« Workshop on Aquatic food products and new marine value...
Transcript of « Workshop on Aquatic food products and new marine value...
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12 October 2016
« Workshop on Aquatic food products and new marine value chains »
FOOD 2030 CONFERENCE
Potential of New Algae Value Chains for Food
Patricia J Harvey
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Facts and Figures
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80,000 – 100,000 different algal species
(~25,000 macroalgae)
But only ~200 used world-wide
Cyanidium caldarium
Thermophilic – 45C -60 C
Dunaliella salina halotolerant
Chlamydomonas nivalis
Sub-zero temperatures
Caulerpa sp,
found at 56m depth
Anabaena alkaliphilic
Ulva
Edible sea lettuce
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Uses
Alga High value molecule Whole alga
Dunaliella β-carotene Food supplement
Haematococcus Astaxanthin Food supplement/ingredient
*Arthrospira platensis Phycocyanin Dried alga food supplement
Nannochloropsis EPA
Schizochytrium DHA
Chlorella Dried alga food; ingredient/supplement
Pavlova, Phaeodactylum,Chaetoceros,Skeletonema etc
Living feed for aquaculture
Chlorella in bread
Spirulina drinks
Spirulina powders, capsules
Microalgal cooking oils
Dunaliella capsules
*Arthrospira, known as Spirulina, has been described by the World Health Organization as one of the greatest superfoods on earth
Seaweed foods a long history
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Chlorella Spirulina Dunaliella
Alga
Into large-scale commercial
1960s 1970’s 1980’s
Tonnes (dw) p.a. 2,000 5,000 3,000
Plus a handful of others
Microalgae: <20,000 Total tonnes (dw) p.a
Wheat: ~70,000 x more
Macroalgae: ~100 x more
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Value as Food
Species Protein Carbohydrates Lipids
A. platensis 63 15 11
D. salina 57 32 20
C. vulgaris 51-58 12-17 14-22
Nannochloropsis 28 36 (β-glucan) 18
H. pluvialis 48 27 15
Soya 37 30 20
• Amino acid profile acceptable
• Carbohydrates – starch - available
• Fatty acids (C12-C22) – include DHA and EPA PUFAs
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STATE OF KNOWLEDGE: MAIN CHALLENGES REGARDING THE TOPIC? MAIN GAPS IN RESEARCH?
Looking at the whole value chain
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• Microalgal biomass productivity should be ~25 g m-2d-1.
• <10 g m-2d-1 is normally achieved
CO2 supply
O2 accumulation
nutrients
irradiance
temperature
Mixing rate
water
Upstream cultivation – at scale
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• Site-specific biological surprises, which need to be controlled
• Fragility of algae, which needs to be respected
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What to grow? Strains
• Complex genomes & confused taxonomy
• Genome sequence information lacking
• Possible horizontal gene transfer as well
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Processing “know-how” is new
• Harvest large volumes
• Feedstock variability
• Experience in handling algal powders, pastes at scale
• New technologies –no organic solvents
• Shelf-life
• Analysis
powder residue extract
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New food applications needed
• Performance in blends
• Texture
• Taste
• Smell
• Shelf-life
Fish sausage data courtesy H. Hondo, M. Ehmell, SP Bread data courtesy, M Berta, I Koelewiin, T Malin SP
Increasing amounts of algal process residue
Diffe
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ns o
f alg
al p
rocess re
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ue
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Macroalgal value chain: similar challenges
• Which varieties to breed? • Alien species, diseases?• Complex coastal management?• Biomass seasonality – storage?• Processing methods?• Regulations, sustainability, optimisation
Milledge JJ, Harvey PJ (2016) Potential process ‘hurdles’ in the use of macroalgae as feedstock for biofuel production in the British Isles. J Chem Technol Biotechnol 91:2221-2234
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Highlights from workshop discussion
• Production - what types and where? Climate change may bring increased saline water areas on land
• Processing know-how is still underdeveloped
• Farming know-how needs to be conducted in a cost-effective manner
• Contamination needs to be managed
• Genomics opportunities exist for developing non-GMO strains
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WHAT ARE THE MAIN NON-TECHNICAL BARRIERS (E.G. REGULATORY, MARKET COSTS, SOCIAL)?
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• Novel Foods Regulation (EU) 2015/2283, 25 Nov 2015
• Consumer acceptance – China has a long history of acceptance; Europe, novel
• Skills –to increase investment confidence in algae production for food
• Spatial planning – where can we cultivate what/at what scale?
• Value chain integration optimisation - – across all parts of the chain
• Proof of sustainability: (C footprint, water footprint, nature conservation, social implications).
• Knowledge – awareness raising that aquaculture could benefit if the commodity price / sustainability can be met
• Business Models – can we learn from Asia?
• Investor confidence –especially in farming
• Costs of producing food as commodity
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SCIENTIFIC PRIORITIES FOR DEVELOPING FURTHER THE SECTOR?
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Area Scientific Priority
Upstream • Develop large-scale systems
• Increase photoautotrophic growth rate
• Sustainable all-year-round production
• Develop low-cost, continuous harvesting
• Manage process water
• Co-operate: North-South
Strains • Increase knowledge of algal metabolism and regulation to design
• Embrace CRISPR/Cas9 technology for genome editing
Downstream • Develop large-scale high volume processing• Use non-fossil safe processing solvents
Products • Capitalise on trend for natural products, healthy sustainable eating, meeting EU regulations
• Develop a Biorefinery approach with a Product Platform of high-value products as well as commodities
Value chain • Replace fish feed soya with algae biorefinery residues
• Increase value of outputs, decrease costs of inputs, sustainably
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POSSIBLE ACTIONS AT SHORT AND MEDIUM TERM TO HELP AND/OR EXPAND THE SECTOR
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Possible actions at short and medium term to help and/or expand the sector
• 1. Consumer campaign:
• Chefs,
• “VIPs”
• Policy Makers,
• Investors
• 2. Education
• 3. Biorefineries approaches
• 4. Demonstrator projects
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Produce
And process everything
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Understand, develop Product platform and Markets
high value products + commodities
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And apply sustainability assessments to improve algae pathways including
LCA, carbon and water footprints
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Thank You
« Workshop on Aquatic food products and new marine value chains »
FOOD 2030 CONFERENCE
D-Factory: Funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613870MacroBioCrude: Funding from EPSRC http://gtr.rcuk.ac.uk/projects?ref=EP%2FK014838%2F1
D-Factory Consortium www.d-factoryalgae.eu/