Wednesday, December 24, 2008

AIM night 2008 - 24th October 2008

On October 24th, 2008, SSMP’s very own AIM (Malam Anugerah Ikatan Mesra) night is held at Promenade hotel, from 7 p.m. till 11 p.m. Students form SSMP attended the AIM night as all tables are fully occupied. This shows all fellow SSMP-ians always support SSMP!

Most of the students dressed their best for AIM night, especially the girls. Many of them came in beautiful dresses, attractive make-ups and stylish hairstyles.

Awww!! Look at all the pretty babes~

SSMP students started arriving Promenade Hotel at approximately 6 p.m. since AIM night officially starts on 7 p.m. After all the students and lecturers were seated, The Assistant Vice Chancellor of student affairs and alumni Prof Dr Amran Ahmed was accompanied by the Dean of SSMP Prof. Madya Dr. Mohd Ismail Abdullah into the hall. Shortly after their arrival, the Negaraku and UMS’s ‘Bertekad Cemerlang’ was played.

Firstly, the Dean of SSMP gave his meaningful speech. Next, Prof. Dr. Amran Ahmed spoke about his views on SSMP. After the speech, AIM night was officially started.

At about 8 p.m., we had our feast while enjoying some slideshows showing activities and events geld by SSMP throughout this semester. Beside that, we were also entertained by singing performance performed by Tan Eeleen, who sang while playing her guitar. An entertaining dance was also performed by Tan Heng Shian, whose dance was so awesome till it captured everyone’s attention. Dean’s lists were also given to those who achieved good results for the past semesters. Congratulations to them! In between the programmes, there were a few lucky draws and the lucky ones went home with something more than their door gift.

AIM night successfully ended around 10.30 p.m. Some enthusiastic students stayed back to take photos with each other although Promenade Hotel’s workers start to clean up the place as the event is over. The fourth year students took this opportunity to take photos with their lecturers as this was their night.

2008’s AIM night is held very successfully. We look forward to AIM night 2009. We owe a big ‘Thanks’ to all Committee members especially “Ms Director” Chong Hui Pin for their hard work and commitment.

All Cheers to the PMSSMP board 2007/2008!! *Muaks*

AGM 2008/2009 - 11th October 2008

Once again PMSSMP had held its Annual General Meeting (AGM) and this time the meeting took place in SSMP instead of library. The AGM which was held on the 11th of October 2008 started around 11am and incredibly this time the turnout of students was amazing.

Was it because of the free food?
The free souvenirs?
Good publicity (Posters was seen all around the school)?
The 2nd year Food Science student’s extra class?

No one knew…

The meeting was conducted by our president Ms How Whee Sim herself. The main event of this AGM is the election for the new PMSSMP board members. As the meeting was going on, candidates of the future PMSSMP board members stood outside the hallways waiting for their turn to introduce themselves to the crowd and to persuade the crowd to vote for them.

After all 27 of the candidates finished their introduction, the actual voting began as everyone who was present started to mark on the voting papers which was given to them during the registration before they enter the meeting hall. After the voting, the meeting continued with the secretary’s annual report and treasurer’s annual report as the voting was being counted outside.

The AGM ended with a nice video display of PMSSMP 2007/2008 whole year activities which kept the audience entertained throughout the show. Everyone left the hall and headed to the food corner prepared by the AJKs to cater for all the hungry people who attended the meeting while still waiting for the election result to be released.

After a nice meal, our president gathered everyone at the SSMP foyer and announced the result. First she announced the chosen candidate for the 2008/2009 PMSSMP board members which was the top 14 highest vote. After congratulating all the candidates, she continued with the announcement of the highest vote which would be the future president of PMSSMP and the chosen president is non-other than

**rolling of drums**

our Food Bites editor herself!


The AGM was officially dismissed at around 2pm.

SID Chocolate Milk Production Talk - 18 September 2008

The School of Food Science and Nutrition was proud to have invited the Sabah International Dairies Sdn. Bhd., a famous dairies production company in Sabah, Malaysia, to give a brief talk on the production and processing of SID milk.

Thanks to Ms Ong Ai Ling, the PMSSMP’s Exco of Relations and Diplomatics, the talk held that day was a success.

The talk was held on 18th September in SSMP’s seminar room from 2 to 3.30pm.
The speakers that day were Mr. Omar – The Senior manager of the SID Sdn. Bhd. and Ms. Palissa Kiandee – The QA technologist respectively.

Both Mr. Omar and Ms Palissa Kiandee gave their brief explanation on their company’s product in their talk. It included the processes they had to undergo during the pasteurisation of the milk, storage of milk as well as the different flavours of milk the company is currently processing. This is extremely important as consumer acceptance is greatly affected by flavour. Production of quality milk is crucial as it is the concern of consumers of dairy products, retail distributors, milk and milk product processors, dairy cooperatives, state regulatory departments as well as veterinarians.

The talk ended with a Q&A session. Audiences were actively proposing questions and they perceived more through explanations by the speakers. Later the audiences were treated with sample packets of milk by Sabah International Dairies.

This talk had very much benefited the students of SSMP. A big thank you goes to the whole team led by Ms Ong Ai Ling. Without the full cooperation, the talk would not be a success.

The seminar room was packed with audiences and Sabah International Dairies staffs, paying full attention to the talks given by the speakers.

The whole team led by Ms Ong Ai Ling (Exco of Relations and Diplomatics) had made this talk a success.

The audiences were enjoying packets of Sabah International Dairies’ Milk.

Sabah Tea Trip - 30 August 2008

On 30 August 2008, PMSSMP organised a trip to Sabah Tea at Ranau. This trip received great response from the 2nd year and 3rd year SSMP students. Around 70 students had registered themselves for this trip to widen their knowledge in the field of tea processing.

Around 8 am, the buses set off from UMS to the tea farm at Ranau. The journey was about 3 hours and everyone arrived at Sabah Tea at 12pm. Students were welcomed by the representatives from Sabah Tea. Before the students visit the factory, they were arranged to have a video session. The video session introduced the history of the Sabah Tea factory, the procedure of tea processing and the type of tea produced by Sabah Tea. The representatives also told the students that there are a lot of events organised in Sabah Tea such as Sabah Tea Adventure Race, 24 hours Non Stop Mountain Bike Race and so on. These events had attracted many participants including foreigners who took part in them.

After the video session, the students were divided into two groups to enter the factory, leaded by the factory representative. Representative explained to students how the machines operate and the procedure step by step. The tea leaves which harvested manually or mechanized were undergo withering process to let the leaf to absorb moisture and concentrate the juices in the leaf. The withered leaf is then passed through machines which twist and squeeze the juices to the surface of the leaf. After that, the tea leaf undergoes fermentation process. It is an oxidation process where the tea juice in the presence of air oxidizes. It is essential for tea to be palatable. Fermented teas are transferred to oven to remove the moisture and arrest fermentation. The tea turn into black colour after this. Sorting process is the last step of processing. It is sorted according to sizes and shapes for identification by various specialists involved in tasting, buying and exporting of tea. The tea finally goes through the packaging process.

Around 1.30pm, students were invited to have lunch in the long houses which were prepared by Sabah Tea. After enjoying a luxuriant lunch, students were on the way back to UMS. There were many students who are not able to join this trip have express their opinion to the organiser that they hope there will be another trip like this in the future. Above that, it was an educational and fun trip.

Tuesday, October 7, 2008

PMSSMP needs you! Please spread the words

To all the 1st and 2nd year students of SSMP,

Mesyuarat Agung PMSSMP 2008 will be held on 11/10 (sat) at SSMP from 10am-2pm.

If you've joined any pmssmp events before, and still interested in contributing more for the school, or, you've never participate in any event, but is interested to play a role in PMSSMP....PLEASE DO NOT HESITATE TO JOIN US!

SMS your details(name,matriks num,contact num) to Whee Sim 012-5475545 or Melissa 012-2043722 to get the form to join the board of PMSSMP.

DO IT NOW! Be part of an active SSMP member. Be proud of SSMP. We're looking forward to see you on the day!

Monday, October 6, 2008

August Food Bites

I am very very sorry for the late (very late, I know) updates.

Here's the content of August 2008 Food Bites: (Click to read)

Are you burning enough calories?

Energy expenditure of several sports activities

Food with calories between 401—600 kcal
1 plate (330 g) of fried rice (Nasi Goreng) with egg, chicken and vegetables.
1 bowl (410 g) of curry mee
1plate (245 g) of Nasi Briyani rice only
2 slices (188 g) of Hawaiian Pizza (chicken and pineapple)
1 bowl (440 g) of Spaghetti with cheese and spaghetti sauce.

Food with calories between 100—400 kcal
1 plate (230 g) of Nasi lemak
1 piece (135 g) of Roti Telur
1piece (95 g) of Roti Canai
1 plate (250 g) of Chicken rice
1plate (170 g) of Fried mee hoon
1plate (170 g) of Fried noodles
1 Hotdog (82 g)
1 Cheese burger (124 g)
1 Beef burger (125 g)

Food with calories between 51—150 kcal
1 piece (65 g) of Pisang Goreng


Food Development History

History of Tea
  • First discovered in China around 2700 B.C.
  • Originated in the mountains around Sichuan and Yunnan.
  • Earliest legend : Emperor Shen Nung first sampled the drink when some unidentified leaves fell into his pot of hot water.
  • Shen Nung used to wander the country recording the effects of infusions made from the leaves and berries of various plants.
  • He discovered that tea cured him of a stomach ache contracted as a result of drinking a toxic herb.
  • Tea drinking became an elaborate art form during the Tang Dynasty (616 – 907).
Over time, the practice of drinking tea spread across Asia, and later to Europe and the America.


History of Cheese
  • Fermentation process discovered by Egyptians and Sumerians (2000 BC) and cheese is produced.
  • Accidentally discovered by a nomad crossing the dessert who carried milk in a pouch made from animal skin. The heat from the sun and lining of the stomach caused the milk to be separate into curd and whey. The nomad finds the whey drinkable and the curd edible as a high protein food.
  • Therefore, cheese has been made from rennin, a coagulating enzyme which is obtained from the animal stomach.
  • The different varieties of cheese that can be found now include Cheddar, Gouda, Mozzarella and Brie.

Food Technology Updates: Crude palm oil may lower blood fat levels

A diet rich in crude palm oil, a trans-free product often procured in Malaysia and Indonesia, may reduce blood levels of triacylglycerol, Brazilian researchers report.

The researchers are Ana Marice Ladeia, E. Costa-Matos, R. Barata-Passos and A. Costa Guimaraes.
In crude palm oil, the palmitic acid is attached to the glycerol molecule in the alpha position instead of the beta-position. Fat with palmitic acid attached to the beta-position is found in butter, which is known cholesterol-raising activity.

Individuals consumed 10 millilitres of previously boiled crude palm oil after lunch or dinner once a day for two weeks.

At the end of the study, the researchers report that all lipid fractions decreased. There is a mild, statistically significant 11.5 percent decrease in concentrations of vLDL-cholesterol and triacylglycerol.

This study offered an opportunity to observe the influence of the daily consumption of boiled crude palm oil on the lipid profile of young and healthy non-dyslipidemic subjects," wrote lead author Ana Marice Ladeia.

The researchers noted gender-specific effects, with men showing a mildly significant rise in LDL-cholesterol levels (18 percent), while females showed a mildly significant drop in all blood lipid levels, except for HDL-cholesterol.

The mechanism for the lipid-lowering effects of the crude palm oil may depend on multiple factors, said the researchers, including the attachment of plamitic acid to glycerol.

They also added that crude palm oil is a very rich source of vitamin E, beta-carotene, and tocotrienols, which are previously reported to have cholesterol-lowering effects.


MSM Muffin Baking 2008

Around 15 SSMP students returned to UMS as early as two weeks in advance before the start of the semester to be a part of the 2008 MSM muffin baking project. This year, we not only catered for the nutritional needs of our own school’s students, we also provided the morning and evening tea for the first years during the first two days of Universiti Malaysia Sabah’s orientation, know as ‘Minggu Suai Mesra’ (MSM). It was no easy feat considering the fact that this year’s enrolment exceeded 3000 from all over Malaysia!

The ingredients make wonders when mixed together to form the batter.

On the morning of 26th June 2008, the bakery technology laboratory was filled with the hustle and bustle of the baking team busy transforming batter into moist and fluffy muffins. The team was divided into sub-groups whereby each specialised in their own ‘departments’: preparation of ingredients, mixing the ingredients into a batter, scooping batter into moulds, monitoring the ovens and of course the essential quality control ‘department’.

Scooping the batter into the many moulds before putting them into the oven.

The next 8 days were not all smooth-sailing. The team faced challenges with the oven temperature, packaging the large numbers of muffins, insufficient material, getting the recipe right (especially with the different flavours – chocolate, vanilla, marble and jam-filled ones), as well as long and tiring working hours. But with the help of a few lecturers, they managed to get back on track. The aroma of fresh baked muffins from the oven motivated us to work even harder to finish in time. All muffins were sealed and packed, ready to be catered to the first years according to plan.

The team even served freshly baked muffins straight from the oven during our school’s two day ‘Program Bersama Sekolah’ and it was then that they could see how their efforts had paid off when several first years overcame their shyness to ask for second helpings. The muffins were a big hit with the lecturers too. The warm and fluffy muffins were jam filled ones for the first day marble for the next day.

(Below)Evenly filled moulds before going into the oven.(Top) Muffins fresh from the oven and ready to be served!

It was amazing how a small team can achieve so much in less than a week. A big thank you goes out to all of you who helped made this project a success and all of your efforts are very much appreciated. Profits from this project will be channelled into the funding of SSMP’s major programmes such as our Food Carnival and Family Day.

Processing of Nestlé’s Ice-Cream (8/4/2008)

SSMP is honoured to have invited Nestlé Products Sdn. Bhd., a well-known company in ice-cream production to conduct a talk about ice-cream processing, thanks to Ms Ong Ai Ling, PMSSMP’s Exco of Relations and Diplomatics. It was held in SSMP’s seminar room from 2 - 4 pm and the speakers were Mr Tony Chan—Regional Sales and Distributor Manager of the Sabah Branch, and Mr Freddie Yii—Site Manager of the Kuching Branch. Our lecturers and students attended the talk with much anticipation of how ice-cream is processed in Nestlé.

The talk started off by Mr Tony Chan giving a general perspective on ice-cream and the various ice-cream products that Nestlé once produced and are currently producing. He talked about the history of ice-cream and the types of ice-cream, and then went on to the composition, sensory evaluation and quality control of the Nestlé ice-cream. It was interesting to know that the word “Drumstick” is copyrighted and only used by Nestlé’s ice-cream. His talk warmed up the crowd for the more technical stuff to be presented next.

The next speaker was Mr Freddie Yii, who introduced to the audience an overview of Nestlé’s factories. He then gave a brief explanation on each and every process in ice-cream processing. It included the type of machines used and its quality control methods from the preparation of materials to the dispatch of final products to the various outlets around Malaysia. He explained the condition called heat shock which happens to ice-creams without proper temperature control. He also shared with us the different consumer attitudes when purchasing an ice-cream. Every detail from handling of materials to processing to distribution must be inspected to ensure the quality of the ice-cream produced.

The talk ended with a Q&A session and the audiences were treated to a new edition of Nestlé’s Drumsticks “Retro” and “Techno”. Talks like this is beneficial to SSMP students as an exposure to the food industry and job opportunities available. It is hoped that more talks can be organised in the future.

The team which made this talk a success. Lead by Ms Ong Ai Ling, Exco of Relations and Diplomatics. (Far left)

News from the Institute of Food Technologists (IFT)

Ground beef recall linked to E. coli - 8/8/2008
S&S Foods LLC. of California, is recalling approximately 153,630 pounds of frozen ground beef products because they may be contaminated with E. coli O157:H. The problem was discovered through a joint investigation by the U.S. Department of Agriculture’s Food Safety and Inspection Service and the Virginia Department of Health (VDH), as well as product testing by the Virginia Department of Health. On July 31, the VDH announced an investigation into an outbreak of E. coli O157 infection at a Boy Scout reservation located in Goshen, Virginia. According to the VDH, approximately 84 camp attendees reported symptoms related to E. coli and 25 children have been lab-confirmed with E. coli O157 infection. A total of 8 scouts have required hospitalization. The frozen meat was intended for food service and institutional use and not for direct retail purchase.

A better-for-you burger — 15/7/2008
Researchers in Argentina are working on taking the beef fat out of the burger and replacing it with substitutes such as high oleic sunflower oil and fish fats rich in omega-3 fatty acids. The better-for-you burger, as reported by the Washington Post, is low-sodium and has no saturated fat.
"The taste is very similar to a regular hamburger because the oils and fats we've added -- even the seafood oils -- are neutral in taste and smell," said Alicia Califano, a chemist who helped to develop the burger recipe. "But if you tried to make a hamburger this lean at home, it would be really hard and dry."
According to the USDA Foreign Agricultural Service, the average Argentine in 2006 consumed more than 140 pounds of beef. None of the other nationalities studied consumed even half that amount, with the exception of Americans, who consumed an average of 97 pounds.

World food production must rise by 50% by 2030 — 3/6/2008
United Nations secretary-general Ban Ki-moon in an address at the World Food Summit being held in Rome that world food production must rise by 50% to meet the increasing demand. Ki-moon said that increasing hunger and civil unrest is being caused by food-price increases.
Ki-moon told the attendees that nations must minimize export restrictions and import tariffs during the food price crisis and quickly resolve world trade talks.
"The world needs to produce more food," Mr. Ban said. "Food production needs to rise by 50% by the year 2030 to meet rising demand."
The U.N. Food and Agriculture Organization is hosting the three-day summit to try to solve the short-term emergency of increased hunger caused by soaring prices and to help poor countries grow enough food to feed their own.

Rising costs lead to skinnier packaging - 30/7/2008
Looking to cut costs wherever possible, large food companies such as Kraft Foods and Coca-Cola are finding innovative ways to streamline packaging.
The Chicago Tribune reports that the cap on a 20-ounce bottle of Coke is now 24 percent lighter than before, allowing the company to cut its plastic intake by a projected 40 million pounds. Kraft has developed new bottles for its salad dressings that use 19 percent less plastic and take up less space in shipping containers, allowing the company to fit 18 percent more bottles per truckload.
While focusing on the container itself when looking for savings is becoming more of a trend, it’s not new to the industry, said Joseph Hotchkiss, chairman of Cornell University's food science department. “Companies always put a focus on [cutting packaging costs], but in this environment, they are certainly putting more and more focus," he said.
Cutting down on what’s inside the packaging is another way companies have been saving money for some time. Consumers often find that their favorite products an ounce or two lighter these days.

Hooked on healthy food messages - 3/7/2008
New ingredients and health claims will drive consumers to try a product, but good taste will bring back business. Consumers respond to positive information. They want to hear about health and wellness rather than disease or deficiencies. They go for price value, as well as a product that will fit into their lives and extend their life experience rather than cause them to “jump” into a brand-new way of seeing or tasting foods.
“Taste is what it’s all about,” said Nancy Childs, PhD, professor of marketing at Saint Joseph’s University in Philadelphia. “The more health-related information and claims that manufacturers present, the more taste assurance the consumer needs.”
Speaking to consumers directly and personally, especially through the Internet if the audience is younger than 35 years old, is crucial. “Brands can create communities around which people can solve problems,” said Childs, who notes that young moms network over the Web with health information.
Scientists, educators and marketing experts gathered to discuss how consumers influence and receive food-health and food-safety messages at Institute of Food Technologists Annual Meeting and Food Expo in New Orleans.

Extracted from The Institute of Food Technologist (IFT) Daily News Reader,

Food Safety– A General View

Food safety is defined as the protection of food supply from microbial, chemical and physical hazards or contaminations that are likely to occur in food industries during the process of growing, harvesting, processing, transporting, distributing and storing. It ensures the food is kept wholesome at all times. Threats to food safety come from various sources such as environmental and industrial pollution, agricultural practices, food production practices and cultural practices of consuming raw and undercooked food. The threats include:
  • Microbial hazards such as Salmonella , E-coli, Listeria and Vibrio cholera in undercooked food. Symptoms include abdominal pain, fever, vomiting and diarrhoea.
  • Chemical toxins such as dioxins and polychlorinated bephenyls (PCBs) found in pesticides.
  • Antibiotics in animal feeds which may lead to the transfer of antibiotic resistance to human pathogens.
  • Genetically Modified (GM) foods. There are criticisms against GM food that is said to cause environmental hazards and risk of human health.
In 2002 The World Health Organisation (WHO) Global Strategy for Food Safety developed 5 keys to safer food, They are:
  • Keep clean— Washing of hands, sanitising of utensils and cleaning of kitchen areas before food preparation.
  • Separate raw and cooked— Separate utensils and containers used for raw and prepared food.
  • Cook thoroughly— Make sure foods are cooked to 70°C and cooked foods are reheated thoroughly.
  • Keep food at safe temperatures— Do not keep cooked food in danger zone (5°C—60°C) for more than 2 hours.
  • Use safe water and raw materials— Clean fresh foods with clean and treated water and consume them within the given date.
In Malaysia, food safety is the main responsibility of the Department of Food Safety and Quality, commonly known as Bahagian Kualiti dan Keselamatan Makanan or BKMM. It is a department under the Ministry of Health Malaysia with a core objective to protect consumers from food-borne illnesses and deception in preparation, retailing, and usage of food. They make that food obtained is safe and food provided by traders are free from hazards. BKMM scientists work in laboratories of the general health department, chemical department, doping centre, veterinarian department and nuclear department to ensure food safety.


Tuesday, August 12, 2008

SSMP Food Carnival 2008

Here are some photos taken during Food Carnival 2008 on 7th-10th Aug. Pardon me for the quality of photos. Anyone wants to share their photos? Kindly email to us at

Haha..Hope you enjoyed your day at our carnival!

SSMP Family day is on this saturday @ ODEC. RM20 only. Jom, kita pergi bersama-sama~

Wednesday, July 23, 2008

Senarai Adik dan Abang/Kakak Angkat 08/09

In a place full of strangers, anxiety follow us wherever we are.

Fear of unable to catch up with studies, fail to cope with certain circumstances, not knowing exactly about the current and future events, feel lost in directions, or no one to share your problems.....

We understand those feelings because we've been through. Thus we all are very greatful to help our juniors by supporting the 'Adik and Abang/Kakak Angkat' programme...

Click and download the list according to your programme
HS 04
2) HY 07

"Welcome to the family of SSMP, dear brothers and sisters~"

Friday, July 18, 2008

Upcoming events

  1. 27 July - September
    Gerai Gaya Hidup Sihat
    Every Sunday @ Gaya Street, KK

    This activity gives you a chance to meet different people in busy Gaya Street and give free BMI tests as well as adequate nutritional advices to them. 3rd year SSMP students are encouraged to join this programme. For those who are passionate about community nutrition, please contact Ma Zheng Feei at 012-8260743 for further details.

  2. 7 - 10 August
    "Food As Fuel" Food Carnival 2008
    10am - 8pm @ Anjung Siswa

    Opening Ceremony: 8 August 4.30pm @ Dataran Dewan Canselor
    Closing Ceremony: 9 August 7.30pm @ Dewan Canselor

  3. 16 August
    "Family Without Boundary" SSMP Family Day 2008
    7.30am - 8.30pm @ ODEC, UMS

July Food Bites

Contents: (click to read)

Food Technology Updates

Green banana fibres could give noodles nutrient boost

  • Green fruits of plantain and banana contain resistant starch that may boost the fibre content of foods such as instant noodles
  • Noodles formulated with durum wheat flour and isolated plantain starch contained double level of resistant starch compared to those obtained in standard noodles
  • They may represent a dietary option for sectors of the population with particular caloric and glycemic requirements such as diabetic patients and overweight individuals
  • Starches can be divided into three groups: rapidly digestible starch (RDS, digested within 20 minutes), slowly digestible starch (SDS, digested between 20 and 120 minutes), and resistant starch (RS). The latter is not digested but is fermented in the large intestine and has 'prebiotic' properties.
  • Analysis of the cooked noodles showed that as the plantain starch level increased, the total starch (TS) decreased. In addition, the soluble fibre fraction was higher than the insoluble fraction in all the samples prepared
  • Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta.

Hibiscus Extract

  • Hibiscus is a genus of flowering plants that are native to warm temperate, subtropical and tropical regions.
  • Flowers and herbs are particularly popular as ingredients in Asian products
  • A new natural hibiscus extract is introduced to give a bright red colour to beverages that also comes with standardised anthocyanin content, well known antioxidants - a minimum of 16g per kg of the extract powder. A soft drink would typically contain between two and five grams of powder, depending on the hue and brightness required for the product.
  • Anthocyanins from various fruits have been studied for their potential role in reducing the risk of cancer, ageing and neurological diseases, inflammation, diabetes, and bacterial infections.
  • Flavour-wise, the hibiscus extract "has a typical flower flavour, not strong but with a slight bitterness".
  • French natural ingredients firm Burgundy has been building up the science behind its hibiscus extract to support its use to combat urinary tract infections.
  • Preliminary data suggests regular and premium 200 mg doses of the hibiscus sabdariffa extract may cut the incidence of urinary tract infections by 60 per cent, Burgundy says


Food Development History

History of Bread

Wheat has been cultivated by man since the time before recorded history. It is conjectured by anthropologists that hungry hunter gatherers first stockpiled the grain as a storable food source. When it got wet, it sprouted, and people found that if the grain was planted it yielded yet more seeds.

Grown in Mesopotamia and Egypt, wheat was likely first merely chewed. Later it was discovered that it could be pulverised and made into a paste. Set over a fire, the paste hardened into a flat bread and was kept for days.

In Egypt, around 1000 BC, inquiring minds isolated yeast and were able to introduce the culture directly to their breads. Also a new strain of wheat was developed that allowed for refined white bread. This was the first truly modern bread. Up to thirty varieties of bread may have been popular in ancient Egypt.

The Greeks picked up the technology for making bread from the Egyptians. It then spread over Europe. Bread and wheat were especially important in Rome where it was thought more vital than meat.

Through much of history, a person's social station could be discerned by the colour of bread they consumed. The darker the bread, the lower the social station. This was because whiter flours were more expensive and harder for millers to adulterate with other products. Today, we have seen a reversal of this trend when darker breads are more expensive and highly prized for their taste as well as their nutritional value.

History of Chocolate

Cocoa is said to have originated in the Amazon at least 4,000 years ago.

The Cacao Tree was worshipped by the Mayan civilization of Central America and Southern Mexico, who believed it to be of divine origin.

The first chocolate factories opened in Spain, where the dried fermented beans brought back from the new world by the Spanish treasure fleets were roasted and ground, from which the European version of the drink was made.

Within a few years, the Cocoa beverage made from the powder produced in Spain had become popular throughout Europe. In about 1520, it arrived in England.

The first chocolate that was being eaten in solid form is when bakers in England began adding cocoa powder to cakes in the mid 1600's. Then in 1828 a Dutch chemist, Johannes Van Houten, invented a method of extracting the bitter tasting fat or "cocoa butter" from the roasted ground beans.

Chocolate as we know it today first appeared in 1847 when Fry & Sons of Bristol, England - mixed sugar with cocoa powder and cocoa butter to produce the first solid chocolate bar then, in 1875 a Swiss manufacturer, Daniel Peters, found a way to combine cocoa powder and cocoa butter with sugar and dried milk powder to produce the first milk chocolate.

Source: http://www.gol27.Historyfood.html

Are you food secure?

The recent global fuel hike has greatly affected the economy of many countries including Malaysia, where the prices of daily commodities especially food prices have increased. The Food Summit, organised by the United Nations Food and Agriculture Association (FAO) on 6 June 2008 in Rome, raised the issue about high food prices at its effects on developing countries in Africa, South America and Asia. FAO has decided to provide short and long term assistances to these countries which are badly affected by the food price crisis. People with low income are most affected because they will have a lower food budget and less access to nutritious food which are more expensive. These people may experience food insecurity and malnutrition.

There are two commonly used definitions of food security that come from FAO and the United States Department of Agriculture (USDA).
(FAO): Food security exists when all people, at all times, have access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.
(USDA): Food security for a household means access by all members at all times to enough food for an active, healthy life. Food security includes at a minimum (1) the ready availability of nutritionally adequate and safe foods, and (2) an assured ability to acquire acceptable foods in socially acceptable ways (that is, without resorting to emergency food supplies, scavenging, stealing, or other coping strategies).

From the definition, we understand that food security is affected by factors such as poverty, health, food production, political stability, infrastructure, access to markets, and natural hazards. There are differences in food security between developing and developed countries.

In developing countries, 70% or more of the population live in rural areas and move within their own community. They often have less access to grocery stores with high variety of foods, low income and limited health care. Therefore, people in these countries have a low level of food security. With aids from FAO, a number of developing countries—including countries in Africa—have made good progress in reducing hunger and child malnutrition. However, many are still left behind despite policies that aim to cut poverty and hunger in half by 2015 under the UN Millennium Development Goals.

On the other hand, developed countries are known to have achieved community food security, whereby all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice. In addition to that, Strong economic growth in developed countries brings change in world food demand towards high-value agricultural products and processed foods.

Measures are taken by FAO to overcome the food price crisis, such as helping small scale farmers to increase their crop production and integrate with the international market. They will also help increase their food stock capacities and work on their food security risk management. Last but not least, the development of biofuels due to the high petrol price is focused by FAO to help achieve and maintain food security.


Please do check out the latest food information under 'food bites' and recent updates.

Don't forget to post your comments and e-mail your opinions and suggestions to (Add us at Friendster as well~)

NEW! Get updates from Food Alley via email subscription! Scroll down to the left column and type in your email address! BUT, be sure to come back here more often~ We are waiting for your comments and looking forward for some small talks at the chatbox!

Search this site