Innovation and nanotechnology a food industry perspective Mike KNOWLES Chairman, FoodDrinkEurope Nanotechnology Expert Group
Research and Innovation in the Food Industry 2
Research and Innovation in the Food Industry 3 R&D as a percentage of industry output for the food and drink industry in various countries (%), (2000=100) Source: OECD STAN statistics
Research and Innovation in the Food Industry 4
% PPS 2000 (billions) 900 800 700 600 500 400 300 200 100 0 Research and Innovation in the Food Industry 5 ROW Japan US US EU-27 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 Globalisation of knowledge Declining EU share of knowledge production Evolution of World R&D expenditure in real terms, PPS at 2000 prices and exchange rates, 1995-2008 Figure Private Expenditure on R&D as % of GDP (1) - average annual growth (%) in the major economies, 2000-2007 (2) Stagnating business R&D Average annual growth as % of GDP, EU-27, US, Japan, South Korea & China, 2000-2007 Source: European Commission, DG Education 2011 12,0 10,0 8,0 6,0 4,0 2,0 0,0-2,0 9,8 5,0 2,5-0,2-0,7 EU-27 US Japan South Korea China
Research and Innovation in the Food Industry 6 Innovative Companies in Europe (1)
Research and Innovation in the Food Industry 7 Patents Applications
Research and Innovation in the Food Industry 8 FoodDrinkEurope and Emerging Technologies - Nanotechnology The Food industry supports the contribution nanotechnologies may bring to food products in order to confer consumer benefits, including : Improve nutritional quality of foods Longer shelf-life of fresh and processed products bringing better quality at end of shelf-life Knowledge of storage history and potential safety issues (sensors) Application of nanotechnologies in the food industry itself is at an early stage.
Research and Innovation in the Food Industry 9 FoodDrinkEurope and Innovation: Nanoparticles Naturally Occurring in Food While the common use of the term nanotechnology may be new, food is naturally and traditionally made up of nanometre scale particles humans have been exposed to nanometre scale particles since their existence. Food naturally comprises particles in the nanometre scale, such as protein nano structures.
Food components are traditional nanomaterials How do we distinguish these from new nano? Material Food Product Size (nm) All polysaccharides Edible plant and muscle tissues, ~50 1500 milk, eggs, processed foods Glycogen Edible muscle tissue and liver 8 43 Starch granules internal concentric rings Edible plant tissues 100 400 b Starch granules amylopectin clusters Edible plant tissues 5 10 Unsaturated triglyceride Vegetable oils ~3 Cholesterol Animal lipids ~1.5 Myosin Edible muscle tissue 1.5 2 diameter, 100 in length Collagen Edible muscle tissue 1.4- to 1.5-wide units Whey Milk 4 6 Enzymes Naturally existing or added 1 10 A, D, E, K, C, thiamin, riboflavin, Naturally existing or added <1 2 niacin, B6, B12, biotin Lycopene Tomatoes ~3 Beta-carotene Carrots, oranges, peaches, peppers ~3 Capsaicin, gingerol, tumerone Capsicum peppers, ginger, turmeric ~1 2 Casein micelle Raw milk 30 300 10
Research and Innovation in the Food Industry 11 Nanoparticles Naturally Occurring in Food from Processes Milling: Milling results in particle size reduction to achieve, for example, an appropriate level of water absorption via disrupting / damaging starch granules. Homogenisation Homogenisation is the process of reducing the particle size of fluid products such as milk, fruit juice and sauces, under conditions of extreme pressure, sheer turbulence, acceleration and impact to make them more stable and have a better texture. Spray-drying Nanoscale materials might also occur during spray-drying in the context of down-stream preservation in extraction. This does not only refer to plant extracts but affects all producers of extracts. Furthermore, the agglomeration process of spray-drying may have to be considered..
Research and Innovation in the Food Industry 12 Nanoparticles Naturally Occurring in Food - Nanostructered Materials Biopolymeric nanostructured materials These materials can form as a result of the self-assembly of like biomolecules or complexes of different biomolecules (e.g. proteins, polysaccharides). Whole protein Self-assembly of proteins under different conditions can lead to the development of different structures depending on the ph of the system and the type of protein. The casein micelle is an example of a naturally occurring nanoparticle formed when the different types of caseins self-assemble around amorphous calcium phosphate. Emulsions There are many types of emulsions; most emulsions are formed by homogenisation of a dispersion of the oil, water, and surface-active components. Inorganic nanostructured materials Nanostructured inorganic materials are also used as food additives and have a long history of safe use
Research and Innovation in the Food Industry 13 FoodDrinkEurope and Innovation As an innovative and progressive industry, the food sector is interested in science-based research and developments, including the application of nanotechnologies. FoodDrinkEurope members, together with other stakeholders and academia, are therefore actively supporting and carrying out research in this area. The Food Industry is actively involved in the European Technology Platform Food4Life, which is run under the auspices of the FoodDrinkEurope.
Research and Innovation in the Food Industry 14 FoodDrinkEurope and Research Activities The Food for Life Strategic Research Agenda, submitted under the European Technology Platform, indicates potential uses of nanotechnology that could be of interest to the food industry in the years to come. From 2015 2020 we could envisage research into: Tailor-made food products, with a particular focus on the relationship between physical/chemical properties and structure; Improving process and packaging design as well as process control; Improving understanding of process-structure-property relationships.
Research and Innovation in the Food Industry 15 Launch Strategic Research and Innovation Agenda ETP FoodforLife on 20 September 2012 Innovation supported by Communication, Training and Technology Transfer Improve Health, Well-being and Longevity Safe Foods that Consumers can Trust Sustainable and Ethical Production Food Processing, Packaging and Quality Food and Consumers Food Chain Management Source Food for Life
Research and Innovation in the Food Industry 16 Strategic Research and Innovation Agenda ETP FoodforLife 2012 (1) Microbiological hazards Predict and monitor the behaviour of relevant known and emerging technologies and challenges, e.g. synthetic biology and nanotechnology Chemical hazards Foods should be treated as complex chemical mixtures when addressing the generation of chemical toxins in situ or as introduced externally. Thus, tools to carry out safety assessment of such complex mixtures need to be developed. This also includes the assessment of novel food materials such as those developed through nanotechnology applications, whether in foods, sensors or packaging.
Research and Innovation in the Food Industry 17 Strategic Research and Innovation Agenda ETP FoodforLife 2012 (2) Innovation awareness and trans disciplinary cooperation: Identify the areas for interdisciplinary collaboration with the ICT, manufacturing, energy, water, nanotechnology, transport sectors to adapt already existing solutions developed for other users and to develop new solutions to enhance innovation in the food sector The location of Food processing, packaging and quality within Horizon 2020 Areas are scientific excellence, the objective of future and emerging technologies immediately suggests itself, while that of advanced manufacturing and processing under Industrial Leadership is also obvious. However, nanotechnology, advanced materials and innovation in SMEs can play a role in the development of this challenge.
Research and Innovation in the Food Industry 18 Applications expected in the near future? Application in the food contact material area are likely to come first, for example: Addition of nano clays to: Biodegradable" polymers (e.g. PLA,,...) to compensate for their deficiencies such as poor moisture barrier properties and mechanical properties. Traditional" polymers (= nanocomposites) e.g. montmorillonite for the enhancement of gas barrier properties. Addition of nanoparticles to coatings for antimicrobial, corrosion resistant surfaces Nanostructured coatings for the enhancement of barrier properties. Intelligent packaging : nanosensors, labels,...
Research and Innovation in the Food Industry 19 Applications Potential Benefits Contribution to the development of stronger, lighter and less wasteful packaging. Other potential benefits include: Food safety improvements through the use of anti-microbial surface cleansers; A greater range of Healthier option food choices; Better quality food by the improvement of flavour, texture, and appearance.
Research and Innovation in the Food Industry 20 Which Kind of Applications Exist? Distinction between those that exist and the ones which are commercialised in US v EU is necessary Some examples according to adverts: Supplements: nano co Q 10, nano silver Antibacterials in packaging (plastic food containers for domestic use)
Research and Innovation in the Food Industry 21 Challenges ahead - the Definition What are we talking about? Several definitions/characterisations have been adopted for various purposes. Food obviously is more difficult. Why? Food is naturally nano-structured so too wide a definition ends up encompassing much of modern food science, and even some aspects of traditional food processing.
Research and Innovation in the Food Industry 22 Challenges ahead - the Need for the right Definition A distinction can be made between engineered nano materials and naturally selfassembled nanostructures Engineered nano materials : Engineered nano materials are particles that covalently bond into aggregates, and thus are persistent and generally rather robust, though they may have important surface properties such as catalysis, and they may be prone to agglomerate. Examples of engineered nano materials include some titanium dioxide nanoparticles Self-assembled nanostructures: Self-assembled nanostructures, where the molecules are held together by weak forces, such as hydrogen bonds and hydrophobic interactions. The weakness of these forces renders them mutable and transient; Examples include soap micelles, protein aggregates (for example the casein micelles formed in milk)
Research and Innovation in the Food Industry 23 Challenges ahead - the Need for the right Definition - Enforcement In order to avoid inconsistencies and ambiguity, the term engineered nanomaterial (ENM) should be used in the definition section of regulatory documents, as done in Regulation 1169/2011 The method to measure the size should be unequivocally fixed as any definition can only be meaningfully applied if the test methods needed are developed, validated, and suitable for the application in practice
Research and Innovation in the Food Industry 24 Challenges ahead Safety Aspects Nanomaterials are not per se hazardous and size alone does not imply a specific risk. Need to distinguish between the natural occurrence of nanomaterials (such as in protein, fat or sugar molecules), and their presence through conventional processing techniques (such as milling, homogenising and emulsifying) Where particle size has been deliberately engineered to behave differently to its conventional counterpart Need for adequate safety assessment on a case-by-case basis where the use of nanotechnology gives rise to changes in existing products or processes
Research and Innovation in the Food Industry 25 Challenges ahead Regulatory Aspects A need to effectively implement a comprehensive regulatory framework which would set the highest safety standards across all industry sectors exists. The framework covers, inter alia novel foods, food additives, flavourings and food contact materials
Research and Innovation in the Food Industry 26 Challenges ahead Openness and Transparency The European Food Industry seeks: Collaboration with food chain partners and is therefore involved in a Cross Industry Platform. From 14 December 2014 mandatory labelling of engineered nano material despite discussion on the scope of this obligation Open debate with different stakeholders and has to-date arranged five stakeholder dialogue meetings Details can be seen on the website: http://www.fooddrinkeurope.eu/industry-in-focus/topic/nanotechnology/
Research and Innovation in the Food Industry 27 Conclusion Safety is paramount The European Industry believes in innovation as a driver for social, technical and economic progress Nanotechnologies can contribute to solving food and drink industry challenges of our time Openness and transparency are key A comprehensive regulatory framework is in place, which, if effectively implemented has the capacity to govern the production, use, and disposal of nanomaterials. This framework sets the highest safety standards and crosses all industry sectors A common working definition for nanomaterials is crucial Europe cannot afford to miss the nanotechnology train
Research and Innovation in the Food Industry 28 To find more information about FoodDrinkEurope consult: www.fooddrinkeurope.eu