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www.fbreporter.com FOOD & BEVERAGE REPORTER | JANUARY/FEBRUARY 2016 | 11 that were uniformly unimpressive. The Spartan sameness of the stands (typically all same-size little boxes decorated only with a single, text-heavy banner or laminated poster stuck on the wall) was depressing, almost insulting when one considers the huge effort that the European exhibitors – and even those those from smaller countries such as Egypt, Pakistan and The Philippines - had put in to showcase their products. One can be forgiven for believing, perhaps too cynically, that the Chinese strategy for trade shows is to pitch up with a folding chair and little else, smug in the knowledge that, at the end of the day when it comes down to price, they will be winners. Who needs a fancy stand! That being said, it was noticeable how quieter the Chinese pavilions were compared to the rest of the show. But perhaps the most concerning aspect of FIE 2015 was the dearth of South African exhibitors. The only presence I could detect were two tiny stands (raisins and honeybush tea), a sad indicator of the state of South African food innovation and beneficiation. This when our currency depreciation and our favoured trading status with Europe should be a huge opportunity for South African players. ... from page 8 mantra today is “Everyone needs more quality protein in their diet”. As the demand for protein rises, so has the need for sustainable, healthier protein sources. Not surprisingly, plant proteins (pea, rice, oat, hemp etc) are on the rise. Sustainable Insect protein? Well, maybe, but later. BC: There’s robust scintific debate these days over the eco-sustainability of animal vs plant proteins (yes, those cow farts!). The debate is becoming louder as global warming hits harder and Earth’s resources come under increasing pressure. So this hot topic ain’t going away. Hey, all you food scientists/technologists: you could be the heroes that save our planet! ORGANIC GROWS, BUT NON-GMO GROWS FASTER Growth in the USA organic market is still robust – it’s worth around $40-billion a year (just 4% of total food sales!). New Hope argues that the current low market share of organic also signals tremendous potential for future growth that still exists – if supply can keep pace with demand. Despite the strong growth, organic continues to lose out to the non- GMO movement on some key fronts as manufacturers choose non-GMO verification over organic certification. BC: We’ll be exploring the GMO issue in themagazine soon, trying to understand where the truth lies (pun intended). studies by other scientists, but never all three together - until now. The individual varieties were used as the starting point by the teams at Arizona and Illinois to create the new variety with low levels of all three proteins. In a first step, a soybean with a null gene for one of the proteins was crossbred with a soybean with a null gene for another to produce a plant combining the two sets of null genes. This variety was then cross-bred with one with a null gene for the third protein. The new soy variety thus contained null genes for all three of the problem proteins, and was named “Triple Null”. The physical and chemical characteristics of the new Triple Null were compared with a well-known reference variety, the Williams 82. Visually, no differences were observed as the seeds grew and flowered. Overall, there was a slight reduction in the ratio of protein to oil content in the Triple Null. The researchers showed that the LE protein was completely eliminated in the Triple Null, while the p34 and TI proteins were reduced to a large extent, and only very small amounts could be detected. Reference: Schmidt MA, Hymowitz T & Herman EM. (2015) Breeding and characterization of soybean Triple Null; a stack of recessive alleles of Kunitz Trypsin Inhibitor, Soybean Agglutinin, and P34 allergen nulls. Plant Breeding 134:310-315. Soybeans … the Triple Null hybrid neutralises the anti-nutrients and allergens. Grandma knows best HOT BUTTONS FOR 2016 • NON-GMO • WHOLEFOOD • PROTEIN • PROBIOTICS • TURMERIC BC: Add these to the list: • LOW-CARB • FREE-FROM • SUSTAINABLE INGREDIENTS