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2/3/2009
1
Developments in Processing
Technology in the Food sector
Toine TimmermansFebruary 4th, 2009
…To explore the potential of nature to improve the quality of life…
Mission Wageningen UR
2/3/2009
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Major challenges for the food industry
Meet the European consumer’s desires for healthy, safe, varied and affordable food, produced in a period ofincreasing concern about the environment
� Improve health, well-being and longevity� Build consumer trust in the food chain� Supporting sustainable and ethical production
� Food versus Fuel OR Food & Fuel & Materials
Main consumer and market trends� Double burden of disease� Increase in obesity� Ageing population & related chronic diseases� On-the-go life style� Individualism and personalization
� Increase in “fresh” products at cost of “dry”� Largest growth in convenience � Diversification of buying channels� Food with health claims � Organic and fair trade foods
� Growing wealth in China, CEEand other e.m.’s� Climate change & growing human foot print� Competing claims: food, fuel, bio-based products or forest?� Increase in prices of raw materials� Global sourcing & competition
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What are launches all about: convenience #1, health #2
+2.5%
+37%
Tota
l pro
duc
tsla
unche
d
Choice Convenience Health Pleasure
Sustainability
“Sustainable development is development that meets the need for the present without compromising the ability of future generations to meet their own needs.”
(Brundtland, 1987)
Issues People, Planet Profit: Climate change, fossil energy, non-renewable resources, water, chemicals, poverty, animal welfare, rural development, landscape/environment, biodiversity, etc.
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Quality management as systems innovation
�From licence to produce towardslicence to deliver
�From retail backwardsquality management is forced upon everysingle link in the chain
�Control, transparancy& trusted relations AVAILABILITY
Government, laws, choice of suppliers
FOOD SAFETY
FOOD QUALITY
ETHICS
CHAIN QUALITY
All productsAll products
Selected productsSelected products
Sustainability as a driver for sales growth
75% of the consumers at Marks & Spencer UK wants to buy ‘sustainable’ foods:
� 8 % is passionate sustainable� 30% wants to contribute actively, but doesn’t know � 30% also wants to do something, will handling as an
induvidual have any effect ?
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Challenge: Feeding the world
� Enourmous differences world wide; frommalnutrition to convenience food
� Global food challenge demands for international approach for sustainable and integral solutions
Global warming: CO23emission85390% of energy input for foods is indirect; average 17.2 MJ/kg
2,5 7,5 9 1123 23
41
62
80 8293
0102030405060708090
100
Aardap
pelen
Fruit a
Melk
Groen
te a
Plan
taardige
vlees
vervan
gers
Eieren Ki
pKa
as Vis
Varken
svlees
Rund
vlee
s
MJ/
kg
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Key research and development themes AFSG� Healthy & Delicious Food
� Obesity and Satiety� Chilled Meal Solutions� Restaurant of the Future/Consumer Experience� Healthy and delicious food via mild processing
� Sustainable Food Chains� Sustainable food concepts� Fresh Logistics � Agro-green parks
� Bio-based Products� Sustainable bio-energy� Bio-based platform chemicals� Bio-refinery� Bio-based materials
Healthy & Delicious Food: chilled meals� ready-to-eat foods improved by (new) preservation
methods: quality ↑ and energy consumption ↓
� Meat, meals, fruit/vegetable products by High Pressure Processing
� Improved quality (taste, color, vitamins) of:• fruit juices using PEF & membranes and • meat&meals using RF (radio frequency) as alternative for long-term high T.
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Applications: fruit, juices and beverages
Fresh fruit� Treatment at 5000 bar� 1 month shelf life
Juices & Beverages
� Treatment at 6000 bar
� Shelf life 1-2 months
� Orange & Apple juices (Italy, France, Portugal, USA)
� Brocolli-apple juice (CzechRepublic), first functional HP foods (anti-cancer properties)
Source: www.nchyperbaric.com
BaraWing is a joint venture of Unilever, Wageningen-UR, Resato and Solico
� Development of chilled food and meals with superb ‘fresh’ quality
� High pressure sterilisationpilot plant – uniqueworldwide
� Pressures up to 8000 bars, max temperature121 degrees Celsius
� 100 l/h packed product� Fully automated process
High pressure sterilisation: BaraWing concept
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Healthy & delicious: cold plasma as mild processing
� Case: Plasma Fill
� Why: Need for mild surface treatment (for decontamination of bottles)
� How: Cold Plasma (room temperature disinfection)
� Public-private co-operation between OMVE and Wageningen UR
� Cooking & steaming meals� Double Fresh dilemma:
shelf life
� Pasteurized meals� Improve taste & quality:
New packaging technologyMild pasteurization
technology
Healthy & Delicious Food: chilled meals
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Meat substitutes: Applied innovation
� WageningenUR with third parties� Optimization of existing technology� Improving hardware� Understanding process – product� Concept development + commercialization
� Status� First product trials successful� Technology up-scaling� Product innovation & consumer tests� investment required
Sustainable food chains: plant protein based food
� Case: FraluConTM
� Why: increasing market for vegetable proteins & price competitive lupine-
protein concentrate
� How: dry fractionation of lupine meal (patented)
� Private – public co-operation between MDB Twello B.V. (SME) and
Wageningen UR
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Restaurant of the Future: “living lab for observational
research”
� Sensorial laboratory with 16 cabins, incl. physiological measurement infrastructure and facial recognition
� Physiological laboratory (combined smell and taste measurement in combination with ECG measurement)
� Multifunctional rooms with 8 extra sensorial cabins - also a facility for group sessions etc.
� Mood rooms to study the effect of environmental factors on eating behavior and well being (smell, light, sound, temperature, etc)
� 4 professional kitchens for product preparation combined with usability research towards new cooking and preparation technology
� Flexible and multifunctional restaurant, daily +/- 200 registered guestsAll rooms equipped with video camera’s (total 23 camera’s; Noldus)
Observational Research
• Observation of behaviour• Study the effect of changes
on the behaviour
* film restaurant clip 1
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Observational Research
• Measurement of physiological an emotional reactions * clip 2
• Study effect of smell, taste and texture* clip 3 ,clip 4 and clip 5
Sustainable Food Chains: Agro3green parks
� Greenport concept: profit by integration of agricultural production, processing & trade
� Local/regional clustering of different production chains, to utilize waste, residuals, heat or other streams
1 World Farms2 Central square3 Landscape park4 Chicken production5 Pig production6 Reserve production7 Mushroom production8 Reserve Bussiness Support9 Greenhouses 10 Tradecentre phase 111 Tradecenter phase 2 12 Fishponds13 Existing14 Demo Center15 Existing16 Service Agriculture17 Workers Village18 Dairy Farming19 Harbor
China, India
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� Focus initially in South & Western India ( 7 AFP’s)� Andhra Pradesh� Karnataka� TamilNadu� Maharashtra� Gujarat
� Phase II � Rajasthan� West Bengal� Punjab� Haryana� Uttar Pradesh� Madhya Pradesh
� 30 Consolidation Centres on a Pan-India basis
Phase I: Proposed AFP Locations
Phase II: Proposed AFP Locations
Phase II: Cons. centre Locations
Phase I: Cons. centre Locations
Co3operation between Yes Bank, Indu Group and
Wageningen3UR
Strategic Plan
Healthy & sustainable: profitable “green” factories
Raw material& Utilities
Transformation
Recyclable MatterRenewable EnergyReusable Water Recyclable MatterValuable productsRenewable EnergyEnergy productionReusable WaterReusable Water
Food
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Novel approaches
Healthy & Sustainable: via multidisciplinary approach
RobotisationMild
preservation
Separation Technologies
Biotechnology
Material science & food structuring
Computerscience
Plant protein foods
High Pressure Processing
Membrane emulsificationFermentation
Simulation models
Hygienic handling
Biodegradable materials
DNA based sensors
Sensor technology
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Healthy & Sustainable: through nano3technology
Healthier, yet tastier products through nano-and micro-assembly
Purer, better ingredients and milder processes with nano-separation methods
Tasty meat replacing products based on vegetable proteins
Mild and convenient inactivation of micro-organisms with micro reactors
Healthy & sustainable: food chain reversal
Local end�product
assembly
� Personalized and convenience� Factory retains economy of scale
Raw materials
R.M. Boom et al., 2000
Factory
Module
Module
Module
Distri-bution
Retailer
Ingredient
Ingredient
Ingredient
Ingredient
Ingredient
Ingredient
Ingredient
Ingredient
Product design
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From finding to implementation: innovation approachDista
nce to m
ark
et im
plem
enta
tion
Time
RTD performersBasic and
Applied research
SME associations
End-Users
Breakthrough technology
Novel nanotechnology
Applied productdevelopment
Implementation, Education &
training
SME for equipment and technology transfer
Open House Innovation
Co3operation between partners
RTD performers
Universities
&
Contract Research
Public3Private Partnerships
F&N Delta
3
ETP
FNLI 3 CIAA
Food Valley
Flandersfood
Oresund
….
….
Multinational x
SME y
….
Service provider
Key characteristics of consortium:
3Strong links between RTD partners
33 strong and lasting links between SME associations
33 from a regional approach to a PAN European approach
3Experts involved from all along the food R&D chain
33 European Institute of Technology?
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Concluding & remarks
� Challenges for the Food industry in “healthy & delicious”and “sustainable” production
� For the short and longer term new processing technologyin the pipeline -> mild preservation, processintensification, nanotechnologies
� Chain reversal, diversification, flexible & leanmanufacturing
� Need for integral innovation and design approach� Global competition, reaction is needed to strengthen
competitive position of European food industry� Challenges: limited economy of scale (SME), limited
technological resources
Upcoming event
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