Muuttuva maailma mullistaa teknologiat ja raaka-aineet

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1 VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD Muuttuva maailma mullistaa teknologiat ja raaka-aineet Outi Mattila, VTT Oy Innovaatioaamupäivä Huittinen,

2 Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut? Farm Ingredient factory Food factory Retail Horeca Packaging 03/11/2016 2

3 Elintarviketeollisuuden trendit ja ajurit DIGITALIZATION Consolidation Health and wellness Cost efficiency GLOBALISATION SHAPES THE MARKET Safety and security Natural CONSUMER NEEDS ARE INCREASINGLY DIVERSIFIED* The story behind Sustainability Responsibility Aging population Free from Rich in 03/11/2016 *Top ten food trends for 2015, Innova market insights; 10 key trends in food, nutrition & health 2015, New Nutrition business 3

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 03/11/2016 4

5 Haasteet ovat monitahoisia Case protein 03/11/2016 Global National Personal 5

6 Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut? Farm Ingredient factory Food factory Retail Horeca Packaging 03/11/2016 6

7 Resurssien älykäs hyödyntäminen 7

8 Paine saada kaikki irti raaka-aineista 15% increase in resource productivity needed by 2030 Tigthening landfilling regulations Zero waste 1/3 of food is wasted *Source: EU Commission communication COM(2014) 398 Towards a circular economy: A zero waste programme for Europe 03/11/2016 8

9 Prosessien uudelleensuunnitteleminen Produce zero waste concepts Reivent your processes to use the side streams Plant raw materials & animal side streams Food production Consumption Energy, feed fertilizers, Ingredients Ingredients Side streams from raw material processing Side streams from food processing Food & feed production Waste Ingredients Foods & feeds 03/11/2016 9

10 Turvallisuudesta ei voi tinkiä Ensure consumer safety Brand image is priceless Traceable is trustworthy 03/11/2016 *FAO 2011, Global food losses and food waste. Extent, causes, and prevention. 10

11 Uudet ingredientit 11

12 Mistä tulevaisuuden ingredientit tulevat? New plants for ingredients Novel cell or plant factory concepts Non-food raw materials and by-streams 03/11/

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 03/11/

14 There is a lot to gain from agro sidestreams 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 Rape seed press cake Production 62 M t/a world-wide High proteins (34 37%) High oil (10%) 03/11/

15 Tutkimustulos: Proteiinia ruokaan rypsiöljyprosessin sivuvirrasta Fractionation Dry fractionation Enzyme-aided water extraction Water-lean concepts Intermediates Protein Bioactive peptides Antioxidative phenolics Products Smoothies, bakery products, 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 03/11/

16 Mistä tulevaisuuden ingredientit tulevat? Vähentää energian ja tilan kulutusta, ja päästään eroon kasvinsuojeluaineista ja kemikaalipäästöistä 16

17 Mistä tulevaisuuden ingredientit tulevat? Kuukausiliite 4/

18 Kätevästi puusta pöytään? Uudet ingredientit vaativat tutkimusta New sources of protein and fibre ingredients Chemical, physical properties, physiological response Up-scaling Functional ingredients designed for specific needs Enrichment and modification technologies Applicability in food products Techno-economical evaluation of the concept 03/11/

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 value chains New processes 03/11/

20 Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut? Farm Ingredient factory Food factory Retail Horeca Packaging 03/11/

21 Top ten ruokatrendit 2015 Tuotekehityksen haasteet 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 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 03/11/

22 Elämyksiä ja terveyttä uudenlaisten rakenteiden avulla Added value from nature polymers Texture and staibility by fibrillated cellulose Gels with improved texture Stabilized emulsions Work by Marie Gestranius & Tekla Tammelin (VTT Oy), et al. 03/11/

23 Short-chain fatty acids (mm) Birch hemicellulose (xylan) as a dietary fibre and hydrocolloid in yogurt model Xylan Control Reduced syneresis Time (h) Slow initial formation of short chain fatty acid and gas in in vitro model (3% w/w) Smoother texture with less granules Birch xylan has a slow fermentation rate, unlikely to cause intestinal discomfort Potential as a dietary fibre with technological benefits 03/11/ Rosa-Sibakov et al., 2016, submitted

24 Miten, mitä ja missä tulevaisuudessa syömme? 24

25 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 25

26 Mitä ja miten kuluttaja syö - tulevaisuuden arvoketjut? Farm Ingredient factory Food factory Retail Horeca Packaging 03/11/

27 Kuluttajatrendit rakentuvat digitalisaation mukana Helppokäyttöisyys, prosumerismi Mistä arvo tulevaisuuden kuluttajalle muodostuu? 03/11/

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. 03/11/

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 03/11/ Sozer & Puukko, VTT

30 3D on jo täällä: Barillan 3D-tulostettu pasta Pasta changes shape during cooking Hollow pasta that fills with sauce during cooking 03/11/

31 Muuttuva maailma mullistaa teknologiat ja raaka-aineet Farm Ingredient factory Food factory Retail Horeca Tulevaisuuden raaka-aineet tulevat luonnosta ja tehtaista Uudet raaka-aineet vaativat uutta teknologiaa: Uudet prosessit ja tuotteet, Turvallisuus Packaging Tuote ja sen tarina: Kuluttaja haluaa elämyksiä, helposti 24h/7, osallistua, personoida ja jakaa tietoa 03/11/

32 Lähde: HS 09/ /11/

33 TECHNOLOGY FOR BUSINESS