that the pathogen can remain in such areas post sanitation. the authors, writing in food control , argue that identification of lm survival points could be of value in terms of optimising pathogen control as part of a haccp programme.
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chewing gum reduces cravings for sweet and salty snacks in between meals, and could aid appetite control, according to researchers. this study, which was funded, in part, by the wrigley science institute and published in the journal appetite, concludes that chewing gum for at least 45 minutes suppresses hunger, appetite and cravings for snacks as well as promoting fullness. the authors, based at the institute of psychological sciences at the university of leeds said that their study demonstrated that in “participants who are moderately restrained eaters, who are motivated to lose weight or maintain weight loss, chewing gum reduced desire for and intake of highly palatable sweet and salty snacks.
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food and animal safety company neogen reported a 30 percent boost to its net income to reach $22,839,000 for its 2011 fiscal year, which ended may 3. net income climbed to $0.96 per share, compared with $0.76 per share the year before. pathogen test kits sold well, reported neogen. revenues rose 23 percent to $172,683,000, up from $140,509,000 in the company’s previous fiscal year.
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following the evaluation of new data, the european food safety authority (efsa) has updated its opinion on the safety of two smoke flavourings used in the eu. efsa experts concluded that at the proposed use and use levels fumokomp is not of safety concern. however they said that despite new data on zesti smoke code 10, there is still an insufficient margin of safety, with the authority concluding that its use is of safety concern.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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the committee on 