WUR New opportunities for product development

by Editor fleischwirtschaft.com
Wednesday, June 27, 2018
Photo: WUR

Personalised food, vegetable proteins with the bite of meat or production on demand, digitally controlled food production enables innovations which were inconceivable until very recently. From June 29, businesses can address all their questions about digital technology to the Digital Food Processing Initiative (DFPI), a cooperative venture between Wageningen University & Research, TNO, Amsystems Center and Eindhoven University of Technology.

The launch of the Digital Food Processing Initiative will take place on June 29 during the 3D Food Printing Experience at the Wageningen campus. “We provide companies with insight into the possibilities and support them with knowledge about food and high-tech systems,” says Ben Langelaan, research manager Food Technology in Wageningen UR and member of the DFPI steering group. “This helps them more easily translate ideas to the market.”

The ambition of the DFPI is to be the global consortium for digitally controlled food production. “Our combined expertise of food and digital technology is unique, which is why we can really help companies move forward,” adds Pieter Debrauwer, research manager at TNO/Amsystems Center and member of the DFPI steering group. “Sometimes it may be necessary to change the recipe in order to create an attractive product, while at other times the equipment needs adapting in order to realise the right process conditions.”

DFPI focuses on five innovation themes: sustainability, personalised food, on-demand food production, new forms and flavours, and new social experiences. While the main food applications to date have been related to 3D printing – such as new shapes of pasta – both organisations expect digital techniques to have a much larger social impact.

On-demand production, for example, could lead to less food waste, while personalised food can help produce special high-protein products for the elderly or athletes. 3D printing can change the functionality of food via the development of new structures, textures and flavours, which could have potential for people who have difficulty swallowing. Digital techniques are expected to drastically change the production, location and logistics of food production.

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