I. Sam Saguy

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

Abstract Deep fat frying is an important, ubiquitous and highly versatile process, which has been used since antiquity to cook a wide spectrum of products. Its unique contribution to sensory characteristics, together with the relatively low cost of large-scale frying, has made fried foods the staples of the ever growing late 20th century fast food industry. Despite its considerable fat content and intensified consumers’ awareness of the relationships between food, nutrition and health, frying remains a principal cooking method. Oil consumption especially saturated fat is considered a major factor increasing health risks such as coronary heart disease (CHD), cancer, diabetes and hypertension, and even linked to increased causes of deaths. Fried foods contribute a significant proportion of the total fat consumed in the Western world. Yet, aside from their high caloric value, fried foods can be nutritious and favourably compared with other cooking methods such as baking and boiling. Fried foods are popular due to their taste, distinctive flavour, aroma and crunchy texture. Misconceptions about frying extend beyond nutrition to the fundamental aspects of the process, such as the role of water and oil quality during frying. The water released during frying enhances heat transfer, may cause oil deterioration, and also can prevent oxidation. Improving oil quality, the mechanism of oil, coating, engineering considerations of residence time and design, are typical examples of frying technology that is still evolving. To provide quality products that meet consumers’ expectations and satisfaction, and simultaneously improve their quality characteristics, a new paradigm is required. These topics are discussed and data presented to suggest that fried foods do not have to be a health risk in a balanced diet, when frying technology and oil quality are carefully maintained. Future research needs are also highlighted.

Reinventing R&D in an open innovation ecosystem.

Today, the idea that random collisions and interactions offer solutions and business opportunities is no longer acceptable. Instead, partnerships and alignments, both downstream and upstream, are paramount for cross-fertilization and synergy. To survive, and thrive, in todays world of global innovation, alliances based on compatible differences must be sought. Innovation Partnerships and the Sharing-is-Winning model represent a paradigm shift toward accelerating co-development of sustainable innovation, with alignment of the entire value chain with consumer-centric innovations being one of its main pillars. It includes 3 levels of typical joint development: universities, research institutes, and centers; start-ups and individual inventors; a select number of key strategic suppliers. Reinventing R&D in an open innovation ecosystem and increasing success rates in an increasingly competitive marketplace require implementing significant steps--both perceived and tangible. Specific recommendations are provided for 10 major identified topics: leadership, strategy, the consumer, the value chain, internal experts and championship, metrics, IP, culture, academia, and passion. The Sharing-is-Winning model extends the scope of open innovation to sustainable and enhanced processes of co-innovation.

Reinventing the role of consumer research in today's open innovation ecosystem.

Consumer research (CR) has played a key role in the food and beverage industry. Emerging from laboratory product-tests, it has evolved into a corporate testing service that measures the consumer reactions to products/concepts using a wide range of analyses/metrics. We propose that CR transform itself in light of accelerated knowledge expansion, mounting global, and local economic pressure on corporations and changing consumer needs. The transformation moves from its traditional testing into creating profoundly new knowledge of the product and understanding of the corporations current and future customers. CRs tasks will involve: contributing/expanding science, applying open innovation principles, and driving consumer-centric innovation. We identify seven paradigm shifts that will change CR, namely: a different way of working—from testing to open sourcing; from good corporate citizen to change leader; open new product development (NPD) process; new management roles/cultures; universities and industry, new education curricula, and cooperation; from battle over control to sustainable sharing is winning model (SiW); and the central role of design. This integrative, innovative CR requires the implementation of three recommendations: start the change process now, fine-tune along the way; create a new marketing/CR department; and educate and professionalize. These recommendations provide the blueprint for jump-starting the process and call for immediate actions to deal with the severity of the crises facing the CR profession.

Academia-Industry Interaction in Innovation: Paradigm Shifts and Avenues for the Future

Innovation is the application of a new idea/invention, technology, model, or process to a product or service that satisfies a specific consumer/customer need and can be replicated at an economical cost. Innovation creates value and plays a vital role in growth and social well-being. Mounting economic pressure, environmental challenges, diminishing resources, the exponentially accelerating pace of science and knowledge development, and the proliferation of open innovation call for a renewed assessment of academia–industry relationships. Fundamental research as the sole thrust of academia is no longer sustainable. Instead, innovation must focus on the integration of fundamental and applied research, technological development, new business models and processes, and enhanced social responsibility. Innovation’s novel blueprint mandates paradigm shifts in mindset, strategy, research focus, academia–industry relationships, IP policies, culture, government, and private sector equity involvement. Key elements include academia’s “organic” participation in industrial development teams and technology networks, enhanced support for fundamental and applied research, advanced thesis research and internships conducted in the industry, the creation of joint-value programs and resource-sharing, new business models, and enhanced social responsibility. Academia should also promote the participation of industry representatives in their teaching staff and advisory boards. Special emphasis should be placed on institutionalizing innovation and on the role of small and medium enterprises, promoting their transformation into effective catalysts of change. European Union authorities, academia, and the food industry should collectively develop a mutual vision for reforming the old “push” mindset into a “pull” ecosystem that attracts all stakeholders, enabling academia and industry to build relationships based on trust, promoting performance, improvements in teaching, learning, entrepreneurship, and increased social responsibility. Attracting banks, private sector equity, and venture capital to fund innovation, incubators, and startups is also vital. Time is precious, and it is our utmost responsibility to provide leadership, instill confidence, encourage, and embark upon this journey to galvanize efforts and institutionalize innovation.

Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media

Rehydration is related to the amount of water or other medium that a dry food absorbs during a process, and it is associated with the kinetics of the medium uptake. Water imbibition theory has a multidisciplinary validity, and has applicability in modeling the rehydration of dried porous food. Imbibition follows the general Lucas–Washburn equation. However, its utilization has highlighted the need for model improvement to overcome several discrepancies related mainly to the utilization of a single effective cylindrical capillary radius and a constant contact angle.