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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