“Turitea, we have a problem”
Sub-Title: The technical odyssey and challenges turn a fruit by-product into a highly function nutraceutical ingredient.
The problem was daunting: how to create a cost-effective food ingredient with exceptional functionality from a valueless waste stream.
Listen as Professor Richard Archer details the odyssey to turn apple pomace by-product into a unique water binding fat mimetic, based on the careful extraction of pectin from the cell wall matrix, followed by physical manipulation of the matrix. The result is a simple process that is robust and efficient, and a new ingredient that provides both nutritional and sensorial benefits.
This project is part of the Food Industry Enabling Technologies (FIET) Program, funded by the Ministry for Business, Innovation and Employment and undertaken by six partners: Massey University, Riddet Institute, University of Auckland, University of Otago, Plant and Food, and AgResearch.
NZIFST Auckland Branch is seeking to use Zoom webinars to update members with new scientific and technical advice based around an informative 30-minute presentation, followed by 10 minutes Q&A coordinated by the Chair.
The cost is nil for NZIFST Members and $20 for non-members.