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Trends in food - history & future
- 1. Wouter de Heij – www.top-bv.nl – +31.655.765.772
- 2. 1900: 1.7 billion people
- 6. Fresh
- 7. Sterilised (Heat > 122 o C)
- 8. Dried foods (a w < 0.7)
- 15. 25 km 25 km
- 16. 16 million people - 41.538 km 2 - ~250 km x 180 km
- 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
- 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) … …
- 19. What do the people want … …
- 23. Fresh cut produce (IV th gamma products)
- 27. Production technology of fresh-cut
- 32. Respiration of fresh-cut H 2 O CO 2 O 2 N 2 Temperature
- 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
- 37. 500 240 m€ 150 m€ 2000 1995 2005
- 40. Mild sustainable preservation methods
- 41. Use electric fields (20 kV/cm) instead of heat (80 o C) 0 kV / cm 20 kV / cm time
- 42. Use electric fields (20 kV/cm) instead of heat (80 o C)
- 43. Use electric fields (20 kV/cm) instead of heat (80 o C)
- 44. Example of pulsed electric field processed food
- 45. Use pressure (2000-8000 bar) instead of heat (80-120 o C)
- 46. Use pressure (2000-8000 bar) instead of heat (80-120 o C)
- 47. Examples of high pressure processed foods
- 48. Let´s together create a happy, healthy, friendly and clean world for ourselves and our children THANK YOU
- 49. Wouter de Heij – www.top-bv.nl – +31.655.765.772