PROPERTIES OF FOOD

1
PROPERTIES OF FOOD

• Food commodities

2
You will gain an understanding of

• Meat
• Fish
• Eggs
• Dairy products
• Alternative proteins
• Cereals
• Pulses
• Fats and oils
• Fruit and vegetables
• Sugar and sugar substitutes

3
MEAT

• Lean meat is the muscle of the animal. The muscle
  fibres are bound together in bundles by thin
  sheets of connective tissue. Muscle fibres
  contain the proteins myosin and actin, connective
  tissue is made up of proteins called collagen and
  elastin. Collagen is pearly white and forms
  gelatine when cooked.
• Page 80- draw out picture
• A mixture of pigment in the muscle gives meat its
  colour. The main pigment is myoglobin.
• Invisible fat is found in the connective tissue
  of muscles and is described as marbling.
• What is the nutritional value of meat? How should
  it be stored?
• List the different types and cuts of meat.

4
Cooking methods for meat

• Grilling
• Shallow frying
• Roasting
• Braising
• Stewing
• How can meat be tenderised?
• Activity 4.1
• CHECK YOUR UNDERSTANDING
• Complete an informative factsheet on meat. (A3)

5
POWERPOINT ON MEAT.

• Complete an informative PowerPoint on the
  usefulness of meat in the diet.
• Include the following
• Structure
• Nutritional value
• Types and cuts
• Choice of meat
• Cooking methods
• Storage
• Recipes using meat

6
Practical work

• Plan, prepare, cook and serve a dish containing
  mincemeat.
• I.e.- chilli, spaghetti Bolognese, lasagne,
  Sheppard's pie.

7
FISH

• Fish is classified into 3 groups- white, oily and
  shell. The government advises that at least 2
  portions of fish should be eaten each week, and
  one should be oily.
• The structure of muscle in fish is made up from
  segments of short fibres called myomeres, which
  gives fish its characteristic flaky texture. The
  segments are separated by fine connective tissue
  which is very fragile and converts to gelatine
  during cooking.
• Cooking improves the colour and flavour of fish.
• Fish is a very good source of protein, containing
  between 15 and 20g. Oily fish is a good source of
  omega 3 oils.
• List 3 examples of each of the types of fish.
  (white, oily, shell)
• What is a Cephalopod?
• What is the difference between a Crustacean and a
  mollusc?

8
fish

• How should fish be stored?
• How should fish be cooked?
• Cuts of fish- draw them out.
• What are the different methods for preserving
  fish- Explain?
• Salting, marinating- adding an acid can improve
  shelf life, drying, smoking- mackerel, canning
  and freezing.
• 4.6, 4.7- use A3 files for information.

9
practical

• Plan, prepare, cook and serve a dish containing
  fish
• Fish cakes
• Prawn curry

10
EGGS

• The egg consists of 3 main parts- Shell- 10 of
  the egg, primarily phosphate and calcium
  carbonate.
• Egg white- (albumen) 60 of egg, divided into
  thick and thin white.
• Egg Yolk- yolk is held in position by the
  chalazae, 30 of the egg.
• Draw out structure of egg- pg 86.
• Eggs contain valuable amounts of iron and HBV
  protein. Eggs are also a useful source of fat,
  vitamin A, calcium, and contain a small amount of
  vitamin A and B group.
• What sizes can eggs be brought in?

11
Eggs

• Find out what the Lion quality mark means.
• What are the different systems of egg production?
  Find out about them? (battery, deep litter/barn,
  free-range)
• List the different uses of eggs and explain each
  one- Analysis.
• ACTIVITY 4.9, 4.10, 4.11
• Make a savoury and sweet egg dish- research
  recipes on the internet
• I.e.. Quiche and Mousse

12
EGGS- Importance of eggs in the diet.

• Produce an informative factsheet/ PowerPoint on
  the uses of eggs in cooking, download some
  recipes from the internet. You could also include
  the nutritional content of eggs.

13
Chocolate mousse.

• Ingredients.
• 200g plain chocolate
• 4 eggs separated
• 2 oz butter
• ½ pt double cream
• Dish

• Method
• 1) Break chocolate up and melt in microwave.
• 2) Remove, and stir in butter.
• 3) Separate eggs, and gradually add in yolks to
  chocolate mix.
• 4) Whisk whites until light and fluffy.
• 5) Whisk cream and stir into chocolate mixture.
• 6) Gradually fold in whites to chocolate mixture.
• 7) Put into dish and refrigerate until set.

14
QUICHE

• Ingredients
• 8 oz plain flour
• 4 oz margarine
• 1 onion
• 6oz cheese
• Seasoning
• 4 eggs
• 1/4pt milk
• Flan dish

• Method
• 1. Preheat oven to 180c.
• 2. Rub fat into flour until fine breadcrumbs.
• 3. Gradually add water until dough is formed.
• 4. Roll out on floured surface. Put in dish.
• 5. Grate cheese, slice onion, mix eggs and milk
  together.
• 6. Put filling in quiche, pour egg mixture over.
  season
• 7. Bake for 20 mins.

15
MILK AND DAIRY PRODUCTS

• Milk and milk products are an important source of
  protein, B Vitamins, Calcium, Zinc and Magnesium.
  
• Milk is a useful source of HBV protein. Although
  milk contains fat, the amount is dependant on the
  type of milk.
• List the different types of milk, and the uses of
  milk.
• What are the 2 different proteins in milk?
• Butter is a natural dairy product, which is a
  water-in-oil emulsion made from cream. It
  contains about 80 fat, protein, vitamin A and D
  and Calcium.
• Butter is used for a variety of purposes. Explain
  them.

16
DAIRY Cont

• Cream is made by separating the fat and solids
  from the milk. It is a fat-in-water emulsion.
• Protein is found in small amounts in cream, as is
  calcium and vitamin A and D.
• What is cream used for?
• Cheese is made from milk protein coagulated by
  the addition of an enzyme known as rennet, which
  produces milk solids (curd) and liquid (whey),
  which is drained off. Cheese is a HBV protein.
• List the different types of cheese and their
  uses.
• It is high in Vitamin D and A and calcium and
  phosphorus.
• Yoghurt is made by heating milk that has been
  heat treated with 2 cultures. It is a good source
  of calcium, protein, potassium, phosphorus and
  thiamine.

17
Practical

• Plan, prepare, cook and serve a dish containing
  milk.
• Complete activities on dairy
• 4.12, 4.14, 4.15, 4.17

18
ALTERNATIVE PROTEIN SOURCES.

• These are designed to imitate the sensory
  qualities of meat, they are also known as MEAT
  ANALOGUES.
• They are a useful source of HBV protein, as well
  as containing some fibre and being very low in
  saturated fat. TVP is also a very good source of
  Vitamin B12. Quorn contains iron and zinc also.
• Different types include Myco-protein, soya dairy,
  TVP, Tofu and Wheat protein as well as Tempeh and
  Miso.
• Find out about the different alternative protein
  sources, and their uses- research using the
  internet.
• ACTIVITY 4.18- investigate meat alternatives on
  the market- use supermarket websites to do this.

19
Practical

• Plan, prepare, cook and serve a dish including
• Quorn
• Soya
• Tofu

20
CEREALS

• These are cultivated grasses, where the grains
  are used as a food source.
• The most important cereals are wheat, maize,
  rice, oats, rye and barley.
• Most cereals are known as staple foods, because
  they make up the bulk of the diet.
• Intake of wholegrain cereal can decrease risk of
  CHD and type 2 diabetes.
• Explain the nutritional content of cereals.
• Explain the different types and uses of cereals,
  include types of pasta.
• Draw out the structure of a rice and wheat grain.
• Activity 4.19, 4.20, 4.22

21
Wheat flour

• The extraction rate of flour determines the wheat
  found in the flour.
• 100 extraction rate- whole-wheat or wholemeal
  flour
• 85-90 extraction rate- brown flour
• 70-72- white flour.

22
PULSES

• These are seeds of plants belonging to the
  leguminosae family, known as legumes. Peas, beans
  and lentils are in this family.
• These are a LBV protein. They are also a useful
  source of carbohydrate, soya beans and chick peas
  are a rich source of calcium, green lentils are a
  rich source of iron, soya beans are a rich source
  of zinc. They are low in fat and high in fibre.
• These are useful proteins for vegetarians.
• Outline choices and uses of pulses.
• Activity 4.23/ 4.24

23
FATS AND OILS

• These are obtained from animal and plant sources.
• Fats and oils are mixtures of TRIGLYCERIDES,
  which are formed from molecules of fatty acids
  joined to one molecule of glycerol. A fatty acid
  is made up of a chain of carbon atoms with
  hydrogen atoms attached.
• There are 2 types of fatty acid that make up fats
  and oils, they are
• Saturated fatty acids- solid at room temperature.
• Unsaturated fatty acids- polyunsaturated and
  mono-unsaturated- liquid at room temperature.
• Fat is a concentrated source of energy. Fats
  contain the fat-soluble vitamins A,D,E and K
• Some oils are beneficial to health- Omega 3/
  Omega 6 oils.
• Outline the main types of fats and oils, and
  their uses. Activity 4.27- page 107

24
FATS AND OILS Cont..

• Uses- aeration- creaming
• Flavour
• Flakiness in puff pastry
• Shortening- crumbly texture
• Plasticity- fats soften over a range of
  temperatures, each fat has its own melting point.
• Cooking
• Spreading
• Sauce-making- Roux
• Glazing
• Check your understanding- page 108.

25
Fruit and vegetables

• Although fruits and vegetables look very
  different, the edible parts of them consist of
  similar types of cells. The cell has an outer
  wall, which is mostly made of cellulose.
• PAGE 109- draw the structure of a fruit and veg
  cell.
• Fruits and vegetables are a rich source of many
  nutrients, including carbohydrate and sugar,
  vitamin C, fibre, vitamin A, potassium, vitamin
  E, Vitamin B group, iron, calcium, fat and
  protein.
• The government recommends that 5 portions of
  fruit and vegetables should be eaten daily. A
  diet rich in fruit and vegetables may lessen the
  risk of CHD.
• Fruits and vegetables should be stored in a cool,
  dark place for a minimum time to prevent loss of
  nutrients.

26
Choice of fruit and vegetables

• Value range
• Luxury
• Fair-trade
• Organic
• How are fruit and veg classified?
• What are fruit and veg used for?

27
Cont

• Classification
• Soft fruits- berries
• Citrus fruits- oranges and lemons
• Stone fruits- plums, apricots
• Fleshy fruits- apple, pear and banana
• Vine fruits- grapes
• Fruit vegetables- aubergine, tomato and cucumber
• Legumes- pea, bean and lentil
• Flower vegetables- broccoli, cauliflower
• Leafy vegetables- spinach and cabbage
• Stem vegetables- asparagus
• Fungi- mushroom
• Bulbs- onion and garlic
• Roots- beetroot and swede

28
Cont..

• Uses of fruits and vegetables
• Addition of colour- chlorophyll- green,
  carotenoids- orange, anthocyanin's- purples.
• Addition of flavour- sweet and sour
• Addition of texture- contain different amounts of
  water and fibre which accounts for the different
  textures.
• Setting- fruit contains pectin which when mixed
  with an acid and sugar, helps mixture to set.
  I.e. Jam.
• Eating raw- retention of colour and nutrients
• Cooking- stewing, boiling, steaming, frying,
  baking.
• Processing- drying, canning and freezing.
• Pickling- beetroot, cabbage and onions.
• Activity 4.31, 4.32, 4.33, 4.34, 4.35

29
Recap of fruit and vegetables.

• List the main nutrients found in fruit and
  vegetables.
• Which vegetable is highest in fat? Which fruit
  is highest in potassium?
• Give 3 categories of fruit, and 3 categories of
  veg.
• What nutrients are fruits and vegetables high in
  that can prevent CHD?
• Fruits and vegetables contribute colour to a
  meal/dish, what colours are the following
• Anthocyanins-
• Chlorophyll-
• Caroteinoids-
• What does fruit contain that can be used to set
  jam?
• Name the different methods of cooking fruit and
  vegetables
• How can fruit and vegetables be preserved?

30
PRACTICALS

• Make a fruit dessert- flan, cheesecake
• Make a main course vegetable dish- stir fry,
  lasagne.

31
Revision of food commodities

• 1) what proteins are in the muscle fibres of
  meat?
• 2) what is the nutritional value of meat?
• 3) how should meat be stored?
• 4) what is the nutritional value of fish?
• 5) what does the connective tissue in fish
  convert to in cooking?
• 6) what are cephalopods?
• 7) what is the nutritional value of an egg?
• 8) list the main uses of eggs?
• 9) what is the nutritional value of dairy
  products?
• 10) what are alternative proteins also know as?
  Give some examples.
• 11) name 6 different cereals
• 12) what is the difference between saturated and
  unsaturated fats?

32
SUGAR

• In the UK, sugar comes from sugar beet. This is
  grown in the UK and Europe or imported from
  tropical climates. The sugar is extracted,
  refined and crystallised into a variety of brown
  and white forms.
• Consuming too much sugar can increase the risk of
  tooth decay and obesity.
• Sugar is a valuable source of energy.
• Types of sugar
• Refined white sugar- caster, granulated, icing
  sugar.
• Partially refined sugar- Demerara.
• Unrefined sugar- soft brown.
• Syrups and treacle's- golden syrup, treacle.

33
Cont..

• Uses of sugar
• Aeration- when fat and sugar are creamed
  together.
• Bulking- sugar is used to increase a products
  size, volume or weight- ice-cream, jam and cakes.
• Coating- sugar can be used to make fondant icing.
• Colour- sugar has a browning effect on the
  surface of bakery products.
• Gelling- jam making- presence of pectin, acid and
  sugar in correct amounts forms a gel.
• Moisture retention- sugar has water attracting
  properties.
• Preservation- high concentrations of sugar helps
  stop growth of micro-organisms.
• Stabilising- sugar stabilises egg white foam.

34
SWEETNERS

• Intense- much sweeter than sucrose. (Aspartame-
  E951)
• Bulk- much the same as sucrose. (Sorbitol)
• Uses
• Allow diabetics to enjoy an alternative to sugar
• Tablet sweeteners are added to hot drinks.
• Powder sweeteners are sprinkled onto food and are
  used to make confectionary.
• Canderel and Splenda are examples of sweeteners
  that work well in cooking.

35
Performance characteristics of ingredients
36
Adds vitamins
colour
texture
Adds fat
Adds protein
Nutritional
flavour
Sensory
Adds fibre
Meringue
FUNCTIONS OF INGREDIENTS
smell
Egg white
Browning/ chemical reaction
Foaming
Maillard reaction
Stable
unstable
Emulsification
Dextrinisation
Chemical
sauces
Gluten formation
Kneading and cooking
Physical
gelatinisation
caramelisation
Setting/coagulation
Bread
CO2 production
Melting sugar
Eggs- fried
pastry
shortening
37
Performance characteristics of eggs and flour.

• Eggs and flour offer many useful performance
  characteristics that can be incorporated into
  food products.
• Eggs have many performance characteristics- they
  coagulate which means they set, and the proteins
  denature, they bind, coat, thicken, enrich and
  glaze.
• They can be whisked to create foams and aerate
  mixture. They are also emulsifiers. Certain
  ingredients can collapse foams however-
  experimental work will show this. Sheets in file.
• PAGE 116-119- complete notes on coagulation, foam
  formation and emulsification.
• EXPERIMENTAL WORK- 4.41, 4.43.
• Foaming- what factors affect foam formation?
• How long they are whisked for, if any yolk gets
  in, addition of other ingredients- acid, sugar

38
Behaviour changes and performance characteristics
of ingredients.

• What do the following mean?
• Gelatinisation- starch absorbs liquid and
  thickens.
• Retro gradation- staling of starch in baked
  goods.
• Maillard reaction- chemical reaction between
  protein and starches in bread. Browning. Starch
  is converted into dextrin and this is called
  dextrinisation.
• Gluten formation- Gliadin and Glutenin (both
  proteins) form gluten in flour.
• Beating- between butter and sugar in cake making-
  adds air.
• Whisking- foaming of egg white in mousse, and
  whole egg in Swiss roll.
• Shortening- texture given to butter and flour
  when rubbed together- shortbread/pastry
• Kneading- bread dough to add air
• Heating (fat, protein, sugar)- fat melts, protein
  denatures and sugar caramelises.
• Activity 4.44/ exam questions 4 and 5

39
Performance characteristics of eggs.

• Factors affecting foam formation
• Salt, sugar, fat, acids.
• Emulsification-
• An emulsion is formed when one liquid is
  dispersed in small droplets into a second liquid
  with which it will not mix. The most common
  emulsion is oil in water, emulsions cannot exist
  without an emulsifying agent- egg yolk is an
  example of this. The egg yolk contains LECITHIN
  which has a hydrophobic (water hating) and
  hydrophilic (water loving) component. This
  property is used in mayonnaise.

40
Performance characteristics of flour.

• Gelatinisation
• This occurs when starch- flour is added to a
  liquid and heated- ie sauce making by blending
  method. Starch granules absorb liquid and thicken
  when heated.
• Amylose and Amylopectin are starches which behave
  differently in cooking- Amylose causes sauces and
  fillings to thicken and turn cloudy when cooked,
  Amylopectin produces a clear gel when it thickens
  and has same thickness when hot or cold.
• Retro gradation
• Staling of starch based goods.

41
Continued.

• The proteins in flour- gliadin and glutenin
  produce gluten when kneaded in bread giving
  elasticity and strength and shape to baked
  products.
• Factors affecting gluten formation
• Fat coats the flour in a mixture and this
  prevents absorption of water. This action reduces
  the amount of gluten that develops in the baked
  product. Sugar also reduces the amount of gluten
  in a product because it competes for water.

42
Food additives

• Types- natural, nature identical, artificial.
  What do these mean- use book?
• Food additives are thoroughly tested before use
  in EU, and given an E number to show they are
  safe.
• General Functions- prevent food spoilage, enhance
  flavour, restore a nutrient after processing,
  maintain consistency, reduce wastage.
• Types are Preservatives, Antioxidants, Food
  colourings, Flavour enhancers, Emulsifiers and
  Stabilisers and Nutritional additives
• Find out more about the different food additives.
  Explain each one.
• Activity 4.45

43
Additives

• Natural- these are obtained from natural sources
  i.e. the purple colour extracted from beetroot is
  used to colour sweets.
• Nature identical- these are synthetic copies of
  substances that naturally occur. The natural
  source may be expensive, so an identical additive
  is manufactured in a laboratory.
• Artificial- these do not occur naturally, and are
  man-made.

44
Product development
45
Design, development and production of new food
products.

• Product development is crucial in the food
  industry. ACTIVITY 5.1, 5.2.
• There are various stages in developing a new food
  product
• Stage 1- identifying a need- concept generation,
  understanding consumer needs, identifying
  intended target market, investigating the market
  market research( Quantitative research- factual
  data, Qualitative- in depth), Disassembly.
• Stage 2- concept screening- drawing up ideas and
  select and reject, design specification written.
• Stage 3- development and testing, prototype,
  product testing, writing manufacturing
  specification.
• Stage 4- production methods- batch, mass, safety
  and quality control- HACCP.

46
Continued

• Stage 5- packaging and labelling
• Stage 6- advertising- marketing plan- price,
  place, product, promotion.
• Types of marketing
• Above the line- involve purchasing time and space
  in the media GENERAL TV, newspapers,
  supermarkets magazine
• Below the line- PERSONAL- price promotions, money
  off coupons, link promotions, product placement,
  demonstrations. Activity 5.5
• Stage 7- launch- page 141

47
Design, development and production costs

• Design and development- Product development team
  do
• Market research- surveys, interviews
• Use IT- CAD/CAM-design ideas
• Product testing- development and evaluation of
  prototypes
• Trialling- sampling
• Design Packaging- target market, storage
  conditions, cost.
• COSTS
• Raw materials and labour- ingredients, training
  for staff
• Factory and machinery-production team, renting
  equipment, fixed costs are maintenance, salaries
  and insurance, variable costs are ingredients and
  packaging.
• Distribution-refrigerated storage,
  transportation, food miles, imports.
• Marketing-advertising campaigns, personal
  selling, packaging.
• Advertising-merchandising- at point of sale,
  influencing a consumer to buy.
• Pricing-correctly in a competitive market.

48
Influences on price

• Costs of production and manufacture, demand for a
  product and markets trends, consumer
  expectations, target market.
• Pricing strategies- cost based pricing is based
  on production costs, the price is set by working
  out cost of producing item and adding a fixed
  mark up for the profit.
• Market based pricing is based on the market and
  consumer requirements.
• Competition based pricing is known as market or
  rate pricing and involves charging the same as
  competitors or the market leader.

49
Importance of sensory testing

• Evaluate new and established food products.
• Analyses food products for improvements.
• Establish consumer response to a product
• Ensure that a product meets its original
  specification
• Assess quality control
• Maintain product quality
• Assess shelf life.

50
Sensory analysis tests

• Find out what all these cover
• Hedonic ranking
• Difference tests
• Grading tests
• Activity 5.7
• Risk assessment in the food industry
• HACCP 147-152 identify the 7 stages involved and
  explain them.
• Activity 5.9 and 5.10

51
Risk assessment in the food industry-HACCP- seven
stages

• HACCP is a legal requirement for all food
  businesses.
• Stage 1- identify the hazard- physical, chemical
  or biological.
• Stage 2- identify critical control points- must
  be carried out to prevent hazard from occurring.
• Stage 3- critical limits- temps
• Stage 4- monitor critical limits- colour coded
  system/ food probe for temp. checking.
• Stage 5- establish corrective actions if
  necessary, i.e.. Clean equipment again if it is
  dirty.
• Stage 6- record system- temp logs, cleaning
  schedules
• Stage 7- verify the system- checking

52
Contamination

• Physical- foreign bodies entering food- i.e. hair
  and nails.
• Chemical- traces of chemicals entering food-
  bleach, cleaning agents.
• Biological- micro-organisms can contaminate food-
  moulds, fungi.

53
Food packaging

• Why package?
• Protection of food product
• Containment of food product
• Barrier protection to water vapour, air and dust.
• Information about product
• Convenience- the design can assist handling.
• Marketing- packaging used can encourage sales
• Security, so food product is not tampered with.
• Find out advantages and disadvantages of each
  material plastic, paper and cardboard, metals
  and foils, glass. 153-159

54
Find out the following

• Tetra packs- uses paper, plastic and foil- i.e.
  orange juice carton.
• Aseptic packaging- involves filling a sterilised
  pouch with a sterile food, gives an extended
  shelf life. Uses paper, plastic and aluminium
  foil.
• MAP- modified atmosphere packaging- involves the
  use of 3 gases- CO2, O2 and nitrogen. Food
  products are sealed inside packs containing one
  or all of these gases.
• Vacuum packing- air is sucked out and packaged
  sealed to improve shelf life.

55
Labelling

• Find out about the food labelling regulations,
  1996. (page 160)
• The following information must appear on a food
  label by law
• Name of food
• Weight/volume
• Ingredients in descending order
• Date and storage conditions
• Preparation instructions
• Name and address of manufacturer
• Batch number, in case recalled by manufacturer
• Nutritional info.
• GDAs- Guideline Daily Amounts for nutrients.
• What is traffic light labelling?- these show
  whether the food has high, medium or low amounts
  of fat, sugar and salt. A red light indicates
  that the product is high in one or more of fat
  etc.., Amber indicates it is neither high or low.
  Green is low in all.

56
Traffic light labelling

• What is traffic light labelling?
• These show whether the food has high, medium or
  low amounts of fat, sugar and salt. A red light
  indicates that the product is high in one or more
  of fat etc.., Amber indicates it is neither high
  or low. Green is low in all.

57
Developments in the food industry
58
Developments in the food industry

• By the end of the topic, you should understand
• Changes in the UK food industry
• Factors that affect food production
• Developments in product ranges
• Environmental and moral concerns affecting food
  production

59
Developments in the food industry.

• Current issues
• Supply and availability of food has changed- WW2
  rationing- food was in short supply, anything you
  want now, anytime. Advancements now in importing,
  B2B e commerce- retailer and supplier well
  linked, EPOS- track when stock is running down,
  Self scan, Bar-coding, Radio frequency
  identification tags on food to trace where they
  are from.
• Globalisation has occurred- importing all over
  the world leads to food miles- how far your food
  has travelled is a big concern to many people
  now.
• Food security- equal access to food, no rationing
  now. Product ranges also assist here- cater for
  all target markets.
• Price of food- has gone up due to increasing
  price of oil- needed for importing- lorry, plane,
  ship and food production methods.
• Health and nutrition- increases in obesity-
  dieting products now available. Food industry has
  addressed this.

60
Continued.

• Food safety and quality- FSA looks at protecting
  the public from unsafe food. Food poisoning
  outbreaks picked up. In supermarkets now-
  electronic thermometers frequently assess
  temperature. Advancements now in packaging to
  preserve shelf life of food products- MAP, freeze
  drying, Aseptic packaging.
• Food chain and the environment- global warming
  and climate change have increased causing less
  crops being grown. In order to protect the
  environment we need to use local produce to
  prevent importing which causes pollution, use
  Fair Trade where possible, recycle our waste, buy
  products with less packaging, use up old food
  where possible- ie old bread- breadcrumbs.
  Compost old food waste. Take own shopping bags to
  grocery store.

61
Major factors affecting food production.

• Find out more about the following, use text
  books. Page 168-179
• Environmental and moral concerns- Sourcing food,
  organic food, animal welfare, fair-trade, food
  waste.
• Social changes disposable income, changing
  nature of family, patterns of work, changes in
  eating patterns, leisure patterns, population
  movement, food access and media.
• Technological change-packaging- MAP, vacuum
  packing, SMART ingredients,ICT,food processing
  methods.
• Food safety- food scares, EU food safety policy,
  Biotechnology and GM, food sensitivity
  (allergies)
• Health issues- labelling, legislation, demand for
  healthy products, functional foods.
• ACTIVITY 6.2

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Product range developments

• Growth of ready meals and convenience foods-
  social change, more reliance on them now.
• Supermarket own brands- value for money.
• Indulgence products- expanding market, seen as
  treats.
• Provenance (where it is from) of the food
  product- consumers want to see more local produce
  or where it is sourced.
• Food intolerance products- food allergy has
  increased.
• Healthier food products- consumer concern over
  obesity.

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Changes in availability and supply

• Climate change- poor weather, hot climates all
  the time cause less crops to grow- rice, wheat,
  maize etc..
• Demand for bio fuels has increased- crop fields
  are used now to grow crops that can be converted
  into bio fuels, also food waste is burnt to
  produce bio-fuels which are sustainable and
  better for the environment unlike fossil fuels.
  Bio-fuels are needed for energy.
• Price of oil has increased- needed in production
  and processing of food products- importing,
  delivery of food to supermarkets.
• Common Agricultural Policy- set up after WW2, to
  provide a fair standard of living for European
  farmers, to give reasonable prices for farm
  products and to ensure fair standard of living
  for farmers.
• Over-fishing- decline in fish stocks due to over
  fishing. Sustainable fishing policies are
  required across Europe.
• European legislation- aims to make the food we
  eat safer, and environmentally friendly-
  restrictions on pesticides and additives.
• Emerging economies- rapid growth and
  industrialisation- Brazil, China represent
  potential markets for products.
• EXAM QUESTIONS.

64
Bio fuels

• Bio fuels are any liquid, solid or gaseous fuels
  produced from organic matter. The extensive range
  of organic materials used for bio fuel production
  includes starch and sugary plants such as corn,
  wheat or sugar cane oily plants such as rape
  seed, soya beans or vegetable oils and animal
  fats wood and straw algae and organic waste and
  others