BDS Newsletter Year5 Volume 2 February 2006

Now, we are in the last quarter of this year. Time is really flying. As we look around us, it is found that things have changed. Food is one of them that have changed according to consumption trend. Since early this year, people have paid more attention to health food. In order to respond to consumers' demand, food operators have developed health food products in various forms. Functional food is one form of health products. In this volume, the readers will learn about functional food and its ingredients and benefits to the body system. In addition, the interesting topic on controlling system of toxic residues in vegetables and fruits and the last part of food innovation are presented to the readers.

If the readers have any question or need additional information concerning food processing technology, particularly for vegetable and fruit, please contact Dr. Sorada Wallapa or Ms. Nantiya Wongmongkol at the telephone number 0-2577-9155-56 or visit the project website www.tistr-foodprocess.net.

Controlling System of Toxic Residues in Vegetables and Fruits

Vegetables and fruits are important agricultural produces and exported products that can generate considerately large income for the country. However, some farmers have still used pesticides in planting vegetables and fruits. The way they practice causes chemical residues which may be harmful to consumers' health. Hence, the Department of Medical Sciences has issued a policy supporting and promoting operators, both producers and distributors, in establishing a system for inspecting toxic residues in fresh vegetables and fruits before reaching consumers and in certifying a residue inspecting system for operators since 1999. Currently, 19 establishments have been certified; and the certified establishers will receive certifications and certified marks from the Department of Medical Sciences with names announced in the website: www.dmsc.moph.go.th. Consumers can check names of establishments at all times; and they will be announced in the royal gazette when being certified.

While possessing a certificate, the operator must randomly check fresh vegetables and fruits for toxic residues before distributing and regularly inspect samples for testing his/her skills annually. In the meantime, the Department of Medical Sciences will monitor and random samples from selling places to analyze and assess a system for inspecting residues in fresh vegetables and fruits at the selling places without a prior notice. If any unsafe product for consumption is found, the operator with a certification will be notified over the weak points of the system. If the operator is found not to practice in accordance with the impositions of the Department of Medical Sciences, he/she will be warned and his/her certification will be suspended. If a malpractice is found for the second time, the announcement will be made publicly.

The symbol certifying a quality system for inspecting residues in fresh vegetables and fruits to be issued to an operator is the symbol that certifies the operator that he/she can systematically operate the tasks of inspecting toxic residues in fresh vegetables and fruits in compliance with the impositions and conditions of the Department of Medical Sciences. This would directly benefit to the operators in terms of building of creditability of their products. In addition, this symbol can be used as a basic guideline by consumers for making decision in buying a product.

Source: Food focus Thailand Vol.1 No 5 August 2006 Page 47

18th-19th October 2006 :
Extrusion Technology for Production of Food Products for Operators taking place at Institute of Food Research and Product Development, Training Room. For more details, please call 0-2942-8629-35 and ask for Mrs. Karnjana Sitthichai, ext. 214 or Ms. Poonsri Usin, ext. 216 or Ms. Karnjanit Vadjanavinit, ext. 216, or Ms. Patcharin kulampha, ext. 216 , or visit the website, www.ifrpd.ku.ac.th
19th–20th October 2006 :
Extraction and Anti-microbial Activity of Mangosteen Extract and Its Product, 1 st batch, organized by Institute of Research and Agricultural Produce Development, at Herbal and Multi Bio Technology Laboratory, 1 st Floor, Training Room. For further information, please contact Ms. Prapatsorn or Ms. Udomluck at the telephone No.: 0-2942 8600-3, ext. 402 and 406, or visit the website, www.nfi.or.th
26th-27th October 2006 :
Extraction and Anti-microbial Activity of Mangosteen Extract and Its Product, 2 nd batch, organized by Institute of Research and Agricultural Produce Development, at Herbal and Multi Bio Technology Laboratory, 1 st Floor, Training Room. For further information, please contact Ms. Prapatsorn or Ms. Udomluck at the telephone No.: 0-2942 8600-3, ext. 402 and 406, or visit the website, www.nfi.or.th

Thing to Share : To be continued f rom the previous volume

Philippine : Food innovation of Philippine
Food industry is one of the important industries of Philippine. Most of the food products locally manufactured are for domestic consumption. About 25% of food products are produced by medium and large sized factories are exported to countries in Asia-Pacific Regions, Japan , European countries, the United States , Canada , and Australia . The food trends worldwide in the 21 st century will put a heavy emphasis on the following areas:

1. Food safety . Consumers have paid high attention to food product details given by producers or retailers. Cleanliness, purification, nature, and safety will be significant factors in the coming years.
2. Value of product. The western consumers put increasingly more weight on the importance of food value to body, external characteristics, and cheerfulness. The said issues will have an impact on non-alcoholic drinks, desserts, biscuits, and cakes.
3. Health. A new trend of food product is that food must have a positive effect on health and close to nature as much as possible. The increasing population of elderly in the industrial countries is the indicator of this trend, creating demand in food products that keep personal health in a good condition throughout the life period.
4. Convenience. The issues of satisfaction and convenience are factors influencing food innovation development. Convenience may include a convenient package, and a short preparation time or a product with value creation in terms of flavor, form or texture e.g. ready-to-cook egg noodles, convenience food which can be cooked by microwave, and ready-to-cook food, etc.
5. Complexity . It is a factor that determines product development trend. Presently, consumers are not interested in a plain product like a premium product that once everyone thought that it was a high quality product. The market of such a product is ready-to-cook food .
6. Influencing from child. Several millions of children aged between 5-14 years old and several millions of children in late secondary school are the ones who identify a product purchasing pattern. Consequently, a new market has emerged – that is a health food group for teenagers and a product aiming to promote good health.
7. Freshness . Currently, a product with fresh ingredients and natural aroma is demanded. The food products like meats, chicken, and seafood mixed with vegetables and fruits are in trend at the moment. The vegetables in the Asian countries are on the top of popular ingredients.
8. Label. Consumers will give importance to the information or content on a label such as quantities of calories and sugar reduced, substance that causes allergy, etc.

To be continued on page 2