emilia nordlund & mirva lampinen 29.11 - xamk · gras status (us-fda) for manufacture of food...
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Intelligent food production
Emilia Nordlund & Mirva Lampinen29.11.2018
Food need
increasing 60%
by 2050
Climate change
to be tackled
30 % people
on malnutrition
Over half of us
live in cities
Digitalization
& robotics
disrupting industry
19001800 2000 2100
1.65 bill.0.9 bill.
4.4
bill.
9.2 bill.
11.2 bill.
7.4 bill.
Sustainability
Safety
Individualism
Convenience
Wellbeing
Pleasure
VTT 2017 2VTT 2017 2
VTT 2018
Food Economy 4.0 - Smart food brings wellbeing for the planet & people
3
Healthy & sustainable
food ingredients
Agile food
manufacturing
Solutions at
consumer interface
Smart food
production4.0
Individual preferences & needs
related to food and eatingResponse from the food industry to
support individual needs
Cycle of smart food productionFOOD INGREDIENTS
FOOD PRODUCTS
FOOD as a
SERVICE
Food cycle is empowered by new technologies & digitalization
VTT 2017 6
Food 4.0
Cell factory
concepts
New
raw materials
for food
New
plant-based
ingredients
Sustainable sources of food ingredients
VTT 2017 7
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Harnessing microbes to produce food
ingredients
Trichoderma reesei -protein production platform Currently used for production of (food) enzymes and
recombinant proteins
GRAS status (US-FDA) for manufacture of food products
An efficient protein secretor; the highest reported total
protein production levels > 100 g/l
28/11/2018 9
Integration of biology with software and hardware systems to provide personalized solutions?
Chao et al, Metabolic Engineering 42 (2017) 98–108
• Disruption is based on rapid
development of software,
hardware and synthetic
biology tools, combined with
economic and societal
needs
In synthetic biology:
• New Tools for DNA Sequencing,
Synthesis, and Editing
• Open-access, standardized parts
for over a decade
• Increase in the Speed of the
Design-Build-Test-Learn Cycle
1028.11.2018
From FOOD to SERVICE
1128.11.2018
Consumer 4.0 is about personalization
Consumers have more power
to decide what food fits their body and
values
to select products and delivery ways that fit
their lifestyle
Consumers are more active partners of
the food system
to share their preferences & needs
to modify food options and influence
production to support their individual
choices
1228.11.2018
Consumer-centric solutions
Hyper-personalized
New services
Combining health and food data
New delivery systems
Prosumerism
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I wantsoup…
FEEDBACK from
consumption
1. MANU-FACTURING
remotely
2. MANU-FACTURING
on the site of consumption
DELIVERY
CONSUMPTION Eating the soup
Distrubution
TRACKING On-line information on
the product ordered
MyData(health, values,
preferences)
ORDER based on personal preferences
and needs
DATA fromsociety affects
preferences
MANUFACTURING
MyFood
Culture
Feelings
Social environment
Genes
Personality
Society
Health status
Taste
Values
Ethics
Can we have a digital twin?What AI algorithms need to take into account to support personalized eating?
Price
Availability
1528.11.2018 15
Technology development to generate data
and offer individual solutions
Sensors & apps
for health and
safety
Tools for system
transparency and
traceability
Smart delivery
and product
logistics
Self-monitoring
& preference
identification
New agile food
production
technologies
1628.11.2018
• Device (two square millimeters) sticks to the
surface of a tooth
• Sensor’s central layer changes encounters
different chemicals and its electrical
properties shift, transmitting a different
spectrum of radio waves
• Could be adapted to a wide range of
nutrients, chemicals and physiological
states.• Now wirelessly transmitting information about
glucose, salt, and alcohol to a mobile device
Tiny tooth-mounted sensors that can
track what you eat
https://www.eurekalert.org/pub_releases/2018-03/tu-sdt031618.php
1728.11.2018 17
Monitor and control your eating with Button
WHAT
A small device for recording eating occasions on-the-go and
mobile app to visualize eating patterns.
WHY
Observe eating behaviour and support the user towards healthy
eating pattern.
HOW
The device is based on VTT’s Tiny Node technology. Data on
eating occasions is collected with the device and transferred to
the mobile application.
FUTURE VIEW
Various potential application areas: Ecologic Momentary
Assessment (EMA) device can be modified to record
consumption of certain foods, emotions, taking medications etc.0
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Why to apply AR & VR in eating
Assist R&D
Increase wellbeing from eating
Support healthy eating
Bring in new sensations
Support intake of nutrients
Augmented and virtual reality technologies to
amplify consumers’ eating experiences
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Augmented eating experiences (funded by
Academy of Finland) 1.1 M€, Sept 2018-Aug
2022
Consortium with Prof. Roope Raisamo,
University of Tampere
Objectives:
AR technology can be used to amplify the
structural properties of food products
Augmented food products contribute to
consumers’ eating experiences, and
Augmented food products will assist in
promoting health and wellbeing
Agile manufacturing
2128.11.2018
Transition from lean to agile to serve
consumers with individual food solutions
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Agile manufacturing is
enabled by
Rise of the machines, global
spending on robotics
expected to reach 60€ billion
by 2025
Intelligent factories, cloud
computing, smart sensors,
predictive maintenance
Connected user data with
process data and feed
forward to the manufacturing
chain
Agile food manufacturing
means
Hyper personalization,
manufacturing for individuals not
segments
Freshly made food or finalized at
point of purchase
Products manufactured and
delivered automatically based on
the order
Decentralized food production
upon demand and preferences
28.11.2018 24
Zume Pizza (store-less pizza company, CA, USA), has raised nearly $50 million in
venture funding. If the Uber of pizza is successful, it will change the way fast food
chains operate by increasing speed and freshness, lowering labor costs. (has 56
GPS-epuipped automated ovens )
https://zumepizza.com/
Automated en-route pizza production and
delivery system
28.11.2018 25
Sally salad bar (Chowbotics, CA, USA), fresh salad vending,
safe system, prep takes 40 sec-2 min, costs 30 k$
On-site salad manufacturing and
vending to support healthy eating
VTT APPROACH - FOOD MY WAY
Next generation smart snack machine that produces fresh, healthy and personalized food products from semi-finished food ingredients and items, placed at work or on-the-go
28.11.2018 27
Flippy (Miso Robotics & Caliburger, CA) collects data from thermal
sensors, 3D sensors and different cameras onboard to perceive its
environment. Digital systems put the orders. Costs 60 k$
Computer imaging and AI-integrated
assisting systems
28.11.2018 28
Moley Robotics, UK: replays the cooking skills of Master Chef Tim
Anderson, through the robotic hands, will cost ca 15 k$
www.moley.com
Robotic kitchen - Chef replicator (consumer version to be launched in 2018)
2928/11/2018 29
3D printing in food design
Customization/ Co-creation
Nutrition
Flavor/color
Texture
On-demand and on-the-go production
Economy at low volume production
Flexibility
New product design
Novel mouthfeel experience
Multi-layer printing of various textures
Use of novel alternative sources (i.e. algae,
side-streams insects)
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History of 3D Food Printing
2006 Fab@Home
Paste extrusion by f.ex. frostings, Nutella,
chocolate (Cornell Univ.)
2006-2009 CandyFab, Sugar printing
(EvilMad Scientist Lab)
2012-2015 FP7-PERFORMANCE, easy to
chew and swallow senior food printing from
pastes (Biozoon).
2013, printing of advanced shapes by sugar
(sugar sculptures) (3D Systems)
2013, in vitro meat by bioprinter (Modern
Meadow)
2014, printing of chocolate, (Hershey’s & 3D
Systems)
2015, printed pasta, (Barilla & TNO)
2017, printed high fibre & protein structures
(VTT)
2020, delivery of personalized nutrition ?
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VTT approach - 3D printed healthy
customized snacks
• Both formulation and post processing steps
are determinants of successful 3D printed
food structures
REF: Lille M, Nurmela A, Metsä-Kortelainen S, Nordlund E and Nesli Sozer. 2018, Applicability
of protein and fiber-rich food materials in extrusion-based 3D printing, J Food Eng, 220, 20-27
28/11/2018 34
28/11/2018 35
Examples of food structures printed
Malted barley flourRye flourWhole milk powder
Whey protein concentrateStrawberry powder Strawberry & starch paste
3628.11.2018
Consumer engagement and product
differentiation
Package as communicating
device as part of IoT
Product quality, safety
and authenticity
QUALITY AND
INTEGRITY
INDICATORS
SMART TAGS AND
CODES FOR IOT
FLEXIBLE,
AUTONOMOUS
ELECTRONICS
FLEXIBLE LIGHT
SOURCES AND
ENERGY
HARVESTING
Intelligent packaging will support safe and
connected food system
3728.11.2018
Life-cycle of digital product Dynamic pricing
Product authenticity
Smart codes for IoT connected products
H2020 research and
innovation framework
programme
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New business opportunities by emerging
food ecosystemsFood My Way
TECHNOLOGY TAKES FOOD BEYOND THE OBVIOUS
FOOD 4.0
AGILE PRODUCTION SYSTEMS
CONSUMER CENTRIC SOLUTIONS
PLATFORMS FOR PRODUCTION AND DELIVERY
AIROBOTICS
FOOD WITHOUT FIELDS!?
SELF-MONITORING
THAT´S SMART USE OF RESOURCES!
DIGITAL INTERFACES
CO-CREATION
PRINTED INTELLIGENCE
SO - WHEN DO WE GET NUTRITION AS SERVICE?
SMART USE OF DATA
SOUNDS NUTS! LETS DO IT.
+
AI
IOT
THIS IS ALL CONNECTED!
PLANT-BASED MAINSTREAMS
+
FOOD ECONOMY 4.0
Thank you!
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