H.C. Langelaan, 04 Dec 2013, slide 1 Technology Options for Sustainable Food Processing 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 Retailer Consumer Grower

H.C. Langelaan, 04 Dec 2013, slide 3 Outline  Line 1 ● Level 2  Line 2 ● Level 2 ● Level 3  Line 3  Line 4

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 improvement

Improve shelf life, maintain fresh quality Challenge Novel processing methods for the production and distribution of high-quality and safe foods Solution Building and leading this EU project with 37 public and private partners Develop and successfully demonstrate quality improving novel processing techniques PoC, prototyping, implementation, including Packaging, QA and consumer testing Result New mild preservation with improved food quality, same safety and similar shelf life 3 validated and demonstrated novel processing techniques on real food Strategic Novel technology Knowledge Chain NovelQ keeps food delicious

Product innovation: Fresh & shelf life Hoogesteger ‘sejuices’ Europe Challenge Increase shelf life of fresh fruit juices Solution Development of new, non-thermal, mild processing technique Implementation of unique full scale production line (8000 l/hr) Result 11 different juices, indistinguishable from fresh juice, with three weeks shelf life Similar productions costs due to less spillage and eased logistics Expanding 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 Fields technology as alternative for thermal pasteurisation Less waste in the supply chain, more flexibility

Controlling: o Temperature, RH o 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 Antenna RF communication IC Printed batteryCMOS sensor IC Smart & transparent supply chain

QUEST – Energy reduction in reefer transport Maersk Line refrigerates with a difference Challenge Reduce 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 Result 65% energy savings without affecting quality CO 2 emissions reduced by tonnes annually Competitive advantage with long-term environmental strategy

Advanced product development Ojah eat Plenti Challenge Develop a meat substitute with a bite Solution Development of new texturisation process and product Consumer acceptance testing Result Chicken like product from only soymeal and water Spin 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

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