Euro Food 2015_eFoodLab_Special Issue_2015

2015

SPECIAL ISSUE Anuga FoodTec

E L E C T R O N I C M A G A Z I N E O N

F O O D A N A LY T I C S ,

L E G I S L A T I O N A N D Q M I N P R O C E S S I N G

LiveLabsHall 05.2

see page 6

Footprint of our foodsGuest Editorial

Nadia El-Hage ScialabbaSenior Natural Resources OfficerFAO Climate, Energy and Tenure Division

Ecosystem goods and services are not grantedWe all know that producing food requires land, water and seeds. Humans have been using natural resources offered on Earth since dawn of time but with progress, what were free resources for food production now come at a price – and more. While natural resour-ces such as land, water, seeds and breeds are traded like goods, we take for granted ecosy-stem services that are the basis of our life; soil formation, water purification, pest predation and climate regulation are a few examples of how invisible organisms and flows are at work to sustain life on Earth. Sadly, soil erosion, wa-tersheds collapse and climate variability and other phenomena are tangible effects of an ecosystem services crisis. A crisis that concerns all, with costs that are being paid by society, and more so by future generations.

Accounting for environmental profit and lossThe increasing scarcity of natural resources is somewhat captured by the economy. For exa-mple, the 2008 drought contributed substanti-ally to wheat prices and the global food price crisis. However, the true and huge cost of ero-ding natural resources and ecosystem services is not captured by market prices. Accounting for the (hidden) environmental profit and loss can improve risk management of businesses and of society at large, as well-being and livelihoods are affected by environmental degradation.

PUMA, the company that develops foot-wear, apparel and accessories made of leather, cotton, rubber or plastic, was the first to pro-duce an environmental profit and loss account in 2011. By accounting for the company’s greenhouse gas emissions and water usage, as well as on land use, air pollutants and waste throughout operations and supply chain, the total results revealed that, if nature was treated as a service provider, PUMA would have to pay EUR 8 million to nature for services rendered to its core operations such as offices, warehouses and stores in 2010, alone. An additional EUR 137 million would be owed to nature from PUMA’s supply chain of external partners. Fol-lowing this report, stakeholders started iden-tifying more sustainable materials and looking for additional opportunities to reduce green-house gas emissions and other environmental

impacts. Placing a monetary value on natural services has helped to illustrate the potentially negative impact depleted ecosystems can have on a business’ future performance. It is com-mon practice that the true value of nature is not integrated into a company’s accounting but there is an emerging awareness that the sustainability of business itself depends on the long-term availability of natural capital.

Water scarcity in the loopWater is the number one global risk, in terms of impact to society and likelihood of occurring within 10 years, as announced by the World Economic Forum, January 2015. Water is an un-dervalued natural resource in many markets. As water scarcity worsens due to climate chan-ge and increasing consumption, companies with operations and supply chains in affected regions face increasing risks and higher costs from water shortages. Factoring water into de-cisions helps businesses understand the impact of water scarcity to their operations and quan-tify those risks in financial terms.

Besides the water market price, the true cost of water includes potential water risks, based on its scarcity level - calculating a risk-adjusted price comprising forecasted future water costs, plus a risk-based premium that represents the value that should be placed on water based on

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3eFOOD-Lab international � SpeciaL 2015

Footprint of our foodsGuest Editorial

real and future water scarcity risks. By consi-dering true water costs into business decisions in the same way other risks are considered in planning and capital allocation, companies can take focused action at a strategic and operati-onal level to reduce risks through more infor-med water efficiency, procurement processes and site location decisions. The information provided by water accounting can be used by businesses to better understand water risks and the potential cost implications of water scarcity for a particular facility. The data pro-vides valuable information to assess different business models, determine how scarcity may affect growth plans, help inform business goals and provide a catalyst for collaboration and stewardship.

Full-cost accounting of food wastageFAO recently undertook an accounting of the global environmental impacts of food loss and waste (or wastage) across the food supply chain; about 30 percent of what is produced is never eaten. The carbon footprint of food wastage is estimated to be 3.3 Gt of CO2 eq; only the top two emitting countries, USA and China, have higher annual emissions than glo-bal food wastage. Globally, the blue water footprint (i.e. the consumption of surface and groundwater resources) of food wastage is about 305 km3. Produced but uneaten food occupies almost 1.4 billion hectares of land. In addition, more than 50 percent of food that is lost at the agricultural production stage is produced in regions that currently have a poor status of land degradation, placing undue pressure on land.

The economic costs of global food wastage are substantial and amount to about USD 1 trillion each year; this includes the value of the lost produced, as well as USD 119 billion of lost subsidies, used to produce food that is ultima-tely wasted. However, the hidden costs of food wastage extend much further.

The total environmental costs of food wa-stage are estimated to be USD 700 billion per year. Based on the social cost of carbon, green-house gas (GHG) emissions are estimated to cause USD 394 billion of damages per year. In-creased water scarcity, particularly for dry regi-ons and seasons, is estimated to cost USD 164 billion per year. Soil erosion due to water is esti-mated to cost USD 35 billion per year through nutrient loss, lower yields, biological losses and off-site damages; the cost of wind erosion may be of a similar magnitude. Finally, risks to bi-odiversity, including the impacts of pesticide use, nitrate and phosphorus eutrophication, pollinator losses and fisheries overexploitation are estimated to cost USD 32 billion per year.

Social costs from natural resource degrada-tion associated with food wastage are likely to add at least another USD 900 billion per year. These include the increased risk of con-flict (USD 396 billion per year) and loss of live-lihoods (USD 333 billion per year) due to soil erosion. The adverse health effects associated with pesticide exposure are estimated to cost USD 153 billion per year.

Such full-cost accounting gives an indication of the true magnitude of the economic, envi-ronmental and social costs of food wastage: USD 2.6 trillion annually, roughly equivalent to the GDP of France. It also illustrates some of the market distortions that exist in the global

food system. These numbers are most likely to represent an informed underestimate, as many impacts could not be included because of a lack of data or appropriate methodolo-gies. Further research to inform mitigation po-licies should be targeted at specific contexts, at national or supply chain level.

Preparing for the futureOver the next 10 years, ecosystem collapse will be a top risk to the global economy. Company executives need to understand why natural capital matters and what can be done to incorporate it into business decision-making, financial accounting and corporate reporting. Monetary valuation of natural capital translates impacts and de-pendencies into monetary risks and oppor-tunities, allowing: companies to appraise natural resources assets and risks, and to anticipate company profitability; buyers to consider shadow pricing in sustainable pro-curement and sourcing; and investors to as-sess ESG of clients’ portfolios.

The Natural Capital Coalition, in coope-ration with a few hundred businesses, is currently working on a high level guide out-lining what, why and how businesses can identify their impact and reliance on natural capital. A Natural Capital Protocol will inte-grate available methodologies and metrics into a harmonized accounting framework. It will also include a sector guide for food and beverages that will be open for stake-holders comments before being released in 2016. FAO is part of this collective effort and we look forward to build a better fu-ture for all.

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Color measurement challenges? Trust HunterLab.The world’s leading experts in mastering food’s unique sizes, shapes, textures or optics, HunterLab has pioneered easy to use solutions for hard to measure samples.

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Hall 5.2 Booth B 109

L A B O R A T O R Y F U R N I T U R E

GIM lab LABORATORY FURNITUREOur GIM lab series laboratory furniture is manufactured in Croatia in accordance with EN standards and European GLP guidance. Laboratory tables are characterized by firmness and stability. A firm steel sub-structure and upgrade are specially emphasized. GIM lab furniture is based on a speciallymassive and firm leg in the form of a Z-shape marking the GIM lab furniture with a recognizable style and charm. All metal parts of the furniture are protected by special epoxy powder coatings for laboratory use. The wooden parts of the furniture are made of moist proof chipboard of the highest quality and the edges are protected by an ABC ribbon. All components of the furniture are modular. The working surfaces are made in accordance with the highest EU standards and are characterized by high quality (HPL, compact, technical ceramics, epoxy, polypropylene and stainless steel). Carefully selected colors make the GIM lab furniture a pleasant working premise where the customer feels comfortable and cheered. The basic color is grey which can be combined with turquoise, white and blue intended for the fronts of elements. Our FUME HOODS are equipped with AFM control unit (CAV or VAV system) witch increase safety and reduce energy costs. GIM Lab furniture also offers a wide range of SAFETY CABINETS for storage of acids, lyses, poisons, flammables and compressed gas cylinders. Accessories like charcoal filters and fans can be added.

INFORMATION AND DESIGNING Designing of a laboratory is a complicated and demanding work. GIM Lab Furniture will support all esteemed customers with experienced designers and lab specialists. Tailor-made solutions, the broad variety of products, specimens and finished laboratories are presented in informa-tive catalogues. Designing and a detailed 2D and 3D overview will be elaborated in close cooperation with customers. Due to specific features and a great number of components and integral parts of the GIM laboratory and specific way of designing, we are ready to respond to your inquiries directly through our company or through authorized dealers and representatives. General Representative for Austria, Germany and Switzer-land: mcongressconsult, In der Wehrhecke 30, D-53125 Bonn, Tel: +49(0)228.20949924, Mobil: +49(0)1523.3924347 Fax:+49(0)228.20949925 [email protected] www.mcongressconsult.de

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6 eFOOD-Lab international � SpeciaL 2015

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Euro Food-2015 is happy to announce its association with eFOOD-Lab International

Euro-Global Summit and Expo on Food & Beverages

June 16-18, 2015 Alicante, Spain“Healthier the Food, Merrier the World”

Venue:Hotel Meliá Alicante Plaza del Puerto3, 03001 Alacant , Alicante, Spain

Website: http://food.global-summit.com/europe/Scientific Sessions: http: //food.global-summit.com/europe/call-for-abstracts.php

Registration: http://food.global-summit.com/europe/registration.phpEmail id: [email protected]

Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414

Join us at Alicante, SpaineFOOD-Lab International readers use this code “EF2015-020” for registration

Jens BleielChief Executive Officer Food for Health Ireland

Alessandra BordoniCoordinator of the Human Nutrition Unit, University of Bologna, Italy

Prasanta K. KalitaDirector ADM Institute for the Prevention of Postharvest Loss University of Illinois, USA

Bruno Gonzalez-ZornProfessorComplutense UniversityMadrid, Spain

Maria Soledad Prats MoyaProfessorUniversity of Alicante Spain

Antonello SantiniProfessorUniversity in NaplesItaly

Gianna FerrettiAssociate ProfessorUniversitàPolitecnicadelleMarche, Italy

Amanda Terol Pardo ResearcherUniversity of GenovaItaly

Yoav D. Livney Technion Israel institute of TechnologyIsrael

Romaine Ramananarivo EcoleSupérieure des Sciences Agronomiques of Antananarivo’s University, Madagascar

Anet Rezek JambrakDepartment for Food Processes Engineering University of Zagreb, Croatia

Dragan Milenkovic French National Institute for Agricultural Research France

Organizing Committee Members







Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414















LiveLab Presentations in Hall 05.2Presented by mcongressconsult

Date Time Title Speaker Company

24.3. 11.00 Non Contact Colour Measurement: Handle Non Uniform Samples from Coffee Beans to Snack Food

Christian Jansen HUNTERLAB

24.3. 13.00 Food Analysis with LC/MS/MS

Harald Möller-Santner SCIEX

24.3. 15.00 Laboratory Reactor LR1000 with weighing function

Daniela Dockweiler IKA

25.3. 11.00 Quality Control by NMR for Fat Industry & Magnetic Resonance Solutions for Food and Beverage

Dr. Markus Link BRUKERBIOSPIN

26.3. 13.00 Food Analysis with LC/MS/MS

Harald Möller-Santner SCIEX

26.3. 15.00 Innovations in Automa-ted Pathogen, Allergen, GMO and Animal Spe-cies Detection in Food and Feed

Dr. Ivo Meier-Wiedenbach BIOTECON

Schedule:

The success of today’s consumer goods such as drinks, foodstuff s, personal care, and household products is highly dependant upon their packaging. However, wherever there is light, there is a risk for photoinduced reactions that can impact colorants, vitamins, fl avors, scents, or product homogeneity.

Atlas’ Accelerated Photostability Test Chambers Will Help You:

– Safely develop products in a shorter period of time

– Confi dently select the appropriate and most economical packaging for your product

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– Choose the right ingredients and materials for your product to improve customer satisfaction

Solutions for Consumer Goods

Time-SavingPhotostability

www.consumer-goods.atlas-mts.com

Anzeige Time Saving Photostability 2015.indd 1 27.02.15 12:05







Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414





















Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414














Organizing Committee MembersEuro Food-2015 is happy to announce its association with eFOOD-Lab International






Phone: +1-702-508-5800 / +1-650-268-9744Fax: +1-650-618-1414















ATLAS’ SOLUTIONS FOR CONSUMER GOODSPhotostability of Packaged consumer goods

Linsengericht, March 2015 - The success of todays consumer goods such as drinks, food-

stuffs, personal care, and household products, is highly dependent upon their packaging. The use of transpar-ent packaging is often preferred by manufacturers as it enables contents to easily be seen by consumers. Of-tentimes, the ability to see attractive colors through transparent packaging plays a key role in influencing sponta-neous purchasing decisions of certain products or brands. However, wherev-er there is light, there is a risk for pho-to-induced reactions that can impact colorants, vitamins, flavors, scents, or product homogeneity.

Realistic TestingAtlas offers several tailored solutions based on xenon technology to address todays challenges of realistic consum-er goods testing. Xenon is recognized worldwide as the light technology with the best full-spectrum match to solar radiation. Creating realistic light conditions is simply a matter of using the right optical filters for the specific application; e.g. Daylight, Daylight behind Window Glass, Store Light.

Atlas Products for the Consumer Goods Industry• Xenotest® Beta+ FD, a large premi-

um rotating rack xenon instrument with 4000 cm2 exposure area. The Beta+ FD enables consumer goods manufacturers to test their prod-ucts realistically within short test

times, typically with acceleration factors between 10-50 versus real time. Two custom racks are availa-ble - a 1-tier bottle rack and a 2-tier soft packaging rack. Both can carry loads up to 20 kg and fit a wide va-riety of specimen shapes and sizes.

• SUNTEST® XXL+ FD, a large state-of-the-art xenon flatbed instru-ment. It is designed to meet the testing needs of the consumer goods industry, such as drinks, foodstuffs, personal care or house-hold products. The SUNTEST® XXL+ FD enables consumer goods manu-facturers to qualify stable product formulations, determine appropri-ate packaging materials or support shelf-life claims with acceleration factors typically between 10-30 ver-sus real time.

• SUNTEST® XLS+, a modern bench-top instrument with 1100 cm2 of horizontal exposure area. Equipped with three interchangeable optical filters and a chiller system, it pro-vides realistic light and a wide range of temperature conditions. The SUNTEST2® XLS+ provides easy-to-use online programming and moni-toring features and is the ideal test-ing instrument for smaller capacities.

For further information about At-las products or services, please visit ht tp://consumer- goods .at las - mts .com/ or contact Atlas directly at [email protected]

8 eFOOD-Lab international � SpeciaL 2015

IMPRINT

eFOOD-Lab International Trade journal for the international food and related suppliers´ industry, www.food-lab-int.com

Contact: [email protected]; phone: +49 (0)2 28/20 94 99 24

Publisher: B&L MedienGesellschaft mbH & co. KG, 40724 Hilden, Germany, www.blmedien.de

Publishing House: B&L MedienGesellschaft mbH & co. KG, Zehnerstr. 22 b, 53498 Bad Breisig/Germany; p.O. Box 1363, 53492 Bad Breisig/Germany; phone: +49 (0) 26 33/45 40-0, Fax: +49 (0) 26 33/9 74 15, www.food-lab-int.com, www.food-lab.de, www.moproweb.de

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Editorial Staff: Burkhard endemann (-16) (responsible); e-mail: [email protected]

Thomas Kützemeier, +49 (0) 2 28/20 94 99 24, cell phone: +49 (0) 15 23/3 92 43 47, e-mail: [email protected]

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Permanent Editorial Committee: interlab e.V., c/o mcongressconsult GmbH, in der Wehrhecke 30, 53125 Bonn/Germany

Graphics & Layout: Nikolai Janz (-25)

Advertising Sales Office: mcongressconsult GmbH, in der Wehrhecke 30, D-53125 Bonn, cell phone: +49 (0) 15 23/3 92 43 47, Fax: +49 (0) 2 28/20 94 99 25, e-mail: [email protected]

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Euro Food 2015_eFoodLab_Special Issue_2015