Food Science and Technology最新文献

{"title":"Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau","authors":"Omar Roberto Vargas Flores, Marn Rubí Arriaga, M. A. M. Berasain, José Francisco Ramírez Dávila, Argel Flores Primo","doi":"10.5327/fst.00203","DOIUrl":"https://doi.org/10.5327/fst.00203","url":null,"abstract":"We conducted two experiments in order to characterize the physical and chemical qualities of coffee (Coffea arabica) of the red Caturra variety using a completely randomized design. In the first experiment, we used a roaster inlet temperature of 210°C for five roasting time intervals of 8, 9, 10, 11, and 12 min. In the second experiment, the inlet temperature was changed to 215°C. We determined category 1 and 2 defects from green coffee, characterized the temperature and time profiles during roasting, and determined antioxidants and phenols in aqueous and hydroalcoholic extracts of the roasted coffee. Data were analyzed using ANOVA (p ≤ 0.05) and Tukey’s HSD test (p ≤ 0.05). The results indicated that in terms of physical quality, the analyzed product could be compared to a European preparation, as it had fewer than eight defects and a density of 684 kg/m3. The highest amounts of antioxidants and phenols (584.46 ± 6.57 mg Trolox/mL and 6.01 ± 0.16 mg EAG/mL, respectively), both in aqueous extract, corresponded to the 215°C/12min treatment. Roasting has a distinctive effect on the quality of the coffee.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140245132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inclusion of fish meal in the coating of Nile tilapia nuggets","authors":"Antonio Nelito Jorge, Valfredo Figueira da Silva, Maria Ildilene da Silva, M. D. Goes, Maria Luiza Rodrigues de Souza, E. S. R. Goes","doi":"10.5327/fst.00144","DOIUrl":"https://doi.org/10.5327/fst.00144","url":null,"abstract":"This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140246066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Future Foods: from 3D printing to gene editing","authors":"","doi":"10.1002/fsat.3801_14.x","DOIUrl":"10.1002/fsat.3801_14.x","url":null,"abstract":"<p>David Julian McClements, a leading figure in the field of food science, unfolds a comprehensive collection of subject-area chapters that showcase his profound expertise and commitment to evidence-based research. Published in 2019, the book's topics remain remarkably relevant, attesting to the enduring significance of McClements’ contributions.</p><p>The book reads like a compilation of reports, offering readers a peek into McClements’ life work. McClements, with his accessible writing style, succeeds in making complex topics engaging for both professionals in the field and the general audience. While the book may pose challenges for those less familiar with food law, policy, or science, his scientific approach and clear explanations serve as a bridge for understanding.</p><p>Navigating through the chapters reveals the landscape of modern food challenges, where McClements explores scientific and technological advances shaping the industry: from the impact of sound and colour on taste to the ethical aspects related to gene editing, nanotechnology, and artificial intelligence in food production. The author skilfully guides readers through diverse topics.</p><p>In essence, McClements offers a compelling journey that balances research-based facts and accessibility. His exploration of global challenges and consumer concerns adds depth, making this work not only informative but also thought-provoking. Whether you’re deeply immersed in the world of food science or a curious reader seeking insights into the future of our food, McClements’ book provides a valuable and engaging resource.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"62"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_14.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermenting Forward: Tradition meets Trend","authors":"","doi":"10.1002/fsat.3801_9.x","DOIUrl":"10.1002/fsat.3801_9.x","url":null,"abstract":"<p>Fermentation has a rich and diverse history in the context of food production, and involves the production of fermented foods and food ingredients, the latter through both traditional and more modern, precision fermentation processes. Significant scientific and technological advances have taken place over centuries, which have transformed the production of fermented foods from art to science, and this is likely to continue as their dietary and nutritional role is increased, and as the world becomes more multicultural. On the other hand, precision fermentation offers a considerable opportunity to innovate in order to address important societal and environmental food system challenges1, 2</p><p>Fermented foods have been part of human diet for more than 7,000 years and were among the first ‘processed foods’ produced as the means for extending the shelf life of raw materials and drastically modifying their organoleptic and textural properties. The first fermented foods included beverages; wine and beer were made in pre-historic China and Sumeria as early as 4000 BC, respectively, whereas soy sauce was first made in China in the form of a thick paste called <i>jiang</i> and was originally a blend of soybean, meat, grains and salt used as a condiment to preserve food and to enhance its flavour as at that time salt was an expensive commodity¹. Bread production is evidenced in 4000 BC by the Egyptians who discovered that carbon dioxide generated through the fermentation process could leaven bread, whereas ‘Dahi’, a yoghurt-like fermented milk product of India, was mentioned in about 6000 to 4000 BC in ancient sacred books of the Hindus². The humans of the pre-historic period made the discovery that spontaneously fermented foods could be stored for longer than the raw materials and sometimes they tasted better. Over the years, they developed knowledge on how to control the environmental conditions (e.g. storage, process) and the type and properties of the raw materials to produce consistent fermented products of good quality, and this resulted in the development of small scale production; an example of this is a 4,500-year-old bakery discovered near the pyramids of Giza. Fermentation became a widespread production practice during the Roman Empire and by the Middle Ages, the production of fermented foods had become an established trade activity, often carried by monks in monasteries. The key scientific discoveries that provided the basis of fermentation industrialisation during the 18^th and 19^th centuries and the significant increase in the volume and complexity of operations and products, was the discovery by Louis Pasteur that each type of fermentation was mediated by a specific microorganism. To this end, he described in a series of scientific publications the lactic acid fermentation and ethanol fermentation pathways focusing on the metabolic activities of lactic acid bacteria and yeast, respectively. He a","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"42-45"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover and contents","authors":"","doi":"10.1002/fsat.3801_1.x","DOIUrl":"10.1002/fsat.3801_1.x","url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>8 <b>IFST News</b></p><p>20 <b>Food waste: a changing landscape</b> Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.</p><p>25 <b>Chronicles of Safety: Evolution of laws UK Food Standards</b> Garry Warhurst travels through time to review the key milestones in food safety regulations.</p><p>30 <b>Adulteration analysis: modern strategies</b> Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.</p><p>35 <b>Global Food Systems: Science, Solutions, Sustainability</b> Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.</p><p>39 <b>Food Tech: 100 Years of Innovations</b> Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.</p><p>42 <b>Fermenting Forward: Tradition meets Trend</b> Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.</p><p>46 <b>A new era of healthy fats</b> Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.</p><p><b>52 Decarbonising food - the second green revolution</b> Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>62 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Decarbonising second green food – the revolution","authors":"","doi":"10.1002/fsat.3801_11.x","DOIUrl":"10.1002/fsat.3801_11.x","url":null,"abstract":"<p><b><i>Read how the S3 Project, serves as a practical demonstration of Science Based Targets, utilising digitalisation, automation, and workforce engagement to encourage adoption, across the food and beverage industry, for a sustainable and decarbonised future</i></b></p><p>The research presented here embodies the aspiration for a second Green Revolution, it has initiated a program aimed at decarbonising both food production and manufacturing processes.<span>¹</span>. This is now part of our route to the goal of net zero which is a fitting story for this 60 Year Jubilee edition of the Food Science and Technology Journal. The ’revolution’ in the title considers the food one led by Professor Norman Borlaug in the early 1960s which was also at the time IFST was evolving at the National College of Food Technology at Weybridge in Surrey<span>²</span>. Food production, sustainability and security were key focus points of the food industry at that time and without doubt, we face similar challenges today. The first Green Revolution lifted billions of global citizens from the scourge of hunger, and it is still relevant to generations following the goals of agriculturalists such as Mankombu Sambasivan Swaminathan and Norman Borlaug<span>³</span>. We believe there is a requirement for a second Green Revolution and this is the time for it to happen; moreover, it should provide food security to nine billion global citizens utilising the technologies Borlaug and Swaminathan did not have when they started out, so that it is achieved in an environmentally benign way. This cannot be achieved without creating a decarbonised manufacturing industry and, in this article, we show how we are doing this by engaging food and beverage companies.</p><p>Our first practical engagement has been launched and it is a simple but incisive one in that it reports carbon footprints on food product packaging. This is not new, it will be familiar to many but what is novel is that we are presenting the product carbon footprint as a proportion of a Carbon Daily Allowance (CDA) (<b>Figure</b> 1).</p><p><b>Figure</b> 1<b>,</b> is the first public communication of the CDA, the decarbonisation in production operations is part of the S3 Project which is generating real-time carbon foot printing for Raynor foods Ltd. S3 ‘Smart people – Smart process – Smart factory’; is a Manufacturing Made Smarter: Sustainable Smart Factory project funded by Innovate UK and the industry partners. The authors of this article are all engaged with and committed to delivering this important initiative. S3 is demonstrating the future of Science Based Targets (SBT's) by reporting Greenhouse Gas (GHG) emissions for food and beverage companies, and whereas most will be familiar with labels and claims, the CDA is different because it engages customers and consumers practically by choice and change<span>⁴</span>. The genesis of the CDA solution drew inspiration from the we","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"52-55"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_11.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Tech: 100 Years of Innovations","authors":"","doi":"10.1002/fsat.3801_8.x","DOIUrl":"10.1002/fsat.3801_8.x","url":null,"abstract":"<p>On the 60^th anniversary of the founding of the Institute of Food Science and Technology (IFST), we explore how the industry has changed by looking through the lens of Food Science &amp; Technology Research at Campden BRI – an industry leader for technical developments in the food and drink sector.</p><p>Like the IFST, Campden BRI has a long and proud history of serving the food and drink industry. It was founded in 1919 as the ‘Campden Experimental Factory’ and was administered by the ‘Fruit and Vegetable Preserving and Drying Committee’ of the UK's former Ministry of Agriculture and Fisheries.</p><p>At its inception, Campden BRI was focused on understanding the fundamental principles of thermal processing and on helping to establish the emerging canning industry in the UK. Its scope of activities broadened in line with both technological developments in the food industry and as a consequence of mergers with other organisations (the Flour Milling &amp; Baking Research Association -FMBRA, Campden BRI Hungary and Brewing Research International -BRI, which merged with Campden BRI in 1995, 1998 and 2008 respectively).</p><p>In a short article like this, it is not possible to comprehensively address all research activities over such a long period. The intention here is to give a flavour of research activities and how they reflect changes in the food industry over the period. It should also be noted that this article focuses on the research of the ’Campden Experimental Factory’ and its subsequent iterations rather than research at FMBRA or BRI.</p><p>From 1919 through to the 1940s, Campden BRI conducted extensive research on thermal processing fundamentals, including crop variety selection for canned foods, raw material specification requirements and can corrosion. Reflecting new technical developments, in the 1930s, chilling and freezing ‘rooms’ were introduced on site to produce ‘frozen packets’ that were the forerunners of ‘quick-frozen foods’.</p><p>Early work was challenging and required significant improvisation from staff on a limited budget. For example, pH was determined using a potentiometer and mirror galvanometer. Footfall and vibrations from local trains disrupted the measurements until the chemist in charge attached a bucket of sand to a bracket and used three wide-mouthed potted-meat jars to act as a tripod! Visitors to Campden BRI for thermal processing training had the deluxe comfort of camping on the grounds for accommodation!</p><p>From the 1920s until 1952, the ‘research station’ – as it was locally known – was an outstation of The University of Bristol. Campden BRI then became established as a ‘research association’ in the 1950's, and the period between 1946 and 1965 saw increasing mechanisation in both agriculture and the factory.</p><p>In 1965, the organisation's clients included almost all of the canned fruit and vegetable producers in the UK. Additionally, it received a substantial block contribution from membersh","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"39-41"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_8.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Lab Coats to Editor's Desk","authors":"","doi":"10.1002/fsat.3801_12.x","DOIUrl":"https://doi.org/10.1002/fsat.3801_12.x","url":null,"abstract":"<p><b><i>Raffaele Colosimo provides an engaging overview over his journey from academia to the publishing industry, highlighting key moments, challenges, and insights</i>.</b></p><p>We all might have at some point heard stories about people in the field of food science switching from academic jobs to industry ones. Most likely, the first thing that comes to your mind might be, perhaps, R&amp;D and product development. However, I am here to tell you my story of moving from academia to the publishing industry—a world where there is no space for flour or dough, but manuscripts and (digital) ink.</p><p>My interest in food science deepened during my MSc in Human Nutritional Science. After starting an experimental thesis on cereal fermentation characterisation, I was attracted by the idea of doing research. The work in the lab and the thrill of discovery were exciting, and I was convinced to pursue a PhD at that point. I was in Pisa, Italy, but looking for opportunities in the UK since I wanted to have an international experience and improve my English skills. It was the warm summer of 2017, two months to graduation and still lots of writing and experiments to perform and no PhD programme found yet. It was exciting to see potential PhD programmes and get carried away by the possibility of enrolling on a project for years. I sent a couple of applications and gained time for an interview that went very well; preparation is key, and I got ready by watching online videos (e.g., YouTube), summarising and rehearsing my current work in the lab, and having a mock interview with people with experience in the field, and…I got the position! This was in Norwich, at the Institute of Food Research, which switched its name to Quadram Institute Bioscience some months before my arrival. Wind of change. For me and the institute.</p><p>I spent four years in Norwich and loved every second. The so-called ‘fine’ city is welcoming and liveable, and the University of East Anglia (UEA) and the research park were my second home back then, where I used to spend entire days with my lab coat. The aim of my PhD was to understand the digestion and health impact of mycoprotein-based products. Mycoprotein is the mycelial biomass used in meat replacement products obtained by the fermentation of a fungus. I spent most of the time in the lab, so immersed in simulating human digestion that, some days, I almost forgot to have some food for myself. Experiments in the lab were quite satisfying when they worked. It was not that great when they did not, but there was always time to try again the day after. One of the best moments was seeing those numbers appearing from an instrument confirming your research questions (the eureka moment!). Years passed by and I started seeing the fruits of my hard work in the lab through the publication of scientific papers in top-tier journals in the field. The writing part was a struggle at the beginning, but practice makes you better, and of course, I had th","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"56-57"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_12.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140053166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mondelēz's Career-Inspiring Education Program","authors":"","doi":"10.1002/fsat.3801_13.x","DOIUrl":"10.1002/fsat.3801_13.x","url":null,"abstract":"<p><b><i>An enthusiastic team of Mondelēz experts elucidates their innovative approach in crafting an educational program designed to inspire students to consider a career in the food industry</i>.</b></p><p>Lockdown drove transformational change to work experience and what companies can now offer. Moving work experience to a virtual platform means companies can connect more students to more industry experts more effectively than traditional work experience. This transition continues to grow and stabilise allowing student experience choices beyond the usual immediate spheres of reference1-3-4</p><p>Delivering work experience virtually offers several benefits, such as:</p><p><b>Access</b>- Virtual Work Experience (VWEX) opens the doors of opportunity to young people right across the country and allows employers to grow their talent pipeline and make a difference to those who really need it.</p><p><b>Impact</b>- Virtual Work Experience allows for greater impact, as ‘seats’ are not required, opening up the chance for more young people to access great opportunities wherever they are.</p><p><b>Free</b>- Our Delivery Partner, <i>Speakers for Schools</i> (SFS) is a charity organisation who are focused on ensuring educators and young people have great experiences and free access to their services to ensure a level playing field and meaningful outcomes.</p><p>VWEX enables students to experience the world of work first-hand and gain an insight into different roles across a wide range of industries. They find out about the various career paths available, build on their skills and improve their self-confidence. They meet senior professionals from leading UK organisations, expand their network to include potential employers and get evidence of extracurricular activities for their personal statement or CV.</p><p>A <i>Speakers for Schools</i> survey of over 2,000 people aged 18-30 revealed only a third could recall doing any work experience as students. Work experience develops essential skills and reduces the chance of becoming unemployed. It helps young people develop essential skills that employers repeatedly report a shortage of, and value when it comes to school-to-work transition.</p><p>Martyn Robinson and Ellie Cooke from Mondelēz International's Chocolate R&amp;D Centre, Bournville, launched their 5-Day Product Development Virtual Work Experience Programme in Summer 2022, the first of its kind from a food producer.</p><p>Mondelēz International's VWEX was piloted with the Bournville site's three IGD partnership schools. Student participants worked in groups of six and attended ten sessions chronologically associated with the product development process, starting with a project brief, and ending with the students presenting their fully finished product concept. The format worked very well and with feedback from students, presenters, and teaching staff, tweaks were made to improve the 2023 offer which was advertised nationwide to 100 students. Places were ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"58-61"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_13.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chronicles of Safety: Evolution of laws UK Food Standards","authors":"","doi":"10.1002/fsat.3801_5.x","DOIUrl":"https://doi.org/10.1002/fsat.3801_5.x","url":null,"abstract":"<p><b><i>Garry Warhurst travels through time to review the key milestones in food safety regulations and provides an overview of how the current food safety legislation came about</i>.</b></p><p>Whilst celebrating the 60^th anniversary of the IFST, it feels like a good time to look back on what has changed over these past 60 years within food safety legislation and what have been some of the major incidents within this time that have altered the food safety landscape. Embark on a time-travel journey from 1964 to the present and beyond to uncover the roots of today's essential food safety laws.</p><p>Before we travel to 1964 and look at the current status quo, we need to go back to the very beginning of food safety law and see how it all began. The Assize of Bread and Ale Act 1266 is often referenced as the first food safety legislation in the UK. This was brought in to mitigate fluctuations in wheat prices and moved the sale of bread from by loaf to by a fixed price. This also brought in the first punishments for breaching food law through fines and the use of the pillory. As a result, bakers would intentionally include a slightly larger portion of bread on the scale to guarantee compliance with the law, giving rise to the term ‘a baker's dozen’, signifying 13 items instead of the standard 12. This law was in place for nearly 600 years and not updated until the Bread Acts of 1822 and 1836 which stipulated that loaves are to be sold by the pound (16oz) and multiples thereof. To show how law can change through time, let's see what happens next. During the Second World War, bakers were instructed to use smaller 14oz (just under 400g) tins to save on flour. This practice persisted until 1977 when it underwent a change to 400g, aligning with the UK's transition to the metric system. It was only in 2008 that the European Union (EU) changed the law to allow bakeries to make bread at any weight.</p><p>However, it was not until scientific inventions allowed the discovery of bacteria and to establish adulteration, that food legislation started to really come in. The 2013 UK horsemeat scandal marked a pivotal moment in food industry fraud. However, the practice of substituting one product for another, often for cost savings, precedes this incident. Back to the millers and bakers, The Making of Bread Act 1757 detailed the punishments for people who adulterated meal, flour and bread with alum lime, chalk, and powdered bones to keep the bread white.</p><p>This resulted in the passing of the Adulteration of Food and Drugs Act 1860 and the appointment of the Public Analysts. However, this Act was not successful as the meaning of adulteration in this case meant ‘the mixing of other substances with food’ and was not defined by the Act. This was updated in 1872 and then again in 1875 to the Sales of Food and Drugs Act 1875<span>¹</span>. It is within this act that we first see the phases which are still present within The Food Safety Act 1990 t","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"25-29"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_5.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140053237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}