“Innovation - adding value to food products” Peter Siekel 2 nd Symposium on Innovation, Cooperation in Technology and International Transfer of Technology.

Slides:

Advertisements

Similar presentations

SCIENCE,SUSTAINABLE AGRICULTURE AND RURAL DEVELOPMENT IN THE E.U.

Advertisements

Alternative Marketing Strategies Programs and Resources.

Minimum of 30 font size and maximum of 3 lines title By IWMI Irrigated agriculture value chains interventions.

Unit Operations Semester Quality Technology – VBP045.

Industrial Processing Integration of alcohol and sugar production, Cogeneration of electricity Brazil’s Ethanol Experience and its Transferability World.

Know how. Know now. Alternative Agriculture Opportunities Vaughn Hammond Extension Educator University of Nebraska-Lincoln Kimmel Education & Research.

Create a Healthy Lifestyle!

FRUITS AND VEGETABLES GRADE 3. COMPARISON APPLEPOTATO.

Beer Production Processing Line in Food Industry Nuno Trindade; 2008.

The Problem with Juice Juice simply does not taste like or contain the nutrients of the fruit that it is made from as virtually all juices are heat pasteurised.

Additives Used in Large Scale Production. Additives can be; Natural – extractions from plants or animals e.g. beetroot juice or vitamin C synthetic/nature.

Lesson List activities that can be used to add value to agricultural products. 2. Describe the personal attributes required to pursue a value-added.

Making a D.A.S.H. to Good Health The University of Georgia Cooperative Extension.

Sino-German Technical Cooperation Program Environmental Strategies of Intensive Agriculture in the North of China (ESIA)

H EALTH STRENGTHENING DRINKS Svetlana Mikhnova LOCAL FUND "SCIENCE - TECHNOLOGICAL PARK“ Minsk, Belarus LOCAL FUND "SCIENCE - TECHNOLOGICAL PARK“ Minsk,

Company Profile  Thai Tanya Interfood has been established in 2005  Innovator in producing “Tom Yum Crisp”  “Tom Yum Crisp” is represented as a healthy.

Education Phase 4 Food additives. Additives are substances used for a variety of reasons such as preservation, colouring, sweetening, during the preparation.

CARBOHYDRATES The simple Sugar and not so simple Starch By Valerie Shaw.

Objective: Understand carbohydrates and what foods they are found in. Warm up: 1. What is your favorite source of carbs?

By K. Bullock Introduction to Diet and Nutrition.

Carbohydrate Notes.

DASH Diet for High Blood Pressure Island Internists.

THE IMPORTANCE OF THE FOOD SCIENCE INDUSTRY Agriscience 102 Applied Agricultural Science and Technology #8408 TEKS: (c)(5)(A)

Pulse Food Innovation The Food processing sector Heather Maskus Manager, Food Innovation Project Pulse Canada CICILS / IPTIC ▪ Antalya, Turkey ▪ April.

PROCESSING FOR VALUE ADDTION NEXT. Processing converts perishable fruits and vegetables into stable products with longer life. Processing for value addition.

Nutrition: Carbohydrates Chapter 5 Lesson 2. Nutrients Objective 1: Describe the functions of the six basic nutrients in maintaining health. Objective.

Chapter 32 Grains Chapter 15.

. Description of the process The juice is extracted by passing the crushed cane, through a series of four mills, each of which consists of three grooved.

Carbohydrates Sources and functions in the body. Agenda: Functions in the body Sources of carbohydrates Complex and simple “carbs” Fiber Rice and Pasta.

Regoverning Agrifood Markets in CEEC – Poland’s Pork and Apple Markets Jerzy Wilkin, Malgorzata Juchniewicz and Dominika Milczarek.

Mayfield Publishing Company Essential Nutrients  Nutrients the body cannot produce in sufficient quantity for its needs – proteins – fats – carbohydrates.

Water movement through membranes Plant Physiology UNI 2009.

An alternative diet. 1. Are you a vegetarian or vegan? 2. What do you think of never eating meat? 3. According to you, what are the benefits of choosing.

Inclusion of small producers in the food chain The case of Romania.

” Building Research Centre “AgroBioTech“ Demand-oriented project ITMS code:

Obj: Explain the role of each type of carbohydrate in the diet. Nutrients are life sustaining compounds released as food breaks down. Can you name the.

CARBOHYDRATES. Why are carbohydrates important? Carbohydrate’s Function a.Provides the main source of energy for the body. - Brain cells / thinking –Breathing.

Additives may be  Natural - beetroot juice as a red colouring  Chemical –made by scientists such as aspartame  Synthetic-have the same chemical.

Simple and Complex CARBOHYDRATES. We get most of our carbs from the grains group. Almost all of our carbohydrates come from plant food sources. Carbohydrates.

H EALTH STRENGTHENING DRINKS Svetlana Mikhnova LOCAL FUND "SCIENCE - TECHNOLOGICAL PARK“ Minsk, Belarus LOCAL FUND "SCIENCE - TECHNOLOGICAL PARK“ Minsk,

Obj: Explain the role of each type of carbohydrate in the diet. Warm-up review: Nutrients are life sustaining compounds released as food breaks down. Can.

C ARBOHYDRATES M RS. Z ABLOSKY. I NTRODUCTION  CARBOHYDRATES are the body's most preferred source of energy.  They make up, by far, the largest volume.

Recent trends in value addition of spices, plantation and

PreviousNext End. Pickling: The preservation of food in common salt (or) in vinegar is known as pickling. It is one of the most ancient methods of preserving.

THE STORY OF FOOD. We eat a variety of foods daily.

MINNESOTA ELDERBERRY COOPERATIVE FEASIBILITY STUDY REFLECTIONS: Assessing Market Opportunities and Commercial Applications Market Study Comments & Implications.

RUSOLIVA LTD. VORONEZH Organizing Production Facilities for Deep Processing of Amaranth.

FIBER The Whole Story The University of Georgia Cooperative Extension Service.

Carbohydrate Notes.

Topic 1: The relationship between diet and health

Quality Control of Herbal Drug

Natural Juices for Weight Loss

CARBOHYDRATES Show ME THE ENERGY By Valerie Shaw.

CARBOHYDRATES Show ME THE ENERGY By Valerie Shaw.

Title of the book The Convenience and Bundling Trends Chapter 5

(Dietary approaches to stop Hypertension)

BREAKFAST The Most Important Meal of the Day: BREAKFAST

Product Labeling Issues For Small Businesses

Nectar An Overview. Nectar An Overview Introduction Formulation Nutritional Importance.

Unit 4 Economic activities.

The simple Sugar and not so simple Starch

The simple Sugar and not so simple Starch

Agriculture Marketing as a part of Agri-business

Imágenes de Microsoft office

The simple Sugar and not so simple Starch

Presentation transcript:

“Innovation - adding value to food products” Peter Siekel 2 nd 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 : 89 Farmer Food processor Distributor and grocerConsumer

Alternatives a/ direct processing, production of specialties 30 : 70 b/ direct processing and direct selling 100 Farmer + Food processor Distributor and grocerConsumer Farmer + Food processor + grocer Consumer

Case studies

Production of hydrolyzate Spelt flour Spelt dehusking, milling Hydrolysis Drying Instant hydrolyzate Drink production Spelt soft drinks

Complex processing of elderberry fruit, beetroot, apples, grapes... Fruits Pressing Pomace extraction Drying Juice Purification and concentration Food colour concentrate Milling Powdered concentrate Juice concentrate Dietary fiber Membrane juice thickening

Processing of medicinal plants Elderberry flowers, melissa, sage, oregano, etc. extraction Functional drinks Fermentative maceration Drying Herbal syrup Purification, concentration membranes Antioxidants concentrate Soft drinks production Powdered antiox. conc. Syrup production Purification, concentration membranes

Maceration - fermentation Flowers, plants, Fermentation seeds medium Macerate Temperature: 15 – 30 °C Pressure: 1 bar Time: 5 –14 days The ratio flower / solution: 1:3 (4) Fermentor volume: 2 m3 Fermentor

Some results achieved for 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