Food Security Framing the. solutions. Outline

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1 Outline Food Security Framing the solutions Food processing - Traditional and emerging Meeting the challenges: role of food processing to improve food security Mary Ann Augustin & Luz Sanguansri, CSIRO ILSI-AACC Towards affordable and sustainable food supply, 31 August 2017 The Farm-Factory Interface Food loss and waste Transdisciplinary practice 2 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Food Security Framing the solutions Food Security: Sustainability - Problems, Perspectives and Solutions Growing population of people need to be fed better, with less environmental impact How? - Conceptual Framework: - Production Challenge change how food is produced and efficiency - Consumption challenge dietary drivers that determine food production - Socio-economic challenge governance of the food system Garnett, Proc Food & Nutr Soc (2013), 72, Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 4 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

2 Feeding the World Sustainably The Grand Challenge Feeding the World Keating et al Global Food Security, 3: Food security: A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Food security dimensions: food availability, economic and physical access to food, food utilisation and stability over time (FAO, IFAD and WFP, 2015). Sources: Johnston et al. Adv. Nutr. 5: ,2014; FAO Sustainable diets and biodiversity: directions and solutions for policy, research and action., Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 6 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Global Megatrends in Food and Agriculture Food processing - Traditional and emerging Sources: Johnston et al. Adv. Nutr. 5:. Hajkowicz and Eady, 2015 and CSIRO Futures, Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 8 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

3 Food Processing FOR Food Safety & Security, Efficiency & Sustainability Food Processing: Any deliberate change in food before it is available for people to eat Converts perishable raw materials into useful, shelf-stable and palatable foods (IFICF 2012) 9 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 10 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Consumer values Food Processing Traditional Food Processes Heat, Drying, Extrusion, Fermentation, Separation Innovative Technologies High pressure processing, Microwave, Ultrasound, Pulsed electric field, Novel separation technologies Modelling & Optimisation of Food Processes Modelling, Process design & control, Heat & mass transfer, Fluid dynamics 11 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 12 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

4 Food Preservation For Safety & Stability Processes Heat Treatment Canning (Retorting) Microwave Drying Refrigeration Fermentation Acidification/Salting High Pressure Processing Benefits Minimize pathogens Improve food safety Improve food stability Longer shelf life Convenience Increased availability Enables transport Improve food quality Less waste / improve utilisation Food Processing For Nutrient Quality Processes Blanching/ Heat High Pressure Fortification Encapsulation Food re-formulation Benefits Inactivation of enzymes Retention of nutrient Restore nutrient losses Vit D in milk Enrichment of nutrients - bioavailability Omega-3, probiotics For healthy food products High protein bars 13 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 14 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia The Farm-Factory Interface The Farm-Factory Interface Processing for a Sustainable Agri-Food Industry Climate change, Environmental footprints, Seasonality, Land availability, Methane mitigation, Water availability Altered Raw Material Composition & Flavour Energy cost Water usage Efficiency Altered On-farm Practices PRIMARY PRODUCE from New Sustainable Production Systems FOOD PROCESSES Conventional & Emerging Animal/Plant Genetics, Availability of conventional feeds/fertilizers, Increased supplement /fertilizer costs, New on-farm practices (calving & planting patterns) Altered Structure INGREDIENTS/PRODUCTS / BY-PRODUCTS Effective utilisation Waste minimisation Consumer Augustin et al. Int Dairy J, 31, 2-11 (2013) Getting the most out of agri-food primary produce with altered composition Making consistent products from a variable production supply 15 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 16 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

5 Food Processing For Sustainable Food Supply Chain (E.g. Dairy) Agriculture Storage and Distribution Processing Storage & Shelf Life Retailing & Food Service Food Processing Sustainable Factory of the Future Green house gases System Boundary Resources Distribution Energy Process 1 Process 2 Water Altered farm practices New breeds New feeds New crops ENERGY WATER Increasing yields Reducing environmental impacts WASTE Acceptable, nutritious, affordable consumer foods Consumer Raw materials Produce (Meat, Dairy, Grains, Pulses, Fruits, Vegetables) Farm Process 3 Waste material An integrated approach to making more from less Protein is one of the world s major challenge Food and Feed for human and animal consumption Safe Nutritious High quality Consumer acceptance 17 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 18 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Food loss and waste UN Development Goal 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses 19 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 20 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

6 Food waste occurs along the supply chain Global volume of Food Wastage = 1.6 Gtonnes Edible Portion = 1.3 Gtonnes Agricultural production Post-harvest handling Processing Distribution Consumption FOA 2011 & FAO Food Wastage Footprint Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 22 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Food Loss Greater problem in underdeveloped countries Food Waste Higher in developed countries Food Loss Impact Across the Value Chain FAO 2011 Global food losses and food waste Food Loss in Australia: $3.1 million tonnes food disposed Food Wastage = Food Loss + Food Waste RIRDC Workshop, Canberra Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 24 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

7 Valuing our Lost Biomass Resources Real-time food safety management system Lao et al., Expert Systems with Applications, 39(3), , 2012 RFID-based Food Operations Assessment System with Case-based Reasoning (CBR) Facilitates food safety control activities with Reduced Decision making time TECHNOLOGY ENABLERS: RFID and wireless sensor networks (WSNs) 25 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 26 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Processing technologies for Optimising Value in Food Supply Chain FRESH PRODUCE (EDIBLE) MEAT & SEAFOOD, DAIRY, CEREALS, OILSEED, FRUITS & VEGETABLES Food Processing /Post-harvest Preservation/Fermentation Acceptable consumer Appeal CONSUMER PRODUCTS FOODS & BEVERAGES DIETARY SUPPLEMENTS Megasonics-Assisted Oil Separation for Oil Bearing Materials Food Processing / Concentration/ Separation BY-PRODUCTS OF FOOD PROCESSING (EDIBLE FOOD WASTE) Process /Formulate RECOVERABLE LOSS FOOD & FOOD INGREDIENTS, DIETARY SUPPLEMENTS Bioprocessing/ Biorefining Concentration/ Separation Food Processing Concentration/ Separation BIOACTIVE COMPONENT /FOOD INGREDIENT/DIETARY SUPPLEMENT NEW FOOD PROCESSING INDUSTRIES EFFICIENT PROCESSING REDUCED ENERGY & WATER FOOD SUPPLY CHAIN OPTIMISATION ZERO WASTE REDUCED ENVIRONMENTAL IMPACTS NON-FOOD GRADE BIOMASS COPRODUCTS, STEMS, LEAVES, CUTTINGS ETC. Bioprocessing/ Biorefining Concentration/ Separation VALUE ADDED BIO-PRODUCTS BIOACTIVES, FUNCTIONAL INGREDIENTS, ANIMAL FEED, CHEMICALS, BIOFUEL Augustin et al (2012) Vegetable Oil Extraction WO 2012/ A1 27 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 28 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

8 Extracting Value from Underutilised Biomass Ultrasound & Enzyme Assisted Processing of Lignocellulosic Biomass Low & Medium Frequency ( khz) Enzyme production using raw material Multiple coproduct streams Oliver et al Carbohydrate Polymers 111, Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 30 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Optimising Food Resources Role of Food Processing MATERIAL INPUTS Food Processing / Preservation of Food CONSUMER FOODS & INGREDIENTS Edible Biomass Recovery & Transformation Australia has $3bn food loss problem Bioactives and functional ingredients market is expected to reach $33.6bn by 2018 Flavanone Anthocyanin Flavonol Polyphenols Flavonoids Antioxidants Flavanol Isoflavones Flavone By-products of food processing / food waste Food Processing Concentration/Separation MA Augustin $ $$$ $$$$ VALUE ADDITION Improved Efficiency Stabilisation/ Conversion into Food and Ingredients Extraction of High-value components (e.g. nutraceuticals) Source Input: Farm Processors Wholesalers Cool stores Food waste collection & recovery Food waste processing & value added ingredient production facility Bioactives from supernatant Solid Pastes, pellets, flakes & powders Biofuel production Potential electricity production Functional Ingredients Cost savings facility heating Functional Foods Luz Sanguansri, CSIRO 31 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 32 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

9 The Future FOOD LOSS BANK TM Processing for Value Adding Separation Technologies Food Stabilisation & Transformation Technologies Re-discovering Food Fermentation FOOD LOSS BANK TM Petkovic et al. 2017, The Food Loss Bank, Food Australia, Jan/Feb, Bioactives, Food Ingredients, Foods & Beverage Products, Feed New Bio-Economy New Industries and Employment Zero Waste Food & Feed Security Reduced Environmental Impacts Sustainability 33 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 34 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Prototype Products from Broccoli & Carrot made at CSIRO Powders Broccoli and Carrot powders Extruded Snacks 3% vegetable Use of residues from the wine industry Grape skins and seeds Gluten-free flour (and cookies) Juice Concentrates `Forward Osmosis 100%vegetable Fermented Products Grape marc Tannins, tartaric acid, extracts 35 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 36 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

10 New Science/technology solutions to reduce food loss and generate customer value Underutilised edible biomass: Our new raw ingredient for food /supplement industries Intelligent Decisions Making Tools Mapping the food loss and location Informed decision making for centralised / decentralised processing Address practical problems in logistics New Sensors Advanced sensing technologies Decisions to be made on fitness for purpose of raw material for edible use New Processing Technologies for Stabilisation of Food Loss Materials and Conversion Development of efficient processing and preservation L Sanguansri & MA Augustin, CSIRO 37 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 38 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Partners & Stakeholders Map Connection flow Flow of money Government SME & SME- CSIRO Engagement Farmers Products & IP CSIRO Researchers Transdisciplinary Practice Research Development Corporations Non Government Organisations Primary Food Processors Start-up companies Food Companies Eliminate Food Loss University / Research Org Collaborators Equipment & Sensors Suppliers Growth Centres Supplement Companies Distribution & Warehouse Agents Supermarkets Software / Data Management Companies L Sanguansri & MA Augustin, CSIRO 39 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 40 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia

11 Collaborative Network for Enhancing Food Security Mapping Supply Chain Logistics Government Postharvest / Distribution Various Sectors Setting Targets / Policies Economic incentives Acknowledgements CSIRO Agriculture & Food Food Program CSIRO Future Science Platform Eliminate Food Loss Enabling Technologies Industry & Business Scientists Internet of Things Hort Innovation Australia Creating Value-added Products from Vegetable Waste Consumer Research Consumer Transdisciplinary Research Science in Society New Business Models 41 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia 42 Augustin & Sanguansri, ILSII-AACC, 31 August 2017, Sydney, Australia Thank you CSIRO Food & Nutrition Flagship Mary Ann Augustin Chief Research Scientist & Executive Scientific Advisor t e maryann.augustin@csiro.au