From the President and IFST News

Abstract

Ultra-processed foods (UPF) have become part of the consumer zeitgeist with its critics publishing bestselling books and having a high media profile. It has entered the public consciousness and has the potential to become a megatrend. Consumers will ultimately direct this by the choices that they make as they fill their trolleys in our supermarkets.

UPF as defined using the NOVA food classification system covers a broad range of ready to eat products including packaged snacks, carbonated soft drinks and readymade meals. It is often said that they are characterised as ‘industrial’ formulations composed of chemically modified ingredients and additives. In there lies the rub. One of the issues for me is that there is an absence of a clear definition of an UPF. The definition from the NOVA food classification system is not universally accepted and has been criticised for being too broad within categories. It also includes food which is very good for you like my favourite healthy breakfast cereal. UPF is an unhelpful term. Everyone would agree that a sweet wafer is an ultra-processed food and should not be a dietary staple, but it can be a great treat.

Unfortunately, the NOVA ultra-processed foods definition also encompasses foods seen by consumers as ‘healthy’ like wholemeal bread, plant-protein-based products. There is a risk that definitions of ultra-processed foods characterise all food additives and food processing as being negative, this is not necessarily the case and can be misleading for the consumer. Additionally, food additives undergo strict safety assessment and regulatory approvals and contribute to the production of safe foods for consumers and support wider efforts relating to sustainability. Labelling foods as UPF might not be helpful for consumers who want to know how healthy a product is. Scientists who have analysed different products have commented that it is too simplistic to brand all UPF as very bad for you.

Undoubtedly, there is a global obesity challenge, driven by diet and lifestyle factors. The observed associations between UPF and adverse health outcomes are concerning but it is not clear if these associations represent a direct impact of UPF or whether these observations can be explained by the well understood effects of overconsumption of high fat, sugar, and salt (HFSS) foods and a low fibre diet. There is a lot of confusion and conflicting evidence on UPF. Personally, I find myself aligned with the position statement produced by the British Nutrition Foundation⁽¹⁾. It is difficult to untangle the impact of less healthy dietary patterns and lifestyles and there is no clear evidence of a causal association between processing and health. Understanding of other mechanisms to explain adverse effects of UPF on health is limited. However the links between excess consumption of saturated fat, sugars, salt, low fibre and poorer health outcomes are very well established. In UK policy, HFSS foods and drinks are defined using the FSA nutrient profile model, which also considers beneficial nutrients and food components. Currently, in the UK there is no agreed definition for UPF and they are not referred to in government dietary recommendations. Debate on the concept of UPF does however bring a welcome opportunity to highlight the importance of healthier dietary patterns.

We need a better understanding of possible mechanisms linking UPF to health outcomes, independent of the well understood effects of HFSS foods. I agree with the recommendation of the UK Scientific Advisory Committee on Nutrition that further assessment is needed to determine the level of relationship between UPF and health outcomes. The state of research into UPF and their effects is evolving rapidly, with a number of important papers published this year giving a better understanding of possible mechanisms linking UPF to health outcomes, independent of the well understood effects.

What we are seeing in the marketplace is a significant evolution from unprocessed and minimally processed foods to ultra-processed. They are making a bigger contribution to our national diet making up 50% to 60% of the daily intake in a number of high income countries. Middle- and low-income countries are following this growing trend.

My personal view aligns with that of the FSA and BNF. Our overall diet quality may be more important than on how much UPF we might eat. It is dietary balance that is important rather than any specific food, in terms of healthier outcomes. At this present time we only have association data between UPF and health outcomes, there are uncertainties around the quality of the available evidence. More research is required into possible causal links.

Never has the work of our nutritionists been more important and essential. I believe food science has a large part to play in separating the fact from the fiction to enable consumers to make an informed healthy choice.

The views expressed in these posts are personal ones and are not those of the IFST.

Reference:

https://www.nutrition.org.uk/news/position-statement-on-the-concept-of-ultra-processed-foods-upf/

On March 25, 2024, IFST held its much-anticipated Food Innovation Forum at ExCeL London. We were delighted to welcome over 100 delegates to the Platinum Suite, overlooking the main thoroughfare of ExCeL as thousands of delegates entered the IFE International Food and Drink Event. This dynamic event brought together industry leaders, researchers, and innovators to explore the latest trends, challenges, and opportunities in the ever-evolving world of food science and technology. The event was chaired by Valia Christidou, Senior Lecturer at London South Bank University, and recently appointed Chair of the IFST Publications Committee. With a lineup of distinguished speakers including Jack Bobo, Tom Hollands, and Geraldine Gilbert, the forum promised to be a day of insightful discussions.

The forum kicked off with a keynote address by Jack Bobo, a renowned food futurist and author who is Director of the Food Systems Institute at the University of Nottingham. Bobo's thought-provoking presentation delved into the why of food innovation, and the transformative role of technology in shaping the global food system. He emphasised that while things are improving globally on the majority of human wellbeing metrics, the rate of change is not fast enough. He emphasised the importance of embracing innovation to address pressing issues such as food security, sustainability, and nutrition. Bobo's vision challenged attendees to think boldly and creatively about the possibilities that lie ahead in the realm of food innovation. His closing message left a mark on many attendees and sparked a lively Q&A session: ‘Stop preparing for the future we expect and start creating the future we want.’

Geraldine Gilbert

Gilbert challenged the notion of what the world really needs from the food system, urging system actors to consider the four goals of providing healthy and nutritious diets, affordable and accessible food for everyone, decent food livelihoods and a healthy food economy, and a safe and stable climate with thriving, restored nature. She echoed the sentiments from Tom Hollands’ earlier talk regarding the integration of social and environmental sustainability, and linked this to a just transition for all in the food system, including a just dietary transition.

In addition to the keynote presentations, the Food Innovation Forum featured an interactive panel discussion chaired by Valia Christidou. The panellists were Susan Arkley, Food Consultant and Lecturer, Charles Banks, Founder and Director of thefoodpeople, Charlotte Crowhurst, Owner and Patent Attorney at Potter Clarkson, Helen Taylor, Technical Director of ZERO2FIVE at Cardiff Metropolitan University, and Debbie Tully, KTN Manager for Food at Innovate UK.

Overall, the Institute of Food Science and Technology's Food Innovation Forum was a resounding success, offering attendees a wealth of knowledge, insights, and inspiration. The diverse range of topics covered at the forum reflected the multifaceted nature of food innovation and the myriad opportunities for advancement in the field. The contributions of the speakers propelled the dialogue around food innovation forward. As the food industry continues to evolve and confront new challenges, events like the Food Innovation Forum play a crucial role in driving progress, fostering collaboration, and shaping the future of food.

IFST has now published the 2024 update to our report ‘Food System Framework: A Focus on Food Sustainability.’ This is an update to our 2018 report, which provides a framework for future activities and partnerships, to focus our efforts in sustainability. This new report represents a collaborative effort among leading experts and stakeholders to address the multifaceted challenges facing the food system in the effort to deliver healthy, safe, sustainable, and affordable food to the public.

The strain placed on the food system is well-documented; in 2023 the Declaration on Sustainable Agriculture, Resilient Food Systems, and Climate Action was signed by over 150 UN member states at COP28 in the United Arab Emirates. The urgent need to develop and implement sustainable solutions within the food industry has never been more apparent. Against this backdrop, IFST's latest report offers a roadmap towards a more sustainable and resilient future.

While the report encompasses a wide range of topics, including resource management, healthy diets, and equitable trade, it is anchored by six key themes:

1. Resource Risks and Pressures: The report examines the interplay between resource scarcity, environmental degradation, and the inequality between the global population. By identifying key areas of vulnerability, stakeholders can implement targeted strategies to mitigate risks and enhance the resilience of food supply chains.

2. Healthy Sustainable Diets: The report advocates for the adoption of healthy and sustainable diets that prioritise both human health and environmental well-being. By promoting a shift towards plant-based diets and nutrient-dense foods, stakeholders can contribute to improved public health outcomes while reducing the environmental footprint of food production.

3. Circular Economy and Sustainable Manufacturing: Central to the concept of sustainability is the notion of circularity, wherein resources are utilised in a closed-loop system to minimise waste and maximise efficiency. Through innovative manufacturing processes and circular supply chain models, stakeholders can create a more sustainable food system that is both economically viable and environmentally responsible.

4. Novel Production Systems and Ingredients: Innovation serves as a driving force behind the evolution of sustainable food systems. From vertical farming and aquaponics to the development of alternative protein sources, the report explores the potential of novel production systems and ingredients to revolutionise the way we grow, produce, and consume food.

5. Decent Work and Equitable Trade: The report also emphasises the importance of social sustainability within the food industry. By promoting fair labour practices, ensuring decent working conditions, and fostering equitable trade relationships, stakeholders can create a more just and inclusive food system that uplifts and empowers all members of the supply chain.

6. Transparency, Traceability, and Trust: In an era defined by heightened consumer awareness and scrutiny, transparency and traceability have become paramount. By embracing new technologies and implementing robust traceability measures, stakeholders can enhance trust and confidence in the food system, empowering consumers to make informed choices about the food they eat.

We recognise the valuable ongoing work by many organisations in this area and wish to engage where we can add the most value. If you or your organisation is interested in partnering with us in any of the areas discussed in the report, please contact Stephen French, Scientific Policy Director at IFST at [email protected]. To read the report, please scan the QR code!

Early this year IFST was joined by Tracegains and More People as corporate supporters who exhibited alongside IFIS and Nutraceuticals at the highly successful Innovation Forum at IFE Manufacturing and Food Drink and Hospitality Week at Excel.

Bal Chand International Marketing Manager for Tracegains commented ‘Our partnership with IFST underscores our commitment to innovation and collaboration, key drivers of progress in the food and beverage industry. We share a mutual objective with IFST to nurture a culture of innovation within the food science community.‘

Alex Marshall associate Director at MorePeople stated ‘The Institute of Food Science and Technology is a fantastic organisation that works closely with Food Scientists and Technologists to help further develop knowledge, skills, and networks within the food sector through educational projects, webinars, events. MorePeople are very proud to be members of the IFST and help support the development of both the current and future food science professionals.’

Emma Whittaker, Group Marketing Manager at Nutraceuticals Group: ‘The IFST food community serves as an invaluable hub for gathering insights into the latest developments and fostering connections with professionals and students alike. As we celebrate this significant milestone year, Nutraceuticals Group remain steadfast in our commitment to supporting IFST's activities, recognising their enduring impact on the food industry and beyond.’

In addition to the Food Innovation Forum Tracegains worked with IFST to deliver a well-received webinar ‘Keeping pace with the evolving regulatory landscape in the food and beverage industry’. Available to watch on demand.

In addition to welcoming new supporters IFST is pleased to report exciting and enriching activities with our group scheme members. In February, IFST ran its programme of student launchpads, receiving valuable support and time from two of its group scheme supporting organisations. One of IFST's major ambitions in its jubilee year is to encourage young people to study food science and to work in the food sector.

At Tesco HQ students were excited to hear from Ben Dodridge Tesco's Head of Technical Central Europe on opportunities in the food sector and Sarah Green Head of Product Development discussed opportunities in Innovation and New Product Development.

At Sheffield Hallam University where food science students are members of a group scheme and pleased to be part of the IFST food science community Head of Department Zoe Shuttlewood shared opportunities in food careers and opportunities in the sector. Helen Martin, Senior Lecturer in Food Science and Nutrition told IFST, ‘Sheffield Hallam University can significantly enrich students’ experiences and facilitate their seamless transition into the professional realm via an IFST group membership scheme. Our students benefit from year-round access to resources, complimentary webinars, the Student Career Launchpad, networking opportunities, and a wealth of resources— that empower them to thrive in their academic and professional journeys.’

Would your organisation benefit from these opportunities?

If you think your company would benefit from a group membership scheme (open to companies with at least 10 IFST Associates, Members or Fellows) or you are interested in becoming a corporate supporter and gaining access to IFST's events and publications, don’t hesitate to get in touch with the business development team by email: [email protected]

Imagine a space where bright minds converge, fuelled by a passion for revolutionising the food industry. This is precisely what the IFST's Student Launchpad events offer— the opportunity to learn more about graduate career opportunities, meet professionals working in the food sector, gain skills to improve their CVs, and much more.

Students can explore innovative solutions to pressing challenges in food science and technology alongside food sector leaders, leading to exciting opportunities for future collaboration and career development. The 2024 programme of launchpads kicked off with five events in the Southwest of England, Scotland, the Midlands and North of England, Northern Ireland, and the Southeast of England across February and March 2024.

Navigating the intricate landscape of food innovation can be daunting, especially for students who are just beginning their journey. Recognising this, IFST launchpads ensure that participants have access to mentorship and guidance from seasoned professionals in the field. Mentors provide valuable insights, share industry best practices, and offer constructive feedback to help students refine their projects and enhance their entrepreneurial skills. For many participants, the Student Launchpad events serve as a springboard for future success. Whether it's securing funding for a startup venture, landing internships at leading companies, or gaining recognition for groundbreaking research, the connections made through the Student Launchpad events can pave the way for a fulfilling and impactful career in food science and technology.

A key feature of the Launchpad sessions is the lunchtime speed-dating sessions where students can move from table to table, each hosted by a ‘mentor’ from different areas of the food sector. Past industry mentors have included representatives from organisations such as PepsiCo, The Food Standards Agency, the Food and Drink Federation, Sainsbury's, Barfoots of Botley, Huel, MorePeople, Innocent, Waitrose and Leatherhead Food Research.

Innovation thrives in environments where diverse perspectives converge. IFST's commitment to fostering collaboration and diversity is evident in the inclusive nature of the Student Launchpad events. By bringing together students from different academic disciplines, cultural backgrounds, and areas of expertise, these events encourage interdisciplinary collaboration and promote the exchange of ideas that transcend boundaries.

As the food system faces a growing multiplicity of challenges, and the demand for safe, nutritious, accessible, and sustainable food escalates, the need for innovation in the food industry has never been more pressing. The IFST's Student Launchpad events play a vital role in nurturing the next generation of innovators who will drive positive change and shape the future of food.

IFST will offer a second round of Student Launchpad events across the UK in November 2024, after the start of the 2024/25 academic year. If you would like more information about IFST Student Launchpads or you wish to get involved, please contact [email protected].

Monday 25 March was a historic day for IFST, as it saw not only the IFST Food Innovation Forum, but also the inaugural IFE Manufacturing Innovation Awards. The new awards were launched to recognise innovation, excellence and trailblazing brands in the food science and technology field, celebrating leaders across the food industry.

The judges came together alongside representatives of the IFST Executive Team in February 2024 to judge the entries, bringing together their collective expertise to make some difficult decisions. Natasha Medhurst, IFST Senior Scientific Affairs Manager, offered expert insight in moments where the judges had differing opinions over the final decisions. After much deliberation and discussion, the judges nominated 18 businesses across the five categories. The nominees were invited to the awards ceremony, not knowing who among them would be selected as the eventual winners, building a great sense of excitement among them.

The award ceremony took place on the afternoon of 25 March 2024, on the Trends and Innovations Stage of IFE Manufacturing. Awards were presented by Robert Edge-Partington, IFST Senior Communications Manager, Deborah Kendale, IFST Business Development Director, Natasha Medhurst, IFST Senior Scientific Affairs Manager, and Federico Dellafiore, Events Manager for IFE Manufacturing.

The 2024 IFE Manufacturing Ingredients Awards winners are:

Achieving Sustainable Solutions

Azamet Pro – Protein and Fibre Rich Gluten Free Flour and Grissini Sticks

Innovative Protein Sources

PhycoHealth – PhycoTein

New Ingredient Launch From A Start-Up Company

C-Paste Ltd – SweetAble

New Technologies for Improved Health

NewTree Fruit Company – De-sugared Fruit Juice Concentrate

Simplified Ingredient Lists for Clean Labels

Arthur Branwell & Co. Ltd. – EmuLux, Range of Unique Cryogenic Spray Crystallised Fat Crystal

The Institute of Food Science and Technology is pleased to announce a significant transition for its flagship publication, the ‘International Journal of Food Science and Technology’ (IJFST). After seventeen productive and fruitful years with Wiley, IJFST will be published by Oxford University Press (OUP) from January 2025 onwards. This move represents an exciting new chapter for the journal, with promising opportunities to advance its mission and expand its global reach.

For over a decade, Wiley has been a trusted partner in the publication of IJFST. The collaboration has seen the journal grow in scope and impact, becoming a prominent voice in the field of food science and technology. IFST extends our heartfelt gratitude to Wiley for their unwavering support and dedication over these years. Their commitment to excellence has been instrumental in positioning IJFST as a leading source of cutting-edge research and innovation.

The success of IJFST would not have been possible without the tireless efforts of the editorial team. Under the exemplary leadership of Editor-in-Chief Charles Brennan and Deputy Editor Niall Young, alongside Associate Editors Carol Phillips and Witoon Prinyawiwatkul and the Editorial Board, the journal has thrived. Their expertise, vision, and dedication have ensured that the International Journal of Food Science and Technology maintains the highest standards of scholarly integrity and continues to provide valuable insights to the global food science community. The Institute thanks them for their ongoing contributions and looks forward to their continued involvement in this new era.

In recent years, IJFST has solidified its reputation as a globally recognised authority in food science and technology. The journal has consistently published high-quality research that addresses critical issues in the field, from food safety and quality to innovative processing techniques and nutritional advancements. This reputation has been built on a foundation of rigorous peer review and a commitment to disseminating knowledge that drives progress and innovation.

IFST is delighted to announce that Oxford University Press (OUP) will be the new publisher of IJFST. This partnership with OUP opens exciting opportunities to explore new frontiers in scholarly publishing. Known for their excellence in academic publishing, OUP brings a wealth of experience and resources that will help elevate IJFST to new heights. This transition is not just a change of publisher but a strategic move to enhance the journal's visibility, accessibility, and impact in the global scientific community.

One of the most significant changes accompanying this move is the transition of IJFST to an open access model. OUP's commitment to open access aligns perfectly with IFST's vision of making high-quality research accessible to a broader audience. By flipping to open access, IJFST will remove barriers to access, allowing researchers, practitioners, and policymakers around the world to freely access and benefit from the valuable research published within its pages. This shift will undoubtedly enhance the journal's reach and impact, fostering greater collaboration and innovation in the field of food science and technology.

As we embark on this exciting new journey with OUP, IFST calls on our community of members to actively engage with the IJFST. Whether by submitting your research, participating in the peer review process, or simply staying informed about the latest developments published in the journal, your involvement is crucial. Together, we can ensure that the International Journal of Food Science and Technology continues to serve as a vital resource and an example of excellence in food science and technology.

In conclusion, IFST looks forward to this new chapter with optimism and enthusiasm. The transition to OUP and the move to open access mark significant milestones in the journal's history. With your support and engagement, we are confident that IJFST will continue to flourish and make meaningful contributions to the advancement of food science and technology worldwide.

The Ecotrophelia Competition challenges students across Europe to develop sustainable and innovative food products from inception to market. It advocates for environmentally and socially responsible design, aiming to motivate upcoming entrepreneurs to craft inventive products. The seven nominees compete in the UK final, judged by industry leaders, and the UK winner advances to the European competition. Each team pitches their products to esteemed figures in the food and drink industry.

This year's finalists include BoozyBalls from the University of Surrey, Fidelites from Manchester Metropolitan University, NoDoh from Queens University Belfast, Notti Bites from the University of Nottingham, Marble from Nottingham Trent University, Missing M¿lk from the University of Reading, and Tastry from the University of Reading.

The 2024 UK final will take place at the Nestlé Product Technology Centre in York on June 5, 2024. Launched in the UK in 2013, the competition, now in its 12th year, aims to foster competition, innovation, and sustainability in the food sector. It nurtures the next generation of food industry leaders and serves as an incubator for business ideas. Over the past 12 years, Ecotrophelia UK has attracted over 120 entries from 24 different universities across the UK.

Chris Gilbert Wood, acting Chief Executive of IFST, expressed excitement about the diversity of entries and the competition's role in inspiring future entrepreneurs. Bertrand Emond, Membership Ambassador at Campden BRI, highlighted the industry's challenges and the necessity of innovation, endorsing Ecotrophelia as a platform for fostering creativity and driving progress.

The UK leg of this Europewide competition is organised by Campden BRI, a UK food and drink research organisation, in collaboration with the Institute of Food Science & Technology.

VC: Thank you so much for agreeing to share your incredible career journey and learnings with us. You and I first met as inaugural members of the Food Innovation SIG in 2020.

You are a chemist, with a PhD in Materials Science, an innovator, a food entrepreneur who recently took part in Aldi's TV programme. Can you give us a short history of your career to date?

SG: I studied chemistry at Loughborough University. Believe it or not , I picked my university before I picked my subject! I love sports, I am a keen runner, and Loughborough was a good place to do sport. After graduating I went into the pharmaceutical industry, which I hated. I realised that the big corporate machine did not suit me. I felt I was in a box and that I could not do anything outside that box. So I went back to university, Nottingham this time, and did a PhD in materials engineering. Following my PhD, I got a job with a spin out from the university which was about exploiting early-stage Intellectual Property. There was a food lab next to my lab, so I started applying some of the principles of - for example - making metal powder, to spray drying food.

VC: This is so insightful. Exploring technologies that work in one industry, to drive innovation in another!

SG: Yes, I remember I did a lot of work on 3D printing then and now 3D printing is coming into the food sector. Technologies can move sectors and sometimes we can be blinkered when we only investigate technologies in the food industry. Don’t be limited by what you can do currently.

VC: This is a great tip to add to our #FoodInnovationToolkit. So, what happened after the startup?

SG: I was there for about eight years. It was indeed a proper startup. We did everything, building up desks, ordered equipment and so on. I loved it! You did a different thing every day, from creating in the lab to talking to customers. That's when I realised that this was the kind of environment I thrived in. It was lucky that this realisation was quite early on in my career.

One of the ingredients we developed was Soda-Lo which we licenced to Tate and Lyle.

At that time, we had an Innovate UK business adviser who helped us refocus the business. With their help we decided to focus the business on sustainable nutrition. We wanted to create food and ingredients that would meet the trends of today, good taste - healthy food, but also be positive for the environment. We wanted to feel good about the work that we do. So, we focused on plant-based foods and this has been the growth of the business for the last three years. We worked on plant-based protein and extrusion, but with less refined or processed proteins, often from waste streams. One of the first products we brought out was derived from an oilseed cake from hemp oil processing. We collaborated with others like the University of Leeds, to understand the nutritional characteristics of the product. We also considered the profitability of the product and started speaking to customers.

VC: I am picking up a few things here. The desire to innovate and do good, but also networking, collaborating, and thinking about the economics of innovation.

SG: Absolutely, innovation is good but if you do not consider the commercial side from the start you can end up spending two years and hundreds of thousands for something that is not cost effective.

VC: Are we getting close to RooTi-Ful now?

SG: Yes, our core business SPG Innovation had been going for about 8 years by then as a B2B business. We decided to create something that was consumer facing. We had this vision of creating something that sits on your plate in the place where meat used to sit, but it is new, comes from plants and provides texture and taste without being over processed. So, we created NuFoo, which we decided to put in front of Aldi. We appeared in Aldi's Next Big Thing programme that aired on Tuesday 7^th May. What we found out from talking to retail buyers is that they did not know where to position it in store. Why would a consumer pick up a pot of something they did not know? The other problem was manufacturing.

We could not find anywhere in the UK to manufacture it. We have put this on the back burner for now.

The experience with Aldi was great and it was good to showcase our innovation, but sometimes innovation is ahead of where the market is.

We are a team of scientists. We have a lot of ideas, and we get them to a certain point but the final step of converting them into a lot of sales, needs someone with the right skills. The challenge is to bring in someone with the commercial skills who will also fit well into a small team of entrepreneurs.

VC: What was the best bit about sitting in front of the camera?

SG: Oh wow! It was like nothing I’d ever done before. Being able to showcase our product on such a big scale! When they all said that it tasted amazing it was just brilliant. Julie also said that she could see a market for it, just was not quite now. This is the greatest validation of your work! To be able to get down to the last 6 from all the people that applied in that group. It was worth the hard work.

VC: So now for the million dollar question, if you knew then what you know now, what would you have done better?

SG: Ah, yes! Focus, I think. I get distracted easily by things that are shiny and exciting. Maintaining focus is key. We now ask ourselves before we start: Why are we doing this? Who will buy this? We do not need to fully understand why it works, not at the expense of delaying getting it out there. If it is legal, safe and it tastes good, let's launch it. Don’t be afraid of putting it in front of people. Do not wait until it is perfect.

VC: I suppose by doing this you can get some very useful feedback that can allow you to unlock more opportunities and improve it further.

So, how else do you spend your very limited time?

SG: Well outside SPG, I have a young family. One of my kids went off to do his SATS this week. I ferry them around to all their activities. Also, sport is very important to me. I’ve done competitive running. I ran for England a couple of times on track and cross country. I won the British Universities 10k track and cross county. They were quite exciting races. Last year, we launched RooTi-Ful and straight after I flew to Valencia to run the marathon there.

VC: What about IFST?

SG: I’ve been a member on and off, but once I got involved with the Food Innovation SIG, something clicked. We talked about networking, and I got exactly that. This is a powerful group of like-minded people. A lot of work collaborations came about because of this group. Often, when I have a question, I put it out to the group and they always help. This support is not something that becomes obvious in the first six months but as you contribute to the group, you realise you also get a lot back. We all want to progress the industry and share best practice and this common purpose has allowed us to connect on a deeper level. Even if you are uncomfortable with networking, when you walk into a room and you see these friendly faces, it puts you at ease. It was great to meet a lot of the SIG members at IFST's Food Innovation Forum at Excel last March.

VC: Two things then: Three tips for food innovators and what does the future hold?

As for the future, we have new products under RooTi-Ful that we are about to launch. We are also doing a lot of work with businesses in Canada. We have a couple of other workstreams on the go, one being the impact on gut health of the various plant based protein combinations.

VC: Final question: What was your proudest career moment? The one that made you feel twice as tall?

SG: When we launched Soda-Lo with Tate and Lyle, we all got post it notes with the Soda-Lo logo on! I love post it notes as it is, but to have ones with my product logo on! I thought ‘I invented that!’.

Also, seeing RooTi-Ful on Aldi. That was also very exciting.

■ Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity

This study investigated the antimicrobial potential of hydrolysates derived from adzuki bean and mung bean protein concentrates, using the enzymes Alcalase and Flavourzyme. The research aimed to combat common foodborne pathogens such as Salmonella Typhimurium, Salmonella Enteritidis, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis, and Escherichia coli. It highlighted the crucial role of peptidase enzymes in producing antibacterial peptides.

Significantly, the Flavourzyme-hydrolysed fractions from adzuki bean (ABF) and mung bean (MBF) exhibited notable antibacterial activity against S. Typhimurium and S. aureus, respectively. In contrast, the Alcalase-hydrolysed mung bean fraction (MBA) showed lesser effectiveness.

Advanced analysis revealed that small cationic peptides, particularly those rich in lysine and proline, were effective against S. aureus and S. Typhimurium. This finding highlights the importance of enzyme selection in determining hydrolysate composition and biological functions, offering promising avenues for developing new antimicrobial agents for food safety.

Previous studies have demonstrated that bean proteins can yield bioactive peptides with various health benefits, such as antioxidant, antihypertensive, and antidiabetic properties. The interaction between peptidases and their specific substrates plays a vital role in producing hydrolysates with unique biological activities. Alcalase and Flavourzyme, for example, have distinct cleavage preferences, resulting in different peptide fragments with varying functions.

This study supports the use of bean protein hydrolysates as natural alternatives to chemical preservatives, with potential applications in the food industry. Antimicrobial peptides (AMPs) from these hydrolysates can destabilise microbial membranes, interfere with intracellular targets, and modulate immune responses, making them effective against bacteria. Understanding the structure-function relationship of these peptides is essential for developing novel, enhanced antimicrobial agents for food and pharmaceutical use.

Read more: https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.17212?saml_referrer

■ Advances and applications in water retention technology for meat and meat products: Status and future research directions

Water retention technology is a pivotal component within meat processing, offering substantial benefits in terms of flavour enhancement, yield maximisation, and economic optimisation. This technology not only refines the texture profile of meat products but also ensures economic success. Fundamentally, water retention methodologies entail manipulations of pH levels, the inhibition of protein oxidation denaturation, and precise adjustments to the micro-spatial structure of muscular tissues.

This study undertakes a comprehensive analysis of the diverse factors contributing to water loss in meat and its derived products. Considerations span a broad spectrum, including variables such as the selection of animal species and specific cuts, variations in pH levels, the intricacies of processing methodologies, storage and packaging conditions, and the impact of salt concentration.

The study aims to shed some light on the reduction of juice loss, the preservation of critical water content, the refinement of texture, and the overall enhancement of meat quality.

Read more: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16980

■ Harnessing artificial intelligence in microbial food safety: global progress and implications in the ASEAN region

In ASEAN countries, ensuring food safety is a top priority, with recent focus and policies aimed at addressing this critical issue. According to the latest data from the World Health Organization (WHO), microbial foodborne diseases contribute to over 90% of the food safety burden in the region. However, traditional methods for controlling these diseases are often resource-intensive and require substantial infrastructure, which may not be readily available in all ASEAN nations.

Recent studies have explored the potential of Artificial Intelligence (AI) in enhancing food safety measures, highlighting its ability to reduce costs and improve efficiency. Despite this promise, there's a noticeable lack of research specific to the ASEAN region in this domain. This review seeks to address this gap by examining the current state of microbial food safety in ASEAN and identifying the unique challenges faced by the region. The review also delves into the global advancements in AI applications for microbial food safety, offering insights into how these technologies can be adapted and implemented effectively within the ASEAN context. By understanding the different types of data inputs and the potential applications of AI, policymakers and stakeholders in ASEAN can develop tailored strategies to enhance food safety measures, ultimately safeguarding public health across the region.

■ Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges

The rising consumer preference for dairy products with their natural characteristics intact is driving a surge in exploration of non-thermal technologies within food processing. Among these, the Pulsed Electric Field (PEF) technique has emerged as a promising and sustainable solution. This review explores the microbial and enzyme inactivation capabilities of PEF in milk and its products, alongside its impact on their natural characteristics.

Additionally, the review highlights PEF's potential for retaining probiotics in spray-dried powders, treating dairy waste, and enriching nutrients in dairy products. PEF has demonstrated its effectiveness in ensuring the safety of dairy products while minimally impacting their quality parameters. However, these findings are largely limited to laboratory and pilot-scale experiments.

To fully integrate this technology into the dairy industry, there is a pressing need for extensive research at a commercial scale. Implementing PEF on a larger scale could revolutionise dairy processing, meeting consumer demands for natural products while ensuring safety and quality.