IS ICE A FOOD? A DEBATABLE ISSUE!

Water is a unique substance which is vital for life and on an average a person needs 2 liters of water every day for maintaining normal health. Yet water is never considered a food as it does not provide any of the nutrients like calories, proteins, fats or essential micro nutrients. For a number of years in a country like India quality and safety of water used by food processing industry were never covered by the erstwhile PFA rules. Only now that it is receiving attention from the regulators and water for food processing must meet the minimum standards laid down under the ISI quality band. Ice is another substance used extensively by the food industry including fish processors and surprisingly no law covers this ubiquitous substance leaving the ice trade totally uncontrolled. This issue is now receiving attention at the hands of regulators and new rules are being promulgated to meet the exigency of the situation. Here is a take on this emerging development vis-a-vis ice.  

'That means, packaged ice must be produced in accordance with the agency's Current Good Manufacturing Practices in Manufacturing, Packing, or Holding Human Food.  Translation? Ice manufacturers "must produce, hold, and transport ice in clean and sanitary conditions, monitor the cleanliness and hygiene of employees, use properly cleaned and maintained equipment, and use water that is safe and sanitary." During inspections, FDA investigators make sure: the plumbing design prevents contamination, the water supply is safe and sanitary, and and the facility and grounds are sanitary. Small-scale producers are exempt. Labels must also meet FDA requirements. An ingredient list and nutrition fact box are not necessary, but the labels must contain other information such as the name and place of business of the manufacturer, packer, or distributor of the ice and the net quantity of the contents. Ice labeled as made from spring water or artesian well water must actually be derived from those sources".

With refrigeration technology developing at a fast pace, use of solid ice is becoming some what declining but those who transport fresh fish still depend on solid ice made by the so called ice factories, most of them located near the fish landing regions on the coastal areas for temporary preservation till they reach the market or processing facilities. Though vectors like bacteria do not survive at temperatures less than 4 C, there is the possibility of dirt, non-biological contaminants and even live but hibernating bacteria getting into the ice in the factories where it is made under unhygienic conditions. Therefore laying down standards for adherence by the ice manufacturers is timely and crucial.  Strict compliance to these standards must be insisted on and enforced.

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

OLIVE POWDER-AN ANTIBIOTIC SUBSTANCE?

Olive oil is one of the most sought after edible oils in the world and this is reflected by the high prevailing prices in the international market. Its value is probably attributed to presence of healthy components in the fruit like Oleic acid, Polyphenols, Chlorophyll and Squalene, all with high antioxidant properties that can help neutralize the oxy radicals generated at the cellular level which are implicated in human diseases like cancer. While in the liquid form Olive oil is consumed as a salad oil, it is also considered a good cooking oil though its high price bar many consumers from using it regularly. Besides the aversion to fat, now being exhibited by the consumer community world over, will always come in the way of expanding its use in liquid form. Arrival of a host of products in powder form based on this oil is providing the consumers with an alternative to consuming in liquid form and reduce the guilty feeling! Powder form of olive oil based products find more varied uses in hundreds of products to provide the nutrition and improve the functionality. Now comes the news that in stead of whole oil powder, it is possible to make a much more healthy powder by using the pomace left over, after olive fruit pressing to recover bulk of the oil for commercial marketing, which is supposed to be much more nutritious in terms of antioxidants, phytochemicals and dietary fiber. Here is a take on this new development. 

An olive processing coproduct, olive powder was one of about two dozen plant extracts, spices, and herbs that the team evaluated for their potential to combat Escherichia coli O157:H7 and to retard formation of heterocyclic amines during cooking of hamburger patties. E. coli O157:H7 is a leading cause of food sickness in the United States and is blamed for more than 73,000 cases of illness annually. In recent years, many E. coli outbreaks have been traced back to ground beef and have led to the introduction of stringent new food safety rules designed to reduce the occurrence of this microbe, and six of its relatives, in meats, poultry, and other foods. Heterocyclic amines are of concern because they can inadvertently be formed when beef patties are cooked to the doneness recommended for helping kill unwanted microbes, such as E. coli. The two amines monitored in the burger experiment, MeIQx and PhIP, are on the National Toxicology Program's roster of possible carcinogens. For the study, high levels of E. coli O157:H7, along with the plant extract, spice, or herb of interest, were added to the ground beef patties. The patties were then cooked on a griddle until the meat's internal temperature reached 114°F, then flipped and cooked another 5 minutes until the internal temperature reached the recommended 160°F. The amine data showed that olive powder reduced MeIQx by about 80 percent and PhIP by 84 percent. Overall, olive powder was the most effective of the plant extracts (olive, apple, and onion powders) that were tested. Friedman notes that followup studies are needed to pinpoint the compounds in olive powder that are responsible for these effects and to determine whether the amount added in the experiments alters the burgers' taste.

Though the above study is more focused on preservation of hamburger patties where olive powder is reported to be very effective in neutralizing dangerous amines generated during cooking besides acting as an effective antibiotic against the much dreaded virulent E.coli in these products. It must be noted that virulent E.coli, several in number, are proving to be a major hazard in western countries, found in many products claiming precious lives. Therefore this finding, if confirmed, may be truly remarkable in fighting against such food borne infections. What remains unanswered is the identity of the chemical entities that were responsible for the beneficial effects of olive powder. Also uncertain is whether this powder will be equally effective in other food products also. More over addition of olive powder can modify the taste of the products in which it is incorporated depending on the levels required to be used for optimum performance. The trillion dollar palm oil industry in Asia is expected to be benefited if such value added products emerge from the shop floors of their palm fruit milling facilities.   

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

CITRUS PECTIN-A REAL HERO?

Pectin is one of the natural plant components considered vital for the tissue integrity in most fruits and vegetables. It is a polymer of galacturonic acid with long chain length and cannot be digested in human body. However, it is grouped under soluble dietary fiber with some positive health attributes because it is a substrate for some intestinal microorganisms which generate smaller molecular nutrients beneficial to the humans. As far as food technologists are concerned Pectin is an essential ingredient in the preparation of preserves like jam, jelly and other similar products with characteristic texture and long shelf life. Food technologists also find pectin an inconvenient substance when fruit juices are to be made from highly viscous fruit pulps and use the degrading enzyme pectinase to break down the long chain polymer and release the entrapped juice in the fruit tissue matrix. Such a process increases the juice yield very significantly and boost the economics of the process. Recent finding that this pectin, if chemically modified under certain pH and temperature conditions, can have nutraceutical and medicinal properties opens up a new area of intense interest for development of cancer fighting agents with considerable promise. Here is a take on this interesting development.  

"Multiple published studies on Modified Citrus Pectin conducted at top research institutes have uncovered  numerous cancer-fighting, cardiovascular and health promoting benefits, including powerful immune activation and superior Galectin-3 inhibition. As MCP's substantial body of scientific evidence continues to grow, there is ample proof that this unique nutraceutical is highly effective and safe for long-term use. MCP is the only proven naturally derived Galectin-3 blocker. In addition to fighting cancer, the inhibition of harmful excess galectin-3 in the body is proving to be a critical component in the fight against cardiovascular disease, inflammation, fibrosis and other illnesses. In the fight against cancer, no one product can be considered a "magic bullet." However, the remarkable efficacy and safety of MCP make it an essential component within the world of integrative therapies. As ongoing research further validates the many outstanding health benefits offered by this natural product, MCP is becoming one of the most important nutrients to take on a daily basis for health maintenance and disease prevention. One specific form of MCP continues to be the most effective and widely researched MCP available on the market, and the only one used in clinical trials".

"I have used MCP successfully for over 20 years as an essential component of my integrative cancer protocols for patients with cancer of the breast, prostate, lung, colon, liver, pancreas and other cancers. I have seen tumors shrink and metastasis reversed, together with significant improvements in patients' overall health and vitality. While each of my patients receive highly individualized protocols specific to their unique needs, MCP always plays a leading role in all my cancer-fighting and health-promoting programs. The powerful ability of MCP to reduce cancerous cell growth and prevent the spread of cancer throughout the body continues to be proven in ongoing peer-reviewed research and the findings are significant: MCP is a safe and highly effective therapy with the ability to support cellular health, immune function and longevity".

For ages pectin was being made from citrus pomace and apple pomace which are by products of the fruit juice manufacturing industry posing problem of disposal as it constitutes almost 50-85% of the fruit. Through a process of extraction and precipitation using ethyl alcohol, pectin concentrates are prepared which are further purified to get fruit pectins with high gelling power in sugar admixtures. If protagonists of Citrus Modified Pectin are to be believed it is a miracle substance with multifaceted healing properties against disease like cancers of various types, improve immunity functions, chelate toxic metals in the body etc. In all these claims what is not clear is whether pectin from citrus fruit is only effective or that from others like apple, guava, papaya etc will also be equally effective. Also vague is the process involved in modification and precise chemical identity of the modified end product. Unless these become clear, the so called CMP will remain an enigma and may be just another commercial gimmick with tall claims not completely proved.   

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

PURPLE TOMATOES-WILL THE CONSUMER ACCEPT IT?

Every consumer identifies red color with tomato and brighter the color, more appealing is the produce to most consumers. Can any consumer reconcile to a color other than red when it comes to tomatoes? Wine ripened tomatoes, though cost a little more, are much sought after because of the natural ripening process while still attached to the plant whereas ethylene ripened fruits are a pale shadow of naturally ripened tomato. There are also hybrid varieties that is firmer in texture and easily amenable to stand the rigors of transport over long distances but it appears they are incapable of ripening fully to the glorious red color. Industry is pulled between its desire to please the consumer on one hand and ground realities vis-a-vis handling, packing, storage, distribution and marketing on the other hand  that may entail significant losses through rotting. If the latest development in tomato breeding is any indication scientists are about to launch a new variety of tomato with a purple color and extraordinarily tough texture that can withstand long journeys with almost 100% more shelf life! The GM route adopted by the researchers to create this variety may be some what controversial but if their safety is proved beyond a shadow of doubt, it may be a win-win situation for both the consumer and the produce industry. Here is a take on this new development which will have significant impact on health of the population.

In research to be published in Current Biology, Martin and colleagues studied tomatoes enriched in anthocyanin, a natural pigment that confers high antioxidant capacity. The purple GM tomatoes have already been found to prolong the lives of cancer-prone mice and in the latest findings they also more double the normal shelf life of tomatoes from an average of 21 days to 48 days. "Post-harvest losses due to rotting are such a serious problem for growers and supermarkets that even an increased shelf life of one day would make an enormous difference to them," said Yang Zhang, lead author from the John Innes Centre. One way to improve shelf life is to pick tomatoes early when they are still green and induce them to ripen artificially with ethylene. However, this results in loss of flavour. Another method is to grow varieties that never fully ripen, but these also never develop a full flavour. In the current study, anthocyanins were found to slow down the over-ripening process that leads to rotting and softening, achieving a tomato with a long shelf life and full flavour. The purple tomatoes were also less susceptible to one of the most important post harvest diseases, grey mould caused by Botrytis cinerea.

Anthocyanins are well known antioxidants with far reaching health benefits and the new variety of purple tomato will go a long way to protect humans from diseases like cancer if the rat studies are duplicated in humans through clinical trials. Though the exact procedure in evolving this new variety has not been revealed, it is safe to assume that the same will be patented. One crucial question that will throw a spanner on the commercial success of purple tomato is whether the consumers will accept a GM product if there is transparency in labeling. Probably it may take some years before purple tomato starts adoring the dining table, at least in that GMO loving country, America!  

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

FRUITS AND VEGETABLES-GOING OUT OF THE DIET?

It may be a global phenomenon that the market prices of fresh protective foods are always higher than durable foods with predominant starch content like cereals. For example in many western countries fruits and vegetables costs an average consumer almost two to three times more for getting the recommended minimum quantity in the daily diet compared to cereal based foods. Glaringly food industry manufactures more high calorie foods at low costs attracting more and more poor income group consumers than those based on fruits and vegetables. Naturally high calories foods with high sugar, starch, fat and salt flood the market with palate tingling quality and the result is there for all to see with people bloated bodies swelling the ranks of the population day by day, the obesity epidemic showing no sign of being contained. If this is the case of rich nations what could be the situation in a poor country like India? According recent studies, the syndrome of excluding fruits and vegetables from every day diet is spreading fast in India with very serious future implications on the health of the already nutrition compromised population. Here is a take on this new disturbing trend.  

"The fear of bad monsoon has suddenly hiked the vegetables and fruits prices by 300% from the farm to your dining table," Associated Chambers of Commerce and Industry of India (ASSOCHAM) said in a survey on "Rising prices of fruits and vegetables" in which over 5,000 people took part. Over 88% of middle income group (MIG) and lower income group (LIG) find difficult to manage the household budget and squeezing families' finances to the lowest level due to uncertainty of rains, according to a country-wide survey conducted by the Associated Chambers of Commerce and Industry of India (ASSOCHAM) under the aegis of ASSOCHAM Social Development Foundation (ASDF). The survey was conducted in major places like Delhi-NCR, Mumbai, Kolkata, Chennai, Ahmedabad, Hyderabad, Pune, Chandigarh, Dehradun, Bangalore and so on.  During the last three years, the salary of average common man has gone up by 10-15% but on the other side the prices of vegetables have also gone up by 250-300%,adds the ASSOCHAM paper. The maximum impact was felt in major cities like Delhi (1st), Mumbai (2nd), Ahmedabad (3rd), Kolkata (4th), Chennai (5th), Hyderabad (6th) and Pune (7th). Around 82% of lower middle class families have been forced to skip or squeezed their budgets for vegetables because of skyrocketing prices.
The prices of most of the widely consumed vegetables have shot up during the last two weeks in most parts of the country with the early onset of monsoon rains. The sudden increases of vegetables prices have seriously hit the common men mainly in the metro cities, adds D S Rawat, Secretary General, ASSOCHAM"

Is it not tragic that the so called democratically elected government is indulging in petty politics by bringing an ordinance on food security (old wine in new bottle!) that is supposed to legally 'guarantee" two thirds of the population with some hypothetical quantity of rotten cereals? Assuming that the guaranteed quantity is delivered without any operational hiccups and imagining the grain is edible, does the government feel that its duty is just to keep the "body and soul" of its citizens together without providing any means of nourishment through protective foods? The spooky statistics from the government may say that there is less than 5% inflation in the country but the prices of essentials like fruits and vegetables have gone through the roof recently! The traders are now quoting the rate of these foods "per quarter kilo" to make it appear reasonable, a gimmick that may not go well with the consumers. Probably if the government further shirks its responsibility for ensuring "nutrition security" to its citizens, traders may start selling such foods "per 100 grams" basis by next year!   

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

      

ANOTHER BLAH BLAH ABOUT STREET FOODS-NEW DECLARATION BY FSSAI!

What are the chances of one getting sick after consuming foods from vendors who serve their "mouth watering" products under the open air without worrying too much about hygiene and sanitation or the likely chance of the same to be vitiated by hundreds of smoke emitting automotive vehicles passing in front of them? Obviously there does not appear to be any major food poisoning episodes in India during the last three decades putting to rest the speculation in this regard by the western educated food scientists based on their perception of science! Could this be due to the extraordinarily tough stomachs Indians possess or is there any other strong reason? Probably these vendors are not as irresponsible as being made out by "scientific" surveys undertaken from time to time by scientists! One of the major reasons could be that most foods offered are cooked on the spot and served hot leaving very little chance of contamination from pathogenic microbes. Those which are not served hot are either sour tasting or salt laden or laced with sour curds that, here also there is very little chance of the customers getting sick. Against this background the recent proposal from Delhi to initiate a "certifying" scheme for these small players, purveyors of tasty local foods, may be somewhat out of place and it will likely to end up as an harassment tool that might be deployed by petty officials to extract extortion from them. Here is a take on this new "awakening" in Delhi about the safety of street foods, after doing nothing for ages!  

"Vendors wearing gloves while serving up plates of pani puri or donning a chef's hat while stirring spicy bhel may soon be a regular sighting to Mumbai's street food culture. Street food is set to become certifiably safer with the central government kicking off their Safe Street Food project across fifteen cities in India including Mumbai, Delhi, Hyderabad, Bangalore, Ahmadabad, Kolkata, Patna, Lucknow, Varanasi, Dehradun, Bhubaneshwar, Agartala, Jammu, Trivandrum and Chennai. The project will take off in November this year. Food Safety and Standard Authority of India's (FSSAI) that launched the Safe Street Food project plans to use officials from the state Food and Drugs Administration (FDA) to narrow down food stalls at Juhu and Girgaon Chowpatty as a part of the pilot project. Prior to the implementation, a detailed project report has been sought by FSSAI from all states. FDA officials are currently seeking information on 80 food stalls in Juhu and 28 stall in Girgaon about their working practices. "We are closely studying the cooks to see if they maintain hygiene while cooking. We are also observing how they store food and dispose garbage," said Kamlesh Sankhe, joint commissioner (food), FDA. Apart from training the street vendors on handling preparation, storage and presentation of food, the central government has instructed the state and BMC to develop an infrastructure at street food hotspots to make them more tourist-friendly. "We have repeatedly requested the civic and state authorities to provide sheds as protection from the rain and winds. Toilet facilities, waste disposal and drainage facilities should be provided as well," said Atul Gupta, treasurer, Girgaon Bhelpuri Khadya Peey Vikreta Industrial Products Co-operative Society Limited".

The response from the organization that represents street vendors is logical and correct. In stead of a window dressing approach, what the government must do is to relocate these vendors to food complexes with complimentary facilities like safe water supply, access to clean toilet and clean environment. Every city in this country should have a few such infrastructure set ups immediately for shifting the existing vendors and establishing new players with minimum hassles. The street food lovers in this country, millions in number will owe a debt of gratitude to the government, if it thinks in this direction. Of course in a country where every exercise by the government has more publicity value than substance, it may be too much to expect such progressive measures to be implemented in the foreseeable future! 

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

RISE OF BARLEY-A GOOD THING

But for the brewery industry barley as a commercial crop would have faced extinction long ago. As it is the main ingredient in the manufacture of beer and a few spirits, cultivation of Barley received a fillip and there is no looking back once alcohol industry started growing in India at a frenetic pace. It is not that all alcoholic beverages need barley for the fermentation because most Indians consume Indian Made Foreign Liquor (IMFL), made by fermentation of molasses a by-product of sugar industry. Besides Arrack the distilled product from coconut toddy is the most popular drink in Kerala with practically every person consuming it regularly. Barley has a USP in that when germinated it produces the typical enzymes that convert starch into malt which in turn is a base material for making malt extract and alcohol fermentation. Interestingly Barley got further boost when consumers started getting more and more aware about health and the importance of non-starch polysaccharides like beta glucans in lowering cholesterol in the blood that keeps heart disease, diabetes, cancer etc at bay. Being a grain with low Glycemic Index (GI) it is considered one of the best foods for controlling blood sugar in those persons affected by diabetes. Here is the story of the revival of Barley as illustrated by one of the admirers and what future it has in India. 

Barley, a rabi (winter season) coarse cereal that had lost out to wheat in the post-green revolution period in terms of productivity and consumer preference, is back. The revival of farmers' interest in this versatile cereal has been triggered by increased demand from the malting, brewing, confectionery and pharmaceutical industries, coupled with the evolution of its high-yielding varieties suitable for industrial uses. Besides, it underwent an image makeover to regain consumer appeal as a health food, thanks to its high content of cholesterol-lowering fibres, both soluble and insoluble, vitamins, minerals and antioxidants. Barley is now increasingly being used as an ingredient in the multigrain health foods, including multigrain atta(flour) and bread, baby foods, cocoa-malt drinks and several other products.

It might not have escaped the notice of consumers who are bombarded with promotional ads in the electronic media regarding the USP of malt based dairy beverages which have very appealing flavor and color attracting every child. Malt extract prepared from barley malt is one of the most sought after flavoring materials in chocolate industry. The original Ovaltine and Horlicks, age old health drinks, owed their popularity to the barley malt extract. It is another matter that there are many new avatars which have appeared in the Indian market, equally popular with kids and adults alike. With prices of rice hitting the roof in India, Barley offers an attractive low cost alternative available at about 70-80% of the price of rice. Cooked whole Barley looks and tastes almost like red rice and the high nutritional content is an added bonus. Probably Barley getting into the mainstream cereal market may dramatically revive its fortunes. The only worry is that it should not go the Oat's way becoming a super hyped gran with all types of health claims priced at three times that of rice!    

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