New Processing Technique Could Make Baby Food Puree Even Safer

Released: 21-Feb-2014 4:00 PM EST
Source Newsroom: Institute of Food Technologists (IFT)
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Citations Journal of Food Science

Newswise — CHICAGO— Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

High pressure thermal sterilization (HPTS) may offer an alternative form of processing by which high quality products could be achieved. HPTS could offer a double benefit in terms of food safety and also food quality, and could be useful for additional food systems as well.

Additional research is needed to validate these findings and help to implement this promising technology in the food industry.

The financial support for this work was provided by the European Commission (project PROMETHEUS, PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors & Simulation; FP7-KBBE-2010-4-265558)

Read the Journal of Food Science abstract here

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This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government and industry. For more information, please visit ift.org.


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