27 January 2019
In the last few years and decades food technologies have continually been developed further. Not only food can be produced faster and healthier, but it also keeps longer and energy efficiency in the production process was improved. Despite the many advantages innovative ideas are slow to catch on in the food industry.
A consortium of six companies and four research institutions, including Fraunhofer ISI, dealt with the opportunities and barriers of three food technologies in the project i³-food and researched their implementation: this concerns the process of pulsed electric fields (Pulsed Electric Field Preservation, PEF-P for short), thermal high pressure sterilization (High Pressure Thermal Sterilization, HPTS for short) as well as an extrusion process with low shearing forces (Low Shear Extrusion). Within a foresight analysis Fraunhofer ISI developed three roadmaps which illustrate the potentials and barriers for the food technologies from today until the year 2030.
Healthier products
Initially the planetary roller extrusion process considered a relatively new food technology which up to now has also been used to process chocolate. The aim was to transfer the advantages to the production of ice cream. With conventional screw extruders, the control of important parameters such as the product temperature or the shearing speed is often difficult which can lead to a loss in quality. In the project, however, a planetary roller extruder with low shearing speeds was used, which has temperature, pressure and density sensors and which make ice cream production easier to monitor. This does not only save time and energy but also produces healthier and creamier ice cream, because the ice crystals are smaller without adding sugar. As the roadmap shows, the technology could result in healthier and more varied products by 2025 and beyond. By the same token a lack of experts, technical equipment and test facilities could slow down the dissemination.
HPTS is a food stabilizing technology used in low processed food such as guacamole, fruit salads or salmon. In contrast to high-pressure pasteurization the thermal exposure of the food is less for the HPTS process which has a positive effect on color, texture, taste and nutrient content. As the process is based on heat interference, controlling the temperature is crucial. A sensor facilitates improved monitoring of the temperature and the pressure. As for the potential of HPTS, the process could be used for products like smoothies or soups. However, high technology costs or differing market conditions in different countries could slow the dissemination of HPTS technology by 2025.
Better conservation
The third PEF technology is used almost exclusively to conserve fruit or vegetable juice. It increases their shelf life and the gentle processing has a positive effect on freshness and quality. Currently only few SME make use of PEF conservation which is also due to a lack of standardized procedural control and a lack of legislative directives for PEF treated food. The roadmap also points out possible positive aspects such as high quality of PEF products, sustainable operation due to little waste and the good integrability of the technology in existing systems which could lead to increasing dissemination by 2020. In the near future possible low customer acceptance, the necessary adaptation of the current food legislation and high investment costs could act as a barrier.
Dr. Björn Moller, coordinator of the roadmaps in the i³-food project at Fraunhofer ISI, summarises the main research findings, “For all three food technologies certain parallels can be seen: High acquisition costs, great complexity and a lack of expertise are often a barrier whereas opportunities to save energy, good technical integration, high product quality and the possible diversification of products have a positive impact on the dissemination of technologies.”
https://www.isi.fraunhofer.de/
ISM 2019: How to improve snacks
The application of innovative food technologies often fails due to production-related or technical obstacles but also due to high investment costs. The EU project i³-food developed concepts for fast industrial implementation for three technologies. Fraunhofer ISI researched the innovation environment.
 Photo: Pierre Bonjour / pixelio.deTechnology makes icecream healthier. |
A consortium of six companies and four research institutions, including Fraunhofer ISI, dealt with the opportunities and barriers of three food technologies in the project i³-food and researched their implementation: this concerns the process of pulsed electric fields (Pulsed Electric Field Preservation, PEF-P for short), thermal high pressure sterilization (High Pressure Thermal Sterilization, HPTS for short) as well as an extrusion process with low shearing forces (Low Shear Extrusion). Within a foresight analysis Fraunhofer ISI developed three roadmaps which illustrate the potentials and barriers for the food technologies from today until the year 2030.
Healthier products
Initially the planetary roller extrusion process considered a relatively new food technology which up to now has also been used to process chocolate. The aim was to transfer the advantages to the production of ice cream. With conventional screw extruders, the control of important parameters such as the product temperature or the shearing speed is often difficult which can lead to a loss in quality. In the project, however, a planetary roller extruder with low shearing speeds was used, which has temperature, pressure and density sensors and which make ice cream production easier to monitor. This does not only save time and energy but also produces healthier and creamier ice cream, because the ice crystals are smaller without adding sugar. As the roadmap shows, the technology could result in healthier and more varied products by 2025 and beyond. By the same token a lack of experts, technical equipment and test facilities could slow down the dissemination.
HPTS is a food stabilizing technology used in low processed food such as guacamole, fruit salads or salmon. In contrast to high-pressure pasteurization the thermal exposure of the food is less for the HPTS process which has a positive effect on color, texture, taste and nutrient content. As the process is based on heat interference, controlling the temperature is crucial. A sensor facilitates improved monitoring of the temperature and the pressure. As for the potential of HPTS, the process could be used for products like smoothies or soups. However, high technology costs or differing market conditions in different countries could slow the dissemination of HPTS technology by 2025.
Better conservation
The third PEF technology is used almost exclusively to conserve fruit or vegetable juice. It increases their shelf life and the gentle processing has a positive effect on freshness and quality. Currently only few SME make use of PEF conservation which is also due to a lack of standardized procedural control and a lack of legislative directives for PEF treated food. The roadmap also points out possible positive aspects such as high quality of PEF products, sustainable operation due to little waste and the good integrability of the technology in existing systems which could lead to increasing dissemination by 2020. In the near future possible low customer acceptance, the necessary adaptation of the current food legislation and high investment costs could act as a barrier.
Dr. Björn Moller, coordinator of the roadmaps in the i³-food project at Fraunhofer ISI, summarises the main research findings, “For all three food technologies certain parallels can be seen: High acquisition costs, great complexity and a lack of expertise are often a barrier whereas opportunities to save energy, good technical integration, high product quality and the possible diversification of products have a positive impact on the dissemination of technologies.”
https://www.isi.fraunhofer.de/
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