Presentation of the Research projects

PLEASURE (2012-2014)PERFORMANCE (2012-2015)

Prof. Alain LE BAIL Scientific Coordinnator of PLEASURE

ONIRIS – France

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

Since the early 90’s an epidemic growth of dietary induced diseases has been observed among the European population! !

Proposal full title: PLeASUReProposal Acronym: Novel Processing approaches for the development

of food products Low in fAt, Salt and sUgar ReducedDuration: 36 monthsNumber of participants: 16Total cost: 3,945,226 EuroTotal EC contribution: 2,983,864 Euro Coordinator:

innovative processes and/or novel technologiesDevelopment and production of food products with “low content”Low Salt, Low Sugar, Low Fat (saturated and trans-fatty acids)

PLEASURE; Project objectives

New micro structured and naturally “reduced” foods

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

The PLeASURe Concept

Research and development of indexes for the objective measurement of the reduction in sugar, salt and fat (saturated and trans-fatty acids) content

The roots to implementation of PLeASURe

Research and development of processes and technologies for the production of

Bakery products low in saturated fat,

sugar and saltMeat products

low in fat (saturated and trans-fatty acids) and salt

Fruit & Vegetablesugar, salt and fat

(saturated and trans-fatty acids) reduced preparations

Cheese productslow in fat (saturated and

trans-fatty acids) and salt

Ready-To-Eat (RTE) meals

Pizza systemdough, mozzarella, sausages and tomato sauce

Puffing pastry with a meat filling

Puffing pastry with a sweet fruit filling

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

PROCESSING: The PLeASURe TOOLS

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

HIGH PRESSURE PROCESSING :Meat processing at high pressure Combination of low nitrates and low salt content

CONVENTIONNAL APPROACH SALT and SUGAR SUBSTITUTES

PLEASURE TARGET = PROCESS

PROCESSING: The PLeASURe TOOLS

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

BIOREACTORS:Enzymatic sucrose and oxygen removalEnzymatic process development.Microorganisms converting fructose and glucose to erythritol.

LOW PRESSURE DOUGH MIXERS:Low oxygen pressure to boost dough formation Low salt dough

DOUGH SHEETER :Salt micro domains in dough

SATLINESS and SWEETNESS PERCEPTION

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

Moving parts shown outside of the mouth chamber

Chemical analysis Sensory analysisFood characterization

Step by step “breathing”Human temperature maintained by water circulation in external jacket

Compressiondestructuration

Saliva+

Foodstuff

Rotation

Aroma trapping or direct sensory evaluation

“Teeth”

“Upper jaw”

“Tongue”

World-widePatent

MODEL MOUTH @ ONIRIS

PROJECT PROGRESS ... Up to now

Salt, sugar and saturated fat indexesReduced Fat Reduced Salt mozzarella cheese

Enzymatic sucrose and oxygen removal and enzymatic process development.Successful screening for microorganisms converting fructose and glucose to erythritol.

Results (mayonnaise & carbonara sauce) : sauces with a fat reduction of up to 1.5%

HPP : salt reduction in meat products.30 % salt reduction in cooked meat products by using

phosphates or optimal processing conditions of HPP

Fat reduced (20%) Puff Pastry products

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

Salt reduced (25%) Pizza dough

PROJECT PROGRESS ... Up to now

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

10min after mixing 30min after mixing 50min after mixing

RX Tomography on dough containing coarse salt after mixing (Oniris)

2010- Noort et al –Journal of Cereal Science.

* Vol 52. p 378-386.

SPATIAL MODULATION OF TASTANTS (Salt, Sugar, ….)

Bread with more or less salty domains Published paper (Noort et al.)

PLEASURE INVESTIGATIONS: Salt & Sugar grains in dough + sensory

PLEASURE OUTLOOKS : ASSEMBLED FOODS

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2011.2.3-05 – Processed foods with a lower salt, fat and sugar content.

ORIGINALITY OF PLEASURE PROJECT:- FOOD ASSEMBLIES- SALT AND SUGAR SPOTING vs SENSORIAL

PLEASURE WILL INVESTIGATE THE IMPACT OF SALT IN DOUGH, CHEESE, MEAT and TOMATO SAUCE IN PIZZA MODEL SYSTEM

The rapidly growing population of the frail and elderly requires health promoting food, more than any other group. Age-related diseases and disorders such as masticating and

swallowing problems can lead to loss of appetite and malnutrition.

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.

! !

Proposal full title: PERFORMANCEProposal Acronym: PERsonalised FOod using Rapid MAnufacturingfor the Nutrition of elderly ConsumErsDuration: 36 monthsNumber of participants: 14Total cost: 4,040,000 EuroTotal EC contribution: 2,998,000 Euro

Coordinator:

Development of novel processing and packaging technologies for a personalised food supply chain which allows the automated manufacturing of individual, specially textured food for frail and elderly people and a convenient packaging design

Personalised:recipe conceptfood printing technologypackaging technologyIT-system for recording and processing nutritional requirements

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.

The PERFORMANCE aims:

The PERFORMANCE concept

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.

Chicken wing mash Hand-made smoothfoodchicken wing

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“PERFORMANCE”personalised smoothfood industrially manufactured

Tomorrow:

The PERFORMANCE innovation

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.

The PERFORMANCE innovation

Funded by the 7th Framework Programme of the European Union, Small Collaborative Project.KBBE.2012.2.3-04 – Personalised approaches to food production and distribution.

Research needs for the future (1/2):• Food structuration and Deconstruction : A MULTISCALE APPROACH

• From molecular scale Assemblies(disponibility) ………to Meso Scale (food outlook)

FOOD CHEMISTRY

FOOD PHYSICS

FOOD PROCESSDYNAMICSINTERFACESSTRUCTURE

STABILITY - REACTIVITY

CONSUMER & FOOD CONSUMPTION

FOOD DIGESTION

NUTRITION - Health issues

Research needs for the future (2/2):• FOOD ENRICHEMENT - PROTEINS, LIPIDS, NUTRIENTS … ;

• Challenges; Process, optimized delivery, organoleptic & consumer acceptance• New sourcing ; leguminous, cereals, algae, waste valorizations others, ….• From low to high water content foods

• CLEAN LABEL – CLEAN FORMULATION ; • Challenges = Process, from chemistry to physics ;

“Process supported formulation”Chemical and preservatives reduction =

PROCESS + natural sourcing of preservatives

• RESOURCES MANAGEMENT & PROCESSES; • Retro – Engineeering & modeling Process design, Process control• Low Energy, low water , low waste - AGROPARK • Factory and food chain of the future ; an integrative approach …

Thank you very much for your attention!

Contacts:Coordinator: Matthias Kück (Biozoon), info@biozoon.de

For more information find us on

www.pleasure-fp7.com www.performance-fp7.eu