Food innovation answering consumers and societal demands ......• Dehulling and milling: will also lead to loss of vitamins and minerals • High Pressure Processing, microwave and

Food innovation answering consumersand societal demands

SciCom symposiumLieve Herman

• Increasing number of flexitarians in Europe– Increase turnover of vegetarian products with 25% in 2016 (Carrefour,

Mooijman, 2017), 6% in 2018, expected increase in 2019 with 8% (Menkveld, 2018)

• Innovation actions– Publications in literature– New insigts, new possibilities– New products

Consumption/market trends

Demands on alternative ingredients tobe used in novel products

• Supply

• Nutritional value

• Environmental impact

• Functional properties

• Taste and colour

• Regulatory aspects

Translation: haver, mungbonen, kikkererwten, linzen, lijnzaad, zonnebloempitten

Non meat protein sources used as ingredients in novel products

No grain family of spinach, red beet

Group of not related algae from sea

Group plants floating on water, duckweednot all yet

approved

as novel

food Only unprocessed Chlorella,Spirulia accepted in EU

A

A

A

A

A

A/B/C

A

A

(B)/C

B/C

B

AA

A

B/C

A: commercially available, B: still novel food approval needed; C scaling up phase needed

legumes

peas

Chickpeas

legumes

wheat

potatoes

Expectations for ingredient switch in food products

Lux Research, 2014

First generation products beingdeveloped

• First generation products: the traditional alternatives (from Aziantradition)

– Tofu: pressed soy milk

– Tempeh: pressed and fermented soy beans

– Seitan: dough of wheat gluten

Second generation products beingdeveloped

• Second generation products: composite plant derivedproducts (soy, heppep, quinoa etc.) in the form of burgers and sausages

Third generation products beingdeveloped

• Meat mimics; recently on the market• Texture and taste very close to meat products• Meat like structure obtained by high moisture extrusion• ‘The impossible burger’ with GMM produced soy leghemoglobine

(analogue to animal hemoglobine and myoglobin

Protein Fibration technology or High moisture extrusion (HMEC)

• To obtain from alternative protein sources meat-like fibre structures

Scheme and principle HMEC

Stage 2 Stage 1

Thermomechanical processing of proteins in screw-barrel assembly at high moisture content (50-70%) and temperatures above 140°C

Protein fibration in a long thermoregulateddie assembly

Fourth generation of developedproducts

• Cultivated meat alternatives– Biomasses: fungi (Quorn) and bacteriae– Cultivated meat: still need for growth factors derived

from calf serum or produced by GMM

Other ingredients: insects, algae, duckweed, hybrid meat products

bioactive compounts

Waste stream vegetablesand fruit

Processed meat products

• Motivation for hybrid meat products– Sustainability (eventually using plant derived rest straems)– Human health by incorporation of plant derived

antixodiants– Improved quality and extended shelf life

Nutritional benefits and drawbacks of a plant based diet

Low salt and fat contentMore unsaturated/less saturated fatHigh fibre, potassium, carotenoids, vit C

High content of arginin and glycin

Less methionin, alanin/more histidin, threonin; high arginin, glutamic acid

Low BMI and plasma cholesterol levels and lower risk for related diseasesBeneficial to skin, eye sensitivity, immunologic functions, improved absorption of iron

Low risk for atherosclerosisLinked with lower development cancer

Lowers blood pressure => lower risk heart failure and ischemic diseases

Low bio-availability iron, zincLow content vit B12, vit D (vegan)

Higher risk of e.g. anemia, demyelinisation, damage to children/foetusLow vitamin D linked to lower calcium absorption causing severe health problems

Most plant protein have an incomplete essential amino acid profile

Generally needed for basic metabolic functions

Food safety risks of a plant based diet

• Antinutrional factors (phytate, tannins, lectins, enzyme inhibitors, saponins)– will bind with nutrients such as protein, vitamins and

minerals, and will lower the absorption

• Toxic compounds e.g. mycotoxins• Allergenic compounds: meat is low allergenic

compared to plants/insects• Unexpected microbiological and chemical risks (e.g.

related to consumption pattern with less processedfood, technological processes as sprouting andfermentation, production in water environments)

Nutritional and food safety aspects as drivers for innovation

Removal of antinutritional factors by combination of:• Thermal processing, enzyme application, soaking, sprouting, irradiation and fermentation• Dehulling and milling: will also lead to loss of vitamins and minerals• High Pressure Processing, microwave and extrusion: researched

Processing influences allergenicityCereals containing gluten, nuts, peanuts, soybeans, lupin and sesame

Processing influences protein digestibility

Boiling in water improves protein qualityToasting and dry heating reduces protein quality

Supplementation with iron, zinc, vitD, vit B12

Vitamins can be produced by genetically modified microorganisms

Balancing products for providing essential amino acids

Amino acid profiling of different non-animal protein sources

Food safety risks linked to new food products and new consumption trends

• Intrinsic to the product (endogenous) and exogenous(due to cultivating environment)

• Examples– Alternative protein sources

• Microbial biomass of bacterial or fungal origin• Insects• Algae: microalgae and seaweed• Duckweed (‘eendenkroos’)• Components from Genetically modified microorganism (GMM)

– Super food – gojbes; edible flowers and self-harvestingspices/flowers

– Freezing vegetables consumed as ready to eat

Microbial biomass as alternative proteinsource

• Microbial biomass• High content of nucleic acids is considered• Bacterial origin also possible presence of lipopolysaccharides from Gram negative cell

walls• Fungal origin: possible presence of harmful secundary metabolites as mycotoxins

• Example: Quorn as fungal biomass– Quorn commercialized before 1997, therefore no novel food– Produced with fungal strain Fusarium venenatum A3/5 strain, genetically

equipped to produce several myctotoxins– Conditions of production process (exponential phase) would not induce

mycotoxin production– During production continuous follow up of presence of:

• nivalenol (NIV), deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-AcDON), diacetoxyscirpenol (DAS), fusarenone X, neosolaniol

• fusarin mycotoxin• other secondary metabolites as enniatins, T-2

– Need for risk evaluation and risk management– Allergenicity: different reports on cross-reactive allergic reaction as a

consequence of quorn consumption (EFSA journal 2010: 8(7):1700)

Insects

• Growth substrate needs to be safe (animal feed legislation)• High microbial content due to presence of intestines;

heating before consumption is advised• Higher risk for people with allergy for shellfish and dust

mite (cross reactivity, tropomyosines)• Defensive secretions of certain insects could be toxinogenic

for human – evaluated conform the novel food legislation

http://www.favv.be/wetenschappelijkcomite/adviezen/_documents/ADVIES14-2014_NL_DOSSIER2014-04_002.pdf, http://www.health.belgium.be/internet2Prd/groups/public/@public/@shc/documents/ie2divers/19099421.pdf

http://www.favv.be/wetenschappelijkcomite/adviezen/_documents/ADVIES14-2014_NL_DOSSIER2014-04_002.pdfhttp://www.health.belgium.be/internet2Prd/groups/public/@public/@shc/documents/ie2divers/19099421.pdf

Algae: microalgae and seaweedDuckweed

• Microalgae– About 2% of 4000 varieties form neurotoxins and hepatotoxins– No toxins found in Spirulina and Chlorella (only genera accepted in EU); - some

extracts of Chlorella have been found cytotoxic and pheosafety evaluationalgae need to be performed at strain level phorbides, giving rise tophotosensibilization were detected

– Safety hazards include also allergens, pathogens, heavy metals and pesticides

• Seaweed– Iodine– Antinutrional factors as lectins, tannins, phytic acid– High levels of trypsin and amylase inhibitors– Heavy metals, ammonium, dioxins and pesticides

• Duckweed– Heavy metals, phenols, pesticides, dioxins and pathogens e.g. pathogenic E.

coli, Clostridium botulinum– Secondary metabolites produced by specific species of duckweed e.g. oxalic

acid

Components produced by Geneticallymodified microorganisms

• Leghemoglobin produced by the yeast Komagatella phaffii (previously Pichia pastoris) for production of the ‘impossible food burger’

• vitamin B12 and vitamin D • Safety evaluation needed by EFSA under the novel food legislation

– based on principle of QPS (Qualified Presumption of Safety)• QPS provides a safety status for microorganisms used in the food and feed chain, triggered by an EFSA

dossier• Microorganism with a QPS status – application may not need to provide specific toxicological test data

including animal tests

– QPS is also applicable for GMM in the case the genetic modification is not introducing a safety concern

– List available via link https://zenodo.org/record/2565996#.XOzrjXduKUk

https://zenodo.org/record/2565996#.XOzrjXduKUk

Gojibes, edible flowers and self-harvesting spices/flowers

• Gojibes– Increased use as (dried) berries in juices, muesly, tea; also

online sale is common– Literature concerns mostly the health-promoting effects– Safety hazards (gojibes belongs to family of Solanaceae as

patotoes and tomatoes)• High nicotine content – not known of exogenous or endogenous

origin• Plant toxins as alkaloids, anthroquinones could be present• Mycotoxins as aflatoxins, ochratoxin A• Possible interaction with human medication against blood

clotting, blood pressure, diabetes• Allergenic

• Edible flowers and self-harvesting spices/flowers– Increased use in restaurants/chefs, at home and online sale– Safety hazards

• Toxins; mainly due to misidentification flower species • Pesticides• Triggering allergies• Highly perishable; limited shelf life due to microbial growth

L. monocytogenes outbreak: frozenvegetables consumed without cooking

• Frozen corn, frozen vegetable mixes and frozen creamy spinach were considered by the producer tobe ‘non ready-to-eat’ food

• However, consumers have eaten these thawed products without having chooked them properly(e.g. microwave heating with still cold spots allowing survival) or not cooked at all (e.g. thawed cornand thawed vegetables in salads, smoothies)

• WGS allows to cluster human, food and environmental L. monocytogenes strains to trace back thecommon source of individual listerioses cases so that it can be considered as an outbreak

• Care has to be taken for food products not considered as ‘ready-to-eat’ where growth of L. monocytogenes is possible (tendency to eat more raw or undercooked products)

Growth of Listeria monocytogenes in thawed frozen corn at 4°C, 8°C, 12°C and 20°C (Kataoka et al., 2017); 48 hours = 2 days; 96 hours = 4 days

Thanks to

• ‘Eiwit-transitie Vlaanderen; Studie naar de status en het potentieel van (hoog-) technologische oplossingen om vleeseiwitten te vervangen in het dagelijks dieet’ Technopolis group and Blonk Consultants, December 2018

• Flyers ‘Eiwittransitie’ from Flanders’ FOOD

• Colleagues from ILVO:– Els Van Pamel– Johan Robbens– Keshia Broucke– Geert Van Royen– Marc Heyndrickx

Questions?Don’t hesitate to contact us

Institute for Agricultural, Fisheriesand Food Research

Brusselsesteenweg 3709090 Melle – BelgiumT + 32 (0)9 272 30 00F +32 (0)9 272 30 01

[email protected]

www.foodpilot.be