Designing food’s structure for functionalityTim Foster ‐ Director
www.manufacturingfoodfutures.com
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Perspective: The Changing Face of Food Manufacturing
Challenges and Opportunities Ahead:
• Global Food Security(not just growing more food but how to turn it into the food we eat!)
• A move from Nutrition to Sustainability(market(ing) drivers, but real opportunities for innovation)
• Personalised Nutrition – Personalised Products(moving production closer to the consumer)
• Food manufacturers – Retailer Interaction(new supply chain models)
https://www.nottingham.ac.uk/globalfoodsecurity/gfs‐shanghai‐conference/gfs‐shanghai.aspx
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Systems ApproachApplication of Internet of Things to Support Sustainable Food Supply Chain Management
Time
Resources
Resilient Supply Chain
Unlimited Resource
Limited Resource
Materials
Energy
Water
Sustainable Food Supply Chain
To minimize usage of material, water & energy within food supply chain with better planning &
scheduling
Identify and assess requirements and models for a distributed and localised food
manufacture.
Mini‐Me
Centralised‐Distributed
Challenging structure and flow of operations in food manufacturing to produce a more sustainable future.
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Technology Requirements
Drying/Rehydration control
3D printing of foods ‐ investigating the use of food polymers to print macro and microstructures
time, min
0 50 100 150 200 250
RC %
0
5
10
15
20
25
30
35
Oven dryingOsmotic+oven drying
Particle and Ink DesignFor Binder Jetting
Creation of edible filaments for use in Fused Deposition
Modelling
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Replace trans and saturated fat
Control
• Salt & Sugar• Replace trans and saturated fat
o Application in Shortcrust pastry
Oil structured with Rice Bran
Wax
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Sustainability and resilience
Novel low‐energy emulsification processes:rotating membrane and impinging jet devices
Waste coffee grounds
Hydrothermal Treatment
Emulsifying ability of Mealworm Protein Isolate
Day 1
Day 7
Utilising green waste materials
Low Energy & ‘Green’ extraction of oil
Green labelemulsifiers
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
2 40
2000
4000
6000
Time in Model Stomach (Hours)
Visc
osity
(cP)
ControlYogurt & Bisc
*
*Ad
libitum pasta m
eal intake (M
J)
Structures designed for digestion
IFSTAL symposium 2017 - reuse of any part should be credited to the original author
Concluding remarks
• Consumer demands of the future different to present
• Technologies being developed to meet these challenges
• Sustainable and nutritious offering possible –together
• Foods being designed that are good for you!!
IFSTAL symposium 2017 - reuse of any part should be credited to the original author