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The objective of the project is to utilize by‐products from the fruit industry in order to create a stable fermented beverage using microorganisms for the development of flavour and alcohol content.
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Sustainable Drink
BSide
www.sustainabledrink.com
Who are we?
We are BSide
A group of ten international students
Participating in the European Masters Degree in
Food Studies, a two years MSc program
http://www.eurmscfood.nl/
Our Masters ProgrammeUniversities
Promoted by four of the most prestigious European
universities in the Food Science and Technology
field:
Wageningen University, The Netherlands
University College Cork, Ireland
AgroParisTech, France
Lund University, Sweden
Our Masters Programme Companies
Sponsored by 11 Multinational companies of the
Food sector. An executive board with academic and
industrial members guides the programme
What are we doing?
But, at the same time part of our unique
educational experience is to carry out a 2 year
project that will involve different stakeholders and
will result in a complete study from a technical and
marketing perspective
The aim of our Project
To utilize by‐products from the fruit
industry in order to create a fermented
beverage using microorganisms for the
development of flavour and alcohol content
The result will be a trendy and posh
refreshing fermented beverage with fancy
taste and look and similar alcoholic
content to beer
The benefits
Develop a new way to utilise food by-products
Addition of value to a low profit or even costly
stream
Enhance sustainability and effectiveness within the
food supply chain
Our Aproach
Focus on the by-products from the processing of applesand oranges
Laboratory trials; To determine the best route in order toeffectively utilise the by-products
Marketing study; Analysing the consumer preferences, thesimilar products on the market along with the upcomingtrends in the beverage sector.
Business case; including the production, distribution andsales forecast
Challenges to be tackled
Handle the initial microbiological growthduring transportation and storing prior toprocessing
Perform successful enzymatic hydrolysis ofcellulose, starch and pectins
Achieve the highest alcohol yield possibleby optimising the fermentation conditions
Create a product with acceptabletaste, mouthfeel and appearance.
Process plan
• Elimination of the initial microorganisms; sterilisation
• Removal of pesticide residuesPreliminary treatments
• Cellulose and starch, to increase fermentable sugars
• Pectins, to improve rheological properties
• Optimization of enzyme system used and conditions appliedHydrolysis
• Production of desired level of alcohol
• Production of flavour compoundsFermentation
• Flavour; addition of flavourings
• Mouthfeel and colour; addition of texturisers, clouding agents or other necessary ingredients to achieve the desired stability, appearance and texture
Final formulation
Marketing research
A segmentation of the alcoholic beverage market
An analysis of the market value, volume and forecastin Europe
A review of the main possible competitors
An on-line concept survey on European consumers(n=400)
Outcomes
The initial marketing research resulted to someof the product specifications:
target group: female gender, 18-35 years old
sweet, fruity, colourful fermented beverage
alcohol content 3-6%
packaging: glass bottle
distribution: supermarkets, bars/pubs
countries: UK, DE, FR
Collaborations
The Universidad Nacional Autónoma deMéxico (UNAM) to perform the sensoryprofiling of the main “competiting” productsin the target markets
The Universitá Degli Studi De Milano (UNIMI)will be involved in the laboratory trialsconcerning the production process of thebeverage
DeliverablesA process for manufacturing a beverage from fruit by-
products
A prototype of the innovative beverage
Marketing research involving an analysis of the current
market, consumer preferences
Business case
A sensory profiling of existing successful products
Stakeholders
Fruit industry; exploit ways to make more
profit from their waste streams
Beverage companies; invest on research of
using secondary raw materials for the
manufacture of a new product
Food ingredient companies; many ingredients
can assist for this type of application
Flavour houses; the latest trends in Beverages
demand products with fresh and new flavour
combinations
Sponsorship opportunities
Many challenges will need to be faced, many
different technologies will need to be used
Companies will have the opportunity to test the
technologies available in their portfolio in a
challenging application
Our budget The materials needed for the laboratory trials
Market samples need to be bought and sent to in Mexico to be
profiled
Travel expenses for the team to meet 2 times during the last
10 months of the project
Travel expenses for some of the team members in order to get
involved in the laboratory trials
The total amount necessary is €10500
Sponsors so far…
Contact Information
For more information, details on planning and sponsorship
requests please contact us at: