Improving resource efficiency in the food industry by using non-conventional intermediate products

Quantifying techno-functional properties of ingredients from multiple crops using machine learning

“…Air classification, electrostatic separation, and mild aqueous fractionation are all examples of methods that deliver functional ingredients, rather than pure conventional isolates ( Cai et al, 2001 ; Schutyser and van der Goot, 2011 ; Zhu et al, 2021 ). As these fractions are not pure, it was proposed earlier to blend the ingredients to match the final composition of food products ( Jonkman et al, 2020 ). Unconventional ingredients could not always be matched due to their complex compositions.…”

Functionality-driven food formulation : reducing the environmental impact using machine learning

“…To create food products with a lower environmental impact, it is desirable to use more mildly refined ingredients, in spite of their complex composition and functionality. Jonkman et al 18 proposed a multi-criterion decision framework in which ingredients are matched to final food products without being isolated into pure ingredients. This approach was inspired by the formulation of chemical products and was based on the principles of process system engineering.…”

“…Besides adapting fractionation processes of ingredients to attain specific functional properties, the focus in food formulation can also be on functional properties rather than purity. Jonkman et al 18 proposed to create food formulations with a process systems engineering approach by blending different ingredients based on the target composition to increase the applicability of more complex and multicomponent ingredients. It was proposed that with a focus on functional properties, these blends could be made even more resource use efficient.…”

“…for thickening and proteins for emulsions, the implementation of the milder multicomponent ingredients into formulated foods is not straightforward. Jonkman et al 18 showed that the implementation of multi-component ingredients in the food industry can be facilitated by blending different ingredients to fulfil the requirements of the food products. It was proposed that by-products can also be utilized if ingredients were selected based on their techno-functional properties instead.…”

“…[13][14][15] As these fractions are not pure, it was proposed earlier to blend the ingredients to match the final composition of food products. 18 Unconventional ingredients could not always be matched due to their complex compositions. This may not be necessary if a different composition could result in a product with the same functional properties.…”