ORIGIN. Founding members. FINANCING 80% subsidy Flemish Gov t 20% membership contributions NPO. Flemish food companies + Fevia Flanders

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1 FLANDERS FOOD

2 ORIGIN NPO 2005 Flemish food companies + Fevia Flanders FINANCING 80% subsidy Flemish Gov t 20% membership contributions Founding members 2

3 PAST & ROAD TO THE FUTURE Spearhead Cluster AgriFOOD FINANCING (Period: 10 years) 50% subsidy Flemish Gov t 50% membership contributions 3

4 MISSION STATEMENT We believe in the future of the Flemish agrifood industry and together with the companies we ensure that our next generations can enjoy tasty food for a healthy lifestyle. With passion, knowledge and expertise we convince companies to push their limits.

5 VISION LEADING ROLE Innovation within the Flemish agrifood industry ENSURE Top status of Flanders as European food region

6 INNOVATION CORE ACTIVITIES 1. Inform & inspire companies 2. Facilitate implementation of knowledge and ideas 3. Connect all actors 6

7 THE SPEARHEAD CLUSTER STRATEGY

8 ECONOMIC DRIVERS 1. Increase local and international competitiveness 2. Take up social end societal responsibilities 3. Establish an interconnected and integrated agrifood system 8

9 STRATEGIC GOALS Demand driven knowledge Business driven knowledge

10 LEAD TO KNOWLEDGE Companies collaborate with other cluster members in our agrifood system: International branding and positioning Training and seminars Knowhow transfer 10

11 ACCELERATE EFFICIENT/EFFECTIVE INNOVATION Business and innovation support: Access to pilot infrastructure/inspiration centre Taste and flavour guidance Workplace innovation One-to-one consultancy 11

12 CREATE/CROSS VALUE CHAINS 12

13 CREATE/CROSS VALUE CHAINS En vele anderen 13

14 LEAD IN KNOWLEDGE R&D managers and academia will develop: Long term Strategic Research & Innovation Agenda (SRIA) In close collaboration = PROJECT GENERATION Relevant for the agrifood industry Equal partnership industry & researchers Stimulation of pushing our limits Program Lines 14

15 PROGRAM LINES

16 RESILIENT & SUSTAINABLE AGRIFOODSYSTEM Agrifood via cross chain pathways Grain Bakery product Pig Meat products Potato Fries 16

17 WORLD CLASS FOOD PRODUCTION Integration of process, product and packaging 17

18 PERSONALISED FOOD PRODUCTS & HEALTHY DIETS Consumer customised food and nutrition 18

19 RESEARCH PROJECTS COMPLETED RUNNING FUTURE

20 RESEARCH PROJECTS: GENERAL Demand driven research projects Different types: VIS-CO (collective research) Cooperative research Regular channels (SBO, LA-trajects, ) Different subsidy percentages Expected from participating companies: commitment Financial Content input 20

21 TECHNOLOGY & DIGITISATION i-fast: in-factory food analytical systems and technologies Analyses with respect to product quality, product development and process monitoring 2-DIGIT: Towards Digital Food Factories 21

22 MEAT SECTOR OPTIDRYBEEF: Safe and qualitative dry aging of beef SAFEMEAT: Strategies for the control of pathogens and the use of bacterial indicators in the fresh meat supply chain OPTIMEAT: Faster, better and more efficient product development and prediction of consumer appreciation for a wide range of meat products 22

23 BREAD & BAKERY SECTOR GLUeLESS: The role of different ingredients in quality determination of gluten free bread INNOCEREAL II: Innovative fermentation strategies to accentuate the flavor formation in bakery products REDUxAMYL: Reduction of amylolytic activity in wheat with low falling number 23

24 INGREDIENT SECTOR EXTENDLIFE: The use of natural ingredients for the prevention of chemical and microbial spoilage in bakery and meat products PRESERVALG: Microalgae as natural source of antioxidants in food and feed applications Palm-O-Free: A multipronged approach for palm oil replacement 24

25 FRESH PRODUCE SECTOR OPTIVEG: Optimal quality preservation of fresh cut vegetables under fluctuating temperature and oxygen conditions Reskia: Residue-poor sprout inhibition for potatoes HighQJuice: Optimal production of fruit and vegetable juices and purees with minimal impact on quality 25

26 FACTS & FIGURES 27

27 MEMBERS 340+ members Division by number of employees 28

28 MEMBERS 29

29 MEMBERSHIP CONTRIBUTION 2017 NUMBER OF EMPLOYEES ANNUAL CONTRIBUTION ( ) < >

30 HEADQUARTERS Wetenschapsstraat 14A 1040 Brussels (3rd floor)