Page 22 - Food and Drink Business Magazine May 2019

FOOD SCIENCE
Impact of organic food studied
EATING organic food can reduce pesticide levels in humans in as little as a week, a study published recently in the journal Environmental Research says.
A small study-group of families who shifted to an organic diet significantly reduced synthetic pesticide levels in their bodies within seven days, according to researchers from the University of California- Berkeley, UC-San Francisco and Friends of the Earth.
The study found average pesticide and pesticide metabolite levels detected in urine samples from four families fell 60.5 per cent after six days of eating an all-organic diet.
The most significant declines involved organophosphates such as malathion, which researchers saiddroppedby95percent.
Chlorpyrifos fell by nearly two-thirds, the researchers found.
Previous studies have shown an organic diet can reduce organophosphate pesticide levels but until now research has not revealed any impact on the levels on neonicotinoid and pyrethroid insecticides, which the California researchers say are being used increasingly around the world.
The researchers said they found levels of clothiandin, a neonicotinoid pesticide, fell by 83 per cent among the four families, while levels of pyrethroids dropped by 43 per cent to 57 per cent.
Both of those pesticide classes are associated with endocrine disruption, researchers said, adding that neonicotinoids can also cause massive insect and pollinatorlosses. ✷
Start-up launches natural preservatives
AUSTRALIAN start-up, Ingredient Trading Company (ITC), has launched a natural food preservative range that claims to boost the shelf-life of dairy, bakery and both fresh and cooked meat products.
The range was jointly developed by US food technologist at Georgetown University; Chinese food scientists; and pharmaceutical companies.
It can help food manufacturers cater to consumer demand for all-natural products both here and overseas, according to ITC co-founder Steve Lewis.
The products, Natalactin Plus and Nisilactin Plus, are both classed as natural and have demonstrated the ability to replace chemical preservatives. They also have a neutral flavour, and less dependence on pH for efficacy, Lewis says.
Nisilactin Plus is an antimicrobial agent that prevents the growth of gram positive pathogens. The active ingredient in Nisilactin is the by-product that occurs during the growth of the
Lactococcus lactis bacteria that was first discovered in the 1930s.
“Through a very fine centrifugal process, that by- product is isolated to make Nisilactin Plus.
“Our point of difference is that we use a natural protein base to grow the ingredient, which makes the product more effective and very valuable when used on proteins,” Lewis says.
Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds, including e. Coli, listeria, and salmonella.
ITC’s other new product, Natalactin Plus, is similar Nisilactin Plus, although the by-product is a secondary product to Streptomyces.
“It is a highly effective food preservative working against surface moulds and fungi.
“Outside of the food industry it is commonly used in antibiotic,
antifungal eye drops as the active ingredient,” Lewis says.
“Like the Nisilactin product, our innovation on both is that we use a natural protein-based environment in production.”
ITC is also looking at applications for both Nisilactin Plus and Natalactin in food polymer packaging.
“Food packaging and wraps that actively work to protect the product, rather than simply keeping them less impacted by the
environment could have an impact on spoilage,” Lewis says.
The products have been tested and approved in more than 40 countries, including in Australian laboratories, according ITC, and Lewis says the company is currently working with bakeries, seafood producers, dessert makers and dairy products companies to incorporate it into their products.
ITC is also planning to launch some follow up products later this year, Lewis says. ✷
22 | Food&Drink business | May 2019 | www.foodanddrinkbusiness.com.au