Trends in food - history & future

1,024 views

Published on

Published in: Business, Technology
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,024
On SlideShare
0
From Embeds
0
Number of Embeds
9
Actions
Shares
0
Downloads
0
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Trends in food - history & future

  1. 1. Wouter de Heij – www.top-bv.nl – +31.655.765.772
  2. 2. 1900: 1.7 billion people
  3. 5. Classical preservation methods
  4. 6. Fresh
  5. 7. Sterilised (Heat > 122 o C)
  6. 8. Dried foods (a w < 0.7)
  7. 15. 25 km 25 km
  8. 16. 16 million people - 41.538 km 2 - ~250 km x 180 km
  9. 17. Hence, after 100 year: Less farmers, more technology Enough low priced food Very efficient food chains Lot of choices for consumers Many environmental problems solved
  10. 18. How to overcome the following challenges: Low prices for farmers So many people to food Powerfull retail and multinationals influence Low(er) biodiversity of crops Heating our planet (CO 2 in atmosphere) … …
  11. 19. What do the people want … …
  12. 21. <ul><li>Trends : </li></ul><ul><li>Convenience </li></ul><ul><li>Healthy products </li></ul><ul><li>High quality foods </li></ul><ul><li>Organic, no chemicals </li></ul><ul><li>Fresh (cut) produce </li></ul><ul><li>Minimal processed </li></ul><ul><li>Diversity </li></ul><ul><li>A reasonable price </li></ul>
  13. 22. <ul><li>Trends : </li></ul><ul><li>Convenience </li></ul><ul><li>Healthy products </li></ul><ul><li>High quality foods </li></ul><ul><li>Organic, no chemicals </li></ul><ul><li>Fresh (cut) produce </li></ul><ul><li>Minimal processed </li></ul><ul><li>Diversity </li></ul><ul><li>A reasonable price </li></ul>
  14. 23. Fresh cut produce (IV th gamma products)
  15. 24. IVth gamma products    
  16. 27. Production technology of fresh-cut
  17. 32. Respiration of fresh-cut H 2 O CO 2 O 2 N 2 Temperature
  18. 33. Controlling respiration rates of fresh produce will result in a controll of : 1. Higher quality food 2. Healthier properties 3. Shelf-life 4. Less losses
  19. 37. 500 240 m€ 150 m€ 2000 1995 2005
  20. 39. <ul><li>Trends : </li></ul><ul><li>Convenience </li></ul><ul><li>Healthy products </li></ul><ul><li>High quality foods </li></ul><ul><li>Organic, no chemicals </li></ul><ul><li>Fresh (cut) produce </li></ul><ul><li>Minimal processed </li></ul><ul><li>Diversity </li></ul><ul><li>A reasonable price </li></ul>
  21. 40. Mild sustainable preservation methods
  22. 41. Use electric fields (20 kV/cm) instead of heat (80 o C) 0 kV / cm 20 kV / cm time
  23. 42. Use electric fields (20 kV/cm) instead of heat (80 o C)
  24. 43. Use electric fields (20 kV/cm) instead of heat (80 o C)
  25. 44. Example of pulsed electric field processed food
  26. 45. Use pressure (2000-8000 bar) instead of heat (80-120 o C)
  27. 46. Use pressure (2000-8000 bar) instead of heat (80-120 o C)
  28. 47. Examples of high pressure processed foods
  29. 48. Let´s together create a happy, healthy, friendly and clean world for ourselves and our children THANK YOU
  30. 49. Wouter de Heij – www.top-bv.nl – +31.655.765.772

×