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Published byAlicia Stanley Modified over 9 years ago
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“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
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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.
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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“.
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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
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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
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Way of food to the consumer Profit distribution 1 : 10 : 89 Farmer Food processor Distributor and grocerConsumer
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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
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Case studies
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Production of hydrolyzate Spelt flour Spelt dehusking, milling Hydrolysis Drying Instant hydrolyzate Drink production Spelt soft drinks
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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
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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
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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
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Some results achieved for SME Juices without additives Juice/ plant extract concentrates Bio soft drinks Cereal drinks Natural dyes, Antioxidants, Imunomodulators Functional flours
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Pilot plants – Biocentre Modra & Process implementation units Lehnice
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Inovative results achieved
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Thank you
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