DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH
BELGIUM: SMALL COUNTRY, GREAT FOOD: AN INTRODUCTION TO THE BELGIAN FOOD INDUSTRY AND ITS COLLABORATION WITH ACADEMIA
SAAFoST, Pretoria, 20/09/2018 Filip Van Bockstaele BELGIUM 30,528 square kilometres 11.3 million
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Foto’s? BELGIAN FOOD INDUSTRY Some numbers TURNOVER EMPLOYMENT
EMPLOYERS INVESTMENTS FOOD INDUSTRY
TOTAL INDUSTRY Turnover: subsectors EMPLOYMENT TURNOVER
FEVIA, 2017 EXPORT Outside EU 2017 2007 Rest of the world Rest of the world TOP 5 1. USA 2. China 3. Japan 4. South-Korea 5. Canada
EU EU USA
CHINA
JAPAN
SOUTH-KOREA
CANADA
OUR MAIN EXPORT PRODUCTS:
FROZEN BEVERAGES CHOCOLATE BISCUITS MEAT DAIRY 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 beers worldwide! Beer @ Ghent University FOODS in which we make a difference: Chocolate Some chocolate history
first signs of chocolate trading in Belgium in 1635 in Ghent Sold at pharmacy
1635
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/ Belgian chocolate maker Berwaerts sold the first pressed chocolate tablets, pastilles and figurines.
1635 1840
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/ Côte d’or 1883
1635 1840 1911 Callebaut
1896 1857 Jacques Neuhaus
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/ 1912 Neuhaus invents praline (chocolate with soft filling) and the ballotin (box for pralines)
Côte d’or 1883 1911 1840 1635 Callebaut
1935 1896 Leonidas creates 1857 Jacques Neuhaus ‘Manon’
1925 Callebaut invents the transport of liquid chocolate Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/ 1912
Côte d’or 1936 1883 Jacques invents the 1911 filled chocolate bar 1840 1635 Callebaut with praliné
1935 1896 1952 1857 Jacques Invention of Neuhaus chocolate spread by Côte d’or 1925
Based on: https://www.visitflanders.com/en/themes/belgian-chocolate/history-facts-and-figures/ 2018
Consumption (Belgium): 6 kg/person
Production: 662 000 tonnes/year Export: 578 000 tonnes/year
Import raw cacao Antwerp: 190 000 tonnes
Companies: 320 chocolate/pralines
Largest chocolate factory in the world: Barry Callebaut, Wieze, Belgium 300 000 tonnes/year 2018 Innovation continues Chocolate @ Ghent University
Spin-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 from Belgium
Frozen potato products in million tonnes
80% Belgian fries -> export
2013 Source: PotatoPro, august 2018 Vegetables/potato @ Ghent University
New research centre and pilot infrastructure in Kortrijk (West-Flanders)
Veg-i-Tec
Sustainable and safe production of processed vegetables and potato products Animal products
Meat Dairy • Around 11 million pigs • >300 cheeses • Around 2.5 million • Milk powder export cows • Dairy alternative producer • Exports to Asia
HOW DO WE (ACADEMIA) COLLABORATE WITH FOOD INDUSTRY? INNOVATION
BREAKFAST CEREALS CHOCOLATE
BISCUITS
SODA DRINKS DAIRY SOY MILK 31% 47% Product Process innovation innovation
R&D investments: 237 million euro/year • Department of innovation (Flanders) • Increase innovation in food companies
Subsidies for innovation projects
https://www.flandersfood.com/ Subsidies for innovation
Funding 25 to 100%
Type of company Type of research Small (<50 FTE) Fundamental Medium (<250 FTE) Applied Large
Beneficiary Type of project One company Research project, PhD or post- Consortium doc Consortium project:
Einkorn Emmerwheat Khorasan Teff
Quinoa Amaranth Buckwheat Consortium project:
ARTISANAL SECTOR MILLERS BAKERS FEDERATIONS 4 7 2 GRAIN PRODUCERS INGREDIENT INDUSTRIAL AND TRADERS SUPPLIERS BAKERS OTHER 4 2 4 4
From Grain to Bread: chain approach Consortium project:
ANCIENT WHEATS EINKORN KHORASAN EMMERWHEAT
TEF Lab Bakery
PSEUDOCEREALS QUINOA AMARANTH BUCKWHEAT SCREENING OF POTENTIAL CASE STUDIES (YEAR 1) (YEAR 2) consortium research centre
INDUSTRY RESEARCH INSTITUTES
FILLING FOOD SYSTEM
Food GAS PRINTING
SUPPORT PACKAGING Filling RAW Packaging RETAIL MATERIAL www.Pack4Food.be Pack4food – 63 company members
56 Joint research centre
reduce total amount of fat generate fundamental and replace saturated fat understanding of lipid- with unsaturated fat based soft matter while maintaining the systems functionality, texture and flavor of bakery products Joint research centre
Polymer based oil gels
Wax based oil gels and emulsions
Biopolymer based oil gels
Structured emulsions with oil continuous phase
Microstructure based product development Joint research centre
XRD WAXS/SAXS cryo-SEM
pfg-NMR - DSC rheology – texture analysis INNOVATION DEPARTMENT OF FOOD TECHNOLOGY, SAFETY AND HEALTH
Prof. Filip Van Bockstaele Microstructure based product development
Coupure Links 653, 9000 Gent 9000 Gent Belgium
www.ugent.be