ENERGY WASTAGE-SUPER MARKETS MUST MEND THEIR PRACTICES

These are the days of energy crunch all over the world, with the unsustainable and limited fossil fuel sources running out and no viable alternatives still in sight. Is it not the solemn responsibility of every denizen to make maximum efforts to save energy as much as possible and avoid conspicuous consumption, amounting to unnecessary wastage of the precious resources? Thanks to some visionary people serious attempts are now being made to cut down on energy consumption at industry level which if taken up sincerely across the whole spectrum of the industrial sector can result in very significant conservation of energy through mammoth levels of waste reduction. The path-breaking initiative by a single supermarket in the UK in providing doors to their refrigerated vegetable display counters resulting in huge savings has been reported recently which goes to show how promising such a step would be on a global scale. Here is a peep into this exciting development. 

"This may not sound like a big deal, until you realize that if every grocery store in the U.K. installed doors on their refrigerators, it would save roughlydouble the amount of electricity produced by Europe's second largest coal-fired power plant. Even as we've been dutifully carting our own bags to the grocery store, it never quite dawned on us what energy hogs all those open refrigerators are—but the produce display status quo is essentially like leaving the door on your kitchen fridge open all day, every day. Yeah, you'd expect a pretty big electric bill at the end of the month. Huge, in fact. Grocery stores in the U.K. use a full 5 percent of the country's electricity, much of that for refrigeration. By putting doors on the refrigerators in all new stores and retrofitting many others, the Co-operative is saving $80 million a year on its power bills. So why aren't all grocery stores seeking more...closure? You guessed it: the fickle customer. Can we just pause a moment to ask: Who are these people? Are they of the same ilk as the mythical "undecided voter"? Because it seems whenever some sort of simple, environmentally responsible change like this is floated, businesses always cite masses of skittish and seemingly dimwitted "customers" as their top concern. We really want to meet one of these people who would all of a sudden stop shopping for meat or produce if they had to strain themselves to open a refrigerator door".

Even a child knows that keeping the small home refrigerator open for long can result in increased consumption of power but the giant super markets refuse to heed to such cautions, obviously to please the consumer who need not have to "strain' to open the doors, if the refrigerated display counters are to be fitted with glass doors!. Already the frozen display shelves in most supermarkets are glass shuttered and no consumer seems to be complaining as yet! Probably if the stores refuse to do this minor change in their refrigeration section, law has to forced on them to make such alterations in the interest of saving of precious power for the benefit of whole of humanity. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

WILL THERE BE MEGA LAW SUITS AGAINST FOOD INDUSTRY?

The "sugar in the food" controversy is raising its head again, threatening the food industry in a serious way which the latter cannot ignore any more. There are thousands of studies which have implicated over consumption of sugar in creating dreaded life time disorders like diabetes, CVD and obesity but there is still no unanimity regarding the adverse consequences sugar may have on human health. The food industry is exploiting this lacunae to put in the market more and more products containing high sugar levels. It knows well that like tobacco, sugar is also an addictive and consumers, especially the kids, can be depended to to buy these unhealthy products again and again. If the coincidence between the onslaught of obesity and High Fructose Corn Syrup (HFCS) becoming cheap in the US is taken into consideration, no further evidence is needed to implicate HFCS as one of the major critical factors for the progressive health deterioration among American citizens. Here is a critique on this subject which is both illuminating and logical to understand. 

"The first people in America to say smoking was bad for your health were greeted with derision and called quacks. Even while studies emerged in the 1950s linking smoking to various ailments including lung cancer and heart disease, tobacco supporters (nearly half of Americans smoked back then) questioned whether anti-smoking campaigners detracted from more serious attempts to get at the real causes of these diseases. Robert Lustig, a pediatrician and author of a book out last week, Fat Chance, is sympathetic. He's heard it all before. He wants sugar (both the table variety and high-fructose corn syrup) regulated like alcohol. He wants products full of sugar to get health warnings, like on cigarette packs. Sugar, he says, is toxic in high doses, and should be treated as such. It's also making us really fat. Excess sugar turns into liver fat and that fat makes the liver more resistant to insulin, he explains. The pancreas, which makes insulin, then has to make more. This raises insulin levels in the blood stream, and forces energy into fat, which causes weight gain. Then there's the effect on the brain. High insulin levels block actions on the hormone leptin, which tells the brain when the body has had enough to eat. People who eat lots of sugar are told by their brains that they are still hungry and so keep eating. Lustig says that food companies know this and that's why there's more sugar than ever before in our processed foods. The more sugar foods contain, the more consumers will eat. Here is a (rather long) video of him explaining the science at greater length. Lustig's research started in 1995 while working as a pediatric endocrinologist at St. Jude Children's Research Hospital in Tennessee. He noticed that children whose hypothalamus were damaged, following neurosurgery to remove tumors, started producing too much insulin and became lethargic and fat. He prescribed a drug to block the insulin and the children ate less, became more active and lost weight. He says the weight loss was the result of the drug (i.e., a hormonal change), not the change in behavior. Since then Lustig has done four studies, two with children and two with adults, to verify the phenomenon. He has concluded that the obesity problem is not about our couch potato tendencies but about the amount of sugar Americans consume, which he says is double what it was two decades ago".

The argument of the author of the above critique, that a day will come, sooner than later, when the food industry will face mega law suits for health damage by millions of citizens who face bleak prospects of leading a healthy life because of industry's deliberate strategy of restricting the product mix to high fat and high sugar containing ones, is logical. This reminds every one about the unhappy saga of tobacco industry of yesteryear which ignored and suppressed colossal evidence against tobacco blatantly and with no remorse about scientific findings implicating tobacco in lung cancer. Looking back, it became a tragedy of Himalayan proportion for the tobacco industry which had to shell out more than $ 300 billion for its past sins and omissions as reparation. Why not food industry learn from the history and overhaul its product basket with less and less sugar, salt and fat, all implicated unequivocally in many human disorders? Earlier this bitter truth is realized better it will be for this high flying industry.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

A EULOGY FOR WESTERN FAST FOOD CHAINS-WHY NOT "DESIS" RISE TO THAT LEVEL?

Most Indians, given a chance, will prefer foods of Indian origin like roti, idli, poori, samosa, etc which have been consumed in the country for hundreds of years. Modern education, frequent travels abroad, almost 300 years of British rule, constant media exposure etc have contributed to distinct shift in the food tastes from Indian to western type. The onslaught of western products like bread, pizza, pasta, soups, salads, sandwich, pastry, French fries etc has obscured or diminished the attraction for traditional foods to some extent. Added to this the excellence in presentation, high degree of ambiance and better hygiene and sanitation credentials have further added to the lure for western foods. However if recent attempts by some of the Desi product players are any indication, Indian foods may yet beat back the aggressive attempts by global fast food chains to obliterate the traditional dabhas and Udipi restaurants. Here is a take on this new trend which is really remarkable. 

"Global brands like McDonald's and Pizza Hut have taken the casual, functional eating occasions to a level of excellence. At a cross-cultural platform, they bring in standardisation of products and service, hygiene, transparency of process, branding and a very contemporary ambiance. They also establish in our minds a new price point for casual dining: Rs 50 for a simple burger and Rs 100 for a snack meal. We get used to new price points and with all the modernity and good service, we don't give much thought to the value we get. It is important to realise that no vada-pav or idli eatery, starting from Udipi prices, can hope to scale the Rs 40 price point. Those price points (and customers who have no problems in paying that price), are a result of global players in this space. At a 100-rupee price point for an idli and coffee, any Udipi diner worth its salt knows that it can create a completely exciting world of taste, ambiance, choice and service. Courtesy McDonald's and its global peers, customers are more than willing to pay Rs 100 for an idli meal too! That's when our Udipis and Darshanis can morph into Idli Factorys or Banana Leaf Cafes. They know their splendid recipes and fresh food formulae for generations together. The pots and plates and backroom methods change a bit and we have idli-dosa joints, chat-and-bhel counters and ice gola stalls in malls and elsewhere, which can attain global standards with ease. At a highway halt at Muzaffarnagar near Delhi, McDonald's and Haldiram's are located within a common facility. They share a common parking lot, security area, restrooms and housekeeping services. Both have a very modern decor. Their prices too are similar. Their menus are completely different, though. Haldiram's even has a special Vrat (fasting) menu during the fasting week of Navratri in North India. This is a popular highway stop for people driving in and out of Delhi. The parking lot is full; this place is busy! At the same hour of the day, the number of people eating at the Haldiram's side of the facility is double that at McDonald's. The shape of the Indian casual dining opportunity is now crystal clear. Thank you, McDonald's!"

It is true that the foreign origin fast food chains did show that Indians are ready to respond to good. clean and safe foods served in an ambient environment by paying prices almost double that charged by Indian restaurants. The crux of the point raised by the author of the above critique is that such a transformation is taking place because of soaring prices for foods in many food restaurants during the last one or two years. A question that begs for an answer is whether such a transformation will be pan India phenomenon or just restricted to some metropolitan pockets in major cities?. If it is a limited trend, the same may be a desirable one as only rich and upper middle class consumers will patronize them. But if all desi restaurants start this game of modernization, where will the aam aadmi (common man) go for a bite of hotel food as a part of relaxation occasionally? It is the duty of every state government in India to ensure that small food serving enterprises survive, selling low cost affordable foods to more than 90% of the population who cannot dream of going to the high end fast food outlets serving Indian foods. What is most important is to make these catering units conform to minimum safety standards and provide reasonably clean environment. The endeavor of Kerala state in this area is laudable, worth following by others. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ENERGY DRINK UNDER A CLOUD-A FRAUDULENT PRODUCT?

Lot has been said and written about the new trend among youngsters to consume the so called energy drinks recklessly believing the spurious claims made by the manufacturers which are not supported by any shred of scientific evidence. After all any drink which contains glucose or sucrose (common sugar) will yield energy when consumed almost instantly and it is not for nothing that pure glucose, both plan and flavored are sold world over for those seeking instant energy. Same is true with hospitals also where glucose drip is the most acceptable way of infusing energy into weak and convalescing patients. The so called "energy drinks" also have sugar as the energy source but contains caffeine and some minor ingredients with no relation to boosting energy. What is truly shocking is the total indifference of the U S safety authorities to the fraudulent practice of making and selling such products knowing pretty well that the claims are spurious while high caffeine content can be lethal to some consumers! It is interesting to read about the on-going investigations, supposed to be carried out by the USFDA.   

"The drinks are now under scrutiny by the Food and Drug Administration after reports of deaths and serious injuries that may be linked to their high caffeine levels. But however that review ends, one thing is clear, interviews with researchers and a review of scientific studies show: the energy drink industry is based on a brew of ingredients that, apart from caffeine, have little, if any benefit for consumers. "If you had a cup of coffee you are going to affect metabolism in the same way," said Dr. Robert W. Pettitt, an associate professor at Minnesota State University in Mankato, who has studied the drinks. Energy drink companies have promoted their products not as caffeine-fueled concoctions but as specially engineered blends that provide something more. For example, producers claim that "Red Bull gives you wings," that Rockstar Energy is "scientifically formulated" and Monster Energy is a "killer energy brew." Representative Edward J. Markey of Massachusetts, a Democrat, has asked the government to investigate the industry's marketing claims. Promoting a message beyond caffeine has enabled the beverage makers to charge premium prices. A 16-ounce energy drink that sells for $2.99 a can contains about the same amount of caffeine as a tablet of NoDoz that costs 30 cents. Even Starbucks coffee is cheap by comparison; a 12-ounce cup that costs $1.85 has even more caffeine".

It is some what difficult to refrain from calling the activities of the energy drink manufacturers as "fraud" because the premium price charged for these products is scandalous! Why the consumers are paying such huge prices for products which are no better than the established soft drinks is a big mystery! Those making and peddling these products are bringing a bad name to food technology since they are calling the product "scientifically" formulated and a specially "engineered' blend though there is neither science nor engineering involved in making such murky "concoctions"! It is a pity that government of India is permitting these products to be imported into the country without realizing their consequences on the health of young generation of school going kids and other vulnerable consumers. They must be banned forthwith. Keeping the health of the citizen is much more scared than pleasing a few American manufacturers marketing such dangerous products!  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TESTING-NEPAL'S NEW INITIATIVE

The problem of food adulteration is assuming serious proportions in many countries including many economically wealthy ones and it is becoming more and more acute in most of the third world countries including India. The root cause of such a disturbing situation is under developed infrastructure for monitoring, inadequate testing personnel and poor analytic facilities. Bureaucratic and legal delays in processing the food adulteration cases further compound the problem. Against such a background it is pleasing to hear from Nepal that the government there, in spite of the current political instability, is taking progressive steps to tackle food safety problems. Here is a take on this new development which must be applauded.

"The Department of Food Technology and Quality Control (DFTQC) has decided to put its mobile inspection van on the road by the end of this week. The vehicle is equipped with advanced equipment enabling department inspectors to test the quality of a food sample instantly on the spot. The DFTQC will use the van to test for adulteration like inedible colours and unwanted micro-organisms in food sold in the market. "We will be using the van to check the quality of food items being sold in the market," said Pramod Koirala, spokesperson for the DFTQC. "It will help food inspectors to test the food on the spot and take immediate action," he said. The DFTQC has rolled out its lab on wheels amid growing cases of adulteration of food stuff. Last year, the department found 20.83 percent the food items it checked to be adulterated or substandard. According to the DFTQC, bottled water, milk and milk products, ghee and edible oil and sweets products are among the substandard products found in the market. Currently, the department needs to send the food specimens collected from the market to its laboratory situated at the DFTQC's central office for tests. This has delayed identifying impurities in the food items and punitive action against the wrong doers. This has also made its food quality control ineffective. "Thevan will allow us to file a case or recommend action against offenders immediately," said Koirala. According to him, there will be two food testing officers in the van . Although the DFTQC plans to test 1,000 food samples every year, its inspection effort has been ineffective due to lack of manpower and other resources. Currently, the department has been conducting inspections only once a week. With the use of the labvan , the DFTQC has planned to increase the frequency of market inspection. "As the using the van is cost effective for the purpose, we will also increase the number of food samples for cross checking," said Koirala.
The department acquired the van , which has a price tag of Rs 10 million".

With almost one fifth of the food products made in Nepal being found adulterated, one outdoor van for on-the-spot testing may be too few to cope up with the situation. It is possible the government may expand this type of facilities by investing more money in acquiring such modern mobile outdoor labs in the coming years after gaining experience with the first one currently launched. Unless the manufacturers and traders involved in food related activities are sure about severe consequences of playing around with the lives of consumers through unsafe products, the ever increasing number of food related health episodes cannot be checked satisfactorily. Nepal is setting a fine example to other countries to follow with such new initiatives.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

BEETROOT JUICE AND HYPERTENSION-NEW FINDINGS

Managing life style disorders like diabetes, blood pressure, ischemic hear disease etc through appropriate diet is always a cherished dream of every affected person. To exploit such a consumer sentiment there have been umpteen number of advice, suggestions, publications, scientific studies, aggressively promoted health products etc and the helpless consumer, who cannot discern what is truth, becomes more frustrated. From time to time reports appear in literature and public media advocating some food or the other as palliative to overcome, "manage", "prevent" or cure certain diseases with very scanty evidence to support the claim. Here is the latest finding from researchers that beetroot juice can lower blood pressure and whether it makes any sense, the readers can come to their own conclusion.    

"Researchers from Baker IDI Heart and Diabetes Institute in Melbourne, Australia, found that within six hours of drinking beetroot juice lowered systolic blood pressure by an average of four to five points among a small group of healthy men. Researchers say that drop may seem small, but on a public health level a reduction like that would equate to a 10 per cent reduction in deaths due to heart disease, website WebMD reported. "It's promising that we can see an effect from a single dose. That effect might be even greater over the long term if they are drinking it day upon day," said researcher Leah Coles. Researchers said this is the first study to look at the effects of adding beetroot juice to a healthy person's diet without making any other diet or lifestyle changes. In the study, 15 men and 15 women drank either 500 ml of a beetroot juice beverage consisting of about three-fourths beet juice and one-fourth apple juice, or a placebo juice. They were then monitored for 24 hours. The same procedure was repeated two weeks later, with those who drank the placebo on the first round receiving beetroot juice on the second. Among both men and women, the results showed a trend to lower systolic blood pressure six hours after drinking the beetroot juice. When researchers limited their analysis to men only, they found a significant reduction of about 4.7 points among those who drank the beetroot juice. Previous studies have also suggested that beetroot's blood-pressure-lowering effects may not be as strong in women".

Can any one really make sense by reading the claims of the scientific group which published their findings in reputed journals? Though the finding by this limited study may be true with regard to the 30 people who were used for the study, there is no guarantee that it will work on others. Unless such studies are conducted using viable number of subjects under different dietary and living conditions, one cannot accept the data as holistic and universally applicable. Why scientists rush to the media to promote their half baked findings is one of the riddles of modern life. Are they not giving false hopes to millions of unfortunate victims of blood pressure disorder? There must be integrity, ethics, codes of conduct and behavioral standards for researchers and as pursuers of truth their honesty should never be compromised.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD TRUCK MOVEMENT BEING HIJACKED? WATCH OUT FOR THE BIG FISH!

The food truck phenomenon which started a few years ago in the US seems to have caught the imagination of the consumers there and there is no stopping of the fast growth of this catering sector which expanded significantly during the last 5 years. If reports are to be believed, there is hardly a city in that country which does not have food trucks roaming their streets to serve good, fresh food preparations at the lowest cost possible. There are rumblings among the established players like restaurants, fast food chains and the organized food industry because of the adverse impact of the new emerging trend on their bottom line. True to the old adage that "if you cannot beat them,  join them", many of them are launching their own food trucks to tap the growing market for street served foods! Here is a take on this as being reported.

But hipsters and foodies aren't the only ones with an interest in food trucks. Unconventional companies, many of them fast food chains, are hoping to cash in on food trucks' popularity -- even Campbell's recently looked to food trucks for inspiration in an attempt to revitalize its brand. But is this a sign that the trend has jumped the shark? If you're unconvinced, consider this: Taco Bell, Chick-fil-A and even Rachael Ray's dog food line all have food trucks. Seriously.

Probably a food truck that serves food near places where people congregate or transit through makes eminent business sense as there is minimum time delay in accessing to ready food in a jiffy. Besides food trucks do not park in one place and use the modern IT gadgetry to notify their presence in different localities. Who will not appreciate when food is brought nearer to you, in stead of going to far away places for the same? Street vending has been a traditional practice in many Asian countries with old cultures, though the level of hygiene and safety of foods served by them are often questionable. Food Trucks as being seen to day in the US is nothing but a glorified version of street food vending but they are under surveillance of local civic authorities for ensuring consumer safety. Considering that most cities in Asia are congested with narrow lanes it is doubtful whether mobile food serving version will ever take root in these countries.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com