On college campuses, the calls are for products local, organic and "clean" exotic and authentic; and healthful but flavorful. Oh, and they still love a good burger and pizza, reported Restaurants & Institutions Magazine.

With tastes that range from authentic, regional ethnic fare to vegetarian and vegan choices, college students are leading campus foodservice down paths that are worldly, health-minded and environmentally aware.

Healthful dining remains popular as colleges move forward with trans-fat-free oils, whole grains and a broader range of vegetarian and vegan recipes. But as is true of students through history, they remain prone to indulge, whether in pizza, hot dogs, chicken wings or french fries covered in gravy.

The fast-food model once dominated college and university retail concepts, but as the general population has discovered quick casual, so have college students. These type of restaurants, such as Panera Bread, speak directly to many of students’ top dining criteria: fresh ingredients, ethnic fare and broad variety.

Grab and go still suits students’ hectic lifestyles, but there is rising interest in hot meals that can be toted to dorms or apartments. Late-night choices beyond pizza are growing as well.

Bill Reich, director of dining services at the University Center of Chicago, looks forward to working with a line of ethnic spice blends and sauces he discovered at a recent industry trade show, while Cal Dining Associate Director and Executive Chef Chuck Davies will incorporate purchased sandwich condiments in flavors such as horseradish mustard, chipotle and pesto.

The rich tapestry of cultures on today’s college campuses translates to diversity in the classroom and the kitchen, as a generation raised on salsa, stir-fry and curry graduates to more-exotic ethnic fare. Authenticity in flavors and ingredients is the common thread running through the hottest up-and-coming cuisines, among them Mediterranean, Middle Eastern, Nuevo Latino and Vietnamese.

WILL EDIBLE PACKAGING
BE NEXT?

Edible coatings based on various mixes of milk serum proteins, starch and mesquite gum could be the basis for the next innovative wave in food packaging, according to Javier Oses Fernandez, a chemist at the Public University of Navarre in Spain. Fernandez indicated in his research paper that edible coatings could help packagers meet the demand from food companies for new packaging that can help prolong the shelf life of products while being recyclable or biodegradable.

New packagers and researchers are exploring the use of edible coatings – transparent films that cover food items and act as a barrier to humidity and oxygen. Fernandez’ research showed that such films can be used as a host for additives in the conservation of the properties of the product or simply in order to improve its appearance.

To compare the performance of edible coatings to synthetic packaging, Fernandez prepared a number of samples of whey protein isolate (WPI), of mesquite gum and of starch, and stored them for six months at different humidity levels. His first conclusion is that depending on the type of plastifier used, the mechanical properties of the coating changes with the passage of time. Films used with sorbitol plastifier underwent variation in their mechanical properties, such as flexibility; while those containing glycerol did not alter their composition.

He also found using high quantities of plastifier in a coating resulted in an increase in its permeability to water vapor, limiting its usefulness. To counterbalance this deficiency, he incorporated mesquite gum into the milk serum protein. The resulting mix is a compound film that is resistant and maintains suitable mechanical properties.

Fernandez holds that while WPI films are the packaging of the future, the commercial exploitation of the application has yet to materialize and attributed the main obstacle to the current high startup costs of developing and using such films.

NAFFS ANNOUNCES ITS 2ND
ANNUAL SCHOLARSHIP AWARD

Watch your e-mail for details on NAFFS 2nd Annual Scholarship Award program which awards outstanding food science students on both the East and West Coasts. Find out how you can be a part of this worthwhile program.

PALM OIL PRICES
EXPECTED TO RISE

Palm oil could cost about 10 percent more next year, according to the Malaysian government, as interest in its use for biofuel continues to grow.

Palm oil prices on the futures market are at their highest for more than two years, boosted by rising demand for renewable fuel amid concerns over soaring costs for traditional energy sources.

The oil is also seeing increasing demand as a cooking oil and as an ingredient in foods. Consumption of palm oil by the food sector is growing and its growth is attributed to its cost advantages over other vegetable oils. Food makers may also be responding to recent efforts by countries like Malaysia to promote the health benefits of the oil.

The Malaysian report has also forecast improved yields for the coming year, and higher prices will "contribute toward higher production" boosting exports by more than four percent.

Total palm oil production is set to increase by 4.3 percent this year to 15.6 million tons, and by a further 3.8 percent next year to 16.2 million tons.

FDA NEWS

Allergens During Food Processing

FDA issued a report on cross-contamination of allergens during food processing noting that the use of good manufacturing practices is critical to the elimination of cross contact. The report indicates that dedicated facilities or production lines may help to control the occurrence of cross-contact but the use of such arrangements is limited due to cost, equipment utilization needs and space limitations.

FDA’s findings suggest that a certain percentage of facilities do attempt to address potential concerns associated with the use of allergens in food products; the extent to which a firm does so varies and depends on the control measure or activity assessed. But the report also suggests a certain percentage of facilities do not apply control measures in the handling of allergens and there is need for improvement in their food manufacturing practices

Color Additives

FDA amended the color additive regulations to provide for the use of titanium dioxide coated mica-based pearlescent pigments as color additives in the following foods: cereals, confections, frostings, gelatin desserts, hard and soft candies (including lozenges), nutritional supplement tablets and gelatin capsules, and chewing gum.

NAFFS CALENDAR

October 12-15 – NAFFS 89th Annual Convention, The Resort at Longboat Key Club, Longboat Key, Fla.