lecture 1 Jan 4-6

Question 1

Value of the agriculture and agri-food system (AAFS)in Canada (2014):

Answer 1

): 108 .1 billion (Canadian spent 195.7 billion on food and beverages (+ tobacco) in 2014)
Accounts for about 7% of Canadian GNP
1/8 (12.5%) of jobs in Canada are in aafs
Cost of food waste in canda 31 billion (41% by consummers)

Question 2

Select Consumer Perceptions

Answer 2

1We don’t need to add chemicals to our foods.

2. Chemical additives are used/added in excess of what is necessary in foods.
3. The absence of chemical additives would provide a healthier food supply for humans (animals) .
4. There are sufficient natural foods (non-processed/ formulated ) available to sustain an adequate and nutritious supply for humans.

Question 3

QUESTIONS ON SUGAR

Answer 3

When given the choice, I would add honey to my coffee/tea rather than table sugar (i.e. sucrose) or high fructose corn syrup (HFCS), because it is a healthier food/ingredient choice.

HONEY HAS BASICALLY the same ration of fructose compared to HFCS

Question 4

Which is more nutritious, 100 g of caterpillar or the same weight of beef (steak)?

Answer 4

catepillars :

catepillar: protein: 28.2 (beef: 27.3)
iron: 3.7mg (3.5 beef)
thiaminmg: 1.9 ( 0.1 in beef)

Question 5

insect farms

Answer 5

www.newscientist.com: First edible insect farm (Big Cricket Farms; Ohio) opened in the USA (May, 2014). Advantages: feed to protein conversion (10 kg to 1 kg for beef; 1.7 kg to 1.0 kg for cricket); reduced greenhouse gases (99% reduction); cost? (feed? end use?) less space, water, zenousis (transfer of animal diseases to humans)

Canada: next millennium Farms/ ENTOMO Farms (2014) : crickets and mealworms

whats the problems- how to kill humanily (freeze and then grind them up), slaughter on site of growing, giveing good quality foods, flavor problems, texture differences- crunchy

Question 6

2. Food Laws (introduced to address authenticity/adulteration issues)

Answer 6

adulteration: to debase (to lower in quality or worth) or make impure by adding inferior, alien, less desirable or less expensive materials or elements ( intentional)
1) Assyrians (~2400 BC): introduced weights and measures for grains ( currency );
2) Egyptians (~1500 to 900 BC): introduced food labeling (wines: location, type of wine, date of vintage, assessment of quality). Wines were made from: dates, palm, non-grape fruits (consumed by lower classes); grapes: upper classes. Problems with adulteration ( blending, watering, honey addition

Question 7

adulteration

Answer 7

to debase (to lower in quality or worth) or make impure by adding inferior, alien, less desirable (example want barley but have more wheat so add wheat to the barley) or less expensive materials or elements (intentional) (example, impure :add rotten wheat 
to make more money, alien example: sugar with sand added into it)

Question 8

) Assyrians (~2400 BC):

Answer 8

introduced weights and measures for grains (currency);

Question 9

2) Egyptians (~1500 to 900 BC):

Answer 9

introduced food labeling (wines: location, type of wine, date of vintage, assessment of quality). Wines were made from: dates, palm, non-grape fruits (consumed by lower classes); grapes: upper classes. Problems with adulteration ( blending, watering, honey addition

foods determine social status

Question 10

Food Laws

Answer 10

3) Romans (~300 BC to 500 AD): extensive food control system dealing with food purity, produce quality, labelling, weights/measures and food fraud;
4) Middle Ages (~500 to 1500 AD): laws ( punishment: fines, jails, death) for food quality and safety (beer (add water and colours (lead based)), bread (not use wheat), eggs (collect eggs from all birds), sausages (cut up rags or dirt or air to make them look bigger) and wine)

Fake gem stones (used by the catholic church during taxation
[Garnet] [Blue Tourmaline]

Question 11

Is food authenticity a current problem

Answer 11

Estimated that 5-10% of the food in the market are adultered (5% of 195.7 billion$ -about 10 billion
2015- ex. Meats (beef replaced with horse; pork coloured with sudan red (carcinogen. ; olive oil (dd canola oil). ; tea tree oil (toxin). Ground coffee (addition of leaves and stems); sugar (addition of sand) ; and recently (October-December 2016) “plastic” rice

Question 12

Food Laws in Canada  Food Additive Legislation

1920:

Answer 12

: To protect consumer safety, laws covering chemical compounds that could be safely added to foods were identified (impetus: carcinogenic food colourants identified in the USA). These GRAS ( Generally Recognized as Safe ) additives included:

Spices and seasonings ( Leaves, bark, roots and berries
Essential oils ( oils/ volatiles extracted from plants
Natural substances associated with (a) and (b) (e.g. Juice from berries, water extracts from roots and leaves )

started off with ading lead to foods (teas, candy

Question 13

Food Laws in Canada  Food Additive Legislation

1927-1955:

Answer 13

: The Food and Drug Act was passed in parliament (1927) with amendments in later years to:

Included a list of permitted food colourants, diluents, preservatives
It was unlawful to sell foods, drugs, health devices and cosmetics that were fraudulent and/or posed health hazards
Established standards of product identity
Specific penalties were outlined (product recall, fines, jail)

• what a food product must contain/be; the food is properly prepared from clean and sound materials; container fill guidelines have been followed (ie. Correct volume)

Diluent (ie. An ingredient): an edible substance/ material that is mixed into a food; examples: water, starch, carbohydrates

Question 14

Diluent

Answer 14

(ie. An ingredient): an edible substance/ material that is mixed into a food; examples: water, starch, carbohydrates

Question 15

products identity

Answer 15

• what a food product must contain/be; the food is properly prepared from clean and sound materials; container fill guidelines have been followed (ie. Correct volume)

Question 16

Food Laws in Canada  Food Additive Legislation

1964:

Answer 16

The ‘new’ Food and Drug Act was passed in parliament and this exists today with updated amendments. This act included specific requirements regarding the use of food additives:

The Purpose!!! of the food additive (why it should be added to a specific food)
The Names of the additives that can be used for that purpose
The foods in which they are permitted
The amounts permitted

Question 17

Why do we need to regulate food additives?

Answer 17

A) To ensure a safe food supply

- establish and control the risks associated with food additive 	consumption
- setting levels of safe usage
- monitoring/preventing(?) food adulteration	

B) To inform consumers
-what chemical compounds can be, and are added to foods

C) To protect consumers
-provides the authority to local and federal agencies for product recall, seizure and prosecution

Question 18

Who is responsible?

Answer 18

Canada: Food Directorate of Health Canada

European Union (EU): European Food Safety Authority

International: Joint Expert Committee on Food Additives (JECFA)
(FAO/WHO)

USA: Food and Drug Administration (FDA)- !!!! THEY ARE THE BIG STICK - GO AFTER PEOPLE

Question 19

Food Additives – Definition(s)

Answer 19

Codex Alimentarius Commission [FAO/WHO, Joint Expert Committee on Food Additives (JECFA)]:

Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods.

The term does not include ‘ contaminant ’ or ‘ processing aids ’ or substances added to food for maintaining or improving nutritional qualities.

food science deals with post farm

Question 20

Food Additives – Definition(s)

Canadian Food and Drug Regulations, 1953, Section B.01.001

Answer 20

Any substance, including any source of radiation, the use of which results or may reasonably be expected to result in it or its by-products becoming a part of or affecting the characteristics of a food.
only country in the world that allows food radiation
radiation would cut food waste by 50%

is less than 10% of weight don’t have to say on package

Question 21

Food Additives - Canada

Answer 21

In Canada, food additives, food additives do not include: :

a) Food ingredients such as: salt, sugar, lipids, starch, protein, stc- polysacharides arent but pectins are
b) Vitamins, minerals and amino acids
c) Spices, seasonings and flavouring preparations
d) Agricultural chemicals and veterinary drugs
e) Food packaging materials but for example bisphoenol that leak out are but not in Canada

Question 22

Contaminant – Definition

Answer 22

Any substance not intentionally added to food, which is present in such food as a result of the production (including operations carried out in crop husbandry, animal husbandry (hormones, fertilizer, pesticides, herbicides) and veterinary medicine) (antibiotics ) [pre-farm gate], manufacture, processing, preparation, treatment, packing, packaging, transport (complete food chain; pre and post-farm gate) or holding of such food or as a result of environmental contamination (paint chips, finger nails, hair).

The term does not include insect fragments, rodent hairs and other extraneous matter. 5 insect parts per 100g of food (legal)
Note: legal limits are in place for all of these (CFIA/Canadian Environmental Assessment Agency) -> regulated tested

Question 23

Processing Aid – Definition

Answer 23

Any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials (example : enzymes, hormones), food or its ingredients, to fulfill a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.

Question 24

paint chip
HFCS
cellulose
milk
fly wings
caffeine
mouse

Answer 24

contaminant
food ingredient
food additive
food ingredient/
contaminant or nothing
caffeine: ingredient(in coffe ) but in coke its a food additive
mouse: food contaminant

Question 25

Generally Recognized As Safe (GRAS) – Definition!!

Answer 25

A legal term/definition which is based on scientific evidence (or, in the case of a substance used in food prior to January 1, 1958-based on common usage in food) that a chemical compound (at an allowable level) can be safely added to foods.

an additive would have a maxium permitted level based on its specific function and the food product it was being added to

The gold designations legal (are happy )

Question 26

Good Manufactoring Practice (GMP) – Definition

Answer 26

Implies that a manufacturer of a food product will follow/maintain strict hygienic, safe and industrially
acceptable food manufacture practices.

food additives are not being added to make bad food good

Question 27

4. food additives- benefits and risks

Answer 27

the givens:
consummer are concerned about the potential short and long term risks aof food additives consumption
consumers are pushing industry towards the “clean label” platform
Clean label:
-reducing the number of ingredients in foods (“unacceptable ingredients” such as trans fats)
-promote “natural or naturally occurring” ingredients
-focus on front on package information (fresh, safe, local, healthy, natural, organic, ethical, minimally processed, nothing artificial)

“The only time to eat diet food is while you’re waiting for the steak to cook.” ― Julia Child