Food Technology Ensures Sustainability

Technological intervention in food has paved wide way for its preservation and processing. With progress in post-harvest handling mechanisms, the possibilities of shelf-life extension of agricultural produce have expanded. The processed food industry has evolved as a vibrant sector of fast-moving consumer goods (FMCG). As meals transition from a solely traditional regime to their integration with convenience foods, the scope of food technology is gaining prominence. Food research is now exploring novel food functionalities and alternative nutrient sources. Amidst these myriads of possibilities of food technology, a sustainable approach to food management has been etched. While we embrace these prospects, how often do we contemplate the science behind these innovations? It’s time we value its increasing relevance and converge efforts to strengthen this sector locally as well. 

The inception of modern-day food technology dates back to ancient times when food was preserved to sustain life. Age-old interventions include sun-drying (grains and vegetables), picking (vegetables and fruits), smoking (meat), fermentation (fruits and vegetables, milk), concentrating (fruit pulps, milk), to name a few. With the advent of mechanisation, processes like chilling, freezing, baking, pasteurisation and sterilisation slowly gained commercial significance. Today, a broad range of disciplines within food technology, like food microbiology, nutrition, food engineering, food processing, new product development, quality assurance, food safety, to marketing and management collectively contribute to safe food production.

State-of-the-art technologies

 The relevance of quality assurance in industrial food processing has also increased. System standards as per ISO (International Organisation for Standardisation) are now widely being implemented to help ensure food safety and quality. The processed food industry market is expanding at an unprecedented rate and is advancing in adopting state-of-the-art technologies. Rapid urbanisation and changing lifestyle are fuelling demand for this sector. In Nepal, many small-scale food industries have been empowering local entrepreneurs and paving the way for better utilisation of local produce. Export of local indigenous products like maseura, sukuti, gundruk, pickles, candies, dried food products and beverages is increasing.

With ongoing efforts around branding and patenting many such valuable products, commercial prospects around traditional foods seem immense. Progress in storage practices is another technology leap in food preservation. Today, many seasonal fruits and vegetables are available throughout the year. Refrigerated transport systems and controlled storage conditions have helped suppress fruit ripening phenomena and extend their market worth. Modified Atmosphere Storage (MAP) has also emerged as a good alternative to conventional storage practices on the grounds of better food quality retention. 

Food technological intervention has evolved as a systemic approach to manage food and nutrition globally. For a developing country like Nepal, where dairy farming is a substantial part of the rural economy, pasteurisation is the most common method of destroying pathogenic microorganisms in milk. Likewise, spray drying technology has facilitated the conversion of excess milk of the flush season to powder form so that it can be used in the lean season when milk is scarce. Food fortification, a proven strategic tool for combating nutritional deficiencies, carries great potential. Foods like salt, oil, wheat flour, biscuits, baby foods, cereal-based drinks, snacks, bread, instant noodles and rice are already being fortified in Nepal. 

Recent research has revealed food functionalities with sustainable solutions. Validations around the therapeutic aspect of fermented foods have upheld the sanctity of their age-old values. The anticancer potential of peptides present in probiotic yogurt is an important revelation. Microencapsulation of bioactive components, including probiotic bacteria, is another promising intervention. An area being widely studied today is alternative food sources. The “2024 Global Report on Food Crises” states that almost 300 million people faced an acute food crisis in 2023, due to war, climate-induced disasters, and the cost-of-living crisis. Plant-based proteins are being examined as substitutes for animal protein. 3D printing of food is looked upon with interest today. 

The concept of designing and printing food as per tailor-made requirements of specialised texture, taste and composition seems promising. Genetic engineering is already an established potential pathway for food sourcing. Here, Genetically Modified Organisms (GMOs) are used to modify the genes of plants and animals to be used for mass food production. Similarly, food-based packaging materials and encapsulating agents are innovations with prospects. Sustainability is the key to a robust food system, and the government’s role in strengthening food systems is pivotal. It is imperative to ensure compliance with applicable regulations, including conformance to the Food Safety and Quality Act, 2081 BS. 

Implementation of globally accepted food handling protocols aids in achieving consistency in food quality and safety. These may include Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Good Storage Practices (GSP) and Good Laboratory Practices (GLP). This, coupled with the implementation of food safety tools like Hazard Analysis and Critical Control Point (HACCP), helps ensure food safety.  Similarly, the implementation of ISO 22000: 2018 (Food Safety Management System) is another systemic approach to food quality and safety. 

Robust food system

Regular food market inspection backed by a stringent food recall system would help ensure a robust food system. Training on food production, productivity improvement, hygiene, and food safety empowers food processors. Public awareness can be enhanced through interaction sessions and audio-visual documentaries on food processing. Likewise, a timely review of the university curriculum of food technology and training resources aids in making learning more relevant. Prioritising research funding for industry-academia partnership is crucial here.

The technology of food is immense, far beyond its perception as a perishable, nutritious element that satisfies hunger. Food technology has enabled better utilisation of local agricultural resources and diversification of food products. It has a strong prospect for strengthening food security and uplifting the economy at large. However, technological advancement is a shared responsibility, and capacity strengthening of all stakeholders is important. It is time we disseminate the essence of food technology, so that the science that shapes the multi-dimensional role of food is upheld and valued more. 

(The author is a Food Technologist: monicakpg@yahoo.com).