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Italian Technology Platform on “Italian Food for Life” The Vision for 2020 and beyond. Ricerca, Innovazione, Competitività: le sfide dell’Industria Alimentare Italiana al 2020 Presentazione della Piattaforma Tecnologica Nazionale 5 LUGLIO 2006 LUISS, SALA COLONNE, VIALE POLA 12 – ROMA. - PowerPoint PPT Presentation
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Italian Technology Platform on
“Italian Food for Life”The Vision for 2020 and beyond
Dr. Daniele Rossi Chairman of the Italian Technology Platform “Italian Food for Life”Director General of Federalimentare
Ricerca, Innovazione, Competitività: le sfide dell’Industria Alimentare Italiana al 2020
Presentazione della Piattaforma Tecnologica Nazionale 5 LUGLIO 2006
LUISS, SALA COLONNE, VIALE POLA 12 – ROMA
Food and Drink Industry is the second manufactoring sector in Italy and the first
in the EU
Roma, 5 July 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
Roma, 5 July 2006
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
Roma, 5 July 2006
InnovatorsInnovators groupsgroups
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
Roma, 5 July 2006
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 groupsInnovators groups
Roma, 5 July 2006
SMEsSMEs prioritiespriorities
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
Source: Smes-Net survey (2006)
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 innovators
on total innovators
% process
innovators on total innovators
DK
B
The innovation map of UE Food & Drink IndustryThe innovation map of UE Food & Drink Industry
Opinions about Food Quality and ManufacturingOpinions about Food Quality and Manufacturing
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 SafetyOpinions about Food Safety
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 measurePreferred innovation sustaining measure
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 measurePreferred innovation sustaining measure
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 Roma, 5 July 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 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
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
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
Roma, 5 July 2006Source: “ Italian 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
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
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
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
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
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
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 Goal 6. Integrating food chain management and the
consumer
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
Goal 1. Communication
Goal 2. Training
Goal 3. Improved Technology Transfer
Challenge 7. Challenge 7.
Communication, training and technology transfer
Roma, 5 July 2006Source: “ Italian Food for Life” - The Vision
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
6 July 2006 – Meeting with the EU Commissioner J. Potočnik on National Platforms (J.Martin, J.Maat, D.Rossi)
End September - Constitution of the Italian Platform Roma, 5 July 2006
PRELIMINARY
CONSTITUTIVE
7th Framework Programme
Specific Programme COOPERATION
Theme 2 Food, Agriculture and Biotechnology
Workprogrammes
Call for proposals
Source: European CommissionRoma, 5 July 2006
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.
Roma, 5 July 2006
Fork to farm: Food, health and well Fork to farm: Food, health and well beingbeing
Activities: Consumer, societal, industrial and health
aspects of food and feed Nutrition, diet related diseases and disorders Innovative food and feed processing Total food chain concept Traceability
Source: European Commission Roma, 5 July 2006
7FP – PRIORITIES7FP – PRIORITIES
Fork to farm. Consumers.Accessing consumer sciencesDeveloping strategies for the prevention of children
obesityFood labelling and understanding the consumer
behaviour Fork to farm. Nutrition.Effects of diet on the development of intestinal flora and
on immune systemDevelopment of strategies to fight against malnutrition
in hospitalsDevelopment of a harmonized database for nutrition
researchImpact of diet on ageingEffects of food on mental performanceFork to farm. Processing.Assessment and improvement of existing food and feedtechnologiesDeveloping validated shared models to be used in
research on food technology, safety and nutritionNano-sensors and new quality control systems
Roma, 5 July 2006
7FP – PRIORITIES 7FP – PRIORITIES
Fork to farm. Safety and Quality.Risk assessment of emerging food contaminantsBiocides and antibiotic resistance in food pathogensNew packaging technologiesImpact of feeds safety on foods safetyCharacterization of nanoparticlesDeveloping technologies to inactivate TSE Improving techniques used for samplingNew methods for screening foods and feedsDevelopment of methods to detect and control new
virusesFork to farm. Safety and Quality/Environment/Food
chain.Integrated food chain approachNew predictive biomarkers for diet and health
Fork to farm. Food chain.
Impact of climate change on food safety Roma, 5 July 2006
ContactsContacts
Federalimentare Viale Luigi Pasteur, 10 00144 Roma (I) Tel. +39 (06) 5903534 – 5903380 Fax +39 (06) 5903342E-mail: segreteria@federalimentare.it www.federalimentare.it
CRUI Piazza Rondanini, 48 00186 RomaTel. +39-06 68 4411 Fax +39 (06) 68 441 399e-mail: segreteriacrui@crui.itwww.crui.it
Roma, 5 July 2006
Thanks for the attention
Roma, 5 July 2006
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