Muuttuva maailma mullistaa

teknologiat ja raaka-aineet

Outi Mattila, VTT Oy

Innovaatioaamupäivä

Huittinen, 18.3.2016

VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

203/11/2016 2

Ingredient

factory

Farm Retail

Horeca

Food

factory

Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?

Packaging

303/11/2016 3

Elintarviketeollisuuden trendit ja ajurit

Consoli-

dation

Safety

and

security

Sustain-

ability

Respons-

ibility

Cost

efficiency GLOBALISATION

SHAPES THE

MARKET

CONSUMER

NEEDS ARE

INCREASINGLY

DIVERSIFIED*

Aging

population

Free from

Rich in

The story

behind

Health and

wellness

Natural

*Top ten food trends for 2015, Innova market insights; 10 key trends in food, nutrition & health 2015, New Nutrition business

DIGITALIZATION

403/11/2016 4

Elintarviketeollisuuden haasteet

Consumer demands

Demand for healthy and

sustainable solutions

Combining tasty, healthy and

convenient

Process aspects

Integration of new plant

based ingredients as part of

the diet

Development of cost-efficient

sustainable food processes

Ensured food process

hygiene and product safety

503/11/2016 5Global National Personal

Haasteet ovat monitahoisia –

Case protein

603/11/2016 6

Ingredient

factory

Farm Retail

Horeca

Food

factory

Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?

Packaging

7

Resurssien

älykäs

hyödyntä-

minen

803/11/2016 8

Paine saada kaikki irti raaka-aineista

Tigthening

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

903/11/2016 9

Ingredients

Ingredients

Plant raw materials &

animal side streams

Side streams

from raw

material

processing

Food production Consumption

Side streams from

food processing

Waste

Food & feed production

Ingredients

Foods & feeds

Energy, feed

fertilizers,…

Prosessien uudelleensuunnitteleminen

Produce zero waste concepts

Reivent your processes to use the side streams

1003/11/2016 10

Turvallisuudesta ei voi tinkiä

Ensure

consumer

safety Brand

image is

priceless

Traceable

is trust-

worthy

*FAO 2011, Global food losses and food waste. Extent, causes, and prevention.

11

Uudet ingredientit

1203/11/2016 12

Non-food raw

materials and

by-streams

Novel cell or

plant factory

concepts

New plants

for

ingredients

Mistä tulevaisuuden ingredientit tulevat?

1303/11/2016 13

Tiekartta Suomen proteiiniomavaraisuuden

nostamisesta

Main findings:

1. The most powerful but long-term tool:

Increase of protein content and crop

productivity of cereals and grass

2. Efficient use of side streams highlighted

as on of the key means to reach the

targets in a short time frame

3. The use of crops both for food and feed

actives and balances markets and attracts

the farmers

4. The use of plant proteins for human

consumption, new technologies to

fractionate and process proteins and the

collaboration in the protein value chain are

more and more crucial in the future

1403/11/2016 14

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

There is a lot to gain from agro sidestreams

Rape seed press cake

Production 62 M t/a

world-wide

High proteins (34–37%)

High oil (10%)

1503/11/2016 15

Tutkimustulos:

Proteiinia ruokaan rypsiöljyprosessin sivuvirrasta

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

16

http://www.hs.fi/tiede/a1439520997977

Mistä tulevaisuuden ingredientit tulevat?

Vähentää energian ja

tilan kulutusta, ja

päästään eroon

kasvinsuojelu-

aineista ja kemikaali-

päästöistä

1717

Kuukausiliite

4/2015

Mistä tulevaisuuden ingredientit tulevat?

1803/11/2016 18

Kätevästi puusta pöytään?

Uudet ingredientit vaativat tutkimusta

Enrichment and

modification

technologies

Up-scalingChemical, physical

properties,

physiological

response

Techno-economical

evaluation of the

concept

New sources of protein and fibre ingredients

Functional ingredients designed

for specific needs

Applicability in

food products

1903/11/2016 19

Tulevaisuuden ingredientit mahdollistavat

ja vaativat uudenlaisia arvoketjuja sekä

liiketoimintamalleja

Systemic changes and concepts needed

Tailoring the circular economy to Nordic nature and society

New processes

New value chains

2003/11/2016 20

Ingredient

factory

Farm Retail

Horeca

Food

factory

Packaging

Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?

2103/11/2016 21

Top ten ruokatrendit 2015

1. From clean label to clear label

2. Convenience for foodies

3. Reaching Millennials

4. Snacks rise to the occasion

5. Good fats, good carbs

6. More in store for protein

7. New routes for fruit

8. A fresh look at frozen

9. Private label powers on

10. Rich, chewy and crunchy

http://www.foodnavigator.com/Market-Trends/Innova-top-

ten-food-trends-2015/%28page%29/10

Requirement for natural

multifunctionality: technological

and physiological functionality

Less energy dense foods, and

keeps you going: vitality from food

Sensations in mouth, no

compromises on sensory quality

Potential and must to utilize novel

ingredients and side streams

Convenience: easiness in eating

and getting

Tuotekehityksen

haasteet

2203/11/2016 22

Elämyksiä ja terveyttä uudenlaisten

rakenteiden avulla

Added value from nature

polymers

Texture and staibility by

fibrillated cellulose

Work by Marie Gestranius & Tekla Tammelin (VTT Oy), et al.

Stabilized emulsions

Gels with improved texture

2303/11/2016 23

Reduced syneresis

Xylan Control

(3% w/w)

Smoother texture with less granules

Birch hemicellulose (xylan) as a dietary fibre

and hydrocolloid in yogurt model

Sh

ort

-ch

ain

fatt

ya

cid

s(m

M)

Time (h)

Birch xylan has a slow fermentation rate,

unlikely to cause intestinal discomfort

Potential as a dietary fibre with technological

benefits

Slow initial formation of short chain fatty acid

and gas in in vitro model

Rosa-Sibakov et al., 2016, submitted

24

Miten, mitä

ja missä

tulevai-

suudessa

syömme?

25

https://www.youtube.com/watch?v=j7_lxiU8eLM

Pizza-automaatti mullistaa elitarvikeketjun?

Pizza machine

1. Makes the fresh

dough from flour

2. Adds the fillings

3. Bakes the pizza

4. Serves it to the

consumer

…in less than 3 minutes

2603/11/2016 26

Ingredient

factory

Farm Retail

Horeca

Food

factory

Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut?

Packaging

2703/11/2016 27

Kuluttajatrendit rakentuvat digitalisaation mukana

Helppokäyttöisyys, prosumerismi…

Mistä arvo

tulevaisuuden

kuluttajalle

muodostuu?

2803/11/2016 28

Mitä on prosumerismi?

Kuluttajien osallistumista tuotantoon

Prosumption is a compound word formed by joining the words

production and consumption and, in brief, it means producing

for one’s own consumption.

Possible future type of consumers would become involved in the

design and manufacture of products, so they could be made to

individual specification. We would then no longer be a passive

market upon which industry dumped consumer goods but a part

of the creative process (futurist Alvin Toffler in his book The

Third Wave, 1980)

Mass customisation: everybody is in effect a member of a niche

market, something Internet e-commerce is encouraging through

cutting out the middleman between maker and buyer.

2903/11/2016 29

3D-ruokatulostimet kahvinkeittimien vieressä

kotitalouksissa vuonna 2020?

Existing concepts:

Automation and speed - Push the button and go -

3D food vending machines

Personalized diet by tuning portion size and

composition (e.g. for seniors by Biozoon Food Innovations)

Designer food – aesthetic values, structure forming,

taste, texture

Molecular gastronomy – involves physical and

chemical interaction

Sustainability: artificial raw meat by 3D bioprinter

(Modern Meadow)

Fun, healthy and educational food for kids - e.g.

dinosaurs broccoli

Combining food and technology (e.g. Augmented

Reality) – monitoring and feedback

Sozer & Puukko, VTT

3003/11/2016 30

3D on jo täällä: Barillan 3D-tulostettu pasta

Pasta changes shape during

cooking

Hollow pasta that fills with sauce

during cooking

3103/11/2016 31

Ingredient

factory

Farm Retail

Horeca

Food

factory

Muuttuva maailma mullistaa teknologiat ja raaka-aineet

Packaging

Tulevaisuuden

raaka-aineet

tulevat luonnosta

ja tehtaista

Uudet raaka-aineet

vaativat uutta

teknologiaa:

Uudet prosessit ja

tuotteet,

Turvallisuus

Tuote ja sen tarina:

Kuluttaja haluaa

elämyksiä, helposti

24h/7, osallistua,

personoida ja jakaa

tietoa

3203/11/2016 32

Lähde: HS 09/2015

www.hs.fi

TECHNOLOGY FOR BUSINESS