WHAT’S new at the DOST’s food innovation centers?
The Department of Science and Technology (DOST) recently held a contest that showcases innovative, healthy and tasty food products developed at DOST’s Food Innovation Centers (FICs). The products were processed using in-house technologies at the FICs, namely, water retort, freeze drying, spray drying and vacuum frying. Awarded as the most innovative food product using water retort technology was Tea Tums, ready-to-drink juice drinks made from lemongrass, calamansi blend infused with turmeric and ginger. Developed by students and professors of the University of the Philippines Diliman, Tea Tums’ ingredients are known to have potential health benefits. Second place went to Uved, a traditional Ivatan food made from banana roots, developed by Cagayan State University-Carig Campus. Water retort technology improves the shelf-life of food products packed in retort pouches by sterilizing them using water or steam/air combination as heating medium. The DOSTdeveloped water retort machine can also be used for metal, can, glass and bottle containers. For freeze drying technology, first place went to Gracilaria, a food flavoring and snack item named after a kind of seaweed mass produced in Buguey, Cagayan. Arius, on the other hand, is a tree that grows anywhere in the Philippines but only bears fruit in Batanes due to climate conditions. Its fruit gives off natural food colorants that can be a substitute imported berries.
The DOST-developed freeze drying machine preserves food by removing water from frozen items under vacuum conditions. This technology extends the shelf life of food and makes it more convenient for transport.
Innovation likewise marks the winners in the spray drying technology category. Bagging first place was a powdered lato, or sea grapes, which can be used as flavoring for chips, noodles and baked products. Developed by the Zamboanga State College of Marine Science and Technology, the Sea Grapes Powder can also be mixed with beverages with its naturally salty and peppery flavor. Bukolyte, developed by the Philippine Women’s College in Davao, placed second in this category. Bukolyte is the powdered form of water from young coconuts. It contains no artificial flavor and preservatives.
In the vacuum frying category, Crispy Sprouted Monggo which claims to contain more nutrients than ordinary monggo was named first place. This snack item can provide energy and help strengthen the immune system of lactating or pregnant women. Placing second was Fried Mayahini or barinday which retained its natural and nutritional qualities even after frying. This product developed by the Eastern Visayas State University can be an alternative to unhealthy chips available in the market.
Vacuum frying technology uses reduced pressure and closed system to lower the boiling point of both oil and water in food. Because food is dehydrated at a lower temperature, its natural color and flavor are retained. Vacuum frying makes food crunchier and absorb less amount of oil.
DOST also gave special award to the FIC with the most number of qualifying products which went to Region II for seven food product entries. Another special award, the “Industry Choice Award,” was given to Regions II and IX for the Crispy Sprouted Monggo and Sea Grapes Powder, respectively, for scoring high in terms of novelty, consumer appeal, and manufacturing feasibility. Further, the two innovative products are also priced competitively.
"We have done a project on building up the confidence of our personnel in the FICs. As such, we would like to culminate this project by looking at the competence of our personnel in terms of development of innovative food prototypes,” said Dr. Maria Patricia Azanza, director of DOST-Industrial Technology Development Institute (ITDI).