Unlocking the Secrets of Food Composition: A Revolutionary Approach to Protein Analysis

Bijay Kafle, a researcher at Nofima, the Norwegian Institute of Food, Fisheries and Aquaculture Research, has developed a groundbreaking technique that is set to transform the way the food industry analyzes the content of food and beverages. By harnessing the power of Fourier Transform Infrared (FTIR) Spectroscopy, Kafle has found a faster, more accurate, and more efficient way to measure the proteins, fats, and sugars in a wide range of food and beverage samples.

Revolutionizing Food Analysis with Dry Film FTIR Spectroscopy

Unlocking the Potential of Residual Raw Materials

Kafle's research has focused on analyzing the composition of food and beverage samples, including those derived from turkey carcasses, fish bones, and milk. By using a technique called dry film FTIR spectroscopy, he has been able to measure the quality and composition of these materials with unprecedented speed and accuracy.The key to Kafle's approach is the removal of water from the samples before analysis. Traditionally, FTIR spectroscopy has been hampered by the interference of water, which absorbs infrared light in the same wavelength ranges as the substances being measured. By creating a thin, dry film of the sample before analysis, Kafle has been able to eliminate this interference, resulting in more reliable and precise measurements.This breakthrough has significant implications for the food and bioprocess industries, as it allows them to better understand the composition and potential uses of residual raw materials. For example, Kafle's research has shown that turkey carcasses contain higher levels of collagen, a valuable protein that is often used as a dietary supplement, compared to similar remains from chicken. This information could help the industry identify new markets and applications for these otherwise underutilized materials.

Improving Dairy Product Quality and Safety

Kafle's dry film FTIR spectroscopy technique has also proven valuable in the dairy industry. By analyzing milk samples, he has been able to provide detailed information about the types and compositions of proteins present, as well as insights into the health of the cows producing the milk.This information can be used by dairy producers to optimize their processes, ensure the quality and safety of their products, and even identify potential health issues in their herds. With the development of a portable FTIR system, dubbed the "Bumble Bee," Kafle's technology can now be deployed directly on the farm, making it more accessible and practical for industry use.

Towards a More Sustainable and Efficient Food Industry

Kafle's work is not just about improving analytical techniques; it's about transforming the way the food industry approaches the use of raw materials. By providing a better understanding of the composition and potential of residual raw materials, his research is paving the way for more sustainable and efficient practices.The ability to accurately measure the protein, fat, and carbohydrate content of these materials, as well as their specific chemical compositions, opens up new opportunities for upcycling and repurposing. Instead of simply discarding or using these materials as low-value animal feed, the industry can now identify high-value applications, such as the production of dietary supplements or even pharmaceuticals.This shift towards a more circular economy in the food industry has the potential to reduce waste, increase profitability, and contribute to a more sustainable future. As Kafle's work continues to gain traction, the industry is poised to reap the benefits of this revolutionary approach to food analysis.