Enriched Pasta Offers Nutritional Benefits, Robot Chef Arrives on Campus

Enriched pasta offers nutritional benefits

Spaghetti pasta enriched with lupin flour and wheat bran results in higher levels of proteins and polyphenols and may be more nutritious than conventionally formulated pasta, according to a new study published in the Journal of Food Science.

Researchers at Carthage University in Tunisia experimented with different blends of wheat bran, lupin flour, and durum wheat semolina to create a pasta that was high in nutritional content, low in sugars, and similar in calories to traditional pasta.

Lupin is a grain legume farmed in Australia, Europe, and South America. It is high in protein, fiber, antioxidants, and phytoestrogens. Because they have a low glycemic index, lupin-based foods can fit well in the diets of individuals with diabetes and obesity. Additionally, wheat bran is a commonly used source of dietary fiber, and foods containing both lupin flour and wheat flour see an increase in protein and dietary fiber. Since pasta is one of the most popular foods in the world, the researchers sought to create an optimal formulation of pasta enriched with both lupin flour and wheat bran.

According to the study, the optimal formulation of the pasta is 19.6% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The researchers developed a response model for the enriched pasta proposed by the D-Optimal Mixture Design in order to test for protein content, fat content, fiber content, cooking time, starch loss, and dough swelling.

They found that the optimal prepared pasta had a calculated calorie content of 361 kcal per 100 grams. Additionally, the enriched sample had fewer carbohydrates than the control pasta.

Enriched pastas are a nutritious food item and a potentially valuable addition to the diets of athletes and those who need to follow a high-protein and/or low-sugar diet, the researchers say.

Photo courtesy of SavorEat

Robot Chef arrives on campus

SavorEat, an Israeli food technology company specializing in AI and 3-D printing technologies, is partnering with food-service management leader Sodexo to bring SavorEat’s Robot Chef to U.S. university campuses.

The Robot Chef is powered by machine learning and AI using a proprietary web application to make plant-based burgers. Students can customize protein and fat compositions and select cooking preferences to create a custom meal. The company claims that the robot can autonomously produce a patty within three minutes.

“We decided on burgers because we targeted the U.S. market, where burgers are a big hit,” said Racheli Vizman, CEO and cofounder of SavorEat, in an interview with Food Technology. “We figured that if we wanted to make an impact, we should focus on the all-time favorite main dish.”

The SavorEat Robot Chef began producing plant-based burgers at the dining hall at the University of Denver this school year, with expansion to the University of Colorado to follow in 2024. Vizman says that the decision to start the U.S. launch on college campuses was strategic.

“Students, primarily from Generation Z, are exceptionally receptive to innovation,” she explained. “They are often seen as early adopters and, notably, have a significant proportion of flexitarians among them. This combination of factors made universities an ideal starting point for our venture.”

Talking turkey

Americans are planning to use larger turkeys and have larger gatherings for Thanksgiving in 2023, according to the latest Thanksgiving Outlook Report from Butterball.

According to the survey, an average of nine people are expected to attend celebrations this year, which is similar to pre-pandemic levels. Additionally, 89% of consumers plan to host or attend a celebration of the same size or larger than the one they had in 2022. The survey also asked consumers what qualities they associate with the Thanksgiving meal; 83% of respondents associate the holiday with family and 74% associate it with togetherness.

Looking toward the center of the table, 79% of people are planning to purchase a whole turkey, either fresh or frozen. Further, 81% of hosts for celebrations plan to buy the same size or larger turkey as the previous year. Turkey remains the most popular dish of the meal, followed by stuffing, pie, and potatoes.

While consumers are planning to return to large gatherings, they are still concerned about the impacts of inflation on their holiday meal. For example, 29% of consumers surveyed will ask guests to bring a part of the meal, and 16% will ask their guests to share the expense of the meal.

“While inflation remains top of mind, it’s encouraging to see consumers’ continued dedication to gathering with friends this holiday season, and to gathering around turkey specifically,” said Butterball Senior Brand Manager Chad McFadden in a press release.

Butterball partnered with Circana to commission an online survey over the summer to gauge Thanksgiving plans and preferences. The survey ran July 3–14, and 1,838 American adults participated.

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Older adults in Asia prioritize diet and nutrition

Older adults in the Asia-Pacific region are turning to nutritional solutions with personalized options, according to new research from Euromonitor International.

Adults aged 45 years and older account for 33% of the population of this region, and that percentage is expected to exceed 41% in 2040, Euromonitor reports. So it is important for brands to recognize aging consumers in Asia Pacific and to meet their needs, Euromonitor emphasizes.

Older consumers in the region reported being interested in purchasing products from local sources, and they preferred products with familiar or regional flavors. Additionally, this demographic prefers using functional foods to improve their nutrition rather than supplements alone. The report’s authors hypothesize that this is due to the cultural associations with food in Asia. The authors also recommend using stronger, more enhanced flavors to cater to older consumers.

“Whilst taste is important to all consumers, the loss [of] or changes to taste buds as part of a natural process of aging must be considered,” the report states. “Special formulations that adapt to these changes could drive the importance of sensorial research and testing.”

Just like their young counterparts, older consumers are being influenced by social media. According to Euromonitor’s Health and Nutrition Survey 2023, 24% of consumers aged 50 to 59 in Asia Pacific are highly influenced by health treatment approaches endorsed by celebrities or social media influencers. However, e-commerce complexity continues to be a barrier for this demographic. An increasing number of adult children are remotely purchasing dietary products for their parents, the report notes.

And these adults are also seeking personalized experiences when it comes to their nutrition. In fact, 25% of Asian consumers over the age of 45 seek curated experiences tailored to their taste, compared with 15% of those in this demographic in North America.

The authors say that using senior-friendly retail and e-commerce experiences as well as improved packaging can help food brands capture the attention of aging consumers in Asia Pacific.

Ted Labuza on his 60-year career 

In the program description of his retirement celebration, there is a mention of “Ted Labuza myths.” When asked about these myths, Labuza said there are a few that make him chuckle.

“I once received an email from a young scientist asking me to identify which Ted Labuza I was, as there must be several of them,” he said in an interview with Food Technology. “One person couldn’t have such an impressive publication record and be speaking at so many conferences and news media outlets. Did I have a twin, a clone, a father, or other relation who was also a food scientist?”

But, indeed, all of the accolades do belong to one man. Over the course of a 60-year career, Labuza, a past president of IFT, has authored and co-authored more than 280 scientific research articles, 18 textbooks, 78 book chapters, and eight patents. He was listed as one of six most highly cited scientists in agriculture and food science by the Institute of Scientific Information in 2002, and several lifetime achievement awards adorn his résumé.

Labuza recently celebrated his retirement at the University of Minnesota, where he was a professor for 50 years. He was joined by students, alumni, and colleagues to recognize his many contributions to the science of food.

Labuza first became involved with IFT as an undergraduate student at the Massachusetts Institute of Technology (MIT). It was 1960, and he was working toward his bachelor’s degree in food science and engineering. His professor, renowned food scientist and microbiologist Samuel Cate Prescott, was a founding member of IFT, and convinced Labuza to join the organization. He said it was “a given” that he would one day become a member.

While known for his work in food science and kinetics of reactions, Labuza said he didn’t originally plan to pursue studies in this area.

“As a freshman at MIT, I needed a job to support my education,” he explained. “I was very interested in nuclear physics, so MIT offered me a position to work in a research laboratory where early studies were being conducted on food irradiation. While working there, I met professors Sam Goldblith, Sandy Miller, Marc Karel, and Samuel Cate Prescott, all legends and giants in the field of food science and technology. I was inspired by them to become a food scientist.”

Labuza received his BS degree from MIT in 1962 and his PhD in 1965. He began his career as a researcher and professor at MIT before he began his tenure at the University of Minnesota in 1971. Throughout his career, he aimed to balance his time between the lecture hall and the lab.

“I tried to be dedicated to research, teaching, and service,” Labuza said. “Exceptional students were always my inspiration, as they challenged me with their unending questions, and I wanted to give them an answer.”

His research focused on the kinetics of reactions related to loss in food quality, nutrient degradation, and pathogen growth and death. In an article published in Food Technology in 2022, he discussed his research on water activity and how it can impact food packaging. Through this research, his team was able to predict food shelf life and water activity based on ingredients, temperatures, and the relationship between water and moisture contents.

Labuza said he has many memories of IFT, and it’s not easy to choose the ones that stand out.

“It’s difficult to choose just one,” he said. He counts “receiving my first undergraduate scholarship to being the recipient of the Nicolas Appert Award to being president during IFT’s 50th anniversary” among the highlights.

Labuza was named an IFT Fellow in 1979 and was elected president of the organization nearly a decade later. During his time as IFT president, he traveled all over the world meeting food scientists. He visited all 50 sections, including the four international sections: United Kingdom, Mexico, Japan, and Canada. Additionally, he wrote “Mission 2000: IFT’s Future” in the September 1989 issue of Food Technology, which served as a study to accelerate the development of IFT’s action plan heading into the 21st century.

“Six meeting were held in Minnesota during the summer of 1988 on my boat, known as ‘Water Activity,’ to focus on some key issues, such as how industry is changing, education, public outreach to the consumer, media, government policies, and governance of IFT,” he explained. “The ‘gold nugget’ was identification of the common grounds we all share. For example, one common ground was ensuring a high-quality education for the future leadership of the food sector with a continued focus on discovery and innovation.”

As he enters retirement, Labuza said he planned to relax a bit, but not too much. He plans to spend time with his family, and perhaps write a few more books. He also wants to continue his passion for research by meeting with colleagues to discuss pressing issues.

When looking ahead to the future, Labuza admits that there are still unsolved challenges in the food supply. Not everyone on the planet currently has access to the proper nutrition.

“Food is not a privilege; it is a right, and we have the obligation to every individual,” he said. Food safety must remain a priority, he emphasized.ft