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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