DISPATCHES FROM IFT
ConAgra wins IFT achievement award
The IFT Industrial Achievment Award recognised what the judges described as "a significant improvement in frozen meal preparation and quality," based on the company's "understanding of the science behind microwave cooking, production formulation and meal packaging and design."
Microwave heating consistency ConAgra's innovative package features a specially designed internal basket. The judges said the package: "Optimises product quality and microwave heating consistency by separating the liquid sauce from frozen ingredients, improving the generation and use of steam."
Within the first two years of the product launch sales totalled the equivalent of 70.6m servings of vegetables to American consumers.
Meanwhile, Professor Levente Diosady, University of Toronto, won the Babcock-Hart Award for his work on innovative food engineering technologies which have improved public health through nutrition particularly in developing countries.
Meat curing systems
Diosady's research focused on applying the principles of chemical engineering and food chemistry to the large-scale processing of food. According to the judges, this has resulted in: "...improved processes of edible oil refining, vegetable protein extraction and nitrate-free meat curing systems".
Since 1995 Diosady has also worked on developing techniques to fortify staple foods such as salt, sugar and rice with micronutrients to combat vitamin and mineral deficiencies in developing countries.
Each year, IFT presents awards to recognise the achievement of outstanding individuals, teams and organisations for contributions to the profession of food science and technology.