Related titles from Woodhead’s food science, technology and nutrition list: Novel foodpackagingtechniques (ISBN1 855736756) This comprehensive andauthoritative collection summarises keyrecent developments in packaging.The bookfirstdiscusses therangeofactive andintelligent techniques. It thensummarises themajortrends inmodified atmosphere packaging. The finalpart of thebookdiscusses general issues suchas theregulatory context, packaging optimisation and consumerattitudes tonovelpackaging formats. Foodauthenticity andtraceability (ISBN1 855735261) With recentproblems suchas genetically-modified ingredients infood,theneed to trace andauthenticate thecontent offood products hasnever beenmore urgent.The firstpart of thisauthoritative bookreviews therangeof establishedand new techniques forfood authentication. Part2 exploreshow these methodsare applied to particular foods,whilstPart3 reviews developments in traceability systems. Rapid andon-line instrumentation forfoodqualityassurance (ISBN1 855736748) With its highvolume ofproduction,thefood industry hasan urgent needfor instrumentation whichgivesrapid resultsand can beused on-line. Thisimportant collection reviews thewealth ofrecent research in thefield.The firstpart ofthe book discusses productsafety andtheuse ofrapid techniques toidentify chemicaland microbial contaminants.Part2 looks attechniquestoanalyse productquality. Details ofthese booksand acomplete listof Woodhead’sfoodscience, technology and nutrition titlescanbe obtained by: • visiting our websiteatwww.woodhead-publishing.com • contacting Customer Services (email: [email protected]; fax: +44 (0)1223893694; tel.:+44 (0)1223891358 ext.30;address: Woodhead Publishing Limited, AbingtonHall, Abington,Cambridge CB16AH, England) Selected foodscience andtechnology titles are alsoavailableinelectronic form.Visit our website (www.woodhead-publishing.com) tofind outmore. Ifyouwouldlike toreceive information onforthcoming titles inthis area,please send your address details to: FrancisDodds (address,telephone andfax asabove; e-mail: [email protected]). Please confirmwhich subjectareas youare interested in. Environmentally-friendly food processing Edited by Berit Mattsson and Ulf Sonesson Published byWoodhead PublishingLimited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in NorthAmerica byCRC PressLLC 2000Corporate Blvd,NW Boca Raton FL33431 USA First published 2003,Woodhead Publishing Limitedand CRC PressLLC (cid:223) 2003,Woodhead Publishing Limited The authors haveasserted theirmoralrights. This bookcontainsinformationobtained from authenticand highlyregarded sources. Reprinted material isquotedwith permission,and sources are indicated.Reasonable efforts havebeenmade to publish reliabledata and information,but theauthorsand thepublishers cannot assume responsibilityfor thevalidityof allmaterials. Neitherthe authors nor thepublishers, noranyone else associated withthis publication, shallbe liable forany loss, damage orliability directlyor indirectly causedor allegedtobe caused bythis book. Neither this booknorany part maybereproduced or transmittedin anyform orby any means,electronic ormechanical, includingphotocopying, microfilming and recording, or byanyinformation storageor retrieval system, withoutpermission in writing from thepublishers. The consent ofWoodhead Publishing Limitedand CRC Press LLCdoes notextend to copyingforgeneral distribution,forpromotion, forcreating new works,or for resale. Specific permission must be obtainedinwriting from WoodheadPublishing Limited or CRC PressLLCfor suchcopying. Trademark notice: Productorcorporate names maybetrademarks or registered trademarks, andare used onlyforidentification andexplanation, withoutintentto infringe. British LibraryCataloguing inPublication Data A catalogue record forthis bookisavailablefrom theBritishLibrary. Library of CongressCataloging-in-Publication Data A catalogrecord forthis bookisavailablefrom theLibrary ofCongress. Woodhead Publishing LimitedISBN 1 855736772 (book); 1855737175 (e-book) CRC Press ISBN 0-8493-1764-9 CRC Press ordernumber:WP1764 Cover designbyThe ColourStudio Project managed byMacfarlane Production Services, Markyate, Hertfordshire (e-mail: [email protected]) Typeset byMHL Typesetting Limited,Coventry, Warwickshire Printed byTJ International, Padstow, Cornwall,England Contributor contact details Chapter 1 Chapter 2 Dr B. Mattsson Lic. Eng. J. Berlin The Swedish Institute for Food and The Swedish Institute for Food and Biotechnology (SIK) Biotechnology (SIK) PO Box 5401 P.O Box 5401 SE-402 29 Go¨teborg SE-402 29 Go¨teborg Sweden Sweden Tel: +46 (0)31 3355600 Tel: +46 (0)31 3355600 Fax: +46 (0)31 833782 Fax: +46 (0)31 833782 E-mail: [email protected] E-mail: [email protected] Dr U. Sonesson The Swedish Institute for Food and Chapter 3 Biotechnology (SIK) PO Box 5401 Dr K. J. Kramer SE-402 29 Go¨teborg Agricultural Economics Research Sweden Institute (LEI) PO Box 29703 Tel: +46 (0)31 3355600 2502 LS The Hague Fax: +46 (0)31 833782 The Netherlands E-mail: [email protected] Tel: +31 70 335 83 30 Fax: + 31 70 361 56 24 E-mail: [email protected] xii Contributor contact details Chapter 4 Chapter 7 Dr L. Mila` i Canals Dr W. Pelupessy Unitat de Qu´ımica F´ısica IVO Edifici Cn, Universitat Auto`noma de University of Tilburg Barcelona PO Box 90153 E-08193-Bellaterra (Barcelona) 5000 LE Tilburg Spain The Netherlands Tel: +34 93 581 21 64 E-mail: [email protected] Fax: + 34 93 581 29 20 E-mail: [email protected] Chapter 8 Dr G. Clemente Polo Departament de Tecnologia DrH.DalsgaardandDrA.W.Abbotts d’Aliments COWI Universitat Polite`cnica de Vale`ncia Parallelvej 2 Cam´ı de Vera s/n 2800 Kongens Lyngby 46022 Vale`ncia Denmark Spain Tel : +45 70 10 1062 Fax: +45 70 10 10 63 Email : [email protected], [email protected] Chapter 5 Dr C. Cederberg Swedish Dairy Association Chapter 9 SE-105 46 Stockholm Dr F. De Leo Sweden University of Lecce 73100 Lecce E-mail: Italy [email protected] Tel: 00 39 0832 298755 E-mail: [email protected] Chapter 6 F. Ziegler Chapter 10 The Swedish Institute for Food and Biotechnology (SIK) Dr D. Dainelli PO Box 5401 Cryovac Division SE-402 29 Go¨teborg Sealed Air Corporation Sweden Italy Tel: +39 02 9332351 Tel: +46 (0)31 3355654 E-mail: [email protected] Fax: +46 (0)31 833782 E-mail: [email protected] Contributors contact details xiii Chapter 11 Logan Utah 84322 Dr V. Haugaard USA The Royal Veterinary and Tel: 435-797-2188 Agricultural University E-mail: [email protected] Department of Dairy and Food Science, Food Chemistry Professor S. Hwang Rolighedsvej 30 Environmental Bioprocess DK-1958 Frederiksberg C Engineering Denmark B.E.S.T. Laboratory Tel: +45 3528 3349 School of Environmental Engineering Fax:+45 3528 3245 POSTECH E-mail: [email protected] Kyungbuk, Pohang South Korea Dr G. Mortensen Arla Foods Innovation Tel: 054 279 2282 Roerdrumvej 2 Fax: 054 279 8299 DK-8220 Braband E-mail: [email protected] Denmark Tel: +45 8746 6771 Fax: +45 8746 6688 Chapter 14 E-mail: [email protected] Dr C. Simoneau and B. Raffael European Commission Joint Research Centre Institute for Health and Consumer Chapter 12 Protection Dr M. Song and Dr S. Hwang Unit Physical andChemical Exposure School of Environmental Science and TP 260 Engineering 21020 Ispra Pohang University of Science and Italy Technology (POSTECH) Kyungbuk, Pohang Tel: + 39 0332 785 889 South Korea Fax: + 39 0332 785 707 E-mail: [email protected] Tel: 054 279 2282 Fax: 054 279 8299 Dr R. Franz E-mail: [email protected] Fraunhofer Institute for Process Engineering and Packaging (IVV) Giggenhauser Strasse 35 Chapter 13 85354 Freising Germany Professor C. Hansen UMC-8700 E-mail: [email protected] Utah State University xiv Contributor contact details Chapter 15 PO Box 1 3720 BA Bilthoven Dr B. Weidema The Netherlands 2-0 LCA Consultants Borgergade 6, 1 E-mail: [email protected] DK-1300 Copenhagen Denmark E-mail: [email protected] Chapter 17 Professor B. Notarnicola Department of Commodities Science Chapter 16 Faculty of Economics University of Bari H. van Zeijts, G.J. van den Born and Via C. Rosalba, 53 M.W. van Schijndel 70124 Bari Netherland Environmental Italy Assessment Agency National Institute for Public Health E-mail: [email protected] and the Environment (RIVM) 1 Introduction B. Mattsson and U. Sonesson, The Swedish Institute for Food and Biotechnology (SIK) The food industry is facing increasing pressure to improve environmental performance, both from consumers and regulators responding to consumer pressures.Environmentallyfriendlyfood processinghasbeendesigned toallow food manufacturers to understand better the effects their activities have on the environment and to take practical measures towards more sustainable production. Whendiscussingtheenvironmentalimpactoffoodproductionitisimportant to use a holistic approach, a systems perspective. As an example, it is not efficient to reduce the emissions from a processing plant if it results in, for example, larger losses of raw material, which in turn increases the emissions from agriculture. As the food supply chain is complex, environmental impacts can occur in different places and different times for a single food product. Life cycle assessment (LCA), discussed in Part I, provides a way of addressing this problem. LCA is a means of assessing the environmental impact of a product over its entire life cycle, from raw materials to the point of consumption. LCA allows businesses to see their role as contributors to the overall environmental impactofthesupplychain,andhowtheycanworkwithsupplierstoimprovethe environmentalprofileofproductstheymanufacture. LCAalsogivesbusinesses the opportunity to anticipate environmental issues and integrate the environmental dimension into products and processes, rather than just manage theenvironmentalimpactoftheirexistingoperations.PartIincludeschapterson the principles of LCA and its application to the production of vegetable, fruit, animal and seafood products as well as beverages such as coffee. Important issues directly related to food processing are energy and waste management.Foodproductioningeneralusessignificantamountsofenergyand produces relatively large amounts of waste, particularly packaging waste, both 2 Environmentally-friendly food processing fromsecondarypackagingandconsumerpackaging.Thefoodsector,atleastin industrialisedcountries,isthesinglelargestuserofconsumerpackaging.These issues are dealt with in Part II which concentrates on practical measures in improvingenvironmentalperformance.Itincludeschaptersontrainingandways of improving energy efficiency, waste treatment and recycling. There is also a detailedcomparison ofintegratedcropmanagement andorganicfarmingwhich allowsbusinessestomakemoreinformeddecisionsabouthowtheysourcemore sustainablerawmaterials.Givenitsimportance,thereisadetaileddiscussionof packaging, with chapters on ways of minimising packaging, methods of recycling, assessing the safety and quality of recycled packaging materials and the use of biobased packaging alternatives. Wewishtothankalltheauthorsofthisbookfortheirtimeandefforttoshare their knowledge of different fields. We hope that the readers of this book will find it as interesting and inspiring as we do! 2 Life cycle assessment (LCA): an introduction J. Berlin, The Swedish Institute for Food and Biotechnology (SIK) 2.1 Introduction Life cycle assessment (LCA) is a tool for evaluating the environmental impact associated with a product, process or activity during its life cycle. LCA is suitable for several purposes. LCA provides knowledge of a product and its relatedenvironmentalimpact.Italsomakesitpossibletoisolatewhichstagesin the life cycle of a process or product make the most significant contribution to itsenvironmentalimpact.OtherreasonsforundertakinganLCAstudycouldbe to assess improvements or alternatives, or to compare products, processes or services. Environmental communication such as environmental product declaration (EPD) can be based on LCA, and it can also be used as an instrument in environmentally adjusted product development. Life cycle assessment is one of the tools included in the larger area of environmental systems analysis and is today one of the most commonly used tools within the subject. LCA has its roots back in the 1960s, when interest in energy requirement calculations started. During the oil shortage in the 1970s research was undertaken which included life cycle thinking for energy calculations and emissions released during energy production. However, after the oil crisis subsided, interest in LCA faded, but with the increased interest in the environment in the 1980s a revival of LCA occurred. Since 1990 LCA has expandedenormously,andthenumberofstudies,publications,conferencesand workshopsisstillgrowing(Lindahletal.,2001).TodayLCAisrecognisedasan ISO standardised method (ISO 14040–14043, 1997–2000).