From Food Tech Innovation Portal
Separation
Technology sheet | Operation | Environmental aspects |
---|---|---|
Air classification | Separation | The dry process will consume less energy compared with wet separation including drying. |
Antioxidants from sweet potato | Separation | The diCQ are natural active molecules with analgesic, hypouricemic, anti- inflammatory, hepatoprotective, antidiabetic, anticancer and antiviral properties, which can replace the currently used synthetic equivalent molecules. If proved valid for field application as aphidicid, the application of diCQ will be a natural phytosanitary treatment. (1) |
Coaxial Coaxial ElectroHydrodynamic Atomization (CEHDA) | Separation | |
Cutting of food products by ultrasound | Separation |
|
Dehusking Process | Separation |
|
Dewatering process | Separation | Reduced energy consumption compared to conventional pressing processes |
Electron beam processing | Separation | |
Electron beam(eBeam) pasteurization of fresh produce | Separation | |
Electrostatic separation | Separation | Electrostatic separation can save a lot of drying energy. |
Encapsulation of bioactive compounds | Separation Stabilizing |
No organic solvent is required |
Engineered Osmosis | Separation | |
Enzymatic extraction of ferulic acid | Separation | The use of these enzymatic tools allows working at atmospheric pressure, low temperature, in water. |
Hydrocyclone | Separation | None |
Listello mill for olive oil processing | Separation Structure forming Conversion |
|
Membrane (bio)fouling process control | Separation Other |
No data available |
Microfiltration | Separation | Use of water and cleaning detergents is very high. |
Micromill | Separation Conversion |
No information currently available |
Microwave drying of spice and herbs | Separation Stabilizing |
This technology is environmentally friendly. The efficiency of energy transfer is much higher, than for other heating techniques. |
Microwave extraction | Separation | Absence of solvent Energy savings due to the short extraction time |
Microwave-assisted thermal sterilisation (MATS) | Separation | |
Modeling of cereal grains | Separation | not known |
Monitoring of wheat grain peripheral tissues | Separation | No information currently available |
Mycotoxins reduction in wheat grains | Separation | Debranning/dehulling is an energy consuming process |
Nanofiltration | Separation | NF energy consumption is low when compared with conventional separation techniques Water consumption is relatively high with respect to the cleaning procedure |
Pulsed electric field processing | Separation Stabilizing |
Energy efficient, waste free technique |
Reverse osmosis | Separation | Reverse osmosis energy consumption is low when compared with evaporation. |
Solvent extraction | Separation | Some currently used solvents have a negative environmental impact. Energy use for CO2 recycling. |
Sous vide | Separation | |
Spray drying | Separation Stabilizing Structure forming Conversion |
Not known |
Spray freeze drying | Separation | |
Sub-/Supercritical water hydrolysis | Separation Conversion |
Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required. |
Supercritical extraction of flavour compounds in spice | Separation Stabilizing |
This technology is relatively environmentally friendly because CO2 used is extracted from the air. |
TESTTEST | Separation | |
Ultrasound | Separation | |
Ultrasound assisted tempering of chocolate | Separation |
Conversion
Technology sheet | Operation | Environmental aspects |
---|---|---|
Acrylamide mitigation strategies | Stabilizing Structure forming Conversion |
|
Anti-browning agents for fresh cut fruit | Stabilizing Conversion |
|
Application of pulsed electric fields for cell disintegration | Structure forming Conversion |
Energy efficient, waste free technique |
Baking with combined microwave and infrared/impingement heating | Structure forming Conversion |
Combined microwave and impingement/IR baking uses less energy than conventional baking. |
Baking with impingement heating | Structure forming Conversion |
Impingement baking uses less energy than conventional baking. |
Baking with infrared heating | Structure forming Conversion |
IR baking uses less energy than conventional baking. |
Brining and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Dry-roasting and pasteurization of nuts using infrared heating | Stabilizing Conversion |
This combined roasting method is an energy saving process. |
Dry-roasting of nuts using microwaves | Stabilizing Conversion |
Energy saving |
Drying of non-fermented meat products | Stabilizing Structure forming Conversion |
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding). |
Enzymatic liquefaction of fish meat | Conversion Other |
Enzymatic reactions can help to process fish meat wastes effectively, which substantially decrease the energy and related costs for waste management. Waste volume is reduced and final hydrolyzed products can be used as feeding source for animals or for human consumption. |
Enzymatic modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11]. |
Enzymes with lipase/acyltransferase activity for processing fats | Conversion | Low water and energy inputs, low toxicity of reactants and solvents |
Ethylene powder ripening of fruits and vegetables | Conversion | This technology is environmentally friendly |
Fermenting and drying of meat products | Stabilizing Structure forming Conversion |
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption). |
Fluid particle modelling | Stabilizing Conversion |
None |
Furan formation in heat treated food products | Stabilizing Conversion Other |
|
Glucose removal from egg white | Stabilizing Conversion |
This technology will not cause environmental pollution. |
High pressure assisted meat tenderisation by papain and ficin | Conversion Other |
Lower consumption of energy during high pressure treatment compared to heat treatment. |
Hydrocolloids preventing fruit from shrinkage while drying | Stabilizing Structure forming Conversion |
Not known. |
Immobilization of yeast cells for fermentation, especially beer | Structure forming Conversion |
According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm). |
Improved gluten free bread | Conversion | None known. |
In situ dairy sweetener | Conversion | not known |
Infrared heating | Stabilizing Conversion |
Energy efficient, short processing time. |
Listello mill for olive oil processing | Separation Structure forming Conversion |
|
Micromill | Separation Conversion |
No information currently available |
Microwave heating | Stabilizing Structure forming Conversion Other |
In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving. |
Mincing and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2]. |
Molecular probes for pectin analysis | Stabilizing Structure forming Conversion |
None |
Omega-3 poly-unsaturated fatty acids from microalgae | Conversion Other |
Use of microalgae as a source of omega-3-PUFA can be beneficial to the environment, as this can help to overcome problems of overfishing. |
On-line-monitoring of food fermentation processes using infrared and Fourier-transformed infrared spectroscopy | Conversion | - |
Pectin bioactivity | Structure forming Conversion |
Not applicable. |
Prebiotic effects of arabinoxylan oligosaccharides | Conversion | none |
QDS Drying maturing system for sliced products | Stabilizing Structure forming Conversion |
Energy consumption reduction during drying process; traditional chamber drying is energy demanding. |
Radiofrequency dielectric heating | Stabilizing Structure forming Conversion Other |
As far as we know there are no environmental concerns. |
Reducing acrylamide formation during baking | Conversion | None known |
Reducing acrylamide formation in fried potatoes | Conversion | None known. |
Reduction of peanut allergens by high pressure combined with polyphenol oxidase | Conversion | No substantial impact of this technology on energy consumption or environment is known. |
Shock wave meat tenderization | Structure forming Conversion |
Waste free technique, energy efficient |
Spray drying | Separation Stabilizing Structure forming Conversion |
Not known |
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder | Stabilizing Conversion |
Not known |
Sub-/Supercritical water hydrolysis | Separation Conversion |
Energy efficient if heat recovery is applied. No organic solvents or other chemical/agent required. |
Superheated steam drying | Stabilizing Conversion |
Superheated steam drying is more environmentally friendly because of energy savings compared to hot air drying up to 50-80% (1). |
Tribology and food texture perception | Structure forming Conversion |
Not applicable |
Vacuum frying | Conversion | A probable increase in energy consumption is expected with this novel technology compared to existing frying methods. |
Structure forming
Technology sheet | Operation | Environmental aspects |
---|---|---|
Acrylamide mitigation strategies | Stabilizing Structure forming Conversion |
|
Actinidin and high pressure | Stabilizing Structure forming |
Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization. |
Application of pulsed electric fields for cell disintegration | Structure forming Conversion |
Energy efficient, waste free technique |
Baking with combined microwave and infrared/impingement heating | Structure forming Conversion |
Combined microwave and impingement/IR baking uses less energy than conventional baking. |
Baking with impingement heating | Structure forming Conversion |
Impingement baking uses less energy than conventional baking. |
Baking with infrared heating | Structure forming Conversion |
IR baking uses less energy than conventional baking. |
Brining and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Casein micelles fortified with iron | Stabilizing Structure forming |
Use of CO2 gas |
Chocolate seeding | Structure forming | None known. |
Drying of non-fermented meat products | Stabilizing Structure forming Conversion |
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding). |
ELECTRO-FREEZING | Structure forming | |
Egg white as structure forming agent | Structure forming | Both process needs the energy (mostly electrical) and have impact on the environment. Compared with other technologies these are relatively clean. |
Emulsions stabilized by multi-layer interfaces | Stabilizing Structure forming |
No information, no problems expected |
Enzymatic modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11]. |
Fat replacers for meat products | Stabilizing Structure forming |
Not applicable. |
Fermenting and drying of meat products | Stabilizing Structure forming Conversion |
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption). |
High pressure homogenisation for microbial inactivation of liquid food | Stabilizing Structure forming |
The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass.. |
High pressure processing | Stabilizing Structure forming |
Energy efficient, waste free technique |
High pressure shellfish processing | Stabilizing Structure forming |
There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique. |
Hydrocolloids preventing fruit from shrinkage while drying | Stabilizing Structure forming Conversion |
Not known. |
Immobilization of yeast cells for fermentation, especially beer | Structure forming Conversion |
According to some producers (6), minimum waste production and reduced energy demand. Otherwise, more brewers spent grains (barley chaff) are generated, in case spent grains are used as carrier; this by-product can be used as animal feed. In case the carrier is the calcium alginate, residues might contain heavy metals (less than 20ppm). |
Improving dairy strains | Structure forming | No problem is to be expected if DNA is transferred from one S. thermophilus strain to another S. thermophilus strain. |
Listello mill for olive oil processing | Separation Structure forming Conversion |
|
Low-fat stabilization of peanut butter and vegetable kernel butters | Stabilizing Structure forming |
Not known The manufacturing of peanut butter and other vegetable kernel butters does not cause any pollution and hence does not require any precautionary steps to be taken for pollution control. |
Magnetic field assisted nanoparticle dispersion | Structure forming | This technology uses less energy than for instance ultrasonic technologies for dispersion (2,4). |
Microwave heating | Stabilizing Structure forming Conversion Other |
In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving. |
Mincing and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2]. |
Molecular probes for pectin analysis | Stabilizing Structure forming Conversion |
None |
Natural texturizers | Structure forming | Green technology: low energy input for the synthesis of these ingredients (self-assembly) |
Ohmic heating | Stabilizing Structure forming Other |
Energy efficient, short processing time, no emission |
PIT nano-emulsions | Stabilizing Structure forming |
This technology allows running reactions in aqueous systems with non-ionic emulsifiers and without organic solvents, in mild temperature and pH conditions, and with lower energy consumption than conventional systems. |
Pectin bioactivity | Structure forming Conversion |
Not applicable. |
Pectin engineering and texture | Stabilizing Structure forming |
Intelligent process design, aiming at maximal exploitation of endogenous potential of ingredients, may decrease the amount of waste streams |
Pickering Emulsions | Stabilizing Structure forming |
No information, no problems expected |
Planetary roller extruder (PRE) | Structure forming | The extruder combines different devices and thus can work more effectively and save other equipment. |
Preventing or postponing wheat bread staling with enzymes | Stabilizing Structure forming |
Not known currently. |
Pulsed electric field food cooking | Stabilizing Structure forming |
Energy-efficient, waste-free technique |
Pulsed electric fields and spore inactivation | Stabilizing Structure forming |
Energy efficient, waste free technique |
QDS Drying maturing system for sliced products | Stabilizing Structure forming Conversion |
Energy consumption reduction during drying process; traditional chamber drying is energy demanding. |
Radiofrequency dielectric heating | Stabilizing Structure forming Conversion Other |
As far as we know there are no environmental concerns. |
Reduction of bread staling using hydrocolloids | Stabilizing Structure forming |
None known at the moment. |
Reduction of industrial sewage sludge by biological and biochemical agents | Structure forming Other |
|
Rheological properties of liquid egg products for pumping system design | Structure forming Other |
Pumping needs additional electrical energy. Transport in vehicles needs only human power. |
Shelf life extension of marinated fish products by organic acids | Stabilizing Structure forming |
Not applicable. |
Shock wave meat tenderization | Structure forming Conversion |
Waste free technique, energy efficient |
Spray drying | Separation Stabilizing Structure forming Conversion |
Not known |
Spray-dried milk powder structure for the application in fat-based suspensions | Stabilizing Structure forming |
More efficient technology in terms of raw material consumption and processing time |
Starch gelation by high pressure processing | Structure forming | Some research articles have quoted environmental-friendliness of HPP:
|
Structure engineering and carotenoid bioaccessibility | Stabilizing Structure forming |
Environmental aspects related to processing techniques that are currently being used, are also applicable to this technology. |
Structure formation through pressure-induced protein denaturation | Structure forming | HPP is considered environmentally friendly, but no real environmental footprint has been calculated, in terms of waste generated and energy consumption (19). |
Thawing of food products by radiofrequency | Structure forming |
|
Thermal processing and allergens | Stabilizing Structure forming |
Not known. |
Tribology and food texture perception | Structure forming Conversion |
Not applicable |
Twin screw extrusion | Structure forming | The extruder combines different process types and thus can work more effectively. Concluding other equipment is saved. |
Ultrasonic humidification (MicroTec) | Structure forming Other |
Energy saving |
Stabilizing
Technology sheet | Operation | Environmental aspects |
---|---|---|
Acrylamide mitigation strategies | Stabilizing Structure forming Conversion |
|
Actinidin and high pressure | Stabilizing Structure forming |
Inactivation of enzymes with HP technology is less energy consuming than heat inactivation by thermal pasteurization. |
Alternative heat-stable sweeteners for bakery products | Stabilizing | Sugar savings can save the energy value of sweet bakery products (much less of the sugar content). |
Anti-browning agents for fresh cut fruit | Stabilizing Conversion |
|
Antifungal LAB | Stabilizing | |
Antimicrobial effect of ozone in the food industry | Stabilizing | Waste free technique. Ozone is a greenhouse gas. About 10% of the atmospheric ozone is present in the troposphere but a very small concentration of ozone occurs naturally at the earth’s surface [13] |
Antimicrobials for bakery products | Stabilizing Packaging |
No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known. |
Batch overpressure water cascading or spray retort | Stabilizing | No information available |
Bottles with nanomaterials for in-bottle sterilisation | Stabilizing Packaging |
Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment. |
Brining and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Casein micelles fortified with iron | Stabilizing Structure forming |
Use of CO2 gas |
Chemical pressure temperature time indicator coenzyme Q(0) | Stabilizing | No information. No problems expected. |
Cold plasma for food application | Stabilizing Packaging Other |
No information is available, but the environmental impact might be associated with high voltage and ozone generation. |
Cold sterilisation by dimethyl dicarbonate | Stabilizing Packaging |
Low energy consumption |
Decontamination by peroxyacetic acid | Stabilizing Packaging |
They are very efficient and friendly to environment. |
Dry heat sterilization of spices | Stabilizing | |
Dry-roasting and pasteurization of nuts using infrared heating | Stabilizing Conversion |
This combined roasting method is an energy saving process. |
Dry-roasting of nuts using microwaves | Stabilizing Conversion |
Energy saving |
Drying of non-fermented meat products | Stabilizing Structure forming Conversion |
New technology improvements are intended to reduce energy consumption during drying process (traditional chamber drying is high energy demanding). |
Effect of oxidation and high pressure treatment on fruit and vegetable juices deallergization | Stabilizing | No substantial impact of this technology on energy consumption or environment is known. |
Efficient cooling of hot filled pouches and bottles | Stabilizing Packaging |
Consumption of energy for cooling of hot filled products. |
Emulsions stabilized by multi-layer interfaces | Stabilizing Structure forming |
No information, no problems expected |
Encapsulation of bioactive compounds | Separation Stabilizing |
No organic solvent is required |
Encapsulation of lycopene to increase its bioavailability | Stabilizing | Not known. |
Encapsulation of sulforaphane to increase its stability during heat processing of functional foods | Stabilizing | Not known. |
Enzymatic modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, the enzymatic approach allows a better control of the reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [11]. |
Enzymatic pressure temperature time indicator | Stabilizing | No information. No problems expected. |
Enzyme-based oxygen scavengers based on glucose oxidase/catalase | Stabilizing Packaging |
New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact |
Fat replacers for meat products | Stabilizing Structure forming |
Not applicable. |
Fermenting and drying of meat products | Stabilizing Structure forming Conversion |
New technology developments (QDS®) are intended to reduce energy consumption during drying process (30% reduction) (traditional chamber drying has an impact in energy consumption). |
Fluid particle modelling | Stabilizing Conversion |
None |
Freeze meat juice release prevention | Stabilizing | Not known. |
Furan formation in heat treated food products | Stabilizing Conversion Other |
|
Glucose removal from egg white | Stabilizing Conversion |
This technology will not cause environmental pollution. |
HPT meat sterilisation | Stabilizing | Environmental friendly technology. Doesn’t need so much energy as thermal processing. |
Heat distribution studies in batch retorts for in-pack thermal processing | Stabilizing | Proper process design in the point of lowest impact of the retort wil reduce the overcooking of products and thus reduce the energy needs for the process |
Heat penetration studies for in-pack thermal processing in batch retort systems | Stabilizing | Proper process design based on heating characteristics of the coldest point of the product will reduce the overcooking of products and thus reduce the energy needs for the process |
High oxygen barrier for colour stabilisation of fresh meat slices | Stabilizing Packaging |
Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition. |
High pressure homogenisation for microbial inactivation of liquid food | Stabilizing Structure forming |
The energy cost can be reduced by working at lower pressures for multiple passes, although with reduced cumulative inactivation efficiency in each additional pass.. |
High pressure pasteurization of fish to prolong their freshness | Stabilizing | Energy efficient |
High pressure pasteurization of marinated chicken meat | Stabilizing | Energy efficient |
High pressure processing | Stabilizing Structure forming |
Energy efficient, waste free technique |
High pressure shellfish processing | Stabilizing Structure forming |
There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique. |
High pressure thermal sterilisation | Stabilizing | The specific energy input required for sterilization of cans can be reduced from 300 to 270 kJ/kg when applying the HHP treatment on flexible packaging. In case of HHP processing, a compression energy recovery rate of 50% can be estimated when a two-vessel system or pressure storage is used. This means that, by making use of energy recovery, a specific energy input of 242 kJ/kg will be required for sterilization, corresponding to a reduction of 20% in the total energy requirements (9). |
High-pressure low-temperature processes | Stabilizing | Energy efficient, waste free technique |
Hydrocolloids preventing fruit from shrinkage while drying | Stabilizing Structure forming Conversion |
Not known. |
Hydrostatic retort | Stabilizing | No information available. No problems expected. |
In pack heat pasteurization of ready to eat meals | Stabilizing | RTE meals that are packed and heat treated can be stored at room temperatures instead of refrigeration temperatures. This is the process savings energy necessary for chilled storage. |
Infrared heating | Stabilizing Conversion |
Energy efficient, short processing time. |
Infrared temperature measurement | Stabilizing Other |
Ease and speed of IR measurement triggered more frequent monitoring of the processes and storage temperatures, leading to decreased overall waste generation and energy costs. |
Ionising radiation | Stabilizing Other |
Ionised energy has to be confined in the ionised chambers treatment in order to avoid the presence of ionised energy in the environment. Special concrete walls and lead walls have to be set up in order to comply with this. |
Irradiation and allergens | Stabilizing | Food irradiation is a relatively simple and energy saving process that can be done at room temperature without substantial temperature elevation during processing. |
Irradiation of meat products | Stabilizing | Energy efficient. Ionized energy has to be confirmed in the ionized chambers treatment in order to avoid the presence of ionized energy in the environment. Special concrete walls and lead walls have to be set up in order to comply with this. |
Low-fat stabilization of peanut butter and vegetable kernel butters | Stabilizing Structure forming |
Not known The manufacturing of peanut butter and other vegetable kernel butters does not cause any pollution and hence does not require any precautionary steps to be taken for pollution control. |
Microwave drying of spice and herbs | Separation Stabilizing |
This technology is environmentally friendly. The efficiency of energy transfer is much higher, than for other heating techniques. |
Microwave heating | Stabilizing Structure forming Conversion Other |
In comparison with conventional technology, microwaves have an efficient electrical energy conversion, to generate heat in the product, thus resulting in energy saving. |
Mincing and cooking meat products | Stabilizing Structure forming Conversion |
New technology developments are intended to reduce energy consumption during cooking process. |
Modelling of quality of fruit and vegetables packaged in MA | Stabilizing Packaging |
No |
Modelling of quality of meat packaged in MA during storage | Stabilizing Packaging |
No |
Modification of phospholipids | Stabilizing Structure forming Conversion |
Compared to physical or chemical methods, enzymatic approach (Enzymatic modification of phospholipids ) allows a better control of reactions, greatly reduces the consumption of toxic solvents, saves chemicals, energy and water due to mild reaction conditions, reduces waste and increases product yield [1,2]. |
Molecular probes for pectin analysis | Stabilizing Structure forming Conversion |
None |
Nanoparticulation of bioactive components | Stabilizing | Not known. |
Natural antimicrobials for cereal | Stabilizing | No |
Novel antimicrobials for meat component of bakery products or baby foods | Stabilizing | Not applicable. |
Ohmic heating | Stabilizing Structure forming Other |
Energy efficient, short processing time, no emission |
Optimization of freeze-drying | Stabilizing Other |
Energy savings up to 30% compared to conventional recipes (5). |
PIT nano-emulsions | Stabilizing Structure forming |
This technology allows running reactions in aqueous systems with non-ionic emulsifiers and without organic solvents, in mild temperature and pH conditions, and with lower energy consumption than conventional systems. |
Package indicators of MA | Stabilizing Packaging |
There is little information concerning environmental impact of wide scale indicator production. |
Package indicators of microorganism growth | Stabilizing Packaging |
There is little information concerning environmental impact of wide scale indicator production. |
Packaging materials for high pressure thermal sterilisation | Stabilizing Packaging |
Directive 2004/12/EC2 Although the individual components of laminates and metallized films are technically recyclable, the difficulty in sorting and separating the material precludes economically feasible recycling. |
Pectin engineering and texture | Stabilizing Structure forming |
Intelligent process design, aiming at maximal exploitation of endogenous potential of ingredients, may decrease the amount of waste streams |
Physical methods for inactivation of insects in organic-cereals | Stabilizing Other |
Environmentally friendly. |
Pickering Emulsions | Stabilizing Structure forming |
No information, no problems expected |
Polymeric films with antimicrobial properties | Stabilizing Packaging |
A polymer material (containing the antimicrobial agent) made from biodegradable polymers can reduce environmental impacts (e.g. chitosan). |
Preventing or postponing wheat bread staling with enzymes | Stabilizing Structure forming |
Not known currently. |
Pulsed electric field food cooking | Stabilizing Structure forming |
Energy-efficient, waste-free technique |
Pulsed electric field processing | Separation Stabilizing |
Energy efficient, waste free technique |
Pulsed electric fields and spore inactivation | Stabilizing Structure forming |
Energy efficient, waste free technique |
Pulsed light decontamination meat carcasses | Stabilizing | The technique results in a lower energy consumption than traditional thermal decontamination processes. Compared to organic acid dipping, no chemicals or ingredients are required |
Pulsed light for microbial inactivation | Stabilizing | PL processing is an energy-saving, waste-free, environmentally friendly technology. |
QDS Drying maturing system for sliced products | Stabilizing Structure forming Conversion |
Energy consumption reduction during drying process; traditional chamber drying is energy demanding. |
RFID temperature dataloggers | Stabilizing Other |
Passive RFID tags can be embedded in a variety of materials for attaching to packages. Tags are recycled with packaging waste according to the respective recycling system and regulation. The presence of RFID tags in recovered paper and board will increase metal contents of recovered fiber and increase adhesive contamination. Based on the recent studies the presence of metal in waste byproducts resulting from RFID tags is unlikely to exceed regulatory thresholds. Active tags have internal battery. For some models there is possible replace it, but for other no. After discharging it has to be recycled. |
Radiofrequency dielectric heating | Stabilizing Structure forming Conversion Other |
As far as we know there are no environmental concerns. |
Reducing meat oxidation | Stabilizing | None known currently. |
Reducing meat oxidation by dietary addition of antioxidants | Stabilizing | No environmental issues are expected. |
Reduction of NaCl in cheese | Stabilizing | Not known, no. |
Reduction of bread staling using hydrocolloids | Stabilizing Structure forming |
None known at the moment. |
Salt replacers in meat and fish products | Stabilizing | Lowering salt content may increase energy demand on pasteurisation of meat products (longer holding times on temperature). |
Shelf life extension of marinated fish products by organic acids | Stabilizing Structure forming |
Not applicable. |
Spray drying | Separation Stabilizing Structure forming Conversion |
Not known |
Spray drying and fluidized bed agglomeration used to encapsulate oils in powder | Stabilizing Conversion |
Not known |
Spray drying control | Stabilizing | The SD2P® software enables to optimize and/or to reduce the energy cost to produce dairy and food powders. |
Spray-dried milk powder structure for the application in fat-based suspensions | Stabilizing Structure forming |
More efficient technology in terms of raw material consumption and processing time |
Structure engineering and carotenoid bioaccessibility | Stabilizing Structure forming |
Environmental aspects related to processing techniques that are currently being used, are also applicable to this technology. |
Supercritical extraction of flavour compounds in spice | Separation Stabilizing |
This technology is relatively environmentally friendly because CO2 used is extracted from the air. |
Superheated steam drying | Stabilizing Conversion |
Superheated steam drying is more environmentally friendly because of energy savings compared to hot air drying up to 50-80% (1). |
Surface pasteurisation with infrared heating | Stabilizing | IR surface pasteurisation is more energy efficient than conventional methods. IR can be a substitute to chemicals used for example in surface pasteurisation of fruits and vegetables. |
Surface sanitation by UV radiation | Stabilizing Packaging Other |
UV has no residual effect (does not leave residues on the radiated surface). |
Thermal processing and allergens | Stabilizing Structure forming |
Not known. |
Treatment of blood plasma of animal origin by pulsed electric fields (PEF) | Stabilizing | Energy efficient |
Vacuum cooling of foods | Stabilizing Other |
It is more energy efficient than conventional cooling processes [2] |
Packaging
Technology sheet | Operation | Environmental aspects |
---|---|---|
Active barrier packaging materials for fat and oils | Packaging | Improved recyclability (Compatible with PETE-1 recycling streams), PET containers with monolayer barrier material also deliver freight savings and reduced greenhouse emission. |
Antimicrobial biodegradable packaging | Packaging | Use of renewable ressources Biodegradable material |
Antimicrobials for bakery products | Stabilizing Packaging |
No substantial influence of antimicrobial components applied in bakery produce and packing on the environment is known. |
Bottles with nanomaterials for in-bottle sterilisation | Stabilizing Packaging |
Effect of release of NPs into the environment is unknown yet. The linkage of a 100% bio-originated material and nanomaterials opens new windows for becoming independent, primarily, of petrochemical-based polymers and, secondarily, for answering environmental and health concerns. The use of these materials will undoubtedly grow over time. The unknown causes can do the release of nanoparticles into environment. |
Cold plasma for food application | Stabilizing Packaging Other |
No information is available, but the environmental impact might be associated with high voltage and ozone generation. |
Cold plasma for packaging application | Packaging | Small quantity of ozone and nitrogen dioxide and possibly NH3 are produced during the RF flash discharge in a PET bottle, which causes a characteristic odour after treatment. Experiments with filling of distilled water showed that there was neither detectable ozone nor ammoniac and that the concentration of nitrogen oxide ions was much lower than the allowed limit. |
Cold sterilisation by dimethyl dicarbonate | Stabilizing Packaging |
Low energy consumption |
DSS packaging design | Packaging | Not applicable |
Decontamination by peroxyacetic acid | Stabilizing Packaging |
They are very efficient and friendly to environment. |
Efficient cooling of hot filled pouches and bottles | Stabilizing Packaging |
Consumption of energy for cooling of hot filled products. |
Enzyme-based oxygen scavengers based on glucose oxidase/catalase | Stabilizing Packaging |
New environmental directives on re-use and re-cycling. All packaging on the EU market should be manufactured according to the European Parliament and Council Directive 94/62/EC on packaging and packaging waste. Less environment impact |
Flavour and aroma release packaging | Packaging | Not known |
High oxygen barrier for colour stabilisation of fresh meat slices | Stabilizing Packaging |
Films with high oxygen barrier are stable against biodegradation. The biodegradation should be designed during design of the films composition. |
Humidity indicators | Packaging Other |
- |
Luminescence oxygen sensors | Packaging Other |
Energy efficient (short analysis time). |
Modelling of quality of fruit and vegetables packaged in MA | Stabilizing Packaging |
No |
Modelling of quality of meat packaged in MA during storage | Stabilizing Packaging |
No |
Moisture absorbers | Packaging Other |
Silica gel absorber bags can be dried and used again. |
Opening systems of aseptically filled boxes | Packaging | Product temperature during aseptic filling and storage temperature around room temperature saves energy consumption compared to other technologies. Special openings can assure the repeated consumption of the bag content that saves necessity to deliver more bags during shelf life. This effect saves the transport energy. |
Package indicators of MA | Stabilizing Packaging |
There is little information concerning environmental impact of wide scale indicator production. |
Package indicators of microorganism growth | Stabilizing Packaging |
There is little information concerning environmental impact of wide scale indicator production. |
Packaging for IR processes | Packaging | IR heating has low energy consumption, is easy to control and relatively inexpensive. In-pack processing reduces waste in the food chain due to reduced recontamination and spoilage. |
Packaging for microwave processing | Packaging | Renewable material could be chosen. |
Packaging materials for high pressure thermal sterilisation | Stabilizing Packaging |
Directive 2004/12/EC2 Although the individual components of laminates and metallized films are technically recyclable, the difficulty in sorting and separating the material precludes economically feasible recycling. |
Polymeric films with antimicrobial properties | Stabilizing Packaging |
A polymer material (containing the antimicrobial agent) made from biodegradable polymers can reduce environmental impacts (e.g. chitosan). |
Principles of indicators of modified atmosphere composition | Packaging | Prolonged shelf life of the unstable food products saves the energy necessary for sterilization . |
Robotics for increased automation flexibility in food manufacturing | Packaging Other |
In a future technology development robots can potentially work autonomously in a small confined production area with only vision system lights. This would significantly reduce the energy needed to chill large factory buildings and also reduce cost for lighting [5]. |
Smart label based on doping front migration | Packaging | No information available. No problems expected. |
Surface sanitation by UV radiation | Stabilizing Packaging Other |
UV has no residual effect (does not leave residues on the radiated surface). |
UV color TTI | Packaging | No impact known. |
Vision system for robot guidance and food inspection | Packaging Other |
None |