Feeding the world into the future: the role of food science and technology Nutrition: Research,...

Feeding the world into the future: the role of food science

and technology

Nutrition:Research, Innovation and Markets

University of Toronto10 October 2013

Rickey Y. Yada, Ph.D.Professor

Canada Research Chair in Food Protein StructureScientific Director 

Advanced Foods and Materials Canada (AFM Canada)President Elect IUFoST

Department of Food ScienceUniversity of Guelph

Guelph, Ontario N1G 2W1

What is food security?

As defined by the Food and Agriculture

Organization (FAO) of the United Nations:

Food security “exists when all people at all times have both physical and economic access to sufficient, safe, and nutritious food that meets their dietary needs for an active and healthy life.”

Food and Agricultural Organization of the United Nations (2013). Hunger Portal: FAQ. Date retrieved: June 11, 2013. Retrieved from: http://www.fao.org/hunger/en/

Challenges

Increasing global population Climate change Potable water shortage Loss of arable land, urbanization Increasing food wastage Food related issues

Malnutrition Obesity

Challenges An increasing global population, in combination with

climate change, poses a threat to food security as arable land becomes more scarce

Global population: 4.4 billion 6.1 billion from 1980-2000 Projected 9 billion 2050

Food production: 50% increase from 1980-2000 Degradation of arable land:

75% in Central America One-fifth in Africa 11% in Asia

Sample, I. (2007, August 31). Global food crisis looms as climate change and population growth strip fertile land. The Guardian. Retrieved from: http://www.guardian.co.uk/environment/2007/aug/31/climatechange.food

Growing our Energy for Security – Food vs Fuel?

de Gorter, H., Drabik, D., & Just, D. R. (2013). Biofuel Policies and Food Grain Commodity Prices 2006-2012: All Boom and No Bust?. AgBioForum 16(1): 1-13

Malnutrition Worldwide

WorldNumber and percentage of undernourished persons

2010-2012 868 million (12%)

2007-2009 867 million (13%)

2004-2006 898 million (14%)

1991-2001 919 million (15%)

1990-1992 1000 million (19%)

The FAO defines undernourishment as the state of consistently consuming less energy, in the form of protein and calories, to maintain a weight appropriate for height, and for mild activity.

Food and Agricultural Organization of the United Nations (2013). Hunger Portal: FAQ. Date retrieved: June 11, 2013. Retrieved from: http://www.fao.org/hunger/en/

Approximately 500 million people across the world are obese (BMI of 30 or greater), and if the population that is overweight was also included (BMI of 25 or greater), 1.5 billion people would fall into this category.

If nothing is done to remedy the issue, 1 billion people are predicted to be obese by 2030.

Harvard School of Public Health (2013). Adult obesity. Date retrieved: June 11, 2013. Retrieved from: http://www.hsph.harvard.edu/obesity-prevention-source/obesity-trends/obesity-rates-worldwide/World Health Organization (2013, March). Obesity and overweight Fact sheet No311. Date retrieved: June 11, 2013. Retrieved from: http://www.who.int/mediacentre/factsheets/fs311/en/

Health Care Costs – Malnutrition & Obesity Malnutrition on a global $3.5 trillion dollars, or

5% of the global GDP Obesity Obesity Obesity Obesity

Food and Agriculture Organization of the United Nations (2013, June 4). FAO urges end of malnutrition as priority. Date retrieved: June 12, 2013. Retrieved from: http://www.fao.org/news/story/en/item/176888/icode/

http://obesity.ulaval.ca/obesity/generalities/mortalite_morbidite.php

Vitamin/Mineral deficiencies

Vitamin A Approximately 250000 – 500000 children that are

Vitamin A deficient develop blindness each year Iron

Affects approximately 30% of people in the world Zinc

As of 2009, it was estimated that approximately 2 billion people were deficient in zinc

Sprinkles

Iron Tea

Iron Fish

- Univ. Guelph project - placed into water that is being sterilized or used to prepare food- provide about 75 per cent of daily iron requirements

http://atguelph.uoguelph.ca/2013/09/iron-fish-a-finalist-in-innovation-competition/

Nanoencapsulation - nanoemulsions

Shefer,A. (2005) www.foodtech-international.com/papers/images/application-nano/fig1 http://nanogreensinfo.com

Functional ingredients are essential components in many foods e.g., vitamins, colours, flavours, preservatives, antimicrobials,

etc.) Usually need some sort of delivery system to optimize activity. Pay load substantially decreased

5 mg Fe / 100 ml, pH 7.0, stored at 40˚C under dark conditionsStorage time: Nano Fe for 3 months, all others 2 days

Ferrous sulfate Sodium ferrous citrateFerric pyrophosphateNano Fe

Clear

White precipitation

Yellowish-brown

Brown precipitation

Stability of Iron Sources

Protein Consumption

“FAO and other institutions[1] suggest that global meat production (Figure 1) and consumption will rise from 233 million tonnes (2000) to 300 million tonnes (2020), and milk from 568 to 700 million tonnes over the same period. Egg production will also increase by 30 percent. These predictions show a massive increase in animal protein demand, needed to satisfy the growth in the human population, and the increasing affluence of the emerging economies.”

http://www.fao.org/docrep/007/y5019e/y5019e05.htm

Plant source Protein products Protein contentMajor manufacturer and/or supplier

Soy

Soy protein concentrates (SPC)

65–70% www.solae.com

Soy protein isolates (SPI)

>90% www.adm.com

Texturised soy proteins

60% www.cargill.com

Wheat

Vital wheat gluten (VWG)

75–80% www.manildra.com.au

Isolated wheat protein (IWP)

90% www.mgpingredients.com

Texturised wheat proteins

www.cargill.com

Enzyme hydrolysed protein

>90%

RiceRice protein concentrate

∼80%www.foodchem.cn

Rice protein isolate 90%

Maize/corn Zein 88–96%www.freemanllc.comwww.showa-sangyo.co.jp

PeasPea protein concentratePea protein isolate

85–90%www.nutripea.comwww.roquette.com/www.burcon.ca

CanolaCanola protein isolate 90% www.bioexx.comHydrolysed protein 83% www.burcon.ca

Potato Potato proteins http://www.solanic.eu

Major industrial protein ingredients from plant sources [Day, L. (2013) Trends Food Sci. Technol. 32: 25-42]

Day, L. (2013) Proteins from land plants – Potential resources for human nutrition and food security, Trends in Food Science & Technology 32: 25-42.

Protein Utilization

Multicomponent solution

http://www.campbellsoup.ca/en-ca/products/nourish/campbells-nourish-six-grain-vegetable

Way of the future?

http://www.maastrichtuniversity.nl/web/Main/Research1/ResearchUM/FirsteverPublicTastingOfLabgrownCulturedBeefBurger.htm

Innovative strategies

http://www.cbc.ca/news/technology/flour-made-with-insects-wins-1m-for-mcgill-team-1.1866685

http://www.foodnavigator.com/Financial-Industry/Reduce-reuse-recycle-FAO-says-food-waste-costs-750bn-a-year/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=w92LS4%2BNc5sgI%2BmmWm8YcQ%3D%3D

Solar Dehydration

http://www.iufost.org/publications/books/documents/Mercer.pdf

Vacuum Microwave Drying

http://www.enwave.net/

Potable Water

http://akvopedia.org/wiki/images/0/0c/CPF1.jpg

Food insecurity - Canada

http://www.cbc.ca/news/canada/new-brunswick/1-in-8-canadian-families-struggle-to-put-food-on-table-study-says-1.1346620

Food Deserts and Swamps

http://www.huffingtonpost.com/susan-blumenthal/food-deserts_b_3822428.html

New technologies – beyond science? Consumer attitude Consumer acceptance

Food Security Challenge

Solution – complex Produce more food? Huge opportunities Social/Consumer Science

IUFoST 2014 World CongressMontreal, Canada17-21 August 2014

IUFoST - 2014

Acknowledgements Brian Bryksa Kara Griffiths Julia Mirotta Rhiannon Jamieson-Williams Doug Grahame Natural Sciences and Engineering Research Council of

Canada Canada Research Chairs Program IUFoST University of Toronto Consul General’s Office of Italy