Uudet teknologiat kestävän

ruoantuotannon

edistämisessä

VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

Pia Silventoinen, VTT Oy

Ruokaa kestävästi, Lynet-seminaari

Säätytalo, Helsinki

2.5.2017

202/05/2017 2

Tämänhetkinen tilanne:

Ruokahävikin vähentäminen on välttämätöntä

The total food waste in EU

(2013) was estimated to be

88 million tonnes,

i.e. 173 kg per person

The total amounts of food

produced in EU for 2011 were

around 865 kg per person this

would mean that in total we are

wasting 20 % of the total food

produced

302/05/2017 3

Paine saada kaikki irti raaka-aineista

Tightening

landfilling

regulations

15% increase in

resource productivity

needed by 2030

*Source: EU Commission communication

COM(2014) 398 Towards a circular

economy: A zero waste programme for

Europe

Zero

waste

1/3 of food

is wasted

402/05/2017 4

2030 50%

more

food30%

morewater

45%

moreenergy

Proteiinihaasteon yksi tämän hetken suurimmista maailmanlaajuisista

ruokaturvallisuuden haasteista

502/05/2017 5

Proteiinihaaste on moniulotteinen

NationalGlobal Personal

602/05/2017 6

”Uudet proteiininlähteet” ovat megatrendi

Drivers

Global protein supply security

Restricted availability of animal proteins

Consumer interest for high protein foods

Need

Plant sources and agro side streams should be

utilized more efficiently and sustainably

New sustainable ways to produce proteins

Challenges

Enrichment of protein from the matrix

Technological functionality

Sensory quality

Nutritional quality

702/05/2017 7

Cell,

microbe and

plant factory

concepts

Side-

streams and

non-food raw

materials

New plants

and species

for ingredient

sources

Uudet kestävästi tuotetut ruokaingredienttien

lähteet

802/05/2017 8

Uudet ingredientit vaativat moniulotteista

tutkimusta

Enrichment

and

modification

technologies

Up-scaling in

our food and

brewing pilot

Techno-functional

properties,

physiological

response

Techno-

economical

evaluation of the

concept

New sources of protein ingredients

Functional ingredients

designed for your specific

needs

Applicability

in food

products

Raw

material

competence

02/05/2017 9

Food

Feed

Proteiinien tutkimus VTT:llä

Single cell

protein

LegumesOatProtein

sources

Protein

enrichment

technologies

Protein

modification

for end-uses

End uses

Rapeseed

presscake

Germination Fermentation

Enzyme-aided extractionMilling and air classification

Enzyme-aided modification

e.g. crosslinking

Pet food

Hydrolysis

Spent grain

BeveragesPasta

Bread

Potato side-

streamCereal bran

Snacks

Gels, emulsions & foams

(eg. dairy)

Meat analogues

Insect protein

Microfluidisation

Mechanical processing

Sivuvirroissa on

potentiaalia

02/05/2017 11

Protein concentration by

dry fractionation,

enzyme- and solvent-

aided wet fractionation

techniques

Separation of

biopolymers and

bioactive components,

conversion for

bioactives

Conversion of

carbohydrate-rich side

streams to proteins by

biotechnical solutions

END-PRODUCT

APPLICATIONS

• Food

• Feed

• Chemicals

• Biomaterials

FU

NC

TIO

NA

LIZ

AT

ION

BIO

MA

SS

SID

E S

TR

EA

MS

Techno-economic analysis of processing technologies, life cycle assessment

Efficient use of raw materials for food and other added-value products

For protein

For protein

For bioactives

and

biomaterials

Techno-

functionality,

Nutritional

quality,

Digestibility

(removal of

ANFs),

Safety

Techno-

functionality,

Ensuring

bioactivity,

Safety

VTT:n toimintamalli sivuvirtojen hyötykäytössä

02/05/2017 12

Wheat bran

Production >100 M t/a

world-wide

Low in starch (9-13%)

High fibre (48-53%)

High protein (15-17%)

Brewers’ spent grains

Production 30 M t/a

world-wide

Can be turned into more

valuable products using

mechanical, chemical and

enzymatic fractionation

Maatalouden sivuvirroista on moneksi

Rape seed press cake

Production 62 M t/a

world-wide

High proteins (34–37%)

High oil (10%)

02/05/2017 13

Kasviperäisten sivuvirtojen proteiini voi

tyydyttää koko EU:n väestön päivittäisen

proteiinintarpeen*

Sidestream

(primary product)

Production

(M tons/ a)

Protein

content in the

side stream

(g / 100 g)

Protein

amount

(M tons/a)

Rapeseed presscake/

meal (oil)13 30-40 5

Wheat bran (flour) 37 >10

6

Brewers’ spent grains (beer) 2 > 20 0.4

Soy (oil) 1 40-50 0.5

Potato cell sap (starch) 6 2 0.1

*calculated on the basis of the daily consumption of 50 g Source: FAOSTAT and FEDIOL

Esimerkkiprojekteja uusien

teknologioiden ja sivuvirtojen

hyödyntämisestä

02/05/2017 15

Fraktiointikonsepteja ja uusia tuotteita rypsin

puristekakusta

Fractionation

• Dry fractionation

• Enzyme-aided waterextraction

• Water-lean concepts

Intermediates

• Protein

• Bioactive peptides

• Antioxidativephenolics

Products

• Smoothies, bakeryproducts, spreads

• Cosmetics

• Wound healings

• Natural preservatives

• Protein-rich feed

• VTT has developed simple fractionation concepts for production of protein

concentrates and antioxidative phenolic extracts from rapeseed oil pressing residue

• VTT has demonstrated:

• Removal of hulls from the press cake by dry fractionation

• Enzyme-aided recovery in of protein-sugar concentrates and peptide fractions at 20%

solid content (250 g scale)

• Technological properties of the protein concentrates

• Techno-economic viability of production concepts

02/05/2017 16

Uusia konsepteja viljasivuvirroistaProtein Mining Of Cereal Side-streams -

Exploring Novel Technological Concepts

BBI-PROMINENT project

Aim to develop techno-economically feasible and sustainable food protein

concepts that meet consumer demands

Development of technologies to enrich and concentrate protein from solid and liquid

side streams

Tailoring techno-functional and sensory properties of the protein rich fractions

Using the fractions either as performance proteins or nutrients

Assessing the sustainability and socio-economic performance of the process

scenarios

Consortium: VTT (coordinator), Südzucker AG, AB Enzymes, Upfront Chromatography

A/S, United Biscuits (UK) Ltd, Barilla, Olvi, LUKE, Bridge2Food

Schedule: 2015-2018, Budget 3.1m€

Funding: Prominent project is part of the Bio Based Industries Joint Undertaking under the

EUs Horizon 2020 research and innovation programme

Rice bran

11-17%

protein

Wheat bran

15-20%

protein

Spent grain, DDGS

27-36% protein

Wheat bran and rice bran production

is in total around 250 million tons per

year Bran protein could feed a

billion people Calculated with 15% raw material protein content

and with 50% yield from side streams, and with

50 g daily protein need

02/05/2017 17

Kaurafraktiointiteknologia proteiinin ja

β-glukaanin rikastamiseksi

Microscopy images:

proteins show up red and

cell wall glucans blue

02/05/2017 18

Starch-

rich, 66%

Protein-

rich, 52%

Fine

fraction

Coarse

fraction

Crushing of hulls

Separation of hulls

Faba bean

Pre-milling + Milling

Microscopy images: proteins show up light green,

the amylose component of starch blue, and

amylopectin brown

Hull

fraction

Härkäpapuproteiinin fraktiointi ja muokkaus

ruokatuotteisiin

Applications

- Bread

- Pasta

Fermentation

Key steps:

Fractionation enrichment of

protein/starch fractions

Fermentation (lactic acid bacteria)

reduction of antinutritional factors

Air classification

02/05/2017 19

Bioprosessointi entsyymeillä ja hiivan avulla

parantaa leseproteiinin biologista käytettävyyttä

Bioprocessing as a potential tool to better utilize the proteins from cereal

bran in nutrition

So

lub

le p

rote

in %

fro

m t

ota

l p

rote

in

Time (min)

Bio-

processed

bran

Native

bran

Solubilisation of protein by in vitro digestion

Nordlund et al.2013, J Cereal Sci, 58, 200

02/05/2017 20Puupponen-Pimiä et al. 2016, Food Chem. 197:950

Antimikrobisesti aktiivisia komponentteja marjoista ja siemenistä

No toxic solvents, reagents or

processes

Food grade

Water soluble

Multifunctional effects (antimicrobial,

antioxidant, anti-inflammatory)

02/05/2017 21

Märkäjauhatus Masuko Supermass Colloider-

laitteella

Equipment manufactured by Masuko Sangyo Co., Ltd., Japan

02/05/2017 22

Mallituotteita märkäjauhetuista marjapuristekakuista

Berry leathers/strips• Contains berry of fruit (bilberry,

strawberry, apple), water, sugar

and starch -> dried for suitable

consistency

• 1/3 of berry material press cake

Muffin with bilberry stripe• all berry material (10%) press

cake

• >7% fibre

Cookies with bilberry and

chocolate• all berry material (6%) press

cake

• >6% fibre

2302/05/2017

Bioprosessoinnilla ratkaisuja

”Protein-Up” -konsepti

Approach

Novel plant-based protein-up food

ingredients

Plant raw materials can be enriched and

upgraded with microbial protein

Carbohydrates are converted to protein and

levels of ≥ 40% are reachable

Protein-Up impact

Solving protein deficiency, raising export and

improving health

Increased nutritional value

Improved functionalityMore info

anneli.ritala@vtt.fi

www.vtt.fi

02/05/2017 24

“Protein-Up” -konsepti

02/05/2017 25

Ratkaisuja bioteknologiasta

SEURAAVA HARPPAUS RUUANTUOTANNOSSASoluja kasvien sijasta

Easy to use

Low cost

Co-designed with users

Sustainable source of active biomolecules

Natural bioencapsulation

Re-defined local & clean

CELL CULTURE

PLANT

CELLFARMING

More about CellPod: lauri.reuter@vtt.fi

CellPod - A bioreactor for growing edible plant cell

cultures - fresh at home

More proteins than berries & versatile fatty acids

02/05/2017 26

Poultry

Processing of feathers to produce feather

meal with high nutritive value for

monogastric animals

Hydrothermal carbonization (HTC) of

bone co-stream from poultry industry

Myös vihannes- ja eläinperäisiä sivuvirtoja

prosessoidaan ruuaksi ja rehuksi

Vegetable Enzyme-aided peeling of potatoes and

vegetables

Films from potato peels

Fermentation of vegetable co-streams

with multifunctional starter cultures

vitamin B12 enrichment

probiotic fermentations

Extruded snack product with

vegetable co-stream and added

protein

Highlight:

Vegetable co-streams are

promising production and

carrier media for probiotic

lactobacilli and

bifidobacteria.

Highlight:

Nutrients (P, N) can be

recovered from the liquid

fraction of HTC or

alternatively hydrochar can

be used as fertilizer or as

soil amendment.

Upcycling food industry co-streams

02/05/2017 27

Hyönteisproteiini-ingredienttejä

ruokasovelluksiin(patent pending)

02/05/2017 28

Multifunktionaalisia ruokaingredienttejä puusta

Fibrillated cellulose

Extremely high water-holding properties

Gelling and thickening agent

Emulsion and foam stabiliser

Very slowly fermentable dietary fiber 0.3% FC addition

improves yogurt stability

Lignin

Emulsifier, emulsion stabiliser,

foaming agent

Adsorption of bile acids predicts

reduction of blood cholesterol

0% 25% 50% 100%

Lignin stabilises emulsions

and can replace egg in mayo

Hemicelluloses, e.g. xylan

Texture modifier and stabiliser

Slow fermentation in the colon

predicts intestinal comfort3% xylan in yogurt improves

texture and stability

Wood polymers

• Natural (close in structure as

e.g. in bran), vegan

• Light (fat-free, low caloric)

• Fermentable and very slowly

fermentable dietary fibers

• Available in large quantities

from pulp mills or

biorefineries

• Know-how of isolation,

characterisation, modification

and application

• Promising results as additive

in milk products, meat

products, dressings and

baked products.

02/05/2017 29

Kaikessa on kyse muutoksesta -

tulevaisuuden ruoka tehdään uusista

ingredienteistä

NEW PROCESSES

Enrichment and

modification

technologies

FEASIBILITY

Up-scaling

FUNCTIONALITY

Chemical, physical

properties,

physiological response

COST

Techno-economical

evaluation of the

concept

Functional ingredients designed

for specific needs

NEW FOODS

Applicability in

food products

NEW SOURCES

New sources of protein and fibre ingredients

02/05/2017 30

Emilia Nordlund

Research Team Leader

Food Solutions

Tel. +358 40 5042963

emilia.nordlund@vtt.fi

Pia Silventoinen

Research Scientist

Food Solutions

Tel. +358 40 5118424

pia.silventoinen@vtt.fi

Lisätietoja

TECHNOLOGY FOR BUSINESS