TRAFOON. Training Workshop

Transcription

1 TRAFOON Cork, May 15 th, 2015 Training Workshop Creating value in wheat and gluten-free based bakery production chain University of Hohenheim

2 University of Hohenheim World-class research and modern teaching Stuttgart s oldest University, since ,000 students in 51 courses of study Internationality, innovation and multidisciplinarity Networking in the region, Germany, Europe and worldwide

3 Hohenheim Research Center for Bioeconomy The primary goal of Bioeconomy is to push forward the transformation toward an economy based on renewable resources. This is a key concern of politics and society and the strategic priority topic at the University of Hohenheim. Across all faculties, the center works on the primary research topics of Bioeconomy. It actively supports the procurement and execution of national and international collaborative projects at the University s faculties and institutes.

4 TRAFOON project is funded by the European Community's Seventh Framework Programme (FP7/ ) under grant agreement no TRADITIONAL FOOD NETWORK TO IMPROVE THE TRANSFER OF KNOWLEDGE FOR INNOVATION TRAFOON EU Project: Project duration: Overview, first results & achievements 36 months Susanne Braun Managing Director, Hohenheim Research Center for Bioeconomy University of Hohenheim, Stuttgart, Germany

5 Scope TRAFOON is a network of research institutions, technology transfer agencies and SME associations and covers the value chain of four groups of traditional food products based on: Grain Fish Vegetables and Mushrooms Fruits

6 Partners of TRAFOON

7 Main Objectives 1. Improvements in technology transfer to SMEs producing and processing traditional foods: For improved food quality, safety and environmental performance Stabilized production protocols Correct use of IPR, European food law, use of labels, marketing, product development strategies 2. Development of strategic research and innovation agenda for traditional foods responding to the needs of all stakeholders. 3. Stimulation of entrepreneurship among food researchers, commercial take-up of food R&D results, and entrepreneurial networking.

8 TRAFOON Work Plan Performance of Inventory of Needs (questionnaires and interviews with identified SMEs) Multi-stakeholder Workshops (qualitative analysis of IoNs) Training Workshops for SMEs (2015) (transference knowledge and innovation answering the identified needs) Feedback analysis Training Workshops for SMEs (2016) Strategic Research & Innovation Agenda

9 Multi-stakeholder workshops 2014 During the Multi-stakeholder workshops, a qualitative analysis of the Inventory of needs took place, including: Identification and priorization of generic and specific needs Identification of lacks of innovation Identification of tools and supports needed Identification of available technologies and innovations from EU and national research projects

10 Multi-stakeholder workshops 2014

11 The Netherlands Strengths Producer s personal motivation Increasing crop and product diversity Experience in establishing new production chains (e.g. gluten-free) Knowledge on oat health (EFSA claims Weaknesses Knowledge on health issues (spelt) Authenticity and breeding (tests needed) Seed storage and purity (farm-saved) Knowledge on farming (spelt; oat) Small scale packaging (time; printing costs) Logistics (within chain; of products) HACCP; SKAL; Labelling in general Partner commitments in production chains Opportunities Consumer s interest in health and local (market) Communication (social media) New markets for waste material (e.g. hulls, straw) Product innovations (spelt pasta; oat beer) Threats Price (Free Riders; false competition) Shortage of primary product (spelt) Push market (oats) Verbal agreements in production chains Hygiene and product loss Limited research funds

12 Ireland Strengths Health food Local markets Labelling Interest in improving Opportunities Regional, national markets External advising Collaboration with higher education institutes Awareness of celiac disease is growing Movement toward healthier lifestyle Consumers without celiac are choosing Gluten Free diets as a part of their life Changing technology allows for additional methods to reach consumers and make them aware of new products Weaknesses Efficiency Food safety Knowledge about the product Gluten products don t stay fresh as long as wheat based pastries Gluten free products are more expensive than their gluten-containing counterparts Taste of GF products will be compared to their gluten-containing counterparts Threats Current inconsistencies in quality and the lack of guaranteed volumes Differences in labelling regulations in different countries/continents Global economy uncertainty Competition: Large, already established producers, Existing brand loyalty Adversion of bread products: people with gluten allergy may choose to avoid bread Cross contamination: Bread and facilities must be 100% gluten free

13 Slovenia Buckwheat Strengths Close link to customer Traditional products Well handling of current technology/process Opportunities New processing solution for wasted bread marketing/ labeling own devices for making analysis (quality of grain) ECO PROGRAM OWN PACKAGING LINE, OWN PACKAGING MATERIAL Variety of different/similar products Weaknesses No reliable analytical fast methods Not free/open to say what they think Expensive Analysis MORE STRICT CONTROL, EDUCATION OF THE SUPPLIERS DIRECT LABELLING OF BREAD Threats Quality of raw material Energy GMO pressure, gluten free /alegrenisity (challenges in hygiene)

14 Poland Strengths popular food products consumers know the brand (small bakeries) and trust them good regional market position processing knowledge Weaknesses raw material (quality/prize) knowledge on health issues efficiency marketing know-how Opportunities New processing solution for wasted bread marketing/ labeling own devices for making analysis (quality of grain) ECO PROGRAM OWN PACKAGING LINE, OWN PACKAGING MATERIAL Variety of different/similar products Threats competition with big bakeries/supermarket competition with other small bakeries evolution of consumer habits limited research funds

15 Germany Strengths Close linkage and trust with consumers Quality and safety of products Processing Knowledge Traditional, regional, innovative Good regional market position A lot of certifications were used (bio, demeter, slow food, clean label..) Weaknesses New processing technologies / knowledge (e.g. pseudocereals, non-cereals for bakeries) Innovative packaging Rarely new media (e.g. social media) used Marketing know-how (how to better attract consumers, USP) Opportunities New processing technologies Innovative marketing of traditional food Innovative packaging solutions Threats Quality and supply of raw material Losses due to vermin Higher energy costs Regulations (like approval of starter cultures) Concurrence

16 France Strengths Structured sector Good quality of grains (protein level) Proximity of production & transformation sites Popular food products Opportunities Nearby targeted markets (Europe, Maghreb) Health food (whole grain, fiber, Mediterranean diet) Local & traditional production Organic production Weaknesses Yield stagnation (particularly in the Mediterranean basin) Decrease of production surface areas (-22% between 2012 and 2013) Energy-intensive transformation processes Threats Competition with other countries (Maghreb, Canada, USA) New Common Agricultural Policy Environmental & sanitary regulations Climate changes Evolution of consumer habits

17 2 nd step: International view - The Netherlands - Ireland - Slovenia - Poland - Germany - France

18 The SWOTs on Grains: Keywords Main keywords extracted from comparison of Weaknesses and Threats from SWOTs: - Supply/diversity - Knowledge transfer raw material, processing and functionality - Authenticity - Marketing/labelling - Shelf life - Food safety - The Netherlands - Ireland - Slovenia - Poland - Germany - France

19 Training workshops for SME Based on the results of the qualitative analysis of the Inventory of Needs during the different Multi-stakeholder workshops, 26 Training workshops for SME will be held in 2015, answering the identified needs (transference knowledge and innovation)

20 Training workshops for SME 2015 Products of Grains 6 Workshops May , Wageningen, The Netherlands May , Cork, Ireland June 03/ , Maribor, Slovenia June , Wageningen, The Netherlands June , Bad Boll, Germany November 17 or , Montpellier, France

21 Training workshops for SME 2015 Products of Fish (Aquaculture) 4 Workshops Products of Vegetable & Mushrooms 5 Workshops Products of Fruit (Olives) 2 Workshops Products of Fruit (Sweet Fruits) 9 Workshops

22 Where to find information about Training workshops

23 Please provide and find information about grains in the trafoon information shop!

24

25 Main goal Establish an independent EuFooD-STA Centre as a legal and organisational frame for international and sustainable collaborations between industry and academia in the food sector. innovative education & training for students, targeted towards the needs of the industry and thus increasing their employability innovative continual professional development (CPD) for academic and company staff by facilitating experience exchange.

26 Participants of the EuFooD-STA:

27 Network Through a virtual platform and physical hubs in each country a consistent network of companies and universities will be created. You are very welcome to join our constantly growing network!

28 Food Science research and innovation: Delivering sustainable solutions to the global economy and society. Join the 29. Conference of the European Federation of Food Science and Technology (EFFoST)! Athens, Greece November 2015

29 Any questions, comments? Contact: University of Hohenheim Susanne Braun (coordinator): Tel.: + 49 (0)