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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

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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%

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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

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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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© Wageningen UR

Thanks for your attention !