Read the newspaper article near you and be prepared to answer ?s What is the food, company, or...

Read the newspaper article near you and be prepared to answer ?s What is the food, company, or process being discussed? What are the the key point(s) of the article? Who needs to know this information? What is being recommended directly or by inference? Is there another side not being discussed? What other factors are not being considered that might be important?

Presented by Janet D. Ward

Learning Objectives Define and describe technologies that are impacting the current food supplys cost, quality, and safety. Examine the benefits and risks of the impact of new technologies within the food supply on human health and the environment. Analyze the food sources of phytochemicals and their impact on long term quality of life.

Foods Developed with New Technologies OBJECTIVE #1: Define and describe technologies that are impacting the current food supplys cost, quality, and safety. Biotechnology GMOs Nanotechnology Encapsulation Irradiation

Biotechnology What is it? The process of altering plants, animals, or microbes to create new or improved products How is it done? Old method of crossbreeding requires 12 years or more of research to develop a new seed variety or breed. Genetic Engineering (GE) alters genetic material by adding, removing, or rearranging genes

Biotechnology What are GMOs? Genetically Modified Organisms Any organism whose genes are altered through any biotechnology method including traditional breeding techniques are called genetically modified. What is the goal of biotechnology? To develop food varieties that grow more abundantly under stressful conditions, taste better, last longer, and/or are more nutritious.

Biotechnology What are some examples of GMO products? The majority of wheat grown and sold in the US since the 1970s The wheat is shorter with stronger stalks that are easier to combine Increased yield 10 times over non-GMO wheat Contains new protein chains possible link to increases in gluten intolerance levels.

Biotechnology The impact on cost: New varieties that are disease resistant increase production and reduce use of fungicides Pest resistant varieties reduce the need for pesticide use GM micr0-organisms are used to produce enzymes needed in large volume for food processing ( clot milk for cheese production and clarifying fruit juice) Delay spoilage which reduces produce loss, increasing profits and stabilizing cost to consumers

Biotechnology The impact on quality: Soybeans that have a greater nutrition content Research is looking at ways to remove toxins from soybeans without changing nutritive value Peppers with improved flavor Apples that resist browning

Biotechnology The impact on safety: Reduced use of pesticides leads to lower levels of pesticide residue in the food supply Delayed ripening reduces spoilage, cost of produce, and loss of nutrients.

Biotechnology Regulation Labeling of GMOs in the US is voluntary and is regulated in the same way new foods developed with traditional methods are. GMO labels are required when There is a significant change in nutrient content A proven allergen is now present There is a material difference from the conventional counterpart

Biotechnology Regulation EPA monitors the impact of GMOs and their seeds on the environment. USDA monitors whether a crop is safe to grow FDA monitors whether the resulting food product is safe to eat. Does this increase safety or create communication gaps?

Growth of Genetically Engineered Seeds Crop20002011/2012 Corn25%88% Cotton61%94% Soybeans54%93% Sugar Beets095%

Biotechnology Concerns Seeds are patented and must be purchased Litigation of misuse of patented seeds has sided with manufacturers Some are engineered to be sterile forcing annual purchase Some evidence of cross pollination/contamination of conventional crops grown nearby Inspite of use of required buffer zones GM canola contaminated organic conventional canola crops throughout Canada. Most canola crops now test positive for GMOs

Biotechnology Concerns Farmed GM fish are larger and more aggressive. In test tanks with GM and native fish of the same type the native fish died out. What happens if farmed fish escape into the wild? An early insect resistant corn was found to be toxic to Monarch butterflies

Biotechnology Concerns Little research on impact in humans and environment long term. GMOs: Yes or No

Nanotechnology What is it? The understanding and control of matter at dimensions of 1 to 100 nanometers. A nanometer is one-billionth of a meter. 1 grain of sand = 1 million nanometers

Nanotechnology How is it currently used within the food supply? Sensory improvements Stabilizing nutraceuticals Increased absorption and targeted delivery of nutrients and bioactive compounds Sensors to assess safety An antimicrobial against food born pathogenic bacteria

Encapsulation What is it? Surrounding substances with a bioactive case that delivers small volumes in food to desired location then allows the case to disintegrate releasing the enclosed substance. ie a pH sensitive casing that protects contents from the high acid stomach environment and then releases the contents in the more neutral intestines

Encapsulation How is it used? Delivering acid sensitive substances to the intestines and/or blood stream through food Shortages of nutrients can trigger release of nutrients from minute capsules

Encapsulation What are the potential risks? Bio terrorism potential to contaminate food? Delayed reactions would mask contamination time and source Will different body chemistries react negatively

Purposes for Irradiation Prevent foodborne illness by killing microorganisms Preservation by killing organisms that cause spoilage Control insects on/in grains, herbs, spices, imported fruit Delay sprouting and ripening Sterilization of foods for long term storage or for individuals with impaired immune systems and/or astronauts to avoid illness when in space.

How Food is Irradiated Gamma Rays emitted from radioactive forms of Cobalt 60 or Cesium 137. Also used to sterilize medical, dental, and household products and radiation treatments for cancer. X-rays Electron beam is similar to X-rays and is a stream of high-energy electrons.

Irradiation Myths: It does not Make food radioactive Compromise the nutritional quality Noticeable change taste, texture, or appearance of food Changes are so minimal as to be unnoticeable

Foods Approved for Irradiation Beef and Pork Poultry Molluscan Shellfish Shell Eggs Fresh Fruits and Vegetables Lettuce and Spinach Spices and Seasonings Seeds for Sprouting (alfalfa sprouts)

New Technology Debate Most Food Science issues have debates that are ongoing. Have students assigned to pro, con, and neutral. Conduct a timed debate. Each side presents its case, then each side gives a rebuttal, then neutrals vote on which side won them over and tell why. Discuss bias in media and how to evaluate.

Trends in the Food Industry Activity: Which Snack is best? ItemProteinFatCaloriesCost/serving - /ounce Epic Bison Snack Bar 11 g12 g200$2.99 - $1.97 Kind Dk Choc. Sea Salt 6 g13 g200$1.69 - $1.20 Sirloin Steak 23 g12 g200$2.81 - $0.94 Almonds, Dry Roasted 6 g15 g170$0.69 - $0.69 With 1012 Types of Snack Bars, All Meal Are Covered, WSJ, Wednesday, June 10, 2015, pp D1 and 3.

Trends in the Food Industry 2010 FDA regulations lead to 40% increase in funding to fledgling food-safety companies When E coli Becomes Business Opportunity, WSJ May 15, 2015

Trends in the Food Industry Justice Depart has won 4 criminal (Conagra) convictions in the last 2 years against industry executives without proof of criminal intent. Approximately the same # won between 1988 and 2012. Can regulation and litigation keep food 100% safe? Who pays when litigation occurs? Should executives be given jail time for workers errors, lack of experience, or unknown problems?

Trends in the Food Industry What are new trends in packaging? Plastic lining in cans and BPAs Thermal sensors that change color when time in TDZ is unsafe (TTRs and TTIIs) Biodegradable materials CAP that delays ripening to spoilage process Nanocomposite active packaging: anti- microbials, O 2 scavengers, deactivate enzymes, sensors, time-temp monitors, etc.

Trends in the Food Industry New FDA Release June 16, 2015: The food industry has 3 years to remove trans fats from foods. Panera bread first to do it in 2006 Chipotles first to promise no GMOs McDonalds has announced they are moving to no antibiotic fed meat and poultry Trans fats are being replaced with Interestified Fats Consumer demand for healthy is trendy

Trends in the Food Industry Consumer push for healthy foods Natural marketplace demands for nutritious food with no additives or preservatives Less processed foods are restructuring US Food and Beverage sales Buy Into These Bubbles: Selzers Fizz is Back WSJ, Wednesday, June 17, 2015, D1 & 2 30% new foods in 2010 had organic and/or natural on the label. Cost of aver. Organic - $120.60 vs Super. $97.80

Trends in the Food Industry Navigating the Natural Marketplace Food Tech, www. Ift.org, July 2011 Consumer are looking for Natural - #1 Whole foods, organic, local & seasonal #2 Limited processing #3 Shorter ingredient lists Recognizable ingredients 1 in 5 avoid additives and artificial colors Gluten Free is perceived as having higher production standards

Trends in the Food Industry Consumer push for healthy foods British Journal of Nutrition found organic crops to have as much as 17% more anti-oxidants than non-organic. Organic foods sales have increased 83.5% from 2007 to 2012 and continues to climb. Is a factor in the growth of small farms across the country. Many organic farmers sell directly to consumers

Trends in the Food Industry Consumer push for healthy foods increase sales of organic food, but what does organic mean? Produce- weeds can be controlled by crop rotation, mechanical tillage, hand weeding, mulches, flame weeding Certified organic meat, poultry and eggs must be fed organic feed and allowed routine access to outdoors. No antibiotics, hormones, medications unless ill. May be vaccinated.

Trends in the Food Industry Consumer push for healthy foods Farm to Table refers to the path food follows from planting through consumption. Increased awareness Buying local reduces carbon footprint of a food, Council on Environment for NYC 435 fossil-fuel calories to fly a 5 calorie strawberry from CA to NY

Trends in the Food Industry Consumers push for healthy foods Locally grown foods fuel local economies According to UN Food and Ag Organ 75% of biodiversity of the food supply was lost in 20 th century. Agribusiness cultivates produce that matures rapidly with large yields. Its about $$. Local farms typically grow wider varieties over an extended growing season. Local farms maintain green space and wildlife habitats. Farm and Home/Agribusiness, April 22-23, 2015

Trends in the Food Industry Consumers push for healthy foods Specialty Food Business is growing Consumers looking for sustainability and health are turning to small batch production close to home Entrepreneurs struggle with transition from selling to local retail shops to wholesale and large grocery operations Farm and Home/Agribusiness, April 22-23, 2015

Trends in the Food Industry Consumer push for healthy foods Development of low glycemic index natural sweeteners. Artificial sweeteners No proven hazards for general public at this time Use in moderation Avoid if allergies or health issues dictate Consume only with meals if possible Sugar is acceptable even for diabetics if with meals and less than 8g.

Trends in the Food Industry Nestle Bars Artificial Color, Flavors, WSJ, Wed. Feb. 18, 2015 Consumer push for healthy foods Manufacturers are working to develop formulations with simple natural ingredients. Artificial colors and flavorings are out of favor Nestle announced removing Red 40, Yellow 5, and vanillan from 250 chocolate products Hershey announced in Dec., 2014 that it is moving from using high fructose corn syrups to sugar. Mars is in the early stages of exploring natural color options for M & Ms

Food Trends Food trends follow a predictable pattern Discovery: by limited influential group Emerging: foodies adopt the new food fad Taking hold: Moves to a larger audience Mainstream: Well accepted and widely available (GF) Arrived: Available in most grocery stores, fast-food menus Moving on: Familiar to most and sales growth has slowed, stopped, or declined Here Today, Kale Tomorrow, WSJ, Wed., April 15, 2015

Evaluating Media Hype on Healthy Food Trends A Vegetarian Diet Plus Fish May Be Ideal to Prevent Cancer. WSJ - March 10, 2015 77659 7 th Day Adventists over 7.3 years Risk of Colorectal cancer per diet type Diet Type% < Meat - % pop in study Pescovegetarian43% - 10% Vegan16% - 8% Lacto-0v0 vegetarian18% - 29% All types of vegetarians22% - 52%

Evaluating Media Hype on Healthy Food Trends Factors that may be responsible cited Omega 3 Fatty Acids in Fish Lacto-Ovo? Religion promotes healthy lifestyle Lifestyle differences existed between groups Age, Activity Level, Alcohol consumption, smoking history, and family history of colon cancer not examined Is the factor less meat or more plants/fiber in the diet? Is a factor that vegetarians eat fewer fatty foods and snacks? Meat eaters ate as much fish as pescovegetarians

Evaluating Media Hype on Healthy Food Trends Target responds to food trends by cutting shelf space allotted to suppliers (Campbell Soup, General Mills, Kellogg, etc.) Doing their own research on trends rather than rely on special food companies recommendations Targeting younger shoppers who favor smaller portions of organic and natural foods. Target to Demote Some Food Brands, WSJ, Mon., May 18. 2015

Evaluating National Recommendations New recommendations Dietary Patterns are more important that specific foods Can and should taste good Be culturally diverse Not punitive More fruits and vegetables, whole grains, non-fat dairy, seafood, legumes and nuts, less red and processed meats, less sugar sweetened foods, beverages, and refined grains Emphasis is on type of fat not the amount

Evaluating National Recommendations New recommendations -Eggs are back Cholesterol is not the main culprit Some saturated fats are essential- How much is too much? Polyunsaturated fats are pushed Monounsaturated has more research evidence Olive oil Small LDLs are a problem larger LDL cells not so much Chronic Inflammation triggers problems HDL to LDL ratio is also important

Evaluating DGAC National Recommendations New recommendations Coffee can be good for you. 3-5 cups per day (400 mg caffeine) has minimum health risks avoid added sugar, creamers, syrups Associated with < risk of type 2 diabetes and cardiovascular disease Not known yet if it is the phytochemicals or the caffeine that is beneficial New recommendations Cut back on added sugar FDA considering breaking out added sugars on nutrition labels Currently 13% of calories on average recommend 10% Coffee

Evaluating DGAC National Recommendations New recommendations Eat more plants Plant production is seen as having less environmental impact that meat production DGAC focused on sustainability phytochemical research benefits are mounting Need to teach students how to evaluate what they read hear in the media.

Evaluating Media Hype on Healthy Food Trends Food companies forecast what consumers will want Food companies count on consumers eating habits changing and work to predict if new food fads will become a part of mainstream diets or move out of favor General Mills has named the current general trend proactive wellness. Public awareness through media that healthy diets lead to reduced health risks and better quality life.

Hazards in the Food Supply Free radicals (O 2 ) attach body cells causing cell death and damage Produced by the body, radiation, toxic chemicals, excess sun exposure, breakdown of stored fat, cooking at high temperatures, air pollution, herbicides Antioxidants neutralize free radicals Vitamins A, C, E, selenium, melatonin, phytochemicals

Avoiding Potential Hazards 1. Plastics with #3 and #6 (cling wraps and styrofoam) and BPAs 2. Bovine Growth Hormone in Dairy 3. Hawaiian Papaya all GMO 4. Ractopamine in meat and poultry 5. Brominated Vegetable Oil 6. Artificial Dyes and Colors 7. Arsenic levels found in chicken and rice

Avoiding Potential Hazards 8. Potassium Promate in breads 9. Olestra/Olean in fat free foods (read labels) 10. BHA & BHT are preservatives in cereal, nut mixes, gums, butter spreads, meats, dehydrated potatoes, beer, etc. These foods are banned in many countries outside US Eatlocalgrown.com/article/11944-banned-foods.html

Avoiding Potential Hazards Farm raised salmon and fish in general Nov 2014 FDA found Starkist in serious HACCP violation. Samoan company product found to be adulterated with other types of fish Artificial sweeteners Splenda and aspartame have been found to decrease friendly bacteria in the gut Sweet taste causes brain to trigger burning of glucose in blood. May increase depression, leukemia, and PTSDs Fat Free and lo fat diets

Trends in Protection & Disease Prevention Functional Foods Foods with components that promote wellness or reduce disease risk Nutraceuticals a food or food component that claims to have health benefits, including treatment and prevention of disease

Phytochemicals Flavor and color compounds found in plant source foods Developed during final stages of ripening Research is mounting on the health enhancing qualities that include 3 major health issues today Cardiovascular disease Diabetes Cancer

Phytochemical Sources Increase fruit, vegetable, seed, and nut consumption On F & V my students were taught 5 stay alive, 7 is heaven, 9 is divine Maximize color variety Eat a mixture of cooked and raw sources Use healthy, high omega 3, natural sources: olive oil, avocado, coconut, butter

Phytochemical Functions Natures protection against Oxidation-reduction cell damage Pest attack Microbial attack Sources Tufts Health and Nutrition Newsletter Herbal Therapy Supplements, 2 nd Ed., Merrily A Kuhn & David Winston Cooks magazine, WSJ, Nutrition Action Newsletter

Phytochemical Functions Research on Impact on Health Bergamot extracts (a citrus fruit grown in Italy) found in 4 studies to reduce cholesterol In one study 77 patients had an average change in total cholesterol from 278 mg/deciliter to 191. Effective dose needed is 500 to 1500 mg All studies done by researchers connected with the company selling the extract A Cholesterol Reducer That Grows on Trees?, WSJ, Tues., Jan. 20, 2015

Phytochemical Functions More Research on Impact on Health is needed Links between consumption and reduced risk of disease have been found Auto Immune disorders Cancer Diabetes Heart Disease

Phytochemical Functions NCI hopes to eventually have detailed dietary guidelines established for specific disease prevention goals. Links between consumption and reduced risk of disease have been found In over 400 studies, evidence shows that phytochemicals work to prevent, slow, reverse, and/or stop cancer growth The ADA notes that health benefits are best obtained through the consumption of a varied diet using our normal food supply.

Phytochemicals Imagine a world where a diet can be designed to help you resist diseases you are genetically susceptible to, reverse inflammatory diseases you have developed, and medicine can be delivered and released only at targeted spot.

Important Phytochemical Sources Tea, Coffee, and Chocolate Garlic, Onions, and Chives Basil, Cinnamon, Ginger, Licorice, Mints, Rosemary, Sage, Tarragon, Thyme, Turmeric, Barley, Oats, and Soy Broccoli, Brussels Sprouts, and Cauliflower, Cabbage, Collards, Kale, Mustard Greens, Spinach Bell Peppers, Carrots, Celery, Potatoes, Turnips Berries, Citrus (& Zest), Melons

The ORAC Rating System Oxygen Radical Absorbance Capacity USDA recommends we consume 3,000 to 5,000 ORAC units daily. In truth, 80% of the population is consuming less than 1,000 ORAC/day "5-a-day" fruit and vegetable ser. = 1750 Acai has 5,500 ORAC/serving Blueberries have 8708 ORAC/serving Dark chocolate has 9080 ORAC/serving Milk chocolate has 3200 ORAC/serving Apples have 218 ORAC/serving

The ORAC Rating System Processing can alter ORAC levels Tart cherry juice concentrate has 12,800 ORAC units, Dried tart cherries have 6,800 ORAC units, Frozen tart cherries have 2,033 ORAC units, Canned water-pack tart cherries have 1,700 ORAC units. Data from Kings Orchard website: http://www.mi- cherries.com/anti03.htm Most rating charts produced by the USDA evaluate all foods at 100 g portions.

Activity Did you get enough ORAC units so far today? List all the fruits and vegetables you have eaten so far today. Find their ORAC values in the chart and total Find options that can be added to supper to meet the USDA recommendations of 3000 to 5000 units. Remember USDA recommends the minimum needed to maintain life not optimum to minimize aging and disease.

Going Forward Stay informed Look beyond the hype Use the internet to examine the science and the process behind a product Not all progress is beneficial Not all progress is harmful Look for the ripple effect Daily choices matter Start young Know your body reactions Food impacts health

What to do? Finding a Balance Eat a Variety Eat Healthy Fats Increase Fruits and Vegetables Look for Grass fed meats and wild caught fish Shop the outside edges of the grocery store Avoid processed foods

Ethics, Integrity, & Work Ethic Why they matter Behind rapid rise of America to world power economically The Bliss Point Food Manufacturers strive for Idea coined in 1970 Amount of salt and/or sugar added to food to maximize appeal. Creates addictive like craving levels. The earlier a child develops the taste the more you crave later Pressure in big business to focus on profit

Trends in the Food Industry Changes in big business farming operations Farms using renewable energy sources has increased 144% between 2007 and 2012. Precision planting through automatic row shut-offs and variable rate seeding. Internet monitoring of soil variation and appropriate seeds for soils is possible

Trends in the Food Industry Changes in big business farming operations Young farmers have increased 11.3% according to 2012 US Census figures Increased diversity in farming among females and minorities Increasing number of small farms operating on 10 acres or less.

Trends in the Food Industry Changes in big business farming operations Precision Agriculture Laser scanning to analyze light reflection on citrus tree canopies, water distribution, disease and pest infestations to yield a map to precisely apply water, pesticides, fertilizers, and ID trees needing treatment. Indoor Farming Use warehouses, shipping containers, hydroponic systems to grow lettuce and herbs. Freight Farms sells sealed units that can produce 500 full heads of lettuce per week year round even in Minnesota and Canada.

Trends in the Food Industry Changes in big business farming operations Food Safety New businesses are sprouting in every area of food manufacturing to assist businesses in complying with new FDA guidelines. Alternative Foods Young consumers concerns for animal treatment and land and water use have resulted in the development of plant-based protein ingredients and food products

Trends in the Food Industry Changes in big business farming operations Farm Robots Harvest Automation Inc. (founders invented Roomba vacuum cleaners) believes robots could grow more berries and vegetables at a lower cost in less space. Already has 30 customers using its HV-100 robot to manage potted poinsettias and mums. Silicon Valley Sows Seeds For New Era In Farm Tech, WSJ, Tuesday, April 7, 2015

Trends in the Food Industry Changes in big business farming operations Switch to non-GMO seeds Sorghum is an example of product with increasing demand because of China, non-GMO laws in Europe, Gluten Free flour demands increasing in US, and high corn prices shifting animal feed in China and US to sorghum seed Golden Crops From Non-Biotech Seed, WSJ, Tues., Feb 3, 2015

Read the newspaper article near you and be prepared to answer ?s What is the food, company, or...

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