Tea to be declared national drink: Montek

File photo shows a plantation worker braving the wet and misty weather in a tea garden on the Ooty-Lovedale road. Photo: D. Radhakrishnan 

Planning Commission Deputy Chairman Montek Singh Ahluwalia on Saturday said tea would be declared as national drink by April next year.

“The drink would be accorded national drink status by April 17 next year to coincide with the 212th birth anniversary of first Assamese tea planter and Sepoy Mutiny leader Maniram Dewan,” Mr. Ahluwalia said while addressing the Platinum Jubilee celebrations of the Assam Tea Planters Association here.

It was Maniram Dewan who was not only the first indigenous tea planter but also involved in the national movement, he said at the Tocklai Experimental Station.

“The other important reason is that half of the tea industry labour comprises women and is the largest employer in the organised sector,” Mr. Ahluwalia added.

The Deputy Chairman said he would soon take up the matter with Union Commerce Minister Anand Sharma.

He said India is the largest producer and consumer of black tea in the world. According to ORG-India Tea Consumption Study, 83 per cent households in India consume tea and is the cheapest beverage in the world after water.

Mr. Ahluwalia urged tea planters and producers to emulate the path of coffee planters and go in for producing more varieties.

There are more than 20 varieties of coffee in the market but there are only two varieties of tea -- CTC and Orthodox -- and there was an urgent need to bring in more varieties, he said.

MODEL - FSSAI CENTRAL LICENSE

FOOD SAFETY COMMISSIONER MEETING WITH DEPT. OFFICIAL & COLLECTOR OF SALEM

Advanced tech in food preservation with safety features

In a world driven by innovation, novel non-thermal food safety intervention technologies are gaining ground.

While it's a fact that such technologies are gaining popularity, it may be mentioned that consumer interest in health and wellness prompted the food industry to develop technological solutions for preserving heat-sensitive functional foods with extended shelf life. In this regard, the food industry has been investigating several alternative food preservation techniques, according to a section of food technologists.

Extensive research is being undertaken at the Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation, Bengaluru, University of Nebraska and Stansted Fluid Power UK.

Spectrum of tech
These cover the entire spectrum of advanced thermal processing known as Ohmic heating, Microwave heating and Radio Frequency heating and non-thermal food preservation methods such as High Pressure processing (HPP), Pulsed Electric Field processing (PEF), Irradiation, Ultrasound treatment, Ultraviolet processing, Ozone treatment and Cold Plasma treatment. Technologies like nanochitosan emulsion for antimicrobial coating in the application for preservation of food material and ultra high pressure homogenisation equipment are also devised.

There are several recent applications in advanced thermal and non-thermal intervention technologies that can be used for extending the shelf life of foods, quality and nutritional value of foods. It also covers the technology principles, equipment, microbial efficacy and food quality, according to Harshavaradhan Thippareddi, associate professor, and food safety extension specialist, department of food science technology, University of Nebraska.

While several technologies have been investigated, some of the technologies have gained wide acceptance in the food processing industry. The notable ones are HPP, PEF and UV light processing.

Evaluating potential
Investigations are underway to evaluate the potential for application of cold plasma technology for application to specific products such as fruits and fruit surfaces. While these technologies have applications in the food industry, they should be selected for specific applications as they may cause undesirable changes in some products. "HPP is widely accepted and used currently in the ready-to-eat meat and poultry processing industry to control Listeria monocytogenes. It can also improve the safety of fresh oysters and enhance the shelf life of avocado pulp," he said in a presentation on food technologies organised by the Defence Food Research Laboratory (DFRL), Mysore.

Similarly, UV light is being used in fruit juices, especially apple juice for destruction of food-borne pathogens such as Salmonella and E. Coli.

"Pulsed electric fields have been developed for application to liquid foods such as milk and fruit juices. Now we need to look at each of these technologies in terms of mechanism of action, efficacy and specific application to foods to improve their safety," he added.

Defence Bio-Engineering and Electrometrical Laboratory at the Defence Research Development Organisation has developed the nanochitosan emulsion for antimicrobial coating in the application for preservation of food material. The nano emulsion can be used to coat the fruits and vegetables to extend the shelf life and appearance, according to the scientists.

Stansted's range
Stansted Fluid Power has developed a range of systems customised to the requirements of HHP (high hydrostatic pressure) processing for both pasteurisation and sterilisation. The application of ultra high pressure homogenisation for food applications have included a wide variety of liquid products covering milk, fruit juices, vegetable extracts and flavourings where effects of micro organisms, creation of finer and more stable emulsions, active ingredients encapsulation and product sterilisations are developed. These advances are from technical abstracts on Innovative Techniques in Food Processing and Preservation published by the DFRL.

Several food items fail laboratory test

JAIPUR: Out of the total food samples collected in the state in 2011-12, around 17% failed as in the laboratory tests they were not found fit for consumption or were of sub-standard quality.

According to the medical, health and family welfare department, food inspectors collected 3,908 samples in all the districts of the state. They collected the samples during festivals like Holi and Diwali and also on routine days.

The lab results of the samples can make the consumers more alert about selecting and purchasing the food items from the market. Out of the total 3,908 samples of food items collected, around 690 failed to meet the standard of Food Safety and Standards Act 2006. Some of them were not even fit for consumption.

The department claimed that it has taken action against the offending food vendors and manufacturers. "Challans were filed against them," said food safety commissioner BR Meena.

Among the samples of food items that were sent for testing were all kinds of eatable items like milk products including sweets and ghee.

Cancer chemical alert over crisps and coffee as Food Standards Agency identifies 13 at-risk products

Food firms have been warned about the presence of a cancer-risk chemical in everyday products ranging from crisps and chips to instant coffee and ginger biscuits.
A biscuit designed for babies and toddlers has also been caught up in the alert.
Experts are even warning families to  only lightly toast their bread at home, as the chemical, called acrylamide, is more likely to form the longer and darker foods cook.
A study by the Food Standards Agency has identified 13 products containing raised levels of the chemical. In each case, officials at the local council where the supplier is based have been told to notify them.

 

Study: The Food Standards Agency has identified 13 products containing raised levels of the chemical acrylamide

Acrylamide, which is still being investigated by scientists, is a cooking by-product associated with frying, baking, roasting or toasting foods at very high temperatures, usually greater than 120c.
The FSA insists its findings raise no immediate risk to the public and there is no need for people to change their diet.
However, it is putting pressure on all food companies to reduce acrylamide levels because long-term consumption could increase the risk of cancer. Its official advice is also that families should ensure bread and chips they eat are only toasted or baked to the 'lightest colour possible'.
The FSA said its study of levels of acrylamide and furan – another cancer-risk chemical – is used to identify which firms need to take action. Acrylamide is formed by a reaction between natural components in food as it cooks.
In reality it has probably been in the diet for as long as man has fried, roasted or toasted food. Manufacturers including Heinz and McVitie's have already responded by changing their recipes.

Warned: Food firms have been cautioned that everyday products such as crisps, biscuits and instant coffee could contain the cancer-risk chemical acrylamide

But others, including Nestle, makers of Nescafe, say it is impossible to do so without harming the flavour and quality of their products. It added: 'There is currently no scientific evidence to suggest any particular product has any negative impact on health in the context of acrylamide exposure.'
The FSA is required by the EU and the European Food Safety Authority to carry out the annual tests. It looked at 248 samples, from chips sold by fast-food outlets to supermarket own-label and big brand ranges. In 13 cases levels were above  the 'indicative value' – a trigger point to tell the firm it should examine its production process.

At risk: The FSA has warned food firms that everyday products such as instant coffee could contain the cancer chemical acrylamide

European watchdogs have been putting pressure on food manufacturers to reduce acrylamide for almost a decade. In 2002 Swedish studies revealed high levels formed during the frying or baking of potato or cereal products.
The FSA said: 'This raised worldwide public concern because studies in laboratory animals suggest acrylamide has the potential to cause cancer in humans by interacting with the DNA in cells.
'The Agency believes exposure to such chemicals should be as low as reasonably practicable.'
The latest survey found 'an upward trend' in acrylamide levels in processed cereal-based baby foods, excluding rusks. Importantly however, the FSA said this did not mean parents should stop giving these products to youngsters.
The Food and Drink Federation,  which represents manufacturers,  said members are 'ensuring levels are as low as reasonably achievable'.
Heinz changed its Banana Biscotti recipe this year to reduce acrylamide to trace levels. United Biscuits, which makes McVitie's Gingernuts, said it has cut acrylamide by 70 per cent. The firm also pledged to cut levels in its McCoy’s crisps.