More information on: http://nl.topwiki.nl/index.php/Houdbaarheid http://youtu.be/quMWrzu8jbQ and www.toptechnologytalks.nl (@toptechtalks) or www.top-bv.nl

1. #TTT – De Toekomst van Houdbaarheid
Nieuw steriliseren – Top Technology Talks 15 mei 2012 Helmond
Wouter de Heij
CEO TOP b.v
www.top-bv.nl
www.toptechnologytals.nl
www.topfoodlab.nl
www.topwiki.nl
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

2. How new preservation will change the industry
Dried,
Fresh and
Heated or
Chilled
Frozen
Products
Products
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

3. How new preservation will change the industry
Dried,
Fresh and
Heated or
Chilled
Frozen
Products
Products
Often Private Label Lot of A-brands
BF 4-10 days @ 7oC BF >>3 months, ambient
Health and tasteful Less quality & Preservatives
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

4. How new preservation will change the industry
Quality
Taste
Health
Nutrition
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

5. How new preservation will change the industry
>> 2 months
Quality
Taste
Health
Nutrition
< 10 days
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

6. How new preservation will change the industry
>> 2 months
< 10 days
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

7. Vision of Dutch Innovative Foodmakers
Local Market European Market
Day2Day delivery >> 2 months Products on Stock
Difficult Logistics Easy logistics
Expensive < 10 days OpEx / Efficient
Low Volumes Large Volumes
Healthy & Tasteful Less healthy & Tasteful
All Natural Preservatives & e-no.
Private label (SME) Shelf Life (days or months)
Brands (multinationals)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

8. How new preservation will change the industry
Local Market European Market
Day2Day delivery >> 2 months Products on Stock
Difficult Logistics Easy logistics
Expensive < 10 days OpEx / Efficient
Low Volumes Large Volumes
Healthy & Tasteful Less healthy & Tasteful
All Natural Preservatives & e-no.
Private label (SME) Shelf Life (days or months)
Brands (multinationals)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

9. How new preservation will change the industry
3-4 weeks
< 10 days >> 2 months
Healthy & Tasteful
All Natural
Products on stock
Easy logistics
OpEx / Efficient
Local or EU Market
Low Volumes
Private label or
Brand
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

10. How new preservation will change the industry
3-4 weeks
< 10 days >> 2 months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

11. How new preservation will change the industry
Apply Novel Cold
Preservation
Technologies
3-4 weeks
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

12. How new preservation will change the industry
All Natural,
physical treatments
1. Pascalisation
2. PurePulse
3. EMAP + PermaChill
(power by TOP b.v.)
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

13. How new preservation will change the industry
1. Pascalisation
Titanic : 4 km water
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

14. How new preservation will change the industry
1. Pascalisation
Mariana Trench : 12
km
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

15. How new preservation will change the industry
1. Pascalisation
Avure-system : 60 km
Just water pressure !
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

16. How new preservation will change the industry
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

17. How new preservation will change the industry
1. Pascalisation
Some Examples:
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

18. How new preservation will change the industry
2. PurePulse (2012)
Electricity : high voltage
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

19. How new preservation will change the industry
2. PurePulse (2012)
First factory Q1 2012.
Pilot for NPD available
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

20. How new preservation will change the industry
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

21. How new preservation will change the industry
2. PurePulse (2012)
Examples :
- Fresh Orange Juice
- Raw Milk (safe!)
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

22. How new preservation will change the industry
Pascalisation (HPP) PurePulse (PEF)
• pilot facilities available • 800 L/hr available for NPD.
• up to 3000 Liter / hr • Commercial 1500-2000 L / hr
• Batch process • Inline process
• No aseptic filling req. • Aseptic of high-hygenic filling
• High investment costs • Low investment costs
• Costs per Liter 6-40 cent • Costs comparable with UHT
• Applications available • Applications not (yet) on market
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

23. How new preservation will change the industry
3. AMAP (2009)
Examples :
- Fresh cut fruits
- R2E meals
3-10 days 3-4 weeks >>3 Months
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

24. How new preservation will change the industry
AMAP
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

25. How new preservation will change the industry
AMAP
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

26. How new preservation will change the industry
>> 2 months
Longer shelf-life:
Quality
Pascalisatie
Taste
Health
PurePulse
Nutrition
< 10 days
AMAP & PermaChill
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

27. How new preservation will change the industry
>> 2 months
Quality Better Quality
Taste
PATS
Health
Nutrition
< 10 days IQD / mild drying
……
Shelf Life (days or months)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

28. Pasteurisatie vs Sterilisatie
Pasteurisatie:
• Inactivatie van vegetatieve micro-organismen
• Typische condities : 70-80oC
• Ketencondities : gekoeld (soms ongekoeld : sappen)
• Voorbeelden : melk, koelversmaaltijd, sappen, …
• Typisch 20-60 dagen houdbaarheid
Sterilisatie:
• Inactivatie van vegetatieve M.O. en sporen van M.O.
• Typische condities : >120oC
• Ketencondities : ambient (niet gekoeld)
• Voorbeelden : soepen in blik, groente in glas, maaltijden, vlees,
• Typisch 6-24 maanden houdbaarheid
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

29. Klassiek steriliseren (onderwater, beregend)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

30. Klassiek steriliseren (iets nieuwer)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

31. Nieuw Steriliseren
1. Pasteurisatie + Pascalisatie = PATS
2. Pasteurisatie + PurePulse = …..
3. Continue snelle elektrische verhitting
(no preservatives, optimal quality)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

32. Nieuw Steriliseren
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012