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Biological Systems Engineering Juming Tang, Ph.D.

Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage

NPJ | Microgravity | July 2017

Processed and prepackaged space food is the main source of nutrition for crew aboard the International Space Station, and likely will continue to be the main source of nutrition for future exploration missions. However, very little information is available on the nutritional stability of space foods. To better understand their nutritional stability, 24 micronutrients were measured in 109 space foods stored over 3 years at room temperature. Our analysis indicated that potassium, calcium, vitamin D, and vitamin K concentrations in the food may not be adequate to meet the recommended daily intake requirements even before storage.Decreases in vitamins A, C, B1, and B6 were observed during storage. Notably, vitamins B1 and C may degrade to inadequate levels after 1 year and 3 years, respectively. This assessment suggests that different technological approaches will be required to stabilize processed foods to enable spaceflight missions over 1 year. [Continue Reading]

Source:  Initial assessment of the nutritional quality of the space foodsystem over three years of ambient storage

Food Engineering Magazine – Alternative processing helps meet consumer cravings

Food Engineering Magazine  |  May 24, 2017

Changes in consumer priorities drive innovation in food processing.

A seismic shift in consumer attitudes toward food and beverages is happening. No longer are food and drink judged on taste alone; instead, people want to know how nutritious they are, how they are going to make them feel and what ingredients they contain. [continue reading]

Source: Alternative processing helps meet consumer cravings | 2017-05-24 | Food Engineering

915 Labs Production Capacity Systems Now Commercially Available

915 Labs, which offers a new, healthier way to process and package food, announced today that it has taken significant steps toward the company’s goal of improving the way food is processed and distributed around the globe.

The company’s microwave assisted thermal sterilization, or MATS™, offers a safe but gentler way to process and package food. By reducing exposure to high heat, MATS allows the natural nutrients and flavors in food to remain intact — and eliminates the need for artificial additives, preservatives and excess sodium.

Source: 915 Labs Production Capacity Systems Now Commercially Available

WSU CHARNS News – Center of Excellence launched for better, safer packaged food

CAHNRS News |  April 2017

Our favorite packaged foods should also be the healthiest for us.

This year, dozens of prepackaged foods, from frozen burritos to turkey salad, were recalled in the United States. Juming Tang, scientist at Washington State University, is doing his part to help make packaged food safer, while using fewer preservatives.

Source: Center of Excellence launched for better, safer packaged food

Multistate Research Impacts – Engineering for Food Safety & Quality

Engineering for Food Safety & Quality |  March 2017

Many methods that use heat and chemicals to ensure food safety are not 100% effective and can damage food color, texture, flavor, and nutrients. University scientists are developing tools and practices that improve food safety and quality. These advances are important as consumers demand minimally-processed, additive-free food items with longer shelf lives and less potential to cause foodborne illnesses. [continue reading]

Soucre: Multistate Research Impacts

WSU News – Elevating the bar for packaged food quality

WSU News  |  March 2017

Packaged entrées like TV dinners and military rations traditionally have been chock full of extra salt and additives, but short on flavor, texture, and nutritional value.

Juming Tang, Washington State University Regents professor and distinguished chair of food engineering, has developed new food preservation technologies based on microwave energy that make packaged food naturally tasty and highly nutritious—while keeping bacteria and viruses in check. [continue reading]

Source: Elevating the bar for packaged food quality

Waste Not

Washington State Magazine  |  January 2017

Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month. [continue reading]

Source: Waste Not

Packaging Solutions for Clean Label Products

IFT Food Technology  |  January 2017

Food retailers, manufacturers, and producers are enacting clean label guidelines. The term “clean label” is not uniformly defined, but it usually implies that there are no added artificial preservatives, flavors, colors, binding agents, and often, other specific ingredients. [continue reading]

Source: Packaging Solutions for Clean Label Products