Clean Label presentation IFT16 - Chicago (Wouter de Heij)

www.wouterdeheij.nl @deheij +31.6.55765772
GENERAL RELATIVITY THEORY (1915)

Global Perspective and Approach
Achieving a “Clean Label” while maintaining
the Quality and Safety of Your Product.
Is it Possible?

Ir. Wouter de Heij
TU-Delft
Wageningen UR (ATO-DLO)
TOP b.v. & HFV b.v.
Board Member GMV
@deheij
www.wouterdeheij.nl

Disclaimers
1. I’m a private parallel entrepreneur.
I don’t work as employee for the government or at an university.
Me and my team work both for large multinationals and SME’s.
2. Nobody can predict the future.
Hence, don’t trust my talk about that subject
Ask as many questions as you like. Let’s communicate & debate.
3. 50% of the group will dislike me; but I don’t mind.
I will focus on the persons that I can inspire.
If you dislike me, ask yourself : why?

The Global Challanges

Were does our foods come from?

2015

40% of the food produced is never eaten

1 billion people worldwide have malnutrition

We live in the Penthouse of
Maslow’s Pyramid and we now
demand :
Whole Foods
Clean Label
non-GMO (USA)
E-number free (EU)
Raw foods (USA)
No (artificial) preservatives
No (artificial) additives & colorants
Natural Food(ingredients)
And these products should also be healthy,
tasteful, and not too expensive.
And of course we don’t want to become sick.
Hence, a high food safety level is still expected.

The Future of Preservation

Pasteurisation
(75-90oC)

Retort (115-121oC)

Pascalisation

Partners – CWP with
PurePulse (PEF 2.0)
PEF 2.0

MATS

PATS

The Future of Ingredients

non-GMO Clean Label

Natural product
From Wikipedia, the free encyclopedia
A natural product is a chemical compound or substance produced by a
living organism that is found in nature. In the broadest sense, natural
products include any substance produced by life.
Natural products can also be prepared by chemical synthesis (both
semisynthesis and total synthesis) and have played a central role in the
development of the field of organic chemistry by providing challenging
synthetic targets.
The term natural product has also been extended for commercial purposes
to refer to cosmetics, dietary supplements, and foods produced from
natural sources without added artificial ingredients.

• Flavours
• Colorants
• Water binders
• Preservatives
– Nitrite & Sulphides
– Sorbate & Benzoate
• Technical aids

Consumer acceptance “Clean Label” depends on
1. Source of the ingredient
2. Extraction / Concentration method
3. Purification / DSP step

• Extractions or concentration
– Drying (classical or freeze drying)
– Chemical extractions : hexane, ethanol, etc.
– Natural extraction : Water
– Supercritical extractions : PhytoNext, CO2, …
• Biotechnology / Fermentations
– Algae or Seaweed
– Bacteria
– Yeast

• Classical DSP
– Concentrated to 99%
– Mono moleculair
• Non-purified ingredients
– Yeast extracts
– Carrot extract
– … …

Yeast extracts replacing the classical E-numbers. Is this Clean Label?

Consumers are in the top of Maslow’s Pyramid (price is not an issue)
Fresh & Raw remains popular (but safe and with sufficient shelf-life)
All-Natural is the new norm (according to definition of our mothers)
Re-introduce the “old” ingredients (= clean label)
Consumers are well informed, respect them, communicate with them

Clean Label presentation IFT16 - Chicago (Wouter de Heij)

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