Introduction to Food Analysis

1. Introduction to Food Analysis Ayesha Masrur Khan Fall 2012

2. Food and food and food and..

3. Food for thought We may find in the long run that tinned food is a deadlier weapon than the machine-gun. -George Orwell (British author,1903-1950) We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. -Adelle Davis (American Nutritionist, 1904-1974)

4. Food AnalysisBackground & rationale • Energy requirement recommendations remain “theoretical” and of little practical value until they can be related to foods, which provide the energy to meet requirements, and food intakes. • Two pieces of information are needed in order to translate individual foods, and ultimately diets, into energy intakes that can be compared with the requirement recommendations: • First, the composition of foods for those components that provide energy - i.e. the amounts of protein, fat, carbohydrate, etc. - must be analysed using appropriate methods. • Second, these amounts of components must be converted into energy content using an agreed set of physiology-related factors that correspond to the energy-producing potential of the components in the human body.

5. Food AnalysisBackground & rationale..contd • Much of the work of the first part of the twentieth century was directed towards understanding the roles of specific nutrients in intermediary metabolism: the goal of an adequate and healthy diet was to prevent energy and nutrient deficiencies. • There is now increasing awareness of the key role that diet plays in the induction or prevention of specific diseases, such as heart disease, strokes, cancer and diabetes mellitus (WHO, 2003). • Inadequate energy intake still limits the potential of individuals in many developing countries, while excess energy intakes are increasingly leading to very high prevalence of obesity (with its attendant complications) across all socio-economic strata in both developing and developed countries.

6. Trends and Demands Consumer • Demand of high quality, safe and nutritious foods. • Nutrition labeling is used as a guidance to choose food. Consumers’ increase in knowledge concerning the relationship between diet and health is a challenge for the food industry. Consumers in fact demand a wide variety of products that are of high quality, rich in nutrients and safe.

7. Food Analysis Is done by: • Food Manufacturers • Ingredients Suppliers • Analytical Laboratory Services • Government Laboratory • University Research Laboratories

8. Reasons of analyzing foods A. Government Regulations • To maintain the quality • To ensure the food industry provides consumers with wholesome and safe foods • To inform consumers about the nutritional composition of foods • To enable fair competition amongst food companies • To eliminate economic fraud

9. Reasons of analyzing foods (contd.) B. Standards - Mandatory Standards • Food Regulations: specify type and amount of certain food. • Examples: Margarine must contain > 80% fat. Those have less than 80%, are called as low fat spread.

10. Reasons of analyzing foods (contd.) C. Standards of Quality Standards of quality have been defined for certain foods (e.g., canned fruits and vegetables) to set minimum requirements on the color, tenderness, mass and freedom from defects.

11. Reasons of analyzing foods (contd.) D. Standards of Fill-of-Container • These standards state how full a container must be to avoid consumer deception, as well as specifying how the degree of fill is measured. • Example: canned food

12. Reasons of analyzing foods (contd.) E. Standards- Voluntary Standards • Eggs have grade A to C • Meat can be graded as “prime”, “choice”, “select”, “standard” etc • Manufacturers opt to do this because superior grade products can be sold for a higher price.

13. Reasons of analyzing foods (contd.) F. Nutritional Labeling • Nutritional labels state the total calorific value of the food, as well as total fat, saturated fat, cholesterol, sodium, carbohydrate and etc. • Consumers could make informed choices about their diet. • Examples: trans fat in fats and oils containing foods.

14. Reasons of analyzing foods (contd.) G. Authenticity/ genuineness • The price of certain foods is dictated by the quality of the ingredients that they contain. • For example, a packet of premium coffee may claim that the coffee beans are from Columbia

15. Reasons of analyzing foods (contd.) H. Food Inspection and Grading • To ensure that they meet the appropriate laws and regulations. • The most important criteria for this type of test are often the accuracy of the measurements and the use of an official method.

16. Reasons of analyzing foods (contd.) I. Food Safety • Analyze foods to ensure that they are safe. • A food may be considered to be unsafe because it contains food hazards. • Food manufacturers must ensure that these harmful substances are not present, or that they are effectively eliminated before the food is consumed.

17. Reasons of analyzing foods (contd.) J. Quality control • Characterization of raw materials. • Monitoring of food properties during processing • Characterization of final product • Hazard Analysis and Critical Control Point (HACCP)

18. Reasons of analyzing foods (contd.) K. Characterization of Raw Materials • Incoming raw materials: to ensure that they meet certain minimum standards of quality • Ultimate objective: to maintain the quality of the final product

19. Reasons of analyzing foods (contd.) L. Monitoring of food properties during processing • To improve the overall quality of a food • To reduce the amount of material and time wasted. • analytical techniques - rapidly measuring the properties of foods on-line, without having to remove a sample from the process.

20. Reasons of analyzing foods (contd.) K. Characterization of final product • To ensure that it meets the appropriate legal and labeling requirements, that it is safe, and that it is of high quality. It is also important to ensure that it retains its desirable properties up to the time when it is consumed.

21. Balanced diet concept How much is one serving?

22. Regulations and guidelines • US Food & Drug Administration (FDA)- Food Compliance programs • European Commission-DG Health & Consumers • Food & Agriculture Organization (FAO) of the United Nations • GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Point)  for food safety, quality & legal requirements

23. US FDA • Food Topics: • Biotechnology • Dietary Supplements • Food Defense & Emergency Response • Food Ingredients & Packaging • Food Safety • Guidance, Compliance & Regulatory Information (http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/ComplianceEnforcement/ucm071496.htm) • International Activities • Labeling & Nutrition • News & Events • Resources for You • Science & Research

24. Regulations in Pakistan • There exist a large number of food laws in Pakistan. However, most of them deal with control of production, distribution and supply of food, in addition to dealing with profiteering and hoarding. • There are four laws that specifically deal with food safety. Three of these laws directly focus issues related to food safety, while the fourth one is indirectly relevant to food safety.

25. Regulations in Pakistan (contd.) The Pure Food Ordinance, 1960 Its aim is to ensure purity of food being supplied to people in the market and, therefore, provides for preventing adulteration. Also, the law sets rules for labeling of pre-packed food and precautionary measures to be taken during storage, stocking and packing. 2. Cantonment Pure Food Act, 1966 Similar to Pure Food Ordinance 3. Pakistan Hotels and Restaurant Act, 1976 Control and regulate service, rates & food quality 4. The Pakistan Standards and Quality Control Authority Act, 1996 This Act provides for the establishment of Pakistan Standards and Quality Control Authority (PSQCA), which is the apex body to formulate standards or adopt international standards. It is also responsible for enforcement of standards in the whole of Pakistan and has the mandate to inspect and test products and services, including food items, for their quality, specification and characteristics during use, and for import and export purposes.

26. By: PačengaitėNomeda, age 5-8 (entry to the world food day poster contest by FAO, UN)