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"... any business enterprise has two - and only these two - basic functions: marketing and innovation"<br />(Drucker 1954)...
If you want to have a copy of these slides, or if you need additional information, please sent an e-mail to deheij@top-bv....
Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
TOP ltd. - Value based knowledge company<br /><ul><li>  Business oriented innovation service provider
  20 persons (>25% growth per year)
  65% (fresh-)food producers,   35% equipment manufacturer (OEMs)
  Shelf-life extension & Quality improvement
  Worldwide specialist in fresh and near-fresh.</li></li></ul><li>TOP ltd. - Value based knowledge company<br />Sustainibi...
TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process   Development<br />
TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process   Development<br />Hiddenslide, notshownduring th...
TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process   Development<br />Hiddenslide, notshownduring th...
TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process   Development<br />
TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process   Development<br />Hiddenslide, notshownduring th...
RF heating of meat @ 1500 kg per hour<br />Hiddenslide, notshownduring the presentation at the symposium<br />
Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
Novel trends in juice and dairy<br />Juicesfromconcentrates & heat-pasteurised 	 	>50 years<br /> Heat pasteurisedsmoothie...
Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line RF/MW/ohmic heating<br />Membranes / filters...
Volumetricheating (RF/MW/Ohmic)<br />
Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br...
Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br...
Pascalistion (HPP) – Basicprinciple<br /><ul><li> Use of Pressure, temperatures <<30oC
 Pack Product and put product in a batch vessel
 Use normal water to increase the pressure
 Micro-organisms are killed within minutes</li></ul>Hiddenslide, notshownduring the presentation at the symposium<br />
Pascalisation (HPP) <br /> >150 production lines Worldwide<br /> 2x suppliers : Avure & NC-Hyperbaric<br /> 250 – 3000 kg ...
300-350L facility (2000 L/hr) running in December 2010<br />
Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br...
PurePulse (PEF) – Basicprinciple<br /><ul><li> Uses an Electric Field, temperatures <45oC
 Small in-line ‘electric’ process
 After treatment, products need to be packed aseptic
 Micro-organisms are killed within fractions of seconds</li></ul>Hiddenslide, notshownduring the presentation at the sympo...
First generation of PEF equipment (USA)<br />
PEF (PurePulse) technology now availible<br />PEF 1.0<br />Smallscalepilot-facilities<br /> No commercial application<br /...
Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br...
Comparison of Pascalisation versus PurePulse<br />Pascalisation (HPP)<br />pilotfacilitiesavailable<br /> Up to 3000 Liter...
The innovation bottlenecks<br />Business Opportunities<br />Noveltechnologies<br />
The innovation bottlenecks<br />Business Opportunities<br />Bottleneck ?<br />Noveltechnologies<br />
Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
Innovation bottlenecks & innovation background<br /> Don’t focus on your current technology (only) <br /> Cultural fit  <b...
From principle to system solutions<br />year<br />2010<br />2015<br />2020<br />2025<br />Basic research<br />New principl...
Classical Food Innovations & company culture<br />Product<br />Process<br />Ingredient<br />Context<br />Supplier<br />Por...
Increasing complexities of innovation projects<br />Products and packaging<br /> Recipe optimisation <br /> A new raw-mate...
Disruptive innovation of technology<br />Technology <br />High quality use<br />performance<br />Disruptive Innovation<br ...
The most challenging innovation objective<br />Development<br />Research<br />Technology Suppliers<br />(equipment and pro...
From research to innovation<br />€<br />Innovation<br />Development<br />Production<br />Sales<br />Market (perspective)<b...
A warning to industry : you want development!<br />R &D: Industry<br />R&D: University & CRO<br />
A warning to CRO : Make, Buy or Ally<br />Business Roadmap<br /> X<br />no<br />Fully internal<br />top<br />Development p...
Innovation bottlenecks & innovation background<br /> Don’t focus on your current technology <br /> Cultural fit  <br /> Ch...
Crossing the chasm<br />
Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
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Presentatie bij Stork Sail 2010

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Presentatie bij Stork Sail 2010

  1. 1. "... any business enterprise has two - and only these two - basic functions: marketing and innovation"<br />(Drucker 1954)<br />
  2. 2. If you want to have a copy of these slides, or if you need additional information, please sent an e-mail to deheij@top-bv.nl or take a look at www.top-bv.nl<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  3. 3. Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
  4. 4. TOP ltd. - Value based knowledge company<br /><ul><li> Business oriented innovation service provider
  5. 5. 20 persons (>25% growth per year)
  6. 6. 65% (fresh-)food producers, 35% equipment manufacturer (OEMs)
  7. 7. Shelf-life extension & Quality improvement
  8. 8. Worldwide specialist in fresh and near-fresh.</li></li></ul><li>TOP ltd. - Value based knowledge company<br />Sustainibility electricybased processing, low energyconsumption<br />Health  minimal processing, nochemicals, smartnessfrom nature <br />Taste and convenience  tastyfresh (cut) conveniencefoods<br />Primarytechnology platforms @TOP  AMAP, MW/RF, PurePulse, Pascalisation<br />Full innovation service provider (fromidea to marketintroduction)<br />TOP = Engineering+development+R&D+consultancy combined<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  9. 9. TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process Development<br />
  10. 10. TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process Development<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  11. 11. TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process Development<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  12. 12. TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process Development<br />
  13. 13. TOP ltd. - Value based knowledge company<br /> Food Design<br /> Process Development<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  14. 14. RF heating of meat @ 1500 kg per hour<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  15. 15. Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
  16. 16. Novel trends in juice and dairy<br />Juicesfromconcentrates & heat-pasteurised >50 years<br /> Heat pasteurisedsmoothies (e.g. Innocent) 5-10 years<br />Freshjuices and smoothies (6-8 daysshelf-life) 10-15 years<br />Trend: freshnon-heated, all-natural, sustainableand 30-40 daysshelf-life. <br />
  17. 17. Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line RF/MW/ohmic heating<br />Membranes / filters<br />
  18. 18.
  19. 19. Volumetricheating (RF/MW/Ohmic)<br />
  20. 20. Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br />Pascalisation (HPP)<br />PurePulse (PEF) <br />
  21. 21. Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br />Pascalisation (HPP)<br />PurePulse (PEF) <br />
  22. 22. Pascalistion (HPP) – Basicprinciple<br /><ul><li> Use of Pressure, temperatures <<30oC
  23. 23. Pack Product and put product in a batch vessel
  24. 24. Use normal water to increase the pressure
  25. 25. Micro-organisms are killed within minutes</li></ul>Hiddenslide, notshownduring the presentation at the symposium<br />
  26. 26. Pascalisation (HPP) <br /> >150 production lines Worldwide<br /> 2x suppliers : Avure & NC-Hyperbaric<br /> 250 – 3000 kg per hour @ €0,10 - 0,35 / kg<br /> 600 k€ - 2.000 k€ investment<br /> 3# production lines in Benelux<br />
  27. 27. 300-350L facility (2000 L/hr) running in December 2010<br />
  28. 28. Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br />Pascalisation (HPP)<br />PurePulse (PEF) <br />
  29. 29. PurePulse (PEF) – Basicprinciple<br /><ul><li> Uses an Electric Field, temperatures <45oC
  30. 30. Small in-line ‘electric’ process
  31. 31. After treatment, products need to be packed aseptic
  32. 32. Micro-organisms are killed within fractions of seconds</li></ul>Hiddenslide, notshownduring the presentation at the symposium<br />
  33. 33. First generation of PEF equipment (USA)<br />
  34. 34. PEF (PurePulse) technology now availible<br />PEF 1.0<br />Smallscalepilot-facilities<br /> No commercial application<br /> No scale-up to industrialthroughput’s<br />Temperatures of product are too high (>>60oC)<br /> No qualitybenifit<br />PEF 2.0<br /> 800 L/hravailablefor NPD.<br /> Low temperaturetreatment (<40 oC)<br />Sufficientshelf-life (>30 days)<br /> First linescommisioned<br />Sustainanble (energysufficient)<br /> Excellent, premium product quality<br />Price level similar to UHT<br />Applications: juices, smoothies,milk, vegetables<br />
  35. 35. Status NT – Juices and dairy products <br />UHT / pasteurisation<br />In-line MW/ohmic heating<br />Membranes / filters<br />Pascalisation (HPP)<br />PurePulse (PEF) <br />
  36. 36. Comparison of Pascalisation versus PurePulse<br />Pascalisation (HPP)<br />pilotfacilitiesavailable<br /> Up to 3000 Liter / hr<br /> Batch process<br /> No asepticfillingreq.<br /> High investmentcosts<br />Costs per Liter 6-40 cent<br />Applicationsonmarket<br />PurePulse (PEF)<br /> 800 L/hravailablefor NPD.<br /> Commercial 1500-2000 L / hr<br />In-lineprocess<br />Asepticorhigh-hygenicfilling<br /> Low(er) investmentcosts<br />Costscomparablewith UHT<br />Applicationsnot (yet) onmarket<br />
  37. 37. The innovation bottlenecks<br />Business Opportunities<br />Noveltechnologies<br />
  38. 38. The innovation bottlenecks<br />Business Opportunities<br />Bottleneck ?<br />Noveltechnologies<br />
  39. 39. Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business model’s<br />
  40. 40. Innovation bottlenecks & innovation background<br /> Don’t focus on your current technology (only) <br /> Cultural fit <br /> Chicken and the egg problem<br /> Knowledge is useful, entrepreneurial spirit key<br /> Crossing the chasm <br /> Open innovation <br /> Blue ocean strategy<br />
  41. 41. From principle to system solutions<br />year<br />2010<br />2015<br />2020<br />2025<br />Basic research<br />New principles<br />New principles<br />Applicationoriented research<br />Noveltechnologies<br />Noveltechnologies<br />Noveltechnologies<br />Equipment design<br />New Equipment<br />New Equipment<br />New Equipment<br />Proces development and NPD<br />novelprocess<br />Novelprocess<br />Novelprocess<br />System integration<br />novelsystems<br />novelsystems<br />novelsystems<br />
  42. 42. Classical Food Innovations & company culture<br />Product<br />Process<br />Ingredient<br />Context<br />Supplier<br />Portfolio<br />Packaging<br />Claims<br />Current<br />Current<br />New<br />Current<br />Current<br />New<br />New<br />Current<br />Current<br />Current<br />New<br />New<br />Current<br />New<br />New<br />Current<br />Current<br />Current<br />New<br />Current<br />Current<br />New<br />New<br />New<br />Current<br />Current<br />New<br />New<br />New<br />Current<br />New<br />New<br />
  43. 43. Increasing complexities of innovation projects<br />Products and packaging<br /> Recipe optimisation <br /> A new raw-material or ingredients<br /> Changing the current packaging design <br /> New packaging shape/design/looks <br />Machines and processes.<br /> Installation of new equipment<br /> Adaptation of the production lines<br /> New factories<br /> New production technologies (will introduce new products, new markets, ...)<br />Increasing complexity<br />Increasing t.t.m.<br />Increasing budgets<br />
  44. 44. Disruptive innovation of technology<br />Technology <br />High quality use<br />performance<br />Disruptive Innovation<br />Low quality use<br />Market development <br />Technology <br />Technology <br />Time<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  45. 45. The most challenging innovation objective<br />Development<br />Research<br />Technology Suppliers<br />(equipment and processes)<br />100 - 1000 kg<br />1 gr - 1 kg<br />0.1 - 10 kg<br />1 - 100 kg<br />Production<br /> series<br />Sales of technology<br />(Industry)<br />Labscale system<br />Pilot scale<br />0-serie<br />Laboratory test<br />300-3000kE<br />150-1500kE<br />15-50kE<br />40-200kE<br />100-750kE<br />Marketsurvey<br />Marketsurvey<br />sales(R&D)<br />Sales of Innovative<br /> foodproducts<br /> (Industry)<br />Product challenge tests<br />Laboratory product tests<br />Food Productions<br />(products and recipes)<br />1 gr - 1 kg<br />10 kg - 100 kg<br />Chicken-and-the-egg : who will invest first?<br />
  46. 46. From research to innovation<br />€<br />Innovation<br />Development<br />Production<br />Sales<br />Market (perspective)<br />Research<br />Engineering<br />Costs of input (hr)<br />Design <br />Methods & procedures<br />
  47. 47. A warning to industry : you want development!<br />R &D: Industry<br />R&D: University & CRO<br />
  48. 48. A warning to CRO : Make, Buy or Ally<br />Business Roadmap<br /> X<br />no<br />Fully internal<br />top<br />Development plan internally<br />Identify Science & Technology areas<br />Need for Capabilities<br />Potential position in 5 years<br />no<br />high<br />Similar capability existing externally?<br />Alliance<br />yes<br />Strategic fit<br />average<br />high<br />R&D Roadmap<br />Competitive impact <br />Acquire externally<br />low<br />yes<br />Acquire externally<br />low<br />Source : Unilever R&D<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  49. 49. Innovation bottlenecks & innovation background<br /> Don’t focus on your current technology <br /> Cultural fit <br /> Chicken and the egg problem<br /> Knowledge is useful, entrepreneurial spirit key<br /> Crossing the chasm <br /> Open innovation <br /> Blue ocean strategy<br />
  50. 50. Crossing the chasm<br />
  51. 51. Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
  52. 52. Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
  53. 53. Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
  54. 54. Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
  55. 55. Open versus closed innovation<br />Ref. Groen et.al, Innoveren, 2006<br />
  56. 56. Innovation bottlenecks & innovation background<br /> Don’t focus on your current technology <br /> Cultural fit <br /> Chicken and the egg problem<br /> Knowledge is useful, entrepreneurial spirit key<br /> Crossing the chasm <br /> Open innovation <br /> Blue ocean strategy -> new ideas & inventions<br />
  57. 57.
  58. 58. The ‘knowledge tree’ and new combinations<br />Increase knowledge at the front of each disiplines<br />+<br />Neue Kombinationen (of knowledge) to solve problems and to realise new innovations that can not be solved witin the excisting siences<br />When a disipline become more mature the ‘distance’ between experts will become larger<br />The gap between alfa- en bèta-sciences<br />Ref. Groen et.al, Innoveren, 2006<br />
  59. 59. Some examples of “neue kombinationen”<br />Fresh(cut) andlongershelf-life (mild preservation)<br /> Low CO2andexoticfoods<br />Fresh(cut) andA-brand<br /> Multinationals andchilledfoodchains<br />Outsourcing design and R&D andcreatinginternalvalue<br />Foodtechnologyandcreativity (food design) & sales<br />Individualproductsandmassproduction<br />
  60. 60. Outline <br />Introduction<br />Current status NT<br />Innovation bottlenecks<br />Business models<br />
  61. 61. Business Model Innovation<br /> Sell products or ingredients <br /> Sell equipment<br /> Sell research capacity<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  62. 62. Business Model Innovation<br /> Sell products or ingredients <br /> Sell equipment<br /> Sell research capacity<br /> Innovation as services<br /> Open innovation <br /> Toll manufacturing<br /> Licensing of new concepts<br /> Finance and maintain equipment<br /> Joint ventures (share risk)<br /> Promote the technology (logo)<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  63. 63. Business Model Innovation<br /> Sell products or ingredients <br /> Sell equipment<br /> Sell research capacity<br /> Innovation as services<br /> Open innovation <br /> Toll manufacturing<br /> Licensing of new concepts<br /> Finance and maintain equipment<br /> Joint ventures (share risk)<br /> Promote the technology (logo)<br />Hiddenslide, notshownduring the presentation at the symposium<br />
  64. 64. wdeheij.blogspot.com<br /> twitter.com/deheij<br /> www.top-bv.nl<br /> www.slideshare.net/deheij<br />

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