IUFoST

NewslineInternational Union of Food Science and Technology Newsletter

PresidentMr. Alan MortimerAustralia

Secretary-General/TreasurerJudith S. MeechPO Box 61021, No. 19 511 Maplegrove Road Oakville, Ontario Canada L6J 6X0 Tel +1 905 815 1926 Fax +1 905 815 1574 e-mail: jmeech@iufost.org

President-electDr. D. LinebackUSA

Past-PresidentProf. Dr.-Ing. Dr. h.c. W.E.L. SpiessGermany

Scientific Council ChairProf. K. BuckleAustralia

Governing CouncilProf. G. Barbosa-CánovasUruguay

Prof. J. R. BlanchfieldUK

Prof K-H ParkKorea

Dr. A. ParsonsSouth Africa

Reproduction of material in Newsline is invited, with acknowledgement to IUFoST, all enquiries to the Secretary-General.

Home Page: http://www.iufost.org

MAY 2006Number 63ISSN 0159-4419

In this issue 3 Profile: Canadian Institute of

Food Science and Technology (CIFST)

7 World Congress Partnership Opportunities

8 Governing Council Meets in Uruguay

10 CODEX - Food Labelling

Global trends in flavour ingredients Editorial by Mika Suzuki

The World of FlavoursDespite fears of saturation, the flavours market continues to expand,

especially in Eastern Europe and Asia Pacific (it was valued at over US$4.5 billion globally in 2005). Beverages are very much the leading application segment for flavours, accounting for roughly 30% of consumption share, followed by dairy at around 15%.

In recent years, the demand for, and use of flavours has seen a change. According to Mintel, the six main drivers for food and beverage flavours today are quality; flavour combinations; new flavours; flavours for low-calorie, low-sodium and other low-in positioned foods; flavours for healthy foods; and “natural” flavours.

With an increasing number of “fresh” food and drink products now available in many markets, quality is becoming a key factor for success.

Consumers expect foods to taste fresh or at least the same as if eaten in a high quality restaurant. Where flavours are used, there is an expectation that these will deliver better quality and “fresher” profiles.

Increasingly, flavour is being used by the industry to distinguish products in an already crowded and com-petitive market. It may be the case that new flavours and combinations are not as well liked as more “traditional” flavours (such as orange flavours in juices), but the mere fact that they are on the shelf can help create a point-of-

difference providing a lift to the total brand.A growing part of the food and drink market is now dedicated to

reducing energy values and sodium levels. However, fat, sugar and salt are each very effective in delivering good flavour as well as texture and “mouth-feel”. Among others, the challenge therefore for flavour houses is to strike a balance between taste, quality and function.

The task of flavour in healthy and functional food segments is often to “mask” unwanted flavours. This is especially important in situations where there is high usage of ingredients such as fibre and minerals. The changing global attitude towards diet should further drive development in this area.

There has been a trend towards natural flavours, and in some mature markets, the issue of food labeling has become a major focus, with manu-facturers attempting to achieve a “natural” list of ingredients. Already, products in the USA must show if they have been flavoured from natural or synthetic sources. As consumers become more informed about the prod-ucts they purchase, the industry is doing its best to reassure consumers by increasing the use of “natural” flavour components.

� | IUFoST Newsline — May 2006

Editorial

As a result, the flavours market is becoming increas-ingly diverse and complex, as both manufacturers and their suppliers cope with an increasing number of demands – both from the marketplace and in order to further their own brand developments.

Flavour Beyond TasteThe increased incidence of food and environmental

allergies is leading consumers to become more aware of the ingredients that they consume. In food and bev-erages, the major concerns of consumers are the inci-dence of allergies to additives, artificial colouring and flavouring.

In beverages, these health concerns are dampening demand for artificially-flavoured carbonated soft drinks and are giving rise to a new breed of juices and juice drinks based around flavours such as cranberry, blue-berry and pomegranate, all renowned for their health properties.

In foods, even the indulgent categories like confec-tionery and ice creams are turning to healthier flavour ingredients to increase their appeal. Some companies are extending their flavour ingredients to include ‘super fruits’ like acerola and cranberry, based on the consumer belief that fruit flavour equals healthy.

As such, the function of flavour is increasingly moving beyond taste. In fact, perceived health benefits or associated health benefits of flavour are becoming as important as the actual taste of flavour itself. More and more, flavour is becoming a carrier of health posi-tioning.

Some key flavours and flavour ingredients to look out for from this perspective are those that consumers most readily associate with health benefits, such as natural fruits, fruit extract and plant extracts; those that tie in with the growing trends towards ‘natural’ and ‘naturally rich in’ foods (e.g. blueberry, pomegranate and cocoa.

Key Flavour Ingredients Blueberry

Blueberry is a prime example of a flavour ingre-dient that experienced rising consumer demand not just in one region, but globally, propelled in part by their healthy image thanks to their high antioxidant content. In the West, blueberries are highly prized for their heart health benefits, while in Asia, especially Japan, they are inextricably linked to eye health. High consumer awareness of blueberries in Asia has been the result of significant marketing and advertising activities - so much so that when a consumer buys a blueberry juice or blueberry flavoured ice cream bar, they are buying the juice and ice cream for their perceived health/beauty aspects as much as for their taste.

PomegranateThe pomegranate has also recently been acclaimed

for its health benefits, in particular, for its disease-fighting antioxidant potential. According to Mintel’s Global New Products Database (GNPD), its application as a flavour in beverages increased over 250% and in dairy by 300% in the last couple of years.

This rise in interest in pomegranate as a flavour ingredient has, to some degree, been thanks to the marketing efforts of a California-based brand of pome-granate juice that took health food markets by storm in 2003. This product positions the fruit juice in a non-sci-entific, brand-led way, combining health with pleasant taste and innovative packaging.

In Asia, pomegranate flavour has started to filter through in confectionery (e.g. pomegranate flavoured chewing gum in South Korea).

CocoaIncreasingly, ‘pleasure’ categories are being backed

by campaigns to earn a healthier image by communi-cating their intrinsic health benefits – something we call “health with indulgence” at Mintel. Recent research has found natural cocoa, the main ingredient in chocolate, to be a great source of flavanol antioxidants, which could improve cardiovascular health. As a result, chocolates, especially dark chocolates with their higher flavanol content, are enjoying healthy growth today.

Future of Flavour?So what does the future hold for flavours? Increasingly, it appears that in virtually all catego-

ries, top note flavours are becoming more complex and flavour trends are headed towards blends rather than single/simple flavours.

At the same time, increased demand for nutri-tional food by a growing number of health conscious consumers worldwide will no doubt pressure manu-facturers to increase their list of natural ingredients. In some markets, especially the more mature markets, the concept or value of natural flavour and ingredient is growing faster than the base market, and this is a trend that is set to continue in the coming years.

And finally, the perceived health benefits of flavour are fast becoming a selling point of the flavour itself. Those flavours that combine taste and function backed by marketing efforts to increase consumer appeal will continue to rise in popularity.

Mika Suzuki presented this paper at the IUFoST Shanghai Symposium, held in conjunction with the Fi Asia-China Exhibition, February �006. Ms. Suzuki is Asian Consultant, Global New Products Database division, Mintel Corporation.

IUFoST Newsline — May 2006 | �

Canadian Institute of Food Science and Technologyby Brad McKay, Past President

Founded in 1951, the Canadian Institute of Food Science and Technology (CIFST) is one of Canada’s largest scientific organizations with over 1200 members comprised of scientists, technologists and students in industry, government and academia who are committed to advancing food science and technology.

Our Goals:to advocate and promote the quality, safety and wholesomeness of the food supply through the application of science and technology by linking food science professionals from industry, gov-ernment and academiato provide a forum for the exchange of scientific, educational & business ideas and informationto be a major voice on scientific issues and public policy relating to the Canadian food industryto promote the professional development and careers of CIFST members.

Governance:The Institute is governed by a 14 member Board

of Directors consisting of the four members of the Executive Committee (who are elected by all members and serve a four year term) as well as representatives from each of the eight regional sections, plus the mem-bers-at-large and sustaining members (each of which are elected by their respective group and typically serve for one year).

The Executive Committee oversees the day to day running of the Institute. Each member of the committee serves for four years by rotating each year in succes-sion through the positions of Vice-President/Treasurer, President-Elect, President, and Past-President. This helps us to ensure both continuity and the rejuvenation of the committee.

National Office:The Institute maintains a permanent office with a

full time Executive Director who administers the affairs of the organization under the direction of the Executive Committee. Our Executive Director is Ms. Carol Ann Burrell, who can be reached by telephone at: +1-905-271-8338 or by email at cifst@cifst.ca. We communicate with our members through our web site, www.cifst.ca and

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Adhering Body Profile

through a strategic relationship with Food in Canada, Canada’s premier food industry publication.

Regional Sections:There are eight regional sections in CIFST:

AtlanticQuebecToronto, OntarioGuelph, OntarioManitobaAlbertaOkanagan-Kootenay, British ColumbiaBritish Columbia (which is a joint section with IFT)

The sections have their own elected executive boards, led by the board chair. The sections provide successful technical seminars and social events for members and many send regular newsletters to their members. Three of the regional sections – Toronto, Montreal and British Columbia – also put on supplier night table top exhibits, attracting a great number of industry participants. The sections are run entirely by volunteers, with the excep-tion of one, which has part-time paid staff, and deliver much of the content and networking activity in CIFST. A small amount of funding is provided to each section, prorated to the number of members in the section, to help support these local activities.

Committees:There are five standing committees including:

Nomination Committee (who nominate candi-dates for national positions)Awards Committee (who award 10 awards plus several student scholarships annually)Scientific and Public Affairs Committee (who represent us to the public on scientific issues) Student Affairs Committee (who organize the successful student challenge event at the national conference) International Liaison Committee (who link with IUFoST and other Adhering Bodies)

As well, we have two ad hoc committees:The Conference Organizing Committee (more on the conference below)Revenue Generation Committee (which is exploring new sources of revenue)

Subject Interest Divisions:To provide a technical forum for like-minded pro-

fessionals, the Institute has organized seven Subject

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� | IUFoST Newsline — May 2006

Adhering Body Profile

Interest Divisions. These Divisions consult with and help organize the technical content of the National Conference. The Divisions are:

Food Process EngineeringFunctional FoodsGovernment & Regulatory AffairsMicrobiologyNutritionPackagingSensory Evaluation

National Conferences:We hold a national conference every two years in

conjunction with the Federal Government’s Ministry of Agriculture, known as Agriculture and Agri-Food Canada. The event is the highlight of the year, with sci-entific presentations covering all subject interest areas,

1.2.3.4.5.6.7.

a tabletop exhibitors hall, poster sessions, student chal-lenge competition and ample networking. The event is hosted by one of the regional sections, and the location rotates across the country.

Canada and the World:In 1991, we were honoured to have hosted the 8th

IUFoST World Congress in Toronto. Through the efforts of CIFST, the Canadian Government provided $250,000 to make it possible for delegates from developing coun-tries to attend the congress. Surplus funds from this event were used to establish a scholarship program that provides funding for students to attend IUFoST World Congresses.

Canada has been home to many notable food tech-nology innovations over the past two centuries, such as:

• the McIntosh Apple (1796)• the Potato Digger (1856)• Marquis Wheat (1908)• the first nut chocolate bar (1910)• frozen fish (1926),• Pablum infant cereal (1930)• synthetic sucrose (1953• and instant mashed potatoes (1962) to name a

few.It is this proud history and the spirit of innovation

that keeps CIFST a vibrant and exciting organization and an enthusiastic supporter of IUFoST.

The International Academy of Food Science and Technology (IAFoST), a statutory component of the International Union of Food Science and Technology (IUFoST), is proud to announce the fifth class of outstanding individuals elected to International Academy membership. These 36 new Fellows will be inducted at the Thirteenth World Congress of Food Science and Technology in Nantes, France, September 2006.

IAFoST, as a learned society composed of elected Fellows from all parts of the world, serves to promote high standards of ethics and scientific endeavours among food scientists and technologists. It is a source of scientific personnel and informa-tion to support international activities related to food science

IAFoST Announces New Academy Fellows

and technology. The Academy acts in an advisory capacity to IUFoST and its Adhering Bodies.

Activities of the International Academy are administered by an elected Executive Council composed during 2003-2006 of Malcolm Bourne, USA (President), Ken Buckle, Australia (Past President), J. Ralph Blanchfield, UK (President-elect), Councillors: Daryl Lund, USA and Vishweshwaraiah Prakash, India.

Nominations for Fellow status may be made by any IUFoST delegate, IUFoST Adhering Body, the IUFoST Governing Council, or Fellow of the International Academy. The electorate consists of the existing Fellows. The next round of nominations and elec-tions will take place in 2008.

You’re Invited to theIFT/CIFST Canadian BreakfastSunday, June 25, 2006

CIFST is holding a Canadian Breakfast on Sunday, June 25th, 7:15 a.m., during the IFT annual meeting in Orlando, Florida.

Members of IUFoST Adhering Bodies are invited to join in the fun (and enjoy a great breakfast).

For information on how to obtain tickets (must be purchased in advance of the meeting), please contact Carol Ann Burrell at caburrell@cifst.ca

IUFoST Newsline — May 2006 | �

Making Headway in Food Science at Memorial UniversityBy Prof. Fereidoon Shahidi, Correspondent

Activities at Memorial University of Newfoundland (MUN) in the Food Science area are multi-dimensional. In this regard, the 2004-2005 record shows the publi-cation of over 60 articles from its faculty in the Food Science, primarily in the nutraceuticals, phenolics, car-bohydrates, lipids as well as fisheries and aquaculture. During the same period, eleven books were published in the Food Science discipline by faculty in Food Science at MUN, and significant progress was made in research on nutraceutical lipids, funded by a grant from AFMNet in collaboration with Professor Bruce Holub of the University of Guelph. This project (still in progress) involves incorporation of omega-3 fatty acids in selected oils intended for those with gastrointestinal tract complications, among others. The work involved some preliminary research in preparing a concentrate of docosapentaenoic acid (DPA, C22:5n-3) from seal blubber oil. Decosapentaenoic acid can interconvert to either eicosapentaenic acid (EPA, C20:5n-3) or docosa-haxaenoic acid (DHA, C22:6n-3), hence it may serve as a very interesting fatty acid that has also been shown to amiliorate fragility of red blood cells and act as a potent bioactive compound in health promotion and disease prevention.

Comparative use of these fatty acids in the pro-duction of structured lipids has also been of interest. Some of the technologies developed at MUN have been applied industrially around the globe. In addition, bio-active phenolics in barley, wheat and beans were identi-fied, and their efficacy as potent antioxidants examined.

Correspondent’s Report

New Academy Fellows

Stella M. Alzamora, ArgentinaChristopher Hudson, Australia Gordon L. Robertson, AustraliaGiuseppe Mazza, CanadaFereidoon Shahidi, Canada Rickey Y. Yada, CanadaLucy Sun Hwang, Taiwan, ROCPierre Feillet, FranceHans Steinhart, GermanyGokare A. Ravishankar, IndiaZeki Berk, IsraelKatsuyoshi Nishinari, Japan

Ruth Oniang o, KenyaJorge S. Welti-Chanes, MexicoTon van Vliet, Netherlands Harjinder Singh, New Zealand Tola Atinmo, NigeriaHalina Kozlowska, PolandThomas Ohlsson, Sweden Gerald Moy, SwitzerlandSakarindr Bhumiratana, ThailandVincent Hegarty, UAEPeter Fryer, United KingdomMichael Gasson, United Kingdom

Victor Morris, United KingdomFergus Clydesdale, USAMartin Cole, USADennis Heldman, USAChi-Tang Ho, USAYun-Hwa Hsieh, USAJosef Kokini, USAChang Y. Lee, USADavid B. Min, USADavid S. Reid, USAHerbert Stone, USABarry G. Swanson, USA

Dr. Vishweshwaraiah Prakash has been elected to the position of President-elect, International Academy of Food Science and Technology, (IAFoST), Term 2006-2008.

Dr. Daryl Lund and Dr. Ing. Dr. h.c. Walter Spiess have been elected Councillors.

Work on phytonutrients in nuts such as almond and hazelnut was also carried out. These works were funded by the Natural Sciences and Engineering Research Council (NSERC) of Canada and for the latter part by the Almond Board of California and the US Department of Agriculture.

Nutrition of juvenile cod with respect to dietary lipids was also investigated. Oxidized lipids were found to have little effect on growth, but increased the body burden on alpha-tocopherol and also affected the blood profile. This later work was carried out under a grant for AQUANET in collaboration with Dr. Santosh Lall from the Natural Research Council in Halifax. Meanwhile, work on legume starches is carried out by concentrating on the understanding of structure-prop-erty relationships. This work is funded by NSERC and Saskatchewan Pulse Growers as well as Agriculture and Agri-Food Canada. The effects of physical modification on molecular structure and physicochemical properties of tuber starches are also being pursued.

Dr. Fereidoon Shahidi, recently elected a Fellow of the International Academy of Food Science and Technology, IAFoST is a member of the Canadian Institute of Food Science and Technology. Dr. Shahidi is the editor-in-chief of the Journal of Food Lipids, as well as the North American Editor of Food Chemistry, among others.

This project (still in progress) involves

incorporation of omega-� fatty acids in selected

oils intended for those with gastrointestinal

tract complications, among others.

6 | IUFoST Newsline — May 2006

May 30 - June 1Food Ingredients Central and Eastern Europe (FiCEE) and IUFoST Conference “Are Our Safe Foods Sufficiently Safe?”, Prague, Czech Republic, Contact: Arianne Westerink, Expoconsult BV trading as CMP Information, PO Box 200, 3600 AE Maarssen, the Netherlands, Tel: +31 346 559 444. Fax: +31 346 573 811, E-mail: awesterink@cmpinformation.com, Website: www.fi-events.com

June 7 – 9International Symposium: Food Factory of the Future 3, Gothenburg, Sweden. Contact: SIK, Eivor Johansson, Box 5401, SE-402 29 Gothenburg, Sweden, Tel: + 46 31 335 56 24, Fax: + 46 31 83 37 82, E-mail: ej@sik.se

June 14 – 16International Symposium: Novel Aspects of Fatty Acids – Nutrition and Biological Function, Ystads Saltsjobad, Southern Sweden. Contact: Agneta Hartlen, Swedish Nutrition Foundation, Ideon Research Park, SE-223, Lund, Sweden, Telephone + 46 286 22 82, Fax: + 46 286 22 81, E-mail: agneta.hartlen@snf.ideon.se

June 23 – 25International Symposium on Capacity Development in Nutrition, Central Food Technological Research Institute (CFTRI), Mysore, India. Contact: Dr. V. Prakash, E-mail: prakash@cftri.com

July 9 - 1518th World Congress of Soil Science (WCSS), Philadelphia, Pennsylvania, USA. Contact: Co-Chair Lee E. Sommers, Colorado State University, USA, Tel: + 1 970 491 5372, E-mail: Lee.Sommers@colostate.edu

July 14 – 2126th Kansas State University International Workshop on Rapid Methods and Automation in Microbiology. Contact: Dr. Daniel Fung, E-Mail: dfung@ksu.edu, Website: www.dce.ksu.edu/rapidmethods/2006

July 15 – 19Euroscience Open Forum 2006 (ESOF2006), The 2nd pan-European interdisciplinary science meeting highlighting research and innovation. Website: www.esof2006.org

September 17 - 21IUFoST 13th World Congress of Food Science and Technology, Cité des Congrès, Nantes, France. Contact: INRA, BP 71 627, 44 316 Nantes Cedex 3, France, Tel: +33 6 40 67 51 45, Fax: +33 6 40 67 50 06, E-mail: iufost@nantes.inra.fr, Website: www.inra.fr/iufost2006

October 8 – 11XX Brazilian Congress of Food Science and Technology, Curitiba, Brazil. Contact: Mr. Rivadário Costa Rosa, Av. Sete de Setembro, 4857,Code 80240-000 Curitiba – PR – Brazil, Tel.: +5541 3022 1247 Fax: +5541 3342 5062, E-mail: secretaria@xxcbcta.com.br, Website: www.xxcbcta.com.br/english/

October 14 – 17 - 2006 UWRF Food Microbiology Symposium: Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology, University of Wisconsin-River Falls. Contact: University of Wisconsin-River Falls Animal And Food Science Department. Tel: + 1 715 425 3704 E-mail: foodmicro@uwrf.edu c/o Doreen Cegielski regarding questions other than marketing Website www.uwrf.edu/food-science, link to Workshops, link to Food Microbiology Symposium.

October 15-17 10th Karlsruhe Nutrition Congress – Health Aspects of Vegetables and Fruits, Karlsruhe, Germany. Contact: Karlsruhe Nutrition Congress, Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany, Tel. +49 721 6625 400, Fax +49 721 6625 404, karlsruher-ernaehrungstage@bfel.de, Website: www.karlsruhe-nutrition-congress.de

October 20-23IDF 27th International Congress and World Dairy Summit, Shanghai, China. Contact: Ms.Gu Yun, Tel: +86 21 64654604, E-mail: guyun@brightdairy.com, Website: www.idf2006shcn.com

October 22-24XIV Latin American and Caribbean Food Science and Technology (ALACCTA) Conference, Havana Cuba. Contact: Dr. Miguel Garcia Roche, E-mail: mogaroc@yahoo.com and alaccta@yahoo.com

November 5-8The 7th International Conference on Nutraceuticals and Functional Foods, Reno, Nevada, USA. Contact: Ms. Nerd Sneed, 603 Southwest Parkway #23, College Station, TX 77840, USA, Tel / Fax: +1 979 6947031, E-mail: nedra.sneed@worldnutra.com

EVENTS IN RED ARE SPONSORED BY IUFoST.

International Events - 2006

2006 Elections President-elect: Professor Geoffrey Campbell-Platt (Professor Emeritus, Reading University, UK) has been elected by IUFoST Delegates to the position of IUFoST President-elect, Term 2006-2008.

Governing Council: IUFoST delegates have elected the following new members to the Governing Council, Term 2006-2008: Lucia Anelich (South Africa), Glaucia Pastore (Brazil), Brad McKay (Canada), Pingfan Rao (China), Huub Lelieveld (The Netherlands), Lim Chee Kian (Singapore).

IUFoST Newsline — May 2006 | �

13th World Congress of Food Science and Technology Nantes, France

News from Jean-François Thibault

The 13th World Congress of Food Science and Technology will be held at Nantes in France next September. In cooperation with their many partners (including the city of Nantes, Région Pays de la

Loire, French ministries and professional organizations) the organizing committee along with the scientific committee have spent a lot of energy setting up an out-standing programme. We can now say that things are going well!

“Food is Life” was chosen as the congress theme because we are convinced that food must not only fulfil the needs of the world’s population in terms of nutrition and calories, it also participates in its conviviality. This topic has met with great success amongst the interna-tional food science community: international referees reviewed more than 1000 abstracts for oral or poster presentations.

We can also inform you that Prof J.M. Lehn, Nobel Prize recipient, will open the congress and that a number of specific symposia will be held. Some of these include Micro and Nano-scale techniques in the analysis of food structures, Analytical Methodology in Food Safety, Food Powder Technology, Nanotech to enhance life through better foods, Cold Chain: a food safety challenge, Recent advances on modelling of refrigeration process & equip-ment, Carotenoids: Micronutrients from Food important for Human Health.

The final programme, including the invited lec-turers, oral presentations, poster sessions, symposia, the exhibition, the business convention as well as more practical information concerning your travel to Nantes will be available shortly. You can also view the scien-tific programme currently online at: http://www.inra.fr/iufost2006/congress/scientific-prog/index.html. Abstracts for posters are still being accepted.

Congress Partnership ProposalThe congress will bring together scientists at the

forefront in all sectors of the world food community, coming from academia, governmental institutions and industrial companies.

Your interests as a Privileged Partner:Becoming an IUFoST Partner guarantees your com-

pany a great visibility towards scientists, company leaders and therefore potential customers. Privileged Partners receive:

• An 18 sq. m stand will full equipment.• An exclusive partnership on a round table dis-

cussion or a session.• Two free registrations for the congress.• Two places at one of the gala dinner official

tables.• The presentation of your company during the

national and international press conferences.• The insertion of your company in the partici-

pant’s kits.• The participation list.• Price: EUR 15.000 (19,6% VAT excluded)Also, being a partner of the gala dinner includes

your logo on the menus and on the invitation cards:• Price: EUR 3.000 (19,6% VAT excluded)

Your interests as an Exhibitor:The IUFoST world congress and its components

represent a unique chance for your company to be kept posted about the latest ideas and innovations. Enjoy the great visibility of the World Congress of Food Science & Technology and book a 9 sq. m stand with full equip-ment. Being an exhibitor enables you to highlight your activity within the exhibition area and to share your expertise, your practices and your skills related to the congress topics. As an exhibitor your company will be granted two registrations for the “Food is Life” con-gress, and your company’s name will appear in the event final program.

The Exhibitor price is: EUR 3,250 (19,6% VAT excluded) + 250 Euros per additional sq. m.

Special offer for companies of less than 3 years old, companies with less than 20 employees, a national or international association, or schools or semi-public bodies:

This special offer includes: 1 table and 3 chairs to present your activity, and 1 free registration for the con-gress. The price for this offer is: EUR 1500 (19,6% VAT excluded)

For a copy of the Partnership Brochure providing more detailed information about the congress, visit http://www.inra.fr/iufost2006. Here too, is your oppor-tunity to present your company in the great visibility of the world congress of food science and technology.

Nantes has a long historical tradition in foods; numerous and various food industries are present, and education and research in food science and technology are recognised as one of its strengths. We are sure that this meeting will recognize Nantes and France as a major actor in food science and technology.

We look forward to seeing you in Nantes.

� | IUFoST Newsline — May 2006

Correspondent’s Report

IUFoST has keys to Reduce World HungerBy Prof. Kenneth S. Marsh, Correspondent

There is no single key to reducing world hunger by 50% by the year 2015 as stated in the Millennium Development Goals (MDG) of the UN, but IUFoST has access to food science and technologies that can help us reach this target. IUFoST has developed many tools to get us there, but food scientists have yet to take full advantage of these tools. I submitted “A Specific Call for Action” (Newsline No. 60, April/May 2005), which requested our sharing of information to reduce hunger, and FAO and IUFoST joined forces, headed by Prof. J. Ralph Blanchfield, “to establish a global database of food science and technology research projects addressing worldwide food needs” in order to share that knowledge. The database was launched in February, 2004, but has yet to collect sufficient entries to realize its potential. This article is a plea for submissions to build this database.

In the IUFoST News release announcing the data-base, Professor Blanchfield stated:

“This collaboration between the two main interna-tional bodies, FAO and IUFoST, deserves the support of all food scientists and technologists worldwide. IUFoST is asking all national Adhering Bodies to request and encourage their members involved in research projects...to contribute details of their projects to the database.”

He went further to state: “For the first time, there will be organized worldwide knowledge of what scien-tists and technologists have been or are doing in rela-tion to this crucially important subject, where the work is being done and for which developing countries. The IUFoST Task Force will monitor inputs and conduct searches; and will be able to:

• See where the gaps are and draw attention to them;

• Put individuals, who are unknowingly working on similar projects for different developing coun-tries in touch with each other;

• Possibly “broker” the application of projects that have been/are being successful, to other developing countries where they could also be relevant.”

This capability suggested by Professor Blanchfield allows us “new ways to give practical effect to the food security principle embodied in its (IUFoST’s) Budapest Declaration of 1995” which predated the UN declara-tion (World Food Summit of 1996) which established the MDG. IUFoST needs to take the next step to realize this potential.

Among the readers of this Newsline are the Delegates from the Adhering Bodies and the point contacts to the food expertise within their respective countries. I request that each reader identify food science and tech-nology research projects within their countries and ask key people within those projects to share their knowl-edge with others through the database.

To visit the database go to www.fao.org/inpho and click on “IUFoST”, on the left of the screen. To make an entry on the next screen, click on “Contributions”, log in as “Guest” and follow the on-screen instructions. You will find that the project name and project description need to be entered in English, French and Spanish. If this presents a difficulty, click on babelfish.altavista.com for a useful translation.

Report on the IUFoST Governing Council Meeting and Symposium Montevideo, Uruguay By Prof. R. Blanchfield, IUFoST Governing Council

Sunday, 2 April 2006 Informal discussionsMonday, 3 April 2006 GC formal meetingTuesday, 4 April 2006 GC formal meeting (cont)Wednesday, 5 April 2006 IUFoST/LATU Symposium on

Advances in Food TechnologyThursday, 6 April 2006 Continuation of IUFoST/LATU

Conference

IUFoST Governing Council Meeting No. 44GC meetings are normally held annually and, in

World Congress years, during the Congress. This being a year of IUFoST World Congress and General Assembly (17-21 September 2006 in Nantes), a Governing Council Meeting will be held during the Congress. However, because it was urgent to finalise the Strategic Plan 2006-2010 and develop and activate a prioritised Action Plan 2006-2007, this additional meeting was held, a year after the previous GC meeting in Kuala Lumpur, chaired by IUFoST President, Alan Mortimer. Following essential business and reports, most of the meeting was devoted to the strategic and action plans. Dr. Pingfan Rao joined the meeting in his role as Chair, Congress XIV. Dr. Gisela Kopper (ALACCTA President), Prof. Glaucia Pastore (Brazil) and Dr. Gabriel Durand (Argentina) also were invited to the Governing Council meeting on Monday afternoon to discuss regional issues.

The GC members had received in advance by e-mail and listserv, minutes, Officers’ reports, reports of the International Academy, the Scientific Council, IUFoST publications, Task Forces, and ICSU documents. Major items of interest were:

IUFoST Newsline — May 2006 | �

Dues structureFurther consideration was given to a revised dues

structure. One difficulty recognized by the GC is that national Adhering Bodies are of three different kinds (national food science societies; representative com-mittees in a country of several societies with direct or overlapping interests in food – as in France, Germany and the UK with UKFFoST; and national academies of science) and strengths. In regard to a dues basis, one size cannot fit all. However, it is expected that proposals will be put to the General Assembly prior to our meeting in Nantes.

2006 CongressA progress report was received on the September

2006 World Congress and General Assembly in Nantes. Dr. Rao also reported on progress to date with the 2008 world congress in Shanghai.

Strategic Plan 2006-2010Following the “brainstorming session” in the GC

meeting in Kuala Lumpur in March 2005, listserv discussions among the GC members resulted in a draft Strategic Plan 2006-2010 which was circulated to Adhering Bodies, inviting their comments and inputs. This resulted in a revised draft, circulated to GC members in advance of this meeting. This was dis-cussed, paragraph by paragraph, and the result for-mally adopted by the GC for formal ratification at the General Assembly.

Action Plan 2006-2007The Strategic Plan sets out where we want to be by

2010. How we are going to get there requires a series of shorter-term Action Plans of specific measures, and it was agreed that an Action Plan 2006-2007 should be developed without further delay and implementation should be begun without delay, on the basis of what could be achieved having regard to available time and resources.

Joint IUFoST/LATU SymposiumOur LATU friends developed an extremely well

received programme. Special thanks from all of us to Gustavo Barbosa-Canovas, Gisela Kopper and Rosa Marquez for all their efforts that led to such a suc-cessful conference. The programme, in which Governing Council members gave papers, can be seen on the IUFoST website.

Thank you to everyone at LATU for making us so welcome!

Gustavo Barbosa-Canovas

From left – Gisela Kopper, Ralph Blanchfield, Gustavo-Barbosa-Canovas, Alan Mortimer, Ken Buckle, Walter Spiess

Left to right – Glaucia Pastore, (Brazil) Kwan-Hwa Park, (Korea) Pingfan Rao, (China) Ken Buckle, (Australia) Margarita Olivera, (Argentina) Cindy September, (South Africa) Walter Spiess, (Germany), Gisela Kopper, (Uruguay), Judith Meech (Canada), Margarita Batthyany (Uruguay), Malcolm Bourne (USA)

Governing Council in Uruguay

10 | IUFoST Newsline — May 2006

CODEX Report

Codex Committee on Food Labeling(CCFL) 34th Session | 1-5 May, 2006 | Ottawa, CanadaReport by Prof. John Lupien, FIAFoST

The Codex Committee on Food Labeling (CCFL) held it 34th Session in Ottawa, Canada from 1-5 May 2006. The CCFL prepared and had adopted in 1985 by the Codex Alimentarius Commission a General Standard for Food Labeling. It has also completed work on a General Standard for the safe use of food additives, a General Standard for the labeling and claims for pre-packaged foods for special dietary uses, and guidelines on claims, nutrition labeling, nutrition and health claims, and for the use of the term ‘Halal’. Since completing this work the CCFL agenda has been reduced to a number of contentious issues and the committee has made virtually no progress in resolving these issues through achieving consensus agreement by all Codex Member Countries on most issues (GMO labeling, quantitative ingredient label declaration, country of origin, certain products, food advertising).

The CCFL session was preceded by a Working Group on Guidelines for the Production, Processing, Labeling and Marketing of Organically Produced Foods. The Working Group (WG) meeting was chaired by Canada and was held in English, French and Spanish. Their meeting gave in-depth attention to a list of Codex approved food additives that can be used in organic food products. The WG report was reviewed in the 34th CCFL Session.

The CCFL Session was chaired by Canada. Attention was given to endorsement of labeling provisions and other pertinent matters referred to CCFL by other Codex Committees. This included labeling of processing aids in the General Standard for Fruit Juices and Nectars when these substances carry over into finished products; labeling and nutrition claims of Processed Cereal-based Foods for Infants and Young Children; and labeling of cheeses and related products. CCFL endorsed all of the referred labeling proposals, except for the mandatory declaration of country of origin on many different standardized cheeses. On the latter point there was strong support for this proposal from the European and some developing countries. Many other cheese producing countries from Asia and the Pacific and from the Americas were against the proposal. The recommendations of the Codex Committee on Milk and Milk Products will be sent to the Codex Alimentarius Commission (CAC) for adoption at Step 8, with the exception of the requirement of mandatory declaration of country of origin. This provision will be retained as a draft until an acceptable level of consensus can be achieved.

With regard to labeling of organic foods, the Working Group report was reviewed by CCFL. A revised table of food additives that can be used in the production of organic food products was approved by CCFL and will be sent to the CAC for adoption at Step 8 of the 8-Step Codex process. Other additives, for which WG or CCFL consensus could not be reached, will be placed in a new table for attention at the next CCFL Session.

The CCFL held an unproductive discussion on the use of natural sodium nitrate (mined mainly in Chile) as a fertilizer for organic crops. Many countries were opposed to use of natural sodium nitrate in organic food production, while other countries were in favor of this. Further CCFL discussions will be needed.

CCFL held an extensive discussion on the proposal for Codex mandatory label declarations for genetically modified foods and food ingredients. No consensus was reached, and many countries recommended that CCFL discontinue discussions of this topic. After a lengthy and inconclusive debate, CCFL decided to continue to work on the issue through a new Working Group. Comments will be requested from Codex members and observer organizations (including IUFoST) and the Working Group will meet in January 2007 to consider next steps.

There was a lengthy discussion on a proposed draft amendment to the General Standard for the Labeling of Prepackaged Foods on the concept of quantitative decla-ration of ingredients. This discussion/debate was totally unproductive and the proposed draft amendment was returned to Step 3 of the 8-Step Codex process. An ad hoc Working Group chaired by the United Kingdom will continue to try to build some consensus on this issue.

A discussion on the proposed definition for Trans-Fatty Acids resulted in the definition being forwarded to CAC for final adoption. Some oil producing coun-tries such as Malaysia did not fully support this CCFL discussion.

CCFL also debated a discussion paper on food advertising. A definition on food advertising proposed by Canada provoked a divisive discussion. While there was no agreement on the proposed definition, the CCFL decided to request the CAC for approval of new work in this area, and if approved, the new definition will be circulated for comments at step three.

The next meeting of CCFL will take place in Ottawa, Canada from 30 April to 4 May 2007. IUFoST adhering bodies and their members interested in further informa-tion on this CCFL meeting, prior Codex food labeling work on the CCFL, or the report of this 34th session of the CCFL and the working papers should visit the Codex website, www.codex.alimentarius.net

IUFoST Newsline — May 2006 | 11

Adhering Body News

Environmental improvements of the post-farm dairy chainby Prof. Nils Bengtsson, SIK Correspondent

A doctorate thesis presented recently by Johanna Berlin, SIK at the Chalmers University of Technology in Göteborg, Sweden, was titled “Environmental Improvements of the Post-Farm Dairy Chain: Production Management by Systems Analysis Methods”. The thesis work was carried out within the FOOD 21 research program, previously presented in an earlier issue of Newsline. The objective of the project was to gain new knowledge on the environmental impact of the post-farm dairy chain and to assess potential improvements. The production of dairy products is becoming more centralised at the same time as the number of different products and product variations is steadily increasing. In the thesis, the environmental impact of these ongoing trends in the post-farm dairy chain was evaluated and improvements suggested. Methods for production management and environmental systems analysis were combined and used in the evaluations.

A first assessment of potential future developments showed that the present trends in the dairy chain cor-responded to the least preferable scenario, confirmed by continued study. Large dairy units with long distance transports lead to a higher environmental impact than small units. Small units, on the other hand, are those for which the environmental impact is affected the most by the rising variety of cultured products. The changed consumer consumption patterns towards more cultured products and cheese instead of milk, cause an increased environmental impact with regard to cultured products but not for cheese.

To lessen the negative environmental effects of greater product variety, a method of sequencing the pro-duction of cultured products was developed, combining production management methods and environmental systems analysis. A heuristic (empiric) solution to the sequencing problem was developed, validated and opti-mised. The method was used in a case study, revealing the importance of a waste minimised sequence as well as of a low production frequency (infrequent product switching).

LCA was combined with an actor analysis to decrease the environmental impact of dairy products. Cutting down waste of product proved to be effective in reducing environmental impact, while saving energy and improving transport patterns gave smaller effects. Choosing organic products decreased most environ-mental categories at the expense of increased eutrophi-cation.

Ten SIFST Members spend Ten Days in New ZealandBy Anne Perera, Chair-person, Manawatu/Wellington Branch, NZIFST

Ten Members of the Singapore Institute of Food Science and Technology (SIFST) spent ten days in New Zealand visiting food companies, research institutes, universities and analytical labs in the North Island. They were impressed by the vast areas of land available for food production in New Zealand.

Irene Tan, President of the Singapore Institute is looking forward to more of these exchanges to strengthen the ties between SIFST and NZIFST.

NZIFST celebrates 40 yearsBy Dr Sally Hasell, President

In 2005, the New Zealand Institute of Food Science and Technology turned 40. The opportunity was taken to capture the history of the Institute, celebrate past successes and to acknowledge the contributions made to the Institute and to the food industry by early mem-bers. A publication has been compiled recording the history, events and circumstances that have influenced the Institute and food science and technology in New Zealand.

Food science and technology in New Zealand had a strong foundation in dairy research as early as the 1930s, which led soon after to the recognition of engineering as a vital component in the move to more efficient dairy processing. This was followed by the establishment of research groups focusing on meat, cereal and fruit and vegetable processing. Wartime saw the need for the processing of foods for the troops and the introduction of freezing, canning and drying technology. Post-war,

SIFST meets NZIFST.

1� | IUFoST Newsline — May 2006

Adhering Body News

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the realisation that New Zealand provided a comple-mentary production season to the northern hemisphere saw a major industry expansion.

The formation of NZIFST in 1965 followed from the recognition of food technology as a profession with the appointment in 1961 of Kelvin Scott as the first Professor of Food Technology at Massey University. The first graduates in food technology from Massey University were students who moved from the Dairy Science degree in 1963. The first pure food technology graduates emerged in 1966 and comprised an international group of four New Zealanders, two Australians and four Thais. Soon after Kelvin Scott took up his position at Massey he recognised the need to bring together people from throughout the industry, and the first conference was held in May 1964. Emeritus Professors Dick and Mary Earle, who have recorded their impressions of the early days of food science and technology for NZIFST, made the following comment about that first confer-ence, “what a riotous time it was – both technically and socially.”

Today NZIFST has over 1000 members, which is impressive for a country with only 4 million people. In recent years the Dairy Industry Association has joined with NZIFST to form a Dairy Division. NZIFST has always had a close relationship with its Australian coun-terpart, AIFST, and now with much of the food industry (and our food regulations) being bi-national, this is very important to our members. In March of 2006 NZIFST enjoyed a visit from members of the Singapore IFST. Annual conferences are well attended and held mid-year during the quiet period for seasonal processing

industries and to coincide with the Universities mid-semester break. Members’ achievements are recog-nised by various means including the prestigious JC Andrews award, which is an annual award named after Dr Andrews, who as Massey Vice-chancellor was a key driver in the creation of the food technology depart-ment and NZIFST’s first member.

NZIFST has a well maintained website which is frequently visited by both local and overseas people. Our journal, Food New Zealand, is pub-lished bi-monthly and a fortnightly electronic newsletter keeps members and others up to date with news

items and job vacancies. A highlight of the website is the ability for anyone to access the publication “Unit Operations in Food Processing - the Web Edition”. This fundamental text by Emeritus Professor Dr Dick Earle, New Zealand’s first food engineer has been updated by the author and his wife, also a prestigious food technologist, and is available in a fully searchable and downloadable format. NZIFST receives many mes-sages from around the world singing the praises of the publication.

Looking ahead, the challenges for NZIFST reflect the international changes in food processing and tech-nology, with the move to functional foods and wider consumer interest in how their food is processed, as well as the benefits of food beyond basic nutrition. In many cases, New Zealand food manufacturers will not achieve the economies of scale of major producers and this presents unique challenges in adapting or developing technology for batch or semi-continuous processing. Attracting students to the wide variety of university courses now available is an ongoing chal-lenge, despite the major importance of the food industry to the New Zealand economy and the high profile that this has in the community.

NZIFST Past-Presidents at 40th Anniversary celebration.

Today NZIFST has over 1000 members,

which is impressive for a country with only

� million people.