Rethinking Food - How Food Innovation Shapes Strategy · 2018-06-14 · OVERVIEW FACTS & FIGURES founded 1983 membership 170 Companies employees 198 locations Quakenbrück Brussels

Rethinking Food - How Food Innovation Shapes Strategy

Volker Heinz Phone: +49 5431.183-230 Mail: [email protected] www.dil-ev.de

GERMAN INSTITUTE OF

FOOD TECHNOLOGIES

OVERVIEW FACTS & FIGURES

founded 1983

membership 170 Companies

employees 198

locations Quakenbrück

Brussels

Karlsruhe

legal status registered association financial status self-financing

mission knowledge for superior foods

ORGANIZATION RESEARCH & BUSINESS DIVISIONS

What We See Food Industry Is Doing:

Selling More For Less…. Selling Less For More… Producing The Same But More Efficiently… Producing Something New… Looking For New Clients In Existing Markets… Looking For New Clients In New Markets… Offering Additional Services…

The Food Puzzle

Innovations that can shape Strategies…. 1. New Food Products 2. Smarter Processes 3. New Markets 4. Changing Markets 5. Decentralization 6. Food And Health 7. Sustainable Food Systems 8. New Ways Of Food Processing Story 1: PEF Story 2: Shockwave

1) New Food Products

Starch

Starch & Fat

Starch & Fat & Protein

Water & Sugar

Sugar & Fat

Sugar & Fat & Protein

(Fotos: Innova)

Breakfast Cereals At Amazon

2. Smarter Processes

3. New Markets

Populations Grow – But Not In Europe

Total Daily per Capita Energy Consumption [MJ]

Percentage of People living at less than

1.9 $ per Day

4. Changing Markets…

Tokyo-Yokohama Seoul-Incheon Delhi, DL-HR-UP

New York, NY-NJ-CT Beijing, BJ Dhaka

POPULATION EST.

LAND AREA, KM²

DENSITY 1,000/KM²

37,239,000

8,547

4.4

22,868,000

2,163

10.6

22,826,000

1,943

10.6

POPULATION EST.

LAND AREA, KM²

DENSITY 1,000/KM²

20,673,000

11,542

1.8

18,241,000

3,497

5.2

14,399,000

324

44.5

The True Food Hotspots…

Evolution of City Concepts

ECO POLIS 3d agriculture

5. Decentralization…

Food Production gets back to Town: Small-Scale Production Systems Example: Micro-Breweries in New York

Losses Along the Way

Distance to next POS

6. Food And Health…

Meta-Study 2016 – The Gobal Mortality Collaboration

CHD

Good Food , Bad Food….

Fat makes you fat and sick ! Is this still right?

Saturated Fat Consumption

SARCOPENIA

Robotic Hausehold Assistance

www.meetobi.com

7. Sustainable Food Systems…

Delocalisation

Subsistence

Regional connections

Source: P. Stierand (2016) Food Policy Councils: recovering the local level in food policy

Limited Ressources Wasted : P

The Totals: What we Eat Matters

Limited Ressources Wasted : Energy

Logistics and Preservation

8. New Ways of FOOD PROCESSING…

Story1: Pulsed electric fields (PEF)

PEF is based on electroporation and is suitable for use in broad range of food and bio-process applications Short treatment times: microseconds Total PEF process time: seconds. Low energy levels PEF produces the electroporation in bacterial, plant and animal cells.

PULSED ELECTRIC FIELDS

PULSED ELECTRIC FIELDS AND MEMBRANE PERMEABILIZATION



5

n

m

Membrane

Conductive Liquid

13.06.2018

E= 1,8 kV/cm 40 Impulse

0

200

400

600

800

1000

1200

1400

0

0,8

7

1,7

4

2,6

3,4

7

4,3

4

5,2

1

6,0

8

6,9

5

7,8

2

8,6

8

9,5

5

Weg [mm]

Kra

ft [g]

unbehandelt HSI behandeltPEF-treated control

1.8 kV/cm, 40 Pulses

[mm]

Fo

rce [

g]

Softening of tissue by loss of turgor pressure Improvement of cutting

Cutting force for potato tissue after a PEF-treatment

control PEF

PULSED ELECTRIC FIELDS STRUCTURE MODIFICATION

Pulsed Electric Fields Potato industry

Approx 55 installations worldwide for french fries at 50 t/h


PEF

Scanning electron microscopy images of French fries.

Captured at equal magnification.

untreated

Topographic surface

of raw sliced potato


BENEFITS FOR POTATO PROCESSORS

LESS HEAT

LOW ENERGY USE REDUCED BLANCHING TIME LESS BROWNING

LESS OIL UPTAKE LESS FRACTURE

New amazing shapes are great with Elea PEF.

Control: No PEF treatment

Heat treatment: 90°C-20 seconds

PEF treatment intensities PEF 1 13 kV/cm, Tin 40°C, 157 kJ/kg PEF 2 13 kV/cm, Tin 40°C, 182 kJ/kg PEF 3 13 kV/cm, Tin 44°C, 151 kJ/kg PEF 4 13 kV/cm, Tin 44°C, 155 kJ/kg PEF 5 13 kV/cm, Tin 48°C, 165 kJ/kg PEF 6 13 kV/cm, Tin 48°C, 142 kJ/kg

Untreated

PEF 1

PEF 2-6; Heat treatment

The lowest intensity PEF treatment increased the shelf life from 1 week (untreated) to more than 2 weeks. More intense PEF treatments can increase the shelf life up to 60 days under cold storage (4°C).

0

1

2

3

4

5

6

7

0 10 20 30 40 50 60 70

Log

(cfu

/mL)

Days 4°C

Total Plate Count

PULSED ELECTRIC FIELDS – GENTLE PRESERVATION OF

LIQUIDS

-8

-7

-6

-5

-4

-3

-2

-1

0

0 50 100 150 200

Log inactivation [

-]

Specific energy input [kJ/kg]

Escherichia coli K12

Charge I

Charge II

Charge III

Charge IV-8

-7

-6

-5

-4

-3

-2

-1

0

0 50 100 150 200

Log inactivation [

-]


Staphylococcus xylosus

Charge I

Charge II

Charge III

Charge IV

-8

-7

-6

-5

-4

-3

-2

-1

0

0 50 100 150 200

Log inactivation [

-]


Pseudomonas fragi

Charge I

Charge II

Charge III

Charge IV

Inactivation of E. coli, S. xylosus and P. fragi in blood plasma by PEF (12 kV/cm, 28 °C, 50 l/h, 4 batches)

Control 75 kJ/kg

PULSED ELECTRIC FIELDS – DECONTAMINATION OF

BLOOD PLASMA

1 x 3000 l/h

13 gpm

PULSED ELECTRIC FIELDS INSTALLED SYSTEM

65

Sweet potato and onion drying: reducing drying time and enhancing colour

Untreated PEF

PULSED ELECTRIC FIELDS - ENHANCED DRYING

13.06.2018 66

PULSED ELECTRIC FIELDS - ENHANCED FREEZE DRYING

PEF treated untreated

Puértolas et al., 2010

Improved color extraction by

PEF

PULSED ELECTRIC FIELDS - ENHANCED EXTRACTION

Dobreva et al., 2010

PULSED ELECTRIC FIELDS - ENHANCED EXTRACTION

PULSED ELECTRIC FIELDS - ENHANCED PEELING

PEF untreated

untreated PEF

PEF untreated PEF untreated

Story 2: Shockwave Treatment Hydrodynamic technique

SHOCKWAVE Hydrodynamic High Pressure

High pressure levels but at µs timescale

• For meat breeds (Limousin, Charolais, Galloway etc.) up to 20 % of the cuts are suitable as steak meat

• For dairy breeds (Holstein etc.) these cuts sum up to max. 10 %

• To improve the quality of beef meat often an aging is applied

Due to changing consumer requirements there is a need to improve beef meat quality, to achieve higher amount of steak cuts

SHOCKWAVE Motivation

SHOCKWAVE DIL Design

Continuous system for meat tenderisation

Pork loin

TEXTURE Shearing force

Average Std

(N) (N)

Shockwave-treated 39.3 4.5

Control 43.5 5.2

Improvement % 9.6

SENSORY

Hardness is decreased from 4.8 to 3.8 in a

scale of 15 points (P < 0.05)

Reduced resistance in samples treated by shockwave (P < 0.05) !!

Pork silverside


Average Std

(N) (N)


Control 70.7 10.8

Improvement % 28.1

SENSORY

Hardness is decreased from 6.3 to 5.5 in a


Chewing is decreased from 7.7 to 6.7 in a


Reduced resistance in samples treated by shockwave (P < 0.05) !!

Warner-Bratzler shear force for measuring the tenderness

SHOCKWAVE Results on meat tenderisation

Beef eye of round


Average Std

(N)

Overall


Control 73.2 10.1

Improvement % 9.4

Flad


Control 68.8 10.5

Improvement % 12.2

Pointy (spids)


Control 77.6 9.8

Improvement % 6.9

Reduced resistance in samples treated by shockwave (p < 0.05) only for the flad part ( P < 0.001) !!!


SENSORY Time (days)

3 7 14 21

Attributes SW Control SW Control SW Control SW Control

Texture Bite resistance 6.8ab 7.0a 6.3ab 6.7ab 5.9b 6.5ab 6.5ab 6.8ab

Juiciness 6.3ab 5.7abc 6.5a 5.4c 6.1abc 5.9abc 5.8abc 5.6bc

Tenderness 5.6 5.4 5.9 5.6 6.3 5.3 5.5 5.4

Fibrous 5.2 5.6 5.0 5.0 5.0 5.3 5.0 5.2

Crumbly 3.9 4.0 4.6 4.8 4.5 4.0 4.4 4.6

Chewing time 7.7a 7.9a 7.3ab 7.6a 6.8b 7.6ab 7.4ab 7.5ab

Reduced bite resistance and chewing time Increased juiciness and tenderness

Beef eye of round


Conclusion It´s all about values! Healthy and attractive Food for a healthy society and a healthy planet = People – Planet – Profit More data flow along the value chain will increase transparency Understanding the consumers preferences is key! Food processing and food product development has to think out of the box.

Rethinking Food - How Food Innovation Shapes Strategy · 2018-06-14 · OVERVIEW FACTS & FIGURES founded 1983 membership 170 Companies employees 198 locations Quakenbrück Brussels

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