Day 1 :
Food for Health Ireland Ireland
Keynote: Disruptive dairy innovation: Why has it become a necessity for the food industry and how can it be implemented?
Time : 10:00-10:25
Jens Bleiel started his career at a management consultant company in Germany. After 5 years, he joined Dutch company Numico and held several management and executive functions in the baby food branch of the company. His last function was Global Marketing Director Infant Milks. After 10 years in this business, he joined Dutch multinational DSM. As Senior Vice President of Metabolic Health Products, he built up the functional food business in the area of metabolic health products. In August 2009, he was appointed as Chief Executive Officer of Food for Health Ireland and moved over to Ireland.
The dairy industry has not been the most innovative industry in the past. Disruptive innovations in dairy are technically not easy, there are cost and sensory concerns, regulatory issues and finally, many failures of innovative dairy products in the food market don’t seem to make it an attractive area for innovation. However, it can be shown that disruptive innovation plays a fundamental role for food companies when they want to become and remain market leaders. Consumers are willing to pay premium prices for innovative products when they demonstrate a clearly perceived benefit for the consumer. Open innovation is an organizational model to allow for disruptive innovation and share the burden and the related risks at the same time. It might still be a buzz word but it can be shown that it has become a necessity at the same time. There are examples of research consortia that demonstrate how such a model for open innovation could work and generate disruptive innovations for the food industry.
University of Mainz
Time : 10:25-10:50
Jurgen Schrezenmeir is an Apl. Professor of internal medicine at the Gutenberg University Mainz, Germany. He is also the Chair of the International Society for Milk Science (ISMS)
In the past EFSA has received a vast number of health claims for scrutiny. However, the majority of all applicant claims have been rejected, very often due to weak study design, poor and non reproducible results etc. In the nineties, it became obvious that there will be new and very restrictive process of evaluation of health claims for foods. Science had the view that health claims for foods should be validated with high-profile scientific studies, a process that is very close to clinical studies for pharmacological substances. Hence, only a small number of globally active food manufacturers were in a position to invest the huge sums necessary for the development and validation of foods and their respective claims. Looking more closely into the development of new functional foods and ingredients and in combination with an early to be planned study design it is possible to systematically develop new products in a networking process with the assistance of processing, analytics and food design experts.
Guelph Food Research Centre
Keynote: Developing purple wheat as a source of anthocyanin pigments for food and non-foods applications
Time : 10:50 - 11:15
El-Sayed M Abdel-Aal is a Senior Research Scientist with Guelph Food Research Centre at Agriculture and Agri-Food Canada where he specialized in grain-based functional foods and natural health products. His about 180 publications and presentations encompass chemistry, functionality, nutritional and antioxidant properties of a diverse array of primitive, modern and newly-developed grains. Currently he is the chair of the Bioactive Compounds Technical Committee and vice chair for the Nutrition Division at the American Association of Cereal Chemists International. He has been Associate Faculty member at the University of Guelph and Adjunct Professor at the University of Toronto, and Editorial Board member for several scientific journals.
A body of evidence has shown the role of anthocyanin pigments in human health due to their positive functions as antioxidant, anti-diabetic, anti-carcinogenic and ocular-enhancing compounds. Such characteristics make them good natural colorants, natural antioxidants and dietary supplements for food and non-food applications. The anthocyanin pigments are widely spread in fruits, vegetables and colored grains, e .g. purple and blue corn, black and red rice and purple and blue wheat. Research has shown the potential of purple wheat to produce a variety of anthocyanin-rich functional food ingredients such as bran fractions and wholegrain flours. Purple wheat can also be processed into anthocyanin concentrate in a liquid or powder form. Characteristics of anthocyanin pigments in purple wheat, bran and anthocyanin concentrate were assessed based on spectrophotometry and chromatography using HPLC, UPLC and LC-MS. More than 20 anthocyanin compounds were detected and quantified in purple wheat products with cyanidin 3-glucoside being the dominant compound averaging about 46% of the total anthocyanin content. The main agylcone in purple wheat is cyanidin with glucose as the prevailing sugar and malic being the dominant organic acid in the acylated pigments. Further characterization by Triple Quad mass spectrometer showed additional anthocyanin isomers and compounds up to more than 70 compounds detected. Antioxidant properties of purple wheat products were assessed based on oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), scavenging of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and inhibition of human LDL cholesterol oxidation. The anthocyanin-rich products exhibited much higher antioxidant capacities compared to purple wheat wholegrain. More research is underway for further pigment characterization and product development to determine the bioavailability and biological functions of purple wheat products in vitro and in vivo.
University of Illinois
Time : 11:15-11:40
Prasanta K Kalita is the Director of ADM Institute for the Prevention of Postharvest Loss and a Professor in the Department of Agricultural and Biological Engineering at the University of Illinois at Urbana-Champaign. He is a Fellow of the American Society of Agricultural and Biological Engineering. His research focuses on the area of water management and water quality issues.
More than 1 billion people worldwide face hunger today. Estimates suggest that each year one third of all food produced is lost or wasted. Reducing the postharvest losses (PHL) is an important opportunity for countries to sustainably combat hunger by making supply chains more efficient. Major PHL changes with local weather, topography, types of operations, and economic development. Different issues occur in developing and developed countries. In developing countries, losses happen mainly due to lack of proper technologies, facilities and knowledge of better practices. For developed countries, less loss occurs in the supply chain but more waste is found from the retailer and consumer levels. Comprehensive and updated information along the postharvest supply chain, including the processes of harvesting, cleaning, drying, storage, processing, transportation and marketing, is needed to plan future capacity building efforts to implement the most appropriate technological solution and best practices for reducing PHL. This presentation provides current worldwide PHL situation, critical points between developed and developing countries, the latest PHL data, and potential interventions of PHL prevention. The mission of ADM Institute at the University of Illinois is to be an international information and technology hub for evaluating, creating and disseminating economically viable technologies, practices and systems that reduce PHL. The presentation will also describe current international collaborated projects and other ongoing activities supported by the ADM Institute at the University of Illinois.