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An Introduction to the Belgian Food Industry and Its Collaboration with Academia

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An Introduction to the Belgian Food Industry and Its Collaboration with Academia 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 3 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 [email protected] Coupure Links 653, 9000 Gent 9000 Gent Belgium www.ugent.be.
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