grade 9Food-Technology-INNOVATIONS (1).pptx

Legal Framework for the Development and implementation of Food Safety Regulation important to achieving a high level of consumer health protection in the consumption of food sold markets and ensuring fair trade.
Use of science and risk analysis when developing and implementing food safety regulations.
Plant-based meat alternatives are not anything new. Rooted in the Chinese cuisine, vegetarian chicken (made from bean curd sheet) and vegetarian lo mei (made from wheat gluten) are examples of plant-based meat alternatives
Artificial meat is a topic with increasing media coverage. While conventional meat that we eat can be part of a balanced and healthy diet, the so called "artificial meat" is intended to be consumed as a substitute for conventional meat and an alternative source of protein.

1. FOOD TECHNOLOGY INNOVATIONS

2. Innovation the process of improving the existing creations or finding new applications for them. What is innovation

3. The need for Food Technology Innovation With the global challenges we are facing food technology innovations play a critical role in ensuring: Food Security & Sustainability Reduction of food waste Improvement of Health & Nutrition Economic efficiency and cost reduction Animal welfare considerations

4. Innovations in food Technology Alternative Proteins Artificial meat is a topic with increasing media coverage. While conventional meat that we eat can be part of a balanced and healthy diet, the so called "artificial meat" is intended to be consumed as a substitute for conventional meat and an alternative source of protein. Plant-based meat alternatives are not anything new. Rooted in the Chinese cuisine, vegetarian chicken (made from bean curd sheet) and vegetarian lo mei (made from wheat gluten) are examples of plant-based meat alternatives A. Plant-based Meat

5. They are produced by initially extracting proteins from plant sources such as soya bean, wheat or pea. The protein extracts are then subject to heating, extrusion and cooling to fabricate meat-like texture, eventually added with other ingredients and additives (e.g. flavouring and colourants) to mimic the flavour, taste and appearance of meat. Recently, plant-based meat products, in forms of chicken nugget, burger patty and deli slices. Newer plant-based meat alternatives on the market today are meant to taste and look more like meat. This is achieved for example by adding beet juice to imitate blood or coconut oil to simulate meat fat and help it sizzle on the grill.

6. PRODUCTION OF PLANT BASED MEAT

7. Plant-based meat products found in the philippines: Veega Wonder meat Beyond Meat Naked Foods by Cinty Omni Pork Quorn Unmeat Alpha Foods The Good Choices The Good Seed

8. B. Cultured Meat In addition to plant-based meat, cultured meat is another on-the-horizon alternative to conventional meat. Cultured meat, also referred to as lab-grown meat and in vitro meat, etc, is meat grown in laboratories from animal cells. To produce cultured meat, muscle cells are first collected from target animals and allowed to proliferate in a culture medium. These cells are then grown into muscle fibres under a controlled environment.

9. In addition to plant-based meat, cultured meat is another on-the-horizon alternative to conventional meat. Cultured meat, also referred to as lab-grown meat and in vitro meat, etc, is meat grown in laboratories from animal cells. At present, cultured meat products are not yet commercially available. This is because the current production technology is time-consuming, highly labour-intensive and costly that makes large-scale production of cultured meat not economically viable Nutrients that are not synthesised by muscle cells such as iron and vitamin B12 are supplemented in the culture medium in order to produce cultured meat products with a nutritional value comparable to that of conventional meat.

10. PRODUCTION OF CULTURED MEAT

11. 2. Precision Fermentation Precision fermentation is revolutionizing the food industry by enabling the sustainable production of key ingredients like proteins, fats and enzymes without relying on animals. The microorganisms are programmed to be little production factories. This is how insulin for diabetic patients is produced, as well as rennet for cheese. As the technology continues to advance it has the potential to drastically reduce enironmental impact in the production of food

12. 3. 3D Food Printing 3D-printed food consists of eadibles prepared via the automated, additive process of 3D printing . Similar to other methods of printing, 3D-printed food is constructed in intricate shapes, layer by layer. In this version, however, the filament is swapped out for an edible resin. These printers recreate an uploaded artwork, original or pre-fixed, from a digital file using computer-aided design (CAD) software. And, instead of plastics, they dispense paste-like or malleable foodstuffs, spanning pasta, chocolate, cheese, cookie dough, sugar-based confectionery, gelatin, cultured meat, mashed potatoes and pizza.

13. This allows for creative, personalized and nutritionally optimized food that can cater to specific dietary needs or aesthetic preferences. 3D food printing is a promising technology that blends innovation, creativity and sustainability. It has the potential to transform how we prepare and consume food, and reduce food waste.

14. 4. Food Waste Reduction Technologies Addressing food wastage is paramount in the global effort to combat food insecurity and reduce the environmental footprint associated with the food industry. Food entrepreneurs and major corporations are prioritizing food waste reduction as a means to achieve sustainability and cut operational costs. The implementation of advanced food monitoring solutions empowers food producers, restaurants to proactively mitigate food waste.

15. Further, there is a notable shift towards adopting zero-waste approaches in food manufacturing. This emphasizes the upcycling and reuse of food waste to create value and resonate with environmentally-conscious consumers. A prime example of this shift is the emergence of 3D food printing solutions that utilize food waste to produce edible food products. Such means effectively curb food waste at restaurants and other food outlets while promoting sustainability.

16. LUMITICS - is a Singaporean startup company that tracks food waste. The startup’s smart food waste tracker, Insight, uses proprietary AI-based image recognition technology. It offers chefs insights into food waste, fostering feedback loops that enhance food quality based on customer preferences.

17. 5. Vertical farming and hydroponics Vertical farming refers to the system of cultivating crops in vertically stacked layers, instead of a single surface, like a greenhouse or field. This farming method uses Controlled Environment Agriculture (CEA) technology to monitor required humidity, temperature, gases, and light in indoor conditions. For instance, farmers use artificial lighting and metal reflectors to mimic natural sunlight. Vertical farming uses soilless agriculture, such as aquaponics, aeroponics, and hydroponics. Cultivators also commonly use coconut husks and peat moss as growing mediums.

18. SAMPLE OF VERTICAL FARMING

19. 6. AI and Automation in food technology In the food and beverage industry, robotics plays a pivotal role across the entire value chain. It improves efficiency, consistency, and scalability throughout food production processes. Hospitality robots find their place in hotels and restaurants, elevating customer convenience and safety. Robotic chefs and food processing robots further solidify food robotics as a prominent trend in food technology.

20. Autonomous drones and vehicles are emerging as efficient alternatives to manual delivery services, increasing cost savings. These drones and other food-handling robots facilitate rapid and cost-effective food tagging and monitoring in warehouses and grocery stores.

21. An Automated robot serving food at good taste restaurant

22. 7. Alternative Packaging As the global demand for sustainability grows, traditional packaging materials like plastic, which contribute to pollution and environmental degradation are being replaced by more sustainable and alternantive packaging solutions. These innovations aim to reduce waste, lower carbon emissions, and offer environmentally friendly options for food packaging As technology advances and consumer s demand for eco-friendly solutions grows, innovations like biodegradable materials, reusable packaging, and plantbased plastics play a crucial role in creating a more sustainablr future.

23. Innovative Packaging Solutions A. Seaweed-Based Packaging Evoware makes edible and biodegradable food wrappers from seaweed which dissolve in hot water or can be composted

24. Innovative Packaging Solutions B. Mushroom-Based Packaging Made from mycelium (the root structure of mushrooms), this material is strong biodegradable, and can be grown to form cutom shapes. It serves as an excellent replacement for polystyrene foam in packaging

25. Innovative Packaging Solutions C. Water-Soluble Packaging Packaging made from water-soluble materials like polyvinyl alcohol (PVA) dissolves in water, reducing waste and leaving no harmful residue. This is particularly useful for single-use products like detergent pods or food wraps.

26. Innovative Packaging Solutions D. Cellulose based films Cellulose is a natural polymer found in plants, and it can be used to create transparent, flexible packaging films that are biodegradable. This is a potential replacement for petroleum-based plastic films used in food packaging.

27. With the innovations arising from food technology. It is reshaping the future if food production, sustainability and health. Continued innovation is crucial to address the sustainable feeding of the global population.

28. END OF PRESENTATION THANK YOU FOR LISTENING