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Food Safety ForumMunich, 14 th Sept 2017
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Insights on how to deal practically
with food safety andnew consumer concerns and expectations
Dr. Adina Creanga
Product Safety Director Bunge EMEA
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Employees: ~32,000
Net Sales: $43 billion
Countries: 40+
Facilities: ~400
Global leader in agribusiness and food products
200 years and just getting started
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Balanced Global Presence
Bunge LimitedBunge Global AgribusinessWhite Plains
Bunge BrazilSão Paulo
Bunge Southern ConeBuenos Aires
Bunge Europe, Middle East & Africa
Geneva
Bunge North AmericaSt. Louis
Bunge AsiaSingapore
Countries of operation
Regional headquarters
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Bunge processes oilseeds, grains, sugarcane and other agricultural commodities to make products and ingredients with numerous applications for customers worldwide.
What We Do: Feeding the World
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Bunge Europe, Middle-East and Africa (BEMEA)
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We are a trusted supplier with strong emphasis on food safety & quality.
Delivering to Food Processors, Food Service, Retail Customers products and services of high quality & value that improve their products and businesses and delivering to Consumers around
the globe value, nutritional well-being and food safety, now and for generations to come.
Bunge’s Food & Ingredients mission
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Today’s challenges for all food companies
Evolution and growth in
regulations Stringer food safety norms
Connected consumers
Consumers demand for trust, high
quality, safe foods
Globalization and trade
agreements
Changing patterns of
consumption
Today’s Challenges
Balancing costs and resource constraints, while complexity and
demand for trust and transparency are increasing.
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Food safety requires knowledge, preventive measures and collaboration across the supply chain!
Building product safety along supply chains
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https://www.efsa.europa.eu/en/topics/infographics
Contaminants in the food and feed chains
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2000 2009 2011 2014
Food and Feed Safety
Animal health, welfare, plant
protection
ConsumerInformation
Health and nutrition
Food Safety, Quality, Health and Nutrition Strategy
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Healthy fatsThere is growing potential to differentiate products in terms of‘health’, unsaturated fat content, especially for olive oil andnuts/seed oils.
Gentle processingConsumers look for more natural products, gentle processed whichpreserve taste and the nutritional values.
Sustainable sourcingConsumer awareness of the controversy surrounding palm oilproduction will become a major issue. For brands it is time to beproactive, not reactive.
Mintel Group Ltd. All Rights Reserved.
Consumer trends in oils and fats 2017
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The role of refining
Remove the unwanted compounds, while preserving quality, sustainability and nutritional benefits.
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Refining challenges
Food safety
Product
Quality
(FFA, POV, P, Taste, etc)
Less processing
(Vit E, Colour, Sterols)
Remove: Pesticides, PAHs, MOH, Furans, ndl PCBs
Minimise: 3MCPD, GE, TFA
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Destaillats et al. Food Chemistry, 2012, 131,1391-1398
2-MCPD esters,3-MCPD esters
Glycidyl-esters
Nucleophile substitution
3-MCPDE/GE formation mechanisms
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3-MCPDE and GE mitigation in oilseeds
Bunge EMEA follows full scale approach from agriculture till product applications.
• Top priority R&D project
• Capital expenditures to implement mitigation tools
• Mitigation strategy: prevention preferred to removal
• High level monitoring based on internal and external analyses (>500 samples in 2017)
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Chlorine compounds can be significantly reduced during washing.Bleaching earth selection: do not introduce “available” chlorine sources.
Avoid 3-MCPDE formation = avoid/remove precursors
Laboratory olive oil refining test
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High Free Fatty Acids (FFA) in the crude oil is a markerof potentially higher diglyceride content (DAG).Higher DAG leads to higher GE content in refined oil(depending on deodorization conditions too).
Avoid GE formation = f(crude oil quality)
Industrial data
Selection of raw material is important
• Supply chain control, management
• Integrated crushing refining plant:fresh seed processing under control
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Simple reduction of deodorization temperature � Potential conflictwith removal of volatile “impurities”.Dual temperature profile (stripping and deodorization) � GEreduction with no risk on quality.
Industrial deodorization test results (physical refining of sunflower oil)
Avoid GE formation = f(deodorization temperature)
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Rapeseed oil: Stable, low 3-MCPDE and GE all years.
Significant reduction in 3-MCPD and GE values obtained for sunflower and soybean oil• Reduced mean values,• Narrower data range (less/no peak values)• GE expressed as free glycidol < 1 mg/kg (all refineries)• GE expressed as free glycidol < 0.5 mg/kg (baby food applications)• 3MCPDE expressed as free 3MCPD < 1mg/kg (typical values)
3-MCPDE and GE successfully mitigated by preventive measur es inBEMEA seed oils refineries.
BEMEA mitigation results on refined seeds oils2015-2017
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Influence of Chemical Interesterification (CIE) on proces scontaminants:
• Reduces MCPDE level but creates high amounts of GE.
• GE can be removed from interesterified fats by post bleaching.
• Mitigation strategies:
• Post-treatment,
• Remove 3-MCPDE present in the raw material by alkaline catalyst,
• Remove GE formed during CIE by acid activated BE treatment,
• Selection of raw material (tropical oils low in 3-MCPDE)
• Changes recipes for Interesterified fat / Liquid oil blends.
CIE – mitigations of 3-MCPDE and GE
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Mitigation during chemical interesterificationTypical changes in 3-MCPD and GE
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Food Safety, Quality, Health and Nutrition cannot be treated inseparated ways.
Food safety requires full control of the supply chains.
Mitigation of emerging risks (e.g. pesticides) requires knowledgeand cooperation of authorities between the regions.
Mitigation of environmental pollutants compete with the formationof heat induced compounds.
Science is progressing very fast; new technology requires moretime and big investments.
Consumers expect less processed products and this is a foodsafety challenge!
Conclusions
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Adina Creanga
Andrea Radnóti
Catarina Petisca
Dorota Borys-Kaliska
Edouard Casala
Gabriella Hellner
Katalin Recseg
Mariusz Szeliga
Stephane Golinski
Zsolt Kemeny
Thanks to the project team
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