Holland Food Innovations 000

FOOD & HEALTH

WWW.HOLLANDFOODINNOVATIONS.COM HOLLAND FOOD INNOVATIONS

2014 | 00

INTERVIEW RUDI RABBINGE • HEALTHY SNACKS • INNOVATIVE SOLUTIONS IN FOOD •

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COLOFON

Publishing company: MYbusinessmedia Essebaan 63c 2908 LJ Capelle a/d IJssel P.O. Box 8632 3009 AP Rotterdam, the Netherlands T: +31 10 2894078 Publisher Suzanne Wanders T +31 10 2894017 E s.wanders@mybusinessmedia.nl Editor in Chief Dionne Irving T +31 10 2894071 E d.irving@mybusinessmedia.nl In cooperation with: Food Valley NL Jolanda Wels Sales Monique van Neutegem T +31 6 50449402 E m.neutegem@mybusinessmedia.nl Anneloes Veerman T +31 6 12707014 E a.veerman@mybusinessmedia.nl

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Spotlight on innovations . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Marketing Kathelijne Koster T +31 10 2894013 E k.koster@mybusinessmedia.nl Design De Opmaakredactie, Deventer Printing company Drukkerij Roelofs, Enschede Copyright Copyright rests with the publishers.

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Tasty snacks containing less fat . . . . . . . . . . . . . . . . . . . .

Cover: Shutterstock

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

FOREWORD

Content

HOLLAND FOOD INNOVATIONS . OKTOBER 2014 . NR

RUBR_RUBRIEK_RECHTS

About Holland Food Innovations The food industry in the Netherlands is known for its innovations from multinationals such as Unilever, Heineken and DSM. But that’s not all. There are a lot of small to medium food companies that also create great innovations. Often in close cooperation with Dutch research organisations and universities that play an

Be inspired by the Dutch Food Industry

important role in developing knowledge needed in the food industry.

..............

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Editorial information . . .

The challenges the international food industry faces are complex. Food and health, food security, food safety and food waste are some of these. These challenges, however, are global in nature. This makes international collaboration a crucial key to success. Holland Food Innovations shows Dutch contributions in these fields and aims at connecting Dutch innovators to potential partners in the world. The goal is to enable a connection between Dutch companies and research organisations and companies abroad to develop innovative solutions for the production of healthy and sustainable food for everyone. This first issue of Holland Food Innovations will give you a glimpse of what we will present to you next year.

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Rudy Rabbinge: ‘Systems approach key to sustainable innovation’ . . . . . . . . . . . . . . . .

This magazine is developed by MYbusinessmedia (MBM) and Food Valley NL. MBM is an established publishing company of food trade journals in the Netherlands and Belgium.

Food Valley NL is a leading guidance and support partner who connects companies from all over the world to innovative companies and knowledge institutes in the Netherlands.

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INNOVATION

HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

Spotlight on innovations Dutch businesses are continually developing new packaging, research methods and concepts. This article highlights several innovations from the agro-food industry.

Fully automated de-stemmer TOP and Foodlife are introducing Pluckr, a fully automated, patented de-stemmer that separates grapes from stems. The Pluckr makes manual de-stemming a thing of the past. For the first time, automated de-stemming can be tackled on an industrial scale.

Earlier attempts to automate the process failed; too often, stems remained attached or the grapes got bruised, which negatively affected the grapes’ quality and shelf life. The Pluckr carefully shakes the grapes loose. The de-stemmer can process 300-600 kilograms per hour, depending on grape size and variety. By comparison, one person can de-stem 15-20 kilograms per hour. The first Pluckr has been sold to a fruit processor in the Benelux region.

TOP and Foodlife are currently adapting the machine to other berries.

ORFI fiber reduces fat adsorption

................ www.pluckr.nl

NutraVit Technology has developed a fiber that helps reduce

types of fruit, such as

fat adsorption to breadcrumbs when frying or deep-frying food. There are various coating applications based on this fiber intended for fish and chicken nuggets, drumsticks, schnitzels, potato croquettes and potato chips. The ORFI fibers reduce oil adsorption by 50% and enable manufacturers to create low-fat varieties of popular food products. The dietary fiber consists of indigestible, fermentable fibers such as pectin and non-fermentable, insoluble fibers such as lignin.

In addition to reducing fat adsorption, ORFI fiber makes production more cost-efficient and provides more taste and 04

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crispness. .........................................................www.nutravit-technology.com

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Tomato extract improves blood circulation DSM Nutritional Products has introduced Fruitflow, an extract with natural substances from the tomato. This all-natural product can make the scientifically substantiated health claim that it improves blood circulation. It is approved by the European Food Safety Authority (EFSA) and has GRAS status in the US. The active substances in Fruitflow prevent blood platelets from clumping together, reducing the risk of heart attacks and strokes. Fruitflow is a healthy alternative to aspirin, which is currently prescribed to patients at risk of cardiovascular disease. Fruitflow can be used in various foods and drinks as well as food supplements. It is highly stable and water-soluble. ............................................................................................................................... www.dsm.com

Efficient sugar crystallization Wageningen UR, FrieslandCampina and IPSS Engineering have redesigned the crystallization process of various sugars. Several raw materials and waste streams contain sugars: sucrose in sugar beet juice, lactose in dairy and sugar in sugar palm. The streams often intensive processing to extract a pure product. In the redesigned

Rapid testing for beneficial substances

process, an antisolvent is added to the watery mass to make the

Koppert Cress and Qfood have developed a test that can rapidly meas-

sugars less soluble. Then the water content is reduced by trapping

ure the levels of beneficial substances in fruit and vegetables. The new

the water. This makes the sugars insoluble. This method does away

test, called Lumos, can determine a substance level in 15 minutes. By

with energy-intensive processing. It is cheaper and smaller-scale,

comparison, results from a laboratory usually take 10 to 15 days. The

which means minerals and water can be recycled immediately. This

test was initially designed to measure sulforaphane levels in Brocco-

saves on logistical and processing costs and reduces energy con-

Cress, a sprout in the Brassica family. Sulforaphane is an antioxidant

sumption and carbon emissions. The process can be customized for

that has a positive effect on ulcers. Its potentially anticarcinogenic

different industries in a pilot plant.

properties are currently being evaluated. Two BroccoCress sprouts

................................................................................www.wageningenur.nl

contain the same amount of sulforaphane as 100 grams of raw brocco-

consist of a mixture of components, requiring costly and energy

li, 200 grams of stir-fried broccoli, or 300 grams of cooked broccoli.

The new test would enable growers to put the verified sulforaphane content on their product label. Koppert Cress launched a website (www.sulforaphane.nl) that provides all knowledge currently available on this substance. The test can also measure other beneficial substances, such as lycopene in tomatoes and carotene in carrots. ........................................................................www.koppertcress.com

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INNOVATION

HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

Tasty, sustainable in-flight meals Foodcase is marketing a range of sustainable, ready-to-eat meals and snacks called ‘Bistro Fine Food Flavours’. The meals do not need refrigeration and are low-salt, but tastier than most similar ready-to-eat meals. The product range was developed in collaboration with Wageningen UR. The Bistro product range has a special formulation, new packaging and extended shelf life technology. Intended for airline catering, it reduces food waste and promotes sustainability in transportation. The formulation ensures that green vegetables in particular retain their visual appeal and good taste. ............................................................................................................www.foodcase.nl

Adaptive greenhouse Growing fruit and vegetables in (glass) greenhouses is more efficient than growing them in fields. Greenhouse crops achieve higher yield and quality, while requiring less water, fertilizers and crop protection products than fieldgrown crops. Wageningen UR Greenhouse Horticulture has developed a model that can calculate what type of greenhouse is best suited to any location on the planet.

The model factors in climatological conditions, soil conditions and social and economic factors. Greenhouse construction companies can use this model, called “The Adaptive Greenhouse”, to design customized glass, plastic and screen greenhouses. ................................................................ www.wageningenur.nl

Pectin from coffee pulp Pectcof has developed a technology that extracts pectin from coffee pulp, making the coffee industry more sustainable. For every kilo of coffee beans consumed, another kilo of coffee pulp and waste remains behind on the coffee plantation. The waste consists mainly of pulp and hulls. Pectcof is able to use this material to produce high-grade pectin that can serve as an emulsifier or stabilizer in products such as wine gums and yoghurt drinks. The Pectcof technology is currently suitable for extracting pectin only, but the company plans to continue developing the technology to start extracting other substances such as antioxidants, caffeine and sugars. .............................................................www.pectcof.com

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• WWW.DUTCHFOODINNOVATIONS.COM •

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

Be inspired by the Dutch Food Industry

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

Holland Food Innovations delivers independent information about the innovations developed in the Netherlands through interviews with experts from the Dutch food industry and feature articles.

Distribution The magazine is published 4 times a year. First edition: March 2015. Worldwide circulation: 10,000 copies.

Content      

New products and processes Product development Food safety Sustainability Entrepreneurship Investment opportunities in the Netherlands

Target group 1 2 3 4 5

Food technologists Quality managers Product developers Engineers Researchers

The editorial team consists of VMT and Food Valley NL. VMT is the Dutch trade journal for the Dutch food industry. Food Valley NL is a leading guidance and support partner who connects companies from all over the world to innovative companies and knowledge institutes in the Netherlands.

United States This enormous market is looking for innovative technologies and is essential for the Dutch food industry. Holland Food Innovations will be an excellent platform to present the Dutch Food Industry to the North-American market.

South-East Asia This region develops in a high rate. The Asian consumers demand variety in food. Local food companies are searching for knowledge to meet the consumers’ needs. Holland Food Innovations can fill this need for knowledge.

Germany and France Both countries have a large market and organise Europe’s biggest food fairs . With Holland Food Innovations we can reach a worldwide audience.

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

REFORMULATION

Tasty snacks containing less fat Snack manufacturers can still do a lot to improve the fatty acid composition of savoury snacks, so researchers from the Netherlands Food and Consumer Product Safety Authority (NVWA) conclude. That is not to say that the industry is not making an effort in this direction already. However, it remains a challenge to produce low-fat snacks with the same flavour, aroma and mouth feel.

(17.3%). In a number of product types, the researchers found big differences in terms of fat and saturated fat content. The fat content of spring rolls varies by a factor of 4.5 and that of hamburgers by a factor of nearly four. The report concludes that it is therefore possible to produce products with less fat/saturated fat.

Savoury snacks still contain a lot of fat,

published in April, states. The sausage roll

Taste

as the NWVA report ‘the fatty acid

comes in first place with an average content

“We see no reason to doubt the results of

composition of savoury snacks’, which was

of 23.3% fat, followed by the hamburger

the study”, says Nicole Vervaet, spokes-

Photo: NIZO

In puff pastry fat has an influence on the structure of the product.

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

REFORMULATION

person for MVO, the chain organisation for

way, you enable people to taste the available

oils and fats. “But of course it’s only a sam-

fat better – you create the same experience

ple. The industry is doing a lot to reduce the

with less fat.” The latter technology is being

fat content of savoury snacks and to replace

developed above all for mayonnaise-type

saturated fats. But this is tricky because fat

products and may in future also be made

plays such an important role. A spring roll

suitable for reducing fat in fillings for

with a low fat content needs to be just as

savoury snacks.

tasty and crispy. That still remains techni-

Aroma

lands Organisation for Applied Scientific

A second function of fat is the transfer of

Research (TNO) and NIZO food research

aroma. Most aromas dissolve well in fat.

have identified preserving taste, aroma and

“We are therefore looking for different sub-

structure as the three most important chal-

stances that are good at transferring aroma”,

lenges in reducing fat content. “Flavour is a

explains Visschers. Moreover, fat often has

complex interplay of sensory experiences”,

an influence on the structure of a product.

says Ronald Visschers, business line

An example is puff pastry, which consists of

manager at TNO. “It starts with the eyes. A

hundreds of pastry layers with an ultra-thin

pale French fry tastes different to one that

layer of fat between them. “For this fat layer

Fish sticks with a crust. This picture shows the fat

looks crispy. Aroma also plays its part.

you need hardened, saturated fatty acids”,

migration.

During chewing, more flavour and aromas

explains De Hoog. “We are trying to modify

are released. As a result, the flavour of a

the structure of fats using enzymes and

product changes. Fat plays an important

biopolymers. For one customer, we have

steam, because the temperature is too low

role in this. It creates a soft sensation and a

already been working to identify the right

and the steam makes the product moist.”

creamy taste. It makes you feel as though a

fat mixture with more unsaturated fats that

However, it is possible to ‘deep fry’ products

product is melting on your tongue.”

have the same properties as hardened,

in dry steam heated to above 140˚C. In this

saturated fats. With the help of special laser

‘superheated steam’, the same little explo-

Release profile

microscopy, we can precisely analyse the

sions occur. In this way, a crispy crust is

There are various technological solutions

layers and measure the effects.”

created without the product absorbing extra

for creating the same taste sensation with

012

Photo: NIZO

cally elusive.” Researchers at the Nether-

fat. As a result, the fat percentage in many

less fat. For example, Visschers explains that

Deep frying

it is possible to use ingredients like gelatine.

The crispiness of savoury snacks is also a

Gelatine resembles fat in terms of taste sen-

function of deep frying. During deep fry-

Filling

sation because it also melts in the mouth.

ing, water and air evaporate from the crust.

So, many technologies are being developed

Els de Hoog, leader of the stability work

As a result, pores are created, so that the

for improving the fatty acid composition

group Tailoring Taste & Texture at NIZO,

product absorbs fat.” The challenge is to

in savoury snacks Still, it also remains pos-

explains that flavour carriers, dissolved in

make a batter in which this evaporation is

sible to take big strides without those tech-

fat, have a particular release profile. “We

controlled by an interplay of air, water and

nologies. “Reducing fat content always

measure that release profile and look for

starches”, says De Hoog. “That way, the

starts with a good product analysis”, says

solutions to mimic it. For example, you can

crust will acquire a less porous character

Eva Düsterhöft, senior product manager

use emulsifiers to apply an oil layer that

and the product will be able to absorb less

dairy and cheese technology. “You analyse

makes a product stick to your tongue

fat. We are also working on technologies to

which ingredients are making the biggest

longer. That way, an ingredient has more

close the pores using a coating layer.”

contribution to the total fat content. Often

time to release flavour carriers.” De Hoog

Visschers also explains that ‘deep frying’ in

it will be the filling. You can already make

also sees a lot of potential in the research

steam may provide a solution. “For a crispy

significant progress by reformulating the

she is doing into coalescence, i.e. the way

crust you need a large temperature differ-

filling and using fat replacements.” She

fluid drops merge together in the mouth. “If

ence between the oil and the product. This

herself collaborated on the European

we can make this merging take place more

causes little explosions that ultimately cre-

CheeseCoat project. This involved

quickly and thoroughly, it will give the

ate a crispy crust. You cannot achieve this

developing a pizza cheese containing just

product a creamier taste. To put it another

effect by replacing frying oil by ordinary

3% fat that nevertheless has good baking

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products can be at least halved.

10-10-14 16:30

Photo: NIZO

‘The challenge is to make a batter in which this evaporation is controlled by an interplay of air, water and starches’

and melting properties. To achieve this,

IJssel Wageningen vocational school and an

example with tapas-style products.”

modifications were made to the prepara-

external consultancy firm. “It’s a real puzzle,

Kruiter explains that the latter route may

tion process and specially selected starter

for example to get the meat tasting the

require a little more courage and persever-

cultures used. In the future it will also be

same”, says Kruiter. “The university had a

ance than reformulating the existing range.

possible to use these technologies in the

lot of know-how about the way in which

“The infrastructure of our entire company

production of cheese fillings.

flavours interact with one another. We

is geared towards producing traditional

learned a lot from them, and we will be able

products. We have the knowledge and

Puzzle

to use that knowledge to reformulate other

equipment to do that. Over the past thirty

Smilde Bakery has been actively working to

products.” The Zócijs does not taste exactly

years, we have increasingly succeeded in

reduce fat for years. In 2009, the firm

the same as the original product. “It tastes a

manufacturing these products quickly and

launched the Zócijs, a sausage roll with 20%

little more pure and spicy”, says Kruiter.

efficiently. When introducing truly new

less fat and 20% less salt. “We are reformu-

“But it still has a firm filling and a crispy

products, you have to start small again. All

lating all our products”, explains director

crust.”

the same, we are keen to take that step,

Alex Kruiter. “Usually we do that on the

because that way we are helping to build a

quiet. However, we deliberately courted

Tapas

publicity for the Zócijs.” The most impor-

Smilde will certainly continue to reformu-

tant challenges were to preserve the flavour,

late existing products. In addition, Kruiter

the tenderness of the meat and the crispy

has come to the conclusion that they should

properties of the puff pastry. This was

also introduce totally new, healthy prod-

achieved by replacing salt with other spices,

ucts, so as to give consumers more choice

partly replacing the meat with vegetables

and enable them to choose healthier alter-

(such as peas) and by using a technology

natives. “We want to break the mode of

involving a special type of margarine for the

habituation”, he says. “For example, you

puff pastry. The sausage roll has also been

always need fat to produce puff pastry. The

made ten percent lighter, which means con-

most you can do is reduce it. That is why it

sumers eat fewer calories per portion. In

is important to also introduce new products

• MAAIKE TINDEMANS •

order to achieve this reformulation, Smilde

containing little fat and few calories. We

M. Tindemans is freelance editor

worked together with Wageningen UR, Rijn

take inspiration from foreign cuisines, for

www.typischtindemans.nl

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healthier category.”

013

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HOLLAND FOOD INNOVATIONS . OCTOBER 2014 . NR 00

INNOVATION

Rudy Rabbinge:

‘Systems approach key to sustainable innovation’ “Global food availability is greater than ever before – but millions of people, particularly in Africa and central Asia, live in fear of hunger or starvation. It is clear to me that we have the knowhow. The responsibility lies with governments and industries to make better use of existing technologies and create sustainable, innovative solutions that give everyone access to ample, healthy food.”

Prof. Dr. Rudy Rabbinge shares his thoughts

mization, that incorporates minimized envi-

orders of reduction when linking agricul-

on the use of a systems approach to reach

ronmental impact while anticipating the

tural and animal production chains. A

sustainable innovation. Rabbinge is Emeri-

inevitable changes that society will undergo.

recent study by Wageningen scientists con-

tus Research Professor of Sustainable

014

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cluded that when the best eco-technological

Development and Food Security at Wagen-

Within and between chains

approaches are combined in a balanced,

ingen UR and member of the High Level

I believe we can make major advances if

mixed-farm system, a win-win situation is

Panel of Experts Steering Committee of the

we take a systems approach to the issue:

achieved in terms of food production

United Nations Food and Agriculture

transparency and collaboration within and

capacity, cattle health and environmental

Organization (FAO). In addition to this he

between production chains can offer a wide

quality (1).

is Member of the Scientific Supervisory

range of opportunities for innovative solu-

Committee at the National Institute of

tions. For example, due to its UV resistant

Organic agriculture

Public Health and the Environment

properties, the peel that remains after toma-

In addition to taking a systems approach,

(RIVM) in the Netherlands, and Member

to processing has proven to be a valuable

we should identify existing taboos, preju-

of the Board of Advisors at the Virtual

component in sunscreen. Potato proteins,

dices and obsolete rules that limit progress

Fertilizer Research Center.

remaining after potato-starch production,

and development. An example of prejudice

can be used as functional low-allergenicity

is the idea that organic agriculture is the

“To me, sustainable development and food

ingredients. Moreover, the more-efficient

only right way to a sustainable future. From

and nutrition security* go hand in hand.

whole-chain productivity becomes, the

an ecological perspective, in terms of food

Sustainable development implies an ongoing

greater the reduction in CO2 footprints and

security and environmental load, this type

process of food production and process opti-

nitrate emissions. We should expect similar

of agriculture is no better – and can be

10-10-14 16:33

“Transparency and collaboration within and between production chains can offer a wide range of opportunities for innovative solutions”

worse – than mainstream farming. Existing,

Over the last 20 years the agrifood sector –

production chains is essential, at all levels:

but now inappropriate, regulations limit, for

led by the Netherlands and its knowledge

international, regional and local.”

example, the spreading of manure (in order

and expertise – has already proven its inno-

to reduce mineral emissions) while it has

vative strength: production yields increase

• LISETTE DE JONG •

proven more effective to set a ceiling value

annually and food processing grows ever

L. de Jong is freelance editor

and let individual farmers decide how to

more hygienic, efficient and safe. These

comply. Another example, this time from

improvements mean that most of the world

Spain, is the continuing of agricultural

has no worries about where its next meal

the nitrogen efficiency of a prototype mixed crop-live-

activities, in areas that offer marginal bene-

is coming from. Moreover, I see that,

stock farm in The Netherlands. NJAS Wageningen

fits from an agricultural perspective, such

today, more and more manufacturers are

Journal of Life Sciences Nov. 2013 Vol. 66: p15–22.

as cultivating grain on plateaus.

integrating food and nutrition security into

1. Lantinga EA, Boele E, Rabbinge R (2013) Maximizing

their company strategy; they see resource

Resource efficiency

efficiency as an asset, not a liability.

*Prof. Dr. Rabbinge prefers to talk about

I am confident that, in the next few years,

My advice to individual companies is this:

food and nutrition security, instead of just

the agrifood sector will meet the challenge

evaluate, together with suppliers and cus-

food security, to highlight that the issue is

of providing universal access to quality food

tomers, your whole production chain and

not just about the availability of food. Food

– if companies are willing to invest in R&D

define your opportunities for sustainable

should also meet individual nutritional requi-

and governments are open to stimulating

innovation. Whatever intervention you

rements, which can vary, depending on, for

and directing entrepreneurship and creativ-

decide to take, keep the systems approach

example, age and lifestyle.

ity through targeted funding programs.

in mind: collaboration within and between

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015

10-10-14 16:33

Dutch Food Innovations Discover and share innovative solutions online

Food Valley NL launches a website full of innovative solutions from The Netherlands.

The website contains descriptions of innovations in the themes health, technology, safety, sustainability and more. Great for quickly scanning its content for the latest developments and for finding the contacts you need.

More information and/or submit your innovation www.dutchfoodinnovations.com

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10-10-14 16:33