Bringing food eco-innovation closer to the market is not a grown-up stuff!

Young talents from Greece, United Kingdom & Slovenia won the Champions League in Food Innovation

While FOODPRINT is dealing with the Footprint of the Food products developing an integrated strategy to reduce its emissions, a pool of young innovators are pushing up some brilliant ideas to make the agrofood sector more sustainable.

 

This is happening in ECOTROPHELIA Europe, where the key words are “visionary food innovations that are tasty, sustainable, responsible and of high nutritional quality”. ECOTROPHELIA Europe constitutes a life-size innovation laboratory for universities and students and a pedagogical model recognized by the European Commission. The competition offers a ground for fruitful exchanges between education and research sectors and the business world. For professionals from the food industries, ECOTROPHELIA is a great pool of talent, skill-sets and innovation.

 

At the European Food Innovation Student Awards finals, held on 21st and 22nd November 2017 in the frame of the FoodMattersLive exhibition in London, the jury distinguished 5 particularly innovative products among the 16 finalists (Belgium, Croatia, Denmark, France, Germany, Greece, Hungary, Iceland, Italy, Netherlands, Portugal, Romania, Serbia, Slovenia, Spain, United Kingdom).

 

The Europe Gold prize is won by the National Technical University of Athens, School of Chemical Engineering for the "AVOYOG", a smooth consistency eco-friendly beverage containing avocado and Greek yoghurt whey naturally rich in fibers, unsaturated lipids, proteins, minerals, and enriched with prebiotic fibers and antioxidants. High Pressure (HP) processing used for the cold pasteurization contributes to the preservation of “fresh-like” flavour, taste, appearance and nutritional properties (avoyogsmoothie.wixsite.com/avoyog; https://www.facebook.com/AvoyogSmoothieBeverage/).

 

The University of Reading achieved the second place with the "Yasai Cauliflower Rice Sushi", a cauliflower rice rolls filled with carrot, cauliflower leaf, pickled beetroot, cucumber and spinach, whilst the University of Ljubljana, Biotechnical Faculty, has classified on the third place.

 

SEVT which organize the national competitions in Greece, introduced, this year, a new special prize, the "FOODPRINT" Prize. The Prize was referred to the product with the best enviromental footprint and it aimed to promote the Foodprint project as well as the concept of the footprint reduction in the products of the Food Industry. Through this prize the Greek Federation aimed to:

  • increase the awareness of the students to develop news ideas for the reduction of the product footprint,
  • to encourage food companies to focus on this issue, and
  • to promote the Foodprint tool developed by project.

 

AVOYOG environmental footprint was estimated using “FOODPRINT MCA TOOL” developed by “LIFE FOODPRINT" Project (LIFE13 ENV/GR/000958) with necessary assumptions (Tables 1-2, Figure 1). It must be noted that smoothie-beverage industry capacity is expected to be 2.7 tons of products per day (HP equipment capacity: 90 kg of product per batch; Shift working: two of 8-hour per day; Production period: three months for year). The total energy consumption is estimated to be relatively low (0.59 kwh/kg of product).

Figure 1 % GHG emissions allocation for the product manufacturing stage.

 

As presented in Table 1, GHG emissions are significantly high for product manufacturing stage and general facilities (47.0-47.03%) compared to other stages including ingredients production stage (5.3%), transportation and packaging (0.2%). The product manufacturing stage includes all processing steps from weighting to packaging including HP processing, storage (under cooling) and clean-in-place (CIP) procedure. The main energy consuming step is CIP (38%) followed by HP processing (23%), storage (15%) and fruit peeling (10%). Indeed HP cold pasteurization is an energy efficient processing technology compared to conventional thermal pasteurization. According to analysis results, CIP can be considered as the “hot spot” of the smoothie-beverage industry.  As far as the ingredients production & transportation stages are concerned, GHG emissions are mainly due to the two main product ingredients (avocado and whey; 44.4 and 40.2%, respectively) taking into consideration both production and transportation (data not shown).

 

Table 1 GHG emissions allocation for the different stages (kg GHGe / kg of product or piece)

Stage

GHG emissions
(kg GHGe / kg of product)

GHG emissions
(kg GHGe / piece)

Allocation

(%)

Energy Consumption
(kwh / kg of product)

Ingredients Production

0.095

0.047

5.3%

 

Ingredients Transportation

0.004

0.002

0.2%

 

Packaging (incl. transp.)

0.003

0.001

0.2%

 

Product Manufacturing

0.836

0.418

47.0%

 

General Facilities

0.840

0.420

47.3%

 

SUM

1.78

0.89

100%

0.59

 

 

Table 2 GHG emissions (kg GHGe / kg of product) allocation for the ingredients production and transportation stages (per ingredient)

Ingredients Production & Transportation

Production

Transportation

Total

Allocation (%)

kg GHGe / kg of product

kg GHGe / kg of product

kg GHGe / kg of product

Avocado

0.042

0.002

0.0437

44.4%

Greek yoghurt whey

0.038

0.002

0.0396

40.2%

Salt

0.000

0.000

0.0000

0.0%

Vitamin C

0.000

0.000

0.0001

0.1%

Galacto-oligosaccharides

0.015

0.000

0.0150

15.3%

 

The project is implemented in Greece & Italy.

Objective

The main objective of the LIFE FOODPRINT project is to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative software tool.

LIFE13 ENV/GR/000958

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