The future of processed food

Transcription

1 The future of processed food European Food Innovation Student Awards 2 nd edition Monday 18 October 2010 SIAL Parc des Expositions Paris Nord Villepinte 10 participating countries Austria, Belgium, Czech Republic, Denmark, France, Germany, Italy, Russia, Slovenia, Spain

2 Presentation 2-3 Interview 4-5 Regulations 6-9 Jury 10 Countries Thanks 32 Partners SUMMARY 1

3 TROPHELIA EUROPE 2010 PRÉSENTATION A l initiative de la Chambre de Commerce et d Industrie de Vaucluse, vingt établissements d enseignement supérieur, universités et centres techniques français organisent depuis 2000 TROPHELIA FRANCE les «Trophées Étudiants de l Innovation Alimentaire». Plus de 180 produits alimentaires ont été réalisés dans le cadre de ce concours et plus de 25 ont fait l objet d une industrialisation et d une mise en marché dans les circuits de distribution français. Trophélia est aujourd hui devenu la référence nationale française en matière de challenge dans le secteur de l innovation alimentaire. En 2008 dans le cadre du SIAL-Salon International de l ALimentation, le concours Trophelia a été lancé au niveau Européen avec la participation de 8 pays : Allemagne, Autriche, Belgique, Danemark, France, Espagne, Italie et Slovenie. Le lauréat a été l équipe espagnole de l Université de Murcia qui a présenté «Curdy lemon, Goats Milk & Lemon» (un laitage à base de lait de chèvre et de jus de citron). Ce produit est commercialisé dans les rayons des épiceries fines espagnoles depuis l automne Objectifs L objectif principal de ce concours européen est d encourager la création, l innovation et le développement de produits alimentaires nouveaux innovants par des équipes d étudiants de formations supérieures scientifiques et/ou commerciales. Consulter le site internet Trophelia : 2 TROPHELIA EUROPE est un concours phare qui non seulement attire des étudiants vers le secteur alimentaire, mais propose également un incubateur d idées innovantes pour l industrie alimentaire. Cette initiative s inscrit parfaitement dans la stratégie de Lisbonne de la Commission Européenne qui a pour objectif de booster l innovation afin d augmenter la compétitivité des industries européennes. De plus, TROPHELIA EUROPE est en accord avec les objectifs que s est fixés la plate-forme technologique européenne «Food for Life : Nourriture pour la Vie». Cette plate-forme intègre une dimension pédagogique afin de contribuer au développement de collaborateurs qualifiés disponibles dans le secteur agroalimentaire : en encourageant des jeunes à choisir une carrière dans le secteur agroalimentaire ; en sensibilisant la population à une culture d innovation. La disponibilité de personnels qualifiés et sensibles à l innovation est une condition clef pour une innovation réussie. L implication des fédérations nationales alimentaires regroupées au sein de la CIAA-Confédération des industries agroalimentaires de l Union Européenne est un signe positif important de leur volonté de développer la recherche et l innovation au niveau des produits ou procédés de fabrication. Bénéfices pour Les étudiants Une expérience utile et pratique : en proposant aux étudiants de l enseignement supérieur la possibilité de créer un produit alimentaire nouveau qui regroupe toutes les facettes de la complexité de son développement (la technicité, le goût, la réglementation, le marketing, le conditionnement, la finance, et la vente) et qui met en valeur une meilleure utilisation des matières premières ou des procédés plus propres visant la réduction des déchets. L industrie Un incubateur d idées pour des produits alimentaires innovants. Le lancement d un partenariat public privé pour le développement et la commercialisation des produits alimentaires récompensés. La disponibilité de jeunes gens qualifiés. Les Etablissements et Universités/chercheursprofesseurs Galvaniser les acteurs clefs de l enseignement supérieur et les faire travailler ensemble avec des spécialistes des technologies alimentaires dans le but de façonner des produits alimentaires de demain respectueux de l environnement. Adapter les contenus des cours en tenant compte de toutes les compétences requises dans la création des produits alimentaires innovants. Développer l employabilité des étudiants dans l industrie alimentaire. Participer au développement de la notoriété des établissements de l enseignement supérieur et Universités. TROPHELIA EUROPE pays ont été admis à concourir pour l édition 2010 : Allemagne, Autriche, Belgique, Danemark, Espagne, France, Italie, République Tchèque, Russie, Slovénie

4 On the initiative of the Chamber of Commerce and Industry of Vaucluse, twenty establishments of higher éducation, universities and french technical centres have organised Trophelia France, «the Food Innovation Student Trophies» since More than 180 food products have been created within the framework of the competition and more than 25 of these have been put into production, brought to market and sold and distributed in France. Today TROPHELIA has become the French national reference benchmark in the sector of food innovation. In 2008 within the framework of the SIAL International Food Fair, the TROPHELIA competition was launched at the European level with the participation of 8 countries: Germany, Austria, Belgium, Denmark, France, Spain, Italy and Slovenia. The grand prize winner was the Spanish team from the University of Murcia, who presented «Curdy lemon, Goats Milk & Lemon» (a goat s milk based product with lemon juice). This product has been commercially available in the ailes of Spanish delicatessens since the autumn of Aims The principal aim of the European compétition is to encourage the création, innovation and development of new and innovative food products by student teams from commercial or scientific higher éducation centres. PRESENTATION TROPHELIA EUROPE is a beacon 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 TROPHELIA 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 qualified personnel sensitive to innovation is a key condition for successful innovation. The implication of national food federations collected under the umbrella of the CIAA the European Union Confederation of Food Industries is a significant positive sign of their willingness to develop research and innovation at product or manufacturing process levels. Benefits for students ; A useful, practical experience : by giving students from higher education establishments the possibility of creating a new food product which gathers together all facets of developmental complexity (technical issues, taste, regulations, marketing, packaging, finance and retailing) which emphasize the best use of raw materials or practices aimed at reducing waste. Benefits for industry ; An incubator for ideas for innovative food products. The launch of a public/private partnership for the development of the commercialization of rewarding food products. The availability of skilled young people. Benefits for Education establishments and Universities/ research-professors To galvanize the key players in higher education and get them to work together with food technology specialists with the aim to manufacture the environmentally friendly food products of tomorrow. Adapt course content taking into consideration the skills necessary in the creation of innovative food products. Develop the employability of students in the food industry. Share in the development of the notoriety of higher education establishments and universities. TROPHELIA EUROPE countries have entered into the competition for the 2010 edition : Germany, Austria, Belgium, Denmark, Spain, France, Italy, Czech Republic, Russia and Slovenia 3

5 TROPHELIA EUROPE 2010 INTERVIEW «L engagement de la CIAA, Confédération des Industries Alimentaires de l Union Européenne et la mobilisation des fédérations nationales dans TROPHELIA EUROPE démontrent l importance que les entreprises industrielles accordent dans la recherche de collaborateurs compétents pour faire face au défi de satisfaire les exigences des 500 millions de consommateurs européens en terme de nutrition, de santé et bien être.» Jesús Serafín Pérez, Président CIAA «Depuis la première édition en 2008, une véritable émulation a été mise en œuvre au sein des Fédérations Industrielles Nationales pour organiser des Challenges nationaux mobilisant plusieurs centaines d étudiants et d Universités afin de qualifier les équipes qui disputerons la finale européenne au Sial 2010 : l Italie - dans le cadre du CIBUS à Parme en novembre 2009, l Espagne - dans le cadre d Alimentaria en mars 2010, et plus récemment la Belgique - lors de la conférence de clôture du programme européen Truefood, en avril dernier, l Allemagne à Bonn fin avril voyait s affronter 6 équipes en finale ; lors de la 11 ème édition de Trophélia France, une vingtaine d équipes étaient en lice à Avignon pour désigner le lauréat français. Nous assistons à la mise en place d une véritable «Champions League de l innovation alimentaire européenne»! qui dépasse les frontières de l Europe puisque la Russie présente une équipe cette année!» Daniele Rossi, Directeur général de Federalimentare (Italie) et Président du programme de recherche européen TRUEFOOD «En 2000 la Chambre de Commerce et d Industrie de Vaucluse créait, en partenariat avec l Actia et Agroparc, TROPHELIA, les trophées étudiants de l innovation alimentaire. Aujourd hui, TROPHELIA est un concours reconnu en France et tend à se faire une belle place au niveau européen avec TROPHELIA EUROPE. En ouvrant ce concours à l Europe, la CCI de Vaucluse écrit la suite d une aventure initiée il y a 11ans. Elle témoigne de son ambition dans ce cadre européen qui est le nouvel horizon des entreprises, y compris des PME- PMI. Elle participe enfin à ce brassage de culture enthousiasmant qui va donner un nouvel élan au concept d innovation. L innovation est la force vitale de l entreprise. Elle est un facteur de développement. C est pourquoi nous devons la soutenir. Nous sommes au cœur de la stratégie que nous nous efforçons de mettre en place : favoriser une synergie entre formation, recherche développement et entreprise. TROPHELIA EUROPE est une aventure collective, fruit d un beau partenariat. Un grand merci à chacun des acteurs de cette grande manifestation.» François Mariani, Président de la Chambre de Commerce et d Industrie de Vaucluse. «La plateforme Food For Life mise beaucoup sur l innovation pour favoriser la compétitivité du secteur agroalimentaire ; c est dans ce contexte qu elle soutient TROPHELIA EUROPE. TROPHELIA EUROPE est une initiative originale qui permet de promouvoir l innovation dans le secteur agroalimentaire en s appuyant sur les étudiants. Ceux ci sont amenés à développer des produits innovants en tenant compte de tous les paramètres (techniques, économiques, règlementaires). Cet exercice pratique permet de préparer de manière efficace les futurs professionnels du secteur à la réalité des métiers liés à la R&D. Il est également un moyen formidable de montrer le potentiel créatif et innovant des métiers de l agroalimentaire tout en faisant bénéficier les entreprises d idées non formatées comme les étudiants savent en avoir!» Peter Van Bladeren, Président de Food For Life, Directeur monde de la Recherche chez Nestlé 4

6 Jésus Serafín Pérez «The engagement of the CIAA, the Confederation of Food Industries of the European Union, and the mobilisation of national federations in TROPHELIA EUROPE demonstrates the importance that industrial businesses are in agreement in the search for skilled collaborators in order to meet the challenges of satisfying the demands of 500 million European consumers in terms of nutrition, health and well-being.» Jésus Serafín Pérez, President of the CIAA «Since the first edition in 2008, a genuine competition has been implemented within the National Industrial Federations to organise National challenges mobilizing several hundreds of students and Universities in order to qualify the teams which will compete in the European final at the Sial 2010 : Italy - within the framework of the CIBUS in Parma in November 2009, Spain - within the framework of Alimentaria in March 2010, and more recently Belgium - at the time of the conference at the closure of the European Truefood program last April, in Bonn, Germany at the end of April saw 6 teams compete at the end; at the time of the 11th edition of Trophélia France, twenty teams were in competition in Avignon to designate the French prize winner. We will witness the installation of a true «Champions League of European Food Innovation!» which exceeds the borders of Europe as Russia will present a team this year! INTERVIEW Daniele Rossi, Président of SPES and the European TrueFood program, Managing Director of FEDERALIMENTARE, the Italian Food Federation Daniele Rossi François Mariani «In 2000 the Chamber of Commerce and Industry of Vaucluse created, in partnership with Actia and Agroparc, TROPHELIA, the student food innovation trophies. Today, TROPHELIA is a contest recognized in France and is likely to find its rightful place at the European level with TROPHELIA EUROPE. By opening this contest in Europe, the CCI of Vaucluse will write the next chapter of an adventure initiated 11 years ago. It is a testament to its ambition within this European Framework, which is the new horizon of companies, including SMEs. Finally the CCI takes part in this exciting cultural meltingpot which will give a new burst of enthusiasm to the concept of innovation. Innovation is the vital force of industry and is a factor of development. This is why we must support it. We are at the heart of the strategy that we are endeavoring to establish: to support a synergy between education, research and development and business. TROPHELIA EUROPE is a collective adventure and the fruit of a beautiful partnership. A big thank you to every participant in this great event.» François Mariani, President of the Chamber of Commerce and Industry of Vaucluse. Peter Van Bladeren The Food For Life platform places great emphasis on innovation to support the competitiveness of the food industry sector and it is in this context that it supports TROPHELIA EUROPE. TROPHELIA EUROPE is an original initiative which makes it possible to promote innovation in the food industry sector while focusing on the students. These students are encouraged to develop innovative products, taking into account technical, economic and regulatory parameters. This practical exercise makes it possible to efficiently prepare future professionals from the sector for the reality of trades related to R&D. It is also a formidable means to show the potential creativity and innovation of food industry trades, while businesses profit from original ideas such as those that students often have. Peter Van Bladeren, President of Food For Life, Head of Nestlé Science and Research 5

7 ORGANISATION DU CONCOURS EDITION 2010 RÈGLEMENT OBJECTIFS : TROPHELIA EUROPE est un concours européen de création de produits alimentaires innovants qui met en lice le lauréat des sélections nationales de chaque état membre participant. Les pays non adhérant à l Union Européenne sont le bienvenue comme invités. Chaque Fédération Nationale devra faire acte de candidature auprès de la CIAA, et s acquitter des droits d enregistrement, fixés à 1000 euros pour l édition Modalités de présélection nationales Chaque Fédération pourra organiser une compétition nationale ou désigner directement une équipe d étudiants. La compétition TROPHELIA EUROPE s adresse à toute équipe d étudiants (composé de 2-10 étudiants) inscrits dans un établissement d enseignement supérieur public ou privé européen, scientifique ou commercial. L équipe pourra être composée d étudiant d un même établissement ou de différents établissements du même pays. Cahier des charges Le produit alimentaire doit : être pour la consommation humaine et être destiné au grand public, pouvoir être lancé sur le marché de la distribution et/ou dans le domaine de l hôtellerie et de la restauration, montrer un ou plusieurs aspects innovants par rapport aux produits alimentaires existants sur le marché. Cette originalité peut résulter en particulier du concept et/ou de la technologie et/ou les ingrédients et/ou l emballage, et/ou le packaging, avec la mise en valeur d une démarche développement durable au niveau des origines des ingrédients, de l emballage du procédé etc, se caractériser par ses qualités organoleptiques, nutritionnelles ou autres, pouvoir être reproduit industriellement dans une unité de production sur la base d un dossier technique (ingrédients, procédé de fabrication, prix de revient, investissements industriels...), être pertinent commercialement (adéquation entre l offre et la demande, plan marketing, packaging, distribution), être conforme aux réglementations alimentaires en vigueur (procédé, additifs, et ingrédients, packaging, étiquetage, publicité, allégations, sécurité des aliments, faire preuve d une cohérence globale dans tous les critères énoncés ci-dessus et dans le travail d équipe. Dossier de présentation Envoi d un dossier de présentation du produit au Comité d Organisation rédigé en anglais ; limité à 10 pages ; présentation des aspects innovants du produits, des qualités organoleptiques et nutritionnelles, des spécifications techniques et de l approche commerciale et du plan marketing. Un texte de présentation du projet, rédigé dans un langage commercial, destiné à être inséré dans la plaquette de présentation du concours (750 signes maximum - espace et ponctuation compris). Communication Toute communication commerciale, publicitaire ou autre faisant référence au présent concours devra préciser l intitulé et la date exacts du concours, le titre attribué et la nature du produit alimentaire ayant justifié du prix. La marque et le logo TROPHELIA EUROPE restent la propriété de leur déposant. Ils ne peuvent être utilisés par les équipes qu aux seules fins limitées indiquées dans le présent règlement. La participation au concours implique de plein droit l acceptation pleine, entière et sans réserve, par les étudiants et l établissement correspondant, des dispositions du présent règlement. Les participants autorisent TROPHELIA EUROPE à publier leur nom, prénom, photographies du produit et d eux même réalisées au cours de la manifestation. TROPHELIA EUROPE se réserve le droit de modifier, reporter ou annuler le concours ou à en modifier les dates, si des raisons indépendantes de sa volonté l y obligent. 6

8 ORGANIZATION OF THE CONTEST 2010 EDITION OBJECTIVES: TROPHELIA EUROPE is a European contest of the creation of innovative food products which puts in competition the prize winners of the national selections of each participating Member State. Countries outside the European Union are welcomed as guests. Each National federation must fill in an application form at the CIAA, and pay a registration fee, fixed at 1000 euros for the 2010 edition. National methods of preselection: Each Federation will be able to organize a national competition or directly designate a team of students. The TROPHELIA EUROPE competition is open to any team of students (comprising of 2-10 students) registered in a European establishment of scientific or commercial higher education, public or private. The team could be made up of students from the same establishment or various establishments of the same country. Specifications: The food product must: be for human consumption and intended for the general public; be able to be launched on the distribution market and/or in the field of the hotel and restaurant trade ; to show one or more innovative aspects compared to existing food products on the market. This originality can result in particular from the concept and/or technology and/or the ingredients and/or the packaging, with a step of sustainable development at the level of the origins of the ingredients, packaging etc ; be characterized by its organoleptic, nutritional or other qualities; be able to be reproduced industrially in a production unit on the basis of a technical dossier (ingredients, manufacturing process, costs, industrial investment ) ; be commercially relevant (coherence between supply and demand, marketing plan, packaging, distribution); conform with food regulations currently in force (manufacturing process, additives, and ingredients, packaging, labelling, publicity, allegations, food safety; to show total coherence in all the criteria given above and in team work. Presentation Dossier: A presentation dossier of the product, written in English, should be sent to the Organisation Committee. It must be limited to 10 pages and present of the innovative aspects of the products, organoleptic and nutritional qualities, the technical specifications and the commercial approach and marketing plan. A presentation text of the project, written in commercial terms, intended for insertion in the presentation brochure of the contest (750 characters maximum - spaces and punctuation included). Communication Any commercial, advertising or other form of communication referring to the present contest will have to specify the exact title and the date of the contest, the allotted title and the nature of the food product having justified the prize. The brand and logo TROPHELIA EUROPE remain the property of their depositor. They can be used by the teams only at the limited ends indicated in this reglementation. Participation in the contest automatically implies full, whole acceptance without reservation, by the students and the corresponding establishment, of the provisions of this regulation. The participants authorize TROPHELIA EUROPE to publish their surname, first name, photographs of the product and themselves including those taken during the event. TROPHELIA EUROPE reserves the right to modify, defer or to cancel the contest or to modify the dates, if reasons beyond its control make it so. REGULATIONS 7

9 ORGANISATION DU CONCOURS EDITION 2010 RÈGLEMENT Jury Le jury européen sera composé de personnalités représentatives du secteur de l industrie agroalimentaires et de la distribution, de membres de la commission européenne, d un membre de la fédération agroalimentaire de chaque pays en compétition et de personnalités très sensibles à l innovation alimentaire. Le jury européen évaluera la présentation orale faite par les étudiants en anglais et les qualités gustatives des produits. Chaque équipe disposera de 20 minutes pour présenter le nouveau produit en anglais, organiser la dégustation du produit et répondre aux questions. Chaque membre du Jury attribuera une note de 1 à 10 pour chaque projet. La note par projet est déterminée par la moyenne des notes attribuées à chaque dossier par les membres du Jury. La note la plus élevée correspond au projet que le Jury estime correspondre le mieux aux critères du cahier des charges. Les trois projets primés seront les trois projets ayant Comité d organisation reçu les trois premières notes les plus élevées de la part du Jury. Les prix seront attribués par ordre décroissant des notes obtenues. Au cas où deux ou plusieurs projets recevraient la même note, il sera procédé, après discussion sur lesdits projets entre les membres du Jury, à une seconde notation. Si les projets concernés reçoivent à nouveau la même note, le meilleur projet sera départagé par tirage au sort. Dotations Le Concours est doté de trois prix : Prix TROPHELIA EUROPE d Or 8000 Prix TROPHELIA EUROPE d Argent 4000 Prix TROPHELIA EUROPE de Bronze 2000 Le montant des dotations sera versé aux étudiants des équipes lauréates. Ils recevront chacun une somme égale au prorata de la dotation en fonction du nombre de membres de l équipe. CIAA - Confédération des Industries Alimentaires de l Union Européenne - Belgique SPES-TRUEFOOD - Groupement d Intérêt Économique Européen Spread European Safety ANIA - Association Nationale des Industries Alimentaires - Paris - France CCI Vaucluse - Chambre de Commerce et d Industrie de Vaucluse - Rue Pierre Bayle BP Avignon Cedex 9 - France Contact : M. Dominique LADEVEZE Phone : +33 (0) Fax : +33 (0) contact@trophelia.fr 8

10 ORGANIZATION OF THE CONTEST 2010 EDITION Jury: The European jury will be composed of representatives of the food industry and distribution sectors, members of the European commission, a member of the food industry federation from each country in competition and persons related to food innovation. The European jury will evaluate the oral presentation made by the students in English and gustatory qualities of the products. Each team will have 20 minutes to present their new product in English, organize the tasting of the product and answer any questions. Each member of the Jury will give a mark from 1 to 10 for each project. The marks for each project are determined by the average of the marks given to each project by the members of the Jury. The highest marks correspond to the project which the Jury estimates to correspond best to the criteria of the specifications. The best three projects will be the three projects having received the three highest marks from the Jury. The prizes will be allotted in reverse order of the marks obtained. If two or more projects happen to receive the same marks, it will follow that, after discussion of the aforementioned projects between the members of the Jury, a second mark will be given. If the projects concerned receive the same marks again, the best project will be decided by drawing lots. Prizes: The contest is awarded with three prizes: TROPHELIA EUROPE Gold Prize 8000 TROPHELIA EUROPE Silver Prize 4000 TROPHELIA EUROPE Bronze Prize 2000 The amount of the prizes will be given to the students of the prize winning teams. They will each receive one equal part of the prize according to the number of members of the team. organization committee REGULATIONS CIAA - Confederation of Food industries of the European Union - Belgium SPES - TRUEFOOD - European Economic and European Safety Interest Group ANIA - National association of Food industries - Paris - France CCI Vaucluse - Chamber of commerce and Industry of Vaucluse Rue Pierre Bayle - BP Avignon Cedex 9 - France Contact: Mr. Dominique LADEVEZE Phone: +33 (0) Fax: +33 (0) contact@trophelia.fr 9

11 TROPHELIA EUROPE 2010 JURY 1. CIAA Jesús Serafin PÉREZ President President of the Trophelia Europe 2010 Jury 2. EUROPEAN COMMISSION Michel COOMANS Ex - Head of Food Industry Unit European Commission - Enterprise and Industry - Directorate General 3. EUROCOMMERCE Xavier DURIEU Secretary General 4. NESTLE Christine CHERBUT Head of Scientific and Nutrition Support 5. SIAL Valéry LOBRY Managing Director 6. SOPEXA Cécile BASSOT Managing Director 7. SPES - TRUEFOOD Daniele ROSSI President of SPES and the European TrueFood programme 10 COUNTRIES 8. AUSTRIA - FIAA - Food Industries Association of Austria Julian DRAUSINGER - Food Research Manager 9. BELGIUM - FEVIA Jacques CRAHAY - Chief Executive Officer of COSUCRA GROUPE WARCOING SA 10. CZECH REPUBLIC František SMRŽ - Founder of Zeelendia 11. DENMARK - Biocentrum-DTU Jørgen RISUM - Associate professor - National Food Institute - Danish Technical University 12. FRANCE - ANIA Yves BAYON DE NOYER - Chief Executive Officer of AGIS SA 13. GERMANY - FEI - Research Association of the German Food Industry Reiner KÜSTER - Managing Director of The Lorenz BAHLSEN SNACK WORLD 14. ITALY - FEDERALIMENTARE Annibale PANCRAZIO - Vice President Federalimentare / PANCRAZIO SpA - Industria Conserve Alimentari 15. RUSSIA Tatiana GIRO - Professor - SGAU 16. SLOVENIA - Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises - Ljubljana Darja JAMNIK - Head of Commercial Department - MERCATOR Emba d.d. 17. SPAIN - FIAB José María NAVARRO PÉREZ, Technical Director of PREMIUM 10

12 10 COUNTRIES AUSTRIA BELGIUM CZECH REPUBLIC DENMARK FRANCE GERMANY ITALY RUSSIA SLOVENIA SPAIN 11

13 AUSTRIA COUNTRY FEDERATION : FIAA Food Industry Association Austria Die Lebensmittelindustrie Address : Zaunergrasse 1-3, A-1030 Vienne General Phone Number : Website : Contact Person : Julian DRAUSINGER Food Research Manager Julian.drausinger@lva.co.at FIAA is an association who represents altogether 33 branches of the wide range of Austrians food producers and market with a total of 444 members. The association s strategy is the representation of Austrians food industry in and outside the country by a creation of good framework and well experienced support to their members. To reach and to hold on these premises it needs a close work between the members and the association and also high competence and know-how of the interest and the needs of the members. The FIAA/LVA focuses many on topics like, Codex Alimentarius, Labelling, Traceability, Nutritional issues, Novel Food and Genetically modifies foods, food safety and regulations, allergens, hygiene, and the expansion of the European Union. Main figures of the sector Turnover : 7,2 Bio Euro Export by the companies : 4,1 Bio Euro Number of employers :

14 PRODUCT XUNDIS Within this student project, a directly expanded snack product produced by extrusion cooking has been developed. The main objective in the innovation of XUND was to incorporate as much fruit or vegetable compound as possible. Thereby, the biggest challenge was the rising sugar content going alongside with rising percentage of fruits or vegetables. High sugar contents caused technical as well as textural problems. Through adjustments in process parameters and usage of functional ingredients these hurdles have been overcome. The nutritional aspect is further accentuating the innovative product from common snack products. Buckwheat as the major ingredient has a high quality amino acid composition and being a good source of Lysine makes it recommendable, especially for meat-free diets. In addition, XUND does not contain any gluten and thus can be consumed by people suffering from celiac disease also. The fact that no sugar, fat or salt is added to the solely natural raw materials distinguishes the product from the plenitude of snack products. While most expanded snacks on the market are coated with a fat and flavour suspension subsequent to extrusion, the production of XUND is a one-step-process. This innovative one-step process not only results in a rigorous cut-back in fat contents but also in high economic efficiency. Hence, the already very cost-effective production of snacks using extrusion cooking is made even more profitable through avoiding coating-process. Team presentation INNERKOFLER Ute - MOGG Eva-Maria - RINDBERGER Lisa - RITT Jakob - MOSER Matthias - ZWERENZ Julian UNIVERSITY BOKU Address : Muthgasse 18, 1190 Vienna Website : Contact Person : Emmerich BERGHOFER, Head of the Institute for Food Technology - emmerich.berghofer@boku.ac.at & KUNSTSCHULE.AT Address : Lazarettgasse 27, 1090 Vienna Website : Contact Person : Andrea ATZMÜLLER, Assistant to Headmaster wiener@kunstchule.at 13

15 BELGIUM COUNTRY FEDERATION : FEVIA Fédération de l Industrie Alimentaire - Federatie Voedingsindustrie Address : Avenue des Arts Brussels General Phone Number : Website : Contact Person : Chris MORIS, General Director CM@fevia.be FEVIA is the federation of the Belgian Food and Drink Industry. We represent 470 companies (direct members) and 26 sector federations. This means a total more than 800 companies. We are working on Social affairs, Food Policy, Environmental matters and in Innovation with two sister organizations, Flanders Food and Wagralim. The Federation has a Flemish and a Walloon division which are responsible for the regional activities. Main figures of the sector Turnover : mio Export by the companies : mio Added value : mio Employment : Number of employers : Our companies are producing consumer products, B2B, B2Professionnal. Our largest subsectors are Meat transformation, Biscuits-chocolate and sugar confectionary, Dairy. 14

16 PRODUCT LA REINE DES BOUCHÉES In a globalized world, most of the people wondered if our regional specitications tend to disappear. Moreover, currently, we re facing strong competition in the fast moving consumer goods sector, companies are less and less sensible tot the local market and social issues. As a reaction to that tendency, we decided to launch a local product that respects the new environmental and social issues. Our idea was to tackle a niche market with a Belgian local product citenzenship labeled. We call it «La Reine des bouchées». The nice «bouchées» are a pleasant gourmet to savor with a nice Belgian beverage and a small own preparation. Just imagine an instant that you taste a small hot piece of pastry with a Belgian mixture that open your senses. In the perspective of a local market product, we successfully married the famous flavor of the Herve cheese with our fantastic Liège syrup. «La Reine des Bouchées» is a bite appetizer which combines unique organoleptic qualities from Herve cheese and Liege s syrup. These two natural products from the Belgium soil are mixed/stuffed in puff pastry which will provide the crispy key, once the cooking done. Seeking an agreement of opposition, it ca be tasted whith a good Champagne, cider Stanssen or a beer which will bring the perception of freshness against the sugary taste from Liege s syrup and fat note from the dean of Belgium cheese. Furthermore, being easy to prepare, it is a must for the housewives for the many events of the year. «La Reine des Bouchées» marketed in fresh portions of 16x15 or 4x50g, will be presented in a cardboard packaging in line with environmental principles. Enjoy! Team presentation BENCHAIB Othmane - DEBANTERLE Sophie - MALINGRET Antoine - MANIET Guillaume MASSY Thibaut PEREIRA CRUZ Julien - RIVIERE Marthe - ZUNE Quentin UNIVERSITY UNIVERSITÉ DE LIÈGE Address : Place du 20-Août, 7 (Bât. A1) - B-4000 Liège Website : Contact Person : Aude NIFFLE, Professor & coordinator of the team Aude.Niffle@ulg.ac.be 15

17 CZECH REPUBLIC COUNTRY FEDERATION : CZECH TECHNOLOGY PLATFORM PKCR - Potravinárská Komora Ceské Republiky FFDI - Federation of Food and Drink Industry of Czech Republic Address : Počernická 96/272 General Phone Number : +420/ , 188, 185 Website : Contact Person : Šárka ŠTEJNAROVÁ Head of Office and Economic Dpt. Stejnarova@foodnet.cz FFDI was established on 12th July 1995 as Potravinářské sdružení české republiky (PS CR) and launched its activity by the same term. On 7th August 2000 General Assembly approved amendment its official name towards current legal name. In year 2002 PK CR was in position of representative of food industry incorporated into Czech Law on Food. Nowadays, FFDI represents members interests that belong to entrepreneurs and sector branches of Czech food industry and branches related to Czech state control, other organizations, institutions and bodies and organizations of EU. FFDI presents a service organization on a high competency level in all fields dealing with interests of its members covering food legislation, trade and industry legislation and its financing, environmental issues but also EU enlargement impacts. FFDI provides & keeps laying stress on service for food industry: consultancy in area of law implementation; support to domestic producers in practical issues such as food labelling, food safety, hygiene, GHP/GMP, IPPC, HACCP,ISO etc.; consultancy service on preparation of National and European grants, assistance and lobby activity related; sector analysis of the food industry, definition of investment requirements for the food industry, benchmarking with the EU market and also sector and impact analyses; activity development within framework of committees (external affairs, legislation, environment, science and research etc. and working groups on diet and obesity, nutrition policy, food safety, marketing, waste and packaging, sugar policy etc.); further quality improvement of services for food enterprises and branch associations in general terms; keeping continual current communication (Government, Members of Parliament, Senate and representatives of political parties, consumer organisations, National international relations - CIAA, European professional associations, food and drink federations and branch organizations of CEEC countries); regular cooperation with V4 food federations; promotion and distribution of PKCR services with contracted P.R./media agency (production of annual reports, newspaper, bulletins, leaflets, regular monthly media briefings on obesity and general key issues, management of inquiry section at official website www. foodnet.cz, link-up to cooperation with Czech Broadcast and television stations etc. ); operates Projects Consultancy Centre to help Czech Foodstuffs producers to increase their competitiveness at EU and 3rd countries markets; established and leads Czech Technology Platform for Foodstuffs, see Main figures of the sector Turnover : , mio Export by the companies : 512 mil. Number of employers :

18 PRODUCT BARLEY BREAD The aim of this project has been endeavour of renascence the use barley in human food. We tried to develop new cereal products that will increase human consumption of barley, and thereby reduce a risk of common diseases. Barley belongs to the oldest grain in human food and it is good source of soluble and insoluble dietary fiber and most of them beta-glucans. Barley addition in bakery products can increase volume of digested food, elongate a feeling of fullness and can fight with overweight. Barley supports intestinal peristalsis (effects against obstipation) and decrease risk for colon cancer, absorbance of fats, cholesterol and heavy metals. Beta-glucans can regulate level of blood sugar and glycemia (up to 10 hours), consequently it can be suitable food for patients with diabetes mellitus. Barley is also beneficial due to high content of vitamins, minerals (Se, Zn) and antioxidants and with high biological value of proteins (high content of essential amino acids). In co-operation with the company Zeelandia, we develop new cereal products with high content of barley and mainly with high content of betaglucans. We attempt to develop cereal products for workaday consumption, as barley bread with high percentage of barley (up to 60 % of total flour), and also other products based on barley or with the addition of barley. Team presentation Iva HONC - Eva KALLASOVá UNIVERSITY INSTITUTE OF CHEMICAL TECHNOLOGY, PRAGUE (ICT) Address : Technická 3, Prague 6 Website : Contact Person : Josef Píhoda - Docent - prihodaj@vscht.cz 17

19 DENMARK COUNTRY FEDERATION : FI Foedevareindustrien Address : H. C. Andersens Boulevard Copenhagen - DENMARK General Phone Number : website : Contact Person : Mr Ole Linnet JUUL Director general olj@di.dk - foedevarer@di.dk THE DANISH FOOD AND DRINK FEDERATION The Danish Food and Drink Federation (DI Fødevarer) is an independent business organization within the Confederation of Danish Industries (DI). As an integral part of the Confederation of Danish Industries, DI Fødevarer represents the food and drink sector, specifically the processing food industry. DI currently has members of which 250 are direct members of DI Fødevarer. DI Fødevarer was established in 1999, and the members covers the processing food industry widely, ranging from producers of bread, cake and chocolate companies to industrial meat establishments, fishing industry and beverages. Ingredients companies, manufacturers of food supplements and international brands are also among the members. The members represent a turnover of around 135 billion kr. which gives impact to a factual and unbiased food policy. Main figures of the sector Turnover : 135 billion Export by the companies : 82 billion Number of employers :

20 PRODUCT A NORDIC BITE A Nordic Bite is a snack made of rye bread and the seawed Chondrus crispus, covered with a thin layer of dark chocolate. It is baked according to Danish traditions with natural Scandinavian ingredients from land and sea and without artificial additives. The concept of Nordic Bite is based on the idea of creating a healthy snack, with nutritional benefits, great taste and texture and a good story. A Nordic Bite has several nutritional benefits, which includes a high content of dietary fibres and a high content of wholesome minerals, especially potassium and calcium, which makes the snack a good choice for a small meal after physical activity. The primary consumer segment for A Nordic Bite is women aged years, who are health conscious and physically active. Team presentation BRINK KINZE Marie Louise - BROE HANSEN Mark Alexander - DAMGAARD Jensen Pernille - FREDERIKSEN Henriette Marie - KJOLLER Anja Preil UNIVERSITY FOOD DTU, DANISH TECHNICAL UNIVERSITY & DEPARTMENT OF FOOD SCIENCE, FACULTY OF LIFE SCIENCES, COPENHAGEN UNI- VERSITY Address : Fødevareinstituttet, DTU - Søltofts plads, bygn. 227, rum DK-2800 Kgs. Lyngby mgch@food.dtu.dk Website : Contact Person : Martin Gram Christensen - mgch@food.dtu.dk 19