IFT Reviews Achievements and Looks to Future 1/7/00 Everyone is looking to discover the next "best thing since sliced bread." Reflecting upon this past century, the Institute of Food Technologists (Chicago) has compiled a review of several achievements made in food science and technology prior to and since sliced bread was introduced in the 1930s. (The following chronology was derived and updated in part from the Sept. 1989 issue of IFTs Food Technology magazine.)1900s: Vacuum packaging, which removes the atmosphere from food packages, was invented to prolong food shelflife. The hydrogenation process was invented to keep unsaturated fats from turning rancid. U.S. and British patents were issued for proposed use of ionizing radiation to kill bacteria in food. First fruit commercially frozen in the U.S. and fish freezing was widely practiced.1910s: First large-scale commercial pasta production in the U.S.1920s: Clarence Birdseye develops quick-freezing process for foods and first commercialized blanched frozen vegetables. Blanching prior to freezing inactivates enzymes that cause off-colors and flavors to develop, enhancing the quality of the frozen vegetables when they are thawed. Food fortification begins in 1924 with the iodine fortification of table salt.1930s. Freeze-drying process invented to preserve food. Vitamin D first added to milk through ultraviolet radiation in 1933.1940s: Mass production of food using automation takes off. Concentrated, frozen and dehydrated foods?such as frozen concentrated citrus juices?are produced in mass quantities for shipping overseas to the military. Flour first fortified with vitamins and iron in 1940. Aseptic processing and packaging is developed, increasing food quality, safety and nutrient retention.1950s: Controlled-atmosphere packaging (CAP) developed to increase the shelflife of fresh foods. CAP controls oxygen and carbon dioxide in the packaging environment to limit produce respiration and ethylene production, thereby delaying ripening and spoilage. In 1953, the U.S. Army begins food irradiation program and James Watson, Francis Crick and Maurice Wilkins discover the double-helix structure of DNA, laying the foundation for understanding genetics and developing recombinant DNA technology.1960s: First commercial plant for freeze-drying foods opens in 1960 and freeze-dried coffee enters the marketplace. Computer control in processing plants first introduced, improving product quality and production efficiency. FDA approves irradiation to disinfest wheat and what flour (1963), to inhibit sprouting in potatoes (1964) and to extend the shelflife of potatoes (1965). Aseptic canning adopted by food processors.1970s: Hazard Analysis Critical Control Point (HACCP) system jointly developed by the National Aeronautics Space Administration, Pillsbury Co., and U.S> Army Natick Laboratories to enhance the safety and quality of processed foods for astronauts. Recombinant DNA technology developed in 1973.1980s: Modified-atmosphere packaging introduced to increase shelflife of foods and to protect them from spoilage, oxidation, dehydration, weight loss and freezer burn. Aseptic processing and packaging widely adopted in the U.S. FDA approves irradiation to control Trichinella spiralis in pork (1985), to disinfest and/or delay ripening in some fresh fruits and vegetables (1986) and to control microorganisms in spices and herbs (1986).1990s: HACCP becomes widely adopted by food manufacturers, in part because it is mandated by the FDA for fish and fishery products (1995) and by the USDA for meat and poultry products (1996). FDA approves irradiation to control harmful bacteria in fresh and frozen poultry (1990) and red meats (1997). Pasteurization process for shell eggs, ohmic heating (passes an electrical current through food to rapidly heat it to sterilization temperature) and flash pasteurization (rapid heating and cooling) of fresh juices commercially applied to enhance safety and quality of foods. High-pressure processing is commercially applied to fresh packaged foods in 1998 to kill spoilage microorganisms without altering flavor, appearance or nutritional value. Steam pasteurization and vacuuming of beef carcasses introduced to reduce microbial hazards.The rDNA-engineered enzyme, chymosin, replaces rennet in most cheese production because it is produced in mass quantities with more consistent quality and purity. First rDNA-engineered plant food, a tomato with delayed ripening, commercially introduced in 1994. Active packaging systems that interact with package contents or the packages internal atmosphere are developed to enhance product freshness. Not-from-concentrate citrus juices commercialized. Grain products first fortified with folic acid (1998) and orange juice with calcium.New millennium predictionsWith a look to the new century, food scientists peering into their crystal balls see supermarket sections devoted to functional foods grubs and grub and pill-popping to optimize nutrition."I envision grocery store shelves lined with functional foods that target people at risk for specific health problems," predicts Fergus Clydesdale, Ph.D., professor and head, Dept. of Food Science, University of Massachusetts. "These foods may be color-coded to correspond with genetic dispositions for chronic diseases, such as cancer, diabetes, and heart disease, or health risks, such as high cholesterol or blood pressure. People susceptible to such health problems could then shop for foods with the appropriate color code on them to reduce their risk."This idea goes well with the current trend for consumers to regard food as medicine. According to HealthFocus (1998), one-third of all consumers regularly choose foods for specific medical purposes, such as honey for a sore throat or cranberry juice for urinary tract infections.For protein content, perhaps food manufacturers will start using insects and earthworms as ingredients, suggests Manfred Kroger, Ph.D., professor emeritus, Dept. of Food Science, Pennsylvania State University. "Insects and worms are good sources of protein and widely available," he says. "Why not put them on pizza or add them to snack foods?"People also may have the option of getting their daily nutrients from pills instead of food, Kroger adds. "For example, we may have vending machines that allow you to program in your health profile and then obtain a pill with the optimal nutrients that you need."Kroger acknowledges, however, that pills will not replace the enjoyment of eating, nor at the present time, compensate for beneficial substances in food not yet identified. "People will probably still want to indulge in their favorite foods, such as steak and chocolate, but nutrient-dense pills may offset unhealthy diets or complement healthy ones."
