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) [email protected] 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) [email protected] 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 [email protected] 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 - [email protected] & KUNSTSCHULE.AT Address : Lazarettgasse 27, 1090 Vienna Website : Contact Person : Andrea ATZMÜLLER, Assistant to Headmaster [email protected] 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 [email protected] 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 [email protected] 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. [email protected] 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 - [email protected] 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 [email protected] - [email protected] 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 [email protected] Website : Contact Person : Martin Gram Christensen - [email protected] 19

21 FRANCE COUNTRY FEDERATION : ANIA Association Nationale des Industries Alimentaires Address : 21 rue Leblanc PARIS General Phone Number : Website : Contact Person : Françoise GORGA In charge of research - [email protected] ANIA is the French Food Industry Association. Set up in 1968 to represent and defend the food industries to the public authorities, institutions, public opinion, etc. it comprises 25 sectorbased national federations and 13 regional associations representing over businesses.. ANIA s mission is to help the manufacturind food companies to face the major challenges that are: Food safety/quality/ nutrition issues Transfer of added value from manufacturing to distribution. Competitiveness and ability to export in a changing world. Lack of attractiveness of the food processing industry for young people. Environmental issues Main figures of the sector Turnover : 139 billion Export by the companies : 5 billion Number of employers : Our companies produce consumer products, B2B, B2Professionnal Employment ;

22 PRODUCT TOASTILEGUM S Toastilégum s are oblong grilled sandwich breads intended to the dynamic sandwich market in Business to Business. This product is composed of 50% of vegetables which are incorporated to the batter with other traditional raw materials such as flour or oil. This typical breads have a taste, a color and an odor characteristic to the composing vegetable inside. This open up new horizon: new flavors and tastes for consumers and more creativity concerning the content for customers. So far, we have developed two Toastilégum s : carrots and spinach. Without artificial colors or flavors, this healthy product reduces of 20% the calorie intake compared to traditional white flour grilled sandwich breads. Breads are sold frozen, with a 12 months shelf life. Team presentation AIME Simon - BECQUE Caroline - CASARIN Florence - MAHAUT Jonathan - VEUGE Alexia UNIVERSITY ISARA Lyon Address : Agrapole - 23, rue Jean Baldassini LYON CEDEX 07 Website : Contact Person : Loïc LAFON - [email protected] 21

23 GERMANY COUNTRY FEDERATION : FEI Forschungskreis der Ernährungsindustrie e.v. Address : Godesberger Allee Bonn General Phone Number : Website : Contact Person : Daniela KINKEL PR Speaker - [email protected] The Research Association of the German Food Industry (FEI) is a non-profit, registered association supporting research projects in all fields 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 connects economy and science: It coordinates yearly about 70 cooperative research projects, organises scientific conferences and publishes different media for experts. 60 enterprises, 55 industrial branch associations and 120 research institutes are organised within the FEI. Main figures of the sector Turnover : billion Euro Export by the companies : 39.3 billion Euro (= 26.3 %) Employment : Number of employers : industrial companies (craftsman s companies not added) 22

24 PRODUCT MR CHOCOLATE Mr. Chocolate, the cake out of the cup, ready to eat in only 3 minutes! The Mr. Chocolate baking mixture is the convenience product for satisfying cravings for some sweets in between. This baking mixture contains all ingredients like oil and egg, so there is just the need of adding 50 ml water. Bake a fresh and nice smelling Mr. Chocolate cake in a microwave in only 3 minutes. Preparing Mr. Chocolate in a microwave saves 4/5 of the energy needed compared to a cake of the same portion size baked in an oven. The supplied wild berry sauce acts as a fresh and fruity extra. One portion of Mr. Chocolate contains just 332 kcal, due to the usage of ingredients with nutritionally benefit as whole wheat flour and raps seeded oil. The single packaging has been designed in the form of a pyramid to save packaging material and to function as a convenient water dosage. For this purpose is a line marked on the inner side of the package. The pyramidal single package should be sold at a price of 0,99 (Germany). Further a multipack will be available containing 4 servings at a price of 3,29 (Germany). Mr. Chocolate has been developed for the target group of single-person and two-person households therefore a single-served size has been adjusted. The Mr. Chocolate baking mixture has a shelf-life of 12 months at room temperature. Additional advantages of Mr. Chocolate are: -no further ingredients needed -no electric whisk necessary -no additives like humectants -no emulsifiers -no colouring and aroma components -no acidity regulators or thickening agents. Team presentation Raphael NARING - BOSSE Gunnar - DANZ Ramona UNIVERSITY TECHNICAL UNIVERSITY BERLIN Address : Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, Berlin Website : Contact Person : Henry JAEGER - Research associate [email protected] 23

25 ITALY COUNTRY FEDERATION : FEDERALIMENTARE Federazione Italiana dell Industria Alimentare Address : Viale Pasteur, Roma - Italy General Phone Number : Website : Contact Person : Francesca RESIO Communication Officer - [email protected] Federalimentare represents and safeguards the interests of the whole Italian food and drink industry, the second most important manufacturing industry in Italy and the first ranked food and drink industry in Europe. Federalimentare is the Federation member of Confindustria (General Confederation of Italian Industries) which represents and defends, along with its branch Associations, the interests of the food and drink industry in Italy, the second most important manufacturing industry in Italy. Main figures of the sector Turnover : billion Euro Export by the companies : 39.3 billion Euro (= 26.3 %) Employment : Number of employers : industrial companies (craftsman s companies not added) 24

26 PRODUCT VERMOUTH SPRAY The product is a spray-packed Vermouth hydro-alcoholic solution, which acquires foam texture after extrusion. The food is traditional because Vermouth is a typical beverage from Turin and it is innovative because it is the only alcoholic foam on the shelves. The product is packed in a cc aluminum siphon: in the photo is represented the 250cc siphon, but for consumers the preferable volume will be 150cc. Vermouth Spray has only 120kcal/ 100g, in fact it hasn t got fat. Furthermore it hasn t got colorants neither preservatives. Vermouth Spray is aimed to home consumption and to young people pub customers. You can find it on the supermarkets shelves close to the alcoholic drinks or on a self display near the checkout. In fact, the siphon doesn t need the cold chain because of its good stability. The product should be consumed cool, combined with fruits, as aperitif and matched with desserts or ice cream. After opening, it must be kept refrigerated for an optimal consumption. Team presentation Filippo ACERBI - Valentina BESSERO BELTI - Paolo GOTTARDELLO - Eleonora UBOLDI UNIVERSITY UNIVERSITÀ DEGLI STUDI DI MILANO Address : Via Celoria, Milano Website : Contact Person : Luciano PIERGIOVANNI - Full Professor [email protected] 25

27 RUSSIAN FEDERATION COUNTRY FEDERATION : Forschungskreis der Ernährungsindustrie e.v. Address : General Phone Number : (495) Website : Contact Person : Dr. Olga A. Legonkova Executive secretary - [email protected]. Russian food industry is at a turning point In recent years, the Russian food industry has grown steadily by some four to five percent. Food companies have systematically modernized their production methods. Modern production plants have been set up in Moscow and St. Petersburg and factories are being modernized across Russia. Food companies want to ensure the quality of their products, starting with primary production. Their aim is to control the entire production chain from the farm to the stores. There are a total of 23,000 food companies in Russia. Well-known foreign food companies also operates Russia. most of them have their own production plants in Russia. Main figures of the sector Turnover : 26

28 PRODUCT STUDENCHESKIE The product has high nutritional and biological value. It also has balanced amino acid composition and strongly marked specific organoleptiic indices such as delicate odor and good taste. The product is characterized by high energy value and biological completeness. It provides the maximum protein utilization for anabolic purposes and is directed towards metabolic processes of people with increased physical load in extremal conditions. Meat appetizers have balanced polysaturated fatty acid composition and low level of cholesterol. They are the source of biologically complete proteins balanced in their amino acid composition, B, E, PP vitamins, pantothenic, folic, paraminobenzoid acids and choline. Bacterial cultures bifidobacteria and acidobacilli contained in the product provide profitability by means of industrial processes regulation. They also minimize risks connected with sanitary hygienic conditions and quarantee high organoleptic indices of the product such as color, taste odour, texture and conservation. Bacterial cultures mentioned above favor the decrease of nitrite/nitrate content s level. The level of make up production doesn t increase 50% from the department production capacity. It matches well the data investment project s technical economic approval and proves its vitality in terms of market competitiveness. That s why the project s support by banks and government programs is economically reasonable. Team presentation Alexey GORBATOV Alexey VLASOV UNIVERSITY STARATOV STATE AGRARIAN UNIVERSITY Address : Teatralnaya Ploschad, 1, Saratov , Russian Federation Website : Contact Person : Tatiana GIRO - Professor - [email protected] 27

29 SLOVENIA COUNTRY FEDERATION : CCIS-CAFÉ Chamber of Commerce and Industry of Slovenia-Chamber of Agricultural and Food enterprises Address : Dimiceva 13, 1000 Ljubljana, Slovenia General Phone Number : Website : Contact Person : Tina ešnovar, Consultant Tina. [email protected] Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises (CCIS-CAFE) is an independent, nonprofit organization. It was found pursuant to a special Slovenian law, with voluntary membership for agricultural and food producing enterprises that perform business activities and are registered in Slovenia. CCIS-CAFE is the legal successor of the Food industry association. It represents the interest of around 300 agricultural and food companies in a way that works on a consensus of the whole branch, as well as on a consensus of sector members. It s regional independent with professional questions being in the foreground. It represents the branch interest vs. Slovenian governmental and non-governmental institutions, but also in equivalent EU associations. The main business activity is consulting and taking care in the belongings of their members, e.g. current legislative changes, trainings and workshops. The very close collaboration to the food industry rounds up the wide range of possibilities and highlights the association as a multiple purpose adviser. In 2009, the Slovenian food-processing industry employed workers in 560 companies. We have been witnessing a trend of a fast decline in the number of people employed in the food-processing industry which, since 2000 has started to slow down. Positive trends in the Slovenian food-processing industry are indicated by the export growth of mostly milk and meat products, as well as feedstuff, oil and milling products. Marketing of quality agricultural products and foodstuffs in Slovenia is included in the enhancement of the quality system of specific agricultural products or foodstuffs consistent with the corresponding EU legislation. Main figures of the sector Turnover : 1.86 mrd Export by the companies : 0.34 mrd Added value on empl. : Employment : Number of employers :

30 PRODUCT TERANS FAIRYTALE Wine Teran, as the main ingredient of Teran`s fairytale comes from Kras region of Slovenia. It has protected geographical origin. To Teran wine we add brown granulated sugar, fresh balm-mint, a dash of organic oranges, lime juice and a pinch of cinnamon. Then we lead all these components through special technological process and in the end we get Teran`s fairytale. It is a new innovative tipe of syrup with unique sensory properties, witch are excellent for ice creams, cakes, pastries, and cocktails. Teran`s fairytale is packed in 200 ml PP bottle wrapped with Sleever foil, which is in wine red color with white printing on it. Marketing strategy: With the help of short TV commercials, newspaper ads, flyers, website and promotional tastings in stores, we are planning to advertise Teran`s fairytale. We are planning to sell our product abroad with a Slovenian slogan «I Feel Slovenia». Team presentation BEJA Nina - BENEDIK Evgen - BOROVSAK Katarina - FINGUST Tanja - GLAVIC Lenka - PAVLINJEK Monika UNIVERSITY UNIVERSITY OF LJUBLJANA - BIOTECHNICAL FACULTY - DEPART- MENT OF FOOD SCIENCE AND TECHNOLOGY Address : Jamnikarjeva Ljubljana Website : Contact Person : Tatjana Košmerl - Professor dr. [email protected] 29

31 SPAIN COUNTRY FEDERATION : FIAB Federación Española de Industrias de Alimentación y Bebidas Spanish federation of food and drink industries Address : C/ Velázquez, nº 44, 3º Madrid - Spain General Phone Number : Website : Contact Person : Federico MORAIS Director of Research and Development Department [email protected] Business organisation which represents Spain s food & drink industry (50 associations from the sector and 5,000 companies with 80% of the total food & drink production). LINES OF WORK FIAB s main aim is to keep the food industry informed of any new developments which may affect the industry, and to represent its interests before the various different administrative and decision-making bodies, wheter at national or EU level. Main figures of the sector Turnover : 83,204 M Export by the companies : 189, M Added value : 2.16 % Employment : 30,6500 (number of industries) Number of employers : 500,000 PRODUCTION : 17% of all Spanish Industry production and 7% of the total Spanish GDP EUROPEAN RANKING: Spanish food industry is in the 5th position in terms of sales (2007) 1. France 2. Germany 3. Italy 4. UK 5. Spain 30

32 PRODUCT BEFENÀ, THE XXL BEVERAGE A soft and refreshing beverage, sweet tasted in mouth with slight shades that remind of ripe orange. This makes it unique in market. It is light orange colored stemming from the fermentation of pulpless juice. Suitable consumption at about 5º C. After finishing the commercial research stage, Grupo Hespérides Biotech comes to the following conclusion: - Place of consumption: To be drunk in the streets. Especially at evening bars and night clubs. Always attached to a specific social environment. - Moment of consumption: In the evening. This is a tough time for beer since its recurrent consumption ends up in tiredness and boredom. So, customers have doubts about what to drink. As a rule, they tend to choose a product that does not satisfy completely their expectations. This happens since they usually choose alcohol free products, which is seen as a step backward. Also because there is no other low alcohol content beverage that allows to fully remain in a social environment. Right before the night time is thought to be the perfect moment for our product to succeed since it is early to drink spirits but an alcohol free drink would not be ideal either in this kind of environment. To this extent, it might result as a fixed or temporary substitute for spirits. - Main competition: According to the consumption timing, the main competition would be the beer and the spirits as well as some products such as Nestea. - Positioning (Marketing): We expect to give our product values such as nature, style and innovation. - Unbiased audience: Middle-aged women (25-45 years old) who are not too keen on consuming beers and/or spirits, though they do not reject its consumption, and have an easygoing lifestyle. - Price: Between 1.5 and 3 euros. - Flavor: Fruit-flavored, ideal in the evening: easy, we do not want it to make the customers get tired nor feel swollen. We expected it to be closed to simplicity and not moved away the raw product, the orange. However, taste must be different from orange juice s. - Texture: Less dense than juices but denser than breezers, beers or soft drinks. - Fizz: Fewer amount than in soft drinks and beers but enough to produce bubbles which make the product more refreshing and eyecatching. Fizz can favor us gratefully comparing our product to its fiercest competition, the beer. This is because our potential clients, women, do not like fizz in beers much since it causes a swelling sensation. - Alcohol content: 2.5 º. As a matter of fact, the tendency is rather to consume low alcohol content products considering the governmental campaigns against alcohol or the will of keeping a healthy lifestyle. Team presentation Juan Diego Cordón Toledano - Cristóbal Fernández Zabala - Alberto Barrera García Antonio J. Coronel Domínguez - Alejandro Jiménez Partida UNIVERSITY UNIVERSIDAD PABLO DE OLAVIDE Address : Crta. Utrera Km Sevilla. Website : Contact Person : García Pereda Javier - Teacher - [email protected] 31

33 REMERCIEMENTS TROPHELIA EUROPE est une formidable aventure collective, fruit d un beau partenariat. Les membres de TROPHELIA EUROPE tiennent à présenter leurs plus chaleureux remerciements à l ensemble des acteurs qui ont permis, grâce à leur collaboration et à leur appui déterminant, de concevoir et de réaliser Les Trophées Européens Etudiants de l Innovation Alimentaire : les membres du Jury Européen, pour la qualité de leurs interventions et leur disponibilité ; les partenaires qui soutiennent ce concours par des appuis techniques et financiers importants : la Région PACA, le Département de Vaucluse, le SIAL, la SOPEXA, SPES- Truefood, l ANIA, le groupe NESTLE, la Confédération des Industries Alimentaires de l Union Européenne, le MAAP ; les Fédérations alimentaires, qui ont permis d engager leurs pays dans la compétition ; les étudiants et leurs Universités qui ont relevé le défi de présenter des produits de grande qualité. THANKS TROPHELIA EUROPE is a formidable collective venture, the fruit of a beautiful partnership. The members of TROPHELIA EUROPE would like to give their warmest thanks to all the participants who made it possible, thanks to their collaboration and their determined support, to devise and realise the European Food Innovation Student Trophies : The members of the European jury for the excellent quality of their participation and availability. The partners who sustained the competition by way of their considerable technical and financial support : Région PACA, Vaucluse Department, SIAL, SOPEXA, SPES-Truefood, MAAP, ANIA, NESTLE group, CIAA ; The Food Federations who allowed their countries to engage in the competition. The students and their universities who took up the challenge to present products of the highest quality. 32

34 CIAA Confederation of the Food and Drink Industries of the EU La CIAA représente l industrie agro-alimentaire au niveau européen et a pour mission de contribuer pro-activement au développement d un environnement (UE élargie et marchés mondiaux) dans lequel toutes les sociétés agro-alimentaires européennes, quelle que soit leur taille, peuvent viser efficacement une croissance durable, satisfaire les besoins des consommateurs et œuvrer à la réalisation des objectifs fixés par la déclaration de Lisbonne du Conseil européen. Le secrétariat permanent de la CIAA, basé à Bruxelles, entretient des contacts étroits avec les institutions européennes et internationales et est devenu l un de leurs principaux partenaires lors des consultations relatives au secteur alimentaire. La CIAA a acquis cette position d interlocuteur privilégié en raison de son action de longue durée, en particulier concernant des questions alimentaires horizontales telles que la qualité et la sécurité des denrées alimentaires, la nutrition et la santé, les nouveaux aliments, l étiquetage, la Politique agricole commune, le commerce international, le développement durable, le respect de l environnement et l élargissement. PARTNERS CIAA s mission is to represent the food and drink industries interests, at the level of both European and international institutions. In order to fulfil its mission, CIAA participates pro-actively in the development of an environment where all European food and drink companies (whatever their size) can compete effectively for sustainable growth in the context of an enlarged EU and global markets, as well as meeting consumers needs and playing their part in delivering the targets set by the Lisbon declaration of the European Council that is, to become the most competitive economy in the world by Moreover, CIAA contributes to the development of a legislative and economic framework addressing competitiveness, food quality and safety, consumer information and respect for the environment as regards the food and drink industry. CIAA s Priorities Increase consumer confidence in the food and drink industry. Guarantee the smooth functioning of the internal market through a competitive regulatory framework and an increase in self regulation for the food and drink industry. Strengthen food and drink industry competitiveness to meet the challenges of globalisation, on EU and world markets. Manage sustainable development through enhanced competitiveness and more responsible corporate practices. By concentrating on these four priorities, CIAA can actively ensure maximum representation of the food and drink industry, foster close and fruitful cooperation between all links in the food chain and increase consumer confidence. 33

35 MINISTERE PARTNERS Ministère de l Alimentation, de l Agriculture et de la Pêche Le Ministère de l Alimentation, de l Agriculture et de la Pêche (MAAP) soutient Trophélia Europe et Trophélia France, deux belles manifestations, mettant en exergue : - l excellence de nos formations aux métiers de l alimentation, - la capacité d innovation de nos jeunes, futurs professionnels du secteur agroalimentaire, - la valorisation et le partage de cultures et de patrimoines alimentaires riches de leur diversité. Ces valeurs font écho aux actions concrètes portées par le Programme National pour l Alimentation Véritable enjeu de société, cette politique publique pilotée par le MAAP veut redonner du sens à notre alimentation, du goût à nos aliments et du plaisir aux consommateurs. Une initiative comme Trophélia trouve ainsi naturellement sa place dans ce beau projet collectif. The French Ministry of Food, Agriculture, and Fisheries, gives its support to Trophélia Europe and Trophélia France, two events that serve to highlight : - the excellence of our training of food sector professionals ; - our youth s capacity for innovation, as future food sector professionals ; - exchanges around richly diverse cultures and food heritage. These values reflect concrete initiatives outlined in the French National Food Programme, a public policy steered by the French Ministry of Food, Agriculture, and Fisheries. This programme seeks to give back meaning to the way we eat, flavor back to our food, and pleasure back to our consumers. An initiative like Trophélia fits naturally into such collective projet. 34

36 NESTLE Fondé en 1866, Nestlé est la première société mondiale de Nutrition, de Santé et de Bien-Être. Basé à Vevey, en Suisse, Nestlé emploie plus de personnes et a des usines et des opérations dans presque tous les pays du monde. Le moteur de l innovation de Nestlé est son dynamique réseau mondial de centres de Recherche, Développement et Technologie dans le monde entier. Composés de scientifiques, techniciens et ingénieurs de pointe, ces centres cultivent une expertise variée en recherche et développement pour répondre à des consommateurs et besoins commerciaux en constante évolution. Au cœur du réseau de recherche de Nestlé se trouve le Centre de Recherche Nestlé (CRN), premier institut privé mondial de recherche sur l alimentation et la nutrition. L excellence scientifique et la connaissance technologique de la recherche Nestlé participent à accomplir la vision de Nestlé de Good Food, Good Life pour tous les consommateurs. PARTNERS Nestlé, founded in 1866, is the world s leading Nutrition, Health and Wellness Company. With headquarters in Vevey, Switzerland, Nestlé employs over 280,000 people, with factories and operations in almost every country of the world. The driving force of innovation within Nestlé is its dynamic network of Research, Development and Technology centers worldwide. Comprised of leading scientists, technicians and engineers, these centers cultivate diverse research and development expertise to respond to ever-changing consumer and business needs. At the heart of this Nestlé Research Network lies the Nestlé Research Center (NRC), the world s largest private food and nutrition research institute. Together, the scientific excellence and technical knowledge of Nestlé Research helps fulfill Nestlé s vision of Good Food, Good Life for all consumers. 35

37 CCI de Vaucluse PARTNERS Chambre de Commerce et d Industrie de Vaucluse L innovation est la force vitale de l entreprise et le poste Recherche & Développement une ressource essentielle dans l entreprise. Depuis 11 ans, la Chambre de Commerce et d Industrie de Vaucluse organise TROPHÉLIA, les Trophées étudiants de l innovation alimentaire, en partenariat avec l ACTIA et Agroparc. Avec TROPHÉLIA, nous sommes au cœur de la stratégie qui nous guide avec tous les acteurs concernés : favoriser la synergie entre formation, recherche & développement et entreprises. Participer à TROPHÉLIA est, pour les étudiants de formation supérieure, scientifique ou commerciale dans le domaine de l industrie agroalimentaire, l aboutissement d un long travail d équipe. Ces trophées sont aussi le symbole du dynamisme de l agroalimentaire en Vaucluse, un département qui investit beaucoup dans ce secteur. La CCI notamment, fidèle à son engagement, soutient l agroalimentaire depuis la création de l Institut supérieur européen de management agroalimentaire (Isema). Elle s implique dans le Pôle européen d innovation fruits & légumes et a construit la Cité de l Alimentation à Avignon. Lieu d excellence agroalimentaire, le Vaucluse ne pouvait en effet que s ouvrir à l Europe et TROPHELIA a suivi la même démarche. C est le cas depuis 3 ans et 11 pays organisent aujourd hui leurs propres sélections nationales pour envoyer leurs meilleurs projets à Trophelia Europe. Ce cadre européen est en effet le nouvel horizon des entreprises qui réussissent, y compris des PME- PMI. La CCI soutient ce brassage de culture enthousiasmant qui va donner un nouvel élan au concept d innovation. François MARIANI, Président de la Chambre de Commerce et d Industrie de Vaucluse 36

38 Innovation is the vital strength of business and the research and development department an essential resource in any business. For the past 11 years the Chamber of Commerce and Industry of Vaucluse has organised TROPHELIA, the student food innovation awards, in partnership with L ACTIA and Agroparc. With TROPHELIA we are at the heart of the strategy which guides us with all participants concerned : to favorise the synergy between education, R&D and businesses. To participate in TROPHELIA is, for the students, a form of higher education, scientific or commercial in the food industry sector, and the final outcome of lengthy team work. These awards are also a symbol of the dynamism of the food industry in Vaucluse, a department which invests a great deal in this sector. A place of excellence in agricultural production, Vaucluse has naturally opened itself to Europe and TROPHELIA has followed the same path. This has been the case for the last 3 years. 11 countries now organise their own national selections in order to send their best projects to TROPHELIA EUROPE. This European Framework is in effect the new horizon of companies who have succeed, including small and medium sized businesses. The Chamber of Commerce and Industry supports this inspiring cultural melting pot which gives a new impulse to the concept of innovation. François MARIANI, President of the Chamber of Commerce and Industry of Vaucluse. 37

39 Département de Vaucluse PARTNERS Face aux difficultés que traversent les secteurs agricoles, viticoles et agroalimentaires, le Département de Vaucluse se mobilise pour venir en aide aux producteurs, et à l ensemble de sa filière agro-alimentaire, moteur essentiel de notre activité économique. Engagés auprès des différents acteurs notamment le Pôle européen d Innovation Fruits et Légumes, ou encore la Cité de l Alimentation, le Département est depuis de nombreuses année un partenaire fidèle de Trophélia. Initié par l ACTIA et la Chambre de Commerce et d Industrie de Vaucluse, cette manifestation dédiée à la recherche et aux innovations alimentaires en Vaucluse est aujourd hui un rendez-vous incontournable de notre département. TROPHÉLIA EUROPE 2010 s inscrit dans cette dynamique innovante. Ce premier concours européen destiné aux étudiants a pour but de favoriser l émergence de nouveaux produits alimentaires, créant ainsi une synergie positive entre les établissements d enseignement et les chercheurs spécialistes des technologies alimentaires. Parce que nous sommes convaincus que le développement économique et l avenir de notre territoire passent par la recherche, l innovation et le partage des savoir-faire, c est avec enthousiasme que nous avons choisi d accompagner cette démarche novatrice. Souhaitons aux lauréats de continuer à porter haut et loin le talent et l ingéniosité de la jeunesse européenne au service de l innovation alimentaire. Claude HAUT, Président du Département de Vaucluse 38

40 Considering the difficulties the agriculture, wine-producing and food industry sectors are having to face, the Vaucluse department is prepared to help the producers and all the food-related businesses, the driving force of our economic activity. Committed to the different players, particularly the European Pole of Fruit and Vegetable innovation, as well as the Cité d Innovation (food industry pole), the Department has for many years been a loyal partner to TROPHÉLIA. Created on the initiative of ACTIA and the Chamber of Commerce and Industries of the Vaucluse, this competition, dedicated to research and to food innovations in the Vaucluse, is today an event not to be missed. TROPHÉLIA EUROPE 2010 is part of this innovative sector. The aim of this first student food innovation award in Europe, is the creation of new food products, hence creating a positive partnership between establishments of higher education and specialised researchers in food technology. As we are convinced that the economic development and future of our region are closely related to research, innovation and the sharing of expertise, it is with great enthusiasm that we have chosen to be part of this innovative competition. We hope that the winners will continue successfully to represent for a long time the talent and ingenuity of the European youth for food product innovations. Claude HAUT, President of the Department of Vaucluse 39

41 Provence Alpes Côte d Azur PARTNERS Trophélia Europe : des saveurs pour demain La Région Provence-Alpes-Côte d Azur est très heureuse de soutenir cette 2ème édition du concours TROPHÉLIA EUROPE, ainsi que sa version nationale qui fête en 2010 son 11ème anniversaire. Chaque année, TROPHÉLIA récompense les étudiants des universités françaises pour leurs innovations en matière alimentaire. Ces jeunes scientifiques et commerciaux nous révèlent toute l étendue de leur talent, en proposant de nouveaux produits, originaux tant par leur saveur que par leur goût ou leur forme. Économiquement, l agroalimentaire est un secteur d une importance vitale dans notre région. Avec 6 milliards d euros de chiffres d affaires, emplois industriels ou agricoles, 920 chercheurs et étudiants, l innovation y est un axe de développement extrêmement porteur pour l avenir. C est notamment l esprit du Pôle européen des fruits et légumes (PEIFL), réunissant 200 membres, et labellisé à la fois comme pôle de compétitivité national et comme PRIDES régional. Première région productrice de fruits et légumes, Provence-Alpes-Côte d Azur est riche de 35 Appellations d origine contrôlée et de nombreux signes de qualité. La Région accompagne donc les démarches de certification et soutient l agriculture biologique, par exemple avec l opération «Produire et manger bio» dans les lycées. A tous les participants, je souhaite donc une belle manifestation, aussi riche et réussie qu ont pu l être les précédentes éditions. Michel VAUZELLE, Président de la Région Provence-Alpes-Côte d Azur 40

42 Trophelia Europe : flavours for tomorrow The Provence-Alpes-Côte d Azur region is very happy to support this 2nd edition of the TROPHÉLIA EUROPE competition, as well as its national version which celebrates its 11th birthday in Each year Trophelia rewards students from French universities for their innovations in food. These young scientists and salespeople reveal to us the scope of their talents by proposing new products, as original in flavour as they are in taste and form. Economically the food industry is a sector of great importance in our region with 6 billion euros turnover, 20,000 industrial /agricultural jobs, 920 researchers and 2,200 students. Innovation is therefore essential for future development. This is notably the spirit of the PEIFL (the european centre for fruit and vegetables) uniting 200 members, recognised both as a national centre of competition and regional PRIDES (Pole Regional d Innovation et de Developpement Economique Solidaire Regional Centre of Joint Economic Innovation and Development). As the leading region in the production of fruits and vegetables, Provence-Alpes- Côte d Azur boasts 35 «Controlled Designation of Origin» (AOC) labels and numerous other distinctions of quality. It is only natural therefore, that the region accompanies and assists in the process of certification in organic agriculture, for example with the campaign «Producing and eating organic» in colleges. To all participants, I wish you an excellent competiton, every bit as fulfilling and successful as the previous editions. Michel VAUZELLE, President of the Provence-Alpes-Côte d Azur region. 41

43 SIAL PARTNERS SIAL, partenaire de Trophelia Créé en 1964, le SIAL (Salon International de l Alimentation) est la vitrine unique du marché mondial alimentaire et un outil de référence pour les acheteurs à la recherche de fournisseurs et partenaires français et internationaux. Le salon se tient tous les deux ans au Parc des Expositions de Paris-Nord Villepinte. Cette année, il ouvrira ses portes du 17 au 21 octobre Le SIAL (5 500 exposants, 101 pays, visites de 185 pays en 2008) est la plus importante rencontre professionnelle agroalimentaire au monde en 2010 puisqu il réunit l ensemble des acteurs du marché, issus des secteurs de la distribution, de la restauration hors domicile, de l import/export et de l industrie. Cette année, les salons IN-FOOD et IPA, Salon International du Process Alimentaire se tiendront conjointement au SIAL. Ce regroupement de trois salons parfaitement complémentaires permettra de proposer aux visiteurs une vision exhaustive de la filière agroalimentaire, du process de fabrication aux produits finis, en passant par les Produits Alimentaires Intermédiaires (PAI). L innovation, ADN du SIAL, sera mise en valeur pendant le salon sur un espace dédié. En tant que référence mondiale de l innovation alimentaire, il abordera l innovation sous différents angles. L Observatoire Tendances & Innovations qui accueille 3 visiteurs sur 4 du salon proposera une exposition de produits alimentaires innovants et des zooms sur les tendances de consommation actuelles. L innovation sera également présente dans toutes les allées du salon au travers de nombreuses animations. TROPHELIA représente la source même de l innovation grâce à l imagination des étudiants. C est tout naturellement et avec grand plaisir que le SIAL soutient la créativité des étudiants internationaux et s associe à TROPHÉLIA. La prochaine édition du SIAL se tiendra du 17 au 21 octobre 2010 à Paris-Nord Villepinte. Pour retrouver toute l actualité du SIAL en un seul clic : 42

44 SIAL, partner in Trophelia Europe Created in 1964, the SIAL (International Food Fair) is a unique window on the food industry and a reference for buyers seeking French and international suppliers and partners. The fair takes place every two years at the Parc des Expostions de Paris-Nord Villepinte. This year it will open its doors from the 17th to 21st October The SIAL (5,500 exhibitors, 101 countries, 147,860 visitors from 185 countries in 2008) is the largest meeting point for food industry professionals in the world in 2010 since it unites all the market players from the distribution, catering, importexport sectors and industry. This year the IN-FOOD and IPA fairs, (the Salon International du Process Alimentaire - the International Food Process Fair) will jointly exhibit at the SIAL. This joining of forces of three perfectly complementary fairs allows visitors to see a complete vision of all branches of the food industry, from manufacturing process to finished product, passing through the Produits Alimentaires Intermédiaires (PAI) (Intermediary Food Products). Innovation, the DNA of the SIAL, will be brought to light during the fair in a dedicated space. As the international reference in food innovation, they will approach innovation from many different angles. L Observatoire Tendances & Innovations which welcomes 3 out of 4 visitors to the fair will present an exhibition of innovative food products and a close-up on current consumer trends. Innovation will be equally present in all alleys of the fair through the numerous demonstrations and presentations. Trophelia represents the very source of innovation thanks to the imagination of the students. It is of course with the greatest of pleasure that the SIAL supports the creativity of the international students and is associated with Trophelia. The next edition of the SIAL takes place from the 17th to 21st October 2010 at Paris-Nord Villepinte. For updates on the SIAL please visit: 43

45 SOPEXA PARTNERS Sopexa, partenaire de Trophélia Europe Groupe référent du marketing alimentaire, vin et art de vivre, Sopexa intervient sur les principaux marchés européens et mondiaux auprès des entreprises, des collectives et des institutions. En France et à l international, elle conçoit et met en place des solutions marketing efficaces et innovantes pour améliorer l image, accroître la notoriété et dynamiser les ventes de ses clients. Le groupe Sopexa s est donné pour mission de faire découvrir et faire partager saveurs et art de vivre, à travers le monde, de faire rayonner la France, ses régions et ses produits. Trophélia participe au même élan pour une France agro-alimentaire créative et innovante. Il est donc naturel pour Sopexa de s en faire le relais, notamment au travers de sa participation à la prochaine édition internationale du concours : Trophélia Europe, créée en Cécile Bassot, Directeur général de Sopexa et Présidente du jury Trophélia France en 2009, déclare : «Trophélia est un concours alliant une innovation technique et scientifique avec une réflexion marketing et commerciale, ce concours est stimulant pour les étudiants, et propose sans aucun doute une approche très concrète des problématiques auxquelles est confrontée toute entreprise du secteur alimentaire aujourd hui. L innovation alimentaire est un facteur essentiel de réussite pour les entreprises françaises dans un univers international toujours plus concurrentiel, et il est important d encourager les jeunes dans cette voie.» 44

46 Sopexa, Partner in TROPHELIA EUROPE Food, wine and lifestyle marketing reference group, Sopexa is involved in the principle european and worldwide markets in partnership with business, collectives and institutions. In France and internationally Sopexa aims to put in place effective and innovative marketing solutions to improve the image and increase the notoriety and energize the sales of its clients. The Sopexa group has committed itself to a mission to introduce and share flavors and lifestyles throughout the world, and shine a light on France, its regions and its products. Trophelia is engaged with equal enthusiasm in France s creativity and innovation in the food industry. It is therefore natural for Sopexa to help pass the baton, in particular alongside its participation in the next international programme of the TROPHELIA EUROPE competition (established in 2008). Cécile Bassot, Managing director of Sopexa and President of the Trophelia France jury in 2009 declared :«Trophelia is a competition combining technical and scientific innovation with sales and marketing reasoning. The competition is stimulating for students and offers without any doubt a solid approach to problems faced by businesses in the food industry sector today. Food innovation is an essential factor of success for French companies in an increasingly competitive international marketplace and it is important to encourage young people on this path.» 45

47 SPES GEIE PARTNERS Spread European Safety European Economic Interest Grouping Le groupement SPES GEIE est un instrument pour développer la recherche dans le secteur agroalimentaire. Les syndicats professionnels de l agroalimentaire, membres de la CIAA et représentant un total de PME européennes, ont créé en avril 2003 le Groupement d Intérêt Economique Européen nommé SPread European Safety GEIE encore appelé SPES GEIE. Le GEIE SPES est coordonné par la Federalimentare - La Fédération italienne de l industrie agroalimentaire. Sans but lucratif, l objectif du GEIE SPES est de faciliter et de développer les activités des syndicats professionnels de l agroalimentaire dans le domaine de la promotion et de l exécution d études et de recherches européennes sur le thème de la sécurité et de la qualité des produits alimentaires ainsi que l utilisation et l exploitation des résultats relatifs. Le GEIE SPES favorise la participation de ses membres à des projets de recherche réalisés dans le cadre du Programme de R&D de la Communauté européenne. Leur rôle dans ces projets est la vulgarisation et la diffusion des résultats des projets de recherche et consiste également à former les PME européennes aux dernières avancées de recherche par le biais de formations par exemple. SPES GEIE joue un rôle clé dans la recherche européenne, en contribuant à la mise en œuvre de la plateforme technologique européenne «Food for Life». Le GEIE SPES est désormais composé des Fédérations professionnels des IAA des 12 pays suivants: France (ANIA), Italie (Federalimentare), Belgique (FEVIA), République tchèque (FFDI), Hongrie (FHFI), Danemark (FI), Autriche (FIAA / LVA), Espagne (FIAB), Portugal (FIPA), Turquie (SETBIR), Grèce (SEVT) et Slovénie (CCIS-CAFE). 46

48 SPES GEIE grouping is an instrument for developing research inside EU Food and Drink industry On April 2003, the European food & drink Federations, members of CIAA and representing a total of European SMEs, created the European Economic Interest Grouping named Spread European Safety GEIE or SPES GEIE. The SPES GEIE is coordinated by Federalimentare The Italian Federation of F&D Industry Without making profits for itself, the purpose of the SPES GEIE is to facilitate and develop the activities of the Food Federation concerning the promotion and the execution at Community level of studies and researches about food safety and quality along the food chain as well as the use and the exploitation of the relative results. The SPES GEIE favours the participation of its members in the activities that have to be realized within the European Community Framework Programme, with specific regard to indirect actions implemented by means of integrated projects and collective research projects for SMEs, also including, training activities and educational activities. SPES GEIE plays a key role within European Research, also contributing to the implementation of the European Technology Platform Food for Life. THE SPES GEIE is now composed by the food and drink federation of the 12 following country: France (ANIA), Italy (FEDERALIMENTARE), Belgium (FEVIA), Czech Republic (FFDI ), Hungary (FHFI), Denmark (FI), Austria (FIAA/ LVA), Spain (FIAB), Portugal (FIPA), Turkey (SETBIR), Greece (SEVT ) and Slovenia (CCIS- CAFE)

49 PALMARES L Espagne remporte la première édition du concours européen étudiant de l innovation alimentaire avec Curdylemon! Trophélia EUROPE 2008 a récompensé pour sa première édition l équipe espagnole du «Departamento de Tecnologìa de Alimentos, Nutriciòn y Bromatologìa» (Département de technologie des aliments, de nutrition et de bromatologie Université de Murcie) pour son produit Curdylemon, une boisson à base de lait de chèvre et de jus de citron naturellement riche en antioxydants et en fibres solubles, qui allie innovation et qualités nutritionnelles. L équipe espagnole constituée de 3 étudiants a remporté le prix de , face à 7 autres équipes d étudiants européens lauréates de leur concours national, représentant l Allemagne, l Autriche, la Belgique, le Danemark, la France, l Allemagne, l Italie et la Slovénie. The Spanish team, from the Departamento de Tecnologìa de Alimentos, Nutriciòn y Bromatologìa (Department of Food Science and Technology Univeristy of Murcia (SPAIN), won the 1st Edition of TROPHELIA EUROPE 2008, with Curdylemon. Curdylemon, Goat s Milk and Lemon is a natural food product aimed at offering innovation, quality and nutritious properties. It is a beverage of milk and lemon juice with a peculiar flocculation for the effect of the acid lemon juice. The use of a natural direct acidification with lemon juice contribute the presence of natural antioxidants, more calcium available and absorbed due to its ionic form, natural ascorbic acid, polyphenols and finally the presence of natural soluble fibre. It is a nutritious drink containing natural proteins, carbohydrates, fats, vitamins, antioxidants and minerals. There are not antecedents of a proposal addition of natural lemon juice for manufactured an innovative milk and lemon drinking product. SPAIN won among 8 winner teams of students chosen after a national competition from all parts of Europe: Austria, Belgium, Denmark, France, Germany, Italy, Slovenia and Spain. 48

50 Organization Committee 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) [email protected]