The official magazine of the Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University
fapc.biz
Spring/Summer 2016
TRENDY FOODS Root-to-stem dining is emerging in the food industry to help eliminate food waste.
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Spring/Summer 2016
CONTENTS
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Photo/BigStock
COVER STORY TRENDY FOODS
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The U.S. food industry develops thousands of new products every year to meet consumer demands and trends. Root-to-stem dining is emerging in the food industry to help eliminate food waste.
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Volume 11 | Issue 1
3 FROM THE DIRECTOR 4 REFLECTING ON SUCCESS 5 DEMAND FOR OKLAHOMA GROWN 6 FAVORITE EATS FEATURED IN RECIPE BOOK 7 FULFILLING A FOCUS 8 RETAIL GROCERS ENTER NEW ERA 9 WELCOMING CHANGE 10 COMMUNICATING TO CONSUMERS 11 IMPORTANCE OF TRADE ASSOCIATIONS 14 REDUCING FOOD WASTE 15 GROWING PASSION 16 WATER RULES 17 SOCIAL MEDIA TO THE RESCUE 18 REVEALING STRENGTHS & WEAKNESSES 20 NATURAL VS. CONVENTIONAL FOOD ADDITIVES 22 FOOD FOR THOUGHT Managing Editor/Designer Mandy Gross | mandy.gross@okstate.edu Editors Shelby Rogers | shelby.e.rogers@okstate.edu Maggie Neer | maggie.neer@okstate.edu Ruth Inman | ruth.inman@okstate.edu Robert M. Kerr Food & Agricultural Products Center Division of Agricultural Sciences and Natural Resources 148 FAPC, Stillwater, OK 74078-6055 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu
Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, and Title IX of the Education Amendments of 1972 (Higher Education Act), the Americans with Disabilities Act of 1990, and other federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, genetic information, sex, age, sexual orientation, gender identity, religion, disability, or status as a veteran, in any of its policies, practices or procedures. This provision includes, but is not limited to admissions, employment, financial aid, and educational services. The Director of Equal Opportunity, 408 Whitehurst, OSU, Stillwater, OK 74078-1035; Phone 405-744-5371; email: eeo@okstate.edu has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity. Any person (student, faculty, or staff) who believes that discriminatory practices have been engaged in based on gender may discuss his or her concerns and file informal or formal complaints of possible violations of Title IX with OSU’s Title IX Coordinator 405-744-9154. This publication is printed and issued by Oklahoma State University as authorized by the Vice President of Agricultural Programs of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $2,200 for 700 copies. 0516 MG.
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FROM THE DIRECTOR
Meeting the needs of
EXTENSION
By Roy Escoubas
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center’s mission is to assist the food industry in Oklahoma develop and expand their businesses. We have accomplished this in a variety of ways including idea discovery, the development of market-ready products, training and continuing education of Oklahoma industry personnel, assistance with processors in business and marketing planning, project implementation and assessments of success. Our weekly work spans essentially all agricultural commodity areas during the typical year. We work with the majority of food processors in Oklahoma, including large, small and entrepreneurial processors. FAPC consistently delivers training and education held at the center, at off-site training locations and in food-processing facilities. This effort in continuing education and training is very much within the logic and mission of Cooperative Extension, so FAPC plays a significant role within the structure of the Oklahoma Cooperative Extension Service. In 2015, FAPC offered 63 workshops with a total of 1,445 participants. The single greatest area of focus for these workshops was in food safety and compliance, accounting for 62 percent of all workshops. Other workshop categories were business development and marketing (24 percent), food-processing technologies (11 percent), and applied research and development (3 percent). Photo/Shelby Rogers
Food safety and compliance workshops offered during 2015 included regulatory Hazard Analysis Critical Control Points, Global Food Safety Initiative programs including BRC Global Standards third-party audit programs, Safe Quality Foods thirdparty audit programs, food allergens, food defense, food fraud, internal auditor training, farm-focused food safety, pest control, agricultural best practices, better process control and Oklahoma Audit Alliance training. These food safety and compliance continuing education and training sessions deliver current topics in technology, current compliance requirement information, and current and emerging topics in third-party audit programs. Most of these sessions are required training and FAPC offers more education for food processors, and the parthan 60 workshops ticipants who complete these sessions receive per year. In 2015, certifications. 62 percent of the FAPC is well equipped and staffed through these workshops to meet the conworkshops focused tinuing training, educational and certification on food safety and needs for food industry personnel. It is fully compliance. Other capable of providing this Extension comworkshop categories ponent for the food-processing industry of included business Oklahoma. and marketing, food
processing technologies, and research and development.
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LEADERSHIP
Photo/Todd Johnson
rating 20 leb ye Ce
ue
SUCCESS 20 •a n
By Mandy Gross
With the 20-year anniversary nearing for FAPC, individuals closely tied to the food-processing center are reflecting on the success of the center. A golden shovel newly mounted in FAPC’s lobby, along with a photo of several dignitaries participating in a groundbreaking event, is a reminder of the beginning and path the center has taken to be where it is today. Glen D. Johnson, chancellor of the Oklahoma State System of Higher Education, appears in the photo and attended FAPC’s groundbreaking ceremony held on Nov. 12, 1994. At the time, he served as speaker of the Oklahoma House of Representatives. “Development of the Robert M. Kerr Food & Agricultural Products Center at OSU started with a focus on retaining agricultural outputs and expanding agricultural industry in our state,” Chancellor Johnson said. “Nearly two decades later, that emphasis on discovery, innovation and education continues with significant positive economic impact in Oklahoma communities.”
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The vision of the center began with an idea from Sen. Robert M. Kerr in the early 1980s to curb the outflow of Oklahoma’s premium agricultural commodities and launch an effort to convert these premium commodities through value-added manufacturing within Oklahoma. After many years and with the help of key legislators and industry stakeholders, Sen. Kerr’s idea became a reality and FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, was created. Roy Escoubas, FAPC director, said since opening in January 1997, the center has continued to discover, develop, and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma. “FAPC’s research laboratories, pilotprocessing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology,” he said. “The center has assisted more than 1,000 Oklahoma
niv e r sarY
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clients through 3,000 technical and business projects.” In the last five-year economic impact study on 75 Oklahoma food businesses, FAPC was credited with generating more than $18 million in annual sales revenue. These companies were located in 36 communities across Oklahoma, generating more than 350 jobs in these communities. Tommy Kramer, executive director of the Durant Industrial Authority, is a member of FAPC’s Industry Advisory Committee, which offers counsel, makes decisions and takes leadership action to ensure FAPC makes sound short- and long-term plans to accomplish its mission and objectives. “I am so honored to be a part of FAPC’s advisory board and see how the center has assisted food and agricultural companies over the years,” Kramer said. “FAPC has been a blessing to Oklahoma by adding value and providing positive economic impact to the state. I can’t wait to see what the future holds for the state-ofthe-art center.”
Oklahom To a
Ref lecting on
f Adding V s o al r a
INDUSTRY PERSPECTIVE
Demand for Oklahoma By Mark Vaughan, Vaughan Foods
GROWN
The demand for locally and regionally produced fresh fruit and vegetables is at an all-time high and for good reason. Fresh produce consumed near to where it is grown reduces environmental impact from long-distance transportation and because it is consumed closer to time of harvest, it can be grown and handled with fewer chemicals and other amendments. There is no substitute for fresh, and fresh means close to home. Properly developed, Oklahoma agriculture has a bright future in helping to fill this demand. The state is strong in livestock production, wheat and corn, and Oklahoma’s famous Rush Springs melons and Stratford peaches are known throughout the region. However, many crops can be grown successfully in the state, including strawberries, onions, cabbage, beans, okra, asparagus, tomatoes, greens, sweet potatoes, peppers, carrots and squash, and this by no means is a complete listing. Most of these crops have substantial regional
Photo/Shutterstock
demand, particularly in the large urban markets in Texas. Vaughan Foods, located in Moore, Oklahoma, has successfully partnered with growers in the Hydro, Oklahoma, area in growing both a spring and fall green cabbage crop, for example. Like farmers everywhere, Oklahoma’s producers are resourceful and good stewards of the land and can adapt to practices specific to produce production. There are issues to overcome, as growing a great crop is only part of the equation for a commercially successful undertaking. The standards and expectations for food safety both in the field and where the produce is packed have changed markedly during the past five years. Having an operation ready, in this regard, will take investment and expertise. Most activities around produce production are still very labor intensive, and finding available labor on a seasonal basis is a challenge.
Oklahoma ranks fairly low in the per capita consumption of fresh fruits and vegetables, so educating more Oklahoma consumers on the importance of eating fresh fruit and vegetables is needed. Texas, on the other hand, ranks much higher in per capita consumption, so the key is to develop a message about Oklahoma-grown produce and the benefits sourcing locally can bring. With consistent output, regional distributors and retailers will come to rely on Oklahoma for more supply. The building of an infrastructure that addresses labor, field practices, cooling, packing and marketing requires a longterm view and commitment. Please lend your voice and Although Oklahoma support to these ranks low in the per efforts. FAPC can capita consumption help with the logisof fresh produce, tics to participate in the demand for lothis high-demand cally grown fruits and segment.
vegetables is at an all-time high. Educating consumers on the importance of eating fruits and vegetables, especially Oklahoma grown, is needed.
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FOUNDATION FOCUS
Favorite eats featured in
RECIPE BOOK
By Maggie Neer
FAPC is offering its first recipe book, showcasing favorite eats and encouraging the use of Made in Oklahoma products. The “FAPC Favorites Recipe Book” highlights a delicious slate of appetizers, desserts, entrées, soups and stews from FAPC faculty, staff and students. Proceeds 8 oz cream cheese benefit FAPC’s Product Innovation Fund. ½ c shredded Chuck Willoughby, FAPC business cheddar cheese and marketing relations manager, said the 1 tsp garlic powder recipe book is a great opportunity to gener10 jalapeño peppers ate funds to help support FAPC’s mission. 10 slices bacon “Not only is it fun to try some of the great recipes that our colleagues have submitted, but also the proceeds allow us to enhance our efforts in serving Oklahoma’s Submitted by food industry,” Willoughby said. “We have Mandy Gross used our Product Innovation Fund in areas of food safety and security, industry waste and biofuels, industry training and product development. Private donations help us do more than what we can accomplish through state allocations.” Mandy Gross, FAPC communications services manager, provided a few of her favorite recipes for the book, including Jalapeño Poppers, Tex-Mex Dip and Taco Soup. “Most everyone loves trying new recipes,” Gross said. “I’m always looking for new recipes to prepare for my family, so I don’t make the same meals over and over. FAPC’s recipe book provides an opportunity for trying new recipes and incorporating Made in Oklahoma products, and plus, the funds benefit a great cause of supporting FAPC.”
Jalapeño Poppers
Ingredients
Photo/Mandy Gross
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1. Cut the stems off the top of the jalapeño peppers, and clean the inside of the peppers. 2. Rinse off all peppers with water and dry with paper towel. 3. Mix together cream cheese, cheddar cheese and garlic powder. 4. Fill jalapeños with cheese mixture. 5. Wrap each filled jalapeño with a bacon slice, place end of bacon over top of jalapeños to keep the cheese mixture from bubbling out when cooking and secure with toothpicks. 6. Place jalapeños in a jalapeño rack or something similar to hold the jalapeños upright. Grill for about 30 minutes or until jalapeños are soft and not crunchy and bacon is browned. Cool about 5 minutes.
Featuring savory recipes such as Cheesy Bacon Stuffed Mushrooms, Glorious Banana Pudding, Chocolate Crunch Cake, Cajun Chicken Pasta, Chicken Stir-Fry, Buffalo Chicken Soup and Okie Dokie Chili, the FAPC Favorites Recipe Book is available for $15. To place an order, email fapc@okstate.edu and include a mailing address for the recipe book. Checks and cash are accepted. Checks should be made payable to OSU Foundation and mailed to FAPC Favorites Recipe Book, c/o Mandy Gross, 148 FAPCOSU, Stillwater, OK 74078.
FOUNDATION FOCUS
Fulfilling a
By Maggie Neer
FOCUS
FAPC’s Foundation Focus serves to support and enhance the programs that carry out the center’s mission through donations of individual and industry partners to the Product Innovation Fund. A recent example of a program supported through this fund is FAPC’s annual Research Symposium. This year’s symposium featured keynote speaker Jairus David, senior principal research scientist for ConAgra Foods, who addressed the application of natural antimicrobials in foods. An Institute of Food Technologists Fellow and recipient of IFT’s prestigious Industrial Scientist Award, David is recognized for developing and influencing public health food safety policy on use of honey in cereals and bakery products for prevention of infant botulism in babies under 12 months of age. Chuck Willoughby, FAPC manager of business and marketing relations, said it was great to have a record-setting number
of attendees at FAPC to hear David’s keynote presentation. “We were very excited to have Dr. David discuss important industry-related topics,” he said. “The event was beneficial for students, faculty and staff, as well as the industry representatives who were able to attend and network with Dr. David.” This year’s symposium also included six oral presentations and 16 poster presentations with student awards presented in both categories. “As part of the Division of Agricultural Sciences and Natural Resources, we feel it is important to provide an opportunity for students to make presentations of their work and for researchers to network with others in the food and agricultural field and possibly foster future collaborations among colleagues,” said Peter Muriana, FAPC food microbiologist. The IFT-Oklahoma Section and DuPont Nutrition and Health provided monPhoto/Shelby Rogers
Photo/Mandy Gross
etary awards for the winners. First, second and third place winners in both categories received $250, $150 and $75, respectively. DuPont Nutrition and Health also covered the cost of the conference materials, lunch and speaker expenses. To date, the Product Innovation Fund has received $1.3 million in contributions from the Oklahoma value-added industry and from private individuals. Future issues will continue to feature research and technical projects and other programs supported by the FAPC Foundation Funds. To learn more about the Product InFAPC’s Product novation Fund, visit Innovation Fund www.fapc.biz/prodsupports an annual uct-innovation-fund Research Sympoor contact Willoughsium. This year’s by by calling 405event featured oral 744-6071 or emailing and poster presentachuck.willoughby@ tions with student okstate.edu.
awards presented in both categories and a keynote presentation by Jairus David of ConAgra Foods.
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BUSINESS & MARKETING
Retail grocers enter
By Jim Brooks
NEW ERA
Local neighborhood grocery stores are evolving to ensure consumers continue to shop in their stores. There is more competition now than ever before, and the strategy for the majority of retailers is becoming flexible in providing the products customers want. In the last five years, additional choices have surfaced for consumers, including Whole Foods, Trader Joe’s, Sprouts Farmers Market, Natural Grocers, Costco, farmers markets, as well as local-owned specialty food/boutique businesses. According to the Food Marketing Institute, the four basic goals of the retailer’s mission is to lure shoppers to its stores, make them stay in the store longer, try to influence their buying decisions and turn them into loyal customers. Stores offer ways to accomplish this by providing instant coupons, customer loyalty programs, buy-one-get-one-free promotions and weekly specials. In addition, some grocery stores offer restaurant dining or take-home meals to appeal to their shoppers. According to the National Grocers Association, consumers are most interested Photo/Mandy Gross
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in five areas when deciding where they will shop: level of customer service, convenience, quality and selection of products, cleanliness and appearance of the store, and price. The NGA also reports in 2014, the national retail sector had 3.4 million employees and more than 37,700 retail grocery stores that average more than 46,000 square feet. These stores had inventory between 40,000 – 50,000 items for purchase and average weekly sales of $516,000. Historically, women have been the primary household shopper, accounting for 75 percent of grocery store trips, but now with many women in the workforce, that has become a shared responsibility with men. During the last few years, retail shoppers have placed more emphasis on the health and wellness effects of products purchased for their family. Rather than focusing solely on price or brand, consumers make purchasing decisions based on ingredients and nutritional information. Food safety is an area consumers follow closely, especially when it involves food recalls. Also, shoppers pay close attention to use-by or sell-by dates on
products. This new awareness of buying safe products was brought to the forefront by millennials but has become a constant for all shoppers. Many retail grocery stores have started a “buy local” program, inviting local farmers to their parking lots for an open-air market while purchasing products that also can be found inside the store. Multiple stores also include Made in Oklahoma products in their ads and offer demos with the company’s principal owners to visit with their shoppers. The choices and options for consumRetail grocers are ers are plentiful, and the competition evolving to meet the is fierce. It is vital consumers’ needs. for retail grocery More emphasis are stores to stay being placed on the aware of consumhealth and wellness ers’ choices when effects of products, shopping and be food safety, customer ready and willing to loyalty programs, evolve to keep their special promotions, market share.
take-home meals and “buy local” programs.
BUSINESS & MARKETING
Welcoming
By Andrea Graves
CHANGE
It is relatively easy after being in business for a significant period of time to go about day-to-day business tasks without periodically stopping to revaluate your brand and current packaging. Successful brands such as Kraft, Pepsi and most recently Blue Bunny have made conscious decisions to routinely evaluate what they are doing to make sure they are relevant and on-point with their target consumer. Brands and packaging are revitalized for many reasons. Sometimes, they evolve through small changes over time, and some brands get a complete makeover. These changes are made to help keep their products looking fresh and current. Many times, new packaging technology develops, and a change in packaging can become more sustainable and less expensive to produce. Customer demand and needs also can cause change. In 2015, Daisy released a new innovative flexible inverted 14-ounce sour cream squeeze pouch with a flip-top opening. The consumer can conveniently squeeze out the right amount of sour cream without using a spoon as sour cream is traditionally sold in a plastic tub. Customers are raving about the convenience and versatility of this new packaging. When is the right time to update packaging or your brand? Has it been five years or even decades since your packaging has had any modifications? If so, it might be time to look at making some changes. These decisions should not be done on a whim and should be carefully thought out, according to Ron Romanik, contributing editor for Packaging World magazine. Only half of all packaging redesigns increase sales, so before you make a change in your packaging, make sure to consider all aspects of the new design.
The first step should be to scrutinize your current packaging and brand. What elements work well for both conveying your message and what your customers want? Are these things easily recognized and important? Is the look of your current brand or logo confusing or does it make sense? Ask what is not working such as offering peanut butter in a small-mouthed jar, which makes it difficult to get such a thick product out when making a sandwich. Next, take a hard look at the competition. Walk up and down the grocery aisles and observe what they are doing. Has the category changed significantly since you last had an update? Is there a new competitor’s brand that appears to be taking over your category and getting all of the attention recently? What are they doing and what is working for them? Once these key items have been examined, think about what the goals are for your brand and products. What is the history of your brand and the key elements your current customers look for? What about the future? Are there plans to add other products to extend the line or move into another category? These questions are important to consider before incorporating changes. Also, keep the basics of branding in mind. Always do a test market and a customer survey for feedback to help ensure the right messages are communicated and goals are met. Change can be difficult, but in today’s competitive and fast pace world, it is absolutely necessary just to stay in the game. Does your brand need a facelift? If so, contact FAPC for more information and assistance. Photo/Shelby Rogers
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BUSINESS & MARKETING
Communicating to
CONSUMERS
By Erin Johnson
Today’s consumers are more removed from the food industry than ever before. However, with that being said, consumers have become more concerned about where their food originates and who makes it. Consumers are looking for information about what they are eating, where the food comes from and who is growing or producing the product. Large portions of today’s consumers are known as millennials, and these customers are a driving force in the trend to search and gain information from the Internet. According to the Pew Research Center, 50 percent of the public now cites the Internet as a main source for news. This is especially true to younger Americans, including millennials. In addition, a study from Pew Research Center found the share of Americans who use social media, especially Facebook and Twitter, as a source of news is continuing to rise.
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McDonald’s launched a campaign called “Our Food. Your Questions.” in an effort to reach its consumers, which includes videos showing how some of its products are made including chicken nuggets and the McRib.
In today’s world of mass communication and around-the-hour news, the average consumer is constantly bombarded with information; however, not all the information is accurate. The food industry must keep consumers informed with accurate information, as well as being transparent without adding confusion when answering questions about the food industry. A variety of avenues, including informational videos on YouTube to independent blogs, can be used to keep in touch with the consuming public. For example, McDonald’s is producing and posting question-and-answer videos on YouTube called “Our Food. Your Questions.” McDonald’s is reaching out to its consumers and answering questions and concerns that have been voiced on social media sites. The videos feature visits to food-processing plants that supply products to McDonald’s, including Oklahoma’s
own Lopez Foods, so consumers can see exactly how McDonald’s food is made. This serves as a great tool for the public to not only understand how food is made, but also to visually experience the process. By being transparent, the food industry can show consumers how food is produced or grown and what the industry, as a whole, is doing in terms of food safety to offer quality products and keep consumers safe. Safety procedures, harvesting, washing and packaging each play an important role in delivering a safe and healthy product to the consumer. Another idea is to show consumers how to use food products in new ways. Recipes can be great tools, but taking an extra step to create videos showing how to make the recipes is important. Opening the lines of communications is vital in gaining public trust and earning customers who will be loyal to your brand.
Photo/Courtesy of McDonald’s
MEAT PROCESSING
Importance of trade
ASSOCIATIONS
By Jacob Nelson
The Oklahoma-Texas Meat Processors Association is a trade organization comprised of meat processors and allied industries. In June, the organization will hold its 60th Annual Meeting and Convention in Stillwater, Oklahoma. The OTMPA is an affiliate member of the larger, but similar, American Association of Meat Processors, which is a national organization whose members include meat and poultry processors, slaughterers, caterers, food service companies, wholesalers, retailers, suppliers, and consultants to the meat and poultry industry. OTMPA is one of 29 stateaffiliate associations aligned with AAMP. Robert Henrickson is a professor emeritus at Oklahoma State University and was vital to the association’s beginnings in the mid-1950s. His career at OSU began about the same time, so it is easy to speculate that one of his tasks as a new professor of meat science at OSU was to foster a relationship with the industry in the state. A few years ago, Dr. Henrickson gave me a collection of OTMPA materials. The outer cover is made from a hair-on cowhide. The content includes mostly pictures, newspaper articles about members, and agendas of conventions: a kind of scrapbook but not filled with scraps. Rather, it is filled with items that were important to the asFAPC’s Roy Escoubas sociation during the mid-1970s. and Kendra Hooper I was not quite 3 years old when the of Bar-S Foods judge association presented the book to Dr. Henthe Processed Meats rickson. Today, I am the OTMPA executive
Championship during a recent OklahomaTexas Meat Processors Association Annual Meeting and Convention. This contest is just one of the sessions held during the meeting.
director. This honor was handed to me at a recent meeting of the board of directors. As the recently elected executive director, I must begin asking the normal questions about why the association exists. Such questions may include why membership numbers are what they are, what value does the association deliver to its members and how it can grow. Around 90 meat-processing establishments exist in Oklahoma, and the OTMPA membership tally is approximately 95. Seems pretty good, right? Maybe … many of the members are out-of-state affiliates or associates. I recently commenced a conversation with a friend who previously was active in OTMPA. I asked him why he was not currently active in OTMPA. He quickly responded, “I’ve got this right here, now.” At those words he pulled out his smartphone. He went on to explain how much of the information he previously obtained through OTMPA fellowship can now be found on a search engine. He did not help my efforts any as I pondered why trade associations exist and how to make this one survive and thrive. For the older folks, it is a way to stay uniquely connected to their peers and counterparts even if they are competitors in the markets of meat processing. For the younger folks, it could serve as a source of information that cannot be found on a smartphone. Either way, I believe I have big shoes to fill as executive director. If you wish to give me a ring to talk about the future of trade associations, please feel free to do so. I will be all ears. Photo/Mandy Gross
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COVER STORY
TRENDY FOODS By Nurhan Dunford
The manufacturing industry spends millions of dollars to predict, set and lead consumer trends to sustain and expand their businesses. The food industry in the U.S. develops thousands of new products every year to meet consumer demands and trends. A cursory look at the foodrelated publications in scientific literature and web-based social media clearly shows health- and sustainability-related issues have been the drivers of food trends for the last few decades. Globalization also shapes food trends, with this year being no different. Following are some of the trends that are making an impact this year. Vegetables continue to be popular menu items. Food experts predict even restaurants that traditionally specialize in meat will begin serving vegetables in the form of other items, such as steaks or noodles. Various examples include a cauliflower steak, spiralized carrot or zucchini in the form of noodles and smoked or charred vegetables.
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Following the kale trend of the past few years, seaweed has emerged as a popular menu item, showing up in the form of bacon-flavored algae, seaweed popcorn and seaweed spaghetti. Okra and rainbow chard also are popular; however, the concept of eggplant and tahini mayonnaise is very interesting. My dad’s favorite breakfast item was a bread spread or dip made with tahini and pekmez, a molasses-like syrup made by condensing juices of fruit must. Mostly grapes, but sometimes sugar beets, figs, mulberry or juniper berries are boiled with a coagulant to make pekmez. Tahini is used in many food formulations and is an interesting application for mayonnaise. In addition to vegetables, ethnic seafood recipes and sustainable seafood also are trending food items. The Hawaiian dish poke, pronounced po-kay, is becoming the “new sushi.” Poke, which is traditionally made with diced fish, usually tuna, marinated in soy and sesame, is already on trendy restaurant menus around
Photos/BigStock
the country. Food connoisseurs predict it soon will be seen everywhere, served over rice bowls with soba noodles and even in sandwiches. Sustainably farmed paiche, pronounced pie-chay, and blue catfish are showing up in high-end food stores. Paiche is promoted as a cheaper option to halibut or sea bass. The Convention on International Trade in Endangered Species of Wild Fauna and Flora categorizes paiche among species that are “not necessarily threatened with extinction,” allowing it to be sold commercially, but “trade must be controlled in order to avoid utilization incompatible with their survival.” What about an exotic flavor or marinade for vegetables and seafood? Koji, pronounced as koh-jee, rice is inoculated with the koji mold Aspergillus oryzae and is traditionally used to make miso and soy sauce for umami flavor. Today, fermented koji is mixed into vinaigrette and tossed with vegetables before roasting and used as a marinade. Koji is promoted as a
COVER STORY
natural alternative to chemically derived monosodium glutamate, minimizing the need for salt, sugar or oil addition. “Root-to-stem dining” is emerging in restaurants. The idea is to use everything from stems and leaves to unusual cuts of meat in tasty and appealing recipes and minimize waste. Wasted salad, made with cabbage cores, kale stems and broccoli stalks, already is available in some stores. The Food and Agriculture Organization of the United Nations estimates 32 percent of food produced in the world is lost or wasted. In North America and Oceania, the food waste is the highest in the world, 1,500 kilocalorie/capita/day. Numerous public and private advocacy groups and organizations have launched educational programs to minimize food waste, and culinary chefs are among them. Sprouted grain products, including grain cereals, snack bars, and rice and risotto mixes, can be found in cereal aisles today. Sprouting grains activate enzymes that make plant proteins, starches and vitamins more available for absorption. Pulses now are marketed as snacks in the form of crisps, as ingredients in prepackaged salads with edamame and roasted soy nuts, and in soups. Pulses, such as lentils, dry peas, dry beans and chickpeas, are legumes that are harvested for their dried seed. They are low in fat, high in fiber and a good source of protein. Growing up in Turkey, roasted chickpeas
were my favorite snacks as a kid. Seeing roasted chickpeas with some olive oil, salt and cayenne pepper served as a snack in the United States is nostalgic and brings back childhood memories. Today, chickpeas are not just being used as snacks. Panelle, panisse, socca and cecina are sort of thin, unleavened pancakes or crêpes made from chickpea flour. They are gluten-free and high-protein food items. The beverage industry is another area that is experiencing new trends. By now, numerous versions of water, such as organic raw maple water, cactus water, coconut water, organic birch tree water, Artesian water from a 680-foot-deep New Zealand protected confined aquifer and even black premium alkaline water, are common in stores. Cold brewed and coffee-infused fruit drinks may be fascinating, but nitro tap coffee is the newest fad. It is a coffee drink that is treated with nitrogen and/or carbon dioxide under high pressure, then chilled in a keg and served on draught with a foamy head like a Guinness beer. Which is more interesting: nitro tap coffee or switchel, a new hipster drink made by diluting apple cider and maple syrup then mixing with water, promoted as an energy and electrolyte booster? Have you heard the buzzword “DIYed eats,” referring to“Do It Yourself” foods? More and more consumers will prepare their pickles, sausages and bread at home this year. Consumers do not have to be
The Hawaiian dish poke is becoming the “new sushi” and trending in restaurants around the world. Charred or smoked vegetables continue to be popular menu items. Also, sprouted grain products can be found in cereal aisles today.
good cooks and spend a lot of time finding recipes and shopping for ingredients. Food conversation is not as simple as what we eat or where we eat anymore. It has since become more complex in which people want to know details, such as who prepares and serves the food. In today’s world, it is as simple as touching a button to get what you need for a homemade meal. A number of webbased suppliers bring groceries and boxed meal kits with precise portions, trendy and fresh ingredients, along with cooking instructions to doorsteps quickly. Mobile apps are available as well as using social media as a resource for meal options. Millennials are relying more on photo apps and videos posted on social media to prepare their own meals instead of cookbooks. I encourage you to try some of the foods mentioned in this article, and let us know what you think about them. If you like an idea but find the products available in the market are not satisfactory and have some ideas to develop better products for commercialization, FAPC staff is available to help with the technical and business aspects of the process.
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STUDENT HIGHLIGHT
Reducing
FOOD WASTE
By Shelby Rogers
An Oklahoma State University student was named the winner of the Nescafé Get Started Project funded by Nestlé, which inspires young African entrepreneurs to create ideas to help society. Kortoumou Sidibé, an agricultural business senior who is originally from Mali, Africa, was awarded $30,000 to fund her project to help remove food insecurity in her home country, then work towards other parts of Africa. Sidibé said her dream for this project began after she learned about the vast amount of food waste in Africa caused by improper conservation, harvest and transportation. The food waste is not from cooking but from fresh produce that is unable to be stored because most Africans Kortoumou Sidibé do not have refrigeration. is pictured with her “I became passionate about this because mentor, Chukwuewomen are important to African society,” meka Fred Agbata, she said. “Providing a way to recycle and popularly known make the country’s economy better makes as CFA, who is a more profit for women and a better lifestyle Nigerian blogger, for the kids.”
newspaper columnist, information technology specialist, motivational speaker and television presenter.
Photo/Provided by Kortoumou Sidibé
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Tim Bowser, FAPC food engineer, is assisting Sidibé with the logistics of the project. FAPC, a part of the Division of Agricultural Sciences and Natural Resources, is known for helping small food entrepreneurs turn their ideas into reality. “Reduction and reuse or food waste is a very important issue in some parts of Africa,” he said. “It can be a matter of life or death for many, especially farmers. Her plans would help make the food supply more stable.” Sidibé plans to build her own food transformation facility with the funds she received from the contest. She also has studied different types of materials to help with conservation. “After we discussed her goals for the project, we got to work making it happen,” Bowser said. The facility will have two parts, transformation and administration. During transformation, food, which is purchased from small farmers to help increase profits, will be processed and packaged for longer shelf life. “I will buy the food waste that would be thrown away at low cost,” Sidibé said. “I will make the veggies into spices that women can use to cook and the fruits will be jams or jellies.” On the administrative side, the facility will function as a school for farmers and merchants to teach resource management and how to avoid food waste from harvest to commercialization. It also will help participants learn how to maximize profit and advertise their products. “Power and clean water are required to make this project feasible,” Bowser said. “Fortunately, Sidibé has both available at the proposed site for her facility. She can use bioenergy and solar energy for most processes.” Sidibé’s end goals are to provide quality food at affordable prices, develop rural areas and reduce food waste. This will, in turn, increase income to help with growth in Africa. “I know she will be successful in whatever she decides to do,” Bowser said. “She had no qualms about getting hands-on in the process. She is a hardworking young lady and a quick learner.” The Nescafé Get Started Project challenge started with nearly 2,000 ideas in the areas of technology, health, culture, community development and environment. Four finalists were selected through a multi-stage voting process, which included a public vote on the Nescafé Facebook page and nine West African influencers. Finally, the finalists presented their business ideas to a jury of African entrepreneurs, where the winner was selected.
STUDENT HIGHLIGHT
Growing
By Shelby Rogers
PASSION
mental Program to Stimulate Competitive Research Day at the FAPC is known for helping small businesses commercialize Oklahoma State Capitol. food products and conducting food and agricultural research. She plans on attending graduate school to get a degree in civil However, the center is playing a vital role in educating and and environmental engineering because her research has clarified training undergraduate and graduate students about career opher aspirations. Ley said she hopes her efforts will make lasting portunities in the food industry as well. benefits in humanitarian engineering efforts and water quality “Although FAPC is not an university academic unit, the research. center employs approximately 70 graduate and undergraduate “Christian is curious, cares about big issues, loves learnstudents,” said Roy Escoubas, FAPC director. “While working and ing and works very hard to achieve her goals,” Dunford said. “I conducting research at FAPC, these students work with center am sure we will continue to hear success stories in which she is faculty and staff, and sometimes representatives from food cominvolved.” panies, which prepare them for working in the food industry.” One of those undergraduate students is Christian Ley, an Photo/Shelby Rogers OSU biosystems and agricultural engineering junior. Originally from Broken Arrow, Oklahoma, Ley is researching microalgae for renewable fuel production at FAPC. “My initial research project involving microalgae-based renewable fuels stemmed into an in-depth study aimed at reducing the expenses associated with microalgae cultivation,” Ley said. “This multi-faceted project has the capacity to address several environmental issues in one system. Our demonstration studies have proven that microalgae can grow in hydraulic fracturing wastewater and produce biomass that can be used as a feedstock for renewable fuel production.” Ley said words cannot describe how grateful she is for her research adviser, Nurhan Dunford, FAPC oil/oilseed specialist, for the help during the past three years because it has helped grow her passion to research innovative ways to transform the energy sector. “Christian is dedicated to research,” Dunford said. “She loves research with long-term impact on society, environment and people in need. During the period she worked in my group, Christian improved her critical thinking and laboratory skills and learned about proper research planning, data collection, analyses and interpretation and most importantly interpretation of the research results.” Ley has received many awards with her Christian Ley, an OSU biosystems and research, including agricultural engineering junior from Broken the Wentz Research Arrow, Oklahoma, is researching microalgae Scholarship, Niblack for renewable fuel production at FAPC. Her Research Scholarship, experiences at the food-processing center has Freshman Research helped grow her passion for research. Scholarship and Grand Prize at the Experi-
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FOOD SAFETY
WATER RULES
By Ravi Jadeja
Last year the U.S. Food and Drug Administration published the Food Safety Modernization Act Final Rule on Produce Safety. The final rule included agricultural water quality criteria for fresh produce. The rule specifies two types of microbiological quality criteria for agricultural water based on intended use. 1) No detectable generic Escherichia coli are allowed in water for use in a manner which pathogens could be transferred through direct or indirect contact, such as produce washing, food contact surface washing or hand washing during or after harvest. 2) For water used growing produce other than sprouts, the criteria are based on two values: the geometric mean (GM) of 126 colony-forming unit (CFU) or less and the statistical threshold (STV) of 410 CFU or less of generic E. coli in 100 milliliters of water. If water does not meet the above set criteria, producers are required to take corrective action as soon as possible, but no later The U.S. Food and than the following year. There are Drug Administration several options available for farmers published the Food with water that does not meet this Safety Modernization requirement, such as antimicrobial Act Final Rule, which washing or allowing a die-off period between harvest and end of storage. includes agricultural How often a grower needs to test water quality criteria irrigation water used as agricultural for fresh produce. water is determined by its source. Producers are Surface water is considered the most encouraged to read Photo/Todd Johnson
the rule to understand the criteria and meet the guidelines established.
susceptible to external influences, and the FDA requires farms to do an initial survey using a minimum 20 samples to calculate the GM and STV to determine if water meets the requirements. After the initial survey, five samples must be collected annually to update GM and STV values. Once the initial survey has been completed, these five samples coupled with the most recent 15 samples create a rolling database of 20 samples for use in calculating GM and STV for subsequent years. For untreated ground water, an initial survey consisting of four samples are needed, then one sample per year is required to create a rolling database to calculate GM and STV. There is no requirement to test agricultural water that is received from public water systems or supplies that meet requirements, provided farmers have public water system results, such as an annual water quality report. Table 1 summarizes the water testing requirements for FSMA compliance. For untreated groundwater used for purposes of which no detectable generic E. coli is allowed, FDA requires farms to initially test the untreated ground water at least four times during the growing season or during a one-year period. Farms must determine whether the water can be used for that purpose based on these results. If the four initial-sample results meet the no detectable generic E. coli criterion, subsequent testing can be done once annually using a minimum of one sample. Farms must resume testing at least four times per growing season or year if any annual test fails to meet the microbial quality criterion. This discussion is not a comprehensive look at the water quality requirement for the FSMA Produce Safety Rule. Interested individuals should to take the time to educate themselves about the revisions. To read more about the rule, visit www.fda.gov/ Food/GuidanceRegulation/FSMA/ucm334114.htm. If you have specific questions about the produce rule or need additional details on water testing requirements, contact Ravi Jadeja at ravi.jadeja@okstate.edu or 405-744-3922.
Table 1: Water testing requirements for FSMA compliance
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Water Source
Initial Sample Testing (No. of Samples)
Annual Sample Testing (No. of Samples)
Public Water System
0
0
Ground Water
4 (Throughout 1 year)
1
Surface Water
20 (Throughout 2-4 years)
5
Water Quality Criteria
126 GM and 410 STV generic E. coli CFU/100 ml
FOOD MICROBIOLOGY
Social media to the
By Peter Muriana
RESCUE
Not all sources of foodborne illness are identified so health authorities can examine them and put a stop to the source. The typical scenario for identification of incidents leading to foodborne illness outbreaks often is the result of people getting sick, getting treatment and the doctor notifying the health department if it is a notifiable disease, such as illnesses from Salmonella, Listeria and Escherichia coli O157. The health department then investigates by conducting interviews to determine what foods the people consumed and if there is a connection to a common food item from a market or restaurant that had been consumed. Some of these types of foodborne illness may go undetected for a period because not all people seek medical help from bouts of diarrhea unless it is extreme, or a doctor may forego the paperwork involved in reporting. However, a new way of detecting potential sources of foodborne illness resulting from restaurant-type sources is being utilized more frequently. Customers are now responding to good or bad experiences by using websites and blogs and posting on social media sites such as Facebook, Twitter and Yelp. On these sites, someone may mention an unpleasant stay at a hotel, a bad customer experience at a particular store or unpleasant experience at a particular eating establishment. It is this type of consumer complaint that health department officials at state, local and national levels are starting to examine more frequently to sift out clues to potential foodborne outbreaks. In 2013, the Chicago Department of Public Health began examining Twitter about eating establishments. It found Twitter messages in reference to food poisoning and followed up on 270 tweets from which 193 complaints were lodged. This resulted in the inspection of 133 restaurants of which 21 were forced to close and another 33 were required to accommodate health violations. The Chicago Department of Health established www.foodbornechicago. org with the intent of tracking complaints on Twitter and identifying and following those leads to potential foodborne illnesses caused by city restaurants. Similarly, the Centers for Disease Control reported the New York City Department of Health and Mental Hygiene conducted a study that examined Yelp reviews of restaurants for words such as vomit, sick or diarrhea and other similar details. In hindsight, after investigating these reports, CDC researchers found three instances where 16 people had been sickened.
These types of studies help bridge the gap between individuals who seek help when they suffer a foodborne illness and the many more that do not report their illness. Complaining on social media sites may help provide evidence that something is happening at the source of the complaint. Yelp’s director of government affairs said they are already working with large cities to establish a system to alert environmental health inspectors when individuals may be succumbing to foodborne illness from the descriptions of their reviews.
Graphic/BigStock
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QUALITY MANAGEMENT
Revealing
STRENGTHS& WEAKNESSES
By Jason Young
“What do you mean I need a food safety audit? I have my food manufacturer license, I have an FDA facility registration number, my process authority letters are on file and I am meeting the 21 CFR 117 Good Manufacturing Practices. The health department was here last month.” These statements are heard often from food manufacturers around the state, and FAPC is providing Oklahoma’s producers and processors with the necessary tools to incorporate sound quality management practices into their operations.
Customer requirements
Entrepreneurs that grow food and start food-processing companies intend to grow their market from the local farmers market and retail stores to regional and national levels. But with growth and further distribution comes food safety risks. Microbiological, physical and chemical contamination are primary examples of unintentional hazards during food processing that can lead to consumers becoming ill or, in some cases, even death. Food safety risks are amplified with increased production, adding new employees, buying larger quantities of ingredients and adding new product lines, just to name a few. Food processors are required by law to produce wholesome foods and can be required by customers to have an audit to verify implementation of their food safety systems. “As the result of numerous national and international outbreaks of foodborne illness, food industries worldwide have come under increasing pressure to ensure that their products are safe, wholesome and meet government standard,” said Roy Costa in an article in Food Safety News. “In response, the world’s major retailers now require that their suppliers, growers, packers, processors and manufacturers of food prove adherence to their standards for safety and quality.” Retailers and manufacturers downstream in the supply chain are the customer. From the local store to regional and national big box stores, the customer is requiring suppliers and food processors to implement food safety systems and have an audit to show compliance. The audit is the measuring tool to verify the implementation of food safety systems.
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Choosing an audit company
Identifying which food safety audit criteria and which audit company to choose can be daunting. The first step is to find out the food safety audit requirements from your customer. If your customer does not have a defined requirement, then the recommendation is to contact food safety audit companies and request the good manufacturing practices and sanitation audit. This is the first-level audit that is still accepted by most retailers and further processors for small suppliers. The GMP and sanitation audit is not easy but less resource intensive to implement. Dozens of food safety audit companies exist. Most audit companies are now recognized as certification bodies and conduct accredited audits (see fapc.biz Fall/Winter 2012 issue) for the Global Food Safety Initiative schemes. Additionally, the food safety audit companies can provide non-accredited audits. The processor will receive a report and certificate that should make a statement similar to “declaration of assessment” to GMP requirements. This is not a certified audit but will usually satisfy the customer for the short term. Accredited third-party certification bodies play a major role in efforts to continually improve the safety of food supplies. Food companies retain third-party auditors to assess conformity of food-manufacturing facilities to ensure they meet or exceed standards and identify steps to continually improve food safety.
GFSI Global Markets Program
Another precursor to an accredited GFSI audit is the Global Markets Intermediate level criteria. This assessment scheme is similar to the traditional GMP and sanitation audit criteria but helps to create a better platform to move to the accredited GFSI audits. According to mygfsi.com, “The GFSI Global Markets Program sets out how small and less developed food companies (SMEs) can meet the challenge of food safety, while simultaneously reducing hazards in global food supply chains and working towards market access through certification to one of the 10 GFSI-recognized schemes. It provides an unaccredited entry point
QUALITY MANAGEMENT
for SMEs with its step-by-step program designed to build capacity within production and manufacturing operations and implement a course of continuous improvement.” Similar to the GMP and sanitation audit, the Global Markets Intermediate audit requires less financial and human resources to get started. A toolkit is available at mygfsi.com to facilitate the implementation of the audit.
Food processors are required by law to produce wholesome foods, and audits play a key role in verifying proper food safety practices. FAPC’s Jason Young is providing Oklahoma’s producers and processors with the necessary quality management tools.
Photo/Mandy Gross
Is your ingredient supplier audited?
The ingredients used in your operation should be received or purchased from audited suppliers. Purchasing ingredients from an outside
source may directly impact on the success of your business if your vendor does not adhere to the same strict sanitation standards as maintained in your operations. Audits play a key role in verifying proper food safety practices for growers and at food-processing facilities. Companies use audit report data to help select suppliers, demonstrate due diligence for customers and validate internal policies and procedures. According to an article in Food Control, “Audits and inspections remain point-in-time assessments that represent a small fraction of food production time and volume. If conducted properly and the results acted upon, audits can reveal strengths and weaknesses in a food safety program but cannot guarantee future performance.”
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PRODUCT DEVELOPMENT
Natural vs. conventional
FOOD ADDITIVES By Darren Scott
The difference between a grand opening sign and a goingout-of-business sign is the ability of a company to meet the expectations and demands of its customers. However, the difficulty facing many food companies is deciding which of these demands can be successfully met and/or implemented because consumer demands can be legion and ever changing. Simply put, there are more food choices available to more consumers than ever before, which is positive. Factors such as flavor, nutrition, convenience and cost are part of the typical considerations that consumers use when deciding whether or not to make a food purchase. In a perfect world, these factors could be addressed with little effort. Unfortunately, reality is not always easily accommodated. It can be difficult, if not impossible, to favorably max out all or even most of these
factors at the same time under the best of circumstances, and this is particularly true when consumers demand the inclusion of natural food additives to replace conventional ones. It is important to note natural additives have been used in the processing of food since people have been cooking. Native Americans mixed berries with meats to help prevent the meat from going rancid, and numerous people from around the planet have historically used smoke and salt to preserve meat. These ingredients have always been a part of the food that we eat. However, it became difficult to use only these types of ingredients to meet contemporary food demands of a nation with a population of more than 320 million people. A food company should consider the resources and time that it is willing to commit to either develop new or reformulate existing products to utilize
Natural additives have been used in food processing since people have been cooking. However, it has become difficult to use only natural types of ingredients to meet contemporary food demands.
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Photo/BigStock
PRODUCT DEVELOPMENT
natural ingredients because it may not simply be a matter of swapping out the conventional additive for a natural one. Natural food additives may be more challenging to formulate with because they do not work across the same range of functionality as conventional ones. For example, some fruit or vegetable extracts used as colorants may require refrigerated storage and only have a shelf life of six months, while a certified food color such as Food Drugs & Cosmetics red number 40 can be stored at room temperature for at least one year. Both fruit and vegetable extracts and certified colors can be influenced by the pH of the food to which they are added. However, certified colors tend to be more stable across a wider range of pH. For example, red 40 is relatively stable from pH 3 to 8. However, natural food colors such as anthocyanins change color from pink at pH 3 to blue at pH 8.
Additionally, there may be regulatory requirements to consider when considering using natural food additives. For example, there has been interest in using celery powder to control pathogens in meat products as an alternate to nitrites; however, the Food Safety and Inspection Service does not allow celery powder or other natural sources of nitrites to be used alone as curing agents. Other considerations include whether or not the natural food additive will have a discernable impact on the aroma, appearance or flavor of the finished product. For example, rosemary oleoresin can be effective as an antioxidant and an antimicrobial; however, it has a distinctive flavor and aroma that may limit its use in certain food applications. Consumers have access to more food choices than ever before. Again, this is a good thing. Consumers enjoy more and more products that address their concerns over the use of conventional food additives by the incorporation of natural ones. The challenge for manufacturers is to meet this demand in such a way as to maintain a sustainable, affordable food supply. This will require a methodical approach that carefully considers the pros and cons of both types of additives.
References
1. http://www.preparedfoods.com/articles/117758-whatdoes-clean-label-mean 2. http://www.naturalproductsinsider.com/blogs/ functional-food-perspectives/2015/09/guestblog-natural-antioxidants-as-food-preservat. aspx?topic=shelf-life 3. http://www.preparedfoods.com/ articles/116704-food-science-meets-foodsafety 4. http://www.naturalproductsinsider. com/blogs/food-science/2014/07/ preserving-foods-the-natural-way. aspx?utm_source=feedburner&utm_ medium=feed&utm_campaign=fee d%253A+fpdarticles+%28fpd++articles%29 5. Carocho, M., Barreiro, M. F., Morales, P. and Ferreira, I. C.F.R. (2014), Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Comprehensive Reviews in Food Science and Food Safety, 13: 377–399. doi: 10.1111/1541-4337.12065
Photo/Shutterstock
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FOOD PROCESSING
Food for
By David Moe
THOUGHT
Consumers are motivated to purchase specific foods in many ways. Some consider themselves lucky to have something to eat on a daily basis. Others have specific health needs, food hang-ups or feel guilty about eating certain foods or amounts that do not meet their real or perceived needs. Even people who pay little attention to food trends or fads are influenced in some way. One thing is certain: some perceptions are now realities that are unlikely to go away. This creates nightmares or opportunities for food businesses. In short, people want real food untouched by anything but Mother Nature. I encourage positive follow-up to customer desires. Food businesses must remember consumers are the ones who purchase products now and will continue to do so in the future. While science may not support all the perceptions consumers have, they still must be considered as real. When I first became involved with product development, the technical and the marketing people had a “know” and “know nothing” relationship and had yet to learn they were customers of each other. I can recall sitting with a group of technologists at a conference, when the know nothing attitude was again demonstrated during the marketing presentations. At the time, my tent included product/process development, and I reported to the vice president of marketing. Reporting to marketing was unusual, but it had advantages. First, the marketing people were more interesting socially. Second, it was easier to challenge them, encourage them and/or get things
Photos/Shutterstock
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done. Third, decisions were facilitated and dealt directly in a culture of mutual respect. Fourth, label claims could be discussed and were more likely to be supported by facts. Consumers have been trying to get closer to their food even prior to email, social media and millennials. When we communicated through phone, fax, direct contact or print and radio/ TV advertising, customers were not silent. I can recall answering letters from customers asking questions, such as – “which of your products do not contain gluten” or “I have heard monosodium glutamate or MSG is bad, so why is it in your product?” As most of our products did not contain gluten, it was not a concern at the time, but MSG was eventually removed. One time the corporate lawyer and I were told to go immediately to a local hospital to follow up on a foreign material complaint. A customer found a pill in a product package and had gone to the hospital. We met with the family, they showed us the evidence and the problem was resolved. The pill was tentatively identified, but was sent to an outside laboratory to assure its nature. Case closed. The customer continues to have the right to be right. Listening and following up with customer’s desires brings forth many challenges for food product and process development professionals. So far they appear to be ahead of the game. Product features are ever changing and are continually tweaked as a way to take the excuses away and encourage purchase of a particular product. Removing specific ingredients is the direct result for the desire of more natural food products.
FOOD PROCESSING
Although the Food and Drug Administration does not have a regulated definition of natural, it “has not objected to the use of the term if the food does not contain added color, artificial flavoring or synthetic additives.” The trend towards fresh, natural and healthier foods has sped up removing what I call the 3 A’s: artificial flavors, artificial colors and artificial preservatives. The fourth “A” – artificial sweeteners – is now being addressed for some foods. Artificial ingredients are on their way to becoming extinct based on current advertising, restaurant menus and a plethora of food label claims. For example, sodium nitrite, considered an artificial preservative, was initially removed from processed meats to permit organic labeling. This has been expanded to many natural- and traditional-style products. Products are typically labeled as uncured or no added nitrites, except those naturally occurring in sea salt and celery powder. I take this claim with a grain of salt. The curing system has been modified to permit consistent natural or uncuring reaction to take place during processing. My favorite smoked sausage is labeled all natural, minimally processed with no artificial ingredients. The label also states “if it’s not the best sausage you’ve ever eaten, we’ll give you your money back.” The product could be summed up as naturally good. Artificial colors and ingredients that are approved by the FDA are considered safe when properly used. Reduced use or removal of targeted artificial ingredients increases consumer peace of mind and supports purchase decisions but probably has minimal effect on nutritional profile. I am not sad to see use of artificial colors reduced, except for not being able to show off my red tongue after consuming certain candies and drinks. Kraft has responded by removing yellow 5 and 6 from macaroni and cheese and replaced them with ingredients like turmeric, paprika or annatto. Some similar competitive products continue not to use coloring. When specific critical ingredients are removed and/or replaced, food safety interventions must be reassessed. Revised packaging, alternative ingredients and processing changes such
as post-process thermal treatment or high-pressure processing are used to assure food safety and shelf life. In some cases nothing is done, as only words have been changed. Organic food products are now commonplace and continue to be a part of the authentic food movement. According to the Organic Trade Association, organic food sales have tripled during the past 10 years. A further jump can be expected now that organic jellybeans are available. The meaning of authentic is a little fuzzy. Initially, it was a product made using the original ethnic recipe ingredients and process. Now, it is product made without adding artificial ingredients. For example, Indian fry bread cannot be authentic when made using enriched white wheat flour and vegetable fat. Authentic fits in with other descriptive words currently being used to market food products such as pure, real, responsibly sourced or food as it should be. Using the ideas of Hervé List, who is the creator of molecular gastronomy, could reduce many of these concerns. List invented what he calls note-by-note cooking where individual foods are deconstructed into various chemical components. Chefs recombine dry and liquid components into foods that may or may not taste like, look like or have the texture and color of familiar food. Nutrition would not be lost. Can you imagine natural food chemicals being made into supernatural foods in your own kitchen? “For myself and my children, I The trend toward prefer traditional food well produced fresh, natural and rather than organic food that would healthier foods has be poorly produced,” List said. “We sped up the removal should not confuse the question of of artificial flavors, quality and the question of money artificial colors, artifiand labels.” cial preservatives and The whole food scene will conartificial sweeteners. tinue to evolve as generation Z takes Artificial ingredients over. One thing is certain: people and are becoming extinct pets will continue to eat.
based on current advertising, menus and food label claims.
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Oklahoma State University Robert M. Kerr Food & Agricultural Products Center Division of Agricultural Sciences and Natural Resources 148 FAPC Stillwater, OK 74078-6055
NONPROFIT ORGANIZATION U.S. POSTAGE PAID STILLWATER, OK PERMIT NO. 191
Adding Value to OKLAHOMA Division of Agricultural Sciences and Natural Resources 148 FAPC-OSU, Stillwater, OK 74078-6055 405-744-6071 | www.fapc.biz | fapc@okstate.edu