content tagged as Food Processing

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Understanding validation requirements is critical in effectively designing products that assure corporate and regulatory food safety objectives can be met. This session will focus on understanding validation requirements from the FDA perspective and then continue with examples of screening and validation experiments designed to explore the impact of product formulation and processing conditions on microbial kill and food safety in meat based products. A thorough understanding of product characteristics potentially impacting efficacy of high pressure processing is ultimately critical in providing a robust food safety program.

The symposium begins with a review of FDA regulatory expectations concerning the proper design and execution of HPP validation experiments, including identification of critical variables along with guidelines for monitoring and reporting, and end with a review of the key elements of a thorough validation report. The next session will focus on experiments designed to elucidate the impact of formulation and processing conditions on pathogen kill in raw ground meat pet food products. Recent research on the impact of additional hurdle technologies utilizing antimicrobials, natural essential oils and herbal extracts to synergistically enhance microbial kill in the high pressure processing of meats will be reviewed. The final session will review a series of validation experiments designed to explore the impact of formulation, ingredients, and processing conditions with a stated objective of achieving a minimum 5-log Salmonella inactivation in a raw chicken pet food product.
Meat and muscle foods have been an integral part of human diet since pre-historic times. The development of meat products from a fire-wood prepared grilled meat to a salt rubbed cured meat, and even further to fermented artisanal and charcuterie-type products showcase a great deal of craftsmanship in food industry. As science and technology progressed, our abilities to understand the complexities of these culinary practices and unraveling the mechanisms behind enhancing the quality attributes and specific traits in each of these culinary practices also emerged. More importantly, recent research studies from Purdue University has revealed the effects of dry aging in beef from a deeper technical perspective. Raw material quality changes have deeply impacted the culinary decisions in the processed food sector and sharing practical tips would be advantageous to future product development efforts. Fabrication efforts from industry shows the hidden potential in the raw material for further value addition and a quality eating experience. Culinary ingredient sector has also witnessed a leap in innovation and process optimization past decade, especially with attempts to create and cater bold and global eating experience. This has tremendously influenced the food industry to create uniform flavorful products on a larger scale. We are at a juncture where on one hand clean label trend is driving the product development efforts while the niche market for artisanal meat products are also ever-increasing. Documenting the science behind culinary approaches and various processing techniques along with deeper understanding of inherent variables will enhance the knowledge of food scientists to look outside-the-box for innovative solutions on product and process developments.
Consumers demand mildly-processed foods with enhanced safety, extended shelf-life, and fresh-like quality attributes. High pressure processing enables the food processors to pasteurize or sterilize food products with extended shelf life, develop cleaner label products and reduce food waste. Speakers representing academia, equipment manufacturers and the food industry will discuss high pressure technology principles, high pressure equipment design, and selection and operation for industrial practices. Approaches for microbial validation of high pressure processed foods as well as selection of suitable surrogates for high pressure processed products will be discussed. Practical considerations while formulating products for high pressure processing will also be reviewed.
The future of food packaging concerns the consumer packaged food industry as well as business-to-business commerce in the case of food ingredients, as well as shipments of foods in intermediate states of processing for consumers. The future of food packaging relates to how packaging technology will be applied to extend the shelf life of food and decrease food waste while being competitive and meeting business-to-business as well as business-to-consumer needs. Future food packaging must be meet technical needs of a changing food supply, consumers’ buying patterns, and changes in complex supply and value chains. This session will not review past technologies in place; but, instead address emerging, future/pending food packaging technologies related to: sustainable packaging to align with the circular economy, meeting the needed of altering venues such as e-commerce, intelligent packaging to benefit the value chain, active packaging, and package design.

This topic is relevant to food industry professionals looking for innovations, development pipeline context, and competitive advantages, as well as researchers searching for alignment of their research to new packaging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.
Fresh and fresh-cut produce has been linked to outbreaks resulting from bacterial, viral, and protozoan pathogens infection in the last 20 years. Since 2011, the Food Safety Modernization Act (FSMA) authorized the U.S. Food and Drug Administration (FDA) to issue regulations for fresh produce processors that would require establishment of preventive controls for potential food safety hazards in their products. In addition, United Fresh Produce Association just published a guideline for fresh-cut produce processors to involve three options to prevent cross-contamination during produce washing process including: (1) apply a pathogen surrogate for the microbial hazard and verify that cross-contamination is prevented by the antimicrobial wash; (2) use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case scenario; and (3) validate the placement of the sensors in the processing equipment. The dynamics of processing conditions applied by various produce growers are more complex than laboratory conditions. Meanwhile, the new FSMA gives small farms and direct-market farms who sell produce locally the option of complying with state regulations; provide the US-FDA with the authority to exempt farms engaged in low or minimal risk processing from new regulatory requirements; reduce unnecessary paperwork and excess regulations required under the preventative control plan; and exempt farmers from extensive traceability and recordkeeping requirements. Therefore, it is crucial to ensure that both industry scale and locally grown fresh produce producers/growers are equipped with scientific pilot plant validated information, which are closer to real-life scenarios. Besides, the most recent USDA-NIFA RFA specifically identifies the development of economic incentives that lead to improved food safety including fresh produce safety as one of its key priorities. The agricultural economic cost-effectiveness analysis will provide direct and early identification of major economic factors that impact the adoption of the pathogen control strategies during fresh produce processing. This session will begin with an overview of key factors affecting bacteria survival and transfer during tomato and leafy green post-harvest washing processing in pilot plants. Following that, an industry scale in-plant validation study of antimicrobial application in various fresh produce processes and the application of pathogen surrogate will be discussed. In addition, a “three-step” washing process to control foodborne pathogens on fresh produce and storage bins in West Virginia local community will be presented. Finally, an analysis of economic feasibility of control strategies to improve microbial safety for fresh produce will conclude the session. The invited speakers include a food technologist, food microbiologist, food industry consultant, and agricultural economist, and represent expertise from the food industry, government research institutions, and academia.
One of the most promising non-thermal food processing technique is high hydrostatic pressure (HP), which can be an alternative to traditional thermal methods being a possible method to apply in raw ingredients/unprocessed traditional food products with peculiar characteristics that can be affected by thermal processing. For this purpose, pressure levels in the range of 400-600 MPa are used. HP is capable of producing microbiologically safe products with minimal changes on food characteristics, and so with clear advantages over thermal processing. Recently, HP has been also applied for extraction (HPE) of bioactive compounds from several matrices and has been recognized as an environmentally-friendly technology by the Food and Drug Administration, ensuring that bioactive compound denaturation is avoided, facilitating the extraction of such components, particularly the thermo-labile ones. The effects of HP have been largely studied in the last decades, being already successfully, and predominantly, applied in the processes of “cold” pasteurization for gentle food preservation and commercialization. Other HP applications in food and biotechnology industries are related to the inactivation of enzymes, modification of proteins and food physicochemical properties. Moreover, HP is an environmentally friendly food processing methodology, since it only involves energy expenditure during compression and decompression phases; and once-recirculated water is the usual pressure transmission medium (without effluents production).

This session aims to unveil the very recent evolution of knowledge related to HP effects on different applications in order to valorize traditional raw or containing raw ingredients food products from different world locations (Portugal, Spain, and Australia), and it will rely on the presentation of research concerning the different possible applications of HP. For example, raw fish (from Australia), dairy products (such as Serra da Estrela cheese from Portugal) and meat products (such as steak tartar, fermented sausages, and dry-cured ham from Spain), are highly appreciated by the consumers due to their unique sensory characteristics. Nevertheless, their commercialization can be made difficult by the presence of several different microorganisms or the modification of its organoleptic characteristics. Also, stinging nettle bioactive compounds are usually extracted using conventional or supercritical fluid extraction, being highly degraded by high temperature, and HP can be a beneficial and useful tool to overcome all these problems. Recently obtained results that are still unpublished will be presented, with the objective of discuss questions such as the caused effects, advantages and benefits of using HP as a processing or extraction technique for valorization of traditional products. The session will address several important questions such as: Which pressure levels can be used to obtain maximum extraction yields, and/or inhibit microbial growth? What happens for longer storage times? Which are the effects of HP on the extracts biological activities?
Meat alternatives, specifically foods developed to match the flavor, texture, appearance, and form of traditional muscle food products such as burgers and frankfurters, have been a tiny, albeit consistent, sector of the food industry for decades. Recently, however, the segment has seen growth, with 14% growth in product launches from 2012 through 2016 and 8.6% revenue growth in the last year alone. Previously, meat alternatives were regarded as appealing largely to vegetarians and vegans, which represent a small portion of the population with limited growth. The current consumer landscape, however, sees a large and growing number of individuals looking to actively reduce their meat consumption while not eliminating it entirely, due to concerns around the environmental impact of large scale animal agriculture and potential health effects of heavy consumption of animal products. In 2014, 69% of German consumers said they ate a meatless meal once a week or more followed by 53% of UK consumers and 38% of US consumers; these countries alone representing a combined addressable market of 200 million consumers. Philanthropists and capital investors alike have empowered startup companies to expand into the realm of ingredient and process technologies available to improve market offerings. Even traditional meat companies have seen the appeal of the sector, acquiring or investing in recognized brands to diversify and, potentially, insulate their share of the consumer protein market. Still, despite many years of effort, the task of recreating the sensory experience of muscle foods remains difficult due to their inherent complexity. This symposium will explore meat alternatives through multiple lenses: a marketing focus on the current consumer shape of the segment, a technical focus on the science of structure in meat and meat alternatives, and a practical focus drawing on the experiences of several key individuals within the meat alternative space.
Success in our industry lies in constantly adopting new and emerging technologies for new product development, quality improvement, and to overcome limitations of current practices. Dairy industry, academia, and government organizations are proactively conducting research in the area of several new technologies and generating novel ingredients and technologies. Recently several new ingredients have emerged as a result of newer technologies, such as separation, extraction, fractionation, modification, etc. These ingredients are considered as game changers for dairy foods and beverage applications. This symposium will highlight novel dairy ingredients, such as edible films, whey permeate, lipid-protein concentrates, etc. The audience will have an opportunity to get firsthand information from the eminent researchers from industry, academia, and the USDA.
Milk production, prices, and imports have risen steadily to meet growing demand across regions like Asia, Africa, and Latin America; in the coming years it is expected that the global demand for dairy products will outpace the supply putting further pressure on the prices of dairy ingredients and the ability of manufacturers to formulate cost efficient and affordable products. Driven by the increasing number of fast food restaurants, food outlets, dining restaurants, and households across the globe it is expected that the global demand for cheese and cheese products will pass the $105 billion mark by 2019, up from $72 billion in 2012.

This growth represents challenges and opportunities for cheese manufacturers who need to address formulation cost, functionality, and processing efficiencies while maintaining the good eating experience in their cheese products. Furthermore, there is a trickle-down effect of prices on products derived as a result of cheese making such as whey protein isolates and concentrates. In this session, researchers and manufacturers will learn how to overcome these challenges by understanding the functionality of different ingredients, how different manufacturing practices/methodologies and equipment can impact efficiency and yield and how they can orchestrate all three to achieve cost reduction or yield improvement. Scientists and engineers from Agropur, Ingredion Incorporated, and GEA will present on the market trends, industry challenges, the latest technologies and ingredients, and how they can be used and incorporated in the present cheese making processes to address costs while maintaining functionality and eating experience. Participants will gain a greater understanding of both existing and new ingredients, technologies, and additives that would enable them reduce costs, improve yield, and increase profitability in a highly commoditized business.
The food processing industry and academic institutions are constantly researching and implementing novel technologies, improving existing technologies, and adapting them to new products and new markets. Challenges faced include reducing wastage through increased shelf-life with greater quality retention; better assessment of shelf-life of perishables through the development of novel sensors, intelligent packaging, and accurate monitoring of the cold supply chain; increased energy efficiencies and reduced carbon foot print through equipment and process modeling and optimization; scaling up from laboratory or pilot plant to industrial throughput; incorporating novel nano-scale and other materials into foods, food contact surfaces, or packaging materials; and economically integrating hurdle and combined technologies. Bridging research to commercial development, whether within food processing companies, equipment and instrumentation companies or from academic institutions is challenging

Three Distinguished Lectures from outstanding professionals identified by the Nonthermal, Packaging, and Food Engineering Divisions will shed light into the current advances and challenges in the design, development, and implementation of novel food processing and packaging technologies. The Distinguished Lecturers will contrast the scientific and technological merits of recent advances to the economic and multidisciplinary constraints of the industry. Reflection on previous success stories and an assessment of current research trends will provide attendees with a holistic perspective of the state-of-the art on emerging technologies. This session is co-sponsored by the Food Science and Technology Honorary Society Phi Tau Sigma.