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Dietetics in the Year 2000
***Research labs are making keen efforts in all areas of nutrition with the imperative law of Flavour, Health, Safety and Service. That is what dietetics will be in the year 2000
SINCE the beginning of the century. everything has changed First of all. not only do we no longer eat in the same way. but we do not cat quite the same food as at the beginning of this century. Secondly, food processing has become a real industry which is no longer limited to sharing out the produce according to production and needs, but which modifies. transforms, packages and ensures Ite preservation. etc. This implies the appearance of numerous technologies. from the chemicals industry to the use of cold
But all this Is going to change even more and the present will very quickly be cocae the ^at Research labo forts In all areas 'erf nutrition with the Imperative law of Flavour lienkh. Safety and
Service " That is what dietetics will be in the year 2.000.
A lew figures may fill one with wonder It is estimated that 50% of the products which will be eaten in ten years, do not yet exist as, at the present time, they are either at the study stage or In the premanufacturing stage. The ratio of processed foods continues to increase. From 30% 40 years ago. tt amounts to 80% nowadays. The time spent tn the kitchen which, at that time, used to be more than 3 hours ■ day. to no more than 20 to 30 minutes today. The extraordinary boom in fraoep foods or other ready-to use products accounts for 70% of consumption while, at the same time, spending on food has fallen from 33 to 24%.
Keeping the Flavour and saving the taste All industrial food processing makes it
rather tasteless and in order to compensate for thto. artificial flavouring is used. The turnover in this sector has increased five-fold in 15 years and is to double In the five coming years. An example can be given with vanilla flavouring. Natural vanilla costs 17,000 French francs a kilo whereas aroma made from wood waste has a flavouring power ten times higher and only costs 50 francs.
Biotechnology has reached the stage where it has "flavour" banka not only varying according to the species. but also according to the variety and the qualities. Thto area to further completed by taste "keepers", able to trap aromas which then resist various industrial modifications and even cooking (French National Agronomic Research Institute : INRA), while Societe Roquette. world
leader in polyols (non-glucosc sweeteners), provides betacyclodextrins to various firms. Together with SANOFI, it is working on a cholesterol-free butter which still keeps Its taste. Many other astonishing examples could be given.
Thto butter leads us to the sector of Health. The last decade has seen the arrival of low-fat and sugar-free prod uct*. They account for 20% of the present market. It to certain that food tomorrow will be better suited to the needs of each group of individuals : children, sick people, active and Inactive people, those practising sports and those who lead a sedentary life, etc. but also according to the needs of each individual and even the climate. The family dish will be replaced by individual dishes.
Surety to also a very impor tant matter. Throughout the food production line, impuri ties might enter the food and contamination, occur The ma Jor culprit to Salmonella Enteritis. one of the 2.300 species of this family of bacte ria. The number of cases a year in France is estimated at nearly 100.000. In 42% of cases, these incidents are due to the cold storage not being respected. 38 % due to an error in the preparation ; rocess and 32 % to there being too long a time lapse between the time of defrosting and the time of consumption
But fresh produce to not free from such mishaps. Uste-ria and Yersinia are able to de vetop between 4 and 10° c, that to to say the usual temper ature of refrigerators In addition to the strictest sterilization recommendations, wide scale sterilization by gamma rays and/or the use of coloured markers (as for surgical mate-riaisj are being considered in order to guarantee the good preservation of products.
On the subject of Service, the very mention of standard, stereotyped food, tn a country famous for its gastronomy, ob-vloualy makes the French
la I Ions between haute cuisine and the food processing Indus try continue to grow-John Chabrel