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Wednesday, 4 July 2018, 11.00 - 13.00


Presenter: Dr. Martin Michel, Nestlé Research Center, Institute of Materials Science, Lausanne, Switzerland

Topic: The future of food in five scenarios (KEYNOTE)

Taste, health, convenience and relationships have always played a key role in eating. However, technological and scientific advances influence what we eat and how we prepare food. Nestlé Germany has established with the help of an expert panel five future scenarios and has validated these scenarios with more than one thousand consumers. The study demonstrates that consumers have a positive attitude towards the future. Values such as transparency, naturalness, sustainability, health and convenience are key drivers and nutrition becomes increasingly a question of worldviews. Based on these insights we can assess how technological and scientific advances will influence what we eat and how we prepare our food in the future.

Presenter: Iris Haberkorn, ETH Zurich, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Zurich, Switzerland

Topic: Algae and Insects- New types of protein sources-From production to Downstream processing

Sustainable food processing as key driver of the bioeconomy covers process-product-operation interactions, where selected examples of innovative thermal, electro-magnetic, mechanical and combined processes will be introduced. Advanced approaches relying on innovative raw materials from algae or insects and their connected biorefinery concepts could even increase the impact of sustainable food processing. Such innovative value chains could be linked to novel opportunities to value alternative protein sources. By using novel proteins from algae and insects, food security and sustainability of the protein supplies can be significantly improved. Focused process development on modular micro process engineering for innovative thermal processing, new nano second pulsed electrical field system for cell stress induction, and innovative continuous ultra high pressure processing up to 450 MPa could be realized. Holistic life cycle sustainability assessment, aligned with the introduced process innovations, can evaluate the suggested solutions on a multi parameter base, in terms of improved food production sustainability. Current industry data of the suggested emerging value chains could be integrated into a detailed environmental life cycle assessment and demonstrated the potential as well as hot spots of relevant food and feed applications.

Presenter: Dr. Kai Reineke, GNT Europa GMBH, Aachen, Germany

Topic: From form to function – Valorization of side streams from natural food colors

GNT is the leading global manufacturer of Coloring Foods made exclusively from fruits, vegetables and edible plants. Deep understanding of raw materials and processing technologies is central to successful development of high performance natural coloring solutions. Technologies such as micro- and ultrafiltration used in the production of natural food colorants are way beyond processes in classical fruit juice industry and moreover create valuable side streams. Often solid and liquid side streams from the fruit juice industry is primarily been considered as waste, and thus destined for the ‘cheapest gutter’ which is in the best case feed. With focus on the example of the manufacturing process of orange carrots, this presentation will give insights to how a primary product, an orange coloring food concentrate, is processed and how the product itself and occurring side streams can be further valorized. The talk will highlight the approach of “form and function” and how it allows to create various products from a single raw material that cover a broad range of functions, delivering high value to the food and beverage industry, by valorization of side streams to increase the sustainable of the entire process

Presenter: Prof. Dr. Jochen Weiss, University of Hohenheim, Department of Food Physics and Meat Science, Hohenheim, Germany

Topic: Functionalizing Meat Products: Approaches and Issues

Increasingly, meat and meat products are seen as products that do not positively contribute to a healthy diet – this despite the fact that they provide essential amino acids, vitamins and minerals. As such, there is a need to improve the functionality of meat and meat products to provide added physiological benefits. There are two fundamental approaches to accomplish this: (i) adding additional bioactive compounds to existing formulations, and (ii) substituting compounds used in the formulation with healthier and more sustainable alternatives. In this talk we will show some examples and approaches to implementing these two approaches, and we will also discuss some issues that are encountered when designing functional meat products. Firstly, we will show effects of addition of fibers such as microcrystalline cellulose, carboxymethylcellulose, and pectin to meat products such as emulsified and boiled sausages, or beef patties, highlighting compatibility issues that may be encountered when adding concentrations above critical values. We will demonstrate that the formation of protein-fiber complexes may be one approach to improve compatibility with meat matrices. Secondly, we will show results of studies to replace animal fats with more healthier oils, such as for example omega-3 fish oils, highlighting issues surrounding oxidative stability and phase separation. There we will present recent results of a newly developed emulsion gel that may help overcome these stability issues. Thirdly, we will show initial results of an ongoing research project to formulate hybrid products using plant proteins as partial substitutes for meat proteins. Here, we will focus on screening approaches to test compatibility with meat matrices. Taken together, the talk is designed to show opportunities but also the substantial challenges that manufacturers may face when designing functionalized meat products.

Presenter: Dr. Robert Sevenich, Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering, Berlin, Germany

Topic: Emerging technologies as a possible transformation tool for the conversion of biomaterial into high value food supplements

Nowadays, technologies must consider environmental concerns and emerging technologies like ultrasound, pulsed electric fields and high-pressure processing can offer potential as low waste generating technologies. They must respond to changing environmental concerns, therefore efforts need to be made to reduce losses during food production as well as during storage and intensify the use of side streams of agricultural/food production. This could result in an added value by producing valuable products e.g. extract bioactive and nutritional valuable compounds (proteins, pigments, anthocyanin, polyphenols, vitamins) or by biotransformation of by-products into platform bio-chemicals. Those green technologies and the side streams used; could allow reducing the need for chemical solvents; increases the profitability of the farmers land; reduce waste; are sustainable; generate high quality products without the exploitation of the environment and answers to one of the consumer main demands for more natural and sustainable agricultural/food products. Further, conservation of resources (water and energy) and reduction of environmental impacts may all contribute to the sustainability of food/agricultural production. By doing so this could integrate a waste reduction process into to the entire supply chain from farm to fork since by-products, that usually would be wasted can now utilized. The talk will focus on the mentioned technologies and how they can be implemented and used in the industry to produce high quality products out of side-streams.

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