“Innovation - adding value to
food products”
Peter Siekel
2nd Symposium on Innovation, Cooperation in
Technology and International Transfer of Technology
China + 16 CEEC Format
Adding value to food products
via innovation
The aim is to identify, develop and
demonstrate the potential to create new
products from fruits, vegetables, cereals and
nut crops, in the same time employing byproducts, excess capacity, or lower quality
raw inputs.
New products
New products should include added value
components such as functional food
ingredients, flavours, colours, nutraceuticals,
and other extracts in some cases of
„Bio-quality“.
General requirements on food
innovation
The strategy to achieve value adding of
agriculture products is through:
• Innovative food processing / technology,
• Development of innovated food products,
• Better food safety and quality management,
• Why innovation?
• To support domestic food production
Innovative drive
- Demand for authentic, high quality food
products with correctly declared composition
- Analytical methods necessary for
(quantitative) determination of expensive/highvalue components
- Fighting fraud / supporting producers of
high-quality products
Way of food to the consumer
Profit distribution
1
Farmer
:
10
:
89
Food processor
Distributor and grocer
Consumer
Alternatives
a/ direct processing, production of specialties
30
:
Farmer + Food processor
70
Distributor and grocer
Consumer
b/ direct processing and direct selling
100
Farmer + Food processor
+ grocer
Consumer
Case studies
Production of hydrolyzate Spelt flour
dehusking, milling
Spelt
Hydrolysis
hydrolyzate
Drying
Drink production
Instant
hydrolyzate
Spelt soft
drinks
Complex processing of elderberry fruit, beetroot, apples,
grapes...
Fruits
Pressing
Juice
Pomace extraction
Juice
concentrate
Purification and concentration
Drying
Food colour
concentrate
Powdered
concentrate
Membrane juice thickening
Milling
Dietary fiber
Processing of medicinal plants
Elderberry flowers,
melissa, sage,
oregano, etc.
extraction
Antioxidants
concentrate
Purification, concentration
membranes
Drying
Powdered
antiox. conc.
Fermentative maceration
Purification, concentration
membranes
Syrup production
Soft drinks production
Herbal syrup
Functional
drinks
Maceration - fermentation
Flowers, plants, Fermentation
seeds
medium
Fermentor
Macerate
Temperature: 15 – 30 °C
Pressure:
1 bar
Time:
5 –14 days
The ratio flower / solution: 1:3 (4)
Fermentor volume: 2 m3
Some results achieved
for SME
• Juices without
additives
• Juice/ plant extract
concentrates
• Bio soft drinks
• Cereal drinks
• Natural dyes,
• Antioxidants,
• Imunomodulators
• Functional flours
Pilot plants – Biocentre Modra &
Process implementation units
Lehnice
Inovative results achieved
Thank you