The food of the future what will we eat?

Transcription

1 The food of the future what will we eat? The food industry between food traffic light systems and hunger in parts of the world Dr. Peter Eisner Fraunhofer Institute for Process Engineering and Packaging Dortmund, October 30th, 2012

2 a) Global frame

3 Global challenges today and in the future Shortage in resources - fossil resources - soil quality (e.g. phosphorus) -fresh water Increasing population: growing demand for energy, water, land and food Climate change and environmental pollution International coordinated activities of politics, economy and research

4 Development of world population until : 7 bn. 2025: 8 bn. 2

5 Development of global meat consumption Meat production mil. Tons per year Fleischproduktion Mio. Tonnen /a : 370 Mio. t/a Projection until : 267 Mio. t/a Source, FAO-STAT 2010

6 The competition of food and energy Price for Corn [ $ / ton] Corn Crude Oil Crude Oil [US $ / barrel] Source:

7 Competition food-energy: consequences for the example corn Aim: Integrated use of vegetable raw materials simultaneous production of food and energy Bio-Ethanol Tortillas

8 Example: Vegetable raw materials Protein- and oilseeds Production Purifying Food ingredients Pet Food / Feed Cosmetic ingredients Technical raw materials Fuel Lupin, sunflower, soy, rapeseed, pea, linseed, Proteins, fiber ingredients, secondary plant metabolites

9 Functional ingredients example lupin proteins Application in Food e.g. Replacement of egg, milk and meat protein Egg-free mayonnaise Egg-free marshmallows e.g. Replacement of fat Fillings for chocolate Spreads

10 Example: Sunflower grains present use Sunflower grains Pressing Sunflowers De-oiling Oil Oil Residue Sunflower grains De-oiling residue Low valuabl e animal feed

11 Example: Total use of sunflower grains Optimized added value through total use of all fractions Sunflower grains De-hulling Pressing Hulls Energy De-oiling Oil Food use or raw material for Bio-fuels Extraction Fractionising Molasses Milling Sieving Formulation Fermentation, Bio-Ethanol Food and Feed Ingredients Protein Concentrate Antioxidant Additive for Food, Cosmetics or Fuels

12 Example: Total use of sunflower grains Optimized added value through total use of all fractions Sunflower grains Increase in Added Value from De-hulling Pressing De-oiling Extraction Hulls /ha to Oil /ha Fractionising Energy Food use or raw material for Bio-fuels Molasses Milling Sieving Formulation Fermentation, Bio-Ethanol Food and Feed Ingredients Protein Concentrate Antioxidant Additive for Food, Cosmetics or Fuels

13 Use of time between cultivation phases catch crop use Sunflower as catch crop for soy Use of the time between two agricultural periods Available area in Brazil 21,6 Mio hectares of soy catch crop every year potential for about 35 Mio. t/a sunflower grains Main fractions 11,5 Mio. tons of hulls, 14 Mio tons of oil, 7,5 Mio. tons protein concentrates Products for existing markets Protein and edible oil for 120 Mio. people + 10 Mio tons of biodiesel + 23 bn. kwh electricity per year + 23 bn. kwh heat per year

14 Use of time between cultivation phases catch crop use Sunflower as catch crop for soy Use of the time between two agricultural periods Available area in Brazil 21,6 Mio hectares of soy catch crop every year potential for about 35 Mio. t/a sunflower grains Main fractions Potential: 11,5 Mio. tons of hulls, 14 Mio tons of oil, 40 bn per year 7,5 Mio. tons protein concentrates Products for existing markets as additional added value from Protein and edible oil for 120 Mio. people a catch crop! + 10 Mio tons of biodiesel + 23 bn. kwh electricity per year + 23 bn. kwh heat per year

15 Challenge resource efficiency Reduction of food losses Important impact of packaging!

16 b) Frame of society

17 Demographic change: We are getting older In the year Every third German is older than 60 years, - 50 % of the people are older than 48, - we will have more people over 80 years than young people under 18 years.

18 and will have more and more singles Impact: increasing demand for a) Convenience-food b) individual nutrition

19 Less time for cooking Impact: Increasing demand for convenience food Quelle: GEO, 3, 2002

20 Overweight, obesity and their consequence on health Impact: 1) Consumers ask for fatand sugar-reduced products 2) Politicians ask for traffic light system

21 Medical knowledge in the population: example LDL-cholesterol Market: Functional Food

22 c) Conclusion for research and industry

23 Research areas of the future Strategies for sustainable food-production Quality and convenience value of food Structure and composition of food and metabolism Food, sensorial perception and saturation control Food in elderly society Public health nutrition Systemic biology of nutritive processes Consumer- and communication research

24 The requirements of the consumer Quality Price Enjoyment Health Convenience Values e.g. sustainability, organic food, fair trade Safety

25 Health and wellness: less fat less sugar

26 Health and wellness: functional food

27 Convenience: minimum in effort maximum in freshness

28 Convenience: new concepts for packaging and preparation

29 Enjoyment: variety and emotions

30 But one thing we should never forget: First of all food

31 should be tasty. Schmeckt s? Kalbshaxe Florida from Loriot.

32 Thank you very much!