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Philosophy
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History
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Economic figures
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Data in TEUR 2010 2011 2012 2013*
Income from operating capacity (Sales revenues) 6.95 7.12 6.60 7.53
Revenues from industrial R&D services 5.13 6.27 5.35 4.90
Funded public contracts 1.82 0.85 1.25 2.63
Employees (average) 100 108 107 116
* Actual available data
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MULTIPURPOSE FEED VALORISATION POTENTIAL OF FOOD PROCESSING BY-PRODUCTS – A REVIEW OF PAST, PRESENT AND EMERGING STRATEGIES IN
EUROPE THROUGH CASE STUDY OF TECHNOLOGIES EMPLOYED BY IGV IN THE
NOSHAN PROJECT
PRESENTATION
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Preamble
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There are increasing constraints and drivers (resource scarcity, bad technology, population growth, etc.) imposed by our own resource system, which drives industry to increase its overall efficiency by improving existing processes or finding new uses for:
o Residues
o By-products
o Wastes
Potential valorisation pathways
• Reduction of waste
• Recycling (Up- and downcycling)
• Reuse within the same cycle Our waste hierarchy
The food recovery hierarchy (from Johnstona & Green 2004)
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Waste definition
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• OECD: Waste refers here to materials that are not prime products (i.e. products produced for the
market) for which the generator has no further use for their own purpose of production, transformation
or consumption, and which he discards, or intends or is required to discard. Wastes may be generated
during the extraction of raw materials, during the processing of raw materials to intermediate
and final products, during the consumption of final products, and during any other human
activity.
• EU Commission in the Waste Framework Directive 75/442/EEC on waste as amended by Council
Directive 91/156/EEC, Art.1(a): ‘Waste’ shall mean any substance or object in the categories set
out in Annex I which the holder discards or intends or is required to discard. The Commission
has drawn up a list of wastes belonging to the categories listed in Annex I.
Are excluded
- Residuals directly recycled or reused at the place of
generation (i.e. establishment);
– Waste materials that are directly discharged into ambient
water or air.
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Directive 75/442/EEC
Annex I
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„Waste list“ (A)
Annex I
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„Waste list“ (B)
Annex I
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Food processing creates waste. Of approximately
3 billion tonnes of waste generated each year in Europe
it has been estimated that the member states produce
in the region of 222 million tonnes of food waste
and by-products across the key sectors (AWARENET)
Food processing residues/wastes
Key drivers for re-valorisation
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Population growth
- The global food and drink industry is one of the
largest industry sectors and is essential to all
economies.
- the last 50 years has witnessed an immense
increase in the demand for food due to the rapid
growth in world population
Estimated previous&projected growth of the global human population
European food waste across the different sectors
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• The majority of food processing systems were developed at least 20–30 (or more) years ago when waste
disposal – particularly in the vegetable, cereal and fruit processing industries – was not the issue it is today.
• The value added by processing a portion of a raw food material to create a high-priced product outweighed the
costs of disposal and, for many processes, there was little incentive to find alternative means to deal with the
waste streams.
• The development of technologies and approaches for exploiting waste streams was not such a priority; waste
production remained integral to the development of food processing systems.
But where do the “waste” comes from?
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Indication of the quantity of non-utilized raw material (light grey, minimum amount; dark grey, maximum amount)
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• Due to the specificity of a given raw material and its processing in relation to a particular product, surplus and waste
food processing co-products are not readily utilized by the parent processors.
• Exploitation of the by-products would necessitate a degree of diversification which would probably include the
formulation of new products for current or new markets.
Specific issues
Is there any globally accepted solution?
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Processors‘ point of view - A high degree of risk which is not
attractive since the industry is in a mature
state, and the products are mostly
commodities.
- They generally prefer their waste
streams to be removed from their
premises by third parties.
- Rapid deterioration of biological
materials due to autolytic, chemical and
microbial spoilage, resulting in a loss of
food-grade potential
Ansoff’s matrix (after Ansoff, 1957)
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Is it easy? Regulation is smoothly facilitating?
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Is it easy? Regulation is smoothly facilitating?
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Is it easy? Regulation is smoothly facilitating?
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How processors should work…
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Overview of the relationships between waste, secondary raw materials and products, with EC legislation
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How academia should interact with industry for finding solutions…
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Food processing waste in relation to the waste hierarchy
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How processors should imagine the future…I have a dream…
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An ideal roadmap for whole-co-product exploitation
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Main features
Case Study: NOSHAN Project (www.noshan.eu)
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NOSHAN investigates the process and technologies needed to use food derived by-products (fruit, vegetable/crops/dairy) for feed production at :
low cost low energy consumption maximal valorisation of starting wastes materials.
Nutritional value, functionality and safety will be monitored and investigated
Strategy: A. Replacement of bulk feed ingredients: to cope with the huge amounts of
wastes derived from food
B. Valorisation of waste components into feed additives : to cope for animal needs and improve feed price
Projekt-Nr.: 312140 - EU – 7th Framework Programme
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Project overview
Case Study: NOSHAN Project (www.noshan.eu)
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WP
1 a
nd
WP
10
. Pro
ject
man
agem
ent
and
co
ord
inat
ion
WP2. Food by-products characterization and final selection
WP3. by-product conditioning and
stabilization: bulk feed production
WP4. By-product conversion into feed ingredients
WP5. Feed production (influence of feed matrix) IGV
WP6. Process scaling up and feed production for demonstration studies IGV
WP7. Diet design and animal trials
WP
8. L
CA
an
d le
gisl
ativ
e fr
ame
wo
rk
WP
9. D
isse
min
atio
n a
nd
exp
loit
atio
n a
ctiv
itie
s
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Chilling sensitiveness
Case Study: NOSHAN Project (www.noshan.eu)
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Case Study: NOSHAN Project (www.noshan.eu)
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Shelf-life prolongation with chilling
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Future trends: Enzymatic hydrolysation and use of hydrolysates thereof
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Emerging trends: Microorganism pathway
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Emerging trends: Dewatering
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Spiral Plate Technology
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Emerging trends: PEF (pulsed electrical field)
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Emerging trends: Planetary roller extrusion
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Conclusion
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WASTE Valuable Co-Streams
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Questions?
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Thank you for your attention
IGV GmbH Arthur-Scheunert-Allee 40-41 14558 Nuthetal Frank Kage János-István Petrusán Projectmanager Head Research Coordination [email protected] [email protected] www.igv-gmbh.com www.igv-gmbh.de Phone +49 33200 89-209 Phone +49 33200 89-114 Fax +49 33200 89-220 Fax +49 33200 89-220 Managing directors Dr. Peter Kretschmer Dr.-Ing. Katrin Schreiber
We look forward to working with you: For a healthy future