VOL 29 ISSUE 1 MARCH 2015

JOURNAL OF THE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY

Food and health

Nutritional behaviour

ALSO n Hunger and satiety GM crops

n

n Public Analyst n Carbohydrate digestion Food sensory science

n

n Reducing sugars n Health claims NPD

n

n Sustainable diets n Cognitive performance testing Food pathogens

n

1 Vol 28 Issue 2 ... More online

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2 Vol 29 Issue 1 ... More online

 VOLUME 29 ISSUE 1 www.fstjournal.org

FOOD SCIENCE AND TECHNOLOGY | VOL 29 ISSUE 1 | MARCH 2015

VOL 29 ISSUE 1 MARCH 2015

JOURNAL OF THE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY

Contents
Food and health

www.fstjournal.org
Nutritional behaviour

ALSO n Hunger and satiety n GM crops

n Public Analyst n Carbohydrate digestion n Food sensory science
n Reducing sugars n Health claims n NPD
n Sustainable diets n Cognitive performance testing n Food pathogens

1 Vol 28 Issue 2 ... More online

Food and health

EDITOR Melanie Brown 12 Elliott Review implications for Public Analysts Dave
MEDIA AND COMMUNICATION COORDINATOR Baines and Jane McLauchlin comment on the likely
Sophia Griffiths impact of the changes recommended in the Elliott
Review on the ability of the Public Analyst Scientific
ADVISORY PANEL
Services to deliver an effective food safety service.
• Craig Leadley (Campden BRI)
• Barbara Gallani (Food and Drink Federation, London) 14 Reducing sugars Professor Judith Buttriss responds
• Dr Wayne Morley (2 Sisters Food Group)
to questions on the role of sugars in diet and health.
• Professor Tim Benton (Leeds University) 16 Improving nutritional behaviour Charlotte Evans
reviews the latest developments in policies and
FOOD SCIENCE & TECHNOLOGY IS THE QUARTERLY
JOURNAL OF THE INSTITUTE OF FOOD SCIENCE
interventions to improve nutritional behaviour in the
& TECHNOLOGY: UK.
5 Cambridge Court, 210 Shepherd’s Bush Road
London W6 7NJ, UK
20 Hunger and satiety Tehmina Amin and Julian
Tel: +44 (0)20 7603 6316 Fax: +44 (0)20 7602 9936 Mercer describe progress on EU-FP7 project
Email: team@ifst.org Web: www.ifst.org Full4Health, which is investigating mechanisms
of hunger and satiety with the aim of developing
ALL ENQUIRIES CONCERNING SUBSCRIPTIONS solutions to obesity, related chronic disease and
(MEMBERS AND NON-MEMBERS) AND BACK ISSUES under-nutrition.
SHOULD BE MADE TO THE IFST AT THE ABOVE
ADDRESS 24 Role of microbes in carbohydrate digestion
PUBLISHED ON BEHALF OF THE IFST BY: Harry Flint and Nathalie Juge describe recent
Excel Publishing Company Ltd developments in understanding the role of microbes
Sixth Floor, Manchester One, 53 Portland Street in digesting carbohydrate in the diet.
Manchester M1 3LD, UK
Tel: +44 (0)161 236 2782 Fax: +44 (0)161 236 2783 27 Cognitive performance testing Louise Brunger and
Email: info@excelpublishing.co.uk Roberta Re describe the validation of new methods
Web: www.excelpublishing.co.uk for measuring cognitive performance to substantiate
health claims using the latest electronic devices.
ADVERTISING SALES: +44 (0)161 236 2782
Sales Executive: Paula English 29 Nutrition and health claims Elinor McCartney
Email: paula.english@excelpublishing.co.uk reviews the successes and failures in gaining EFSA
PRINTED BY: Buxton Press approval for food nutrition and health claims.
CONTRIBUTIONS AND EDITORIAL 32 Sustainable diets Mariska Dötsch-Klerk, David
CORRESPONDENCE SHOULD BE ADDRESSED TO: Mela and Mary Kearney address the challenge
The Editor, Food Science & Technology of translating dietary guidance into preferred,
30 Frewin Road, London SW18 3LP, UK. sustainable food products.
Tel/Fax: +44 (0)208 874 9411
Email: mb@biophase.co.uk 36 Trends in food sensory science Sarah Kemp and
SUBSCRIPTION RATES 2015: Joanne Hort chart the rise of sensory science as a
Subscription rates for the full volume (4 issues) are: key discipline in determining consumer food choices.
UK/EU £107 or 2130 40 GM crops help fight hunger In the light of new
inc £17 postage/handling charge (surface mail). European legislation, Sterling Crew reviews the
Rest of World £112 or 2135 or US$195 essential role of GM crops in safeguarding the
inc £22 postage/handling charges (airmail). security of our food supply.
DEADLINES FOR 2015-16 43 From concept to award winning product Martina
Editorial and Advertising copy:
1 May, 7 August, 6 November, 5 February
Palmer outlines the development of Speedy Breedy,
a portable, sensitive, precision respirometer, which
detects and monitors microbial activity by measuring
pressure changes.
45 Pathogens in low moisture food Grzegorz Rachon
and Paul Gibbs investigate the persistence and
Institute of Food Science and Technology. survival of pathogens in low moisture food.
Registered Charity No.1121681 and
company limited by guarantee, registered
in England and Wales, number 00930776.
Regulars
President: Professor Margaret Patterson 4 Editorial
Chief Executive: Jon Poole
6 International and Home News
© 2015 Institute of Food Science & Technology
8 IFST News
ISSN 1475 3324.
49 Careers and training in the food and drink sector
59 Products and services

Articles are welcomed. ‘Notes for Authors’ are available from the Editor. All submitted material is edited but not refereed. Publication of unsolicited material is not
guaranteed.
PEFC Certified

This product is
from sustainably
managed forests and
The Institute of Food Science and Technology accepts no responsibility for statements made by contributors. Mention of commercial products and services in Food
controlled sources Science & Technology does not imply endorsement of these products or services by the IFST.
PEFC/16-33-576 www.pefc.org
No part of this publication may be reproduced in a retrievable system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical,
photocopying, recording or otherwise, without permission in writing from the Copyright holder.

www.fstjournal.org 3
 FS&T
INTERNATIONAL
NEWS AND HOME NEWS
International & Home News
FS&T’s regular round up of food news, new legislation and diary dates
Editorial
Melanie Brown
Editor
The theme for our final Jubilee issue
is food and health, a key area of media
interest with news stories appearing
every day promoting or decrying various
food groups on health grounds. This
creates a confusing picture for the
consumer.
The overwhelming issue related to
food and health is obesity, which is rising
at an alarming rate and is known to
increase the risk of a number of non-
communicable diseases in the longer
term. After a period of blaming high fat
foods for obesity, the media focus has
recently shifted to sugars, particularly in
beverages, as the villain of the piece.
Scientists are in agreement that
there is no single solution to tackling
obesity. The most effective approach is
‘Natural’ foods perceived as healthy
A new study conducted by MMR Research
Worldwide (MMR) has found that food
categories perceived as natural are
most closely associated with a strong
health profile.1 MMR engaged 3100 UK
consumers to help develop a map of
the intuitive associations between 15
categories, from chocolate to beer, and
10 food attributes (sugar, sweeteners,
salt, calories, healthy, energy, fat, protein,
natural and fibre).
The research found that ‘natural’ was
the best proxy for healthy, being most
closely associated of all the categories
with a strong health profile. The five
categories perceived as most natural were
also considered the healthiest: bread,
baked beans, fruit juice and smoothies,
breakfast cereal and yoghurt. Natural not
only has the most influence on healthy, it
also stands alone, not being linked to any
other attribute.
Results also demonstrated that
consumers are more convinced by the
health credentials of products when the
health property (such as natural, protein,
4 Vol 29 Issue 1
likely to be a mixture of strategies, such
as taxes, reformulation of products,
reduction in portion sizes and reduction
in the availability of high calorie foods.
This will involve government, the food
industry, local authorities and schools
working together to help consumers
choose more healthy options (p16).
Research into satiation may also be able
to help reduce calorie intake (p20); a
better understanding of carbohydrate
metabolism and microbial ecology in
the gut may throw light on the causes
of obesity as well as gut disorders
(p24). In addition to promoting healthy
foods, we also need to consider the
sustainability of diets and to ensure that
our food choices do not damage the
environment and are not detrimental to
the livelihoods of food producers. This
is a tall order, but research is underway
in the food industry to begin to define
and compare diets on the basis of their
sustainability (p32).
Since the nutrition and health claims
fibre) is intrinsic to that product. Healthy
is not associated with the reduction
or removal of a property from food
i.e. reduced salt, low fat. In addition,
consumers perceive a category’s energy
association differently to its calories;
energy is considered closer to health
and is therefore viewed more positively.
MMR Research’s Andy Wardlaw believes
regulation came into force, there have
been many failures in achieving approval
from EFSA (the European Food Safety
Authority) for health claims on food
products, making manufacturers look
more carefully at substantiation of
claims (p29). There is a need for more
reliable tests to validate mood and
cognitive performance in health claims
(p27). The approval of a health claim
for a product is of enormous value
to the manufacturer, considering the
importance that the consumer attaches
to ‘natural’ and ‘health’ when making
food choices.
Two members of our Advisory Panel,
Professor Peter Lillford and Professor
Tim Brocklehurst, are standing down
and I would like to thank them for their
guidance and support for Food Science
and Technology in recent years. We
welcome Professor Tim Benton, UK
Champion for Global Food Security at the
University of Leeds, as a new member of
our Advisory Board.
that ‘the reduced calorie message is often
overused which could be to the detriment
of an overall healthy profile’. The report
claims that ‘consumers mostly define
natural by what isn’t in the product, ‘no
additives’, ‘no colours’, ‘no preservatives’,
‘no e-numbers’, ‘no chemicals’ and ‘no
artificial flavours’.
Attitudes and behaviour related
to health indicated that 44 % of the
population is health aware and motivated
to eat healthily. The remaining 66% is
apathetic or reluctant to change its eating
habits.
Stevia has established itself as a low
calorie, modern and healthier alternative
to sugar, however it is viewed as a fad and
falls short of matching sugar in terms of
taste and perceived naturalness.
MMR’s research suggests that
accentuating the positive properties of a
product appears to resonate more than
messages pertaining to reduced salt,
fat and sugar. Products that are natural
and rich in fibre, protein or energy are
perceived as more healthy by consumers.
... More online

New Synthetic Biology Centre National Agri-
Researchers at the University of
Warwick have won a £12 million award
to create a new Centre to develop
advanced technologies in synthetic
biology.2 Vince Cable announced
the new Centre as part of a £40M
investment in UK synthetic biology
coming from the Biotechnology and
Biological Sciences Research Council
(BBSRC), Engineering and Physical
Sciences Research Council (EPSRC),
the Medical Research Council (MRC)
and capital investment from UK
Government. The UK Government has
identified synthetic biology as one of
the ‘Eight Great Technologies’ in which
Britain can be a world leader.
The Warwick Integrative Synthetic
Biology centre (WISB) brings together
researchers from across the University
in disciplines including Life Sciences,
Engineering, Chemistry, Computer
Science, Education, and Law. It will
address a wide range of applications,
such as pharmaceuticals, high-value
and commodity chemicals, innovative
treatments for disease, environmental
bioremediation and food security.
It will also help to achieve a better
understanding of some of the key
principles underpinning living systems.
Warwick will provide a comprehensive
research, training and outreach
programme in synthetic biology that
is unique in the UK. This will use
Skills shortage in food and drink
A new statement of what industry
needs from science and technology
has been published by Campden BRI
following an extensive consultation
of its industrial members (2,400
companies across 75 countries).7
Significant concern was raised
about an emerging ‘skills shortage’ in
the industry. In particular, the need
to encourage young people and new
graduates into the sector was seen as
essential for maintaining a competitive
industry that can provide a sustainable
www.fstjournal.org
INTERNATIONAL AND HOME NEWS
predictive biosystems engineering
as the primary driver of sustainable
innovation in synthetic biology. WISB
is also part of the UK’s only synthetic
biology doctoral training programme.
Professor John McCarthy of the
University of Warwick’s School of
Life Sciences and Director of WISB
said ‘WISB is building a globally
recognised presence as a centre of
excellence in research and training in
synthetic biology’. WISB’s Co-Directors,
Professor Declan Bates (University of
Warwick’s School of Engineering) and
Professor Orkun Soyer (University of
Warwick’s School of Life Sciences) have
made a video that explains the potential
of synthetic biology to transform
scientific research and create new
opportunities for investors.3
Synthetic biology applies engineering
principles to biology to make and
build new biological parts, devices and
systems. It is being used in biological
‘factories’ for medicines, chemicals
and green energy as well as tools for
improving crops. Examples include
biofuels and anti-malaria drugs made
by microbes like yeast or bacteria.
One of the advanced technologies
used by the WISB team is the ability to
engineer biofilms of bacteria to exhibit
required behaviours such as forming
pre-determined shapes – the image
above created by Dr Munehiro Asally
supply of safe, nutritious products.
A significant number of Campden
BRI members reported that with many
experienced staff either leaving or
retiring from the industry or their roles
expanding to include additional areas
of responsibility, there is real concern
that much of the applied industrial
skills base is being eroded. This will
take time and effort to replace by
attracting newly qualified scientists,
technologists and managers into the
industry.
Food Innovation
Campus York
In February 2015 the Secretary of State
for Environment, Food and Rural Affairs,
Elizabeth Truss, announced a £14.5
million investment in the Food and
Environment Research Agency (Fera)
through a joint venture with Capita and
Newcastle University.5 The investment
builds upon the £2.7 million already
committed by the Local Enterprise
Partnership (LEP) to Defra’s National
Agri-Food Innovation Campus York,
Following a competitive procurement
process, Capita plc has been selected
to form a joint venture with Defra to
operate Fera.6 The joint venture has
secured a long term service agreement
for up to 10 years, to deliver services
for Defra, its network and the Health
and Safety Executive (HSE), and a
10 year supplier framework through
which scientific services can be bought
directly by other crown bodies.
Capita will acquire a 75% stake in
the joint venture for £20m in cash and
will use its infrastructure and expertise
to enhance Fera’s ability to deliver
scientific benefit to the public and return
value to the taxpayer. The joint venture
is expected to achieve at least £700m
revenue over its first 10 years. Growth
will be generated through existing
agreements with the public sector,
securing new public sector work and by
further developing services to achieve
greater penetration of the commercial
market. Fera already generates annual
turnover of around £40m.
Capita will establish a joint
institute with Newcastle University to
ensure strong linkage between Fera,
academia and scientific research and
development, creating a centre of
excellence for UK scientific partnership
and research. As a result of the joint
venture more than 50 new, highly
specialist scientific roles will be created
in York.
5
 FS&T
INTERNATIONAL
NEWS AND HOME NEWS
Diary of events
Conferences & Exhibitions 2015
17-18 March 2015
NUTRAFORMULATE
Venue: NMM Birmingham, UK
Web: http://www.nutraformulate.co.uk/
18-20 March 2015
FOOD VISION
Venue: Cannes, France
Web: http://www.foodvisionevent.com/
22-25 March 2015
INTERNATIONAL FOOD AND DRINK
EVENT (IFE)
Venue: ExCel London, UK
Web: http://www.ife.co.uk/
22 – 25 March 2015
PRO2PAC
Venue: ExCel London, UK
Web: www.pro2pac.co.uk
24-27 March 2015
ANUGA FOOD TEC
Venue: Cologne, Germany
Web: http://www.anugafoodtec.com/en/
aft/home/index.php
23 April 2015
IFST SPRING CONFERENCE: FOOD
SAFETY IN THE COURT OF PUBLIC
OPINION
Venue: Imperial College London
Web: http://www.ifst.org/events/ifst-
spring-conference-2015-food-safety-
court-public-opinion
30 April, 2015
3RD INTERNATIONAL WORKSHOP:
FOOD, NUTRITION & HEALTH CLAIMS
LEGISLATION IN EUROPE
Venue: Hilton Hotel, Washington DC
Web: http://www.healthclaims.eu/hce-
na/program.html
5-7 May 2015
VITAFOODS EUROPE
Venue: Geneva, Switzerland
Web: http://www.vitafoods.eu.com/
21-26 June 2015
WORLD FOOD SYSTEM CONFERENCE
2015
Venue: Conference Centre Monte Verità,
Ascona, Switzerland
Web: http://www.wfsconference2015.org/
17-19 November 2015
FOOD MATTERS LIVE
Venue: ExCeL, London
Web: http://www.foodmatterslive.com/
For a more comprehensive list
of planned Food Science and
Technology meetings visit:
www.ifst.org/upcoming_events
6 Vol 29 Issue 1
New low-cost process to make nanocellulose
Scientists from Edinburgh Napier
University and Sappi have developed a new,
low cost method for turning wood into a
lightweight material that could be used to
build greener cars, thicken foods and treat
wounds.8 Sappi will produce the material
in a new nanocellulose pilot plant, to be
completed towards the end of 2015, which
eliminates the large volumes of chemical
waste water associated with existing
techniques.
‘Nanocellulose extracted from wood
fibres has a number of unique optical,
barrier and strength properties,’ according
to Sappi’s Math Jennekens. ’Unlike other
lightweight, high-strength materials based
on fossil fuels, it is completely sustainable
making it desirable as a new material
for various industrial and transport
applications’.
The material has previously been
produced by intensively processing wood
pulp to release ultra-small or ‘nano’
cellulose fibers. But the Edinburgh
Napier research team, led by Professor
Rob English and Dr. Rhodri Williams, has
developed unique chemistry which allows
the wood pulp fibers to be easily broken
down into nanocellulose and drastically
reduces the amount of energy needed to
power the process, as well as the need for
expensive chemicals.
It produces a dry powder that can be
readily redispersed in water and leaves
Letters to the editor
Dear Editor
Since writing ‘Nanotechnology in the
food industry’ (FS&T V28, 4, Dec 2014), the
regulatory environment has shifted once
again in Europe.
In December 2013 the European
Commission (EC) proposed a new
definition of ‘engineered nanomaterial’ for
Regulation (EU) No. 1169/2011. This was
rejected by the European Parliament’s
Committee for Environment, Public
Health and Food Safety (ENVI) because
the definition could lead to existing
nanomaterials not being labelled.
Changes in the proposed Regulation
were resubmitted by the EC to the
Parliament on 24th November 2014,
including a modified definition. A European
Parliament report dated December
1st raised further concerns that some
nano-ingredients would not be captured
by the definition and would therefore not
be subject to risk assessment. When
the regulation is adopted we will see
Please send Letters to the Editor to mb@biophase.co.uk
the nanocellulose unmodified so it can be
more easily combined with other materials.
The chemicals used in the process can
be recycled without generating large
quantities of waste water.
Because of its low oxygen
permeability, the material could be a
possible replacement for plastic films
in packaging. Commercial interest in
nanocellulose is predicted to grow to
a possible 35 million tonnes per year
market by the 2020s. The key challenge
is to understand the value offered by
nanocellulose in target markets.
The pilot plant will test the
manufacturing of dry re-dispersible
Cellulose NanoFibrils (CNF). Using this
proprietary technology, Sappi claims that
it will ultimately be able to manufacture
CNF with unique morphology, specifically
modified for either hydrophobic or
hydrophilic applications.
‘(nano)’ appearing after nanoengineered
ingredients on labels.
It is likely that there will be further
changes to the proposed regulation. Not
least there are still unresolved issues
around the reliability of measurement of
nanomaterials particularly in complex
mixtures. The International Organization
for Standardization (ISO) has set up
working groups to investigate appropriate
standard methods for characterising
nanomaterials ISO TC 229/ WG3 and WG4.
Currently, if an EU country considers a
novel food or ingredient a risk to human
or environmental health because of new
information, it may suspend or temporarily
restrict the marketing and use of such
products in its territory. In the current
climate different attitudes towards
nanomaterials across Member States may
result in an on-going degree of uncertainty
in the industry.
Yours
Craig Duckham
... More online
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www.fstjournal.org 7 First for scientific integrity
 IFST NEWS
IFST News
Jubilee year round-up
It is hard to believe that our Jubilee year
is now coming to an end. Some of the
highlights for me include:
The Annual Conference in May – ‘The
Fantastic Future of Food: Celebrating
the past, looking to the future’. The
programme covered nine different fields
within food science and technology over
two days with around 220 delegates – an
excellent start to our Jubilee year.
The House of Lords Reception which
took place in the Houses of Parliament in
Westminster with over 100 invited guests.
8 Vol 29 Issue 1
The Jubilee lecture held at the Royal
Society - Mark Price, MD at Waitrose,
gave an excellent lecture entitled
‘Constant Values in a changing world’.
For the first time, we broadcast the
lecture to all of our regions reaching
around 400 guests and an additional
200+ through the recording on YouTube.
Through social media on the night of the
event, we reached over 25,000 people on
Twitter.
We sent sunflower seeds to all
members symbolising our growth over
the last 50 years and looking forward to
the future. We had some lovely pictures
of very tall plants showing many of our
members have green fingers. We sent
our leftover packets to schools across the
country.
We’ve tweeted a food fact every day
since 14 May. Feedback suggests that
this was a popular way to pass useful
(and fun) information on food science and
technology on to the general public. Many
thanks to all who sent in facts for us to
use.
We nominated someone to be our
Volunteer of the Week – recognising
the people who make IFST a great
organisation.
Flavourist Steve Pearce
created our very own
Jubilee cocktail (1 part
Campari, 1 part Sweet
Martini Vermouth, 1
part Fireball bourbon,
orange peel, ice). It was
much enjoyed at our
conference dinner!
Campden
BRI created a
limited batch of
sparkling wine
to commemorate
our Jubilee and
this was a real
treat at various
celebrations
throughput the
year.
FoodStart
– throughout
the year, we’ve raised around £12,000
for FoodStart through the generosity
of companies and our members. This
funding will be used specifically to attract
the next generation of food professionals
and will be the main legacy of our Jubilee
year.
We also launched our new Register of
Food Safety Professionals and Register of
Professional Sensory Scientists as part
of the celebrations. This is an important
step in the improved recognition of
the important role professional food
scientists and technologists play in
ensuring our food is safe to eat.
When we first started to plan the
celebrations, we had two main aims – to
involve as many members as possible in
the events and to have a lasting legacy
to take us into the next 50 years. I think
we have achieved our goals thanks to the
hard work of the IFST office team and the
many volunteers who have so freely given
their time.
My role as President also comes to an
end at the AGM in March 2015. The last
two years have flown by and I have really
enjoyed the experience – especially
being able to meet so many folk
across the very diverse agri-food
sector. I am delighted that Dr
Maureen Edmondson is taking over
as the next president. I have known
Maureen for many years and am sure
she will do an excellent job leading
IFST into the next phase of its growth
and development.
... More online
 IFST NEWS

Spring conference preview

Our 2015 Spring Conference,
‘Food safety in the court
of public opinion’ will take
place on 23 April at Imperial
College London. Aimed at
all those with an interest or
specialism in food safety,
this conference takes a
unique look at food safety
and integrity issues starting
from a consumer’s viewpoint
then comparing this with the
very latest scientific thinking
regarding the assessment
and management of risk.
The conference will include
presentations and panel
discussions with leading
international food safety
specialists and policy
makers, providing attendees
with the opportunity to
participate in a unique event
exploring all aspects of food
safety and integrity.
We have a fantastic line
up of speakers for a day of
learning, networking and
debate. Early bird rates are
available until the end of
March, so book now to save
over 20%.

Stream A – The evidence under the microscope – Chair Alec Kyriakides, Sainsbury’s
Time Session
Time Session
08.30 Registration opens, refreshments
Session 6a: Tackling public enemy number one, Campylo-
13.35 bacter
Conference opens: Welcome – Maureen Edmondson, IFST
Jeremy Hall, Group Technical Director, Bernard Matthews
President
09.15 Session 7a: Future Microbiological trends
Welcome and opening remarks by Chair: – Alec Kyriakides, 14.00
Roy Betts, Campden BRI
Sainsbury’s

Session 1: The Court of Public Opinion - public perceptions Session 8a

14.25
to food safety and risk Lynne Regent – CEO, Anaphylaxis Campaign
09.30
Sue Davies, Which? Magazine and Nicole Patterson
providing consumer insights survey findings
Stream B – The public expects integrity: Managing the supply chain – Chair, Tony
Session 2: Food safety: an international perspective Hines MBE, Leatherhead Food Research
09.45 Gale Prince, Sage Food Safety Consultants - Sponsored by
IFT Time Session

Session 3: Managing a global food supply chain Session 6b: Managing a complex supply chain
10.20 13.35 Bizhan Porkomalian, Director , Food Safety and Supplier
Phil Shaw, Compliance Food Safety, Asda
Workplace Accountability, McDonald’s
10.50 Tea/coffee - Exhibition Session 7b: Making sampling and testing work for you!
14.00
Barbara Hirst, RSSL
Session 4: Food integrity - Life after Elliott
Steve Barrass, Technical Author: PAS 96 and Tony Hines Session 8b
11.20 14.25
MBE, Head of Food Security & Crisis Management, Paul Brereton, FERA
Leatherhead Food Research

Session 5: Panel Discussion – The court debates the

balance of responsibility Recombined groups
Chair: Steven Walker, Campden BRI
Panelists: Phil Shaw, Head of Category Technical Time Session
Management, Asda
14.55 Tea/coffee – Exhibition
Guy Poppy, Chief Scientific Advisor, Food Standards Agency
11.50
David Brackston, Technical Director Food, BRC
Session 9: The Impact of Social Media on reputational risk
John Dyson, Food and Technical Director, British 15.20
Simon Taylor, Crisis, Issues and Public Affairs Consultant
Hospitality Association
Sue Davies, Which? magazine
Session 10: Professionalism vs regulation – an out of court
John O’Brien, Head, Food Safety & Integrity Research
15.45 settlement
Programme, Nestle Research Centre
Jon Poole, Chief Executive, IFST

12.35 Lunch – Exhibition 16.00 Conference ends

Conference poster session

We are inviting posters that fit
the theme, ‘Food safety in the
court of public opinion’ to be
displayed at our conference.
Deadline: 9 March 2015.
Posters are welcome
from conference attendees
conducting research
relating to any aspect of
www.fstjournal.org
food safety. Posters are
especially encouraged from
those conducting research
relating to food safety and the
consumer. In addition to our
poster showcase, we will be
holding a poster competition
open to postgraduate student
attendees. These posters
will be judged by a panel
of experts who will assess
overall suitability, impact
and clarity of the research
on display at the conference
along with the validity of
the research methodologies
used.
Submissions, in the
form of abstracts initially,
are now being accepted
for consideration. Visit
http://www.ifst.org/
events-ifst-spring-
conference-2015-food-
safety-court-public-opinion/
ifst-springconference-2015
for more details.
9
 IFST NEWS

IFST finalist in the Best Trade Organisation category

at Food Management Today Awards 2015
The Institute of Food Science
and Technology (IFST) was
a finalist in the Best Trade
Organisation category at the
Food Management Today
Industry Awards 2015. The
winner, the Provision Trade
Federation, and finalists
were announced at the Food
Management Today Awards
lunch on 29 January. This
is the first time that IFST
has been recognised for an
industry award. Jon Poole,
Chief Executive of IFST, said:
‘Although we didn’t win, we
really are pleased to have
been recognised by the
readers of Food Management
Today in the category of Best
Trade Organisation. IFST has
grown substantially in the
past few years, something
which we know will continue,
and this demonstrates that
our name and reputation
as an independent
professional body is playing
an increasingly important
role in supporting food
professionals in the
sector.’ IFST is one of five
organisations to have been
nominated in this category,
alongside the Provision
Trade Federation, Food and
Drink Federation, British
Frozen Food Federation and
Seafish.

International Journal of Food Science and Technology

reaches its 50th volume
2015 marks a special year for the
International Journal of Food Science and
Technology with the publication of the 50th
Volume. To coincide with this the cover
has undergone a little bit of rebranding
to reflect the authorship and readership
of the journal. In addition, a special 50th
celebratory conference was held at Lincoln
University (New Zealand) in February 2015.
The January issue of the journal is now
available online and leads with a review of
regulations within the EU associated with
food innovation. This is followed by articles
evaluating novel approaches to refining
edible oils, the opportunity to utilise the
bioactive ingredients from brown algae
and by-product utilisation from the grape
industry. In total the 34 articles in the 1st
issue of the year provide some fascinating
insights into food chemistry, processing
and human nutrition. In future months I
will focus on one or two key articles from
each issue and endeavour to disseminate
salient points from the authors’ work. In
the meantime please take a few minutes
to skim through the journal which is
currently available free on-line at http://
onlinelibrary.wiley.com/doi/10.1111/
ijfs.2015.50.issue-1/issuetoc
Professor Charles Brennan, Editor
in Chief of the International Journal of
Food Science and Technology, Lincoln
University, New Zealand.

Book series IFST launches new degree

The second title of the IFST
Advances in Food Science
book series, Nutraceutical and
Functional Food Processing
Technology, has been released.
Members receive 35% off.
Nutraceutical and Functional
Food Processing Technology
is a comprehensive overview
of current and emerging
trends in the formulation and
manufacture of nutraceutical
and functional food products.
It highlights the distinctions
between foods falling into the
nutraceutical and functional
food categories. Topics include
sustainable and environment-
friendly approaches to the
production of health foods,
beverages and soft drinks,
baked goods, cereals,
and extruded products.
Fermented food products are
10 Vol 29 Issue 1
covered, as are methods for
encapsulated nutraceutical
ingredients, health claims,
and nutraceutical food product
commercialisation.
The title is edited by
Joyce Irene Boye, a Senior
Research Scientist at the Food
Research and Development
Centre of Agriculture and
Agri-Food, Canada.
accreditation scheme
In response to interest
expressed by universities and
higher education institutions,
IFST has launched a scheme
to accredit relevant Bachelor
and Master’s degree
programmes/courses in Food
Science, Food Technology,
Food and Nutrition and
other similar disciplines.
The accreditation of degree
programmes/courses by IFST
will provide a benchmark of
the potential of a programme/
course to ensure that students
are offered the best possible
opportunity to develop the
necessary knowledge and
skills to enter employment in
food production, processing
& retailing, new product
development, industrial
research, education and the
public sector within the broad
context of food science and
technology. Accreditation is an
assurance that the standards
set by the profession are
met. It is a quality mark or
quality standard that will help
an accredited food science/
technology or related degree
to stand out in the eyes of
potential students (and their
parents) and food-sector
employers, from other non-
accredited programmes/
courses. Link for full details:
http://www.ifst.org/cpd-
learning-accreditation-
schemes/accreditation-
degreecourses
... More online
 IFST NEWS

New Members (MIFST)
• Vivien Watson-Day MIFST, Technical
Manager Morning Foods
• Dr Rowena Newton MIFST, Governance
Officer, Mars Chocolate
• Dr Ruth Greenaway MIFST, Project
Manager, Sensory Dimensions
• Miss Kerry Barlow MIFST, Head of
Technical Services, Smithfield Foods
Ltd
• Mr Ciaran Murray MIFST, Head of
Technical, Jordans & Ryvita
• Mr Richard Taylor MIFST, Technical
Manager, Fullers Foods International
• Miss Caroline Goodburn MIFST,
Technical Manager, Glennans Ltd-
Tyrell’s Potato Crisps
• Mrs Margaret Nee-Doherty MIFST,
Microbiology Laboratory Manager,
SSQC Ltd
• Mr Sam Franklin MIFST, Head of
Technical, MMUK
• Dr Jorge Gutierrez-Merino MIFST,
Lecturer in Food Safety, University of
Surrey
• Mr Kaushik Venkatakrishnan MIFST,
Director, AS Food Consultancy
• Dr John Hudson MIFST, Head
Microbiologist, Food and Environment
Safety, Fera
Member’s corner
• Mrs Catherine Pearce, MIFST, Food
Technologist, Anthony Rowcliffe & Son
Ltd
• Dr Michel Khoodoo, MIFST, Regulatory
& Scientific Expert, Nestle
• Dr Amalia Tsiami, MIFST, Senior
Lecturer, University of West London
UWL
New Fellows (FIFST)
• Mrs Christine Endacott-Palmer, FIFST,
Supply Chain Microbiology Leader,
Unilever R&D
• Dr Virginie Cotte, FIFST RSensSci CSci,
Sensory Research Manager, British
American Tobacco
• Mrs Stephanie Mitchell FIFST
RSensSci, Sensory Manager, Product
Perceptions Ltd
• Dr Jean McEwan FIFST RSensSci,
Director, Jean McEvan Consulting Ltd
• Mr Andrew Clarke FIFST, Director
Certification and Audit, Maple Leaf
Foods
• Mr Mark Spurdens FIFST, Head
of Operational and Supply Chain
Development, Univeg UK Ltd
New Chartered Scientist (CSci)
• Dr Virginie Cotte FIFST RSensSci CSci,
Sensory Research Manager, British
American Tobacco
• Mr Chris Wells CSci, Director of
Technical and Scientific Services,
Leatherhead
New Registered Science Technician
(RSciTech)
• Miss Sarah Pickles RSciTech, Laboratory
Supervisor, The Technical Center
• Mr Fabrice Louchart RSciTech, PCR
Analyst, Exova (UK) Ltd
New Registered Food Safety Manager
(RFoodSM)
• Mr Asif Muhammad RFoodSM,
Technical Manager, Kolak Snack Foods
New Registered Sensory Scientist
(RSensSci)
• Dr Virginie Cotte FIFST RSensSci CSci,
Sensory Research Manager, British
American Tobacco
• Mrs Stephanie Mitchell FIFST
RSensSci, Sensory Manager, Product
Perceptions Ltd
• Dr Jean McEwan FIFST RSensSci,
Director, Jean McEvan Consulting Ltd

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09:33
28.10.14 15:35
 PUBLIC ANALYST
Elliott Review implications
for Public Analysts
Dave Baines, IFST representative on the MChemA committee, and Jane
McLauchlin, RSC Registration Officer for the MChemA, comment on the likely
impact of the changes recommended in the Elliott Review on the ability of the
Public Analyst Scientific Services to deliver an effective food safety service.
T
he Final Report of the
Elliott Review into the
Integrity and Assurance of
Food Supply Networks – A
National Food Crime Prevention
Framework – was published in
September 2014. The review was
triggered by growing concerns about
the systems used to deter, identify
and prosecute food adulteration in
the wake of the horse meat ‘crisis’.
Professor Elliott took into account
issues that impact upon consumer
confidence in the authenticity of food
products and systematic failures
in networks and systems with
implications for public health and
made eight main recommendations
under the following headings:
Consumers first, Zero tolerance,
Intelligence gathering, Laboratory
services, Audit, Government support,
Leadership, and Crisis management.
Included in the recommendations is
the establishment of a National Food
Safety and Food Crime Committee
and a Food Crime Unit.
A key observation resulting from
the review is that food safety is well
served in the UK, supported by the
latest technologies and resources
making it one of the safest food
supplies in the world. However,
food integrity and the authenticity
and provenance of food have
received much less attention and
the effectiveness of preventative
measures can only improve if
control systems and scientific
methodologies are strengthened.
The remit of the review did not
extend to the details of planning,
implementation or financing
the recommendations, and the
Government in its response did not
set out how to deliver them.
Within Chapter 5 of the Review,
Laboratory services, section 5.15
makes the following observations
and recommendations:
‘A shared, merged public sector
12 Vol 29 Issue 1
laboratory service is the only option
to secure the public sector laboratory
system. This sort of project has been
A key
discussed before, but has never
observation progressed. The urgency is increasing;
resulting in 2010 there were 10 public sector
from the Public Analyst laboratories, now there
review is that are only six (since 2010, the public
food safety is sector Public Analyst laboratories
well served in at Bristol, Durham, Leicester and
the UK... Somerset have closed). This may
be the last opportunity to create a
resilient, robust, shared service that
will provide a sustainable national
asset to the UK. It needs to retain
momentum, and the commitment
of those involved. There are two key
roles here; one to provide objective,
neutral facilitation of the project group
and one to scrutinise progress and
make recommendations for how the
process can be improved. The first
role could be fulfilled by a professional
body like the Institute of Food Science
and Technology and the second by
the House of Lords Science and
Technology Select Committee.’
This has implications for the
scientific and technical capability
of a modernised, integrated Public
Analyst Scientific Service and the
training to ensure a sustainable
supply of what the report refers to as
a ‘critical mass’ of Public Analysts.
The Institute of Food Science
and Technology (IFST) and the
Royal Society of Chemistry (RSC)
have considered the Elliott review
and make observations focusing
solely on the likely impact of the
recommended changes on the
ability of the Public Analyst Scientific
Services to deliver an effective food
safety service, coupled with a more
robust food authenticity service to
meet the needs of consumers.
1. Funding of a modernised Public
Analyst Scientific Services
The recommendations in the
Elliott Review represent the
perfect opportunity to improve
the scientific base of the Public
Analyst Scientific Services and
address the possibility of any
further deterioration of laboratory
capacity. A modernised shared
service of Local Authority
laboratories could have access to
top class instrumentation, data
capture and laboratory facilities
and operate to standardised
procedures using recognised
validated methodologies. National
Reference Laboratories would
support this network, and should
also have a remit to develop
new testing methodologies and
performance criteria and to
undertake research to keep the
standard of public analysis at the
forefront of scientific endeavour.
This could create what the report
calls ‘a national asset’ comparable
with Public Health England’s
microbiological laboratory
network, providing the necessary
funding is made available by
Government. A substantial
proportion of Public Analyst work
in England is performed by private
sector laboratories, and their
contribution also needs to be
considered in any proposals.
2. Structural changes to the Public
Analyst Scientific Services
It has been proposed that the IFST
could act as broker to oversee
changes to Local Authority
Laboratories. The IFST is an
independent body with no vested
interest except a dedicated remit
to promote scientific excellence
in the food science field. Other
organisations with appropriate
expertise, the RSC and the
Association of Public Analysts
should also contribute to this
process. Any moves to change the
existing structure of the Public
Analyst laboratories must put
... More online

science as a first priority. The
IFST would be willing to play a
role in facilitating the new merged
public sector laboratory service
and would take its obligations
seriously using the considerable
depth of expertise at its disposal.
3. Resources in the event of
emergencies
The new structure would be
capable of responding to food
safety and food authenticity
crises by having a flexible base
of resources giving it a surge
capacity for emergency response.
Changes to the management
structure of the Public Analyst
Scientific Services could make
this easier to implement in
cooperation with other stake
holders. Public Analysts would be
recruited onto the proposed new
‘National Food Safety and Food
Crime Committee’ as a source of
Proficiency testing – food chemistry
For further information contact LGC Standards • Web: www.lgcstandards.com
Email: ptcustomerservices@lgcgroup.com • Tel: +44 (0) 161 762 2500
LGC Quality - ISO/IEC 17043 • ISO 9001
4252_QFCS advert_210x148.5mm
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www.fstjournal.org
211449-3-15 1 1
PUBLIC ANALYST
scientific and technical expertise. the award and ensuring that it
maintains its relevance to the
4. Training and qualifications food industry. The MChemA
The Mastership in Chemical Examinations Board continually
Analysis (MChemA) is the reviews the syllabus to ensure it
statutory qualification for meets the needs of the profession;
appointment by Food Authorities this will continue to support
to the position of Public Analyst. any future changes. The review
It addresses scientific control also highlighted the importance
of the entire food chain and is of developing and maintaining
awarded by the RSC. IFST is effective testing methods, with
represented on the RSC MChemA a key role for several bodies
Examinations Board, taking a including the Analytical Methods
keen interest in the quality of Committee of the RSC.
Article available online at:
www.fstjournal.org/opinion/29-1/public-analyst-service
Dr Dave Baines runs Baines Food Consultancy Ltd, 22 Elizabeth Close,
Thornbury, Bristol BS35 2YN, UK
Email: db@bfc.demon.co.uk Tel: +44 (0)1454 418104 Web: http://www.bfc.demon.co.uk/
Dr Jane McLauchlin, CSci MRSC, is Registration Officer at the Royal Society of Chemistry,
Burlington House, Piccadilly, London, WIJ 0BA, UK
Email: McLauchlinJ@rsc.org Tel: +44 (0)20 7437 8656 Web: www.rsc.org
LGC’s food chemistry scheme helps you
to demonstrate the quality of your food
analysis and underpins accreditation to
ISO/IEC 17025
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• Proximates, pesticides, vitamins and
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*Not included in our scope of accreditation
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2/12/2015 12:44:0609:38
13/02/2015 PM 13
 INTERVIEW
Reducing
sugars
Professor Judith Buttriss, Director General of
the British Nutrition Foundation, responds to
questions on the role of sugars in diet and health.
What are the facts about sugars
intake and obesity?
Average non-milk extrinsic sugars
(NMES) intakes are higher than
recommendations in all age groups
in the UK. High intakes have the
potential to distort dietary balance
and cause inadequate micronutrient
intakes. The Scientific Advisory
Committee on Nutrition (SACN)
reported evidence that high sugars
intakes may also be associated with
a high energy intake, especially when
sugars-sweetened drinks are the
source. There are also a number of
other dietary short falls – saturated
fat and salt intakes are too high
and fibre, fruit & vegetable and oily
fish intakes are too low. Alongside
this, adult obesity has tripled since
the 1980s (now 1 in 4); two thirds
of adults, 1 in 5 children aged 4-5
years and 1 in 3 children aged 10-11
are overweight or obese. Physical
inactivity and a sedentary lifestyle is
widespread.
To what extent are sugars
responsible for obesity?
Sugars provide calories (4kcal/g) but
these are no more responsible for
obesity than other calorie sources
consumed in excess of energy
expenditure (e.g. fat at 9kcal/g and
alcohol at 7 kcal/g).
According to recent reviews
undertaken to inform draft reports
from WHO and SACN, there is
moderately good evidence that
stringent reductions in free sugars
intake would reduce or almost
eliminate dental caries but it is less
clear that such targets will reduce
the prevalence of overweight and
obesity. The latter evidence is of
mixed quality and uses a range of
methodologies.
Is there a significant body of
evidence linking sugars to obesity?
Studies where isoenergetic diets are
14 Vol 29 Issue 1
compared show no effect of sugars
intake on bodyweight indicating that
the mechanism for weight gain is
likely to be excess energy intake
rather than any physiological or
metabolic effect of sugars per se.
WHO described the overall
quality of the available evidence
for changes in body weight in
relation to both increasing and
decreasing free sugars intake in
adults as ‘moderate’ in quality. The
association in children between a
reduction in free sugars and reduced
body weight was of ‘moderate’
quality, whereas the quality of
the evidence for an association
between an increase in free sugars
and increased body weight in
children was considered low.
Should we adopt the draft WHO
recommendation to further reduce
sugars intake to below 5% of total
energy intake per day?
We should wait for the final report
from SACN which is due in late
spring. In the meantime, the UK
recommendation is a population
average at or below 10% total energy
(11% food energy).
WHO made three draft
recommendations:
1. Strong recommendation - reduced
intake of sugars throughout the life
course
2. Strong recommendation - reduced
intake of free sugars to less than
10% of total energy. (The <10%E
recommendation is based on
‘moderate quality evidence from
observational studies of dental
...the WHO caries’)
recommen- 3. Conditional recommendation - a
dations are further reduction of the intake of
primarily free sugars to below 5% of total
derived from energy.
the dental Conditional recommendation
health means that there is less certainty
literature.’ about the balance of benefits and
harms. The evidence to support this
was not from the obesity literature
and was graded as ‘very low’ quality
by the WHO. It was based on three
ecological dental health surveys
conducted in Japan in the late 1950s.
So, the WHO recommendations are
primarily derived from the dental
health literature.
The statistics for obesity in the UK
certainly create cause for concern –
but evidence to support sugar as a
primary cause is incomplete at best;
getting the cause and associated
mitigation strategies wrong could
pose a serious risk to tackling
the obesity epidemic effectively. A
broader, systems approach, not a
single nutrient focus, is required.
Is a sugar tax a good idea?
The calls for a new tax tend to be
linked to reducing childhood obesity
but the evidence base to support a
sugars tax being effective is weak.
Most of the discussion has focused
on beverages. There have been a few
short term Randomised Controlled
Trials that have manipulated the
price of sugar-sweetened drinks (e.g.
in canteens) but most of the reported
evidence is from modelling.
Modelling cannot readily
predict the decisions/unintended
consequences of a tax. There is a lack
of information about how beliefs and
attitudes about sugar and sweetness
affect food choices. Will people
swap to a cheaper brand of sugar-
sweetened drink? Will they buy
another source of non-taxed sugars?
Will the extra money spent on
taxed products affect the amount of
healthier foods purchased (especially
among poorer people)? Will the taxes
be noticed given the wide range in
price that already exists for own label
vs brand leaders? A tax of 20% has
been modelled but the reduction in
obesity was very modest.
A number of countries have
introduced sugar taxes over the
... More online

past couple of decades but this has
usually been for revenue generation
rather than public health gain.
Many of the taxes have since been
withdrawn. Most of the examples
from the US applied a tax of 3-8%
and the reduction in sugar sweetened
beverage intake was trivial – 7.5ml
per day in one analysis with a 10%
tax. In comparison taxation on
cigarettes is over 300% (and many
people still smoke).
Health related food taxes are
regressive – poorer people pay a
greater proportion of their income
in tax. VAT is already applied to soft
drinks and confectionery. If a new
tax is introduced, revenue should be
ploughed back into public health.
Is the food industry doing enough
to reduce sugars content in foods?
Over the past year there have been
some major initiatives by retailers
to take sugar out of their own brand
soft drinks and consequently reduce
the energy content. Manufacturers of
beverages have also been expanding
the ranges of reduced and sugar-free
drinks.
By contrast, removing sugar from
dry products is far more challenging.
For example, if sugar is removed
from a breakfast cereal, the energy
per 100g will not fall unless the
sugar is replaced by fibre (which
has a lower energy content). If it is
replaced by starch the energy will
remain the same; if it is replaced by
the addition of other ingredients, such
as a combination of nuts and seeds
and dried fruit, the energy is likely to
increase due to the higher fat content.
Reduced sugar versions of many
foods are widely available but
consumers need to make the switch
to reduce sugars intake. Much more
work is needed to understand the
hierarchy of motivations that drive
people’s choices in terms of sugars,
sugar substitutes and sweetness,
including the impact of sugars intake
on taste perception.
Is reformulation by stealth the
best approach?
Reformulation by stealth has had its
www.fstjournal.org
successes e.g. stepwise reduction
in salt. But only so much can be
achieved even by stealth, given the
Health
importance consumers attach to
related food taste and palatability. Unless the
taxes are changes span the market, there will
regressive not be a level playing field and high
– poorer sugar options will remain available.
people pay a
greater How can we best educate
proportion of consumers to reduce sugars in
their income their diet?
in tax.’ A recent government survey
showed that almost half of parents
believe that their family consumes
too much sugar; the majority were
concerned about their children’s
sugar intake.
Food labels provide information
on total sugars (rather than free
sugars or NMES) and so consumers
will need support if they are to
distinguish foods containing sugars
from milk and fruit from those
in which the sugars are ‘free’.
(Reducing intake of milk and fruit is
not part of the draft SACN and WHO
recommendations.)
There is a need for consistent
and clear language (e.g. sugars
not sugar) that guides people
and debunks the myths. Reduced
‘sugar’ does not necessarily mean
reduced calories and a red or
amber sugars icon on Front of Pack
labelling does not necessarily mean
that the sugars are ‘free sugars’,
e.g. the product could be a dairy
product with fruit but no added
sugar, or a fruit salad with banana
or mango.
What role should government
play in helping to reduce
consumption of excess sugars?
The Government should be taking
the lead in determining the
language used to explain sugars
References and article available online at:
www.fstjournal.org/opinion/29-1/judith-buttriss
Professor Judith Buttriss is Director General of the British Nutrition
Foundation, Imperial House 6th Floor, 15-19 Kingsway, London, WC2B 6UN, UK
Tel: +44 (0)207 557 7930 Email: J.Buttriss@nutrition.org.uk
Web: www.nutrition.org.uk, www.foodafactoflife.org.uk
INTERVIEW
content of foods. It is expected
to launch a package of evidence-
based initiatives later this year. Core
to the success of these initiatives
will be tackling the myths and
helping consumers identify foods/
drinks that provide large amounts
of ‘free’ sugars/NMES, as this
information is not directly available
on labels (the Food Information
Regulation requires total sugar).
The Government should use diverse
routes for delivering consistent
messages, e.g. via schools, local
authority initiatives, upskilling the
nutrition knowledge of healthcare
professionals.
What is the BNF doing to inform
the public about problems
associated with too much sugar
in the diet?
We have highlighted key statistics
on this topic via a series of web
pages and through media work
(TV, radio and press conferences).
The aim has been to support clear
messaging and to put information
about sugars into the wider context
of diet and lifestyle.
We have an on-line training
course on nutrition available via our
website including information about
sugars and health. We also provide
resources on nutrition and healthy
eating for schools.
Although there has been some
improvement over the past decade,
the National Diet and Nutrition
Survey shows that average sugar
intakes are above the 10% total
energy intake in all age groups, the
highest levels being in teenagers
and young adults (18% E in boys
aged 11-18 years). Reducing sugars
intake remains a major challenge
but must be considered in the
context of healthy eating.
15
 NUTRITIONAL BEHAVIOUR
Improving nutritional
behaviour
Charlotte Evans, Lecturer in Nutritional Epidemiology at Leeds University, reviews
the latest developments in policies and interventions to improve nutritional
behaviour in the UK.
Introduction
Changing our eating behaviour
is extremely difficult and much
research is published on the
most effective interventions, the
best environments and the most
important foods to target. National
policies to improve our diets and
consequently our health have two
aims:
1. To improve dietary quality, such
as increasing fruit and vegetable
consumption. The eatwell plate
(Figure 1) represents a balanced
diet, low in energy dense foods
and high in fruits and vegetables.
2. To reduce the high obesity levels
in both adults and children. Two
thirds of adults and one third of
Figure 1.
16 Vol 29 Issue 1
children are currently overweight
or obese in the UK (National
Obesity Observatory).
NCDs are
now reported The ultimate goal of nutrition
to be the programmes is to reduce the risk
most com- of non-communicable diseases
mon causes (NCDs) such as cardiovascular
of death disease (CVD) and cancers.
worldwide by However these develop over many
the World decades and so most policies
Health concentrate on more short term
Organisation.’ goals, such as dietary quality.
NCDs are now reported to be the
most common causes of death
worldwide by the World Health
Organisation (WHO).
The WHO advises governments
to develop nutrition policies (a) to
reduce consumption of salt, trans-
fats, saturated fats and added
sugars implicated in increasing the
risk of NCDs, and (b) to increase
intake of fruit, vegetables and fibre,
as these foods and nutrients are
associated with a reduced risk of
NCDs (1). The WHO is also seeking
to reduce inequalities in health
because people in low income
households are more likely to die
younger and more likely to register
as disabled at a younger age.
In the UK, efforts to improve
diet have mainly involved a
voluntary approach, such as the
Responsibility Deal (2) and the
Change4life social marketing
campaign (3). There are also
additional interventions introduced
at a regional or local level, such as
weight management programmes
funded by councils. Evaluation
of the success of policies and
interventions is difficult and
expensive and has received limited
attention. This has resulted in
concerns that some nutrition
policies and interventions could
be contributing to an increase
in inequalities in health, where
programmes are less successful
in more deprived communities
in the UK. The Nuffield Council
on bioethics has developed an
intervention ladder (Figure 2),
which is a way of ranking different
public health policies according to
their acceptability and justification:
doing nothing sits on the bottom
rung and mandatory exclusion
(for example a mandatory ban on
artificial trans-fats) is at the top (4).
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Eliminate choice
Restrict choice
Guide choice by disincentives
Guide choice by incentives
Guide choice by changing the default policy
Enable choice
Provide information
Do nothing
Figure 2 The intervention ladder.
In this article I use a framework
proposed recently by Simon
Capewell and colleagues, namely
the 4Ps approach, to discuss the
effectiveness of nutrition policies
and interventions to improve dietary
quality and reduce the prevalence
of obesity in the UK. This approach
covers the four main components
of nutrition interventions: product,
price, promotion and place.
Product
‘Product’ includes reformulation
of existing food products and
design of newer, healthier
ones as well as elimination of
unhealthy components within
products. Improvements in food
products may be achieved by
legislation or can be implemented
by manufacturers on a voluntary
basis. A voluntary approach is
favoured in the UK as it is deemed
to be more popular both with the
food industry and consumers.
The food industry recognises its
role in the improvement of the
nation’s diet and does not want
to appear complacent or receive
criticism. The Responsibility
Deal encourages companies to
sign up to a pledge in a number
of different areas including
calorie reduction, removal of
trans-fats, meeting salt targets
and increasing consumption of
www.fstjournal.org
fruit and vegetables. Reductions
in salt content of a range of
foods, including breads, ready
meals and savoury snacks, have
resulted in a reduction in mean
salt intake of approximately 10%,
decreasing from 9.5g to 8.6g (5).
Although this is still significantly
higher than the recommended
maximum daily amount of 6g for
adults, it is a sufficient reduction
in salt consumption to deliver an
important reduction in systolic/
diastolic blood pressure at a
population level estimated to be
2.7/1.1mm Hg between 2003 and
2011 (6). Success has also been
achieved with reduction in trans-
fats from many foods sold in
supermarkets although takeaway
foods are a notable exception
and are more often consumed by
lower income households. Sugar
is the latest target for reduction,
with a focus on sugar sweetened
beverages. Reducing sugar in food
is particularly problematic due to
the energy density of sugar being
lower than fat. To reduce energy
density, sugar must be replaced
with sweeteners, water or air.
Alternatively the portion size can
be reduced to reduce the calorie
content. It is difficult to evaluate
the impact of product development,
however results of the national
diet and nutrition survey (NDNS)
have indicated changes in salt and
trans-fats consumption and could
also be used to detect changes in
energy intake, particularly from
energy dense foods high in fats and
sugars. Future action could focus
on increasing fibre content of a
range of products, such as cereals,
Future action
baked goods and ready meals.
could focus Low fibre intake is one aspect of
on increasing the British diet that is of particular
fibre content concern with few people meeting
of a range of the recommended intake of 18g
products, per day. Some countries in Europe
such as have a ban on trans-fats which
cereals, may be a viable option for the UK to
baked goods minimise the intake by low income
and ready populations (7). If the salt reduction
programme loses momentum
meals.’
it may also be appropriate to
NUTRITIONAL BEHAVIOUR
introduce mandatory regulations
to reinvigorate incremental
improvements.
Price
The role of taxes or price incentives
in improving the UK diet is the
subject of debate. There is
currently no consensus and strong
feelings prevail on both sides of
the argument. Spokespeople from
The Food and Drink Federation
representing the food industry
argue that sufficient progress
is being made with voluntary
targets and therefore taxes are not
needed at this point. On the other
hand more dramatic reductions
in consumption of foods high in
added sugars and saturated fats
may occur if these foods were more
expensive. A detailed model of
the impact of a 20% tax on sugar
sweetened beverages (SSBs)
on consumption of these drinks
and their consequent impact on
obesity prevalence has recently
been developed by researchers
at Oxford (8). They concluded that
the prevalence of obesity would
be reduced by 1.3% (95% credible
interval 0.8-1.7%) and this would be
higher in younger adults but would
decline with age. Importantly they
also explored whether the impact
would vary by income and found
no important differences. This is
supported by another study which
found that fiscal strategies to
improve health were less likely to
increase inequalities than other
types of intervention (9). Although
this is a relatively small reduction,
the causes of obesity are extremely
complex and a range of different
policies affecting many areas
of our lives would need to be
introduced to dramatically reduce
its prevalence in the UK.
Taxes are often employed to
change behaviour in the UK;
cigarettes and alcohol are good
examples. A tax of 20% on SSBs is
estimated to raise around £276M
a year. Many states in the US have
already started introducing a tax
on SSBs although early evaluation
17
 NUTRITIONAL BEHAVIOUR
has not reported a positive impact
on obesity prevalence. This may
be because it takes time to see
a difference in obesity levels or
because the tax is usually 10% in
the US which may be insufficient to
have the desired impact. Feedback
collected from The Rudd Center
for Food Policy and Obesity in
the US (10) reports that taxes are
more likely to be acceptable if the
money raised is earmarked for
related activities. In the case of
a sweet drinks tax this could be
providing food vouchers to low
income families, providing free
weight reduction programmes for
obese children and adolescents
or subsidising the cost of fruit and
vegetables or providing them free
in schools.
A number of European countries
have implemented ‘sugar taxes’,
including France and Finland,
but it may be years before the
impact of these is reported.
The full extent of the tax is not
necessarily passed on to the
consumer which will attenuate
any impact the tax has on buying
behaviour and therefore health.
France has put a 6% tax on both
sugar and artificially sweetened
drinks which is estimated to
raise about a £100M per year,
money which will subsidise social
security charges for farm workers.
Limited resources are dedicated
to evaluation of nutrition policies,
although national surveys can
pick up changes in consumption
if carried out at regular intervals.
Consequently there are few good
18 Vol 29 Issue 1
examples of successful food tax
policies from a health perspective.
The change in buying behaviour
resulting from increasing price is
not necessarily the same as that
observed when reducing price by
the same amount.
Fiscal policy is a contentious
issue. Some fiscal policies do not
seem to have a significant impact
(in the case of taxing drinks in
the US) and some interventions
seem to have the opposite effect
than that intended. For example,
Danish attempts to tax butter
resulted in many Danes travelling
to Germany to load up their cars
with butter; the tax was withdrawn
within a year. Taxing food is one
of many policies that should be
seriously considered, however,
the level of tax, the foods to
be targeted and the evaluation
approach will need to be carefully
determined.
Promotion
Promotion of foods usually
takes the form of labelling and
marketing. The WHO recommends
that the marketing of foods high
in salt, saturated fat and/or sugar
(HSSS) is restricted (in particular
to children). Most countries have
voluntary rather than mandatory
restrictions. In the UK, television
programmes aimed at children
It is generally under 15 years are restricted
agreed that by Ofcom and cannot contain
education advertisements for HSSS foods
on its own is (nutrient profiling definitions
not sufficient by the Food Standards Agency
(11)). However, many children
to change
watch programmes that are not
behaviour specifically aimed at children which
and social are not covered by the restrictions.
marketing In addition, cinema and social
campaigns media do not come under the same
should be jurisdiction leading to complaints
accom- that children are still exposed
panied by to a wide range of marketing of
policies to unhealthy foods. The amount
reduce avail- spent on marketing of HSSS foods
ability or cost hugely outweighs the amount spent
on encouraging the population to
of unhealthy
eat more healthy foods, such as
foods.’ fruit and vegetables. It is estimated
that in the US the amount spent on
SSBs is a hundred times more than
that spent on fruit and vegetable
promotion (12).
In the UK the Change4Life social
marketing campaign encourages
us to eat a healthy diet through
advertising on television, billboards
and websites and also offers
additional incentives, such as
vouchers for fruit and vegetables
and games for children. This
campaign has cost the Department
of Health (DoH) in the region of
£75M over 3 years, however little
has been spent on evaluation of
the impact on diet and health. It is
generally agreed that education on
its own is not sufficient to change
behaviour and social marketing
campaigns should be accompanied
by policies to reduce availability
or cost of unhealthy foods.
Marketing campaigns have also
been identified as the intervention
most likely to increase inequalities
in health if they are not well
designed (9) making evaluation in
different groups of the population
even more important.
Nutrition labelling has had much
attention recently and Europe is
leading the way in mandatory back-
of-pack labelling. A consistent
approach to front-of-pack labelling
in the form of a traffic light has now
been agreed (13). Labelling of food
has been identified as an important
educational tool as it provides
consumers with information that
can be used to make decisions
about what they buy (14). However,
some consumers find food labels
confusing and some (especially
those not interested in healthy
eating) do not use them at all.
The public understanding of food
labels is significantly improved if
a single consistent approach is
taken rather than different formats
used by different supermarkets
or food manufacturers. Also,
food labels are more useful when
comparing similar foods, rather
than two completely different
foods. Consumer buying behaviour
is not just affected by the food label
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but also by price, usual habits and
whether they are buying treats
or staples; therefore food labels
on their own are not enough to
change behaviour. Providing more
information on menus is also
being tested to see if it changes
what people order. Again, the
change in behaviour seems to be
more dramatic in those eating in
restaurants with waiter service who
are already trying to eat a healthier
diet, whereas menu labelling in fast
food restaurants, where customers
queue for food, has less impact on
people’s choices.
Place
Many policies and programmes
to improve diet in children have
targeted schools. School meal
standards were introduced
between 2006 and 2008, which
ensure that good quality meat,
fruit and vegetables and low fat
carbohydrates are served daily,
with savoury and sweet snacks
and sweetened drinks being
restricted. However, academies
(schools which have opted out of
council control) are not obliged to
follow these standards leading to
concerns that school meals may
worsen in some schools. Recently
the School Food Plan (15) was
introduced which includes food
based standards and is mandatory
for new academies to follow but
does not cover the existing 3,000
academies. The quality of school
meals has improved considerably
since the introduction of standards,
which has improved dietary quality
in terms of sugars and salt over
the whole day. However, half of
children take a packed lunch
to school, which on average is
higher in added sugars and salt
than a school meal. The long
term benefits of a healthy school
meal are unknown as there
are currently no high quality
studies that have addressed
this question. A review of school
based interventions to increase
fruit and vegetable consumption
reported success at moderately
www.fstjournal.org
The qual-
ity of school
meals has
improved
considerably
since the
introduction
of standards,
which has
improved di-
improving intake by about a third
etary quality
of a portion (equivalent to about
in terms of
20%) but lasting effects beyond the
sugars and programme are rare (16).
salt over the Results of systematic reviews
whole day.’ on school and work based
interventions to improve diet and
reduce obesity have identified
the need for multi-component
interventions that change the
environment as well as providing
education (17). Environmental
changes might include the
availability of healthy and
unhealthy foods, reducing the cost
of salad and fruit and the removal
of vending machines. These
programmes also target physical
activity and sedentary behaviour
as well as diet. Work based
interventions may be particularly
successful at reducing inequalities
in health (9). Recommendations for
the future include more testing of
interventions to improve dietary
quality both at home and outside
the home. New technologies and
use of social media may offer
support in this area.
Conclusion
In conclusion, a multi-pronged
approach is essential to improve
the nutritional quality of our food
as it is clear there is no one quick
References and article available online at:
www.fstjournal.org/features/29-1/nutritional-behaviour
Charlotte Evans, Lecturer in Nutritional Epidemiology, University of Leeds,
Leeds LS2 9JT
Tel: +44 (0)113 3433956 Email: C.E.L.Evans@leeds.ac.uk
NUTRITIONAL BEHAVIOUR
fix to change dietary behaviour. To
significantly change what we eat,
we need reformulation of food
and portion sizes, price incentives
and disincentives in the form of
subsidies and taxes and a change
in the availability and marketing
of unhealthy foods, particularly
targeting environments where we
spend considerable time, such
as home, school and workplace.
Evaluation of new policies and
programmes is important, where
possible, to ensure that we are not
increasing the health inequality
gap. This view is supported by
the UK Health Forum, which has
identified six main areas that
need to be targeted to reduce
sugar consumption including
using, selling and marketing less
sugar (18). The recent McKinsey
report (19) also concluded that
there is no single solution to
reducing obesity levels and that
interventions to reduce portion
size and to reformulate and reduce
availability of high calorie foods are
likely to have an important impact
although there is currently no
conclusive evidence from published
research in this area. Decisions on
the best course of action to improve
our diets need to be made and
implemented as soon as possible.
19
 HUNGER & SATIETY

Hunger and satiety

Full4Health is an EU-FP7 funded project comprising 19 academic and industry
partners from across Europe which is investigating the mechanisms of hunger and
satiety with the aim of developing solutions to address obesity, related chronic
disease as well as under-nutrition. Tehmina Amin and Julian G Mercer describe
some of the progress to date.

Introduction straightforward solution. Another investigate gut-brain interactions

The spiralling global increase
in obesity and overweight can
be broadly attributed to the
overconsumption of calories
relative to energy expenditure.
Increasingly easy access to cheap,
palatable food that is relatively
high in sugar and fat, coupled with
a decline in activity, is placing an
escalating burden on healthcare
systems due to the concomitant
increase in incidence of metabolic
disease, including heart disease
and type II diabetes. Therapy
to address obesity is limited as
a number of marketed drugs
have been withdrawn due to
unacceptable side effects. The
growing use of bariatric surgery
can be effective for some, but is
not suitable for all and is not a
approach to addressing caloric
overconsumption and weight
...almost all of gain involves methods to control
these gut overall appetite, which require a
peptide more detailed understanding of
hormones the mechanisms governing hunger
induce and satiety.
satiety, i.e.
terminate European research
meals and Full4Health [1] is a €9M research
project funded by the EU bringing
reduce food
together 19 academic and industry
intake: only partners. These researchers
one peptide, are combining multidisciplinary
ghrelin, approaches to understand the
produced by mechanisms of hunger and
the stomach, satiety, which may lead to the
stimulates development of solutions for
food intake.’ appetite control. Full4Health
combines clinical and pre-
clinical research approaches to
and the interface of food with
the gastrointestinal tract and
microbiota. It is investigating the
potential for dietary manipulation
through macronutrient form and
structure, the neuropsychology
of food choice and reward and
how the developmental process
affects the food-gut-brain axis
across lifespan. It also includes
a major study comparing human
volunteers during childhood,
adolescence, adulthood and in
later life.
The Full4Health project is based
around the concept of the food-
gut-brain axis. In essence, the food
and drinks we consume interact
with the gut (gastrointestinal
tract) at various levels from
the mouth through to the lower

Fig 1. Gut-brain axis

20 Vol 29 Issue 1 ... More online

 HUNGER & SATIETY

bowel (Fig 1). These interactions and specialised transmitters. the gut that arise in response
not only provide for the digestion These systems function to try to to the passage of specific food
of food and the assimilation of maintain energy balance i.e. the components and by validating
nutrient into the body, but also
...overall balance between energy intake that understanding through
generate feedback signals to the energy intake and energy expenditure, but with intervention studies to generate
brain relating to physical fullness, decreased a critical built-in bias to prevent evidence-based recommendations
passage of digesta and nutrients with elevated negative energy balance (and thus about food composition that
down the gut, localised and blood- protein starvation). This in part explains preserve the satisfying properties
stream hormone and metabolite content, thus the difficulty experienced by most of food and its nutritional value,
concentrations and the digestive reducing the people trying to lose weight on while reducing overall calorie
process itself. These signals, which potential for conventional calorie-restricted intake.
may be neural (such as through weight gain.’ diets. The reward or hedonic By working with partners from
the vagus nerve which innervates systems appear to monitor many the food industry, the intention
most of the gut) or hormonal of the same hormonal signals is to accelerate the translation
(blood-borne peptides secreted from the gut and periphery of understanding into practical
by specialised cells within the that are being read by the solutions. Such a food solution,
gut) are integrated in the brain to hypothalamus and these systems exploiting natural mechanisms
help inform subsequent decisions appear to have an over-ride of hunger and satiety, would
about what to eat, how much, and capability. Thus, consumption of have many advantages over a
when. Interestingly, almost all palatable, rewarding food may be pharmaceutical approach.
of these gut peptide hormones sustained beyond the requirement With the benefit of Full4Health
induce satiety, i.e. terminate to achieve and maintain partners’ expertise in different
meals and reduce food intake: only energy balance. This apparent areas, we now report on selected
one peptide, ghrelin, produced hierarchy almost certainly goes findings, including how the protein
by the stomach, stimulates food some way to explaining over- content of a meal affects overall
intake. A complex network of consumption of calories in our energy intake, how the physical
brain centres and transmitter current environment, which is form of macronutrients may affect
molecules is involved in integrating characterised by abundant, easily satiety and how gut bacteria affect
incoming neural, hormonal and obtained, energy-dense, palatable the regulation of body fat and
metabolic signals. The main brain foods that are high in fat and hunger.
centres are the hindbrain, where sugar. The Protein Leverage Hypothesis
the vagus nerve feeds into the To address this complex predicts that appetite in humans,
brain, the hypothalamus and the signalling in an integrated as in other species, prioritises
distributed forebrain structures physiological system, Full4Health dietary protein over carbohydrate
that make up the reward circuitry. has component research projects and fat. Evolutionarily this makes
The hypothalamus is generally targeted along the food-gut- sense as growth, development
accepted to be the energy balance brain axis. Its overarching aim and reproduction cannot occur if
centre of the brain and contains is to understand how appetite protein levels are too low. So in
a number of discrete nuclei is regulated by signals from a situation where food is low in
protein but rich in carbohydrate,
consumption might continue
BOX 1 - SUMMARY
until the total required intake
Satiety – the continuation of fullness and suppression of hunger between meals. Satiety of protein is attained. Where
starts after the end of eating and prevents further eating before the return of hunger. this gives rise to an increase in
Satiation – the development of fullness and reduction of hunger during a meal. Satiation overall energy intake, weight gain
occurs during an eating episode and brings it to an end. would result. Such a negative
Hypothalamus – brain centre controlling energy balance
Reward/Hedonic Circuitry – forebrain centres that can override energy balance systems, BOX 2 - BUG FACTS
allowing over-consumption of energy-dense palatable food and potentially leading to weight
Human microbiome – the totality
gain.
of cells constituting the microbial
Bariatric surgery – weight loss surgery (mostly bacterial) complement of
Gastric bypass – Surgery to reduce stomach size and the length of small intestine. Food then the body
bypasses most of the stomach and part of the small intestine. Germ-free – animals bred to be
Sleeve gastrectomy – surgery which creates a narrow tube (sleeve) from the stomach, free from gut bacteria i.e. have no
reducing stomach volume by 75%. microbiome

www.fstjournal.org 21
 HUNGER & SATIETY
Sleeve Gastrectomy
Gastric sleeve
(new stomach)
Removed
portion of
stomach
Fig 2. Types of bariatric surgery
association between dietary
protein content and total energy
intake (i.e. low protein, high energy
intake) suggests that even small
reductions in dietary protein
content could lead to significant
increases in overall energy intake,
and thus be a driver towards
weight gain [2].
However, human studies carried
out by Full4Health partners at the
University of Maastricht, led by
Margriet Westerterp-Plantenga,
have provided evidence to support
one arm of the Protein Leverage
Hypothesis, but not the other. In
2013, Martens et al [3] performed
studies on lean humans, feeding
them meals varying in protein
content over three 12-day periods.
It was found that overall energy
intake decreased with elevated
protein content, thus reducing
the potential for weight gain. This
supports findings from numerous
earlier studies [4]. However,
although individuals underate
relative to energy balance from
diets containing high protein
content, there was no evidence for
protein leverage effects from diets
containing a lower ratio of protein,
i.e. overconsumption of calories.
The higher protein arm of the
22 Vol 29 Issue 1
Roux-en Y Gastric Bypass
Gastric pouch
Bypassed
duodenum
Duodenum
Jejunum
Maastricht study substantiates
previous work showing that
protein is more satiating than the
other macronutrients, fat and
carbohydrate [5-7]. This property
has been exploited in the design
of higher protein calorie-counted
commercial ready meals as
an aid to weight management.
In Full4Health, a group at the
University of Aberdeen is looking
at satiation and satiety in the
context of other properties of the
food we eat – energy density and
structure. For example, we eat
when we are hungry, but what
makes us stop eating and how is
it influenced by the physical form
of the food (whether it is solid
or liquid) even if the total calorie
content is the same? When food
is ingested and first received by
more the gut, information is sent to
satiating the brain relating to the size and
foods could composition of the meal via both
help limit activation of vagal nerve cells and
caloric secretion of peptide hormones.
intake whilst The hormones may act locally in
enabling the gut or be released into the
consumers circulation to act on the hindbrain
to continue and other areas involved in
nutrient sensing. Currently it is
enjoying
not known how the structure and
their food
composition of food affects satiety
Bypassed
portion of
stomach
Jejunum
food
digestive juice
and satiation, so diets high in
protein, fat or carbohydrate will be
fed in either solid or liquid forms
to investigate this [8].
Another area being investigated
is how bacteria in the gut may
affect obesity by sending signals
to parts of the brain regulating
body fat and hunger. It was
thought until recently that gut
bacteria were simply involved
in digestion of food, but it now
appears that microorganisms in
the human microbiome, which
outnumber our own body cells
by ten to one, are likely to affect
many aspects of our physiology.
This is implied by the observations
that germ-free mice are leaner
than normal mice, obese and
lean individuals have different
bacteria in their gut and antibiotic
therapy of obese mice reduces
body weight. Our Full4Health
partners in Gothenburg, led
by John-Olov Jansson, have
compared gene expression of
food-intake-regulating peptides in
the hypothalamus and brainstem
in germ-free and conventionally-
raised mice. These studies
demonstrated that conventionally-
raised mice showed reduced
expression of the genes encoding
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two body fat-suppressing
neuropeptides, implying a role for
gut microbes in the regulation of
body fat [9].
One of the more successful ways
of addressing extreme obesity has
been to prevent overeating through
bariatric surgery, including gastric
bypass and sleeve gastrectomy
(Fig 2). However, although current
surgery can be effective, there
are considerable reoperation
and mortality risks. Even where
cost-benefit analysis does support
surgery, the volume of surgical
procedures required is not feasible.
Thus the development of new
minimally invasive procedures
would be a significant advance.
For many years, botulinum
toxin, or Botox, has been used
as a therapeutic in cosmetic
procedures. In preclinical trials,
Full4Health partners Duan Chen
and his group in Trondheim,
Norway, found that Botox injection
into the stomach wall of high-fat
diet-induced obese rats reduced
food intake and body weight by
30% compared to controls over
4 weeks. Botox also resulted in
25% weight loss in obese rats that
underwent sleeve gastrectomy
but failed to lose weight [10].
Botox blocks release of the
neurotransmitter, acetylcholine,
from nerve terminals. The stomach
wall is heavily innervated by the
vagus nerve, which communicates
physiological signals between gut
and brain and the role of Botox
is now being investigated further
in relation to this component
of the gut-brain axis. A Phase
II clinical trial [11] in St. Olav’s
Hospital, Trondheim, Norway is
now underway to assess whether
Botox injections into the human
stomach via gastroscopy (a
procedure performed in conscious
patients) may be a viable and less
invasive alternative to bariatric
surgery. The potentially significant
cost savings may make this an
important clinical development.
It is clear from the developments
described that a number
www.fstjournal.org
HUNGER & SATIETY
of interconnected strands functional, foods. Food is, not
in Full4Health have made unreasonably, identified as being
contributions to furthering one of the major causes of the
our understanding of the current obesity epidemic – our
mechanisms of hunger and current diets providing a surfeit
satiety. Full4Health is closely of choice of hyper-palatable
associated with a thematically- foods rich in fat, sugar and
related EU project, SATIN, (SATiety energy. Nevertheless, there is
Innovation) [12]. Whilst Full4Health little incentive for a return to a
is focused on understanding monotonous, repetitive diet of
the physiological mechanisms low palatability, which might
underpinning satiety, SATIN is naturally stifle our propensity to
exploring which ingredients and over-consume. The EU-funded
processing methods for several projects Full4Health and SATIN
food components (proteins, offer the opportunity to assess
carbohydrates, fats) and categories whether food could also become
(bread, fish, dairy etc.) accelerate part of the solution to the problem
satiation during a meal, suppress of overweight, by harnessing
appetite and extend satiety i.e. the its physiological interactions
inter-meal interval. The aim is to with the gut. There is unlikely to
see whether satiety-enhancing be a single strategy to combat
foods can help with energy intake the problem of overweight and
and weight control. Ultimately it is obesity and for individuals who
hoped SATIN studies could inform already have a significant weight
the regulatory environment. problem, surgery is likely to be
a more viable approach than a
Conclusion diet-based intervention. However,
Full4Health is an ambitious for most people weight gain is a
multidisciplinary programme process that takes place slowly
of research seeking answers over years or decades due to
to the growing global problems relatively trivial but cumulative
of caloric overconsumption, positive energy balance. In these
non-communicable disease and cases it is realistic to believe that
under-nutrition. The project more satiating foods could help
was conceived to advance limit caloric intake whilst enabling
understanding of fundamental consumers to continue enjoying
physiological mechanisms their food (13) and that strategies
governing hunger and satiety, that mimic the effect of bariatric
which could underpin the move surgery but without the need for
towards design of beneficial, an operation could prove effective.
References and article available online at:
www.fstjournal.org/features/29-1/hunger-satiety
Dr Tehmina Amin is Project Manager for the Full4Health project, an EU FP7
project coordinated from the Rowett Institute of Nutrition and Health at the
University of Aberdeen, Scotland. Tehmina has a wealth of experience in bioscience-
related project management, initially in a biotechnology company and later in a number of
academic-related posts.
Full4Health is coordinated by Professor Julian G. Mercer. Julian is the Leader of the
Obesity and Metabolic Health Theme at the Rowett Institute where his research interests
are centred on dietary behaviour and molecular mechanisms.
Email: t.amin@abdn.ac.uk, j.mercer@abdn.ac.uk). Tel: 01224 438586
Websites: http://www.full4health.eu/, http://www.abdn.ac.uk/rowett/
23
 CARBOHYDRATE DIGESTION
Role of microbes in
carbohydrate digestion
Harry J. Flint of the Rowett Institute of Nutrition and Health and Nathalie Juge of
the Institute of Food Research describe recent developments in the understanding
of the role of microbes in digesting carbohydrate in the diet.
E
ach human adult harbors
approximately 1014 bacteria
in the gut (referred to as
gut microbiota), which
is about 10 times the number
of cells making up the human
body. There are at least 400-500
different bacterial species and
many different strains within
each species, highlighting the
enormous complexity of this
ecosystem. The gut microbiota
provides many crucial functions
to the host including digestion
and fermentation of ‘indigestible’
complex carbohydrates to produce
short chain fatty acids (SCFAs)
and gases. SCFAs play important
roles in host physiology as energy
sources, anti-inflammatory
mediators and regulators of cell
proliferation and cell death, while
also exerting a major influence
on the gut environment and
on pathogen survival. The gut
microbiota influences the growth
and development of the immune
system and produces vitamins,
notably vitamin K. Deviation
Microbial colonisation
(cell numbers) -
Stomach 104 /g
Duodenum, jejunum
103 -105 /g
Ileum 108 /g
Large intestine 1011 /g
Fig. 1 Gut microbiota in healthy adults
24 Vol 29 Issue 1
from ‘optimal’ gut microbial bifidobacteria) are often under-
balance, or ‘dysbiosis’, has been represented using metagenomics
repeatedly associated not only approaches. While there is
The gut with gut disorders but also with considerable inter-individual
microbiota systemic conditions, such as variation in microbiota composition,
influences metabolic syndrome and chronic a set of dominant species can be
the growth inflammation. found in most individuals.
and develop- The composition of the It is now clear from human
ment of the microbiota varies along the dietary intervention studies that gut
immune gastrointestinal tract, with the microbiota composition responds
system and majority of bacteria (1011/g) being to controlled changes in dietary
produces present in the colon (Fig. 1). intake within a few days of a dietary
vitamins, Facilitated by the development switch[3,4],. These changes are
of molecular techniques and by likely to reflect different substrate-
notably
concerted efforts of consortia, degradation niches occupied
vitamin K.’ such as The Human Microbiome by specialised gut bacterial
Project and the Metagenomics species, as well as sensitivity to
of the Human Intestinal Tract metabolites, such as bile acids
(MetaHIT), a picture has emerged that vary with diet composition[3,4].
of the composition of the gut There is also evidence that long-
microbiota in humans. One term dietary habits correlate with
common observation is that overall microbiota composition,
human gut bacteria belong mainly in particular the representation of
to two phyla, Firmicutes (mostly Bacteroides and Prevotella (both
represented by Clostridia) and Bacteroidetes)[5].
Bacteroidetes, with a smaller Most important, however, is
representation of Proteobacteria the increasing body of evidence
and Actinobacteria, although that relates microbial community
the Actinobacteria (notably composition with health status
and disease risk. For example,
humans showing symptoms of
metabolic syndrome tend to display
a less diverse faecal microbiota,
Average composition of the colonic microbiota with a higher representation of
(% major bacterial phyla)* Bacteroides spp., than healthy
individuals[6], while colitis
Bacteroidetes sufferers, especially those with
Firmicutes – ileal Crohn’s disease, tend to
Lachnospiraceae show severely reduced numbers
Firmicutes –
Ruminococcaceae
of butyrate-producing Firmicutes
Firmicutes – species. However the causal link
Veillonellaceae between microbiota composition
Firmicutes – others and diseases remains to be
investigated.
Actinobacteria
One potentially powerful tool
Proteobacteria to investigate host-microbe
interactions is provided by
Verrucomicrobia
germ-free mice raised in an
environment completely devoid
* Based on 16S rRNA sequencing, FISH, gPCR,
metagenomics – multiple published studies
of bacteria. By comparing the
physiology of germ-free mice
... More online

with that of conventionally raised
animals, one can obtain useful
information about how bacteria
can shape host metabolism.
Germ-free mice can be colonised
to become gnotobiotic animals
with either one specific species of
bacterium (mono-colonisation),
a whole group of bacteria, or the
entire bacterial flora isolated
from conventionally raised
animals (conventionalisation) or
from human faecal microbiota
(human microbiota transfer). In
several studies, transfer of faecal
microbiota from lean humans to
germ-free animals apparently
results in less weight gain than
a similar transfer from obese
individuals[7]. Furthermore,
in recent gnotobiotic animal
experiments using a defined
consortium, one species was
identified as being obesogenic[8].
These remarkable findings
suggest there is a potential for
the microbiota to have an impact
on adiposity in humans, although
the differences in microbiota
composition between lean and
obese humans remain the subject
of debate[9].
This new understanding of the gut
microbiota has raised considerable
pectin
xyloglucan
cellulose
Fig. 2 The major energy sources for microbial growth in the large intestine derive from non-digestible carbohydrates
present in the diet. These include plant cell wall polysaccharides (cellulose, arabinoxylan, xyloglucan, mannan and
pectin) from fruit, vegetables and whole cereals and plant storage polysaccharides such as resistant starch.
www.fstjournal.org
CARBOHYDRATE DIGESTION
Dietary or intestinal origin: range
Resistant starch
These
Non-starch polysaccharides
remarkable
findings Unabsorbed sugars
suggest there
is a potential Oligosaccharides
for the
microbiota to Dietary protein
have an
impact on Enzymes / secretions / mucus
adiposity in
humans.’ 10 20 30 40 50
Amount [gram per day]
[modified from Cummings & Macfarlane (1991)]
Fig. 3 Substrates typically available for utilisation by the large intestinal microbiota
interest in devising strategies to in the form of insoluble plant fibre
manipulate the composition and or particles of resistant starch
physiology of the gut microbial (RS) (Fig. 2). The endogenously
community to improve health. While produced mucin that coats the
some factors that influence the wall of the intestine is another
intestinal microbiota composition insoluble polymer that is relatively
are intrinsic host factors, diet resistant to degradation by most
plays a major role. One of the intestinal bacteria. Plant cell walls,
main factors influencing microbial which generally provide the largest
populations and metabolism source of dietary fibres, comprise a
within the large intestine is the mixture of complex polysaccharides
dietary content of non-digestible that cannot be digested by host
carbohydrates. Most of the non- enzymes, including cellulose,
digestible carbohydrate from the arabinoxylan, xyloglucan, mannan
diet arrives in the large intestine and pectin. In addition, plant
storage polysaccharides, such as
inulin and some oligosaccharides,
resist digestion and provide the
arabinoxylan basis for many existing prebiotics.
Starch, another plant storage
polysaccharide, is largely digestible
when cooked but a fraction
(resistant starch - RS) can resist
upper gut digestion because of
mannan protection by other plant polymers,
particulate structure, retrogradation
or cross-linking (Fig. 3).
inulin Microbial fermentation
transforms these indigestible
sugars into SCFAs, such as
butyrate, propionate and acetate,
which supply energy to the host
resistant starch and have multiple effects not only
on the gut but also systemically.
Understanding microbial
degradation of non-digestible
carbohydrates is therefore
fundamental for designing health-
25
 CARBOHYDRATE DIGESTION
promoting foods and improving Insoluble complex
health via the diet. When non- carbohydrates
digestible carbohydrates are
absent from the diet, certain gut Primary degraders
bacteria are known to switch to
the utilisation of endogenous Soluble
Diet polysaccharides
energy sources, especially mucin.
Furthermore the ability of certain
microorganisms to utilise mucin Polysaccharide utilisers
sugars as a carbon source positions
them in close proximity to host
Oligosaccharides,
cells[10]. As a consequence, species
that are adept at using these sugars
endogenous glycans may exert a Fig. 4 Microbial Oligosaccharide/ sugar
ecology of utilisers
disproportionate effect on colonic non-digestible
health, especially during states of carbohydrate
dysbiosis. This makes it important breakdown in the
gut
to understand how bacteria access
complex carbohydrates of both environment. While the genomes of
dietary and host origin. human Bacteroides spp. show very
Given the diversity and high numbers of CAZymes, giving
complexity of sugar structures them great nutritional flexibility,
found within the gut, strategies for the organisation of their enzyme
deconstructing these molecules systems equips species, such as
rely on the cooperative action Understand- B. thetaiotaomicron, to efficiently
of a number of carbohydrate- ing microbial utilise only soluble, rather
active enzymes (CAZymes). The degradation than insoluble, carbohydrates.
sequencing of the (meta)genomes of non- Bacteroides spp. rely on starch
of human gut bacteria revealed digestible utilisation systems in their outer
that (i) most of the common carbohy- membranes to capture and
bacterial genes are involved in the drates is transport soluble oligosaccharides
digestion of complex sugars and therefore that are then hydrolysed
their subsequent fermentation mainly in the periplasmic
fundamental
and (ii) our gut microbes have space [11]. These differences
a much more extensive arsenal
for designing in the organisation of enzyme
of polysaccharide-degrading health- systems are likely to explain
enzymes than we do. The number promoting why Bacteroides associate more
and type of CAZymes carried by foods and with the liquid phase in colonic
an organism has been used as a improving contents, whereas the particulate
marker to assess the adaptation health via the fraction is enriched in specific
of that organism to a specific diet.’ Firmicutes bacteria belonging
References and article are available online at:
www.fstjournal.org/features/29-1/carbohydrate-digestion
Harry J. Flint, Microbiology Group, Rowett Institute of Nutrition and Health,
University of Aberdeen, Greenburn Road, Aberdeen, Scotland AB21 9SB,UK,
Email: h.flint@abdn.ac.uk, Tel: +44 1224 438651, Web: www.abdn.ac.uk/rowett/
Nathalie Juge, Institute of Food Research, The Gut Health and Food Safety Institute
Strategic Programme, Norwich Research Park, Norwich NR4 7UA, UK,
Email: nathalie.juge@ifr.ac.uk, Tel: +44 1603 255068, Web: www.ifr.ac.uk
The authors are grateful to the Biotechnology and Biological Sciences Research Council
(BB/L008602/1 responsive mode grant). HF acknowledges support also from the Scottish
Government Food Land and People Programme.
26 Vol 29 Issue 1
H-utilisers
(acetogens,
methano-
gens, SRB); products
lactate,
succinate
utilisers
to the Ruminococcaceae[12]. We
now know that Firmicutes include
several strong candidates for
‘keystone’ bacterial species
that have the ability to degrade
insoluble substrates of dietary
and host origin. These include
Ruminococcus bromii, recently
shown to degrade resistant starch
particles[13], R. champanellensis,
the only human colonic species so
far shown to be able to degrade
crystalline cellulose[14], and R.
gnavus, a species able to degrade
mucopolysaccharides[15].
The roles of these primary
degrading species in vivo can only
be properly understood in terms
of their interactions with the
rest of the microbial community
(Fig. 4). First, they release soluble
carbohydrates that provide energy
sources for other bacteria, thus
increasing ‘energy harvest’ from
the diet and the formation of
fermentation products. Second,
the presence of hydrogen-utilising
species causes major shifts in
fermentation products and energy
yield that can increase substrate
breakdown by ruminococci.
Understanding the relationship
between carbohydrate utilisation,
microbial ecology and microbiota
metabolism is essential to develop
novel and sophisticated dietary
and nutraceutical strategies to
improve human health through the
manipulation of the microbiota.
... More online

Cognitive performance
testing
Louise Brunger, KTP Associate, and Dr Roberta Re, Nutrition Research Manager at
Leatherhead Food Research describe the validation of new methods for measuring
cognitive performance using the latest electronic devices.
T
he field of cognitive
performance research
is gaining momentum
as interest in this area
continues to grow. A wide range of
organisations from the academic
and public health sectors to the
food and drink industry are keen
to explore the beneficial effects
certain foods or nutrient compounds
may have on performance.
Rising incidences of Alzheimer’s
Dementia, the most common form
of the progressive, degenerative
disease, gave rise to ‘The Dementia
Challenge’ (1), a government
strategy aimed at tackling ‘the quiet
crisis’, referred to as ‘one of the
greatest challenges of our time’ by
Prime Minister, David Cameron.
Alongside the medical research
interest, consumers themselves
have also become more aware
of product ingredients and the
food industry is under pressure to
accommodate consumer demand
through the reformulation of
www.fstjournal.org
COGNITIVE PERFORMANCE TESTING
existing products or in the delivery
of innovative products which can be
considered healthy, affordable and
suitable for modern day life, without
a long list of artificial additives and
preservatives.
Nutrition intervention is a major
component in protecting against,
and helping to counteract, the
effects of various diseases. People
are becoming much more aware
of the importance of a nutritionally
adequate diet and the contribution
this makes to how we feel both
physically and mentally. With the
recent controversies surrounding
food supply chains, now more than
ever people are taking an interest
in the origins and the contents
of the foods they are eating. The
food industry has been working
hard to produce foods which are
not only nutritious but also have
additional health benefits. Available
in supermarkets, health food stores
and even petrol stations, we now
have a great number of drinks,
...robust
energy bars, bags of specially
clinical
selected nuts and seeds and ready-
evidence meals, all designed conveniently
is required to provide added benefits above
by the and beyond that of the ingredients’
European nutritive value.
Commission The implementation of strict
before a European regulatory guidelines
health claim has meant that robust clinical
can be evidence is required by
displayed
on product
packaging.’
the European Commission before
a health claim can be displayed on
product packaging. By obtaining
the backing of strong scientific
evidence, products specifically
designed to maintain or enhance
cognitive performance or improve
cognitive health can be marketed.
This is easier said than done and
has presented the food and drink
industry with quite a challenge.
Leatherhead Food Research,
jointly with the University of Sussex,
set up a two-year collaborative
project in January 2013, funded
under the Knowledge Transfer
Partnership (KTP) strategy, bringing
together industry needs and
academic capability (2). Psychology
and Computer Science experts
from the University of Sussex and
Leatherhead’s leading scientists
have been working together to
develop a comprehensive, validated
test battery that will help the
industry substantiate satiety, mood
and cognitive performance health
claims.
At present, with the existence
of more than 400 different tests
spanning a number of domains, and
with little documented consensus
as to the appropriateness of their
use, cognitive performance testing
is still in need of scientific review
when it comes to validating the
different methodologies. It is a more
straight forward story with regards
to appetite testing, whereby visual
analogue scales (VAS) have
been widely used for many
years and remain one of the
key tools used by appetite
researchers. Although
many studies continue to
use VAS in its original ‘pen
and paper’ format, there
has been increasing use of
ratings made on electronic
devices. The format was
first transferred to desktop
27
 COGNITIVE PERFORMANCE TESTING
computers (3, 4) which was then
followed in more recent years with
an expansion to hand-held devices,
such as the Apple Newton (5, 6) and
HP iPAQ (7), as well as specialised
tools, such as the Mandometer (8,
9, 10). The use of electronic devices
over the original ‘pen and paper’
method has proven advantageous in
a number of ways:
1. They negate risks of mis-
measurement and bias in the
measurement and transcription of
paper ratings.
2. They generate immediate results,
freeing up researcher time from
laborious transcription of paper-
based ratings.
3. They allow automatic
randomisation of question order
when relevant, so reducing risks
of rating order effects.
4. They prevent the user from
referring back to his or her
previous responses to judge how
the experience has changed, and
so provide data unbiased by self-
determined contrasts which helps
to ensure results more closely
reflect actual feelings at the point
of rating.
Over the last few years, the
number of newer, more efficient
hand-held devices has increased
rapidly, which presented an
opportunity to test the capability
of these technologies with a view
to selecting the most appropriate
device considered capable of
supporting VAS as well as the far
more complex performance tests.
The implementation of VAS ratings
on such devices was predicted to
further simplify and standardise the
collection of appetite data, allowing
more ubiquitous use of electronic
rather than paper-based ratings.
The transference and validation
of paper and PC-based mood and
performance tools was predicted to
provide a more efficient and mobile
testing service, suitable for use in a
number of different settings.
Following rigorous performance
trials using a variety of touchscreen
devices, the Apple iPad Mini
28 Vol 29 Issue 1
to detect energy differences in the
test products used. Device users
also found the iPad-based system
simpler to use; the need to use a
stylus on a small line on the iPAQ
made ratings fiddly to complete,
which may have contributed to the
slightly reduced sensitivity.
The new appetite, mood,
cognitive performance and study
manager systems, unique to
Leatherhead, have been developed
by our specialised integrated
was selected for its capability team. Results of performance and
in satisfying the various criteria validation testing will be published
Following required to collect the outcome in peer reviewed publications to
rigorous measures associated with provide scientific evidence for
performance performance tests. Screen size and their use in a variety of research
trials using sensitivity was also an important and clinical settings. Leatherhead
a variety of factor in the selection process has submitted the results of the
touchscreen when considering VAS. The iPad first two validation studies for
Mini was validated against the publication with further studies
devices, the
existing iPAQ-based system used supporting the use of the testing
Apple iPad
at Leatherhead, which has been service underway. The system is
Mini was used by various research groups not only used in data collection but
selected for in recent studies of satiety (7, 10, also in the standardisation of the
its capability 11, 12, 13). This was the first in a instructions given during clinical
in satisfying series of validation studies to be intervention trials. Providing each
the various carried out in order to scientifically participant with their own device
criteria’ support the use of the new device ensures the instructions given
and data handling system. The are standardised and are detailed
outcome of the study supported in the same way on each screen,
the sensitivity of both the current reducing the margin for error.
iPAQ-based rating system and the Clinical trials also generate vast
new iPad-based system, which were amounts of sensitive data which
assessed in a blind, randomised must be carefully handled. The
controlled trial. Consistent evidence purpose-built study manager
suggested that whilst both systems system ensures data are securely
were sensitive, ratings made on the collected, transferred and stored in
iPad-based system were better able keeping with all relevant guidelines.
References and article available online at:
www.fstjournal.org/features/29-1/cognitive-performance-testing
Louise Brunger is KTP Associate, Nutrition Research, and Dr Roberta Re, is Nutrition
Research Manager at Leatherhead Food Research, Randalls Road, Leatherhead, Surrey
KT22 7RY, UK
Tel: +44 (0)1372 822354 Email: lbrunger@leatherheadfood.com, rre@leatherheadfood.com
Experts at Leatherhead Food Research bridge the gap between science and health
claims, helping clients to identify the requirements for a health claim submission.
Regulatory experts and nutrition scientists can help design intervention studies that follow
European Food Safety Authority (EFSA) guidelines, review dossier submissions, prepare
documentation, carry out literature searches and make a critical evaluation of supporting
scientific studies.
... More online
 HEALTH CLAIMS

Nutrition and
health claims
Elinor McCartney, President of Pen & Tec Consulting Group, reviews the successes
and failures so far in gaining EFSA approval for food nutrition and health claims.
Introduction
The nutrition and health claims
regulation (NHC), introduced in
2006, has had sweeping effects
on the food and food supplement
industry in Europe [1]. The purpose
of the regulation is to ensure that
any claims made to consumers
on foods, beverages and food
supplements are based on high
quality science underpinned by
an EFSA (European Food Safety
Authority) evaluation, and to
eliminate exaggerated, fraudulent
or unsubstantiated claims. As a first
step, the food industry was invited
to propose, via EU Member States,
Most pro-
food claims already supported by
posed ‘GAS’ good science (Article 13.1 ‘GAS’
claims were claims, Generally Accepted Science).
rejected, for In excess of 40,000 proposals were
example all received and these were reduced
claims on to around 4,500 by eliminating
probiotics.’ duplicates and ‘out-of-scope’
claims. EFSA began to evaluate the
remaining claims and so far 229
‘GAS’ claims are permitted on foods,
mostly relating to vitamins and
minerals with well-established and
generally-accepted essential dietary
functions, supported by substantial
published research dating back
several decades.
Most proposed ‘GAS’ claims were
rejected, for example all claims on
probiotics, except for a single ‘GAS’
claim in relation to live yoghurt
cultures and improved lactose
digestion. Today the total number
of approved claims, including
Article 13.1 ‘GAS’, Article 13.5 ‘new’
science, Article 14(1)a ‘reduction

Examples types of
authorised claims substance, food or food category
Article 13.1 ‘GAS’
Article 13.5 ‘new’ science
Article 14(1)a “reduction
of disease risk”
Article 14(1)b ‘children’s
development/health’
Table 1. Summary of authorised claims on EU foods (derived from the EU register on nutrition and health claims)
Examples of nutrient, Examples of nature of claim
Barley grain fibre Increases faecal bulk
Carbohydrates Help muscle recovery after
exercise
Plant sterols/stanols Lowers blood cholesterol, a
risk factor in CHD (coronary
heart disease)
Docosahexaenoic acid (DHA) Contributes to normal
visual development in
infants to 12 months
Main conditions of use
Food to meet ‘high fibre’ as
defined in NHC Annex
Food to provide 4 g/kg BW
within 4-6 hours … etc.
Daily food to supply 1.5-3
g plant sterols/stanols, for
2-3 weeks etc. www.
Daily food to supply 100 11 claims, 4 of which relate
mg of DHA or in follow-on
formulae, minimum 0.3% of
the total fatty acids as DHA
Comments
229 claims cover only 68
distinct nutrients; most
relating to vitamins &
minerals
5 claims, 4 of which
have been granted data
protection
14 claims, 7 of which relate
to cholesterol/CHD; 3 to
improved bone density &
reduced risk of osteoporotic
fractures; 3 to reduced risk
of dental caries, & 1 (folic
acid) to reduced risk of
foetal neural tube defects.
to essential fatty acids,
6 to essential vitamins/
minerals, & 1 to protein

Examples types of non- Examples of nutrient, Examples of nature of claim Reasons for Comments
authorised claims substance, food or food category non-authorisation
Article 13.1 ‘GAS’ Bifidobacterium animalis ssp. Probiotic. Contributes to Claim not substantiated 1,729 ‘GAS’ claims rejected
lactis BB-12® beneficial gut bacteria,
aiding digestion.
Article 13.5 ‘new’ science “NPU” food supplements ‘NPU’ imitate female Claim not substantiated 32 ‘new’ science claims
containing hops breasts enhancement rejected
process by 8-PN
(8-prenylnaringenin)
Article 14(1)a ‘reduction Glucosamine HCl Reduces articular cartilage Claim not substantiated 20 ‘reduction of disease
of disease risk’ destruction & risk of risk’ claims rejected
osteoarthritis.
Article 14(1)b ‘children’s Beta-palmitate Contributes to increased Claim not substantiated 26 claims on ‘children’s
development/health’ calcium absorption development or health’
rejected
Table 2. Summary of non-authorised claims on EU foods (derived from the EU register on nutrition and health claims)

www.fstjournal.org 29
 HEALTH CLAIMS
of disease risk’ and Article 14(1)b
‘children’s development/health’ is
259 out of 2,276 assessed claims,
a success rate of only 11%. A
large number of claims relating
to plant derivatives (‘botanical’
claims) are currently on hold (ca.
2,150), pending resolution of the
debate regarding possible conflicts
with claims permitted under
the traditional herbal medicines
legislation. Only 6 claims related to
‘new’ science have been approved
(Article 13.5) and 25 claims relating
to reduction of disease risks or
children’s development and health.
Examples and the current status
of NHC claims are summarised in
Tables 1 and 2 [2].
Reasons for NHC failures
The initial Article 13.1 GAS
claims review was a type of
‘grandfathering’ process, which
allowed a number of claims on
foods after an initial check by
EFSA of supporting literature.
Hence it is not surprising that most
GAS claims involve vitamins and
minerals and their established
roles in human health and
nutrition. The grandfathering
process also allowed the EU to
remove wilder marketing claims
from European food products.
The high initial failure rate during
the GAS ‘grandfathering’ process
was related to several factors:
• Failure to characterise the
nutrient, substance
or food to EFSA’s
satisfaction
• Inappropriate claims
wording
• Over-reliance on
published papers that
did not meet EFSA’s
requirements (e.g. did
not test the nutrient,
substance or food that
was the subject of the
claim)
• Over-reliance on in vitro
work to substantiate claims
• Lack of good-quality, well-
controlled human studies,
specifically designed for an
30 Vol 29 Issue 1
The food
industry is
also learning
from EFSA
experiences
to date ... and
the quality of
applications
has improved
in many
respects...’
Figure 2. Insufficient food characterisation, e.g. yogurt strains
EFSA NHC evaluation • General guidance,
• Improbable claims. • Guidance for health claims
related to gut and immune
The probiotic sector, both food function,
supplements and foods, had a • Guidance on health claims
disappointing introduction to NHC related to antioxidants, oxidative
and initial claims attempts were damage and cardiovascular
frustrated by EFSA’s rejection of health,
most probiotics due to insufficient • Guidance on the scientific
strain characterisation. EFSA soon requirements for health claims
clarified that probiotic strains related to appetite ratings,
differed in efficacy and hence NHC weight management and blood
claims would be strain-specific. glucose concentrations,
The EC (European Commission) • Guidance on the scientific
allowed notifiers to resubmit requirements for health claims
GAS claims with updated strain related to bone, joints, skin and
characterisation data, but this oral health,
Figure 1. The ‘GAS’ only extended the period until final • Guidance on the scientific
grandfathering delisting of the majority of claims, requirements for health claims
process eliminated
many wilder this time due to over-reliance on related to physical performance,
marketing claims ‘generic’ literature that did not • Guidance on the scientific
test the specific strains to which requirements for health claims
claims were attributed, related to functions of the
or due to flaws in nervous system, including
study designs, such as psychological functions.
inadequate blinding.
The food industry is also learning
Post-GAS – from EFSA experiences to date
challenges of an and, whereas fewer applications
EFSA evaluation have been submitted since the GAS
EFSA has issued a grandfathering period, the quality
number of guidance of applications has improved in
documents for applicants many respects, for example:
attempting claims • Most food products submitted
authorisations under NHC under NHC are characterised to
and plans to update these as EFSA’s satisfaction,
necessary with the benefit of • Fewer applications are rejected
experience [3]: due to inadequate claims
• Scientific and technical wordings
guidance, • Applications are supported by
... More online

data specific to the food product
under evaluation,
• The quality of supporting studies
has improved,
• Applicants are paying more
attention to EFSA guidance on
appropriately controlled study
designs, reporting complete data
sets and the quality of statistical
analyses.
Nutrient profiles – a pending
NHC challenge for food
business operators
Article 4 of NHC foresees the
setting of nutrient profiles, which
will determine whether foods are
eligible or not to bear claims on the
basis of their nutrient composition.
Nutrient profiles will be based
primarily on the content of nutrients
for which excessive intakes in the
overall diet are not recommended,
especially fat, saturated fatty acids,
trans-fatty acids, sugars and salt/
sodium. This objective has proved
complex despite an EFSA opinion
in 2008 on this subject [4]. For the
time being, NHC stipulates that
claims may not be made on
beverages with more
than 1.2% alcohol, but
may be permitted
where only a single
nutrient exceeds
the nutrient
profile. There
is considerable
debate about the
wisdom of setting
nutrient profiles for
individual foods, when
it is more important to
consider the quality of the diet as
a whole. The EC plans to readdress
the issue of nutrient profiles by
2019, a decade later than initially
envisaged. Nevertheless, the
spectre of nutrient profiles may
References and article available online at:
www.fstjournal.org/features/29-1/health-claims
Elinor McCartney, PhD, MBA is President of Pen & Tec Consulting Group
Tel: +34-93-675-8015 Email: elinor@pentec-consulting.eu
Web: www.pentec-consulting.eu
www.fstjournal.org
Figure 4. Nutrient
profiles still pending –
preventing claims on
regulators
‘unhealthy’ food.
are policing
food
claims with
renewed
zeal and are
applying
dissuasive
fines for
promotional
texts for
consumers
that are
considered
non- help drive innovation in the food
compliant.’ industry, as food scientists focus on
developing healthier snacks with,
for example, higher fibre and lower
salt, sugar and unhealthy fats, but
still offering good taste.
Conclusions on NHC and
recommendations to
applicants
The NHC has succeeded in removing
the more extravagant marketing
claims made to EU consumers on
food products, but the food industry
is critical of both EC and EFSA for
the current difficulties in obtaining
NHC claims, even when good
quality human intervention studies
are used to support applications.
It is difficult for smaller food
businesses to fund the studies
necessary and even major players
with adequate budgets have failed
to convince EFSA under NHC. On
the other hand, EFSA is revising
Figure 3. Recent EFSA guidance documents, such as
NHC applications
place less reliance on
those on gut health and immune
in vitro data function, and introducing over-
arching guidance on, for example,
statistical approaches. There have
been a number of success stories,
HEALTH CLAIMS
such as the use of ex vivo data
(more economical to generate
in comparison with ‘full’ in vivo
studies) to justify claims relating
to a range of water-soluble tomato
concentrates and maintenance
of platelet aggregation, thus
contributing to normal blood flow [5].
Whereas the food and food
supplement industry has had to
adjust marketing strategies in
compliance with NHC and has
exhibited considerable creativity in
this respect, regulators are policing
food claims with renewed zeal and
are applying dissuasive fines for
promotional texts for consumers
that are considered non-compliant.
It seems that the future will see
a higher number of successful
applications, such as the recent
positive EFSA opinion on native
chicory inulin and maintenance of
normal defecation by increased
stool frequency [6].
In general applicants are advised
to build NHC dossiers from the
‘bottom-up’:
• Set commercial objectives
according to what can be
achieved with the EC/EFSA NHC
framework,
• Plan projects according to
relevant EFSA NHC guidance,
• Run EFSA-compliant studies,
• Refine claims wording according
to data generated,
• Adjust marketing strategies
accordingly.
31
 SUSTAINABLE DIETS
Sustainable diets
Mariska Dötsch-Klerk, David J Mela and Mary Kearney of Unilever Research
and Development, Vlaardingen, address the challenge of translating dietary
guidance into preferred, sustainable food products.
Introduction
Sustainable diets are an emerging
area of research and market activity.
The challenge for the food industry
is to produce healthy foods with low
environmental impact that fit into
sustainable diets, while remaining
affordable and acceptable or even
preferred by consumers.
The United Nations Food and
Agriculture Organization (FAO)
has defined ‘sustainable diets’
as ‘diets with low environmental
impacts which contribute to food and
nutrition security and to healthy life
for present and future generations.
Sustainable diets are protective
and respectful of biodiversity and
ecosystems, culturally acceptable,
accessible, economically fair and
affordable; nutritionally adequate,
safe and healthy; while optimising
natural and human resources’ (1).
This definition is considered the
starting point for the development
of new metrics to simultaneously
address all the relevant aspects
mentioned (2). However, even in
the current absence of consensus
on the metrics it is important that
the food industry takes action and
32 Vol 29 Issue 1
focuses on those aspects where
it is most likely to impact on
sustainability and health.
Most of the largest food and
beverage manufacturers as well as
many major suppliers and retailers
have committed themselves to
specific plans and targets for
sustainability. As an example,
the Unilever Sustainable Living
Plan (3) (Figure 1) focuses on three
ambitious goals: 1) to help more
than one billion people take action
to improve their health and well-
being; 2) to halve the environmental
footprint in the manufacture and
consumer use of Unilever products;
and 3) to enhance the livelihoods of
millions of people.
Underpinning these goals are
commitments which are supported
Diet sustain- by specific, time-bound targets
ability metrics spanning social, environmental
and economic performance. It is
must go
however challenging to integrate
beyond and apply standards from all three
consideration goals at the product level, and to
of only ensure that emphasis is placed on
nutritional delivering the most appropriate
value and changes through reformulations
carbon and the overall marketing mix.
footprint.’ Despite the absence of consensus
on the metrics of sustainable diets,
some guidance is emerging which
combines dietary recommendations
for health with a reduction in the
IMPROVING REDUCING ENVIRONMENTAL IMPACT
HEALTH & WELL-
BEING
1 2 3 4 5 6
Health & Improving Greenhouse Water use Waste & Sustainable
hygiene nutrition gases packaging sourcing
Figure 1 The key pillars of the Unilever Sustainable Living Plan (3)
environmental impact e.g. in the
UK, Sweden, Germany, Finland,
Netherlands and Belgium (4).
Although this is an important
step forward, these guidelines
tend to focus only on broad food
groups (e.g. meat, dairy) and do
not consider the composition of
everyday menus or the translation
of guidance into individual foods.
Diet sustainability metrics
must go beyond consideration
of only nutritional value and
carbon footprint. It is critical to
identify those food patterns that
offer adequate nutrition at low
environmental cost, but also
stimulate sustainable sourcing,
including the consideration of
livelihoods of food producers; foods
must also be well-accepted by and
affordable for consumers.
The key message here is
that a better harmonisation
between dietary guidelines
and guidelines for minimising
environmental impact and
enhancing livelihoods is needed.
In order to motivate consumers
to eat healthier sustainable diets,
it is also necessary to increase
understanding and insights into
consumer behaviour and apply
this knowledge when designing
guidelines for sustainable diets and
products.
ENHANCING LIVELIHOODS
7 8 9
Fairness Opportunities Inclusive
in the for women business
workplace
... More online
 SUSTAINABLE DIETS

Healthy and sustainable
diets: synergies, conflicts and
consumer acceptability
There seem to be some inherent
contradictions in the FAO
sustainable diet definition (Table
1) (2). Examples of synergies and
conflicts between the nutritional
and environmental impact of foods
are presented below.
Although studies have confirmed
that there are often synergies
between healthier and more
sustainable diets or food patterns,
it has also been shown that nutrient
dense diets are not necessarily the
most sustainable and vice-versa
(2,5,6). This is illustrated by the
example of the ‘Double Pyramid’,
based on the Mediterranean diet,
which was launched in 2010 by
the Barrilla Center for Food &
Nutrition to help make the concept
of healthy and sustainable diets
more understandable to consumers
(7). This shows the traditional food
be insufficient if we were to eat
fish at the recommended intake
levels. There is also confusion
Those food
among consumers regarding the
types with sustainability of eating fish, and
the lowest for certain fish species there are
ecological concerns about contamination
impact tend with heavy metals. If the health
to be quite and environmental advice on
similar to consumption of these foods is
those recom- not harmonised, consumers will
mended remain confused and optimal
for choices for both health and
consumption environment will not be made (5,6).
Several studies have shown that
in greater
drastic reductions in intakes of
proportions meat and dairy foods would have
for health...’
reasons. For example, in most
Western countries, only a small
percentage of the population is
vegetarian. Furthermore, meat
from intensively farmed livestock
can have lower GHGE because of
the faster growth of the animal,
greater feed efficiencies and a
shorter lifetime. However, this
may conflict with consumer
concerns for animal welfare (6).
The solution could be to provide
guidance from a variety of trusted
sources encouraging the adoption
of a semi-vegetarian diet, which
balances health and environmental
footprint attributes, while

pyramid for health, with foods that

should be eaten least frequently at
the top of the pyramid. Alongside
the food pyramid there is an
inverted pyramid representing
the ecological impact of foods on
quality and quantity of natural
resources, including the effects
of processes, such as cooking.
Those food types with the lowest
ecological impact tend to be quite
similar to those recommended for
consumption in greater proportions
for health; however, the correlation
is not perfect (e.g., biscuits and
cakes are seen as having a modest
environmental impact, but are
not recommended for frequent
consumption).
One widely recognised conflict
between health and environmental
impact is the current dietary
recommendation for fish
consumption. Fish is recognised
as a good source of protein, and
oily fish is a key source of n-3 fatty
acids. Most food-based dietary
guidelines recommend eating
fish (particularly fatty, oily fish)
at least twice a week. However,
current and future fish stocks may
remaining
within an acceptable
preference window for the
majority of consumers (4).
Reductions in dairy and meat
intakes may also have other
the greatest impact on reducing consequences. Dairy and meat
Green House Gas Emissions products provide a range of
(GHGE) (5). However, in many essential nutrients which may
countries such a dramatic shift need to be added to alternative
in eating patterns is likely to be products. Furthermore, in some
unacceptable to both consumers regions, increasing the amount of
and producers for a number of plant-based foods in the diet could
cultural, nutritional, and economic also have unwanted environmental
1 The most nutrient-rich diets are not necessarily the most sustainable,
whereas the most sustainable diets are not necessarily the most
healthful
2 The most nutrient-dense diets are not necessarily the most affordable.
3 Some eminently affordable, healthier foods are not culturally
acceptable and tend to be rejected, including by the lower-income
groups who could be the major beneficiaries.
Table 1 Inherent contradiction in the FAO sustainability definition (2)

www.fstjournal.org 33
 SUSTAINABLE DIETS
consequences, such as the need
to transport products over longer
distances, the use of heated
greenhouses and the use of water
irrigation systems (6).
A further barrier for consumer
acceptability of sustainable diets
could be (perceived) cost. In past
studies, lower energy density
and higher nutrient density were
associated with higher per calorie
diet costs (2). Although there are
also studies that have shown
that nutrient dense diets can be
obtained at very low cost, these
more affordable patterns have poor
consumer acceptance. Minimising
diet costs while meeting nutrition
standards led to diets providing
little variety. Often low-cost
powdered milk, ground pork,
organ meats, beans, lentils and
carrots are cited as proof that low
income groups can have access to
inexpensive yet nourishing food. It
is clear that diets like this deviate
too much from currently prevailing
social norms (8).
Despite these challenges,
healthier, more sustainable diets
can be achieved without completely
eliminating desired foods or
increasing costs (2,4). Some general
principles for achieving healthier
diets with lower environmental
impact are shown in Table 2.
Changing consumer
behaviour
As indicated above, achieving and
maintaining the desired changes
in consumer behaviour is a big
challenge. Drastic changes in
consumption habits are likely to be
unacceptable to consumers (5,8).
Moreover, changing dietary
habits to limit environmental
damage has no obvious immediate
personal benefit and even in the
long-term benefits can seem
relatively uncertain and abstract.
The concept of sustainable diets
is complex and therefore open to
misconceptions. Most people think
avoiding excessive packaging,
purchasing locally produced food,
eating organic food and reducing
34 Vol 29 Issue 1
Figure 2 Illustrative
figure showing less
strict criteria enables
reformulation in
a greater volume
of products with
correspondingly
greater consumer
impact. The filled
area reflects the
limited volume % of
products that could
potentially meet the
2007 criteria and
still be acceptable to
consumers vs. the
larger volume % that
could meet the new
2013 criteria.
food waste would be beneficial to focus on those products that are
the environment, whereas only a already close to the reformulation
small proportion of consumers targets, and which tend to reach
recognise that changing their own a relatively small niche of health-
dietary patterns could have an oriented consumers (who typically
impact (6). already have healthier diets and
The food industry has an lifestyles). Less stringent criteria
important role to play in changing enable consumer-acceptable
consumer behaviour by offering reformulations in a broader range
preferred food choices that are of products, and potentially will
formulated with health and increase the likelihood of desired
sustainability criteria in mind. consumer behaviour change.
In order to drive this change, It is recognised that ‘stealth
companies need criteria for healthy reformulation’ - small stepwise
and sustainable reformulations reformulation that is not noticed
that are challenging enough to by consumers - is often the best
make a meaningful difference to approach to bringing health-
public health, but that are also related product reformulations
technically feasible and continue to the market. With stealth
to provide consumer appeal. A reformulation people are
The food wealth of industry experience has less likely to compensate by
industry has shown that consumers will not counteractive behaviours (9).
an important continue to choose a product if Stealth reformulation can also
role to play they do not like its taste, despite allow for subtle step-changes in
in changing any nutritional or environmental taste preferences and can avoid
consumer improvements made. Setting compensation due to the so-called
stringent criteria may appear ‘halo effect’, where a claim that
behaviour by
necessary to drive substantial a product is healthy influences
offering changes in intakes. However, in perception of taste, e.g. foods with
preferred practice such criteria typically low-salt labels are consistently
food choices
that are
1 Eating less calories in general
formulated
with health 2 Reduction of meat and dairy consumption
and sus-
3 Eating more plant foods
tainability
criteria 4 Consumption of less energy from beverages and alcohol
in mind.’
Table 2 Principles for achieving healthier diets with lower environmental impact (2;4)
... More online

rated less tasty (10).
These findings were taken into
account when Unilever recently
revised its Nutrition Enhancement
Programme, initially launched
in 2003 (11), which is guiding the
reformulation commitments of the
Unilever Sustainable Living Plan.
The aim of the revision in 2013
was to stimulate reformulation
in more products and increase
overall impact. At the same time
the criteria should continue to
be based on globally-recognised
dietary guidelines. The new product
criteria reflect nutritional targets
for food products that take better
account of technological feasibility
and consumer acceptability (12).
The criteria will help product
developers to drive healthy
changes across more products and
ultimately have a bigger impact on
public health.
Improving diets should not be
limited to product reformulations.
Research shows that while
consumers have little awareness
of the environmental impact of
their diets, many would be open to
making more sustainable choices
if they were easy. Simpler, more
user-friendly information and
advice about how to make more
sustainable choices is therefore
necessary. The first stage in most
behaviour change models is
problem recognition: consumers
need a sense of urgency and some
awareness of the need to change.
Consumers need to be aware
of the problematic character of
current unsustainable consumption
patterns and the dramatic
consequences that will likely result
from these patterns. For a sense
of urgency, consumers need to
be convinced that a shift towards
more sustainable consumption is
required in order to accommodate
the needs of the increasing
world population and to prevent
environmental damage, and that
their own efforts will make a
difference (4).
A recent study examined how
www.fstjournal.org
university students in Finland
perceive barriers to climate-
friendly food choices and how these
Improving
barriers were associated with their
diets should own choices (13). Habit and disbelief
not be in the effects of food consumption
limited to on climate change were the
product strongest barriers associated with
reformula- making climate-friendly choices.
tions.’ Climate-friendly food choices
could therefore be promoted by
increasing the awareness of how
food can impact on climate change.
Additionally, product-specific
factors, such as price and supply,
were perceived as key barriers
which may diminish the likelihood
of making climate-friendly choices.
These barriers could be addressed
by combining environmental
motives with other relevant food
choice motives.
Way forward
Stimulating consumption of
sustainable diets requires a
convergence between diets that
are good for health, good for
the environment and enhance
livelihoods of the food producers.
This will result in sustainable,
integrated dietary guidelines
which ensure that a consistent
message is given to consumers.
Currently, several models
are being developed to define
sustainable healthy diets. In
most of these, assessment of the
environmental impact is mainly
based on GHGE. In order to provide
a more complete estimate of the
environmental impact of diets,
future models should also include
other environmental metrics such
as crop biodiversity, land use,
water use and food losses or waste,
and should also consider the
References and article available online at:
www.fstjournal.org/features/29-1/sustainable-diets
Dr. Mariska Dötsch-Klerk is Nutrition Scientist in the area of nutrient profiling
and health impact modelling at Unilever R&D Vlaardingen.
Unilever R&D Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
E-mail: Mariska.dotsch@unilever.com Web: www.unilever.nl
SUSTAINABLE DIETS
geographical context (2,5).
More importantly, in order to
ensure the maximum overall
impact, increased attention
needs to be paid to the consumer
acceptability of new guidelines.
In line with MacDiarmid (6), we
strongly believe that future models
need to consider barriers and
drivers for dietary changes to take
into account the substitutions
and trade-offs people are willing
to make in real life and the
consequences of these trade-offs
for health and the environment.
However, even with a proper
definition of sustainable diets and
sustainable food-based dietary
guidelines we are not yet there. We
strongly support the FAO view that
governments, UN agencies, civil
society, research organisations
and the private sector should
collaborate to develop a programme
of activities and policies to promote
sustainable diets, in order to
achieve sustainable food production,
processing, and consumption
and to minimise environmental
degradation and biodiversity loss (1).
In conclusion, the food
industry clearly has a role to
play in facilitating consumer
adoption of healthier and also
more environment friendly diets.
The ultimate goal is to develop
products that fit into sustainable
diets, but are also well-accepted
and thereby help to change
consumer behaviour in healthier
and more sustainable directions.
We need to collaborate with
other stakeholders to ensure that
consumer acceptance/behaviour
is sufficiently considered when
developing models for defining
sustainable diets.
35
 SENSORY SCIENCE
Trends in food
sensory science
Sarah Kemp and Joanne Hort chart the rise of sensory science as a key discipline
in determining consumer food choices.
What is sensory science?
Successful innovation is vital for
company survival and growth,
yet it is estimated that 75-90% of
new food and beverage products
fail in their first year. Sensory
properties of food and beverages
are key benefits that must be liked
and preferred by consumers for
repeat purchase and hence market
success.
Food sensory science is a multi-
disciplinary field investigating how
humans perceive and respond to
food and beverages. It is applied
throughout the NPD process to link
sensory attributes to ingredients,
benefits, values and emotional
elements of the brand to design
products to meet the sensory
quality preferences of sensory-
based consumer segments.
Sensory science is also applied
in QA to set and meet consumer-
relevant sensory specifications. In
marketing, sensory science can
help ensure sensory properties
work in synergy with brand
communication and advertising,
36 Vol 29 Issue 1
and is also used to support
sensory-based marketing claims.
Sensory evaluation is the main
method of analysis in sensory
science and is defined as ‘a
scientific method used to evoke,
measure, analyse and interpret
those responses to products as
perceived through the senses
of sight, smell, touch, taste,
and hearing’. In the early years,
The power of sensory assessment relied upon
sensory ‘golden tongue’ experts, such as
evaluation is brew masters, wine tasters, tea
realised when tasters and cheese makers, to
guide product development and
sensory and
quality assurance. These experts
consumer were reasonably successful
data are when the marketplace was less
combined to competitive. Sensory evaluation
reveal has evolved to meet today’s
insights into market challenges and is now a
the way sophisticated toolbox consisting of
sensory objective methods (discrimination
properties testing and descriptive analysis) to
drive characterise the sensory properties
consumer of products, and subjective
methods to assess consumers’
acceptance’
affective responses, such as liking
and preference(1). The power of
sensory evaluation is realised when
sensory and consumer data are
combined to reveal insights into
the way sensory properties drive
consumer acceptance. Combining
sensory data with physical,
chemical, formulation and process
variables enables products to be
designed to deliver appropriate,
optimal consumer benefits. A
sophisticated array of statistical
modelling techniques has been
developed to support these
applications, which has resulted
in a new field of statistics called
sensometrics.
Organisation of sensory
science
Sensory science is a relatively
new discipline that is still defining
its field, expanding its role and
developing an organisational
network. Global Sensory and
Consumer Connection (GSCC)
is a newly-established network
enabling existing sensory groups
to collaborate on important global
issues in the field. It is focused
on three initiatives: professional
development leadership,
communication and student
involvement.
At a regional level, the Society
of Sensory Professionals (SSP) is
focused on the US, but is open to
members from around the world
and classes itself as a largely
virtual entity, hosting a sensory
wiki. The US has one of the longest
standing sensory societies: The
Institute of Food Technologists
Sensory and Consumer Sciences
Division (IFT SCSD). The European
Sensory Science Society (E3S) was
founded in 2011 by twelve European
national sensory societies. There
is no regional sensory body in Asia
as yet.
Many countries have national
bodies. In the UK, the Institute
of Food Science and Technology
... More online

Sensory Science Group (IFST SSG)
is a thriving association, with
five working groups: Education
& Accreditation, Ethical and
Professional Standards, Events,
Communication and Student.
It set up a formally-recognised
accreditation scheme for sensory
training courses in 2004, which has
Foundation and Intermediate levels,
and a Register of Professional
Sensory Scientists to recognise
advanced sensory achievement.
The sensory science meeting
programme consists of the global,
bi-annual Pangborn Sensory
Science Symposium and three
regional conferences held in
the alternate year to Pangborn:
EuroSense, SSP and SenseAsia.
Sensometrics is also held in the
Pangborn off-year.
There are several journals
devoted to sensory science,
including the Journal of Food Quality
and Preference, Journal of Sensory
Studies and the Journal of Textural
Studies.
Many other journals include
articles on sensory science, such
as those related to food, flavour,
perfumery, the chemical senses,
perception, psychophysics,
psychology and neuroscience.
Sensory standards are published
by the International Standards
Organisation via ISO TC/34 SC 12
Sensory Analysis. Some national
standards agencies choose to adopt
ISO standards, as does the British
Standards Institute. The American
Standards for Testing and Materials
(ASTM) International Committee
E18 on Sensory Evaluation is a
notable exception, being a dynamic,
prolific and wide-ranging group
that meets twice a year to work
on American standards in sensory
evaluation.
Trends and future themes in
food sensory science
Sensory science has always been a
dynamic discipline, evolving to meet
the needs of industry and society.
It is therefore not surprising that
current emerging trends and future
www.fstjournal.org
themes in food sensory science
reflect the demands of global
industry, increasing populations
Sensory
and ever changing demands of
science has today’s consumers.
always been a
dynamic Global food security
discipline, and sustainability
evolving to Currently over 800 million people
meet the have inadequate access to safe,
needs of nutritious food. The demand for
industry and food continues to grow with the
society.’ global population and is predicted
to increase by 70% by 2050. The
challenge is to provide a sustainable
and secure supply of good quality
food. Currently there is much
focus on volume and nutritional
quality, but there is a key role
for sensory science in ensuring
that solutions to maintain the
world’s food supply are sensorially
acceptable. Cheap, nutritious,
available food must taste good
enough, otherwise opportunities
to feed those in need will be lost
and there will be unacceptable
amounts of food waste.
Health and wellness
Where there is sufficient food, the
challenge is in providing heathier
products. Sensory scientists have
been involved for many years in
ensuring that low fat, low sugar,
high fibre foods match their less
healthy counterparts for sensory
quality. However, even with the
availability of these products on
the market, diet-related health
problems are still increasing.
The focus is now on developing
more innovative solutions that
deliver new and different sensory
experiences that are healthy in
themselves. For example, 2013
saw the launch of several frozen
fruit and vegetable snacks, and a
large increase in the offering of low
calorie, flavoured popcorn snacks.
Alternatives to salt for enhancing
flavour are being launched,
including Knorr® flavour pot gels
and the use of ingredients to enrich
umami taste.
Individuals are likely to engage
with and regularly buy a product,
SENSORY SCIENCE
if they believe it will increase their
health and well-being. Research
methods to study health and
wellness are being developed.
Physical health is relatively easy
to measure but what is wellness?
Wellness has been described as a
subjective feeling of how happy or
well you feel and is often linked to
a general subjective feeling of how
happy you are with your life and/
or the progress you are making
towards your personal goals(2).
Food is associated with wellness
through its effects on pleasure,
satisfaction and mood as well as
a direct effect on an individual’s
health. Indeed, feelings of wellness
post eating may impact on level of
food intake and hence may have
consequences for overeating(3). The
challenge for sensory scientists
is to work with psychologists to
develop methods for measuring
feelings of wellness associated
with food consumption and to apply
these to the design of foods that
increase health and wellbeing.
Global consumers
With globalisation of markets
and rapid growth in the East,
there is a continuing need to
understand regional and global
sensory preferences and to develop
methods that work across different
cultures and languages, so that
products can be designed for
delivery to consumers on a global
scale.
Customisation
In contrast customisation is a
global trend influencing the food
industry. The ‘free from’ categories
are just one example, targeting
niche consumer groups with
particular nutritional needs. This
trend is predicted to continue,
going beyond traditional consumer
segments to customisation at
the individual level. Therefore,
understanding individual needs and
sensory preferences is becoming
increasingly important. Research
on the physiological mechanisms
of sensory perception is elucidating
37
 SENSORY SCIENCE
Measurements related to flavour perception
can be made directly from the brain
the genetic basis of taste and
smell, making individual sensory
customisation a real possibility.
In a recent headline, the Chief
Technology Officer at The Coca-
Cola Company predicted that the
company would be producing
personalised beverages using
genomics in the very near future(4).
Improving foods for the
elderly
As we age, our senses of taste and
smell typically decline, making
food less appealing, which can
have an impact on nutrition,
health and well-being. This can
be compounded by poor dental
health, making appropriate food
texture important. As the profile
of western populations becomes
older, understanding sensory
perception across an increasingly
elderly population is becoming
more important.
Neuroscience
Our understanding of how the brain
works is progressing rapidly. The
field of neuroscience is helping
to explain flavour perception as
functional magnetic resonance
imaging can identify areas of the
brain that respond to a particular
stimulus. As techniques in this
area improve, we are learning more
about how our brain processes
information concerning the sensory
properties of food. For example,
it has recently been shown that
fat reduces cortical response
to flavour(5) and that individual
differences in response, such as
38 Vol 29 Issue 1
Prop taster status, are clearly
represented across different areas
of the brain(6).
Measurements related to flavour
perception can be made directly
from the brain so does this make
sensory and consumer panels
redundant? Brain imaging does not
articulate what the brain perceives
and so we still need panellists to
help us interpret what differences
in cortical activation actually mean.
Some advocate that brain imaging
is somehow a better, more ‘direct’
and ‘precise’ indication of consumer
likes and dislikes. However,
consumers are very good at
articulating their preferences using
basic techniques, such as surveys.
What they find more difficult is
articulating why they have particular
preferences. At the current
time, brain imaging techniques
cannot answer this question,
whereas sensory evaluation can
be applied to powerful effect. In
order to understand and predict
preference trends in consumer
segments, a consumer sample
of more than 100 participants is
necessary. Brain imaging studies
Increasingly, are currently limited by time
and cost constraints to a much
food
smaller number of participants, so
innovation consumer panels will be needed
is moving for the foreseeable future.
from selling
a product Emotional marketing of food
to selling an Increasingly, food innovation is
experience...’ moving from selling a product to
selling an experience, which for
maximum impact is emotional,
interactive and often has a
particular context associated
with it(7). Examples include a
chocolate bar that provides not only
an amazing taste but hedonistic
pleasure in the form of indulgent
time for yourself; or a pizza meal
shared with the family in a fun,
friendly restaurant. There is a
need to understand how sensory
properties relate to the emotional
aspects of the product, the usage
experience and the brand, so
that foods can be designed with
the required emotional benefits.
Sensory properties are being
recognised as part of the brand and
attempts are already being made
to protect intellectual property in
this area through patenting and
trademarking.
Recent studies have shown that
measuring emotional response
to sensory properties gives a
deeper insight into our relationship
with food. For example, different
formulations of blackcurrant
cordial tested blind were equally
liked, but elicited different
emotional responses from different
consumers(8). Most emotional
lexicons were developed for clinical
settings and are not appropriate
for food, but sensory science has
begun to develop food-relevant
methods for measuring emotion(9).
On-line social networking
A paradigm shift in food product
innovation is occurring through the
use of on-line social networking
that is enabling companies to carry
out rapid, open innovation directly
in partnership with consumers(10).
Crowd-sourcing has been used
to suggest new food products,
ingredients, menus, brands and
advertising. A notable example of
sensory-related crowd-sourcing is
the Walkers Snacks Ltd campaign
to co-create innovative flavours for
crisps. Sensory science is adapting
its methodologies to this new
environment.
Corporate role of sensory
science
New corporate models will emerge
with a single, fully integrated
function comprising all those
working on consumer understanding
so that sensory scientists are
partners in innovation, sharing a
common goal to identify and satisfy
consumer needs.
Developments in techniques
Rapid approaches
As product innovation becomes
faster, sensory and consumer
information is demanded more
quickly. New ways of carrying out
... More online
 SENSORY SCIENCE

anywhere and analysed more experience during the entire

traditional techniques are being
identified, such as rapid methods
for descriptive analysis, including
flash profiling, Napping® and
polarised sensory positioning.
Consumer panels are increasingly
being used to carry out tests
traditionally undertaken by trained
panels, which can save time,
costs and resources, when used
appropriately.
New technology
Computerisation and the internet
continue to facilitate research,
e.g., rapid data collection; rapid
feedback; sophistication of
modelling with large, complex
data sets; better trendspotting,
databasing and datamining;
objective analysis of qualitative
data and consumer-written text
using text analytic software, etc.
Technological innovations continue
to provide more opportunities for
data collection. The internet has
facilitated faster home use testing
of products. Wireless handheld
devices enable data to be collected
quickly. Social media is a rich
source of immediate information.
Consumers are able to have
real conversations in situ about
products that they are consuming.
The challenge is how to extract
meaningful data from such
conversations.
Realistic contexts
As innovation moves towards
delivering a product within the
context of an emotional experience,
so understanding consumer
behaviour and motivations in
particular contexts is important.
Traditional methodologies are
being modified to make them
more realistic, such as the use of
written and imagined scenarios(11)
and bespoke virtual reality
Increasingly, environments in central location
the sensory tests. Researchers are moving
experience to more natural and ecologically
during the valid locations for testing, such as
entire The Restaurant of the Future in
product Wageningen in the Netherlands
usage is and the restaurant at the Paul
Bocuse Institute in France, where
studied,
cameras and viewing screens
taking into enable the observation of people’s
account food choice behaviour in a realistic
packaging, restaurant environment. Similarly,
actual immersive contexts, such as a bar
quantity environment(12), are also providing
consumed, new ways of collecting data.
meal context Traditionally, sensory research has
and multi- focused on the in-mouth eating
ple uses.’ experience during a single bite
or sip. Increasingly, the sensory
References and article available online at:
www.fstjournal.org/features/29-1/sensory-science
Dr Sarah E. Kemp is a consultant with extensive international experience in
academia and industry, including Unilever, Cadbury Schweppes and Givaudan.
She is a Chartered Scientist, Registered Sensory Scientist, IFST Fellow, Past Chair and
examiner for the IFST SSG, member of the BSI and governor at East Kent College.
Tel: 01843579622. Email: sarahekemp@btinternet.com
product usage is studied, taking
into account packaging, actual
quantity consumed, meal context
and multiple uses.
Better insights
The 9-point hedonic and purchase
intent scales are used routinely
in consumer testing of foods, but
are not good at predicting repeat
purchase. As we try to understand
more about consumer motivations,
new questions are being asked by
investigators to get a better insight
into the consumer’s relationship
with food. Some of these questions
are related to health, wellbeing
and emotion, as discussed above.
Others are to differentiate between
liking and want, as want is believed
to be more related to motivation to
eat. Information gathered can be
used to build improved models of
food choice.
Summary
Sensory science has advanced
significantly since its inception in
the early half of the 20th century.
It is continuously evolving to meet
the needs of the 21st-century and
adapting to give better, quicker
predictions of product success. It
will continue to have a vital role in
enabling companies to maintain
a healthy food supply and to gain
competitive advantage by launching
new, more successful products in
a highly competitive and innovative
food industry.

Professor Joanne Hort is SABMiller Chair of Sensory Science and Head of Brewing
Science in the Division of Food Sciences at BABS, Sutton Bonington Campus, University of
Nottingham, Sutton Bonington, Leicestershire, LE12 5RD, UK. She is a Chartered Scientist,
Registered Sensory Scientist, IFST Fellow, Chair of E3S, Past Chair and examiner for the IFST
SSG. Tel: 0115 951 6222. Email: joanne.hort@nottingham.ac.uk

www.fstjournal.org 39
 GM CROPS
GM crops help
fight hunger
In the light of new European legislation, Sterling Crew, Head of Technical at Kolak
Snack Foods, reviews the essential role of GM crops in safeguarding the security of
our food supply, protecting the environment and improving our quality of life.
Food security
Among the greatest challenges
facing mankind is the provision of
sufficient healthy and nutritious food
for an ever growing population. It is
a stain on humanity that one out of
every nine people on our planet go to
sleep hungry. According to the latest
Food and Agriculture Organization
(FAO) figures, about 805 million
people are suffering from serious
food shortages and about two billion
people do not consume enough
vitamins and minerals. There is a
desperate need to eradicate extreme
hunger and poverty and improve
the security of our food supply. The
Committee on World Food Security
defines food security as ‘when all
people, at all times, have physical,
social and economic access to
sufficient, safe, nutritious food, that
meets their dietary needs and food
preferences to maintain an active and
healthy lifestyle’. The four pillars
of food security are availability,
access, utilisation and stability.
The nutritional dimension is key
and integral to the concept. Food
security is a complex sustainable
development challenge, linked
to health through malnutrition,
but also to sustainable economic
40 Vol 29 Issue 1
development, environment, trade
and political stability. There is no
single silver bullet solution for
securing sufficient and affordable
food. Food scientists have a
very significant role to play in
shaping the food environment of
the future, increasing crop yield,
developing more sustainable ways
of eating and cutting food waste.
Technical innovation presents a
real opportunity to both improve
productivity and protect the
environment.
Genetic transfer
One of the key functions in the
hunger equation is the application
of food biotechnology and gene
transfer. Gene transfer occurs
naturally in the wild and is the
basis of evolution of new species
through natural selection.
Mankind took advantage of
natural variation by selectively
breeding wild plants and animals
to produce domesticated variants
better suited to our needs. We
have harvested technology to feed
ourselves ever since we moved
from our hunter gatherer past
to a more settled future through
organised agriculture. Gene
transfer by human intervention
has a long history in conventional
agriculture through deliberate trait
GM technol- selection. It has had remarkable
success. In the 1960’s Norman
ogy is not
Borlaug used genetic selective
inherently
backcrossing to create dwarf
dangerous; wheat which grew faster and was
essentially it more resilient. Borlaug’s invention
is no different was credited with saving many
to the millions of lives.The introduction
selective of foreign germplasm into crops
breeding that has been achieved by traditional
we have been crop breeders by overcoming
engaged in species barriers: as early as 1875 a
for thousands hybrid cereal grain was created by
crossing wheat and rye.
of years.’
Genetically Modified (GM) crops,
first developed in 1982, have genes
added or removed using genetic
engineering techniques to modify
their DNA. The general aim is to
introduce a new trait to the crop
which does not occur naturally
in the species. GM methods have
the ability to significantly increase
yields and nutritional values with
the added environmental benefit
of reducing fertiliser and pesticide
use and economic cost. They can
also be used in the production of
biofuels and drugs.
Genetic modification of crops
can be achieved transgenetically
or cisgenetically. Transgenic plants
have genes inserted into them that
are derived from another species. In
many cases the inserted DNA has
to be modified to effectively express
the trait in the host organism.
Cisgenic plants are created using
genes found within the same
species or a closely related one,
where conventional plant breeding
can occur. Because of this it has
been argued that cisgenic genetic
modification should not require
the same regulatory scrutiny and
rigour as transgenics. GM crops
not only offer a real opportunity to
improve food security but they cut
the need for years of conventional
cross breeding. Even then it can
take 15 years to move a genetic trait
from the laboratory into the field.
GM technology is not inherently
dangerous; essentially it is no
different to the selective breeding
that we have been engaged in for
thousands of years.
... More online

The widespread growth of GM on science, when in reality the
crops could be as transformative science is very clear. The general
as the original agricultural scientific consensus and weight of
Despite
revolution, especially in developing opinion suggests that that there
countries where recent research
the rapid is little evidence that GM crops
and development has targeted adoption of present a danger to humans or
enhancement of locally grown GM crops by the environment. GM crops are as
crops. Such developments include farmers in safe as their ‘natural’ counterparts.
insect resistant cowpea for Africa, many However, the advancing science is
insect resistant aubergine for India countries, not carrying public opinion with it
and drought resistant maize and controversies and the technology does not enjoy
rice that use nutrient resources over GM widespread political support. The
more efficiently. The planting of biotechnology memory of ‘Frankenstein foods’
GM crops has expanded rapidly continue.’ sticks in the consumer and political
in developing countries, where consciousness. There is still no
in 2013 approximately 18 million real demand for GM foods from the
farmers grew 54% of the world’s major UK retailers as they recall
GM crop. There is robust evidence the late 1990s when there was a
of GM crop benefits for farmers in consumer backlash which lead to
developed and developing countries. British supermarkets clearing their
Recent research has shown that on shelves of GM foods.
average GM technology has reduced An aversion amongst the
chemical pesticide use by 37%, public towards GM innovation is
increased crop yields by 22%, and hindering its adoption. Further
increased farmer profits by 68%. By work is required to promote its
contrast in the last decade average safe use and more importantly
non GM crop yields in Europe have the dramatic benefits it can
plateaued. bring. Some very effective Non-
Government Organisations (NGOs)
Consumer perception and are making an anti GM case, that
protection often wrongly pitches progress
It is often argued that the debate against nature. However defining
about GM crops in Europe is based the GM crop debate as a contest
between objective science and
GM production of top six countries irrational, sceptical belief is not
helpful in public engagement. The
discussion is affected by strongly
held personal opinions that there
is something inherently wrong with
scientists ‘interfering’ with nature.
Despite the rapid adoption of
GM crops by farmers in many
countries, controversies over GM
biotechnology continue. Uncertainty
about the impacts of GM crops
is one reason for widespread
public suspicion. It is important
to communicate to the public the
rewards that GM crops can bring
USA 40% as well as the risks of banning
Brazil 23% Canada 6% them. Attitudes to biotechnological
innovation are putting our long
Argentina 14% China 2%
term food security in danger. A
India 6% Rest of the world 8.3% key part of our role as scientists is
Source: Calculations based on ISAAA (2014). Special Brief 46 – 2013
to communicate risk, to separate
Excecutive Summary, Global Status of Commercialised Biotech/GM Crops: 2013, pseudoscience from sound science
http://www.isaaa.org/resources/publications/briefs/46/executivesummary/ and to dispel unnecessary fears.
www.fstjournal.org
GM CROPS
European Union legislation
The science of genetic crop
engineering has outstripped
the current European Union
(EU) regulatory framework. A
fundamental revision of GM
legislation is needed that strictly
follows principles of science
based evaluations, with approvals
grounded in trait assessment and
farming practices rather than the
method by which they are achieved.
It is reasonable to assume that
cisgenic GM plants present less
of a risk than transgenic ones, but
currently they are treated equally
in legislation. The approach should
be risk appropriate with safety
remaining paramount. Legislation
must ensure that planting GM
crops and selling GM foods will
not cause harm to people or the
environment.
The risk assessment for GM
crops is a scientific process
following the precautionary
principle but the management
and final decision making is a
political construct and the two do
not always marry up. Even though
GM crops are used widely in the
America’s, Africa and Asia, many
EU Member States are wary of
their impact on health, biodiversity
and the environment. Europe is
split between pro and anti GM
countries and because each crop
approval requires a collective
unanimous vote by Member States,
this has effectively blocked the
introduction of GM crops in the
EU with a consequence that much
of the technology and expertise
has moved elsewhere. The insect
resistant maize MON 810 is the
only GM crop currently grown
commercially in the EU. This
situation has hampered the general
global development of GM crops.
However in January 2015
there was a seismic change in
the European Parliament when
the Council approved new rules
on GM crops designed to break
the stalemate between the pro
and anti GM states. The new
legislation comes into force this
41
 GM CROPS
spring and will allow individual
states to cultivate GM crops that
have already been approved
by the European Food Safety
Authority (EFSA). This may
create a unique challenge in the
UK where the current political
position in Scotland and Wales
is GM sceptic contrasting with
England which is GM optimistic.
Undoubtedly GM will become a
hot topic again. The new law only
applies to crops and does not
cover GM used in animal feed.
The current procedures for
evaluation and authorisation of GM
foods are laid down in Regulation
(EC) 1829/2003 on GM food and
feed, which came into force in April
2004. The safety assessments are
carried out by EFSA, according to
its published guidelines for the
assessment of GM plants. It is
interesting that so far EFSA has not
identified any GM crops that pose
a serious risk to human or animal
health. The IFST position is that it
‘welcomes the European Council’s
decision to give Member States
more flexibility to deal with GMOs
on their own territory. We hope that
this change in legislation will lead
to the controlled cultivation of GM
crops in the UK ‘.
Policies for innovation
Sustained political commitment at
the highest level is an imperative
for hunger eradication. It is
important that global policy
makers understand the complex
and interrelated nature of
biotechnological policy and
food security in its widest
sense. The current approach
to GM management relies on
risk avoidance rather than risk
management with too much
Article available online at:
www.fstjournal.org/features/29-1/gm-crops
Sterling Crew FIFST, FCIEH, FRSPH, is Head of Technical at Kolak Snack Foods
Ltd, Vice President of the Institute of Food Science and Technology and Chair of
the IFST Food Safety Group.
Email: Sterling@Kolak.co.uk
42 Vol 29 Issue 1
The security
of food
supply is
in danger
unless
negative
attitudes to
GM crops
shift.’
emphasis on the hazard, rather
than the way it is applied in
practice. A more appropriate,
proportional approach to risk is
needed which takes into account
the benefits of GM, including
stimulating innovation and
economic growth as well as
providing solutions to the challenge
of world hunger.
Innovation requires an enabling
environment where the risks and
benefits of GM biotechnological
science and ethical considerations
use rational decision making.
Policies need to be founded on
solid evidence-based science and
not driven by populist campaigning
and media scare stories.
Feeding the future
The good news is that FAO
estimates indicate that global
hunger is down by more than 100
million people over the last decade.
Despite overall progress, marked
differences occur across regions
with modest progress in sub-
Saharan Africa and Western Asia.
By 2050 there will be an extra two
billion mouths to feed. In addition
emerging economies, such as China
and India, are creating wealthier
people who naturally expect richer
diets. This is a problem because
meat and dairy use up significantly
more resources than nutrition
provided by crops grown for human
consumption. It is estimated that
the world will need to produce an
additional 60% more food to meet
this growing demand. If we are
to avoid the Malthusian concept,
business as usual is clearly not an
option. The security of food supply is
in danger unless negative attitudes
to GM crops shift.
There are considerations on
ethics, environmental impact
and consumer choice along with
economic concerns about who
ultimately profits, the so called
‘lining of corporate pockets’.
However, scaremongering over GM
crops hampers the fight against
poverty and is having a dramatic
impact on the world’s poorest
people. It is time to warn policy
makers that global food security
needs this new technology and
that ignoring it would make future
solutions more difficult to achieve.
We would be acting immorally if
we did not make the benefits of GM
crop biotechnology available to poor
countries. It is time to put a fresh
perspective on the essential role
of GM crops in safeguarding the
security of our global food supply,
protecting the environment and
improving our quality of life.
... More online

From concept to
award-winning product
Bactest’s Martina Palmer charts the development of Speedy Breedy, a portable,
sensitive, precision respirometer, which detects and monitors microbial activity by
measuring pressure changes. It started out as the brain child of two ex-Unilever
microbiologists and has come a long way since then.
S
peedy Breedy, originally
called Gemini, was
first conceived in 2001.
Bactest’s founder, Derek
Price, and a colleague came up
with the ingenious idea to test
for bacteria by recording the
pressure changes resulting from
the production and consumption of
gases (due to microbial respiration)
within a sealed chamber.
They envisaged a small
portable instrument
that could be used
in a point of care
setting to rapidly
test for microbial
contamination in
blood samples.
The idea was
to test samples
immediately in
the hospital ward
and therefore
to significantly
reduce the time
required to detect
a potentially life threatening
infection. The instrument needed
to be very simple to operate so that
it could be used by busy medical
support staff without the need for
complicated specialist training.
The founders invested time
and money in the project and
government backing was gratefully
received in the form of two SMART
grants. The core patent was filed
in 2002 for a novel method of
pressure sensing on a technology
platform. With the help of Angel
investors, almost £600k was raised
between April 2006 and June 2009
to take the concept forward. A
prototype was developed and used
to test for septicaemia at Papworth
Hospital and this was further
validated against a large laboratory
instrument at Addenbrookes
Hospital. However, it quickly
www.fstjournal.org
became clear that getting a new
device approved for diagnostic use
is not for the faint-hearted. This
process needs experience, time,
a large number of clinical papers
and validations and, critically, lots
of money, none of which Bactest
had at the end of
2009.
In 2010 Annie
Brooking joined
the team as CEO to
restructure
the business and
raise funds for further
development. Bactest closed
a £900k investment round in
2011, including a large injection
of capital from the Low Carbon
Innovation Fund. Annie realised
that a strong product identity was
needed and came up with the
...it quickly memorable name ‘Speedy Breedy’.
became clear She also gave the product its very
that getting a distinctive purple colour. Annie
new device hired a multi-disciplinary team
approved for in order to get Speedy Breedy
diagnostic ready for the market. Being a
use is not for veteran entrepreneur and having
the faint- brought 17 products to market,
hearted.’ including in the healthcare field,
Annie recognised Speedy Breedy’s
SPEEDY BREEDY
huge potential in other, much less
regulated markets and proceeded
to focus on the water industry.
Within a few months proprietary
software was developed to
complement the instrument by
enabling visualisation of data and
data management. The design
was improved and UK suppliers
were found to make all the
component parts and to
build Speedy Breedy. Even
today, only the Speedy
Breedy keypad is imported
from China, all other parts
are proudly manufactured
and assembled in the UK.
The instrument was
officially launched
in October 2012 and
selling began in earnest
in summer 2013.
In support of the sales
effort a huge amount of
development work was
undertaken to increase
the product portfolio
and detect a wide range
of different organisms
(bacteria and yeasts). This
led to Speedy Breedy being
able to selectively detect most
of the organisms commonly found
to contaminate materials in many
application areas. This allowed it
to offer a portable testing product
for different markets, most notably
food. Today there are 13 selective
media (for detection of both aerobic
and anaerobic organisms), as well
as one general medium. Speedy
Breedy can readily and selectively
test for E.coli and Coliforms,
Salmonella, Listeria and lactic acid
bacteria amongst others in hours
instead of days.
Using samples taken by swabs,
Speedy Breedy can even be
used to test decontamination
processes and hygiene in work
43
 SPEEDY BREEDY
place environments, such as
food processing plants. In late
2013/early 2014 Campden BRI
conducted several trials and
independently verified that Speedy
Breedy can not only be used to
test water samples, but also the
quality of foods by detecting the
most common organisms found in
milk, meat, orange juice, beer and
ice cream.
Around this time Speedy Breedy
started to pick up its first awards.
We won the Open Innovation
Forum on Food and Drink at the
University of Cambridge in October
2013, sponsored by the Institute
of Manufacturing. In May 2014 we
were featured in Forbes magazine,
we received the BlueTech®
Research Innovation Award and
our Benelux distributor, VC999,
received a Certificate for Innovative
Technology at VIV Europe 2014. In
September we went on to win the
category innovation in the 2014
Food and Drink Federation awards.
In total we have accumulated
10 awards and recognitions for
Speedy Breedy in the last year. Our
proudest moment so far has been
being shortlisted and eventually
winning the prestigious Telegraph
Festival of Business’s SME of
the Year award for 2014, beating
hundreds of excellent applicants
and five amazing shortlisted
businesses.
How does it work?
Speedy Breedy uses sealed
vessels containing growth medium
in gelatine capsules. When the
liquid sample or powdered/
solid sample plus sterile water
is transferred into the vessel, the
capsules dissolve and create the
perfect nutritious environment for
bacteria or yeasts. At the same
time Speedy Breedy heats up to
a pre-programmed temperature
(depending on the organism,
usually around 36°C) and the
magnetic rotors inside the vessels
turn to help dissolve the capsules
and homogenise the broth. As
the microorganisms grow and
44 Vol 29 Issue 1
Speedy Breedy uses sealed vessels containing
growth medium in gelatine capsules
Innovation Timeline
Date Development
2001 Speedy Breedy first conceived.
2 SMART grants secured.
2002 Core patent filed for a novel method of pressure sensing on a technology platform.
2006-2009 Almost £600k raised to take the concept forward.
2010 Annie Brooking joins the team as CEO to restructure the business and raise funds for
further development.
2011 Bactest closes a £900k investment round.
2012 Speedy Breedy is officially launched.
2013 Marketing begins in earnest.
Campden BRI independently verifies that Speedy Breedy can be used to test for quality of
water and food.
Speedy Breedy wins Open Innovation Forum on Food and Drink.
2014 Bactest secures 29 distributors.
Bactest awarded the BlueTech® Research Innovation Award.
Speedy Breedy’s Benelux distributor, VC999, receives a Certificate for Innovative Technol-
ogy at VIV Europe
Speedy Breedy wins the category innovation in the 2014 Food and Drink Federation
awards.
Bactest wins the prestigious Telegraph Festival of Business’s SME of the Year award.
2015 Bactest aims for 100 distributers by the end of the year.
Bactest is a finalist in Water Industry Achievement Awards in category ‘Carbon Reduction
Initiative of the Year’
respire they use and/or produce is that it is very easy to use and
gases which leads to a change in does not require pre-processing
pressure. That pressure change of samples; you simply put in your
is then recorded by Speedy sample, choose a protocol and
Breedy and tells the user that press go. It is that simple. Speedy
the target organism has been Breedy is an excellent addition
found. The faster this pressure to product or process testing
change is detected, the greater in situations where the time to
the contamination in the original achieve a test result impacts on
One of the sample. business costs and logistics. Many
One of the greatest benefits customers use Speedy Breedy
greatest
of Speedy Breedy is that it can as an adjunct to laboratory tests
benefits of
be used at the point of sampling in order to mitigate risk and
Speedy thereby substantially reducing streamline processes.
Breedy is that the time required for testing from Working in a start-up means
it can be used the current 3-to-14-days in a hard graft, long hours, supportive
at the point laboratory to a few hours. This is investors and a strong, dedicated
of sampling not just our opinion, it matches the team. However, it is through
thereby experiences of our customers too. listening to our customers and
substantially Speedy Breedy is a lot faster than distributors that we have been
reducing the traditional methods and we have able to improve our products and
time required seen in many trials that it is just in exchange we are dedicated
as accurate and reliable. One of to excellent customer and sales
for testing.’
the best features of Speedy Breedy support.
Article available online at:
www.fstjournal.org/features/29-1/speedy-breedy
Martina Palmer is Technical Support Manager at Bactest, St John’s Innovation
Centre, Cowley Road, Cambridge CB4 0WS
Email: m.palmer@bactest.com Tel: +44 (0) 1223 422312 Web: www.bactest.com
... More online

Pathogens in low
moisture food
Grzegorz Rachon and Paul Gibbs of Leatherhead Food Research investigate the
persistence and survival of pathogens in low moisture food.
Introduction
Although low moisture food is
considered as low risk in terms of
bacterial contamination, it appears
to contribute significantly to the total
number of food-borne infections
and therefore more attention should
be paid to controlling pathogens in
these foods.
Outbreaks related to low
moisture food
Although Salmonella outbreaks from
low-moisture products are relatively
rare, they often have an impact on
large numbers of people:
• 1,000 people were affected by
paprika powdered potato chips in
the 1993 outbreak in Germany;
• >400 cases were associated with
black pepper outbreaks in 1981
and 2009;
• >200 cases were attributed to
toasted oats cereal in the USA
between April and June 1998;
• >400 cases were attributed to
peanut butter in the USA between
August 2006 and May 2007;
• >700 cases were attributed to
peanut butter and peanut butter-
containing products in the USA
between 2008 and 2009 [1].
• 31 individuals were infected with
Salmonella in Organic Sprouted
Chia Powder between January
and June 2014 in 16 US states
resulting in several widespread
recalls of products containing
organic sprouted chia powder and
chia seeds in the US.
Due to the large number of
unreported cases of salmonellosis
for all types of product, the actual
number of cases is likely to be much
higher.
Persistence of pathogens in
low moisture food
Bacteria cannot grow in low
moisture foods but can survive
extremely well. Cell metabolism is
dramatically slowed and proteins
www.fstjournal.org
conferring heat resistance are
produced so that dehydrated cells
Bacteria are more heat resistant with an
cannot grow increased ability to survive.
The main pathogen associated
in low
with low moisture foods is
moisture
Salmonella and the number of
foods but can outbreaks notified by the Rapid Alert
survive System for Food and Feeds (RASFF)
extremely and HorizonScan during the last
well.’ decade has risen. Public Health
England reported 5,937 Salmonella
gastro-infection cases in England
and Wales up until December in
2014, second only to Campylobacter
infections (55,504) [2].
HorizonScan recorded 814
notifications worldwide related to
food contaminated with Salmonella
in 2014, of which 103 (12.7% of
total notifications) were related
to the persistence of Salmonella
in low moisture foods. Powdered
spice recorded the highest number
of notifications (33) followed by
sesame seeds (24), chia seeds
powder (12), other powders (13)
and nuts (8) (Figure 1). Analyses
Figure 1 Horizon
Scan notifications of these numbers reveals that
for Salmonella in low paprika and chilli powder and chia
moisture food.
HORIZON SCAN NOTIFICATIONS FOR SALMONELLA
AND LOW MOISTURE FOOD IN 2014
18
17
16
16
14
12
NUMBER OF NOTIFICATIONS
12
10
9 9
8
8
7 7 7 7
6 6
6
5 5
4 4 4
4
3 3
2
2 2 2
1 1
0
All low moisture food - Spice powder
Jan Feb Mar
FOOD PATHOGENS
and sesame seeds are the products
associated with the highest number
of notifications.
The large number of Salmonella
notifications in low moisture foods
indicates that current processes for
control or elimination of Salmonella
are not efficacious or are not
correctly implemented. Attention
should be focused on monitoring the
industrial hygienic and sustainability
practices, identifying areas for
improvement and education,
strengthening the commitment to
produce low moisture foods in a
safe, responsible manner, verifying
current practices and implementing
additional treatments if necessary.
Sources and routes into
product
Bacteria may enter food by various
routes. Cross contamination can
occur during agricultural processes
starting with the soil itself and
including non-potable water (e.g.
rivers, streams or ponds/storage
reservoirs), organic fertilisers, wild
animals and people or machinery
involved in harvesting. It is very likely
9 9
5 5 5
3 3
2 2 2 2 2 2
1 1 1 1 1 1 1 1
- Sesame seeds - Chia seeds - Other
Apr May Jun Jul Aug Sep Oct Nov Dec
45
 FOOD PATHOGENS
Salmonella
that, at this stage of production,
pathogenic bacteria are present in
raw materials and therefore constant
monitoring is required to minimise
their presence. Raw products which
in normal circumstances would
not have received any treatment
require special attention because
pathogenic bacteria can easily
persist and cross-contaminate other
materials or products labelled as
ready-to-eat. Any further processes
and operations should be performed
in maintained areas and strictly
controlled. Air, water, personnel,
pests and contact materials
can be an additional source of
contamination. Poor cleaning,
inadequate waste water control,
inappropriately trained production
personnel, a lack of effective
pest control or poorly maintained
equipment and machinery, are just
some of the elements contributing to
cross-contamination [3].
Survival mechanism
Effect of storage temperature
Storage conditions in which
bacteria cannot grow trigger a
survival mechanism. Whilst in
conditions supporting growth (i.e.
a high moisture environment),
increasing the temperature
towards the optimum for growth
will increase growth kinetics, in
conditions not supporting growth
(i.e. a low moisture environment),
increased temperatures have an
opposite effect. At lower storage
temperatures (<16°C) the rate
of chemical reactions and cell
metabolism is significantly slowed
and the speed of desiccation is
decreased so that physical changes
within the bacterial cell and at
the cell wall are minimised [4]. At
higher temperatures when growth
is prohibited by lack of water,
desiccation of cells progresses faster
than at lower temperatures resulting
in bacterial cell wall damage and
leakage of cytoplasm. The influence
of the temperature will be magnified
by additional factors like pH,
antimicrobial components, salt and
sugar but at lower temperatures
46 Vol 29 Issue 1
there is less bacterial damage
Desiccation and water activity
Storage
The mechanisms of survival of
conditions in
bacteria in a desiccated state
which depend on the bacterial species,
bacteria temperature, water activity and
cannot grow food composition. Treatments, such
trigger a as freeze drying, allow vegetative
survival microbial cells and spores to be
mechanism.’ stored for many years in a severely
desiccated state. Once cells
are freeze dried, bacterial cell
metabolism completely stops as
no water is available; viability can
be improved by adding compounds
which protect the cell from damage
to walls and membranes. Such
freeze dried microorganisms are
commercially available; for example,
yeasts with a shelf life of 2 years,
probiotic supplements with 12
months shelf life and microbial
cultures with over 10 years shelf life.
Impact of pH
When a cell is placed in an acidic
environment, undissociated
lipophilic acid molecules, unlike
protons and other charged
molecules, can pass freely
through the membrane from an
external environment of low pH,
where the equilibrium favours
the undissociated molecule,
into the cytoplasm, where a
higher intracellular pH changes
the equilibrium promoting the
dissociated state. This results
in the release of protons in the
intracellular milieu, the acidification
of the cytoplasm and an increase in
the osmotic pressure. Under these
conditions the cell tries to maintain
its internal pH by neutralising or
exporting the protons released by
dissociation of the acid, but this
further slows growth as the cell
diverts energy to stress resistance
mechanisms. If the external pH is
sufficiently low and the extracellular
concentration of acid high, the
burden on the cell becomes too
great and the cytoplasmic pH
drops to a level where cellular
structures, such as proteins, are
damaged resulting in cell death. In
low moisture foods any interaction
between bacteria and the pH of
the surrounding environment is
slowed down; higher water activity
and higher temperatures result in
increased interactions promoting
bacterial death.
Mutations
Research indicates that microbial
populations are not homogeneous
[5,6]. Mutations, even within
theoretically homogeneous
populations, occur randomly and
mutants can be more resistant to
various environmental conditions.
Resistance of mutants to heat,
acid, desiccation or antibiotics can
be significantly greater than in the
corresponding wild-type strains
leading to increased survival.
Hypermutable regions (more prone
to mutation) are over-represented in
stress genes and therefore may play
an important role in the generation
of stress-resistant mutants at high
frequency (5). This phenomenon has
been demonstrated experimentally
in Listeria monocytogenes (6)
where a hypermutable region in
ctsR, encoding the regulator of
class III stress genes, resulted
in the generation of stress-
resistant mutants within hours
of growth in pure clonal cultures.
Several studies have highlighted
a similar phenomenon in E. coli
and Salmonella in which rpoS
plays a central role in acid and
general stress resistance and also
in pathogenicity of Salmonella
Typhimurium [7]. RpoS is subject
to great genetic variability due to
mutations occurring even within
clonal populations [8]. Such
mutations can either increase
resistance or enhance growth,
depending on the environmental
conditions causing stress during
food processing and storage and
might enhance virulence or stress
tolerance increasing the likelihood
of contamination [8].
Food components
The ability of bacteria to survive in
different foods is variable. While pH,
... More online
 FOOD PATHOGENS

Figure 2 Survival
of Salmonella
Enteritidis PT 30
ATCC BAA-1045
and surrogate
Enterococcus
faecium ATCC
8459 in Paprika
powder

Figure 3 Survival
of Salmonella
Enteritidis PT 30
ATCC BAA-1045
and surrogate
Enterococcus
faecium ATCC
8459 in Rice flour

temperature and water activity play processes throughout the food further cooking. The best example
significant roles in survival patterns, production chain, from harvesting, of heating processes successfully
food composition is also very transportation, and pre-process reducing the presence of Salmonella
important [9]. In low moisture foods, storage to heat processes and in low aw (water activity) products
components do not play a nutritional packaging, can result in safer food is the pasteurising step applied to
role as growth is inhibited, but and can extend shelf life reducing raw almonds, which was voluntarily
can interact with the cell resulting food waste. Although most current adopted by the California almonds
in damage and cell death, or can processes are adequate, there is industry after two Salmonella
protect the cell and increase survival significant room for improvement, outbreaks in early 2000. Almond
in conjunction with additional especially for low moisture foods. pasteurisation is now required by
factors, such as heat. Despite the fact that they are often law in the U.S, Canada, and Mexico.
classified as raw but safe, they may According to the FDA, pasteurised
Effective processes contain pathogenic and spoilage almonds retain their nutritional
While it can be difficult to bacteria. Cross-contamination profile and since their composition
modify some storage conditions, caused by dried materials can readily does not fundamentally change, they
temperature, humidity, packaging occur as powders spread easily. can still be labelled as raw.
material and MAP at various stages Similarly, herbs and spices are very
of food production can be controlled often used at the end of processing Recent studies
relatively easily. Use of appropriate and nuts are generally eaten without Leatherhead Food Research is
undertaking a Forum project,
initiated in 2012, with a number of
Table 1. Heat resistance of S. Enteritidis ATCC BAA-1045 and E.faecium ATCC 8459 in Paprika powder and Rice flour. organisations and experts from the
Heat resistance (D and z-values) food industry, academia and the
Paprika powder engineering sector to study survival
Strain D - value (min)
z - value (°C) and heat resistance of pathogens
aw 70°C 75°C 80°C -
Salmonella 0.45 ± 0.29 5.89 ± 0.25 2.82 ± 0.25 - 15.43 ± 0.78
in low moisture foods. The survival
Enteritidis PT 30 of pathogens in foods is being
0.55 9.48 ± 0.95 3.79 ± 0.19 2.29 ± 0.18 - 16.22 ± 0.68
ATCC BAA-1045 evaluated at various water activities
Enterococus fae- 0.45 18.61 ± 1.48 9.26 ± 0.62 2.67 ± 0.19 - 11.90 ± 0.87
cium ATCC 8459
under different storage conditions,
0.55 12.62 ± 0.62 4.82 ± 0.18 2.07 ± 0.12 - 12.72 ± 0.20
Rice flour e.g. temperature. In addition, a
Strain D - value (min) search for surrogate bacteria,
z - value (°C)
75°C 80°C 85°C 90°C which can be used to validate
Salmonella Enter- 0.2 41.14 ± 4.99 24.14 ± 3.59 11.35 ± 0.99 - 18.28 ± 3.29 actual in-factory conditions in low
itidis PT 30 ATCC
BAA-1045
0.55 26.45 ± 1.91 11.60 ± 1.32 3.73 ± 0.55 - 11.80 ± 1.12 moisture foods, is underway and the
Enterococus fae- 0.2 - 38.07 ± 4.79 11.79 ± 0.69 5.07 ± 0.22 11.47 ± 0.57 effects of a pilot-scale pasteuriser
cium ATCC 8459 0.55 - 9.33 ± 0.09 3.38 ± 0.48 1.54 ± 0.07 12.80 ± 0.31 on a number of non-pathogenic
www.fstjournal.org 47
 FOOD PATHOGENS

microorganisms (Biosafety Level 1 -
BSL 1) have been evaluated.
Survival and The survival of food-associated
Salmonella strains in paprika
heat resist-
powder and rice flour was found to
ance studies be greater when stored at low aw
on the and at 15°C compared to 25°C. In
Salmonella some conditions, Salmonella spp.
surrogate, survive better in paprika powder
Enterococ- than in rice flour during storage
cus faecium (Figures 2 and 3, aw=0.55, storage
in rice flour temperature = 15°C), but they can
and paprika be eliminated more readily from
powder have paprika powder than from rice flour
identified when heat is applied (Table 1). It
appears that natural components
limitations
of these products or differences in
in the use their water sorption characteristics
of this have a significant influence on
organism as protection of cells during storage
a surrogate.’ and heat processes. Heat resistance
of salmonellae in paprika powder
at water activity aw=0.55 was only
slightly lower than at aw=0.45, but
there are significant differences
in heat resistance in rice flour at
aw=0.2 and aw=0.55. Survival and resistance (Table 1, Figure 3);
heat resistance studies on the higher temperatures are required
Salmonella surrogate, Enterococcus to inactivate salmonellae than to
faecium (ATCC 8459), in rice inactivate Enterococcus faecium.
flour and paprika powder have Temperatures of 75-90°C are
identified limitations in the use ‘break points’ below which the
of this organism as a surrogate. heat resistance of the surrogate
Although survival patterns of is greater than resistance of
Enterococcus faecium are very salmonellae and above which the
similar to Salmonella (Figs 2 and heat resistance of the surrogate is
3), there are differences in heat lower than that of salmonellae.
References and article available online at:
www.fstjournal.org/features/29-1/pathogens
Grzegorz Rachon is Senior Research Scientist and Paul
Gibbs is Principal Consultant at Leatherhead Food Research
Tel: +44 (0)1372 822243 (219) Email: grachon@leatherheadfood.com
Web: www.leatherheadfood.com
The Forum project described is supported by Dr Walter Penaloza,
Nestlé Research Centre, Dr. Kimon Andreas Karatzas, University of
Reading, Dr Paul Gibbs, Leatherhead Food Research. A pilot scale dry
food pasteuriser unit has been designed by Winkworth Machinery Ltd.
This work is part of Grzegorz Rachon’s doctorate project with the Food
Advanced Training Partnership (Food ATP).

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also apply online for a bursary.
Alternatively, please contact
jennifer.drury@nottingham.
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211469-3-15
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FST Uni of Nott edit.indd 1 02/02/2015 12:54
 CAREERS AND TRAINING

Careers and training in the food and drink sector

Attracting talent to
food and drink
Angela Coleshill of the Food and Drink Federation describes the initiatives it is
taking to help attract talented young people into the sector.

The food and drink industry, the

UK’s largest manufacturing sector
accounting for 18.3% of the UK’s
total manufacturing, is facing a
significant skills shortage. This is a
really big issue for us as the latest
figures (1) show that we will need
170,300 new recruits by 2020.
Food and drink is a specialist
sector and we need people with high
levels of technical skills and a strong
background in science, technology,
engineering and mathematics. With
an ageing industry workforce and a
growing demand for engineers, the
UK’s largest manufacturing sector
has taken steps to attract and train
the next generation of scientists and
engineers.
The food and drink sector offers
exciting opportunities with real
career prospects. More than 41,000
of the new roles for recruits will be Students visit a
in managerial positions and other PepsiCo UK & developed by the industry’s top ‘Your Life’ campaign is supported
Ireland factory
professional occupations (24%). as part of an FDF, engineers and experts at SHU, by government, companies, civil
The Food and Drink Federation MyKindaCrowd students are gaining practical society and educational institutions
and BIS See Inside
(FDF) and its members are Manufacturing
experience through paid industry promoting STEM careers, especially
committed to raising the profile of initiative to placements. By the time they finish amongst women. It was launched at
careers in our sector and creating a encourage young their degrees, they will each have an event at the Science Museum in
women to pursue
robust pipeline of skilled workers. STEM careers in had the chance to undertake three May 2014.
We are also responsible for a food and drink industrial placements giving more In support of our pledge, we are
number of initiatives, such as the than 50 weeks of work experience. committed to raising awareness
UK’s first Food Engineering Masters Students are each assigned an of STEM career opportunities for
degree, the National Centre of industry mentor to offer guidance women and encouraging them to
Excellence for Food Engineering and throughout their studies and give consider working in science and
the Taste Success campaign. them a real insight into careers in engineering in our industry. FDF
The MEng Food Engineering the industry. Engineering specialists members, Cargill, Mars UK and
degree is a considerable and industry leaders will also give PepsiCo UK have joined forces
achievement. More than 40 of guest lectures throughout the with FDF and youth skills initiative,
the UK’s leading food and drink The food and course. Dame Fiona Kendrick, Chief MyKindaCrowd, to deliver industry
producers joined together with the drink sector Executive of Nestlé UK & Ireland visits with practical challenges for
FDF, Sheffield Hallam University offers and newly appointed FDF President female students offering a first-
(SHU) and the National Skills exciting delivered the first lecture. hand taste of the food and drink
Academy for Food and Drink (NSA) opportunities In addition, the FDF and our industry.
to develop the course. The first with real members support the ‘Your Life’ To enhance the delivery of
cohort of students began their career national campaign by creating our Masters degree, a Centre of
studies in September 2014. In prospects.’ our own pledge to attract women Excellence for food engineering
addition to following a curriculum into STEM careers in our industry. is being developed with support
www.fstjournal.org 49
 CAREERS AND TRAINING

from industry. The Centre will with the See Inside Manufacturing affordable and nutritious food and
have state of the art facilities and programme, hosting visits at drink. Our sector is important to
enable students on the course to be some of the country’s top food the country – it contributes a gross
Addressing
exposed to the latest technological manufacturing premises and raising value added of £24bn and employs
developments. It should be open by
this skills gap awareness of careers, such as food more than 400,000 people directly in
2017. The ambition for the Centre of is vital to scientists or food engineers. the UK and as many as 1.2 million in
Excellence goes well beyond training ensuring that Addressing this skills gap is related food services.
the students. It will provide world- businesses in vital to ensuring that businesses The food and drink industry is a
class engineering facilities, acting this world- in this world-class industry can rewarding place to work and we are
as a hub for engineering innovation class industry remain competitive and continue to committed to attracting talented
and skills solutions, which we can remain innovate, reduce their environmental and bright individuals who will drive
believe will help improve the food competitive.’ impact and offer a wide range of future success.
and drink industry’s productivity and
competitiveness. I am proud that the
Centre will be an excellent example References and article available online at:
of industry, government and www.fstjournal.org/features/29-1/careers-training/attracting-talent
academia working in collaboration to
address the challenges identified by Angela Coleshill is Director of Employment, Skills and Corporate Services at
the industry. the Food and Drink Federation, 6 Catherine Street, London, WC2B 5JJ
Indeed we are very keen to Tel: +44 (0) 20 7420 7131 Email: Angela.Coleshill@fdf.org.uk
work with the Government where Web: www.fdf.org.uk
possible and have actively engaged

Advancing Skills and Innovation

for the Food Industry

Part-time Foundation and BSc (Hons) Degrees in Food Manufacture

At the National Centre for Food Manufacturing we recognise that

the food sector doesn’t slow down for anyone, which is why our
undergraduate degree courses are designed to be studied on a
flexible, part-time / distance learning basis. So if you are looking to
nurture the talent within your business, why not consider a study
programme that best matches staff development needs and work
commitment whilst adding value to your organisation.
With options in:
Operations Management
and
Quality Assurance and Technical Management
these courses provide the ideal route to enhance both the individual
and organisation.
For more information, please go to
http://www.lincoln.ac.uk/home/holbeach/degreefoundation/
If you are looking for a way to advance your career in food,
our suite of taught Masters Programmes could be for you.
At MMU we offer a range of exciting courses for abitious
food indusrty professionals. We also offer MPhil and PhD
research opportunities.
You can study on a full or part-time basis and we will give
you many opportunities for hands-on practical experience.
Our industry standard facilities are housed in a newly
refurbished multi-million pound building in the heart of
Manchester.
Our Masters courses address issues that affect all sectors
of the industry. The business is truly global and provides
opportunities for experts who understand consumer
aspirations for better health and improved taste.

Graduates of these courses are in demand with excellent

The National Centre for Food Manufacturing employability prospects prior to and upon graduation.
University of Lincoln, Park Road, Holbeach, Lincolnshire PE12 7PT
+44 (0)1406 493000
ncfm@lincoln.ac.uk
www.lincoln.ac.uk/ncfm

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New applications for ATP bioluminescence
With concerns about foodborne diseases and allergens moving up the agenda,
there is a growing need for simple, more rapid, sensitive methods for monitoring
food safety and quality.
A
TP bioluminescence is a well-
established and recognised test
that is mainly used for cleaning
verification purposes in several
industries. However, recent developments
in hardware and reagent chemistry
have made it possible to detect specific
bacteria and other markers of food safety
thereby extending is applications and
uses in simple convenient test devices.
Cleaning verification
Food poisoning is usually caused
by the proliferation of undesirable
microorganisms. Cross-contamination
and inadequate sanitation are major
contributory factors. The cost of failure
is high both in terms of human suffering
and monetary value. The FSA Chief
Scientist reported that 1 million people
suffered from foodborne illness resulting
in 19 million sick days with 20,000 people
treated in hospital and 500 deaths in
2011. Accordingly, high standards of
hygiene are essential for food safety
and cleaning is frequently a critical
control point. There is an increasing
requirement to demonstrate due
diligence by monitoring to validate and
verify cleaning processes. The effective
removal of product residue is of prime
importance since it not only removes
gross contamination (organic matter and
90% of the microorganisms) but removes
any product residue that could support
the subsequent survival and growth
of microbes. Accordingly the effective
removal of product residue is more
important than residual microorganisms.
Combined detection methods for
better allergen control
High sensitivity ATP tests give a better
assurance of cleanliness. Non-specific
protein tests are also used to verify
cleaning and high sensitivity protein
tests, such as AllerSnap, can detect down
to 1-3 µg protein. Most allergens are
glycoproteins and a non-specific protein
test can provide additional relevant
information on residual contamination.
Using a combination of detection
methods, case studies have shown that
when high levels of cleaning are achieved
and proven by both high sensitivity
ATP and protein tests, then specific
allergens are not detected. The use of
www.fstjournal.org
ADVERTORIAL
combined methods provides a more
rapid, comprehensive and cost effective
approach with greater assurance of
cleanliness.
Allergen cleaning study
An extensive independent laboratory
study was conducted using a pilot
plant facility to simulate an industrial
cleaning process to assess several
detection methods for the measurement
of cleanliness and the removal of food
residue and allergens.
A sieved slurry made from a
commercial ready-to-eat noodle meal
containing a variety of meat, vegetables,
egg and other components, was prepared
as a model system. The allergen contents
stated on the packaging were egg, gluten,
soya and ‘unsuitable for peanut allergy
sufferers’. The slurry was supplemented
with freeze dried peanut powder and semi
skimmed milk to ensure that peanut and
milk allergens were present at detectable
levels. A 10g portion of slurry was applied
evenly to stainless steel sheets (50 x 50
cm) and dried at 57°C for 10 mins prior
to implementing a cleaning procedure
of pre-rinse, detergent treatment and
rinse followed by a disinfectant treatment
and rinse. The cleaning procedure was
administered via a static pressure hose
running at 25 bar and at a distance of
90cm from the stainless steel sheets.
Each steel sheet was marked into
25 squares each 10 x 10 cm for testing
purposes. A randomised testing plan
was devised such that each method had
10 replicate samples at randomised
locations and at each stage of the
cleaning procedure. The test methods
included:
• High sensitivity ATP ( EnSURE with
SuperSnap swab)
• High sensitivity non-specific protein
(AllerSnap)
• Plate ELISA allergen tests for gluten
(Gliadin) and Peanut (supplier 1)
• Lateral flow allergen dipstick test
for gluten (Gliadin), peanut and egg
(supplier 1) and milk (casein, supplier 2)
Results
The rinsing, cleaning and disinfection
stages were designed to produce a
gradual reduction in food soil on the test
surfaces. This was reflected in the results
FOOD SAFETY
shown in Table 1 for the high sensitivity
ATP test, protein (AllerSnap) test, lateral
flow test devices (LTD) for casein peanut,
gluten and plate ELISA testing for gluten
and peanut. The egg detection kit did not
produce any reliable results within the
trial.
The ATP and plate ELISA methods
were the most sensitive and were able
to measure food residues after the final
disinfection step. Only the plate ELISA
tests for gluten and peanut detected the
presence of allergens at all stages of
cleaning and after the disinfection step.
The average ATP result after the
disinfectant step was 29 RLU, whereas any
result above 2 RLU (0.1 fmols ATP) would
be considered a positive. Accordingly the
ATP test had sufficient sensitivity to be
able to detect even lower residue levels
of this slurry (x10). However this would
need to be verified for other foodstuffs and
processing conditions.
LTD allergen tests did not detect
residues after the disinfection step. Only
the gluten LTD detected residues in all
10 replicates after the detergent cleaning
step at which stage only 2 out of 10
samples gave a positive detection with
the milk LTD. The peanut LTD detected 2
clear positive samples out of 10 samples
after the pre-rinse stage, although 5
other samples were weakly positive. No
peanut residues were detected by the
LTD after the detergent and disinfectant
stage but they were detected by the ELISA
peanut test.
The non-specific protein test,
AllerSnap, detected residues at all stages
of cleaning except the disinfectant stage
and gave results equivalent to or better
than the LTD tested.
Accordingly, using a combination of
high sensitivity ATP and non-specific
protein tests verified the effectiveness of
cleaning procedures to a high standard
such that:
• ATP levels were <1.0 fmols,
• Protein residues were <1 µg protein.
• Plate ELISA allergen test for gluten
and peanut were < 0.03 and 0.13ppm
respectively
• Specific allergen for gluten, peanut and
milk were not detected (<1ppm)
Benefits of rapid screening
The ATP test gives results in 15 seconds
51
 FOOD SAFETY

ADVERTORIAL

so that immediate corrective action, such Table 1: Removal of residues and allergens during 4 stage cleaning procedure
as re-cleaning, can be implemented
Test Stages of cleaning
prior to conducting any additional,
Before cleaning After drying and Detergent Disinfectant
more expensive specific allergens tests, (Wet residue) pre-rinse and rinse and rinse
thereby saving time, cost and minimising
High sensitivity ATP 10/10 positive 10/10 positive 10/10 positive 10/10 positive
downtime. EnSURE SuperSnap
When the results of high sensitivity 8107 RLU 7959 RLU 237 RLU 29 RLU
ATP and protein tests show that there is All positive All positive All positive All positive
very little residual contamination, there Plate ELISA Gluten
is a corresponding low level of specific >0.16 ppm >0.16 ppm 0.03 - 0.16 ppm 0.03 ppm
allergen remaining that is below the limit All positive All positive All positive All positive
Plate ELISA Peanut
of detection of LTD. Using a combination
>1.0 ppm >1.0 ppm 0.13 – 1.0 ppm <0.13 ppm
of detection technologies gives a
comprehensive assurance and verification
High sensitivity 10/10 positive 10/10 positive 5 positive >1 µg
of cleaning procedures to minimise the protein 10/10 negative
hazards and risks from residual allergen AllerSnap >10 µg >5 µg 5 negative <1 µg negative <1 µg
contamination.
LTD allergen tests
Specific bacterial detection Gluten 9/10 positive 10/10 positive 10/10 positive
Traditional cultural microbiological 1/ 10 negative 8/8 negative
methods provide results in 24–72 hours, 2/2 invalid
which is too slow to provide useful Peanut 7/10 positive 2/10 positive
feedback information to the sanitation and 2/10 doubtful 5/10 doubtful
manufacturing processes, and require 1/10 negative 3/10 negative 10/10 negative 10/10 negative
laboratory conditions and a skilled analyst. Milk (Casein) 7/10 positive 9/10 positive 2/10 positive
However a novel development of the ATP 3/10 doubtful 1/10 doubtful 1/10 doubtful
7/10 negative 6/6 negative*
bioluminescence technology has enabled
it to specifically detect and measure *4/4 samples squares spoilt by cross contamination
bacteria to give results in the same
working day or 7 hour shift. the dairy industry. ZymoSnap Pro detects
MicroSnap Total can detect and proteolytic activity.
enumerate over a large dynamic range.
Good correlations of >90% are obtained Simple Fast and Effective
for a wide variety of foods including meat The snap valve technology has
products. More importantly, MicroSnap compartments for different test
can also be used to detect at a fixed components thus creating an all-in-one
specification thus reducing the detection test device that is convenient and easy to
time still further to 1–3 hours (Table 2). use. The new InSite Salmonella test is a
rapid colorimetric test for Salmonella in
Detection Time (h) Number of bacteria environmental samples. The single device
7 101 (10) contains both the pre-enrichment and
5 102 (100) (Certificate# 071302) for a wide variety selective enrichment procedures, maintains
3 103 (1,000) of foodstuffs representing 5 major security and minimises the risk of cross
1 104 (10,000) food groups for both quantitative contamination. The certified selective
1 105 (100,000) (enumeration range of 10–10,000/g) and enrichment broth changes colour from
qualitative (presence/absence) detection purple to bright yellow in the presence
1 106 (1,000,000)
of low numbers of bacteria <10/g). The of Salmonella. A short pre-enrichment
Table 2: MicroSnap detection time for raw meat
MicroSnap test can also be applied to period of at least 6 hours gives the earliest
surface swab samples and filterable detection of presumptive positive samples
This new ‘bioluminogenic’ test liquid samples thus giving a detection in the 24 hour period. The all-in-one test
uses the speed and sensitivity of limit of 1 in 100ml. device eliminates the need for sample
ATP bioluminescence coupled to the preparation materials or instrumentation
utilisation of specific substrates. Enzymes Food safety marker thus saving material and labour costs.
capable of digesting these specific Other substrates can be used in the Improved and novel chemistry extends
substrates then drive the established bioluminogenic test to detect specific the sensitivity and specificity of the ATP
light generating mechanism. This is enzymes, such as phosphatases. bioluminescence technology such that it
similar to chromogenic agars but with CrossCheck tests the presence of raw enables multiple tests to be performed on
faster, more sensitive end detection meat residues in <5 minutes. The test a simple, low cost, portable instrument
systems. MicroSnap can be made specific can be used to verify thermal processing giving rapid results facilitating better
for indicator bacteria such as Coliform, and measure cross contamination assurance of quality and safety.
Enterobacteriaceae, E. coli and pathogens hazards from potential pathogens
such as Listeria. such as Salmonella and Campylobacter. Martin Easter
MicroSnap Coliform / E. coli has Similarly, ZymoSnap ALP detects Tel +44 1923 818821
been certified by the AOAC Research alkaline phosphatase that is used as a www.hygiena.com
Institute Performance Tested Program marker of pasteurisation efficiency in Martin.Easter@hygiena.net
52 Vol 29 Issue 1 ... More online
 FOOD SAFETY

ADVERTORIAL
ADVERTORIAL

FAPAS turns 25
FAPAS, the global leader in proficiency testing for the analytical food sector, is
celebrating its 25th anniversary this year. Part of Fera, FAPAS is the largest, in scope
and capabilities, proficiency testing provider in its field. Drawing on the wider
expertise at Fera, FAPAS delivers high quality proficiency tests so that laboratories
can demonstrate their quality standards to their customers.

F
APAS was established in 1990
because of UK government
concerns about the standard
of public laboratories working
on issues such as food contamination
and public health. When two such
laboratories had opposing results,
and method uncertainty met legal
uncertainty, it was time to introduce
proficiency testing to the food industry,
a practice well established in water
testing. Initially conceived as a self-help
tool for UK laboratories to improve their
analysis, FAPAS has remained faithful
to its roots, but has expanded globally
working with over 4,500 customers,
in the fields of food chemistry,
microbiology, GMO, and water analysis.
FAPAS have also applied their knowledge
of proficiency testing to other areas
including the gold industry and the
production of reference materials.

Founded by Dr Roger Wood, together with Capita, whilst forming a joint

with Professor Michael Thompson, their
experience was instrumental in writing
the original International Harmonised
Protocol for Proficiency Testing of
Analytical Chemistry Laboratories.
FAPAS has worked on almost every
conceivable food issue from the
underreporting of tin in foods in the
1990s, to melamine contamination, to
the recent horsemeat scandal.
Priding itself on its high quality,
FAPAS has trained proficiency testing
statisticians to conduct every PT,
analysing homogeneity data and
participants’ results. FAPAS PT reports
capture detailed method information to
identify trends in analysis which yields
some interesting results, frequently
published in peer-reviewed scientific
journals.
Looking towards the future, Fera
is embarking in a new joint venture
institute with Newcastle University. This
brings together both investment and
world-class science. We believe that
in bringing together the public sector,
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continue to grow as the global leader in
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tests.
Kate Somerwill, Head of FAPAS, says
“This is an exciting time for FAPAS,
with a lot of investment, enabling us to
continue to be the innovator, developing
new products at the highest quality, to
meet our customers’ demands.”

www.fstjournal.org 53
 New product launch

FAPAS  launches 14 new reference materials

Increased measurement certainty for customers

With more reference materials in development,

go to fapas.com for the latest list of available
reference materials.

Reference Matrix Analytes Approx

Material Size
TET008RM Animal Feed Deoxynivalenol (DON) 55g
HT-2 Sum T2 & HT-2
T-2
TET005RM Breakfast Cereal Deoxynivalenol (DON) 55g
Zearalenone (ZON)
TET012RM Canned Crab Arsenic (inorganic) 150g
Meat Arsenic (total) Cadmium
Lead Mercury (total)
TET003RM Canned Meat Ash Hydroxyproline 150g
Moisture Nitrogen Total
Fat
TET001RM Canned Meat Ash Chloride Moisture 150g
Meal Nitrogen Sodium Total
FAPAS, the proficiency testing division of Fera, Fat
TET006RM Dried Vine Fruit Ochratoxin A 100g
a global leader in proficiency testing for the (water/fruit slurry)
food and environmental analysis industry, is TET009RM Edible Oil Arsenic (total) Copper 50 ml
Iron Lead
launching 14 new reference materials in addition TET002RM Maize Multi-mycotoxins 150g
TET010RM Milk Powder Arsenic (total) Cadmium 50g
to the wide range of proficiency tests and Lead Mercury (total)
quality control materials currently available. This TET004RM Oat Flour HT-2 Sum T2 & HT-2 55g
T-2
is in response to the analytical food industry TET014RM Paprika Ochratoxin A 55g
TET011RM Soft Drink Antimony Arsenic (total) 50 ml
demanding a greater range of matrix-matched Cadmium Chromium
Copper Zinc
reference materials for quality assurance, TET013RM Tomato Paste Cadmium Iron Lead Tin 50g
method validation and training. TET007RM Wheat Flour Deoxynivalenol (DON) 55g

FAPAS The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ
54
Tel:Vol
+4429 (0)1904
Issue 1
462100 Fax:+44 (0)1904 500440 e-mail: info@fapas.com web: www.fapas.com ... More online

Detection of
food allergens
A
ccording to the Food Standards
Agency 8% of children and
2% of adults are diagnosed
with a food allergy in the
UK [1]. Additionally, on average 10
people die and approximately 5,000
people are hospitalised due to allergic
reactions [1]. A food allergy is an adverse
immunological reaction to food in
which the individual is hypersensitive
to a food ingredient [2]. The response to
an allergenic ingredient can be either
an IgE (Immunoglobulin E) immune-
mediated response to ingredients, such as
peanuts and egg, or a non-IgE immune-
mediated response to ingredients, such
as gluten [3]. These responses can be
fatal and can occur when the individual
comes into contact with or consumes
the food. An IgE-mediated response can
be severe and even fatal with symptoms
including swollen lips, vomiting and
anaphylaxis [3,4]. A non-IgE mediated
response, such as intolerance to gluten
can include weight loss and diarrhoea [3].
Recent fatalities have resulted from
the adulteration of almond powder
substituted by a cheaper peanut powder.
The takeaway business using
the powder was unaware
of this adulteration and
subsequently served the
www.fstjournal.org
fatal ingredient to a consumer with a
peanut allergy. Caterers have also been
made accountable: one such case in
2003 led to the death of a consumer who
was allergic to egg. The consumer had
attended a Sikh wedding and eaten food in
the temple where egg is strictly forbidden.
Unfortunately, the caterer had supplied a
dish containing egg and was successfully
prosecuted by the consumer’s family in
2010. Cases such as these highlight the
requirement for wholesalers, restaurants
and caterers to check the authenticity of
the product and furthermore, determine
whether the products they are supplying
contain an allergen. Tighter regulations
introduced in December 2014 may help
reduce the number of fatalities in Europe.
The changes consist of highlighting
the allergens in bold on pre-packed
foods; businesses selling food products,
including loose foods, must be able to
provide information on allergens in the
foods they provide [1].
More and more people are being
diagnosed with an allergy or intolerance
to specific food ingredients and this is
highlighted by the increase in popularity
of free-from foods offered
by the major retailers in the
UK. The market value of
free-from foods is constantly
increasing and is now
estimated to be
FOOD ALLERGENS
over £200 million. Sainsbury’s was the
first retailer to introduce its own branded
free-from aisle in 2002 [5] and now all
major retailers sell their own branded
free-from foods. To ensure compliance,
manufacturers of free-from products
conduct risk assessments and implement
control measures in order to prevent the
allergen of interest from entering the free-
from food line. These control measures
include storing ingredients separately
from allergenic ingredients and validating
and verifying cleaning procedures. These
methods are often used in factories
which manufacture both free-from and
allergen containing products. The cleaning
procedures are validated and verified
through the use of protein swabs, as many
allergens are proteins, and lateral flow
kits, which identify whether the allergen
of interest is present or not. The final
and most important test is the UKAS
accredited testing which is used to verify
whether the line is completely clear of the
allergen, either through the analysis of the
swab or the analysis of the final product or
even both.
Accredited testing methods include the
traditional enzyme-linked immunosorbant
assay (ELISA), PCR (polymerase chain
reaction) and liquid chromatography mass
spectrometry/mass spectrometry (LCMS/
MS).
ELISA is a protein based method which
involves the proteins being extracted
from the sample and added to the ELISA
kit. A Sandwich ELISA is often used for
allergen detection. The basic principle for
this test is the binding of the allergenic
protein in the sample to the wells in the
kit; any unbound proteins are removed.
A particular colour is formed after the
addition of a chemical and with Sandwich
ELISAs the greater the intensity of the
colour, the greater the concentration of
allergen in the sample. Quantification
can be made by comparing the intensity
of the colour with standards of known
concentrations of allergens.
Polymerase chain reaction (PCR) is a
DNA based method and is the preferred
method used for fish and celery allergen
detection. PCR detects the allergen by
55
 FOOD ALLERGENS

food adulteration and food fraud can

targeting a specific allergen gene. The
gene of interest is amplified to create
millions of copies in order to visualise its
presence. Two types of PCR are end-
point PCR, which requires visualisation
through gel electrophoresis, and real-
time PCR. During real-time PCR, a
positive sample creates a fluorescent
signal which is emitted as the gene is
amplified. In food testing laboratories,
real-time PCR is preferred in comparison
to endpoint PCR as it removes the
requirement for gel electrophoresis
analysis and therefore limits the risk of
contamination by the amplified DNA.
A more recent technique is LCMS/
MS, a complementary method for ELISA,
which targets the allergenic proteins. This
technique identifies the presence of the
allergenic protein through its molecular
mass by measuring the mass to charge
ratio of the ions. This method is not
limited to one allergen per analysis.
What does the future hold?
The horsemeat scandal and the
adulterated almond powder case
highlight the relative ease with which
occur and the associated risks. Food
manufacturers need to be sure that the
content matches the product description
when buying ingredients, especially when
there is a shortage of a particular product
and/or when prices are high. This was
reiterated by Chris Elliott who investigated
the horsemeat scandal. Chris Elliott’s
guidelines included: a zero tolerance
policy, sampling and testing food products
and having the government support
to prevent food crime and act quickly
during a crisis [6]. These guidelines will
improve food quality not only in terms of
preventing adulteration but also protecting
consumers, such as the individuals who
suffer from allergies.
Dr Emma Ridley PhD, BSc (Hons) is the
Molecular Biology Business Manager at
ALcontrol.
www.alcontrol.co.uk
08450 738808
tellmemore@alcontrol.com
To view the references, visit the online
version of this article at
www.fstjournal.org/features/food-allergens

Looking for Product Safety

Assurance? Your trusted partner for allergen analysis

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Accredited allergen analysis on food
products and environmental swabs
The Food Information Regulations require food businesses to supply
information about the allergenic ingredients in any food they
sell or provide.
We can help you.
Contact us for cost effective and reliable allergen analysis.
NSF is the leading food safety expert on: email: tellmemore@alcontrol.com or call: 08450 738808
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www.alcontrol.co.uk

56 Vol 29 Issue 1 ... More online

207208-3-15 FST NSF International.indd 1 20/01/2015

212220-3-15
10:02
FST Alcontrol .indd 1 23/01/2015 14:29

Testing for provenance
adulteration
O
live oil is an
increasingly
popular food
product worldwide,
with consumption in the U.S.
alone having increased by
about 50% in the last 10 years.
Over three million tons of olive
oil are produced worldwide
annually, with approximately
75% of this being produced in
Spain, Italy and Greece. The
U.S. now imports over 300,000
tons of olive oil annually.
A report by the E.U.
Committee on the
Environment, Public Health
and Food Safety identifies
olive oil as being among the
products most prone to food
fraud. As of February 2014,
there were 272 oil adulteration
incidents reported to the
U.S. Pharmaceutical Food
Fraud Database, with the vast
majority occurring over the
past three years. Extra Virgin
Olive Oil (EVOO) is a premium
product that can command a
higher price than ‘standard’
olive oils, making it highly
Figure 1: Scores plot from the Principle Component Analysis (PCA) combining
data from TAGs and polar compounds detected in positive and negative modes.
www.fstjournal.org
ADVERTORIAL
susceptible to fraudulent
activity either by dilution or
substitution with lower cost oils
or falsifying the provenance.
Identification of olive oil
provenance
Olive oils contain high levels
of mixed triglyceride esters
and low levels of a large
number of phenolics, which
contribute to the pungent
taste of the oil. The patterns
of organic components in olive
oils relate to the geographic
origin, cultivar and processing
methods for the olives. Having
sourced virgin olive oils directly
from Spanish cultivars, the
levels of the different chemical
components from these
authentic samples were used
to confirm the provenance
and origins of the oil samples.
Several sample preparation and
LC/MS analysis methods were
used to measure the levels of
the different polar and non-
polar organic components in
the oils, detected in positive and
negative modes. Results from
ANALYITICAL CHEMISTRY
the separate analyses were
combined with data fusion and
the levels of compounds were
used for statistical analysis.[1]
Figure 1 illustrates an
example of a statistical results
plot, using combined data from
the levels of triacyglycerides
(TAGs) and polar compounds.
The plot shows each oil sample,
shown as a circle colour-coded
by the cultivar. Positions on the
plot are determined by values
calculated from contributions
of all the compound levels;
samples which are close
together have similar levels of
all components. This colour-
coded plot shows samples
of each cultivar clustered
together and separate from
other cultivar groupings. A
clearer clustering of samples
into cultivars results when
compared to plots calculated
from any single analytical
method [2],confirming that this
data fusion approach leads
to improved discrimination
of cultivar groups, and
consequently provenance.
Detection of adulterated
olive oil
Falsifying the origin of olive
oils for financial gain is just
one issue in the fight against
fraudulent activity in food.
Another widespread problem
is dilution with cheaper, more
Figure 3: Spectrum touch software showing a result from Adulterant Screen.
available vegetable based oils
or lower quality olive oils.
Infrared (IR) spectroscopy is
a well-established technique
for the analysis of edible oil
samples. Using modern ATR
sampling techniques, fast
and easy IR measurement of
samples is possible. Although
the IR spectra of different
edible oils are similar, there
were small observable
differences between the oil
types.
So rapid screening of olive
oil samples by IR is feasible as
we can distinguish between
different oils. But how can
we confirm the presence of
adulterants? With Adulterant
ScreenTM software coupled with
the IR instrument platform
from PerkinElmer, you simply
generate IR spectra of any
suspected adulterant of
concern and combine this with
IR spectra of oil samples. With
these two sets of spectra in the
software the method is ready
to use.
A number of commercially
available olive oil samples
were measured along with
olive oil samples adulterated
with known concentrations of
other types of oils (sunflower
and rapeseed). In all cases,
except the pure olive oil, the
adulterated samples generated
a ‘Fail’ result indicating the
57
 ANALYITICAL CHEMISTRY

ADVERTORIAL

presence of an adulterant, as and linolenic acid to oleic acid

shown in Figure 3.
Not only does Adulterant
Screen correctly identify
the adulterant, but it also
gives an estimated level of
the contaminant without
the requirement for running
quantitative calibration
standards.
This intuitive rapid IR
screening system has been
shown to be simple to
use to help guard against
adulteration.[3,4] Suppliers
and manufacturers can be
assured of your ingredient
authenticity and quality as
an ever increasing number
of adulterants/contaminants
can be detected in a matter of
seconds.
If direct compound
measurements are a
requirement, then the solution
of Direct Sample Analysis
(DSA) coupled to Time of Flight
(ToF) mass spectrometer
offers rapid measurement
of olive oil adulteration, with
minimal sample preparation.
As previously mentioned, edible
oils are composed mainly
of triacylglycerols, fatty acid
esters with three long chain
fatty acid groups. The mixture
of fatty acids in the TAGs is
characteristic for different
oils with olive oil containing
a higher ratio of oleic acid
and lower ratio of linoleic and
linolenic acids in the TAGs than
other vegetable oils. While
the levels of free fatty acids in
good quality olive oil are low,
acids are obtained for analysis
by a chemical hydrolysis of
the TAGs. The response ratio
of linoleic to oleic acid (L/O)
(Ln/O) in the TAGs of olive oil
can be used as a way to detect
its adulteration with soybean
oil and other seed oils, such as
corn, sunflower and sesame
oil.[5]
In the DSA TOF analysis,
ionised TAG molecules are
easily fragmented to produce
ions of the constituent fatty
acids. The spectrum in Figure
4 shows these fragment
ions and confirms that the
response ratio of linoleic and
linolenic acid to oleic acid was
roughly a factor of two higher
for olive oil adulterated with
10 % soybean vegetable oil in
comparison to pure olive oil.
Figure 5 demonstrates how the
response ratio for linoleic acid
and linolenic acid to oleic acid
increased as the adulteration
of olive oil with soybean oil
increased from 5 to 50 %.
This further confirmed that
Figure 4 Top: Mass spectra of olive oil diluted by a factor of 100 in negative mode
adulteration of olive oil with using DSA/TOF. Bottom: Mass spectra of olive oil adulterated with 10 % soybean
soybean oil can be detected oil diluted by a factor of 100 in negative mode using DSA/TOF.
with good confidence by
measuring the response ratio
for linoleic and linolenic acid to
oleic acid with DSA-TOF.
Different approaches
can be considered with
the development of rapid,
intuitive screening solutions to
confirm olive oil authenticity.
Whether you want to screen
imported oils in-situ as they
arrive at your border with
more mobile technology
solutions such as IR, or
complete analysis and full
provenance characterisation
with laboratory based mass
spectrometry solutions, you
can have the answer at the Figure 5 Effect of olive oil adulteration with different levels of soybean oil on
touch of a button. response ratio of linoleic acid to oleic acid.

Olive oil is one of the world’s most adulterated food products.
While the creation and consumption of olive oil remains
concentrated within the Mediterranean region, the global
export of extra virgin olive oil is continuously growing as
consumer demand increases. Olives of different cultivars
are used to produce oils with different particular flavors and
stability. Oils of known cultivars from designated areas may
be certified for authenticity and are marketed internationally,
commanding a price premium.
This poses a series of concerns over intentional fraudulent
activity for financial profit, whether it is adulteration with
cheaper vegetable oils, falsifying the provenance of such oils or
unintentional environmental contamination.
PerkinElmer offers a full portfolio of instruments for the
analysis of olive oil. Innovative IR technology solutions can
detect adulterants in a matter of seconds with no lengthy
calibrations. The application of novel ambient ionisation
techniques for DSA (Direct Sample Analysis) MS can rapidly
measure olive oil adulteration with soybean oil with minimal
sample preparation. We also explore how LC-MS can help
detect markers for Spanish olive cultivars by monitoring total
sterols thus helping to ensure product quality and authenticity.

To view the references, visit the online version of this article at www.fstjournal.org/features/analytical-chemistry

58 Vol 29 Issue 1 ... More online

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counters is the system’s ability to count colonies in seconds and identify
microbial species by their colour on chromogenic plates. This is a great
time saver, providing accurate, objective and fully traceable GLP compliant
results.
The stylish, yet practical Protos 3, which comes in bright
red, attaches easily to a computer and requires minimal
training to set up. Users simply input their plate identification and click. The Protos 3, featuring
a highly sensitive CCD camera combined with unique three colour LED lighting, rapidly images
an infinite number of colony colours on one plate and detects colonies as small as 0.043mm.
For Further Information Contact: Jayne Arthur, Tel: +44(0) 1223-727125 Fax +44 (0) 1223-727101
Email: jayne.arthur@synbiosis.com Web site: http://www.synbiosis.com/protos-3/

211766-3-15 FST Holfeld Plastics.indd 1 28/01/2015

212336-3-15
11:26
FST Synoptics.indd 1 29/01/2015 16:32

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 A SIMPLE RECIPE
© 2015 PerkinElmer, Inc. 400317_02. All trademarks or registered trademarks are the property of PerkinElmer, Inc. and/or its subsidiaries.

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