031109 - WFC - presentatie TOP b.v.

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031109 - WFC - presentatie TOP b.v.

  1. 1. location date presentation name L.van Gelder BV te Ridderkerk November 3th 2009 Novel Technologies ir . Wouter de Heij title Fresh Technologies
  2. 2. <ul><li>&quot;... any business enterprise has two - and only these two - basic functions: marketing and innovation&quot; </li></ul><ul><li>(Drucker 1954) </li></ul>
  3. 3. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  4. 4. Mission of TOP ltd. Making state-of-the-art technical and scientific knowledge accessible to (SME + )-companies – food producers, technology suppliers and life science companies – with the objective to increase their profitability.
  5. 5. Mission of TOP ltd. Making state-of-the-art technical and scientific knowledge accessible to (SME + )-companies – food producers, technology suppliers and life science companies – with the objective to increase their profitability.
  6. 6. From research to innovation D evelopment R esearch I nnovation Costs of input (hr) Methods & procedures Engineering Design Production Sales Market (perspective) €
  7. 7. TOP ltd. - Value based knowledge company <ul><li>Food Design </li></ul><ul><li>Process Development </li></ul><ul><li>Innovation Management </li></ul>
  8. 8. TOP ltd. – Company overview <ul><li>17 persons (25% growth per year) </li></ul><ul><li>65% (fresh-)food producers, 35% equipment manufacturer (OEMs) </li></ul><ul><li>Shelf-life en quality extension; NPD </li></ul><ul><li>100% privately owned company </li></ul><ul><li>Primary focus on Europe </li></ul><ul><li>50% more value compared to CRO’s </li></ul><ul><li>Business oriented service provider </li></ul>
  9. 9. TOP ltd. – Company overview <ul><li>Good ideas do have a value (hence, stop organizing ‘brainstorms’) </li></ul><ul><li>All people need a salary (a financial transactions is always required) </li></ul><ul><li>Background knowledge is free @ TOP ltd. </li></ul><ul><li>Open Innovation: sharing costs and profits </li></ul>
  10. 10. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  11. 11. Factory Design : Implementation & Realisation
  12. 12. Factory Design : Implementation & Realisation
  13. 13. Electromagnetic heating of meat – 2x 90kW
  14. 15. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  15. 16. Ontwikkelingen en trends <ul><li>Consumententrends: </li></ul><ul><ul><li>veilig en gezond voedsel (randvoorwaarde, geen USP) </li></ul></ul><ul><ul><li>gebruik additieven omlaag (TOP doet niet aan conserveermiddelen) </li></ul></ul><ul><ul><li>gemak, kant en klaar maaltijden en maaltijdcomponenten blijft een trand </li></ul></ul><ul><ul><li>Vers (of near-fresh) ( Specialisme TOP ) </li></ul></ul><ul><li>Conserveren moet milieuvriendelijker en energiezuiniger </li></ul><ul><li>Nieuwe technolgieën om producten veilig te conserveren met behoud van verse eigenschappen. </li></ul>
  16. 17. Hogere kwaleit, langere houdbaarheid <ul><li>Vers Versgesneden Bevroren Gepasteuriseerd Gesteriliseerd Gedroogd </li></ul>Gezond Gemak (convenience) Lang houdbaar ambient 0 tot 7 o C -20 o C koelvers of pH<4.5 ambient ambient Mild geconserveerd (HPP, PEF, …) Near-fresh products Gemak (convenience) Lang(er) houdbaar Gezond(er)
  17. 18. Re-positioning when improving? Keeping Quality (days) Discount supermarkt Specia- list Food Service Process 1 5 2 1 3 4 15 10 5 0 Quality (color, smell, texture) score Process 2 inno Product repositioning A B Product repositioning A
  18. 19. Re-positioning when improving? Quality (color, smell, texture) score Keeping Quality (days) Process 1 5 2 1 3 4 15 10 5 0 “ Near-fresh” products (emerging market) Process 2 inno
  19. 20. Hurdle approach – Technology assessment <ul><ul><li>Question : How to produce an high quality and safe food product? </li></ul></ul><ul><ul><li>Clients : Variety of costumers (e.g. fresh cut produce in Europe) </li></ul></ul><ul><ul><li>Objective : Choosing the ‘best’ technology. Which preservation strategy to use? </li></ul></ul><ul><ul><li>Why TOP : Preservation strategies and business finance. Food safety and Food engineering skills. </li></ul></ul>
  20. 21. Hurdle approach – Technology assessment <ul><ul><li>Question : How to produce an high quality and safe food product? </li></ul></ul><ul><ul><li>Clients : Variety of costumers (e.g. fresh cut produce in Europe) </li></ul></ul><ul><ul><li>Objective : Choosing the ‘best’ technology. Which preservation strategy to use? </li></ul></ul><ul><ul><li>Why TOP : Preservation strategies and business finance. Food safety and Food engineering skills. </li></ul></ul>
  21. 22. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  22. 23. Respiration background of fresh-produce H 2 O CO 2 O 2 N 2 Temperature
  23. 24. Achtergrond MAP verpakking 1 van 2 Tijd (dagen) Concentratie O2, CO2 (%) CO 2 verloop O 2 verloop
  24. 25. Achtergrond MAP verpakking 1 van 2 Tijd (dagen) Concentratie O2, CO2 (%) Gewenste CO 2 niveau Gewenste O 2 niveau CO 2 verloop O 2 verloop Product, snit en receptuur afhankelijk * * Niveaus zijn indicatief. Vaak O 2 : 0.5-3%, CO 2 : 8-15% Begassen : Flushtijd Flushdruk Snit product CO 2 @ P=0 O 2 @ P=0 N 2 @ P=0 Snelheid van verandering: Ademhaling, snit, oppervlak verpakking, bewaartemperatuur, …
  25. 26. Achtergrond MAP verpakking 2 van 2 Tijd (dagen) Concentratie O2, CO2 (%) Gewenste CO 2 Gewenste O 2 CO 2 verloop O 2 verloop Tijd (dagen) CO 2 verloop O 2 verloop Klassieke MA verpakking (MAP) Moderne EMAP verpakking
  26. 27. Effect van doorlaatbaarheid verpakking Tijd (dagen) Concentratie O2, CO2 (%) 1. Open folie : hoge OTR, veel gaatjes, grote gaatjes 2. Gesloten folie : Lage OTR, geen gaatjes. 1 2 O 2 verloop
  27. 28. Perfotec : Online laser perforation & visual check
  28. 29. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  29. 30. Respiration background of fresh-produce H 2 O CO 2 O 2 N 2 Temperature
  30. 31. A single leave : where water may be located 1 3 5 2 4 6
  31. 32. Drying (dewatering) equipment
  32. 33. Gecombineerde koelen en drogen (FFE / ACB)
  33. 34. The effect of proper drying … …
  34. 35. Outline <ul><li>General introduction </li></ul><ul><li>Cases @ TOP </li></ul><ul><li>Future technologies </li></ul><ul><li>EMAP </li></ul><ul><li>Cooling & Drying </li></ul><ul><li>Pascalisatie </li></ul>
  35. 36. Nieuwe technologieën <ul><li>Niet-thermische processen </li></ul><ul><ul><li>Hoge drukbehandeling (pascaliseren) </li></ul></ul><ul><ul><li>Pulserende electrische velden </li></ul></ul><ul><ul><li>Ultrasound </li></ul></ul><ul><ul><li>Lichtpulsen en plasmatechnologie </li></ul></ul><ul><ul><li>Oscillerende magnetische velden </li></ul></ul><ul><li>Combinaties met conventionele technieken </li></ul><ul><li>Optimalisatie thermische processen (RF, microwave, …) </li></ul>
  36. 37. Pascalisatie
  37. 38. Titanic : 4 km diepte, Druk : 40 MPa
  38. 40. Pascalisatie - producten
  39. 41. Pascalisatie - producten
  40. 42. Pascalisatie - producten
  41. 43. HPP Pasteurisation (examples @ TOP)
  42. 44. Complex meals
  43. 45. Veggie & Fruit Juice – Launch @ Anuga 2009
  44. 46. Some other disruptive technologies : Future <ul><li>HPP sterilisation </li></ul><ul><li>RF sterilisation </li></ul><ul><li>PEF pasteurisation </li></ul><ul><li>MW/RF Pasteurisation </li></ul><ul><li>Electricity based processing </li></ul><ul><li>Hygienic closed production processes </li></ul><ul><li>What not : </li></ul><ul><li>UV, e-water, CO2, ohmic, … </li></ul>
  45. 47. Disruptive technologies and marketing <ul><li>“ Markets that don’t exist can’t be analysed” </li></ul><ul><li>The (market) entrance of disruptive innovative technologies will not be predicted by marketing departments or consumer panels. </li></ul>
  46. 48. <ul><li>wdeheij.blogspot.com </li></ul><ul><li>twitter.com/deheij </li></ul><ul><li>www.top-bv.nl </li></ul><ul><li>www.slideshare.net/deheij </li></ul>

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