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Muuttuva maailma mullistaa
teknologiat ja raaka-aineet
Outi Mattila, VTT Oy
Innovaatioaamupäivä
Huittinen, 18.3.2016
VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD
203/11/2016 2
Ingredient
factory
Farm Retail
Horeca
Food
factory
Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?
Packaging
303/11/2016 3
Elintarviketeollisuuden trendit ja ajurit
Consoli-
dation
Safety
and
security
Sustain-
ability
Respons-
ibility
Cost
efficiency GLOBALISATION
SHAPES THE
MARKET
CONSUMER
NEEDS ARE
INCREASINGLY
DIVERSIFIED*
Aging
population
Free from
Rich in
The story
behind
Health and
wellness
Natural
*Top ten food trends for 2015, Innova market insights; 10 key trends in food, nutrition & health 2015, New Nutrition business
DIGITALIZATION
403/11/2016 4
Elintarviketeollisuuden haasteet
Consumer demands
Demand for healthy and
sustainable solutions
Combining tasty, healthy and
convenient
Process aspects
Integration of new plant
based ingredients as part of
the diet
Development of cost-efficient
sustainable food processes
Ensured food process
hygiene and product safety
503/11/2016 5Global National Personal
Haasteet ovat monitahoisia –
Case protein
603/11/2016 6
Ingredient
factory
Farm Retail
Horeca
Food
factory
Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?
Packaging
7
Resurssien
älykäs
hyödyntä-
minen
803/11/2016 8
Paine saada kaikki irti raaka-aineista
Tigthening
landfilling
regulations
15% increase in
resource productivity
needed by 2030
*Source: EU Commission communication
COM(2014) 398 Towards a circular
economy: A zero waste programme for
Europe
Zero
waste
1/3 of food
is wasted
903/11/2016 9
Ingredients
Ingredients
Plant raw materials &
animal side streams
Side streams
from raw
material
processing
Food production Consumption
Side streams from
food processing
Waste
Food & feed production
Ingredients
Foods & feeds
Energy, feed
fertilizers,…
Prosessien uudelleensuunnitteleminen
Produce zero waste concepts
Reivent your processes to use the side streams
1003/11/2016 10
Turvallisuudesta ei voi tinkiä
Ensure
consumer
safety Brand
image is
priceless
Traceable
is trust-
worthy
*FAO 2011, Global food losses and food waste. Extent, causes, and prevention.
11
Uudet ingredientit
1203/11/2016 12
Non-food raw
materials and
by-streams
Novel cell or
plant factory
concepts
New plants
for
ingredients
Mistä tulevaisuuden ingredientit tulevat?
1303/11/2016 13
Tiekartta Suomen proteiiniomavaraisuuden
nostamisesta
Main findings:
1. The most powerful but long-term tool:
Increase of protein content and crop
productivity of cereals and grass
2. Efficient use of side streams highlighted
as on of the key means to reach the
targets in a short time frame
3. The use of crops both for food and feed
actives and balances markets and attracts
the farmers
4. The use of plant proteins for human
consumption, new technologies to
fractionate and process proteins and the
collaboration in the protein value chain are
more and more crucial in the future
1403/11/2016 14
Wheat bran
Production >100 M t/a
world-wide
Low in starch (9-13%)
High fibre (48-53%) High
protein (15-17%)
Brewers’ spent grains
Production 30 M t/a
world-wide
Can be turned into more
valuable products using
mechanical, chemical and
enzymatic fractionation
There is a lot to gain from agro sidestreams
Rape seed press cake
Production 62 M t/a
world-wide
High proteins (34–37%)
High oil (10%)
1503/11/2016 15
Tutkimustulos:
Proteiinia ruokaan rypsiöljyprosessin sivuvirrasta
Fractionation
• Dry fractionation
• Enzyme-aided waterextraction
• Water-lean concepts
Intermediates
• Protein
• Bioactive peptides
• Antioxidativephenolics
Products
• Smoothies, bakeryproducts, spreads
• Cosmetics
• Wound healings
• Natural preservatives
• Protein-rich feed
• VTT has developed simple fractionation concepts for production of protein
concentrates and antioxidative phenolic extracts from rapeseed oil pressing residue
• VTT has demonstrated:
• Removal of hulls from the press cake by dry fractionation
• Enzyme-aided recovery in of protein-sugar concentrates and peptide fractions at 20%
solid content (250 g scale)
• Technological properties of the protein concentrates
• Techno-economic viability of production concepts
16
http://www.hs.fi/tiede/a1439520997977
Mistä tulevaisuuden ingredientit tulevat?
Vähentää energian ja
tilan kulutusta, ja
päästään eroon
kasvinsuojelu-
aineista ja kemikaali-
päästöistä
1717
Kuukausiliite
4/2015
Mistä tulevaisuuden ingredientit tulevat?
1803/11/2016 18
Kätevästi puusta pöytään?
Uudet ingredientit vaativat tutkimusta
Enrichment and
modification
technologies
Up-scalingChemical, physical
properties,
physiological
response
Techno-economical
evaluation of the
concept
New sources of protein and fibre ingredients
Functional ingredients designed
for specific needs
Applicability in
food products
1903/11/2016 19
Tulevaisuuden ingredientit mahdollistavat
ja vaativat uudenlaisia arvoketjuja sekä
liiketoimintamalleja
Systemic changes and concepts needed
Tailoring the circular economy to Nordic nature and society
New processes
New value chains
2003/11/2016 20
Ingredient
factory
Farm Retail
Horeca
Food
factory
Packaging
Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?
2103/11/2016 21
Top ten ruokatrendit 2015
1. From clean label to clear label
2. Convenience for foodies
3. Reaching Millennials
4. Snacks rise to the occasion
5. Good fats, good carbs
6. More in store for protein
7. New routes for fruit
8. A fresh look at frozen
9. Private label powers on
10. Rich, chewy and crunchy
http://www.foodnavigator.com/Market-Trends/Innova-top-
ten-food-trends-2015/%28page%29/10
Requirement for natural
multifunctionality: technological
and physiological functionality
Less energy dense foods, and
keeps you going: vitality from food
Sensations in mouth, no
compromises on sensory quality
Potential and must to utilize novel
ingredients and side streams
Convenience: easiness in eating
and getting
Tuotekehityksen
haasteet
2203/11/2016 22
Elämyksiä ja terveyttä uudenlaisten
rakenteiden avulla
Added value from nature
polymers
Texture and staibility by
fibrillated cellulose
Work by Marie Gestranius & Tekla Tammelin (VTT Oy), et al.
Stabilized emulsions
Gels with improved texture
2303/11/2016 23
Reduced syneresis
Xylan Control
(3% w/w)
Smoother texture with less granules
Birch hemicellulose (xylan) as a dietary fibre
and hydrocolloid in yogurt model
Sh
ort
-ch
ain
fatt
ya
cid
s(m
M)
Time (h)
Birch xylan has a slow fermentation rate,
unlikely to cause intestinal discomfort
Potential as a dietary fibre with technological
benefits
Slow initial formation of short chain fatty acid
and gas in in vitro model
Rosa-Sibakov et al., 2016, submitted
24
Miten, mitä
ja missä
tulevai-
suudessa
syömme?
25
https://www.youtube.com/watch?v=j7_lxiU8eLM
Pizza-automaatti mullistaa elitarvikeketjun?
Pizza machine
1. Makes the fresh
dough from flour
2. Adds the fillings
3. Bakes the pizza
4. Serves it to the
consumer
…in less than 3 minutes
2603/11/2016 26
Ingredient
factory
Farm Retail
Horeca
Food
factory
Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?
Packaging
2703/11/2016 27
Kuluttajatrendit rakentuvat digitalisaation mukana
Helppokäyttöisyys, prosumerismi…
Mistä arvo
tulevaisuuden
kuluttajalle
muodostuu?
2803/11/2016 28
Mitä on prosumerismi?
Kuluttajien osallistumista tuotantoon
Prosumption is a compound word formed by joining the words
production and consumption and, in brief, it means producing
for one’s own consumption.
Possible future type of consumers would become involved in the
design and manufacture of products, so they could be made to
individual specification. We would then no longer be a passive
market upon which industry dumped consumer goods but a part
of the creative process (futurist Alvin Toffler in his book The
Third Wave, 1980)
Mass customisation: everybody is in effect a member of a niche
market, something Internet e-commerce is encouraging through
cutting out the middleman between maker and buyer.
2903/11/2016 29
3D-ruokatulostimet kahvinkeittimien vieressä
kotitalouksissa vuonna 2020?
Existing concepts:
Automation and speed - Push the button and go -
3D food vending machines
Personalized diet by tuning portion size and
composition (e.g. for seniors by Biozoon Food Innovations)
Designer food – aesthetic values, structure forming,
taste, texture
Molecular gastronomy – involves physical and
chemical interaction
Sustainability: artificial raw meat by 3D bioprinter
(Modern Meadow)
Fun, healthy and educational food for kids - e.g.
dinosaurs broccoli
Combining food and technology (e.g. Augmented
Reality) – monitoring and feedback
Sozer & Puukko, VTT
3003/11/2016 30
3D on jo täällä: Barillan 3D-tulostettu pasta
Pasta changes shape during
cooking
Hollow pasta that fills with sauce
during cooking
3103/11/2016 31
Ingredient
factory
Farm Retail
Horeca
Food
factory
Muuttuva maailma mullistaa teknologiat ja raaka-aineet
Packaging
Tulevaisuuden
raaka-aineet
tulevat luonnosta
ja tehtaista
Uudet raaka-aineet
vaativat uutta
teknologiaa:
Uudet prosessit ja
tuotteet,
Turvallisuus
Tuote ja sen tarina:
Kuluttaja haluaa
elämyksiä, helposti
24h/7, osallistua,
personoida ja jakaa
tietoa
3203/11/2016 32
Lähde: HS 09/2015
www.hs.fi
TECHNOLOGY FOR BUSINESS