Disruptive technology: creating novel ingredients and products whilst improving quality and using low energy consumption

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1 Disruptive technology: creating novel ingredients and products whilst improving quality and using low energy consumption Food Futures seminar: Future Technologies The role of food tech innovation shaping the food and drink industry and supporting consumer trends

2 Company ederna, created in 2007, has developed the next generation cold concentration technology evapeos for F&B and biotech industries. London The company is based in Toulouse (France), one of major Europe's high-tech cities, global capital of the aeronautical industry and home of many start-ups. Paris Toulouse 2

3 Company ederna has all the key competences and equipment required for the implementation of its patented technology for the processing of food & biotech products, including : A high-tech laboratory equipped with bench top evapeos units for the customized development of the technology and cutting-edge analytical tools for the analysis of samples. A highly-skilled team with complementary backgrounds (process engineering, chemistry, materials...). Academic partnerships with top world universities including Cornell University (USA) for the development of the technology for specific applications. 3

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5 Technologies The concentration stage is a key stage in the processing of food ingredients: Component recovery Shelf-life and stability extension Cost reduction of transportation and storage The current process: evaporation Evaporation uses heat the create a phase change of volatile substances in the product. Water is evaporated into a gas form thus concentrating the product. Enthalpy of evaporation (100 C): 2,265 kj/kg 5

6 Technologies The current process: evaporation Evaporation uses heat the create a phase change of volatile substances in the product. Water is evaporated into a gas form thus concentrating the product. High energy consumption Product degradation 6

7 Technologies Our solution: the potential of Engineered Osmosis Use the principle of osmosis Product Selective membrane engineered at the nanometric scale. No phase change thus reducing the energy consumption. Gentle processing allowing a preservation of the product quality. Water evapeos harnesses the Engineered Osmosis principle: an eco-alternative to evaporation Spiral membrane module 7

8 Energy consumption 8

9 Example of application evapeos vs. evaporation Concentration of skim milk Preservation of the color 9

10 Example of application evapeos vs. evaporation Concentration of juices and extracts Strawberry juice concentrate Preservation of the sensory profile Note: - Sensory analysis performed by an independent, certified laboratory. - Concentrates were diluted back to the initial juice concentration. 10

11 Example of application evapeos vs. evaporation Concentration of juices and extracts Watermelon juice concentrate Preservation of the sensory profile Note: - Sensory analysis performed by an independent, certified laboratory. - Concentrates were diluted back to the initial juice concentration. 11

12 Example of application evapeos vs. evaporation Concentration of active ingredients Antioxidant activity in Kiwi Juice Vitamin C in Passion Fruit Juice % preservation 94% 48% % preservation 97% 11% Preservation of the bioactivity Note: Concentrates were diluted back to the initial juice concentration. 12

13 Co-development EDERNA is looking for partners to co-develop the products of tomorrow. 13

14 Applications Potential of the evapeos technology for a wide range of applications in the food and biotech industries: Food sectors Fruit / vegetable juices Plant extracts Dairy, eggs Flavours / Aromas Colours... Speciality ingredients & bioactives Enzymes Hydrolysates Peptones Among many other applications... 14

15 Thank you! Q&A 1 Place Pierre Potier F Toulouse Cedex 1 France ederna_company ederna ederna SAS edernews info@ederna.com 15