Innovation needed to meet the challenges of population growth and health : Improving sustainability through the use of underutilised products

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1 Innovation needed to meet the challenges of population growth and health : Improving sustainability through the use of underutilised products Vassilios Raikos Viren Ranawana

sufficient, safe and nutritious food to meet dietary needs and food preferences for an active and

2 Food security [...] a situation that exists when all people at all times have physical, social and economic access to sufficient, safe and nutritious food to meet dietary needs and food preferences for an active and healthy life. (FAO 2009) FAO 2009, State of food insecurity, Food and Agriculture Organization, Rome

3 Global population is still increasing UN World population prospects: 2017 revision. United Nations, New York

4 Food (in)security Number of undernourished people in the world FAO 2010 State of world food insecurity 2010 Food and Agriculture Organization, Rome

5 What we are faced with.. Population projected to rise to nearly 10 billion by 2050 (FAO) Increase in food demand by 60-90% Finite arable land: projected to decrease with growing populations and climate change Valin et al., 2014.The future of food demand: understanding differences in global economic models. Agric. Econ., 45,

6 What are the solutions? Science & technology Capital investment Increase food production Novel & underexploited crops Reduce waste Processing by-products

7 Food waste: why? The sources of food processing waste are classified into: Agricultural waste Food processing waste Distribution waste Consumption waste

8 Food waste: a global challenge

Food waste: how much? Van Dyk et al., 2013.

9 Food waste: how much? Van Dyk et al., Food processing waste: Problems, current management and prospects for utilisation of the lignocellulose component through enzyme synergistic degradation. Renew Sust. Energ. Rev., 26,

10 Food waste in the UK Supermarket giant Tesco has revealed it generated almost 30,000 tonnes of food waste in the first six months of

11 Hierarchy for waste processing Lin et al., Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective. Energy Environ., Sci., 6,

12 Waste? Not really.. Mirabella et al., Current options for the valorisation of food manufacturing waste: a review. J. Clean Prod., 65, 28-41

13 What can we do? Consumer perception Novel foods Reformulation Underutilised crops

Valorisation of primary produce waste Large

million mt Secondary products from primary

for human consumption www.independent.co.uk; www.

14 Valorisation of primary produce waste Large quantity of food discarded or used as animal feed Primary produce 8-10 million mt Post-harvest and processing waste million mt Secondary products from primary production and food processing that are fit for human consumption

15 Case studies Rowett Institute Case study 1: Yogurt reformulation with spent brewer s yeast Case study 2: Vegetable breads Case study 3: Broad bean hull

16 Case study 1: Yogurt reformulation with spent brewer s yeast Background: The macronutrient composition of milk is a major determinant of the sensory qualities of yogurt Dietary fat contribute to the flavour, appearance and texture of foods and have a positive impact on consumer liking and acceptance Consumers are becoming increasingly aware of the scientific evidence linking high fat diets and the development of CNCD During the brewing process, many kinds of wastes are generated, such as brewery spent grain, hot trub and residual brewer s yeast

17 Spent brewer s yeast Spent brewer s yeast is a by-product of the fermentation process with significant nutritional value Yestimum powder (Beta-glucan ingredient made from brewer s yeast)

Nutritional analysis % (w/w) β-glucan Nutritional Analysis 0 0.2 0.4 0.6 0.8 Energy (kcal/100g) 62 62 63 63 64 Protein (g/100g) 6.

37 Carbohydrates (g/100g) 9.00 9.02 8.90 9.19 8.93 Total Sugars (g/100g) 7.31 7.13 7.31 7.20 7.30 Sodium (g/100g) <0.1 <0.

18 Nutritional analysis % (w/w) β-glucan Nutritional Analysis Energy (kcal/100g) Protein (g/100g) Ash (U) (g/100g) Moisture (g/100g) Carbohydrates (g/100g) Total Sugars (g/100g) Sodium (g/100g) <0.1 <0.1 <0.1 <0.1 <0.1 Dietary Fibre (g/100g) < Fat (g/100g) <0.1 <0.1 <0.1 <0.1 <0.1 Proximate composition and CLSM of yogurt samples with Yestimum

19 Physico-chemical properties β-glucan (g/100g) Syneresis (%) Viscosity (Pa.s) TA (% ) Colour L* a* b* a a a ac a ac b bc b ac Properties related to sensory perception of yogurts

20 Texture analysis and sensory profile (g/100g) β-glucan Textural property Hardness (g) Total Work Done (mj) Adhesive Force (g) Adhesiveness (mj) Appearance Flavour Texture Aftertaste Overall Liking Control % β-glucan Non-specific sensory attributes of yogurt samples fortified with β-glucan

21 Fermentation process Fermentation time is shortened by the addition of Yestimum

22 Case study 2: Vegetable breads Vegetable waste is high in UK: 25% ( Waste produce could be used in reformulation strategies Dried and fresh forms could be used effectively Could replace up to 20% of the flour

12 Ash 3 3 3 Fibre 4 7 7 Carotenoids 3 159 136 All values in

23 Vegetables improve nutrition of bread Plain bread Carrot bread Tomato bread Protein Carbohydrates Fat Ash Fibre Carotenoids All values in g/100g Two medium slices provide between g of fresh vegetables

24 Vegetable addition improves bread oxidative stability Vegetable addition can improve bread shelf-life

by-product of broad bean processing Shows potential as a human

25 Case study 3: Broad bean hull UK is the leading producer of broad beans in Europe (740,000 t) The hull is a significant by-product of broad bean processing Shows potential as a human food Eurostat statistics retrieved at

26 Composition of broad bean hull g/100 g of dry powder Protein 18 Fat 1.3 Carbohydrates 19 Ash 8 Fibre (AOAC)

27 Broad bean hull is rich in pro-anthocyanidins LC-MS analysis

28 Equivilent of Gallic Acid (mm) Iron Sulphate Concentration (um) Broad bean hull contd., Antioxidant potential Bean hull Wheat bran Bean Hull - 1/10 Wheat Bran - Neat Total polyphenol content

29 Concentration (ug/ ml) Bean hull inhibits α-amylase enzyme activity IC 50 = 85 ug/ml 0 Acarbose Bean hull

30 Concentration Required for 50% Inhibition (µg/ml) Bean hull inhibits α-glucosidase enzyme activity IC 50 = 5.3 ug/ml Bean Hull Acarbose

31 Broad bean hull may be used to produce healthier foods Particularly diabetes-friendly foods Initial developmental work with bread show promising results No effects on; Flavour Texture Proving Could be a more effective alternative to wheat bran

32 Improving sustainability by using underutilised products: Could we expand the repertoire of foods we eat? Many edible natural products remain underexploited Adding these to the food chain could improve food variety, food supply, food accessibility, nutritional status and sustainability

33 Underutilised indigenous products Salal Berries Gaultheria shallon Honeyberries Lonicera caerulea (Haskaps) Pictures courtesy of Dr Gordon McDougall, and

also have minimal detrimental effects on

34 In conclusion.. Population is increasing and so are chronic diseases Principle challenge for the future is to produce food in adequate quantities that also have minimal detrimental effects on health

35 Need to adopt a two-pronged approach.. Improving sustainability through using underutilised products Increasing food availability -Reducing waste -Widening food choice Improving the health attributes of foods -Replacing synthetics with natural substitutes -Using natural functional foods for health promotion -Reducing fats, sugars and salts

Overcoming technological challenges associated with product development and reformulation: A nutritional perspective. Viren Ranawana Vassilios Raikos

Overcoming technological challenges associated with product development and reformulation: A nutritional perspective Viren Ranawana Vassilios Raikos Making healthier foods, and making foods healthier Why