NUFS 100 post midterm

New Food Products

new flavour or delivery
Driven by food trends (health and wellness, natural, sustainably sourced, identifiable ingredients,
Some products are staples but require continuous

Completely new products

New presentation
Example- Keurig coffee pods

Line extensions of current products

New flavours
Expand, excite customers, involve costumers

Same product repositioned

Example- tums
Comes with a new purpose

Improvements to current products

Something becomes "free from"

Economic effect of new products

70-80% failure rate for new products (90 for small business because lack market research)
generate revenue- short term attraction, reminds of brand,
Currently more intros because of more food sales in non food stores

Product development team

Component:
Market research( decide concept/opportunities)
Manufacture( processing logistics)
Legal affairs
Technology and quality( safety, sensory, research)

Process of product development

Complex process
Phase 1: product definition
2: implementation
3: introduction

Phase 1 definition

Need strategic plan (market positions, decide to be a leader in a new corner)
market opportunity (where is there room for new products)
assessment (guides for ingredients, processing)
new idea( objectives to ensure success)

Phase 2 of Implementation

Prototype(scientist develop one or more with a design of diff intervals)
, consumer testing (sensory scientists test, use stats)
prototype modification (based on results may refine formula, and retested also think of feasibility/cost)
scale up and trial( small batch to plant and need to calculate nutrition, labels, regulatory approval)

Phase 3 introduction

Product launch
Need feedback from commercial success/consumer satisfaction/ feedback

Food incubators

Commercial kitchens/storage for local innovative product development, inventory, labelling
Support small-scale up from home production
Ex) the public collaborative commercial kitchen in Edmonton

Ingredients

Substances added to foods for desired effect ( specific technical/ functional effects)
Ex) citric acid- keeps PH below 4.6
Baking soda- maintain shape/ integrity

Additives

Chemicals intentionally added to foods at low levels to perform specialized functions for a specific effect (not spices, vitamins to keep small numbers)
More than 2500 compounds,
Defined by Canadian food and drug regulations
Can use food additive dictionary
Ex) pesticides, residues

Four functions of additives

1. facilitate processing
2. Extend shelf life/microbial safety
3. Improve nutritional values
4. Enhance appetite

facilitate processing additives

Emulsifiers- blend oil and water\=homogenous (lecithin)
Stabilizers/thickeners- structure, keep together (gums)
Anticaking agents- sodium aluminosilicate

preservative additives

extend shelf life
Ensure microbial safety
Ex) antimicrobial- sodium benzoate
Antioxidant- BHA, BHT

Improve nutritional value

Vitamins/ minerals
Fortify: nutrient additions ( to replace lost, public health intervention, ensure nutritional equivalents of subs, ensure for special diets)

Enhance appetite/taste

Flavour substances, colouring substances(dyes,caramel) , acid/alkalinity (citric acid, tartaric)

additive safety

Health Canada-evaluate/approve
CFIA- enforce labelling/safety standards
*must be safe/purposeful
Have to be in food and drug regulations

Controversial food additives

Allergies, intolerance, sensitivity: result in avoidance (MSG, aspartame, sulfites, synthetic food colours)

Jamie Oliver

British chef/health advocate
- cook own meals, better quality lunches, flavourful and nutritious food, consumer education

Shellac

Resin secreted by the female lac bugs in India and Thailand, used for shine and polish
Ex) on candies

L-cysteine

Non- essential amino acid in animals and plants
Dough conditioner/ flavour enhances
Extracted from human hair/ duck feathers
Synthetics expensive
Gets turned to glutathione in bodies (antioxidant)

Additive advice

Health Canada suggests to avoid, eat fresh food, read labels,

Clean label foods

Not legal term, Suggests products with clean/simple ingredients recognized by consumer
Produced by removing additives, shorten ingredient lists, use minimal ingredients
BUT scientific terms- concerning to consumers
Ex) Hagen Daz: five simple ingredients but more likely to get crystals
Kraft: changed colours to paprika/turmeric

Cannabis edibles

Recreational/functional ingredient
25% of market with consumer interest
Oils/extracts incorporated
Non-psych: anti-inflam, calming, limited trials
10mg limit, no consumption limit

Challenges to edibles

No clinical studies for short/long term effects
GMP; still evolving, consistency, traceability, identities, contamination all problems
Extracts often bitter

meat

Edible flesh/tissue from animal body for food (organs, glands included)

red meat

Beef, pork, veal, mutton (nature sheep), lamb, chevron(goat), rabbit, horse, venison, bison

White meat

poultry

Game

Not domesticated animals

seafood

Fish, fresh or ocean

meat industry

Largest sector of food processor industry
15% of agrifood exports
20.9 billion in red meat
4 billion pork exported to US, Japan, Mexico, China
2.41 billion in beef/veal

Per capita meat consumption

Poultry- 39.14kg
Beef- 26.31kg
Pork- 22.63kg
Fish- 8.2kg

Meat consumption trends

Increasing: anticipate growth, exports of meat/snacks/alternative proteins, appeal for protein(18-34yrs)
Decreasing: aging population/immigration factors of reduced consumption, decline since 1999

Beef Cattle Production

Cattle's raises on pasture(4-5months)\= to eat cereal grains, backgrounded then matured\= feedlots
Animals aged 1.5-2.5 yrs transported to slaughter facilities

fish production

Increasing globally, most traded,
1. Capture/wild: increased by 35%
2. Farmed/aquaculture: increased by 45%
85% of Canada's exported to US

feed conversion ratio

Measures amount of feed per unit of weight gain
Smaller\= more efficient animals convert feed to meat
FCR\= feed intake/avg daily intake

FCR Averages

Sheep/cattle- \>8
Poultry 2
Fish 1.6-1.8
Smaller\=better

food efficiency

- more focus on a smaller ratios of FCR
- be more efficient to consumer ourselves
But protein quality, diff varieties that animals can consume, would need to plan diets will\=sufficient quality/quantity of protein

crickets

Most of cricket can be consumed vs 60% of beef is inedible
But consider byproducts

Beef proximate composition

Water- 67%
Protein- 21%
Fat- 11%
CH2O- 0%
Ash- 1%

Pork proximate composition

Water- 70%
Protein- 22%
Fat- 7%
CH2O- 1%

Chicken proximate composition

Water-76%
Protein- 21%
Fat- 3%

Fish proximate composition

Water- 81%
Protein- 17.8%
Fat- 0.7%

physical composition of meat

Composed of muscle tissue and connective tissue and fatty(adipose tissue)

muscle tissue

Skeletal tissue, supports body weight, permits locomotion,
Basic unit- muscle fiber surrounded and held in a bundle by connective tissue

Marbling

Fat deposited within the muscle

Connective tissue

Collagen and elastin

Collagen

Protein structure in bone, horns, hooves, skin, ligaments, very fibrous, turns to gelatin
Age/locomotion: increased cross linking and toughness

Elastin

Holds bone and cartilage together, provides flexibility to connective tissue- stays hard/brittle

Fatty(adipose) tissue

Deposited within and between muscles, under skin, around organs

Muscle in meat

Larger with age and more cross linked\= tougher
More tender- back of animal, less locomotive

Processing for meat

Processing removes some
Tougher sections: shoulder/hip may need more processing

Fish muscle structure

Fibres in short segments(myotomes) separates by large thin sheets of connective tissue (myocommata) *easily converted to gelatin
Flakes when cooked, falls apart

Humane handling/slaughter

Shared responsibility of CFIA, industry, stakeholders, transporters, operators,
Must be slaughtered I'm registered establishments and be rendered unconscious(mechanically, electrically, chemically)

Muscle to meat process

1. Antemortem inspection (before death)
2. Rendered unconscious
3. Suspended by hind legs
4. Bled by severing arteries in neck
5. Remove Head, hooves, skin
6. Abdomen split, viscera removed, inspected
7. Carcass washed, cooled, aged (rigormortis)
8. Cut and distributed

Red Meat byproducts

Edible organs
Sausage casing (intestine walls)
Fat for lard/tallow (soap and candles)
Leather and wool
Collagen (gelatin/glue)
Blood (sausage/feed)
Bone (fertiliser/feed)

Muscle process

Contract and relax
Glucose energy source (cell resp)

Biochemical postmortem process (muscle)

Muscle contracts, With no oxygen Metabolism becomes anaerobic, glycogen becomes lactic acid(glycolysis), no blood circulation so accumulates, enzymes denature from ph drop to \>5.4

Post mortem pH drop

18-24 hours- optimum meat quality of 5.5
If doesn't drop much: dark, firm, dry
drops too much: pale, soft, holds onto moisture
**not sufficient enough ph for preservation

rigor mortis

Stiffness from death, muscle contracts but no ATP to relax it

Endogenous proteases

Soften the muscle by degrading muscle fibre structure becomes malleable
Occurs during aging

Beef aging

In controlled environment with humidity, airflow, 0-2*C, muscles become tender(no change in collagen/elastin) about 3-21 days, very quick after 7
Pork and lamb don't need extensive aging

meat tenderizers

Chemical- protein degrading plant enzymes (papain (papayas), bromelain(pineapple))
Mechanical- blades disrupt connective tissue and muscle fibres

Jell-O

Don't add kiwi, pineapple be had of bromeliad that degrades protein and it will hydrolyze the gelatine
Canned fruit is ok- denatured

Beef grades

Given to whole carcass, based on marbling\= juicy
Top- prime, for restaurants , youthful, most marbling

THC

delta-9-tetrahydrocannabinol delivers psychoactive properties

Meat cuts

most tender cuts come from the least used muscles; tougher cuts come from the most used muscles, cut for special retail/primal

Meat Color

Influenced by myoglobin\=red
Colours/additives can't be added
Biggest factor for consumer acceptance

Muscle colour change

The oxidation state of iron in myoglobin can change colour: purple limited exposure

Metymyoglobin

Name of cooked meat pigment

comminuted meats

Trimmings, cuts not usually marketed as fresh, lower grade carcasses

Filers for meat

Grains, potatoes, milk, whey powder

Binders for meat

Filler plus sugar, salt, egg whites, curing agent

Utilizing animals

Use every part for creative and cost effective,
Sustainable, responsible, popular for artisan craft
Ex) charcuterie

Curing agents for processed meat

Adds preservation, colour, flavour, variety
Can be salts, sodium nitrite(antimicrobial), nitrosamines

NaNO2

Results in pink product
With myoglobin forms nitric oxide myoglobin(red)- cooked\= nitroso-hemochrome (pink)

fish processing

Highly perishable, Freeze at sea
Don't chill because psychrophilic bacteria prevail, unsat fat oxidizes

Trimethylammine (TMA)

dead fish, "fishy odour"
Results from the fresh fish (TMAO- no odour)

Intensive animal production

Animal welfare and handling, no antibiotics or hormones

E. coli O157:H7 (hamburger disease)

Found in digestive tract and hide of cattle, can contaminate in processing , must be cooked to 71*C to kill

C. botulinum spores

120*C for 30 min to kill
Nitrates prevent the growth in cured meats

Processed meat health concerns

Can cause cancer from bacon, sausages, ham according to WHO

meat nutrition

Complete protein source, heme iron, B vitamins, iodine and omega 3 in fish,

Milk compostion

Protein- 3.2%(casein and whey)
Carb- 5%(lactose)
Fat- 3.8%
Minerals- 0.75%(Vit D, phosphorus)

Milk history

First consumed - 6000-8000 B.C.
Makes a variety of dairy products

Casein

Calcium caseinate in milk, precipitated from acid or rennin\= curd

whey protein

Coagulated by heat, get WPC- concentrate or WCI- isolate

Milk composition varies

Based on breed: from specialized ag focus
Jersey- highest F:5.13 and P:3.98
Brown Swiss- F:3.99 and P:3.64
Holstein- F:3.54 and P:3.29

milk consumption

Decreasing due to more alternatives, cheeses increasing (Finland has most consumption)

Milk production

US highest, quotas used to manage supply, bought and sold by farmers

Quotas

Manages provincially
Keeps price constant, not competitive
Control exit/entry
don't increase unless the population/demand does

Fluid Milk Processing Steps

Farm milk storage- inspection- bulk tank transport- holding tank at plant- Clarified- separates- standardized- pasteurized- homogenized- fortified- filled- delivered

Separation/ standardize of milk

Centrifuge to remove butterfat and combine skim and cream to meet specific bf content

Pasteurization

Destruct pathogens by heat, extend shelf life
Batch- 30min at 69*C
Continuous- 25sec at 80*C
Denatures whey protein- used for byproducts

Coxiella burnetii

Also Destruction alkaline phosphatase
target of pasteurization for milk

HTST

Pasteurization process for milk where not mixed uses tubes
Counter current flow, heat for long enough to kill proteins but no get cooked flavour

Homogenization

Prevent creaming of milk, fat globules broken down to smaller particles and evenly dispersed