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oxygen treatment found to extend shelf life
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a week long pre-treatment of organic produce with low levels of oxygen can extend shelf life dramatically, according to new research. the technique could replace current methods, allowing processors to maintain the quality of the organic produce supplies over a longer period. the technique could also help reduce losses eventually helping to cut the high cost of organic fruit and vegetables supplies. edna pesis and a team at the volcani centre in israel found that by sealing granny smith apples in a low-oxygen atmosphere for seven days at 20c prior to cold storage reduced superficial scald development. pesis said that 90 per cent of the treated apples were "saved from the scald problem in addition to other physiological diseases" after eight months of cold storage. all of the untreated apples were lost after eight months under the same conditions. scalding refers to a type of chilling injury associated with prolonged cold storage. the technique can be tweaked for use with avocados, tomatoes and other organic produce, pesis stated. the research was published in the journal of the science of food and agriculture and reported on in chemistry & industry. both magazines are produced by the society of chemical industry. currently uk shoppers pay twice as much for some organic products, according to research by lisa richards, reporting in chemistry & industry. organic apples, for example, are around double the price of conventionally grown apples in sainbury's, waitrose and tesco, she found.. "one of the major contributing factors affecting the price is the short shelf life of organic produce," richards said. "conventional produce can be treated with inexpensive chemicals to aid preservation. but these cannot be used for organic produce, as by definition no artificial chemicals are used during processing." over the years, the industry has developed many methods to prevent superficial scald development in apples. the most commonly used is treatment with a solution of the antioxidant diphenylamine (dpa). however, there is some consumer resistance to dpa treated fruits, and non-chemical methods are needed, richards reported. many organic farms have reasonably sophisticated refrigeration units, but these are very expensive and used only for brief storage before collection. although price is an issue, organic produce is becoming more and more attractive to the consumer because of increasing evidence that it may be the healthier option, she claimed. recent studies published by the association's journals found evidence that organic peppers had 33 per cent higher levels of vitamin c and 26 per cent higher phenolic compounds than peppers grown using modern farming methods. organic foods are one of the highest growing segments in the industry. european consumers are spending up to €15bn on organic food per year, and demand is growing by up to ten per cent annually, according to the eu-funded european information system for organic markets (eisfom) project. in the us sales of organic produce, cereals, snacks, soups, dairy and packaged meat have been growing by about 30 per cent a year said analyst acnielsen.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
11
June
2007
Category :
Rest
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80 per cent of consumers are unable to identify the types and proportions of foods needed for a healthy balanced diet, according to a new survey, food and you conducted by the uk food standards agency (fsa). based on more than 3,000 face-to-face interviews with randomly-selected adults across the uk between march and august 2010, the survey also revealed that less than one-in-10 (9 per cent) correctly identified the maximum adult daily intake of salt was 6g.
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go green, eat green, drink green, be green, and live green. this is the anthem of a new generation of conscientious people who desire to live healthy and in harmony with nature. living green means living closer to nature and the abundance it provides. the term \'green\' in relation to food encompasses nature\'s most abundant superfoods. green foods exist in the form of plant vegetation, sea vegetables and fresh water algae.
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“ if you don’t plan to plant a garden in lake wobegon in the spring, it means you plan to be planted yourself.” it’s an affirmation of life and fresh food from novelist garrison keillor that found favour on both sides of the atlantic recently and one that carries potent messages for food manufactures and retailers. last week michelle obama, aided by local school children, dug up a patch of the south lawn to create the first vegetable garden at the white house since eleanor roosevelt’s victory garden, planted in the second world war.
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warranted or not, it comes as no surprise to learn that there is growing concern among uk consumers over food safety. according to new research from mintel, 41 per cent of adults were concerned about the safety of food in 1997, while in 2002 this figure has risen to 44 per cent of consumers. the report revealed that there is a considerable difference in attitude between men and women with over half of women (51 per cent) worried about food safety, compared to just 36 per cent of men.
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new stricter japanese regulations for organic food production have had a major impact on market revenues, claims new research from market analysts organic monitor . the research shows that the organic food market size has shrunk from over us$3 billion (€3.01bn) in 2000 to us$250 million in 2001 as a result of the new ruling. in 2000 the japanese ministry of agriculture, forestry and fisheries (maff) introduced new guidelines for organic food production and marketing.
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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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a recent report by the 
the 
french supplier euringus is introducing a new 
people are becoming more aware of healthy eating and the meaning behind 