| Articles
appearing in "Features" and "Papers" are available
via subscription
only.
March
2010
COVER
STORY..........................59
During 139 years in business, Oppenheimer
has grown from an international family owned business to an Australian
owned and managed private business with operations also in India,
China and New Zealand. Oppenheimer manufactures, blends and distributes
a wide range of selected ingredients to many sectors of the food manufacturing
industry. It is one of the industry leaders in providing innovative
solutions for global foodservice operators and has global alliances
with major food ingredient companies.
FEATURES
Product Reformulation and Market Trends..........................60
We profile the winner and runner
up in the 2009 AIFST Student Product Development Competition and explore
a range of food and ingredient industry products and initiatives in
product development and reformulation. We also report on product development
and market trends with food products, packaged consumer goods and
the functional food and health sector from several international market
research companies. The feature concludes with articles on the impact
of the global financial crisis on product development activity and
the organics and Fairtrade sectors.
Food Technologies and Engineering..........................73
Emerging technologies, developments
with in-line viscosity measurement and viscous food processing, robotic
labelling, nanotechnology food applications and Food Factory 2010
preview are covered in this feature.
Emerging technologies for the food industry...................73
B. Woonton and K. Versteeg
Foodservice..........................80
Global foodservice and restaurant
trends, international vending award winners, local initiatives to
improve foodservice efficiency and safety, foodservice equipment and
franchise business developments are all part of this annual feature.
PAPERS
Nutrition Review
Australian red meat consumption – implications
of changes
over 20 years on nutrient composition*...................87
P. Williams and V. Droulez
Trimming fat off meat is recommended
for reducing intake of saturated fat. This paper reviews trends over
the past 20 years that have influenced the red meat supply in response
to consumer and health professional demands for lean meat, drawing
on published survey data, marketing information, analyses of meat
content and qualitative research commissioned by Meat and Livestock
Australia. Separable fat is the greatest determinant of the saturated
fat in Australian red meat, and changes in the processing and butchering
practices have combined to produce red meat today with significantly
lower separable fat. Nutrient analyses in 2002 showed that the separable
fat on raw retail samples was up to 38% less than in comparable cuts
in 1983. Further trimming by consumers prior to consumption is also
increasing. In 2007, 89% of consumers reported buying trimmed meat
or removing some or all fat prior to consumption. The 1995 National
Nutrition Survey showed that red meat contributed less than 10% of
dietary saturated fat intake in Australia, and continues to make an
important contribution to intake of iron, zinc, omega-3 and vitamin
B12, as well as encouraging consumption of vegetables. Dietary messages
and strategies for reducing saturated fat intake have increased fat
trimming practices by retailers as well as consumers. Consequently,
trimmed red meat is not a major source of saturated fat in the Australian
diet. To avoid overestimating total and saturated fat intake, dietary
advice and analyses should ensure data reflects red meat as consumed
rather than as purchased.
REGULARS
AIFST News......................56
Book Reviews
Conferences.....................58
Diary.............................. 95
Equipment & Services
Letters
New Products
News..............................52
People.............................57
|
