belgium: small country, great food€¦ · belgium: small country, great food: an introduction to...
TRANSCRIPT
BELGIUM: SMALL COUNTRY, GREAT FOOD: AN INTRODUCTION TO THE BELGIAN FOOD INDUSTRY AND ITS COLLABORATION WITH ACADEMIA
DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH
SAAFoST, Pretoria, 20/09/2018
Filip Van Bockstaele
BELGIUM
3
30,528 square kilometres11.3 million
Foto’s?
BELGIAN FOOD INDUSTRY
Some numbersTURNOVER EMPLOYMENT
EMPLOYERS INVESTMENTS
FOOD INDUSTRY
TOTAL INDUSTRY
Turnover: subsectors
EMPLOYMENT
FEVIA, 2017
TURNOVER
EXPORTOutside EU
EUEU
Rest of the world Rest of the world
2017 2007
TOP 5 1. USA2. China3. Japan4. South-Korea5. Canada
OUR MAIN EXPORT PRODUCTS:
USA
CHINA
JAPAN
SOUTH-KOREA
CANADA
MEAT DAIRYCHOCOLATE BISCUITSBEVERAGESFROZEN
VEGETABLES & PROCESSED POTATO
FOODS in which we make the difference
Our brewery industry
Chosen as best beer in the world by
Ratebeer.com
Only 12 trappist beersworldwide!
Beer @ Ghent University
FOODS in which we make a difference: Chocolate
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
first signs of chocolate tradingin Belgium in 1635 in GhentSold at pharmacy
Some chocolate history
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
Belgian chocolate maker Berwaertssold the first pressed chocolate tablets, pastilles and figurines.
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1896Jacques
1911Callebaut
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1925Callebaut invents the transport of liquid chocolate
1911Callebaut
1912Neuhaus invents praline(chocolate with soft filling) andthe ballotin (box for pralines)
1896Jacques
1935Leonidas creates ‘Manon’
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1925
1911Callebaut
1912
1896Jacques
1935
1936Jacques invents thefilled chocolate bar with praliné
1952Invention of chocolate spread by Côte d’or
2018
Consumption (Belgium): 6 kg/person
Production: 662 000 tonnes/yearExport: 578 000 tonnes/year
Import raw cacao Antwerp: 190 000 tonnes
Companies: 320 chocolate/pralines
Largest chocolate factory in the world: Barry Callebaut, Wieze, Belgium300 000 tonnes/year
2018Innovation continues
Chocolate @ Ghent UniversitySpin-off company of
Ghent University
Prof. Koen Dewettinck
www.cacaolab.be
Chocolate @ Ghent University
Famous Belgian bakery products
BISCUITS WAFFLES
Bakery @ Ghent University
Vegetables originating fromBelgium
in million tonnes
2013
Frozen potato products
80% Belgian fries -> export
Source: PotatoPro, august 2018
Vegetables/potato @ Ghent University
New research centre and pilot infrastructure in Kortrijk (West-Flanders)
Sustainable and safe production of processed vegetables and potato products
Veg-i-Tec
Animal products
Meat
• Around 11 million pigs
• Around 2.5 millioncows
• Exports to Asia
Dairy
• >300 cheeses
• Milk powder export
• Dairy alternative producer
HOW DO WE (ACADEMIA) COLLABORATE WITH FOOD INDUSTRY?
INNOVATION
BREAKFAST CEREALS CHOCOLATE
BISCUITS
SOY MILKDAIRYSODA DRINKS
R&D investments: 237 million euro/year
31%Product
innovation
47%Process
innovation
• Department of innovation (Flanders)
• Increase innovation in food companies
Subsidies for innovationprojects
https://www.flandersfood.com/
Subsidies for innovation
Type of company
Small (<50 FTE)
Medium (<250 FTE)
Large
Type of research
Fundamental
Applied
Beneficiary
One company
Consortium
Type of project
Research project, PhD or post-doc
Funding
25 to 100%
Consortium project:
Quinoa Amaranth Buckwheat
Einkorn Emmerwheat Khorasan Teff
Consortium project:
MILLERS
4
ARTISANAL
BAKERS
7INDUSTRIAL
BAKERS
4
INGREDIENT
SUPPLIERS
2
SECTOR
FEDERATIONS
2GRAIN PRODUCERS
AND TRADERS
4OTHER
4
From Grain to Bread: chain approach
Consortium project:
ANCIENT WHEATS
EINKORN
EMMERWHEAT
KHORASAN
TEF
PSEUDOCEREALS
QUINOA
BUCKWHEAT
AMARANTH
SCREENING OF POTENTIAL
(YEAR 1)
Lab Bakery
CASE STUDIES
(YEAR 2)
consortium research centre
INDUSTRY RESEARCH INSTITUTES
RETAIL
FOOD
PRINTING
PACKAGING
RAW
MATERIAL
FILLING
SYSTEM
GAS
SUPPORT
Food
PackagingFilling
www.Pack4Food.be
Pack4food – 63 company members
56
Joint research centre
generate fundamental understanding of lipid-based soft matter systems
reduce total amount of fat and replace saturated fat with unsaturated fat while maintaining the functionality, texture and flavor of bakery products
Joint research centre
Polymer based
oil gels
Wax based oil gels
and emulsions
Structured
emulsions with oil
continuous phase
Biopolymer based
oil gels
Microstructure based product development
Joint research centreXRD WAXS/SAXS cryo-SEM
pfg-NMR - DSC rheology – textureanalysis
INNOVATION
www.ugent.be
Prof. Filip Van BockstaeleMicrostructure based product development
Coupure Links 653, 9000 Gent
9000 Gent
Belgium
DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH