The future of dairy products and dairy ingredients Milena Corredig Ontario Dairy Council Chair in Dairy Technology using nature’s perfect food… dairy technology challenges ahead. Daily calorie intake per capita Source: chartsbin.com Can we provide more nutrient dense products? wikipedia.com SUSTAINABILITY CONSUMER PERCEPTION: MODIFIED FOOD The big issues of our industry FOOD AND HEALTH MARKET FRAGMENTATION .. PERSONALIZED NUTRITION LABELING-REGULATORY WORLD COMPETITIVENESS MILK PRICING How do we get to real innovation? Long term research product 6 Imagine... NUTRIGENOMICS… and insurance companies 7 Imagine... • dairy products that boosts your immune system and is distributed to school kids as a substitute to a flu vaccine.... • dairy products that improve your gastrointestinal health as a solution to obesity or autism.... •Dairy desserts with perfect texture, containing fat and decreasing cholesterol.... •An orange juice base –drink containing whey protein as a sport drink … Of course... not allowed to be labelled as such and not allowed to call them what they are... 8 Imagine... Skim Milk Casein Precipitation SuperCrumb Cheese Manufacturing Micellular Casein BTS 80 -Lactoglobulin, BSA and IgG Natural Grade -Lactoglobulin Natural Grade WPI Natural Grade Whey from Casein Precipitation BSA IgG WPC Normal Grade PES 5 RC 100 RC 5 IgG RC 30 BTS 80 USF 100 -Lactalbumin Natural Grade RC 5 WPI Normal Grade BSA PES 5 Lactose Sialyllactose enriched Lactose G Series Membrane RO Total Fractionation of Milk… J. Kackmar, Smartflow technology The ingredient list It is already happening.... But certainly with higher sophistication of product design comes an increased need for technology and complex product formulation a research chair as part of the solution The ODC Chair at the University of Guelph Provide basis for a Centre of Excellence in Dairy Research at the University of Guelph Carry out internationally recognized research beneficial to the dairy industry Provide the opportunity to have well-trained graduates available to the industry Allow the industry access to research infrastructure Transfer technology and knowledge from the academic field to industry on a regular basis The evolution of Dairy Research: current status Guelph, Laval Wisconsin U, DMI Cal Poly – Kraft R&D Lausanne, Wageningen U, DK-ND Cooperatives, INRA France, Cork NZ – dairy - Fonterra, Riddet Center Dairy Australia, CSIRO Canada Fortune: Center of Excellence in Dairy Research Dairy herd management, animal health, animal behaviour, Kemptville college, Alfred Organic farm, pathobiology, population medicine, …. Center for nutrition modelling Center for the study of animal welfa Milk physiology The IRC at Guelph. Leveraging of government funds to benefit the Canadian industry Qualified researchers ODC-NSERC Chair Program current research knowledge experience state of the art facility Interact with R&D: different viewpoint Training for R&D? Increase of the interactions with ODC members Industry-linked projects Federal Matching $$$ (Strategic, scholarships etc.) Leverage DFO $$$ Current partners: Chr. Hansen, Pepsi Agropur, GayLea Fully or Partially protected I.P. Redefining Dairy Research Better processing Value added ingredients Structuring of food for health Novel Ingredients From milk Dairy-based delivery systems Fine control of structure formation Innovative processing Dairy Technology : every aspect counts Microstructure engineering Consumer acceptability Consumption Controlled digestion Ingredient chemistry Formulation Chemistry manipulation Processing and Storage Sensory perception Physical changes Functional nanostructures Manipulation of gut microbiota But how to we get there? Hypothesis 1 Hypothesis 2 Hypothesis 3 Hypothesis 4 How can we translate what we do to what you do??? 18 The big question of Knowledge transfer Long term research product 19 But how to we get there? Methodologies Technologies – know how Long term research Mechanisms Structure design product 20 The academic research of today is the commercial innovation edge of tomorrow • Understanding of gelation mechanisms for acid and rennet gelation and cheese making •Understanding of how rearrangements occur during cheese making •Effect of concentration of milk on gelation •Functional properties of milk protein concentrates •Determine key processing parameters to produce high functionality powder ingredients • incorporation of bioactive molecules in dairy matrices •Effects of structure of dairy products in digestion kinetics and satiety mechanisms •Design of novel structures and textures in dairy matrices •Processing of milk and its effect of on bioactivity •Health properties of the milk fat globules •Modification of dairy products to control gastrointestinal health Dairy Foods, Nutrition and Health Innovation will make a difference Ontario Dairy Council NSERC DFO, ODC IRCs Celebration, 1993 Natural Sciences and Engineering Council of Canada Canada Research Chair Ontario Ministry of Agriculture, Food and Rural Affairs Dairy Farmers of Ontario Canadian Foundation for Innovation Ontario Ministry for Research and Innovation THANK YOU!