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Transcript of “Innovation - adding value to food products” Peter Siekel 2 nd Symposium on Innovation,...
“Innovation - adding value to
food products”
Peter Siekel
2nd Symposium on Innovation, Cooperation in Technology and International Transfer of Technology
China + 16 CEEC Format
Adding value to food products via innovation
The aim is to identify, develop and demonstrate
the potential to create new products from fruits,
vegetables, cereals and nut crops, in the same
time employing by-products, excess capacity,
or lower quality raw inputs.
New products
New products should include added value
components such as functional food
ingredients, flavours, colours, nutraceuticals,
and other extracts in some cases of
„Bio-quality“.
General requirements on food innovation
The strategy to achieve value adding of agriculture products is through:
•Innovative food processing / technology,
•Development of innovated food products,
•Better food safety and quality management,
•Why innovation?
•To support domestic food production
Innovative drive
- Demand for authentic, high quality food products with correctly declared composition- Analytical methods necessary for (quantitative) determination of expensive/high-value components- Fighting fraud / supporting producers of high-quality products
Way of food to the consumer
Profit distribution
1 : 10 : 89Farmer Food processor
Distributor and grocer Consumer
Alternativesa/ direct processing, production of specialties
30 : 70
b/ direct processing and direct selling
100
Farmer + Food processorDistributor and grocer Consumer
Farmer + Food processor+ grocer Consumer
Case studies
Production of hydrolyzate Spelt flour
Spelt dehusking, millingHydrolysis
Drying
Instant hydrolyzate
hydrolyzate
Drink production
Spelt softdrinks
Complex processing of elderberry fruit, beetroot, apples, grapes...
Fruits Pressing
Pomace extraction
Drying
Juice
Purification and concentrationFood colour concentrate
Milling
Powdered concentrate
Juiceconcentrate
Dietary fiberMembrane juice thickening
Processing of medicinal plants
Elderberry flowers, melissa, sage, oregano, etc.
extraction
Functional drinks
Fermentative maceration
Drying
Herbal syrup
Purification, concentrationmembranes
Antioxidantsconcentrate
Soft drinks production
Powdered antiox. conc.
Syrup productionPurification, concentration
membranes
Maceration - fermentation
Flowers, plants, Fermentation seeds medium
MacerateTemperature: 15 – 30 °CPressure: 1 barTime: 5 –14 days The ratio flower / solution: 1:3 (4)Fermentor volume: 2 m3
Fermentor
Some results Some results achievedachieved for SMEfor SME
• Juices without additives
• Juice/ plant extract concentrates
• Bio soft drinks• Cereal drinks• Natural dyes,• Antioxidants, • Imunomodulators• Functional flours
Pilot plants – Biocentre Modra & Process implementation units
Lehnice
Inovative results achieved
Thank you