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FP7-289755

RECAPT

Retailer and Consumer Acceptance of Promising Novel Technologies and Collaborative Innovation Management

Deliverable D3.4

[Report on emerging technologies]

Lead contractor of this deliverable: DIL

Status: [Final] Instrument: Coordination and support actions (Coordinating) Theme: Food, Agriculture and Fisheries, and Biotechnology Topics addressed: Food choice and the retail sector (KBBE.2011.2.5-03) Project start date: 1 December 2011 Duration: 3 years

Project co-funded by the European Commission within the Seventh Framework Programme

Dissemination level PU Public x PP Restricted to other programme participants (including the commission services) RE Restricted (including the commission services) CO Confidential, only for members of the consortium (including the commission

services)

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Table of Content 1. Beneficiaries jointly contributed to this deliverable ...................................................................................... 3

2. Introduction .................................................................................................................................................................... 3

3. Emerging technologies summary ........................................................................................................................... 4

4. Critical aspects of promising novel technologies from caterer, retailer and consumer’s

point of view (an overview of CFIF

meeting)…………………………………………………………………………………………………………………10

5. Promoting novel promising technologies ........................................................................................................ 14

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1. Beneficiaries jointly contributed to this deliverable

Participant

number Participant short name

Participant full name Country

2 DIL Deutsches Institut für Lebensmitteltechnik

Germany

3 Delft Technische Universiteit Delft Netherlands

4 UOS The University of Stirling United Kingdom

5 WU Wageningen Uniersiteit Netherlands

6 EUFIC European Food Information Council Aibsl Belgium 7 EFFoST European Fenderation of Food Science

and Technology Netherlands

8 EHI EHI Germany

2. Introduction

The present deliverable is a summary of all the 15 promising novel technologies,

which were defined and discussed in previous deliverables of D.3.3. It has been

endeavoured to reflect the results of the first Collaborative Food Innovation Forum

(CFIF) workshop meeting in the content of this document too. It is worth mentioning

that owing to the term ‘novel’, many of these technologies are still being studied in

pilot plants and R&D institutes and therefore the absence of any commercial product

on the market is inevitable for some technologies. However, due to their novel

features, capabilities and ostensible added value to the final products, their adoption

for commercial use is foreseen in the short to medium term. In order to facilitates

discussing the technologies they were categorised into four groups.

1. Electromagnetic methods

Pulsed electric fields (PEF)

Electron beam irradiation

Ohmic heating

Cold plasma

2. Texturizing methods

Hydrodynamic pressure technology (shock wave)

Ultrasonic cutting

High pressure homogenisation

3. Mild processing

High pressure processing (HPP)

Infrared heating

Super critical fluid extraction (SCFX)

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4. Advanced packaging methods

Intelligent packaging

RFID

Edible coatings

Active packaging

Biodegradable packaging film

3. Emerging technologies summary

Food production is the combination of raw material properties and process

engineering. The evaluation of the suitability of the different ways of energy transfer

(mechanical, thermal, electrical, electro-magnetic, radiation) or a combination of

these means is often the basis of optimized processing technology. Therefore, in this

project it has been attempted to recruit novel technologies that are covering different

aspects.

1. Electromagnetic methods

1.1.Pulsed electric fields (PEF)

The cell membranes of microorganisms, plant or animal tissue can be made

permeable by using a pulsed electric field. This effect can be used for a variety of

purposes in food and bio-processing. The application of this technology is energy-

efficient, waste free and commercially viable. Eliminating the need for holding times,

PEF saves time and money and can easily be implemented into existing processing

lines. The process has been successfully commercialized. The treatment capacity of

the continuous, industry- ready equipment can be up to 10,000 l/h for liquid media

preservation and 20 t/h for cell disintegration.

Additionally, microbial decontamination of liquids can be achieved at ambient or

slightly elevated treatment temperatures. The natural freshness and appearance of the

product as well as the vitamin content are retained. Due to a targeted effect on cell

membranes, the functional and technological properties are not affected.

Operating without hot surfaces, the method is highly suitable for heat sensitive

products. Potential applications include premium juices, smoothies, dairy products,

nutrients or protein solutions as well cosmetics.

As an example of an industrial application of PEF, the production of juices with high

nutritional quality can be mentioned. Thus, fruit juices can be extracted efficiently

using PEF instruments without heat or additives. Therefore value adding substances

can be preserved.

Compared to time-consuming and costly enzymatic maceration, this method increases

the yield and also retains pigments, antioxidants and vitamins. Furthermore, the

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method can be used for the pre-treatment of fruits, vegetables or oil seeds, algae or

cell cultures for the production of functional ingredients.

1.2.Electron beam irradiation

With the use of ionizing irradiation - generated by an electron beam - even products

such as herbs and spices or other dry products that cannot be easily decontaminated

can be pasteurized.

The method can be applied in batch or continuous operations to treat packed,

palletized or bulk commodities.

Depending on the dose, an extension of the shelf life, a reduction of pathogenic or

spoilage microorganisms, a disinfestation or sprouting inhibition can be achieved. The

low temperature applied in this technology ensures that the freshness and heat-

sensitive nutrients in food products are preserved.

1.3. Ohmic heating

Ohmic heating is a gentle, continuous process to heat products for pasteurisation and

sterilization purposes. Heating is affected by means of electrical power whereby the

product flows through a compact combination of pipes and serves as electrical resistor.

Unlike in conventional cooking processes the product is not heated by a hot surface

but evenly over its entire cross-section.

A through flow-controlling piston pump is used for gentle feeding of products

displaying a high lumpiness. Ohmic heating can be integrated in both new and

existing equipment and systems. The benefit of applying Ohmic heating is production

of optimal products with better flavour, colour, and less processing time in

comparison to traditional heating methods..

1.4.Cold plasma

Cold plasma is produced by electric discharge in inert gases, which results in

generating exited molecules. Cold plasma gas can be used to decontaminate surfaces

without damaging the surface but little is known about the critical parameters for this

technology in the commercial setting.

This equipment relies on application of gas discharge technology, and is used mainly

for surface batch sterilisation of medical equipment in hospitals. However, the

potential for wide-scale application of food grade cold plasma gas is substantial, and

the quality and shelf-life of cold plasma decontaminated foods and packaging

materials is significantly better than for foods produced using traditional preservation

technologies.

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2. Texturizing methods

2.1.Hydrodynamic pressure technology (shock wave)

It is possible to use mechanical force for the tenderization of beef, pork and poultry

meat. The application of underwater shockwaves has been shown to be a highly

efficient physical method to effect meat tissue disintegration and accelerate meat

maturation. The underlying mechanism of action is related to energy dissipation and

mechanical stress at the boundary areas of meat and connective tissue based on

different sound velocity and acoustic impedance. Shockwaves with the required

energy density can be generated by explosives, but also by underwater discharge of

electrical energy. This electro-hydraulic generation of shockwaves allows for an

energy efficient and safe application.

When using this technology, packaged meat is submerged in a vessel and exposed to

shockwaves. The mechanical stress caused by these shockwaves as well as secondary,

biochemical reactions accelerate maturation and reduces the curing time. The total

energy input is in a range of a few kJ/kg, corresponding to less than 1°C temperature

increase.

Shockwave treated beef meat shows a decrease in cutting force after cooking.

Whereas conventionally a maturation time of 14 days is required, shockwave ap-

plication allows decreasing this period to 7 days. The product quality is increased and

storage and distribution efforts are reduced. Possible applications include beef and

pork meat as well as oyster shucking.

2.2.Ultrasonic cutting

Ultrasonic waves are an "inaudible sound," the frequency of which generally exceeds

20 kHz. A 20-kHz frequency means that a certain medium vibrates 20,000 times per

second. The ultrasonic cutter vibrates its blade with amplitude of 10 - 70 µm in the

longitudinal direction. The vibration is microscopic, so it cannot be seen. Because of

this movement, the ultrasonic cutter can easily cut different materials, including food

products.

This unique method of cutting saves time and results in finer cuts in all materials, no

matter how soft or hard the structure is. Additionally, there will not be any adhesion

of the food products on the surface of the blade, which obviates blade fouling and

fastens the cutting process.

2.3.High pressure homogenisation

Dispersion methods are applied for retaining susceptible components (such as

vitamins, flavor, etc.) in food matrices, for the formation of interfaces with specific

properties or for the generation of multi-phase food structures. Novel dispersion

principles based on microporous membranes as well as ultra-high pressure

homogenizers have been developed to produce tailor-made dispersed systems.

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These tools open up new possibilities for the generation and stabilization of multi-

phase systems. Encapsulation of susceptible or unpleasantly tasting substances or the

formation of emulsions and foams with a narrow size distribution are some examples

of many potential applications. Homogenization is a state-of-the-art process used in

the dairy industry for emulsification and many other applications.

The typical pressure applied is up to 100 MPa, but recent developments allow an

increase of up to 400 MPa. Pressure-induced protein unfolding can be used for the

modification of functional and technological properties. Ultra high pressure generates

high shear forces which cause cell disruption. This way intracellular compounds can

be obtained and new product structures generated.

3. Mild processing

3.1.High pressure processing

The three-dimensional structure of molecules can be influenced by the application of

pressure – today up to 700 MPa is the industrial practice. Pressure applied to food

products allows for the modification of proteins, enzymes and polysaccharides as well

as for the inactivation of microorganisms, viruses and spores.

The technology is energy-efficient, safe and waste free. Pressure application can be

used for the preservation of solid and liquid food products at ambient temperature.

The process takes only a few minutes and meets the highest hygienic requirements, as

the products can be treated in their final package. Product examples include raw and

cooked sausages, marinated meat products, ready to eat meals, seafood as well as fruit

salads and fruit preparations.

The shelf life of marinated poultry meat, for example, can be extended from 10 days

to up to 4 weeks with this method. The technology retains the taste and freshness of

the product to the highest possible extent. Making use of pressure-induced structure

modification allows developing food products with new textural properties. For wheat

starch, for example, a swelling of the granules is observed at pressure levels of 300

MPa.

In protein-based products, the pressure will result in solidification. The technology

can also be used to replace or assist in the cooking of meat products. Contrary to

conventionally cooked products, pressure-treated food does not display a cooking loss,

thus providing for a high product yield.

3.2.Infrared heating

The preservation of dry bulk products, surfaces or tools often is difficult because of

heat-transfer limitations. For such matrices, the energy transfer by irradiation can be a

highly efficient solution. With the selection of a suitable type of irradiation and the

respective wavelength (infrared, ultraviolet or ionizing), targeted effects can be

achieved due to the different inactivation mechanisms and penetration depths.

Infrared or ultraviolet light can be used for a microbial decontamination. High

intensity infrared sources allow hyper-thermization of surfaces. Similar to a UHT

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processing in the dairy industry, exposure to short-time, high-intensity infrared

irradiation results in a microbial inactivation while retaining the product quality.

Possible application examples include surfaces of meat, sausages or carcasses as well

as bread. In comparison to other heating methods, energy losses to the surrounding

environment are minimized.

3.3.Super critical fluid extraction (SCFX)

The physical-chemical properties of fluids can be varied with increases in pressure

and temperature. Near the critical point, a decrease of the dielectric constant results in

an increasing solvent power for non-polar substances. For instance, supercritical

carbon dioxide is used to obtain hop extracts or for the decaffeination of coffee.

Depending on the temperature and pressure – for water the critical point is at 374°C

and 21 MPa – its ion product is increased and hydrolytic reactions are catalyzed.

Exposure to supercritical fluids enables the extraction of valuable substances as well

as the hydrolysis of biopolymers such as cellulose, starch or proteins.

By-products such as peels or other plant materials, pulps or protein-containing

solutions resulting from food processing are often used for animal feed. To improve

their sustainability and commercial viability, it is desirable that they are used for the

generation of energy or within the food chain, but this calls for suitable processing

methods.

Supercritical fluid hydrolysis can be used to convert biopolymers into functional food

ingredients or to allow for enzymatic or microbial fermentation. Due to its specific

physical-chemical properties, supercritical water is an optimal reaction media for

biopolymer hydrolysis. In a temperature range between 150 and 250°C and at a

pressure between 10 and 20 MPa, cellulose or proteins are hydrolyzed within seconds.

Short holding times allow the processing in small, continuous reactors. No chemicals

are required, thus eliminating any disposal or neutralization issues. Heat recovery

supports an energy efficient processing approach.

4. Advanced packaging methods

4.1.Intelligent packaging

Intelligent packaging can be defined as packaging that contains an external or internal

indicator to provide information about aspects of the history of the package and/or the

quality of the food.

ntelligent packaging is an extension of the communication function of traditional

packaging, and communicates information to the consumer based on its ability to

sense, detect, or record external or internal changes in the product's environment.

Intelligent packaging systems exist to monitor certain aspects of a food product and

report information to the consumer. The purpose of the intelligent system could be to

improve the quality or value of a product, to provide more convenience, or to provide

tamper or theft resistance. Intelligent packaging can report the conditions on the

outside of the package, or directly measure the quality of the food product inside the

package. In order to measure product quality within the package there must be direct

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contact between the food product or headspace and the quality marker. In the end, an

intelligent system should help the consumer in the decision making process to extend

shelf life (thus minimizing food waste), enhance safety, improve quality, provide

information, and warn of possible problems.

Intelligent packaging is a great tool for monitoring possible abuse that has taken place

during the food supply chain. Intelligent packaging may also be able to tell a

consumer when a package has been tampered with.

4.2.RFID

Radio frequency identification (RFID) is a technology that uses a wireless non-

contact system that uses radio-frequency electromagnetic fields to transfer data

from an electronic chip on its "host" attached to an object, for the purposes of

automatic identification and tracking. Data is stored on this chip and can then be

read by wireless devices, called RFID readers.

RFID tags are smarter than the traditional barcodes as the information on the

micro-chip can be read automatically, at any distance, by another wireless

machine. This makes RFID application easier and more efficient than barcodes.

4.3.Edible coatings

Today, use of edible coatings is a common issue that is beneficial to protect nutrients

material of food specially fruits and vegetables and provide a long durability. The

idea of using edible coatings has been obtained from skin of fruits and vegetables that

can act as an edible barrier against the foreign contaminants. These are thin layers of

edible materials which restrict loss of water, oxygen and other soluble material of

food. They are palatable; reduce environmental pollution by mitigating the application

of polymeric packaging materials. They may develop nutritional value and present

bactericidal effects. These films can be placed on the surface of food products through

different methods such as dipping, spraying and fluidized bed systems.

4.4.Active packaging

Active packaging is accurately defined as “packaging in which subsidiary constituents

have been deliberately included in or on either the packaging material or the package

headspace to enhance the performance of the package system”. This phrase

emphasizes the importance of deliberately including a substance with the intention of

enhancing the food product. Active packaging is an extension of the protection

function of a package and is commonly used to protect against oxygen and moisture.

Active packaging systems are developed with the goal of extending shelf life for

foods and increasing the period of time that the food is high quality. Active packaging

technologies include some physical, chemical, or biological action which changes

interactions between a package, product, and/or headspace of the package in order to

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get a desired outcome. The most common active systems scavenge oxygen from the

package or the product and may even be activated by an outside source such as UV

light. Active packaging is typically found in two types of systems; sachets and pads

which are placed inside of packages and active ingredients that are incorporated

directly into packaging materials.

4.5.Biodegradable packaging film

Biodegradable packaging films are one of the new environmental friendly trends for

promoting sustainability in food industry.Apart from the general task of packaging

material, as a barrier between food product and its environmental, biodegradable

packaging films capable of decaying though the action of living microorganisms.

Thus introducing such materials in food processing fosters preserving the

environment. The materials used for producing these films are limited to renewable

sources.

5. Critical aspects of promising novel technologies from caterer,

retailer and consumer’s point of view (an overview of CFIF

meeting)

At the first CFIF meeting, the industrial application of the novel technologies were

introduced to the CFIF members, who mainly came from manufacturers, retailers and

caterers. Subsequently, the attendees were divided in four different working groups,

one for each group of technologies. It was attempted to distribute the participants in

such a way to ensure the even attendance of both food technologists and food

retailers-caterers in each group. Then the relevant technologies and their issues, in

terms of their applications, advantages and disadvantages and whether the promising

technologies matched the customer trends and needs identified in WP2, were

discussed at the meeting.

Additionaly, different factors determining consumer acceptance of the mentioned

promising novel technologies in food industry were analysed and the role of retail and

catering sector was discussed.

The following issues pertain and are relevant considerations in relation to all (or most)

of the 15 promising novel technologies that were identified:

4.1. Price and pleasure

CFIF participants expressed a belief that the price of a product was a decisive factor

for consumers when making purchase decisions for food products. However, it was

also stressed that the taste and sense of pleasure should not be underestimated. The

CFIF participants expressed a belief that as long as the food products are affordable

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and savoury, the majority of consumers were not interested in what technology has

been applied for processing.

However, taste should not be sacrificed to keep the price

affordable. In other words the final product should not

only be affordable but also tasty. The increase of public

awareness about the importance of healthy food has

developed a new flourishing food market. Thus, providing

different tasty diet foods containing less calorie, salt,

sugar, fat is another factor to be taken into consideration.

These trends contribute to emerging of non-thermal

technologies that promote fresh-like products with higher

nutrient contents that trigger targeted health products such as digestive, diabetes, etc.

4.2. Technology naming

During another set of discussions at CFIF the retailer-caterer party acknowledged the

importance of technology naming in consumer acceptance. A retrospective glance

over some other technologies introduced in food industry bolsters the significance of

proper naming for the novel technologies.

There are a couple of successful examples of naming that could beat of market in a

way that later similar products were named after their trademarks. However, there are

other unsuccessful cases, which due to their improper naming lost their potential

market. A tangible example of this scenario is introducing modified atmosphere

packaging (MAP) to the food market.

Long time ago MAP was introduced as

gas packaging, which had caused

concerns in the consumers about the

toxicity of the filling gases. Later with

some amendments in the title of the

technology, MAP found its way on the

supermarket shelves. However, the

energy and time consumed for this

correction should not be underestimated.

Likewise technologies such as PEF or e-Beam are to be aptly introduced not leading

to misconceptions such as of electrified or radioactive food products. Thinking of

proper naming policy for such technologies paves the way for accepting them as

harmless processing methods. Existing naming needs to be reviewed for their

performance and influence on customer acceptance. However, it should not be

considered that it is just a matter of naming in order to make the consumer accept all

the novel technologies but an important factor to take into account. When naming a

technology transparency and honesty are of great importance, because if a name is

later on perceived as being misleading, this can result in a backlash.

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4.3 Transparency &Authenticity

Consumers around the world are increasingly demanding information on and

assurance of the origin and content of their food. Therefore, the objective assessment

of food authenticity has become of paramount importance, as consumers daily come

into contact with a great variety of foods. Thus, traceability has become a cornerstone

of the EU’s food safety policy. Furthermore, it serves as a risk-management tool

enabling food business operators or authorities to withdraw or recall products which

have been identified as unsafe. Determining the authenticity of foods means to

uncover the unclear issues regarding foods such as:

not meeting the requirements for a legal product

the substitution by cheaper but similar ingredients

undeclared processes (e.g. irradiation, freezing)

application of adulterants (water, starch)

incorrect origin, e.g. geographic, species or method of production

Considering the above facts, CFIF has brought

together experts from retailer-caterer and

manufacturing parties in order to address

authenticity and traceability issues in the emerging

technologies as well.

Food traceability substantiates the idea of tracking

the food materials through the whole food chain.

This obliges developing unique identifiers that

accompany the food materials from farm to fork.

These identifiers need to be capable of recording all

the environmental imposing factors and interpreting

the recorded data should be easy to do.

The emerging technology of RFID embodied this trend in caterer, retailer, consumer

and even the manufacturers. The possibility to call back for a special batch of

products in the distribution chain, in case of probable risks, makes this technology for

the manufacturer no matter what the added cost will be.

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Likewise this idea was warmly welcomed at CFIF and acknowledged as one of the

highly interesting technologies in food industry.

Supporting the facts averted above in food traceability, RFID is one of the

technologies that manufacturers and retailers need to be aware of if they are to keep

up with food safety regulations and avoid recall.

On the other hand due to the multi-ingredient nature of the current foods in the market,

applying traceability requires expanding it to a vast range of countries. However, this

necessity may cause difficulties in developing countries.

4.4. Sustainability & food packaging

To put it in a nutshell everything that we need for our survival depends (in) directly

on our natural environment. Sustainability maintains the conditions that human

beings and nature can co-exist in harmony. Maintaining sustainability is important to

ensure access to sources of water, fertile soil, materials.

Taking the on-going increasing trend in global population and the deficiency in

natural resources authenticates the significance of a sustainable approach in exploiting

the available sources. One of the threatening features is the massive load of packaging

materials which not only shorten the oil reserves but also deteriorate the green

environment. Introducing environmentally-friendly technologies such as bio-based

packaging films can be regarded an initial step toward sustainability promotion.

Gradually the consumers are getting more informed about

the importance of sustainability. This awareness paves the

way for the exigency of novel promising technologies

such as edible coatings and biodegradable packaging film

and facilitates their application in food sector. Among all

the four groups of promising technologies the advanced

packaging groups were more supported, which implies

their acceptance among consumers.

However, due to their added costs to traditional packaging material, setting obligatory

regulations on the proper materials to be used in packaging can be a deriving factor

for caterers, retailers and manufacturers to apply such environmentally-friendly

technologies in food products.

5. Promoting novel promising technologies

An overview of customer’s new trends in food industry1

and their advanced

expectations of food products highlight desired features that may not be attainable

1 For more details please see RECAPT D2.1.

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using the traditional food processing technologies. Burgeoning novel trends in food

industry such as traceability, fresh products with longer shelf life, RTE, functional

foods, etc. are inseparable from emerging technologies. Therefore, the necessity of

introducing novel technologies, which not also correspond with new trends but also

contribute to healthy products, is foreseen.

However, consumers are often severely suspicious of novel food technologies2,

although their concerns are sometimes irrational and not always warranted from a

scientific point of view. Therefore, food technologists and food manufacturers should

adopt a holistic approach when introducing new technologies in order to ensure

consumers about these technologies’ safety and novel applications in various fields,

which may not be feasible applying the traditional methods. An example of such an

approach is proper naming of novel technologies. As it was mentioned earlier, proper

naming of novel technologies in a way that is neither deceptive nor frightens the

consumer are also other issues of high importance. This necessitates engaging

customers from retailers and caterers to final consumers in an open dialogue to

elucidate the whole objectives of the novel technologies along with their pros and

cons and safety.

2 For more details please see RECAPT D2.2.