How do Specialty Food Ingredients (SFIs) & their Manufacturers contribute to the Sustainability of the Food System?

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Key Sustainability Challenges facing the Food Sector

• 70% of global freshwater withdrawals are devoted to irrigation1

• 30% of all human induced GHG emission are related to food1

• 30% of all food is lost or wasted in the food value chain2

1) Foley et al. 2011: Solutions for a cultivated planet. Nature Volume: 478, Pages: 337–342

2) FAO 2011: Global Food Losses and Food Waste 3) Quested et al. 2009: Household Food and Drink Waste in the UK, WRAP, UK

High income countries:

Most waste in households because it is ‘not used in time’3

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Food Waste in different Product Categories

FAO 2011: Global Food Losses and Food Waste

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Farmers, Traders

Primary Food Processors

Food Industry Retailers Consumers

Specialty Food Ingredients Industries

Specialty Food Ingredients and Resource Efficiency

Enabling sustainable use of raw materials

Improving process efficiency

Reducing food waste

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Sustainable Use of Raw Materials in SFIs

• Gelatine (produced from by-products from meat industry)

• Xylitol (produced from corn cobs or side-stream from pulp & paper industry)

• Pectin (produced from citrus peels otherwise used for feed)

• Emulsifiers (produced from RSPO certified palm oil)

• Many other examples

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Enabling the use of,

• A larger part of the grain in bread (emulsifiers and enzymes)

• Meat/fish trimmings for meat balls & fish fingers (hydrocolloids and enzymes)

• Barley instead of energy intensive malt as raw material for beer (enzymes)

Enabling Sustainable Use of Raw Materials in other Food

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Enabling more Efficient Processing

SFIs help make processing of foods more efficient by:

• Increasing yields and reducing use of water, energy and chemicals

• Reducing GHG reductions

Enzymes applied in UHT

processing of milk can reduce

energy and water use with 15%

Enzymes applied in juice extraction

can increase yields with 15%

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Enzymes can help,

• Increasing the quantity of fruit juice extracted.

• Producing juice that is richer in nutrients, such as antioxidants, hence

keeping nutritional value of fruit in the juice

15 % MORE JUICE 100 % MORE ANTHOCYANS REDUCED

LAND AND WATER USE

COSTS

Enabling more Efficient Processing of other Foods

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Natural plant extracts can help reduce food waste by,

• Extending the shelf-life of food products and,

• Keeping organoleptic properties for a longer time.

Below is the picture of color and flavor stabilization for raw fresh ground pork:

0.05 % Green Tea Extract

0.2 % Rosemary Extract

0.2 % Green Tea + Rosemary Extracts

How SFIs help reducing down stream Food Waste

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How SFIs help reducing down stream Food Waste

Tea Tree & Acerola extract can reduce the

Carbon Footprint of Minced Beef with,

990 kg CO2e

per kg applied extract

(due to food waste reduction)

Based on LCA screenings from a member company

11 Based on LCA screenings from a member company

Yeast

Wheat Flour

Emulsifiers and

enzymes

Reducing waste

in households

by

40% saves more than

216,000 tons

of CO2e

every year

How SFIs help reducing down stream Food Waste

Extending the time

period, in which

bread stays fresh,

by 100%

Specialty Food Ingredients are one of the key options for Sustainable Food Processing

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“Regulations are necessary to guarantee the safety of food products. It is, however, important to monitor if these regulations don’t hinder the innovation and application of novel options in food industry for sustainable food processing.”

IC STOA 2013/122 – November 2013 – Report “Technology options for feeding 10 billion people – Options for sustainable food processing”

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Thank you for your attention

www.elc-eu.org

elc@ecco-eu.com