Intelligent food production. Emilia Nordlund & Mirva Lampinen

Transcription

1 Intelligent food production Emilia Nordlund & Mirva Lampinen

2 Food need increasing 60% by 2050 Climate change to be tackled 11.2 bill. 30 % people on malnutrition 9.2 bill. Sustainability Over half of us live in cities 7.4 bill. Safety Digitalization & robotics disrupting industry 0.9 bill bill. 4.4 bill. Individualism Convenience Wellbeing Pleasure VTT

3 Food Economy Smart food brings wellbeing for the planet & people Healthy & sustainable food ingredients 4.0 Smart food production Agile food manufacturing Solutions at consumer interface VTT

4 FOOD INGREDIENTS FOOD PRODUCTS Cycle of smart food production FOOD as a SERVICE Individual preferences & needs related to food and eating Response from the food industry to support individual needs

5 Food cycle is empowered by new technologies & digitalization

6 Food 4.0 VTT

7 Sustainable sources of food ingredients New plant-based ingredients New raw materials for food Cell factory concepts VTT

8 Harnessing microbes to produce food ingredients Trichoderma reesei -protein production platform Currently used for production of (food) enzymes and recombinant proteins GRAS status (US-FDA) for manufacture of food products An efficient protein secretor; the highest reported total protein production levels > 100 g/l

9 Integration of biology with software and hardware systems to provide personalized solutions? Disruption is based on rapid development of software, hardware and synthetic biology tools, combined with economic and societal needs In synthetic biology: New Tools for DNA Sequencing, Synthesis, and Editing Open-access, standardized parts for over a decade Increase in the Speed of the Design-Build-Test-Learn Cycle Chao et al, Metabolic Engineering 42 (2017) /11/2018 9

10 From FOOD to SERVICE

11 Consumer 4.0 is about personalization Consumers have more power to decide what food fits their body and values to select products and delivery ways that fit their lifestyle Consumers are more active partners of the food system to share their preferences & needs to modify food options and influence production to support their individual choices

12 Consumer-centric solutions Hyper-personalized New services Combining health and food data New delivery systems Prosumerism

13 MyData (health, values, preferences) ORDER based on personal preferences and needs DATA from society affects preferences FEEDBACK from consumption CONSUMPTION Eating the soup I want soup TRACKING On-line information on the product ordered 1. MANU- FACTURING remotely Distrubution MANUFACTURING 2. MANU- FACTURING on the site of consumption DELIVERY

14 Can we have a digital twin? What AI algorithms need to take into account to support personalized eating? Culture Taste Price MyFood Values Genes Personality Health status Feelings Social environment Society Ethics Availability

15 Technology development to generate data and offer individual solutions Self-monitoring & preference identification New agile food production technologies Sensors & apps for health and safety Tools for system transparency and traceability Smart delivery and product logistics

16 Tiny tooth-mounted sensors that can track what you eat Device (two square millimeters) sticks to the surface of a tooth Sensor s central layer changes encounters different chemicals and its electrical properties shift, transmitting a different spectrum of radio waves Could be adapted to a wide range of nutrients, chemicals and physiological states. Now wirelessly transmitting information about glucose, salt, and alcohol to a mobile device

17 Monitor and control your eating with Button WHAT A small device for recording eating occasions on-the-go and mobile app to visualize eating patterns. WHY Observe eating behaviour and support the user towards healthy eating pattern. HOW The device is based on VTT s Tiny Node technology. Data on eating occasions is collected with the device and transferred to the mobile application. FUTURE VIEW Various potential application areas: Ecologic Momentary Assessment (EMA) device can be modified to record consumption of certain foods, emotions, taking medications etc

18 Augmented and virtual reality technologies to amplify consumers eating experiences Why to apply AR & VR in eating Assist R&D Increase wellbeing from eating Support healthy eating Bring in new sensations Support intake of nutrients

19 Augmented eating experiences (funded by Academy of Finland) 1.1 M, Sept 2018-Aug 2022 Consortium with Prof. Roope Raisamo, University of Tampere Objectives: AR technology can be used to amplify the structural properties of food products Augmented food products contribute to consumers eating experiences, and Augmented food products will assist in promoting health and wellbeing

20 Agile manufacturing

21 Transition from lean to agile to serve consumers with individual food solutions

22 Agile manufacturing is enabled by Rise of the machines, global spending on robotics expected to reach 60 billion by 2025 Intelligent factories, cloud computing, smart sensors, predictive maintenance Connected user data with process data and feed forward to the manufacturing chain Agile food manufacturing means Hyper personalization, manufacturing for individuals not segments Freshly made food or finalized at point of purchase Products manufactured and delivered automatically based on the order Decentralized food production upon demand and preferences

23 Automated en-route pizza production and delivery system Zume Pizza (store-less pizza company, CA, USA), has raised nearly $50 million in venture funding. If the Uber of pizza is successful, it will change the way fast food chains operate by increasing speed and freshness, lowering labor costs. (has 56 GPS-epuipped automated ovens )

24 On-site salad manufacturing and vending to support healthy eating Sally salad bar (Chowbotics, CA, USA), fresh salad vending, safe system, prep takes 40 sec-2 min, costs 30 k$

25 VTT APPROACH - FOOD MY WAY Next generation smart snack machine that produces fresh, healthy and personalized food products from semi-finished food ingredients and items, placed at work or on-the-go

26 Computer imaging and AI-integrated assisting systems Flippy (Miso Robotics & Caliburger, CA) collects data from thermal sensors, 3D sensors and different cameras onboard to perceive its environment. Digital systems put the orders. Costs 60 k$

27 Robotic kitchen - Chef replicator (consumer version to be launched in 2018) Moley Robotics, UK: replays the cooking skills of Master Chef Tim Anderson, through the robotic hands, will cost ca 15 k$

28 3D printing in food design Customization/ Co-creation Nutrition Flavor/color Texture On-demand and on-the-go production Economy at low volume production Flexibility New product design Novel mouthfeel experience Multi-layer printing of various textures Use of novel alternative sources (i.e. algae, side-streams insects) 28/11/

29 History of 3D Food Printing 2006 Paste extrusion by f.ex. frostings, Nutella, chocolate (Cornell Univ.) CandyFab, Sugar printing (EvilMad Scientist Lab) FP7-PERFORMANCE, easy to chew and swallow senior food printing from pastes (Biozoon). 2013, printing of advanced shapes by sugar (sugar sculptures) (3D Systems) 2013, in vitro meat by bioprinter (Modern Meadow) 2014, printing of chocolate, (Hershey s & 3D Systems) 2015, printed pasta, (Barilla & TNO) 2017, printed high fibre & protein structures (VTT) 2020, delivery of personalized nutrition? 28/11/

30 VTT approach - 3D printed healthy customized snacks Both formulation and post processing steps are determinants of successful 3D printed food structures REF: Lille M, Nurmela A, Metsä-Kortelainen S, Nordlund E and Nesli Sozer. 2018, Applicability of protein and fiber-rich food materials in extrusion-based 3D printing, J Food Eng, 220, /11/

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32 Examples of food structures printed Whole milk powder Rye flour Malted barley flour Strawberry powder Whey protein concentrate Strawberry & starch paste 28/11/

33 Intelligent packaging will support safe and connected food system QUALITY AND INTEGRITY INDICATORS Product quality, safety and authenticity Consumer engagement and product differentiation SMART TAGS AND CODES FOR IOT Package as communicating device as part of IoT FLEXIBLE LIGHT SOURCES AND ENERGY HARVESTING FLEXIBLE, AUTONOMOUS ELECTRONICS

34 Smart codes for IoT connected products Life-cycle of digital product Dynamic pricing Product authenticity H2020 research and innovation framework programme

35 New business opportunities by emerging food ecosystems Food My Way

36 TECHNOLOGY TAKES FOOD BEYOND THE OBVIOUS AI IOT SELF- MONITORING CONSUMER CENTRIC SOLUTIONS CO-CREATION + SMART USE OF DATA THAT S SMART USE OF RESOURCES! FOOD 4.0 SO - WHEN DO WE GET NUTRITION AS SERVICE? DIGITAL INTERFACES FOOD WITHOUT FIELDS!? SOUNDS NUTS! LETS DO IT. PLATFORMS FOR PRODUCTION AND DELIVERY PRINTED INTELLIGENCE AGILE PRODUCTION SYSTEMS ROBOTICS + AI PLANT-BASED MAINSTREAMS FOOD ECONOMY 4.0 THIS IS ALL CONNECTED!

37 Thank you!