National Technology Platform on Italian Food for Life The Vision for 2020 and beyond Dr. Daniele Rossi Chairman of the National Technology Platform Italian

National Technology Platform on“Italian Food for Life”

The Vision for 2020 and beyond

Dr. Daniele Rossi Chairman of the National Technology Platform “Italian Food for Life”Chairman of the CIAA Research Expert Group Director General of Federalimentare

Presentazione della Piattaforma Tecnologica Nazionale

AIIPAMILANO, 4 OTTOBRE 2006

Food and Drink Industry is the second manufactoring sector in Italy and the first

in the EU

AIIPA, Milano, 4 ottobre 2006

TOTAL TURNOVER BY PRODUCT AND R&D (2005) Traditional and local food 70 65%

Advanced traditional food 18 17%

Typical products (PDO, PGI and wine) 9,5 9% (of which 2,9 billion € of export)

New products (novel, functional, healthy, ready to eat, etc.)

8,5 8%

Organic food 1 1%

Total 107 100% (of which 15 billion € of export )

Advanced traditional food17%

New prodocts 8%

Traditional and local food 65%

Typical products

9%

Organic food1%

Source: Centro Studi Federalimentare 2005


TOTAL TURNOVER BY PRODUCT (2005)

The Italian Food and Drink Industry TOTAL DIRECT EMPLOYMENT OF THE ITALIAN F&D INDUSTRY (2005)

Quality and safety controls and management

85.800

Logistic and stock 35.100 Trade and sales 74.100 Administration and finance 27.300 Production 167.700 Total 390.000

Trade and sales19%

Quality and safety controls and management

22%Production43%

A dminis tration and f inance

7%

Logis tick and s tock9%

Source: Centro Studi Federalimentare 2005


InnovatorsInnovators groups - SMEs-NET SSA groups - SMEs-NET SSA (EU) (EU)

Processmajor

innovation23%

Product major

innovation: 31%

Major innovators: 41%

Improvers who did not introduced major innovations:

44%

Only15%of all

F&D firmsdid not

introduceinnovations

in the last three

years

Both: 13%

Europe


Processmajor

innovation20%

Product major

innovation: 23%

Major innovators: 34%

Improvers who did not introduced major innovations:

42%

24%of all

F&D firmsdid not

introduceinnovations

in the last three

years

Both: 12%

Italy

Innovators groups - SMEs-NET SSA Innovators groups - SMEs-NET SSA (EU) (EU)


SMEsSMEs priorities - SMEs-NET SSA (EU) priorities - SMEs-NET SSA (EU)

65%

75%

62%

73%

46%

46%

47%

Alimenti e Salute

Qualità e Preparazione dei Prodotti Alimentari

Prodotti Alimentari e Consumatore

Sicurezza AlimentareProduzione Alimentare Sostenibile

Gestione della Catena Alimentare

Comunicazione, Formazione e TrasferimentoTecnologico

56.6%

69.9%

62.2%

74.4%62.2%

67.1%

60.2%

Alimenti e Salute

Qualità e Preparazione dei Prodotti Alimentari

Prodotti Alimentari e Consumatore

Sicurezza AlimentareProduzione Alimentare Sostenibile

Gestione della Catena Alimentare

Comunicazione, Formazione e TrasferimentoTecnologico

Italy

Europe


Note: innovations introduced in the last three years: If a firm introduce both a major innovation and improvments, it is considered as a major innovator. If a firm incroduced both process and product innovations, it is considered as process innovator.

20%

30%

40%

50%

60%

70%

80%

90%

100%

60% 65% 70% 75% 80% 85% 90% 95% 100%

P

I

CZ F

T

A

HU

ES

GR

% major innovatorson total innovators

% process innovators on total innovators

DK

B

The innovation map of UE Food & Drink Industry - The innovation map of UE Food & Drink Industry - SMEs-NET SSA SMEs-NET SSA (EU) (EU)


Opinions about Food Quality and Manufacturing - Opinions about Food Quality and Manufacturing - SMEs-NET SSA SMEs-NET SSA (EU) (EU)

Food quality and manufacturing

55,4%

69,9% 72,4% 74,0% 75,1% 78,1% 80,0% 82,3% 84,3% 84,6% 86,6% 89,1%

0,0%

10,0%

20,0%

30,0%

40,0%

50,0%

60,0%

70,0%

80,0%

90,0%

100,0%

Austria Italy France Portugal UEaverage

Hungary Denmark Greece Spain Belgium CzechRepublic

Turkey


Opinions about Food Safety - Opinions about Food Safety - SMEs-NET SSA (EU) SMEs-NET SSA (EU)

Food safety

60,0% 63,6% 66,1%72,6% 72,8% 74,4%

83,5% 83,6% 84,6% 84,8% 85,7% 87,0%

0, 0%

10, 0%

20, 0%

30, 0%

40, 0%

50, 0%

60, 0%

70, 0%

80, 0%

90, 0%

100, 0%

Denmark France Austria Hungary UE average Italy Belgium Turkey Spain Czech

Republic

Greece Portugal


Preferred innovation sustaining measure - Preferred innovation sustaining measure - SMEs-NET SSA (EU) SMEs-NET SSA (EU)

Best practice guides

39,3%

56,5% 56,5% 56,7% 60,8% 62,7% 64,0% 65,6% 69,5% 73,3% 77,6% 81,0%

0,0%

10,0%

20,0%

30,0%

40,0%

50,0%

60,0%

70,0%

80,0%

90,0%

Austria Hungary France Belgium CzechRepublic

UEaverage

Spain Greece Italy Denmark Turkey Portugal


Preferred innovation sustaining measure - Preferred innovation sustaining measure - SMEs-NET SSA (EU) SMEs-NET SSA (EU)

Seminars, conferences

26,7% 30,4%36,1%

40,7% 43,4% 44,9% 46,8%56,5% 59,9% 60,0% 60,0%

74,5%

0,0%

10,0%

20,0%

30,0%

40,0%

50,0%

60,0%

70,0%

80,0%

Denmark Austria France Italy UEaverage

Belgium Portugal CzechRepublic

Spain Greece Hungary Turkey


The Italian Food and Drink Industry has elaborated a strategy for the next 10 years

structured in 5 priorities based on the outputs of the «Study on the scenarios towards 2015»

The 5 priorities of the Italian Food and Drink Industry to be competitive

STRENGTHENING OF THE FOOD CHAIN

INDUSTRIAL POLICY

PROMOTION OF THE

MADE IN ITALY

COMPANY DIMENSION

INNOVATION AND DEVELOPMENT

Source: Federalimentare President’s report 2006AIIPA, Milano, 4 ottobre 2006

European Technology Platform Food for Life

-

FoodQuality &

Manu-facturing

Food &Health

Food Safety

SustainableFood Production

Food &Consumer

Communication,Training &

Technology Transfer

Food Chain Management

Source: CIAA “ Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006

Goal 1. Measuring consumer behaviour in relation to food Goal 2. Developing comprehensive models of consumer food

choice processes Goal 3. Developing strategies to induce behavioural change to

improve consumer health and social responsibility Goal 4. Promoting effective interaction with consumer groups

and consumers directly through communication and public participation

Goal 5. Understanding consumer behaviour in relation to health and nutrition

Goal 6. Understanding consumer behaviour in relation to food quality and manufacturing

Goal 7. Understanding and addressing consumer concerns with food safety issues

Goal 8 – Understanding consumers and their behaviour Goal 9 - Interaction with consumers to assess their willingness to

pay for innovative products and for food chains which take into account sustainable consideration of environment, ethics and fair trade.

Goal 10 - Designing and testing new ways to communicate nutritional/other values to target populations, with some attention devoted to changes in “kitchen logic”.

Challenge 1. Food & consumer Challenge 1. Food & consumer Ensuring that consumers make the healthy choice

the easy choice

Source: “ Italian Food for Life” - The VisionAIIPA, Milano, 4 ottobre 2006

Challenge 2.Challenge 2.Food & healthFood & health

Delivering a healthy diet

Goal 1. Understanding brain function in relation

to diet Goal 2. Understanding dietary effects on

immune and intestinal function Goal 3. Understanding the link between diet and

metabolic function Goal 4. Understanding the relationship between

the quality of animal products and the quality of animal breeding

Source: “ Italian Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006

Healthy Ageing: GoalHealthy Ageing: Goal

To influence an individual’s state of ageing and deliver a personal regime of nutrients, lifestyle and advice for

healthy longevity.

Well-Being/Appearance Add life to

years

Age

AIIPA, Milano, 4 ottobre 2006Source: CIAA “ Food for Life” - The Vision

A vision for improving Population HealthA vision for improving Population HealthP

opu

lati

on n

um

ber

s

Healthy Unhealthy condition

Target population for Pharma Industries

Target population for Food Industries & Public healthcare


Source: CIAA “ Food for Life” - The Vision

Challenge 3.Challenge 3.Food quality & manufacturingFood quality & manufacturing

Developing value-added food products with superior quality, convenience, availability

and affordability

Goal 1. Producing tailor-made food products

Goal 2. Improving process- and packaging design and process control

Goal 3. Improving understanding of process-structure-property relationships


Goal 1. Predicting and monitoring the behaviour and fate of relevant known and emerging biological hazards

Goal 2. Predicting and monitoring the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin

Goal 3. Improving risk assessment and risk-benefit evaluation in the food chain

Goal 4. Developing tools and addressing measures to ensure safety of the food chain

Challenge 4. Food safetyChallenge 4. Food safety

Assuring safe foods that consumers can trust

Source: “ Italian Food for Life” - The Vision


Product Design

Process Design

Product Manufacture

Supply Chain

Consumer Use

Safe Formulation

Safe Process

Safe Distribution

SAFE PRODUCT

“Safety b

y Desig

n”

Safe Use

Food Safety by Design Food Safety by Design R

aw

Mate

rials

Source: CIAA “ Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006

Challenge 5.Challenge 5.Sustainable food productionSustainable food production

Achieving sustainable food production

Goal 1. Understanding of the sustainability of

food production and supply in Italy Goal 2. Research on scenarios of future Italian

food production and supply Goal 3. Developing sustainable processing,

packaging and distribution Goal 4. Developing and implementing

sustainable primary food production


Challenge 6.Challenge 6.Food chain managementFood chain management

Managing the food chain

Goal 1. Identification of possible scenarios Goal 2. Stabilising markets and supporting food

chain dynamics through the generation and preservation of trust

Goal 3. Improving the innovation potential of the food chain

Goal 4. Supporting competitiveness through integration

Goal 5. Participation of small producers in complex food chain operations

Source: “ Italian Food for Life” - The Vision AIIPA,Milano, 4 ottobre 2006

Goal 1. Communication

Goal 2. Training

Goal 3. Improved Technology Transfer

Challenge 7. Challenge 7.

Communication, training and technology transfer

Source: “ Italian Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006

Italian Food for Life - EventsItalian Food for Life - Events

28 March 2006 – 1st Bologna meeting 27 April 2006 – 2nd Bologna meeting 5 July 2006 - Launch of the Platform in Rome (c/o

CRUI/LUISS) 6 July 2006 – Meeting with the EU Commissioner J.

Potočnik on National Platforms (J.Martin, J.Maat, D.Rossi)

26 July – 3rd Bologna meeting 4 October 2006 – Presentation of the Platform to the

enterprises c/o AIIPA October – Road show to the Food & Drink Italian

Associations November – 4th Bologna meeting (Constitution of the

National Platform “Italian Food for Life”)


Technology Platforms - Technology Platforms - contactscontacts

Federalimentare Viale Luigi Pasteur, 10 00144 Roma (I) Tel. +39 (06) 5903534 – 5903380 Fax +39 (06) 5903342E-mail: [email protected] www.federalimentare.it

CRUI Piazza Rondanini, 48 00186 RomaTel. +39-06 68 4411 Fax +39 (06) 68 441 399e-mail: [email protected]


http://www.federalimentare.it/

mailto:[email protected]

SpecificSpecific ProgrammesProgrammes

Cooperation – Collaborative researchCooperation – Collaborative research

People – Human PotentialPeople – Human Potential

Ideas – Frontier ResearchIdeas – Frontier Research

Capacities – Research CapacityCapacities – Research Capacity

7th Framework Programme 2007 - 20137th Framework Programme 2007 - 2013

AIIPA, Milano, 4 ottobre 2006Source: European Commission

9 Thematic Priorities1. Health2. Food, agriculture and biotechnology3. Information and communication technologies4. Nanosciences, nanotechnologies, materials and new production

technologies5. Energy6. Environment (including climate change)7. Transport (including aeronautics)8. Socio-economic sciences and the humanities9. Security and space+ Euratom: Fusion energy research, nuclear fission and radiation

protection

Cooperation – Collaborative researchCooperation – Collaborative research

Source: European Commission AIIPA, Milano, 4 ottobre 2006

7th Framework Programme 2007 -7th Framework Programme 2007 -2013 2013

Food, Agriculture and Food, Agriculture and BiotechnologyBiotechnology

Sustainable production and management of biological resources from land, forest and aquatic environments

Fork to farm: food, health and well being Life sciences and biotechnology for sustainable

non-food products and processes

Source: European Commission

The Food, agriculture and biotechnology priority aims at building a European "knowledge based bio-economy" to answer the growing demand for safer and healthier food as well as for sustainable use and production of renewable bio-resources.


7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing

Area 2.2.1. Consumers – Call 2007-1 1. Networking of food consumer science in

Europe and development and application of social and behavioural sciences to food research Funding scheme: Network of Excellence

2. Developing research tools for food consumer science in the Western Balkan Countries Funding scheme: Small collaborative project / Specific International Cooperation Action

3. Food labelling and consumer behaviour Funding scheme: Small collaborative project



Area 2.2.2. Nutrition – Call 2007-1

1. Effect of diet on mental performance Funding scheme: Large collaborative project

2. Impact of diet on ageingFunding scheme: Large collaborative project

3. Optical technologies for monitoring the human nutrition status and the onset of nutrition-related health problems Funding scheme: Up to two small collaborative

project(s)/ NEST activity4. Malnutrition in developing countries

Funding scheme: Small collaborative project/Specific International Cooperation Action

5. Diet for patients in hospitals and at home: disease-related malnutrition Funding scheme: Small collaborative project AIIPA, Milano, 4 ottobre 2006


Area 2.2.2. Nutrition – Call 2007-2A

1. Diet and its effect on the development of intestinal microflora and on the immune system through the entire life span Funding scheme: Large collaborative project

2. Systems Biology and bioanalytical tools for nutrition researchFunding scheme: Large collaborative project



Area 2.2.3. Food processing – Call 2007-1

1. Smart control for improved food and feed technologies Funding scheme: Large collaborative project

2. Assessment and improvement of existing food and feed technologies Funding scheme: Up to two small collaborative projects

3. Harmonising and integrating research on food technology, safety and nutrition through commonly shared food models Funding scheme: Small collaborative project

4. Nano-devices for quality assurance, food safety and product properties Funding scheme: Small collaborative project



Area 2.2.3. Food processing – Call 2007-2A

1. New solutions for improving refrigeration technologies along the food chain Funding scheme: Large collaborative project

2. Network for facilitating the implementation of high-tech processing at industrial scale Funding scheme: Network of Excellence



Area 2.2.4. Food quality and safety – Call 2007-1

1. Exposure to food additives, flavourings, and migrants coming from the packaging – Dietary intake models Funding scheme: Large collaborative project

2. Detecting chemical hazards in the food chain Funding scheme: Large collaborative project

3. New methods for the monitoring and control of food-borne viruses Funding scheme: Small collaborative project

4. Innovative and safe packaging Funding scheme: Small collaborative project



Area 2.2.4. Food quality and safety – Call 2007-2A

1. Food sampling strategies for risk analysis Funding scheme: Large collaborative project

2. Protecting animal and human health from prions in food, feed and the environment Funding scheme: Large collaborative project



Area 2.2.5. Environmental impacts and total food chain – Call 2007-1

1. Post Market Monitoring of GM food and feed Funding scheme: Small collaborative project or Coordination and Support Action

2. Converging technologies and their potential for the food area Funding scheme: Small collaborative project

3. Development and application of computational biology as a complementary tool to in vivo and/or in vitro trials

Funding scheme: Coordination and support action



Area 2.2.5. Environmental impacts and total food chain

– Call 2007- 2A

1. Sustainability of the food chain Funding scheme: Network of Excellence

2. Reduce contamination by mycotoxins in the food and feed chain Funding scheme: Large collaborative project / SICA - Specific International Cooperation Action



Indicative topics of the work programme 2008 (1):

Area 2.2.1 Consumers1. Taste, cognitive perception and mood 2. Assessment of intervention measures aimed at promoting

healthy eating habits3. Risk perception and communication in the food chain and the

role of the media 4. Applying behavioural models for the prevention of obesity,

with a particular focus on children

Area 2.2.2. Nutrition1. Optimal cell function and nutrition 2. Methodologies and tools to support the prevention of obesity

in Mediterranean Partner Countries (SICA)3. Linking with international databases on food composition and

consumption (SICA)4. Impact of exogenous factors in the development of allergy5. Functional foods, natural products and bioactive compounds

from the Black Sea region (SICA)



Indicative topics of the work programme 2008 (2):

Area 2.2.3. Food processing1. (Bio-)Technologies for the production of food additives,

colorants, and flavours 2. Observing and understanding the micro-structure of foods

Area 2.2.4. Food quality and safety1. Biocides and induced risks of antibiotic resistance in food

pathogens 2. Effects of combined exposure to chemicals intentionally

added to the food chain

Area 2.2.5. Environmental impacts and total food chain 1. Assessment of impacts from climate change on food 2. Food chain management 3. Assessment of impacts of scenarios affecting food chain

management


7FP - Budget7FP - Budget

Expecting finalisation November 2006:

– Total Budget 7FP: 54.000 million euro (~ 7.700 million euro per year)

– Total Budget “Food, agriculture and biotechnology”: 1.935 million euro (~ 276 million euro per year)

– Total Budget Activity 2.2 “Fork to Farm: food, health and well-being”: ~ 774 million euro (~ 110 million euro per year)


7 FP - Contacts7 FP - Contacts

EU research: ec.europa.eu/research

Agriculture research: ec.europa.eu/research/agriculture/index_en.html

Seventh Framework Programme: ec.europa.eu/research/future/index_en.cfm

Information on research programmes and projects: cordis.europa.eu


Thanks for the attention


Documents

National Technology Platform on Italian Food for Life The Vision for 2020 and beyond Dr. Daniele Rossi Chairman of the National Technology Platform Italian