IFIS - Our Profile

© International Food Information Service 2011

International FoodInternational FoodInformation Service Information Service

Overview & CapabilityOverview & Capability


Who are we?Who are we?

• Established in 1968, the leading information provider that evaluates, collates, manages & distributes food related information to industry professionals including scientists, technologists and nutritionists

• Our vision is to be the internationally recognised authority for the discovery of food relevant information and its application for diverse audiences


What do we do?What do we do?

• Produce FSTA - Food Science Technology Abstracts ®,Food Science Technology Abstracts ®, the worlds largest bibliographic database covering food science, technology, nutrition & associated disciplines, complimented by a portfolio of related information products & services


Our Mission & Core Values:Our Mission & Core Values:

To communicate & promote knowledge of the science related to food in order to stimulate global education, research & vocational training for the future benefit of humanity

• Reputation for scientific integrity, accuracy, quality & excellence

• International Focus• Independence, impartiality & timely delivery of relevant

information• Ongoing commitment to learning & development


Business Partners:Business Partners:


Academic & Research Users:Academic & Research Users:


Corporate Users:Corporate Users:


Food Industry Drivers:Food Industry Drivers:

Increased Competition

Food Safety & Consumer Confidence

Consumer Trends

Pressure on Margins (Energy & Material Costs)

Creating an increasing need for:

New Products, Differentiation & Innovation

Cost Reduction & Efficiencies

Leads to … R&D investment being critical for growth


To Achieve Differentiation &To Achieve Differentiation &InnovationInnovation

R&D & Product Marketing requireaccess to relevant information that must…

Be high quality & comprehensive (accepted fact – not opinion) Have an intuitive database interface (intelligent searching-user friendly)

Have fast efficient access, one source for bespoke multidiscipline information

Be cost effective & inexpensive to implement

Have capability to provide or link to full text articles


Accessing Global Food Science Accessing Global Food Science InformationInformationCurrent Current PracticesPractices

Types of Information required

Journal articles Trade magazines and Newspaper articles Patents Legislation HACCP information and Regulatory information ‘Grey’ Literature – (Theses/Reports/Conference

Proceedings/Bulletins/Digests/Papers/Newsletters) Books Competitor Intelligence/Market and Business intelligence Novel Technologies/Nutritional data/Food Statistics/Sensory data and

analysis

And of course – Search Engines on the Internet………


Which on-line resource would you rather use?

Search Engine Results:Search Engine Results:‘‘Hygienic Food ProcessingHygienic Food Processing’’

www.lycos.com 3,120,000 www.yahoo.com 2,810,000 www.google.com 1,633,200 www.search.aol.com 128,000 www. scholar.google.com 48,231

http://www.fstadirect.com/ 870

http://www.lycos.com/



http://www.yahoo.com/

http://www.google.com/



http://www.search.aol.com/



http://www.fstadirect.com/




Benefits of Food Science Information Benefits of Food Science Information discovery?discovery?

Monitor advances in Technology

Competitor monitoring Business intelligence Patent information newsletters

Support R&D Programmes

Learn about previous applications and technologies

Learn about associated technologies

Save spend on unnecessary research

Solve Manufacturing problems

Find guidance on process technology and labelling

Improve product shelf life using better packaging materials

Improve process performance Identify and apply good manufacturing

practices Find advice on efficient waste

management Optimise heating and cooling processes

Generate ideas for future developments Inspire R&D ideas and creativity Find relevant patents and new

technologies

Answer questions Who are the experts in the field? What are the hygienic design criteria I

should look for? How do I start to discover the route of a

contamination? Answer questions about compositional

standards and additives legislation


FSTA records by document type:FSTA records by document type:

Books, 159, 0.4%

Journal articles, 34095, 75.1%

Reviews, 1594, 3.5%

Patents, 8116, 17.9%

Standard, 1154, 2.5%

Reports, 203, 0.4%

Other, 70, 0.2%

50,000 new entries planned for 2011 Approx. One million Records


0 1000 2000 3000 4000 5000 6000 7000

Food Sciences

Biotechnology

Hygiene & Toxicology

Economics

Engineering

Packaging

Catering & Multicomponent Foods

Alcoholic & Non-Alcoholic Beverages

Fruits, Vegetables & Nuts

Cocoa, Chocolate & Sugar Confectionery Products

Sugars, Syrups & Starches

Cereals & Bakery Products

Fats, Oils & Margarines

Milk & Dairy Products

Eggs & Egg Products

Fish & Marine Products

Meat, Poultry & Game

Additives, Spices & Condiments

Pet Foods

FSTA records by section:FSTA records by section:


Scientific disciplines coveredScientific disciplines covered

Agriculture Chemistry Biochemistry Biotechnology Horticulture Economics Botany Hygiene and toxicology Sensory Analysis BioPhysics

Microbiology Chemical engineering Genetics Medicine Nutrition Marketing Ecology Zoology New subjects? (Pet Foods)

Coverage of new subjects is constantly under review.


Food Manufacturing CycleFood Manufacturing Cycle

Consumers

Market Research

Product & Process Development

Materials

Plant

Hygiene & Contamination

HACCP & Quality Assurance

Processes

Products

Distribution

Retail

Quality Control

Ingredients

Primary Production

Good Manufacturing

Practice

Packaging

Catering & Food Service

Food Science R&D information to meetindustry needs & job function

Sensory Testing

GMP for Heat Processing

Microbiological Contamination

Nutritional Labelling HACCP for

Agriculture

Job Roles & food science information requirements


Conclusion:Conclusion:We can enable you to -We can enable you to -

Monitor advances in food technology Stay ahead of competitors Develop safe products & avoid litigation Solve manufacturing problems Improve process performance Support R&D programmes Find the experts Find efficiency savings Bring products to market more quickly


For More Information…For More Information…

Luke DaviesInternational Sales [email protected] Food Information Service (IFIS)

t: +44 (0) 118 988 3895 (Switchboard)w: www.foodsciencecentral.com

mailto:[email protected]

http://www.foodsciencecentral.com/

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IFIS - Our Profile