global trends (scientific response and business competition) · global trends (scientific response...

Global trends (Scientific response and business

competition)Tim Foster - Professor in Food Structure.

Inputs from Ian Noble ‘Future Food – sustainably addressing our challenges together’, UoN July

2018.

Sustainable Food Planet: Enabling Innovation

Challenges and Opportunities Ahead (presented at ‘Foodpro’, Confederation of Indian Industry (CII), Chennai (2013):• Global Food Security

(not just growing more food but how to turn it into the food we eat; Resilience)

• A move from Nutrition to Sustainability(market(ing) drivers, but real opportunities for innovation)

• Personalised Nutrition – Personalised Products(moving production closer to the consumer)

• Food manufacturers – Retailer Interaction(new supply chain models)

Challenges and Opportunities Ahead

KTN White Paper ‘Redesigning the food supply chain: choosing and producing healthy, nutritious and sustainable food’ December 2014

Making healthy foods more pleasurable and pleasurable foods healthier

Creating a more resilient, nutritious food supply better able to cope with external perturbations such as national demographics and climate change

February 2018

Reducing food energy density

Side-stream valorisation

Sustainable new food sources for nutritional foods

Flexible and scalable manufacturing

Digital manufacturing

IUFoST

To Introduce more diverse and sustainable Primary Production

To develop new processes and systems, to ensure more sustainable manufacture

To eliminate material waste in production, distribution and consumption

To establish complete product safety and traceability

To provide affordable and balanced nutrition to the malnourished

To improve health through diet

To integrate Big Data, Information Technology and Artificial Intelligence throughout the Food Chain

Challenges and Opportunities Ahead

EU Bioeconomy Strategy 2012

Designing for our sustainable Food System

Breakdown of Food System losses

FAO data

Transformation to sustainable Food Systems requiresinclusive approaches across the system.

Barilla Centre for Food & Nutrition – 2011 Double Pyramid Healthy Food for People Sustainable for the Planet

Solving for wellbeing, sustainably

http://www.bordbiaconsumerlifestyletrends.ie/the-trends/

Sustainability Credentials?

So what are the current trends / drivers?

So what are the current trends / drivers?

Engineering our Sustainable Food System 4.0

Requirements & Innovative Enablers

Requirements

• Sustainability

• Health Provision (here and now)

• Fads (Gluten, Gelatin, Fat Replacement)

Innovative Enablers

• Mild refining of Natural Structures / Use of Co-Streams

• Molecular Functionality / 3D Printing

• New Gels / Structures

Transforming food waste / co-streams

Precision Manufacturing

• Additive manufacture

• HIP / Additive layer manufacturing & flash sintering

Melt extruded cellulose

Bespoke design of ‘powders’ and ‘inks’ for Ink Jet Printing / Binder Jetting

Designed Interactivity

XG = Xanthan Gum

Bespoke design of ‘powders’ and ‘inks’ for Ink Jet Printing / Binder Jetting

Journal of Food Engineering (2018) 220, 12-19

Spinning Top

Ink Jet Printing – A Reality

Spinning Top

0.25mm

Health Provision

Langmuir (2013) 29(8), 2520-2529

Health Provision

Health Provision

• Bile salts interact with cellulose ethers affecting their thermal structuring

• More hydrophilic ethers are more susceptible

• The more hydrophobic bile salt has a greater effect