“Innovation - adding value to

food products”

Peter Siekel

2nd Symposium on Innovation, Cooperation in Technology and International Transfer of Technology

China + 16 CEEC Format

Adding value to food products via innovation

The aim is to identify, develop and demonstrate

the potential to create new products from fruits,

vegetables, cereals and nut crops, in the same

time employing by-products, excess capacity,

or lower quality raw inputs.

New products

New products should include added value

components such as functional food

ingredients, flavours, colours, nutraceuticals,

and other extracts in some cases of

„Bio-quality“.

General requirements on food innovation

The strategy to achieve value adding of agriculture products is through:

•Innovative food processing / technology,

•Development of innovated food products,

•Better food safety and quality management,

•Why innovation?

•To support domestic food production

Innovative drive

- Demand for authentic, high quality food products with correctly declared composition- Analytical methods necessary for (quantitative) determination of expensive/high-value components- Fighting fraud / supporting producers of high-quality products

Way of food to the consumer

Profit distribution

1 : 10 : 89Farmer Food processor

Distributor and grocer Consumer

Alternativesa/ direct processing, production of specialties

30 : 70

b/ direct processing and direct selling

100

Farmer + Food processorDistributor and grocer Consumer

Farmer + Food processor+ grocer Consumer

Case studies

Production of hydrolyzate Spelt flour

Spelt dehusking, millingHydrolysis

Drying

Instant hydrolyzate

hydrolyzate

Drink production

Spelt softdrinks

Complex processing of elderberry fruit, beetroot, apples, grapes...

Fruits Pressing

Pomace extraction

Drying

Juice

Purification and concentrationFood colour concentrate

Milling

Powdered concentrate

Juiceconcentrate

Dietary fiberMembrane juice thickening

Processing of medicinal plants

Elderberry flowers, melissa, sage,   oregano, etc.

extraction

Functional drinks

Fermentative maceration

Drying

Herbal syrup

Purification, concentrationmembranes

Antioxidantsconcentrate

Soft drinks production

Powdered antiox. conc.

Syrup productionPurification, concentration

membranes

Maceration - fermentation

Flowers, plants, Fermentation seeds medium

MacerateTemperature: 15 – 30 °CPressure: 1 barTime: 5 –14 days The ratio flower / solution: 1:3 (4)Fermentor volume: 2 m3

Fermentor

Some results Some results achievedachieved for SMEfor SME

• Juices without additives

• Juice/ plant extract concentrates

• Bio soft drinks• Cereal drinks• Natural dyes,• Antioxidants, • Imunomodulators• Functional flours

Pilot plants – Biocentre Modra & Process implementation units

Lehnice

Inovative results achieved

Thank you