Anuga 2019

••• 10••• Innovationen Cheese Tea – Food Trend form China, Malaysia and Taiwan – is gaining more and more importance in America and Europe. Photo: Brenda Godinez / Unsplash Focus on alternative Proteins Anuga Horizon 2050 brings together visionaries and innovators H ow can new technologies change the food industry - and how can you best benefit from them? Anuga Horizon 2050 brings together visionaries, innovators, initiatives and start- ups from a variety of backgrounds to jointly shape the future of the industry. Five thematic focusses with panel discussions, presenta- tions and best practice examples highlight tomorrow’s opportuni- ties and challenges: Sustainable Environment – Better Food for a Better World, Startup-Day – New Solutions, New Products, Alter- native Proteins – New Sources to Feed 10 Billion, New Nutrition – The Evolution of Food, Internet of Food How technology changes food industry Vegan and vegetarian foods are becoming ever more popular. Their market share is increasing and this is opening new growth opportunities for the food sector. Many vegan food products utilize plant proteins. Key qual- ity criteria of plant proteins are their bio- logical value and digestibility. These pa- rameters are a measure of the efficiency of conversion of the dietary protein into body protein. The digestibility and bio- logical value of food proteins and hence the quality of vegan foods can be en- hanced using special production pro- cesses and customized combinations of plant proteins. The Fraunhofer Institute for Process Engineering and Packaging IVV concen- trates for example on how the quality of food can be increased using plant proteins. Food proteins can be recov- ered from a wide range of raw materi- als. Leguminous plants such as lupines, peas, field beans, and soy beans have a particularly high protein content. How- ever, other plants such as sunflowers, cereals, nuts, and pseudo-cereals have sufficient protein to be used as raw ma- terials. The IVV continuously optimize processes for recovering plant proteins and for their modification and function- alization. Proteins can be modified by thermal, physical, and enzymatic means in order to change their sensory and technofunctional properties. The way plant proteins are treated during their manufacture determines their proper- ties. For example, enzymatic hydrolysis can be used to improve the solubility, emulsifying properties, and foaming activity of a protein ingredient. We customize the processing for different plant proteins. Commercially available plant proteins differ in their quality and hence in their potential applications. Key quality crite- ria are not only the shelf-life, taste, and odor but also, for example, their viscos- ity properties and purity, as meas- ured by the amount of byproducts that are present. In 2014 the IVV research on pro- tein recovery from lupines was awarded the German Future Prize for Technology and Innovation. The great innovation here was to alter the natural bitter bean-like flavor of lupine protein to allow the manufacture of tasty vegan foods. Successes to date include the market introduction of vegan products as alternatives to dairy products and also vegetarian meat surrogates. The ingredients of each food product must have specific tech- nofunctional properties. Plant proteins can be used as gelling agents, emulsifiers, foaming agents, fat substitutes, or merely to replace animal protein sources such as eggs, milk, and meat. Plant proteins can replace syn- thetic food ingredients so facilitate so- called clean labeling. The various protein preparations have different properties depending on the raw material and manufacturing pro- cess. Sensory optimization of foods containing plant proteins is a major chal- lenge. The taste, texture, and mouth- feel can be controlled by the manufac- turing process and further processing. Consumer studies are undertaken in col- laboration with the Technical University of Munich. The IVV offers producers the opportunity to use their knowledge of plant proteins for new product develop- ment work. . Alternative Proteins - thematic focus at Horizon 2050. Photo: Sue Thomas on Unsplash Food lab inside the mobile phone “Food scanner” is becoming a top- ic of common interest. The Euro- pean Commission has recognized its relevance and provides funding for the development of the tech- nologies required. As the leading partner for applied research in Eu- rope, the Fraunhofer society is per- forming research and develop- ment in the field of food science. For 10 years, the Fraunhofer alli- ance Food Chain Management has been active in the field of spectros- copy technologies for food analy- sis. One of its partners, Fraunhofer IPMS filed a patent for a novel de- vice that enables not only food analysis but as well access to quan- tity and nutrition facts. This new idea brings new momentum to food scanning. Here, the mobile phone will not only consider the quality of selected food items but also provide individual advice about nutrition and fitness. Be- sides the estimation of quality and caloric value a volume estimation using camera based 3D triangula- tion will provide real nutrition in- formation. Professional systems evaluate the ripeness and the sug- ar content of fruit, just as one of many examples. Comprehensive information about the composi- tion of food such as statements re- garding ripeness of fruit, freshness of vegetables or the real fat and protein concentration of meat can be estimated by spectral analysis in a non-contact and non-destruc- tive way. Relevant data can be ob- tained with in depth information through near infrared (NIR) meas- urements. Impressum Anuga 2019 Verlag: CONNEX Print & Multimedia AG Lavesstraße 3 30159 Hannover Telefon: +49 511 830936 Telefax: +49 511 56364608 E-Mail: connex@die-messe.de Internet: www.die-messe.de Auflage IVW-geprüft. Auflagengruppe: R Redaktion: Claudia Ballhause Verantwortlich für den Anzeigenteil: Tina Wedekind Druck: Rheinische DruckMedien GmbH, 40196 Düsseldorf MESSEJOURNAL DIE MESSE