Food Security and Nutrition - The Tetra Pak Case

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1 Food Security and Nutrition - The Tetra Pak Case Dr. Bozena Malmgren Company Specialist BM/2018

and steam infusion Working in the company with aseptic processing for 36 years

2 Dr. Bozena Malmgren For every dairy production solutions Company Specialist Dairy Aseptic Educated in food technology PhD subject difference between steam injection and steam infusion Working in the company with aseptic processing for 36 years Supporting all world markets with knowledge in general dairy field as well as aseptic technology / 2

3 Food Security and Nutrition - The Tetra Pak Case Dr. Bozena Malmgren Company Specialist BM/2018

Tetra Brik Aseptic Slim Leaf Tetra Wedge Aseptic Tetra Fino Aseptic Tetra Top MiniV Tetra

4 Our carton family portfolio The widest range of shapes and volumes to choose from Tetra Gemina Aseptic Tetra Brik Aseptic Edge Tetra Top Tetra Prisma Aseptic Tetra Brik Aseptic Tetra Brik Aseptic Slim Leaf Tetra Wedge Aseptic Tetra Fino Aseptic Tetra Top MiniV Tetra Rex Tetra Classic Aseptic Tetra Brik Aseptic Base Crystal Tetra Recart Tetra Evero Aseptic BM/2018 / 4

5 A multi-product company Processing systems Carton packaging systems BM/2018 / 5

6 Our Business years working alongside food producers Employees >175 Countries >3% of turnover Investment in R&D Units delivered 2016 Units in operation Packaging Processing Distribution BM/2018 / 6

7 OUR PROMISE BM/2018 / 7

8 Protecting Food, Protecting People, Protecting Futures The pillars of our brand and the chapters of our sustainability story Employees, communities & society at large Safeguarding, supporting and developing those whose lives we touch Innovative technologies & smart solutions Understanding and supporting our customers business growth ambitions Safety, Quality & Availability Protecting products with our processing & packaging solutions Materials, water, CO 2 & more Pursuing environmental excellence along the entire supply chain BM/2018 / 8

9 Drive a sustainable business BM/2018 / 9

10 Low environmental impact Minimizing cost and saving nature Minimizing water consumption Minimized product loss Low water consumption Low detergent consumption Minimized effluents

Sustainable products Our long-term goal:

LightCap The first Tetra Brik package made

Bio-based The world s first fully renewable

derived from sugarcane used For caps and

11 Sustainable products Our long-term goal: all packages from 100% renewable materials Products are designed with recycling in mind Tetra Brik Aseptic 1000 Edge Bio-based LightCap The first Tetra Brik package made from over 80% renewable materials Tetra Rex Bio-based The world s first fully renewable package Tetra Rex Bio-based Plastic s derived from sugarcane used For caps and coatings Paper board that s FSC TM certified BM/2018 / 11

12 OUR VISION We commit to making food safe and available, everywhere BM/2018 / 12

missing at all Remain fresh and safe without

13 Aseptic technology versatile technology for hot climate countries Cold chain is unpredictable or missing at all Remain fresh and safe without refrigeration Allow transportation ambient on long distance BM/2018 / 13

14 Aseptic food No preservatives Long self life Ambient distribution and storage BM/2018 / 14

Commercial sterility Commercial sterility means the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during

15 Commercial sterility Commercial sterility means the absence of microorganisms capable of growing in the food at normal non-refrigerated conditions at which the food is likely to be held during manufacture, distribution and storage (Codex Alimentarius*). *Codex Alimentarius, is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission which is managed FAO/WHO Food Standards Programme.

16 Aseptic processing Aseptic environment Sterilisation Sterilisation Filling & sealing Aseptically packed product BM/2018 / 16

17 Important Growth Factors Temp Time Acidity Nutrients Oxygen Water LEN/

18 Effect of ph on growth of micro-organisms ph 2.0 ph 2.5 ph 3.0 ph 3.5 ph 4.0 ph 4.5 ph 5.0 ph 5.5 Grapefruit Apple Grape Orange (sweet) MOULD PATHOGENIC BACTERIA LACTIC ACID BACTERIA Pineapple YEAST Tomato juice SPOROFORMIC BACTERIA Vegetable juice HIGH-ACID FOOD LOW-ACID FOOD

19 Principles of UHT processing Influence of heat treatment on sterility and chemical changes Initials/YYYY-MM-DD / 19

20 Available UHT systems on the market Indirect systems Tubular heat exchangers Plate heat exchangers Direct systems Steam injection Steam infusion BM/2018 / 20

21 Indirect heating BM/2018 / 21

22 Available UHT systems on the market Indirect systems Tubular heat exchangers Plate heat exchangers Direct systems Steam injection Steam infusion BM/2018 / 22

23 Direct UHT systems BM/2018 / 23

24 Tetra Therm Aseptic VTIS Flash cooling *(all-in-one design) BM/2018 / 24

25 UHT - Ultra High Temperature processes Temp C Temp F 150 Direct UHT Indirect UHT Time Sec BM/2018 / 25

26 Example : UHT milk nutritional value BM/2018 / 26

27 Milk important part of diet Energy fat % Protein % Calcium mg/l Vitamins (A,D,B complex, folic acids) Trace elements BM/2018 / 27

28 Only healthy animal can produce high quality raw milk BM/ / 28

29 Micro-organisms can be found everywhere BM/ / 29

30 The influence of temperature Bacterial development in raw milk CFU/ml ,3 30 C 20 C 25 C 15 C 4 C Hours BM/ / 30

31 Good quality raw material BM/ / 31

The influence of temperature Bacterial development in raw milk CFU/ml 900 500

32 The influence of temperature Bacterial development in raw milk CFU/ml ,3 30 C 20 C 25 C 15 C 4 C Hours BM/ / 32

33 Unprocessed milk can be dangerous Brucellosis Tuberculosis Q fever BM/ / 33

34 Unprocessed milk can be dangerous E.coli Shigella Salmonella BM/ / 34

35 Tetra Therm Lacta Goal for pasteurisation

Lethal effect for bacteria Destruction of enzymes Heat resistant micrococci

36 Pasteurisation 2,5h 2,0h 1,0h 30 min 20 min 10 min 5 min 2 min 1 min Phosphatase Coxiella Burnettii Tubercle bacteria Typhus bacteria Peroxidase Lethal effect for bacteria Destruction of enzymes Heat resistant micrococci 15 s 10 s Coli bacteria 1 s 60 C 65 C 70 C 72 C 75 C 80 C 85 C 90 C LEN/

37 Milk fat BM/2018 / 37

38 Milk valuable protein source Protein Biological value Hen s egg 100 Cow s milk 92 Casein 73 Lactoalbumin 104 Cattle beef 78 Potato 69 Peanut 60 Wheat flour 45 BM/2018 / 38

39 Influence of heat BM/2018 / 39

40 Milk proteins excellent source of essential aminoacids Essentail Minimal Daily Content in 1 Litre Litre of Milk Amino Acid Intake (in mg) of Milk (in mg) Needed (Adult) Tryptophan Phenylalanin Leucin Isoleucin Threonin Methionin Lysine Valin Reduction by upto 5% Not of significant influence BM/2018 / 40

41 Milk proteins nutritional value = BM/2018 / 41

42 Infant formulas After storage at elevated temperatures bioavailability of essential amino acids for infants can be reduced BM/2018 / 42

43 Calcium Milk Ca Cream BM/2018 / 43

44 Calcium bioavailability No negative effects of heat treatment and storage Absorption almost as good as in raw milk BM/2018 / 44

45 Vitamins in milk B2 A B12 B6 Folic Acid D BM/2018 / 45

46 Heat induced losses of vitamins Vitamin Short boiling UHT B1 [%] B2 [%] 3 B6 [%] B12 [%] C [%] Folic acid [%] BM/2018 / 46

47 Loss of vitamines in UHT milk Vitamine Ascorbic Acid Folic acid B 12 B 6 B 2 (riboflavine) Thiamin A Losses by (%) UHT treatment <10 <10 Very low Sensitivity to Light Oxygen D E Very low Very low BM/2018 / 47

48 Aseptic packaging material 1 Inside plastic layer Internal coating 3 Al-foil 4 Lamination 5 Paperboard and printing 6 Outside plastic layer / Decor layer BM/2018 / 48

49 UHT milk Safe and Nutritional BM/2018 / 49

50 Commercially sterile products Absolutely safe for consumption BM/2018 / 50

51 Commercially sterile products Allow us to distribute and store at ambient conditions BM/2018 / 51

52 Unique combination of processing and packaging technology Without entrance of bacteria BM/2018 / 52

53 Maintenance and quality assurance Quality Control of raw materials HACCP Quality Control of final product BM/2018 / 53

54 World market of aseptic packed products Growth by 22% a year Growh by 5% a year Source: Zenith Intl.

55 TOGETHER WE CREATE A BETTER FUTURE WE LIVE OUR PROMISE: Tetra Pak/2017

Packaging technology and preservation of foods Fátima Poças Biotechnology Faculty Universidade Católica Portuguesa 2017

Packaging technology and preservation of foods Fátima Poças Biotechnology Faculty Universidade Católica Portuguesa 2017 Agenda Packaging systems for different food processing technologies: Frozen foods