IFU Technical Workshop in Berlin, Germany
On April 19, we opened our first Technical Workshop, after reinvigorating IFU, with a networking dinner at the Berliner Eierschale. This restaurant has a long tradition of jazz concerts and is well known in Berlin. For the participants of the workshop, it was the perfect place to get to know each other: located only a short walk from the Seminaris Campus Hotel and with a very casual, yet entertaining atmosphere. Everybody enjoyed the dinner, which was sponsored by GfL - Gesellschaft für Lebensmittel-Forschung mbH, and looks forward to repeat this evening in 2017.
On April 20, we welcomed the many participants from Algeria, Australia, Austria, Belgium, Brazil, China, Finland, France, Germany, Greece, Israel, Italy, Lebanon, Netherlands, Poland, Portugal, Russia, Spain, Sweden, Switzerland, Turkey, and UK to the first Workshop "for the juice industry, by the industry experts" that would cover a broad range of fruit juice technical issues divided into 5 sessions.
Session 1. Product processing, the control of microbiology.
The first session included talks by Mario Gozzi (CFT) about the technology of Ohmic heating, Antonio Aldi (JBT), who presented Radio Frequency (RF) sterilizers, Dr. Stefan Töpfl (German Institute of Food Technologies DIL e.V.), who explained additional non-thermal technologies, and the legal position for non-thermal treatments by Dr. Markus Grube (KWG Rechtsanwälte).
Session 2. Heavy metals and Chlorates.
Dr. Bianca May, on behalf of Prof. Helmut Dietrich (Hochschule Geisenheim University) opened the session with an overview of heavy metal contamination in fruit and vegetable juices. Prof. Hajo Haase (Berlin Institute of Technology) delivered an entertaining presentation on the essential as well as toxic effects of metals and this was expertly demonstrated using Zinc as an example. Romana Vanova-Hrncirik (Pepsico) took us on a journey to explain the legislative developments on heavy metals from a global perspective with codex standards at the international level (with IFU representing the juice industry) to regional and national legislation such as the EU (represented by AIJN), US (represented by FDA) and Russia and CU (represented by the Russian Union of Juice Producers). Limits for Cadmium, lead and tin were explained, as well. To wrap up the session, Lurdes Soares (AIJN) gave an update on chlorates within the EU.
Session 3. Raw material processing.
Dr. Edgar Zimmer (Bucher Unipektin) on behalf of Prof. Helmut Dietrich (Hochschule Geisenheim University) explained the VaculiQ system and how it improves colour and ascorbic acid retention in strawberry puree. Dr Robert Könitz (Erbslöh) introdued a new pea protein processing aid as a vegan alternative to gelatin called FloraClair .Edgar Zimmer then completed the session with an insight into new developments of fruit juice concentration plants. The concepts of multi effect evapourators, thermal vapour recompression (TVR) and mechanical vapour recompression (MVR) were explained.
Session 4. ACB (alicyclobacillus).
The chairman of the IFU microbiology working group, Andreas Politzer (Rudolph Wild) introduced the reformed groups’ new philosophy, objectives and goals. Initially a sub team has been working on a revised IFU 12 method for alicyclobacillus which will simplify the current version. It is anticipated that this will be available very shortly. An alternative rapid test was presented by Andrew Prewer (Refresco Gerber) which reduces the quantitative test period to 4-5 hours. It is PCR based and was developed by Invisible Sentinel. Finally, Ian Howard (Authentian) shared information on the AIJN ACB database.
Session 5. Development of IFU methods.
Dr. David Hammond (Eurofins) gave an overview of the current IFU chemical methods, many of which are approved and listed in the Codex general standard for fruit juices and nectars (CODEX STAN 247-2005). The IFU Methods of Analysis Commission is responsible for maintaining, revising and updating this catalogue of methods. So far this year IFU 11 (pH) and IFU 71 (anthocyanin by HPLC) have been revised and published. New provisional methods IFU 81 (ergosterol) and IFU 82 (nitrate) have also been issued. More changes are expected during the course of the year. IFU members and annual subscribers will have access to automatic updates. The chairman of the Methods of Analysis Commission Mikko Hofsommer (GfL) gave the final presentation of the day “How do we know our analysis is correct?”.
After the closing remarks, we received the first comments about the workshop, which were all positive. In a post-survey, we have asked all participants to evaluate the presentations, speakers and the general atmosphere, as well as the location of the workshop. Thanks to a large number or responses, we clearly see that there is a big need for this workshop and decided to hold it every year. Keep your eyes and ears open to book your early bird ticket (available latest in January 2017) for the 2017 spring workshop!
Watch out for a detailed workshop report in one of the upcoming FRUIT PROCESSING magazines!
Once again, we would like to thank our sponsors for making this event possible.
