European Technology Platform FOOD Food for Life

Transcription

1 European Technology Platform FOOD Food for Life Dr.Federico Morais Barcelona 25 de mayo de 2005

2 The European Food & Drink Industry - employment Total direct employment of the European Food & Drink Industry: 4,1 million people in 25 Europe (% composition) Production; 43,2 % Safety and quality controls and management; 21,6 % Logistic and stock; 9,1% Administration and finance; 6,8 % Trade and sales; 19,3 %

3 The European Food & Drink Industry Turnover Total turnover by product and R&D Traditional and local food : 534 billions Advanced traditional food: 131 billions New products (novel, functional, healthy, ready to eat, etc.): 88 billions Typical products (PDO, PGI with wine): 50 billions Organic food: 7 billions Total: 810 billions of which: 2,3 % R&D activities (quality, safety, controls) 4,1% amortization of R&D investments and technologies Typical products; 6,2% New products; 11,1% Organic food; 0,9% Advanced traditional food; 16,6% Traditional and local food; 65,2%

4 The European Food & Drink Industry - dominated by SMEs companies (> 9 employees) companies (> 19 employees) 62,8% of the Total Turnover companies (> 49 employees) 20,1% of the Total Turnover CIAA Annual Report companies (> 499 employees) 39 companies (> 999 employees) 37,2% of the Total Turnover

5 Trends in Society; Food The function of Food is changing: what we eat: calories==> experience ==> nutrition & health, variety when we eat: regular meals ==> grazing where we eat: in-home ==> out-of-home with whom we eat: social ==> individual how we prepare our food: from scratch ==> ready-to-eat & heat & eat A wealth of choice primary production: year round, global supply food industry: preserved, frozen, chilled, freshly prepared role of retail out-of-home

6 Challenges for Food Industry Consumer preferences: n Clean label / preservative-free products n Milder processing n Lower salt and sugar content n Convenience Microbiological safety is a must have!

7 Technology transfer - definition Technology transfer is: the conversion of basic research results to real applied use in economy research for alien technologies research for potential use and benefits in other fields of application THE DRIVER FOR SUCCESS OF THE EU FOOD & DRINK INDUSTRY (particularly for SMEs)

8 Barriers to technology transfer (particularly at SMEs level) technical and economic feasibility to introduce innovations in the traditional production processes. small-scale, high quality innovative products accessible for the consumers. structuring existing fragmented information at SME level making it available and easily understandable for factory personnel to improve knowledge management.

9 Hurdles in improving the technology transfer in the new Member States Lower spending of governments on funding food research. Lower willingness of the food industry for implementation of food research because of limited availability of capital and cash. Mostly one way mobility of R+D staff from the new Member States to the more developed Member States. Low involvement of research personnel in establishing regular links with the practical activities of the food Industry. Lack of understanding of the opportunities and benefits in collective research.

10 Food & Health New and effective food-based strategies to optimise children s growth and development, lean body mass in adults including prevention of obesity, immune, cognitive function in the elderly, and healthy gut for improved wellbeing and resistance to disease. New and effective food-based strategies for reducing the risk of diet-related diseases obesity cardio-vascular disease, diabetes, cancer and osteoporosis.

11 Food Safety, a prerequisite A systems approach for improved food safety & reduced food spoilage, incl. development of integrated processing and packaging solutions Methods of quantitative risk assessment and predictive modelling of safety and spoilage risks along the extended supply chain, incl. novel detection routines Reliable tracking systems to ensure product safety & guarantee product origin Foodborne micro-organisms and their ecophysiology; community interactions, host-microbe and food-microbe interactions, pathogenicity and virulence mechanisms using functional genomics Understanding the consumer perception of food safety more fully Reduction and eventual elimination of animal testing

12 Food Research needs in Europe 1.Food & Health -Ageing society -Diseases prevention -Weight management -Mental performance -Allergy reactions -Wellbeing and resistance improvement -Bioavailability of nutrients 2.Food Quality & Manufacturing (Premium taste & Convenience) -Pleasure and texture -Sensory perception -Innovation on traditional food -High Quality standards -Novel packaging systems -Easy to handle -Time saving -Ready to eat -Food composition and presentation -New processing lines -Biotechnology -Fermentations 3.Food and the Consumer -Information/easy choices -Labelling -Determinants of choices - kitchen logic changes -Nutritional values and public health campaigns -Science based communication on values -Ethnic integration and changes/sociocultural diversity -Consumer perception 4.Food chain management -Competitiveness Environment and segregation -Minimal processing and stability -Freshness and shelf life -Technical sciences -Business Administration -Institutional & industrial economics -Social sciences 5.Sustainable food production -Sustainable growth and full life cycle Analysis -Environment and segregation -New farming technologies -Innovative processing -Knowledge management -Quality standards and safety procedures of raw materials 6. Food Safety -Reduced food spoilage -Tracking -Quantitative risk assessment -Risk communication -Epidemiology and Surveillance -Foodborne microorganisms -Emerging pathogens -New Technologies impact 7.Commun. training Techn.Transf. -Cooperative Research -Multidisciplinary Approach -Partner Brokerage -Scientific Literature -Networking Maintenance -Best practice guides -low cost T.T. -Dissemination - on site trials -Personnel transfer 7 PILLARS -Holistic approach to cooked food safety

13 The Industrial Innovation Chain 5-10 yr 4-8 yr 2-5 yr 0,5-3 yr Fundamental Sciences Applied Sciences Technologyapplication Product Development Universities, various Public/private Technological Top Institutes, Research Contract Org. Pre-competitive Company Research Company Development

14 ETP Food core team Mrs. Daniela Israelachwili, CIAA, B Dr. Jan Maat: Unilever R&D Vlaardingen, NL Dr. Jacqueline Castenmiller, Wageningen Centre for Food Sciences, NL Dr. Fred Beekmans, Wageningen University and Research Center, NL Dr. Roger Fenwick, Institute for Food Research, UK Mr Daniele Rossi, SPES Dr. Josef Haber, BASF, D Dr. Kerstin Lienemann, German Initiative Agro-Food-Research, D Prof. Dr. Gerhard Schiefer, University of Bonn, D Prof. Dr. Andrzej Babuchovski, University of Warmia & Mazury, PL Prof. Dr. Tim Hogg, Universidade Catolica Portuguesa, PT Prof. Dr. Didier Majou, ACTIA, F Prof. Dr. Francisco Tomas-Barberan, CEBAS, E Mrs. Marta Betran, CIAA, B

15 European Technology Platform Food Food & Consumer Food Safety Food & Health Food Quality & Manufacturing Food Chain Management Sustainability

16 ETP Food: Food for Life The vision Strategically-focused and concerted research in the nutritional sciences and food technologies will deliver novel, innovative food products for national, regional and global markets. These products, together with recommended changes in dietary regimes and lifestyles, will have a (major) positive effect on public health and overall quality of life [ adding life to years ]. Such targeted activities will guarantee a sustainable, successful and competitive pan-european food & drinks industry having global business leadership, sustained economic growth and consumer confidence Effective public-private partnerships will be essential to fulfil this mission

17 ETP Food for Life the Vision Strategically-focused and concerted research in the nutritional sciences and food technologies will deliver novel, innovative food products for national, regional and global markets. These products, together with recommended changes in dietary regimes and lifestyles, will have a (major) positive effect on public health and overall quality of life [ adding life to years ]. Such targeted activities will guarantee a sustainable, successful and competitive pan-european food & drinks industry having global business leadership, sustained economic growth and consumer confidence

18 ETP Food organisation Advisory Council Management Board Financial Committee Member States Mirror Group Horizontal Issues Group Operational Board Platform Secretariat Food & Health Food Quality & Manufacturing Food & Consumer Food Chain Management Food Safety Food Sustainability

19 The 3 components of our training programme Human Resource Development establishment of a group of Techno-Scientific Mediators in the Training Units trained in both industrial and scientific environments Training of Trainers information transfer to the Techno-Scientific Mediators of scientific and technological innovations in the food sector Dissemination dissemination of the knowledge produced to the wider Industry and stakeholder community in EU through the Federations communication channels and Platform website

20 Training One of the main barriers to successful technology transfer is the lack of experienced technology transfer officers within the European food sector. Training of food industry personnel is a central element of the overall strategy of the ETP Vision. Training represents the largest communication effort in the area of food quality and safety that targets the traditional European food industry. Training will make developments in R&D easy accessible both to SMEs and large firms. Consumers, distribution channels and farmers will be involved for a new pact for credible and visible food safety and quality.

21 Development of a long-term sustainable training/communication system Integrated participation of R&D and Industry in the training/ technology transfer system. Strong Internet based training programme. Workshops, seminars and conferences. Demonstration sites and other dissemination mechanisms. Presentation of scientific innovation in formats suitable for industry and other stakeholders Creation and strengthening of Training Units based at the European National Food Industry Federations and branches with personnel capable of understanding both R&D results and Industry practices.

22 Training - effects Training will have a number of positive side effects, deeply affecting the structure of the European system of innovation in food-related issues. I.e.: to enhance the institutional role of the European Food Industry in terms of promoting safer and better production technology and foodstuffs; to overcome a long-standing situation of difficult communication between cutting-edge research, on one side, and the average SMEs, on the other; to approach the small group of particularly lagging-behind SMEs to show the affordability and the convenience of a much higher standard implementation.

23 Food Quality & Manufacturing - 1- Value-added innovative food products will be manufactured fulfilling consumer requirements for superior product quality, convenience and availability Food & Taste How to arrive at a drastic reduction in sugar, fat or salt levels without compromising the taste (reduce the baddies ) How to arrive at novel, exciting textures; dynamics of structuring and structure breakdown is the future (includes nanotechnology) Sensory pleasure for the elderly Understanding sensory perception... From the receptor to the brain... Cross modal interactions... Premium taste and innovation on traditional food Ethnic integration and industrialisation of regional gastronomy

24 Food Chain Management Technical sciences: early and effective implementation of new generation of information- and communication technologies within the agro-food sector and adoption of new generation tools relating to production-, trade-, retailand consumer issues. Business administration: business organisation, quality-, risk- and innovation management to co-ordinate intra- and inter-organisational relationships, marketing aspects. Institutional and industrial economics. Social Sciences: social aspects of transnational networking activity, communication and organisation within value added chains, supporting for complex problem solving in scientific, societal, agro-food industrial and business environments.

25 Yes to ETP Food because it will Drive European competitiveness based on the F&D sector sheer size and the transition foreseen to high value added product portfolio (incl. services) with a major impact on well-being and welfare Positively impact on Community policies (integration research, aim to reach higher R&D expenditure, involvement SMEs) Boost research performance to effect the transition to high addedvalue products Sustain career-development in food R&D in Europe and promote entrepreneurial activity Prevent fragmentation by creating a shared Common Vision and managing an effective implementation plan for a Strategic Research Agenda

26 Food Chain Management: Summary Food safety and quality is based on a close cooperation of the respective entities in the food value chain where a high level of transparency will be achieved Based on the progress made so far food quality and health should be the next step to stimulate growth Benefits and risks must be shared along the value chain to create a sustainable growth in Europe To initiate, negotiate and finally fix the tasks and responsibilities of each specific value chain member a value chain coordination is needed Changes in business practise and new technologies are needed to further develop food quality and support healthy lifestyles What is the best way to move towards chain performance in the very competitive food market?