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Specialty Food Ingredients:
innovation and nanotechnology
Bernd Haber – Chair ELC WG on Nanot echnologies
Food Drink Europe 5t h Nanot echnology Dialogue – 19 Oct . 2012
Federat ion of European Specialt y Food Ingredient s Indust ries
More t han 200 EU companies represent ed eit her by direct
membership or t hrough a member associat ion
3-8 % of EU specialt y food ingredient s manufact urers‟
t urnover is dedicat ed t o R&D, depending on t he sect ors.
Overall t he average invest ment is bet ween 4 -5 % of
revenue.
The specialt y food ingredient s indust ry represent s around
€ 35 billion of t he global food ingredient s market – of
which 40 % (around € 15 billion) is in Europe.
ECU INEC
ELC at a glance – Our sector
ELC at a glance – Specialty Food Ingredients
Wit h t heir t echnological, nut rit ional and healt h relat ed
funct ions, specialt y food ingredient s help t o deliver t ast y,
safe, af fordable food and food choices, hence t hey are an
int egral part of our food supply.
To name but a few: vit amins, minerals, enzymes, specif ic
prot eins, f ibres, addit ives, specif ic carbohydrat es, cult ures
et c.
The st rong innovat ion-driven and science-based posit ion
in t he food chain makes specialt y food ingredient s sect or a
key cont ribut or t o t he compet it iveness of t he European
food indust ry sect or.
Innovat ion in Specialt y Food Ingredient s
Improving t he nut rit ional charact erist ics of consumer product s
is considered as one import ant element in t he st rat egy t o
enhancing t he diet and healt h of European consumers. This
can be achieved t hrough reformulat ion as well as wit h t he
help of new healt hy ingredient s and new food processing
t echnologies t hat are not necessarily nanot echnologies.
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Are there new specialty food ingredients produced to exhibit
specific nano-propert ies?
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Headlines from foodnavigator.com
Innovat ion in Specialt y Food Ingredient s (cont ’d)
But is every announced new nano-innovation really novel?
“I assume, today scientist often use the term nanostructures,
where 10 years ago they would have discussed colloidal
structures. One can see this change in terms as a fashion in
science. In any case, the use of the prefix 'nano' draws
attention.”
Prof. Karin Schwarz, Department of Food Technology, University Kiel
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Are there real examples of new specialty food ingredients that
should be considered as nanomaterials?
It depends on the definition.
Natural foods are very often nano-structured, but should not
be considered as nanomaterials.
Processed foods very often contain nanostructures and
nanoparticles but should not be considered as
nanomaterials.
Not every innovation is substantially new. Often established
technologies are used to obtain new product.
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Examples from German BUND Nano-database
Silicon dioxide (mainly used as carrier in supplements)
Packaging materials
Silver
Gold
CoQ10 emulsions
Minerals
Innovat ion in Specialt y Food Ingredient s (cont ’d)
However an accident in legislat ive
negot iat ions running in parallel would
bring the EU at top innovat ion in the
field of food nanotechnologies if new
labelling rules are not related to a
narrowed definit ion for
nanomaterials, which takes into
account novelty and intent ional
product ion in order to exhibit specific
nano-propert ies.
Original intent of the labelling obligation: to apply to novel nano-
foods
Direct relation between the definition provided in NFR (link to
novelty) and the nano-labelling laid down in FIR
ENM definit ion
Novelty
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Emulsions
Emulsified colours
Vitamin preparations
Cream in espresso
Sauce hollandaise
Mayonnaise
Vinaigrette,
Homogeneised milk
Etc.…
Emulsions
Nano-emulsified colours
Nano-vitamin preparations
Nano-cream in nano-espresso
Nano-sauce hollandaise
Nano-mayonnaise
Nano-vinaigrette
Nano-homogeneised milk
Nano-etc.
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Milled products
Fibers
Semolina
Flour
Bran
Wheat germ
Coffee
Herbs & spices
Tea
Herbal infusions
Fruit puree
Tomato paste
Etc.
Milled products
Nano-fibers
Nano-semolina
Nano-flour
Nano-bran
Nano-wheat germ
Nano-coffee
Nano-herbs & nano-spices
Nano-tea
Nano- herbal infusions
Nano-fruit puree
Nano-tomato paste
Nano-etc.
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Homogeneisation
Milk
Fruit juices
Sauces
Soy protein based drinks
Dairy-based drinks
Etc.
Homogeneisation
Nano-milk
Nano-fruit juices
Nano-sauces
Nano-soy protein based drinks
Nano-dairy-based drinks
Nano-etc.
Innovat ion in Specialt y Food Ingredient s (cont ’d)
Spray-drying, encapsulation
Powdered vegetable proteins
Powdered dairy proteins
Powdered additives
Powdered flavours
Powdered enzymes
Powdered yeasts
Powdered vitamins
Powdered soups
Powdered sauces
Powdered coffee
Powdered milk
Powdered fruit drinks
Etc.
Spray-drying, encapsulation
Nano-powdered vegetable proteins
Nano-powdered dairy proteins
Nano-powdered additives
Nano-powdered flavours
Nano-powdered enzymes
Nano-powdered yeasts
Nano-powdered vitamins
Nano-powdered soups
Nano-powdered sauces
Nano-powdered coffee
Nano-powdered milk
Nano-powdered fruit drinks
Nano-etc.
Regulat ory def init ions of nano-mat erials in foods
Food Info Regulation (EU)
1169/2011
(WARNING) LABELLING
FROM DEC. 2014
Commission Recommendation
2011/696/EU
Future Novel Foods Regulation
Availability
detection
methods (JRC)
? ?
?
ELC proposed def init ion of nano-mat erials in foods
„Nanomaterial‟ means a natural, incidental or a novel manufactured material
containing particles, in an unbound state or as an aggregate or as an agglomerate
and where, for 50 % or more of the particles in the number size distribution, one or
more external dimensions is in the size range 1 nm-100 nm, and which:
- is intentionally manufactured by technologies other than the traditional
technologies used for food (incl. food ingredients) production and
- retains properties that are characteristic of the nanoscale or
- deviates from an existing safety assessment of a traditionally produced
material with the same chemical identity (e.g. CAS number)
[…]
( c) « aggregate » means a particle comprising of strongly bound or fused particles
which might exhibit properties that are characteristic to the nanoscale and
from which it is possible to derive nanoparticles under standard conditions
of use.
+ Proposed basis for explanatory guidance
What is nano?
Naturally occuring in foods?
Incidentally produced by conventional food processing?
Intentionally produced by conventional food processing?
Intentionally produced to exhibit specific nano-properties?
It’s a nanofull world! They all contain nano-
particles and, in principle,
shall be subject to specific
and proportionate nano-
risk assessment; there is
no scientific basis to
exclude some of them
because e.g. they are
“natural”…
… however part of them
would be labelled, others
not: pure political choice.
Damaging ef fect s of t he current sit uat ion
The current situat ion has created strong legal uncertainty for
well-established, safety-assessed food ingredients that all of
a sudden occur the risk to be labelled as nano, depending on
the definit ion that is applied for the purpose of the EU food
labelling legislat ion.
The ELC calls for a fair and proportionate approach,
i.e. a European regulatory definition that applies to
new foods/food ingredients intentionally produced to
exhibit specific nano-properties, which will be
labelled as such.
Thank you for your at t ent ion
www.elc-eu.org
Federat ion of European Specialt y Food Ingredient s Indust ries