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Higher value,lower costs
16
Creating value roma waste stream
A whey example
Te Orkney Cheese Company Ltd is a premium Cheddar cheese
producer based on the Orkney Islands, north o Scotland. Te whey
released during cheese production is discharged as a waste stream.
Since this whey is o premium quality, NIZO ood research was
requested to perorm a valorization scan to determine the most
promising approach to utilization o this waste stream. Application
in the ood market would potentially generate the highest gross
value. Following a
valorization scan at the
creamery several concept
processing routes were
identied and economi-
cally evaluated. In this
unique location
transportation and scale
issues had to be taken
into account. Te valori-
zation scan identied
opportunities or the
Orkney Cheese Company to minimize waste disposal and make
money rom its waste stream at the same time.
NIZO ood research oers by-stream valorization scans or a wide
range o products and oers a quick insight into the valorization
potential or eed and ood applications .
Sweet taste altered bymeans o aromas
Smelling o an aroma creates a
favour image that relates to the
favour and taste o the product the
aroma is associated with. Te smell
o vanillin is perceived as sweet as it
commonly occurs in sweet products
such as conectionery although
sweetness cannot be smelled. Tis
aroma-taste association is powerul
enough to enhance sweetness
perception. Most studies have
measured this eect when the
aroma was part o the solution and
swallowed with the tastant (retrona-
sal aroma delivery). In collaboration
with Pepsi-Cola, we measured sweet-
ness intensity enhancement when
the aroma was not swallowed but
given in orthonasal ashion via the
nose. Tis was achieved by an
olactometer that allows the
controlled delivery o aromas into
the nose. Solutions were perceived
as signicantly sweeter i a sweet
smelling odorant was delivered
orthonasally than they were without
the aroma. Understanding the
impact o aroma perception on the
overall favour o a product is o
great help in product optimization
in e.g. low sugar products.
products that oer quality, convenience and high emotional value
at the same time. Tis trend opens a new window o opportunities
or product innovation, Meike te Giel concludes. “We have
excellent acilities to engage with customers in a process o
co-creating new ood products. We are not conning ourselves to
our lab work, but utilize our Food Application Centre as well. Tere,
customers may participate in cooking sessions with our che in an
exciting atmosphere.” Now, there’s a recipe or successul
innovation.
Yes, the current market situation is challenging, Meike te
Giel, research director at NIZO, states. She understands
customers’ considerations, but takes the opportunity
to stress the vital importance o innovation. “Business
research has shown that companies that keep their
‘innovation pipeline’ lled show a much better
perormance when emerging rom a recession.” NIZO,
however, acknowledges the need or customers to cut
their costs. o meet their demand, NIZO has geared up
its portolio, ranging rom consortium building to cost
saving scans. “And o course, we oer our customers a
fexible R&D capacity, hence reducing their xed costs.”
Consortia
Building research consortia is a long-running business
o NIZO’s. But these days, consortia have become all the
more attractive, e Giel declares. “Tey provide the
critical mass in unds and competences required to
conduct large research projects, while at the same time
partners can share research costs and risks, oten with
the additional bonus o subsidies.”
Currently, the prime innovation driver or consortia is
health, e Giel observes. “For instance, we are actively
involved in consortia on low sugar, low at, and low salt.”
Also, and equally important these days, all consortia
are, rom the perspective o the individual participant,
low cost.
Quick scans
Naturally, projects that yield immediate cost savings are
in ull gear now. NIZO helps customers to improve their
processes, or example by reducing energy consumption
in dairy plants or valorization o waste rom beer
manuacturing. But it is not only process innovation
that will yield direct savings, e Giel stresses.
“Product innovation may do the same trick, or instance
by selecting cheaper ingredients such as vegetable
proteins, or by converting raw materials into higher
value specialties with properties such as prebiotic
unctionality.” o make its expertise more readily
available, NIZO is in the process o developing a number
o quick scans. Tese scans allow customers to rapidly
decide whether or not to pursue a specic line o process
or product innovation. Tese screening tools help to
speed up product development and reduce costs as well.
Dinner at NIZO’s
Supermarket sales are still increasing these days, which
is remarkable. Consumers still demand innovative ood
In the current global economic situation, it is a natural reex or companies to cut costs and stop
innovating. But in the long run, this is not the best recipe or early recovery when the economy picks up
again. NIZO ood research oers options or cutting costs, without stopping innovation. In addition,
NIZO provides solutions or direct cost savings, in process as well as product development.
oday’s recipes or innovation
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Fats and oils may not be the most popular oodstus in the public eye, but they are essential ood ingredients or good tasting and
healthy oods. Tey determine structure as well as avour release, and hence taste. And they provide a healthy business to Unimills
in Zwijndrecht, a leading European supplier o tailor-made vegetable oils and ats. Recently, new investments were announced,
including a ully equipped innovation centre. Unimills’ innovation challenge is to improve ats, by reducing their saturated atty
acids content, without compromising on taste. NIZO ood research is contributing its application expertise.
Flavour release
“Health is the dominant trend,” De Ruiter explains.
“ranslated to our business, it means that customers
would like to have natural vegetable oils with reduced
saturated at levels while maintaining excellent taste and
texture o the ood products. Fat is a major determin ant
o structure and favour perception, so i you modiy ats,
it may alter the taste, and that is something consumers
do not like. In Europe, we are the rst to employ large-
scale enzyme technology to produce healthy hard stocks.
It allows us to realize more and better unctionalities,
while at the same time running more environment-
riendly processes using less energy and producing less
waste water.”
Food Valley
“Rapid and successul innovation requires access to a
network o multidisciplinary ood scientists and state-o-
Unimills is a member o the Malaysia-based Sime Darby
Group, which is the world’s largest plantation company,
delivering seven percent o the global produce o palm
oil. In Zwijndrecht, vegetable oils are processed, i.e.
rened, to make hard stocks (the ats that provide
margarines and spreads with their structure and
spreadability), dough ats, and ingredients or a variety
o products, ranging rom soups to ice cream and
conectionery.
Flourishing
Over the years, commodity-based Unimills has trans-
ormed into a company ocused on delivering high value
tailor-made products. “Based on its successul strategy,
Unimills is fourishing and well-positioned or the
uture”, says Gerhard de Ruiter, who is heading the three
global Innovation Centres o the Sime Darby plantation
division in Europe, Arica and Asia. Sime Darby recently
announced the establishment o the Sime Darby
Innovation Centre Europe to be completed early 2010,
and the investment in a new actory or tailoring at
unctionality using modern enzyme technology.
Innovation-centered
Tese investments underline Sime Darby’s strategy,
ocusing on innovation and responsibility. Already
more than 25 years ago, Sime Darby R&D started with
developing sustainable plantation management, such as
integrated pest management, zero burning practices and
new composting technology. Now, sustainability also
applies to all downstream activities such as capturing
energy saving opportunities and reducing waste water
streams. Innovation is another cornerstone o Unimills’
strategy and based on co-development o new products
which t into a healthy liestyle, with leading European
ood companies.
Metabolic navigator A new tool for product innovations in fermentation
Innovative solutions in oils and ats
Gerhard de Ruiter, Head Innovation Centers, Sime Darby
Te time has come or the ood and ermentation industry to harvest the ruits o the genomics revolution
in biological sciences. Sequencing entire genomes o production bugs and starter cultures is no longer an
academic exercise but has become a routine type o analysis. NIZO ood research is acting at the rontline
to translate these developments into concrete applications or our customers in the ood and ermentation
industry. One o the recent innovations is a navigator or bioconversions, an instrument which acilitates
the development o biological ingredients and helps to improve industrial and ood related ermentation
processes.
Food grade bacteria are being used in the ood and er-
mentation industry or preservation, to add favour and
texture, and or bioortication with health ingredients.
Almost all these unctionalities are directly linked to the
metabolic activities o the ermenting microbes.
Metabolic unctions o microbes o interest can be
extracted rom the genome sequence using state-o-the-
art computer sotware programs (bioinormatics tools).
Te newly developed metabolic navigator integrates all
knowledge o these microbial metabolic unctions into
easily accessible metabolic roadmaps. Tese customized
roadmaps can be applied or (i) improving biomass and
ingredient yield, (ii) quality control o the production
medium and (iii) discovery and exploitation o new
unctionalities o starter cultures.
Recently NIZO ood research researchers elegantly
demonstrated the use o a genome scale metabolic model
o Lactobacillus plantarum or a simple but highly eec-
tive improvement o aerobic ermentation conditions.
Course Food Genomics
NIZO ood research is organizing a course on Food Genomics, speci-
cally meant or senior management, innovation managers, R&D man-
agers and other proessionals working in the dairy, ood and ingredi-
ent industries (29-30 October 2009).Participants will be inormed o
the latest technologies and the impact these will have on their busi-
ness in modern ood production, nutrition, health and saety. Check
our website or urther inormation.
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WPC/
WPI
whey
pasteurisationUltrafiltration
diafiltrationpasteurisation
(evaporation) and drying
WPC/
WPI
NIZO ood research has contributed to the development o many high-
added-value whey protein ingredients. Nowadays 60% o the whey is
used or production o specialty ingredients with nutritional and
unctional properties. Depending on the purity and unctionality, these
ingredients are high value products with signifcant margins. Whey
proteins are used in a whole range o products – such as bakery, meat
products, inant ormulas, ood supplements, sport bars and beverages.
Based on 60 successul years o protein research, NIZO has developed a
screening tool or companies to benchmark the value o their (whey)
protein products and to advise how to maximize the required value.
Four ways to increase the valueo your whey protein products
Better-digestibleproteins
In developing ingredients or nutrition applications
(like inant oods), digestibility is an important
parameter. Tat is why Kerr y Ingredients
commissioned NIZO to independently determine the
digestibility o Kerry’s Ultranor Beta™ (beta- casein
enriched) product versus a commercial alpha-casein
and a comm ercial sodium caseinate.
Intrinsic dierences between casein proteins include
accessibility to gastrointestinal proteases under
gastrointestinal conditions, and thereore the
kinetics o the protein digestion may dier.
Digestions o the milk protein samples with the
gastric protease pepsin were carried out using part
o the NIZO inant SIMPHYD procedure with some
slight modications (Hernandez-Ledesma et al.,
2007). Te method enabled us to investigate the rate
o casein breakdown during simulated digestion. Te
SIMPHYD procedure supported that the beta-casein
raction was more susceptible than the alphaS1-
casein raction to pepsin digestion in all samples
studied. Overall, Ultranor Beta™ was more
susceptible to pepsin digestion than the commercial
alpha-casein and commercial sodium caseinate
samples. Tereore, Ultranor Beta™ is ideally suited
to nutrition applications where a better-digestible
protein source is wanted.
3 Tasty proteins
We are experienced in improving the aroma prole,
which has resulted in better-tasting WPC. Analysis and
masking o o-tastes (e.g. bitter) has been applied to
hydrolysates or inant ormulas.
Te interaction between saliva in the mouth and proteins
in the product can result in protein astringency or a
roughness and dryness during consumption. By modiy-
ing the charge o whey proteins, this undesirable eect
has been positively adjusted in high-protein applications.
4 Stable proteins
A new trend in weight management and sports drinks
is acidied high-protein beverages. Processing o whey
proteins at low pH is dicult, resulting in undesired
precipitation. raditionally whey proteins are hydrolysed
or stability at low pH. NIZO has technologies that
prevent denaturation and aggregation o dairy proteins
to maximize stability without hydrolysis. Whey proteins
are modied so that they are soluble and stable at the
required pH.
Soralab, a French wine ingredients supplier,
wants to characterize its wine yeast culture
collection in more detail in order to ull the needs
o its customers. Te use o selected wine yeast starters or
alcoholic ermentation is a common p ractice in France.
However, traditional screening and selection methods are
time consuming and laborious. Tereore NIZO ood research
developed a microscale alcoholic ermentation platorm or
ast and semi-automated screening o wine yeasts. Via this
approach strains are clustered with respect to their growth and
favour ormation characteristics. Moreover, NIZO is currently
developing sensitive methods or the detection o specic
ermentative favour compounds essential or quality
description o dierent wine varieties.
[email protected] (rench speaking)
the-art application acilities,” De Ruiter continues.
“In general, customers expect us to assist them with
relevant innovation capabilities. Tat is exactly the
reason or our long-term collaboration with Food
Valley, with organizations such as the Netherlands
Bakery Centre and NIZO ood research. NIZO is
currently one o the leading European ood science
organizations with an in-depth knowledge o ood
applications, especially related to ood taste and
texture, combined with an eective business-
oriented approach. We are glad to use t heir skills
and acilities. For example, they know how to make
ice cream or powder products. In a large project,
they helped us to develop new at ormulations
or ice cream, containing less saturated ats, while
preserving the creaminess experience. Unimills
successully launched a series o new Cremex®
products based on patented technology developed
by NIZO.”
Complementing
Unimills’ new innovation centre will only intensiy
the collaboration, De Ruiter concludes: “Our centre
will cover ood-grade oil processing, so it will be
complementing NIZO’s Food Application Centre,
allowing Unimills to oer their customers eective
innovations to launch new, commercially successul
products.”
1 Efcient proteins
By understanding how processing aects the unctional-
ity o whey protein ingredients, NIZO ood research was
able to tune the high-gelling behaviour o WPC, resulting
in a 10-old higher gelling capability. Tis means less
protein is required, resulting in lower costs o end-
products such as toppings and desserts.
2 Healthy proteins
NIZO has developed whey protein
hydrolysates with targeted health benets
such as oral health, lowering blood pressure
and binding specic minerals. Fast in-vitro
assays enable detection o activity and
optimization o health ingredients. We have e.g.
cost-eective methods to produce Albutensin
rom BSA and preliminary in-vivo studies
show the satiety potential o this
peptide.
Fast Screening o wine yeast
or lavour optimization
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Texture
Health
FlavourProcessing
Food Safety
Application
centre
Processing
centre
Researchcentre
2009 saw the ocial start o the world’s
largest armer-owned dairy company,
FrieslandCampina, resulting rom the
merger o the two Dutch dairy giants,
Friesland Foods and Campina. It will
help the Dutch dairy community to ocus
even more on innovation – to get more
out o milk, as Corporate Director R&D,
oon van Hooijdonk, puts it.
Innovation
Early in 2009, Van Hooijdonk, at cor porate
headquarters in Amersoort, is in the middle
o merging the Friesland Foods and Campina
research organizations and their respective
project portolios. “We are now dening joint
research topics or this year, and updating our
common long-term strategy. Even more than
beore, innovation will become one o our
cornerstones, in the consumer market as well
as in the business-to-business ingredients
market. o get more out o milk, or instance,
we are investigating the extraction o valuable
components, or baby, medical and sports
nutrition, and or pharmaceutical and medical
applications.”
Low salt
Te health trend is continuing and even
intensiying, Van Hooijdonk observes.
“We address that trend with products contain-
“Get more out o milk”
oon van Hooijdonk,
Corporate Director R&D,
FrieslandCampina
Colophon
NIZO Vision is published by NIZO ood research BV,
Ede, he Netherlands. All rights reserved.
Website: www.nizo.com
el. +31 318 659 511 | E-mail: [email protected]
Editorial team: Hendrik Prins, NIZO ood research;
Miriam Korstanje, Freelance
Editorial support: Van Eerden tekst; Chris Sinclair
Realisation: Einder Communicatie, Nijmegen
Photography: Cornelie van Dijk, Rob Dekker
About NIZO ood research
NIZO ood research is an independent and one o the most advanced research
centres in Europe. We help industry to be more profitable by developing and
improving new product benefits (Flavour, texture, health), by providing
speed (easily mobilized expertise and test production capacity) and by
supporting image (ood saety & quality, sae & sustainable processing,
evidence based health claims) at minimal fixed costs or its clients. he ood-
grade pilot plant is used or development and testing at industrial level and is
available or test productions. he NIZO application centre provides industry
with acilities or product development & product oriented research.
ing, or example, pre- and probiotics, or oer-
ing weight control.” And the billboard opposite
Van Hooijdonk’s oce shows a new direction:
“Milner cheese, now with low salt”, Milner
being the low-at cheese that was successully
developed by Campina. Now, on the national
level, guidelines or reducing the salt content
o oodstus have been agreed upon, Van
Hooijdonk explains: “We are in a step-by-step
process o lowering salt content in all our
cheeses. Very careully, because salt not only
infuences taste, but also structure and best-
beore date.” FrieslandCampina is also investi-
gating the reduction o sugar in yoghurt and
drinks. “Te challenge is to maintain the good
taste o the products.”
Unique knowledge o milk
Concerning research collaboration in the
Netherlands, FrieslandCampina is a major
participant in the op Institute Food and
Nutrition (IFN). “I nd it important or the
Netherlands to stay at the top in ood. Our
challenge, however, is to convert the results o
precompetitive IFN research into business
innovations, at a high pace. o that end, we
will extend collaborations with research
partners such as NIZO. Open innovation is
ashionable at the moment, but yes, it is true.”
In this respect, Van Hooijdonk values NIZO
ood research or its unique knowledge o milk,
lactic acid bacteria (yoghurt and health
products ermentation) and processing
technologies (such as evaporation, and options
or cleaning cost reductions and energy
savings).
Nice work
Te latest scale-up in the Dutch dairy industry
ties in with NIZO’s ongoing transormation
rom a general dairy research lab to a dedicated
contract research partner, Van Hooijdonk
concludes. “For example, recently they did
some nice work on the heat inactivation o
paratuberculosis bacteria in milk.” As part o
a large ood saety programme, NIZO
developed a highly specic detection method
and demonstrated that Mycobacterium avium
paratuberculosis is inactivated during pasteur-
ization o milk. Tis is an important result or
FrieslandCampina, which values the highest
ood quality and saety standards.
Co-creation with scientists and che From concept to recipe
Experts rom Unimills/Sime Darby and NIZO
cooperated in a brainstorm session. Potential
new products were demonstrated interactively
in the Food Application Centre that same day.
In a creative session scientists enthousiasti-
Red palm oil brioche
Red palm oil
dressing
Products orclinical trialsCombining good tasteand quality
BiolActis is a Canadian biotechnology
company that transorms substrate
proteins by means o an innovative
ermentation process leading to value-
added products called Multi Plex Matrices
(MPM). BiolActis promotes the health
benets o its MPM or the regulation o
complex metabolic disorders. Cardiolactis™
is an MPM-containing ready-to-mix
unctional drink aimed at reducing LDL-
cholesterol and triglyceride levels. o
successully test the unctionality o the
bioactive ingredient in a clinical trial,
BiolActis required patient kits with sachets
containing Cardiolactis™ or placebo dry-
mix with an acceptable taste, to avoid
dropout due to taste.
o be able to maintain the tight time-rame
o the scheduled multi-centred clinical
trial, BiolActis asked NIZO to assist in the
development o the ormulation design,
the at-home procedure or drink prepara-
tion o the Cardiolactis™ dry-mix, and the
production and distribution o the sachets.
NIZO perormed the product design in
close cooperation with employees o
BiolActis. Te ood grade production o
the sachets – involving selection and dry-
blending o ingredients – was successully
carried out in the NIZO Processing Centre.
Te required patient kits were provided on
time using NIZO’s experience in product
development, quality and processing
aspects.
Tis multi-disciplinary approach enabled
BiolActis to successully perorm a
European multi-centered clinical trial
with minimal dropouts o patients during
the trials. It boosted urther product
development or commercial
introduction o their product.
marja.kanning@
nizo.nl
cally worked together with culinary experts to
translate their ideas into recipes and
applications.
