EUROPEAN FOOD INNOVATION

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1 ANUGA COLOGNE / GERMANY 6-7 October 2013 Student Awards 5 th edition The future of food 18 participating countries Belgium, Czech Republic, Denmark, France, Germany, Greece, Hungary, Iceland, Italy, Netherlands, Romania, Russia, Serbia, Slovenia, Spain, Switzerland, Ukraine and United Kingdom

2 EDITORIAL Antonio TAJANI Antonio TAJANI Vice-president of the European Commission, in charge of Industry and Entrepreneurship European Commission The food industry ranks fi rst in the European manufacturing sector in terms of added value, employment and raw material usage. It is a pillar of European industry, which is more resistant to the economic crisis than other industries, and has a massive trade surplus. In addition, food supply is intimately linked both to European cultures and management of natural resources. For all these reasons this sector is important to me. The environmental impact of the food industry is high, hence the importance of an innovative and ecological policy in this area. Taking into account the elements of sustainable development in the development of food products has become an environmental requirement, but also a major challenge for the competitiveness of agribusinesses in future years. Effi cient use of resources is effectively one of the key factors in ensuring sustainable growth in the Europe 2020 Strategy. The transition to a more sustainable food industry sector will require coordinated action at all levels, from global to local. A project like EcoTroFood involves different domains: eco-innovation, entrepreneurship and requires taking into account environmental considerations. This is why DG Enterprise and Industry of the European Commission decided in late 2010, in view of the success of the young food industry s innovators competition Trophélia France, to expand the French initiative and give it a European and ecological dimension by incorporating it into its CIP (Competitiveness and Innovation Programme) under the name EcoTroFood. The ECOTROPHELIA competitions have proven to be true catalysts for the promotion of creativity and the training of young entrepreneurs with eco-innovative solutions in the food industry. EcoTroFood also helps to facilitate cooperation between various actors (stakeholders) in the eco-innovation and the food processing industry through new and better services to support innovation, to bridge the gap between research and development and marketing for eco-innovative SMEs. Support for young entrepreneurs and SMEs is a real priority for me and EcoTroFood is an essential complement to other European initiatives such as the EU 2020 Innovation Union, the «Small Business Act», the Erasmus for Young Entrepreneurs and objectives of the European Enterprise Network as well as the activities of «high-level forum on improving the functioning of the food supply chain. That is why I am proud of the European Commission s participation in the EcoTroFood project. I wish good luck to all the ECOTROPHELIA participants and I hope they will gain immense satisfaction, both professionally and gastronomically, from their eco-innovations. Antonio TAJANI Vice-président de la Commission européenne, chargé de l industrie et de l entreprenariat La Commission européenne «L industrie agro-alimentaire occupe le premier rang du secteur manufacturier européen en termes de valeur ajoutée, d emploi et d utilisation de matières premières. C est un pilier de l industrie européenne, qui résiste mieux à la crise économique que d autres industries, et qui dégage un excédent commercial considérable. Par ailleurs, l alimentation est intiment liée à la fois aux cultures européennes et à la gestion des ressources naturelles. Pour toutes ces raisons, c est un secteur qui me tient à cœur. L impact environnemental de l industrie agroalimentaire est élevé, d où l importance d une politique innovatrice et écologique dans ce secteur. La prise en compte des éléments de développement durable dans l élaboration des produits agroalimentaires est devenue une exigence environnementale, mais aussi un enjeu majeur de la compétitivité des entreprises agroalimentaires pour les années futures. L utilisation effi cace des ressources est en effet un des facteurs clés pour assurer la croissance durable par la Stratégie Europe La transition vers un secteur agro-alimentaire plus durable nécessitera des actions coordonnées à tous les niveaux, du global au local. Un projet comme EcoTroFood agit sur plusieurs leviers: l éco-innovation, l esprit d entreprise et l intégration de considérations environnementales. C est pourquoi la DG Entreprises et Industrie de la Commission européenne a décidé fi n 2010, vu le succès de la compétition de jeunes innovateurs de l agro-alimentaire Trophélia France, d élargir cette initiative française et d y donner une dimension européenne et écologique en l incorporant dans son programme CIP (Programme-cadre pour la compétitivité et l innovation), sous le nom EcoTroFood. Les compétitions ECOTROPHELIA se sont avérées des véritables catalyseurs pour la promotion de la créativité et la formation de jeunes entrepreneurs aux solutions éco-innovantes dans l agroalimentaire. EcoTroFood aide également à faciliter la coopération entre les différents intervenants dans l éco-innovation et l industrie de transformation alimentaire, via de nouveaux et meilleurs services de soutien à l innovation, pour combler le fossé entre recherche et développement et la commercialisation pour les PME éco-innovantes. Le soutien aux jeunes entrepreneurs et aux PMEs est une véritable priorité pour moi et EcoTroFood est un complément essentiel à d autres initiatives européennes comme EU 2020 l Union de l innovation, le «Small Business Act», le Programme Erasmus pour jeunes entrepreneurs et les objectifs du European Enterprise Network ainsi que les activités du «Forum à haut niveau sur l amélioration du fonctionnement de la chaîne d approvisionnement alimentaire». C est pourquoi je suis fi er de la participation de la Commission européenne au projet EcoTroFood. Je souhaite bonne chance à l ensemble des participants à EcoTrophelia et j espère qu ils retireront de leurs éco-innovations une immense satisfaction tant sur le plan professionnel que gastronomique». 2 3

3 INTERVIEWS Michael KNOWLES - Peter VAN BLADEREN Michael KNOWLES Chairman European Technology Platform «Food For Life» Vice-President Global Scientifi c & Regulatory Affairs (Retd.), The Coca-Cola Company The availability of qualifi ed and experienced personnel committed to research and innovation is key to its success. ECOTROPHELIA EUROPE is a competition which not only attracts students from the food sector, but also presents an incubator for innovative ideas for the food industry. This initiative adheres perfectly to the Lisbon strategy of the European Commission which aims to boost innovation in order to increase the competitiveness of European industries. In addition ECOTROPHELIA EUROPE is also in agreement with the objectives laid out in the European technology Platform «Food for Life». This Platform integrates an educational dimension in order to contribute to the development of skilled contributors in the food industry sector: by encouraging young people to choose a career in the food industry sector ; by raising awareness of a culture of innovation. The availability of qualifi ed personnel sensitive to innovation is a key condition for successful innovation. The involvement of national food federations under the umbrella of FoodDrinkEurope is a signifi cant and positive sign of their willingness to encourage development of research and innovation at product and manufacturing process levels. Peter VAN BLADEREN Global Head Regulatory and Scientifi c Affairs, Nestlé SA ECOTROPHELIA EUROPE helps to promote innovation and creativity among students interested in a career in the food industry. The challenge for students to develop new and interesting products, taking into account the technical, economic and regulatory parameters, is a formidable way to introduce them to the practices and endless opportunities of working in the world of R&D. Students are better prepared for their future profession, while businesses discover the original ideas and approaches explored by the students. «Si ECOTROPHELIA EUROPE est une compétition qui attire les étudiants du secteur agro-alimentaire, c est également un incubateur d idées innovantes pour le secteur. Cette initiative s inscrit dans le cadre de la stratégie de Lisbonne défi nie par la Commission européenne, dont l objectif consiste à promouvoir l innovation dans le but d améliorer la compétitivité des industries européennes. En outre, ECOTROPHELIA EUROPE répond aux objectifs défi nis par la Plate-forme technologique européenne «Food for Life» qui prévoit un volet «éducation» visant à contribuer à renforcer l attractivité et les compétences du secteur agro-alimentaire : en encourageant les jeunes à opter pour une carrière dans l industrie agro-alimentaire ; en encourageant la mise en place d une culture de l innovation. Pour être couronnée de succès, une politique d innovation implique de disposer de personnels qualifi és sensibilisés à l importance de l innovation. La participation de fédérations nationales du secteur agro-alimentaires à l initiative FoodDrinkEurope est un signe positif fort traduisant leur volonté de s investir dans le développement de la recherche et de l innovation, tant en ce qui concerne les produits que les méthodes de production». «ECOTROPHELIA EUROPE permet de promouvoir l innovation au sein du secteur agroalimentaire par le biais des étudiants. Ces derniers sont incités à développer des produits innovants qui tiennent compte de paramètres techniques, économiques et réglementaires. Cet exercice pratique permet une expérience de terrain qui prépare les futurs professionnels aux contraintes industrielles liées à la recherche et au développement. C est également un formidable outil de promotion du potentiel créatif et innovant des métiers du secteur agro-alimentaire permettant aux entreprises de bénéfi cier des idées les plus originales des étudiants». 4 5

4 INTERVIEWS Daniele ROSSI - François MARIANI Daniele ROSSI Chairman R&D Group FoodDrinkEurope ECOTROPHELIA EUROPE is a key competition that attracts not only students to the food sector, but also that represents a hotbed of eco-innovative ideas for the food industry. This competition aims to encourage SMEs from the food sector to invest in innovation and to offer them access to excellent food products, pending for their development. The food industry has to constantly recreate itself: very effective in boosting competitiveness, innovation is thus a priority for companies. Genuine hotbed of innovative ideas for the food sector, collective adventure at the crossroads of education, research and business, ECOTROPHELIA EUROPE has included, since 2011, the eco-innovation dimension and thus, is answering to a real concern. Sustainability is a strategic issue for the food industry which has the ambition to become an example of economic development, environmentally friendly, all over the world. «ECOTROPHELIA EUROPE est un concours phare qui non seulement attire des étudiants vers le secteur alimentaire, mais constitue un véritable incubateur d idées éco-innovantes pour l industrie alimentaire. Ce concours vise à encourager les PME du secteur agroalimentaire à investir dans l innovation et à leur offrir un accès à des produits d excellence en attente de développement. L industrie agroalimentaire doit constamment se réinventer : formidable levier de compétitivité, l innovation est ainsi une priorité pour les entreprises. Véritable incubateur d idées innovantes pour le secteur, aventure collective au carrefour de la formation, de la recherche et de l entreprise, ECOTROPHELIA EUROPE inclut depuis 2011 la dimension éco innovation et répond ainsi à une préoccupation de terrain. En effet, la durabilité est un enjeu stratégique pour le secteur agroalimentaire qui a l ambition de devenir un exemple de développement économique respectueux de l environnement pour le monde entier». François MARIANI President of the Chamber of Commerce and Industry of Vaucluse ECOTROPHELIA is a great adventure, an adventure born in Avignon, Provence, in the South of France. The Chamber of Commerce and Industry of Vaucluse, with its partners and stakeholders in the food industry, launched in 2000 the student food innovation awards for promoting excellence and innovation in this characteristic sector of our region. Given the success of this enterprise, ECOTROPHELIA exceeded its national framework and took on a European dimension in This success is the result of extensive partnerships at local, national and European levels. The different players in this project have found a powerful complement to creating a dynamic structure to benefi t the entire industry. ECOTROPHELIA is a major European melting pot of innovation and competitiveness in the food industry. The European Commission confi rmed its support by mandating the CCI of Vaucluse in 2011 to implement a European project to promote eco-innovation in the food chain: ECOTROFOOD. This year ECOTROPHELIA Europe sees Universities competing from 18 different countries. This clearly demonstrates how the local experience of a territory can feed the actions at European level and even become a reference. It is a point of pride for entrepreneurs in the Vaucluse who have invested their energy in promoting this sector. They are now recognized at the highest level of legitimacy and relevance for their work. Yes, entrepreneurs and food industry players in Europe, we have a common goal to build the services of this sector and its businesses. Because it is our duty to work towards an area where the global competitiveness of European companies is widely proven and recognized. We must make the most of Europe s best economical assets. In this sense of commitment of our Chamber of Commerce and Industry and our partners, I want to thank them sincerely for their support and loyalty. «ECOTROPHELIA est une belle aventure! Une aventure née à Avignon en Provence, dans le sud de la France. La Chambre de Commerce et d Industrie de Vaucluse, avec ses partenaires et avec les acteurs de la fi lière professionnelle, a lancé en 2000 les trophées étudiants de l innovation alimentaire pour promouvoir l excellence et l innovation dans ce secteur d activité si caractéristique de notre région. Face au succès de cette entreprise, ECOTROPHELIA a dépassé son cadre national et a pris une dimension européenne dès Cette réussite est le fruit de larges partenariats au niveau local, national et européen. Les différents acteurs ont trouvé une belle complémentarité pour créer une dynamique structurante et bénéfi que à toute la fi lière. ECOTROPHELIA est un rendez-vous européen majeur de l innovation et de la compétitivité des entreprises agroalimentaires. La Commission Européenne l a reconnue en mandatant la CCI de Vaucluse en 2011 pour mettre en œuvre un projet européen de promotion de l écoinnovation dans la fi lière agroalimentaire : ECOTROFOOD. Cette année, ECOTROPHELIA Europe voit concourir des Universités de 18 pays différents. C est dire combien l expérience locale d un territoire peut nourrir les actions au niveau européen et même devenir une référence. C est une fi erté pour les entrepreneurs de Vaucluse qui ont déployé leur énergie pour promouvoir cette fi lière. Ils voient aujourd hui reconnus au plus haut niveau la légitimité et l intérêt de leur action. Oui, entrepreneurs et acteurs de la fi lière agroalimentaire d Europe, nous avons une ambition commune à construire au service de ce secteur et de ses entreprises. Car il est de notre devoir d œuvrer en faveur d un domaine où la compétitivité mondiale des entreprises européennes est très largement avérée et reconnue. Il faut savoir valoriser au maximum ses meilleurs atouts. C est tout le sens de l engagement de notre Chambre de Commerce et d Industrie et de nos partenaires, que je tiens à remercier pour leur soutien et leur fi délité.» 6 7

5 PRESS EXTRACTS EUROPEAN ECOTROPHELIA MEDIA COVERAGE 8 9

6 PRESS EXTRACTS EUROPEAN ECOTROPHELIA MEDIA COVERAGE ECOTROPHELIA UK 2013 Food InnovatI o n Student awards eco innovation Persberic cht 16 juni 2013 Wagenin ngs studententeam wint voorronde Ecotrophelia Een studententeam van Wageningen Universiteitt heeft de voorronde van de Ecotrophel lia gewonnen en mag Nederland vertegenwoordigen tijdens de internationalee competitie e. Deze vindt tijdens de Anuga-beurs in Keulen plaats. Het team won met een zelfontwik kkelde, op quinoa gebaseerde, chocoladedrank. De Ecotrophelia is een jaarlijkse Europese competitie tussen studententeams van hogescholen en universiteite en. Opdracht is om een nieuw, duurzaam voedingspro oduct te ontwikkelen. Vorig jaar sleepte het Nederlandse team de Europese hoofdprijs in de wacht met Chef Lupin, een vleesvervan nger van gefermenteerde lupine. Zes teams Zes teams van Van Hall Larenstein, Has Hogeschool, Hogeschool Arnhem-Nijmegen en Wageningen n Universiteit presenteerden tijdens deze voorronde hun concepten. De inzendingen varieerden van bier op basis van wei tot koekjes waarin oud brood verwerkt is. Een jury beoordeelde e het concept op duurzaamheid, maakbaarheid en verkoopbaarheid en proefde de producten. Regionale productie Het winnende team presenteerdee een chocoladedrank op basis van quinoa. Team captain Randi Phinney: Quinoa kan op veel plaatsen in de wereld worden verbouwd. Door te verbouwen en te verwerken voor regionale markten, kun je flink op transportbewegingen en dus op CO2-uitstoot besparen. Omdat quinoa rijk aan eiwit is, vormt het een waardevol component in de dagelijkse voeding. Veel creativiteit Kees de Gooijer was namens de Topsector Agri & Food juryvoorzitter. Hij was tevreden met het niveau van de inzendingen: De teams hadden hun concepten goed uitgewerkt. Ze lieten in hun presentaties s zien dat ze nagedacht hadden over de duurzaamheidsaspecten, maar ook over de technologische haalbaarheid en over de marketing. Het is prachtig om te zien hoeveel creativiteitt er op de Nederlandse opleidingenn rondloopt. +++ Noot voor de redactie Meer informatie kunt u verkrijgen bij Kees de Gooijer, directeur TKI-bureau Agri& Food, tel: Bijgaande foto van de prijswinnaars (v.l.n.r. Mijung Joanne, Kim Nicolas Tsisios, Randi Phinney) mag rechtenvrij worden gebruikt

7 SUCCESS STORIES CRIKIZZ France Name of the product: CRIKIZZ Product marketed by:ynsect Country: France Website:www.ynsect.com Contact name: Julie CORTAL Want to impress your friends with a surprising challenge? Want to stand out by offering an amazing appetizer? Look no further - with Crikizz, insects will be part of your party! Crikizz have surprised the appetizer world with a range of mealworm based snacks and now challenge consumers to enjoy a unique ingredient: insects. Insects have real known and recognized potential: in short, they are nutritious and ecological! But it goes without saying that the image of this food substance does not play in its favor. So there is work to be done to enhance their palatability and it is this challenge that Crikizz have taken on. In addition, with their unique manufacturing process, Crikizz contain far less fat than usual aperitif nibbles. Combining pleasure and practicality Crikizz offer a surprising product for consumers looking for new sensations. Crikizz is marketed by Ynsect, a young company founded in late 2011 that has decided to create and sell finished products prepared with European insects destined for human and animal consumption. To position itself as a pioneer in the industry, the company is studying various research themes: the nutritional qualities of each species, studies to improve the environmental impact of the production of insects and the use of by-products of the protein extraction. SOcrock Italy Name of the product: SOcrock Product marketed by: FRUTELIA & Letellier GmbH Country: Germany Website: Contact name: Michela DIONI SOcrock is a new and sustainable product made from white sorghum, an old and less demanding cereal with great potential. With an essential and natural recipe, SOcrock is a bi-taste snack (half chocolate, half cereal) crunchy, light, and rich in fi ber, which gratifi es without swelling. It is a handy and fast hunger-cruncher to keep always in your bag. With an attractive design, it can be eaten at any time and everywhere. Simple but not obvious, SOcrock marks a return to origins with a twist. With only 88 Kcal per bar, it satisfi es your greediness without guilt. But SOcrock is not only taste and pleasure. Naturalness and innovation make it an eco-friendly snack: with nutritional properties similar to corn, sorghum has lower water requirements and greater adaptability. In SOcrock, white sorghum is used in various forms: as blown grains, as syrup and as fi ber. SOcrock s nutritional added value is provided by ingredients obtained from what the food industry considers as byproducts (fi ber and grape seeds). The supply of raw materials and the fi nished product are manufactured and made achievable within a few kilometers. The primary packaging is fully recyclable, while the secondary has been replaced by a multipack where more bars are joined by adhesive side. The impact on the ecosystem has resulted in an environmental label, applied to develop customer s awareness, encouraging behavioral change in favor of environment: SOcrock always falls in the best categories of sustainability. Volga Meat Chips Russia Name of the product: Meat chips Volga Product marketed by: JSC Family sausages Country: Russia Contact name: Tatiana Giro An environmentally friendly product, prepared from pork, lamb, beef. Raw meat and specially introduced bacterial agents, the so-called «starter cultures» Bacto Flavor BFL-FO2 are used to speed up the process and give the product an attractive color and natural protection from pathogenic fl ora. In addition, the use of starter cultures Bacto Flavor BFL-FO2 produces a product similar in taste and texture to traditional crisps. Beef from animals raised on clean feed is used in the production of Meat Chips. The remoteness of the natural pastures from industrial sites and a ban on the use of forage crops that ensures ecological safety is another important factor in favor of using beef as raw material. The use of raw organic beef, bacterial starter cultures Bacto Flavor BFL-FO2, as well as fermentation and drying, has allowed us to create an ecologically safe technology for meat chips «Volga». The food product is marketed by the company «Фамильные sausages» the owner of one of the largest meat-processing plants in the Volga region, and of the production of semi-fi nished products, with a total production capacity of over 25 tons per year. «Фамильные sausages» also has its own logistics center and 7 sales offi ces around the Volga region

8 PRESENTATION OF THE 2013 COMPETITION ECOTROPHELIA EUROPE 2013 REGULATION EXTRACTS PRINCIPLES OF THE COMPETITION ECOTROPHELIA EUROPE is a European competition for creating innovative food products that puts each participating country s shortlisted prize-winners head to head. The ECOTROPHELIA EUROPE competition originates from the European project called «European Trophelia Service Platform for Eco-innovation in Food», or «EcoTroFood» from the European Commission s Competitiveness and Innovation Framework Programme (C.I.P). «EcoTroFood» is a Europewide project ( ) that aims to promote eco-innovation in the food industry. PARTICIPANTS The ECOTROPHELIA EUROPE competition is directed at any national organisation incorporated as a food association or national industry platform (regardless of the legal structure - association, company...) recognized by the ECOTROPHELIA EUROPE Organizing Committee. The national organiser is hereafter called «the Participant». Are allowed to participate in the contest: National organisations from European Union Member states; National organisations from European countries not in the European Union; Non-European national organisations as associated countries, under the authorization of the Organizing Committee HOW THE TEAMS SHOULD BE MADE UP A student team is made up of at least 2 (two) and no more than 10 (ten) students. Each student must be registered at a European state controlled or private higher education establishment or science or business school. Students who are over 35 (thirty fi ve) years old are not accepted. Each student team must designate a «Team Manager» who will be the intermediary between the Organizing Committee and their team. He/she must be present at the ECOTROPHELIA EUROPE competition. Organisation, running and supervision of the student team taking part in the competition is the responsibility of the Participant. SPECIFICATIONS The food product entered in the competition must meet all the criteria set out in the following offi cial specifi cations, without the list of these criteria being drawn up in increasing or decreasing order of importance, hereafter the «offi cial specifi cations». The food product must: be fi t for human consumption and aimed at consumers; be marketable in retail distribution or the restaurant and hotel sectors; be innovative in one or several aspects compared to food products already on the market. This innovation can come especially from the concept, and/or technology, and/or recipe, and/or packaging ; take on board eco-innovation, which could mean the basic ingredients (origin, organic or with low carbon footprint) and/ or packaging (recyclable) and/or manufacturing process (energy saving, water recycling) and/or distribution-logistics (new channels or direct consumer sales), making it easier for all businesses in the food production chain to integrate the environmental dimension; stand out for its taste, nutritional or other qualities; be reproducible for manufacturing in a production unit based on technical specifi cations (ingredients, manufacturing process, cost price, business investment ); conform to relevant regulations (processing, additives and ingredients, packaging, labelling, advertising standards, food safety ); be commercially relevant (suitable for a local and/or national and/ or European market and meeting a demand, marketing plan, packaging, logistics ); show global coherence for all the criteria set out above JUDGING PANEL SELECTION PROCEDURES To choose the competition winners and award prizes accordingly, a European judging panel will be formed, composed of representative fi gures from the food and distribution industry sector, members of the European Commission, an industrial representative from the national food industry and appointed by the Participant, as well as specialists in food innovation. The European judging panel will assess the students presentation in English and the products taste qualities. During the selection process, each team will present their product in English, organize a tasting of the product and answer questions from the judging panel. Each member of the judging panel will give a score for each project. The mark for each project is determined by the average of the marks given to each dossier by the members of the judging panel. The highest mark will go to the project, which the judging panel thinks best corresponds to the criteria set out in the specifi cations. The three winning projects will be the three that received the top three highest scores from the judging panel. Prizes will be awarded in reverse order of scores. If two or more projects receive the same mark, a second mark will be given after further discussion of said projects by members of the judging panel. If the projects concerned receive the same mark again, the best project will be decided by drawing lots. Each judging panel member shall be subject to the principle of impartiality inherent to the ECOTROPHELIA EUROPE competition. The industrial representative, judging panel member, appointed by each Participant to represent the national food industry, cannot judge the product presented by their own country s national team. The judging panel s decisions are fi nal and not subject to appeal. The judging panel members are bound by secrecy. The minutes of the judging panel s decisions are held at the headquarters of the ECOTROPHELIA EUROPE Organizing Committee. The deliberation of the results and ranking of the teams will remain confi dential. Any confi dential information submitted by the teams and identifi ed as such by said teams as Confi dential, may not be disclosed or published without their express permission. AWARDS The competition has three (four) prizes: ECOTROPHELIA EUROPE Gold Prize: 8000 (eight thousand Euros) ECOTROPHELIA EUROPE Silver Prize: 4000 (four thousand Euros) ECOTROPHELIA EUROPE Bronze Prize: 2000 (two thousand Euros) The judging panel reserves the right to award, without appeal, a special distinction to a participating team whose fi le will present a particular original innovation. The prizes will be paid by bank transfer to each student in the prize winning teams, who signed the collective agreement. They will each receive a sum equivalent to the pro rata amount of the overall prize awarded. The winners accept the prizes in advance, which cannot be exchanged

9 JUDGING PANEL 18 NATIONAL REPRESENTATIVES 7 OFFICIAL REPRESENTATIVES BELGIUM Mr. Guy PATERNOSTER Director Raw Materiels Tiense Suikerraffi naderij - Raffi nerie Tirlemontoise THE CZECH REPUBLIC Mr. František SMRŽ Chief Manager of bakery company, ZEELANDIA, spol. S r.o DENMARK Mr. Jørgen RISUM Associate Professor (emeritus) DTU - Technical University of Denmark, National Food Institute FRANCE Mr. Yves BAYON de NOYER Vice-President ANIA, National Association of Food Industries GERMANY Mr. Georg BOECKER General Manager / Head of Business, Ernst Boecker GmbH & Co. KG GREECE Dr. Dimitrios LADIKOS Head of Research and Development YIOTIS SAYIOTIS SA Member of the Scientifi c Committee of SEVT, Member of the ETP Board, GREECE HUNGARY Mr. Tamás ÉDER PR and Corporational Concern Manager, Bonafarm Co. President, Federation of Hungarian Food Industries ICELAND Ms. Ragnheidur HEDINSDOTTIR M.Sc. Food Scientist Federation of Iceland Industries ITALY Mr. Annibale PANCRAZIO Board Member of Pancrazio SA Pancrazio SpA - Industrie conserviere alimentary THE NETHERLANDS Dr.Ir. C.D (Kees) DE GOOIJER Chief Inspiration Offi cer Food & Nutrition Delta ROMANIA Mrs. Daniela CIUCLARU R&D and QC Manager Puratos Prod SRL RUSSIA Mrs. Tatiana GIRO Head of «Technologies of Meat and Dairy Products» department Saratov State Agrarian University SERBIA Mr. Viktor NEDOVIĆ President of the Serbian Association of Food Technologists Coordinator of National Technology Platform Food for Life Serbia SLOVENIA Mrs. Darja JAMNIK Head of Commercial Department MERCATOR-EMBA D.D SPAIN Mrs. Virginia GONZÁLEZ Director Personnel GRUPO SIRO SWITZERLAND TBC UKRAINE Mr.Iaroslav VERBOVSKYI Deputy Head of Sales PE IMPEXAGRO UNITED KINGDOM Professor Margaret PATTERSON President IFST Institute of Food Science & Technology Mr. Michael KNOWLES Chairman of the Judging Panel ECOTROPHELIA EUROPE 2013 Chairman European Technology Platform «Food For Life» Vice-President Global Scientifi c & Regulatory Affairs (Retd.), The Coca-Cola Company FoodDrinkEurope EUROPEAN COMMISSION Mr. Thomas HEYNISCH Deputy Head of Unit Food and Healthcare Industries, Biotechnology DG Enterprise and Industry Mr. Michel COOMANS Head of Unit (e.r.) Food Industry NESTLE Dr. Dominique TAEYMANS Corporate Regulatory & Scientifi c Affairs International Relations NESTEC Ltd. AUCHAN Mr. Serge GAY Director SME Relations AUCHAN Group ANUGA KOELNMESSE GmbH Mr. Gerald BÖSE Chief Executive Offi cer KOELNMESSE FOODDRINKEUROPE Mr. Daniele ROSSI Chairman R&D Group FoodDrinkEurope 16 17

10 S 18 COMPETING COUNTRIES THE EUROPEAN FOOD AND DRINK INDUSTRY KEY FIGURES BELGIUM CZECH REPUBLIC DENMARK FRANCE GERMANY GREECE HUNGARY ICELAND ITALY NETHERLANDS ROMANIA RUSSIA SERBIA SLOVENIA SPAIN SWITZERLAND UKRAINE UNITED KINGDOM Key fi gures of the national food industry Main fi gures of the sector Belguim Czech Republic Denmark France Germany Greece Hungary Iceland Italy The Netherlands Romania Russia Serbia Slovenia Spain Switzerland Ukraine United Kingdom Turnover: billions ,36 20,13 106,90 151,80 13, , G Euros 9, , , ,60 90 Company export volume: billions ,32 42,90 47;74 3, , % of Dutch exports including Agri sector (hence 125 G Euros) 1, , , mio CHF (18%) 12, Added value: billions ,898 29,5 32,75 3,30 0,91 24, , Number of companies , , Number of employees related to the food industry FTE million mln

11 BELGIUM CZECH REPUBLIC Federation of the Belgian Food Industry - FEVIA Address: Kunstlaan Brussels General Phone Number: Website: Contact Person: Mrs. Ariane LOUWAEGE, Scientifi c Mediator European Projects Potravinȧřskȧ Komora České Republiky - PK ČR Federation of the Food and Drink Industries of the Czech Republic - FFDI Address: Počernickȧ 96/ Praha 10 - Malešice General Phone Number: Website: ; Contact Person: Ms. Šárka ŠTEJARVOVA, Manager FEVIA is the federation of the food companies in Belgium. FEVIA plays a role of interface between the industrial companies in the sector and the socio-economic environment in which they carry out their activities. FEVIA concentrates its actions on three main priority areas: 1) Food Policy 2) Labour Relations 3) The environment and energy The members of FEVIA include 480 companies of different sizes and 26 associations representing the different subsectors of the food industry. OF THE FOOD AND DRINK INDUSTRIES CR (FFDI) is the a private non-governmental and non-profi t body representing the interests of the Czech Food and Drink Industries at National, European and International level. Members of the Federation are Branch Associations and individual food companies. FFDI priorities are: To help its members to compete effectively and to meet the challenge of the globalisation. To contribute to the development of a legislative and economic framework, addressing issues of competitiveness, food quality and safety, consumer information and respect for the environment. To facilitate the food and drink industries to invest more on R&D and innovation. To increase consumer confi dence by promoting food safety, nutrition information and encouraging the dialogue on diet, lifestyle and health issues. To establish close and fruitful cooperation among all stakeholders. FFDI is a member of CIAA and one of the founding members of the SPES GEIE (European Economic Interest Grouping known as Spread European Safety EEIG). In the framework of the European Technological Platform Food for Life (ETP), on 20th March 2006 FFDI established Czech Technological Platform Food for Life (CTPP) and is a member of the network of the National Technology Platforms Food for Life (NFTPs)

12 DENMARK FRANCE Danish National Food Institute Technical University of Denmark - DTU Food Address: Søltofts Plads, building Kgs. Lyngby General Phone Number: Website: Contact Person: Ms. Hanne LØJE, Assistant Professor Association Nationale des Industries Alimentaires ANIA Address: 21 rue Leblanc Paris General Phone Number: Website: Contact Person : Ms. Françoise GORGA, Innovation Manager The National Food Institute, Technical university of Denmark operates within fi ve technical focus areas: Biotechnology, nutrition, food quality, food safety, food technology and environment & health. The work comprises aspects from the entire production and distribution chain from primary production over industrial processing to the preparation in the consumer s home or industrial kitchens as well as assessment of how foods impact human health including pollutants and additives in foods. The National Food Institute generates new knowledge through research and monitoring, develops research-based services for public and private enterprises and trains students and researchers within the department s research focus areas. The National Food Institute has about 400 employees. ANIA is the association representing the French Food Industry. First industrial sector in France with a turnover of 160, 9 billion euros in 2012, the food industry is considered as a fl agship of our country in the world. The 13,500 food companies (of which more than 97% are SMEs) employ almost 500,000 workers (fi rst industrial employer in France). ANIA represents 22 sub-sectors of the Food industry: processed meat products, dairies, soft drinks, ready to eat meals, snacks, canned foods Its mission is to promote the competitiveness of the food sector. This is why ANIA s staff is dealing with all key issues for the food companies: i.e. Food quality and safety, economic issues, sustainability and innovation The last two items are the reason why ECOTROPHELIA is seen as a real opportunity by French food companies

13 GERMANY GREECE Forschungskreis der Ernährungsindustrie e.v FEI Address: Godesberger Allee , Bonn General Phone Number: Website: Contact Person: Mrs. Daniela KINKEL, PR manager The Research Association of the German Food Industry (FEI) is a non-profi t, registered association supporting research projects in all fi elds of food science, food technology and nutritional science. Up today the FEI is the sole research association spanning almost all branches and disciplines of the food and drink industry in Germany. The FEI organises the competion TROPHELIA Deutschland since fourth time in The FEI connects economy and science: It coordinates yearly about 100 cooperative research projects, organises scientifi c conferences and publishes different media for experts. 60 enterprises, 55 industrial branch associations and 120 research institutes are organised within the Research Association of the German Food Industry (FEI). The fi nancing is provided by private funding (enterprises and industrial associations) and public funding (Federal Ministry of Economy and Technology). Federation of Hellenic Food Industries - SEVT Address: 21 Agias Sofi as Str Neo Psychiko, Athens General Phone Number: Website: Contact Person: Dr. Fotini SALTA, Techno-Scientifi c Mediator SEVT is the offi cial body representing the interests of the Hellenic Food and Drink Industries at National, European and International level. Members of the Federation are Branch Associations and individual food companies. The main areas of SEVT activities are related to Food Safety and Quality, Nutrition and Diet, Food Law and Administrative Law, Crisis Management, Communication, European and International Agreements, Industrial Relations and Trade Unions, Agricultural Policy, Environment and Packaging Directives and Research and Innovation. SEVT priorities are: Improve competitiveness Strengthen extroversion Investments in research and promotion of innovation Food Safety & Quality Promotion of balanced diets & healthy lifestyle Consumer information European co operation with all stakeholders SEVT strongly believe that the initiatives promoting research and innovation in the food industry must be a priority not only for Greece but for all the European countries and that s why we consider ECOTROPHELIA as an excellent opportunity for the food industry and Academia as well. That s why SEVT considers that Ecotrophelia is an excellent opportunity to: Promote new innovative ideas that will contribute to the progress of industry, Encourage and support the new generation in all European countries, Bridge the gap between research/development and market and Enable SMEs specially to exploit the opportunities inherent in environmental concerns

14 HUNGARY ICELAND Campden BRI Magyaroszág Nonprofi t Kft. - CBHU Address: Haller utca 2, H 1096 Budapest General Phone Number: Website : Contact Person : Ms. Katalin VIOLA, Development Engineer Innovation Center Iceland - ICI Address: Keldnaholti, 112, Reykjavik General Phone Number: Website: Contact Person: Mrs. Fanney FRISBAEK, Project Manager Campden BRI Magyarország Nonprofi t Kft., situated in Budapest, is one of the most important service providers food companies in Eastern and Central Europe in the areas of consultancy on European market competitiveness development, training and product development. It is the successor of the Frozen Industry Development and Analytical Institute, so we have decades of R+D experience in the Hungarian food industry. We have direct access to the most recent research results and methods through our parent company (www.campden.co.uk) and we traditionally implement our developments in cooperation with the food industry. Acting in close cooperation with the industry, academia and national and international research institutes, the Innovation Center Iceland (ICI) focuses on R&D, technology transfer, education, support for entrepreneurs and SMEs and consulting in order to increase innovation, productivity and competitiveness. ICI is a key organization for delivering business and innovation support services and implementing business development initiatives specifi cally designed for the benefi t of SMEs, start-ups, entrepreneurs and innovators, with the overall aim of increasing national competitiveness. ICI operates under the Ministry of Industry, Energy and Tourism and receives revenue from both the public and private sectors. The Center currently employs 80 people, including11 outside of the capital area

15 ITALY NETHERLANDS Federazione italiana dell Industria alimentare e delle bevande Federalimentare Servizi S.r.l Address: Viale Luigi Pasteur Rome - Italy General Phone Number: Website: Contact Person: Mr.Giovanni DELLE DONNE, International Promotion Department TKI Agri&Food Address: Nieuwe Kanaal 9a, 6709 PA Wageningen, An Wageningen General Phone Number: Website: Contact Person: Mr. Kees DE GOOIJER, Managing Director FEDERALIMENTARE is the Italian Food & Drink Industry Federation set up in It is member of Confi ndustria the General Confederation of Italian Industries and member of Food Drink Europe the Confederation of the EU member s food and drink industries. Through its 17 branch Associations it represents each sector of F&D industry: FEDERALIMENTARE s mission is to pursue the development and competitiveness of the Italian F&D industry, to consolidate the activities of Italian companies on international markets, to promote the image of the sector to support quality and safety of the Italian processed food, to increase the promotion of exports, to develop joint strategies with the agricultural sector in order to improve the competitiveness of the system at European level, to implement EU and WTO agreements, to support correct lifestyles and nutritional policies in and to support research and technological innovation. TKI Agrid&Food plays an important role in drafting and implementing the innovation agenda of the agrifood sector. TKI outlines the knowledge demand of business, and recommends research themes to the top team. In addition TKI makes proposals on the distribution of funds. Furthermore TKI coordinates European activities and keeps in close touch with the eight other top sectors

16 ROMANIA RUSSIA Romanian Association of Food Industry Professionals - ASIAR Address: Domneasca 111, Corp F - sala F Galati General Phone Number: Website: Contact Person: Mrs. Anca Ioana NICOLAU, Professor The Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production of Russian Academy of Agricultural Sciences - VRIMMP RAAS Address: Russian Federation, Rokossovskogo st, 6, Volgograd General Phone Number: Website: Contact Person: Mr. Ivan GORLOV, Director ASIAR was established on October 2009 as private juridical person that aims to promote the Romanian food industry and its specialists at national and international level. ASIAR includes academics, food researchers and specialists from the food industry. ASIAR represents the specialists from food industry and related industries as well as the ones from research institutes and universities in their relationship with national and international authorities; has legislatives initiatives; unifi es the professional ideals of its members; defends the interests of its member either individual or group ones; supports food industry as national economical priority; supports technological transfer from research centers to industry; promotes the principles of food safety; educates the Romanian consumer on safety and nutritional issues; defends the intellectual and industrial rights of its members; develops relationships with similar associations. The Volga region research institute of manufacture and processing of meat-and-milk production (VRIMMP) is working within the extensive program of development and introduction of the scientifi cally based system of animal husbandry and forage production management, improvement of breeding methods and technologies, complex processing of animal husbandry products for the purpose of obtaining environmentally safe food. The institute is one of the few in Russian Academy of Agricultural Sciences frame where complex researches at the from fi eld to consumer chain are conducted. VRIMMP was awarded gold and silver medals of Russian Agricultural Exhibition Golden Autumn numerous times, as well as gold medal of International Specialized Exhibition Biotech World 2012, and obtained three grants of Russian Foundation for Basic Research

17 SERBIA SLOVENIA Serbian Association of Food Technologists - SAFT Address: Nemanjina 6, Belgrade - Zemun General Phone Number: Website: Contact Person: Mr. Viktor NEDOVIĆ, President of the Serbian Association of Food Technologists - Coordinator of National Technology Platform Food for Life Serbia Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises - CCIS CAFE Address: Dimičeva 13 - SI 1504 Ljubljana General Phone Number: Website: Contact Person: Mrs. Petra MEDVED DJURAŠONOVIČ, Senior Consultant The Serbian Association of Food Technologists (SAFT) is nonprofi t association of food professionals established in 2009 in Belgrade. The SAFT mission is to establish and maintain a strong network and interconnection between research institutions and companies, researchers and professionals in the food sector and to support research and technological innovations. It aims to promote the professional development and educational excellence within the food science and technology. SAFT is an umbrella organization for the Serbian National Technology Platform Food for Life and the Serbian Regional Section of the European Hygienic Engineering and Design Group. It provides a framework for co-operation among national, regional and global professional food societies and their members. SAFT has been the organizer or coorganizer of several important international and national food events in Serbia, such as the 4th European Workshop on Food Engineering and Technology (competition for the best European PhD thesis in food engineering and technology) in May 2010 in Belgrade, the 6th Central European Congress on Food (CEFood) in May 2012 in Novi Sad, the 1st National Workshop on Food Engineering and Technology (competition for the best Serbian PhD thesis in food engineering and technology) in February 2013 in Belgrade, and nowadays the fi rst national EcoTrophelia competition (18 July 2013, Belgrade). The Serbian Association of Food Technologists is a collective member of European Federation of Food Science and Technology (EFFoST). CCIS-CAFE is an independent, voluntary, non-profi t, interest group of legal entities, which carry out lucrative business activities in the agricultural or food sector or related activities on the market. The Chamber functions in a regional independent manner and, in view of the number of its members, it is a recognizable and prominent representative of the agricultural and food sector in Slovenia and abroad. The Chamber has around 300 members. It incorporates, represents and links the agricultural and food industry in respect to public authorities and European branch associations; it forms viewpoints and policies towards the social partners and other domestic and foreign associations, it promotes the development of the sector and knowledge fl ow, ideas and good Slovenian and European practices in the branch. It also provides professional help in form of consulting, information, education and training. CCIS-CAFE is actually a multisectorial chamber

18 SPAIN SWITZERLAND Federación Española de Industrias de la Alimentación Y Bebidas - FIAB Address: Velásquez, Madrid General Phone Number Website : ab.es Contact Person: Mr. Federico MORAIS, Technology and Innovation Department Manager Swiss Food Research Address: Schwarzenburgstrasse 161 CH-3097 Liebefeld General Phone Number: Website: Contact Person: Mr. Jean-Claude VILLETTAZ, Co-Chairman The Spanish Food and Drink Industry Federation (FIAB) was created in 1977 to represent through one organization with a single voice the Spanish food and drinks industry, the foremost industrial sector of the country. At present, it encompasses 47 associations. Its main activity is informing the sector of developments that might affect their performance and representing their interests before different administrations and decision-making bodies at national, European and international level. FIAB was one of the leading industry associations to join the Spanish Confederation of Employers Organizations (CEOE). Also, in order to be able to represent the industry s interests in the EU sphere, FIAB has maintained a permanent delegation in Brussels since 1983 and has been a full member of EU Confederation of the Food and Drink Industries (FoodDrinkEurope) since Swiss Food Research is the Swiss Association for the promotion of Research and Innovation in the food and food related sectors. The network of Swiss academic institutions was established in order to enhance the competitiveness of the Swiss food industry and its suppliers. The food industry is represented by the Federation of the Swiss Food Industries (FIAL) and the Kompetenznetzwerk Ernährungswissenschaft, which are both members of the network. We support companies in the formulation of project proposals and impart the highest competencies of research institutes within our network for the most successful execution of the project. We also assist companies in the realization of fi nancial support from national and European funding sources. Swiss Food Research is running the National Technology Platform Food for Life Switzerland and ensures that the needs of the Swiss food industry and its related sectors can also be considered in the 7th Research Framework Program of the EU. For this purpose, Swiss Food Research has formulated a Strategic Research Agenda

19 UKRAINE UNITED KINGDOM Ukrainian National Technology Platform «Agro-Food» - UNTP Address: Polyarna St., 20 / Kyiv General Phone Number: Website: Contact Person: Mr.Pavlo BILAK, Academic Secretary of the UNTP The Ukrainian National Technological Platform «Agro-Food» is a voluntary union of more than 200 research organizations, SMEs, NGOs and other stakeholders. It was established in 2012 in order to coordinate, direct and assist efforts of various stakeholders aimed at bringing more innovations to the Ukrainian food sector. The main tasks of the UNTP «Agro-Food» are to facilitate knowledge transfer from research institutions to SMEs and to promote participation of Ukrainian partners in relevant European projects of scientifi c and technological cooperation. Institute of Food Science & Technology - IFST Address: 5 Cambridge Court, 210 Shepherds Bush Road, London W6 7NJ General Phone Number: Website: Contact Person: Mrs. Jane EMERY, Deputy Chief Executive Campden BRI Address: Station Road, Chipping Campden, Gloucestershire, GL55 6LD General Phone Number: Website: Contact Person: Mr. Bertrand Emond, Head of Membership and Training IFST The Institute of Food Science & Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. Our members cover all aspects of food from manufacturing, retailing and R&D to academia and enforcement. We are passionate about engaging food professionals, recognising standards, growing skills and infl uencing debate. Campden BRI Campden BRI provides technical, legislative and scientifi c support and research to the food and drinks industry worldwide. We offer a comprehensive «farm to fork» range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Our members and clients benefi t from industryleading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division

20 OFFICIAL PARTNER ANUGA OFFICIAL PARTNER CCI VAUCLUSE ANUGA Host of ECOTROPHELIA EUROPE th to 9th October 2013 With approximately 6,700 suppliers from about 100 countries and ca. 160,000 buyers from 180 countries, the 32nd Anuga (Cologne, 5th to to 9th October 2013) will again be the global hub for the trade in food and beverages. The world s leading trade fair will fi ll the entire Cologne exhibition centre a total of 284,000 m² of gross exhibition space in eleven halls, including some with more than one level. 10 specialized trade shows under one roof Anuga sets the standard with this trade fair concept. Based on themes and focal points, the ten specialized trade shows give a clear structure to the fair and for the attendees. Thus Anuga presents suppliers from all over the world, ranging from small and midsized companies to market leaders within their respective segment. Anuga is open exclusively to trade visitors from the food trade and the food service sector. Anuga s supporting programme is interesting and informative at the same time. It will kick off with the Anuga Executive Summit, a gettogether for members of the industry and the trade at the highest level. Other events at the fair will include the Frozen Food event, the Meat Essential get-together for the meat segment, the WellFood Congress and the second European Halal Conference. Again Anuga will stage the ECOTROPHELIA European Food Innovation Student Awards, which honour the winners in a Europe-wide contest for students for the creation of new eco-innovative food products. ECOTROPHELIA, the Student Food Innovation Awards, was held for the 14th year in Avignon. Created at the initiative of the CCI Vaucluse, the awards are organized by 13 higher education institutions, 2 professional branches and 8 Competitiveness Clusters and Technical Centers. This year, over 130 students participated to introduce more than 20 new products. Besides the ability to show their expertise and know-how, the trophies are a real opportunity for our young «inventors» because, every year, some of their creations will be mass produced and marketed in retail. Since 2008 ECOTROPHELIA also organises a European edition of the competition in which more countries participate each year: 5 years ago there were 8 countries, in 2011 there were 10 countries, 15 last year and there will be 18 competing countries this year. ECOTROPHELIA has become a reference in Europe, a major event for innovation and competitiveness. This international recognition means that Avignon has become the European Capital of food eco-innovation: an eco-friendly food innovation that respects the consumer, the environment and society in general, pillars of sustainable development. Because we can no longer conceive progress without respecting citizens and the environment, the entrepreneurs of the CCI Vaucluse continue to support the strategy of synergy between education, research and enterprise embodied by ECOTROPHELIA Europe. The success of ECOTROPHELIA Europe is based on a broad partnership and to all those who take part, our warmest thanks! François MARIANI, President of the Chamber of Commerce and Industry of the Vaucluse Avec environ fournisseurs venant d une centaine de pays et (circ.) acheteurs de 180 pays, le 32 ème Salon Anuga (Cologne, du 5 au 9 Octobre 2013) sera de nouveau la plaque tournante mondiale pour le commerce agroalimentaire. Le salon, qui est le leader mondial, va remplir l ensemble du centre des expositions de Cologne - un total de m² de surface d exposition brute dans onze halles, dont certaines avec plus d un niveau. «10 salons spécialisés sous un même toit» - l'anuga met la barre haute avec ce concept d exposition. Basé sur des thématiques et des points focaux, les dix salons spécialisés donnent une structure claire à l exposition ainsi qu aux participants. Ainsi l'anuga présente les fournisseurs venus du monde entier, allant des petites et moyennes entreprises, aux leaders du marché dans leurs secteurs respectifs. L'Anuga est ouvert exclusivement aux visiteurs professionnels des secteurs des services et du commerce agroalimentaires. Le programme de l Anuga est à la fois intéressant et instructif. Il débutera par le sommet «Anuga Executive Summit», un rendez-vous pour les membres de l industrie et du commerce au plus haut niveau. D autres événements à l exposition comprendront l événement Aliments Surgelés, la Viande Essentielle rendez-vous pour le secteur de la viande, le congrès Wellfood et la deuxième conférence Halal européenne. Encore une fois l'anuga mettra en scène la compétition ECOTROPHELIA EUROPE, qui honore les étudiants lauréats pour leur création de nouveaux produits alimentaires éco-innovants. ECOTROPHELIA, les «Trophées étudiants de l innovation alimentaire», a été organisé pour la 14 ème année à Avignon. Créés à l initiative de la CCI de Vaucluse, ces trophées sont organisés par 13 établissements d enseignement supérieur, 2 branches professionnelles, ainsi que 8 organismes et Centres Techniques. Cette année encore, plus de 130 étudiants se sont mobilisés pour y présenter plus de 20 nouveaux produits. Outre la capacité à montrer leur expertise et leur savoir-faire, les trophées sont une véritable mise de pied à l étrier pour nos jeunes «inventeurs» puisque, comme chaque année, certaines de leurs créations seront produites en série et mises sur le marché dans les circuits de la distribution. Depuis 2008, ECOTROPHELIA organise aussi une compétition européenne qui rassemble chaque année plus de pays : 8 il y a 5 ans, 10 en 2011, 15 l an passé, ils seront 18 cette année à présenter des concurrents. ECOTROPHELIA est devenu une référence en Europe, un rendez-vous majeur de l innovation et de la compétitivité des entreprises. Cette reconnaissance internationale fait d Avignon la Capitale Européenne de l éco-innovation alimentaire : une innovation alimentaire respectueuse du consommateur, de l environnement et de la société en général, piliers du développement durable. Parce qu on ne peut plus concevoir de progrès que dans le respect du citoyen et de l environnement, les chefs d Entreprise de la CCI de Vaucluse continuent à soutenir la stratégie de synergie entre formation, recherche et entreprise incarnée par ECOTROPHELIA Europe. Le succès d ECOTROPHELIA Europe repose sur un large partenariat dont nous nous félicitons! Que toutes celles et tous ceux qui y prennent part en soient remerciés! 38 39

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