3D printed bread, vertical cereal farms & medicinal bread; Welcome to Industry 4.0


Speaking at Anuga FoodTec in Cologne, Germany, earlier this year, Dr Christoph Verheyen, TUM, said Mega Trends are connectivity, globalization, know-how culture, new work, health, individuality, urbanization, safety, mobility, silver society, gender shift and neo-ecology.

Rethinking automation

In his presentation ‘Innovations for bakery production: from scientific approaches to applications’, Verheyen said connectivity, ecology, health and individualization/personalization will affect the organization and production of bakeries in the future, because next to raw material innovations, the processes or production of healthy and high quality products, as well as their automation has ‘to be overthought’.

At TUM, several approaches are being conducted, developed and planned to fulfil this transformation process for the bakery industry​,” he said.

Current projects include optimizing green-label technologies to enable high quality (gluten-free) products and new texturing devices are being applied, elucidating the fundamental mechanistic of material-process relations to define specific textures of the products​.

In this context, an innovative concept to personalize and improve the concept of bread production is 3D printing​.”

He said trends in bakery will incorporate sourcing bread locally with foreign fusions such as German sausage combined with ketchup from the US and curry from India. Consumers will take a keen interest in looking to the basics; ie reduced fat, reduced sugar, clean-label and convenience food.



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