1. The ideas that make new foods possible
Innovations
The ideas that make new foods possible

2. High pressure processing
It all begins when our fresh whole fruit is squeezed or juiced, filtered and filled into the bottles. However, once the fresh juice is in the bottle things start to get interesting. Each bottle is carefully loaded into our special cold High Pressure Processing (HPP) machine which is then filled with water. The unique triangular bottles are specially designed to fit snugly into the pressure vessel when closed. Then at super high pressure we pump an extra 15% more water into the machine’s pressure vessel creating a hyperbaric pressure. Imagine that the juice is sitting at the bottom of the deepest part of the world’s ocean floor where the pressure is very strong, this is the heart of the purifying process.
The extreme pressure kills microorganisms that spoil the juice and allows us to extend shelf life, without the heat of conventional pasteurisation. The coldpress bottles do not get crushed because the bath of cold water ensures all the pressure is distributed evenly.
High pressure processing is a method of cold pasteurisation that preserves food by subjecting it to intense pressures to kill microbes, such as yeasts, moulds and bacteria, while maintaining the fresh qualities of the food.
Retains physical and sensory properties (little significant change to flavour) and no deterioration from heat treatment.
Inactivates microbes
Retains nutritional value
Chemical preservatives not required
HPP cannot be applied to all products. It can be used on foods with high acid content. It is not suitable for low acid products such as milk, vegetables or soups because the process is not able to destroy spores without the use of heat

3. HPP Tasks By the end of these tasks you should be able to…
Describe the process of High Pressure Processing
Identify suitable foods and some examples on the market.
Discuss the benefits and concerns of HPP for both producers and consumers.
Identify consumers which these products would appeal to.
Read Chapter 14 page Food Solutions. Q
Read the article at ABC TV Inside Business Preshafoods finds way to ease the squeeze 4 October 2009http:// t/2009/s htm

4. Microencapsulation
Technology where small particles of an active or functional ingredient are contained in a minute capsule.
The ingredient being ‘encapsulated’ in a fine film enables masking the flavour or odour.
Can protect ingredient from being exposed to air and causing deterioration to product.
Ingredient is ‘stable’ during baking or freezing.
Once consumed, the capsule ‘melts’ and releases its health beneficial contents.
Examples are
Fish oil capsules. These are microencapsualted but not put in to other food products this size!
However the capsules can be so tiny that they are then put in to bread (Tip Top DHA Omega 3 Bread), juice, margarine or yoghurt!
Iron fortified in foods such as dairy which would normally cause a negative chemical reaction in the product.
is the science of packaging components (eg. ingredients) in robust films such as protein and carbohydrate. A microcapsule is used to add Omega-3 fats from fish as an ingredient in other food products. The microcapsule extends the shelf life of Omega -3 fats. Microcapsules are used in table spreads, added to cooking oils, used in some sliced bread products and sometimes used for flavour encapsulation in products such as confectionary.

5. Microencapsulation Tasks
By the end of these tasks you should be able to…
Describe how the technology of microencapsulation works
Identify the benefits and concerns of microencapsulation
Provide examples of foods produced using this technology.
Have an understanding of omega 3; it functions; its sensory properties; its sources and benefits to the consumer.
Identify consumers in which these products would appeal to.
Read Chapter 14 page Food Solutions. Q
More information on omega 3 and microencapsulation at Wellbeing/Prevention/Omega-3/Future-developments-for- long-chain-omega-3s.aspx

6. Membrane Filtration
This processing enables separating the chemical components of products without changing them.
Ultrafiltration: Milk is pumped over membranes which have tiny holes holding back large particles such as protein, fat, calcium, but allowing the smaller molecules of water and lactose through. (remember this is permeate!)
Reverse Osmosis: Milk is pumped over small holes which only allow water to pass through, leaving milk solids behind. .
Milk solids’ refers to the dried milk powder left after all the water is removed from liquid milk. It is similar to the milk powder you buy at the supermarket and can be full-fat or non-fat (skim).
Non-fat milk solids are often used to give a richer ‘mouth feel’ to low-fat yoghurts, milks and ice creams without adding any fat. 
Read Chapter 14, page Food Solutions. Q
Read more:

7. Membrane Technology Tasks
By the end of these tasks you should be able to…
Describe how membrane technology (ultrafiltration and reverse osmosis) works.
Provide examples of foods produced using these technologies.
Identify consumers in which these products would appeal to.
Read Chapter 14 page Food Solutions. Q
More information on membrane technology at
OTliO/MEMBRANE_FILTRATION_OF_MILK_power point_ppt_presentation