As the 44west team prepared to join the World’s Toughest Row – Atlantic, sponsor SGS applied its expertise to ensure the crew’s safety and sustainability while at sea.
In this article we look at food ingredient testing.
Choosing the best products to sustain the 44west crew across the Atlantic requires rigorous testing because even high-quality foods can carry invisible risks. Food testing is used to detect foodborne pathogens, contaminants and toxins that can cause illness or compromise food quality. For the 44west challenge, the team relies entirely on what they carry. Even minor contamination could lead to illness, dehydration, loss of energy at a critical moment or other adverse side effects.
Testing food in readiness for an expedition requires a different approach to our more usual methodologies. Storage conditions on the boat may mean food is subject to extremes of humidity, heat and cold, as well as longer storage times.
Which foods did we test?
To support the 44west team, we have tested some of the food products that they will consume during the race:
- Porridge
- A mass gainer
- Dried noodles
- Freezed-dried risotto
- Electrolytes
- Protein powder
Which tests are being performed?
The most significant risk in any food product is contamination. Most food related illnesses are caused by microbiological contamination, most commonly salmonella contamination. To ensure food products selected by 44west would be fit for consumption at sea, after a long period of storage in potentially less than ideal conditions, testing included:
Why choose these tests?
Preventing illness is always the most important task. Supporting the 44west team this became even more important as, when the team is at sea, even a minor gastrointestinal issue could drastically undermine performance, hydration and decision-making – things the 44west athletes depend on.
To determine whether expedition conditions could harm the team’s chosen foods we tested microbiology, this included storing samples in extreme conditions, to replicate the environment at sea. This included storage at 37°C in a temperature-controlled environment. Samples then underwent microbiology testing to confirm the food was still safe for consumption.
We also screened for mycotoxins – contaminants that usually form in the field and are especially associated with cereals. Elevated mycotoxin levels can lead to stomach discomfort and other symptoms that could impair performance.
Nutritional analysis confirms whether a product contains the nutrient levels listed on the label, ensuring athletes receive the correct amounts of carbohydrates, proteins and fats needed for their performance.
Food sensory analysis evaluates food through the five senses. As lab results do not always reflect sensory experience, this is a crucial for storage trials.
A positive taste experience promotes a sense of well-being, increases appetite, and ensures adequate food and fluid intake – particularly on such a long challenging journey.
How can SGS meet your food testing needs?
Our expert food testing solutions help operators in national and international food supply chains ensure their products meet market needs and expectations.
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