What are the most common misconceptions about food technology?

Common misconceptions about food technology: All food technology is unhealthy. It's only about processed foods. It's harmful or unnatural. It always involves genetically modified organisms (GMOs). It doesn't consider sustainability or nutrition.

Food technology is a rapidly evolving field that involves the application of science and technology to the production, processing, packaging, and preservation of food. There are several common misconceptions and myths associated with food technology.

In the food tech equipment industry, confronting misconceptions is a daily challenge. The belief that food technology equates to unnatural processes is widespread yet unfounded. In reality, this field harnesses scientific advancements to bolster food safety, minimize waste, and improve crop resilience. Techniques like biotechnology can lead to disease-resistant plants, and nanotechnology enables the development of intelligent packaging solutions. These technologies adhere to stringent regulations, ensuring consumer health and safety. As a leader in this sector, I advocate for informed discussions that can dispel myths and highlight the beneficial impact of food technology on agribusiness.

As I have been in the food industry for more than 20 years One of the most common among customers is chemical additives. It's a myth as technology also survives above basic prerequisite programs and the most important good manufacturing practices for any successful organization are hygiene and sanitation. Similarly, there is an overwhelming impression that using a sanitizer is all that’s needed to eliminate health risks. This, moreover, is a fallacy shared by more than the general public. Even some workers in the food industry have misconceptions about the purpose, proper use, and appropriateness of sanitizers.

One time at work, an important enterprise ask me some special edible oil with Carnosic acid oil. Food technology played a vital role in preserving this nutraceutical in food. Nutraceuticals are bioactive compounds found in food that have health benefits beyond basic nutrition. They can help to prevent and manage chronic diseases, improve immune function, and boost energy levels. One of the most important ways that food technology can help to preserve nutraceuticals is by developing new processing methods that minimize nutrient degradation. This can be done by using lower temperatures, shorter processing times, and gentler handling methods.

Food technology is the best option to consider investing in especially when it comes to meeting needs of consumers who prefer natural, organic and traditional foods. Most of these kinds of foods are seasonal in nature and may also be produced or available in localized places. There are some food processing techniques that are used such as Freeze drying which preserves 98% of the food nutrients, texture, colour, taste, shape and increases the shelf life of the dried product to more than 10years without use of preservatives or additives. The good thing with food processed in this way is you can always reconstitute it to the original fresh state at any time and enjoy eating your natural food or use it in different ways as a dried product.

Here are some specific examples of how food technology is being used to preserve nutraceuticals in foods: Microencapsulation is being used to protect the omega-3 fatty acids in fish oil from degradation. Functional beverages are being developed that are fortified with nutraceuticals such as antioxidants, probiotics, and prebiotics. Functional foods are being developed that are naturally rich in nutraceuticals, such as blueberries, which are high in antioxidants. Food technology is a rapidly evolving field, and new innovations are being developed all the time. As food technology continues to advance, we can expect to see even more ways to preserve nutraceuticals in foods and improve the nutritional value of our diet.

In many developing countries, many consumers ignore new food technology because they think its going to replace traditional food food system and its unhealthy. Investing in education and mindset shift its crucial for food technology adoption

Encapsulation: is another invention derived from Food Tech, is the way to preserve nutraceuticals to encapsulate them in delivery systems that protect them from degradation. Delivery systems can be made from a variety of materials, such as lipids, proteins, and carbohydrates.