Intelligent food production

Emilia Nordlund & Mirva Lampinen29.11.2018

Food need

increasing 60%

by 2050

Climate change

to be tackled

30 % people

on malnutrition

Over half of us

live in cities

Digitalization

& robotics

disrupting industry

19001800 2000 2100

1.65 bill.0.9 bill.

4.4

bill.

9.2 bill.

11.2 bill.

7.4 bill.

Sustainability

Safety

Individualism

Convenience

Wellbeing

Pleasure

VTT 2017 2VTT 2017 2

VTT 2018

Food Economy 4.0 - Smart food brings wellbeing for the planet & people

3

Healthy & sustainable

food ingredients

Agile food

manufacturing

Solutions at

consumer interface

Smart food

production4.0

Individual preferences & needs

related to food and eatingResponse from the food industry to

support individual needs

Cycle of smart food productionFOOD INGREDIENTS

FOOD PRODUCTS

FOOD as a

SERVICE

Food cycle is empowered by new technologies & digitalization

VTT 2017 6

Food 4.0

Cell factory

concepts

New

raw materials

for food

New

plant-based

ingredients

Sustainable sources of food ingredients

VTT 2017 7

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Harnessing microbes to produce food

ingredients

Trichoderma reesei -protein production platform Currently used for production of (food) enzymes and

recombinant proteins

GRAS status (US-FDA) for manufacture of food products

An efficient protein secretor; the highest reported total

protein production levels > 100 g/l

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Integration of biology with software and hardware systems to provide personalized solutions?

Chao et al, Metabolic Engineering 42 (2017) 98–108

• Disruption is based on rapid

development of software,

hardware and synthetic

biology tools, combined with

economic and societal

needs

In synthetic biology:

• New Tools for DNA Sequencing,

Synthesis, and Editing

• Open-access, standardized parts

for over a decade

• Increase in the Speed of the

Design-Build-Test-Learn Cycle

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From FOOD to SERVICE

1128.11.2018

Consumer 4.0 is about personalization

Consumers have more power

to decide what food fits their body and

values

to select products and delivery ways that fit

their lifestyle

Consumers are more active partners of

the food system

to share their preferences & needs

to modify food options and influence

production to support their individual

choices

1228.11.2018

Consumer-centric solutions

Hyper-personalized

New services

Combining health and food data

New delivery systems

Prosumerism

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I wantsoup…

FEEDBACK from

consumption

1. MANU-FACTURING

remotely

2. MANU-FACTURING

on the site of consumption

DELIVERY

CONSUMPTION Eating the soup

Distrubution

TRACKING On-line information on

the product ordered

MyData(health, values,

preferences)

ORDER based on personal preferences

and needs

DATA fromsociety affects

preferences

MANUFACTURING

MyFood

Culture

Feelings

Social environment

Genes

Personality

Society

Health status

Taste

Values

Ethics

Can we have a digital twin?What AI algorithms need to take into account to support personalized eating?

Price

Availability

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Technology development to generate data

and offer individual solutions

Sensors & apps

for health and

safety

Tools for system

transparency and

traceability

Smart delivery

and product

logistics

Self-monitoring

& preference

identification

New agile food

production

technologies

1628.11.2018

• Device (two square millimeters) sticks to the

surface of a tooth

• Sensor’s central layer changes encounters

different chemicals and its electrical

properties shift, transmitting a different

spectrum of radio waves

• Could be adapted to a wide range of

nutrients, chemicals and physiological

states.• Now wirelessly transmitting information about

glucose, salt, and alcohol to a mobile device

Tiny tooth-mounted sensors that can

track what you eat

https://www.eurekalert.org/pub_releases/2018-03/tu-sdt031618.php

1728.11.2018 17

Monitor and control your eating with Button

WHAT

A small device for recording eating occasions on-the-go and

mobile app to visualize eating patterns.

WHY

Observe eating behaviour and support the user towards healthy

eating pattern.

HOW

The device is based on VTT’s Tiny Node technology. Data on

eating occasions is collected with the device and transferred to

the mobile application.

FUTURE VIEW

Various potential application areas: Ecologic Momentary

Assessment (EMA) device can be modified to record

consumption of certain foods, emotions, taking medications etc.0

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4

6

8

10

12

1 2 3 4 5 6 7 8 9 1011121314151617

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Why to apply AR & VR in eating

Assist R&D

Increase wellbeing from eating

Support healthy eating

Bring in new sensations

Support intake of nutrients

Augmented and virtual reality technologies to

amplify consumers’ eating experiences

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Augmented eating experiences (funded by

Academy of Finland) 1.1 M€, Sept 2018-Aug

2022

Consortium with Prof. Roope Raisamo,

University of Tampere

Objectives:

AR technology can be used to amplify the

structural properties of food products

Augmented food products contribute to

consumers’ eating experiences, and

Augmented food products will assist in

promoting health and wellbeing

Agile manufacturing

2128.11.2018

Transition from lean to agile to serve

consumers with individual food solutions

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Agile manufacturing is

enabled by

Rise of the machines, global

spending on robotics

expected to reach 60€ billion

by 2025

Intelligent factories, cloud

computing, smart sensors,

predictive maintenance

Connected user data with

process data and feed

forward to the manufacturing

chain

Agile food manufacturing

means

Hyper personalization,

manufacturing for individuals not

segments

Freshly made food or finalized at

point of purchase

Products manufactured and

delivered automatically based on

the order

Decentralized food production

upon demand and preferences

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Zume Pizza (store-less pizza company, CA, USA), has raised nearly $50 million in

venture funding. If the Uber of pizza is successful, it will change the way fast food

chains operate by increasing speed and freshness, lowering labor costs. (has 56

GPS-epuipped automated ovens )

https://zumepizza.com/

Automated en-route pizza production and

delivery system

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Sally salad bar (Chowbotics, CA, USA), fresh salad vending,

safe system, prep takes 40 sec-2 min, costs 30 k$

On-site salad manufacturing and

vending to support healthy eating

VTT APPROACH - FOOD MY WAY

Next generation smart snack machine that produces fresh, healthy and personalized food products from semi-finished food ingredients and items, placed at work or on-the-go

28.11.2018 27

Flippy (Miso Robotics & Caliburger, CA) collects data from thermal

sensors, 3D sensors and different cameras onboard to perceive its

environment. Digital systems put the orders. Costs 60 k$

Computer imaging and AI-integrated

assisting systems

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Moley Robotics, UK: replays the cooking skills of Master Chef Tim

Anderson, through the robotic hands, will cost ca 15 k$

www.moley.com

Robotic kitchen - Chef replicator (consumer version to be launched in 2018)

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3D printing in food design

Customization/ Co-creation

Nutrition

Flavor/color

Texture

On-demand and on-the-go production

Economy at low volume production

Flexibility

New product design

Novel mouthfeel experience

Multi-layer printing of various textures

Use of novel alternative sources (i.e. algae,

side-streams insects)

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History of 3D Food Printing

2006 Fab@Home

Paste extrusion by f.ex. frostings, Nutella,

chocolate (Cornell Univ.)

2006-2009 CandyFab, Sugar printing

(EvilMad Scientist Lab)

2012-2015 FP7-PERFORMANCE, easy to

chew and swallow senior food printing from

pastes (Biozoon).

2013, printing of advanced shapes by sugar

(sugar sculptures) (3D Systems)

2013, in vitro meat by bioprinter (Modern

Meadow)

2014, printing of chocolate, (Hershey’s & 3D

Systems)

2015, printed pasta, (Barilla & TNO)

2017, printed high fibre & protein structures

(VTT)

2020, delivery of personalized nutrition ?

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VTT approach - 3D printed healthy

customized snacks

• Both formulation and post processing steps

are determinants of successful 3D printed

food structures

REF: Lille M, Nurmela A, Metsä-Kortelainen S, Nordlund E and Nesli Sozer. 2018, Applicability

of protein and fiber-rich food materials in extrusion-based 3D printing, J Food Eng, 220, 20-27

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Examples of food structures printed

Malted barley flourRye flourWhole milk powder

Whey protein concentrateStrawberry powder Strawberry & starch paste

3628.11.2018

Consumer engagement and product

differentiation

Package as communicating

device as part of IoT

Product quality, safety

and authenticity

QUALITY AND

INTEGRITY

INDICATORS

SMART TAGS AND

CODES FOR IOT

FLEXIBLE,

AUTONOMOUS

ELECTRONICS

FLEXIBLE LIGHT

SOURCES AND

ENERGY

HARVESTING

Intelligent packaging will support safe and

connected food system

3728.11.2018

Life-cycle of digital product Dynamic pricing

Product authenticity

Smart codes for IoT connected products

H2020 research and

innovation framework

programme

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New business opportunities by emerging

food ecosystemsFood My Way

TECHNOLOGY TAKES FOOD BEYOND THE OBVIOUS

FOOD 4.0

AGILE PRODUCTION SYSTEMS

CONSUMER CENTRIC SOLUTIONS

PLATFORMS FOR PRODUCTION AND DELIVERY

AIROBOTICS

FOOD WITHOUT FIELDS!?

SELF-MONITORING

THAT´S SMART USE OF RESOURCES!

DIGITAL INTERFACES

CO-CREATION

PRINTED INTELLIGENCE

SO - WHEN DO WE GET NUTRITION AS SERVICE?

SMART USE OF DATA

SOUNDS NUTS! LETS DO IT.

+

AI

IOT

THIS IS ALL CONNECTED!

PLANT-BASED MAINSTREAMS

+

FOOD ECONOMY 4.0

Thank you!