How biotechnology can be applied in food production
Москва 15 апреля 2010
Jan Stam
Бизнес Директор
Пищевые ферменты
Moscow April 15 2010
Jan Stam
Director Food enzymes
Biotechnology – timeline
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Biotechnology
In food production and processing for ages!
For ten thousand years
fermentation, a form of
biotechnology, has been used
to produce wine, beer and
bread. Selective breeding of
essential foods such as rice,
corn and wheat have created
thousands of local varieties
with improved yield compared
to their wild ancestors.
Ancient biotechnology: Adjusting but with poor
results
Wheat that is best for bread is different from wheat that is best for
pasta. This was accomplished through conventional breeding over
many years using traditional methods. However, often unpredictable
and inefficient, resulting in undesirable traits passed along with
desirable ones.
Modern biotechnology: Precise and controlled
Today, through modern
biotechnology and genetic
engineering, scientists can
move one gene from one
organism to another and
prevent the undesirable traits.
This enables food producers
to obtain improvements in a
much more precise, controlled
and predictable manner
Biotechnology gives us the enormous potential
Food producers can use new biotechnology and benefit from a world
of difference.
Current applications of biotechnology in food production gives the
benefit of longer shelf life, nutritional food quality, better use of raw
materials, softness, optimised processing etc.
Biotechnology gives us the enormous potential
A few typical examples of one of the products of biotechnology:
Enzymes
Enzymes in beer & spirits production
Enzymes in Baking & Milling
Enzymes in Fruit Juice Production
Enzymes in milk processing
Later today : Mr. Brian Brix. “Expanding the Universe of Probiotic”
Enzymes in beer & spirits production
Solutions to improve “brew house” efficiency
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Increased throughput “more beer”/hour
Utilization of Barley , partly replacing Malt
Utilization of other starch sources.
Energy reduction
Better Carbon food print..
Solutions to improve efficiency in spirits production
• Replace malt by exogenous enzymes. (lower cost)
• Increase dry matter content. Less water= less energy to heat.
• Unique Low temperature (< 60 C) process. Energy reduction
Enzymes in Baking & Milling
Technical Benefits:
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To generate bread ingredients in situ based on flour constituents
To add more stability/safety in the industrial production of bread
To overcome raw material variations
To generate a more stable and palatable product (anti-staling)
Economical benefits:
• More cost effective and local wheat can be used
H&N
• To modify cereal component to obtain:
• Increased Soluble Fiber Content
• Consumer acceptable products with H&N value
Enzymes in Fruit Juice Production
Optimal use of Raw Material. More juice out of fruit.
• The best use of the fruit, is with a 80% participation in overall
cost, the most important single parameter in cost optimization.
• All other optimizations contribute only relatively little to overall
cost savings
• 1% higher juice yield means 167 tons more concentrate at
100’000 tons of apples processed per year.
• Use of pectinases helps to get more juice out of fruit
Enzymes in milk processing
Novel solution to reduce fouling which occurs during
heating of milk when producing UHT milk
• Cost reduction:
• Fouling creates too much pressure in system, resulting in
need for regular cleaning
• Cost reduction:
• Cleaning takes time, up to 2 hours, and takes significant
amounts of cleaning compounds
• Due to reduced downtime up to 15% higher capacity will
be released
Additional beneficiary properties:
• Reduced burned taste
• Stabilizes milk emulsions
• Up to 80% reduction in free cholesterol
Imagine with us
- better business
We encourage our customers to imagine with us how they can build a
better business
Tastier, healthier, safer food
More consistent quality
Production efficiencies
Cost savings
Higher yields
Greener products
Removal of unwanted substances
Benefit from the industry’s largest ongoing investment in food research –
Put the power of imagination to work for your business!
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Imagine with us. Better Business
The End
Спасибо за Bаше внимание
вопросы или замечания?
Thanks for your attention.
Any questions or remarks ?
We’re the enzymes provider that knows most
about food
As the enzymes provider that knows most about food,
we understand the interaction between enzymes and
food systems.
This enables us, better than any of our competitors, to
help our customers to reduce costs, increase yield and
provide tastier, healthier and safer food.
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