The Impact Of Food Quality On Food Industry

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

People have lost sight of the common denominator with all the finger pointing, when it comes to the intriguing argument of whom or what determines what we eat. Individuals have forgotten the process of supply and demand, democracy, and most important individual choices.

The food that you are eating maybe is "fake" food. The food industry owns to its consumers a clear nutritional label that is easy to understand especially if the food is genetically modified. GMO's (Genetically Modified Organisms) have been around in the markets for the last 20 years GM crops can be engineered to be naturally pest-resistant, undermining the need for pesticide chemicals. GM crops can be engineered to tolerate extreme weather conditions, such as cold fronts or droughts, allowing for a geographically diverse range of growth sites. GM crops can be engineered with added vitamins and minerals, which is especially beneficial in third world countries dealing with malnutrition "( Rachel). However, the topic of the food that us Americans eat has many aspects and points of view the following are just some of those aspects.

On a recent trip to the grocery store, the first thing that caught my eye was a big sale on potato chips for ninety nine cents. What a great deal, everyone in my vicinity was picking up two or three bags to take home. This might seem like a pretty ordinary event at most grocery stores, but it really exemplifies a bigger problem in our society which often goes unnoticed, food insecurity and it’s correlation to obesity and other health problems. Hunger in our society is an enormous problem that often goes unmentioned, but this problem is not going away on its own, and in fact is causing significant issues in our society. The issue of hunger is not always about the quantity of food, but also about the quality of the food supply, more often than not, the more accessible foods and cheaper foods are those containing high levels of sugar and fat which are more affordable to the poor and working poor in our communities. As Berg points out in this quote, people who are hungry generally choose the cheaper option that will fill them up, “When you’re just trying to get your calorie intake, you’re going to get what fills your belly”(Berg). If we as a community made an effort to demand foods with a higher nutritional value, such as fruits and vegetables, have the same price as those high in sugar and fats, people would more often select the healthy and nutritious options as a recent survey at the Des Moines Area

Too many people pick up food products off of the shelves and put it into their shopping cart without knowing what exactly it is or what the product has been through. After watching an absolutely disturbing documentary called "Food Inc." I started to feel strongly about the problems of the Food Industry. The problem is that our food is no longer being produced in an all American farm, but in dirty abusive factories. Not only is the food unhealthy for us after all of the processing, but the workers and animals are being abused. I know that I single handily cannot change all of the problems with the twisted food industry, but I know that I can do my part by making others aware so that they can make sure that they can make fully informed decisions about what they are putting into their carts at the grocery store and eventually into their bodies.

There are currently two types of food systems that exist in our food shed. TINA, which comes from Maggie Thatcher, who said, “There Is No Alternative” to global economy—T-I-N-A” (Shuman, 2002). And LOIS, which stands for “Local Ownership and Import Substitution” (Shuman, 2002). TINA is the system that has been used for the pasted 60 to 70 years, and throughout that time the way we produced are food has become both productive and efficient; but it has also become destructive and unhealthy. In A TINA-based food economy, food is either mass produced through the process of industrial farming or it is imported from other countries. These lead to adverse effects on the food, the environment and the economy. However, in a LOIS-based food economy, food is “produced locally through locally owned businesses, then the more you can minimize your vulnerability to nasty surprises, the more you can maximize your economic multiplier, and the more you can maximize tax proceeds to the public sector and the many good things that come from it.” (Shuman, 2002). So in simpler terms the more you produce locally, the better local economies will be and if local economies have a large income then the nations income will increase by way of tax. Along with being good for our economy, LOIS has little to no adverse effect on our environment or health. Compared to TINA, LOIS looks like paradise, but just like every dream world, the LOIS system is currently an impossible system to live by.

Kinsella (1976) defined protein functionality as those physical and chemical properties which affect the behavior of proteins in food systems during processing, storage, prepration and consumption. Proteins are linked to functional properties such as solubility, water binding, gelation, foaming and color, whereas starch is associated with solubility, swelling, water absorption, viscosity, and gelatinize (Bressani, 1985). Functional properties are physicochemical properties that give information on how a food ingredient will behave in food system. The functionality of plantain and okara flours can logically be attributed to its chemical components as determined by raw materials processing and storage conditions. Properties such as solubility, viscosity, water and fat binding, emulsification, foaming and gelation are of general interest (Hermansson, 1979). The method of Okaka and Potter (1977) with some modifications was used for determining the swelling capacity of okara and plantain flours. Foaming capacity and foaming stability were determined as described by Narayana and Narasinga Rao, (1982) with slight modifications. Fracture strength of biscuits was measured with the help of Texture Analyzer (model TA-XT2i, Stable Micro systems, Haslemere, U.K) using a 3-point Bending Rig and 5 kg load cell. Biscuit samples were analyzed for

Obesity has become an even greater problem in the recent years than it has in the latest years. As the food industries hide away and keep silent on this obesity epidemic in America. That has been spreading for quite an amount of time food industries aren't telling us what we consume in our daily lives but as the consumers carefully deciding on what products to consume as well as staying active while eating those products.

More people will die from cancer over the next two years than died in combat in all the wars the US has ever fought—combine. Every year, about 1.5 million new cases are diagnosed in the United States and more than half a million people die from the disease, according to the American Cancer Society. We should be treating our bodies like a temple, watching what we eat and drink. Many common food items have been scientifically shown to increase cancer risk: Genetically-modified organisms (GMO’s), processed meats, microwave popcorn, soda pop, even “diet” foods and beverages. There are also other items that most people did not know about that have cancer-causing pesticides, for example, farmed salmon or conventional fruit from your local grocery store. Eat more fresh-produce, avoid processed foods, and choose your fats smartly to prevent cancer.

Throughout my lifetime, I have always eaten everything that pleased me. If I wanted a cookie, I would have seven. If I wanted to eat ramen at twelve o’clock at night, I would get up and cook it. I never had a problem with eating immense amounts of food. In contrast, my mother always believed that I ate too little. Therefore, I was always encouraged (sometimes forced) to consume anything and everything when I felt the smallest inclination to eat. I never thought about where the food came from or what process was used to make and ship these goods. If I desired food, there was nothing stopping me from having it. My roommate in college, however, changed my perception of food and the processed materials.

As you pick up that bag of chips from the store, do you ever think about what the food industry has done to ensure that you get addicted to those chips to the point where you can’t put them down? A very popular brand of chips is Lays. They like to sell their brand by saying "You can 't eat just one.” The sad thing about this is that it’s true, they are not lying. Now, did Lays actually believe it, or were they just trying to say something catchy that people could remember? You aren’t just getting addicted to the chips, you’re getting addicted to the sugar, fat, and salt put in them. Going behind our backs, the food industry is tricking our brains so that we constantly buy their food. A NY times article came out with a statistic that I

Cost control is very important when working in any business, but very important when working in the food industry. During my extern I was able to gain experience by working the pastry. In that case I have been exposed to somewhat extreme cost control in every aspect of cooking, whether it is in culinary arts or baking and pastry. It is very crucial to the keep the food cost as low as possible. However it is very easy to lose money, if one’s not paying close attention. In order to achieve one’s goal when it comes to cost control, one must have the ability to reduce the amount of waste, recycle when necessary, or reuse products when probable. Within the time frame of working at the Sebastian – Vail, I have learned to do all three.

The Food Industry in the U.S is not the same as it was back in the 1900’s and before where most of our food would mostly still be organic and wouldn’t use as much antibiotics, today a lot of our livestock and poultry is enhanced and injected with antibiotics that help increase livestock in a rapid increasing rate to avoid a shortage in food. Recent studies have been made that show that the use of antibiotics in live stock, as in farm animals is tied to creating the emergence of many antibiotic resistant infections that sicken many Americans in quantity each year (CDC). The article coming from the Los Angeles times talks about the state of California in restricting the use of antibiotics on farm animals thanks to governor jerry Brown and also in making it the first state in the nation to do so and becoming effective on the 1st of January, 2018 (Patrick McGreevy, LA Times, 2015). As this issue is that the overuse of antibiotics in farm animals threatens public health doesn’t just happen in California but in the whole nation itself and even worldwide.

prof. dr. ir. J.C.M. van Trijp Hoogleraar in de marktkunde en het consumentengedrag Wageningen Universiteit dr. ir. P.A. Luning Universitair docent Leerstoelgroep Productontwerpen en Kwaliteitskunde Wageningen Universiteit

Big Foods is a leading importer and food distributor of fine Nepalese and Indian products to both retail and wholesale customers in Australia. Big Foods is one of the well known international suppliers, Big Foods offers an excellent range of high quality products in the Australian food market.