Reflection of TREATT Tour

 The concepts and sciences we have studied this week, and in our discussion with Juan Baso weeks ago, about the scientific process of extracting and creating food flavours were some of the most conceptually challenging of the semester. The time we spent studying this topic required us as students to strip down to the rudiments of science, and thoughtfully consider the chemical makeup of taste and aroma compounds, how they can be extracted from foods, and how they can be artificially created in a laboratory setting. Though we were given an up close and personal tour of the TREATT lab and factory facilities, the scientific processes occurring in the facility are still relatively abstract to myself and some of my fellow classmates. However, the concepts we were able to comprehend and retain were truly fascinating. The science and innovation taking place at the TREATT factory is something truly remarkable. In the following, I will give an overview of our tour of the TREATT facility and the science occurring in this facility.

 We began our tour of TREATT, armed with lab coats and ever fashionable protective glasses, by stepping into the loading docks of the factory. The enormous warehouse we entered is home to incoming truckloads of fruits and vegetables that will be later used in the flavour extraction process. Dr. Baso explained to us how the scientists at TREATT are able to close off certain sections of this warehouse to apply gasses to incoming fruits and vegetables to initiate the ripening process. After viewing the produce storage warehouses, we entered a large, secured area housing the proprietary machinery that TREATT uses to extract flavours from natural produce. Dr. Baso first showed us the intake area of the machine, where employees were currently loading bananas. Dr. Baso walked then walked us along the length of the machine explaining each step taking place inside. First, the fruit inside is diced into smaller pieces, releasing the fruits natural oils and giving the machine an easier job of extracting flavours. The fruit is then, is simple terms, “steamed” to release its flavour compounds, which are captured and collected through long pipes spanning from floor to ceiling. The excess fruit is then dispensed and properly disposed of.

  When I inquired of Dr. Baso if the flavoring product created from this process is categorized as natural or artificial, he described it as being beyond “natural.” He stated that these are flavours in their most pure and raw form, and are so organic that categorizing them as natural would simply not do justice. As stated by Goodman, “A claim that frequently appears [in the food market] is "Natural," "All Natural," or other derivatives of the term. Consumers consider these types of claims to be an important health attribute that influences their purchasing decision.” (2017 p. 1) Because consumers place high importance on labels such as “natural” and “organic,” the TREATT flavour compounds could be a great selling point for their products. Their ultra pure and natural flavours are something that will drive consumers to purchase more products containing TREATT flavours, and less of those containing artificial flavours.

References

Goodman, M. J. (2017). The Natural vs. Natural Flavors Conflict in Food Labeling: A

   Regulatory Viewpoint. Food and Drug Law Journal, (Issue 1), 78. Retrieved

   from http://search.ebscohost.com.ezproxy.lib.usf.edu/login.aspx?direct=true&db=edshol&AN

   =edshol.hein.journals.foodlj72.8&site=eds-live