ISM 2019

••• 10••• Innovationen Stabilization and conversation of low processed snacks are a challenge, whether it be fresh fruit ... Photo: adacta / pixelio.de How to improve snacks i³-food project: implementing innovative technologies in food industry 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 pro- duction process was improved. Despite the many advantages in- novative ideas are slow to catch on in the food industry. A consortium of six companies and four research institutions, in- cluding Fraunhofer ISI, dealt with the opportunities and barriers of three food technologies in the project i³-food and researched their implementation: this con- cerns the process of pulsed elec- tric 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 road- maps 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 conven- tional screw extruders, the control of important parameters such as the prod- uct 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 shear- ing speeds was used, which has temper- ature, 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 sug- ar. As the roadmap shows, the technol- ogy could result in healthier and more varied products by 2025 and beyond. By the same token a lack of experts, tech- nical 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 pasteuriza- tion the thermal exposure of the food is less for the HPTS process which has a positive effect on colour, texture, taste and nutrient content. As the process is based on heat interference, controlling the temperature is crucial. A sensor fa- cilitates 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 condi- tions 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 increas- es their shelf life and the gentle processing has a positive effect on freshness and quality. Current- ly only few SME make use of PEF conservation which is also due to a lack of standardized procedural control and a lack of legislative di- rectives 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 integrabil- ity of the technology in existing systems which could lead to increasing dissemi- nation by 2020. In the near future pos- sible low customer acceptance, the nec- essary 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 Fraun- hofer ISI, summarizes the main research findings, “For all three food technolo- gies 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 prod- uct quality and the possible diversifica- tion of products have a positive impact on the dissemination of technologies.” ... or smoothies. Photo: J.luis Esquivel on Unsplash Digitale Produktion von Lebensmitteln Die Hochschule Ostwestfalen-Lippe verbindet die Lebensmitteltechno- logie und die Digitalisierung zur in- telligenten Produktion von Lebens- mitteln. Das Ziel: die Qualität und Sicherheit von Lebensmitteln ver- bessern und die Produktion nach- haltiger gestalten. Gemeinsam mit Partnern aus Wirtschaft und Wis- senschaft entwickeln die Forscher der Hochschule OWL am Standort Lemgo zukunftsweisende Techno- logien für die Lebensmittelbranche. Künftig wird dafür ein modernes Gebäude auf dem „Innovation Campus Lemgo“ zur Verfügung ste- hen: eine Forschungsfabrik für die Digitalisierung der Lebensmittel- produktion. Hierfür erhält die Hoch- schule OWL neun Millionen Euro aus dem Projektaufruf „For- schungsinfrastrukturen NRW“. Das Gebäude wird über eine Flä- che von rund 2250 Quadratmetern verfügen und mit moderner For- schungsinfrastruktur ausgestattet sein. Es führt Forscher aus unter- schiedlichen Disziplinen zusammen: Lebensmittelherstellung, chemi- sche Analytik, Sensorik, Bild- und Datenverarbeitung, Sensortech- nik, Mess- und Regeltechnik sowie Automation. Die Forschungsfabrik wird zudem kleinen und mittleren Unternehmen sowie Unterneh- mensgründern mit eingeschränk- ter Forschungsinfrastruktur Mög- lichkeiten bieten, um gemeinsam mit der Hochschule OWL kreative Lösungsansätze zu entwickeln und profitabel umzusetzen. Impressum ISM und ProSweets Cologne Verlag: CONNEX Print & Multimedia AG Große Packhofstraße 27/28 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: C Redaktion: Cyrus Salimi-Asl, Martin Braun Verantwortlich für den Anzeigenteil: Tina Wedekind Druck: Rheinisch-Bergische Druckerei GmbH, 40196 Düsseldorf MESSEJOURNAL DIE MESSE Continued from page 1