- Email: [email protected]
Acceptable Daily Intake
packaging and tetra paks as being the most important. The only type of packaging they considered less important was cans. When asked to rate the growth potential of dairy products over the next five years, the majority ranked low-fat cheese, specialty cheeses and new dairy desserts as above-average. Nutrition The survey asked the participants to rate how important a number of nutritional factors would be to consumers in the next five years. Interestingly, medically related factors such as saltfree, high-fiber, sugar-free and low-fat ranked higher than the nature-related factors such as preservative-free, additive-free, natural and organic. Respondents expected information about the nutritional value of products to become increasingly important to consumers. The vast majority of respondents reacted favorably to the increase in nutritional information labeling that can be expected to occur in the future. Marketing Information Consumers make most purchase decisions in the store, based on price, visual appeal and a host of other factors including the influence of point-ofpurchase advertising. Among marketing devices, respondents believed that point-of-purchase samples generated average sales increases of 99 percent. This is over twice those attributed to any other marketing device. Generic advertising and point-ofpurchase recipes are considered effective, increasing sales by 44 and 49 percent, respectively. Point-of-purchase videos were the least-favored marketing device but do result in 39 percent sales increases. Retailers seem to favor information pamphlets and posters which they claimed result in slightly less sales increase, 37 and 34 percent, respectively. Summary According to retailers, the consumer buying trends that have emerged in recent years should continue. Survey findings indicated that the tendency to eat lean and fresh products will continue. The produce section is expected to gain the greatest increase in floor space during the next five years. This section will grow at the expense of the grocery section. Consumers want convenience and service, hence the demand for partially or fully prepared meals they can buy in grocery stores. The nutritional needs Can. Inst. Food Se;. Teehnol. J. Vo!. 21. No. 4. 1988
identified for the 1990s are salt-free, sugar-free and high-fiber products. The meat industry should continue to produce and market lean products that meet consumers' perceptions of freshness, good nutrition and convenience. To maintain or increase market share, the challenge facing the Canadian horticulture industry will be to continue improving the quality, marketability and presentation of Canadian fruits and vegetables. The survey has given retailers a unique opportunity to provide feedback into the food system. Source: Food Etc., Spring 1988.
formulate the concept in 1957. The following is adapted from a recent interview conducted with Professor Truhaut by the Zurich, Switzerland-based International Sweeteners Association. Professor Truhaut, what is an ADI? The Acceptable Daily Intake is defined as the amount of a food additive that can be ingested daily in the diet without appreciable risk on the basis of all facts known at the time. "Without appreciable risk" is taken to mean the practical certainty that injury will not result, even after a lifetime of exposure. Who determines the ADIJ
The concept of Acceptable Daily Intake (AD!) has been used for 30 years by international regulatory authorities to determine safe intake levels for food additives. Many countries and organizations, including the U.S. Food and Drug Administration, now use ADI's as part of specific food regulations. Professor Rene Truhaut is known as the "Father of the ADI," having helped
Basically, expert scientific committees that advise national and international regulatory authorities. The concept was first introduced in 1957 by the Council of Europe and later the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agricultural Organization and World Health Organization. Since then, many other committees and governments have adopted the ADI concept, including the U.S. Food and Drug Administration.
PILLSBURY CANADA LIMITED
•
243 Consumers Road Willowdale. Ontario M2J 4Z5 Phone (416) 494-2500
Our mission at Pillsbury Canada Limited is to become Canada's Best Food Company. Our Brands - Pillsbury. Green Giant, Clark. Totino's, Fraser Vale, Berryland and Pizza Pops - are household names. R & DFOOD SCIENTIST The Research and Development Department at Pillsbury Canada Limited has an opening for a dynamic. self-motivated individual to work as R& D FOOD SCIENTIST. If you have excellent leadership skills and would like to expand your horizons with a progressive multinational organization, this challenge in our R & D department is for you. As part of the technical R& Dteam. you will assume the role of project coordinator for all assigned new product projects. Although PROJECT MANAGEMENT will be the primary responsibility. you will also be involved in RESEARCH. NEW TECHNOLOGY APPLICATIONS and HUMAN RESOURCE MANAGEMENT. You possess outstanding abilities in planning and managing complex projects on time and within budget. Your highly developed Interpersonal skills enable you to communicate effectively at all levels. Your sound knowledge of Food Science/Engineering ensures that you can direct key projects lrom conception to implementation. You have a degree in Food Science/Engineering/Chemistry /Microbiology, with 4 to 7 years progressive experience in the Food Industry. Knowledge of dough rheology, PC applications, and new packaging technology will be an asset. You must also be mobile and be willing to travel when necessary. If you would like to be part of an organization that is "Not Just Better.....BEST". submit your resume in confidence to: Susan Jones Shim. Human Resources Supervisor
lA / 343
What is the purpose of an AD/?
The ADI is a practical approach to determining the safety of food additives and is a means of achieving some uniformity of approach in regulatory control. It serves to ensure that the actual human intake of a substance is well below toxic levels. How is the ADI determined?
It is based on a scientific review of all available toxicological data on a specific additive - both observations in humans and tests in animals. Laboratory tests in animals determine the maximum dietary level of the additive that is without demonstrable toxic effects, Le., the "No Observable Effect Level" (NOEL). This level is then extrapolated to man by dividing the noeffect level by a large factor, often 100. This results in a substantially lower level for man, and thus a large margin of safety.
humans. It is therefore prudent to adjust for possible differences by assuming that man is more sensitive than the most sensitive test animal. Second, the reliability of toxicity tests is limited by the number of animals tested. Such tests cannot represent the diversity of the human population, subgroups of which may show different sensitivities (e.g., children, the old, the ill). Once again it is prudent to adjust for these differences. What safety margin is normally used?
Traditionally a safety factor of 100 has been used, based on a 1O-fold factor allowed for each of the reasons I just mentioned. The 100-fold factor (10 x 10) is not a constant, however, and may be varied according to the characteristics of the additive, the extent of the toxicology data and the conditions of use. How exact a value is an AD/7
Why is a safety margin necessary?
For two main reasons. First, the noeffect level is determined in animals not
The ADI is an estimated value based on experimental data determined over a lifetime of exposure in animals and
derived with a somewhat arbitrary safety factor. It should be regarded as a biological guide to be applied with flexibility, rather than an absolute unalterable constant. Is it correct then, that an ADI does not represent a toxic dose?
Yes. The ADI is an acceptable level - as the name implies. It is not a toxic dose because of the large safety factor which has been used. Even levels marginally greater than the ADI do not necessarily reflect toxic levels. They simply lessen the safety factor applied. Is it acceptable for an individual to exceed the ADI on any given day?
Yes, because all you do is slightly reduce the safety margin. For example, if one day you consume even twice the ADI, all you are doing is reducing the safety margin from 100 to 50 for that single day. Obviously you should not make a habit of it, but it is not a cause for concern. Reprinted from Food Insight.
UNIVERSITY OF SASKATCHEWAN Assistant Professor In Food Microbiology The Department of Applied Microbiology and Food Science invites applications for a tenure-track position in Food Microbiology (subject to budgetary approval). Required qualifications include a Ph.D. in Food SCience with specialization in food microbiology, or in Microbiology with a strong background in Food Science. Preference may be given to candidates with experience in aspects of food biotechnology. Duties will include undergraduate and graduate teaching, research and extension/ industrial liaison. Possibilities for collaborative research, both within the University and with personnel in local government laboratories and industrial concerns are excellent. Submit applications, including a curriculum vitae, a statement of research interests, reprints of key publications, and the names and addresses of three referees to: Dr. G.A. Jones, Head, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon. Saskatchewan, S7N OWO, Canada. Applications will be received until December 15, 1988 or until a suitable candidate is found. In accordance with Canadian Immigration requirements, this advertisement is directed to Canadian citizens and permanent residents.
344/ lA
1989
QUEBEC CITY
June 4-7
1990
SASKATOON
June 2-6
1991
MONTREAL
June 16-19
1992
OTTAWA
TBA
1989
VILLE DE QUEBEC
4-7 juin
1990
SASKATOON
2-6 juin
1991
MONTREAL
16-19 juin
1992
OTTAWA
a venir
J. Inst. Can. Sci. Technal. Aliment. Vol. 21, No. 4, 1988
identified for the 1990s are salt-free, sugar-free and high-fiber products. The meat industry should continue to produce and market lean products that meet consumers' perceptions of freshness, good nutrition and convenience. To maintain or increase market share, the challenge facing the Canadian horticulture industry will be to continue improving the quality, marketability and presentation of Canadian fruits and vegetables. The survey has given retailers a unique opportunity to provide feedback into the food system. Source: Food Etc., Spring 1988.
formulate the concept in 1957. The following is adapted from a recent interview conducted with Professor Truhaut by the Zurich, Switzerland-based International Sweeteners Association. Professor Truhaut, what is an ADI? The Acceptable Daily Intake is defined as the amount of a food additive that can be ingested daily in the diet without appreciable risk on the basis of all facts known at the time. "Without appreciable risk" is taken to mean the practical certainty that injury will not result, even after a lifetime of exposure. Who determines the ADIJ
The concept of Acceptable Daily Intake (AD!) has been used for 30 years by international regulatory authorities to determine safe intake levels for food additives. Many countries and organizations, including the U.S. Food and Drug Administration, now use ADI's as part of specific food regulations. Professor Rene Truhaut is known as the "Father of the ADI," having helped
Basically, expert scientific committees that advise national and international regulatory authorities. The concept was first introduced in 1957 by the Council of Europe and later the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agricultural Organization and World Health Organization. Since then, many other committees and governments have adopted the ADI concept, including the U.S. Food and Drug Administration.
PILLSBURY CANADA LIMITED
•
243 Consumers Road Willowdale. Ontario M2J 4Z5 Phone (416) 494-2500
Our mission at Pillsbury Canada Limited is to become Canada's Best Food Company. Our Brands - Pillsbury. Green Giant, Clark. Totino's, Fraser Vale, Berryland and Pizza Pops - are household names. R & DFOOD SCIENTIST The Research and Development Department at Pillsbury Canada Limited has an opening for a dynamic. self-motivated individual to work as R& D FOOD SCIENTIST. If you have excellent leadership skills and would like to expand your horizons with a progressive multinational organization, this challenge in our R & D department is for you. As part of the technical R& Dteam. you will assume the role of project coordinator for all assigned new product projects. Although PROJECT MANAGEMENT will be the primary responsibility. you will also be involved in RESEARCH. NEW TECHNOLOGY APPLICATIONS and HUMAN RESOURCE MANAGEMENT. You possess outstanding abilities in planning and managing complex projects on time and within budget. Your highly developed Interpersonal skills enable you to communicate effectively at all levels. Your sound knowledge of Food Science/Engineering ensures that you can direct key projects lrom conception to implementation. You have a degree in Food Science/Engineering/Chemistry /Microbiology, with 4 to 7 years progressive experience in the Food Industry. Knowledge of dough rheology, PC applications, and new packaging technology will be an asset. You must also be mobile and be willing to travel when necessary. If you would like to be part of an organization that is "Not Just Better.....BEST". submit your resume in confidence to: Susan Jones Shim. Human Resources Supervisor
lA / 343
What is the purpose of an AD/?
The ADI is a practical approach to determining the safety of food additives and is a means of achieving some uniformity of approach in regulatory control. It serves to ensure that the actual human intake of a substance is well below toxic levels. How is the ADI determined?
It is based on a scientific review of all available toxicological data on a specific additive - both observations in humans and tests in animals. Laboratory tests in animals determine the maximum dietary level of the additive that is without demonstrable toxic effects, Le., the "No Observable Effect Level" (NOEL). This level is then extrapolated to man by dividing the noeffect level by a large factor, often 100. This results in a substantially lower level for man, and thus a large margin of safety.
humans. It is therefore prudent to adjust for possible differences by assuming that man is more sensitive than the most sensitive test animal. Second, the reliability of toxicity tests is limited by the number of animals tested. Such tests cannot represent the diversity of the human population, subgroups of which may show different sensitivities (e.g., children, the old, the ill). Once again it is prudent to adjust for these differences. What safety margin is normally used?
Traditionally a safety factor of 100 has been used, based on a 1O-fold factor allowed for each of the reasons I just mentioned. The 100-fold factor (10 x 10) is not a constant, however, and may be varied according to the characteristics of the additive, the extent of the toxicology data and the conditions of use. How exact a value is an AD/7
Why is a safety margin necessary?
For two main reasons. First, the noeffect level is determined in animals not
The ADI is an estimated value based on experimental data determined over a lifetime of exposure in animals and
derived with a somewhat arbitrary safety factor. It should be regarded as a biological guide to be applied with flexibility, rather than an absolute unalterable constant. Is it correct then, that an ADI does not represent a toxic dose?
Yes. The ADI is an acceptable level - as the name implies. It is not a toxic dose because of the large safety factor which has been used. Even levels marginally greater than the ADI do not necessarily reflect toxic levels. They simply lessen the safety factor applied. Is it acceptable for an individual to exceed the ADI on any given day?
Yes, because all you do is slightly reduce the safety margin. For example, if one day you consume even twice the ADI, all you are doing is reducing the safety margin from 100 to 50 for that single day. Obviously you should not make a habit of it, but it is not a cause for concern. Reprinted from Food Insight.
UNIVERSITY OF SASKATCHEWAN Assistant Professor In Food Microbiology The Department of Applied Microbiology and Food Science invites applications for a tenure-track position in Food Microbiology (subject to budgetary approval). Required qualifications include a Ph.D. in Food SCience with specialization in food microbiology, or in Microbiology with a strong background in Food Science. Preference may be given to candidates with experience in aspects of food biotechnology. Duties will include undergraduate and graduate teaching, research and extension/ industrial liaison. Possibilities for collaborative research, both within the University and with personnel in local government laboratories and industrial concerns are excellent. Submit applications, including a curriculum vitae, a statement of research interests, reprints of key publications, and the names and addresses of three referees to: Dr. G.A. Jones, Head, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon. Saskatchewan, S7N OWO, Canada. Applications will be received until December 15, 1988 or until a suitable candidate is found. In accordance with Canadian Immigration requirements, this advertisement is directed to Canadian citizens and permanent residents.
344/ lA
1989
QUEBEC CITY
June 4-7
1990
SASKATOON
June 2-6
1991
MONTREAL
June 16-19
1992
OTTAWA
TBA
1989
VILLE DE QUEBEC
4-7 juin
1990
SASKATOON
2-6 juin
1991
MONTREAL
16-19 juin
1992
OTTAWA
a venir
J. Inst. Can. Sci. Technal. Aliment. Vol. 21, No. 4, 1988