Read the newspaper article near
you and be prepared to answer ?s
 What is the food, company, or process being





discussed?
What are the the key point(s) of the article?
Who needs to know this information?
What is being recommended directly or by inference?
Is there another side not being discussed?
What other factors are not being considered that
might be important?
Presented by
Janet D. Ward
Learning Objectives
 Define and describe technologies that are impacting
the current food supply’s cost, quality, and safety.
 Examine the benefits and risks of the impact of new
technologies within the food supply on human health
and the environment.
 Analyze the food sources of phytochemicals and their
impact on long term quality of life.
Foods Developed with New
Technologies
 OBJECTIVE #1: Define and describe
technologies that are impacting the current
food supply’s cost, quality, and safety.
 Biotechnology
 GMOs
 Nanotechnology
 Encapsulation
 Irradiation
Biotechnology
 What is it?
 The process of altering plants, animals, or microbes to
create new or improved products
 How is it done?
 Old method of crossbreeding requires 12 years or more
of research to develop a new seed variety or breed.
 Genetic Engineering (GE) alters genetic material by
adding, removing, or rearranging genes
Biotechnology
 What are GMOs?
 Genetically Modified Organisms
 Any organism whose genes are altered through any
biotechnology method including traditional breeding
techniques are called genetically modified.
 What is the goal of biotechnology?
 To develop food varieties that grow more abundantly
under stressful conditions, taste better, last longer,
and/or are more nutritious.
Biotechnology
 What are some examples of GMO products?
 The majority of wheat grown and sold in the
US since the 1970s
 The wheat is shorter with stronger stalks that
are easier to combine
 Increased yield 10 times over non-GMO
wheat
 Contains new protein chains – possible link
to increases in gluten intolerance levels.
Biotechnology
 The impact on cost:
 New varieties that are disease resistant increase
production and reduce use of fungicides
 Pest resistant varieties reduce the need for pesticide
use
 GM micr0-organisms are used to produce enzymes
needed in large volume for food processing ( clot
milk for cheese production and clarifying fruit
juice)
 Delay spoilage which reduces produce loss,
increasing profits and stabilizing cost to consumers
Biotechnology
 The impact on quality:
 Soybeans that have a greater nutrition
content
 Research is looking at ways to remove
toxins from soybeans without changing
nutritive value
 Peppers with improved flavor
 Apples that resist browning
Biotechnology
 The impact on safety:
 Reduced use of pesticides leads to lower
levels of pesticide residue in the food
supply
 Delayed ripening reduces spoilage, cost of
produce, and loss of nutrients.
Biotechnology Regulation
 Labeling of GMOs in the US is voluntary
and is regulated in the same way new foods
developed with traditional methods are.
 GMO labels are required when
 There is a significant change in nutrient content
 A proven allergen is now present
 There is a material difference from the conventional
counterpart
Biotechnology Regulation
 EPA monitors the impact of GMOs and their
seeds on the environment.
 USDA monitors whether a crop is safe to
grow
 FDA monitors whether the resulting food
product is safe to eat.
 Does this increase safety or create
communication gaps?
Growth of Genetically
Engineered Seeds
Crop
2000
2011/2012
Corn
25%
88%
Cotton
61%
94%
Soybeans
54%
93%
0
95%
Sugar Beets
Biotechnology Concerns
 Seeds are patented and must be purchased
 Litigation of misuse of patented seeds has sided with
manufacturers
 Some are engineered to be sterile forcing annual purchase
 Some evidence of cross
pollination/contamination of conventional
crops grown nearby
 Inspite of use of required buffer zones GM
canola contaminated organic conventional
canola crops throughout Canada. Most
canola crops now test positive for GMOs
Biotechnology Concerns
 Farmed GM fish are larger and more
aggressive. In test tanks with GM and
native fish of the same type the native fish
died out.
 What happens if farmed fish escape into the
wild?
 An early insect resistant corn was found to
be toxic to Monarch butterflies
Biotechnology Concerns
 Little research on impact in humans and
environment long term.
 GMOs: Yes or No
Nanotechnology
 What is it?
 The understanding and control of matter at
dimensions of 1 to 100 nanometers. A
nanometer is one-billionth of a meter.
 1 grain of sand = 1 million nanometers
Nanotechnology
 How is it currently used within the food
supply?
 Sensory improvements
 Stabilizing nutraceuticals
 Increased absorption and targeted delivery of
nutrients and bioactive compounds
 Sensors to assess safety
 An antimicrobial against food born
pathogenic bacteria
Encapsulation
 What is it?
 Surrounding substances with a bioactive case
that delivers small volumes in food to desired
location then allows the case to disintegrate
releasing the enclosed substance.
ie a pH sensitive casing that protects contents
from the high acid stomach environment and
then releases the contents in the more neutral
intestines
Encapsulation
 How is it used?
 Delivering acid sensitive substances to
the intestines and/or blood stream
through food
 Shortages of nutrients can trigger release
of nutrients from minute capsules
Encapsulation
 What are the potential risks?
 Bio terrorism – potential to contaminate
food?

Delayed reactions would mask
contamination time and source
 Will different body chemistries react
negatively
Purposes for Irradiation
 Prevent foodborne illness by killing
microorganisms
 Preservation by killing organisms that cause
spoilage
 Control insects on/in grains, herbs, spices,
imported fruit
 Delay sprouting and ripening
 Sterilization of foods for long term storage or
for individuals with impaired immune systems
and/or astronauts to avoid illness when in
space.
How Food is Irradiated
 Gamma Rays emitted from radioactive forms of
Cobalt 60 or Cesium 137. Also used to sterilize
medical, dental, and household products and
radiation treatments for cancer.
 X-rays
 Electron beam is similar to X-rays and is a stream of
high-energy electrons.
Irradiation Myths: It does not
 Make food radioactive
 Compromise the nutritional quality
 Noticeable change taste, texture, or
appearance of food
 Changes are so minimal as to be
unnoticeable
Foods Approved for Irradiation
 Beef and Pork
 Poultry
 Molluscan Shellfish
 Shell Eggs
 Fresh Fruits and Vegetables
 Lettuce and Spinach
 Spices and Seasonings
 Seeds for Sprouting (alfalfa sprouts)
New Technology Debate
 Most Food Science issues have debates that
are ongoing.
 Have students assigned to pro, con, and
neutral.
 Conduct a timed debate. Each side presents
it’s case, then each side gives a rebuttal, then
neutrals vote on which side won them over
and tell why.
 Discuss bias in media and how to evaluate.
Trends in the Food Industry
 Activity: Which Snack is best?
Item
Protein
Fat
Calories
Cost/serving - /ounce
Epic Bison
Snack Bar
11 g
12 g
200
$2.99 - $1.97
Kind Dk
Choc. Sea
Salt
6g
13 g
200
$1.69 - $1.20
Sirloin Steak
23 g
12 g
200
$2.81 - $0.94
Almonds,
6g
15 g
170
$0.69 - $0.69
Dry Roasted
“With 1012 Types of Snack Bars, All Meal Are Covered,” WSJ,
Wednesday, June 10, 2015, pp D1 and 3.
Trends in the Food Industry
 2010 FDA regulations lead to 40% increase
in funding to fledgling food-safety
companies
“When E coli Becomes Business Opportunity,” WSJ May
15, 2015
Trends in the Food Industry
 Justice Depart has won 4 criminal
(Conagra)
convictions in the last 2 years against
industry executives without proof of
criminal intent. Approximately the same #
won between 1988 and 2012.
 Can regulation and litigation keep food 100% safe?
 Who pays when litigation occurs?
 Should executives be given jail time for workers errors,
lack of experience, or unknown problems?
Trends in the Food Industry
 What are new trends in packaging?
 Plastic lining in cans and BPAs
 Thermal sensors that change color when
time in TDZ is unsafe (TTRs and TTIIs)
 Biodegradable materials
 CAP that delays ripening to spoilage process
 Nanocomposite active packaging: antimicrobials, O2 scavengers, deactivate
enzymes, sensors, time-temp monitors, etc.
Trends in the Food Industry
 New FDA Release
 June 16, 2015: The food industry has 3 years
to remove trans fats from foods.
 Panera bread first to do it in 2006
 Chipotles first to promise no GMOs
 McDonald’s has announced they are moving to no
antibiotic fed meat and poultry
 Trans fats are being replaced with “Interestified Fats”
 Consumer demand for healthy is trendy
Trends in the Food Industry
 Consumer push for healthy foods
 Natural marketplace demands for nutritious food
with no additives or preservatives
 Less processed foods are restructuring US Food and
Beverage sales

Buy Into These Bubbles: Selzer’s Fizz is Back” WSJ, Wednesday,
June 17, 2015, D1 & 2
 30% new foods in 2010 had organic and/or natural
on the label.
 Cost of aver. Organic - $120.60 vs Super. – $97.80
Trends in the Food Industry
 “Navigating the Natural Marketplace” Food Tech, www. Ift.org, July
2011
 Consumer are looking for
 Natural - #1
 Whole foods, organic, local & seasonal #2
 Limited processing #3
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Shorter ingredient lists
Recognizable ingredients
1 in 5 avoid additives and artificial colors
Gluten Free is perceived as having higher
production standards
Trends in the Food Industry
 Consumer push for healthy foods
 British Journal of Nutrition found organic crops
to have as much as 17% more anti-oxidants than
non-organic.
 Organic foods sales have increased 83.5% from
2007 to 2012 and continues to climb.
 Is a factor in the growth of small farms across
the country.
 Many organic farmers sell directly to consumers
Trends in the Food Industry
 Consumer push for healthy foods increase
sales of organic food, but what does organic
mean?
 Produce- weeds can be controlled by crop
rotation, mechanical tillage, hand weeding,
mulches, flame weeding
 Certified organic meat, poultry and eggs must
be fed organic feed and allowed routine access
to outdoors. No antibiotics, hormones,
medications unless ill. May be vaccinated.
Trends in the Food Industry
 Consumer push for healthy foods
 Farm to Table refers to the path food follows
from planting through consumption.
Increased awareness
 Buying local reduces carbon footprint of a
food, Council on Environment for NYC – 435
fossil-fuel calories to fly a 5 calorie
strawberry from CA to NY
Trends in the Food Industry
 Consumers push for healthy foods
 Locally grown foods fuel local economies
 According to UN Food and Ag Organ 75% of
biodiversity of the food supply was lost in 20th
century. Agribusiness cultivates produce that
matures rapidly with large yields. It’s about $$.
Local farms typically grow wider varieties over
an extended growing season.
 Local farms maintain green space and wildlife
habitats.
Farm and Home/Agribusiness, April 22-23, 2015
Trends in the Food Industry
 Consumers push for healthy foods
 Specialty Food Business is growing
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Consumers looking for sustainability and health
are turning to “small batch production close to
home”
Entrepreneurs struggle with transition from
selling to local retail shops to wholesale and
large grocery operations
Farm and Home/Agribusiness, April 22-23, 2015
Trends in the Food Industry
 Consumer push for healthy foods
 Development of low glycemic index natural
sweeteners.
 Artificial sweeteners
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No proven hazards for general public at this time
Use in moderation
Avoid if allergies or health issues dictate
Consume only with meals if possible
 Sugar is acceptable even for diabetics if with
meals and less than 8g.
Trends in the Food Industry
 “Nestle Bars Artificial Color, Flavors”, WSJ, Wed. Feb. 18, 2015
 Consumer push for healthy foods
 Manufacturers are working to develop
formulations with simple natural ingredients.
 Artificial colors and flavorings are out of favor
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Nestle announced removing Red 40, Yellow 5, and
vanillan from 250 chocolate products
Hershey announced in Dec., 2014 that it is moving
from using high fructose corn syrups to sugar.
Mars is in the early stages of exploring natural color
options for M & Ms
Food Trends
 Food trends follow a predictable pattern
 Discovery: by limited influential group
 Emerging: foodies adopt the new food fad
 Taking hold: Moves to a larger audience
 Mainstream: Well accepted and widely available (GF)
 Arrived: Available in most grocery stores, fast-food
menus
 Moving on: Familiar to most and sales growth has
slowed, stopped, or declined
 “Here Today, Kale Tomorrow’, WSJ, Wed., April 15, 2015
Evaluating Media Hype on Healthy
Food Trends
 “A Vegetarian Diet Plus Fish May Be Ideal to Prevent
Cancer.” WSJ - March 10, 2015
 77659 7th Day Adventists over 7.3 years
 Risk of Colorectal cancer per diet type
Diet Type
Pescovegetarian
% < Meat - % pop in study
43%
-
10%
Vegan
16%
-
8%
Lacto-0v0 vegetarian
18%
-
29%
All types of vegetarians
22%
-
52%
Evaluating Media Hype on Healthy
Food Trends
 Factors that may be responsible cited
 Omega 3 Fatty Acids in Fish – Lacto-Ovo?
 Religion promotes healthy lifestyle
 Lifestyle differences existed between groups

Age, Activity Level, Alcohol consumption, smoking history,
and family history of colon cancer not examined
 Is the factor less meat or more plants/fiber in the diet?
 Is a factor that vegetarians eat fewer fatty foods and
snacks?
 Meat eaters ate as much fish as pescovegetarians
Evaluating Media Hype on Healthy
Food Trends
 Target responds to food trends by cutting shelf
space allotted to suppliers (Campbell Soup, General
Mills, Kellogg, etc.)


Doing their own research on trends rather than rely
on special food companies recommendations
Targeting younger shoppers who favor smaller
portions of organic and natural foods.
“Target to Demote Some Food Brands”, WSJ, Mon., May 18. 2015
Evaluating National
Recommendations
 New recommendations – Dietary Patterns are more
important that specific foods

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Can and should taste good
Be culturally diverse
Not punitive
More fruits and vegetables, whole grains, non-fat dairy,
seafood, legumes and nuts, less red and processed meats,
less sugar sweetened foods, beverages, and refined grains
Emphasis is on type of fat not the amount
Evaluating National
Recommendations
 New recommendations -Eggs are back – Cholesterol
is not the main culprit
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Some saturated fats are essential- How much is too
much?
Polyunsaturated fats are pushed – Monounsaturated has
more research evidence
Olive oil
Small LDLs are a problem –larger LDL cells not so much
Chronic Inflammation triggers problems
HDL to LDL ratio is also important
Evaluating DGAC National
Recommendations
Coffee
 New recommendations – Coffee can be good for you.

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
3-5 cups per day (400 mg caffeine) has minimum health
risks – avoid added sugar, creamers, syrups
Associated with < risk of type 2 diabetes and
cardiovascular disease
Not known yet if it is the phytochemicals or the caffeine
that is beneficial
 New recommendations – Cut back on added sugar


FDA considering breaking out added sugars on nutrition
labels
Currently 13% of calories on average – recommend 10%
Evaluating DGAC National
Recommendations
 New recommendations – Eat more plants


Plant production is seen as having less
environmental impact that meat
production
DGAC focused on sustainability –
phytochemical research benefits are
mounting
 Need to teach students how to evaluate what they
read hear in the media.
Evaluating Media Hype on Healthy
Food Trends
 Food companies forecast what consumers will
want
 Food companies count on consumers eating
habits changing and work to predict if new food
fads will become a part of mainstream diets or
move out of favor
 General Mills has named the current general
trend “proactive wellness”. Public awareness
through media that healthy diets lead to
reduced health risks and better quality life.
Hazards in the Food Supply
 Free radicals (O2) attach body cells causing
cell death and damage
 Produced by the body, radiation, toxic
chemicals, excess sun exposure, breakdown
of stored fat, cooking at high temperatures,
air pollution, herbicides
 Antioxidants neutralize free radicals
 Vitamins A, C, E, selenium, melatonin,
phytochemicals
Avoiding Potential Hazards
1. Plastics with #3 and #6 (cling wraps and
styrofoam) and BPAs
2. Bovine Growth Hormone in Dairy
3. Hawaiian Papaya all GMO
4. Ractopamine in meat and poultry
5. Brominated Vegetable Oil
6. Artificial Dyes and Colors
7. Arsenic levels found in chicken and rice
Avoiding Potential Hazards
8. Potassium Promate in breads
9. Olestra/Olean in fat free foods (read labels)
10. BHA & BHT are preservatives in cereal, nut
mixes, gums, butter spreads, meats, dehydrated
potatoes, beer, etc.
These foods are banned in many countries outside
US
 Eatlocalgrown.com/article/11944-banned-foods.html
Avoiding Potential Hazards
 Farm raised salmon and fish in general
 Nov 2014 FDA found Starkist in serious HACCP
violation. Samoan company product found to be
adulterated with other types of fish
 Artificial sweeteners
 Splenda and aspartame have been found to decrease
friendly bacteria in the gut
 Sweet taste causes brain to trigger burning of glucose in
blood.
 May increase depression, leukemia, and PTSDs
 Fat Free and lo fat diets
Trends in Protection & Disease
Prevention
 Functional Foods
 Foods with components that promote
wellness or reduce disease risk
 Nutraceuticals
 a food or food component that claims to
have health benefits, including treatment
and prevention of disease
Phytochemicals
 Flavor and color compounds found in plant
source foods
 Developed during final stages of ripening
 Research is mounting on the health enhancing
qualities that include 3 major health issues
today
 Cardiovascular disease
 Diabetes
 Cancer
Phytochemical Sources
 Increase fruit, vegetable, seed, and nut
consumption
 On F & V my students were taught
– 5 stay alive, 7 is heaven, 9 is divine
 Maximize color variety
 Eat a mixture of cooked and raw sources
 Use healthy, high omega 3, natural sources:
olive oil, avocado, coconut, butter
Phytochemical Functions
 Nature’s protection against
 Oxidation-reduction cell damage
 Pest attack
 Microbial attack
 Sources
 Tufts Health and Nutrition Newsletter
 Herbal Therapy Supplements, 2nd Ed., Merrily A Kuhn & David
Winston
 Cooks magazine, WSJ, Nutrition Action Newsletter
Phytochemical Functions
 Research on Impact on Health
 Bergamot extracts (a citrus fruit grown in Italy)
found in 4 studies to reduce cholesterol



In one study 77 patients had an average change in
total cholesterol from 278 mg/deciliter to 191.
Effective dose needed is 500 to 1500 mg
All studies done by researchers connected with
the company selling the extract
“A Cholesterol Reducer That Grows on Trees?”, WSJ, Tues., Jan. 20,
2015
Phytochemical Functions
 More Research on Impact on Health is
needed
 Links between consumption and reduced
risk of disease have been found
 Auto Immune disorders
 Cancer
 Diabetes
 Heart Disease
Phytochemical Functions
 NCI hopes to eventually have detailed dietary
guidelines established for specific disease
prevention goals.
 Links between consumption and reduced risk
of disease have been found
 In over 400 studies, evidence shows that
phytochemicals work to prevent, slow, reverse,
and/or stop cancer growth
 The ADA notes that health benefits “are best
obtained through the consumption of a varied
diet using our normal food supply.”
Phytochemicals
Imagine a world where a diet can be
designed to help you resist diseases you
are genetically susceptible to, reverse
inflammatory diseases you have
developed, and medicine can be delivered
and released only at targeted spot.
Important Phytochemical Sources
 Tea, Coffee, and Chocolate
 Garlic, Onions, and Chives
 Basil, Cinnamon, Ginger, Licorice, Mints, Rosemary,





Sage, Tarragon, Thyme, Turmeric,
Barley, Oats, and Soy
Broccoli, Brussels Sprouts, and Cauliflower,
Cabbage, Collards, Kale, Mustard Greens, Spinach
Bell Peppers, Carrots, Celery, Potatoes, Turnips
Berries, Citrus (& Zest), Melons
The ORAC Rating System
 Oxygen Radical Absorbance Capacity
 USDA recommends we consume 3,000 to 5,000
ORAC units daily.
 In truth, 80% of the population is consuming less






than 1,000 ORAC/day
"5-a-day" fruit and vegetable ser. = 1750
Acai has 5,500 ORAC/serving
Blueberries have 8708 ORAC/serving
Dark chocolate has 9080 ORAC/serving
Milk chocolate has 3200 ORAC/serving
Apples have 218 ORAC/serving
The ORAC Rating System
 Processing can alter ORAC levels
 Tart cherry juice concentrate has
12,800 ORAC units,
 Dried tart cherries have
6,800 ORAC units,
 Frozen tart cherries have
2,033 ORAC units,
 Canned water-pack tart cherries have
1,700 ORAC units.
Data from King’s Orchard website: http://www.micherries.com/anti03.htm
 Most rating charts produced by the USDA evaluate
all foods at 100 g portions.
Activity
 Did you get enough ORAC units so far today?
 List all the fruits and vegetables you have eaten so
far today.
 Find their ORAC values in the chart and total
 Find options that can be added to supper to meet
the USDA recommendations of 3000 to 5000
units.
 Remember USDA recommends the minimum
needed to maintain life – not optimum to
minimize aging and disease.
Going Forward
 Stay informed
 Look beyond the hype
 Use the internet to examine the science and the process
behind a product
 Not all progress is beneficial
 Not all progress is harmful
 Look for the ripple effect
 Daily choices matter
 Start young
 Know your body reactions
 Food impacts health
What to do?
 Finding a Balance
 Eat a Variety
 Eat Healthy Fats
 Increase Fruits and Vegetables
 Look for Grass fed meats and wild caught
fish
 Shop the outside edges of the grocery store
 Avoid processed foods
Ethics, Integrity, & Work Ethic
 Why they matter
 Behind rapid rise of America to world power
economically
 The Bliss Point





Food Manufacturers strive for
Idea coined in 1970
Amount of salt and/or sugar added to food to maximize
appeal.
Creates addictive like craving levels.
The earlier a child develops the taste the more you crave
later
 Pressure in big business to focus on profit
Trends in the Food Industry
 Changes in big business farming operations
 Farms using renewable energy sources has
increased 144% between 2007 and 2012.
 Precision planting through automatic row
shut-offs and variable rate seeding.
 Internet monitoring of soil variation and
appropriate seeds for soils is possible
Trends in the Food Industry
 Changes in big business farming operations
 Young farmers have increased 11.3%
according to 2012 US Census figures
 Increased diversity in farming among
females and minorities
 Increasing number of small farms operating
on 10 acres or less.
Trends in the Food Industry
 Changes in big business farming operations
 Precision Agriculture

Laser scanning to analyze light reflection on citrus
tree canopies, water distribution, disease and pest
infestations to yield a map to precisely apply water,
pesticides, fertilizers, and ID trees needing treatment.
 Indoor Farming

Use warehouses, shipping containers, hydroponic
systems to grow lettuce and herbs. Freight Farms sells
sealed units that can produce 500 full heads of lettuce
per week year round even in Minnesota and Canada.
Trends in the Food Industry
 Changes in big business farming operations
 Food Safety

New businesses are sprouting in every area of food
manufacturing to assist businesses in complying
with new FDA guidelines.
 Alternative Foods
 Young consumers concerns for animal treatment
and land and water use have resulted in the
development of plant-based protein ingredients
and food products
Trends in the Food Industry
 Changes in big business farming operations
 Farm Robots

Harvest Automation Inc. (founders invented
Roomba vacuum cleaners) believes robots could
grow more berries and vegetables at a lower cost
in less space. Already has 30 customers using its
HV-100 robot to manage potted poinsettias and
mums.
Silicon Valley Sows Seeds For New Era In Farm Tech, WSJ,
Tuesday, April 7, 2015
Trends in the Food Industry
 Changes in big business farming operations
 Switch to non-GMO seeds

Sorghum is an example of product with increasing
demand because of China, non-GMO laws in
Europe, Gluten Free flour demands increasing in
US, and high corn prices shifting animal feed in
China and US to sorghum seed
“Golden Crops From Non-Biotech Seed”, WSJ, Tues., Feb 3, 2015