Overview of Food and Drink. Anita Fassio

Transcription

1 Overview of Food and Drink Anita Fassio

2 The EU Food and Drink industry in 2011 (1) The number one manufacturing industry in the EU generates 956 billion in turnover (16% of EU manufacturing sector turnover) employs 4.1 million direct employees generates 14,6 % of the total jobs in EU manufacturing serves over 500 million European consumers and many international markets Out of a total of 274,000 companies, more than 99% are SMEs which generate almost half of the industry turnover Driving force for growth and diversity of food and drink products 2

3 The EU Food and Drink industry in 2011 (2) Extreme fragmentation of the industry Complex food chain from farm to fork, with many stages and players Innovation: Innovation activities growing with the size of companies Process innovation is surpassed by product innovation investment represents 0.37% of F&D output, low compared to other EU manufacturing industries and other countries food sectors => Improvement needed in innovation expenditure Environmental pressure of production and consumption of food: great use of resources and waste generation 3

4 Sustainability in the F&D sector Contributes to 23% of global resource use Contributes to 18% of greenhouse gas emissions Approximately 1/3 of food leaving the field is never consumed. Annual food waste is estimated at a total of 90 million tonnes. F&D industry accounts for approximately 1.8% of Europe s total water use (excluding agriculture) F&D sector is considered one of the largest producers of wastewater F&D manufacturers account for 5.3% of industrial final energy use globally => Sustainability issues in the F&D sector can be related to several different fields, ranging from efficiency of the food production and consumption, water conservation, energy efficiency, waste reduction, packaging. 4

5 Food and Drink sector priorities Call 2012 Cleaner and innovative products, including packaging methods aiming at higher resources efficiency, reduction of waste and greenhouse gas emissions, or/and increasing recycling and recovery New or improved production processes with high water efficiency and improved water quality Innovative cleaner products, processes and services aiming at reducing the environmental impact of consumption of food and drinks 5

6 Large variety of themes covered by ongoing projects F&D is a rather diverse sector, and is dependent on other areas throughout the food and drinks value chain. Improved water management as well as waste water quality and water recovery and re-use Packaging (innovative packaging materials with improved environmental impacts and packaging recycling) Waste recycling and waste management (finding uses for by-products not only as food, but also as animal feed, fertilisers, cosmetics) Sustainable food and drink processing ( e.g. innovative extraction process of soy protein; recovery of CO2 from the fermentation process in drink industry) Use of more sustainable resources (e.g. algae as alternative to fish oil) New technologies aimed at the monitoring of food conditions during transport 6

7 WASTEred - Reducing waste from the meat and dairy industries. The meat and dairy sectors are recognised to have one of the greatest environmental impacts within food industry. LODOred is a product based on natural organic and inorganic compounds to treat wastewater, reducing sludge and stabilising the biological treatment process. Objectives: Market introduction of LODOred in the meat and dairy sector in Poland, Spain and Germany Reduction of waste (surplus sludge) by 35%. Increased energy, water and handling efficiency during the waste treatment (~20%). Increase treatment efficiency and reduce pollution of effluents by 20%. 7

8 Eco3cip - ozone cleaning-in-place system for food factories Common CIPs are characterized by automatic cleaning programs based on a succession of several solutions of water, cleaning chemicals and disinfection agents that are discharged together with large amounts of water to rinse out residual chemicals. First industrial application of an ozone based CIP system and its validation in technical and economic terms at industrial level to boost its wide implementation in dairy industry (ESNELAT). Objectives: 25% reduction in wastewater generation Reduction of chemicals use and organic load in wastewater 8

9 FICOB CO 2 recovery and reuse in breweries Upscale of technology for the recovery and purification of CO 2 from the fermentation process and subsequent use for beer and soft drinks production. High replication potential through Carlsberg network. Reduced water and energy consumption Improved quality of the food grade of CO 2 by reducing impurities in the raw gas thereby reducing the risk of contamination of the final product Integrated cooling system thereby removing the need for a separate refrigerant plant Cost price is estimated to be 10-20% lower than existing solutions while operating expenses are estimated at 30% less 9