Strategic Innovation Program Customized Processed Food. Dr. Ronald Visschers (TNO) & Dr. Charon Zondervan (FBR-WUR)

Transcription

1 & Strategic Innovation Program Customized Processed Food Dr. Ronald Visschers (TNO) & Dr. Charon Zondervan (FBR-WUR)

2 & 2 Strategic Innovation Programs To strengthen collaboration Customized Processed Food Products biorefinery for raw material availability and flexibility

3 Societal Challenge Customized Processed Food Products: Consumers adapt unique, individual lifestyles That result high health risks Causing health costs to spin out of control currently >13% of GNP in NL in Health care

4 Societal Challenge: Consumers adapt unique, individual lifestyles That result high health risks Causing health costs to spin out of control currently >13% of GNP in NL in Health care Overall Goal: Improve health status of consumers through personalized optimal diet Three steps to empower consumers 1. Become aware of your daily health status 2. Make better healthy food choices 3. Food products that fit personal needs SIP Customized Food Products

5 Personalised Advice Food quality Diagnostics & sensing Health outcome Food processing Food structure Food Intake Metabolism Availability Lifestyle Target groups Food composition

6 Transitie SIP Customised Processed foods Personalised Advice Food quality Diagnostics & sensing Health outcome Food processing Food structure Food Intake Metabolism Availability Lifestyle Target groups Food composition

7 Objectives Sustainable Sources Novel Ingredients Complex Products Attractive product formats Healthy & sustainable choices Protein Isolate Functionality Reformulation 3D Printing Healthy digestion SIP CPF TKI PPS TO2 Flex

8 SIP Customized Food Products Anticipated scientific and technological developments: Consumer Preference & Perception Processing Technology for Product Quality Ingredient Functionality Consumer Insights Reformulation & Healthy products Clean Label Ingredients Application Areas Customization Equipment Personal Products

9 Customised Processed Food, project 1: Functionality of protein-lipid complexes in complex matrices Aim: To predict the functionality of protein isolates containing a complex mixture of natural ingredients in a food product.

10 Customised Processed Food, project 1: Project Approach: 2 year study from lab scale to implementation Phase 1 Potential Interactions Phase 2 Lab Scale Interventions Phase 3 Process-scale interventions Improved Functional Isolates Partners contribute to each step

11 Customised Processed Food, project 2: Reformulation for Healthy Composition Aim: To create attractive food products with healthier composition. Industry involvement: consortium is being built and still open!

12 Customised Processed Food, project 2: Reformulation for Healthy Composition Aim: To create attractive food products with healthier composition. Phase 1 Consumer testing Phase 2 Understanding functionality Phase 3 Model testing Phase 4 Consumer testing Improved Functional Isolates

13 Customised Processed Food, project 2: Reformulation for Healthy Composition

14 FLEX project Intestinal Health Role of bile acids (TNO) Mucosal Functionality (TNO) intestine (TNO) Food Ingredients/ Probiotics (TNO/FBR) Toxin production/effects (TNO/FBR) i-screen (TNO) C. difficile Organoids (TNO) Microbiota: elderly, patients, (young) pigs, +/- AB (TNO/ASG) Caco-2 cell line (FBR) Porcine model (ASG) Adjust human diet (FBR/TNO)

15 Stellingen: 1. Consumenten gaan hun voedselkoop- en eetgedrag radicaal veranderen door de verdere intergratie van nieuwe media en e-commerce. De overheid en de industrie moeten zich hier beter op voorbereiden. 2. Nederland heeft de kans om op Europees niveau de eiwit-transitie agenda te bepalen 3. Om aan de stijgende vraag naar voedsel van hoge kwaliteit te blijven voldoen moeten nieuwe, duurzame ingredienten tot gezonde en smakelijke producten worden verwerkt