spring 2018
Âť The science of food and beverage
Fraud
Researchers zero in on most common false claims
expiration date
species identity
country of origin
organic
(or other label claims)
Packing innovations, changing food labels and Ace Bakery
contents
FOOD FRAUD
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5 4
NEWS BITES
TrendING nOW On-package information informs Canadians’ buying decisions, but will more information improve the healthfulness of their choices?
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Research and development Active and intelligent packaging, which extends the shelf life or improves food safety or sensory properties of packaged foods, continues to grow.
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Canadian Food Business
feature story DNA authentication looks to make a dent in global food fraud.
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A TASTE OF... ACE Bakery’s Marcus Mariathas on finding his true calling in the bread business
editor'S letter
Publisher & CEO Christopher J. Forbes cforbes@jesmar.com Executive Editor Theresa Rogers trogers@jesmar.com Assistant Editor Hermione Wilson hwilson@jesmar.com editorial intern
Morgan McKay
CONTRIBUTORS
Dr. Robert Hanner Alexander McCleave Kathy Perrotta Carol Zweep
art director Katrina Teimo kteimo@jesmar.com graphic designer Houman Hadidi hhadidi@jesmar.com Secretary/Treasurer Susan A. Browne marketing Stephanie Wilson manager swilson@jesmar.com vp of production Roberta Dick robertad@jesmar.com production Crystal Himes MANAGER chimes@jesmar.com account Chris Forbes manager cforbes@jesmar.com
Canadian Food Business is published 6 times per year by Jesmar Communications Inc., 30 East Beaver Creek Rd., Suite 202, Richmond Hill, Ontario L4B 1J2. 905.886.5040 Fax: 905.886.6615 www.canadianfoodbusiness.com. One year subscription and circulation enquiries: Fax: 905.509.0735 On occasion, our list is made available to organizations whose products or services may be of interest to you. If you’d rather not receive information, write to us at the address above or call 905.509.3511 The contents of this publication may not be reproduced either in part or in whole without the written consent of the publisher. GST Registration #R124380270.
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The Whole Package Living alone has its advantages and disadvantages. On one hand, I only have to buy groceries for one person, but on the flip side, I can’t seem to eat the groceries I do buy, fast enough. Nothing is worse than preparing to sauté some onions, only to find that they’re going soft and growing mould. I’ve probably seen every food group in varying stages of decomposition and let me tell you, it’s not a pretty sight. That’s why I’m fascinated by the concept of intelligent packaging, a topic that is explored by Carol Zweep on page 7. Imagine... packaging that could keep my kale fresh for a longer period of time, or kill bacteria forming on my skinless chicken thighs. And suppose that packaging was made from non-toxic, biodegradable materials. That’s technology I would invest in. Not only is new technology allowing us to extend the shelf life of food products, it is helping us track products as they move through the supply chain. On page 9, Dr. Robert Hanner writes about how DNAbased identification technology is improving the traceability of products like seafood and ground meat, combating food fraud, and making it possible to detect foodborne pathogens. Our food is more traceable, more long-lasting and our labels are more transparent than ever. This sometimes complicates things for manufacturers but in the long run we’re moving in a assistant Editor positive direction. It’s certainly a canadian food business good time to be a consumer.
Sincerely Hermione Wilson
on twitter @CDNfood
@
On the Web www.canadianfoodbusiness.com
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NEWS BITES
food events
Richardson to Build World-Class Innovation Centre in Downtown Winnipeg
2018 July 15-18 IFT18 Chicago,IL https://www.iftevent.org/ August 22-24 Le Supreme Laitier (Supreme Dairy Show) Saint-Hyacinthe, QC http://supremelaitier.com/ September 13-16 CHFA East Conference and Tradeshow Toronto, ON https://chfa.ca/en/ tradeshows/chfa-east. html September 23-24 The Canadian Coffee and Tea Show Toronto, ON http://coffeeteashow.ca/ October 23-24 Grocery Innovations Canada 2018 Toronto, ON https:// groceryinnovations.cfig. ca/ November 8-9 Food Summit China Wuxi, China http://www.ift.org/ meetings-and-events/ food-summit.aspx November 16-18 Congres annuel de l’ADA (ADA Annual Conference) Gatineau, QC http://www.adaq.qc.ca/ event/congres-annuelde-la-d-a/
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Richardson International is investing more than $30 million to develop an innovation centre in the heart of downtown Winnipeg, featuring state-of-the-art technology and equipment for research and product development. “Our goal is that the Richardson Innovation Centre will become a centre for collaboration,” says Chuck Cohen, Richardson’s Senior Vice-President, Technology. “As a Winnipeg-based company, we look forward to bringing our customers, suppliers and partners from around the globe to this centre to showcase our products and capabilities and provide
them with a rich experience in a very unique setting.” The four-storey, 5,800-sq. m. facility will house Richardson’s food development team, product development suites, analytical laboratory, and a culinary test and demonstration kitchen. The centre will also boast a microbiology lab, quality analysis area, and office areas. Located at the corner of Westbrook Street and Lombard Avenue, the Richardson Innovation Centre will be in close proximity to Richardson’s head office at Portage and Main. Construction will begin in April and is targeted for completion by the spring of 2020.
Lux Research Releases In-Depth Benchmark Study on Sugar Replacement Technologies There is a high-stakes, high-tech race to find sucrose reduction and replacement methods across the food and beverage industry. To identify which sugar reduction technologies are best positioned to replace and reduce sucrose, Lux Research, a provider of research and advisory services about technology innovation, benchmarked 20 different alternative sweeteners using a propriety scoring framework. The report, The State of Innovation in Sugar
Canadian Food Business
Reduction: 2018 Edition, outlines the line-up of alternative sweetener technology options being evaluated and implemented by food and beverage companies. It reveals that no single approach will serve as a universal sugar replacement. Instead, the key to advancing this market is likely choosing sugar reduction technologies strategically or in combination to suit flavour needs and production and cost requirements. As part of the benchmarking process, 20 sweeteners were evaluated from eight different categories, measured against a list of common parameters. Silica-sugar-crystals, in the “development” stage, earned first place; honey and molasses, in the “scale” stage, second; and Monatin, in the “lab” stage, third.
trending now
To Read or Not to Read Evaluating the Importance of Food Labels By Kathy Perrotta
With
the Canadian government currently in the process of seeking feedback on new regulations for front-of-package nutrition symbols that would alert consumers to foods that are high in sodium, sugars or saturated fat, a review of current label evaluation behaviour reveals that there already is a whole lot of label reading going on. Ipsos’ FIVE consumption tracking study, in place since 2013, reveals that an increasing number of adult Canadians (66%) report regularly reading product labelling detail. Of this group, the majority (72%) also state that the labelling detail on the package does in fact inform their buying choices. Further evaluation confirms that consumers today are as likely to consult the Ingredient Label information to determine what is in the product as they are to read information contained in the Nutrition Facts Tables (NFT). This new behaviour demonstrates that consumers are still contemplating the nutrition of foods and beverages holistically and ultimately opting for the nutrients that are most important to them. The increased contemplation of product make-up and ingredient content is driven by members of younger generations (ages 20 to 50). These consumers are also more likely to be motivated to choose products that are made with “pure and real foods” and “fewer and simpler ingredients”. The most important attribute identified on the NFT remains calories, just narrowly edging out sugar (which has grown in importance in year over year tracking) followed by sodium, then fat. Not surprisingly, sodium content jumps up in primary importance to those consumers over 50 years of age.
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trending now
Top Variants of Importance on Nutrition Facts Table Index Source: Ipsos FIVE Data Period: R'12M Ending December 2017 Measure: % of Individuals
While over one in five adults (21%) report that calories remain the most important variant on the Nutrition Facts Table, concerns shift to sodium as consumers age. Rates by Age Indexed to Total Adults Total Adults
18-24
25-34
35-49
50-64
65+
Calories
21%
139
126
123
67
69
Sugar
16%
69
113
107
98
79
Sodium
15%
55
52
72
126
174
Fat
8%
132
83
91
119
80
Index: <80 = Underdeveloped Concern; >120 = Over-developed Concern
The importance of food labels as a determinant of choice is further supported by the reporting rate of package label flashes as being important. Topping the list of important variants to Canadians is Product Freshness (made on/sell by date labeling) followed by Product Source (country of origin, local), All Natural, High Fiber and No Artificial Flavours or Preservatives. Over the past two years, Organic and Good Source of Protein label flashes have also risen considerably in the influence of product choice. Given that label reading is often associated with an increased focus on health-consciousness, perhaps consideration should also be given to evaluating cohorts of consumers that do not read labels to inform choices. Consumers identified as Traditionalists who are focused on three square meals a day with lower snacking rates report less label reading (77 index to Label Readers (100)) as do Meal Skippers (76 index to Label Readers (100)). Quebeckers are also under-developed for label reading (77 index to Label Readers (100)) as are consumers living in rural areas (79 index to Label Readers (100)). An evaluation of food and beverage behaviours and item choices among a variety of non-label reading cohorts compared to those that read labels shows some interesting nuances but, overall, choices are not all that different. Anecdotally, increased access to available information to Ontario chain restaurant visitors
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legislated in January 2017 has made very little difference in influencing item choice. While threequarters of visitors (76%) reported that they were aware of the posting of calorie information, the clear majority (84%) reported that the information did not influence their choice. It has been more than 15 years since Health Canada introduced regulations surrounding food and beverage labels to assist Canadians with the quality of their choices. Today, most Canadian adults are reading onpackage information and are using this detail to inform their buying decisions. However, the question remains, will even more on-package information improve the healthfulness of food and beverage choices? For example, would label symbols on the front of packaging that warned of high sodium, high sugar, and/or high saturated fat content influence consumersâ&#x20AC;&#x2122; intent to read on-package information or even purchase? That is a question that Ipsos FIVE will address in the coming months.
FIVE is a daily diary tracking of what individuals ate and drank yesterday across all categories/brands, occasions and venues together with capturing attitudes, meal preparation habits, situational dynamics and general beliefs that influence choice. The FIVE study commenced in 2013 and tracks the behaviour of 20,000 individuals annually.
66%
of adult Canadians report regularly reading product labelling detail
72%
also state that the labelling detail on the package does in fact inform their buying choces
Kathy Perrotta is Vice President, Ipsos Reid â&#x20AC;&#x201C; Canada Marketing East
RESEARCH & DEVELOPMENT
Innovations in Packagi ng By Carol Zweep
Active
and intelligent packaging is a sector that continues to grow on a global basis. Active packaging changes the condition of the packaged food to extend the shelf life, or improve food safety or sensory properties of the packaged foods. Active packaging can be divided into absorbers (scavenging systems) and emitters (release systems).
Antimicrobial Packaging Antimicrobial packaging is a form of active packaging that releases compounds (â&#x20AC;&#x153;active agentsâ&#x20AC;?) to reduce, inhibit or slow the growth of microorganisms that may be present in the packaged food or packaging material. The use of these active agents maintains food quality and reduces the need for preservatives and additives. Active agents can be incorporated into packaging material, coated/adsorbed onto packaging surfaces or placed within elements such as sachets, pads or labels. Antimicrobial systems can work by direct contact with the food surface or they can control migration of non-volatile agents or emission of volatile compounds into the headspace atmosphere surrounding the food. Use of plant extracts and oils with known antimicrobial properties (such as oregano, clove, rosemary, white thyme, tea tree, coriander, sage, and laurel) is generally recognized as safe, but the concentration may need to be higher to be effective for keeping processed foods fresher longer. Future work will focus on antimicrobial compounds that are bound onto the polymer. This would avoid detachment from the packaging material to maintain antimicrobial properties and avoid regulatory hurdles related to migration of chemicals into food.
Active agents can be incorporated into packaging material, coated/adsorbed onto packaging surfaces or placed within elements such as sachets, pads or labels. Oxygen Scavengers One type of scavenging system is oxygen scavengers or oxygen absorbers. They are chemical compounds that react and bind with oxygen. They work by preventing oxygen in the atmosphere from getting into the package and reacting with the product. They can also remove headspace oxygen or dissolve oxygen from the product. Elimination of oxygen in the package can reduce aerobic microorganism and mold growth and also prevent oxidation of products that result in off-flavours and odours, discolouration and nutrient degradation. Oxygen scavengers can be placed into sachets and incorporated directly into films, bottles and closure systems.
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Research & DEVELOPMENT
Future work focuses on the use of natural and biological oxygen scavengers entrapped in the polymer matrix. Possible scavengers include foodgrade antioxidants such as vitamin E ( -tocopherol) and vitamin C. The use of immobilized aerobic microorganisms as a mechanism for oxygen scavenging has also been suggested. Development of more scavengers that are triggered by activation will prevent loss of the scavenging capacity of the package. An oxygen scavenger that can indicate the level of oxygen present will enable it to act as both an active and intelligent package component. Active packaging is successfully being used in the U.S., Japan and Australia, but is limited in other countries, including Canada. The food industry is reluctant to embrace active packaging due to legislative restriction, lack of knowledge about consumer acceptance, uncertain efficacy of systems, and unclear economic and environmental impact.
Edible Packaging With interest in eliminating packaging waste due to environmental concerns, edible packaging is an attractive alternative. Edible packaging is nontoxic, biodegradable and made from a renewable resource. Much academic research is devoted to developing new edible materials that will replace some of the commercial applications of plastics. The major ingredients that can be used for edible film include lipids (waxes, fatty acids, acylgycerols), polysaccharides (cellulose, alginate, pectin, chitosan, starch, dextrin) and proteins (gluten, collagen, corn zein, soy, casein, whey protein). The edible film or coating should have qualities such as acceptable colour, odour, taste, flavour, and texture. It must also adhere to food, dissolve in the mouth (but not during handling) and be safe to consume. There are many current applications of edible films and coatings in the food industry. Coatings with a blend of vitamins and minerals prevent browning and softening of cut fruit. Calcium-reactive pectin has been used for fried foods to maintain moisture and limit fat uptake resulting in a lower-fat finished
many different types of bioplastics exist, each with different environmental strengths and weaknesses
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product. Modified starch films can be used to reduce purge, adhere flavour and enhance colour for precooked ready-to-heat meat products. Nuts can be coated to retard oxidation but also to prevent oil migration into surrounding food (such as nuts in chocolate). Fragile foods such as breakfast cereals and freeze-dried products can be coated to improve integrity and reduce damage. For low-fat snack foods, edible coatings can be used as seasoning adhesives without the use of oil. Expensive dry ingredients can be pre-measured into pouches that facilitate the batching process.
Biopolymers Bioplastics are plastics in which all carbon is derived from renewable feedstock. Compostable material such as polylactic acid is made from renewable resources such as corn, beets, wheat, and sugarcane. Bioplastics can also be made within microbes (i.e. polyhydroxyalkanoate). There are new biopolymers being developed with new functionality (i.e. polyethylene furanote). Bio-based intermediates have been used to make conventional plastics (i.e. production of polyethylene from sugar cane). The use of food-based feedstock has been a point of criticism for bioplastic packaging. Plant-based raw materials are now being sourced from non-food feedstocks like agricultural, forest and municipal waste. The challenge for non-food feedstock is the economics of the supply chain management (i.e. storage, handling and shipment of low-density biomass) and cost-effective breakdown of the biomass into its constituent sugars. It is also important to think about recovery in addition to sustainable sourcing since bioplastics are currently ending up in landfill. There is a shift from composting to more energy-favourable recycling as an end-of-life option. The use of polymer markers or new sorting technology will assist with the issues surrounding the recovery of these materials. The environmental impact of bioplastics is often debated since there are many different metrics for sustainable packaging (i.e. energy consumption, greenhouse gas emissions, etc.). This is also complicated by the fact that many different types of bioplastics exist, each with different environmental strengths and weaknesses. Challenges with development and widespread acceptance of bioplastics include desire for sustainably grown biomass, need to develop recovery infrastructure, concern over contamination of recycling systems, and lack of consumer awareness and education.
Carol Zweep is Senior Manager, Packaging, Product Development, and Compliance for NSF International. She can be reached at czweep@nsf.org.
FOOD SAFETY
Combating Food Fraud By Dr. Robert Hanner
Food
fraud is not a new problem, but consumer awareness of the issue is increasing thanks to an endless barrage of media reports that expose new cases of fraud almost every day. The globalization of commerce has resulted in ever more complex supply chains that obfuscate transparency and undermine traceability, while also creating more opportunities for tampering. Brand reputation and consumer trust are at stake, not to mention potential liability issues that pose significant risks to the food and beverage industry. Companies cannot ignore these risks if they are to continue to thrive in this environment. Adaptation to change will require access to pertinent information resources and a willingness to implement new procedures and technologies. The economic scope of the food fraud problem is estimated to cost the global food industry tens of billions of dollars annually and is provoking a variety of responses. Vulnerability assessments are advocated as a first line of defense among certification schemes and emerging regulatory policies, while blockchain is being heavily promoted to enhance the robustness of digital supply chain traceability systems. However, without verification testing, neither of these approaches can reach their full potential to mitigate food fraud. Detecting fraudulent claims of ingredient identity, purity or country of origin demonstrates a breakdown in supply chain traceability systems and if you have a traceability problem, you have a potential food safety risk. A thriving food safety culture will be required for commercial success in the new food and beverage industry, which will require timely access to a variety of data flows. This applies to scanning a multitude of information resources on food safety and product recall alerts, as well as collecting verification data on oneâ&#x20AC;&#x2122;s own supply chains. Food authenticity and safety challenges are many and varied. Available data suggests risks are commodity specific. The geographic region of the supplier and processor is also relevant. Mitigating these risks requires up-to-date background information gleaned from import refusals and recall alerts. Transparent supply chain traceability systems coupled with appropriate verification testing at multiple points in the supply chain are also crucial. To this end, new technologies will play a key role in assessing vulnerabilities and mitigating risks. Portable DNA-based testing methods will be used to support authenticity claims and screen for biological contaminants. Advanced imaging technologies will enhance detection of foreign objects and other nonbiological contaminants, while stable isotope and trace element analysis will be used to authenticate country/geographic region of a productâ&#x20AC;&#x2122;s origin.
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FOOD SAFETY
The role for DNA-based identification is worth watching closely given the power of the approach. For example, the University of Guelph is the birthplace of DNA barcoding, a method that relies on sequence variation in short, standardized gene sequences. This tool has been used to identify seafood fraud both in Canada and internationally. Notably, the Canadian Food Inspection Agency and the US Food and Drug Administration are both using barcoding as a regulatory tool to combat seafood fraud, while in April, the United Nations Food and Agricultural Organization issued a report calling on the World Trade Organization and Codex Alimentarius to establish an internationally accepted DNA-based framework to authenticate seafood and combat seafood fraud. Without such measures, Illegal Unregulated and Unreported (IUU) seafood harvest gets laundered into supply chains and threaten the sustainability of the world’s last remaining wild fish stocks.
Barcoding has also been used to reveal mislabelling in natural health products and other commodities, but it has its limitations in that it cannot be applied to highly processed products where the DNA is heavily degraded or to mixtures. This situation provokes a shift to using other DNA-based methods that rely on the use of species-specific molecular probes that can be applied to degraded materials and can be multiplexed to assess mixtures using quantitative Polymerase Chain Reaction (PCR) methods to detect DNA. Such tools have recently been applied to ground meat products to detect off-label meats adulterated into 20 per cent of sausages tested from across Canada. These tools are also commonly applied to detect food-borne pathogens, genetically modified organisms and allergens. They have the added value that new PCR platforms are emerging that can be deployed for use on site, a crucial consideration for incorporating DNA data into real-time business intelligence. Massively parallelized next-generation sequencing platforms have the potential to simultaneously assess everything from food ingredients, adulterants, allergens, GMOs and pathogens, but they do not offer precise quantification. However, the emerging role for such tools in food forensics will only increase as platform research and development expands. For example, in research being conducted by the CFIA and others (including the University of Guelph) they are already playing a prominent role in the detection of plant viruses that threaten the sustainability of our food production systems. For Canadian companies that want to utilize these new technologies, there are myriad opportunities. For example, the newly created Arrell Food Institute at the University of Guelph plays a key role in the knowledge transfer and translation of research results to the commercial sector as a key component of the University of Guelph’s Food from Thought initiative (supported by the Canada First Research Excellence Fund). Together with new spinout companies like TRU-ID, they seek to provide protection for Brand Canada. TRU-ID is the world’s first DNA-based certification program. It helps companies mitigate risk by verifying the authenticity of their supply chains while also providing brand differentiation through a consumer-facing logo that can be applied to products which subscribe to the certification program. We all have a responsibility to provide safe and healthy products that sustain Canada’s reputation as a leader in the food and beverage sector. Consumer awareness, evolving legislation, globalization and technological innovation are changing the business landscape. However, unprecedented opportunities are also emerging, especially for those who are able to embrace change.
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Robert Hanner, PhD, is Associate Professor, Department of Integrative Biology, University of Guelph and Co-Founder, TRU-ID, Ltd.
A TASTE OF...
How did you fare in the World Master Baker competition? The competition went very well. I was happy with what I accomplished. I went there and did what I wanted to do. It was a great honour to be at that level and compete with the world’s best. I was one of the top six bakers in the world. I would have personally loved to have won the title [of World Master Baker], but the competition was very tight and extremely competitive. I was 3.5 to 3.8 per cent away from winning. Regardless, I was with happy with what I did and am proud.
What inspired you to become a baker? I saw this industry as a global industry, something I could really appreciate and enjoy throughout my life. When I was younger I had the opportunity to work with master bakers from Germany and France and they really helped to guide my interest into baking; they taught me what worked and what didn’t. All of this contributed to my passion and inspired me to continue baking.
ACE Bakery
is Changing the Way Consumers Look At Bread
Bread
has been a staple in Canadian homes for generations. It’s a food that many Canadians have been raised on and in many homes, represents a significant part of a family’s diet. Recently, however, questions have emerged about the health of bread and the ever-trending gluten-free movement has cast the once popular staple as a fattening, nutritionally bankrupt holdover. The baking industry is trying to combat these attitudes by educating consumers. “It’s when companies put other chemicals in their bread to extend the shelf life 25 to 30 days, that’s what’s really bad for you,” says Marcus Mariathas, Senior Director of Product Development at Toronto-based ACE Bakery. “I use clean, simple ingredients and they’re good for you.” Mariathas’s 23-year baking career has been all about making healthy and delicious products. In 1995, he was studying to become an accountant when he took a part-time job at ACE Bakery. Mariathas had no previous experience with baking but found it was his true calling. Because of his passion, he rose to the role of Senior Director of Product Development. Mariathas was selected in February 2018 to compete for the title of World Master Baker in Paris, France, after he and his Canadian teammates placed seventh in the Coupe du Monde de la Boulangerie, a competition which aims at developing the quality of bread throughout the world and promoting the baking profession. He represented Canada in the Artisan Breads of the World category, where team Canada was ranked best in the Americas. We spoke to Mariathas about the competition and what inspires him.
How many recipes have you created? Which is your personal favourite? At ACE Bakery, we have developed over 200 recipes for different types of bread and nine starters which the bread is made from. I personally love the baguettes; it’s the kind of food that is good at any time of day and once you start eating a baguette it’s basically impossible to stop without finishing the whole thing.
What would you like to see more of in 2018? I’d like to see this upcoming generation really take notice and get involved within the culinary industry. That can be learning how to become a great baker or a great chef. I always like to see youth becoming more involved in culinary industry. I hope the passion will continue not just in 2018, but going forward.
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