rethinking food - how food innovation shapes strategy · 2018-06-14 · overview facts &...
TRANSCRIPT
Volker Heinz Phone: +49 5431.183-230 Mail: [email protected] www.dil-ev.de
GERMAN INSTITUTE OF
FOOD TECHNOLOGIES
OVERVIEW FACTS & FIGURES
founded 1983
membership 170 Companies
employees 198
locations Quakenbrück
Brussels
Karlsruhe
legal status registered association financial status self-financing
mission knowledge for superior foods
What We See Food Industry Is Doing:
Selling More For Less…. Selling Less For More… Producing The Same But More Efficiently… Producing Something New… Looking For New Clients In Existing Markets… Looking For New Clients In New Markets… Offering Additional Services…
Innovations that can shape Strategies…. 1. New Food Products 2. Smarter Processes 3. New Markets 4. Changing Markets 5. Decentralization 6. Food And Health 7. Sustainable Food Systems 8. New Ways Of Food Processing Story 1: PEF Story 2: Shockwave
Total Daily per Capita Energy Consumption [MJ]
Percentage of People living at less than
1.9 $ per Day
Tokyo-Yokohama Seoul-Incheon Delhi, DL-HR-UP
New York, NY-NJ-CT Beijing, BJ Dhaka
POPULATION EST.
LAND AREA, KM²
DENSITY 1,000/KM²
37,239,000
8,547
4.4
22,868,000
2,163
10.6
22,826,000
1,943
10.6
POPULATION EST.
LAND AREA, KM²
DENSITY 1,000/KM²
20,673,000
11,542
1.8
18,241,000
3,497
5.2
14,399,000
324
44.5
Food Production gets back to Town: Small-Scale Production Systems Example: Micro-Breweries in New York
7. Sustainable Food Systems…
Delocalisation
Subsistence
Regional connections
Source: P. Stierand (2016) Food Policy Councils: recovering the local level in food policy
PEF is based on electroporation and is suitable for use in broad range of food and bio-process applications Short treatment times: microseconds Total PEF process time: seconds. Low energy levels PEF produces the electroporation in bacterial, plant and animal cells.
PULSED ELECTRIC FIELDS
13.06.2018
E= 1,8 kV/cm 40 Impulse
0
200
400
600
800
1000
1200
1400
0
0,8
7
1,7
4
2,6
3,4
7
4,3
4
5,2
1
6,0
8
6,9
5
7,8
2
8,6
8
9,5
5
Weg [mm]
Kra
ft [g]
unbehandelt HSI behandeltPEF-treated control
1.8 kV/cm, 40 Pulses
[mm]
Fo
rce [
g]
Softening of tissue by loss of turgor pressure Improvement of cutting
Cutting force for potato tissue after a PEF-treatment
control PEF
PULSED ELECTRIC FIELDS STRUCTURE MODIFICATION
PEF
Scanning electron microscopy images of French fries.
Captured at equal magnification.
untreated
Topographic surface
of raw sliced potato
PULSED ELECTRIC FIELDS STRUCTURE MODIFICATION
BENEFITS FOR POTATO PROCESSORS
LESS HEAT
LOW ENERGY USE REDUCED BLANCHING TIME LESS BROWNING
LESS OIL UPTAKE LESS FRACTURE
New amazing shapes are great with Elea PEF.
Control: No PEF treatment
Heat treatment: 90°C-20 seconds
PEF treatment intensities PEF 1 13 kV/cm, Tin 40°C, 157 kJ/kg PEF 2 13 kV/cm, Tin 40°C, 182 kJ/kg PEF 3 13 kV/cm, Tin 44°C, 151 kJ/kg PEF 4 13 kV/cm, Tin 44°C, 155 kJ/kg PEF 5 13 kV/cm, Tin 48°C, 165 kJ/kg PEF 6 13 kV/cm, Tin 48°C, 142 kJ/kg
Untreated
PEF 1
PEF 2-6; Heat treatment
The lowest intensity PEF treatment increased the shelf life from 1 week (untreated) to more than 2 weeks. More intense PEF treatments can increase the shelf life up to 60 days under cold storage (4°C).
0
1
2
3
4
5
6
7
0 10 20 30 40 50 60 70
Log
(cfu
/mL)
Days 4°C
Total Plate Count
PULSED ELECTRIC FIELDS – GENTLE PRESERVATION OF
LIQUIDS
-8
-7
-6
-5
-4
-3
-2
-1
0
0 50 100 150 200
Log inactivation [
-]
Specific energy input [kJ/kg]
Escherichia coli K12
Charge I
Charge II
Charge III
Charge IV-8
-7
-6
-5
-4
-3
-2
-1
0
0 50 100 150 200
Log inactivation [
-]
Specific energy input [kJ/kg]
Staphylococcus xylosus
Charge I
Charge II
Charge III
Charge IV
-8
-7
-6
-5
-4
-3
-2
-1
0
0 50 100 150 200
Log inactivation [
-]
Specific energy input [kJ/kg]
Pseudomonas fragi
Charge I
Charge II
Charge III
Charge IV
Inactivation of E. coli, S. xylosus and P. fragi in blood plasma by PEF (12 kV/cm, 28 °C, 50 l/h, 4 batches)
Control 75 kJ/kg
PULSED ELECTRIC FIELDS – DECONTAMINATION OF
BLOOD PLASMA
65
Sweet potato and onion drying: reducing drying time and enhancing colour
Untreated PEF
PULSED ELECTRIC FIELDS - ENHANCED DRYING
Puértolas et al., 2010
Improved color extraction by
PEF
PULSED ELECTRIC FIELDS - ENHANCED EXTRACTION
• For meat breeds (Limousin, Charolais, Galloway etc.) up to 20 % of the cuts are suitable as steak meat
• For dairy breeds (Holstein etc.) these cuts sum up to max. 10 %
• To improve the quality of beef meat often an aging is applied
Due to changing consumer requirements there is a need to improve beef meat quality, to achieve higher amount of steak cuts
SHOCKWAVE Motivation
Pork loin
TEXTURE Shearing force
Average Std
(N) (N)
Shockwave-treated 39.3 4.5
Control 43.5 5.2
Improvement % 9.6
SENSORY
Hardness is decreased from 4.8 to 3.8 in a
scale of 15 points (P < 0.05)
Reduced resistance in samples treated by shockwave (P < 0.05) !!
Pork silverside
TEXTURE Shearing force
Average Std
(N) (N)
Shockwave-treated 50.8 8.8
Control 70.7 10.8
Improvement % 28.1
SENSORY
Hardness is decreased from 6.3 to 5.5 in a
scale of 15 points (P < 0.05)
Chewing is decreased from 7.7 to 6.7 in a
scale of 15 points (P < 0.05)
Reduced resistance in samples treated by shockwave (P < 0.05) !!
Warner-Bratzler shear force for measuring the tenderness
SHOCKWAVE Results on meat tenderisation
Beef eye of round
TEXTURE Shearing force
Average Std
(N)
Overall
Shockwave-treated 66.3 9.9
Control 73.2 10.1
Improvement % 9.4
Flad
Shockwave-treated 60.4 11.0
Control 68.8 10.5
Improvement % 12.2
Pointy (spids)
Shockwave-treated 72.3 8.8
Control 77.6 9.8
Improvement % 6.9
Reduced resistance in samples treated by shockwave (p < 0.05) only for the flad part ( P < 0.001) !!!
SHOCKWAVE Results on meat tenderisation
SENSORY Time (days)
3 7 14 21
Attributes SW Control SW Control SW Control SW Control
Texture Bite resistance 6.8ab 7.0a 6.3ab 6.7ab 5.9b 6.5ab 6.5ab 6.8ab
Juiciness 6.3ab 5.7abc 6.5a 5.4c 6.1abc 5.9abc 5.8abc 5.6bc
Tenderness 5.6 5.4 5.9 5.6 6.3 5.3 5.5 5.4
Fibrous 5.2 5.6 5.0 5.0 5.0 5.3 5.0 5.2
Crumbly 3.9 4.0 4.6 4.8 4.5 4.0 4.4 4.6
Chewing time 7.7a 7.9a 7.3ab 7.6a 6.8b 7.6ab 7.4ab 7.5ab
Reduced bite resistance and chewing time Increased juiciness and tenderness
Beef eye of round
SHOCKWAVE Results on meat tenderisation
Conclusion It´s all about values! Healthy and attractive Food for a healthy society and a healthy planet = People – Planet – Profit More data flow along the value chain will increase transparency Understanding the consumers preferences is key! Food processing and food product development has to think out of the box.