European Technology Platform FOOD Food for Life

1
European Technology Platform FOODFood for Life

• Towards a Common Vision
• Stakeholders Meeting
• Brussels, June 9, 2005

2
ETP Food core team

• Mrs. Daniela Israelachwili, CIAA, B
• Dr. Jan Maat Unilever RD 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, Federazione Italiana
  dellIndustria Alimentare, CIAA, I
• Dr. Josef Haber, BASF, D
• Dr. Kerstin Lienemann, German Initiative
  Agro-Food-Research, D
• Prof. Dr. Gerhard Schiefer, University of Bonn, D
• Prof. Dr. Brigitte Petersen, GIQS, 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

3
European Agro-Food Industry

• Largest manufacturing sector in EU (13.6 in
  EU15)
• Turnover EU25 was 799 billion in 2003 limited
  growth _at_ 1.9
• Total exports in 2003 amounted 45 billion with
  a positive trade balance of 5.8 billion
• Major employer with 4.1 million workers of which
  61.3 in SMEs

4
Trends in Society Food

• The function of Food is changing
• what we eat caloriesgt experience gt
  nutrition health, variety
• when we eat regular meals gt grazing
• where we eat in-home gt out-of-home
• with whom we eat social gt individual
• how we prepare our food from scratch gt
  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

5
Trends in the Food Industry

Speed of product innovation (half-life of product
innovation)
2 year
10 year
Process
Product
Nutritional science successfully linked
nutritional habit to health Naturalness
increasingly important in relation to health /
vitality Consumer more quality conscious
CARE
Added Value
SERVICE
MAKE
2015
1970
1980
2000
1990
Foodservice Eating out Snacking
Clean label Milder processing
Improving manufacturing efficiency Batch -
continuous. Reduce waste.
6
Trends in Society The other side of the coin

• Ageing population

7
The DemographicsEmpty-nesters will increase in
the UK
Male
Female
Population (millions)
8
Rationale for Healthy Ageing

• Change in population demographics
• Changes in life span
• Over-50s have special needs
• Over-50s have a high degree of interest in body
  health appearance

9
Healthy Ageing Goal
To influence an individuals state of ageing and
deliver a personal regime of nutrients,
lifestyle and advice for healthy longevity.
Well-Being/ Appearance
Add life to years
Age
10
Trends in Society The other side of the coin

• Ageing population
• Changes in lifestyle and dietary patterns have
  increased the incidence of chronic
  non-communicable diseases incl.
• Obesity
• Cardiovascular diseases
• Hypertension
• Diabetes mellitus
• Certain cancers

11
Obesity Trends Among U.S. AdultsBRFSS, 2002
Source Behavioral Risk Factor Surveillance
System, CDC
12
A vision for improving Population Health
Green MR and van der Ouderaa F, Nature
Pharmacogenomics - 2003
13
ETP Food for Life the Vision

• The vision of the ETP on Food for Life is that an
  effective integration of strategically-focused,
  trans-national, concerted research in the
  nutritional sciences, food quality and food
  technologies will deliver innovative, novel and
  improved food products for, and to, national,
  regional and global markets in line with consumer
  needs and expectations.
• These products, together with recommended changes
  in dietary regimes and lifestyles, will have a
  positive impact on public health and overall
  quality of life (adding life to years).
• Such targeted activities will support a
  successful and competitive pan-European agro-food
  industry having global business leadership
  securely based on economic growth, technology
  transfer, ecological sustainability and consumer
  confidence.

14
European Technology Platform Food for Life
15
Food Health

• Changes in dietary regimens based on developments
  in nutritional sciences and new innovative
  product formats, together with concomitant
  changes in lifestyle will have a major impact on
  improving public health and increasing productive
  life
• New and effective food-based strategies to
  optimise
• childrens 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.

16
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

17
Food Quality Manufacturing -2-

• Food Convenience
• Novel packaging systems adapting to changing
  society novel technologies for heat eat
  concepts
• Food Manufacturing
• Minimally-processed foods maintaining freshness
  and shelf life
• Flexible processing to comply with personal
  demands
• Distributed manufacturing systems

18
Food Safety, a prerequisite

• To ensure the production of safe foods that
  consumers can trust
• 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

19
Sustainable Food Production

• Creating a greater synergy between economic
  growth, social equity and environmental
  protection (following the Environmental
  Technologies Action Plan)
• Full Life Cycle Analysis of food chains
  prioritising issues preventing sustainability
• New modelling tools to assess key economic,
  social and environmental factors of
  sustainability identification of influencing
  factors
• New farming technologies across a diversity of
  farm management systems
• Knowledge management, identification and
  involvement of stakeholders, support in
  implementation ( New Member States in particular)

20
Food Chain Management

• Achieving a competitive, high level of food chain
  performance through implementation of new
  technologies and business practices that address
  all aspects of economic efficiency, marketing and
  environmental control
• 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-, retail-
  and consumer issues.
• Business administration business organisation,
  quality-, risk- and innovation management to
  co-ordinate intra- and inter-organisational
  relationships, marketing aspects.
• 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.

21
Food Consumer

• How to make the Healthy Choice the Easy Choice?
• How to create and promote trust and confidence in
  food production and consumption
• Understanding and predicting the selection and
  sustained acceptance of healthy foods, including
  stimulating habitual consumption
• Designing and testing of new ways to effectively
  communicate nutritional values to various
  population groups

22
Communication, Training Technology Transfer

• See Danielle Rossi

23
Horizontal Issues

• Clustering Networking
• build network with health technology sectors
• optimise clustering in the knowledge / innovation
  chain
• Education Training
• availability and mobility of qualified and
  skilled labour force
• Access to (Venture) Capital
• relevant for start-ups and SMEs
• Interaction with Health Insurance Companies

24
ETP Food organisation
25
ETP Food Food for Life

• The vision
• The vision of the ETP on Food for Life is that an
  effective integration of strategically-focused,
  trans-national, concerted research in the
  nutritional sciences, food quality and food
  technologies will deliver innovative, novel and
  improved food products for, and to, national,
  regional and global markets in line with consumer
  needs and expectations. These products, together
  with recommended changes in dietary regimes and
  lifestyles, will have a positive impact on public
  health and overall quality of life (adding life
  to years).
• Such targeted activities will support a
  successful and competitive pan-European agro-food
  industry having global business leadership
  securely based on economic growth, technology
  transfer, ecological sustainability and consumer
  confidence.
• Effective public-private partnerships will be
  essential to fulfil this vision

26
The Industrial Innovation Chain
5 - 10 yr
4 - 8 yr
2 - 5 yr
0,5 - 3 yr
Applied Sciences
Technology- application
Product Development
Fundamental Sciences
Universities, various
Public/private Techno- logical Top Institutes,
Research Contract Org.
Company Research
Company Development
Pre-competitive
27
Yes to ETP Food because it will

• Drive European competitiveness based on the FD
  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 RD
  expenditure, involvement SMEs)
• Boost research performance to effect the
  transition to high added-value products
• Sustain career-development in food RD 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