European initiative for a better use of the Results of AgriFood Research

Dr. Claudia MosoiuNational Institute of R&D for Food Bioresources IBA

Diaspora ConferenceExploratory Workshop Food & Health

The 22nd of September, 2010

Objectives:

1) To offer innovative and sustainable services for dissemination (3D game engine)

2) To raise skills of European food scientists on dissemination practices

3) To successfully disseminate recent results from agri-food research projects

Beneficiary no.

Beneficiary name Short name Country

1 ASSOCIATION DE COORDINATION TECHNIQUE POUR L'INDUSTRIE AGRO ALIMENTAIRE ACTIA

ACTIA France

2 EUROQUALITY SARL EQY France 3 AGENZIA PER LA PROMOZIONE DELLA RICERCA EUROPEA APRE Italy

4 FOOD INDUSTRIAL RESEARCH AND TECHNOLOGICAL DEVELOPMENT COMPANY SA

ETAT Greece

5 INOVAMAIS - SERVICOS DE CONSULTADORIA EM INOVACAO TECNOLOGICA S.A.

INV Portugal

6 INNOWISE GMBH INW Germany 7 PIXELPARK AG PP Germany 8 FOOD-PROCESSING INITIATIVE E.V. FPI Germany

9 CAMPDEN & CHORLEYWOOD ELELMISZERIPARI FEJLESZTESI INTEZET MAGYARORSZAG KOZHASZNU TARSASAG

CCH Hungary

10 LUNDS UNIVERSITET ULUND Sweden 11 AGROTECHNOLOGY AND FOOD INNOVATIONS BV AF NL

12 ECOLE NATIONALE D'INGENIEURS DES TECHNIQUES DES INDUSTRIES AGRICOLES ET ALIMENTAIRES

ENITIAA France

13 ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA UNIBO Italy

14 ASOCIACIÓN DE INVESTIGACIÓN DE LA INDUSTRIA AGROALIMENTARIA

AINIA Spain

15 INSTITUTE OF FOOD BIORESOURCES IBA Romania 16 EUROPEAN FOOD INFORMATION COUNCIL AISBL EUFIC Belgium

Partners

Acronym Title / topic Common partner with AgriFoodResults

RESCAPE (strep) Microbial decontamination of eggs UniBO - Italy  APT-PACK (strep) Advanced knowledge of Polymer deformation of

tomorrow’s packagingAINIA - Spain

 

HEATOX (strep) Heat-generated food toxicants, identification, characterisation and risk minimisation

Lunds Universitet -Kerstin Skog

OPTIM’OILS (strep) Valorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats

ACTIA 

EU-FRESH BAKE (strep)

Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment

ENITIAA 

HIGHQ RTE (strep) Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals

University of Bologna - Maria Elisabetta Guerzoni  

HELENA (strep) Healthy Lifestyle in Europe by Nutrition in Adolescence EUFIC  EUROPREVALL (IP) The Basis, Cost and Prevalence of Food Allergies across

EuropeFPI

 

NovelQ (IP) Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods

AF - Wageningen  

IDEFICS (IP) Identification and prevention of dietary- and lifestyle-induced health effects in children and infants

EUFIC 

EURRECA (NoE) Harmonising nutrient recommendations across Europe with special focus on vulnerable groups and consumer understanding.

EUFIC 

European projects

Acronym Title Common partner with AgriFoodResults

SYM PREVIUS Expert system to estimates recipes and thermal process using microbiology approach

ACTIA / ADRIA – France

No specific acronym Expert system for the management of chemical contamination risks induced by plastic packaging

ACTIA / LNE - France

BARAWING Development of a competitive process for preservation of food products with high pressure processing

AF Wageningen - NL

ENERGIAL Heat treatment and energy consumption ENITIAA - France AISQAL Integrated approach on the safety and the quality of foods

(Perfluorinated compounds) ENITIAA - France

TECAL Laboratory network in Emilia Romagna region for research on food processing (high-pressure treatment, ultrasound decontamination etc.) and packaging

UniBO - Italy

BIOFIB Mineral salts biodisponibility from the bakery products enriched in dietary fibres

IBA - Romania

Shelf-Life of Meat Developing a procedure for the determination of the safe shelf-life of chilled, ready-to-eat processed meat

CCH - Hungary

National projects

http://euroqualityfrance.com/agrifoodresults

Reports on strategies for communication of scientific results in the food sector

Dissemination practices in FP 6&FP 7 food research projects

Identify your target audience and its motivation for exploring new ideas

Using knowledge transfer tools

How to publish articles in food magazines?

How to measure the effectiveness of the knowledge transfer process?

General tips for good communication Presentation of the main communication tools Press release Events Publications Website Audiovisual media Personal communication The particular case of communicating via mass

media

Particularities of the communication towards consumers

Food research project communication

Final communication plan

List of consumers associations in Europe

Reaching the policy makers-communication channels to policy makers

Communication practices-dialogue with policy makers

Examples of successful cases: EuroPrewall

List of European and national Food Authorities

1) As a result of laboratory experiments, were conceived two technological processes to obtain bread with high content of fiber and iron and high content of fiber and calcium.

1) It was designed a new equipment, which makes the operation of hydrothermical treatment to bran, before the addition to dough kneading.

2) It was accomplished the technological transfer of products to private sector Company (SCMP Baneasa SA).

3) There were carried-out the clinical tests for our two new products at the Child Orphanage (12-18 years old), 32 persons/2 weeks.

5) It was made the patent applications to Romanian State Office for Inventions and Trademarks (OSIM) for two new products.

Characteristics

Water content, % max

50

Carbohydrates, % min

42

Protein, % min 6

Fibers, % min 4

Iron, mg% min 1,5

Energetic value, kcal/100g

184

Characteristics

Water content, % max 50

Carbohydrates, % min 42

Protein, % min 6

Fibers, % min 4

Calcium, mg% min 20

Energetic value, kcal/100g 180

3°) Innovative formulations / Nutrition quality:( IATA, PBF, KU, Schaer, Bezgluten, Biofournil …)

Gluten : added fibres combined to partial baking induces higher reduction of GI, with the subsequent nutritional impact

Innovative ferments adapted to bake off technology has been tested and selected according to both nutritional and quality effect on the fresh product.

Fibers in bake off technology. Structurally different fibres have been tested with special emphasis on the interaction with the breadmaking process. Fibres tested gave some stability to the product quality when BOT technology including frozen storage was used.

Breads that can be labelled as source of fibres (fibre content ≥ 3) or high in fibres (fibre content ≥ 6) are obtained. Adding of inuline resulted in a faster crust colouration.

Gluten free formulation (enriched calcium + fibres) has been designed with hypoallergenic characteristics

Innovative Organic bread formulation has been designed with durum wheat flour

A Soft crumb has been obtained. The mix of durum wheat and soft weat is traditional in east of Europe and can provide interesting structure combined with different nutritional profiles.

Specific enzymes have been used and adapted to processing condition to improve

the nutrition properties and to reduce the energy during baking Gluten free breads enriched with amaranth flour resulted in

higher calcium and magnesium and in an increase of the body mass index in rats Gluten free breads enriched with flaxseed flour resulted in

higher calcium and magnesium and in an increase of the body mass index and

decrease in total cholesterol and LDL fraction (« bad cholesterol ») in rats

What is the problem, which was solved? Food SME have problems in labelling of allergen

traces because there are no mandatory legal requirements. If an allergen is present despite the amount it has to be labelled. Sometimes cross contamination occurs.

Solutions for allergen management and guidelines for the food industry are discussed and published on www.foodallergens.info (Food Allergy Information)

Food Allergy Information is a website that offers credible food allergy information. Some of this is of general interest but it also provides information geared to the needs of the food industry and national authorities.

Food Allergy Facts provides basic information on what a food allergy is, the extent of the problem, possible causes, prevention, symptoms, diagnosis and treatment. You will also find a link to the Food Allergy Portal, which is a collection of critically assessed websites about food allergy in 12 different European languages.

Foods Causing Allergy contains links to relevant pages in the InformAll Database. The InformAll Database contains information on many of the foods that have been reported to cause allergy.

EU Legal Requirements contains information for manufacturers operating in the EU or wishing to export to the EU about the legal requirements in Europe regarding allergenic foods.

Food Manufacturing contains guidance for the food industry on how to deal with allergens in food production including how to avoid the unintentional presence of allergens in food products.

Catering contains links to relevant websites with information on what you can do as a caterer to provide safe foods for your allergic consumers.

What are the potential areas, where the results, methods can be used?

The results form the EURRECA project itself will be used by international panels setting common recommendations for micronutrients. However the guide of practice for food development as well as assays, software and other products developed as a result of the project may be used in various context depending on their individual area of use.

http://www.agrifoodresults.eu/wiki/index.php?title=Main_Page

Collaborative platform like Wikipedia. Any”registered user” (project coordinator or dissemination manager) can create pages and modify existing pages.

Categories: Food & Consumers; Food & Health; Food Quality & Manufacturing; Food Safety; Sustainable Food Production Food Chain Management

Content and problematic

Results and Applications

Novelties, benefits and added value

Successful applications, success stories

More results from projects

Links (presentations, abstracts, website, articles

Brussels on the 2nd of March 2010

Awards of prizes

Best newsletter Best website Best video Best streaming presentation Best dissemination strategy