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BELGIUM: SMALL COUNTRY, GREAT FOOD: AN INTRODUCTION TO THE BELGIAN FOOD INDUSTRY AND ITS COLLABORATION WITH ACADEMIA

DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH

SAAFoST, Pretoria, 20/09/2018

Filip Van Bockstaele

BELGIUM

3

30,528 square kilometres11.3 million

Foto’s?

BELGIAN FOOD INDUSTRY

Some numbersTURNOVER EMPLOYMENT

EMPLOYERS INVESTMENTS

FOOD INDUSTRY

TOTAL INDUSTRY

Turnover: subsectors

EMPLOYMENT

FEVIA, 2017

TURNOVER

EXPORTOutside EU

EUEU

Rest of the world Rest of the world

2017 2007

TOP 5 1. USA2. China3. Japan4. South-Korea5. Canada

OUR MAIN EXPORT PRODUCTS:

USA

CHINA

JAPAN

SOUTH-KOREA

CANADA

MEAT DAIRYCHOCOLATE BISCUITSBEVERAGESFROZEN

VEGETABLES & PROCESSED POTATO

FOODS in which we make the difference

Our brewery industry

Chosen as best beer in the world by

Ratebeer.com

Only 12 trappist beersworldwide!

Beer @ Ghent University

FOODS in which we make a difference: Chocolate

1635

Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/

first signs of chocolate tradingin Belgium in 1635 in GhentSold at pharmacy

Some chocolate history

1635

Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/

1840

Belgian chocolate maker Berwaertssold the first pressed chocolate tablets, pastilles and figurines.

1635

Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/

1840

1857Neuhaus

Côte d’or1883

1896Jacques

1911Callebaut

1635

Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/

1840

1857Neuhaus

Côte d’or1883

1925Callebaut invents the transport of liquid chocolate

1911Callebaut

1912Neuhaus invents praline(chocolate with soft filling) andthe ballotin (box for pralines)

1896Jacques

1935Leonidas creates ‘Manon’

1635

Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/

1840

1857Neuhaus

Côte d’or1883

1925

1911Callebaut

1912

1896Jacques

1935

1936Jacques invents thefilled chocolate bar with praliné

1952Invention of chocolate spread by Côte d’or

2018

Consumption (Belgium): 6 kg/person

Production: 662 000 tonnes/yearExport: 578 000 tonnes/year

Import raw cacao Antwerp: 190 000 tonnes

Companies: 320 chocolate/pralines

Largest chocolate factory in the world: Barry Callebaut, Wieze, Belgium300 000 tonnes/year

2018Innovation continues

Chocolate @ Ghent UniversitySpin-off company of

Ghent University

Prof. Koen Dewettinck

www.cacaolab.be

Chocolate @ Ghent University

Famous Belgian bakery products

BISCUITS WAFFLES

Bakery @ Ghent University

Vegetables originating fromBelgium

in million tonnes

2013

Frozen potato products

80% Belgian fries -> export

Source: PotatoPro, august 2018

Vegetables/potato @ Ghent University

New research centre and pilot infrastructure in Kortrijk (West-Flanders)

Sustainable and safe production of processed vegetables and potato products

Veg-i-Tec

Animal products

Meat

• Around 11 million pigs

• Around 2.5 millioncows

• Exports to Asia

Dairy

• >300 cheeses

• Milk powder export

• Dairy alternative producer

HOW DO WE (ACADEMIA) COLLABORATE WITH FOOD INDUSTRY?

INNOVATION

BREAKFAST CEREALS CHOCOLATE

BISCUITS

SOY MILKDAIRYSODA DRINKS

R&D investments: 237 million euro/year

31%Product

innovation

47%Process

innovation

• Department of innovation (Flanders)

• Increase innovation in food companies

Subsidies for innovationprojects

https://www.flandersfood.com/

Subsidies for innovation

Type of company

Small (<50 FTE)

Medium (<250 FTE)

Large

Type of research

Fundamental

Applied

Beneficiary

One company

Consortium

Type of project

Research project, PhD or post-doc

Funding

25 to 100%

Consortium project:

Quinoa Amaranth Buckwheat

Einkorn Emmerwheat Khorasan Teff

Consortium project:

MILLERS

4

ARTISANAL

BAKERS

7INDUSTRIAL

BAKERS

4

INGREDIENT

SUPPLIERS

2

SECTOR

FEDERATIONS

2GRAIN PRODUCERS

AND TRADERS

4OTHER

4

From Grain to Bread: chain approach

Consortium project:

ANCIENT WHEATS

EINKORN

EMMERWHEAT

KHORASAN

TEF

PSEUDOCEREALS

QUINOA

BUCKWHEAT

AMARANTH

SCREENING OF POTENTIAL

(YEAR 1)

Lab Bakery

CASE STUDIES

(YEAR 2)

consortium research centre

INDUSTRY RESEARCH INSTITUTES

RETAIL

FOOD

PRINTING

PACKAGING

RAW

MATERIAL

FILLING

SYSTEM

GAS

SUPPORT

Food

PackagingFilling

www.Pack4Food.be

Pack4food – 63 company members

56

Joint research centre

generate fundamental understanding of lipid-based soft matter systems

reduce total amount of fat and replace saturated fat with unsaturated fat while maintaining the functionality, texture and flavor of bakery products

Joint research centre

Polymer based

oil gels

Wax based oil gels

and emulsions

Structured

emulsions with oil

continuous phase

Biopolymer based

oil gels

Microstructure based product development

Joint research centreXRD WAXS/SAXS cryo-SEM

pfg-NMR - DSC rheology – textureanalysis

INNOVATION

www.ugent.be

Prof. Filip Van BockstaeleMicrostructure based product development

Filip.vanbockstaele@ugent.be

Coupure Links 653, 9000 Gent

9000 Gent

Belgium

DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH