IPGDx EFresh

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FOOD QUALITY, FRESHNESS AND TASTE

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IPGDx EFresh

  1. 1. EFresh ® FOOD QUALITY, FRESHNESS AND TASTE ®
  2. 2. Introduction <ul><li>Food quality, value and nutrient density: “The impact of freshness and good taste” </li></ul><ul><ul><li>Freshness: the lifespan of food </li></ul></ul><ul><ul><li>Nutrients: are lost with freshness </li></ul></ul><ul><ul><li>Taste: varies with freshness and use </li></ul></ul><ul><li>Food source knowledge </li></ul><ul><ul><li>Harvest-Processing-Preservation </li></ul></ul><ul><ul><li>Dates-Use By-Expiration-Best By </li></ul></ul><ul><li>EFresh®: “Let’s test it and find out” </li></ul>
  3. 3. EFresh ® <ul><li>Freshness & Palatability can be objectively measured in food by comparing the result to the established range (from harvest to consumption or discard) for each type of food </li></ul><ul><li>Each food has a different range; fish, poultry, beef and pork </li></ul><ul><ul><li>The measured value changes over time and conditions: storage, packaging & preservation </li></ul></ul><ul><ul><li>Flavor varies with age </li></ul></ul>
  4. 4. How It Works <ul><li>By using a noninvasive medical diagnostic device we electrically measure the cell, its membrane and water content of the food </li></ul><ul><li>The measurement illustrates a very basic level of biology, the cell membrane; where changes first begin </li></ul><ul><li>The measured value is compared to the scale of that type of food to grade the results </li></ul>
  5. 5. Impedance Plethysmography <ul><li>Process: </li></ul><ul><li>The study of electricity and biology measurement is well established, the properties and its parameters are clearly understood. </li></ul><ul><li>A safe electrical circuit is applied to a biological system entity, or a portion of a previously living piece of food (meat, fish, poultry). </li></ul><ul><li>Measurement of electrical values correspond directly to physiological equivalents. </li></ul><ul><li>Clearly illustrate changes in cells and cell membranes; these results are the most basic level of measurement of physiology. </li></ul>
  6. 6. Cell Membrane Architecture
  7. 7. For Example <ul><li>Beef: Range is 45º to 10º </li></ul><ul><ul><li>With 45 degrees at harvest </li></ul></ul><ul><ul><li>Yet with proper aging beef may be best below 15 degrees, although fresh beef can be sorted by tenderness as well </li></ul></ul><ul><li>Fish: 35º to 10º </li></ul><ul><ul><li>Best flavor when freshest and not previously frozen </li></ul></ul><ul><ul><li>As an entrée rather than a supporting role when it is >20º </li></ul></ul>
  8. 8. Testing <ul><li>The EFresh ® device electrode array is placed on the food; an electrical circuit is established through the food and the values are measured </li></ul><ul><li>The measured electrical values illustrate basic cellular structural design: </li></ul><ul><ul><li>Cell Mass-Membrane-Water Content </li></ul></ul><ul><ul><li>These values are the first to transform throughout the freshness lifecycle and take place days before any changes be detected by any other means </li></ul></ul>
  9. 9. “ Lifespan of Freshness™”
  10. 10. Measuring a Potato Before Cooking   Weight   Resistance   Reactance   300 grams   153 Ohms   275 Ohms   After Cooking (room temp)   310 grams   42 Ohms   0 Ohms   Before Freezing   Weight   Resistance   Reactance   370 grams   187 Ohms   321 Ohms   After Freezing (room temp)   365 grams   45 Ohms   0 Ohms  
  11. 11. How It’s Used <ul><li>Fresh or Frozen </li></ul><ul><ul><li>At least one-half of meat, fish and fowl that is sold as fresh has been previously frozen </li></ul></ul><ul><ul><li>Freezing </li></ul></ul><ul><ul><ul><li>Negatively impacts nutrient density and flavor </li></ul></ul></ul><ul><ul><ul><li>Is used to maintain price to market </li></ul></ul></ul><ul><li>Shelf-life; how fresh is it, when should I use it, is it an entrée, a stock or is it no longer capable of providing the nutrition and flavor you expect </li></ul><ul><li>Optimal Palatability scale </li></ul>
  12. 12. EFresh ® Value Proposition 1 <ul><li>Highlights: </li></ul><ul><li>Envision Electrical Freshness™ and palatability as a means to support and distinguish the value and price points of food: </li></ul><ul><li>Increase pricing and traffic </li></ul><ul><ul><li>Documenting freshness and Nutrient Density </li></ul></ul><ul><ul><li>Immediately distinguish fresh from frozen </li></ul></ul><ul><ul><li>Illustrating tenderness of beef </li></ul></ul><ul><ul><li>Reducing product loss and shrinkage </li></ul></ul><ul><ul><li>Verify suppliers quality </li></ul></ul><ul><ul><li>BRANDING: Differentiate offerings and </li></ul></ul><ul><ul><li>store (chain) distinctness </li></ul></ul>Managing Freshness Nutrient Density Palatability Value Maximizing Value
  13. 13. EFresh ® <ul><li>EFresh ® Certified Foods: </li></ul><ul><ul><li>Fresh or previously frozen </li></ul></ul><ul><ul><ul><li>Let’s Be Clear Upfront! </li></ul></ul></ul><ul><ul><li>Freshest Fish </li></ul></ul><ul><ul><li>Better Beef & Pork </li></ul></ul><ul><ul><ul><li>More tender and juicy </li></ul></ul></ul><ul><ul><ul><li>Better aged </li></ul></ul></ul><ul><ul><li>Best Chicken and Turkey </li></ul></ul>
  14. 14. EFresh ® Scalability
  15. 15. Features <ul><li>Noninvasive/nondestructive </li></ul><ul><li>Immediate measured results </li></ul><ul><li>Test, re-test reliability (precision) nearly perfect (0.98) so change over time is clearly illustrated through multiple measurements made throughout the food chain </li></ul><ul><li>Objective-Accurate-’A New Standard’ </li></ul>
  16. 16. Benefits <ul><li>Distinguish a brand, product, service or facility </li></ul><ul><li>Significant marketing edge and opportunity </li></ul><ul><li>Better food: Nutrition, Flavor & Value </li></ul><ul><li>Improved food knowledge </li></ul><ul><li>Saves money </li></ul>
  17. 17. Opportunity <ul><li>Licensing package </li></ul><ul><ul><li>Exclusive/nonexclusive </li></ul></ul><ul><ul><ul><li>Geographical Area or Market Segment </li></ul></ul></ul><ul><ul><li>EFresh ® device </li></ul></ul><ul><ul><ul><li>Training & Support Program </li></ul></ul></ul><ul><ul><ul><li>Initial </li></ul></ul></ul><ul><ul><ul><li>Ongoing </li></ul></ul></ul><ul><ul><li>Sales Support </li></ul></ul><ul><li>Equity Position </li></ul>

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