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Milan, 24th November 2015DiSBA Annual Conference : Lessons learned
REALLY EFFECTIVE BRAINSTORMING!
WHAT DID WE LEARN?
METHOD
The world’s growing global POPULATION requires an ever-growingavailability of safe, nutritious and healthy food accounting forenvironmental and sustainability concerns
The AGRO-FOOD INDUSTRY needs to optimize integrated systems offood production, processing, preservation and distribution in terms ofefficiency, costs and resilience keeping the competitiveness
DEVELOPING COUNTRIES lack access to enough food to meet their basicdaily needs for nutritional well-being but they also need to fill the gap ofknowledge and expertise strengthening research and advanced trainingcapabilities
DIET-RELATED DISEASES such as obesity, cardiovascular diseases, stroke,diabetes and some forms of cancer exist or are emerging as publichealth problems in many developing countries
THE SCENARIO
The projections show that feeding theworld population in 2050 would require analmost double production in thedeveloping countries (FAO)
SOME NUMBERS TO THINK ABOUT……
The accumulation of mycotoxins in foods and feedsrepresents a major threat and significant economic losses areassociated with their impact on human health, animalproductivity, and both domestic and international trade (FAO)
“Italian Sounding” market, which relates to the use of labelssuggesting the “Made in Italy” of the ingredients, recipes,brands or production processes, leads to an annual loss ofapproximately Euro 60 billion (FEDERALIMENTARE)
3.4 million people die each year due to overweight and obesity and the cost of malnutrition is of about 3.5 trillion USD per year
Roughly one-third of the edible parts of food produced for human consumption, gets lost or wasted globally, which is about 1.3 billion tons per year
Food waste produced at the end of the chain (distribution or consumer) has the highest economic impact
Food allergies among children increasedapproximately 50% between 1997 and 2011(Centers for Disease Control and Prevention, 2013) with aneconomic cost of nearly $25 billion per year(Gupta et al. 2013)
………..……
CONTRIBUTION
2 - Food & Feed Safety
1 - Food Quality
3 - Functional Food
4 - Novel Foods
5 - Sustainability
1 - FOOD QUALITY
Quality is understood as the absence of defect, fraud andadulteration, but it is also related to expected properties(organoleptic and nutritional) and finally it includesdesirable characteristics likely to justify added value (formsof production), production areas (designation of origin,mountain area) and their associated traditions
REQUIREMENTS
1 - Food Quality
FOOD AUTHENTICITY advanced technologies and methods to: detect food fraud and adulteration
(species, ingredients, origin, production technology) check composition traceability
a) INNOVATION IN TRADITIONAL PRODUCTS
b) EXTENDING PRODUCTS SHELF-LIFE Processes Preservatives Packaging
a) CLEAN LABELS (natural ingredients with no artificial ingredients and chemicals)
CONTRIBUTION
Food Authenticity
1 - Food Quality
2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 20.00
α-pinene
camphene
β-pinene
δ-3-carene
limonene
RelA
bund
ance
of 9
3 &1
36 a
mu
fragm
ents
time (min)
Terpenic profile by SPME-GC-MS
Case study: Valorization of Plaisentif, a typical Alpine cheese
Healthy: characterization in milk and cheese of functional fatty acids related to Alpine grazing systems.
Traceable: Milk and cheese terpene profile reflects the local forage resources ingested by cattles
1 - Food Quality Food Authenticity
CONTRIBUTION
Food Authenticity
Autochthonous starter cultures
1 - Food Quality
LACTIC ACID BACTERIA starters PDO and traditional cheeses, malolactic fermentation in wine, to extend vegetable shelf-life
SACCHAROMYCES spp. AND OTHER YEASTSto preserve desirable sensory characteristics in wineto improve mineral bioavailability during digestion of high fiber-based foods
PENICILLIUM SALAMII and STAPHYLOCOCCUS spp.to improve dry sausages characteristics
1 - Food Quality Autochthonous starter cultures
CONTRIBUTION
Food Authenticity
Autochthonous starter cultures
1 - Food Quality
Shelf-life Extension
Antimicrobial metabolites reducingspread of spoilage and foodbornepathogenic microorganisms have beenidentified and characterized
Control Bio ingredient
BreadChromatographic profile of antimicrobial metabolites produced by Bacillus subtilis TR50
Application of antimicrobial proteins and peptides
Treated Untreated
Application of lactic acid bacteria to inhibit spoilage microorganisms
1 - Food Quality Shelf-life Extension
Mozzarella Vegetables
CONTRIBUTION
Food Authenticity
Autochthonous starter cultures
1 - Food Quality
Shelf-life Extension
Mild Technologies
Polignano carrots
Peeled Opuntia ficus-indica
To preserve minimally processed fruits and vegetable
Application of high energy short-cooking time for preserving original taste and nutritional value
Modification of storagefactors (temperature, gasatmosphere, relative humidityand packaging)
1 - Food Quality Mild Technologies
2 - FOOD & FEED SAFETYAssure microbiological and chemical safety along thefood supply chains being long, global and highlyinterconnected
Further integration of regional and nationaleconomies, societies and cultures will lead to a morecomplex food supply chain, which poses new safetychallenges
REQUIREMENTS
2 - Food & Feed Safety
1. PROVIDE NEW INFORMATION on microbial growth, pathogenic traits expression, bacterial stress responses
2. PREVENTION AND CONTROL of mycotoxins and toxigenic fungi
1. PROVIDE ANALYTICAL METHODS AND TOOLS (fast, cheap, sensitive, non destructive) allowing reliable measures of: pathogens, toxins, contaminants, allergens
4. NEW PROCESSES AND TECHNOLOGIES
Pathogens
2 - Food & Feed Safety
CONTRIBUTION
sous vide-microwave treatment
Application of SV-microwave and O3 to reduce and control pathogenic E. coli and L. monocytogenes in ready-to-eat foods and surfaces
1.5 ppm O3 6 days
Pathogens2 - Food & Feed Safety
Pathogens
CONTRIBUTION
Mycotoxins
2 - Food & Feed Safety
Identification of enzymes and pathways responsible for mycotoxindegradation
Expression of detoxifying enzymes in engineered organisms Biotechnological application
BIODEGRADATION
Direct action (photodegradation) Indirect (growth inhibition and alteration of the biosynthetic
pathways of toxigenic fungi)
LIGHT SYSTEMS
DEVELOPING NEW STRATEGIES
DEEPING THE KNOWLEDGE
Genomic and transcriptomic analysis of toxigenic fungi Comparative analysis of mycotoxin biosynthetic clusters Monitoring natural fungal distribution and related
mycotoxins
Mycotoxins2 - Food & Feed Safety
Chromatographic methods (HPLC, UHPLC) for analysis of mycotoxins
Mass spectrometric methods (LC-MS/MS, LC-HRMS) for simultaneous determination of allergens, mycotoxins/modified mycotoxins and pesticides
Rapid methods (immunoassays, (bio)sensors, spectroscopic) for mycotoxins and food allergen detection
Analytical methods development and validation
Mycotoxins2 - Food & Feed Safety
Pathogens
CONTRIBUTION
MycotoxinsAllergens
2 - Food & Feed Safety
Known and novel allergensRAPID SCREENING and CONFIRMATIVE METHODS
Development of a SURFACE PLASMON RESONANCE (SPR) based biosensor for EGG ALLERGEN detection in WINES
Development of MS-based methods forallergens detection infoods
Allergens2 - Food & Feed Safety
Pathogens
CONTRIBUTION
MycotoxinsAllergens
Heavy metals
2 - Food & Feed Safety
Functionalization of quarts crystals with specific ligands for selective detection of Nickel, Cobalt and Chromium
Frequence variations were proportional to the concentration of metallic ions.
Development of agronomic andtechnological protocols for reducingnickel content both in fresh andtransformed products
Heavy metals2 - Food & Feed Safety
3 - FUNCTIONAL FOODS
Nutrition, health and wellbeing are primary areas ofresearch and innovation in the food industry since thealways more known relationship between diet andhealth has increased the demand for functional foods
The improvement of nutrition can influence also thehealth care spending
Beyond nutrition
3 - Functional Foods
1. IMPROVEMENT of healthy properties of conventional foods
2. USE of natural food additives3. NUTRACEUTICAL ENRICHED FOOD development
4. VALORIZATION of new sources of healthy food5. SCIENTIFIC EVIDENCES on the relationships between
a food and well-being to achieve a personalized nutrition.
REQUIREMENTS
Nutraceuticals
3 - Functional Foods
CONTRIBUTION
Marine biomasses: Jellyfish(nutraceutical, pharmaceutical or nutracosmeceutical)
Innovative technologies for the extraction of bioactive compounds from plants, tissue cultures or agro-industrial byproducts and their stabilization Oleoresin
encapsulated insodium-alginate
beads
Oleoresin encapsulated in α-cyclodextrins
Lactic acid bacteria can enrich food with bioactive compounds
Nutraceuticals3 - Functional Foods
Nutraceuticals
3 - Functional Foods
CONTRIBUTION
Probiotic foods
Realization of probiotic vegetables and fish fillets for gut microbiota manipulation
Conventional foods Functional foods
Probiotic foods for a functional diet
The introduction of RTE food enriched with probiotics represent a way to achieve the target functional diet.
3 - Functional Foods Probiotic foods
Nutraceuticals
3 - Functional Foods
CONTRIBUTION
Probiotic foods Biofortification
Silicon biofortification of leafy vegetables and its bioaccessibility, bioavailability and healthy properties
• BiofortificationFloating system
1) Antioxidant activity
• BioaccessibilityIn vitro digestion
• BioavailabilityCaco-2 cell line
• Biological activity on different target tissue
2) Bone mineralization
Biofortification3 - Functional Foods
4 - NOVEL FOODS
In EU Novel Food is defined as food that hasnot been consumed to a significant degreeby humans in the EU prior to 1997
“Novel Food” can be newly developed,innovative food or food produced usingnew technologies and production processesas well as food traditionally eaten outsideof the EU
On 28 October 2015 the European Parliament approved upgraded regulation on Novel Foods
POPULATION GROUTH, climate change and foodwaste all pose challenges to global food security
DEMOGRAPHIC CHANGES – ageing populations, increasing migration flows – and changes in consumer attitudes and behaviour towards nutrition will lead to further diversification of diets in Europe
REQUIREMENTS
4 - Novel Foods
Jellyfish biomasses as new sustainable food – from drawback to resource
Jellyfish4 - Novel Foods
Edible Insects
Food:insect proteins
Feed:poultry and fish feeds
4 - Novel Foods
Optimize resources use, reduce waste and energy consumption along the food chain
5 - SUSTAINABILITY
At crop production level Improve input efficiency by real-time precise control
systems Reduce the carbon food print Maintain and valorize animal and vegetal biodiversity
From harvest to consumption Reduce quality loss by eco-compatible approaches extend shelf-life
After consumption or processing use by-products / bio-waste for new ingredients or
applications recovery of food waste as a source for industrial symbiosis
5 - Sustainability
REQUIREMENTS
Crop production level
5 - Sustainability
CONTRIBUTION
Sensor-based systems for efficient irrigation management
Crop production level5 - Sustainability
Crop production level
After consumption or processing
5 - Sustainability
CONTRIBUTION
7 days before expiration date
1 - Elimination of packaging, non-edible parts (eg. rind) and weight calculation;
2 - Mixing cheese with addition of frozen fresh curd;
3 - Molding, packaging and ripening
Recovery of bioactive compounds from
olive mill wastewaters
Recovery of phytochemicals from agro-food wastes for industrial
applications
Total recovery of edible parts of end-life cheeses
After consumption or processing5 - Sustainability
THERE IS STILL MUCH WORKTO BE DONE FOR A BETTER WORLD!