Foodscience
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With the uprising of new companies and the citations of various elements found in unhealthy food, the health and well-being of the nations depend upon the quality of food they consume. Thus the food supplied must be regulated under strict surveillance by experts to gain the public’s attention after several reported cases of breach of trust in the mass. 

Some food fraud cases that shook the packaged food industry:

The Spanish Olive Oil:(1981)

When Aniline was found in the batch of industrial rapeseed oil sold as olive oil, it was a big mess since around 100 people died from toxic oil syndrome, a deadly allergic reaction, and the worst part remains that it affected the genes for years.

American Peanut:(2009)

The Peanut Corporation of America was caught in one of its biggest scandals when knowingly salmonella-contaminated peanut butter was sent across 46 states resulting in the death of 7 people and hundreds being severely ill. 

Fake Fish Scam:

The species substituted when a common whitefish species were substituting the costly red snapper that costs around 23 dollars per pound since they both looked the same once it is cleaned into filets and the store was selling almost anything like tilefish or something like Asian catfish.

False Organic:

Several times huge quantities of grains like corn and soya, falsely labeled as organic, have been circulated in the market. The miraculous million industry gained momentum by putting the label so forth even though pesticides and not-so-organic contents were used for their production. 

Fake Wine and Champagne:

Wines are said to be aged for years, made with perfect 100 percent pinot noir grapes grown especially for the production of wine and when it comes to Champagnes, the grapes are not only required to be grown in very particular high growth regions but a separate law is passed as to how they should be grown, the dense plantation and the required temperatures. Every step, including the high fermentation in the bottle and long-term aging, makes them one of the most reliable foods but the extensive production of copied wines which are neither made from recommended grapes, neither fermented nor aged. 

Artificial colors, fake labels, and fake vintage appearance are prevalent in markets, especially in high demand.

Thus a person who can guarantee the quality of food and the ingredients used to process it needs to establish its market.

Food scientists have been labeled as meddlers who stop the false circulation of unnatural quality food. Since most of the population relies on available outside, readymade good quality food, the assurance of safety, its impact on the health, the nutritional value in the food consumed comes under the forte of food scientists of the UK. 

The forte covered by the food scientist UK are as follows:

Processed Food:

Food Technologist companies in the UK monitor the harvest, packing, transport, and storage of fresh produce. The processed food industry currently covers many sectors such as dairy, bakery, cereals, snacks, food, confectionery, prepared and chopped veggies, canned products, frozen vegetables, wine and beers, and fresh food produce. 

Health:

Since the lifestyle has drastically changed with the increase in a fast-paced life,  convenience food such as ready meals or a pack of salads increases salt and saturated trans fat consumption. Hence, food scientists ensure that the risk of high dosage of salt, saturated fats, and functional roles, and essential vitamins remain intact. For instance, trans fat is used excessively to maintain the structure of food products. Still, now the usage of trans fat is being curbed down since it negatively affects health.

Food choice:

To make sure the mass switches over to a healthy diet and chooses how to make it a nutritional product is the job of a food scientist; this field understands how people perceive smell and taste.

Food compatibility: 

Food scientists play an active role in ensuring the quality of food grown than just more growth. They consume the raw farm food into consumable products ready to be savored. The motto is to produce maximum food with energy consumption and wastage.

Thus the industry is ever-growing. To combat that, experts in food and nutritional value have come up with various techniques to ensure the efficient quality of food produced.