Anuga FoodTec 2018 -Enzymes
Anuga FoodTec - Cologne, 23.03.2018
Forum Food Ingredients - Enzymes in Food Processing
Organiser: DLG e.V. – German Agricultural Society, Frankfurt/Main
Program:
10:00-10:10 Opening and Chair
11:00-11:25 The contribution of enzymes to the improvement of sustainability
11:25-11:50 Process control strategies for enzymes in food processing
10:00-10:10 Opening and Chair
Dr. Christian von Wallbrunn, Hochschule Geisenheim University, Germany
10:10-10:35 Regulation (EC) No. 1332/2008: Safety assessment and approval of food enzymes Prof. Dr. Klaus-Dieter Jany, Wadi International University and Member of the EFSA Working Group"Enzymes"
10:35-11:00 New enzymatic production processes for food ingredients Dr. Marc Struhalla, Dr. Angreas Buthe, c-LEcta GmbH, Leipzig, Germany
11:00-11:25 The contribution of enzymes to the improvement of sustainability
Dr. Lutz Popper, SternEnzym GmbH & Co. KG, Ahrensburg, Germany
11:25-11:50 Process control strategies for enzymes in food processing
Prof. Dr. Cornelia Rauh, Technische Universität Berlin, Germany
Moderator: Dr. C. von Wallbrunn
Dr. L. Popper
Dr. L. Popper
Whether in dairy products, bakery products or fruit juices – enzymes have become virtually indispensable. Food technologists value them as precise, biochemical tools. Despite this, the conversion of existing products to declaration-free labelling with the same quality represents a major challenge for producers and often calls for a holistic revision of the whole production process. Moreover, the aspect of sustainability of enzymes plays a key role. Enzymes can help to improve the eco-balance of the food industry. When integrated into the production process for targeted purposes, enzymes used as biocatalysts can for instance lead to fuller use of raw materials, lower energy and water consumption, improved stability and a better ratio of effect to resources and consumption. This session provides information about declaration and labelling, different possible applications, trends and innovations in the use of enzymes in food production.
Dr. von Wallbrunn chaired the meeting and led through the program as moderator. He motivated the audience to further questions with experienced comments and questions about the lectures. It was an informative and interessing meeting.
Dr. von Wallbrunn chaired the meeting and led through the program as moderator. He motivated the audience to further questions with experienced comments and questions about the lectures. It was an informative and interessing meeting.
Regulation (EC) No. 1332/2008: Safety assessment and approval of food enzymes,
Prof. Dr. Klaus-Dieter Jany
After years of discussion, on January 20 2009 a new set of regulations, the Food Improvement Agent Package, came into force. In individual specific regulations enzymes, flavors and additives are regulated. In addition, a substance-specific but uniform approval procedure was introduced.
The "Enzyme Regulation" (EC) No 1332/2008 contains the biggest changes. With a few exceptions, enzymes become subject to authorization and are subject to a safety assessment by EFSA, whether they are present in the final product in active or inactive form, or even when removed. A prerequisite for the authorization of a food enzyme is that it requires a technological need for its use, that its use does not endanger the health of consumers or compromise the quality of the food.
EFSA has developed guidelines on data necessary to be submitted for a safety assessment. In principle, there are no toxicological concerns for the high-molecular-weight enzyme proteins, but food enzymes are generally not used in a highly purified form but as isolates from the organisms of origin. Therefore, two in vitro genotoxicity tests and a feeding study are proposed for the safety assessment. Deviations from this are possible in well-founded cases. Toxicological studies can be waived for enzymes derived from microorganisms that already have a long and safe tradition in the use or enzymes from microorganisms that have the QPS status (Qualified Presumption of Safety). For enzymes derived from genetically modified microorganisms, no specific or additional safety assessments are foreseen. Depending on the perspective, around 1200 enzymes are used in food processing in the EU. The submission of dossiers for the existing food enzymes was terminated on 20/01/2013 and 301 dossiers were submitted. Within 9 months the assessment of a food enzyme should be completed, provided that the safety assessment data are adequate. Until now the safety of 10 food enzymes was finally assessed.
Subsequently, the Commission will draw up the Community list of the positively valued enzymes. Thereafter, only the food enzymes that have been included in the Community list can be used.
The "Enzyme Regulation" (EC) No 1332/2008 contains the biggest changes. With a few exceptions, enzymes become subject to authorization and are subject to a safety assessment by EFSA, whether they are present in the final product in active or inactive form, or even when removed. A prerequisite for the authorization of a food enzyme is that it requires a technological need for its use, that its use does not endanger the health of consumers or compromise the quality of the food.
EFSA has developed guidelines on data necessary to be submitted for a safety assessment. In principle, there are no toxicological concerns for the high-molecular-weight enzyme proteins, but food enzymes are generally not used in a highly purified form but as isolates from the organisms of origin. Therefore, two in vitro genotoxicity tests and a feeding study are proposed for the safety assessment. Deviations from this are possible in well-founded cases. Toxicological studies can be waived for enzymes derived from microorganisms that already have a long and safe tradition in the use or enzymes from microorganisms that have the QPS status (Qualified Presumption of Safety). For enzymes derived from genetically modified microorganisms, no specific or additional safety assessments are foreseen. Depending on the perspective, around 1200 enzymes are used in food processing in the EU. The submission of dossiers for the existing food enzymes was terminated on 20/01/2013 and 301 dossiers were submitted. Within 9 months the assessment of a food enzyme should be completed, provided that the safety assessment data are adequate. Until now the safety of 10 food enzymes was finally assessed.
Subsequently, the Commission will draw up the Community list of the positively valued enzymes. Thereafter, only the food enzymes that have been included in the Community list can be used.
New enzymatic production processes for food ingredients
Dr. Marc Struhalla, Dr. Andreas Burthe
Dr. A. Buthe
Enzymes are used as processing aids in the food industry already for many decades and they are very well established. The global food enzyme market is expected to grow to about 3 billion USD in 2022. The existing food enzyme market is mainly made up by hydrolytic enzymes like amylases, proteases or glycosidases. The main mode of action of these established food enzyme classes is that they are breaking down their substrates like proteins or polysaccharides in food production processes. But nowadays a new technological discipline arises which opens up the use of enzymes in the food industry to completely new applications with enormous business opportunities. We call this discipline “cell-free synthetic biology”. It makes use of multi-enzyme cascade reaction in an in-vitro setup to produce high-value functional ingredients. The key-enabling technology behind this concept is enzyme engineering which allows to tremendously improve the process economics of such processes. Cell-free synthetic biology concepts are
designed to provide new efficient production processes to convert readily available cheap raw material into high-value natural ingredients like sweeteners, functional sugars or prebiotics. The talk will exemplify enzyme engineering and synthesis process development work done by c-LEcta on multi-enzyme one-pot synthesis of high-value food ingredient products and will give an outlook towards the future potential of cell-free synthetic biology as a new upcoming trend in the food ingredient industry.
The contribution of enzymes to the improvement of sustainability
Dr. Lutz Popper
Enzymes already play a major role in improving the life cycle assessment of the food industry today and even more so in the future: These "tools of life" have a huge potential of possible functions and are only used in very small quantities. They help in the processing of flour to save raw materials and energy. For example, amylolytic enzymes can improve the fermentation power and browning of doughs and thus reduce baking times. Hemicellulases reduce the viscosity of doughs and thus their water absorption. A low water binding is desirable in the production of waffles, crispbread, rusk or bread crumbs to keep the energy requirements for the necessary drying low. In the sugar and brewing industry, dextranases, hemicellulases, amylases and other enzymes are used to reduce the viscosity, hence improve heat exchange and transport processes, to increase yield and reduce processing times.
Process control strategies for enzymes in food processing
Prof. Dr. Cornelia Rauh
Enzyme activity is depending on process conditions like temperature and pressure, and local concentration of educts/products. Thermophysical process non-uniformity and non-uniform distribution of chemical components, thus, determines the local and global enzyme efficiency. The present contribution presents numerical simulations for the prediction of process effects and novel process control strategies to control enzyme related food processing.
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bgf-Jany - 12.04.2018