BELGIUM: SMALL COUNTRY, GREAT FOOD€¦ · belgium: small country, great food: an introduction to...
Transcript of BELGIUM: SMALL COUNTRY, GREAT FOOD€¦ · belgium: small country, great food: an introduction to...
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BELGIUM: SMALL COUNTRY, GREAT FOOD: AN INTRODUCTION TO THE BELGIAN FOOD INDUSTRY AND ITS COLLABORATION WITH ACADEMIA
DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH
SAAFoST, Pretoria, 20/09/2018
Filip Van Bockstaele
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BELGIUM
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3
30,528 square kilometres11.3 million
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Foto’s?
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BELGIAN FOOD INDUSTRY
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Some numbersTURNOVER EMPLOYMENT
EMPLOYERS INVESTMENTS
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FOOD INDUSTRY
TOTAL INDUSTRY
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Turnover: subsectors
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EMPLOYMENT
FEVIA, 2017
TURNOVER
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EXPORTOutside EU
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EUEU
Rest of the world Rest of the world
2017 2007
TOP 5 1. USA2. China3. Japan4. South-Korea5. Canada
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OUR MAIN EXPORT PRODUCTS:
USA
CHINA
JAPAN
SOUTH-KOREA
CANADA
MEAT DAIRYCHOCOLATE BISCUITSBEVERAGESFROZEN
VEGETABLES & PROCESSED POTATO
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FOODS in which we make the difference
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Our brewery industry
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Chosen as best beer in the world by
Ratebeer.com
Only 12 trappist beersworldwide!
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Beer @ Ghent University
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FOODS in which we make a difference: Chocolate
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1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
first signs of chocolate tradingin Belgium in 1635 in GhentSold at pharmacy
Some chocolate history
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1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
Belgian chocolate maker Berwaertssold the first pressed chocolate tablets, pastilles and figurines.
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1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1896Jacques
1911Callebaut
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1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1925Callebaut invents the transport of liquid chocolate
1911Callebaut
1912Neuhaus invents praline(chocolate with soft filling) andthe ballotin (box for pralines)
1896Jacques
1935Leonidas creates ‘Manon’
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1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/
1840
1857Neuhaus
Côte d’or1883
1925
1911Callebaut
1912
1896Jacques
1935
1936Jacques invents thefilled chocolate bar with praliné
1952Invention of chocolate spread by Côte d’or
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2018
Consumption (Belgium): 6 kg/person
Production: 662 000 tonnes/yearExport: 578 000 tonnes/year
Import raw cacao Antwerp: 190 000 tonnes
Companies: 320 chocolate/pralines
Largest chocolate factory in the world: Barry Callebaut, Wieze, Belgium300 000 tonnes/year
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2018Innovation continues
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Chocolate @ Ghent UniversitySpin-off company of
Ghent University
Prof. Koen Dewettinck
www.cacaolab.be
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Chocolate @ Ghent University
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Famous Belgian bakery products
BISCUITS WAFFLES
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Bakery @ Ghent University
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Vegetables originating fromBelgium
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in million tonnes
2013
Frozen potato products
80% Belgian fries -> export
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Source: PotatoPro, august 2018
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Vegetables/potato @ Ghent University
New research centre and pilot infrastructure in Kortrijk (West-Flanders)
Sustainable and safe production of processed vegetables and potato products
Veg-i-Tec
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Animal products
Meat
• Around 11 million pigs
• Around 2.5 millioncows
• Exports to Asia
Dairy
• >300 cheeses
• Milk powder export
• Dairy alternative producer
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HOW DO WE (ACADEMIA) COLLABORATE WITH FOOD INDUSTRY?
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INNOVATION
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BREAKFAST CEREALS CHOCOLATE
BISCUITS
SOY MILKDAIRYSODA DRINKS
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R&D investments: 237 million euro/year
31%Product
innovation
47%Process
innovation
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• Department of innovation (Flanders)
• Increase innovation in food companies
Subsidies for innovationprojects
https://www.flandersfood.com/
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Subsidies for innovation
Type of company
Small (<50 FTE)
Medium (<250 FTE)
Large
Type of research
Fundamental
Applied
Beneficiary
One company
Consortium
Type of project
Research project, PhD or post-doc
Funding
25 to 100%
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Consortium project:
Quinoa Amaranth Buckwheat
Einkorn Emmerwheat Khorasan Teff
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Consortium project:
MILLERS
4
ARTISANAL
BAKERS
7INDUSTRIAL
BAKERS
4
INGREDIENT
SUPPLIERS
2
SECTOR
FEDERATIONS
2GRAIN PRODUCERS
AND TRADERS
4OTHER
4
From Grain to Bread: chain approach
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Consortium project:
ANCIENT WHEATS
EINKORN
EMMERWHEAT
KHORASAN
TEF
PSEUDOCEREALS
QUINOA
BUCKWHEAT
AMARANTH
SCREENING OF POTENTIAL
(YEAR 1)
Lab Bakery
CASE STUDIES
(YEAR 2)
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consortium research centre
INDUSTRY RESEARCH INSTITUTES
RETAIL
FOOD
PRINTING
PACKAGING
RAW
MATERIAL
FILLING
SYSTEM
GAS
SUPPORT
Food
PackagingFilling
www.Pack4Food.be
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Pack4food – 63 company members
56
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Joint research centre
generate fundamental understanding of lipid-based soft matter systems
reduce total amount of fat and replace saturated fat with unsaturated fat while maintaining the functionality, texture and flavor of bakery products
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Joint research centre
Polymer based
oil gels
Wax based oil gels
and emulsions
Structured
emulsions with oil
continuous phase
Biopolymer based
oil gels
Microstructure based product development
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Joint research centreXRD WAXS/SAXS cryo-SEM
pfg-NMR - DSC rheology – textureanalysis
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INNOVATION
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www.ugent.be
Prof. Filip Van BockstaeleMicrostructure based product development
Coupure Links 653, 9000 Gent
9000 Gent
Belgium
DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH