TheAustralianFoodIndustry

SectorsintheFoodIndustryAgri-foodchainreferstoproductionandsupplyoffoodforconsumer.Alllinksinthechainrely

oneachothersoifthere’saprobleminonesectoritaffectstheothers.E.g.sourandsmallstrawberries>modifiedrecipeinmanufacturing>foodcaterersubstitutesanotherdesertwithsweetertaste,orretaileradvertisestrawberriesata‘sale’pricetosellthem.

1. Agricultureandfisheries–beginningoffoodchain,allgrownfoodbothplantsandanimals! Fisheriesistheproductionofplantsandanimasinthewaterenvironment! Aquacultureinvolvescontrolledfarmingoffish! E.g.wheat,fruit,meat,poultry,seafood

2. Foodprocessingandmanufacturing–Largestsector(everyoneeats),alteringrawmaterials! Rawmaterialsprocessedtomakemanufacturedproducts.! Primaryindustryproductsarerefinedthenconvertedintoa‘value-addedproduct’.! Theyaremuchmorepopularthanrawmaterialsbecausetheyhavebeenmajorly

processed! E.g.bread,yoghurt,pies,breakfastcereal,cheese

3. Foodserviceandcatering–Wherereadytoeatfoodisprepared,soldordelivered! E.g.McDonalds,canteen,restaurants,takeawayoutlets,cateredfunctions,airlines

4. Foodretail–Whereprocessedfoodissoldtoconsumers! Productsandservicearelimited,retailersvaryinsize,i.e.householdormutinational! E.g.Coles,Woolworths,butchers,bakers,conveniencestores

Developmentsinthe4sectors Developmentsinallsectorsaredrivenby:technologicaladvancement,needforcompaniestogrow/prosper,worldandlocalevents(i.e.wars,recessions),andconsumerexpectations.

Agricultureandfisheries" Smallfarmsarebeingtakenoverbylargecompanies–lesscompetition,nolocalprofits" Fishingquotasintroducedtoprotectfishspecies–stabilisedmarineenvironment" GMcropsontherise(soyabeans,tomatoes)–rangeoffoods,increasedproduction" Expansionoforganicfarming–environmentallyfriendly,companyimage" Productionoftrimlamb–meetshealthyneedsofconsumers

Foodprocessingandmanufacturing" Newlabelinglaws-allergyandnutritionalinformation" Advancesinpackaging-longershelflife,UHT,conveniencei.e.resalable" Organicfoodsasingredients" Heatandserveproducts(pizza,noodles,stirfry)–convenient,busylifestyles" Numerousservingsizes(individual,familyof4)–individualneedsofconsumer" Diverse-multiculturalfoods,variationstoproducti.e.cherry/diet/vanillacoke" Curedmeatssuchasbacon-reducedfat,healthneedsofconsumers

Foodserviceandcatering" Foodcourts,homedelivery–convenient,rangeofchoices,quick" Internetshopping–quick,convenientofhome" Multiculturalrestaurants–moretastes,variety" Morevegetarianitems–individualneedsofconsumers

Foodretail" EFTPOS–easypayment,lightwallet,convenient" Extendedshoppinghours–emergencies/needs,handy" Overseasshops–productsthataren’tsoldinAustralia,variety" Leanervarietiesofmeats,e.g.liteham–healthneedsofconsumers

AspectsoftheAFIAllorganizationswithintheAFIconcentrateonthefollowing:

1. LevelsofOperation-scaleoffoodproduction,sophisticationoftechnologyusedHousehold-backyardstrawberrygrowerSmallandlargebusinesses-localbreadshop,ColesMultinationalcompanies–McDonalds

Largebusinessmeansmorepeopleemployed,moreproductionvolume,andmoretechnology/mechanization/computerization.Leveloftechnologyincreaseswithsizeoftheoperation,employeenumbers,profit,economicclimate.Automationeliminatesmanuallabourandensuresconsistency.Largecompaniesdon’tgetaffectedtoseasonalfactorsofrawmaterialsbecausetheycanmakelargeproductionrunsandhaveappropriatestorage,whereashouseholdoperationshavelimitedstoragefacilities,small-scaleequipment,andinsufficientemployeesforcontinuousruns.Largecompanies/multinationalsinfluencesmallerbusinessesonwhatfoodproductsaresold,technologyused,developmentofqualityassuranceandR&D,andconsumertrends

2. ResearchandDevelopmentExpensiveandtakestimeforresultstoemerge.BigcompanieshaveR&Dbudgets.Smallercompanies‘copy’foodproductsfromlargercompanies,suchasKraftPeanutButterandNoNamePeanutButter,cereals.Consumerdemanddrivesnewfoodproducts.

CSIRO(CommonwealthScientificIndustrialResearchOrganisation)–carriesoutresearchforavarietyoffoodsectors,e.g.manufacture,packaging,technologicalresearch

3. QualityAssuranceQualityistheabilitytomeetrequirements.It’swhereallfoodproductsarecheckedagainstastandardduringproductiontoensuresafety.Qualitycontrolismeasuringcharacteristics,comparingtostandard,andactondifferencesthatoccur.Qualityassurance(wholecompany)istheultimateaimofqualitycontrol(individual/partofcompany)–allpartsofcompanyworkingtogethertomaintainconsistencyofqualityproducts.

HACCPsystemidentifiesproblemareasandmonitorsthem,havingacoursefactionifsomethingdoesgowrong

Stategovernmentinspectorsregularlychecktoensurecorrectsystemusage,i.e.meatprocessingplants

4. ConsumerInfluencesConsumersarehealthconscious;theywanttoknowwhat’sinaproduct.Theywantquick,easy,singleserveandnutritionallyenhancedfoods.Foodtrendsinconsumerneedscanbebasedonhealthissues,concernfortheenvironmentorchangeincustomerdemographics. Busierlifestyleandlimitedcookingskills>industryproducespre-preparedproducts Increasingnumberofpeopledesiring‘superhealth’>vitamin/mineralsupplements,functionalfoods

5. ImpactonEnvironmentConventionalfarminguseschemicalstocontrolweedsandpests,diseases,regulateanimalgrowthandfertiliseland.Foodproductionresultsinlandexhaustion,runofftorivers,salinity,erosion,poisoningwildlifeandanimalslurry,andcontaminatedfoods.Transportingfoodaffectsfuelconsumptionandemissions. Organicfarmingaimstomaintainorimprovefertilityandleveloforganicmatterinsoil,it’sthealternativetousingsyntheticchemicals

6. ImpactonEconomyFoodproductionisthelargestmanufacturingindustryinAustralia.It’salsothelargestemployer.Largegrowthofcateringandfoodserviceisduetotourism.90%ofingredientsusedbyAFIaregrown/producedinAustralia.Exportingfoodcontributestoeconomy

7. ImpactonSocietyFoodproductionisimpactedbychanginglifestyles–multiculturalpopulation,busylifestyle,workshifts,mobilepopulation.Evolutionoffoodproductionhasinfluencedpeoplelifestyles.Thetimeshoppinginsupermarketsandthemoneyspentonfood.FoodproductionhasalsoaffectedeatingpatternsofAustralian,i.e.introductionofcapsicum,wine,yoghurt.Todaywehaveahugevarietyoffoodstochoosefrombuthavetheresponsibilityofmakinghealthychoices.

8. CareerOpportunitiesandworkingconditionsMoretechnology(machinesandcomputeremployment)meanslessmanuallabour.Employmentmaybeinadvertising,marketing,baristas,foodservice,takeaway,shiftwork,andcasualwork.FoodtechnologistsareinvolvedwithR&D,labtesting,technicalservices,qualitycontrol,HACCPsupervision,etc.Workingconditionsvaryonthenatureofthebusinessandoccupation,e.g.butchersincoldconditions,foodbusinesseswithhygieneregulationsandequipment.PolicyandLegislation

Policiesexpressoutcomesoraimsthatthegovernmentwishtoachieve,andstrategiesonhowtoachievethem.Policiesinvolve:

" Healthandnutrition" Safety" Trade" Environment" Competition

Foodnutritionpoliciesarehighonthegovernmentprioritylistdueto‘obesityepidemic’.

Legislationreferstolawspassedbythegovernmenttospecifywhatcanorcannotbedonewithoutprosecution.Legislationaimstoachievegovernmentpolicy.Foodlawsaimtounifyallstates,withoutnationalfoodlawstherewouldbemanycomplicationsinfoodproduction(i.e.someproductsmaybemorenutritiousinNSWthanQLD)

Whennewissuesoccur,thegovernmentmustensurethatrulesandlawsemergetoprotectAustralians(i.e.GMfoods).Foodindustrylegislationisadministeredon3levels:

! Federal–includesHACCP,FSANZ,AQIS! State–includesOH&S,NSWfoodact! Local–includesfoodsurveillance/healthinspectorsGovernmentsareadvisedbyindependentorganizationsonthedevelopmentofpoliciesand

legislation.Advisorygroupscanbeintheformof:" Businessgroupswithinasectore.g.AustraliaDairyCorporation." Agroupthatadvisesonspecifichealthissuese.g.NationalHeartFoundation." Anindependentbodyabletomake/changelawsrelatingtofoode.g.FSANZ" Agroupthatprotectslocalfoodsupplyagainstcontamination.E.g.AQIS

FSANZ–FoodstandardsAustraliaNewZealand

! Setupin1991–hadthetaskofstandardizingmanyfoodlaws! Anindependentlegislativebody–abletomakelegislationsfreefrompoliticalinfluence

o Providesthefoodmanagementframeworko UpdatesandenforcestheAustralianFoodStandardsCodeo Developscodesofpracticeforthefoodindustry,i.e.codesfornutritionalinformationo Coordinatesfoodproductrecallso CoordinatessurveillanceoffoodavailableinAustraliao DevelopsriskassessmentpoliciesforfoodsimportedintoAustraliao Participatesinthedevelopmentofinternationalfoodstandardsandpolicies

! AustralianFoodStandardsCodeo Consumersneedtoknowthefoodissafeandthelabelsareaccurate, informativeand

notmisleadingo TheAFSC is the tool usedby FSANZ topublish approved food standards; it outlines a

generallistofstandardstowhichfoodproductsmustadhere.o Thestandardscover:labelingandadvertising,dateofmanufacture,foodadditivesthat

maybeused,foreignobjectsinfood,etc.! Codesofpractice

o FSANZinvolvedindevelopingcodesofpracticeinAFI,e.g.nutrientclaimsonlabelsandads.Consumersneedtobeinformedandprotectedbyclaimsmadebyproducers

! Productrecallo Recallistheremovalfromsale,distributionandconsumptionoffoodsthatmayposea

safetyhazardtoconsumers(harmfulmicro-organisms,toxicchemicals,harmfulforeignbodies)

o FSANZmustnotifyinquestionthemanufacturer,producer,orimporteroffoodbeforeinitiatingproductrecall

AQIS–AustralianQuarantineInspectionService

! OperateswithintheAgricultureandFisherysector! Itisresponsiblefor:

o Protecting Australian primary producers and the community from exotic pests anddisease

o Inspectslegallyimportedanimalsandplantsandproductso Checks the quarantine status of overseas travelers passing through airports and sea

portso Provides export certification for agricultural produce so they can compete in global

marketplaceGovernmentPoliciesandtheFoodIndustryHealthandnutritionpolicy

! Many largebusinesseshaverespondedtonationalhealthandnutritionpoliciesbydevelopingtheirowncompanynutritionpolicy

! Growingcostofhealthcaresystemmeansgovernmentwantstopreventwherepossibleo Australian guide to healthy eating aims to avoid overeating, prevent diet-related

diseasesandchooseahealthierdietTradepolicy

! Policyoffairtradeo Government’smovestoeliminatetradebarriers includereducedtariffs,raisedquotas,

eliminatedsubsidies,andAustralia’sfreetradeagreementswithseveralcountrieso Exports–topromoteexportsthecommonwealthgovernmentaimstoremovebarriers

toexport,encourageAustralianindustrytoseekexportmarkets,andpromotebenefitsofAustralianagri-foodproductsaroundAsia.

o Imports–Governmenttradepolicieshaveresultedinconsiderableincreaseinimportedfoods. Imported foods important in shortfall in our production as a result of poorgrowing season. They also reflect more demand for ethnic and specialty foods.However, the huge increase in imports has reduced Australian company profits andtheirmarketshare;inresponsethecompaniesareexpandingoverseas.

Environmentalpolicy! Australia is known for its ‘clean-green’ image and companies within the AFI aim to reduce

environmentalimpactoffoodproductionandgenerateagoodcompanyimage

LegislationsAffectingtheFoodIndustryFederalGovernmentLegislations:

! TradepracticesAct1974o Strengthenscompetitionatalllevelsofprivateenterprisecoveredbythelegislationo Reduces the difference in power businesses hold over consumers / gives power to

consumero Theconsumerhaspowerbydecidingtobuyabusiness’sproductandgivingthemprofito Businessescompete toprovidewhat theycanat themost reasonableprice, therefore

evencompetitiono Theactaddressesfourareas:

! Restrictive trade practices – Misuse of market power (large company usesmarketpowertoeliminatecompetitors),Exclusivedealings(suppliercantforceretail to purchase only from them),Resale pricemaintenance (supplier can’tdecideretailersaleprice),Pricediscrimination (cannotvarypriceaccordingtocustomer), Prohibition of acquisitions that result in less competition(restrictionsoncompanieswhoconsider‘buyingup’competitors)

! Unconscionable conduct – Restricting acts of unprincipled, unwritten law(immoralacts)

! Consumer Protection – False/misleading conduct, Gifts/Prizes with nointention, Bait advertising (advertising certain product but then replacing itwith another), referral selling (persuading consumer to buy good given thatthey must benefit the company in some way, i.e. referring others assist insupply/service),safetystandardsandunsafegoods,companyresponsibility

! Liability ofmanufacturers/importers for defective goods – Consumer injury orloss–thecompanyisliableforcompensating

StateGovernmentLegislations:

• CleanAirAct1961o PolicedbytheStateEnvironmentProtectionAuthority;itadvisescompaniesonwaysto

prevent/minimizeplantpollutionandmonitorspollutionlevelso Food processing may produce odour, smoke and radioactive substances which are

unpleasantforlocalso Factoriesarerequiredtouseequipmenttocontrol theamountandtypeof impurities

releasedo Equipmentmustbemaintainedandmustoperateefficiently

• CleanwatersAct1970o Wastewhichmaybedischarged intowaterways, pollutantbeing a gas, solidor liquid

thatwillalterthewaterwayinanyway.Failuretomeetregulationsisanoffence• NoisePollutionAct1975

o Noiseproducedduringfoodprocessing,soundandvibrationo Equipmentrequiredtocontrolnoiseandreducepollution

• TradeMeasurementAct1989o Measurementinstrumentsmustbefairandaccurateo Measurements are performed where customer can observe weighing or measuring

processo Misleading customer about measurement given, or incorrectly calculating weight is

offenceo Givinglessthanthequantityspecifiedinasaleofferisalsoanoffence

! FoodAct1989o Detailsfoodhygieneregulationsandfoodstandards

• Adulterationoccurswhen:Areductionofnutritivevalueoccursthroughmixingordilutingfoodwithothersubstances,Substanceprohibitedbyfoodstandardsisaddedtoafood, Inappropriateorexcessive ingredients,Afood isconcealedofdamage,Taboosareusedinthefoodi.e.dog

• Falsedescriptionoffoodoccursif:Afoodsoldasacertaintypeoffooddoesnotmeet the standard for that food. E.g. 85% of peanuts in peanut butter, Thefood/part of the food has been removed from its package and replaced byanotherfood,Incorrect/misleadinglabelinformation

• Unlawfulpracticesoccurswhen: content andpackaging requirementsof foodstandardsnotmet,falseadvertisingoffood

• State food inspectors may: Collect records that relate to food production,manufacturing and sale, Open and examine food packages, Demand, select,obtainsamplesofandfoodintendedforsale,Makeenquiresandinvestigationsto determine if an offence has been committed,May take possession of anymaterialsshowinganoffencehasoccurred(adulteration,falsedescription,etc.)Theinspectorgivesnoticetoafoodstoretocleanitupandthismustbecarriedoutwithin24hours.

LocalGovernmentLegislationsThelocalgovernmentdevelopsandimplementscodesinrelationto:

! Environmentalhealthofficerso Local council may appoint an environmental health officer to be a food surveillance

officerfortheFoodActwithinthelocalarea• Codesforinspectionsoffoodandfoodpremises

o Eachcouncil is responsible forestablishing itsowncodefor inspectionwhichshopstoexclude,andwhatfoodsandequipmenttobeinspected

o Nonotice isneededtobegivenforan inspectiontobeperformed.Theytakeplaceatleastonceayear

• Codesforconstructionandalterationoffoodpremiseso Designed to achieve satisfactory hygiene standards, and allow easy cleaning and

maintenance

o Codes in each council include: material use for building, cleaning facilities, garbagestorage,storagetemperatures,exteriorshopcolours

AustralianFoodIndustryisaffectedby

• Technology–constantlychanging.Affectstheindustryandtheconsumer.Greatestinventionistherefrigerator,itprolongsshelflifeandexpandstypesoffoodavailable

• Environment–foodindustryhasanobligationtoAustraliaandconsumers.Packagingtodayistobebiodegradable,and/orrecyclable.

• Multiculturalism–increasesvarietyandtypeoffoodavailable• Economy – Lifestyle today is busy; consumers are more mobile, use lots of technology.

Consumers demand lots of pre-prepared foods, ready to heat and serve foods. They want avarietyoffoodsthat’scosteffective

• Government – government and advisory groups promote health and develop policies andlegislation.They’reincontroloflabelinglaws,packaging,marketing,foodsthatcanbeproducedandsold.Governmenthaspoliciesandlegislationsonhealthandnutrition

FoodManufactureProduction,ProcessingandPreservationofFoodRawMaterials Arawmaterialisanyproductthatisusedinthemanufactureofanotherprocessedgood.Theyincludeproductingredients,processingmaterials,foodadditives,andpackagingmaterials.Allrawmaterialsareprocessed. E.g.,Fruitandveg.,steamandwater,emulsifiersandcolours,cansandbottles Allrawmaterialsmustmeetstrictguidelinesbecausethewholeproductionrunisatrisk.Norawmaterialdeliveryisaccepteduntilitistestedandconfirmedtomeetcompanyspecifications.Ifqualitycontrolofrawmaterialsisn’tensureditcanleadtoinferiorproductsanddissatisfied/harmedconsumersandreducedcompanyreputation.Processesthattransformrawmaterialsintomanufacturedfoodproducts LargeexpenditureonRawMaterialsensuresaproductofahighstandard.Toensurethesestandards,4processesareadheredto:

# Physicalcharacteristiccheck–avisualcheckmayindicateodourandcolour.E.g.apples# Sensoryanalysis-avisualcheckmayindicateodourandcolour.E.g.mangoes# Chemicalcompositioncheck–achemicalcheckresultsinnutrientcontent.E.g.proteininwheat# Microbialcheck–amicrobialcheckresultsinwhatmicrobes(microorganisms)arepresent

Theseprocessesandlimitsaresetbygovernmentauthoritiesandarestrictlyadhereto.Rawmaterialswillberejectediftheycannotmeettherequirements.Oncetheymeetthestandards,thecompanyacceptsdeliveryandbeginstheproductionrun.

FoodAdditives Additivesaresubstancesthatnormallyaren’tconsumedontheirown.E.g.abowloffoodcolouringorvitaminC.Foodadditivesarenecessarytoprovidetheconsumerwithwholesome,safe,convenientandnutritiousfood.They:

! Extendshelflife! Reducewaste! Restoreorimprovetaste,textureandappearance! Providespecialdietaryneeds! Assistintheproductionandpreparationoffoodbystabilizing/keepingqualityoffood

Withoutthemthemodernpracticesoffoodpreparationanddistributionwouldbeimpossible.However,somepeoplehaveadversereactionstosome(allergy,foodtolerance)andhavetochecktheadditivenumbers.Thefollowinglistsfoodadditivesandtheirfunctions:

! Anti-oxidants(preservatives)–Addedtoprolongshelflifebypreventingoxidationwhichcausesrancidityanddiscollouration.Frozencookedprawns,margerine

! Acids–controlaciditylevel! Anticakingagents–ensuresnoclumpingoccursandthere’sfreeflow.Powderedproductsi.e.

salt,cakemix! Colours–restorescolourlostwhenprocessing,enhanceappearance.Confectionary,jams! Emulsifiers–preventoilandwatermixturefromseparating! Emulsifiers–combinesoilandwaterforstorage.Saladdressings,icecream! Flavouringandflavourenhancers–improveandrestoretaste,largestgroupofadditives.

Comesnaturallyorlaboratory,orcompletelyartificial.Icecream,biscuits! Gums–improvetextureandkeeppartstogether.Cocoa,jam! Humectants(Preservatives)–preventfoodfromdryingoutbyabsorbingmoisture.Pastries,

mixeddriedfruit! Mineralsandvitamins–restoreslossduringprocessing,supplement.Juices,processedcheese! Preservatives–retardgrowthofmicroorganismsthuspreventingdeterioration/spoilage.

Tomatoproducts,pickles! Sweeteners–substituteforsugar,sweettaste.Dietsoftdrinks,sugarlessgum! Thickeners–improveviscosityandensureconsistenttexture.sauces,casserolemixes

Productionequipment Foodisproducedbymanualmethodstohighlycomputerizedproductionareas.Automationandcomputerization:

o Reducelabouro Saveenergyo Ensureconsistentproductqualityo Wastelessmaterialso Providemoreconsistentproductionlevels

UnitOperations Unitoperationsarethespecificprocessesthefoodundergoesduringproduction.E.g.mixing,transportation.Thelevelofproductionofthemanufacturingcompanyinfluencestheequipmentused.Handlingrawmaterialsisthefirstunitoperationperformedinthefoodprocessingplant.Differentcharacteristicsofrawmaterialsrequiredifferenthandlingsystems:

! Separationo Physicalseparationoffood.Mostcommon.E.g.peelingskinoffvegetable

! Filtration,sedimentation(forcessolidsfromliquids),centrifuging(rotating)o Chemicalseparationoffoodcomponents.E.g.addchemicalstoseparatewheyfromfat

! Grindingandmillingo Reducessizeproviding:

! easierhandling(grindingsaltsomixedeasierintoproducts)! suitabilityforfinalproduct(partpeanutsratherthanwhole)! completelynewproduct(flourfromwheat)

o Typeofmilldependsonproductanditsstandards.LargemillsarefullycomputerizedThen:

! Mixingo Ensuresingredientsareevenlydistributedthroughoutproductso Mixersvaryfromhighlycomputerizedsystems(i.e.bakeries)tomanuallyoperated

mixers(i.e.foodlab).TypeofmixerdependsonbatchsizeandmaterialsbeingmixedThen:

! Heatingequipmento Steamheatingmostcommono Typeofequipmentdependsonnatureofrawmaterialsandrequiredheatingintensityo Lowintensityequipmentincludeblanchingtanks,highintensityuseheatexchangers

! Tubularheatexchanger(hotwater/steaminsurroundingtube)! Plateheatexchanger(twoheatedsurfacesforcingthinfilm)

o Ovensareusedextensively,i.e.tunneloveno Microwavesalsousedtoremoveremainingmoistureafterbakinginconvectionaloven

! Coolingequipmento Heatexchangers(chilledwater/refrigerantsinsteadofsteam),andrefrigeratorscommono Usedinconfectionarymanufactureandstoragewarehouses

! Freezingequipmento Airblastfreezers–coldairatfastvelocities.Meatsandcakeso Platefreezers–foodproductsareindirectcontactwithplatesthataremaintainedat

desiredtemperature.Freezingfishandmeatproductso Immersionfreezers–directcontactwithlowtemperaturerefrigerant,suchasliquid

nitrogenat-196degrees,soquicklyfrozen(snapfreezing).Freshvegetables,icecream! Evaporation

o Usedtoconcentrateorincreasesoldconcentrationofliquidfoodso Needsanevaporationvessel,heatsource,condenser(convertssteamtowater),vapour

removalmethod.Concentratedfruitjuices,tomatojuicetotomatopaste

! Dehydrationo Reducesmoisturecontentbyheating,limitingmicrobialgrowtho Typeofdryerdependsonproductbeingdried,andbatchsize/quantityo Cabinetdryers,tunneldryers,bindryers,vacuumdryers,drumdryerso Freezedrying:

! Firststage-foodfrozenusingnormalfast-freezingtechniques! Secondstage–foodtemperaturegradullayraisedunderlowpressurecausing

icetosublime(solidtogaswithoutgoingthroughliquidphase)! Foodislighter,easiertotransport,doesn’trequirecoldstorage,maintainsfood

texture.Thoughmoreexpensive.Coffees,teas,herbso Spraydrying

! Liquidforcedthroughautomiser(emittingsprayofliquidintohotdrought).Instantdryingoccurs,finepowdersformed.Instantcoffee,powderedmilk

QualityManagementConsiderationsProcessingFlowCharts When processing food, flow charts are used. They are diagrammatic representations ofproductionprocesses involved inthemanufactureofaspecificproduct.Eachstepofaprocesscanbeanalysedtodetermineeffectiveness(contributiontoproductstandards,quality,yields,costs),newstaffcanquicklyfamiliarize,andCCPcanbeidentified.Theyincorporate5basicuniversalsymbols::Operation–Operationsarewhenrawmaterialsaredeliberatelychangedphysically,chemicallyInspection–Theproductiscomparedtoastandard.E.g.recordingpasteurizationtemperatureTransportation–Movematerialsfromoneplacetoanother.E.g.forkliftingapplepalletsD Delay–conditionsdon’tallownextstepofprocesstooccur,ornextproductionstepthatdoesn’thappenimmediately.E.g.shortcomingsinprocessdesign,waitforyeastreactStorage–Theproductiskeptundercontrolledconditionsbeforeselling.E.g.cannedbeansonshelf

2symbolsareusedwhen2operationsarecarriedoutatonce.E.g.Inspecttheproductwhilebeingbaked

Allthesesymbolsareusedwhenafoodisproduced.Italsohelpswiththequalitycontroloftheproductanditsingredients.Qualitycontrolandqualityassurance Quality control is done individually/in parts in the company; measuring characteristics,comparingthemtostandard,andactonanydifferences,tosatisfyconsumersandtheirsafety.Qualityassuranceisallpartsofthecompanyworkingtogethertomaintainthequalityofproductsproduced. Allworkersmustbeawarehowimportantqualitycontrol is,andmustunderstandandcomplywith the set standards to protect the quality of the final product. Quality assurance includes qualitycontrol,processcontrol,adherencetogovernmentregulations,andtechnologicaltrainingofemployees.Ifoneproduceriscarelessandanoutbreakoccurs,itwillaffectothersectorsintheindustry.

HACCP–HazardAnalysisandCriticalControlPoints Foodsafety isamajorfactorandquality insurance issue.TheHACCPsystemisusedtoensurefood for consumers and foodworkers are safe. It is a qualitymanagement technique (compulsory insomesectors)thatidentifiespotentialhazardswithintheproductionoffoodproductsandmethodsofdealingwiththem.Thereare7stepsintheHACCPregimethatareinternationallyknown:

1. Assesshazards–ahazard isanysituation inwhicha food iscontaminatedandmayharmtheconsumer.Freshpoultrycontainssalmonellabacteriasocan’tstorewithvegetables

2. Identifycriticalcontrolpoints(CCP)–aCCPisapointintheproductionprocesswhereahazardcanbecontrolledorreduced.Thesepointsaredeterminedbydrawingupaflowchartofeveryproductionstep,storage,packaginganddispatch,thenidentifyingwherepotentialhazardsexist

3. Set standards for each CCP – the aim is tominimize hazard occurrences. I.e. correct storagetemperatures,timeaproductcanbecookedatcertaintemperature

4. MonitorCCP–alltrainedemployeesrecordmeasurementsoftheproductatthecriticalpoint,andcomparethemtostandardstodetermineanyinconsistencies

5. Haveclearproceduresifstandardsarenotmet6. Keeprecordstoidentifyvariationsfromastandard–recordshavetobesimpletocompleteand

easytoaccess7. Assesssystem– involvescheckingtherecordsmakinganyupdatesorchangesrequired.Often

anoutsideinspectorundertakesthisverification.Thissystemprovides:

o Moreprofitforbusiness–wasteslessproductandhastoredolessworko Producthasedgeovercompetitiono Problemspreventedratherthantreatedo Consumersfeelconfidenceinproduct’ssafetyo Employeesfeelmorecontrollingofworkenvironment,andimprovedjobsecurity

OH&S–OccupationalHealthandSafetyAct1983 There is aneed tobeawareofpotential accidents toworkers.OH&S instructsworkersaboutsafety issues, provides well maintained equipment and a safe environment (clean air and adequateventilation,appropriatelighting,adequateequipment,adequatetoiletfacilities,etc.).Itwasbroughtintoensuresafeandcleanworkingenvironmentsexistforworkers.Ifemploymentexceeds20people,anOH&Scommitteemustbe formedandmeetregularly.Thecommitteepreparesaplanorcheck listoftheareaswhereaccidentsarelikelytooccur,devisesanaccidentreportform,anddecidesonacourseofactionwhenanaccidentoccurs.Employeesareto:

o Takeresponsibilityoftheirsafetyo Useequipmentasinstructedsafelyo Notifyemployeraboutsafetyissuesifanyo Notifytheemployerinwritingofaccidentsthatoccuro Wearappropriateclothing

FoodPreservation Drying,fermentingandsaltingwerethefirstpreservationtechniques.Rawfoodsspoilquicklyduetonaturalandenvironmentalcauses.Wepreservefoodto:

! Makeitacceptabletotheconsumer! Promotesafefood! Retainnutritionalvalueoffood! Keepfoodsinaformacceptabletoconsumersthereforepreventingwaste! Makeperishablefoodsavailableallyearround! Profitfoodproducers

CausesoffoodspoilageFoodisspoiledthrough:

! Chemicalprocesses–chemicalbreakdownoffood.E.g.rancidityofcheeseanddairy.Alsoifthefoodiscontaminatedbyothersubstances

! Physicalreactions–whenaproductisbeingtransported/delivered.E.g.fruitbruising.Alsocausedbyfreezing,burningandpressure.Environmentalfactorsalsoincludelight,water,oxygen,infestation

! Microbialactivity–bybacteria,viruses,yeastsandmouldsalreadypresentinthefoodorfromsurroundingenvironment.E.g.mouldonoldbread,sliminessonagingmeat

! Enzymaticactivity–enzymescontinuetoworkafterthematerialhasbeengatheredandeventuallybreaksdownthefood.E.g.fruitandvegetables,meat.

! Otherlivingmechanisms–includesbugs,rodentsandanimals.E.g.weevilsinflourPrinciplesofPreservation To‘retard’orslowdownspoilageactivitymanyprocessesarecarriedout.Theprinciplesoffoodpreservationaretocontrolwateravailability,additionofchemicals,temperature,pHlevel/aciditylevel,andtheoxygenlevel.Preservationtechniquesinclude:

• Exclusionofair–foodnocontactwithmicro-organismsinasepticconditions.Containersterile,foodfreeofmicroorganisms/useofqualityingredients.E.g.vacuumsealedbaconandcheese

• Removalofmicro-organisms–E.g.filtration• Useoflowtemperatures–chillingandfreezing.e.g.refrigerator,freezingtoslowdown

microbialgrowth• Useofhightemperatures–e.g.canning,bottling,blanching(limitsenzymaticaction,hot

water/steamof95degreesfor1-5mins),pasteurizing,UHT• Drying–moistureremoval.E.g.freezedrying,dehydration,spraydrying.Addingsugarorsalt

alsomakeswaterunavailabletomicrobes• Useofchemicalpreservatives–e.g.sorbicacidindesserts,sulfurdioxideindryingandfreezing

offruits,additives,cureandsalt,fermentation

FoodPreservationProcess! Canning-Asealedcanisabarriertomicroorganisms.Foodsincansareheated–thisdestroys

allmicroorganisms.Cansare:o Filledo Airremoved(steamorvacuumchamber)o Sealedo Heatedinlargepressurecookers,timedependsonfoodtypeo Quicklycooled

Bacteriamaybepresentincansonlyifo Foodisinitiallynotheatedtoahighenoughtemperatureo Thefoodisunprocessedo Canmetalreactswithfoodproducinghydrogenandspoilingfood

Asepticcanningiswhenthefoodisheatedtothecorrecttemperaturethenputinasterilecan.Canningspeedsarethereforefasterbecausethealreadysterilefoodincanisnotreheated.Theasepticprocessensuresthatallfoodisevenheatedandithasbeensterilized.

! Pasteurization-Killsmostheatsensitivemicroorganisms.Theyheatfoodto72degreesC.for15seconds(HTST).Anymore/lesswillalterthetaste.Productsincludemilk,juice,beer,wine.

! UHT(ultraheattreated/ultrahightemperature)-Giveslongerlife.Foodproductsareheatedto140degreesC.fora3-5secondstokillALLheatresistantbacteria.Thetastechangesbutdoesnotrequirerefrigeration.Productsincludemilk,gravy,custard,stock

! Chilling-Themostcommonformofpreservation.ChillingSLOWSthegrowthofmicroorganismsandenzymeactivity–itdoesnothaveaneffectonthenumberofbacteriapresent.Bacteriawillbereactivatedwhenthefoodisbacktoroomtemperatureorwillslowevenmorewhenatlowertemperatures.

! Freezing-Slowfreezingkillsupto80%ofmicroorganisms.Uponthawing,theremaining20%reactivate.Thetasteisalteredslightly.Inafrozenstatethemicroorganismsareinasolidblockanddonotmove.Toensureminimumactivitytemperatureshouldbeatleast-18degrees.Sometimesblanchingisusedtolimitenzymaticactivityinvegetables

! Drying-Isanymethodthatdecreasestheamountofwaterinafoodproduct,suchasevaporatingwater.Only5-6%ofwaterremains.Bacterianeedmorethan25%tosurviveandreproduce.Addingsaltandsugardrawswaterawayfromthefleshofthefoodproduct.E.g.pasta,2minutenoodles,driedfruits

! FreezeDrying-Expensiveprocess,butitproducesaqualityproduct.Thefoodalsochangesslightly.Productisquicklyfrozen,thenplacedonshallowtrays,icecrystalsthensublimateinvacuumandgentlyheatedenvironment,leavingdehydratedparticles.E.g.coffee,tea,soup,driedmilk

! ChemicalPreservatives-Thesearefoodadditives.Chemicalsdependonfoodtype.Resultsmicroorganismsnotgrowingor‘retarding’,orifconcentrationhighenoughtheywilldie.Importanttousecorrectamountandtypetoachievedesiredeffect

! Fermentation-Usesalcoholoracidtoceasemicroorganismgrowth.E.g.cheese,soysauce,yoghurt,wine,beer,spirits

Packaging Foodpackagingprovidesacontrolledatmosphereforthefoodproduct.Packagingisavailableinmanystandardsizedunits.Packagingtypesandsizeshavechangedovertimeduetoournewfoodproducts,technology,environmentalconcerns,andlifestyle.FunctionsofPackaging

• Containstheproduct–importantindistributionandstorage• Protectstheproduct–consumersunlikelytoaccepttamperedproduct.Horizontalandvertical

impactsaredangerous.Packagingmustprotectagainstalldamage(stacking,environmental)• Preservestheproduct–packagingmustdecreaseriskofcontaminationofproduct,i.e.moisture• Informstheconsumerandmarketsproduct–identifiesproduct,product’sfeatures,etc.• Providesconvenienceandhandling–e.g.microwavablecontainers

PackagingMaterials Materialsshouldbeinert,packagingeasytouseandmustsuittypeoffoodpackaged.Allmaterialsusedarebecomingrecyclable.

! Cans–arecheapandthemostcommonmaterialinfoodindustry.Goodprotectionandpreventsundesirablemoisturegains/losses.Easytohandle,stackedeasily,longshelflife,impactresistant

o Steelcansforsolidandsemi-solidfoods,aluminiumfordrinks.o Thinlayeroftinactsasabarrierbetweensteelandfoodinmostfoods.Lacqueror

plasticsometimesneedtopreventreactionsbetweenfoodandtincoating.Dentedcansmayhavemicroscopicholesthereforeair/microbescanenter,ordamagedlacquermaycausemetaltoreactwithfood,causingfooddeterioration

! Glass–hasbecomelightweightandthinnerovertheyears.It’saninertmaterialanddoesnotchemicallyreactwiththefood.It’sverystrongbutfragile,impermeableandnon-porous,transparentthereforecanseewhat’sinside,canbeshaped

! PaperandCardboard–E.g.paperbags,mouldedcartons,paperboardbricks,compositecontainers,foldingcartons.Canbemadeintoavarietyofshapesandthicknesses.Canbeplacedwithadditionalmaterials.E.g.plasticandaluminium.Greaseproofpapersarebarriertounwantedodoursandmoisture;waxedpapersarenon-toxic,inertandtasteless

! RigidPlastic–PVCandPETP.E.g.oil,cordial,softdrinkcontainers.Lightweightandstrongcontainers,highimpactresistance,lotsofshapesandsizes,relativelycheap,transparent

! FlexiblePlastic–e.g.snackfoodcontainers,cerealbags,meatandvegetablecoverings,clingwrap.Theyareflexibleandarelightweight,makingitsuitableforspecificproducts

! AluminiumFoils–foilislessthan0.15mmthicksoit’squitefragileandneedstobejoinedtoanothermaterialforstrength(lamination).It’sveryflexiblebyitself,light,addstoproductvalue

Primarypackagingisthepackinwhichfoodissolddirectlytoconsumer.Secondarypackagingisthepackaging/cartontheproductsareinwhendistributedandstoredthatholdsthefoodproductstogether

Currentdevelopmentsinpackaging Consumersdemandfresherandmoreconvenientproducts,butdevelopmentsarelimitedbytechnologyandcreativity.

! Cans-Thicknesshasbeenreducedovertimethereforelessweight,andstrengthincreased.I.e.theribsinthecanmakeitstronger.Ringpulllidsforcannedveggies,soups,etc.Asepticcanninghadgreatlychangedcanningprocesses

! Activepackaging–packagingthathelpsinmaintainingfoodquality.Itkeepsoxygenlevellowo Modifiedatmospherepackaging(MAP)producesagasmixthatmaximizesshelflife.

Firstformofpackagingiswheretheheadspaceisfilledwithgas/gasesrequiredtomaintaintheproduct’sshelflife.E.g.nitrogeninchippackets.Secondformiswherepackagingfilmallowsmovementofgasesandwaterinandoutofpackage.E.g.‘breathing’broccolitoJapanwhereoxygenisletinandcarbondioxideout

! SousVide(cooking-chill)–perishablefoodcooked,thenrapidlychilled,vacuumpacked,storedatlowtemperature.Newmaterialsarebeingused,suchasnylon,tofurtherextendshelflifewhenfrozen

FoodLabelingandpackaging Themainconcernaboutfoodpackagingistheenvironmentalconcern.ThefoodStandardscodetellsproducerswhatmustappearoneverylabel:

1. Productname–e.g.sourcream,applejuice2. Barcode–individuallyidentifiescountryoforigin,whattheproductis,brandname3. Nameandaddressofmanufacturer4. Countryoforiginofthefoodproduct5. Someformofidentification–date,time,place,batchnumber.Importantforrecalls6. Nutritionalinformationpanel(NIP)–numbersareevaluatedwithpercentages.Thebaseunitis

100g/100ml.Requiredifanynutrition/energyclaimsmade.Mustwarncaffeineandaspartame7. Listofingredients–theyareputinorderfromlargesttosmallestamountusedintheproductby

weight.Waterislistedlast.Includescategorynamesofadditives8. Usebydate,bestbefore–requiredforfoodwithlessthan2yearshelflife9. Quantityofproduct–weightorvolumewithoutextraweightofthepackaging10. Storagerequirements11. Alcoholcontent–numberofstandarddrinksforalcoholicbeverages

FSANZintroducednewwarningstatementsin1999todeclarethepresenceofthefollowingfoodsandfoodadditives:

! Gluten–foundinwheat,barley,oats,rye! Eggs,eggproducts! Fish,crustaceans! Peanuts,treenuts! Lactose! Sulfites–insomedrugs.i.e.penicillin! Aspartame–artificialsweetener! GM–geneticallymodifiedfood

Foodcompaniesincludeavarietyofnon-compulsoryinformationintheirlabelingandpackagingtoattractconsumerstotheirproduct.Marketingofproductstoincreasesalesmayinclude:

! TheHeartFoundationtick! Recyclable! GIindication(GlycemicIndex)–howfullitmakesyou,lowerGImakesyoumorefull! Wholegrain! Naturalingredients

StorageandDistribution Apackagedproductneedstobestoredthendistributedtotheconsumerasquicklyaspossibletoreducefoodspoilage.Fooddistributers,wholesalersorwarehousesneedhandlegoodsefficientlyandthepackagingmustbeabletowithstandthehandlinginvolved.Damageresultsfrompoorpackagingandinefficienthandlinginthemovementoffood.Theshapeoftheproductisimportantwhenstoringandtransportingasitcansavespaceandthereforetime,effort,wasteandmoreproduction.Duringfoodmanufacture Storageoccursafterrawmaterialsaredeliveredtofactory,whenaproductisheldwhileitchanges(e.g.breaddoughrising),orwhenfinalproductispackagedbuthasn’tbeendistributed.Perishable,shortshelflifeproductsneedtobestoredatlowtemperatures,andsunlightshouldbeavided.Checkingstorageformspartofqualitymanagement.Itensuresthe‘Firstinfirstout’principle(FIFO).Afterfoodmanufacture Thenatureofthefoodproductandpackagingdeterminesthetypeandtimeofstorageandhowdistributionwilltakeplace.Foodswithshortshelflifearedistributedthroughdirectchannelstotheconsumer. Directdistributiontotheconsumeroccurswithlocalbakeries,cakeshopsandfastfoods.Indirectdistributionhasanumberofstagesbetweenthemanufacturerandconsumer.Mostsupermarketproductstravel;throughvariouschannelsbeforetheyreachtheconsumer.E.g.breakandmilk. Overseasproductsmovethroughlotsofdistributionchannels.E.g.cherriesandbroccoli.Extrastepsindistributionincreasecostsbutalsocreateagreaterawarenessoftheproduct.Eachstagehasanunload–store–andreloadfeature. Transportiseitherbyrail,road,airorseaandcanberefrigerated.Thetypeoftransportdependsontheproductanditsshelflife.Railischeapandfastbutnotasdirectasroad.Airisexpensive,andseatransportisslow.

ImpactoffoodmanufacturingtechnologiesEnvironmentalissues Wesaveresourcesforthehealthandviabilityoftheplanet.Governmentscreatepoliciesandlegislationtoencouragereductionoftheimpactofresourceuseandacleangreenenvironment,withreducing,reusingandrecyclingmaterials.Foodmanufacturingimpactsontheenvironmentthrough:

! Packagingpractices–Technologicaldevelopmentshaveenabledcompaniestouselighterandmoreenvironmentallyfriendlypackaginginresponsetoenvironmentalconcerns.Recyclableglass,resealableplasticbags,biodegradablematerial.However,somefoodsarestillover-packaged.Chocolates,waterbottles.Today,virtuallyeverythingcanberecycled.Recycledpackagingreducesresourceconsumption,butsometimescollectionmaybeexpensive.Recentlytheweightofpackaginghasbeenreducedby:

o Cansare20%lightero Soupcansuse80%lesstincoatingo Aluminiumis30%lighterthanoriginalweighto Plasticislighterby40%o Paperboardweightisreducedby15-35%

! Productiontechniques–Concernhasbeengrowingaboutcompaniestolimittheiramountofnaturalresourcesconsumedduringproduction,suchaswaterandenergy.Energyisusedinprocessingtechniques,storage,distribution,andmachineoperations.Manufacturersuseenergy,water,timber,oilforplastics,sandforglass.Butbyusingnaturalresourceslikewindandsunlight,thereisacostsavingbecausetheyarefree.

! Wastemanagement–Wastecomesfromgatheringrawmaterial,materialandproductmanufacturing,andconsumerdisposition.Industryhasdevelopedbiodegradablewasteswhichareenvironmentallyfriendlyinthelongterm.Whenwastesaredischargedintoasmallareatheecologicalbalancewouldbeupset,andthesituationcouldbecomeirreversible.Animalfood,fertilizer,petfoodandcompostingmaterialareallby-productsoffoodmanufacture.Wastemanagementmethodsincludepurifyingwater,usingbacteriatotreatwastewater,andtosimplyrecycleasmuchmaterialaspossible.Somecompaniesdevelopwastemanagementcycles,butinfuturewillneedtoinvestigatewastesolutionsinternationally,fosterwasteeducationandtrainingprograms,andconductfurtherresearchinwastemanagement.Todaywecanreduceresourceconsumptionby:

o Microwavetechnologyo Asepticpackaging–UHT–lessrefrigerationthereforelessenergyo Usingfilteredwaterupto7timesforcoolingmachineryo Reduceweightofpackagestofitmoreontransporttruckso Avoidoverpackaging–usuallyluxuryfooditems

Socialimplications! Lifestylechanges

o Independentmeals–technologyenabledpreparationofownmealswhenfamiliesaretoobusy,e.g.microwavablefoods,migoreng

o Healthconsciousfoods–manufacturersproducehealthyfoods,i.e.lowfat.Thesehaveencouragedpeopletobemorehealthconsciousandtrytoimprovetheirwellbeing

o Acceptanceofchanges–foodmanufacturersproduceavarietyofproductsandflavours,causingpeopletobemoreeagerintryingnewproducts

o Cautioninacceptingrecentscientificresearch–Peopleexpectasteadysupplyoffood,andwithissuessuchasGMcropsandinorganicfarming,areincreasinglybecomingcautiousinwhatthey’reeating

o Declineinfoodpreparationskills–Manyfoodproductsarealreadypre-preparedandthereforeourneedforcookingskillsandequipmentisdecreasing

! Employmentopportunitieso AFIemploys1in5ofthemanufacturingworkforce.Thenumberofpeopleemployed

dependsonthebusiness’soperationlevel.I.e.smalloperationismorelabourintensivebecausemachinerycostishigh.Assalesincrease,sodoeslevelofmechanization,meaningsomeemployeesmaylosejobswhileothersmaybehired(marketingpersonnel,computerprogrammers,etc.)

o Employeenumbersalsodependonproductbeingproducedbecausecertaintasksaremorelabourintensivethanothers.E.g.lotsofbutchersinprocessingplant,comparedtoveryfewinflourmillduetoadvancesinmachinery

o Afactorycanexpandifproductionrunsaretoodemanding.Thiswillprovidemorejobs,andanemploymentflowtootherindustries(e.g.tosuppliersandtransportfirms)

Nutritionalimplications

o TheAFIusesnewtechnologytoproducesafefoodsandtomaximizenutritionalcontent.Somestillbelievethatrawismorenutritiousthanprocessed.Therefore,mostlargecompanieshavedevelopeda‘corporatenutritionpolicy’whichexplainsthecompany’strategieswhendevelopingproducts,conductingR&D,andmeetingconsumerneeds

Appropriateuseoftechnologyinfoodmanufacture

o Usingtechnologytoproduceavarietyofsafeandnutritiousfoodsinefficient,andenvironmentallyfriendlyways

o Energysources–someprocessescostmoreenergythanothers,andpollutetheenvironmentmorethanothers.E.g.fruitandvegcostsmorethansomeprocessing

o Packagingtechnology–usingtechnologytofurtherenvironmentallyfriendlypackaging.E.g.reducingthickness,developinglightermaterials,usemorecompositepackaging

o Technologicalprocesses–usingtechnologyinproductiontechniquestosaveenergyandtime.E.g.asepticcanningmuchquickerthanbefore,thereforelessenergyused

o Researchanddevelopment–technologyisimportantinnutritionresearchoffoods,whichmayleadtobetter,safer,morerangingfoodproductsforconsumers

FoodProductDevelopment

Newfoodproductsexistaftersubstantialmarketresearchandanalysis.

FactorswhichaffectfoodproductdevelopmentAsituationalanalysisorSWOTanalysisreviewsfactorsinsideandoutsidetheproduction

companywhichwillaffectalldecisionsExternalFactors(macroenvironment)

! Economic–influencedbyworldactivities.Interestrates(loansforproduction),exchangerates(overseasmarkets,machinesandrawmaterialscheaper),inflation(suppliesexpensive,thereforeretailpriceexpensive),taxation(companytaxrates),wagesandunemployment(higherwagesmeansmoresales,lowlevelofunemploymentmeanstaxesremainlow).Allcountriesexperienceeconomiccycles:

>RECESSION–consumerslimitpurchase,reluctanttotrynewproduct,profitsfall>EXPANSION–everythinggettingbetter,consumersbuyproductstheydidn’tbefore>BOOM–consumersspendfreely,companiesexpandandevennewonesappear>CONTRACTION–interestratesrise,economymovestorecession

! Political–Australiahas3levelsofgovernment,theycontroltaxandtariffs,wages,transportfacilities,factorylocations,operationhours,workplacesupervision,andenforceFoodStandards.OtherorganizationssuchasFSANZinfluencecompanyproduction,aswellaslobbygroupspressuringgovernmentoncertainissues.Thesecontrolsensuresafereliablefoodsupplyandcorrectlocationsforfactories

! Ecological–increasedconcernforpollutionandnaturalresources(Australiaknownas“green”).Companiesmustaddresslongtermimpactofindustrialwaste,herb/pesticides,recyclability.Costofenvironmentaltechniquesinfluencesproduction

! Technological–Newtechnologyinfluencesandincreasesfoodproducts.I.e.newproductionmethods,ingredients,barcodes,internet,microwaves,UHT.However,technologycancausejoblosses,isexpensive,andnewoperationtechniques.

InternalFactors(microenvironment)

! Personalexpertise–referstoallareasofproduction.Welltrained/profressionalemployeesarebeneficial.Employeeswithskillsacquiredfrompreviousproducts,timecanbereduced.Knowledgefromonejobtoanother,flexibleworkingsituationsprovidesadvantagestocompany

! Productionfacilities–foodproductiondependsonfacilitiesavailableandalreadyexiting,somecompaniesusecontinuousproduction(24/7,heavilymachined),massproduction(assemblyismajorstep),batchproduction(generalpurposemachines),oroneoff(singleitemsforspecificcustomers).Mostcompaniesdon’tmovebetweenthemunlessapositiveoutcome,i.e.profit/lotsofmoney.Theequipmentneededdependsontheprocessingrequiredandthescaleofproduction.Developingaproductthatdoesn’tuseexistingfacilitiesisproblematicandisaweakness

! Financialposition–ifingoodfinancialsituation,productioncompaniescanexpand,findnewsellers,competeinmarketplaceandthereforeprosper

! Companyimage–consumerslookatbrandnamesandcompanyimagewhereproductsaresold.Goodreputation=moreproduction,i.e.Coke.‘Positioning’theconsumerdependsontheproduct’squality,price,availability,awarenessandrespondingtoconsumerneeds.E.g.Sanitariumknownforhighfibre,wholesome,lowsugarproducts

SWOTanalysis

StrengthsandWeaknessesrefertointernalrunningofcompany.OpportunitiesandThreatsrefertoexternalinfluencesofcompany.SWOTanalysishelpscompaniesevaluatemarketstohelpplanforfuture.Infogatheredisimportantforfinancialandmanufacturingactivities,advertising,salestargets,targetmarkets,andsizeofnewproductproduction

! SWOTanalysisgivesinfoon:o Sizeandscopeofmarketso Resourcesavailableo Currentskillsofthecompanyo Competingbrandsinmarketo Customsandpreferencesinmarketo Customerserviceo Distributionsystemsbetweenwholesalersandretailers

1. Strengths–whatthecompanydoesbetterthanothers.E.g.Manufacturing,distributing,marketing,reputation,wellestablished,connections,highR&Dlevel

2. Weaknesses–whatthecompanydoesworsethanothers.E.g.Machinerybad,crapstaff,slowproduction,poorreputation

3. Opportunities–potentiallyadvantageousexternalfactors.E.g.consumerdemands,trends,competitorsoutofbusiness,technologicaladvancement

4. Threats–potentiallydisadvantageousexternalfactors.E.g.competitionprices,economiccycleE.g.Cokestrengthsaregoodrepandwellknown,doR&D,lotsofmoney,wellestablished.

Weaknessesarehealthofproduct.Opportunitiesarecanexpandreadily,canpayforads,andcanpayforloanswhenexpanding.ThreatsarePepsi/othercompetitors,economiccycle,taxes

E.g.Smallindustrystrengthsarerarity,individual/different,homemade,smallmanagement.Weaknessesarelocation,verysmall,labourintensive,notwellknown,limitedproduct.Opportunitiesareeconomiccyclemaybecheapandpromotethem.Threatsarecompetitionagainstbigbrands,timeconsuming

ReasonsforandtypesoffoodproductdevelopmentRangeoffoodsinsupermarketsisconstantlychanging-newproducts,colours,flavours,

varieties,shapes,sizes.Peoples’livesandtastesareconstantlychangingtoo-increasesinglepersonhouseholds,smallerfamilysizes,morehealthconscious,multicultural,andhavingkidslaterinlife.Companiesdesignproductsfordifferentmarketsegments–nichemarketsegment(specializedproduct),onemarketsegment,andacrossmarketsegments

! Reasonsfornewfoodproductsinclude:o Needsandwantsofmarkets–vegetarians,coeliacso Increasedpopulation–productsthatuserawmaterialsefficientlyo Environmentallyawarepopulation–organicfoods,recycleo Healthreasons–diabetics,celiac,fatreducedo Multiculturalfoods–wantsandneedsofmulticulturalraceso Moreadventurousinourtastes–wantforvariety,changes,newproducts

Driversofthedevelopmentoffoodproducts

! Marketconcerns:o Healthconcerns–healthfoodstakeupalargesectioninasupermarket.Companies

createproductstokeepeveryonehealthyandtoprevent/controlhealthrisks.E.g.logicalmargarine,soymilk,linseedbread,addedcalciumandironmilk,yoghurtswithgoodbacteria,glutenfreeproductsforcoeliacs

o Environmentalconcerns–75%consumerswillonlybuyenvironmentallyfriendlypackagedproducts,wantfororganicfoods(naturallyfertilized),consumersreadlabelstocheckifpackagematerialisrecyclable,concernofnaturalresources

! Consumerdemands–consumerswantconveniencefoodsduetobusylifestyles:pre-preparedmeals,easyopeningpackages,re-sealablepackages,tamperevidentpackaging,convenienceandmicrowavablefoods,costeffectiveproducts(genericproducts).Theyalsowantavarietyofproductstochoosefrom

! Technologicaldevelopments–newtechnologies>newfoodproducts.E.g.UHT,asepticpackaging.Newtechnology>newmarkets.Computercontrolledsystemsgiveincreasedproduction.Initialcostishighthenpricesreduceduetolargeoutput.Technologyhasbroughtaboutfunctionalfoods,geneticengineering,andbettersuitingmaterialsandpackaging(e.g.sectionedplastictubs)

! Companyprofitability–expensesincludeproductdevelopmentandpromotion,wagesandtraining,rentandbasicservices,supplierpayments,retailertradingcosts.Toincreaseprofit,thecompanycould:

o Usemoreefficientequipment,quickerprocesses,computerizedmanufacturingo Reduceamount/qualityofrawandpackagingmaterials,e.g.syntheticflavouro Addvaluetoproduct,e.g.margarineforgarlicbreado Targetnewsegmentofthemarketwithnewproducto Increasemarketsharebycoaxingpeopleawayfromcompetitors’productso Enterinternationaloverseasmarkets,e.g.‘FoodintoAsia’governmentpolicy.

Conductingresearchisimportantfordevelopingappealingproductsoverseas! Specializedproducts–Thesemayneverbeonthesupermarketshelves.Includes:

o Desertwarfare–Troopseatcombatrations.Foodneedstocontainessentialingredientsandnutrients,belightweightandlowinbulk,havelongshelflife,easytransportable,easytouse,bevariedandtastytomaintainmorale.Combatmealsinclude‘mealsreadytoeat’(plasticpackaged,donotneedrefrigeration),‘B-rations’(cannedordehydrated

foods),and‘T-rations’(traysofsinglefooditemfeedingmanysoldiers).UHTandasepticpackaginghasimprovedbeveragevarietyavailable

o Spacemissions–habitationmodulesinspacehavearefrigeratorandfreezer,microwaveovens,arehydrationstation.However,waterislimited.Therefore,foodsbroughtarefrozen,refrigerated,andasepticallypackaged.

o Antarcticresearchstations–theyneedspecialfoodstoo

Typesoffoodproductdevelopment• Lineextensions–Productsalreadyinexistencebutundergoneminormodificationstorecipeor

haveanewfeature(e.g.addedfolate). E.g.chopchippancake,strawberrycornflakes,newchipflavours,marsbarlite,vanillacoke

• Metoos/copycat–direct/slightlyalteredcopyofsuccessfulfoodproduct.Maybeintroducedatlowerratetoattractcustomersanddragthemawayfromexistingproduct.Maybecopiedandmarketedindifferentcountries E.g.CCstoDoritos,mueslibarstoLCMs,ChickentonighttoCantong,Cuppasouptocountrycup

• Productinnovation/Newtoworld–approximately10%offoodmarket.They’retotallynewintheirconceptthereforearerarelyseenanywhere.Canbenewpackageornewfoodorboth.E.g.Splenda(sugarbasedalternative),Fruche(yoghurt,fruit,cheese),Pringles(chipshapeandcontainer),Newveggies(broccolini,GMfoods)

Lineextensionsaremostsuccessful,thenme–tooproducts,thennew-to-worldproducts(80%failrate)

StepsinfoodproductdevelopmentNewproductsareimportantforcontinuedcompanysuccess–improveprofits,increasemarket

share,assistwithcompanymorale.Atthebeginningofanyprojectadefineddirectionisneeded.ADesignBriefidentifieswhatconsumerswantandhowmuchthey’rewillingtopay,andconstraintsontheproducerwhendevelopingthenewproduct(suchasfinancial,processing,product,marketing).Stepsinfoodproductdevelopmentare:

! IdeasGenerationandScreening

- Brainstorming,eventhemostridiculousones- Ideascomefrommarketresearchoranyemployee- Ideasbasedonintuition,culinaryknowledge,artisticexpression.Nottechnology- Screeningisselectingthebestidea,basedonhowitfitsintocompany’sconstraints- Screeningchecklistsinclude:abilitytoachievegoals,potentialforprofit,enoughmoney

tocoverallexpenses,abilitytomeetspecificrequirements(e.g.shelflifeformilitary)

! MarketResearch- Askingconsumerstheirneeds/wants,askingwhattheyalreadylike.Theydraw

conclusionsfromdatareceived- Datafromresearchincludes:collectionofinternaldata,marketintelligence,market

research,andassessmentofcurrentoperations

- Marketresearchonaparticularmarketsegmentprovidesinfoon:marketsize,demographics,geographiclocation,reasonsforbuying,shoppingtimes,shoppingmethod,productpopularity,brandloyalty

- Researchconductedthroughfacetofaceortelephonesurveys,discussiongroups/focusgroups,fieldreports(observingsales,competitorstrategies,competitorshares).Thisisprimaryresearch

- Researchcanalsobefrompublishedresearch(secondaryresearch),e.g.otherorganisaions,universities

- Samplingmethod! Conveniencesampling–anyoneclosebysuchasfriends,family,negiherbours! Volunteersampling–whoevervolunteers! Judgmentalsampling–peopledeliberatelychosenbecauseofcharacteristics! Quotasampling–certainpercentageofpeoplefromanumberofgroups! Randomsampling–bynumberandbychance

- Newproductdevelopmentmaystopwhenthesizeofthemarketistoosmall,toomanyothercompetitors,financiallyrisky,ormarketingisunsuitableforcompany

! ProductSpecifications

- Accurate,comprehensivedescriptionofwhatmanufactureplanstodeliverinproduct- It’sabenchmark/standardforconsumers,listingrawmaterialsandingredients,quantity

ofeachforspecificbatchsize,sourceofrawmaterials,andrawmaterialconstraintsunderAussieFoodStandards

- Alsodescribespackagingdimensions,materials,labeling,storageconditions

! FeasibilityStudy- Establisheswhetherideaisprofitable- Financialfeasibility

! Determinesifcompanywillachieveabreak-evenpoint(whensalesbalanceexpenses)

! Marketresearchreduceschanceofbeingtoooptimistic/underestimatingsales- Technicalfeasibility

! Abilityofcompanytomakenewproductusingexistingresources:rawmaterials,workspace,humanresources,equipment

! Itincludes:Availabilityofingredients(ingredientsatgoodprice,steadysupply,correctquality),anynewprocessesandnewmachinery,timeandmoneyobtainingingredientapproval,processesensuringmicrobiologicalsafety

! ProductionProcessDevelopment

- Convertingfactorytomakenewproduct,maybeslightlyalteringorcompletechange- Factorylayoutmustmeethealthandsafetyobligations,whileensuringproductivity- Companiesshouldalwaysexpectproblemsinanysituationandreactaccordingly

throughqualitycontrol(checkingtodetectvariations,ensuringeverythingfollowsplan)

! Developmentofprototype

- Trialproduct- Extensiveexperimentscarriedoutforsafety,whichensuresconsistentproduction,and

toassessvariablesthatmayaffectfinishedproduct.E.g.packagingmaterialsthatneedtowithstandproductionprocess

- Afterfoodtechnologistsexperimenttoproduce‘best’product,recipeisbatchsized

! Producttestingandlaunch- Fewproductsmakeittofinaltestingstage,it’stestedinthelabs- Thenewproductneedstobetestedtodetermineifitsatisfiesfoodstandards- Packagingtestsdetermineshelflifeundervariousstorageconditions,packagestrength,

andothercharacteristicsspecifictotheproduct.E.g.cartonboxesshouldwithstandphysicalstressandtemperatureeffects

- ConsumerTestswithfocusgroupsoftenpromptchangestotheproduct.Testscanalsobepublicforalimitedtimetodeterminesales

- Afternumeroustesting,theproductiscommercialisedwhereacompletemarketingplanisdeveloped(advertisingcampaign,cross-mediacoverage,etc.)

Marketingplans(4Ps) Themarketingmixisacontinuouscycle.Foraproducttosucceedacompanymustuseallareasinthemarketingmix.Themarketingmixaimstomakeaproductthatthetargetmarketwants/needs,i.e.flavour,packaging,size,brandname,productimage,quality,features.Productplanning

Thisisthewholeproduct.Package,product,ingredients,size,healthattributes.Allproductshavealifecycle.Itincreasessteadily,thenonceit’sreacheditsmaximum,itdecreases(curve):

! Growth–consumersstarttoacceptproduct,littlecompetition.Lineextensionsprovidemorevariety,brandexposureinsupermarkets,andcaterfordifferentmarketsegments

! Maturity–productdemandisatitspeak,salesleveloff,competitionhigh.Longmaturityphase=moreprofit.Rejuvenationstrategiesusedtoextendmaturityphaseandboostsales,e.g.newpromotionalcampaign,orrepackingtheproduct

! Decline–salesfall,profitsturnintolosses,lesscompetition,littlemoneyandeffortspenttopromote

Someproductsalwaysremainpopular,i.e.vegemite,coke,milk,bread,tea,coffee.Marketersshouldknowlifecyclesofsimilarproductstodeterminestrategiestolivelongandproduceprofitasmuchpossible

PricestructureProductpriceisdeterminedbywhatthetargetmarketiswillingtopay.Somegroupscanafford

it,somecan’t.E.g.dinkswouldbuyluxuryfoods.Factorsdecidingaproduct’spriceinclude:! Mustcovercostofrawmaterials,manufacturingcosts,storagecosts,transportcosts,taxes,

wages,andotherexpenses.(reachbreak-evenpoint)! Lowpriceitemsassumetobehigherindemand! Willingnessofcompanytogainmarketshare,thereforeloweringtheirprice! Reactionsfromothercompetitors

Whenpriceissameascompetitorit’sknownas“statusquoorcompetitivepricing”.Highpremiumpricesknownas“priceskimming”andlowerpricesknownas“marketpenetration/penetrationpricing”

Placeanddistributionsystem

! Place:whereproductissoldgeographically,kindsofoutletssoldato Productdestinationsmaybelocal,state,national,internationalo Intensivedistribution(soldateveryoutlet),selectivedistribution(wide,butnot

extensive),exclusivedistribution(limitedsupplyofproductatfewoutlets)o Supermarketsofferavarietyofitemsinoneplace,andencourageimpulsebuying,

whichisfurtheredwithsaleso Retailoutletsinclude:Regularsupermarkets,discountsupermarkets(slightlylower

prices),Bulk-buyingbarns,independent/cornerstores,vendingmachineso Directmarketingretailincludesflyersandletterboxpamphlets,internetshopping,

televisionshopping,telemarketing.! Distribution:movingproductfromproducertoconsumer

o Productsdistributedbymostappropriateandcosteffectivemethod.Thisincludesbyroad,rail,air,ship,refrigeratedtransport.Thelongerthedistributionchainis,thelessefficientitis

! Warehousing–correctstoragemeansbestandsafestpossiblecondition! Materialshandling–Movingfromstoragetodistributionsystems! Inventorycontrol–ensureproductquality,notholdingtoomuchstock! Orderprocessing–ensuresconsumergetswhattheyorderontime! Transportation–dependsontypeofproduct,urgency,distance

Promotionalprogram

Usedtoinformretailerandconsumerofproduct’sstrengthstopersuadepurchase.Promotionsplantobebeneficialtoprofitoftheproduct.Whenpromoting,companieshavetoconsiderpromotionbudget,targetmarket,andstageofproduct’slifecycle.

! Advertising-Tellsconsumerswhyweneedtheproduct.Typesofadvertisinginclude:o Magazines–advertisinginspecificcategoryofmagazine,e.g.woman’sweeklyo Newspapers–allowsustounderstand/digestinformation,unlikevisualmediao Television–effective,expensive,manyviewers,airtime,reusableo Signs,internet,billboards,postersinretailoutlets

! Productpositioning-developingaspecificimageofthebrandinmindsofconsumers

! Salespromotionsanddemonstrations–payless,directsamples.Includes:o Contests,freesamples,coupons,cash-backoffers,gondolasatsupermarketaisleends,

sales! Personalselling–persuasivecommunicationbetweenrepresentativeofcompanyand

customer,designedtoinfluencepurchasedecision.e.g.salespeople! Publicityadpublicrelations–unpaiduseofmediatobroadenpublic’sawarenessofaproduct.

Freeadvertisingforacompany.E.g.companyaward,celebritywearinglogo.Publicrelationsbuilds/maintainsfavourableimage.E.g.sponsoringsport,charitydrive

NUTRITIONDietandhealthinAustralia

Malnutritioniswhennutrientsaren’tsuppliedinthecorrectamounts.Overnutritionisasurplusofoneormorenutrients,undernutritionisalackofoneormorenutrients.Whendietsarebalanced,immunesystemsworkcorrectly,diseasenotlikely,andweightisincontrol.UndernutritionisfoundinAustraliaandisassociatedwithinadequateintakeoffruitandvegandwholemealcereals.Groupsexperienceundernutritioninclude:

o Socioeconomicallydisadvantagedo Aboriginalso Elderlyo Isolated/ruralo Homelesso Lesseducated

Physicaleffectsofmalnutritionanddietrelateddisorders

! Overnutritioncauses:o Obesity–thereforemoreefforttopumpblood,strainonjoints,riskofCVD,

hypertension,andatherosclerosiso Hypertension-highbloodpressurecanleadtostrokeandcardiacfailureo Dentalcaries–toothdecayfrompoordentalcareandhighsugardiet,toothloss

! Undernutritioncauses:o Anorexianervosa–affectedbymedia.Causesmusclewastingandorgandamageo Bulimia–bingeeating,maybecausedbystateofanxiety/depressiono Deficiencyandeffect:

! VitaminA–nightblindness! VitaminC-scurvy! VitaminD–rickets/osteomalacia:Bodypains,muscleweakness,bonefragility! Calcium–osteoporosis,thereforereducedbonemass,boneweakened! Iodine–Goitre(thyroidinflammation)! Thaimin(B1)–BeriBeri! Folate(B9)–SpinaBifida(birthrelateddisease)

! Dietaryfibre–constipation,diverticulitis(intestineinflammation),coloncancer! Iron–anemia

! Dietrelateddisordersinclude:o Diabetes–Theeffectsofexcessbloodsugarlevelsincludevisionproblems,kidney

damage,nervedamage,andheartandcirculationproblems,andabuildupofglucosemaycausedeath.Peoplemustcontroltheirweightanddiet,andglucoselevels.

o Cardiovasculardisease–diseaseoftheheartandarterieso Arthrosclerosis(arteryhardening)–restrictsbloodflowandmaycausestrokeo Anaemia–causedbybloodloss,inadequateironsupplyandabsorption.Causes

lethargy,headaches,reducedenergy,dizziness

EconomicCostsofmalnutrition“Diseasesofaffluence”,i.e.heartdisease,diabetes,obesity,dentalcaries,hypertension,are

replacingpreviousdiseasesthathavebeeneliminatedthroughimmunization,i.e.chickenpox,infectiousdiseases,polio.Illnesscanresultinworkabsences,moreinclinedtoinfections,lowresistance,lesslikelytoworkatfullcapacity.Fundingfortreatmentsfordietrelateddiseasesisendless.Medicalresearchisalsoongoing

- CVD(heartdisease,strokes)–killmoreAussiesthananyotherdisease.Accountforapproximately60%ofhospitalizations.1997costtocommunitywas$1.1billion.Furtheredcostforsurgery,workabsenteeism,researchforbettercures

- Hypertension–riskfactorforstroke,strokescancauseparalysisandneedconstantmedicalassistance.E.g.slurredspeech,partiallyparalyzed

- Diabetes–incidenceisincreasing.Withweightreductiondiabeteswillbereduced.Itaffectseyesightandbloodflowtolimbs.Costfortreatment,i.e.injections,surgeries

- Severeundernutrition/anorexia/bulimia–hospitalizationanddoctors,psychiatricassistance/counseling,privateclinics

Nutritionalconsiderationsforspecificgroups/Australia’snutritionallyvulnerablegroups

! Adolescentgirls-media! Pregnantandlactatingwomen(nutrientsfocusedonbabyandmilk)–*assignment*! Middleagesmenlivingalone! Elderly! Diabetics! Peoplewithallergiestofood! Hypertensionpeople! Vegetariansandvegans! Athletes! AboriginalandTorresStraitIslander(2.3%ofAustralians)–lifeexpectancyis59formen,65

forwomen.Healthissuesoriginatefromlowlevelsofeducationandliteracy.Increasedpovertyandunemploymentarefactorstotheirillhealth.Also,remoteareasexperienceinadequatehealthservices,isolation,andexpensivetravelcosts.Freshfoodbecomesmoreexpensive.BushfoodshavebecometabooduetomulticulturalAustralia

Production/manufactureofnutritionallymodifiedfoodstomeetconsumerdemand

Todaymanyfoodsarenutritionallymodifiedforconsumerdemand.Wewant:- Lowfatmilk- Vitaminincreasedmilk- Vitaminenrichedcereals- Nutrientenrichedbreads- Morefibreineverydayfoodproducts- Sugarreducedjamsandlollies- Skinfreechicken(fatinskin)- Leanmeatcuts

Newfoodversionsneedtokeepconsumerssatisfied.Theyshouldbesimilartooriginalintaste,texture,quality,flavour.NutritionallymodifiedfoodsareknownasFUNCTIONALFOODS,theyhaveaspecificfunctiontomeetconsumerdemand.Theyhaveapositiveimpactonconsumers’health:

! Lowfatproducts–byusingmoreairorwater,fatcanbereduced.Aproteinbasedfat

replacementisknownasSIMPLESSE,madefromeggwhiteormilkprotein.Icecreamandfrozendessertsusethis.Reducedfatfoodsaregoodforweightreducingdiets

! Lowsugarfoods-fordiabeticsandhealthconsciousconsumers! Fibreenriched–breadsarethemainfoodswithextragrainsandwholemealflours.But,just

‘addedfibre’isnotenough.Fibreenrichedwhitebreaddoesnotequalwholemealbread.Addingfibredoesnotaddextramicronutrients,itassistsinexpellingwastes.Fibreenrichedfoodsaregoodtoreducediverticulitis

! Addedmicronutrients–foodsmaybelabeledenrichedorfortifiedwithaddednutrient.ENRICHEDproductsarewhennutrientsareaddedtofoodproductswhennutrientsarelostduringprocessing.E.g.cereals,juice.FORTIFIEDproductsarewhennutrientsareaddedbutweren’tintherawmaterial.E.g.milkwithaddediron,yoghurtwithaddedfibre.Syntheticmicronutrientsmaybeslightlydifferenttonaturallyoccurringones,andmaybelesswellabsorbed,evenifchemicallyidentical.Addingmicronutrientsisgoodfordietdeficiencies

! Artificiallysweetenedfoods–ReplacesugarwithSACCHARINorASPARTAM.Thesesupplynoenergyvalue.Testsshownoharmfuleffectsinnormaluse.SORBITALusedinsugarfreejamsandconfectionary,andhasanenergyvaluelessthansugar.Artificialsweetenersdonotpromotetoothdecay,butmayhavediarrheaassideeffect(incorrectuse).Theyaregoodfordiabetics

Theroleof‘activenon-nutrients’inthediet

Activenon-nutrientsaresubstancesthataren’tessentialindiet,butcanenhancebodyfunctioningorcontributetogoodhealth.

! Antioxidants–inhibitsoxidationreactionsandpreventsrancidityofoilsandfats.Occurnaturallyinfreshfruits,e.g.vitaminEandC.Antioxidantsarewidelyusedasingredientsindietarysupplementsforhealthpurposes,i.e.neutralizingradicalactionthuspreventingcancers,controllingcholesterollevels,improvingcardiovascularhealth.Vegetarianshaveanabundanceofantioxidantsintheirbody.PHYTOCHEMICALSarenon-nutrientchemicalsfoundinplantsactingasantioxidantsinthebody:

o FlavonoidsandCarotenoids–foundinfruitandvegetableso Isoflavonoids-foundinseeds,nuts,legumes,soyabeans(becomingpopularindiets)

! Dietaryfibre–foundinplantfoodssuchasfreshfruits,vegetables,legumes.Alsofoundinprocessedfoodssuchasbreadsandcereals,andinfibresupplements.Inconjunctionwithgastrointestinalflorainthelargeintestineorcolon,itswellswhenmixedwithwater,increasing]riskofcoloncancer(carcinogensinthewasteareincontactwithcolonwallsforlesstime)

! Omega3fattyacids–refertochemicalstructureoffattyacids.Theirfunctionistoactasaprecursortoprostaglandins,whichareinvolvedwiththefunctionoftheCVimmunesystem.Theydothisby:reducingformationofbloodclotsandhelpdamagedbloodvessels.Foodsourcesincludefishandcanolaoils,linseed,andsoyabeans.Omega3fattyacidscanalsohelpwithdeperessionandmemorylosswhengrowingolder.

! Probiotics–aremicro-organismsofhumanintestinalorigin,whichimprovehealthystomachenvironmentandreducerateofgastrointestinalproblems,e.g.lacticacidbacteria.Usedtomaintainhealthimmunesystem,replacekilledmicro-organisms,improveactionofintestinalbacteriatherebyimprovingdigestion/absorption,andhelpvitaminKproduction.Foodsincludeyoghurt,creams,dairyproducts(suchasyakult),soyadrinks

Theroleofsupplementsinthediet

Minerals,vitaminandproteinusedtocompensatefortheirreductioninourdailyfoodintake.Alsousedduetolesstimetocarefullypreparefood,frequentintakeofprocessedfood,lossoftraditionalfoodpreparationskills

! Vitaminsupplements–excessintakeofwatersolublevitaminsareexpelledthroughurine.Excessfatsolublevitaminsarestoredinbodyfatandmaybecometoxicifexcesslevelsareexperienced.Consumingcorrectamountsoffruit/vegandotherfoods,overdosesarenonexistent.Certainlifestagesorgroupsneedsupplements,i.e.pregnancy–folatetohelpeliminatebirthdefects.Australiaoffersadiverserangeoffoods,soavariedandbalanceddietshouldprovideallthevitaminsneeded.Eatingfoodsinsteadoftakingsupplementsalsoprovidesachancetoconsumeothernutrients,andthefeelingofsatiety.Byweight,foodsarealsocheaperthansupplements.

! Mineralsupplements–evidenceofmineraldeficienciesinAustralia.E.g.osteoporosis,anemia,iodine.Mineralsareneededsparinglybutneededeveryday.Excessmayleadtobeingstoredinbody,andeffectsincludediarrheaorconstipation.Ironsupplementsmaybeneededforwomen,vegetariansandathletes.Butonlyrequiredforpeoplewithlowlevelsorhaveanaemia.Calciumsupplementsmaybeusedifpersonislactoseintolerant.Likevitamins,mineralsneededarefoundinabalanceddiet,thoughcertainpeoplerequiresupplementsfortheirdeficiency.

! ProteinSupplements

Roleofdifferentgroupsinpromotinggoodhealth

! Government–makelegislationsrelatedtofoodindustry,suchaschemicalsused,health,safety,andhygieneissues,quarantine,processingtechniques,labelinglaws,advertisements,etc.

! Foodindustry–developingproductssuitableforconsumers’needs,andvarietyofproductscontributingtogoodhealth(e.g.functionalfoods),ensuringsafetythroughqualityassurance,andinformingconsumersoftheproductsotheycanmakeaninformeddecision

! Communitygroupsandprivateagencies–shapeconsumerperceptionandguidethefoodindustry.Theywatchmanufacturers’productsandclaimsthenpublishtheinformationtothepublic,e.g.AustralianConsumersAssociationusesChoiceMagazine.Publicvoiceisalsospreadtocompanies,e.g.geneticengineering,healthyfoods.

! Individual–bombardedwithavarietyofproducts,therefore,consumersneedtobeinformedandawareoftheirnutritionalrequirementsandnutritionalvalueofdifferentfoods.Theyneedtoensureabalanceddiet.

Influencesonnutritionalstatus Hereditaryplaysasignificantroleindetermininghealthstatus,especiallywithdiabetes,heartdisease,coloncancer,obesity,andmetabolicmalfunctionscausedbyintolerancesandallergies.Roleofdietinthedevelopmentofcondition

! Foodintolerance–causedbynon-allergymechanism,responsetochemical/s.Takeslongertimetoappearthanallergiesanddoesn’tinvolveimmunesystem.Symptomsincludemigraines,respiratoryandgastrointestinalsymptoms,lethargy,andbehaviourchanges.Commonsubstancesrelatingtointolerancesare:

! Salicylates–groupofchemicalsfoundcommonlyinplantfoods:fruitandvegetables,herbs,spices,nuts,coffee,tea,wine.

! Monosodiumglutamate–foodadditive(flavourenhancer),naturallyoccurringintomatoes,cheeses,mushrooms.

o Lactoseintolerance–difficultyinlactosedigestion.Insufficientlactaseproducedbybody(enzymethatbreaksdownlactose),thereforelactosereachescoloncausingdiarrhoea(colonbacteriamaydigestlactose,producinggascausingcramping/pain).Lactoseisfoundindairyfoods,personshouldstrictlylimitintakeofthesefoods

! Foodallergy–reactionwhenimmunesystemincorrectlyidentifiesaspecificfoodprotein(allergen)asforeign,bodyreleasesantibodiestofightanddestroytheprotein.Thecombinationoftheallergenandantibodyproducesareaction,whichmaycausebreathingdifficulties,andphysicalresponsestocardiovascularsystem,gastrointestinaltractandskin.Commonallergensarefoundineggs,cowmilk,wheat(gluten),fishandpeanuts.Thebodybecomesdesensitizedtotheallergenovertime.

o Milkallergy–peopleallergictomilkproteinneedtoavoidmilkproducts,andbecarefulforproductsthatcontainmilkproteinsolidsorcasein(mostcommonmilkallergen)

o Coeliacdisease–glutenallergy.Glutenisaproteinfoundnaturallyinwheat,barley,ryeandoats.Familyhistorycancontributetotheallergy.Thepersonmusthaveastrictdietwhichincludesgluten-freeingredients.E.g.gluten-freecakes

! CVDanddiabetes–consumersneedtopickhealthyfoodsandhaveabalanceddiet☺! Asthma–asthmaticsmustcarefullyreadfoodlabelsandavoidfoodsthattriggertheirasthma

Mediaandtheimpactofadvertisingpracticesonfoodconsumption

Foodindustryusesmediaforbrandawareness,guideusinourchoices,andtoshapeconsumerperceptionsoftheirproducts,thoughlawsprotectfrominaccurateclaims.Ourdietincludesfunctionalfoods,fastfoods,healthyoptions,processedfoods,socialgatheringsallassociatedwithfoods.ThemediaincludesTVads(majority),newspaper,radio,andinternet.All24/7.Mediaforcesawarenessandunderstandingoftheproduct,thereforeabiasedperceptionisdeveloped

! Promotionofhealthfoods-Freshfruitandvegetables,breads,andgrainsareseldomadvertised.Recentadsincludebananas,apples,andberries.Companiesnowadvertisefunctionalfoodstoincreasemarketshare.

! Promotionoffastfoods–fastfoodsusea‘saturation’advertisingtechniquemakingithighlyeffective.Multinationalshaveconvincedusthattheirproductsareanacceptableandinevitablepartoflife.Largeportionofmediaisdominatedbyfastfood.Today,withanincreaseinhealthyeating,thesefoodchainsareoptingforhealthyoptions,i.e.skinfreechickenfromredrooster,fruitinmaccaz,saleofwater,fibreenrichedmaccazbread,subwaysaladsCompaniesthatcanaffordappealingpromotionsarelargemulti-nationalmanufacturers,usually

offastfood,i.e.nestlecoke,maccaz,KFC,dominoes.Theiradsarefullofsymbols,slogans,images,andoftenusehealthyimagestosellunhealthyfoods(e.g.models).Mediaalsohasastronginfluenceonbodyimageandeatingpatterns.I.e.teenagegirlsmaygoanorexicbecauseofmodels;teenageboysmaytakesupplementstobecometank.Lifestyleandeffectofculturalandsocialpractices

Ourlifestyleischaracterizedbynothavingtolookforfood,sedentary,socialgatheringswithfood,casualworktimes/shiftwork,mobilepopulation,fooddelivery.

! Exercisepatterns–exerciseisnecessaryforfitnessandtobalanceenergyintake,orelseoverweight/obesitymayoccur.Machinesarenowdominantintheworkforceandthereforeworkersarebecomingmoresedentary,moresupervisinginsteadofmanuallabour.ManyAustraliansareregularlyinvolvedinexercise,butmanypeoplestillaren’t.

! Alcoholconsumption–populartoday,overconsumptionisbadforhealth:liverdamage,memoryloss,etc.,socialimpactonfamilyandfriends,affectsperformanceAnindividual’sattitudestofoodareestablishedinchildhoodandcarriedintoadultlife.Cultural

influencesincludeparentallikes/dislikes,preparationsmethodsinhome,disposableincomeforfood,religiousfoods.

! Cultureandreligion–foodtaboosmeancertainfoodsareexcludedfromdiet,butaspartofsocialorreligiouspractices.E.g.vegetarianBuddhists,nomeatongoodFridayforcatholics,MuslimRamadan,tabooondogsinAustraliabutnotChina

! Socialpractices–e.g.birthdayparties,guestparties,afterworkdrinks,meetingforcoffee,barbeques,socialtraditions.Thetypeandplaceofsocialenvironmentdeterminesthenutritionalstatusoffoodavailable.E.g.barbequeshaveburgers,sausages,thoughalsohavesalads.

! WhyAustraliaexpressesnutritionproblems

o Lackofnutritionalknowledge–weneedtoeatvitaminBtoassistenergyreleasefromcarbs,e.g.vegemiteontoast.Waterandfatsolublevitaminsallneedtobeconsumedindailydiet

o Highlyprocessedfoodsareenergydense(fatty)–consumptionofextrafatmayreducenutrientcontentconsumptionandabsorption

o HalfAussieseatlessthanRDIoffruitandveg–duetopre-preparedfoodsbeingreadilyavailable,quick,easy,cheap

o ElderlyAussiesmayexperiencelowlevelsofVitaminCandDo FADdietsrestrictsomenutrientso Vegetariansandvegansrestrictiron,zinc,VitaminB12intakeo Unsupervisedfoodchoicesbychildrenmaycausenutrientimbalances(Singleparents,

dualincomefamilies,parttimeandshiftworkers)