Inside The Foodhttp://insidethefood.com/feed.xml2021-12-15T14:48:27.579000ZWerkzeugInside Madrid's Food Innovation Hubhttp://insidethefood.com/post/inside-madrid-s-food-innovation-hub2021-12-15T14:48:27.579000Z2021-12-12T09:22:15ZJavier Gines Galera<div><br /></div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/f2ff4957-db6e-b55e-f075-f72894ecc64b/5a93b586-fa06-37c7-33da-6064f51f2032.png" /><div><iframe width="560" height="315" src="https://www.youtube.com/embed/WLH6S2mKDlA" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div>
How Kit Kat bars are made - Inside the confectionery industryhttp://insidethefood.com/post/how-kit-kat-bars-are-made-inside-the-confectionery-industry2021-12-12T09:14:37.053000Z2016-02-14T20:21:40ZJavier Gines Galera<div><br clear="none"/></div>
<div><strong>Getting hungry for a sweet treat?</strong></div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/5c728110-7e0c-44c9-ad44-f3fa19e06748.jpg" style="cursor: default;"/></div>
<div>Most of you reading my blog probably get weekly supplies of this delicious treat to satisfy your most crunchy desires.</div>
<div>But next time you have a Kit Kat bar on your hands, take a break and enjoy all the work that takes to produce one, from exotic cocoa from Ivory coast, to wonderful secret recipes owned by the brand, and created only for <a shape="rect" href="http://www.bbc.com/news/magazine-31924912" target="_blank">you</a>.</div>
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<div><strong>This post will be divided in:</strong></div>
<div>- The origins of Kit Kat</div>
<div>- How Kit Kat is produced</div>
<div> -The cocoa</div>
<div> -The waffles</div>
<div> -The assembly</div>
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<div><strong>On the entertainment section:</strong></div>
<div>- A detailed 6 steps tutorial video from <em><strong>Kourtney</strong></em><strong> </strong><em><strong>Kardashian</strong></em> on how to eat a Kit Kat.</div>
<div>The video actually does show very clearly the different components of a Kit Kat bar and how they are situated in space, once you see it, it will change your life forever. Moreover its pretty hilarious.</div>
<div>- A video showing the opportunities of Kit Kat in the western market with the introduction of new flavors.</div>
<div>Let´s start from the beginning of a Kit-kat bar.</div>
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<div><span style="font-size: 18px;"><strong>The origins of Kit Kat</strong></span></div>
<div>Kit Kat was introduced to the UK market with the name of Rowntree’s Chocolate Crisp on 1935 during the gold decade of chocolate.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/4421ffa3-ed00-439f-a427-19566062b3a3.jpg" style="cursor: default;"/></div>
<div>Due to new cost shipment and production adjustments as well as the British society entering a welfare situation during the 30's, chocolate prices fall down enough for them to be accessible to 90% of the population. This situation started the chocolate wars, between producers as Mars, Jerry's and Cadbury.</div>
<div>Demand induced brands as Rowntree, which got later on acquired by nestle in 1937, to empower their chocolate innovation managers, at that time called simply as chocolatier to find chocolate combinations that could bring customers.</div>
<div>And that´s how Kit Kat was launched, a delicious combination of light crispy wafers in smooth milk chocolate.</div>
<div>Only pronouncing this words make it sound even more appealing ...</div>
<div> If you want to see a short video on how people worked in an UK factory in York on the 30's, click <a shape="rect" href="http://www.yorkshirefilmarchive.com/film/next-stop-york-help-yourself-some-chocolates?destination=search/apachesolr_search/chocolate?mode%3Dquick%26solrsort%3Dscore%2520desc%252C%2520sis_cck_field_film_id%2520asc%26filters%3Dtype%253Ayfa_film%26highl" target="_blank">here</a>.</div>
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<div>The production site I am going to talk about it is situated on the same place, but the installations have been renovated.</div>
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<div>In this picture you can see the development of the packaging along the years.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/07a62cc2-605d-40a2-a5af-781b391d0c0c.jpg" style="cursor: default;"/></div>
<div><span style="font-size: 18px;"><strong>How is it made?</strong></span></div>
<div>At the UK one of the nestle factories in York is responsible for the production of over 7 millions chocolate bars a day.</div>
<div>Only in the UK 1 billion bars are consumed on a year, that makes 1900 chocolate bars are consumed every minute. That supposes have a big bunch of chocolate bars being shipped to your closest supermarket.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/800fe797-b0fc-4738-be5d-de5c0bcc91c4.jpg" style="cursor: default;"/></div>
<div>The factory is logistically organized in such an strategic way that all the steps of the supply chain sit close to each other, taking of course out the cocoa trees from the list.</div>
<div>These factories are: <strong>Cocoa beans</strong> reception and processing which is actually owned by cargill, <strong>chocolate factory</strong>, where the actually Kit kat chocolate is made, connects directly to the <strong>wafer factory</strong> which makes the crunchy interior of our bar, and the <strong>assembly factory</strong>, where both, chocolate and wafer ingredients are put together and get packaged, waiting on a huge store building to be shipped.</div>
<div><strong>1. The cocoa</strong></div>
<div>The cocoa beans come mostly from West Africa, where the recollection occurs in march. The cocoa beans are sun dried for around 7 days, and send directly to the cargill production site in York.</div>
<div>Once the beans are on the factory, they begin a 3h process constituted by cleaning, which allows the beans to separate from dirt, and deshelling, where a series of rolls crunch the beans releasing the cocoa nib.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/41a20fa4-fb5a-4be3-916e-c84074e26490.jpg" style="cursor: default;"/></div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/751c5280-39dd-42d6-abe3-f861c6eac9af.jpg" style="cursor: default;"/></div>
<div>The cocoa nibs now are delivered to ovens, where pressure and heat will release the chocolate treasure, this is, the chocolate liquor.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/a3cde67d-a655-4629-9734-55df76511904.jpg" style="cursor: default;"/></div>
<div>This chocolate liquor contains both cocoa butter and cocoa solids.</div>
<div>After the separation of cocoa butter and solids, the last ones will be recollected as cocoa powder, which you can buy at the supermarket, has a bitter taste, called baking chocolate powder.</div>
<div>The cocoa butter is the fat part of the liquor, mixed with the cocoa powder along sugar, milk, vegetable fats and others to create the different chocolate recipes that we all love.</div>
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<div>So looking into what comes into chocolate, actually there are many ingredients. For example vegetable fats on the recipes are used to reduce the cost of the product, between other functions.</div>
<div>The prognostic for <a shape="rect" href="http://www.theguardian.com/sustainable-business/fairtrade-partner-zone/chocolate-cocoa-production-risk" target="_blank">2020</a> is that the demand of chocolate will be higher than the supply, due to the shortages of both cocoa powder and cocoa butter from the cocoa beans. The reason for this is both the unstable political situation of the producer countries situated mostly on the African West coast , as well as the global warming and the diseases spreading through cocoa trees, reducing the yield and making this crop not economically attractive for the <a shape="rect" href="http://www.abc.net.au/local/stories/2015/04/01/4208965.htm" target="_blank">farmers</a>.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/595c5ac6-1801-4da1-b0fc-7d9984507e2c.png" style="cursor: default;"/></div>
<div>One of the ingredients that can be substituted on chocolate is cocoa butter, this can be used to reduce the price and maintain this commodity accessible to as many people as possible, <a shape="rect" href="http://www.reuters.com/article/china-chocolate-idUSL1N10I1MA20150820" target="_blank">worldwide</a>.</div>
<div>When introducing vegetable fats, numerous regulations about the labeling enter on play. Depending on the country this rules are more or less restrictive, but for example at European level according to Chocolate Directive (Directive 2000/36/EC), up to 5% of CBE (Cocoa butter equivalent) ingredient can be added, and the product still be called chocolate. In the US, there is not permitted level of CBE without loosing the chocolate allowance.</div>
<div>Is this quantity is higher than 5% or in the case of any American chocolate with vegetable fats, the product could call the product for candy chocolate, while in the ingredients list it needs to state clearly which is the percentage of vegetable oil added.</div>
<div>Companies as Cargill are providers of high value vegetable (as palm oil) oils which range of ingredients provide both benefits of price and as well for example adjustable melting points, making broader the possibilities for the manufacturers in terms of how do they want their chocolate.</div>
<div>Still the limits are boundaries between what and what´s not chocolate will get smaller on the oncoming years as the chocolate transforms into a commodity.</div>
<div>Once ingredients have been blended, frictional heat starts a process called conching, which grinds the chocolate particles allowing them to be smaller, and will give a better mouth-feel. Best chocolates (less gritty feeling) will have longer conching times. At the end of this process a liquid chocolate is formed.</div>
<div>Finally tempering will increase the temperature of the chocolate to make sure it is melted, and then will decrease it to around 27°C, depending on the recipe. After it is warmed again to about 31°C. This reduces the formation of crystallization on the chocolate. Basically crystallization is what you see on chocolate with a grey layer, or loose of shine, making the chocolate to loose its appeal for the consumers.</div>
<div>And now we have our chocolate ready for our bars.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/478048f0-e90b-43d7-a066-287fb2d3e0de.jpg" style="cursor: default;"/></div>
<div><strong>2.The waffles</strong></div>
<div>First flour mixes with water to create a batter, this is transferred on waffle lanes where the batter take the shape of big waffle sheets. Carried into large ovens by conveyor belts, at 150 degrees the waffle is baked. Right after it is cool down to be ready to be covered with the in between wafle - filling.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/0b64e31e-1f5c-4575-bcbd-6a813833094d.jpg" style="cursor: default;"/></div>
<div>This is done by covering one waffle layer with the filling, and stocking it over another filling covered waffle, lastly you add a non filling covered waffle sheet. It is like making a 3 levels sandwich, where the bread is the waffle, and the hamburger the filling.</div>
<div>You may wonder but what is the filling inside the Kit Kat made of?</div>
<div>The filling in between the waffles is lighter in color, as well as softer and somehow crunchy. It has mashed up Kit Kat on it, in addition of chocolate.</div>
<div>Incredible, right?</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/2b4a55a4-1f65-426b-9a66-baa0a7438b6f.jpg" style="cursor: default;"/></div>
<div>Continue reading on, I will tell you soon why that is a great idea.</div>
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<div><strong>3.</strong><strong>The final stage: The assembly of the</strong> <strong>Kit Kat</strong></div>
<div>The chocolate is pumped into molds to create the outside of the Kit kat, the waffles are deposited inside the mold, and a final layer of chocolate covers it. Now in a cool environment, the mold gets separated from the bars by twisting the mold (Imagine when you get the ice cubes out from the ice track, and you twist the mold for getting them out)</div>
<div>And now the secret of the filling is about to be revealed...</div>
<div>After the bars are produced, quality managers take out the bars that have some kind of defect, as bubbles, fractures etc, and they are mashed up and mixed with chocolate to create the filling. Smart</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/0748ec37-aa8b-4a7f-8158-58417a2ada0f.jpg" style="cursor: default;"/></div>
<div>The packaging takes place right after, where atomatically controlled robots take care of the process.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/bd9d54aa-c723-4021-acde-5dcc32893ea1.jpg" style="cursor: default;"/></div>
<div><span style="font-size: 18px;"><strong>The storage</strong></span></div>
<div>The packaged bars are moved into a storage building where with the arrivals of orders that bats are moved into the loading area and shipped on an automated way.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/6769f201-c24c-4641-9ae9-b7079e3c1579.jpg" style="cursor: default;"/></div>
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<div>And now we come to be entertainment section, please enjoy the **food science brought by our fantastic guests</div>
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<div><span style="font-size: 18px;"><strong>6 steps tutorial on how to eat a Kit Kat - Separating the components orf a Kit Kat</strong></span></div>
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<div><iframe width="480" height="270" src="https://www.youtube.com/embed/Te0lyq6no98?feature=oembed" frameborder="0" allowfullscreen></iframe></div>
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<div><span style="font-size: 18px;"><strong>Video showing what are the possibilities of Kit Kat in countries as Japan, and that at some point could bring the trend to the western countries</strong></span></div>
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<div><iframe width="480" height="270" src="https://www.youtube.com/embed/iBzaPF79mFE?feature=oembed" frameborder="0" allowfullscreen></iframe></div>
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<div>Here we have some of the exotic recipes that could some day expand the market opportunities</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/a0ef2c1a-e6c9-4b0a-bbf2-892224f9cd1d/3a83594c-2555-4b09-8e7a-5014b73b9f57.jpg" style="cursor: default;"/></div>
<div>By Javier Gines Galera.</div>
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<div>References: Documentary - Inside The Factory 3 Chocolate, Nestle.com, DuPont confectionery group. Wikipedia/chocolate</div>
The rythm of tastehttp://insidethefood.com/post/the-rythrm-of-taste2021-12-12T09:14:40.838000Z2015-06-01T06:55:52ZJavier Gines Galera<div><br/><iframe width="480" height="270" src="https://www.youtube.com/embed/9h5mwoTwDBk?feature=oembed" frameborder="0" allowfullscreen></iframe><div><br/></div>
<div><br/></div><font face="Calibri"><span style="font-size:11pt;">Taste is a trend – and robots are also a trend. But did you know Robots are able to distinguish between a sample of wine, - with a </span></font><font face="Calibri"><span style="font-size:11pt;"><a href="http://techcrunch.com/2014/09/22/this-robot-tastes-better-than-a-wine-critic/">sensor</a></span></font><font face="Calibri"><span style="font-size:11pt;"> developed at Aarhus University- </span></font><font face="Calibri"><span style="text-indent:0mm;"><span style="line-height:108%;"><span style="font-size:11pt;">better than a trained sensory panel?</span></span></span></font><br/><font face="Calibri"><span style="text-indent:0mm;"><span style="line-height:108%;"><span style="font-size:11pt;"> </span></span></span></font><br/><font face="Calibri"><span style="text-indent:0mm;"><span style="line-height:108%;"><span style="font-size:11pt;"><b>How is this possible?</b></span></span></span></font><b> </b><div><br/></div><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Taste is the answer. In this post you will discover what is taste, how do we recognize it and how</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;"> we can</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">use it in your products.</span></font></span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Taste</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">is regarded</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">as the most mysterious and less studied of our senses. Humans, and now robots, are able</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">to identify</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">the chemical compounds in food as sweet, salty, sour, bitter and umami.</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;"><b>How do we do that?</b></span></font></span></span></span></span></span></span><br/><font face="Calibri"><span style="font-size:11pt;">When we eat food, the chewing process release both volatile and non-volatile compounds. Which will be recognized by receptors in both tongue and the nasal cavity, as this compounds ascend from our mouth to the nose. The combination of chemicals will allow us to recognize a large number of ingredients.</span></font><font face="Calibri"> </font><div><br/></div><font face="Calibri">T</font><font face="Calibri"><span style="font-size:11pt;">his flavours depend on different classes of chemical compounds- for example bitter foods will have a higher quantity of alkaloids that our brain translates as a bitter flavour (somehow an alert of danger </span></font><font face="Calibri"><span style="font-size:11pt;">during evolution</span></font><font face="Calibri"><span style="font-size:11pt;">).</span></font><div><br/></div><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">But what we can - and robots can’t, is to determine what combinations taste better to the human palate.</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><br/><font face="Calibri"><span style="font-size:11pt;">When a food is chewed, the robot will use their sensors to adjudicate each chemical component to one category of flavour and will use a rational approach to evaluate the final taste. But our brain will process</span></font><br/><font face="Calibri"><span style="font-size:11pt;">all the signals in a special way … that surprisingly we don’t know , combining it with memories and other attributes . </span></font><br/><font face="Calibri"><span style="font-size:11pt;">We create a subjective opinion from an objective matter. </span></font><br/><font face="Calibri"><span style="font-size:11pt;">This means from for example a salty flavour, we say we like or – we don’t. Can we control this process? </span></font><font face="Calibri"><span style="font-size:11pt;"><b>Maybe</b></span></font><div><br/></div><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">We know we can</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">perceive</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">flavours, sweet and sour. But why do we like it so much together? Does our brain process one before the other?  What about fat, or calories, can we taste them? Or even better can trick our brain to do so?</span></font></span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Taste is the key characteristic for developing new foods. Soy bars can be healthy, but selling them requires a good taste (someone listening?). And the food pairing techniques can help to combine them with other foods increasing acceptability for the users.</span></font></span></span></span></span></span></span><div><br/></div><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">This feature depends of the called food pairing technique, where combinations of flavours from different foods are put together and analysed with sensory techniques looking for matches. This process was recently showcased in </span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;"><a href="http://blog.foodpairing.com/2015/02/foodpairing-madridfusion-2015/">MadridFusion</a></span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;"> 2015</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;">  </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">where chefs shared their knowledge about the greatest combinations for the mouth.</span></font></span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Now you know taste and robots are related, but what about rhythm?</span></font></span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Taste is music. When you listen to</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">a song, several instruments are used together creating a melody. You don’t focus on the instruments as individual attributes, but on the rhythm they form together. When you eat a food, the process is the same, the individual components in each food will combine together, and depending on the pairing made, the end result will be totally different creating a new whole range of possibilities for food developers and chefs.</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"> </font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Who would think that orange filled chocolate would taste so good!</span></font></span></span></span></span></span></span><br/><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">The theory behind food pairing shows</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">that the higher the number of compounds in common between two foods, the easier it will be to combine each other.</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">For example an apple have more than 400 different taste and smell compounds, a pineapple has around 290. Apple and pineapple share more than 100 of this components. Can we make a good tasting smoothie with them together?</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"> </font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"><font face="Calibri"><span style="font-size:11pt;">Food pairing says yes (I say yes too).</span></font></span></span></span></span></span></span><span style="line-height:108%;"><span style="margin-bottom:2.81mm;"><span style="margin-top:0.00mm;"><span style="text-indent:0mm;"><span style="margin-right:0mm;"><span style="margin-left:0mm;"> </span></span></span></span></span></span><br/><font face="Calibri"><span style="text-indent:0mm;"><span style="line-height:108%;"><span style="font-size:11pt;">Now is your turn to create amazing melodies using the science of taste.</span></span></span></font><div><br/></div><font face="Calibri"><span style="text-indent:0mm;"><span style="line-height:108%;"><span style="font-size:11pt;">By Javier Gines Galera</span></span></span></font></div>What's inside Molecular Gastronomyhttp://insidethefood.com/post/whats-inside-molecular-gastronomy2021-12-12T09:14:43.014000Z2015-05-17T09:23:33ZJavier Gines Galera<div>
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<div><br/><div>Some weeks ago Insidethefood.com had the opportunity to be invited to a course in Molecular gastronomy in Aarhus Tekniske Skole. There I met Lasse, proffesional chef who started in molecular gastronomy just a few years ago.</div>
<div>Lasse has been working in different restaurants and now he is professor at the school. </div>
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<div>His interest for molecular gastronomy started in one of the restaurats he worked for. Although it's not a common practice, chefs are presented to this new trend to awake their curiosity and get insights in how the future of food could look like. </div>
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<div>Talking about future, this trend actually started in the s.XVIII with Sir Benjamin Thompson, of course personalities as Nicholas Kurti & Hervé This and El Bulli brough it to popularity after docens of people bored about normal food ;)</div>
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<div>Inspired by the beauty of the dishes, Lasse started experiencing on his own, and today as an expert, he will tell us some of the secrets in his lecture.</div>
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<div style="font-size: 19px;"><b>But first, what's molecular gastronomy?</b></div>
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<div>It's a science, and as such, is in charge of studying the physical and chemical reactions of food during cooking.</div>
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<div>This allows us to know what's happening inside the food, and create amazing recipes.</div>
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<div style="font-size: 19px;"><b>Who do assist to this courses?</b></div>
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<div>This time Lasse will share his knowledge to a small group of students, from chefs to bartenders. </div>
<div>Normally food companies and restaurants send their employees to the courses as part of their learning scheme. </div>
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<div>But the techniques they learn won't be normally used in their positions as many of the products </div>
<div>used in molecular gastronomy are expensive for the restaurants, told one of the students to insidetefood. </div>
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<div>Of course the course is open to all! So do not doubt if you would like to play around with food!</div>
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<div style="font-size: 19px;"><b>Tell me what's new </b></div>
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<div>As for the time known, food is solid, liquid ... but did you know it can also be a gas?. </div>
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<div>Using the same ingredients, you can create slurries, foams, pearls, just changing the technique. Take a look in this olive oil spheres.</div>
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<div>This reaction uses the properties of alginates, a hydrocolloid extracted from algae that in contact with a solution mixed with calcium (it could also be the other way around) forms a strong network, here seen as an sphere, where the inside is still liquid.</div>
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<div>Other reactions will produce foams, or gels depending on the compounds you use to start the magic.</div>
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<div style="font-size: 19px;"><b>Outcome of the day</b></div>
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<div>The day started with basic explanations of the menu to prepare which consisted of Cabbage with chocolate, Gelified hamburger, Vacuum sealed meat and mango fried egg.</div>
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<div>Insidethefood was really surprised by the imaginative recipes and the ingredients used for them, which where in most of the cases powders mixed with water that created the new textures and shapes.</div>
<div>Isn't this amazing?</div>
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<div>The students organised themselves in small groups and the ovens were turned on, as a molecular master chef competition was declared.</div>
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<div>Most of the students were really confident with the techniques though also most of them never tried them before.</div>
<div>I would call that brave!</div>
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<div>The principal attractive of molecular gastronomy seems to provoke surprise and incredulity with new textures and food that previously seemed impossible to combine. </div>
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<div>Today we have not just learn to make new recipes, but also we had the opportunity of experimenting with emulsions, caramelizing, spheres and food pairing. Can you do this on your kitchen? </div>
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<div>One of the most amazing treats was the frieg mango egg, yes you read well, mango egg.</div>
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<div>Where is the trick? No egg was present on the recipe. A solidified sphere of mango made the bloom we are all used to. </div>
<div>So, Yes, a non cholesterol egg dish if possible. And it tastes like mango!.</div>
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<div>If you would like to assist to one of this courses, just go to the link below, or contact me for getting Lasse details directly. </div>
<div><b>They have already planned another course in the end of September!</b></div>
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<div>http://aarhustech.dk/kurser/amu-kurser/kursuskalender?KategoriId=1621&Aktivitet=14am35gas49</div>
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<div>By the way, how does my egg look like? ;)</div>
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<div>By Javier Gines Galera</div>
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<div><br/></div></div>Food safety and quality, What's in it for you?http://insidethefood.com/post/food-safety-and-quality-whats-in-it-for-you2021-12-12T09:14:45.016000Z2015-04-01T08:08:52ZJavier Gines Galera<div>
Attention students (or former food scientists), this post will reveal you a new world of possibilities after graduation.
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<div>I had the opportunity of talking with an expert in food quality and the chat could not have been more eye opening!</div>
<div><br/><div>In the past, when I thought about food quality, I could only imagine a big lab where samples from the processing line were taken and analyzed for bacteria, allergens, and other risks for the clients. I'm sure, you, typical article- reading student, thought the same.</div></div><div>But this is just one of their duties.</div>
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<div>From audits to the different departments and clients (<a href="http://globalfoodsafetyresource.com/food-safety/food-safety-audits">here</a> explained), to follow new products from the raw materials, processing and final product, this experts have the responsibility of taking care that all the ingredients are in correspondence with the ISO regulations, country specific regulations, and any other safety issues.</div>
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<div>In big companies the trust of their clients is the principal objective. Therefore when a new order comes in, quality assurance will make sure that the methods and HACCP, are followed by all the departments in charge of the production, and will also know who the client needs to reach in the case of doubts or problems.</div>
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<div>When the final product is ready, it needs approval and correct labeling before being sent to the customers, and quality are the ones in charge of producing detailed sheets for each ingredient and product. (They are like recipes!)</div>
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<div>And there is even more! Apart from taking care that the specifications of each order and product are met, Food quality departments in many occasions will help the continuous improvement of flow in the business, calculating how cost-effective new products are for the company, and advising cost-effective measures.</div>
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<div>The customer focus was one of the aspects that more surprised me, with the fact that this job is also a desktop job.</div>
<div>And this is good news if you are serviced oriented, detailed, and able of taking care of a large list of duties simultaneously. With of course food science knowledge to advise your clients.</div>
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<div>Even though there is no formal education that will teach you the infinite duties in this position, enthusiasm for food and ability to learn on training (and maybe reading some ISO regulations before-hand) will help you to start with the best asset.</div>
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<div>To sum up, quality experts are in charge of the heart running of food industry :)</div>
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<div>For me, taking such central role in your clients satisfaction and departmental production sounds like a very rewarding job. </div>
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<div>So now students, think twice about food quality, there is a lot for you in it.</div>
<div>And if you are a food quality expert, We would love to hear your advice to get started in this field.</div>
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<div>By Javier Gines Galera</div>
Invitation to the Global Food Technology & Innovation Summit London UK #FoodInno15http://insidethefood.com/post/invitation-to-the-global-food-technology-innovation-summit-london-uk-foodinno152021-12-12T09:14:46.929000Z2015-03-09T07:19:18ZJavier Gines Galera<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/16b42f77-19ee-4251-a19f-7fb32e7971f4/2ee7d826-e054-40e9-80a8-1a5358198086.png" style="cursor: default;cursor: default;cursor: default;"/></div>
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<div>Insidethefood -Javier Gines- was invited to the annual global food technology and innovation summit in London taking place the 2-3 of March 2015.</div>
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<div>This congress attracts once a year the leaders, managers and directors of food & beberage companies around the globe. Some of the attendants came as far as New Zealand, representing in this case Fonterra (Dairy global leader) or from neighbor countries as the Unilever research center Vlaardingen in the Netherlands. Denmark was partially represented by the vice president of R&D of AAK (AarhusKarlshamn), and of course, by Javier Gines, proudly wearing the batch of Aarhus University.</div>
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<div>The presentations were brought by the hand of diverse speakers as the Head of Global R&D of Nestlé, the Global category manager of Coca&Cola, Innovation director from Kellogs, representatives from the European Commission, and even the world-renowned Chef Andoni Luis Aduriz from the Mugaritz Restaurant.</div>
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<div>There were 150 attendands from the ingredients, R&D, new product development and related fields of the food industry. Most of them came for first time with the purpose of taking new insights and clients back to their countries. Therefore networking meetings were organized along the summit, where business talks could be felt between the the delegates of the companies. Chocolate company + Liquor company - maybe a new chocolate liquor will be soon in the market? Delicious.</div>
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<div style="font-size: 19px;"><b>The agenda</b></div>
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<div>The agenda was full of exciting conferences, divided in three streams - innovation, research, or market insight- Due to this division some conferences were scheduled on parallel and depending on your preferences, one of the three streams had to be chosen. - Now I want to hear you, What would you choose? the relation of nutrition and taste from Kelco, or the use of oils to innovate in the confectionery industry from AAK? Personally I had a hard time choosing!</div>
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<div>But not only the big companies had a place in this congress, I got to know companies as Hampton Creek, a startup worried about the environmental and economic cost of using eggs in mayonnaise, they are investigating on a plant solution that gives the same viscosity properties as eggs, using it as a replacement to this expensive raw material. His idea was one of the best of the day. And actually they got one of the big companies of the summit interested in their progress so far. It smells success here!</div>
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<div>Along the day many cases where presented, from developing cost effective processes, to the effects of emerging economies on the global food distribution (Someone wants to read the <a href="http://insidethefood.com/post/got-milk-the-future-of-the-white-gold-part-2">China</a> post I made a few weeks ago...?) </div>
<div>Discussions about the current status of EFSA (European Food Safety association) claims on novel foods received a lot of questions, as the market in strongly influenced by the health claims in the packaging.</div>
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<div style="font-size: 19px;"><b>Innovation at all levels</b></div>
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<div>An innovation showcase was presented in order to choose the most innovative product.</div>
<div>Pylopass presented their probiotics blend to control H.Pylori, and several reduced sodium salt firms made their appearance in the congress. Looks like the battle field for the most innovative showcase got its pinch of salt!</div>
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<div>In my opinion the most remarkable presentations where the presentations from Iglo, which showed the change on trend in respect to frozen foods, as a sustainable way to reduce food waste, and OneGrain, who brought a new salt with less sodium, maintaining the flavour, this means, you can stop worrying about how much salt contains the food, as it won't raise your blood pressure as much as common salt.</div>
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<div style="font-size: 19px;"><b>The future of protein is ...</b></div>
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<div>If one theme was the star of the summit, let's give the throne to Plant Proteins.</div>
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<div>Plant protein and convenience, plant protein and taste, plant protein and actual processing capabilities. Plant protein- and all the questions you imagine. </div>
<div>Products presented included beverages, as coco-water with protein and diverse meat replacements.</div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/16b42f77-19ee-4251-a19f-7fb32e7971f4/90fcb0e7-f398-4ab5-9b3b-281ac3ec33b7.png" height="679" style="cursor: default;cursor: default;cursor: default;" width="684"/><br/></div>
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<div>Plant proteins were a common denominator in the different companies when approaching innovation. All agreed on the potential to substitute and supply other animal proteins in the 9 billion challenge estimated in 2050. Yes, as you may know from my first blog on <a href="http://insidethefood.com/post/is-it-soy-safe-to-it-science-tries-to-reveal-the-answer-and-it-might-surprise-you">soy</a>.</div>
<div>Nevertheles, some of the companies as Danone and Nestle remembered to the audience that the customers are not used to this new flavours, and the challenge for the industry will be to maintain the taste while pursuing this new innovative blends.</div>
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<div>Quorn foods, showed their vegetable meat, line substituting meat protein with vegetable protein, and some of the discussions here were about the future use of insects by the market. In general was accepted as an future option, but none of the brands have decided to give their first step into this market.</div>
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<div style="font-size: 19px;"><b>In a food summit, of course, there is FOOD</b></div>
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<div>Red Arrow International brough a new technique to smoke meat and fish, producing less contaminants, and improving the safety issues with the actual smoking processes and to prove their validity, samples were also offered during breakfast. </div>
<div><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/16b42f77-19ee-4251-a19f-7fb32e7971f4/27b4b2ed-1267-4a7c-b395-267a4a882296.png" height="690" style="cursor: default;cursor: default;" width="691"/><br/></div>
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<div>Our friends from OneGrain brought Raw Ham </div>
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<div><br/><img src="https://cdn-images.postach.io/e8159ca6-05ea-4f85-bc76-d27d5265406c/16b42f77-19ee-4251-a19f-7fb32e7971f4/3ed47ad8-5ca3-4634-8465-df59001022cb.png" /><br/><div><br/></div>
<div>To sum up, the summit brought many interesting aspects in all the fields of food innovation, both in R&D and sustainability, making this congress an excellent opportunity to get an insight in what the big companies are planning to do in the next years.</div>
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<div>By Javier Gines Galera</div>
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<div><br/></div></div>Got milk? The future of the white gold (PART 2)http://insidethefood.com/post/got-milk-the-future-of-the-white-gold-part-22021-12-12T09:14:50.792000Z2015-01-26T06:08:44ZJavier Gines Galera<div><div style="font-size: 24px;">China, leading the Dairy future</div></div>
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<div><img src="https://cdn-images.postach.io/w600_9b23f630e8e42ba1017207407452b413.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
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<div>On this article you will discover <strong>the role of milk</strong> on the future years and <b>it's possibilities.</b></div>
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<div>Despite of the fact that Finland and Sweden lead the ranking of milk consumption, followed by Denmark in the 8th position (FAO, 2011), several reports have also found a decreasing trend on consumption on the <a href="http://helsedirektoratet.no/publikasjoner/utviklingen-i-norsk-kosthold-matforsyningsstatistikk-2013/Publikasjoner/Utviklingen%20i%20norsk%20kosthold%202013.pdf">northern</a> countries, represented on the following table .</div>
<div><img src="https://cdn-images.postach.io/w600_1ca5f4b94fa76ebbe7b067537045d10f.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/><br/></div>
<div>But the economical growth of Southeast Asia is here to rescue the production from dairy industry. According to a report from 2013, <em><a href="http://www.rabobank.com.au/News-and-Events/Media-Releases/2013-NewsArchive/Pages/media-release-20130710.aspx">Dairy – Milk for the Asean-6 Tigers</a></em>, which has been following the trends on dairy consumption in Indonesia, Thailand, Malaysia, Singapore, the Philippines and Vietnam, it's estimated that their regional dairy consumption will outpace the rest of the world – second only to China, who of course is the actual leader – by 2020. </div>
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<div style="font-size: 32px;">New exotic opportunities for the Dairy industry</div>
<div>In Asia, the growth of the middle class, the rapid urbanization of the cities and the better logistic network along with a more informed population make the dairy products a boiling <a href="http://www.bbc.com/news/world-australia-30705467">market</a>. The western industry is seen from Asia, as a trustful market with strong safety regulations. Which is one our biggest strengths against cases as the Chinese infant formula intoxication that killed 6 children and sickened 300000 due to melamine (a colorant) added to the <a href="http://www.nytimes.com/2014/08/28/business/international/food-safety-is-crucial-in-china-deal-for-baby-milk.html">formula</a>.</div>
<div>The governments, concerned about the nutrition of their children are starting initiatives as the milk school <a href="http://www.chinadaily.com.cn/bizchina/2011-04/28/content_12410703.htm">program</a> in china, but the population pressure for products from <a href="http://www.forbes.com/sites/ericrmeyer/2015/01/19/chinese-milk-is-being-dropped-in-the-fields/">overseas</a>, where milk is introduced from an early age making it a staple on the diet, and, on the economy.</div>
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<div>Consumers all over the world want a more safe dairy, with the best quality, convenience and value for their families. Denmark thorough their dairies and research is part of this trend.</div>
<div>China is demanding between others, infant formula after the scandals in 2008. <a href="http://www.bbc.com/news/world-australia-30705467">Sales</a> of infant formula to China have increased more than ten times over the past decade, and are expected to double again in the next three years. Imports to China are unstoppable. As an example, in the first 11 months of 2014, China <a href="http://www.efeedlink.com/contents/01-06-2015/4402e38c-f10c-4d3a-95de-12d3d965a61d-b666.html">imported</a> 884,000 tons of milk powder. And they are still demanding.</div>
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<div>Over the past, the only profitable way to send milk overseas was on powdered form, as the long transport time made not possible the transport of fresh milk.</div>
<div>Nowadays the <a href="http://en.wikipedia.org/wiki/Ultra-high-temperature_processing">UHT</a>-processing allows the milk to stay stable for a period of around 6-9 months. Investing on resistant packaging and lactose free UHT milk is a sure market for our export industry</div>
<div style="font-size: 24px;">The UHT-lactose free dilemma</div>
<div>In some parts of Asia, lactose <a href="http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2007001100004&lng=en&nrm=iso&tlng=en">intolerance</a> can reach the 90 % on the population.</div>
<div>A new market is the Lactose-hydrolyzed UHT milk with high quality and long shelf life. The problem is that the shelf life of this product is shorter than the conventional UHT milk, due to the formation of off flavors that are unacceptable for the consumers. </div>
<div>The processing follows the following schema:</div>
<div>First the UHT treatment (heating the milk above 135°C during 1- 2 sec.) is done to sterilize, eliminating all the possible bacteria and microbes, which allow to maintain the milk unopened at room temperature for several months. This is followed by the addition of lactase enzyme to reduce the lactose content (filtration steps are also done to remove it physically).</div>
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<div>This order of the processing protects the milk at some grade from the called Maillard reaction, which occurs between proteins and reduced sugars, which are in minor quantities in milk non lactose treated, in comparison with milk lactose treated, where galactose and glucose are liberated from the breakage of lactose. Galactose and glucose are principal substrates for Maillard.</div>
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<div>Maillard reaction is activated by heat, therefore by heating (UHT) before using the lactase, we have lest substrates for Maillard (as we haven't liberated yet the galactose and the glucose on mayor quantities) .</div>
<div>Maillard reaction leads to a complicated cascade of reactions, which final step is aromatic and color compounds, that are not wanted in milk products, in our case our UHT-milk.</div>
<div>But actually this is not the biggest problem for the UHT lactose treated milk. </div>
<div>The lactase used on this processes is normally extracted from fungus as Kluyveromyces fragilis and Aspergillus. But during the purification some other enzymes, as proteases are also extracted. </div>
<div>They are the responsible of proteolysis on the milk, and the liberation of small peptides and aminoacids, that have a bitter taste.</div>
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<div><b>This</b> has as consequence a non profitable product.</div>
<div><b>Solutions</b> for this problematic are better purification of the enzyme, throw genetic recombination on other species that expel the enzyme to the medium for example. The use of heat resistant lactases, in a way that when performing the UHT treatment, all the enzymes (fx proteases) are denatured except the lactase, etc.</div>
<div>Source: Master in molecular nutrition food tech. Raw Material I. Jette Young (Professor) and Enzymes in food production. Theresse Janson (Ph.D).</div>
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<div><img src="https://cdn-images.postach.io/w600_115e7ebdc95890ceb5376a370402612a.png" height="525" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;" width="788"/></div>
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<div style="font-size: 32px;">Dairy a strong industry, what's next?</div>
<div>Dairy is one of the strongest <a href="http://www.dairyfarmingtoday.org/SiteCollectionDocuments/economicfactsheet.pdf">industries</a> in the world. Milk is produced everyday giving a regular income to the producer. </div>
<div>Milk is used to produce a high number of different and high valuable products that need a high tech industry to be processed. </div>
<div>All this facts force to this industry to be highly regulated and follow strong <a href="http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/milk/default.htm">safety</a> regulations.</div>
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<div>Dairy is a highly manipulable raw material and the industry needs to protect the benefits of the farmers, this will starts to lead towards, the called high value dairy, functional dairy, where value is added as vitamins and extra minerals. along with research into biofunctional peptides as osteopontin where collaboration between industries as Arla and academia (in particular my professor Esben Skipper) will lead the future of milk peptides <a href="http://videnskab.dk/krop-sundhed/maelk-kan-meget-mere-end-vi-tror">http://videnskab.dk/krop-sundhed/maelk-kan-meget-mere-end-vi-tror</a></div>
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<div style="font-size: 32px;">The dairy boom, have cows a limit?<img src="https://cdn-images.postach.io/w600_42122ca1a4e84bd7751a19950c9a4026.png" height="469" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;" width="742"/></div>
<div>In the above graphic its shown an strong and almost unstoppable increase of milk production per cow, making less the number of cows needed to produce the milk required for industry.</div>
<div><b>How can this be?</b></div>
<div>Cows are not equal, herds differ in their capaticty production of milk, and some have been found to produce up to <a href="http://holsteinworld.com/story.php?id=1124">50000</a> pounds of milk per year, selecting this cows allow the production to increase from the 23000 pounds a year on average to new levels. Farmers need their cows to be healthy, and live long, sugesting food and even <a href="http://news.bbc.co.uk/2/hi/science/nature/1408434.stm/">music</a> , to relax the cow improve the yield.</div>
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<div style="font-size: 32px;">Milk in a lab, it's possible</div>
<div>Basically, milk consists of proteins and fats. "If you look at all the MAJORITY components, less than 20 make milk milk as we recognize it, as part of the taste, structure, color and all the characteristics that you expect when you drink milk," To make milk proteins, what researchers need to do is to convert the amino acid sequence of each of the major milk proteins into a DNA sequence, then integrate the DNA sequence into yeast or bacterial cells. The cells will start producing the milk proteins. Now just add some water and the aromatic fatty acids that give milk its flavour, some minerals and we have milk! The process is similar to the one used to manufacture medicaments as insulin and totally safe. The are endless as we could adapt the milk to the personal necessities and balance the nutrients. For example substituting the lactose with other sugars you can address the Asiatic market. This artificial milk is not intended to substitute natural milk, as many compounds in small quantities are still not identified and make a big influence on the milk chemistry, but it is a way to increase production on a compromised market.</div>
<div>This milk does not required refrigeration or pasteurization and can even be cholesterol free. For more info go to their website http://muufri.com/</div>
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<div>But not all is good news, the popularity of lab milk would be though catastrophic news for the farmers who would face millionaire looses, and taking in account that 50% of their incomes come from the EU, less income would make the situation unsustainable for them. Therefore the introduction of artificial milk would bring ethical and economical issues by its own, addtionally to the quotas that are already harming the <a href="http://www.newscientist.com/article/mg22229750.400-dont-have-a-cow-making-milk-without-the-moo.html">industry </a>due to the low prices.</div>
<div><span style="font-size: 32px;">The impact of the 2015 milk quotas liberalization</span></div>
<div>The European farmers are living hard times, with the milk quotas liberalization in March 2015, milk prices have fallen below the price of water, and farmers must survive from state and European subsidies form the European union under the common agriculture agriculture policy (<a href="http://www.theguardian.com/science/2015/jan/12/dairy-industry-crisis-falling-milk-prices-national-farmers-union">CAP</a>) </div>
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<div>But this quotas which still freeze European production to 154.6 million tons per year (20% of the world production) will in March 2015 <a href="http://www.fwi.co.uk/business/how-to-prepare-for-milk-quota-abolition-in-2015.htm">disappear</a>, restoring production freedom. This reform is part of the European project “Green Europe" . Countries like, Denmark, Ireland the Netherlands, and France are planning their next steps and planning the increase in production throw new capacities: almost all their extra production will go to China.</div>
<div>Danone allied with Arla and Cofco bought part of Chinese <a href="http://www.reuters.com/article/2014/02/12/us-mengniu-danone-idUSBREA1B04C20140212">Mengniu</a> (Dairy leader in China), while <a href="http://www.nestle.com/media/newsandfeatures/nestle-inaugurates-dairy-farming-institute-china">Nestle</a> is creating their own milk farms and instructing top workers on high tech installations. </div>
<div><img src="https://cdn-images.postach.io/w600_1e81cc44cda1bca7f06c88e43aa51f70.png" height="720" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;" width="960"/></div>
<div style="font-size: 32px;">A new modern Dairy China is on the way</div>
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<div style="font-size: 32px;"><div><span style="font-size: medium;">Nowadays growing markets as China are thirsty of milk, and our european dairies need to improve the processing from milk to powder milk that allows reduced volume. More sustainable packaging materials will be needed for further extend of the shelf life against oxidation. One serve size format and easy to open and close fitments are on the top of the </span><a href="http://www.dairyreporter.com/" style="font-size: medium;">trends</a></div></div><div>In the future modern Chinese farms milking is totally robotized, performed in eight rotary milking parlors with advanced cooling and self-cleaning piping systems that are able to maintain high standards of hygiene. Getting the confidence back to China. Additionally farms will also have automated systems for feed control, temperature control, fresh bedding and litter <a href="http://www.milkproduction.com/Library/Editorial-articles/The-role-of-new-technology-in-the-dairy-industry/">disposal</a> which will lead the high tech farmers all over the world. </div>
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<div>The previsions state that Dairy Chinese market will overtake the American one by <a href="http://www.dairyreporter.com/Markets/China-to-overtake-US-as-largest-dairy-market-by-2017-Euromonitor">2017</a>. Will they begin to export and control the global prices of milk in that moment?</div>
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<div style="font-size: 32px;">Conclusions</div>
<div>Milk is a principal backbone of the society and the new global challenge is an exciting preliminary of what would happen on the next years.</div>
<div>Will it be lab milk, will be China taking over the Dairy industry? or will it be a change from milk volumes to milk bioactive components as bovine <a href="http://www.ncbi.nlm.nih.gov/pubmed/11312068">colostrum</a>, bovine <a href="http://www.ncbi.nlm.nih.gov/pubmed/19519436">lactoferrin</a> and, the emerging shortly, bovine <a href="http://www.ncbi.nlm.nih.gov/pubmed/16177210">oligosaccharides</a>?.</div>
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<div>Just one questions is missing.</div>
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<div>got milk?</div>
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<div>By Javier Gines Galera</div>
<div><br/></div>Got milk? The facts of the white gold (PART 1)http://insidethefood.com/post/got-milk-the-facts-of-the-white-gold-part-12015-03-06T05:53:08.098000Z2015-01-19T19:27:27ZJavier Gines Galera<div><div style="font-size: 24px;">Milk, all you need to be a champion</div></div>
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<div><iframe width="480" height="270" src="http://www.youtube.com/embed/jvecCrSZYtM?feature=oembed" frameborder="0" allowfullscreen></iframe></div>
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<div><a href="http://www.gotmilk.com/">Got milk</a>? This is the slogan used for nearly 20 years that tried to bring back milk to the mainstream american population after years of consumption declining.</div>
<div>American families consume nowadays 25% less milk than 40 years ago (dairy reporter, graphic 2013).</div>
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<div><img src="https://cdn-images.postach.io/w600_5dff5c8947bbfb2fa0e792daa02f27aa.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
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<div>What could be the reason for the decrease in milk consumption?</div>
<div>Are these differences on consumption just cultural, commercial, bad fame or are they related to more intrinsic biological differences that lead our choices?</div>
<div>In this 2 series post you will learn</div>
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<div> 1. What's inside the milk : Got milk? The facts of the white gold (PART 1)</div>
<div> 2. Insight on the future of milk Got milk? The future of the white gold (PART 2)</div>
<div>On this article you will discover <strong>what's inside</strong> that nutritious liquid, called milk.</div>
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<div style="font-size: 32px;"><a href="http://web2.gyldendal.no/toraage/denenoyde/01.html">Milk - A nordic tale</a></div>
<div>The northerm mytholog finds the origin of milk in Audhumia, a cow that emerged from the melting ice. The story tells that from Audhumia's river milk producing teets (...) found Ymir, which you see retrated in the picture, the nutrition to start start a legacy of northern gods.</div>
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<div><img src="https://cdn-images.postach.io/w600_2cb23473cf53738623fbb7aaff055533.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
<div style="font-size: 32px;">Milk - an overview</div>
<div>Milk is defined as a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth, and serves as nourishment for their young (adapted from the free dictionary).</div>
<div>Sounds quite special for something drunk from a brick, doesn't it?</div>
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<div>If you were asked, where does mayoritary come the milk from, probably the picture of a cow would come to your mind. And actually cows are the first animal from which the worldwide population extracts the milk. Followed by goats, and sheeps in more exotic parts of the world. Don't be so surprised on your next trip to India.</div>
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<div>The yearly worldwide production is about <a href="http://chartsbin.com/view/1492">703996079</a> tonnes, making milk the <a href="http://beef2live.com/story-top-50-produced-foods-world-0-107239">5th</a> most consumed food in the world, and it would be the first one on the list considering the nutritious value against others as wheat and rice.</div>
<div>Cows produce 90% of the world’s milk needs. Each cow provides an average of 90 glasses of milk a day, or over 200,000 glasses over the course of its lifetime. Working by hand, a farmer can milk around 6 cows an hour. This laborious work is not the norm in the western world anymore substituted by milking machines.</div>
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<div>Milk has accompanied the human being for long time, but this does not mean you could live <a href="http://www.medicalnewstoday.com/articles/284530.php">HEALTHY</a> just from milk, as it only contains 18 out of 22 essential nutrients, of course you would survive, for some time.</div>
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<div>Looking <a href="http://www.milkfacts.info/Milk%20Composition/Milk%20Composition%20Page.htm.">deeper</a> on milk there is around 88% water, 5% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals. Between these components we find oleic acid, conjugated linoleic acid, omega-3 fatty acids and bioactive compounds that may promote health <a href="http://www.ncbi.nlm.nih.gov/pubmed/11131667">benefits</a>. Along with the famous calcium, phosporus, magnesium and vit b12. But you can find this information easily online.</div>
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<div style="font-size: 32px;">How could milk influence our health?</div>
<div>The relation of milk with health was well established, both with non that positive outcomes due to the saturated fat content of milk, related with weight gain, obesity and heart disease, as well as with more positive outcomes, affecting positively <a href="http://www.ncbi.nlm.nih.gov/pubmed/15051858">hypertension</a>, <a href="http://www.ncbi.nlm.nih.gov/pubmed/15051859"> mouth health</a> and even <a href="http://www.ncbi.nlm.nih.gov/pubmed/21183018">breast cancer</a>.</div>
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<div>Both positive and negative studies are found over the literature.</div>
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<div>Most of the negative studies with milk have focused on the effects of milk components and a disease outcome, but correlation does not imply causation. Milk is not the only food containing for example fat, therefore, should we accuse milk for all the heart disease in the world?.</div>
<div>Probably not, unless the participants on the study where randomised in a trial eliminating all confounders. For now this hasn't been done due to the cost and difficulty because dairy is everywhere, even at your bread probably.</div>
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<div>Milk has lots of positive compounds and as all foods, is a <a href="http://www.amazon.com/Nutrition-Paul-Insel/dp/0763776637">complex</a> matrix of interactions and compounds. Milk <a href="http://www.uwex.edu/ces/dairynutrition/documents/pas274hoffmanforages.pdf">composition</a> can even be influenced by the diets of our cows and it's a new research field open for your curiosity. </div>
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<div>As commented, several studies have approach the effect of milk compounds, but Dr Elwods and his <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2950929/">research</a> undertaken by the Universities of Reading, Cardiff and Bristol took one step ahead. They studied for first time the disease risk associated with drinking milk looking at the relation of death with the diseases they are responsible for on the general population. For doing that, his team reviewed 324 articles, and databases with information on population deaths.</div>
<div>Their findings showed that milk could less the chance of dying from illneses as coronary heart disease and stroke by up to 15 - 20 %. . Doctor Elwood also found a relation of intake of milk with disminished colon cancer, diabetes 2 cases and possibly bladder cancer.</div>
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<div>"The <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2950929/">fact</a> that milk-drinking raises cholesterol is, for many people, proof that milk is a cause of heart disease," Elwood says. "But cholesterol is only one mechanism in heart disease. Blood pressure is another relevant mechanism, and milk-drinking is associated with a lower blood pressure. It is therefore totally unreasonable to base conclusions about milk and heart disease on the effect on cholesterol alone."</div>
<div>Other studies as this <a href="http://www.ncbi.nlm.nih.gov/pubmed/22810464">one</a> published in the European Journal of Nutrition reviewed the links between dairy, obesity, CVD and diabetes: it basically found no association and in some cases, the opposite of what it was expected, like high fat dairy associated with lower weight. </div>
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<div>One more example is the debate between <b>whole fat, and skimmed milk.</b></div>
<div>In an editorial in the journal <em>JAMA Pediatrics</em>, Ludwig and nutrition expert Dr. Walter Willett, debates that there is actually little data to support the idea that skim milk lead to better health outcomes than whole milk. One of the reasons is that low fat foods do not necessarily lower calorie consumption. A cup of skimmed milk has less calories than full fat milk, this is true. But this cup won't be as filling as one from whole milk. </div>
<div>Probably you will take two glasses some time after. </div>
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<div>In this <a href="http://adc.bmj.com/content/98/5/335">article</a> children that drank skimmed and 1% milk weighted more than children that consumed 2 and full fat milk, and also they got less nutrients, as fat helps to digest fat soluble vitamins (A,D,E,K). So now think twice about what milk to drink, as <a href="http://archpedi.jamanetwork.com/issue.aspx?journalid=75&issueid=927549">children</a> consuming low fat milk where actually more prone to be overweight than the ones that drank full fat milk.</div>
<div>Full fat milk was also involved in muscle building, <a href="http://www.msnbc.msn.com/id/22349307/">here</a>, full fat milk, taken after exercise was involved in 2.8 times more muscle synthesis than skimmed milk. </div>
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<div style="font-size: 32px;">Is it healthy to drink milk during adulthood?</div>
<div style="font-size: 32px;"><img src="https://cdn-images.postach.io/w600_444281ed17a244028db3c2fcdd7070c8.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
<div>Lactose intolerance is considered the inhability to digest the sugar milk lactose.</div>
<div>In the nordic coutries this <a href="http://www.ncbi.nlm.nih.gov/pubmed/22643754">intolerance</a> goes down to 18 - 26% of the population, while in other parts of the world can reach up to 65% .</div>
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<div>Globally lactose intolerance is the norm, roughly two thirds of worldwide population can't drink milk in their adulthood.</div>
<div>The fact that some people can digest milk on adulthood is a genetic mutation and as such is an evolution advantage, no reason to not take advantage of it.</div>
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<div style="font-size: 24px;">Intolerance VS Allergy</div>
<div>Intolerance to dairy is not the same as milk allergy, this last one involves a food allergy and strong response from the inmune system, its a reaction to a food protein that is harmless to a non allergic individual. An allergy could lead to anaphilactic reactions and adverse problems that need medical attention.</div>
<div>Lactose intolerance, occurs due to the insufficiency of lactase, the enzyme that breaks the lactose. If lactose is not broken it can't be digested and induces discomfort and diarrhea.</div>
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<div style="font-size: 24px;">The evolutionary theory</div>
<div style="font-size: 24px;"><img src="https://cdn-images.postach.io/w600_90cd3a59371f5d2ca614d593944c2cc8.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
<div>The <a href="http://www.slate.com/articles/health_and_science/human_evolution/2012/10/evolution_of_lactose_tolerance_why_do_humans_keep_drinking_milk.html">evolutionary</a> theory about the widespreed of the lactose tolerance mutation remains unclear. This mutation that allow to maintain this enzyme after the weaning expanded throughout Eurasia, to Great Britain, Scandinavia, the Mediterranean, India and all points in between, stopping only at the Himalayas. Independently, other mutations for lactose tolerance arose in Africa and the Middle East, though not in the Americas, Australia, or the Far East.It's not still clear why we suddenly adapted to drink milk, probably milk was easy to obtein from animals when climate pressures didn't allow other options, and this gene was selected along the farmers generations. </div>
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<div style="font-size: 32px;">Milk and its principal proteins, a short explanation</div>
<div>The protein in milk is around 20 percent whey and 80 percent casein. <a href="http://www.ncbi.nlm.nih.gov/pubmed/22569072">Whey</a> is s a "fast digested protein" (whey shakes) it's quickly broken down into amino acids and absorbed into the bloodstream. Therefore is used after exercise.</div>
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<div><a href="http://www.ncbi.nlm.nih.gov/pubmed/12368423">Casein</a>, is "slow digested protein" . and provides the body of protein during a major lapse of time, maintaining anabolism, and inhibiting proteolysis (destruction of proteins) so important if you are interested in gaining muscular mass.</div>
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<div>Want to know more about the future of milk? Go to 2. Insight on the future of milk Got milk? The future of the white gold (PART 2)</div>
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<div>By Javier Gines Galera</div>
<div><br/></div>Soy - The dilemmahttp://insidethefood.com/post/is-it-soy-safe-to-it-science-tries-to-reveal-the-answer-and-it-might-surprise-you2015-03-06T05:53:08.150000Z2014-12-19T11:34:33ZJavier Gines Galera<div><span style="font-size: 24px;">"Will soy mess with your hormones</span><span style="font-size: 24px;">? Science tries to reveal the answer and it might surprise you"</span></div>
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<div><img src="https://cdn-images.postach.io/w600_3c848ca68cf6d11e2e51f8ba608bb086.png" style="cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;cursor: default;"/></div>
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<div style="font-size: 24px;"><strong>What is soy?</strong></div>
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<div>Soy is a leguminous vegetable of the pea family cultivated back from the 11th century BC, in East Asia. Its health properties were acclaimed from such a remote time and are a big part of the Asiatic traditions. Introduced in Europe from the 17' century by Chinese traders, soy was originally used fermented into products like Tofu, Misoh and Tempeh. Nevertheless soy is nowadays full of controversy.</div>
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<div style="font-size: 24px;"><strong>Why are we so interested in soy?</strong></div>
<div>With a population expected to reach 9 billion in 2050, that's 2 billion more than now (ONU), soy came to rescue all of us and our appetite for protein (Did I hear protein shake? WHERE!??).</div>
<div>But one question remains unclear, will it have unwanted consequences in our hormones and other parameters (including gynecomastia, or commonly speaking man boobs? 3<).</div>
<div>Or its the answer for the future food supply?. Continue reading, maybe I can help you to sleep for once tonight.</div>
<div>Along the last couple of years, the popularity of soy drinks and it's presence as ingredient in daily foods (ice cream,jams, anyone?) has began a warm debate in the western world.</div>
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<div>The fact that soy is one of the cheapest crops avalaible and prices are going down, makes it a very appealing ingredient for the big manufacters. On the other hand, the skyrocketing prices of animal protein and subproducts has taken many people, and not only vegetarians to consider this new old chinese cosmopolitant plant as the new ground meat. *see graphic. Just as an example of one of the derivates of soy, on the season 2013/2014 485.6 million metric tones of soybean oil were produced.</div>
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<div>Should we worry about this soy revolution?</div>
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<div>It's clear that soy will be present along the growth of worldwide population on the upcoming years.</div>
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<div>In 2006, the American Heart Association reviewed a decade's long soy <a href="http://www.ncbi.nlm.nih.gov/pubmed/16441947">study</a> on the heart and cancer improving claims of soy. The health claims were based on the content of <a href="http://envirocancer.cornell.edu/factsheet/diet/fs1.phyto.cfm#1">isoflavones</a>, a type of phyto-estrogens. This isoflavones in soybeans are similar to naturally present <a href="http://en.wikipedia.org/wiki/Estrogen">estrogen</a> hormones in women (and in men in lower concentration) and were traditionally associated with positive effects.</div>
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<div><b>What is the problem of ingesting something similar to what I have naturally in my body?</b></div>
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<div>The problem with the similarity of isoflavones to natural hormones is that, as hormones, they compete for the same receptors.</div>
<div>Imagine a class with 10 students (called "the estrogens"), each one of them has a toy to which they "bind" and play for hours (receptor)- They are happy. Suddenly 5 exchange students come to class (isoflavones), and they also want to play, however there are the same 10 toys. This children are selfish, and do not like to share, therefore 5 children are left without a toy to play and will start crying (problems). This is what happens when your hormones don't have anything to join to, because isoflavones have already joined to a toy/receptor, they will accumulate and cause problems in your body.</div>
<div>This does not mean isoflavones/exchange students are intrinsically bad, you just have to control the quantity of them going around to maintain the order in your body/class.</div>
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<div>The conclusion of the previous study conflicted previous ones, where it was said that soy protected from cancer, as this <a href="http://www.ncbi.nlm.nih.gov/pubmed/15489204">stud</a>y in chinese population.</div>
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<div>As conseguence of this and other findings, in 2011 EFSA (Euroean food safety association) retrieved back the health claims in soy (Have you seen recently any health claims now in soy drinks?).</div>
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<div><strong>In the worst of the cases of soy not having any functional properties...</strong></div>
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<div><strong>Would it be a problem to use it as substitute of other not that much sustainable sources of protein and other components for the future humanity growth?</strong></div>
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<div style="font-size: 24px;">Soy in detail</div>
<div>Soy contains around 30% of carbohydrates as well as, fiber, vitamins, minerals, and have up to 40% of protein with a PDAA value (used to determine "how good is a protein") of almost 1.0 (the maximum value).</div>
<div>Soy protein is therefore comparable in quality to milk, beef and eggs. Who would have said that before!</div>
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<div>Moreover soy protein is <a href="http://www.jbc.org/content/177/1/29.full.pdf">complete</a> in terms of aminoacid composition, this means it a totally viable protein for the body. That's good news!</div>
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<div>However, it has also been found to contain naturally ocurring <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/">toxines</a> as phytic acid, which reduces the absorption of minerals as zinc, causing mineral deficences, as well as trypsin inhbitors (reducing the hability for the body to ingest proteins) between others.</div>
<div>This components are not just present in soybeans, but also in wheat and other legumes (surprise surprise!).</div>
<div>The high temperatures and industrial techniques used to process soy in the final products that you buy in the supermarket are believed to reduce the content of this components, but nothing is clear yet. Moderation is key.</div>
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<div style="font-size: 24px;">The problems</div>
<div style="font-size: 24px;">1- "What about testosterone? I heard that soy is not good for men"</div>
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<div>You may be worried about the relation of soy with a decreased level of testosterone, the hormone that makes you ....feel like a man.</div>
<div>In the following 3 month <a href="http://www.jissn.com/content/4/1/4">study</a> the effect of different kinds of protein,including soy and normal whey protein provenient from milk was studied on their influence on muscle growth during strengh training.</div>
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<div>The findings where that, there was <b>no</b> significant difference between the different groups in terms of testosterone , fat or body mass gains. They all increseaded muscle mass. This is not the only study showing good results for the industry of soy protein (<a href="http://jn.nutrition.org/content/137/2/357.full.pdf">study</a>)</div>
<div>So can I get a hot summer "soy" body? Apparently yes, you can! Just don't forget to get enough sleep, a variated diet and a good fitness program!</div>
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<div style="font-size: 24px;">2- "My mother was recommended to drink soy because it has phytoestrogens"</div>
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<div>Soy has three different substances that act as estrogen-like-hormones (being the most relevant genistein and daidzein).</div>
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<div>Estrogen is a component in the body used for the develop of the female secondary characteristics as breast, endometrium, takes part of the regulation of the menstrual cycle, among others. Trust me, you don't want to mess with it. And less if you are a man (I'm sorry for telling you, but you have also estrogen).</div>
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<div>In some conditions as menopause where the estrogen levels suffer a strong decrease, this phyto- estrogens were associated to reduce symptoms as hot flushes in the old days, but this has been nowadays found to not be true.</div>
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<div style="font-size: 24px;">3- Will the phytoestrogens affect me in some way?</div>
<div>The problem in this case comes again with quantity consumed.</div>
<div>In this <a href="http://www.ncbi.nlm.nih.gov/pubmed/11294982">study</a> in rats, phytoestrogens where related to a lower count of spermatozoids in the high dose groups of 20 mg/kg. Remember that soy is NOT 100% phytostrogens), but no differences where observed in the lower dose phytoestrogens against control.</div>
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<div>You may think know soy is the best think you can take in your 20's ...But my apologies for getting you on track again.</div>
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<div>If you try to consume 20 mg/kg of phytoestrogens, you would have to eat only soy. For example a cup of soy milk, one of the most common soy products, contain just <strong>30 mg</strong> of phytoestrogens, that means that a normal men of 70 kg, would require 46 cups a day of soy milk to get effects in sperm count if we had same metabolism as rats. </div>
<div>Come on brave man, try that!</div>
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<div>This <a href="http://ajcn.nutrition.org/content/75/1/126.full">article</a> revealed also that up to 16 mg/kg of isoflavones did not have influence in behavioral or physical changes as it was eliminated in the urine rapidly.</div>
<div>In <a href="http://www.ncbi.nlm.nih.gov/pubmed/16965235">Asia</a> for example they consume around 6-11 g of soy protein and 25-50 mg of isoflavones, and they are believed by us the western world to eat soy all day long!. This is not true as you can see.</div>
<div>Some other studies found soy to have an impact on hormone levels even at low quantities, much still here to research!</div>
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<div>So after reaching this point you may be asking yourself, I though science had the answer! It does, Science doesn't have one answer, it has thousands of them.</div>
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<div><span style="font-size: 24px;">Conclusion</span></div>
<div>Soy is not the super healthy food that will resolve all the diseases, but it's not either the bad crop that will destroy the human specie by taking off the reproductive men, and increasing the estrogens levels until we all are soy-zombies.</div>
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<div>Soy is one sustainable alternative for the growth of future populations. Do not get afraid for the unknown but get excited for the new possibilities.</div>
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<div style="font-size: 24px;">Extra tip: Will I get bigger breast (also for you men) with soy?</div>
<div>In case you just jumped to this part of the article, I will make you a favor and tell you. Apparently you <a href="http://jn.nutrition.org/content/134/11/3089.long">won't</a> unless you drink 43 cups of soy drink a day and .... you are a rat. Research on this boobie content is not accurate yet, so take it with caution and don't make yourself a one food living from soy. </div>
<div><br/></div><div>If you found this post helpful, please share it on social media. If you want to make my day, leave a comment.<br/>
If you have questions, just leave a comment and I'll try to clarify. Note that I'm not associated with the soy industry</div><div><br/>
By Javier Gines Galera<br/><br/></div><div><br/></div>
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