My name is Roberta, a longtime friend of Jane and Laura and I am going to be providing you with inside information about what the food industry is up to.

This column started out with no preconceptions: I had absolutely no idea of what to expect. As an avid reader of several newspapers, one I am proud to admit, one I whisper [primarily for the puzzle pages and the health-related pages] and one I know to be a distillation, I am aware of how much print is devoted to food, food related issues, organic versus regular production of foodstuffs and, of course, the hot issue of supplements and 'neutraceuticals'. Not to mention the overwhelming advertising of the giants of the food world-[and you all know who I am talking about].

We are overwhelmed by it all. We get conflicting messages-one says 'yes!', this food is good the other says 'no it is bad!' and one is left with the feeling that it is all about making money. We are bombarded by media who on one hand insist advertising doesn't subvert good eating and on the other advertise food including junk food disproving their own argument.

One Saturday, BBC TV morning news covered obesity, anorexia, food-related issues of the young and old, grazing and its attendant problems, etc. etc. etc.

The apparent search for the holy grail of the food industry appears always to be about finding a potential money spinner. It is not enough to sell a product, but it seems it must be enriched somehow to get an edge over the competition, nothing is sacred.

My research will delve into the world of the big companies manipulating & producing the flavourings & additives, that turn up in all sorts of processed & junk food-and whatever else is of interest to us, the consumers. And if you thought it is purely processed foodstuffs that we have to be wary of, these concerns are about to go one step further: the manipulation of 'organic' products will be next on their list. Why? Because it won't have to be listed, or can go into our meals without us knowing how it is made.

Some information that I found about new products that could be significant money makers include: product freshness, collagen in marshmallows [to keep your face looking young], the rising rate of obesity in China , manipulation of cholesterol using waste products [olive waste in lard. oh, yum!]. the removal of a 'good' food product [flavanoids-from fresh fruit and veg] and transforming it so it has 'market potential'. Why not eat the original product Mother Nature gave us? Pop that pill. Go on! Then you don't have to waste time chewing. This seems to be this message-because it makes money.

This week's topic "antimicrobials" is also one of the scariest.

Antimicrobials

Antimicrobials are substances that inhibit the growth of microorganisms including bacteria, viruses and fungi. Tougher food regulations implemented in the EU and America are leading food processors to look for better ways of preventing pathogens growing in their products.

Several weeks ago, the New York Times on-line published the following:

"The Food and Drug Administration recently announced that it is safe to spray a mix of six viruses on deli meats like bologna, liverwurst and ham. These foods are generally not cooked after they are purchased, and so they are particularly vulnerable to listeria, the bacterium that can cause listeriosis, that is especially dangerous for pregnant women, foetuses and newborns.
For years the agency wanted manufacturers of such products to clean up their plants so that listeria could not survive. But it turned out to be easier to spray the mix of viruses, called bacteriophages, on the meat to kill the listeria, than to get the plants to clean up.
The agency says the virus mixture is safe. Does that mean children can eat hot dogs right out of the refrigerator?"

If a bacteriophage that kills E. coli bacteria is approved, will some say that it is no longer necessary to clean up the slaughterhouses?

The European Food Safety Authority recently approved the use of four antimicrobials for chicken manufacturing plants, thus setting the stage for the increased use of antimicrobials in the processing plant generally.

EU manufacturers are using more and more antimicrobials. They are trying to use more 'natural' antimicrobials such as anti-bacterial viruses:

"The future of food antimicrobials lies in their ability to curb the growth of most spoilage organisms including bacteria viruses and fungi."

Consumer suspicions about products containing antimicrobials are considered to be reducing opportunities for further growth. The fear stems mainly from the fact that consumers are not willing to buy products containing substances described in unfamiliar terms. Scientific reports linking these substances to diseases such as cancer is also lowering confidence in antimicrobials.

Lastly, on this theme comes the following:

Japan natamycin approval opens door to Far East
Japan recently announced its approval of natamycin, an antimycotic used in cheese and meat production.

The approval opens the door for European-based ingredients firms to penetrate the lucrative Far East food market.

"It brings major benefits to producers, importers and exporters of cheese and provides significant efficiencies for manufacturers."

Natamycin is a naturally occurring antimicrobial agent produced by the bacterium Streptomyces natalensis. It acts as an inhibitor of mould and yeast on food products and is already approved for use in the European Union, the United States and South America.

It therefore fits well into current trends towards additive-free natural foods. In order to keep up with such consumer preferences, food manufacturers are increasingly focusing on 'clean label' products in order to appeal to discerning customers.

The 'clean label' clause of course restricts the use of chemical additives. It creates new market opportunities for "natural" antimicrobials such as natamycin.

On top of this, increased food safety regulations and the cost of recalls due to contaminated foods are driving processors to search for better solutions to reduce pathogens in their plants. The market segments demanding more and more antimicrobials include dairy, bakery, beverages, and meat processors.

The company says it has no colour, odour or taste and is potent in small quantities.

R says: don't keep the factory clean! Don't wash hands, etc! Just Spray away