Food Valley Update 2014 no. 4

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Starch potatoes from ordinary to special

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Fuijan’s food ambitions

Hans-Christian ambjerg: “Technology is the solution”

low- salt many viable strategies

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Salt reduction is a priority in the food

industry. In this issue of Food Valley Update: how to formulate tasty low-sodium products; President Hans-Christian Ambjerg of DSM Food Specialties airs his views on technology’s role in the food industry; and a comprehensive look at genomics and its potential for improving fermentation processes. We hope you enjoy it.

Roger van Hoesel, Managing Director, Food Valley NL

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Spotlight on innovationsDutch businesses are continually developing new packaging, research methods and concepts. We’re putting the spotlight on several innovations from the agro-food industry.

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Super Salad Spin DryerFreshly cut leafy vegetables get bruised easily and have a short shelf life. Effciency and hygiene are essential when washing, cutting and packaging the vegetables. FTNON developped a new drying system for various types of freshly-cut lettuce and other leafy vegetables.

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Salt reduction: many viable solutionsSalt reduction is currently one of the food industry’s greatest challenges. Several parties are working on possible alternatives and coming up with a range of viable solutions.

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Seeking fortune in foodFujian, a province on the southeastern coast of China, is looking for ways to grow its food and horticulture industries. The region is establishing a cluster organization to shore up its bold ambitions.

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Potato starch, from ordinary to specialInnovation is a must in the potato starch industry. Growers are looking for higher yield varieties and the market is demanding new applications. Reformulating an age-old, trusted ingredient will result in better prices for the farmers and new products for the consumer.

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Teff bars for athletes Sports Grain bars are specially formulated teff-based bars that gradually release energy. Athletes can replenish their sugars less often and main-tain more stable blood glucose levels.

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“Technology indispensible for food security”Hans-Christian Ambjerg has been president of DSM Food Specialties since 2010. He’s driven to promote the sustainable use of products from farm to fork. And Ambjerg is convinced the food ingredient industry can be pivotal in reducing food waste.

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Food professionals: the next generationNikolaos Kantzas from Greece and Indonesian-born Jovian Bunawan both took part in the Food Valley Ambassador Program, combining academic pursuits with a one-year internship. They tell us about their bright futures.

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Newtricious conquers market, step by stepIn 2008, Newtricious won the annual Food Valley Award for its enriched eggs that slow down age-related macular degeneration. Six years and many studies later, the innovative company is starting to conquer the market.

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Accelerating innovationEncouragement from like-minded people, a great deal of perseverance and a little outside help is what innovative entrepreneurs need. It takes time for new ideas to reach fruition. Three entrepre-neurs tell their story.

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Genomics accelerates food innovationNIZO food research has developed a new genomics-based technology to analyze microorganic activity. Gene trait matching, as the technology is called, offers the food industry new and exciting innovation potential. PagE 39Agenda

Many viable solutions

Salt reduction

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Salt reduction is currently one of the food

industry’s greatest challenges. Several parties are working on salt alternatives and coming up with a range of viable solutions.

Reducing salt in processed food is not easy; it is often an indispensable additive. Salt has three purposes: it is frequently used as a flavor or flavor enhancer, sometimes as a preservative, or as a functional agent, for instance in rising dough. Salt is the cheapest known additive.“There are several solutions for reducing salt in food products,” said Peter de Kok, Principal Flavor Scientist at NIZO food research in Ede, The Netherlands, when asked whether there is a best practice. “The most obvious approach is to gradually reduce the salt content in products. This works only partly because it negatively affects taste. There are a number of different strategies and technologies to reduce the sodium content in our food, like using different types of salt, salt replacers, increasing the availability of sodium, changing the product’s texture, enhancing contrasts and using umami flavors. We are working on reformulating products, which can considerably improve consumers’ salt perception.”It is important to keep an eye on all of salt’s functionalities when lowering salt content. Often, it is not possible to simply eliminate salt. This affects the rest of the product chain as well, for example a product’s shelf life, and must be taken into account.

Salt replacersOver the past few years, various parties have developed salt substitutes. These contain cations such as K+, NH4

+, Ca2+, L-lysine HCl or anions such as PO4

3- or glutamine instead of the Na+ ion. One drawback is that many of these salt replacements negatively affect taste. Consumers do not like that.

AkzoNobel Functional Chemicals is one of the companies that have developed a salt replacement they call Suprasel OneGrain. It combines sodium, potassium and flavor in a single crystal. This results in an ingredient that tastes like salt and has the same processing characteristics as regular table salt. A baking salt based on the grain can be used to bake bread that contains no more than the maximum 1.5 percent of salt without any reformulation. It turns out that reducing the salt content does not have a negative impact on gluten network formation, crust color and staleness. Suprasel Onegrain was developed in conjunction with fragrance and flavor producer Givaudain. Changing textureNIZO food research is working on reformulating products to enhance their salty taste. De Kok explains how this works: “It’s possible to enhance consumers’ salt perception by changing a product’s texture. In other words, you can reduce someone’s salt consumption without them noticing. As it turns out, we swallow up to 80% of the salt in our food without tasting it.”Studies by NIZO food research have shown that salt


Many viable solutions

Salt reduction

Six grams per dayTable salt contains sodium, an important mineral that regulates the body’s fluid balance, but which we need only a tiny amount of. Western consumers consume about 8.7 grams of salt per day. That is too much and can lead to hypertension and cardio-vascular disease. The WHO recommends a daily intake of 6 grams maximum.People consume a large part of their daily intake of salt unnoticed, in bread, cold cuts, cheese and snacks. Last winter, Edith Schippers, the Dutch Minister of Health, Welfare and Sport, signed an agreement with the food industry and the hospitality industry to reduce the salt level in products to make it easier for consumers to eat healthy. This will cut down on salt consumption. The agreement also covers goals to reduce sugar and saturated fat levels in food products.

perception in porous products can increase by as much as 20% because the salt is more readily available. “Just think of a slice of apple. If you swallow that whole, you barely taste how delicious it is. Only when you chew it, and start the juice flowing, can you taste the apple,” De Kok explained.This type of salt reduction holds promise for various solid and semi-solid products, according to the scientist. Taste tests have shown that subjects perceive meat products with micro-channels as juicier and saltier than the products’ standard formulation.

Enhancing contrastAnother option for reducing salt in food products is to enhance the contrast between tastes within the products. NIZO food research and TI Food and Nutrition have shown that products are perceived as saltier when there are differences in salt level within the product. For example, bread will taste saltier if the salt is not distributed equally throughout the dough. In other words, distributing salt heterogeneously through a product creates the same salt perception as reducing the salt level.This principle can be applied in all product categories in which a heterogeneous salt distribution is stable, such as bread. It does not work in liquid food products such as soups and sauces.

Flavor enhancementA third approach to salt reduction is adding flavor enhancers. There is a link between certain flavors and the perception of flavors. Fragrance is key in this respect. Some flavors induce a salty taste by nature. This principle has been applied in bacon and ham.

VION Food Group, FrieslandCampina and NIZO food research have teamed up to create tasty, low-salt meat products that includes flavors naturally present in meat. The results have been spectacular. The various technolo-gies have led to a total reduction of more than 800,000 kilograms of salt in ham and bacon for the UK market since 2008.

Time to get to workThere’s a growing awareness in the West that salt reduction is a necessity. De Kok is convinced that big strides will be made over the next five years. Salt reduction is a priority in the bread, processed meat, ready-to-eat meals and cheese sectors in particular. As De Kok put it, “we’re learning more and more about salt’s function in products and about people’s perception of its taste. That knowledge will enable us to develop healthier, low-salt products. We’ve set ambitious goals, but there are plenty of ways to attain them.”

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Triple Low DayOn June 11, 2014 Food Valley NL will organize Triple Low Day. At this interactive meeting at NIZO food research in Ede (The Netherlands), participants can get a good impression of the low-salt, low-fat and low-sugar demands on food products. Experts will discuss available options to improve product formulation and there will be ample opportunity to exchange ideas and experiences. For more information and registration, visit www.foodvalley.nl


AlternativesThere are several ways to reduce the sodium content of food products. Which technology is most suitable depends on the type of product

Technology Sodium Type of product reduction (NaCl)

Reduction Up to 30% All products

Salt substitutes 30 - 50% All products

Changes in texture Up to 30% Products with high water content (e.g. meat, ready-to- eat meals, cheese)

Contrast enhancement Up to 20% Products with low water content (e.g. bread, candy)

Flavor enhancement 20 - 30% Products whose flavor and texture can be adjusted (e.g. sauces, margarine, composite products) Source: Peter de Kok (NIZO food research, 2014)

Leafy vegetables are easily

damaged and difficult to keep fresh, especially when washed, cut and sold as salads-in-a-bag. All handling and processing must be done as carefully, efficiently and hygienically as possible to reduce damage. Drying is crucial to prevent spoilage.

Salads in a bag are convenient for consumers, but pose a big challenge to producers in terms of shelf life and fresh-ness. Worldwide, consumer demand for ready-cut, fresh vegetables is growing. To meet this demand, vegetable

processors need ever more efficient production lines and solutions that help preserve product quality.“Worldwide, sales of ready-to-eat cut vegetables in supermarkets are soaring and the number of producers is growing accordingly,” said Wilco Fauth, Managing Director at Food Technology Noord-Oost Nederland (FTNON) in Almelo, The Netherlands. FTNON develops and builds food processing equipment for fresh cate-gories ranging from meat to salads, vegetables and fruit. The equipment developers work closely with several universities and research institutes.

Super Salad Spin Dryer

Innovative drying process prolongs shelf life

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PrototypeOver the past few years, FTNON has worked on a new drying system for various types of freshly-cut lettuce and other leafy vegetables. The existing drying systems had drawbacks that needed addressing, Fauth said. “These batch drying systems require a great deal of handling both before and after drying, which increases the risk of bruising the leaves. This sharply decreases shelf life and product quality. An added disadvantage is that centrifuges are difficult to clean and their capacity is relatively small. Also, a lot of knowledge is required to adequately maintain these machines. So we organized a brainstorming session with a few companies and researchers from the University of Twente to bat around some ideas about how to optimize this process.”The result was a unique concept for centrifugal drying technology. The number of components in the machine was reduced to a minimum. The new machine is easy to clean and maintain and much more energy efficient. Its special power train, combined with the purpose-built tumble dryer, puts minimal stress on the product. An added bonus is that the principle is very scalable.Last year FTNON introduced the first prototype, named the Super Salad Spin Dryer. It was immediately shortlisted for the 2013 Food Valley Award because of its potential to improve product quality and reduce damage to the cut vegetables. By cutting down on loss in the production chain, the Super Salad Spin Dryer helps reduce food waste. The judges’ panel was also very impressed with FTNON’s thorough approach to the innovation, in which every individual element of the drying system was analyzed and redesigned.

All sorts of vegetablesThe Super Salad Spin Dryer consists of a conical, in-line tumble dryer drum. Vegetables are fed into it by a conveyer belt, and expelled by bursts of air. The power train requires less maintenance than traditional drying systems. The drum is made of nano-coated stainless steel, which reduces adhesion of bacteria and grime.A first in situ test of the Super Salad Spin Dryer revealed that it was not yet possible to fully control the drying percentage. Hence it is too early for a market launch. “We’re going to solve this, no question, but it’ll take more time and research,” said Fauth. “Meanwhile, we have used a number of innovations that we developed for the first generation Super Salad Spin Dryer to develop another system, the Super Batch Dryer.”This batch system also contains several improvements upon existing systems. For example, a sensor ensures every batch contains the same amount of product. Rotational speed can be stepped up from 150 to 800 rpms,

Food Valley AwardEvery year, Food Valley NL presents the Food Valley Award. The prize has grown to be one of the most prestigious innovation honors in agro-food and feed in The Netherlands. This year marks the 10th anniversary of the Food Valley Award. An independent panel of judges assesses all entries for innovative-ness, economic viability, originality and cooperative production. The winner is announced at the annual Food Valley Expo. The 2014 Expo will be held at Papendal Conference Centre in Arnhem, The Nether-lands, on October 23. www.foodvalleyaward.nl


in accordance with the exact specifications of the product. This ensures that the cut vegetables remain in place, lining the walls of the drum, reducing the force exerted on the leaves and preventing bruising. After a preset interval, the dryer gradually slows down. Once the conical drum rotates at low speed, a ventilator equipped with an air knife blows the vegetable leaves out. The drying system has a single bearing making it easy to clean and requiring less maintenance than existing systems. The spin dryer is suitable for all sorts of cut vegetables, from baby leaf lettuce to spinach, iceberg lettuce, cabbage and carrots.The new batch dryer will be introduced this summer. It will be capable of drying vegetables that, until now, were considered unsuitable for spin-drying.

Potato starch

From ordinary to special ingredient

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Innovation in potato starch is a must. European farmers

seek higher yield varieties and the market is looking for new applications. Reformulation of a very familiar ingredient should lead to higher prices and new consumer products. Turning an ordinary ingredient into a specialty ingredient benefits both farmers and consumers.

Potato starch has been used in food and feed for decades. It is also applied in industrial applications from glues to starches. Developments in the market and the demand for new, healthy and sustainably sourced products are creating a need for new solutions. The potato starch industry has to find ways to make growing starch potatoes more profitable while satisfying a more demanding consumer. In response to this challenge, the industry has developed several innovative food ingredients.

Competing for acreageStarch potatoes have always been a mainly northern European crop. A major factor in farmers’ decision to grow this crop was the availability of EU subsidies in the framework of the Common Agricultural Policy (CAP) since World War Two. But this policy is about to be dismantled, which will mean an end to direct subsidies for growing starch potatoes. In 2012, Dutch starch potato growers received less

financial support from Brussels for the first time. The Dutch ABN AMRO bank studied how the loss of EU subsidies will affect the starch potato sector and published its findings in January 2014. The bank calculated that the average Dutch starch potato grower’s cultivation plan includes 45 percent starch potatoes. As subsidies will be halved over the next five years, ABN AMRO expects farmers to partly switch to other, higher-profit crops. In Germany, where state support was withdrawn earlier, potato starch acreage has fallen sharply over the past few years. This is partly due to the introduction of subsidies for other produce and especially energy crops. The bank predicts that different crops will start to compete for acreage.

ReformulationThese developments pose a significant challenge for both the potato starch industry and farmers alike. AVEBE, a leading player on the global potato starch market, aims to achieve an incremental increase in price. Their strategy focuses on market orientation, cost leader-ship, sustainability and innovation. The company believes innovation starts on the farm with the development of new varieties that bring in greater profit per acre.“Potato starch is no longer an ordinary starch,” said Piet Buwalda, Starch Technology Manager at AVEBE. “We’re working on all kinds of innovative applications to create added value for potato starch and hence for starch potatoes. We’re putting effort into every link in the value


From ordinary to special ingredient

chain, starting with our own breeding business, where we’re developing better varieties. These varieties enable farmers to increase their yield per acre, while delivering starch that’s better suited to our new applications. At the same time, we are focusing on product innovation technology. That’s one of our main priorities right now. And we’re collaborating more and more with other companies in this. We follow the principle of ‘open innovation’. In 2008, for example, we joined a Dutch food and pharmaceutical consortium that established the Carbohydrate Competence Center (CCC). This CCC clusters all knowledge about carbohydrates in Dutch universities, institutions and the industry, and it researches new concepts. And in May 2014, we helped the CCC set up a Protein Competence Center (PCC).” Gelling agent and proteinsThe most important innovation at AVEBE in recent years was the development of potato starch-based gelling agents. ETENIA is a gelling agent extracted from potato starch by means of a special enzyme. It can be used as a fat substitute in dairy products and baked goods. ETENIA was developed by AVEBE in cooperation with NIZO food research, DSM food specialties and TNO. “ETENIA is used in low-calorie products, but that’s not the only application it’s suitable for,” said Buwalda, who was part of the team that developed this innovation. “It has a unique texture, and texture greatly affects taste. If you add ETENIA to low-fat yoghurt, for instance, it gives the yoghurt a very creamy taste and texture.”Other applications for this additive are being developed – in wine gums and puddings for instance. ETENIA also has potential for use in vegetarian, kosher and halal diets. Another advantage, according to Buwalda, is that it does not require an E-number on the label.In a separate development, researchers are working on the use of proteins from starch potatoes. Potatoes contain about two percent proteins. Since the 1960s, these have been removed from potato starch-processing waste streams and added to cattle feed by means of an energy-intensive process. But now AVEBE has redesigned the process so it requires less heat to separate the proteins from the waste stream.The proteins obtained in this way are known as functional proteins. “You could compare it to the difference between raw and cooked egg white,” Buwalda explained. “Raw egg white has different functionalities than cooked egg white.” Functional proteins, which are sold under the Solanic name, are now used in sports drinks to increase nutritional value. But they can also be used in whipped cream or to improve the texture of sorbet. “Potato

proteins are unique and have many potential uses, particularly in developing gluten-free and lactose-free products,” said Buwalda.

ProspectsAVEBE expects potato starch to play a role in a growing number of applications. “We’re even thinking of potato starch-based prebiotics,” Buwalda said. “That’s our response to the increasing interest in high-fiber food. There’s so much potential there. As a cooperative of potato growers, we’re relying on product innovation to ensure that starch potatoes continue to be part of our members’ production plans. At the same time, we’re offering the food industry good basic ingredients that allow them to respond to market trends, such as the continued interest in healthy food.”

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Dutch businesses

are continually developing new packaging, research methods and concepts. We’ve put the spotlight on several innovations from the agro-food industry.

Fully automated de-buncherTOP and Foodlife are introducing Pluckr, a fully auto-mated, patented de-buncher that separates grapes from stalks. The Pluckr makes manual de-bunching a thing of the past. For the first time, automated de-bunching can be tackled on an industrial scale. Earlier attempts to automate the process failed; too often, stalks 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-buncher can process 300-600 kilograms per hour, depending on grape size and variety. By comparison, one person can de-bunch 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 types of fruit, such as berries. www.pluckr.nl

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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 consist of a mixture of components, requiring costly and energy-intensive processing to extract a pure product. In the redesigned process, an antisolvent is added to the watery mass to make the sugars less soluble. Then the water content is reduced by trapping the water. This makes the sugars insoluble. This method does away with energy-intensive processing. It is cheaper and smaller-scale, which means minerals and water can be recycled immediately. This saves on logistical and processing costs and reduces energy consumption and carbon emissions. The process can be customized for different industries in a pilot plant. www.wageningenur.nl


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

ORFI fiber reduces fat adsorption NutraVit Technology has developed a fiber that helps reduce 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 crispness. www.nutravit-technology.com

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

Rapid testing for beneficial substancesKoppert Cress and Qfood have developed a test that can rapidly measure the levels of beneficial substances in fruit and vegetables. The new test, called Lumos, can determine a substance level in 15 minutes. By comparison, results from a laboratory usually take 10 to 15 days.The test was initially designed to measure sulforaphane levels in BroccoCress, a sprout in the Brassica family. Sulforaphane is an antioxidant that has a positive effect on ulcers. Its potentially anticarcinogenic properties are currently being evaluated. Two BroccoCress sprouts contain the same amount of sulforaphane as 100 grams of raw broccoli, 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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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 field-grown crops. Wageningen UR Greenhouse Horti-culture 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. Green-house 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.pectof.com

Fujian Seeking fortune in food

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The Chinese province of Fujian is looking for

opportunities to grow its food processing and horti-culture industries. By setting up an agro-food cluster, ambitious local growers and processors have planted the seeds of success.

“Fujian has all it takes to be a forerunner in the Asian food industry,” said Wangzhao Zhu, managing director of the Sino-Europe Agricultural Development Centre (SEADC) in Zhangzhou. “Our province is centrally located, has a great climate, a long-standing agrarian tradition and people who are eager to get ahead. It’s our ambition to be a role model for China in terms of creating an innovative climate for agribusiness.”Zhu’s institute, the SEADC, is dedicated to applied research for breeding and growing ornamental plants, including daffodils and lilies, and fruits and vegetables such as cucumber. The institute was founded in 2011 and cooperates closely with Wageningen UR.


Big in mushrooms, preserves and floricultureFujian is a province on the southeastern coast of China, situated across the East China Sea from Taiwan. It has about 37 million inhabitants. The province has mountainous areas in the northwest and along the coast. Its main cities are Zhangzhou (population 4.8 million) and Xiamen (population 3.5 million). Most of Fujian’s inhabitants are Han Chinese. Many of the Chinese who have emigrated to Europe and other countries in Southeast Asia are originally from Fujian.The food industry has always been one of Fujian’s strongest industries. The province has more than 3,000 food companies whose sales collectively amount to 100 billion Yuan (12 billion Euro). Mush-rooms are by far the region’s main product and Zhangzhou is proud to be known as China’s ‘Mush-room City’. The region’s other strengths are seafood, canned vegetables and white tea. A third of the province’s production value is exported to Taiwan.In 2011, the China National Food Industry Association (CNFIA) signed a strategic cooperation agreement with Zhangzhou local government to turn the city into a ‘famous food city’. The parties also drew up a plan to develop the food industry. In the same year, the Sino-Europe Development Centre (SEADC) was established with the aim of reinforcing collaboration and encouraging the involvement of private enter-prise.

Challenges“China is facing many challenges in agro-food,” said Zhu. “First of all, there are food safety and food quality issues. Incidents in the past few years have undermined the Chinese people’s confidence in our own food products. Secondly, it’s important to produce sustainably. We want to re-use waste streams and avoid unnecessary loss as much as possible throughout the entire chain, from farm to fork. And thirdly, we’re up against the challenge of a growing population, because China has abandoned the one child policy.”By working closely with Wageningen UR, Zhu has had a chance to see the Food Valley NL concept in action. “We’re impressed by the support that Food Valley NL offers businesses in the food sector and we want to establish something similar so we can provide assistance to businesses in Fujian province,” he said. To put those words into action, the Association of Zhangzhou Food Industry, the SEADC and Food Valley NL signed a cooperation agreement in late March 2014. Win-winThe idea behind the latest cooperation accord is to attract innovative businesses and research institutions to Fujian. Another goal is to upgrade the manufacturing processes in existing companies, Zhu explained. “One of the first things we’re going to tackle is the creation of a European-style certification system. That will improve consumer confidence in China. We’d also like to start exporting more to Europe. Once we have proper certification standards, Chinese goods won’t be refused at the port of Rotterdam and that’ll increase our sales potential in Europe.”The new agreement will also create opportunities for Dutch agro-food businesses, Zhu said. “This initiative opens doors to China for companies supplying knowledge and innovations. Fujian’s central location and extensive infrastructure make it a natural trading port for other provinces in the Yangtze Delta and Taiwan. If the Food Valley model proves successful, I expect the rest of China and maybe even all of Asia to eventually follow suit. Clusters will be set up in various other places. I foresee a win-win situation for everyone involved,” Zhu concluded.

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The energy athletes need The Dutch speed skating team that smashed records at the 2014 Winter Olympics ate special bread bars for breakfast. By gradually releasing energy, these innovative bars helps athletes achieve top-level performances. They were tested extensively at the laboratory and restaurant at Papendal, the Dutch national Olympic training center. The bread bar is based on teff, an African grain that contains more complex, slowly digestible carbohydrates and more calcium than other types of grain. In addition to basic bread ingredients, the bar contains carrot fiber, bananas, cranberries, raisins, linseed flour, wheat germ and sourdough powder. This mix of fast and slow carbo-hydrates provides optimal carbohydrate absorption, according to the latest studies.The bread bar was developed by a joint venture of researchers and businesses with funding from the Netherlands Enterprise Agency (RVO.nl), a government body. The parties working on the sports bar project are Bakels, Millets Place and NTCP8 (and at an earlier stage, Lekker Brood), a team of experts from HAN SENECA Sports & Exercise Nutrition, and Papendal InnoSportLab. The innovation is funded in part by an Innovation Performance Contract (IPC) from the Dutch Ministry of Economic Affairs. Other support was provided by Inno-SportNL, FoodValley NL, Alliantie Voeding Gelderse Vallei and Ontwikkelingsmaatschappij Oost NV. www.sportsgrain.com

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In 2010, Hans-Christian Ambjerg was appointed President of DSM Food

Specialties. He grew up in his native Denmark among grain fields and cow pastures. He is driven to promote the sustainable use of products from farm to fork. He is convinced the food ingredient industry can be pivotal in reducing food waste. F

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“Technologyindispensible for food security”

“DSM is a great, innovative company that focuses on issues I personally believe in. I worked in petrochemicals for a while, but my heart is with the food industry. That’s because of my background. I know how awful farmers feel about their products going to waste. And they’re not the only ones. Consumers don’t want to see food wasted either. An estimated thirty to fifty percent of produce gets lost between the harvest and the consumer’s table. That’s a terrible amount of waste and one of our greatest challenges for the future. But there’s more. The world is facing a water shortage, population growth and global warming. All of that has an impact on food security. The food industry is working on solutions to these problems and we want to contribute to that effort.”


How does biotechnology help combat food waste?“We’ve developed enzymes that make extracting oil from rapeseed and soybeans much more efficient. Our enzymes increase yield by two to five percent. Worldwide this increase in yield has a one billion-dollar impact on the production of soybean oil. But these enzymes are not only good for earnings; they also cut back waste. This is also how we improve sustainability throughout the value chain.I can give you another example from the meat industry. There you have blood, which is a waste stream that contains many valuable proteins. We use a special enzyme to remove hemoglobins from the blood. That’s a good source of proteins suitable for human consumption. We see great possibilities for using these in meat products. If we used all the proteins from this leftover blood in the world, we could feed an additional 65 million people annually. “

What other possibilities do you see in terms of sustainability?“Another recent development that advances our sustainability goals is fermentation-based stevia. We have developed a way to produce stevia molecules by means of fermentation . It tastes great and it’s the same as the compounds from the leaves of the stevia plant. The big advantage of this stevia is that it requires no land, less water and less labor for the harvest. Fermenting stevia in a factory makes land available to grow other crops. At the same time, it’s our way of responding to the demand for less added sugar in foodstuffs.

“providing sustainable solutions that help feed the world is both an obligation and an opportunity.”

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What else can be done to produce healthier food?“We’re also working on salt substitutes. There are several suitable yeast extracts and process flavors. We’ve also invested in a manufacturing facility here in the Netherlands that dries these extracts so we can control the entire production chain. We are helping our customers to significantly reduce salt.”

DSM is building new research facilities in Delft. Why The Netherlands?“We have a long history in The Netherlands and there’s a critical mass of knowledge here. We’re currently investing 44 million Euro in new facilities for 275 researchers. All told, we employ more than 400 highly-educated researchers here in Delft. We want to maintain that critical mass. Also, The Netherlands has several excellent universi-ties and knowledge institutes. It’s an innovative country

with an attractive entrepreneurial climate. That’s a powerful combination that guarantees acceleration. But it’s an expensive country too, and as a multinational we’re also on the lookout for opportunities elsewhere. The nexus of our R&D is in Delft.”

Do you see any obstacles that need to be removed? “Sometimes European regulations get in the way of promising developments. For example, DSM has developed a natural pesticide that mushroom growers can use to prevent dry bubble disease in their mushroom beds. In Europe, this product still hasn’t been approved. In the US, it has, which means growers there have reduced their use of chemical pesticides.”

What developments do you foresee in the industry over the next few years?“Worldwide there’s a trend towards industrialization. City-dwellers use more, and more convenient, ingredients in their cooking. So the importance of the food industry is growing. This is particularly true of Asia, South America and Africa. Which is why we’re active there. You have to be aware of the local situation. I’ll give you an example. You may have good ingredients for making noodles, but unless you know what kind of noodle the Chinese want, you’ll never succeed. That’s why we are providing more and more regional support in emerging economies. I’m proud to work in this industry. We’re focusing on things that really matter.”


The challenge of turning a promising idea

into an actual innovation can be made slightly easier with a Food Valley NL Innovation voucher. We asked three entrepreneurs how the voucher helped them develop their groundbreaking technologies: UV crop protection, a natural antibiotic-free cure for mastitis, and specialized information systems for plant breeders.

A new technology does not really deserve to be called an innovation until it has been successfully introduced on the market. But many companies have difficulty taking that last step. Food Valley NL helps entrepreneurs launch their product on the market with a financial incentive: an innovation voucher funded by the Gelderland provincial government.One entrepreneur who successfully made use of this incentive is Arne Aiking, CEO of Clean Light in Wageningen, The Netherlands. Aiking had developed a system to combat fungal and bacterial diseases in crops using a special UV light that has to be moved over the plants. The first tests, in 2005, took place in greenhouses where cucumbers were grown. The results were promising, but it took until 2012 for the idea to be adopted by Dutch greenhouse growers. Now there are 50 satisfied Clean Light users in the Netherlands and 2,000 worldwide.

“A small, innovative company is like a seedling,” said Aiking. “It can easily be trampled by a pair of big rubber boots. So I think innovations deserve a little extra care. And innovative entrepreneurs need to have a thick skin and, preferably, a deep pocket. We encountered quite a bit of resistance at first. When you try to introduce a totally new method, you often have to fight the generally accepted practice. You have to convince potential customers that there’s a different way. That can be hard.”When Aiking started his business, he started looking for avenues that could help him succeed. He seized every opportunity, such as membership in the Food Valley Society. “That’s a place to meet innovative, like-minded people. Food Valley NL is supportive and helps you identify practical solutions without getting into too much detail.” Aiking’s invention was shortlisted for the 2006 Food Valley Award. Food Valley NL also helped Aiking discover the road to possible subsidies. In 2013, he used an innovation voucher to have BLGG AgroXpertus, a leading Dutch agricultural laboratory, test his new UV technology for disinfecting process water in greenhouses. This technology is now being implemented in commercial greenhouses.

Accelerating Innovation

Three entrepreneurs tell their story

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Seeking out knowledgeAnother entrepreneur who recognized the potential of the innovation voucher is Hans Bok of Allicin Animal Care International (AACI) in Vaassen, The Netherlands. Bok has spent the past ten years bringing his innova-tive idea to market. He wants to introduce an all-natural somatic alternative to antibiotics that can combat mastitis, cell count and other infections in dairy cows. Bok’s remedy, called allicin, has a strong bactericidal, fungicidal and antiviral effect. It also improves liver metabolism. The product contains a compound extracted from garlic. Bok developed what is known as a bolus (a large, 90 gram pill) that remains in the cow’s rumen to deliver the active substance over a period of 7 or 21 days. Farmers can administer the bolus themselves. Bok’s goal is to extend the period for which the bolus delivers the active ingredient to 6 or 8 weeks, which covers the entire dry period. This requires a more stable type of allicin that can continue to deliver for a longer time.“We’re working with ViaZym in Delft on developing a more stable form of allicin,” said Bok. “That’s how we spent our innovation voucher from Food Valley NL. We’re going to put this new formulation in our bolus. Because dairy farmers can administer the allicin-containing

bolus themselves, it is a reliable and cheaper alternative to antibiotics.”The first generation bolus had good results. “Our success rate is 92%,” said Bok. “So we’ve made a substantial contribution to the necessary reduction of antibiotics in livestock farming. Our product is going to find its way to market on its own, more or less. So far, the pharma-ceutical industry and other entrepreneurs haven’t developed anything that can compete.” The voucher-funded research brought AACI closer to


Accelerating Innovation

“Help in picking the right partners is crucial.”

its intended end product. According to Bok, the help he received in picking the right partners from the many knowledge institutions was crucial. The entrepreneur is considering applying for another voucher to continue developing his product.

Product launchMany innovators experience product launches as a huge challenge, and IT specialist Agri Informatie Partners (AIP) is no exception. Since it was founded in 2003, AIP has focused on supporting plant breeders with special-ized information systems and data logging. One of the company’s products is Mercado: specialized software that can make plant breeders’ market and product

management more effective and efficient.AIP’s CEO, Gert-Jan van Alem, explained what role their software plays. “So far, breeders have been focusing mainly on developing new varieties based on their own experiences and market knowledge. But market devel-opments are moving fast. Varieties are succeeding each other ever faster and demands from the market are getting more complex. This makes it necessary to start breeding in a more goal-oriented way, based on the latest market information. There’s so much useful infor-mation out there, but breeders don’t make enough use of it. Our software can contribute to a more structured approach to breeding. It’s a tool for breeders as well as marketing and sales departments.”

“a small, innovative company is as delicate as a seedling”

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Before launching its new software, AIP wanted to thoroughly analyze what needs and demands the system would have to satisfy. “It was very important for us to get a picture of the wider market, beyond our existing contacts. To conduct this analysis, we applied to Food Valley NL for one of their vouchers. We’re a relatively small company and it’s hard to find time and space to devote to something like this. And that’s an obstacle to progress. So we found an external expert to gauge what needs breeders have. The results of this market research can improve and speed up our product launch. We’ve been working on it for a year, and we hope to land our first Mercado customer soon.”

When the time is ripe Successful innovation depends on multiple factors. As Clean Light’s Arne Aiking concluded: “The time has to be ripe for an innovation. We sought growers who had major problems protecting their crops. There were several rose growers who were happy to try out Clean Light because they were unable to grow roses to the standard they aspired to by conventional means. They achieved great results using Clean Light and they spread the word. And that got the ball rolling. Another factor that helped was all the positive publicity we received early on, for example through Food Valley NL. That made a big difference, especially abroad. All in all, innovations require a great deal of perseverance. It’s great when you get a little help along the way.”


Innovation vouchersThe road that leads from an innovative idea to a marketable technology is often long and full of pitfalls. Entrepreneurs run into all sorts of obstacles, ranging from complicated technological issues to incomprehension from customers. The market launch in particular can be a big hurdle.For an innovation to succeed, entrepreneurs need time, space and money. On behalf of the government of the Province of Gelderland, Food Valley NL dispenses innovation vouchers to entrepreneurs who can use some help in tackling knowledge-related problems. Innovation vouchers are valid for up to € 10,000; the entrepreneur is required to invest an equal amount. Innovation vouchers can be spent at knowledge institutions in The Netherlands or anywhere else in the world. For more information, contact Guido.Matthee @foodvalley.nl or [email protected]

“We need a picture of the wider market, beyond our existing contacts.”

mailto:[email protected]



Newtricious conquers market step by step

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In 2008, Newtricious won the annual Food Valley Award for its enriched

eggs that slow down age-related macular degeneration. Six years and many studies later, the innovative company is starting to conquer the market. A recent TV broadcast about their special eggs brought on a flood of new customers.

“We’re meticulous,” said CEO Jos Nelissen of Newtricious in Oirlo, The Netherlands. “We haven’t sat still since we won the Food Valley Award. Step by step, we’ve been working on taking our product to market. We’ve focused mainly on fundamental research and clinical trials. It’s essential to establish safety and effectiveness before introducing a product on the market. Recently, we con-cluded a large trial that showed our product works, so we felt it was time to go public with our eggs.”Newtricious was founded in 2006 with the aim of deve-loping innovations in special nutrition that contribute to better health and quality of life. The company is making its debut on the market with its lutein and zeaxanthin-enriched eggs. Eating these eggs can reduce the risk of developing age-related macular degeneration (AMD). Newtricious is marketing its eggs as a powdered food supplement called MacuView. Other products the com-pany is developing are egg-based food supplements that can help prevent cardiovascular disease and food products that can help combat obesity.

Successful pilotMacuView is a powdered drink based on egg yolk and buttermilk. The freeze-dried powder is packaged in sachets, making it easily portable. When the powder is dissolved in water, it is reconstituted to a drink that the human body can quickly absorb.This spring, Newtricious started a webshop and launched a pilot in cooperation with optometrists and ophthalmologists. “In this pilot,” Nelissen explained, “the professionals inform people at risk about the disease and possible options for preventing it. These people can then buy our food supplements through our webshop, a specialized optometrist, or participating pharmacies. Everyone taking part in the pilot is asked to evaluate the product. The pilot taught us how to reach our target group. The first results show that our target group is interested, but it’s too early to draw any definitive conclusions.”

Slowly building up“TV producers had shown an interest in our product before, but now we felt it was the right time to go public. We had counted on some increase in demand and stocked up on products, but we had not foreseen so much interest after the broadcast. It was truly overwhelming! The first few days after the program was aired were incredibly hectic. We had eight people working the phones full time and a social media team working around the clock. Sales soared,” said a glowing Nelissen.According to Nelissen, every step from development to market introduction requires meticulous care. “Winning the Food Valley Award in 2008 got us noticed. That helped us find the right parties to develop our product further. It takes time to bring an innovation to market responsibly. You have to be able to make good on your promises. We’ve heavily invested in that over the past few years. And we’ll continue to do so. Currently, we’re testing MacuView abroad. We’re also working with Maastricht University, Wageningen UR and a growing number of universities abroad on developing new food products. Slowly but surely, we’ll start introducing those on the market in the years to come.”


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To maintain its innovative capacity, the Dutch agro-food

industry also needs to attract highly educated profes-sionals from abroad. To this end, Knowledge Works!, a project initiated by Food Valley NL, Nutri-Akt and the Dutch business community, set up the Food Valley Ambassador Program. This program offers foreign students a chance to pursue a Master’s degree at Wageningen University while doing a one-year internship on a food-related research project at a multinational based in The Netherlands. The program also helps graduates from abroad find jobs at Dutch companies.

“there was a definite spark’”

Jovian Bunawan (1989) says the Food Valley NL concept is inspiring. Born in Indonesia in 1989, his dream is to become a food innovator. He interned last year at Danone Nutricia Research, where he now works as a fulltime researcher.

Tell us about your background?“After secondary school, I wanted to go to university and I wanted to help people. But I didn’t want to become a doctor. That’s why I chose to study food technology at the Universitas Pelita Harapan in Indonesia.”

What persuaded you to come to The Netherlands?“The Netherlands is known worldwide for its high- level food research. Wageningen University is a big name in the food industry. It was absolutely not a spur-of-the-moment decision to come here. My goal was to broaden my view of what’s going on in the global food industry.”

How did you come into contact with Food Valley NL?“I came across Food Valley NL while surfing the web. Their concept of linking and sharing really appealed to me, particularly because I think it’s such an effective way of accelerating innovation. There was a definite spark when I looked around on their site, so I applied for an internship. And I landed one at Danone Nutricia Research.”

What does it mean to you that you are an ambassador?“I find it a great privilege to be an ambassador for Food Valley NL. That’s what inspired me to make the absolute most of my studies and internship. An ambassador is not something you are for a short time. I will be connected to this sector for the rest of my life.” What do you think of the Dutch food industry?“The food industry is very important to The Netherlands. It is a strong pillar for economic growth. Innovations are supported by thorough scientific research and proven facts. The strong ties that exist between business, universities and research institutes are kind of unique. I think it’s no coincidence that more and more representa-tives from food industries in other parts of the world are flocking to The Netherlands.” What are your plans for the future?“I find working at Danone Nutricia Research very inspiring. After I graduated in February 2014, they hired me as a Protein Technology Scientist and I have no intention of leaving any time soon! Perhaps at some point I might want to go back to school. But for now, I just want to gain experience working for a multinational.”

nikolaos kantzas (1987) studied Food Science and Technology at the Agricultural University of Athens (Greece) and mastered in Food Technology (Product Design) at Wageningen University. Last year, Kantzas did an internship at FrieslandCampina..

What’s your interest in food technology?“I find healthy food important. I started competing in swimming at an early age and I was very successful. I stuck to a highly structured and disciplined diet designed for athletes throughout my school years. My choice to study food and health was therefore a logical one.”

How did you come to be an ambassador for Food Valley NL?“It took me five years to complete my Bachelor’s degree at the Department of Food Science and Technology at the Agricultural University of Athens. I wanted to go on for a Master’s, so I started looking around on the Internet. That’s where I came across the option of studying in Wageningen and combining that with an internship, through the Food Valley NL Ambassador Program. That’s what I wanted. I have now attained a cum laude MSc at Wageningen University. I did research for my thesis at Unilever and last year, I interned at Friesland Campina Domo.”

What did you work on during your internship?“I worked on improving the extraction process of isoflavones from okara, a soy milk by-product. Isoflavones have a protective influence in the prevention of hormone-dependent cancers like breast cancer. I did part of my internship in the US. I worked there for seven months, the other five I spent doing modeling calculations in Wageningen.”

What does participating in the Ambassador Program mean to you?“International experience enhances your professionalism. The Ambassador Program is well structured and offers students an opportunity to acquire extracurricular skills. I’m thinking of the various training sessions in presenta-tion, for instance. And another thing the internship teaches you is how to deal with cultural differences.”

What are your plans for the future?“I’m ready for a new challenge. I’d like to stay in The Netherlands for the next couple of years to gain more experience at innovative food companies. The Nether-lands is a trendsetter in terms of food design. In the future, I hope to be able to apply the knowledge I gain here somewhere else. I can see myself becoming an intermediary, a broker between companies and research institutions all over the world.”


“Experience abroad enhances professionalism”

Gene-trait matching enables NIZO food research to predict

functional properties of starter and probiotic cultures and to optimize fermentation conditions.

Fermented foods constitute a large part of the human diet. Examples are products like cheese, yoghurt, bread, wine, beer and soy sauce. In order to obtain specific product characteristics, microorganisms such as bacteria, yeasts and molds are added to milk, fruits, cereals, soy and other food substrates. Well-known examples of bacteria used in this way are Lactococcus lactis, Lacto-bacillus plantarum and Streptococcus thermophilus. Enzymes of these microorganisms, particularly amylases, proteases, and lipases, hydrolyze polysaccharides, proteins, and lipids into nontoxic products with flavors, aromas, and textures that consumers find appealing. Modern genomics technologies offer unprecedented options for optimization of fermentation conditions. NIZO food research, an independent contract research company working on tasty, healthy, sustainable, affordable and safe foods, is at the forefront of this development.

Predicting functional propertiesGenomics has matured into a powerful technique for analyzing microbial activity. Next-generation sequencing techniques have made it possible to determine the genetics of microorganisms quickly and relatively cheaply. Much information about the genetic code of industrially employed microorganisms is currently becoming available. The datasets obtained through “omics” technologies offer interesting strategies for the delivery of tasty, safe and healthy food products. NIZO food research has

developed various analytical and predictive bioinformatic tools that can help food companies optimize their fermentation processes. One of these techniques is referred to as genotype-phenotype-matching analysis, or gene-trait matching. Gene-trait matching makes it possible to predict the behavior and functionalities of a microorganism in a given fermentation, based on the microorganism’s genetic code. “Application of our tools can optimize fermentation processes in various ways, for example with the respect to the growth of a bacterial strain on certain sugars, for instance, or related to production of specific compounds such as flavors and vitamins,” said Dr Sacha van Hijum, principal scientist bioinformatics at NIZO food research and group leader of the Radboud umc bacterial (meta) genomics group. Gene-trait matching may also lead to identification of factors contributing to quality and shelf-life survival of the food product in a knowledge-based manner. If research data on the robustness/ resistance of spoilage strains to cleaning protocols (high temperatures, types of detergents) can be asso-ciated with specific genes responsible for this resistance, this could lead to new ways of combating these spoilage organisms. Also, if spoilage of a specific product could be linked to one or several genes (functionalities), and an anti-microbial treatment can be devised based on this knowledge, adjusting the product composition in a certain way might reduce the chance of spoilage con-siderably.

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Variants Transcriptome-trait matching (TTM, i.e. associating gene-expression profiles to bacterial traits) is a logical and useful variant of gene-trait matching, since some complex phenotypes (traits) correspond to differences in the level of gene expression, rather than to the presences or absence of (a set of) genes. Another strategy is to use gene-metabolite matching (GMM) which involves coupling the presence of metabolites to the presence of specific microbial genes.

Genomics accelerates food innovation

Gene-trait matching: the principleThe principle of gene-trait matching is depicted in the figure below. In this example eight bacterial strains are pheno-typically tested for their ability to grow (1= yes, 0= no) on sucrose. The genetic content describes the presence (1) or absence (0) of several genes in these bacterial strains. In this example, the presence of gene 3 is associated with growth on sucrose. These results indicate that if another bacterial strain (other than these eight strains) has gene 3 it will grow on sucrose.

strain trait Genetic content

Grows on Gene 1 Gene 2 Gene 3 Gene 4 sucrose

Bacteria 1 1 (yes) 1 1 1 1




Bacteria 5 0(no) 1 1 0 0




Note: 1 (red) = gen or trait present; 0 (green) = gen or trait absent

In this example, the relationship between growth on sucrose and the presence of gene 3 is easily discovered visually or by using statistical tests. However, since most studies identifying gene-trait matches are carried out with more than eight strains (in order to provide appropriate statistical power, the number of bacterial strains should preferably be in the order of dozens), and as each characteristic (functionality) of a microorganism can be explained by the combined presence of multiple genes in its genome sequence, retrieving these types of conditional relations can be complex. Huge datasets with genotypic and phenotypic information of a large number of strains may be involved. Yet another compli-cating factor is that gene-trait matching is not only about the presence or absence of genes. Much smaller

differences such as a few mutations in a gene sequence –for example Single Nucleotide Polymorphisms (SNPs)– may lead to different gene products and possibly different functionalities of strains as well. Additionally, a starter culture may consist of multiple strains that are all involved in the fermentation process. Hence, bioinformatics is an essential discipline in this type of work.Predictive modeling starts with the genomic information of a certain microorganism. Then, large-scale integration with genomic information in publicly accessible and in-house databases, as well as large-scale integration with information on genetic content and microbial characteristics in the scientific literature (i.e. text mining) occurs. In the end, this results in predictions for industrially relevant characteristics of microorganisms. One of the bioinformatics tools developed by Van Hijum and co-workers is a web-based iterative gene-selection procedure called Phenolink1. This tool can handle large and diverse data sets and is robust to noise (i.e. aberrations that occur frequently in data sets). It links phenotypes to “omics” data and finds relationships between specific (high throughput-based) measure-ments and strain phenotypes (traits). With Phenolink and other bioinformatics techniques and approaches, in silico prediction for fermentation optimization has become a reality.“In order to properly carry out all this work, it is indispensable to have in-depth knowledge of molecular biology and microbial physiology as well as bioinfor-matics,” which Van Hijum emphasizes as a strength of NIZO food research. He continues to explain: “The gene-trait matching associations are selected on the basis of their statistical significance during the predictive modeling process. However, some associations might make more biological sense than others.”


Gene-trait matching: powerful examplesWhile for some bacterial traits additional work needs to be carried out to validate gene-trait associations in the lab, Van Hijum illustrates the power of gene-trait matching and the benefits that it already brings for today’s food industry.

Survival upon spray dryingIndustry may even benefit from gene-trait matching before the actual fermentation process starts. Robust-ness towards heat and oxidative stress, for example, may differ considerably between individual strains. A NIZO food research study sponsored by the Kluyver Center for Genomics of Industrial Fermentations showed that robust strains of Lactococcus lactis survive heat or oxidative stress conditions up to 4 log units better than the sensitive strains2. When the survival upon spray drying was determined for these Lactococcus strains, it was clearly demonstrated that the high and low levels

of survival upon spray drying correlated clearly with the combined robustness under heat and oxidative stress. Robust strains showed a 200 times better survival upon spray drying than the least-tolerant ones. This study linked the presence or absence of certain genes in robust and sensitive strains with survival after spray drying. Hence, a genetic fingerprint for this type of robustness could be assigned, which enables prediction of spray drying survival for other strains of the same species based on their genetic profile.

Selection for cheese starter culturesOptimizing cheese quality requires in-depth knowledge of the formation of amino acid derived flavors by starter cultures. In a gene-trait matching study conducted by NIZO food research and Top Institute Food and Nutrition partners3 – involving 18 strains of 18 different Lactic Acid Bacteria species – linked the flavor compounds

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that were formed to the presence or absence of specific genes. This finding paves the way for a targeted production of natural flavor substances during cheese fermentation. It also allows for faster selection of starter cultures with novel flavor-forming characteristics.

Analysis of 38 Lactococcus lactis strainsThe power of gene-trait matching was clearly demon-strated in a recent study involving gene occurrence and phenotype data of 38 Lactococcus lactis strains

of dairy and plant origin4. These 38 strains had been assessed in 207 previous phenotyping experiments. Experimental variables included various substrates such as sugars, polysaccharides and milk. The study also assessed the effects of nisin, salt and various enzymes on Lactococcus lactis growth and made use of antibiotic resistance and metal resistance data. For gene-trait matching, the presence or absence of 4,026 ortholog groups (genes originating from the same ancestor – which may have the same function in different strains) was used as genotype data. Using a Phenolink, a total of 1,388 gene-phenotype relationsships was found. Some of these relationships were already known, for example the importance of arabinose utilization genes only for Lactococcus lactis of plant origin. However, the researchers also identified a gene cluster related to growth on melibiose, a plant disaccharide. Several novel gene-phenotype relationships could be described, for instance, genes related to arsenite resistance or arginine metabolism. The study results are publicly available and contain many leads into Lactococcus species- wide genotype-phenotype relationships that are to be further analyzed and experimentally validated. This could result in refinement of gene functions and more adequate predictions of phenotypes of new strains.

Limiting food spoilageMicrobial food spoilage occurs through random contamination with microorganisms from the environ-ment. Lactobacilli are common spoilage bacteria in sauces, soups, condiments and spreads, where repeated use can easily lead to contamination. In collaboration with Unilever R & D, NIZO food research tested 121 Lactobacillus strains of six common Lactobacillus species for their phenotypes related to growth on 21 different carbon sources (food media) and 27 preservation conditions5. Bioinformatics tools developed at Radboud umc and NIZO food research established the matches between genes and traits. By linking the genome of Lactobacillus species and strains with phenotypic parameters, NIZO food research was able to identify the genes responsible for growth in specific carbon sources and under specific treatment conditions. “Differences between strains within one species might be even larger than those between species,” says Van Hijum discussing the results of this study. “Hence, diversity at the genotypic level, rather than the species type, determines whether a lactic acid bacterial strain is a food spoiler. “ He adds: “With this type of genotypic information, risks can be better assessed and preservation boundaries for specific food varieties can be determined more accurately.”


Health-promoting properties and safety assessment“Predictive modeling might become a powerful instrument for companies and even regulating authorities in delivering supporting evidence about the presence or absence of certain characteristics in probiotic bacteria,” Van Hijum explains. If the genome sequence of a strain is available, there is a relatively cheap and quick way to determine whether antibiotic-resistant and virulence- associated genes are present. With respect to health-promoting properties, one could predict production of mucosal adhesion protein, essential nutrients and vitamins, exopolysaccharides or antimicrobial proteins, for example. Likewise, it is possible to predict the presence of marker genes for specific immunomodulatory properties.

Current researchVan Hijum concludes by saying that NIZO food research further strengthens its expertise on genomics through various partnerships. He points to the recently launched GENOBOX project (www.genobox.eu), in which NIZO food research collaborates intensively with the bacterial (meta)genomics group at the Centre for Molecular and Biomolecular Informatics (CMBI, Radboud umc, Nijmegen) and with four SMEs to create a toolbox in which genomic analysis can be used for prediction of functional properties of bacteria. The project involves the study of both starter cultures and probiotic strains. It is supported by funding from the European Union under the Seventh Framework Programme.

Contact detailsSacha van Hijum, PhDNIZO food researchEmail: [email protected]: +31 318 659 570Website: www.nizo.com

References1 Bayjanov et al, BMC Genomics 2012, 13:1702 Dijkstra et al, Appl Environ Microbiol 2014: 80(2): 6033 Bayjanov et al, BMC Microbiology 2013, 13: 684 Ten Bruggencate, S. Case on www.nizo.com and Wiersma et al, manuscript in preparation5 Wels, M. Latest news at nizo.com , March 13, 2014

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UPCOMING EVENTS

June 11: Triple Low DayWorking together to reduce salt, fat and sugarEde, The NetherlandsInfo & registration: www.foodvalley.nl

June 21-24: Holland Food Valley pavilion @IFT Food ExpoNew Orleans, USA.Info & registration: [email protected]

October 22: Food Valley meets Silicon ValleyArnhem, The NetherlandsInfo & registration: www.foodvalley.nl

October 23: Food Valley ExpoArnhem, The NetherlandsInfo: [email protected]

FOOD VALLEY SOCIETY (members only)

October 1: Cargill R&D Centre EuropeVilvorde, Belgium

November 25: PhycomOchten, The Netherlands

Info: [email protected]

FOR A FULL OVERVIEW OF UPCOMING EVENTS, PLEASE VISIT: WWW.FOODVALLEY.NL

Food Valley Update is published by Food Valley NL.www.foodvalleyupdate.nl

Nieuwe Kanaal 9D-3P.O. Box 2946700 AG WageningenThe NetherlandsPhone + 31 317 42 70 95Fax +31 317 42 76 [email protected]

Food Valley NL is sponsored by the Province of Gelderland.

Original copy: Florentine Jagers, Anne MensinkEnglish translation: Word’s WorthPhotography: Frank Lodder, ANP Robin UtrechtDesign: Roel DalhuisenProduction: Ilse DulkCopy-editing: Jolanda WelsPrinting: Twigt Grafimedia

Comments and information requestsWe welcome all questions, comments, ideas, inspiring examples and news. Please contact us at: [email protected]

CopyrightAll rights reserved. Reproduction in whole or in part of articles and images without written permission by Food Valley NL is prohibited.

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Inspire – Create – Innovate The 10th edition of the Food Valley Expo will take place on Thursday October 23, 2014, at Papendal Conference Center in Arnhem, The Netherlands. Food Valley NL is working with many other organizations and project partners to organize this Expo, which will highlight new business and innovation in the agro-food industry.

Program

8:00- 09:45am Breakfast meetings

10:00am - noon Science for BusinessTwo-hour update on the latest scientific developments and new practical insights.

11:45am - 1:15pm Lunch & networking Business market

Dozens of agro-food companies will present their products and services at the trade show.International Food MatchDoing business across the border and looking for advice and new international contacts? Our business lounge is the place to approach people representing organizations that are at home in the world of international agribusiness. People who can help you find what you need.

1:15 - 3:30pm Plenary session: Inspire & participate

Opening address by Astrid Joosten, MCFood Valley NL HighlightsPresentation of the 2014 Food Valley AwardSpotlight on innovations

3:45 - 5:00pm Business & innovation Various parallel sessions and workshops

5:00pm Networking reception

Attending these activities is optional. You can also just visit the trade show, where businesses and organizations will be presenting their latest agro-food technologies and innovations. Here too, there will be plenty of opportunity to find new business partners.

Entrance fee: € 225 (plus VAT). For more information and registration, go to www.foodvalleyexpo.nl

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