Page 40 - Food&Drink Business magazine June 2022

TESTING & MEASURING
The science of food & beverage
Around the world, politicians tell us their decisions are “led by science”. Maria Uusimaa from Vaisala looks at how science is driving the food and beverage industry, and how technologies are helping optimise sustainable food production.
all the challenges outlined above, and Vaisala is actively involved in many of them.
Our industrial measurement instruments enable better management of food and beverage processes, which improves efficiency, enhances and protects product consistency and quality, and reduces energy consumption.
In the food and beverage industry, our products are utilised at every stage of the value chain; from agriculture to processing, storage, distribution, retail, and waste management.
HUMIDITY
Some of our core technologies include measurement methods that are commonly regarded as industry standards, for example, humidity.
In 1973, Vaisala developed the world’s first thin-film polymer- based capacitive humidity sensor, Humicap, which improved the accuracy and reliability of measurements, with advantages including long-term stability and insensitivity to condensation, dirt, and most chemicals.
The applications for humidity measurements are almost endless; partly because excessive moisture in food can cause spoilage. They are routinely employed in food processes such as drying, cooking, and baking.
CARBON DIOXIDE (CO2)
Carbon dioxide is used by plants to grow by photosynthesis, so it is common practice for horticulturists to raise greenhouse CO2 levels to boost production. CO2 is also used in carbonated beverages and in the manufacturing facilities of perishable foods.
The Vaisala Carbocap carbon dioxide sensor features a micro-machined, electrically tuneable Fabry-Perot Interferometer (FPI) filter, which enables a reference measurement that compensates for any potential changes in light source
IT is easy to understand that art plays an important role in the food and beverage industry; creativity is essential in packaging and advertising as well as in product development.
For the team at Vaisala, we believe that science plays the dominant role: development of measurement technologies; helping with product formulation; optimising processes; protecting safety; ensuring quality; enabling product consistency; and empowering sustainability.
Looking forward, how will science help the industry overcome its latest challenges?
THE CHALLENGES
According to the Food and Agriculture Organisation (FAO) of the United Nations (UN), nearly one in three (2.37 billion) people in the world did not have access to adequate food in 2020. The worst affected countries were in Africa and Asia while at a same time some countries main food-related
challenges were obesity and food waste. Food security, nutrition, and accessibility all present growing challenges.
Water scarcity can be defined as insufficient fresh water to meet normal requirements. It can be caused by climate change (drought), water contamination, excessive or inefficient water use, or by insufficient or failing water infrastructure.
According to the UN, without adaptive measures, the number of people who lack sufficient water for at least one month per year will soar from 3.6 billion today to more than five billion by 2050. Again, there is a growing pressure for better efficiency and less waste.
A limited shelf-life for many products imposes extra risk for the food and beverage industry and makes it more vulnerable to supply chain problems, resulting in a strong demand for measures improve resilience and protect business continuity.
Coupled with cost and
sustainability issues, supply chains need to be short, fast, safe, and traceable.
Consumers are also looking for better packaging, with less reliance on plastics.
In addition, the demand for safe, healthy, nutritious food continues to grow, putting manufacturers under growing pressure to provide better information on labelling; especially for ingredients with health considerations such as sugar, salt, and calorific content. Meanwhile, carbon footprint information is being increasingly requested by retailers.
With global energy and food prices soaring, food and beverage manufacturers are experiencing both environmental and financial pressures to improve energy efficiency, reduce waste and increase the use of renewable energy – wind, solar and biogas.
SCIENCE AT VAISALA
Science is offering solutions to
40 | Food&Drink business | June 2022 | www.foodanddrinkbusiness.com.au