H.C. Langelaan, 04 Dec 2013, slide 1

Technology Options for Sustainable Food Processing

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STOA workshop “How to feed the world in 2050?”

Ben Langelaan, 04 December 2013

H.C. Langelaan, 04 Dec 2013, slide 2

Scope of this study: Food Processing

The conversion of agro-raw materials with the purpose to: ● Make a sufficiently stable food product that is safe for human

consumption (microbiologically and chemically)● Give the product the required intrinsic quality aspects, e.g.

digestibility, nutrient content, flavour, colour and texture● Add value to the product on other aspects, e.g. convenience,

lifestyle and marketing

Processor Carrier DC retailer RetailerConsumer

Grower

H.C. Langelaan, 04 Dec 2013, slide 3

Outline

Line 1●Level 2

Line 2●Level 2●Level 2

●Level 3●Level 3

Line 3 Line 4

Raw materials availability• Price volatility• Upcoming Bioeconomy• Climate Change

Demographic changes• World population

growth• Increasing wealth• Urbanization

Health and well-being• Ageing population• Malnutrition• Food and lifestyle

related diseases

Resource Efficiency• Water and energy use• Food loss , food waste• Emissions and losses

Economic crisis• Decreasing disposable

income• Limited investment

capacity

Trust in food system• Food scares• Enstrangement• Complexity /

transparancy

Major Challengesfor the EuropeanFood Processing

Industry

Industry weaknesses• Low innovation power• Scattered, % SME’s• Declining global

market share

H.C. Langelaan, 04 Dec 2013, slide 4

Technology options study Food Processing

Expert judgment for the potential of new and emerging technologies to enhance sustainability in the food processing sector

Sustainability as such is hardly a driver for innovation A specific focus on technology options that support the

competitiveness of the European food processing industry on the following areas:

● New and better food products● Resource efficient manufacturing processes● Integrated and transparent supply chains● Enhanced innovation capacity

H.C. Langelaan, 04 Dec 2013, slide 5

Areas of improvementTECHNOLOGY OPTIONS

OBJECTIVES FOR INNOVATION New and better food products

Resource efficient manufacturing

Integrated and transparent chain

Increased innovation power

sensor technology increase control on quality & safety issues

reduce product losses: decision making based on measured product properties

advanced management and control of food quality & safety

increased product quality control and differentiation

sustainable packaging and refrigeration climate control

high quality semi-prepared convenient food

reduce food losses through increased shelf life; work on sustainable packages

smart packaging

non thermal pasteurisation and sterilisation

shelf-stable (semi-)fresh products

reduce losses through increased shelf life

new processing technologies result in products with improved properties

nano- and micro technology

advanced product development

reduction of energy use; detection of contaminants and spoilage micro-flora

new processing technologies result in products with improved properties

innovative processes for utilisation of rest and by-products

generate natural and health-beneficial ingredients from by-products

generation of food ingredients from by-products; valuable application instead of waste

alternative thinking results in new concepts and products; continuous improvement related to avoidance of waste

alternative processes requiring less energy or water

less intensive processing for less refined products

reduction of energy and water use

less refined food ingredients: more specific relation between ingredient supplier and food producer

exploration of new routes for alternative food processing chain design

product development: plant-based meat alternatives

develop more attractive meat replacers

production efficiency of plant-based is higher than animal-based

broader spectrum of raw materials speeds up product innovation process

information and knowledge transfer

improve quality control along the chain

improve production planning based on shared information along the chain

improve knowledge sharing along the chain; make chain transparent for consumer.

faster translations of R&D results into industrial implementations

Improve shelf life, maintain fresh quality

Challenge Novel processing methods for the production and distribution of high-quality and safe foods

SolutionBuilding and leading this EU project with 37 public and private partnersDevelop and successfully demonstrate quality improving novel processing techniquesPoC, prototyping, implementation, including Packaging, QA and consumer testing

ResultNew mild preservation with improved food quality, same safety and similar shelf life3 validated and demonstrated novel processing techniques on real foodStrategic Novel technology Knowledge Chain

NovelQ keeps food delicious

Product innovation: Fresh & shelf life

Hoogesteger ‘sejuices’ Europe

Challenge Increase shelf life of fresh fruit juices

SolutionDevelopment of new, non-thermal, mild processing technique Implementation of unique full scale production line (8000 l/hr)

Result11 different juices, indistinguishable from fresh juice, with three weeks shelf life Similar productions costs due to less spillage and eased logisticsExpanding market from the Netherlands to Western Europe

One partner to convert a technique into an unique production process and support the implementation. Thanks Food & Biobased Research!

Michiel van ‘t Hek, General Manager Hoogesteger

Freshness for longer

18 months ago

Pulsed Electric Fieldstechnology

as alternative for thermal pasteurisation

Less waste in the supply chain, more flexibility

Controlling:o Temperature, RHo CO2 (vegetables)o O2 (meat, fish)o pH & volatiles (meat)o ethylene

Avoiding losses of fresh produce / usage of all products: Controlling and predicting quality

Smart Monitoring in the supply chain

22-11-12

Antenna RF communication IC

Printed battery CMOS sensor IC

Smart & transparent supply chain

QUEST – Energy reduction in reefer transport

Maersk Line refrigerates with a difference

ChallengeReduce energy consumption of reefer containers carrying perishable commodities such as fruit, flower bulbs and meat

Solution Cooling technology, ICT and quality attributes of fresh produce

Result65% energy savings without affecting qualityCO2 emissions reduced by 500.000 tonnes annuallyCompetitive advantage with long-term environmental strategy

Advanced product development

Ojah eat Plenti

Challenge Develop a meat substitute with a bite

SolutionDevelopment of new texturisation process and product Consumer acceptance testing

ResultChicken like product from only soymeal and waterSpin off company with own production facility

Process Efficiency

Wheat fractionation

Courtesy Atze Jan van der Goot, Remko Boom

Application functional fractions in products

Advantages:- more efficient use of raw materials- less drying required- functional fractions instead of “chemical” purity- optional: use of semi-dry ingredients instead of powders

Courtesy Atze Jan van der Goot, Remko Boom

H.C. Langelaan, 04 Dec 2013, slide 14

Technology options – conclusions (1)

Short term: stimulate eco-efficient processing, create direct savings, e.g., through operational excellence programmes, provision of benchmark data and advanced process control strategies

Further direct savings through implementation of more advanced technologies like:

●Adaptive refrigeration●Dry processing routes●Food microsystems)

H.C. Langelaan, 04 Dec 2013, slide 15

Technology options – conclusions (2)

Largest impact: technologies that address the main inefficiencies in the food processing sector:

●Food losses●Suboptimal utilisation of by-products ●Unnecessary quality decay within the supply chain

Examples of such technologies:●Smart sensors and RFID tags that allow for quality

control over the entire supply chain●Technologies for advanced product development (e.g.,

meat replacers) ●Mild preservation and separation technologies

Required: extension of the knowledge basis and easy access to pilot and demonstration equipment

Thank you for your attention

Ben.Langelaan@wur.nl