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co2 process could herald new dawn for heat sensitive liquids
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carbon dioxide (co 2 ) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower ph to render microbes ineffective and extend shelf life, claim researchers. var media_image="/var/plain_site/storage/images/publications/food-beverage-nutrition/foodproductiondaily.com/processing/co2-process-could-herald-new-dawn-for-heat-sensitive-liquids/2267098-1-eng-gb/co2-process-could-herald-new-dawn-for-heat-sensitive-liquids.jpg"; alternative techniques to thermal processing such as intense light pulses, high hydrostatic pressure processing (hpp) and high pressure carbon dioxide have been intensively investigated in the last decades to produce high quality foods that are microbiologically safe and stable, and in the first instalment of a four part series looking at shelf life we assess recent work by a university of ghent team on hp co2. professor frank devlieghere, who heads up the department of food safety and food quality at ghent university, said that, while there is currently very low take up, hp carbon dioxide has garnered a lot of interest as it involves low temperature compared to thermal methods and needs 10 times lower pressure than high hydrostatic pressure (hpp). moreover, carbon dioxide is a non-toxic and inexpensive gas, so the technique can be considered environmentally safe, he added. fluid functionality and his team, who were evaluating the treatment in relation to both gram positive and gram negative pathogens, determined that hp carbon dioxide treatment is most effective when used with heat sensitive fluids such as liquid eggs, a key ingredient in many processed foods, and that it can also render fruit juices safe. “ we found a good level of inactivation of microbes in liquid eggs using this method coupled with acceptable shelf life and due to the low temperatures employed typical processing problems associated with heating this product such as blocking of pipes from coagulation of the egg and reduced nutritional value are avoided,” he told foodproductiondaily.com the limitations around hp co2 though are that in can be used in batch processing only, stressed devlieghere, as he explained that continuous process would require higher cost of installation due to the high complexity of machinery at those pressures when made continuous. and a further disadvantage is the difficulty of using the treatment with solid foods and viscous products as their density prevents diffusion of carbon dioxide to all parts to allow total inactivation of bacteria, continued devlieghere. spore resistance importantly, the team said that, as this is a treatment on the ‘edge of inactivation’, they found increased resistance of certain microbes after repetitive cycles of treatments such as acid resistant microorganisms - lactic acid bacteria and yeast - with some strains of e. coli, he added, also showing better survival rates than others. “reprocessing of hp co2 treated products is not recommended as it optimises the conditions for the survival of certain bacteria, which are in a sub-lethally injured cell state. furthermore, unlike the hpp technique, where food is treated in package, thorough disinfectation of equipment is required in between cycles to render resistant microbes harmless,” said the professor. stress inducers his team, however, identified appropriate combinations of inhibiting factors to control the microbial safety of foods and liquids produced using mild processing methods that minimize the risk of reinvigoration of pathogenic strains with increased stress resistance. “we found that mild heat treatments such as hp co2 c an improve food quality and extend shelf life when an approach is employed involving the inclusion of an antimicrobial gas such as carbon dioxide in the packaging coupled with a slight lowering of the product’s ph from 7 to 6.5,” concluded devlieghere. he said that whereas the post packaging technique hpp is relatively well established in many countries, with 38 installations in europe and 80 in the us, hp carbon dioxide has yet to take off with processors needing to stress the benefits of the technique for the industry to equipment manufacturers in order to accelerate its commercialisation and adoption.
Source :foodqualitynews.com
Date :
6
July
2010
Category :
Rest
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according the recently released 2010 wider beverages report by leading market information company nielsen; the latest trends in the australian beverage market reflects a world where people are spending more on their favourite beverages but overall consuming less. the report reviews the wider beverage market in australia, covering milk to cordial; liquor stores to corner shops. the report illustrates that there has been a decline in beverage volume sales per capita versus the same time five years ago; while conversely, the average dollar amount spent annually per capita grew from $918 per person in 2005 to $1,066 per person in 2009.
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food flavour and ingredient companies, meanwhile, have to cater for this ongoing trend and find solutions to satisfy the multitude of demographic tastes, and are increasingly faced with a specialised market where demand is more and more specific and in need of convenience. of course, flavour and ingredient firms invest a lot in surveys and in research and development to find out what exact tastes the consumer wants and will want.
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beverage companies will need to move beyond their traditional categories in terms of future mergers with increasingly health focused consumers and an unprecedented level of retail pricing pressure creating serious challenges for the sector, says a rabobank report. acquiring competitors within their core segment is becoming increasingly complicated for leading beverage manufacturers due to the tighter competition regulation and existing level of consolidation within the industry.
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analysts and fund managers say potential predators have been reluctant to move on foster\'s, despite one of the highest-margin brewing operations in the world, because of the work needed to turn around the wine operations amid a global glut. foster\'s conceded last week that its decade-old strategy to mix beer and wine had fizzled, after total writedowns for wine that analysts estimate at up to a$3 billion, but said it will not formally split off wine until 2011.
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foster’s group, australia’s largest brewer, has announced a 4 per cent rise in profit for the full year on the back of a strong result in their beer division. the company, which continued to report wine as a laggard, saw sales up 2.7% to $4.5 billion as cub led the way. ian johnston, chief executive officer of foster’s, said the company’s transformation progress had been strong - with the separation of their wine and beer divisions going to plan.
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anheuser busch yesterday denied claims by environmental organisation greenpeace that batches of its beer, including the flagship brand budweiser, contain genetically modified (gm) materials. greenpeace, pointing to independent laboratory testing, alleges that traces of a genetically engineered strain of rice known as " liberty link" had been found in beer made at the company's eastern coast us breweries in 2006.
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danisco is targeting shorter yet more efficient production times with an upgraded brewing enzyme it claims can better meet manufacturing concerns over cost output. the company claims that its laminex super 3g product can reduce lautering times by 10 per cent as part of an ongoing focus to extend processing solutions for beer makers. the new product, which is already commercially available to brewers worldwide, is officially being launched this week as a means of providing better filtration during brewing of all ‘common types’ of beer, says danisco.
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a new dairy culture can reduce the fermentation time needed for milk processing, while meeting demand for lower fat, clean label dairy products in emerging markets like eastern europe, its manufacturer claims. chr hansen says that the xpl-1 culture can enhance gel firmness by about 40 per cent, ensuring a creamier final product that is also low in fat. through this development, the company claims it can help manufacturers reduce reliance on costly dairy ingredients like milk powder, as demand continues to outgrow supply.
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ingredients supplier wild has this week opened its first beverage ingredients manufacturing site in the middle east, building on the growing demand for soft drinks in the area. wild is the first supplier of its kind to expand into the middle east. the new site, located at jebel ali free zone in dubai, will serve the markets of the gulf cooperation council, yemen, iran, iraq, levant, north africa and the indian sub-continent.
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