Activity 2 - Utbildning, forskning och samverkan - … · Web viewCooperation THEME 2 Food, Agriculture and Fisheries, and Biotechnology Updated Reflection Paper Activity 2.2 Fork

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COOPERATIONTHEME 2

FOOD, AGRICULTURE AND FISHERIES, AND BIOTECHNOLOGY

UPDATEDREFLECTION PAPER

ACTIVITY 2.2Fork to farm: Food (including seafood), health

and well being

22 DECEMBER 2011

document.doc Page 1 of 67


Table of Content

Introduction…………………………………………………………………………………….3Area 2.2.1 Consumers………………………………………………………………………….8

Main line 1: Determinants of food choice……………………………………………. 9Main line 2: Communication strategies in the food chain…………………………… 13

Area 2.2.2 Nutrition………………………………………………………………………… 15Main line 1: Neurobiology of eating behaviour……………………………………… 16Main line 2: Specific foods, ingredients and formulations with nutritional andhealth benefits………………………………………………………………………... 19Main line 3: New tools and concepts to support nutrition science……………………. 24Main line 4: Epidemiology and prevention of diet-related diseases............................... 26

Area 2.2.3 Processing…………………………………………………………………………28Main line 1: Process design…………………………………………………………….29Main line 2: Packaging…………………………………………………………………32Main line 3: Process control……………………………………………………………33Main line 4: Tailor-made food products………………………………………………. 37

Area 2.2.4 Food quality and safety……………………………………………………………42Main line 1: Safety, quality and traceability along the whole food chain……………. 43Main line 2: Risk analysis in the food chain...................................................................49

Area 2.2.5 Environment/chain……………………………………………………………….. 51Main line 1: Climate change impact on and from food and feed chains……………… 53Main line 2: Sustainable food production and supply management............................... 56Main line 3: Food chain organisation and innovation………………………………… 60

Area 2.2.6 European Research Area…………………………………………………………. 63Area 2.4 Activity 4……………………………………………………………………………66

List of criteria:

1 - Strategic areas of importance for EU growth and competitiveness2 - Areas supporting other EU policies/strategies/initiatives such as consumer and health protection3 - Actions where timing is critical4 - Areas supporting global and/or regional challenges and the global responsibility of EU5 - Areas which support the coordination of the development of ERA and KBBE incl. socio-

economic aspects



Introduction

This document describes the areas and main lines of Activity 2.2 'Fork to farm: Food (including seafood), health and well being' in terms of topics and projects realised by now, followed by a gap analysis per mainline and overall. Figures of topics and projects of Calls 1 to 6 per area and main line can be seen in table 1.

This reflection paper and its gap analyses will provide a basis to design the FP7 2013 Cooperation Work Programme - Theme FAFB. The gap analysis follows the structure of the document in areas and main lines. However, WP2013 will follow an approach aimed at tackling wider societal challenges and enhancing innovation. This calls for defining broad topics which will may cover several gaps identified in different main lines, areas, activities, and potentially themes. Following the same approach, some gaps might not be covered in WP2013.

For the gap analysis, the topics and projects of Calls 1 to 6 of FP7 have been analysed in terms of the following documents and issues: Specific Programme, main lines, scientific developments, grand challenges, innovation, SMEs, international collaboration, European added value.

All the aspects mentioned in the Specific Programme for Activity 2.2 have been adequately covered except the one on risk benchmarking (Area 2.2.4 Food quality and safety). Quite naturally, this does not mean that the complexity of the area has been fully dealt with.

All grand challenges except the one on primary production have been adequately addressed.

According to the Budget Review 2010, the European Added Value of funded research and other activities is ensured by: Funding research where critical mass could only be achieved through multilateral efforts; Addressing pan-European and global challenges; Pooling and leveraging resources to address issues that go beyond national or bilateral interest; Supporting EU policies, strategies and initiatives; Providing EU scale dissemination of results; Improving S&T capabilities; Launching global initiatives. Only the last point has not been covered within Activity 2.2 yet, but a food safety topic in Call 6 could lead to one in the end.

The Europe 2020 Strategy1 and the Europe 2020 Flagship Initiative 'Innovation Union'2 have served as guidelines to identify challenges, trends and drivers and to develop the strategy to be followed. Innovation should be seen in a wider context in the whole activity: not only products and processes need to be innovated, but also organisational structures and the whole process of research and inno-vation itself. A task would be to turn the neglected innovators into knowledge-driven innovators. Another aspect would come in by look at the demand side of innovation. In addition, Activity 2.2 is well suited to include research contributing to a possible Innovation Partnership on Healthy Ageing.

Based on the projects of Calls 1 to 4 (running or under negotiation), 13,7 % of the beneficiaries are SMEs and 9 % of the EU contribution goes to SMEs in Activity 2.2.3 The funds going to SMEs

1 Commission Communication 'Europe 2020: A Strategy for Smart, Sustainable and Inclusive Growth', COM(2010) 2020

2 Commission Communication 'Europe 2020 Flagship Initiative: Innovation Union', COM(2010) 5463 For the whole KBBE theme and based on grant agreements signed by 1/12/2011: 13,5 % of participants are

SMEs, and 9,9 % of the EU contribution goes to SMEs. (Eighth Progress Report on SMEs participation in the 7th R&D Framework Programme; Brussels December 2011)



have been increased considerably in Calls 54 and 65 by introducing collaborative projects targeted to SMEs with a fixed proportion of the budget foreseen for SMEs: In Call 5 Activity 2.2, 37 % of the participants of selected projects are SMEs and 21 % of the EU contribution goes to SMEs, whereas overall for KBBE Call 5, 32 % of the participants of selected projects are SMEs and 25 % of the EU contribution goes to SMEs (figures based on self-declaration).

Explicit statements on results of FP7 projects are difficult to make at this time: Projects of Call 5 are under negotiation, those of Call 4 are in their first period, and most projects of Calls 1, 2 and 3 are around mid-term. From their reports, only preliminary conclusions can be drawn that might help draft the next WP in some specific cases. However, results from FP6 projects have always been and will be taken in consideration for the formulation of topics, also beyond the borders of the five areas.

In order to identify research needs in Activity 2, research priorities have been collected from several sources during the last years. Research priorities identified by EU institutions were collected through informal and formal communication with DGs SANCO6, ENTR7, ENV8 and AGRI9, from EFSA (including EFSA panels10, the EFSA Advisory Forum Working Group on Future Research Proposals), and from Parliamentary questions. Research recommendations and topic suggestions from Comitology bodies were obtained through the Programme Committee and the Advisory Group. Furthermore, the 'Strategic Research Agenda 2007-2020'11, the 'Implementation Action Plan'12 and the research priorities communicated annually to the EC by the ETP 'Food for Life'13

have been consulted in order to incorporate the view of the European industry, together with some input from other ETPs (TP Organics14, Forest-based Sector TP15).

Some opportunities for international S&T cooperation have been offered in the past calls and the current Call 6. Priority setting of topics followed hitherto a bottom-up approach, usually at bilateral or bi-regional level. The demand for problem-solving and solution-oriented international research topics clearly surpasses the offer. Input on possible fields suitable for international research cooperation has also been gathered through the 'BIOCIRCLE16 synthesis report identified by the National Round Tables for Activity 2.2 of the Food, Agriculture, Fisheries and Biotechnology theme of FP7'. Recommendations from running projects and individual scientists have been taken into account, and relevant literature has been screened. The input has been given in various ways, from very detailed topic texts to broad areas of research.

4 grant agreements signed or in the signature process on the date of finalising this paper5 under evaluation on the date of finalising this paper6 Directorate-General for Health and Consumers7 Directorate-General Enterprise and Industry8 Environment Directorate-General 9 Agriculture and Rural Development Directorate-General10 EFSA – European Food Safety Authority (http://www.efsa.europa.eu/); ANS – Food additives and nutrient

sources added to food; BIOHAZ – Biological hazards; CEF – Food contact materials, enzymes, flavourings and processing aids; CONTAM – Contaminants in the food chain; DATEX – Data Collection and Exposure; GMO – Genetically Modified Organisms; NDA – Dietetic products, nutrition and allergies; PPR – Plant protection products and their residues

11 published in September 2007 by CIAA; http://etp.ciaa.eu/documents/SRA_2007_2010.pdf12 published in October 2008 by CIAA;

http://etp.ciaa.eu/documents/ETP_implementation_action_plan_20081017.pdf13 http://etp.ciaa.eu/asp/index.asp14 Technology platform for organic food and farming research; http://www.tporganics.eu/15 http://www.forestplatform.org/16 http://www.biocircle-project.eu/dnn4/


http://www.biocircle-project.eu/dnn4/

http://www.forestplatform.org/

http://www.tporganics.eu/

http://etp.ciaa.eu/asp/index.asp

http://etp.ciaa.eu/documents/ETP_implementation_action_plan_20081017.pdf

http://etp.ciaa.eu/documents/SRA_2007_2010.pdf

http://www.efsa.europa.eu/


Some areas have organised strategic workshops to get an additional picture of what has been done so far in their field in order to define research gaps and further needs.

Introduction to the suggested topics

The availability of safe, sustainable and healthy food has taken a new and pressing dimension in the light of an ever-growing global population and increasing environmental and sustainability concerns. The intensified competition for land, in particular, climate change and the shift in dietary patterns across the world, which often includes a significant increase in meat consumption, are rapidly changing the supply/demand scenarios of current times. The need to address consumer requirements in terms of healthy diets, affordable prices, equity and food safety are part of the challenge. In globalised food markets, food safety, equity and security issues have taken an inter-national perspective and an ethical dimension. Sustainability concerns command more and more that the focus be placed on environmental and societal aspects related to food and food systems, e.g. reducing wastage, energy and water consumption as well as on any negative impacts on ecosystems and human societies. The obvious links between food quality, human health, human wellbeing and the limited capacity of ecosystems to provide goods and services, have therefore to be explored in view of optimising food systems and making them safe, resilient, efficient and fair. Assessing the linkages between production systems and food attributes would also help optimise the biological and ecological efficiency and financial performance to support productivity, sustainability and competitiveness in agri-food sectors.

The main innovative dimension of this 2013 work programme is to pave the way for an integrated approach, addressing, in a single conceptual framework, the total food system from ecosystems to consumers while addressing all the actors of the systems, either in their individual dimension or in their interactions. The 2013 work programme comprises two types of activities: (a) research and innovation activities addressing limited but crucial aspects of the food system, e.g. resource efficiency, food system driving factors, the need for enhancing food industry competitiveness, the need for improving diets while reducing diet related diseases; and (b) strategic initiatives aimed at completing and further developing research agendas in view of research and innovation actions beyond 2013.



Main Line (ML)

Projects Topics Contribution Projects 12345 by

now (€ mio)

Uncovered Topics* Uncovered Topics*from Calls 1, 2A, 2B,

31 (2007)

2A (2007)

2B (2008)

3(2009)

4 (2010)

5 (2011)

Total by

now

6 (2012)

1 (2007)

2A (2007)

2B (2008)

3(2009)

Area 2.2.1 Consumers 2 0 1 3 2 1 9 1 27.9 1 0 0 0

1 Determinants of food choice

2 1 1 4 1 Networking of food consumer science (NOE) Call 1

2 Communication strategies in the food chain

1 2 1 1 5 1

Area 2.2.2 Nutrition 4 2 2 4 3 4 19 3 96.8 3 0 1 1

1 Neurobiology of eating behaviour

1 1 2

2 Specific foods, ingredients and formulations with nutritional and health benefits

3 1 2 1 7 1 1 Diet for patients in hospitals and at home (FP) Call 1

3 New tools and concepts to support nutrition science

1 1 1 1 4 1 2 1 Optical technologies (FP) Call 1Computational biology (CSA) Call 1Obesity prevention (FP) Call 2B

Nutrition Ecology (Main Line removed from Call 4 on)

0 1 Strategies for sustainable eating habits (CSA) Call 3

4 Epidemiology and prevention of diet-related diseases

1 1 2 2 6 1

Area 2.2.3 Processing 5 2 2 3 3 8 23 5 85.8 0 0 0 0

1 Process design 1 2 1 3 2 9 2

2 Packaging 1 1 3 5 1

3 Process control 2 1 3

4 Tailor-made food products 1 2 3 6 2



Main Line (ML)

Projects Topics Contribution Projects 12345 by

now (€ mio)

Uncovered Topics* Uncovered Topics*from Calls 1, 2A, 2B,

31

(2007)2A

(2007)2B

(2008)3

(2009)4

(2010)5

(2011)

Total by

now

6 (2012)

1 (2007)

2A (2007)

2B (2008)

3(2009)

Area 2.2.4 Food quality and safety

5 2 2 3 3 4 19 5 72.4 0 0 0 1

1 Safety, quality and traceability along the whole food chain

4 1 2 3 3 13 3

2 Risk analysis in the food chain

1 1 3 1 6 2 1 Prospects for novel foods (CSA) Call 3

Area 2.2.5 Environment/chain

0 2 1 4 2 4 13 3 39.8 0 0 0 0

1 Climate change impact on and from food and feed chains

1 1 1

2 Sustainable food production and supply management

2 1 1 2 3 9 1

3 Food chain organisation and innovation

2 1 3 1

Area 2.2.6 European Research Area

0 0 2 1 1 2 6 0 7.9 0 0 1 0

(one mainline only) 2 1 1 2 6 1 Lead market vision (CSA) Call 2B

Activity 4 / IV Other Activities for FOOD

0 0 0 0 2 1 3 0 2.1 0 0 0 0

no mainline sensu strictu 2 1 3

Total 16 8 8 17 15 22 86 17 332.7 4 0 1 2

* all topics covered in Calls 4 and 5



Area 2.2.1 Consumers

Understanding consumer behaviour and consumer preferences as a major factor in the competitiveness of the food industry and the impact of food on the health, and well-being of the European citizen. The focus will be on consumer perception and attitudes towards food including traditional food, understanding societal and cultural trends, and identifying determinants of food choice and consumer access to food. The research will include the development of data bases on food and nutrition research.

The table on page 6 shows that resulting from Calls 1 to 5, ten consumer-related call topics have led to nine retained projects or proposals for a total funding of nearly EUR 28 million (spent, under negotiation or maximum funding foreseen in open call). One call topic in 2007 (Networking of food consumer science in Europe and development and application of social and behavioural sciences to food research) was left without retained proposal. This topic had already been published in FP6 without a retained proposal.

Aspects mentioned in the Specific Programme for Area 2.2.2 have been adequately covered.

Four drivers are of major importance in the consumer area: a) Impact of lifestyle factors on eating behaviour – covered by ML1; b) Impact of policy measures on eating behaviour – covered by ML2 and to some extent by ML1; c) Consumer needs and acceptance – covered by ML1; and d) New methodologies for a better understanding of consumer perception and determinants of choices – covered by ML1.

Consumer food research contributes to answering the grand challenges: Social inclusive and healthy Europe and Building a sustainable, eco-efficient and competitive bio-economy. The area responds to consumer concerns about the quality and integrity of food. Understanding the current and latent consumer needs, their behaviour and perception, improving the quality of education and the access to information, promoting innovation and knowledge, and improving the functioning of markets contributes to increased competitiveness in the whole European agri-food sector (smart growth).

The area is suited to take up innovation issues, including those given in the communication on the Innovation Union. It tackles major long-term societal and economic challenges, not the least by its goal to have a healthy and active population. The prevention of diet-related diseases, healthy aging and quality of life have a big impact in delivering on the above-mentioned goals. The area is suited to include a topic contributing to the Innovation Partner-ship on Healthy Ageing.

Leverage of funds from the private sector is relevant, as food industry and the whole agri-food chain would benefit from a better understanding of consumers needs and food products' acceptance. This would facilitate the introduction of innovation (regarding technologies, organisation and products) and hence accelerate the structural change in production and processing. However, the consumer area is not the most relevant food research area for SMEs due to the nature of the research work. The ETP 'Food for Life' priority topics and its Imple-mentation Action Plan have been adequately covered by topics.



The international dimension in the field of consumer science is currently not very predominant, the expertise in the field being not very much developed outside the EU even in comparable high-income countries. In addition, the local and cultural environment has a major impact on individual behaviours; therefore, the international dimension has less relevance than in other food research fields.

The current debate around various policy initiatives and regulations related to food information, nutrition and public health strategies show that the topic is a complex one and that a sound scientific basis remains a valuable tool for decision making processes. In order to increase the effectiveness of diet and health related policy measures and to introduce alternative or innovative solutions, further research providing sound knowledge on deter-minants of consumer behaviour, role of education and best communication means, and on the relationships between economics of food choice and the policy measures should be conducted.

A Workshop on consumer science has taken place on 11 November 2010 in Brussels with recognised experts in the area of consumer research and behavioural economics to further advise on research gaps and research needs.

Main line 1:Determinants of food choice

Description: The triggers of sustainable consumer choice towards food remain unclear and need further research. For instance, there is a need to better understand when food habits form/occur in our life (e.g. infancy and childhood), how foods are identified and perceived by individuals as healthy or unhealthy, what are the main economic constraints and the other relevant factors influencing food choice. New technologies need to be developed and/or further adapted in the area of food consumer sciences. The use of converging technologies such as cognitive science and bio-informatics should be explored in food consumer science to complement or in combination with consumer research methods that focus on behaviour.

Justification: A good understanding of the determinants of food choice is necessary before taking any efficient initiative/intervention aimed at influencing the consumers towards healthier habits. Consumers are not passive agents of consumption but are increasingly integrated into the development of new products and services. Behavioural models may help to improve product and process innovation. Moreover, the importance of new eating habits (e.g. foods taken away from home) needs to be further investigated. Cutting-edge techno-logies will provide precious information on consumer habits and behaviour introducing new methods and instruments.

Expected impact: Improved understanding of the role of time constraints and economics on food choice (cost, availability, purchase of foods away from home, take away foods, convenience items, etc). Improved understanding of the role of knowledge about food and its impact on health on food choice. Improved awareness of the impact of the social and environmental influences on behaviour such as family, social networks, culture and the



physical environment. Contribution to the implementation of DG SANCO regulations on provision of food information to consumers and on health and nutrition claims.

Sources: European Technology Platform (ETP) 'Food for Life' Strategic Research Agenda (SRA) and Implementation Action Plan (IAP); Strategic Research Review (SRR)

Criteria fulfilled: 1, 2 (SANCO), 4, 5.

FP6 LIPGENE: Diet, genomics and the metabolic syndrome: An integrated nutrition, agro-food, social and economic analysis (IP)HELENA: Healthy lifestyle in Europe by nutrition in adolescence (STREP)DIOGENES: Diet, obesity and genes (IP)HECTOR: Eating Out: Habits, determinants and recommend-ations for consumers and the European catering sector (CA)

ERA-NETs NoneCOST NoneCall 1 (2007): Projects proposed for funding

KBBE-2007-2-1-02: Developing research tools for food con-sumer science in the Western Balkan Countries (FP) – FOCUS-BALKANS: Food consumer science in the Balkans: Frameworks, protocols and networks for a better knowledge of food behavioursKBBE-2007-2-1-03: Food labelling and consumer behaviour (FP) – FLABEL: Food labelling to advance better education for life

Call 2A (2007): Topics NoneCall 2B (2008): Topics NoneCall 3 (2009): Projects proposed for funding

KBBE-2009-2-1-01: Determinants of food habit formation/ breaking (FP) – HABEAT: Determining factors and critical periods in food habit formation and breaking in early childhood: a multi-disciplinary approach

Call 4 (2010): Projects proposed for funding

KBBE.2010.2.1-01: Determinants of food choice and eating habits (IP) – I.Family: Determinants of eating behaviour in Euro-pean children, adolescents and their parents

Call 5 (2011): Topics NoneCall 6 (2012): Topics NoneTopics published in earlier calls but not funded

KBBE-2007-2-1-01 (Call 1): Networking of food consumer science in Europe and development and application of social and behavioural sciences to food research (NoE) [One proposal above threshold, but on reserve list due to lack of budget]

Overview and assessment of coverage so far (2007-2012)

The aspects 'consumer behaviour and preferences' and 'consumer perception and attitudes' are key issues in consumer research and have therefore been extensively covered. Focus has been particu-larly put on children and adolescents. The identification of deter-minants of food choice and consumer access to food have been addressed in several FP7 projects. The first outcomes and findings of these projects are expected to provide further indication of re-maining research needs and hence will support the design of forth-coming calls. The use of new methods and technologies has not been addressed explicitly in projects so far, although it has been



considered in most projects when setting up research studies. The field overlaps with and is partially covered by ML1 of Area 2.2.2 Nutrition. The development of databases to serve food and nutri-tion research as indicated in the SP has been addressed in some projects. The majority of the projects use their data base for project-specific purposes only (except for I.Family). Nevertheless, the set up of databases is better covered in and suited for Area 2.2.2 Nutrition.

Identification of gaps A clear gap remains the challenge of promoting a healthy and active ageing population. The problem of food availability and affordability for all groups of households is of high relevance especially in times of/after financial crisis and with increasing income disparities. Thus, reducing risks resulting from unhealthy diets and better management of these risks is still on the top of the research agenda, also in Area 2.2.2 Nutrition. The acceptance of new food products by consumers remains of utmost importance for the food industry in order to increase the revenue-generating R&D activities in private sector. This is a gap also in ML4 of Area 2.2.3 Processing.

Call 7 (2013): Indicative topics

Impact of food, lifestyle and the socio-economic environment on depression and proposed remedial actions (FP)

KBBE.2013.2.1-01: Impact of food, lifestyle and the socio-economic environment on depression and proposed remedial actions

Call: FP7-KBBE-2013-7Depression is one of the most prevalent, severe and disabling disorders in the EU and poses a heavy burden on individuals and families, creates growing challenges for health and social welfare systems and causes high productivity losses for the EU-economy. The size of the disease and disability burden of depression, and the EU's dependence on a healthy population and workforce, require considerable research efforts into depression leading to clear social innovation tools. The project shall tackle this societal challenge through providing a compre-hensive picture of depression that integrates knowledge of biological and psycho-social dimensions (including a gender perspective). It shall also analyse the multi-faceted links between depression and nutrition (food intake, food composition, and nutritional behaviour), against the background of changes and trends in lifestyle factors, and wider social deter-minants. Consideration shall be given to the influence of behavioural factors (new forms of social communication, physical activity, etc), the social environment (families, partnerships, workplace, etc.) and fundamental societal transformations, such as the ageing population, the changing nature of work, and social and economic uncertainties. The project should analyse relevant risk and protective factors. The role of health and other relevant policy areas should be analysed. Research in this area requires a holistic and innovative approach in close collaboration with many different actors and sectors. The call is aiming at unipolar depression only. Research on clinical treatment is not included in this call. Funding Scheme: Collaborative Project (large-scale integrating project).Additional eligibility criterion: The requested European Union contribution shall not exceed EUR 6 000 000 per proposal.Additional information: One project may be funded.



Expected impact: 1) The European added value of this topic will be research carried out in order to further fill existing gaps in the understanding of the complex nature and causes of depression as serious burden for individuals and their families as well as for the socio-economic welfare of a society and therefore lead to real social innovation. 2) A European reference study on depression shall be established, to guide policy at EU- and Member State levels, relevant stakeholders and practitioners as well as citizens in dealing with depression and taking preventative measures. Sources/Justification: Depression represents 8% of the burden of disease in the EU, as measured in disability-

adjusted life years17. The WHO expects unipolar depression to be the leading disease worldwide by 203018. A study showed that during 12 months, 6.9 % of the EU population experience a unipolar depression, corresponding to 30.3 million citizens19. Data from several Member States show steady increases in the numbers of diagnoses of depression. The size of the disease and disability burden of depression, and the EU's dependence on a healthy population and workforce, require considerable research efforts into depression.

So far most of research has been carried out on isolated aspects of depression and only very little has been done in an integrated manner linking depression with its non-clinical context including social change and its impact on lifestyles.

Article 168 of the Treaty on the Functioning of the European Union: Union action is to complement national policies and be directed towards improving public health, preventing physical and mental illness and diseases, and obviating sources of danger to physical and mental health; it is also to encourage cooperation between Member States in those areas where Member States, in liaison with the Commission, coordinate among themselves their policies and programmes, and the Commission may, in close contact with the Member States, take any useful initiative to promote such coordination, in particular initiatives aiming at the establishment of guidelines and indicators, the organisation of exchange of best practice, and the preparation of the necessary elements for periodic monitoring and evaluation.

Commission's Green Paper of 14 October 2005 on 'Improving the mental health of the population – Towards a strategy on mental health for the European Union'.

Declaration of the European Ministerial Conference of the World Health Organisation (WHO) of 15 January 2005 on facing the challenges of mental health in Europe and building solutions.

EU high-level conference 'Together for Mental Health and Well-Being' held in Brussels on 13 June 2008, which established the European Pact for Mental Health and Well-Being

2010 Report of the WHO on Mental Health and Development: 'Targeting people with mental health conditions as a vulnerable group', which was welcomed by the United Nations General Assembly Resolution 65/95 of 1 December 2010 on global health and foreign policy.

Europe 2020 Strategy’s Flagship Initiative 'European Platform against Poverty', which states that on almost every account people with mental health problems are among the most excluded groups in society and they consistently identify stigmatisation, discrimi-nation and exclusion as major barriers to health, welfare and quality of life.

17 Own calculation based on data for EU-Member States in study WHO The Global Burden of Disease 2004 update (2008)

18 WHO The Global Burden of Disease 2004 update (2008), part 4, page 5119 HU Wittchen et al: The size and burden of mental disorders and other disorders of the brain in Europe

2010, European Neuropsychopharmacology (2011) 21, 655–679



Europe 2020 Strategy’s Flagship Initiative 'An agenda for new skills and jobs' and the Communication from the Commission on a European contribution towards full employ-ment, which states that in order to raise employment rates substantially workers’ physical and mental health need also to be taken into account to address the demands of today’s working careers, which are characterised by more transitions between more intense and demanding jobs and by new forms of work organisation.

Conference “Discovery research in neuropsychiatry: depression, anxiety and schizo-phrenia in focus” held in Budapest on 18-19 March 2011.

Council conclusions on 'The European Pact for Mental Health and Well-being: results and future action' 3095th EMPLOYMENT, SOCIAL POLICY, HEALTH and CONSUMER AFFAIRS, Council meeting 'Health issues', Luxembourg, 6 June 2011.

The European Pact for Mental Health and Wellbeing, European Communities, 2009.20

Background document for the Thematic Conference on Prevention of Depression and Suicide, European Communities, 2009.21

Prevention of depression and suicide. Consensus paper. European Communities, 2008.22 Mental health in the EU – Key facts, figures and activities, European Communities 2008.23

Mental health in OECD countries. Policy brief November 2008. OECD, 2008.24

Knapp M et al. (Eds.) Mental health policy and practice across Europe. Open University Press/McGraw Hill 2005.

Stuckler D et al. The public health effect of economic crises and alternative policy responses in Europe; an empirical analysis. Lancet 374:315-23

Javier A. Bravo, Paul Forsythe, Marianne V. Chew, Emily Escaravage, Hélène M. Savignac, Timothy G. Dinan, John Bienenstock, John F. Cryan. Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve. Proceedings of the National Academy of Sciences, 2011; DOI: 10.1073/pnas.1102999108

Criteria fulfilled: 1, 2, 4, 5

Main line 2:Communication and education strategies in the food chain

Description: Different routes aimed at informing the public about healthy dietary habits and potential risks associated with food should be identified and developed. Children should be considered as a special target, taking also into account some preliminary results of on-going EC projects funded in FP5 and FP6.

Justification: Previous EC projects have been funded taking into account communication and education strategies. Involving target audiences as well as communicators will enhance the prospects for success. Studies are needed with the involvement of various disciplines and converging technologies like consumer sciences and bioinformatics, including media and communication. In relation to children, obesity should be particularly taken into account, since evidence is increasing on the role of advertisement to children and the link to obesity. 20 http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/pact_en.pdf 21 http://ec.europa.eu/health/mental_health/docs/depression_background_en.pdf 22 http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/consensus_depression_en.pdf 23 http://ec.europa .eu/health/archive/ph_determinants/life_style/mental/docs/background_paper_en.pdf 24 http://www.oecd.org/dataoecd/6/48/41686440.pdf


http://dx.doi.org/10.1073/pnas.1102999108

http://www.oecd.org/dataoecd/6/48/41686440.pdf

http://ec.europa/

http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/consensus_depression_en.pdf

http://ec.europa.eu/health/mental_health/docs/depression_background_en.pdf

http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/pact_en.pdf


An evaluation of the effectiveness of current interventions should be considered for providing a sound basis for policy

Expected impact: Enhanced cooperation between researchers in Europe and in other geographic areas; Increased collaboration between different scientific fields and contribution to the successful achievements of the EU Platform on Diet, Physical Activity and Health; Contribution to the implementation of the SRA of the EU Technology Platform 'Food for Life' and the WHO Action Plan on Food and Nutrition Policy.

Sources: SRR; Programme Committee (PC); Completed and on-going EC projects

Criteria fulfilled: 1, 2 (SANCO), 4, 5.

FP6 TRACE: Tracing Food Commodities in Europe (IP)SEAFOODPLUS: Health improving, safe seafood of high quality in a consumer driven fork-to-farm concept (IP) IDEFICS: Identification and prevention of dietary and lifestyle-induced health effects in children and infants (IP)

ERA-NETs noneCOST noneCall 1 (2007): Projects proposed for funding

None

Call 2A (2007): Topics NoneCall 2B (2008): Projects proposed for funding

KBBE-2008-2-1-01: Measures aimed at promoting healthy eating habits (FP) – EATWELL: Interventions to promote healthy eating habits: Evaluation and recommendations


KBBE-2009-2-1-02: Benefit/risk perception and communication in the food chain (FP) – FOODRISC: Food Risk Communication – Perceptions and communication of food risks/benefits across Europe: development of effective communication strategiesKBBE-2009-2-1-03: Behavioural models for prevention of obesity, with a particular focus on children (FP) – TOYBOX: Multifactorial evidence based approach using behavioural models in understanding and promoting fun, healthy food, play and policy for the prevention of obesity in early childhood


KBBE.2010.2.1-02: Media training for food and nutrition scien-tists (CSA) – MAITRE: Media actions for international training of researchers


KBBE.2011.2.1-01: Strategies for improving communication between social and consumer scientists, food technology devel-opers and consumers (CSA-S) – CONNECT4ACTION: Strategies for improving communication between social and consumer scientists, food technology developers and consumers

Call 6 (2012): Topics KBBE.2012.2.1-01: Role of health-related symbols and claims in consumer behaviour (CP-FP)

Topics published in earlier calls but not funded

KBBE-2007-2-1-01 (belongs to Consumers ML1, Call 1): Net-working of food consumer science in Europe and development and application of social and behavioural sciences to food re-



search (NoE) [One proposal above threshold, but on reserve list due to lack of budget]


ML2 has been relatively well covered. Education and communi-cation strategies, especially to children, as well as the dialogue between consumers and scientists are being addressed in several projects, whereas a Call 6 topic will deliver insight into labelling and consumer behaviour. How to best communicate about for food-related risks is also covered.

Identification of gaps EU funded research on the impact of food-related policies on food choice and hence health and well-being is missing. This concerns in particular the prevention strategies (dietary recommendations and national campaigns).


none

Area 2.2.2 Nutrition

Understanding beneficial and harmful dietary factors as well as the specific needs and habits of population groups as a major controllable factor in the development and reduction of occurrence of diet-related diseases and disorders including obesity and allergies. This will involve the investigation of new dietary strategies, the development and application of nutrigenomics and systems biology, and the study of the interactions between nutrition, physiological and psychological functions. It could lead to reformulation of processed foods, and development of novel foods and ingredients, dietetic foods and foods with nutritional and health claims. The investigation of traditional, local, and seasonal foods and diets will also be important to highlight the impact of certain foods and diets on health, and to develop integrated food guidance.

The table on page 6 shows that resulting from Calls 1 to 5, 19 projects in Area 2.2.2 have been funded with a contribution of in total EUR 96.8 million. Another EUR 23 million has been earmarked for maximally four projects to be funded within the three topics of Call 6.

All the aspects mentioned in the Specific Programme for Area 2.2.2 have been adequately covered.

Four drivers are of major importance in the nutrition area: improving citizens' health through diet by preventing diet-related diseases – covered by ML4, but also at some extent by the other main lines; develop evidence based actions for policy support – covered by ML2 and 4; better understand and define the concept and impact of 'well-being' on health – covered by ML1 and 3. The fourth driver is the overall research policy goal 'Creation of a European Research Area' – covered partially by Area 2.2.6 and including the Joint Programming Initia-tive (JPI) 'A healthy diet for a healthy life'.

Two grand challenges have been addressed with predilection: Building a sustainable, eco-efficient and competitive bioeconomy; social inclusive and healthy Europe.



Area 2.2.2 is well suited to take up innovation issues, including those given in the communi-cation on the Innovation Union: It tackles major societal challenges and raises competitive-ness on the business-side, not at least by its goal to have a healthy and active population. The prevention of diet related diseases, healthy aging, and quality of life have a big impact in delivering on the above mentioned goals. Area 2.2.2 will continue to focus research and innovation policy on the challenges facing our society, such as health and the increase of diet-related diseases (such as obesity, diabetes, CVD, asthma), ageing, increasing world popu-lation and poverty, energy and resource efficiency, climate change, sustainability. Some research in this area contributes to the Innovation Partnership on Healthy Ageing.

Leverage of funds from the private sector is relevant, as the food industry would benefit from producing higher value food products with sound scientifically proven healthy characteristics. The sector is very competitive and more liberal outside Europe.

SMEs have been considered in Area 2.2.2 and efforts will be continued in this regard, bearing in mind that basic research still needs to be funded in order to lay the foundation for the applied research and the development of foods with nutritional and health claims.

International cooperation has been realised in several projects until now. The SICA INSTAPA counts six African beneficiaries, another SICA is funded on Sustainable exploitation of bioactive components from the Black Sea (BaSeFood); one project – FUNCFOOD on the impact of agents with potential use in functional foods on biomarkers for induction of age related diseases – is the result of a coordinated call with India. SUNRAY identifies research needs on malnutrition in Africa, and SMILING has been selected on translation mechanisms for lifting malnutrition in South and South-Asia. Collaboration with industrialised countries will be present in NutriTech (Application of new technologies and methods in nutrition research) and EarlyNutrition (Long-term effects of early nutrition on later health). A topic published in WP2012 – Impact of lifestyle on well-being and diet-related disease – is also asking for collaboration with industrialised third countries.

The ETP 'Food for Life' priority topics have been adequately covered by topics, however not necessarily exactly as given by the ETP. The major research challenges are further considered in the identified gaps.

SANCO has submitted policy-related topics in the past years, for the nutrition area this year informal exchange is still ongoing.

In 2010, an ECOG (European Childhood Obesity Group) Satellite RTD Workshop on "New technologies and innovations to tackle obesity" discussed the current state-of-the-art and identified research needs related to new technologies and innovations to tackle obesity and associated diseases. The goal was to extract research priorities for the future topics in the field of nutrition, health and well-being.

Main line 1:Neurobiology of eating behaviour



Description: Studying the brain by stimulation will be a key factor for understanding brain function and dysfunction related to food intake. The recent progress in high technology areas such as cognitive, neurosciences, bioinformatics and basic sciences will provide to researchers new opportunities to better understand the connections of how the brain works to translate perceptions, emotions and knowledge with respect to sensory properties of food. The main objectives are to study how people react individually (psychologically and physiologically) to food; to better understand the basic knowledge of eating behaviour; to understand the mechanisms of the body weight control including the brain pathways that regulate hunger and satiety; and to broaden our basic knowledge on the complex neurological and (socio-) psychological interrelations between stress, eating behaviour, and addiction (including alcohol).

Justification: This is a new area of research that has not been funded by the European Commission until now. With the obesity reaching epidemic proportions in Europe and the increase of the percentage of diet-related diseases such as diabetes, cardiovascular diseases, metabolic syndromes and addictions, there is an urgent need to know how to tackle them in an effective way. The costs for the public health services linked to these disorders are also increasing.

Expected impact: Research shall contribute to a better understanding of the properties of individual food components and/or their combination in certain foods or diets preventing/ leading to eating disorders, cognitive decline or other disturbances of brain function. This will help to increase the knowledge on the interaction between nutrition and physiological and psychological functions and will lead to the design of improved foods and recommendations for consumers. A strong involvement of the main stakeholders and disciplines such as nutrition, neurology, neuroimaging, psychology, as well as food science is recommended.

Sources: DG SANCO; PC; Advisory Group (AG); SRR; ETP 'Food for Life' SRA and IAP; Meeting on neuroimaging (Oslo 6/2007); converging, enabling and nanotechnologies workshops

Criteria fulfilled: 1, 2 (SANCO), 3, 4, 5

FP6 NoneERA-NETs NoneCOST NoneCall 1 (2007): Topics NoneCall 2A (2007): Topics NoneCall 2B (2008): Topics NoneCall 3 (2009): Projects proposed for funding

KBBE-2009-2-2-01: Stress, addiction and eating behaviour (IP) – NEUROFAST: The integrated neurobiology of food Intake, addiction and stress


KBBE.2010.2.2-01: Neurological pathways regulating hunger/ satiety and gut behaviour (IP) – Full4Health: Understanding food-gut-brain mechanisms across the lifespan in the regulation of hunger and satiety for health

Call 5 (2011): Topics NoneCall 6 (2012): Topics None




None


This new area of research was funded for the first time in the FP7. This main line aiming at a better understanding of the food-gut-brain mechanisms has been overall well covered.

Identification of gaps However, our current understanding of the physiological mecha-nisms that underlie hunger and satiety is scarcely 15 years old. Taking into account the alarming increase in the prevalence of obesity and diet related diseases in Europe, there is a need to de-velop, optimise and validate new or existing tools and technolo-gies for a better understanding of the food-gut-brain mechanisms to face this challenge.The concept of well-being is increasingly important and there is need to better understand and define the impact of well-being on health. More research is needed to better understand and assess the effect of nutrition on mental and/or physiological and/or physical health/performance and overall well-being.


New technologies to study brain function in relation to eating behaviours and mental well-being (IP)

KBBE.2013.2.2-01: New technologies to study brain function in relation to eating behaviours and mental well-being

Call: FP7-KBBE-2013-7Despite progress of science it is still unclear what determines consumers to choose a food over another. Information and guidelines directed towards consumers have not achieved the targeted goal: make consumer choices healthier. Scientific evidence is lacking on the relation-ship between the life-long learning process and eating habits on the one hand and food selection and valuation on the other. The way the brain translates perceptions, emotions and knowledge into food choice, the role played by memory, vision, sensory and reward systems as well as by the sense of mental well-being are far from being clear. Understanding the underlying brain mechanisms that determine food selection and valuation is needed in order to be able to counteract them and give the correct advice to consumers thereby also preventing the onset of diet-related diseases.This area has been difficult to address due to the dispersion of specific expertises, cost of powerful techniques and lack of harmonisation. Critical mass needs to be reached in order to allow scientists and public health professionals with insights into how to prevent clinical and non-clinical obesity in an effective and acceptable fashion.The aim of this topic is to develop, optimise and validate new or existing tools and technologies, such as brain imaging, which would help connect the data on eating behaviour with the more 'soft' knowledge on reasons for individual consumer choice. Where appropriate, gender issues should be considered. The developed technology should give the opportunity to study obesity and weight management from a completely different perspective. It should offer a unique potential for identifying objective measures of stimuli for food intake, satiety, and even restraint of eating.Sharing knowledge, best practices, capacities and databases should help identify synergy and create those breakthroughs and innovations needed to develop more effective nutritional interventions and genome-based dietary recommendations.



Projects supported under this topic should integrate relevant partners from Australia, Canada, New Zealand, and/or the USA. The participation of partners from those countries is essential to achieve the expected impact of the research to be undertaken.Funding scheme: Collaborative Project (large-scale integrating project).Additional eligibility criteria: The requested European Union contribution shall not exceed EUR 9 000 000.Additional information: One project may be funded.Expected impact: This topic will impact on the prevention of diet-related diseases with the ultimate goal of promoting a healthy and active population and a high quality of life, both key in delivering on the EU2020 priority of Social inclusive and healthy Europe. It is expected that the results will contribute to better dietary guidelines and advice to consumers, not least by improving the communication and education on eating habits both within and outside Europe, thereby leading to social innovation. It will support the European public health policy, such as the White Paper on Nutrition, Overweight and Obesity-related Health Issues.Sources/Justification: This topic is cross-cutting between nutrition and consumers. It offers the opportunity to

tackle diet-related diseases and especially obesity from a completely different angle: the contribution of consumer choices and how this choice is formed in time. It will elucidate what is behind the established eating behaviour that consumer experience. It connects the nutrition ML 1 (Neurology of eating behaviour) to nutrition ML 3 (New tools and concepts to support nutrition science) and nutrition ML 4 (Epidemiology and prevention of diet-related diseases) and consumers ML1 (Determinants of food choice).

Consumer education, guidelines and information on the healthy choice of food have been largely ineffective. This is clearly attributable to the lack of scientific data on the underlying mechanisms for consumer choice.

World-wide, diet-related diseases are on rise, despite all research into prevention and treatment. The most worrying trend is the rise in obesity prevalence. This has not only lead to a wide range of serious medical problems associated with excess body mass, but also to increasing health care costs attributable to obesity-related disorders.

JRC workshop: 'How can science support policy makers addressing the nutritional challenges of Europe' – 29-30 September 2011

Danish inputs on Obesity research towards 2020 ETP – Key Thrust 1 Improving health, well-being and longevity - Priority Research

Challenge 1: Optimal development, wellness and Aging; Major Research Challenge 3 ETP – Key Thrust 1 Improving health, well-being and longevity – Food and Consumer

Research, Major Research Challenge 1 2010 ECOG (European Childhood Obesity Group) Satellite RTD Workshop on 'New

technologies and innovations to tackle obesity' EU-US Task Force KBBE Forum JRC Workshop 'How can science support policy makers addressing the nutritional

challenges of Europe?' 29-30 September 2011; PC: DE, SP, NO, PT, FR, SE (relationship food-gut-brain), FR (sensory tool in Area

'consumers'), UK (understanding consumer behaviour in Area 'consumers').Criteria fulfilled: 1, 2, 3, 5

Main line 2:



Specific diets, foods, ingredients and formulations with human nutritional and health benefits

Description: The aim is to increase the knowledge on the effects of specific diets, foods, ingredients and formulations on health and on the availability of their bioactive compounds at their cellular site of biological action. Characterisation of the bioactive compounds and their role and interaction (e.g. intestinal microbiota), their routes of transport from intestines to target tissues, their metabolism, their underlying mechanisms of action at the cellular and molecular level and their risks/benefits on health should be further investigated. The research will include their dose effect (absorption, kinetics, transport and activity) on selected target groups and on specific functions (cognitive, mental and physiological) as well as factors influencing their functional properties (e.g. cultivation and processing methods, genome of plants or animals, husbandry, animal feed). Nutrition should be viewed in a value chain-based context and as a part of disease reduction.

Justification: Much attention is now being paid to health claims on foods including nutrient function claims, reduction of disease risk claims and nutritional claims. The regulation on nutrition and health claims has been adopted recently and aims to ensure truth and accuracy through information on food labels for the benefit of consumers and to create a level of playing field for food manufacturers wishing to use health and nutrition claims. Research is necessary to provide the sound scientific evidence to support them (e.g. specific nutrients to improve cognitive abilities, mental health, immunity, and the process of ageing; prevention of overweight and obesity and of diseases related to oxidative stress).

Expected Impact: A greater knowledge on specific foods/ingredients/formulations in pro-moting health will lead to improved formulations for foods with health and nutritional benefits (such as neuroprotective, cardioprotective, antiarteriosclerotic, antiaging, antitumoral effects) and recommendations for consumers. A better integration of different stakeholders and disciplines (such as physiology, medicine, nutrition, pathology, food science, epidemio-logy, biochemistry) in the area of health oriented human nutrition research will be achieved. To provide sound scientific data to substantiate health and nutrition claims and to contribute to the European Commission Health and Consumer Protection Directorate-General policy in this area. Utilisation of the vast biodiversity of plant metabolites.

Sources: DG SANCO; DG AGRI; PC; AG; ETP 'Food for Life' SRA and IAP; Meeting on functional food and polyphenols (Malta 11/2007); EGEA conference on the role of fruit and vegetables in the fight against obesity (Brussels 04/2007)

Criteria fulfilled: 1, 2(SANCO, AGRI), 3, 4

FP6 LYCOCARD: Role of lycopene for the prevention of cardiovascular diseases (IP)FLAVO: Flavonoids in fruits and vegetables: their impact on food quality, nutrition and human health (STREP)FLORA: Flavonoids and related phenolics for healthy living using orally recommended antioxidants (STREP) ISAFRUIT: Increasing fruit consumption through a trans-disciplinary approach leading to high quality produce from



environmentally safe, sustainable methods (IP)ZINCAGE: Nutritional zinc, oxidative stress and immunosenescence: Biochemical, genetic and lifestyle implications for healthy ageing (STREP)NUTRASNACKS: Ready-to-eat food for breakfast and sport activity with high content of nutraceutics reducing a disease risk and promoting public health (STREP)


KBBE-2007-2-2-01: Effect of diet on the mental performance of children (IP) – NUTRIMENTHE: Effect of diet on the mental per-formance of childrenKBBE-2007-2-2-02: Impact of diet on ageing (IP) – LipiDiDiet: Therapeutic and preventive impact of nutritional lipids on neuro-nal and cognitive performance in aging, Alzheimer’s disease and vascular dementia KBBE-2007-2-2-03: Malnutrition in developing countries (IP) – INSTAPA: Novel staple food-based strategies to improve micro-nutrient status for better health and development in sub-Saharan AfricaKBBE-2007-2-2-06 (belongs to ML4): Impact of exogenous factors in the development of allergy (FP) – EFRAIM: Mechan-isms of early protective exposures on allergy development


KBBE-2008-2-2-02: Bioactive compounds in traditional food products (SICA Black Sea Region) (FP) – BaSeFood: Sustainable exploitation of bioactive components from the Black Sea area traditional foodsKBBE-2008-2-2-01 (belongs to ML3): Optimal human cell function and nutrition (FP) – FLAVIOLA: Targeted delivery of dietary flavanols for optimal human cell function: Effect on cardiovascular health (FP)


KBBE-2009-2-2-02: Role and mechanisms of action of plant bioactive compounds (FP) – ATHENA: Anthocyanin and poly-phenol bioactives for health enhancement through nutritional advancementKBBE-2009-2-7-01: Development of functional foods and ingre-dients (FP; coordinated call with India) – FUNCFOOD: Impact of agents with potential use in functional foods on biomarkers for induction of age related diseases

Call 4 (2010): Topics NoneCall 5 (2011): Projects proposed for funding

KBBE.2011.2.2-01: Development of functional foods and ingre-dients (IP) – FibeBiotics: Dietary fibers supporting gut and im-mune function – from polysaccharide compound to health claim

Call 6 (2012): Topics KBBE.2012.2.2-01: Beneficial effects of bioactive compounds in humans (CP-IP SME)

Topics published in earlier calls but not

KBBE-2007-2-2-05 (Call 1): Diet for patients in hospitals and at home: disease-related malnutrition (FP)



fundedOverview and assessment of coverage so far (2007-2012)

This area has been largely covered in FP6 and FP7. However, due to their central importance for both industry and consumers, topics on functional food should remain in the WP.

Identification of gaps A lot of research is already going on and this main line is well covered. However, more can be done to foster innovative approaches and research that is closer to the market to support competitiveness of the food industry. To this end, it is suggested to link nutritional research on functional food with aspects described in ML2 Communication strategies of Area 2.1 Consumers, ML4 Tailor-made food products of Area 2.3 Processing, and ML2 Risk analysis of Area 2.4 Food quality and safety.


Factors influencing the human gut microbiome and its effect on the development of diet related diseases and brain development (IP)

KBBE.2013.2.2-02: Factors influencing the human gut microbiome and its effect on the development of diet related diseases and brain development

Call: FP7-KBBE-2013-7The species and composition of the human gut microbiome has recently been discovered as potential key factors in the development of innate and adaptive immune function, development of metabolic syndrome and obesity, and brain development and behaviour. Therefore, there is a need to define a 'healthy' gut microbiome, to better understand its ability to absorb and metabolise macronutrients, to influence energy expenditure and its role in the brain development. The effects of diet, age, physical activity and other lifestyle factors on the human gut microbiome and its effects on the development of metabolic syndrome and obesity, as well as brain development and behaviour should be studied. The specific species of the human gut microbiome predicting metabolic syndrome, obesity and other co-morbidities, and influencing the regulation of developmental programming of the brain should be identified. A multidisciplinary approach involving genetic, epigenetic, metagenomic, meta-bolomic, microbiological, physiological, nutritional, immunological expertise is necessary to gain insight into factors influencing the effects of human gut microbiota on the metabolism. Appropriate epidemiological studies are needed to clearly demonstrate the effect of the different factors. Use of existing data/studies on human gut microbiome is encouraged. Where appropriate, gender issues should be considered. The consortium is encouraged to comply with the International Human Microbiome Consortium principles.Projects supported under this topic should integrate relevant partners from Australia, Canada, New Zealand, and/or the USA. The participation of partners from these countries is essential to achieve the expected impact of the research to be undertaken.Funding scheme: Collaborative Project (large-scale integrating project). Additional eligibility criterion: The requested European Union contribution shall not exceed EUR 9 000 000 per proposal.Additional information:- One project may be funded.- In recognition of the opening of NIH programmes to Europeans researchers, participants

established in the United States of America are eligible to participate and to be funded.- This call is implemented jointly by Theme 1 Health and Theme 2 Food, Agriculture and

fisheries, and Biotechnology. Additional topics are presented in Section x [to be adapted]



of the Theme 1 Health. During the negotiation, if added value can be demonstrated by collaboration between the selected projects, the interconnections and interfaces between these projects but also with other projects in the field will be discussed to optimise the co-operation between selected projects and to ensure the optimum of synergies.

Expected impact: Increase the knowledge of the human gut microbiome. This will contribute to the development of new approaches for the prevention of metabolic syndrome, obesity and metabolic impairment of brain and other organs by reshaping the gut microbiome through lifestyle interventions, replacement therapies, development of pro and prebiotics and inno-vative personalised products. This topic will impact on the prevention of diet-related diseases with the ultimate goal of promoting a healthy and active population and a high quality of life, both key in delivering on the EU2020 priority of Social inclusive and healthy Europe. The European added value lies in the fact that the expected results would be of benefits to European citizens, as they will help to inform new strategy in public health and contribute to the development of new scientific data to support the legislation on health and nutrition claims. This will increase the competitiveness of European food industry.Sources/Justification: Microbial colonisation of mammals is an evolutionarily driven process that has

established a symbiotic cross talk between microbes and its host. The postnatal coloni-sation of the newborn individual with commensal microbiota has been shown to modulate several important functions of which many are associated with intestinal barriers, develop-ment of innate and adaptive immune function, increased nutritional uptake and brain development and behaviour. Based on these promising results, there is a need to encourage metagenomic research to better understand the exact role and the pathways of the human gut microbiome on diet related diseases and brain. This will help to inform new strategy in public health and contribute to the development of new scientific data to support the legislation on health and nutrition claims. This will open new applications in the area of food and pharmaceutical sectors.

Due to the fragmented knowledge, the need of specific expertises, the cost of powerful techniques, there is a need to join forces and complement efforts and expertises at European but also at international level to address this global challenge and to reach the critical mass necessary. Sharing knowledge, best practices, capacities and databases will help identify synergy and create those breakthroughs and innovations needed to develop more effective nutritional interventions and genome-based dietary recommendations.

Nature 464, 59-65, 4 March 2010 and Nature 473, 174-180, 12 May 2011. Enterotypes of the human gut microbiome

Clin Gastroenterol. 2010 Sep; 44 Suppl 1:S16-8.Obesity, metabolic syndrome, and microbiota: multiple interactions.

PNAS 4 Feb 2011; Normal gut microbiota modulates brain development and behaviour. N ature. 2009 Jan 22; 457(7228):480-4. Epub 2008 Nov 30. A core gut microbiome in

obese and lean twins. Lancet Aug 2011; vol 378; 804. The global obesity pandemic: shaped by global drivers

and local environments. CIAA ETP FOOD for life letter 24 November 2009 ECOG Satellite meeting - EC-DG Research Workshop on 'New Technologies and

Innovations to Tackle Obesity' November 2010 Danish inputs on Obesity research towards 2020 – June 2011-10-24 This topic is cross-cutting between nutrition and processing. It connects the nutrition ML

1 (Neurology of eating behaviour) to nutrition ML 3 (New tools and concepts to support


http://www.ncbi.nlm.nih.gov/pubmed/19043404#%23

http://www.ncbi.nlm.nih.gov/pubmed/20535027#%23


nutrition science) and nutrition ML 4 (Epidemiology and prevention of diet-related diseases) and processing ML 4 (Tailor-made food products).

Coordination with Theme 1 Health is foreseen on obesity and diabetes ETP – Key Thrust 1 Improving health, well-being and longevity - Priority Research

Challenge 2: Intestinal health and immune functions; ETP – Key Thrust 1 Improving health, well-being and longevity – Major Research

Challenge 3 Weight management and obesity EC-US task force KBBE Forum PC: SP, PO, SE (relationship food-gut-brain), NOCriteria fulfilled: 1, 2, 3, and 5

Main line 3:New tools and concepts to support nutrition science

Description: Sensitive and specific (and preferably minimally invasive) analytical tools are important requirements for the assessment of the nutritional status and nutrition needs at both the population and the individual level. Ultimately, they play an important role to monitor the efficacy of disease-prevention programmes and related dietary interventions. In addition the added value of using converging technologies in the nutrition area such as nanotechnologies, bioinformatics, systems biology, nutrigenomics still need to be further explored and could raise the potential for personalised nutrition. The harmonisation of the practical methods of collecting and processing complex nutrition data at European level will make nutrition studies more comparable to each other. Beyond the technical improvement of tools, the main line is focused also on the refinement of existing scientific concepts in nutrition research such as biomarkers for the early detection of diet related diseases.

Justification: Health-oriented nutrition research can substantially benefit from recent developments in basic life sciences such as systems biology approaches as well as enabling technologies (ICT, bioimaging, nanotechnologies, etc.). A continuous take-up of these cutting-edge technologies is necessary to promote innovation in food and nutrition research.

Expected Impact: Better assessment of the nutritional status of the general population and specific subgroups. Common tools and methodologies (SOPs), which would allow compara-bility of data in Europe. Support to monitor, refine, and adjust dietary recommendations and interventions.

Sources: ETP 'Food for Life' SRA and IAP; SRR; PC; workshops on enabling and converging technologies; complexity workshop

Criteria fulfilled: 1 2 4 5

FP6 NUGO: European Nutrigenomics Organisation – linking genomics, nutrition and health research (NOE)EuroFIR: European Food Information Resource Network (NOE)EFCOVAL: European Food Consumption Validation (STREP)



EURECCA: Harmonizing nutrient recommendations as a basis for innovative dietary guidelines (NOE)

ERA-NETs NoneCOST NoneCall 1 (2007): Topics NoneCall 2A (2007): Projects proposed for funding

KBBE-2007-2-2-08: Systems Biology and bioanalytical tools for nutrition research (FP) – ETHERPATHS: Characterization and modelling of dietary effects mediated by gut microbiota on lipid metabolism (FP)KBBE-2007-2-3-05 (belongs to Processing ML1): Harmonising and integrating research on food technology, safety and nutrition through commonly shared food models (IP) – DREAM: Design and development of realistic food models to allow a multidisci-plinary and integrated approach to food quality and nutrition

Call 2B (2008): Projects proposed for funding

KBBE-2008-2-2-01: Optimal human cell function and nutrition (FP) – FLAVIOLA: Targeted delivery of dietary flavanols for optimal human cell function: Effect on cardiovascular health (FP)


KBBE-2009-2-2-03: Development of biomarkers for health-promoting functions (IP) - BIOCLAIMS: Biomarkers of robust-ness of metabolic homeostasis for nutrigenomics-derived health claims made on food


KBBE.2010.2.3-02: Strategies for personalised nutrition (IP); belongs to Processing ML4 – Food4Me: Personalised nutrition: An integrated analysis of opportunities and challenges


KBBE.2011.2.2-02: New technologies and tools and their poten-tial application to nutrition research (IP) – NutriTech: Application of new technologies and methods in nutrition research – The example of phenotypic flexibility

Call 6 (2012): Topics KBBE.2012.2.2-02: Study on the need for food and health re-search infrastructures (CSA-S)


KBBE-2007-2-2-04 (Call 1): Optical technologies for monitoring the human nutrition status and the onset of nutrition-related health problems (FP) [one proposal received, below threshold]KBBE-2007-2-5-03 (Call 1): Development and application of computational biology as a complementary tool to in vivo and/or in vitro trials (CSA) [no proposals received]KBBE-2008-2-2-03 (Call 2B): Obesity prevention in the Mediter-ranean area (FP) [six proposals received but none selected due to lack of funds]


Methods for food composition and consumption assessment in-cluding their harmonisation at EU level as well as nutrition recom-mendations have been well covered by FP6 and FP7 projects, in particular by NoEs. The exploitation of converging technologies to apply to nutrition research has been addressed by some innovative projects, particularly in the field of systems biology and nutri-genomics, and new methods on phenotypic flexibility are covered as well. The collection of biological data and their sharing, in par-ticular from human studies, is still weak in Europe and has been



targeted via an infrastructure topic in Call 6.Identification of gaps The efficacy of disease-prevention programmes relies on the

identification of relevant biomarkers of diet-related disease onset and development. Although a few running projects already work on relevant biomarkers, they focus on specific diseases and need much further work on validation in and extrapolation to humans in the mid- and long-term. This main line is suitable for linking with ML1 Neurobiology of eating behaviour and ML4 Epidemiology and prevention of this activity as well as with ML1 Determinants of food choice of Area 2.2.1, which may lead to an innovative approach to investigate nutrition and consumer choices in tackling diet-related diseases.


none

Main line 4:Epidemiology and prevention of diet-related diseases

Description: The objective is to study and better understand the complex interaction between food, gene, environment and human health in order to identify key factors to prevent diet-related diseases. Research will focus on epidemiological studies of the effect of diet, food composition and lifestyle factors as well as the influence of genetic variability using cutting edge technologies such as nutrigenomics, bioinformatics, and system biology on the health of specific population groups.

Justification: Many diseases can be linked to diet, dietary habits and genetic factors. Research is necessary to allow a good understanding of the determinants of these diet-related-diseases and to provide sound scientific evidence to make better prevention.

Expected impact: It will provide better understanding of the mechanisms for the prevention and the development of these diseases and disorders leading to dietary and lifestyle strategies for the specific target groups.

Sources: DG SANCO platform for diet, health and physical activity; DG AGRI; PC; AG; ETP 'Food for Life' SRA and IAP.

Criteria fulfilled: 1, 2(SANCO), 3, 4, 5

FP6 LIPGENE: Diet, genomics and the metabolic syndrome: An inte-grated nutrition, agro-food, social and economic analysis (IP)DIOGENES: Diet, obesity and genes (IP)EUROPREVALL: The prevalence, cost and basis of food allergy across Europe )IP)GA²LEN: Global Allergy and Asthma European Network )NOE)PREVENTCD: Influence of the dietary history in the prevention of coeliac disease: possibilities of induction of tolerance for gluten



in genetic predisposed children (STREP)NUTRI-SENEX: Improving the quality of life of elderly people by co-ordinating research into malnutrition of the frail elderly (STREP)EARNEST: Early nutrition programming – long term efficacy and safety trials and integrated epidemiological, genetic, animal, consumer and economic research (IP) IDEFICS: Identification and prevention of dietary- and lifestyle-induced health effects in children and infants (IP)


KBBE-2007-2-2-06: Impact of exogenous factors in the develop-ment of allergy (FP) – EFRAIM: Mechanisms of early protective exposures on allergy development

Call 2A (2007): Projects proposed for funding

KBBE-2007-2-2-07: Diet and its effect on the development of intestinal microflora and on the immune system through the entire life span (IP) – TORNADO: Molecular targets open for regulation by the gut flora – New avenues for improved diet to optimize European health


KBBE-2008-2-5-01 (belongs to Environment ML2): Influence of food contaminants on early programming leading to obesity (FP) – OBELIX: Obesogenic endocrine disrupting chemicals: Linking prenatal exposure to the development of obesity later in life


KBBE.2010.2.2-02: Diet and prevention of functional decline of the elderly (IP) – NU-AGE: New dietary strategies addressing the specific needs of elderly population for an healthy ageing in EuropeKBBE.2010.2.2-03: Identifying research needs on malnutrition in Africa (CSA) (AFRICA Call) – SUNRAY: Identifying research needs on malnutrition in Africa


KBBE.2011.2.2-03: Long-term influence of early nutrition on health (IP) – EarlyNutrition: Long-term effects of early nutrition on later healthKBBE.2011.2.2-04: Translation mechanisms for targeting inter-ventions on micro-nutrients – Mandatory South Asia and South East Asia (CSA-S) – SMILING: Sustainable micronutrient inter-ventions to control deficiencies and improve nutritional status and general health in Asia

Call 6 (2012): Topics KBBE.2012.2.2-03: Impact of lifestyle on well-being and diet-related disease (CP-IP)


None


Although several projects address the complex interaction between food, genetics, environment, lifestyle and humans with a view to prevent diet-related diseases, they require further investigations. The dose-relationship for specific allergens and the diversity of



individuals' reaction has been covered.Identification of gaps The influence of vitamin D on key biological functions vital to

health and well-being has attracted greater attention recently. One of the major diet-related diseases affecting children is coeliac disease; clinical and biological banks need to be further developed and followed up to contribute to the understanding of the disease.


none

Area 2.2.3 Food processing

Optimising innovation in the European food industry through the integration of advanced technologies into traditional food production including fermented food, tailored process technologies to enhance the functionality, quality and nutritional value of food including organoleptic aspects in food production including new foodstuffs. Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications and more efficient valorisation and management of by-products, wastes, water and energy. New research will also develop sustainable and novel technologies for animal feed, including safe feed processing formulations and for feed quality control.

The table on page 6 shows that resulting from Calls 1 to 5, 23 projects in Area 2.2.3 have been funded, with an EU total contribution of EUR 85.8 million. Another EUR 26 million has been earmarked for a maximum of ten projects to be funded within the five topics of Call 6. If the maximum number of projects per topic succeeds in being funded in Call 6, this gives 15 projects for process design (ML1), six for packaging (ML2), four for process control (ML3), and nine for tailor-made food products (ML4) in the six calls altogether.

All the aspects mentioned in the Specific Programme for Area 2.2.3 have been adequately covered if the feed processing topic of Call 6 is covered.

The major scientific drivers in food processing are novel technologies to improve process design and process control (ML1 and 3), nanotechnology (ML1 and 4), and the development of convenient, tailored personalised food products (ML4).

All grand challenges except the one on primary production have been adequately addressed.

Area 2.2.3 is particularly well suited to address innovation issues, including those given in the communication on the Innovation Union: It tackles major societal challenges, is business-oriented, and raises competitiveness. Speeding up the time needed from research to market is contributed to by demonstration activities. A specific Call 6 topic on the exploitation of FP project results by SMEs with up to five projects to be selected is expected to further strengthen the innovation aspect. Leverage of funds from the private sector is possible in Area 2.2.3 due to its competitive nature, and has been realised via industry participation in projects and the running of the ETP 'Food for Life'.



SMEs have been considered sufficiently in Area 2.2.3, especially as regards food-producing SMEs. Call 6 also calls for increased participation of feed-producing and high-tech SMEs.

To date, international cooperation has been realised in three projects. The SICA AFTER counts eight African beneficiaries, two other projects have beneficiaries from Viet Nam and Australia. If needed, topics should at least be made a SICA or, better, be targeted to particular third countries. The three research priority areas suggested by BIOCIRCLE have already been well covered in food processing, albeit not for international cooperation.

Out of the 23 ETP priority topics for Area 2.2.3, 14 have lead to topics, but the remaining ones should be considered further, albeit not all of them can be taken up in FP7. There is no major research challenge given in the SRA or IAP for Area 2.2.3 that has not been covered by at least two topics by now.

Policy-related topics have been suggested by the Directorate-Generals CLIMA, ENTR, ENV and SANCO for the two last calls of FP7 and Area 2.2.3 (but also earlier) and have been taken up to a large extent. In addition, these Directorate-Generals made relevant comments on all topics during the drafting process.

A half-day satellite workshop was held to discuss strategies in processing research in collaboration with the European Federation of Food Science & Technology (EFFoST).

Main line 1:Process design

Description: This field focuses on actual processing methods. It includes equipment, the innovative combination of process stages, process kinetics, quality aspects, environmental issues (CO2 emissions, energy and water use, waste recycling), traceability, and supply chain management. Sustainability issues and risk-benefit assessment should also be considered. Specific subjects are minimal processing, novel processing, re-evaluation of existing processes, retail issues as well as food preparation in households, restaurants and institutions. When relevant, adoption of technologies by smaller operations and/or on regional level should be encouraged for the benefits of SMEs and rural development.

Justification: This is the core of the area PROCESSING. SP Text: Optimising innovation in the European food industry through the integration of advanced technologies into … food production. … Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications and more efficient valorisation and management of by-products, wastes, water and energy.

Expected impact: Bridging scientific fields for spreading the excellence and for an innovation-driven increase of the competitiveness of food/feed producers and food/feed equipment manufacturers. Development of sustainable processes for new and innovative foods, supporting the competitiveness of European industries, in particular SMEs. Increased number of patents in the area and new market opportunities.



Sources: ETP 'Food for Life' SRA and IAP

Criteria fulfilled: 1 2(ENV ENTR) 4 5

FP6 HEATOX: Heat-generated food toxicants, identification, characterisation and risk minimisation (STREP)PROTECTOR: Recycling and upgrading of bone meal for environmentally friendly crop protection and nutrition (STREP)REPRO: Reducing food processing waste (STREP)FEEDING FATS SAFETY: Quality and safety of feeding fats obtained from waste or by-products from the food chain (STREP)SAFEWASTES: Evaluating physiological and environmental consequences of using organic wastes after technological proces-sing in diets for livestock and humans (STREP)GRUB'S UP: Recycling and upgrading wastes from food pro-duction for use within the food chain (STREP)HighQ RTE: Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat meals (STREP)DoubleFresh: Double fresh (STREP)CHILL-ON: Developing and integrating novel technologies to improve safety, transparency and quality insurance of the chilled/ frozen food supply chain (IP)NOVELQ: Novel processing methods for the production and distribution of high-quality and safe foods (IP)ProSafeBeef: Improving the safety of beef and beef products for the consumer in production and processing (IP)OPTIM'OILS: Valorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats (STREP)EU-FRESH BAKE: Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment (STREP)TRACEBACK: Integrated system for a reliable traceability of food supply chains (IP)

ERA-NETs noneCOST Enhancement and preservation of quality and health promoting

components in fresh fruits and vegetables (924)Thermally processed foods: possible health implications (927)Control and exploitation of enzymes for added-value food products (928)


KBBE-2007-2-3-03: (Bio-)Technologies for the production of food additives, colorants, and flavours (FP) – COLORSPORE: New sources of natural, gastric stable, food additives, colorants and novel functional foods


KBBE-2007-2-3-05: Harmonising and integrating research on food technology, safety and nutrition through commonly shared food models (IP) – DREAM: Design and development of realistic food models to allow a multidisciplinary and integrated approach to food quality and nutrition



KBBE-2007-2-3-06: Network for facilitating the implementation of high-tech processing at industrial scale (NoE) – HIGHTECH EUROPE: European Network for integrating novel technologies for food processing


KBBE-2008-2-3-02: Alternatives to sulphites in foods (FP) – SO2SAY: Replacement of sulphur dioxide (SO2) in food keeping the same quality and shelf-life of the products


KBBE-2009-2-3-01: New solutions for improving refrigeration technologies along the food chain (IP) – FRISBEE: Food refriger-ation innovations for safety, consumer benefit, environmental impact and energy optimization along cold chain in EuropeKBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration (FP) – AFTER: African food tradition revisited by researchKBBE-2009-2-3-03: Sustainable food and feed processing (FP) - PRESERF: Processing raw materials into excellent and sustainable end products while remaining freshKBBE-2009-2-7-02 (belongs to Chain ML2): Valorisation of by-products in food processing (FP; coordinated call with India) – NAMASTE: New advances in the integrated management of food processing waste in India and Europe: Use of sustainable techno-logies for the exploitation of by-products into new foods and feeds


KBBE.2010.2.4-02: Identification of the effect of processing on food contaminants (FP) (belongs to FQS ML1) – PROMETHEUS: Process contaminants: Mitigation and elimination techniques for high food quality and their evaluation using sensors and simulation


KBBE.2011.2.3-01: Sustainable cleaning and disinfection tech-nologies (FP) – SUSCLEAN: Sustainable cleaning and disinfec-tion in fresh-cut food industriesKBBE.2011.2.3-02: Food Factory of the Future – Design Study (CSA-S) – FoodManufuture: Manufacturing and management infrastructure for the food industry

Call 6 (2012): Topics KBBE.2012.2.3-01: Feed production from food waste (CP-FP SME)KBBE.2012.2.3-02: Exploitation of Framework Programme project results in food processing by small and medium-sized enterprises (CP-FP SME)


None


The SP has been covered. There are nine projects for process de-sign (and two topics in Call 6), but due to their central importance, topics for process design should remain in the WP. Among the scientific drivers, novel technologies to improve process design are well covered. SMEs have been considered well; there is no real gap, but efforts should be continued. The bulk of ETP priority topics are in this main line; most of them have been covered.



Identification of gaps Due to their central importance, topics for process design should remain in the WP, and still more emphasis should be put on re-source efficiency (link to ML2 of Area 2.2.5 Environment / chain) and the risk assessment of novel processes (link to ML2 of Area 4 Food Quality and Safety). The scientific driver nanotechnology is a gap in Area KBBE-2.2.3, but has been covered, both generally in NMP, and more specifically in Area KBBE-2.2.4 Food Quality and Safety, so that no specific efforts are needed in this area. The following ETP priority topics have not yet led to a WP topic, some of which could be taken up: decision making tools in food proces-sing; downscaling of industrial production techniques to SMEs and households; nano- and micro-tubular biopolymers; traditional small-scale food processing techniques. Topics supporting policy suggested by directorates-general and not yet taken up are: use of nano-materials during food processing (ENTR; SANCO); encap-sulation (SANCO); energy and water efficiency (ENV; SANCO; CLIMA).


Saving water and energy for eco-efficient food processing (IP-SMEs; in Area 2.2.5 'Environmental impacts and total food chain' ML 2 'Sustainable food production and supply management')

Main line 2:Packaging

Description: Improvement of conventional packaging, renewable and bio-degradable packaging, minimising the use of non-renewable resources, novel packaging materials, active and intelligent packaging, and packaging systems are contained in this line.

Justification: SP Text: Optimising innovation in the European food industry through the integration of advanced technologies into … food production. Development and demon-stration of high-tech, eco-efficient processing and packaging systems.

Expected impact: Bridging scientific fields for spreading the excellence and for an innovation-driven increase of the competitiveness of food producers and food equipment manufacturers, measurable increase of food safety and quality, reinforcement of consumer trust in food. Increased number of patents in the area and new market opportunities. Novel food packaging technologies and novel tools for risk-benefit assessment of these technologies, including the potential use of recycled materials. Results would provide a basis for a risk management tool and address policy needs in the area of food contact materials.

Sources: ETP 'Food for Life' SRA and IAP; DG SANCO

Criteria fulfilled: 1 2 (ENV SANCO) 4

FP6 DoubleFresh: Double fresh (STREP)NOVELQ: Novel processing methods for the production and



distribution of high-quality and safe foods (IP)ERA-NETs NoneCOST NoneCall 1 (2007): Projects proposed for funding

KBBE-2007-2-4-04: Innovative and safe packaging (FP) – NAFISPACK: Natural antimicrobials for innovative and safe packaging


KBBE-2008-2-3-02 (belongs to ML1): Alternatives to sulphites in foods (FP) – SO2SAY: Replacement of sulphur dioxide (SO2) in food keeping the same quality and shelf-life of the products


KBBE.2010.2.3-01: Development of biodegradable food packaging (FP) – EcoBioCAP: Ecoefficient biodegradable composite advanced packaging


KBBE.2011.2.3-03: Advanced and flexible technologies for active, intelligent and sustainable food packaging (3 FPs) – 1) ISA-PACK: A flexible sustainable active and intelligent pack-aging technology platform enabling enhanced shelf life, quality and safety of fresh food produce; 2) SUCCIPACK: Development of active, intelligent and sustainable food packaging using poly-butylenesuccinate; 3) SusFoFlex: Smart and sustainable food packaging utilizing flexible printed intelligence and materials technologies

Call 6 (2012): Topics KBBE.2012.2.3-03: Automation in food packaging systems (CP-IP) [covers also ML3 Process control]


None


Considering the five projects (and an open topic) in packaging, there is no gap, but efforts could be continued. Scientific drivers in packaging do not really exist. SMEs have been considered in this main line as end users of packaging technology. Policy director-ate-generals have fed into packaging-related topics and projects, mainly SANCO. Out of three ETP priority topics, two have been covered.

Identification of gaps Technology-driven advances in packaging have to be applied in practice for market applications. The ETP priority topic on de-cision making tools in food packaging has not been taken up. Former policy input from DG SANCO not yet realised is on food contact materials and migration studies (more relevant to Area 2.2.4 Food Quality and Safety), high temperature packaging applications, and printing inks (more relevant to NMP).


none

Main line 3:



Process control

Description: This line comprises overall systems for process design and control, sensing and imaging systems, robotics and decision support tools, always with a special emphasis on food production. Optimised ways to integrate the sensing, reporting and remote control of the quality, safety, authenticity and properties within food products throughout the production and distribution process.

Justification: SP Text: Optimising innovation in the European food industry. Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications.

Expected impact: Increased excellence in the field of IT applications to food processes. More sustainable processes in terms of energy and waste, performance improvement and reduced production costs of high-quality foods supporting the competitiveness of European food, sensor and IT industries, in particular SMEs. Development of innovative process/product control systems based on robust and reliable sensor technologies compatible with food systems. Increased European scientific excellence throughout the European Research Area by an increased number of patents in the area and new market opportunities. Increased number of patents in the area and new market opportunities.


Criteria fulfilled: 1 2 (SANCO)

FP6 NoneERA-NETs NoneCOST NoneCall 1 (2007): Projects proposed for funding

KBBE-2007-2-3-01: Smart control for improved food and feed technologies (IP) – CAFE: Computer-aided food processes for control engineeringKBBE-2007-2-3-04: Nano-devices for food quality and product properties (FP) – NANODETECT: Development of nano-sensors for the detection of quality parameters along the food chain


KBBE-2008-2-3-01: Exploring the micro-structure of foods (FP) – INSIDEFOOD: Integrated sensing and imaging devices for designing, monitoring and controlling microstructure of foods (FP)


KBBE.2010.2.3-02: Strategies for personalised nutrition (IP) (Proposed in ML4) – Food4Me: Personalised nutrition: An inte-grated analysis of opportunities and challenges



Call 5 (2011): Topics NoneCall 6 (2012): Topics KBBE.2012.2.3-03: Automation in food packaging systems (CP-

IP) [covers also ML2 Packaging]Topics published in earlier calls but not funded

None


There are four projects (and an open topic) on process control. The general ETP priority topic on process control has been covered. Policy-related topics have not been suggested. Among the scien - tific drivers, novel technologies to improve process control have not been covered well. Both food-producing and high-tech SMEs have been approached via a Call 6 topic.

Identification of gaps The following ETP priority topics have not resulted in a WP topic by now: industrial application of biosensors for early warning system on food processing; toolboxes for process control.


Development and industrial application of sensors for food processing operations (FP SMEs)

KBBE.2013.2.3-01: Development and industrial application of sensors for food processing operations

Call: FP7-KBBE-2013-7The aim of this topic is to develop versatile and affordable sensors to be applied for the quantitative, real-time, on-line or in-line control25 of critical quality and performance attributes for raw and in-process materials during thermal and non-thermal unit operations in food processing in the context of Process Analytical Technology (PAT). The developed rapid, sensitive and easily cleanable sensors should ensure both food quality and safety, be integrable in systematic preventive approaches such as Hazard Analysis and Critical Control Point (HACCP), and serve as elements of practical decision-making tools and early warning system. They should be auto-adaptive, quickly operative to any product or condition, and robust with respect to the variability of raw materials and line operators. Dissemination to the food industry and demonstration activities at the level of the food industry will be required to fill the gap between the developed concepts and their practical implementation.Funding scheme: Collaborative Project (small or medium-scale focused research project targeted to SMEs).Additional eligibility criteria:- The requested European Union contribution shall not exceed EUR 3 000 000 per proposal.- SME-targeted Collaborative Projects will only be selected for funding on condition that

the estimated EU contribution going to SME(s) is 20 % or more of the total estimated EU contribution for the project as a whole. This will be assessed at the end of the negotiation, before signature of the grant agreement. Proposals not fulfilling this criterion will not be funded.

Additional information: Up to two projects may be funded.

25 Definitions of these classes are as follows: in-line, the sample interface is located in the process stream; on-line, automated sampling and sample transfer to an automated analyzer; at-line, manual sampling with local transport to analyzer located in the manufacturing area; off-line, manual sampling with transport to a remote or centralized laboratory. (Beebe K et al. (1993). Process analytical chemistry. Anal Chem. 1993;65:199R-216R. Cited in: Rantanen J et al. (2001). Process Analysis of Fluidized Bed Granulation. AAPS PharmSciTech. 2001; 2(4): art. 21)



Expected impact: The topic supports the competitiveness of the European processing industries and increases the number of patents in the area. Additionally, it contributes to a reduction of food waste, through a more efficient control of the processes. The results of research in this topic will be of interest and potential benefit to SMEs in the IT, equipment and the food industry; a strong participation of SMEs in the project itself will help contribute to the realisation of that benefit. The European added value lies in the need of finding critical mass for multilateral efforts by all players mentioned above.Source/Justification: In the food processing industry, the quality and safety of the raw materials and processed

foods are mainly evaluated through conventional analytical techniques, which do not allow for easy continuous monitoring and require increased time of analysis. New versatile and affordable methods are required and need to be integrated in the existing processing systems.

IAP ETP 'Food for Life': Key Thrust 2 (Building consumer trust in the food chain), Priority Research Challenge 4 (Food Quality and Manufacturing research), Major Research Challenge 2 (To introduce scaleable and flexible food manufacturing techniques and associated intelligent in-line control), Deliverable (Development of sensors yielding complex food structure information and for in situ control of process variables, such as pH for high pressure and temperature for pulsed electric field treatment. Application of artificial intelligence methods for data mining, pattern recognition and software sensors leading to sensor networks recording fluctuations of quality and safety.) (p.33)

Priority topics by the ETP 2007 (Industrial application of biosensors for early warning system on food processing; Practical decision making tools for industry in food processing and product development)

Written input PC NO 15/11/09 and 18/1/11 (Novel sensor technology / process control for sustainable food production throughout the entire production and distribution); FR 27/1/10 (User friendly advanced process control for sustainable food manufacture); and IS 12/10/09 (Automatic IT based on line/at line sensor systems for monitoring optimal production yield, safety and quality parameters)

Written input Gilles Trystram (Agroparistech) EFFoST 11/10: Process analytical technology and sensors

Mello LD, Kubota LT (2002). Review of the use of biosensors as analytical tools in the food and drink industries. Food Chemistry, 77 , 237-256

Cock LS, Arenas AMZ, Aponte AA (2009). Use of enzymatic biosensors as quality indices: a synopsis of present and future trends in the food industry. Chilean Journal of Agricultural Research 69, 270-280.

Result of coordination with Dir G 14/11/11: Within the NMP and ICT 2013 WPs there is no dedicated topic covering sensors =>no risk of double funding.

The term 'Process Analytical Technologies (PAT)' has been used to describe "a system for designing and controlling manufacturing through timely measurements (i.e. during processing) of critical quality and performance attributes for raw and in-process materials and also processes with the goal of ensuring final product quality" (http://www.ema.europa.eu/ema/index.jsp?curl=pages/regulation/document_listing/document_listing_000162.jsp&mid=WC0b01ac0580027089&jsenabled=true).

http://en.wikipedia.org/wiki/Process_analytical_technology : PAT is a term used for de-scribing a broader change in pharmaceutical manufacturing from static batch manufac-turing to a more dynamic approach. It involves defining the Critical Process Parameters (CPPs) of the equipment used to make the product, which affect the Critical Quality Attri-butes (CQAs) of the product and then controlling these CPPs within defined limits. This


http://en.wikipedia.org/wiki/Process_analytical_technology

http://www.ema.europa.eu/ema/index.jsp?curl=pages/regulation/document_listing/document_listing_000162.jsp&mid=WC0b01ac0580027089&jsenabled=true

http://www.ema.europa.eu/ema/index.jsp?curl=pages/regulation/document_listing/document_listing_000162.jsp&mid=WC0b01ac0580027089&jsenabled=true


allows manufacturers to produce products with consistent quality and also helps to reduce waste & overall costs. ... The PAT drive is to have a dynamic manufacturing process that compensates for variability both in raw materials & equipment to produce a consistent product…. In order to implement a successful PAT project, a combination of three main PAT tools is essential:

Multivariate data acquisition and data analysis tools: usually advanced software packages…

Process analytical chemistry (PAC) tools: in-line and on-line analytical instruments used to measure those parameters that have been defined as CPP. These include mainly near infrared spectroscopy (NIRS); but also include biosensors, Raman spectroscopy, fiber optics and others.

Continuous improvement and/or knowledge management tools.Criteria fulfilled: 1 (innovation and competitiveness)

Main line 4:Tailor-made food products

Description: This line is directed at the final food products to be consumed and at food ingredients as well. It comprises the general fields of functional foods, microstructure, bioavailability, sensory aspects, consumer-controlled product development and innovation, convenience food, traditional foods, and personal nutrition as well as specific food commodities.

Justification: SP Text: Optimising innovation in the European food industry through the integration of advanced technologies into traditional food production including fermented food, tailored process technologies to enhance the functionality, quality and nutritional value of food, including organoleptic aspects in food production including new foodstuffs. Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications and more efficient valorisation and management of by-products, wastes, water and energy.

Expected impact: New knowledge for the development and sustainability of innovative processes and products supporting the competitiveness and the sustainability of European industries, in particular SMEs. Increased number of patents in the area and new market opportunities. Strong contribution to renewing the offer of the food industry to the consumers. Measurable increase of food safety and quality, reinforcement of consumer trust in food, better informed decisions taken by policy and regulatory bodies.

Sources: ETP 'Food for Life' SRA and IAP; PC; AG

Criteria fulfilled: 1 2 (SANCO) 3 4

FP6 SEAFOODPLUS: Health improving, safe seafood of high quality in a consumer driven fork-to-farm concept (IP)HEALTHGRAIN: Exploiting bioactivity of European cereal grains for improved nutrition and health benefits (IP)



ISAFRUIT: Increasing fruit consumption through a trans-disci-plinary approach leading to high quality produce from environ-mentally safe, sustainable methods (IP)TRUEFOOD: Traditional United Europe Food (IP)HighQ RTE: Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat meals (STREP)DoubleFresh: Double fresh (STREP)NUTRASNACKS: Ready-to-eat food for breakfast and sport activity with high content of nutraceutics preventing disease and promoting public health (STREP)HEALTHY STRUCTURING: Nutritional and structural design of natural foods for health and vitality (STREP)ProSafeBeef: Improving the safety of beef and beef products for the consumer in production and processing (IP)NUTRIDENT: Towards functional foods for oral health care – isolation, identification and evaluation of beverage and food com-ponents with anti-caries and/or anti-gingivitis activities (STREP)EU-FRESH BAKE: Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment (STREP)Q-PORKCHAINS: Development of an innovative, integrated, and sustainable food production chain of high quality pork products matching consumer demand (IP)

ERA-NETs noneCOST Control and exploitation of enzymes for added-value food

products (928)Call 1 (2007): Projects proposed for funding

KBBE-2007-2-3-02: Assessment and improvement of existing food and feed technologies (FP) – BIAMFOOD: Controlling bio-genic amines in traditional food fermentations in regional Europe


KBBE-2008-2-3-02 (belongs to ML1): Alternatives to sulphites in foods (FP) – SO2SAY: Replacement of sulphur dioxide (SO2) in food keeping the same quality and shelf-life of the products (FP)


KBBE-2009-2-7-01 (belongs to Nutrition ML3): Development of functional foods and ingredients (FP; proposed under INDIA CALL) – FUNCFOOD: Impact of agents with potential use in functional foods on biomarkers for induction of age related diseases


KBBE.2010.2.3-02: Strategies for personalised nutrition (IP) – Food4Me: Personalised nutrition: An integrated analysis of opportunities and challengesKBBE.2010.2.3-03: Health-value-added food products for popu-lation groups at risk of poverty (FP) – CHANCE: Low cost tech-nologies and traditional ingredients for the production of afford-able, nutritionally correct foods improving health in population groups at risk of poverty

Call 5 (2011): Projects KBBE.2011.2.3-04: Satiety control through food structures made



proposed for funding by novel processing (IP) – SATIN: Satiety innovationKBBE.2011.2.3-05: Processed foods with a lower salt, fat and sugar content (2 FPs) – 1) TeRiFiQ: Combining technologies to achieve significant binary reductions in sodium, fat and sugar con-tent in everyday foods whilst optimising their nutritional quality; 2) PLeASURe: Novel processing approaches for the development of food products low in fat, salt and sugar

Call 6 (2012): Topics KBBE.2012.2.3-04: Personalised approaches to food production and distribution (CP-FP SME)KBBE.2012.2.3-05: Insects as novel sources of proteins – SICA (CP-FP-SICA)


None


There are six projects for tailor-made food products (plus two Call 6 topics), and the scientific driver 'Development of convenient, tailored personalised food products' has been covered in ML4 and also in the nutrition area, but due to their central importance, topics for tailored foods should remain in the WP. SMEs have been considered sufficiently in Area 2.2.3, especially as regards food-producing SMEs. There is no real gap, but efforts should be continued. A project on inter national co operation in this main line is running with a focus on Africa, and a SICA topic is open. ETP priority topics have been mostly covered except for the area of tra-ditional foods and SMEs.

Identification of gaps Due to their central importance, topics for tailor-made food pro-ducts should remain in the WP and also encompass a food-chain perspective. High-tech SMEs have not been approached well before Call 6. The following ETP priority topics have not yet led to a WP topic and could be taken up: decision making tools in food product development; procedures and methods for product development; tailor-made foods, biodiversity, bioavailability and processes of traditional and local foods; improving quality and safety of traditional foods of SMEs; legume ingredients for food flavour and texture. Former policy input from directorate-generals that has not yet led to a topic is from AGRI on nitrates/nitrites in meat.


Network for the transfer of knowledge on traditional foods to SMEs (CSA)

KBBE.2013.2.3-02: Network for the transfer of knowledge on traditional foods to SMEsCall: FP7-KBBE-2013-7

The objectives are: (1) knowledge transfer and exploitation of research results in traditional foods to SMEs; (2) development of a strategic RTD and innovation agenda for traditional foods; and (3) fostering entrepreneurship. SMEs producing traditional food products usually have little own capability for research and innovation, and they seldom possess the financial and human resources needed to participate in collaborative projects with universities or research centres.



Firstly, with a view to improving the European food processing innovation climate, the aim of this topic is to establish and/or support a network of technology transfer centres that transfer innovative knowledge to SMEs or among existing SME programmes, clusters or associations. The network will initiate and facilitate collaborations for the development or improvement of sustainable and innovative processes and technologies with the objective of improving the quality and safety as well as the environmental performance of traditional food products of SMEs to satisfy the expectations of European consumers, alongside with establishing a trans-parent and sustainable supply chain. The network will help protect the intellectual property rights of the SMEs, and support their product development strategies and competitiveness. The network should be composed of several sub-networks, each of them having a limited focus, for example a region, a language, a food and/or a food group, a specifically defined production system, innovative and fair distribution concepts, in order to address directly the SMEs aimed at. A second task for the network is to come up, where necessary, with a strategic research agenda for traditional foods that is based on specific food groups and responds to the needs of all stakeholders. As a third task, the topic addresses stimulation of innovation and entrepreneurship among food researchers, commercial uptake of food R&D results, and entrepreneurial networking. Training modules and programmes for food researchers will be developed, translated into a variety of languages and executed. The proposed action will also create a European network of researchers, technology transfer experts and entrepreneurs in the food sector. By extending the field of activity of the European Innovation Partnership (EIP) 'Agricultural Productivity and Sustainability' into food processing, and in close collaboration with it, the network will make use of concrete innovative actions and entrepreneurship training pro-grammes at local, regional or national level, which are funded by Rural Development pro-grammes of the CAP or by local, regional or national initiatives. The funds of the network will mainly be used to fund actions at cross-regional, cross-border, or EU-level.Funding scheme: Coordination and Support Action (supporting action).Additional eligibility criterion: The requested European Union contribution shall not exceed EUR 5 000 000.Additional information: One project may be funded.Expected impact: The project results will be of interest and potential benefit to the SMEs and other market participants that are members of the network or collaborate with it. The actions will facilitate an effective transfer of innovations to and between stakeholders involved in the traditional agri-food business to maintain and increase the competitiveness of the agri-food sector, in particular of SMEs, in an increasingly global European market. Europe-wide, the entrepreneurship training part will make an important impact on entrepreneurship by addressing innovation skills gaps, and on capacity building through the generation of moti-vated and knowledgeable entrepreneurs in the food sector. The high European added value of this action lies in its support to the EU Innovation Union through knowledge upgrading and sharing, contribution to a socially inclusive and healthy Europe, and development of sustain-able collective governance approaches at local, regional, and national levels. The challenge is pan-European and clearly goes beyond national interests. Projects supported under this topic should lead to a greater integration of research actors and activities from across the European Union, and the candidate countries.Sources/Justification: Extracts from the draft communication on the European Innovation Partnership (EIP)

'Agricultural Productivity and Sustainability': Operational objectives of the EIP include successful bridge-building between cutting-edge research and technology and



stakeholders, including farmers, businesses, industry, advisory services, and NGOs; translating research results into actual innovation; a faster transfer of innovation into practice; systematic feedback from practice to science concerning research needs … In order to transpose innovation into agricultural practice, the EIP will make use of CAP's Rural Development programmes, to fund concrete innovative actions, mostly at local, regional or national level and where appropriate more broadly. Innovative actions at cross-regional, cross-border, or EU-level will essentially be funded by Research and Innovation Policy…The operational groups will carry out projects aimed at testing and applying innovative practices, processes, products, services and technologies. At cross-border or at EU level, operational groups will act in particular as cluster initiatives and pilot and demonstration projects. The concrete actions will be fuelled by the knowledge base provided through the EU Framework Programme for Research and Innovation 'Horizon 2020'.

The two indicative EIP priority areas 'Innovative products and services for the integrated supply chain' and 'Food quality, food safety and healthy lifestyles' are in the focus of this topic.

Strategy Paper 2012/13: Innovation actions will target not only products and processes but also organisational structures. It is aimed to set up a technology transfer network able to reach the producers of traditional food, to improve processing methods, and to focus on nutritional benefits, as well as standardisation… Finally, a network of technology transfer centres with a view to improving the quality and safety of traditional food products is envisaged.

Written input PC NO 29/09/11: Understanding, optimising and defining the benefits of food uniqueness in Europe – Scope and basic aspects (partially); Support from CZ, ES and PT, strong support from RS.

PC support and protest against removal from WP2012 by NL and IE; PC support by DK and RS on Dec10 version

AG support (Ohlsson) Priority topic by the ETP 2008, 2009, 2010, 2011 Written input EFFoST 11/2010 EFSA input 10/2010 IAP ETP 'Food for Life':

Key thrust 3: Supporting sustainable and ethical production, Priority Research Challenge 3 (Food system efficiency and effectiveness): … framework strategies defined to address institutional, social and entrepreneurial challenges.' (p.34)

Enabling activities: Educating a new generation of food scientists and technologists: 'A broad range of skills will be required, some of which will extend beyond the laboratory and professional expertise of past generations; in particular … intellectual property and entrepreneurial activity). (p.54)

Research provides knowledge. Innovation seeks to apply knowledge to some benefit. Entrepreneurship takes innovation to the market. (Gibney)

Written input UCDublin (Gormley) 22/12/09 Written input Dietrich Knorr (TUBerlin) EFFoST 11/10: Improvement of the European

food processing innovation climate Innovation Union26:

Innovation Union commitments for nurturing our knowledge base and enhancing creativity: … The Commission will also support business – academia collaborations to develop new curricula addressing innovation skills gaps. These will help universities

26 Europe 2020 Flagship Initiative – Innovation Union. COM(2010)546 of 6/10/2010.



to modernise towards interdisciplinarity, entrepreneurship and stronger business partnerships. (p.10)

Commitment 21: The Commission will facilitate effective collaborative research and knowledge transfer within the research Framework Programmes and beyond. … Mechanisms are also needed to further strengthen knowledge transfer offices in public research organisations, in particular through trans-national collaboration. (p.19)

Annex – Enhancing the performance of national and regional research and innovation systems – Checklist of issues: 1. Public action in all relevant policy areas including education and skills, …

entrepreneurship and the business environment. (p.32) 6. Entrepreneurship training is widely available or included in curricula. (p.34)

HIGHTECH EUROPE D.4.1 Report on major bottlenecks in the European knowledge transfer chain (p.66): Culture of little entrepreneurship for food sciences; Lack of experi-ence in all aspects of technology transfer; Lack of management of intellectual property, valorisation, patents, legal aspects of technology transfer; … Lacking of a network culture; Different cultures in academia and industry (language, time frame, objective, entrepreneurship, etc.)

Area 2.3 has projects on knowledge transfer (HIGHTECH EUROPE), training and career requirements of future European food scientists and technologists (TRACK_FAST), media training (MAITRE), and on improving collaboration between social and consumer scientists and food technology developers (CONNECT4ACTION). These are all horizontal topics into which the suggested topic would fit well.

Criteria fulfilled: 1 (innovation and competitiveness), 2 (ENTR, Small Business Act for Europe, AGRI)

Area 2.2.4 Food quality and safety

Assuring chemical and micro-biological safety and improving quality in the European food supply. This will include understanding the links between microbial ecology and food safety; developing methods and models addressing the integrity of the food supply chains; new detection methods, traceability and its further development, technologies and tools for risk assessment, including emerging risks, management, and communication, as well as enhancing the understanding of risk perception. This will also include science based methods for risk benchmarking in the field of food safety.

All the aspects mentioned in the Specific Programme for Area 2.2.4 have been adequately covered except risk benchmarking.

The table on page 7 shows that resulting from Calls 1 to 5, 19 projects in Area 2.2.4 have been funded with a contribution of in total EUR 72.4 million. Another EUR 19 million have been earmarked for maximally five projects to be funded within the five topics of Call 6. If the all topics are funded in Call 6, this will give 16 projects for safety, quality and traceability along the whole food chain, and eight for risk analysis in the food chain.

The scientific drivers of major importance in food quality and safety include: a) Emerging food safety risks and their impact on public health, b) Assessing and characterising food



quality and authenticity, c) Safety of "novel" foods or ingredients and new technologies for food processing.

All grand challenges except the one on primary production have been addressed well.

Area 2.2.4 is suited to take up innovation issues, including those given in the communication on the Innovation Union: it tackles major societal challenges, is both business and consumer oriented, and raises competitiveness. Speeding up the time needed from research to market could be contributed to by demonstration activities.

Leverage of funds from the private sector is possible in Area 2.2.4 due to its competitive nature, but has not been realised except for industry participation in projects and the running of the ETP 'Food for Life'.

SMEs have been considered sufficiently in Area 2.2.4, especially as regards food-producing SMEs. There is no real gap, but efforts should be continued.

International cooperation has been realised in five projects involving beneficiaries from Argentina, Australia, Brazil, Canada, China, New Zealand, South Africa and US. The SICA PLANTLIBRA counts four beneficiaries from ICPCs. The Call 6 topics on parasites in seafood and on cooperation on global food safety research should integrate ICPC partners. The main research priorities suggested by BIOCIRCLE have already been covered, some of them on the level of international cooperation.

All of the seven points that ensure European Added Value according to the Budget Review 2010 have been covered within Area 2.2.4, except for the launching of global initiatives, for which, however, a seed has been planted through the Call 6 topic on cooperation on global food safety research.

Out of the 16 ETP priority topics for Area 2.2.4, five are fully covered by topics in FP7, six are partially covered by topics in FP7 and four were partially covered by FP6 projects, but one should be considered further. The major research challenges specifically relevant for food quality and safety given in the SRA or IAP have been covered by at least one topic.

In 2010 and 2011, a number of topics have been proposed by DG SANCO and EFSA. Suggestions that should be taken into consideration concern decontamination of food, potential risks arising from nanotechnologies, antimicrobial resistance in the food chain, and methodologies to assess synergistic effects of combined exposures to potentially harmful substances through food. However, it is likely that DG SANCO will propose a new list of topics for the last call.

Main line 1:Safety, quality and traceability along the whole food chain

Description: Safety, quality and traceability along the food chain (including feed) will be improved by (a) further developing the understanding of chemical and biological hazards,



generating data on those hazards, developing tools for prevention and control of hazards and developing techniques for the reduction or the elimination of hazards at the level of processing; (b) advancing methods of detection and monitoring for on-line and off-line screening of undesirable substances; (c) developing tools for control of traceability, authen-ticity, and adulteration; (d) developing and harmonising quality standards for food and feed-stuffs; and (e) further determining the effects of human exposure to residues, contaminants, pathogens, food additives, food supplements, and other substances both intentionally and unintentionally added.

Justification: Concerns about adverse health effects resulting from exposure to undesirable agents such as contaminants, pathogens and residues (from veterinary products, pesticides and food contact materials) as well as exposure to other substances such as food additives and food supplements including combinations of those agents and substances justify the need for prioritising safety along the food chain. Moreover, as consumers are not only concerned about food safety but also about food quality, traceability, and authenticity this mainline will integrate the mentioned aspects of importance to consumers.

Expected impact: Improved quality and safety of the food supply will contribute to the reduction of undesirable agents in food and feed, the prevention of adverse health effects, and the reduction of post-harvest losses and adulteration. Furthermore, science-based policy making for the benefit of European consumers will be supported.

Sources: ETP 'Food for Life' SRA and IAP; EFSA; DG SANCO

Criteria fulfilled: 1 2 (food safety and quality) 3 4 5

FP6 MYCO-GLOBE: Integration of mycotoxin and toxigenic fungi research for food safety in global system (SSA)GMO-COMPASS: GMO Communication and safety evaluation platform (SSA)NEUROPRION: Prevention, control and management of prion diseases (NOE)PATHOGENCOMBAT: Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (IP)TRUEFOOD: Traditional United Europe Food (IP)NOCHEMFOOD: Novel vegetal-based extracts additives for chemical-free food (STREP)PROSAFEBEEF: Improving the safety of beef and beef products for the consumer in production and processing (IP)GOATBSE: Improvement of goat TSE discriminative diagnosis and susceptibility based assessment of BSE infectivity in goat milk and meat (STREP)PEN: Pathogenic Escherichia coli Network (CA)HI-WATE Health impacts of long-term exposure to disinfection by-products in drinking water (STREP)HEALTHY-WATER: Assessment of human health impacts from emerging microbial pathogens in drinking water by molecular and epidemiological studies (STREP)



DIEPHY: Dietary exposures to polycyclic aromatic hydrocarbons and DNA damage (STREP)PIONEER: Puberty onset – influence of environmental and endo-genous regulators (STREP)PETER: Promoting European traceability excellence & research (SSA) INFOOD NETWORK: Sharing information on food related environmental, safety and traceability aspects among European small-medium farms (SSA)TRACE: Tracing food commodities in Europe (IP)BIOTRACE: Improved bio-traceability of unintended micro-organisms and their substances in food and feed chains (IP)TRACEBACK: Integrated system for a reliable traceability of food supply chains (IP)MONIQA: Towards harmonisation regarding monitoring of hazards in the food supply chain (NOE)ECHAIN: Developing a stakeholders' guide on the vulnerability of food and feed chains to dangerous agents and substances (STREP)

ERA-NETs SAFEFOODERA: European excellence in food safety research programming (CSA)

COST A European network for environmental and food virology (929)Call 1 (2007): Projects proposed for funding

KBBE-2007-2-4-01: Exposure to food additives, flavourings, and migrants coming from food contact materials – Dietary intake models (FP) – FACET: Flavours, additives and food contact material exposure taskKBBE-2007-2-4-02: Detecting contaminants in the food and feed chain (IP) – CONffIDENCE: Contaminants in food and feed: Inexpensive detection for control of exposureKBBE-2007-2-4-04 (belongs to Processing ML2): Innovative and safe packaging (FP) – NAFISPACK: Natural antimicrobials for innovative and safe packagingKBBE-2007-2-4-03: New methods for the monitoring and con-trol of food-borne viruses (FP) – VITAL: Integrated monitoring and control of food-borne viruses in European food supply chainsKBBE-2007-2-5-02 (proposed under Environment/Chain ML3): Converging technologies and their potential for the food area (FP) – SYMBIOSIS-EU: Scientific synergism of nano-bio-info-cogni science for an integrated system to monitor meat quality and safety during production, storage, and distribution in EU


KBBE-2007-2-4-06: Protecting animal and human health from prions in food, feed and the environment (IP) – PRIORITY: Pro-tecting the food chain from prions: shaping European priorities through basic and applied research KBBE-2007-2-5-05: Reducing mycotoxin contamination in the food and feed chain (IP) – MycoRed: Novel integrated strategies for worldwide mycotoxin reduction in the food and feed chains (belongs to Environment/Chain ML2)

Call 2B (2008): Projects KBBE-2008-2-4-01: Perfluorinated organic compounds in food



proposed for funding (FP) – PERFOOD: Perfluorinated organics in our dietKBBE-2008-2-4-02: Biocides and antibiotic resistance (FP) – BIOHYPO: Confronting the clinical relevance of biocide induced antibiotic resistanceKBBE-2008-2-5-01 (belongs to Environment/Chain ML2): Influ-ence of food contaminants on early programming leading to obes-ity (FP) – OBELIX: Obesogenic endocrine disrupting chemicals: Linking prenatal exposure to the development of obesity later in life


None


KBBE.2010-2-4-01: Improving integration in food safety re-search (FP) – BRIDGE: Bridging mechanisms into risk assess-ment: An integrated European research network targeting con-taminants in milkKBBE.2010.2.4-02: Identification of the effect of processing on food contaminants (FP) – PROMETHEUS: Process contaminants: Mitigation and elimination techniques for high food quality and their evaluation using sensors and simulationKBBE.2010.2.4-03: Quality and safety aspects of feed (FP) – QSAFFE: Quality and safety of feeds and food for Europe


KBBE.2011.2.4-01: Safety and quality of ready-to-eat foods (3 FPs) – 1) QUAFETY: Comprehensive approach to enhance quali-ty and safety of ready to eat fresh products; 2) SOPHY: Develop-ment of a software tool for prediction of ready-to-eat food product shelf life, quality and safety; 3) STARTEC: Support tools to ensure safe, tasty and nutritious advanced ready-to-eat foods for healthy and vulnerable consumers

Call 6 (2012): Topics KBBE.2012.2.4-01: Environmental contaminants in seafood and their impact on public health (The Ocean of Tomorrow) (CP-FP SME)KBBE.2012.2.4-02: Food safety and quality issues related to parasites in seafood (CP-FP SME)KBBE.2012.2.4-03 Strengthening cooperation for global food safety research (CSA-C)


None


The different fields of biological hazards, chemical hazards, con-trol of the food chain for food and feed, and the specific case of seafood (Call 6) have been covered. In recent years, beyond safe-ty, European consumers are increasingly demanding quality, au-thenticity and diversity in the food they consume – with impact on food imported into the EU (link to ML1 Determinants of food choice of Area 2.2.1 Consumers).

Identification of gaps There are no actual gaps, but research is still needed in areas such as: a) developing tools for control of authenticity and adulteration; b) developing and harmonising quality standards for food and



feedstuffs. Call 7 (2013): Indicative topics

Assuring quality and authenticity in the food chain (IP)

KBBE.2013.2.4-01: Assuring quality and authenticity in the food chain[Cross-cutting with Activities 1 Sustainable Production and 3 Biotechnology]

Call: FP7-KBBE-2013-7Globalisation and the growing complexity of the food chain, as well as recent food scares, have raised consumer awareness regarding the quality and authenticity of the food they consume. The term 'food authenticity' refers to whether food purchased by consumers matches its description, e.g. declaration of specific quality attributes in high value products, origin (geographical, botanical, species, production method, organic foods), process practices (e.g. irradiation, freezing), certification and compliance with the established (legislative) quality standards. European consumers are prepared to pay extra for added value foods and are increasingly demanding understandable and reliable information on food labels. These trends have stressed the need for harmonisation of food standards and development of accurate tools to verify and assure that foods match their description and detect fraud. The main objective of the topic is to determine the current state-of-the-art, centralise and share existing data, identify gaps, prioritise research needs and subsequently coordinate research activities in the area of food quality and authenticity assurance by means of launching competitive calls. These research activities may include providing reference materials and databases; conducting feasibility studies; identifying markers to characterise the quality and/or authenticity of foods (or their potential adulterants); development, validation and standardisation of verification methods; understanding consumer concerns, attitudes and per-ceptions towards food authenticity and promoting dissemination of results and technology transfer.Funding scheme: Collaborative Project (large-scale integrating project). Additional eligibility criterion: The requested European Union contribution shall not exceed EUR 9 000 000 per proposal.Additional information: One project may be funded.Expected impact: The European added value lies in offering authentic, high-quality food to consumers, as well as in strengthening the competitiveness of European food producers by enabling them the add value to their products. The expected project results will help food producers to better communicate the qualities, characteristics and attributes of the different food commodities. In addition, determining the authenticity of foods can reduce trading blocks and prevent fraud in terms of false description, substitution of cheaper ingredients and adulteration, as well as incorrect origin labelling. This will allow consumers to make informed choices and restore consumer confidence. The research activities launched within the project should clearly support EU policies on agricultural product quality, marketing standards and food information to consumers.Sources/Justification: DG SANCO: a legislative proposal on the provision of food information to consumers is

expected to be adopted in autumn 2011. The proposal consolidates and updates both the general food labelling and nutrition labelling. Including origin labelling of fresh meat from pigs, sheep, goats and poultry.

DG AGRI: a legislative proposal 'Quality Package' is expected to be adopted in 2012. It puts in place a comprehensive policy on certification schemes, value-adding terms for agricultural product qualities, and product standards, covering the different facets of



quality, from the compliance with minimum standards to the production of highly specific products. The Quality Package comprises a new 'Agricultural Product Quality Schemes Regulation'; a new general base-line Marketing Standard for all agricultural products and a specific power to adopt place-of-farming and other sectoral rules for marketing product; new Guidelines of best practices on voluntary certification schemes and on the labelling of products using PDO-PGI ingredients. In addition, DG AGRI has proposed specific research topics for WP2013 on the development of methods allowing authentication of wine and basmati rice, detection of extraneous oils in olive oil and on distinguishing fresh from previously frozen poultry.

DG TAXUD: proposed topics for WP 2012-2013 on methods for species identification and analytical methods for heat treated products for customs related purposes.

ETP: o Priority topics WP2013 (Study on how different organisational structures of the food

chain (short chain / long, or not localised food chain, chain of local products and / or PDO, PGI) and the flow of information of the risks and benefits influence the perception and trust of consumers.).

o IAP: Key Thrust 2 Building consumer trust in the food chain – Food Chain Manage-ment – Major research challenge 1 – To develop track and trace systems with improved information accessibility for all stakeholders in the food chain.

o IAP: Key Thrust 3: Supporting sustainable and ethical production – Priority Research challenge 2: Solutions for sustainable food chains – Major research challenge 3: To understand how consumers behave and how responses differ between different consumer groups / major research challenge 4: To design transparency schemes that serve transparency needs of food networks

o IAP: Key Thrust 3: Supporting sustainable and ethical production – Priority Research challenge 3: Food system efficiency and effectiveness – To develop methods for value chain analysis of the entire food chains.

Programme Committee: ES (meeting 24/10/2011: gap to be closed on food authentication e.g. geographical origin and production method), IS (Consumers access to information on quality/ Understanding, optimising and defining the benefits of food uniqueness in Europe)

Food Safety and Authenticity Conference 18-20 October 2011, Brussels (www.foodsafety.agraevents.com)

'What's for Lunch?' Interactive conference on a decade of EU-funded (FP6) research into food integrity, 20 September 2011, Charlemagne building Brussels: "Food integrity is becoming increasingly important; authenticity, origin of food, geographical location, traceability and security and safety of food production requires new diagnostic tools and implementation of new information systems."

Coverage of food quality/authenticity in FP6/7: several research projects in FP6 (e.g. TRACE, MONIQA, SEAFOODPLUS, CORE ORGANIC, CO-EXTRA) and FP7 (QSAFFE, FISHPOPTRACE, CORE ORGANIC II) have dealt with specific aspects of food quality/authenticity. TRACE and MONIQA had the broadest approach towards food authenticity research. Representatives of these two projects provided input on future research needs in this area to be tackled at EU level: "Whereas there has been considerable investment in food traceability and the associated verification procedures, there is a need to co-ordinate and exploit transnational capability and resources especially in terms of databases, reference materials, training and research capabilities and priorities. There is a need to have a co-ordinated network that will have a strong stakeholder drive (industry, consumers, control) and will aim to co-ordinate scientific resources and capabilities in


http://www.foodsafety.agraevents.com/


order to provide tools and databases for verifying food origin (geographical, production and species/ varietal). A large network of scientists, industry, consumers, and authorities is required to encourage and underpin the production and fair trade of high quality food products with know-how on food science and technology, analytical chemistry, databases, training and management systems. The food products aiming at have added value, for instance because of their farming management production system, their geographical origin, composition, processing, typicality etc. Knowledge on specific product markers will allow characterization of the produce which can be used for authentication from an economic and safety perspective as well as for marketing purposes."

Criteria fulfilled: 1 (increasing competitiveness of EU food producers/adding value to agri-cultural products), 2 (food information to consumers/agricultural product quality schemes and marketing standards), 3 (support new policy initiatives), 4 (harmonising food standards and combating fraud), 5 (data gathering, harmonisation and research coordination at EU level).

Main line 2:Risk analysis in the food chain

Description: Risk assessment, risk-benefit evaluations, and risk benchmarking will be carried out and further developed while taking into account human and animal health as well as social, economical and environmental considerations. New technologies and tools for risk analysis will focus on both known and emerging risks in new foods, food ingredients and feedstuffs as well as traditional food products. Novel food technologies, methods and processes should be taken into account as well. Furthermore, data sets for both known and new risks will be improved in case more data is needed to carry out a proper risk analysis. This main line will also cover the development of methods on post-market surveillance and the anticipation and identification of emerging risks including those risks that are related to globalisation of markets and climate change.

Justification: New developments in the food area such as the use of nanotechnology, cloning or genetic engineering offer new challenges for the European food supply. The risk and benefit of those developments needs to be assessed using different approaches and new technologies.

Expected impact: Innovation in risk analysis is promoted in order to improve the identification, characterisation, assessment, and evaluation of well-known and emerging risks hereby addressing societal concerns and contributing to an improved risk management and science-based policy.

Sources: ETP 'Food for Life' SRA and IAP; DG SANCO; EFSA

Criteria fulfilled: 1 2 (food safety and quality, nanotechnologies) 3 4 5

FP6 HEATOX: Heat-generated food toxicants, identification, characterisation and risk minimisation (STREP)NOFORISK: Quantitative risk assessment strategies for novel foods (STREP)SAFEFOODNET: Chemical Food Safety Network for the



enlarging Europe (SSA)SAFE FOODS: Promoting food safety through a new integrated risk analysis approach for foods (IP)FURAN-RA: Furan Risk Assessment (STREP)CASCADE: Chemicals as contaminants in the food chain: An NOE for research, risk assessment, education and information (NOE)ATHON: Assessing the toxicity and hazard of non-dioxin-like PCBs present in food (STREP)BIOCOP: New technologies to screen multiple chemical contaminants in foods (IP)BIOTOX: Development of cost-effective tools for risk manage-ment and traceability systems for marine biotoxins in seafood (STREP)DETECTOX: Development of an SPR-based biosensor for the detection of lipophilic phycotoxins in shellfish residues (STREP)BIOTOXMARIN: Development of novel analytic tools for the detection of marine biotoxins (STREP)ECNIS: Environmental cancer risk, nutrition and individual susceptibility (NOE)F&F: Food and Fecundity: Pharmaceutical Products as high risk effectors (STREP)STRAINBARRIER: Understanding prion strains and species barriers and devising novel diagnostic approaches (STREP) IMMUNOPRION: Immunological and structural studies of prion diversity (STREP)PHIME: Public health impact of long-term, low-level mixed element exposure in susceptible population strata (IP)NEWGENERIS: Development and application of biomarkers of dietary exposure to genotoxic and immunotoxic chemicals and of biomarkers of early effects, using mother-child birth cohorts and biobanks (IP)DEVNERTOX: Toxic threats to the developing nervous system: In vivo and in vitro studies on the effects of mixture of neurotoxic substances potentially contaminating food (STREP)BRAFO: A Specific Support Action to Investigate the Risk Benefit Analysis for Foods (SSA)BENERIS: Benefit-risk assessment for food: an iterative value-of-information approach (STREP)QALIBRA: Quality of Life – Integrated benefit and risk analysis web-based tool for assessing food safety and health benefits (STREP)GO-GLOBAL: Global platform on emerging risk in the food and feed chain (SSA)

ERA-NETs NoneCOST action A European network for environmental and food virology (929)Call 1 (2007): Projects proposed for funding

KBBE-2007-2-5-01: Assessment of short- and long-term effects of GMOs on human and animal health (FP) – GMSAFOOD: Bio-markers for post market monitoring of short and long-term effects



of genetically modified organisms (GMOs) on animal and human health


KBBE-2007-2-4-05: Food sampling strategies for risk analysis (IP) – BASELINE: Selection and improving of fit-for-purpose sampling procedures for specific foods and risks

Call 2B (2008): Topics NoneCall 3 (2009): Topics KBBE-2009-2-4-01: Analytical tools for characterisation of

nano-particles in the food matrix (FP) – NANOLYSE: Nano-par-ticles in food: Analytical methods for detection and characteri-sationKBBE-2009-2-4-02: Risk-benefit assessment of food supple-ments (IP) – PLANTLIBRA: Plant food supplements: Levels of intake, benefit and risk assessmentKBBE-2009-2-4-03: Combined exposure to pesticides (FP) – ACROPOLIS: Aggregate and cumulative risk of pesticides: an on-line integrated strategy


None


KBBE.2011.2.4-02: Pan-European Total Diet Study (IP) – TDSEXPOSURE: Total diet study exposure

Call 6 (2012): Topics KBBE.2012.2.4-04: Towards evidence-based risk management of food allergies (CP-IP SME)KBBE.2012.2.4-05: Post-market monitoring of GMOs based on epidemiological studies (CSA-C)


KBBE-2009-2-4-04 (Call 3): Prospects for novel foods (CSA) – [one proposal submitted, but below threshold]


Sample methodologies, analytical methods for chemical and bio-logical hazards and risk analysis, risk communication, risk-benefit evaluation and the specific cases of allergen risks and GMOs (Call 6) have been covered. However, emerging risk may occur due to factors such as climate change, globalisation, environmental de-gradation, changes in practices and processes. Moreover, food chain innovation may bring new foods or food ingredients and novel food technologies into the EU market (link to ML1 Process design and ML4 Tailor-made foods of Area 2.2.3 Processing, and to ML1 Climate change impact of Area 2.2.5 Environment/chain).

Identification of gaps Areas where more research would bring European added value are: a) risk benchmarking; b) emerging risks in the food chain.


none

Area 2.2.5 Environmental impacts and total food chain



Protecting both human health and the environment through a better understanding of the environmental impact on and from food/feed chains. This will involve study of food con-taminants and health outcomes, monitoring of environmental effects, developing enhanced tools and methods for the assessment and management of impacts on, and resistance of, food and feed chains to global changes, in particular to the environment. Assuring quality and the integrity of the food chain requires new models for commodity chain analysis and total food chain management concepts, including consumer aspects.

The table on page 7 shows that all main lines have been covered at least once. ML2 'Sustain-able food production and supply management' has the most topics (ten), followed by ML3 'Food chain organisation and innovation' with four topics and finally ML1 'Climate change impact' with two topics.

The table indicates that under Calls 1 to 5, 13 projects originating from 13 topics have received funds amounting to EUR 39.8 million, to which the ERANET SUSFOOD of Area 2.2.6 (EUR 2 million) should be added. Another EUR 16 million has been earmarked for the three projects to be funded within the three topics of Call 6.

All major aspects mentioned in the Specific Programme for Area 2.2.5 have been addressed in the previously proposed topics and resulting projects of Calls 1 to 6.

A total contribution of EUR 42 million for an area that at the same time promotes sustain-ability and competitiveness of the agro-food industry, the two key drivers of the KBBE, appears to be on the lower side. Moreover, as sustainability is seen by the industry as a crucial element of competition of food enterprises, it looks justified to strengthen this area with more money for research and innovation.

Though the relevant grand challenges have been addressed, the societal challenges 'improved food chain efficiency', 'moving towards a low-carbon food supply chain', 'zero food waste' and 'affordable high-quality food' continue to be of major importance and need scientific inputs. Additional drivers of progress are the EU's leadership regarding a sustainable future in a global world as well as the recent food crisis, which has shown that access to affordable food can no longer be taken for granted, not even in the EU.

Area 2.2.5 is well suited to take up innovation issues, including those given in the communi-cation on the Innovation Union: It tackles the major societal challenge of sustainability and at the same time is business-oriented and raises competitiveness. Looking at the whole food chain, organisational structures and the whole process of research and innovation itself can be considered study objects for innovation, for example by turning the neglected innovators into knowledge-driven innovators or by looking at the demand side of innovation (standardisation, exploring new innovation paths to make them quicker and less expensive). Another approach to innovation is to improve entrepreneurship of food scientists.

Leverage of funds from the private sector is possible in Area 2.2.5, as the industry realises the importance of supplying sustainably produced food to increasing numbers of citizens, but has not been realised.

SMEs have been considered well in Area 2.2.5, especially the food-producing SMEs. This has shown the importance of SME involvement in research as a means of focussing on SME



priorities and using new knowledge in innovative ways. Though there is no real shortage in SME relevant topics, efforts to involve these actors should be continued in order to enhance plausibility of research impact.

Further to the overall research policy goal 'Creation of a European Research Area' aiming to overcome the present fragmentation of research activities, programmes and policies across Europe and contribute to increasing innovation and competitiveness in the food sector, an ERA-NET on sustainable food production and consumption is funded.

Opportunities for international S&T cooperation have been offered in the past calls and the current Call 6, resulting in projects with intense participation from ICPCs: SEAT on ethical aquaculture trade, MycoRed on strategies for worldwide mycotoxin reduction, VEG-i-TRADE on climate change, globalisation, and safety of fresh produce, NAMASTE on the management of food processing waste in India and Europe, SALSA on ethical, environmental and socio-economical impacts on EU-Latin America food chains, FOODSEG on the coordi-nation and dissemination of food safety research activities, GRATITUDE on root and tuber crops, and SECUREFISH on the reduction of post-harvest losses in the fisheries sector.

Priority setting of topics for international S&T cooperation followed hitherto a bottom-up approach, usually at bi-regional level. The demand for problem-solving and solution-oriented international research topics clearly surpasses the offer. A new prospect for a SICA has been identified by ASEAN researchers (bottom-up) following the ASEAN-EC dialogue meeting in May 2010. This topic has meanwhile been approved by the ASEAN political authorities (top down). Bearing in mind the imminent 2015 deadline for assessing progress towards the Mil-lennium Development Goals, one may have to step up international food chain oriented research efforts. A global research initiative has not yet been launched.

The ETP 'Food for Life' priority topics and its Implementation Action Plan have been adequately covered by topics.

Main line 1:Climate change impact on and from food and feed chains

Description: Climate change is considered as one of the most important global challenges to be addressed by international S&T cooperation. It is projected to have multiple impacts on primary food production and processing, population settlement and shifting eating habits, natural resource use and food markets. A comprehensive view of how the EU and global food systems may be affected by climate change in terms of security and safety is lacking. More-over, challenges related to the impact of the food sector on climate change should be addressed.

Justification: The Intergovernmental Panel on Climate Change (IPCC) of the United Nations Climate Change Convention has raised awareness that the world's climate is changing. Science and media efforts to communicate on this issue have contributed to public alertness and placing the phenomenon of climate change high on the political agenda. The Copenhagen conference (Dec. 2009) generated the quantified target of a 2°C increase in global temperature



as a border line, a figure adopted at the G8 and G20 meetings in 2010. Meanwhile the IPCC is reminding that global emissions will have to be cut by 50 to 85 % as compared to 1990 levels by 2050. This target necessitates a fundamental review of consumption and production prac-tices. The EU remains firmly committed to meeting the post-Kyoto targets, promoting a shift to a low carbon economy. What this could mean in terms of opportunities and risks to the food industry is the prime purpose of this main line.

Expected impact: Increased understanding of the viability and resilience of Europe's food production and supply system in the light of climate change and globalisation of food and feed markets. A better understanding of consumer perception and attitudes regarding climate change and desired changes in food production and consumption habits will be generated.

Sources: ETP 'Food for Life' SRA and IAP; Project SAFEFOODS, Work Package 2 'Climate Change and food safety'; Workshop Responding to global challenges (Brussels 10/2007); Conference on the future of European S&T (Lisbon 10/2007); Scientific Committee on Agri-cultural Research (SCAR): Towards future challenges of agriculture research in Europe (Brussels 06/2007); Sustainable development Conference 2009 'A challenge for European research' (Brussels, 05/2009).

Criteria fulfilled: 1, 2 (Climate change mitigation and adaptation, Sustainable development, Food safety and security), 3, 4, 5 (DG ENV, DG SANCO, DG RELEX), 6, 7.

FP6 NoneERA-NETs NoneCOST NoneCall 1 (2007): Topics NoneCall 2A (2007): Topics NoneCall 2B (2008): Topics NoneCall 3 (2009): Projects proposed for funding

KBBE-2009-2-5-01: International food trade: anticipating the impact of climate change on the safety of European and global food markets (IP) – VEG-I-TRADE: Impact of climate change and globalisation on safety of fresh produce – Governing a supply chain of uncompromised food sovereignty

Call 4 (2010): Topics None Call 5 (2011): Topics NoneCall 6 (2012): Topics KBBE.2012.2.5-01: Microbially safe water for human con-

sumption (CP-IP SME)Topics published in earlier calls but not funded

None


The above-mentioned topic of call 3 has been enthusiastically wel-comed by the corresponding evaluation panel praising its original-ity and uniqueness when compared to research programmes of other global players. A Call 6 topic on water safety challenges has been added.

Identification of gaps Insufficient attention has hitherto been given to ML1 in spite of its political and societal importance to the EU. This could be reme-died through coordination and support actions, adding value to the



national research programmes, and by promoting systemic or tech-nological research, for example on food security and on water saving technologies. Links with other main lines of Area 2.2.5 Environment / Chains and with Activity 2.1 will be explored for a broader approach.


Assessment of the impact of global drivers of change on Europe's food security (FP)

KBBE.2013.2.5-01: Assessment of the impact of global drivers of change on Europe's food security[Cross-cutting with Activity 1 Sustainable Production]

Call: FP7-KBBE-2013-7The aim of this topic is to obtain a comprehensive picture of the effects of the global drivers of change (climate, economic concentration and market structure, financial power, resource competition, marginalisation, property rules, geo-political shifts, consumer preferences ...) on European and global food demand and production and consequently food flows. Research will focus on the vulnerability of present European food systems in a context of socio-economic, institutional and agro-ecological change and look into the new challenges and opportunities that the food sector will face in future. Methodologies for vulnerability assessment, improved food security and dynamic modelling tools for determining the sustainability frontiers of different food production systems under newly prevailing conditions will be reviewed, up-graded and/or developed. Following the analysis relevant scenarios will be elaborated for desired food supply chain developments. Research activities will address the major societal risks associated with globalisation as a means of predicting change, provide insight into conflict prevention and resolution and orient policy making. Recommendations to warrant Europe's medium- and long-term food security situation will be formulated for EU policy makers with a view to promote social innovation and stability in Europe and its partner regions.Funding scheme: Collaborative Project (small or medium-scale focused research project).Additional eligibility criterion: The requested European Union contribution shall not exceed EUR 4 000 000 per proposal.Additional information: One project may be funded.Expected impact: The European added value of this topic is its potential for an integrated approach, dealing with the total food system from consumers to ecosystems in a single conceptual framework, while addressing all the actors of the systems, either in their individual dimension and/or in their interactions. This innovative approach has the capacity to correct the currently dysfunctional food system characterised by relatively high numbers of people who are malnourished, micronutrient deficient and overweight through a better understanding of the interdependence of production, trade, stocks, the unpreparedness to meet the vagaries of the weather and the needed incentives to come to a food system that is more equitable, healthy and sustainable. Research will draw attention to the direction in which innovation has to be channelled in order to arrive at desired innovation in food consumption patterns and behaviour, business models, legal frameworks and in the role and management of real grain stock reserves and ways to mobilise these in times of need.Sources/Justification: Cross-cutting topic Activities 1.2, 1.3 and 2.5. CIAA, Note of 16 September 2010 on ' key topics for the work programs 2012 and 2013';



ETP 'Food for Life': Implementation Action Plan, Key Thrust 3 (Supporting sustainable and ethical production), Priority Research Challenge 2 (Solutions for sustainable food chains);

PC input: UK (22/01/09), SE (27/10/10); Project Safe Foods, Work Package 2 'Climate Change and food safety'; Workshop: Responding to global challenges – The role of Europe and of International

Science and Technology Cooperation, Brussels, 4/5 October 2007; Conference on the future of European S&T – reactions to the EC's Green Paper on ERA,

Lisbon, October, 2008; SCAR, Towards future challenges of agriculture research in Europe, Brussels, June 2007

and Sustainable food consumption and production in a resource-constrained world – 3 rd

SCAR Foresight Exercise, Brussels, 2011; Conference: Greening European Research, Brussels, 11 June 2009; Statement of EC President Barroso during G-8 Summit, L'Aquila, July 2009; DG AGRI, lunchtime conference: Redefining food security, Brussels, December 2010; Conference: Food and nutrition in the 21st century, Warsaw, 09-09-2011; Conference: Scientific support for food security and global governance, Brussels,

September 2011; World Disasters Report, Red Cross, 2011; Horizon 2020: 'smart, sustainable and inclusive growth – greening the economy'; Discussions took place between AGRI, Dir I (ENV) and Dir B (Social Sciences and

Humanities) on the scope of the topic.Criteria fulfilled: 1 (innovation, growth and competitiveness), 2 (AGRI, ENV, ENTR), 3, 4

Main line 2:Sustainable food production and supply management

Description: Food production systems in Europe have developed with a focus on security of supply and affordable consumer prices. A number of factors, however, contribute to the low sustainability of the existing food production and supply systems. The transition towards a higher sustainability should reconcile economic viability, environmental protection and social responsibility concerns.

Justification: Life Cycle Assessments (LCA) are extensively used to measure the environ-mental impacts of food systems. Comprehensive food systems research requires however the combination of bio-physical and socio-economic tools and methods of investigation to address the environmental, economic and social aspects of the sustainability triangle. A better understanding of the sustainability of the European and global food chains will lead to the identification, testing and development of sustainability indicators and allow for the detection of shortcomings and identification of technological and management solutions to enhance sustainability.

Expected impact: Development of dynamic modelling tools to demonstrate the sustainability frontiers of various food chains. Improved environmental performance of food products and processes and uptake of eco-efficient innovations by business and consumers. Promoting sustainable consumption and production patterns within the carrying capacity of ecosystems,



mindful of requirements of conservation and management of natural resources, inter alia by avoiding overexploitation and pollution of renewable natural resources such as water, air and soil as well as waste generation.

Sources: ETP 'Food for Life' SRA and IAP; European Federation of Food Science and Technology (EFFoST)

Criteria fulfilled: 1, 2 (Sustainable development, Competitive bio-economy, Food safety and security), 3, 4, 5 (DG ENV, DG SANCO, DG RELEX, DG ENTER), 6, 7.

FP6 QUALITYLOWINPUTFOOD: Improving quality and safety and reduction of costs in the European organic and low input supply chain (IP)SAFEWASTES: Evaluating physiological and environmental consequences of using organic wastes after technological proces-sing in diets for livestock and humans (STREP)GRUB'S UP: Recycling and upgrading wastes from food produc-tion for use within the food chain (STREP)

ERA-NETs KBBE.2011.2.6-02: Sustainable food production and consumption - ERA-NET (CSA-C) – SUSFOOD: Sustainable Food

COST noneCall 1 (2007): Topics NoneCall 2A (2007): Projects proposed for funding

KBBE-2007-2-5-04: Sustainability of the food chain (IP) – SEAT: Sustainable trade in ethical aquacultureKBBE-2007-2-5-05: Reducing mycotoxin contamination in the food and feed chain (IP) – MycoRed: Novel integrated strategies for worldwide mycotoxin reduction in the food and feed chains


KBBE-2008-2-5-01: Influence of food contaminants on early programming leading to obesity (FP) – OBELIX: Obesogenic endocrine disrupting chemicals: Linking prenatal exposure to the development of obesity later in life


KBBE-2009-2-7-02: Valorisation of by-products in food proces-sing (FP; coordinated call with India) – NAMASTE: New ad-vances in the integrated management of food processing waste in India and Europe: Use of sustainable technologies for the exploit-ation of by-products into new foods and feeds


KBBE.2010.2.5-02: Eco-challenges in the food chain of the Latin American region – SICA (Latin America) (FP-SICA) – SALSA: Knowledge-based sustainable value-added food chains: innovative tools for monitoring ethical, environmental and socio-economical impacts and implementing EU-Latin America shared strategies

Call 5 (2011): Projects KBBE.2011.2.5-01: Environmental sustainability in the Euro-



proposed for funding pean food and drink chain (FP) – SENSE: Harmonised environ-mental sustainability in the European food and drink chainKBBE.2011.2.5-02: Reducing post-harvest losses for increased food security – SICA (FP SICA) – 1) GRATITUDE: Gains from losses of root and tuber crops; 2) SECUREFISH: Improving food security by reducing post-harvest losses in the fisheries sectorKBBE.2011.2.6-02: ERA-NET on sustainable food production and consumption (CSA-C) – SUSFOOD: Sustainable Food [counted within Area 2.26 ERA]

Call 6 (2012): Topics KBBE.2012.2.5-02: Optimising food use for social innovation (CSA-S)


KBBE-2009-2-2-04 (Call 3): Strategies for sustainable eating habits (CSA) [one proposal submitted, but below threshold]


The topic 'Valorisation of by-products' of the coordinated call with India (Call 3) yielded promising proposals in this respect, which learns that offering this topic at the EU level could be very bene-ficial for a more sustainable and competitive food industry. Pro-jects on environmental sustainability, on specific commodities, an ERANET as well as a topic on food wastage complete ML2.

Identification of gaps ML2 still holds potential for topics dealing with the societal and industrial objective of sustainability, especially by moving towards zero waste food chains. This has also been endorsed by the Euro-pean Federation of Food Science and Technology (EFFoST) and the ETP 'Food for Life'. Strong links with ML1 Processing of Area 2.2.3 Processing are pertinent.


Saving water and energy for eco-efficient food processing (IP SMEs)

KBBE.2013.2.5-02: Saving water and energy for eco-efficient food processingCall: FP7-KBBE-2013-7

The aim of the topic is to significantly and simultaneously save water and energy27 throughout the entire post-harvest chain from the supply of raw ingredients to processing (operations and cleaning), packaging, warehousing, distribution, retail and household handling of food commodities. A number of optimised, emerging and novel food production and storage tech-nologies, equipment and/or logistics should be developed for environmentally-benign, water- and energy-efficient and consumer-friendly manufacturing and handling of a wide range of foods, whilst improving or at least maintaining food quality and safety. For that purpose, a diagnosis of water and energy consumption of the food processing and the whole food chain has to be performed. This involves also process simulation and modelling as well as an environmental, social and economic process life-cycle assessment in line with the Inter-national Reference Life Cycle Data System (ILCD) Handbook. Dissemination to the food

27 For the scope of this topic, the term ‘energy saving’ is used as in the communication Energy Efficiency Plan 2011, which says that "Technically, 'energy efficiency' means using less energy inputs while main-taining an equivalent level of economic activity or service; 'energy saving' is a broader concept that also includes consumption reduction through behaviour change or decreased economic activity. In practice the two are difficult to disentangle and – as in this Communication – the terms are often used interchange-ably."



industry and demonstration activities at food industry level will be required to fill the gap between the developed concepts and their practical implementation.Funding scheme: Collaborative Project (large-scale integrating project targeted to SMEs).Additional eligibility criteria:- The requested European Union contribution shall not exceed EUR 9 000 000 per proposal.- SME-targeted Collaborative Projects will only be selected for funding on condition that


Additional information: Up to two projects may be funded.Expected impact: The European added value lies in an innovation-driven increase in the competitiveness of food producers and food equipment manufacturers, in particular SMEs, while reconciling sustainability imperatives. Involving SMEs in the project itself will help contribute to achieving these societal objectives. The research will lead to notable reductions in water and energy consumption while at the same time assuring sustainable economic growth. The research contributes to reaching the objective of a resilient sustainable and productive food chain as planned to be published in the 'European Strategy and Action plan for a sustainable bio-based economy by 2020'. Besides, it also contributes to reaching the specific resource efficiency objectives for 2020 and beyond as planned to be published in the 'Roadmap for a resource-efficient Europe', which is a key part of 'A resource-efficient Europe – Flagship initiative of the Europe 2020 Strategy'. Both aim to help transform Europe into a knowledge-based, resource-efficient economy.Sources/Justification: Strategy Paper 2012/13: In the food area, further efforts will be supported to render the

food industry more innovative and eco-friendly by tackling aspects such as … reduction of energy and water consumption by optimising traditional technologies and proposing innovative alternatives.

IAP ETP 'Food for Life': Key Thrust 3 (Supporting sustainable and ethical production), Priority Research Challenge 2 (Solutions for sustainable food chains), Major Research Challenge 1 (To develop viable approaches and innovations to produce resource-friendly, to improve utilisation of food raw materials and to reduce waste.), Deliverable 1 (Development of more sustainable food processing, preservation, packaging and transportation operations.) (p.38): The strategic goal is to strengthen the sustainability of the European food sector throughout the entire chain for processing, packaging, warehousing, distribution, retail and household handling of food commodities by dramatically increasing the process efficiency of using natural resources (e.g. raw agricultural materials, energy and water). A number of optimised, emerging and novel food production and storage (refrigeration) technologies, equipment and logistics should be developed for environmentally-benign, energy-efficient and consumer-friendly manu-facturing and handling of a wide range of foods of plant or animal origin.

Priority topic by the ETP 2009, 2010 Written input PC ES 7/11/11: 'Saving water in the food industry' is a highest priority topic. Written input PC NL 7/11/11: In main line 1 there are still many gaps to fill. In the past

two years the Netherlands had many bilateral meetings with France, Spain and Germany. Energy & Water efficiency was very prominent in these meetings. Small Collaborative research topics in this area would be very well suited for SMEs. Therefore energy and water efficiency should have highest priority in this main line.

Written comment CR 7/11/11: Great interest; Written comment PT 10/11/11: Support



Written input PC ES 15/07/11: Energy reduction in food processing Written input DE 27/10/10: Reduction of resource dependence (water, energy) Written input DK 27/10/10: Sustainability and resource efficiency in food production Written input RO 26/10/10: Optimizing of food processing to reducing energy consuming Written input PC BG 22/9/09, supported by CZ 13/10/09: Development of more sustain-

able food processing, preservation, packaging and transportation operations Written input DK 6/7/09: Sustainable food processing, including raw material, processing

equipment and waste stream optimisation Written input DK 6/7/09: Reduction of water use in animal food production and

processing (in a value chain perspective) Input DG ENV 16/11/10: Resource efficiency Input SANCO 7/9/10 and 11/11/10: Innovation and sustainability - Explore how the

responsible use of water throughout the food chain could be promoted Input András Sebök at FOOD2030 17/04/2007: Reducing material, energy, water inputs,

promote reuse during production and distribution – improve efficiencyCriteria fulfilled: 1 (innovation and competitiveness), 2 (ENV, ENTR), 3, 4

Main line 3:Food chain organisation and innovation

Description: In order to cope with the many changes in the technological, business and policy environment the food sector has to adapt continuously. This challenge entails the need to innovate in organisational relationships to provide enterprises with the means to improve their own and the sector's competitiveness while remaining responsive and responsible towards the expectations of society and the consumer.

Justification: The performance of the food sector – the complex network of primary producers, suppliers, processors, manufacturers, retailers and consumers – depends on four major factors. These are the performance of individual enterprises, the degree of interactions between stakeholders in the value chain, the surrounding environment (socio-economic, cultural, and institutional) and finally consumer behaviour. Research on food chain manage-ment aims at improving sector performance and competitiveness by integrating scientific knowledge and innovation into the reality of food chain operations.

Expected impact: Increased transparency of the food chain resulting in advancements in chain governance, efficiency and building trust with the consumer. The emergence of dynamic and sustainable SME networks capable of promoting and sustaining innovation in the food sector. Serving sector needs – cost/benefit and economic performance analysis. Serving consumer needs for affordable food of quality and diversity.


Criteria fulfilled: 1, 2 (Sustainable development, Competitive bio-economy, Food safety and security), 3, 4, 5 (DG ENV, DG SANCO, DG ENTER), 6, 7.

FP6 FOODCOMM: Key factors influencing economic relationships



and communication in European food chains (STREP)TRACE: Tracing food commodities in Europe (IP)CO-EXTRA: GM and non-GM supply chains: their co-existence and traceability (STREP)CHILL-ON: Developing and integrating novel technologies to improve safety, transparency and quality insurance of the chilled/ frozen food supply chain (IP)TRUEFOOD: Traditional United Europe Food (IP)

ERA-NETs noneCOST noneCall 1 (2007): Topics NoneCall 2A (2007): Projects proposed for funding Topics

KBBE-2007-2-3-06 (belongs to Processing ML2): Network for facilitating the implementation of high-tech processing at Indus-trial scale (NoE) – HighTech Europe: European Network for inte-grating novel technologies for food processing


KBBE-2008-2-5-03 (belongs to ERA): Dissemination of research projects in the food sector (CSA) – AGRIFOODRESULTS: Euro-pean Initiative for a better use of the results of agri-food researchKBBE-2008-2-3-03 (belongs to ERA): Training and career de-velopment for future food scientists (CSA; was proposed in Pro-cessing ML1) – TRACK_FAST: Training requirements and car-eers for knowledge-based food science and technology in Europe


KBBE-2009-2-5-02: Barriers to network learning in SMEs (FP) – NETGROW: Enhancing the innovativeness of food SMEs through the management of strategic network behaviour and network learning performanceKBBE-2009-2-5-03: Transparency along the food value chain (CSA) – TRANSPARENT_FOOD: Quality and integrity in food: a challenge for chain communication and research


KBBE.2010.2.5-01: Transparency of food pricing (FP) – TRANSFOP: Transparency of food pricing


KBBE.2011.2.5-03: Food science and the retail sector: a plat-form for preparing the effective integration of research findings within innovative concepts and applications (CSA-S) – RECAPT: Retailer and consumer acceptance of promising novel technologies and collaborative innovation management

Call 6 (2012): Topics KBBE.2012.2.5-03: A comparative analysis of global versus local food supply systems (CP-FP)


KBBE-2008-2-5-02 (Call 2B, belongs to ERA): A lead market vision for food (CSA; was proposed in Chain ML3) [two pro-posals, but none selected due to lack of funds]


Efforts have been undertaken to focus on innovation and enhanced food systems efficiency, especially through SME relevant topics. There are two projects on how to bring more innovation into the retail sector. The comparison of local vs. global chains is done in Call 6.

Identification of gaps The food catering service has been a slightly neglected research target group until now, in particular in view of its growing import-



ance for an ageing population. Research could also continue to reflect on the issue of how to bring more innovation into food producing SMEs. Strong links with ML1 Processing of Area 2.2.3 Processing are pertinent.


none

KBBE.2013.2.5-04: Development of inclusive and sustainable rural-urban interfaces through regional foodscapes and socially innovative strategies28

Call: FP7-KBBE-2013-7As urbanisation progresses, we are increasingly losing agricultural land. At the same time, there is a growing interest from consumers in urban areas to have access to fresh, locally produced and healthy food. Food supplies are not evenly distributed in many cities, leading to food-rich and food-poor areas with effects on obesity rates, health and well-being. Small local farm holdings in the peri-urban areas are increasingly struggling to stay in business and at the same time there are problems of high urban unemployment and crime. Over recent years a number of cities around the world have started to set up innovative programmes to help address these issues and facilitate the supply of locally produced fresh food into urban areas. Some of these initiatives are having far-reaching benefits on local society, the economy, the environment, health and well-being. Examples include innovative strategies for city market gardens, green roofs, urban aquaculture, community gardens and the setting-up of urban farm colleges. Innovative youth involvement and training programmes are providing new skill development opportunities, covering fields as diverse as small-scale farming, environmental protection, catering, nutrition, transport, soil protection etc. New business opportunities for SME start-ups are generated in, for example, the new catering, training, supply and distribution networks created. Food waste and energy consumption are reduced and there is evidence of significant positive effects on social inclusion, cohesion and well-being. The project will look at a range of current programmes with a view to establishing best-practice scenarios and developing new, socially innovative strategies that go beyond traditional foodscape analyses to address broader socio-economic and cultural factors, taking a holistic approach. The project will help develop innovative approaches to facilitate the supply of fresh, healthy, local food to consumers, the catering industry and to the public sector (e.g. hospitals, schools, care homes etc.) while reducing transport and packaging costs and wastage. Ways of promoting local, urban food production through adaptive governance should be explored (e.g. green roof design, aquaculture, city community gardens and city composting programmes). The sociological, cultural and economic impacts of locally grown food systems on social inclusion, skill development and food security will be evaluated together with the potential benefits of youth engagement and community development programmes linked to urban and peri-urban agricultural initiatives, taking account of the social, demographic, economic, policy, and ecological aspects. The project will analyse and develop sustainable models for rural-urban interfaces that include assessment of mitigation of climate change, Life Cycle Assessments and consumer preferences. Institutional and logistical governance, including for example community supported local agriculture and urban farming

28 A complementary topic on "Post-carbon cities" is expected to be open in Theme 4 Socio-Economic Sciences and Humanities (under topic identifier SSH.2013.x.x-x). That topic would deal with qualitative scenarios on the future of EU cities; quantification of urban trends (demography, economic development, social behaviour) in EU cities; new ways of implementing sustainable ways of living in EU cities; the potential role for exporting EU urban best-practices in emerging countries.



programmes, will also be evaluated. Innovative strategies for public actors, caterers, policy makers, local communities, local farmers, architects, city planners and SMEs will be developed. Ways of stimulating consumer and community engagement will be explored together with integrative land use strategies and a careful analysis of the potential barriers, environmental impacts and potential externalities.Funding scheme: Collaborative Project (small or medium-scale focused research project targeted to SMEs).Additional eligibility criteria:- The requested European Union contribution shall not exceed EUR 4 000 000 per proposal.- SME-targeted Collaborative Projects will only be selected for funding on condition that


Additional information: One project may be funded.Expected impact: The project will provide stakeholders with a range of socially innovative strategies and in-depth socio-economic and socio-cultural insights for ensuring the provision of fresh, healthy, locally produced food to urban and inner cities while tackling social exclusion and youth unemployment and positively re-structuring the rural urban interfaceSource/Justification: PC DK Nov 11: 'Development of inclusive and sustainable rural-urban interfaces through

regional foodscapes': Despite the current huge interest by consumers, food producers/ processors and caterers potential benefits and opportunities of developing regional rural-urban interfaces and foodscapes has not been examined fully from a socio-economic-environmental point of view.

Criteria fulfilled: 1 (Social Innovation), 5 (Cross-cutting socio-economic research)

Area 2.2.6 European Research Area [No text in SP; one main line only]

Description: Existing national structures responsible for research policies and funding shall be mapped, and strategies to improve public funding schemes shall be developed to mobilise new sources of funding and to coordinate existing funding programmes better at regional, national and European levels.

Justification: Creation of a European Research Area in 'Activity 2.2: Fork to farm: Food (including seafood), health and well being' will overcome the fragmentation of research activities, programmes and policies across Europe and contribute to increasing innovation and competitiveness in the food sector.

Expected impact: The European added value lies in supporting and enhancing the ERA in 'Activity 2.2: Fork to farm: Food (including seafood), health and well being'. It will make it possible to design better funding instruments, to improve mutual transparency, to ensure coherent development and closer cooperation between the various disciplines necessary for this complex field of research and to combine efforts and build up critical mass in areas of strategic importance. It will reinforce Europe’s role as a world partner and increase the lever-



age of the EU and the Member States by reducing duplication in the existing efforts of the Member States and the Commission on food research. It will improve performance in R&D and innovation and strengthen the competitiveness of EU businesses and regions, in particular by fostering entrepreneurship and promoting national, regional and innovative clusters.

Sources: ETP 'Food for Life' SRA and IAP; PC

Criteria fulfilled: 1, 3, 5

FP6 noneERA-NETs SAFEFOODERA: European excellence in food safety research

programming (CSA)COST noneCall 1 (2007): Topics NoneCall 2A (2007): Topics NoneCall 2B (2008): Projects proposed for funding

KBBE-2008-2-5-03: Dissemination of research projects in the food sector (CSA) – AGRIFOODRESULTS: European initiative for a better use of the results of agri-food researchKBBE-2008-2-3-03: Training and career development for future food scientists (CSA) – TRACK_FAST: Training requirements and careers for knowledge-based food science and technology in Europe


KBBE-2009-2-6-01: Enhanced co-operation in food and health with a view to strengthening the European Research Area (CSA) – FAHRE: Food and health research in Europe


KBBE.2010.2.6-01: Strengthening cooperation in food safety re-search in the enlarged European Union (CSA) – FOODSEG: Safe food for Europe – Coordination of research activities and dissemi-nation of research results of EC funded research on food safety


KBBE.2011.2.6-01: Coordination action in support of the imple-mentation by participating Member States of a Joint Programming Initiative on ‘A Healthy Diet for a Healthy Life’ (CSA-C) – HDHL CSA: A Healthy Diet for a Healthy Life - Coordination ActionKBBE.2011.2.6-02: ERA-NET on sustainable food production and consumption (CSA-C) – SUSFOOD: Sustainable Food

Call 6 (2012): Topics NoneTopics published in earlier calls but not funded

KBBE-2008-2-5-02 (Call 2B): A lead market vision for food (CSA) [two proposals, but none selected due to lack of funds]


See areas 1 to 5

Identification of gaps See areas 1 to 5Call 7 (2013): Indicative topics

Exploitation of Framework Programme project results in food, health and wellbeing by SMEs (FP-SMEs; relevant area and main line depends on proposals selected)



KBBE.2013.2.6-01: Exploitation of Framework Programme project results in food, health and well-being by small and medium-sized enterprises

Call: FP7-KBBE-2013-7The aim of this topic is to allow SMEs to take up research outcomes resulting from earlier FP funding in food, health and well-being. The follow-up project should turn available scientific and technological knowledge into innovative processes, products or services, thereby clearly going beyond the earlier project(s). It will involve a demonstration phase and/or a proof-of-concept, a business plan, and an environmental, social and economic life-cycle assessment in line with the International Reference Life Cycle Data System (ILCD) Handbook (if applicable). The application must show that the knowledge has been generated earlier and that the results have already been achieved and are available for further research and development – mere ‘expected results’ are not acceptable as a basis for project selection. Although the principal research must have been carried out in earlier project(s), further research and development must remain central to the project and will allow SMEs to get nearer to actual application.Funding scheme: Collaborative Project (small or medium-scale focused research project targeted to SMEs)Additional eligibility criteria: SME-targeted Collaborative Projects will only be selected for funding on condition that


The maximum duration of a project is two years.Additional information: The topic aims at financing a limited number of small or medium-scale focused research projects targeted to SMEs with an overall maximum budget of EUR 10 000 000.Expected impact: This approach gives more attention to the innovation phase. As well as improving the impact of an earlier project, it will improve the S&T capabilities, the innovation potential and the competitiveness of the SMEs taking part. The European added value lies mainly in a leverage effect on private investment, the cooperation of private com-panies with foreign partners on a scale not possible at national level, and the reduction of commercial risk by making existing research results applicable across Europe and beyond.Source/Justification: Equivalent topic in Call 6 Area 2.3 PROC was received very positively by DG AGRI and

PC, who suggested also drafting one for the other areas. Presentation PC 27/10/10 of the SME Working Group: Project size of € 1-2 mio preferred

by SMEs. Input to the questionnaire of the PC SME ad-hoc group: "The current FP7 programme is

too much focused on basic research. … The true innovation bottleneck – called the valley of death – lies in application of knowledge and the scale-up of novel technologies. These activities are primarily part of the domain of ‘entrepreneurial’ and not part of the domain of universities. … The current projects are (a) often not novel, (b) too strongly focused on ‘basis research’, (c) too much dominated by universities, (d) too long and with too many partners. SMEs prefer too do high-tech development projects with a smaller amount of (high-tech SME) partners. Hence, 2-5 as a maximum. Projects with a budget of 500.000 up to 1.500.000 euros are perfect to handle."



ETP Food for Life IAP: Improving stakeholder commitment and resource utilisation: Measures for enhancing the innovation activities of SMEs in the food industry include: … capacity building of SMEs through training, practical demonstrations and transfer of knowledge. Training will not be limited to technical subjects, but will include techniques for managing innovation, commercialising the outputs of R&D projects, …

ETP Food for Life IAP: Enabling Activities, Technology Transfer: Technology transfer, put simply, is the conversion of existing knowledge into an appropriate format so that it can be used by industry to develop new products, processing and services that deliver economic and social benefits. Because there is a demonstrable need to improve the success rate of innovation in the European food and drink industry, credible partners to support innovation through the identification and adaptation of appropriate solutions to technical and legislative challenges are essential for its future success. (p.59)… Developing a dedicated funding scheme for enhanced collaboration between the food industry and knowledge providers. (p.60)

Innovation Union Communication – Commitment 21: The Commission will facilitate effective collaborative research and knowledge transfer within the research Framework Programmes and beyond. … Mechanisms are also needed to further strengthen knowledge transfer offices in public research organisations, in particular through trans-national collaboration. (p.19)

Written input Dietrich Knorr (TUBerlin) EFFoST 11/10: Improvement of the European food processing innovation climate

Note DG of 3/11: "Giving more attention to the 'innovation phase', which could include demonstrators, prototypes, technology transfer, filing for patents, and input to policy-making. In this context, more attention should also be given to dissemination and uptake of research outcomes resulting from FP funding, both at programme and at project level…"

Criteria fulfilled: 1 (exploitation of results in food research), 2 (innovation), 3 (as shortly as possibly after results have been obtained), 5 (exploitation needed for the development of KBBE)

Area 2.4 Activity 4 [No text in SP; no main line sensu strictu]

FP6 n.a.ERA-NETs n.a.COST n.a.Call 1 (2007): Topics NoneCall 2A (2007): Topics NoneCall 2B (2008): Topics NoneCall 3 (2009): Topics NoneCall 4 (2010): Projects proposed for funding

KBBE.2010.4-01: Strengthening the implementation of durable integration in FP6 Networks of Excellence (CSA) – EuroFIR-Nexus: The EuroFIR Food Platform: Further integration, refine-ment and exploitation for its long-term self-sustainability



KBBE.2010.4-01: Strengthening the implementation of durable integration in FP6 Networks of Excellence (CSA) – ECNIS2: Towards ECNIS Centre for Research and Education on Cancer, Environment and Food


(no number): Study on ‘Forward looking activities to support the identification of grand challenges and the corresponding priorities for research and innovation in the food area’ (CSA) – not realised (no number): European Conference on ‘Food and Nutrition in the 21st Century’ under the Polish Presidency (CSA-NB) – FOOD-CONFERENCE: Conference “Food and nutrition in the 21st century”

Call 6 (2012): Topics NoneTopics published in earlier calls but not funded

None


See areas 1 to 5

Identification of gaps For details see areas 1 to 5. Exploitation and/or demonstration of scientific project results from most areas and main lines could be considered as a common gap and be addressed here.


none


Documents

Activity 2 - Utbildning, forskning och samverkan - … · Web viewCooperation THEME 2 Food, Agriculture and Fisheries, and Biotechnology Updated Reflection Paper Activity 2.2 Fork