TECHNOLOGICAL FACTORS AFFECTING PRODUCTION Flashcards
1
Q
What are the main TECHNOLOGICAL CHANGES?
A
- Packaging innovation
- Smart ingredients
- ICT in food industry
- Food processing methods
- ICT in the home
2
Q
What are the TECHNOLOGICAL CHANGES in the homes of UK?
A
- Most people own FRIDGES/ FREEZER/ MICROWAVES
= more cook- chill products
3
Q
What is the latest PACKAGING INNOVATION?
A
- Recycled/ biodegradable packaging has increased
- ASEPTIC packaging
- MODIFIED ATMOSPHERE PACKAGING
4
Q
What is the FOOD & DRINK FEDERATION committed to?
A
= ENVIRONMENTAL AMBITION PLAN
- Send less food waste to landfill
- Cut water use
- Reduce packaging
- Cut Green house gas emissions during food production
- Achieve fewer food miles
5
Q
What is ASEPTIC PACKAGING?
A
- Sterile food into a STERILISED POUCH
- No need for refrigeration
- MILK/ JUICE/ SOUP/ BABY FOOD
- 130 billion packs a year
6
Q
What is MODIFIED ATMOSPHERE PACKAGING?
A
- Product looks better for longer
- 3 gasses are added CO2/ OXYGEN/ NITROGEN
- Stops spoilage, colour changes, loss of flavour etc
- Shelf life increases the high risk foods dramatically
7
Q
What are SMART INGREDIENTS?
A
= They perform instant roles in food products
- Used in most products as stabiliser & emulsifiers - Modified starch = treated to change it’s properties
- Thicken without heat
- Resist lumping
8
Q
ICT in FOOD INDUSTRY?
A
- Creates fast links between retailers & suppliers
- Reduces chance of human error
- Quality control & HACCP
- Accurate nutritional profiling
- rapid transportation of perishable foods
- Online purchasing
9
Q
How does ICT create FAST LINKS BETWEEN RETAILERS & SUPPLIERS?
A
- It reduces/ resolves shortages of stocks
- Increases profitability for retailers
- Schedules deliveries
10
Q
How do FOOD PROCESSING METHODS affect UK FOOD INDUSTRY?
A
- New techniques offer more choice
- EXTRUSION
- HYDROGENATION
- MILK TREATMENT
11
Q
What is EXTRUSION?
A
- Forming shapes by forcing food through holes at high temps
Eg. pasta shapes/ tortilla chips
12
Q
Why is HYDROGENATION being used more often?
A
- Greater need for CONVENIENCE means more spreadable butter
13
Q
Why are we treating more MILK?
A
- To keep it fresh and prevent souring bacteria entering the milk thus increasing shelf life
14
Q
What is the ICT IN THE HOMES of UK?
A
- 14million households have internet
- internet food sales are worth £1.6billion
- Impacts our decision making process
