Futures For Food Tourism

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Futures For Food Tourism

• Profiting from the Futures Market
• - Technology in Practice
• Helen Glass

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• Technology to underpin global food trends and how
  horizon scanning impacts on retailers and food
  tourism
• Maximising the opportunity from food trends for
  food tourism
• Innovation in practice to develop new products,
  processes and services to improve bottom line
  profitability
• Smart co-operation between supply chain partners
  to make food a point of difference

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How innovation can benefit profitability

• From FP KTN activity
• 4.2m cost savings identified
• 1m cost savings delivered
• 1.8m industry investment in RD projects
• 10m of increased sales
• 669 jobs created or safeguarded
• 65 industry academic collaborations
• 55 people trained
• 77 new jobs created
• 22 knowledge base collaborations

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Megatrends for the food sector

• Indulgence taste, flavours, texture
• Health weight lifestyle management, free
  from, glycaemic index, specialist diets, mental
  performance, gut health, exercise recovery,
  combination products from intrinsically healthy
  raw materials
• Convenience meal solution, on the move, cook in
  pack, reduce waste in catering
• Cost consumer influence, interplay between top
  4 megatrends,
• Provenance traceability quality, imagery
• Packaging multiple roles in terms of
  innovation, smart sustainable
• Sustainability and natural locally sourced raw
  materials, fresh, intrinsically healthy, supply
  chain, ethical trading, carbon footprinting
• Waste - reducing extracting value from waste,
  disposal of waste

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Technology horizon scanning to improve
efficiencies and profitability for
processors

• Waste, water and energy - re-use and recycling,
  rapid heating and cooling, flexible and efficient
  strategies
• Food processing safety and hygiene
  decontamination, microbiological and foreign body
  detection, equipment design for rapid and
  infrequent cleaning, smart and active packaging
• Processing and nutrient quality - protection and
  enhancement of quality through process and
  storage, control of quality, new sensors

Reproduced by kind permission of Invensys
Examples of novel technologies here and in
development
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Provalor Technology value from waste flow

• Dutch based process to maximise utilisation of
  vegetables
• Reducing waste by processing rejected vegetables
  into juice and pulp
• Extracting useful products and ingredients and
  increasing profit streams
• Mobile installations for technology

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New Technologies from over the pond - Vacuum
microwave drying at Nutri-loc

• Moisture level 2-3
• Improved shelf life
• Retention of nutrients
• Weight reduction

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FPKTN Case Studies Innovation from Research

• Insect detector project
• REDUXDO
• SUSSLE (Sustainable shelf life extension)
• FSA Salt in Bread
• Prototypes
• Pile levelling conveyor

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Pulsed Light

• A new technique for surface pasteurisation of
  food surfaces
• Food surfaces exposed to multiple pulses of broad
  spectrum white light
• Intensity during the pulse 50K times more intense
  than the sun at the earth's surface
• Pulse time very short (300 micro seconds).
• The pulse reportedly heats the surface to 160oC.
• Short time scale of heating means the process is
  essentially non-thermal
• The mode of action is thought to be due to the UV
  component.
• Commercial systems are in operation for
  continuous sterilisation of packaging components
  at high throughputs.
• CCFRA leading the work where trials A on meat
  have found 1 - 3 log reductions in total viable
  bacteria, though the results are very variable.

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The Gluten Free Kitchen Innovation through
design

• Manufacturer of gluten free cakes and puddings
• Multiple routes to market
• Prize winning products but low impact packaging
• Address this to bring sales and business growth
• New collaboration with Sunderland University
  Design Centre via work with FPFP Technology
  Translator
• Design of an innovative new packaging range
  (brand and style)- assistance with art work and
  purchasing.

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Challenger Foods Innovation through technology
application

• Produce value added cooked meat and poultry
  products.
• Internal development project clean labels but
  maintain process efficiencies.
• Live Temperature Monitoring System - wireless
  sensor to monitor product core temperatures
  during cooking process.
• When core safety temperatures are reached the
  cooking operation is stopped.
• Results - minimum cooking loss and optimum
  retention of moisture and product quality.
• Potential to reduce cooking times energy input
  by an average of 21, with total yield
  improvements of 3.

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Technology updates

• www.nutraingredients.com
• http//www.functionalingredientsmag.com/fimag/
• http//www.eufic.org/
• http//www.foodingredientsfirst.com/
• http//www.ap-foodtechnology.com/
• http//www.fdin.co.uk/
• http//www.foodproductiondaily.com