Editorial and News

Abstract

It is with great pleasure that I present you with a new insightful issue of the Food Science and Technology magazine! From the title, most of you might have noticed that this is not just the first issue of 2024 but is also one that celebrates the Institute of Food Science and Technology's Jubilee year – yes, 60 years of IFST!

Within this unique edition, we discover articles providing a comprehensive overview of how food science has positively impacted society. We explore the evolution of food legislation and highlight transformative changes shaping the industry. Additionally, we delve into the dynamic progression of processes and analytical techniques within food science, shedding light on current hot topics such as minimal processes and food adulteration.

Embark on a journey through the history of fermentation, tracing its ancient roots to the era of precision fermentation and read about the groundbreaking research activities involved in the development of alternatives to saturated fats used in complex food formulations. You will also quickly realise that sustainability is a pervasive theme throughout the issue, exploring food waste and global food systems. Emphasis is placed on responsible practices in the realm of food science, anticipating a sustainable and decarbonised future.

In conclusion, this issue aims to present a clear snapshot of the remarkable progress in the field of food science while offering a glimpse into an exciting future. Here's to 60 years of IFST and to many more milestones in the ever-evolving world of food science. Enjoy the read!

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Editor's Note:

At the end of 2023, dsm-firmenich, gained UK approval for marketing the methane-reducing feed additive Bovaer®. This marks the UK's first approval for a feed additive targeting environmental benefits. Bovaer® effectively cuts methane emissions from cattle, with average reductions of 30% in dairy cows. This provides a significant and immediate reduction in the environmental footprint of dairy and beef products. UK dairy farmers can now access a scientifically proven solution to lower their carbon footprint significantly. The impact extends to the entire dairy value chain, reducing scope 3 emissions by 10-15% CO2 equivalents per liter of milk for supporting processors, retailers, and the food services sector. This aligns with the UK's commitment to the Global Methane Pledge and the Climate Change Act.

dsm-firmenich aims to introduce Bovaer® to the UK dairy sector in early 2024, working closely with the industry to highlight its benefits throughout the dairy value chain.

Bovaer® is a researched feed additive for cows and other ruminants over the past decade. Administered in small amounts, it consistently reduces enteric methane emissions by an average of 30% for dairy cows and even higher percentages, averaging 45%, for feedlot beef cattle. This feed supplement plays a pivotal role in immediately reducing the environmental footprint of dairy and beef products.

Chilean food-tech firm NotCo triumphs as the Court of Appeals of Valdivia overturns a ban on the use of the NotMilk trademark. The Association of Milk Producers’ lawsuit accusing NotCo of unfair competition by employing ‘milk’ in plant-based beverages failed.

Matias Muchnick, CEO, shared, ‘We’re officially NotGuilty.’ The legal tussle commenced in 2020, with a prior ruling in May favouring the dairy union, demanding cessation of dairy-related branding.

During the appeal, NotCo presented a Cadem study, revealing 99% of consumers recognize NotMilk as non-dairy, despite packaging indicating ‘milk.’ The court, siding with NotCo, emphasised the advertising clarifies the product's non-milk nature.

This victory aligns with a global trend. Oatly recently won a UK legal battle over ‘milk.’ Belgium allows meaty names on plant-based products, resolving the ‘veggie war.’ The French Supreme Court also ruled in favour of Nutrition & Santé Group against Interbev, supporting ‘veggie steak’ labels.

Muchnick remarked on social media, celebrating a significant win for NotCo and others challenging conventional norms. A triumph for innovation and a pivotal moment for those aiming to reshape the industry's narrative.

EatKinda, has secured its debut supermarket listing at more than 90 Woolworths stores across New Zealand. The cauliflower ice cream is now available at Countdown stores, currently undergoing rebranding to Woolworths, with the transition expected to conclude early next year.

Crafted from wonky cauliflower that would otherwise go to waste—representing 40% of New Zealand's discarded vegetables—EatKinda's vegan ice cream introduces a sustainable and innovative approach to dessert. The cauliflower is blended with ingredients like coconut oil and pea protein, resulting in three delectable flavours: Strawberry Swirl, Chocolate Swirl, and Mint Choc Bikkie.

In addition to being vegan-friendly, the products are free from soy, nuts, GMOs, and artificial ingredients. Notably, EatKinda takes a step towards eco-conscious packaging, offering compostable and plastic-free containers—a pioneering move for New Zealand's ice cream brands.

The concept of EatKinda emerged when co-founder Jenni Matheson, while experimenting with a vegan cauliflower cheesecake recipe, stumbled upon a dairy-free ice cream formula that received high praise from family and friends. The brand recently earned recognition at the 2023 NZ Food Awards, where Strawberry Swirl received the Below Zero Award, and Mint Choc Bikkie secured the Novel Award.

Having also debuted at Hell Pizza earlier this year, EatKinda's cauliflower ice cream has proven its worth in blind taste tests, standing on par with traditional dairy ice cream. As the brand asserts on its website, EatKinda envisions a sustainable future, offering a novel way for everyone to enjoy delectable treats without compromising the planet's well-being.

Researchers in Argentina are making strides in the quest for sustainable protein sources for both aquaculture and human consumption. Their focus is on the Tucura toad insect, a native herbivorous pest, and the study is conducted by Dr Valeria Fernández Arhex, a Conicet associate researcher at INTA Bariloche, Río Negro.

The Tucura toad insect, scientifically known as Bufonacris claraaziana, has captured the attention of researchers due to its unique nutritional profile. Dr Arhex emphasises the high nutritional content, low environmental impact, and potential for large-scale production that make insects, in general, a valuable source of protein. The ongoing study specifically aims to utilise Tucura toad insects as a primary component in protein-rich fish feed for aquaculture.

Aquaculture, a vital source of seafood production, faces challenges in optimising fish nutrition, with traditional balanced fish feed being a major cost factor in the fattening phase. The use of insects, particularly the Tucura toad one, presents an opportunity to address these hurdles by providing a sustainable and cost-effective alternative.

Beyond aquaculture, insects are increasingly recognised for their potential in human food applications. The UK Edible Insect Association has highlighted the critical role insects can play in creating a sustainable future food system.

Looking ahead, Dr Arhex anticipates a positive market response to the use of balanced feed incorporating Tucura toad insect flour as a protein source. With consumers increasingly seeking sustainable and innovative protein options, Tucura toad insect protein could open new business opportunities and foster industry growth.

In 2024, the research team plans to continue trials and formulate a balanced food using Tucura toad insect powder as a key protein source. As they explore the potential of this unconventional protein, the study holds promise for revolutionising the aquaculture industry and contributing to a more sustainable and resilient future for food production.

Better Juice, the food-tech start-up renowned for its groundbreaking sugar reduction technology, is teaming up with Ingredion to introduce its solution to the US juice market.

Better Juice's enzymatic technology revolutionises the sugar reduction landscape by eliminating simple sugars from juice-based beverages, concentrates, and other natural sugar-containing liquids. This transformative process converts sugars into non-digestible compounds, including dietary fibres and non-digestible sugars, all while preserving the natural profile of vitamins, minerals, and organic acids.

Gali Yarom, co-founder and co-CEO of Better Juice, highlights the heightened consumer demand for sugar reduction in the US, particularly due to prevalent diabetic rates. Preliminary trials in Europe have laid the groundwork, with a concentrated effort on product placement anticipated in 2025, aligning with regulatory advancements in the region.

The collaboration will enable Ingredion to deliver a holistic sugar reduction solution, while Better Juice expands its non-GMO technology reach through Ingredion's corporate network.

The collaboration is expected to hasten Better Juice's market entry and extend the technology's application to other liquids with natural sugar sources, such as milk, beer, and wine. This strategic partnership highlights the companies’ commitment to addressing the rising consumer trend of reducing simple sugars in their diets.

The sugar tax, a proven weapon against excessive sugary beverage consumption, has scored another triumph. Studying five major US cities over two years post-implementation, researchers found an immediate, substantial, and lasting 33% reduction in sales of sugar-sweetened beverages. This impactful tax, averaging one to two cents per ounce, has not only discouraged routine consumption but also led to a commendable 92% price increase passed on to consumers.

The success extends beyond the economic impact, with potential health benefits. Information campaigns seem to have played a pivotal role, educating consumers who responded to the economic incentive by curbing their sugary drink habits.

The positive outcomes from sugar taxes, present in over 50 countries, underline its versatility. With an average consumption decline of around 15%, this strategy promises health and economic benefits. If adopted nationwide in the US between 2010 and 2020, an estimated $17 billion in medical expenses could have been saved.

The sugar tax is a sweet victory, proving effective in diverse contexts. As the battle against sugary drinks continues, this winning strategy showcases its potential for widespread adoption and lasting impact.

Fazer, a Finnish food producer, has recently introduced a new chocolate bar featuring Solein, a protein developed by Solar Foods. Solein, also known as ‘air protein,’ is created through a unique fermentation process using microbes, carbon dioxide, and electricity. Notably, it doesn’t rely on traditional agricultural resources.

Fazer is now the first company to offer a product based on Solein, which received approval in Singapore in 2022.

The vegan-friendly chocolate bar comprises 2% Solein.

Solar Foods aims for an extensive European rollout between 2025 and 2026, offering a diverse product range.

Anticipating the completion of the facility in the first half of 2024, Solar Foods views the introduction of a consumer product with the innovative protein as a strategic market test before full-scale production of Solein.

Solar Foods has also formed a partnership with Ajinomoto, a prominent Japanese food company, to globally introduce products utilising Solein.

Heli Anttila, VP of New Product Development at Fazer Confectionery, highlights that Singapore, with its innovative food ecosystem and a population eager to explore new, nutritionally and sustainably beneficial offerings, serves as an ideal testing ground for the Taste the Future Chocolate Snack Bar.

Scientists at the University of Nebraska-Lincoln are spearheading a pioneering project, SPACE² (Consortium of Space, Policy, Agriculture, Climate, and Extreme Environment), with the ambitious goal of cultivating the ‘first acre of corn on Mars’ soil.’ While the notion of growing crops in space may seem futuristic, the team believes their work could revolutionise agricultural sciences, extending implications beyond extraterrestrial farming.

SPACE² aims to tackle the challenges of growing food in space to support astronauts during extended space travel and potential future colonisation endeavours. Professor Yufeng Ge highlights the importance of understanding the impacts of variables like low gravity and high temperatures on plants. The research may unearth breakthroughs applicable to Earth, particularly in addressing challenges posed by climate change.

Significantly, previous interplanetary research has yielded unforeseen benefits for Earth, such as NASA's studies on artificial illumination leading to advancements in LED technology used in urban and vertical farming. The consortium's focus on enhancing extraterrestrial soil conditions may offer insights into improving the resilience of agriculture on Earth, particularly in addressing soil salination.

While still in the planning stages, SPACE² aims to connect with stakeholders, the U.S. Department of Agriculture, and industry players. Leveraging the Midwest's pivotal role in agricultural production and the university's expertise in plant genetics, biochemistry, and robotics, the project aspires to lead cutting-edge space research with far-reaching impacts.

Ge emphasises that farming is a leading industry in Nebraska, and the state's agricultural expertise can make a substantial contribution to space agriculture research. As NASA concentrates on improving rocket technology, SPACE² underscores the foundational importance of food in space exploration.

Gen Z, born between the mid-1990s and mid-2010s, is reshaping alcohol consumption, with Mintel's report, “Gen Z: The Sober Curious Generation,” highlighting a notable trend. In 2023, 40% of UK Gen Z consumers opted for reduced alcohol intake, signalling a distinctive shift.

This generation approaches spending on home alcohol consumption uniquely, displaying less interest compared to those aged 75 and over. Around one-third of 18 to 24-year-olds abstain entirely, reserving alcohol for special occasions or relaxation.

Decisions to cut back stem largely from concerns about emotional impact, with nearly two-thirds expressing reservations. A substantial portion of Gen Z is keen on exploring mindful drinking, aligning with a broader cultural shift towards healthier lifestyles.

Approximately 25% prefer low- and no-alcohol drinks for lower calories, and a third opt for cost-effective choices over traditional alcoholic options.

Gen Z's diverse beverage choices include ‘upgraded’ fruit juices and energy drinks, indicating a move towards sophisticated and varied nonalcoholic options.

Mintel's advice to brands is to adapt to Gen Z's evolving preferences. Elevated low- and no-alcohol drinks, like sophisticated fruit juices, offer opportunities to cater to changing tastes. Incorporating energy-boosting elements may also resonate with sober-curious consumers who still enjoy late-night outings.