dr. daniele rossi - iseki conferences · source: data & trends of the european food and drink...
TRANSCRIPT
Dr. Daniele Rossi
CEO Federalimentare Servizi Chairman of the Research & Innovation Group of FoodDrinkEurope
Vice-Chairman of the ETP Food For Life Administrator of SPES EEIG
ISEKI_Food 4 project - 3rd OVERALL Meeting – Athens, 23rd May 2014
Source: Data & trends of the European Food and Drink Industry 2012 (FoodDrinkEurope)
Source: Data & trends of the European Food and Drink Industry 2012 (FoodDrinkEurope)
Source: Data & trends of the European Food and Drink Industry 2012 (FoodDrinkEurope)
TOTAL 937 174 3.943 138.455
Top 5 Member States in terms of food & drink industry turnover, 2012* (€ billion)
0 20 40 60 80 100 120 140 160 180
Spain
UK
Italy
France
Germany
Source: Federalimentare elaboration from preliminary Eurostat data
Source: Data & trends of the European Food and Drink Industry 2012 (FoodDrinkEurope)
Food & Innovation drivers
Ethics
Convenience
Pleasure
Health
Well Being
Climate and environmental protection
Sustainability
Fonte: EU Commission
Source: SSA “SMEs-NET”
Major innovators: 41%
Process Major innovation
23%
Product Major innovation
31%
Improvers who did not introduced major innovations:
44%
Both: 13%
Only 15% of all
F&D firms did not
introduce innovations
in the last 3 years
EUROPE
Fonte: SSA “SMEs-NET”
Wide variety of products.
Convenience.
Attention to specific nutritional needs.
Tasty products.
Products affordable in price / quality ratio.
Attention to specific needs: religious / ethnic / ethical.
Attention to the environment and sustainability.
SOURCE: SMEs-NET Vision Paper
Food & Drink sector is sustained largely by SMEs and this partly explains the relative slowness with which innovation is pursued. However, the size of SMEs can also represent an advantage, in that radical re-directioning is more possible. Competitiveness requires access to cutting-edge science and the employment of the very best available technologies. a radical re-evaluation of the role that science and technology can play in the pursuit of competitiveness of the F&D industry.
MAIN CHALLENGES FOR INNOVATION OF FOOD BUSINESSES
Access to innovative ideas
converting of research results into practical solutions Reduction of the risks of investment of company resources into
innovation
reduction of failure rate of innovation projects (technical management, business support) during the process
reduction of barriers: legal, administrative
protection of confidential information/knowledge, on which innovative products, processes, services, systems, market solutions are based
Financing innovation
12 Food Supply Chain Conf. 26.01.2012, Brussels
Increase R&D strategy;
Coordinate research in Europe and prevent duplication;
Promote SME participation, specific programmes and networks;
Focus, align and collaborate transnationally between stakeholders;
Increase multidisciplinary / cross-sector education and;
Optimise knowledge capture and dissemination of knowledge between Member
States and towards SMEs.
Source Food for Life
Scientific challenges of the ETP Food for Life 1 Innovation supported by Communication, Training & Technology
Transfer 2 Improve Health, Well-being and Longevity 3 Safe Foods that Consumers can Trust 4 Sustainable & Ethical Production 5 Food Processing, Packaging & Quality 6 Food & Consumers 7 Food Chain Management
Objectives Objectives Objectives Challenges
Now five years old – becoming a little ‘out-of-date’
Must have an increased emphasis on Innovation to match demand of industry and funding bodies
New document is called “Strategic Research and Innovation Agenda” (SRIA)
Available at www.fooddrinkeurope.eu www.federalimentare.it
A web based document that will be continuously revised
The challenge of better understanding the consumer and ensuring that new food related developments as part of balanced diets and active lifestyles are accepted by the consumer is a daunting one but one which must be tackled if the European food industry is not to lose its innovation initiatives to other regions of the world.
CHALLENGE 5 “FOOD AND CONSUMERS”
STRUCTURE
The research priorities are organized around five key areas with multiple themes within them leading to the research priorities detailed below:
A. Societal challenges, including food safety and security, health and sustainability B. Behavioral changes, related to consumer decision making (including out-of-home eating and the consumer groups to be addressed) C. New Developments, relating to consumer engagement and price (sensitivity) D. Methodological innovations, relating to disciplinary, relating to disciplinary integration, longitudinal approaches and EU wide standard and tools E. Dissemination, for SME applications
The consultations on the ETP Stakeholders Strategic Research Agenda held between April 2006 and January 2007 have resulted in National Food Platforms.
NTPs are the “voice of the national food industry” (industry-led, public/private partnerships).
National Federations are the key founders, leaders and actors.
They are a response to Major European and National Challenges.
They represent a valuable means of networking stakeholder communities of the agri-food sector in the MS through the coordination of research, development and innovation activities at national level (‘bottom-up’ approach).
They provide an efficient channel for two - way communication with the ETP.
They provide support and assistance to new and emerging Platforms.
COORDINATOR: Italian
Food for Life
1. Rome, 14.04.2007 2. Brussels, 14.09.2007 3. Brussels, 6.06.2008 4. Budapest, 12.09. 2008 5. Barcelona, 11.05.2009 6. Riga, 2.10.2009 7. Brussels, 4.03.2010 8. Rimini, 16.09.2010 9. Budapest, 2.05.2011 10. Bonn, 2.11.2011 11. Istanbul, 11.06.2012 12. Paris, 23.10.2012 13. Vienna, 22.04.2013 14. Brussels, 3.09.2013 15. Athens, 11.03.2014 16. Rome, 29.09.2014?
More than 4.600 national stakeholders involved (Industry, Universities, Research centres, Consumers, National Public Bodies, Farmers, Retailers, Financial institutions).
87 strategic documents visible and published on ETP website (SRA, Implementation Plan, Vision document etc.)
1,85 mln € yearly availability of public national funds specifically for NTPs
442,5 mln € yearly availability of public national funds for food research
SMEs CAMPAIGN
NTPs are realizing a campaign to support innovation of SMEs.
The key messages are the same in each country:
Increase the awareness of policy makers on the different nature of innovation in the food sector compared to the high-tech sectors;
Enhance competitiveness of SMEs through increasing their involvement into implementation of innovation;
Propose actions for policy makers for enhancing implementation of research results for innovation at SMEs;
Convince SMEs on the benefits of exploiting research results.
Goal: involve 35.000 SMEs in order to introduce incremental innovations (portioning, convenience, reformulation, ready-to-eat, nutritional values…) to enhance the added value of the whole F&D Industry and meet consumers’ needs.
COLLECTION OF SKILLS THAT COMPANIES NEED FOR FUTURE EMPLOYMENT
NTPs collected the view of member SMEs and large companies on the skills what they expect from different staff members (YOUNG GRADUATES, TECHNICIANS, SKILLED WORKERS) for future employment.
Separate forms have been filled in for each type of employees.
NTPs have also provided a rating for each skill (5. Very important, 4. Important, 3. Moderately important, 2. May be useful, 1. Not important).
AUSTRIA BELGIUM F.
BELGIUM W.
CZECH REP.
FRANCE GERMANY HUNGARY ICELAND IRELAND ISRAEL ITALY LITHUANIA NORWAY POLAND ROMANIA RUSSIA SWITZERLAND
UKRAINE TOT.
TECHNICAL SKILLS DIRECTLY RELATED TO FOOD PROCESSING, FOOD SCIENCE
5 5 4 4 4 5 5 5 4 4 4 3 4 4 5 5 4 5 5 3
TECHNICAL SKILLS FOR OTHER FIELDS 4 3 2 3 3 2 3 3,5 0 2 4 4 3,5 4 2 3 4 5 3,5 2PRACTICAL SKILLS AND EXPERTISE 4 5 3 4 4 4 5 5 5 4 3 3 4 4 2 4 4 5 5 3MANAGERIAL & BUSINESS SKILLS 4 4 5 3 4 5 3 4,5 3 4 3 4 4 3,5 2 4 2 5 4 3MARKETING & COMMERCIAL SKILLS 3,5 3 3,5 3 4 4 3 4 0 4 3 4 4,5 4 2 4 2 4 5 2ITC SKILLS, OFFICE MANAGEMENT 3,5 3 4 3 4 2 3 4,5 0 3 2 4 4 3 2 4 2 3 5 2OTHER SKILLS LIKE LEGAL 5 3 3 3 4 4 2 3 0 3 3 4 3 2 2 3,5 2 4 5 2LANGUAGE SKILLS 3 4 4 5 4 4 4 5 0 3 3 4 4 4 4 4 5 5 5 3
GRADUATES - SMEs
AUSTRIA BELGIUM F.
BELGIUM W.
CZECH REP.
DENMARK FRANCE GERMANY HUNGARY IRELAND ISRAEL ITALY LITHUANIA POLAND ROMANIA RUSSIA SWITZERLAND
UKRAINE TOT.
TECHNICAL SKILLS DIRECTLY RELATED TO FOOD PROCESSING, FOOD SCIENCE
5 5 4 5 4 5 5 3,5 5 3 5 4 5 5 4 5 5 4
TECHNICAL SKILLS FOR OTHER FIELDS 3 3 2 3 2 2 4 2 2 3 3 3 1 3 4 3 3 2PRACTICAL SKILLS AND EXPERTISE 5 5 5 4 4 5 4 5 5 3 4 4 5 5 5 5 5 4MANAGERIAL & BUSINESS SKILLS 2,5 3 2 3 3 3 2 4 3 2 2 3 1 3,5 2 3 3 2MARKETING & COMMERCIAL SKILLS 2,5 4 2 3 4 2 2 3,5 3 2 2 3 1 2,5 2 3 3 2ITC SKILLS, OFFICE MANAGEMENT 4 3 3 3 4 3 2 4,5 4 2 2 4,5 2 3 2 3 3 2OTHER SKILLS LIKE LEGAL 5 2 2 3 2 1 3 2,5 3 1 2 3 1 2 2 2 3 2LANGUAGE SKILLS 2,5 4 3 5 3 1 2 3,5 3 2 3 5 2 2,5 5 4 2 2
TECHNICIANS SMEs
AUSTRIA BELGIUM F.
BELGIUM W.
CZECH REP.
DENMARK FRANCE GERMANY HUNGARY ICELAND IRELAND ITALY LITHUANIA NORWAY POLAND ROMANIA RUSSIA SWITZERLAND
UKRAINE TOT.
TECHNICAL SKILLS DIRECTLY RELATED TO FOOD PROCESSING, FOOD SCIENCE
5 4 4 4 5 5 4 3,5 4 5 5 4 4,5 5 5 5 5 5 4
TECHNICAL SKILLS FOR OTHER FIELDS
3 3 2 4 3 3 3 2 0 1 3 4 3 2 2 4 2 3 2PRACTICAL SKILLS AND EXPERTISE
5 5 5 3 4 5 3 5 5 5 5 4 5 5 5 4 5 5 4MANAGERIAL & BUSINESS SKILLS
2 3 1 3 2 4 2 2 3 3 3 4 3 1 2 4 2 5 2MARKETING & COMMERCIAL SKILLS
2 2 1 3 2 5 1 2 0 1 2 4 3 1 2 2 2 5 2ITC SKILLS, OFFICE MANAGEMENT
3,5 2 2 3 4 5 1 3,5 0 4 2 4,5 2 2 2 2 3 3 2OTHER SKILLS LIKE LEGAL
3 1 1 3 2 5 2 1 0 1 2 3 2 1 2 2 2 5 2LANGUAGE SKILLS 2 3 2 4 2 3 1 2 0 2 3 4 3 2 3 5 4 4 2
SKILLED WORKERS SMEs
7. SMEs CAMPAIGN
NTPs are realizing a campaign to support innovation of SMEs.
The key messages are the same in each country:
Increase the awareness of policy makers on the different nature of innovation in the food sector compared to the high-tech sectors;
Enhance competitiveness of SMEs through increasing their involvement into implementation of innovation;
Propose actions for policy makers for enhancing implementation of research results for innovation at SMEs;
Convince SMEs on the benefits of exploiting research results.
Goal: involve 35.000 SMEs in order to introduce incremental innovations (portioning, convenience, reformulation, ready-to-eat, nutritional values…) to enhance the added value of the whole F&D Industry and meet consumers’ needs.
MULTIDISCIPLINAR TECHNICAL SKILLS 1°
MANAGERIAL & BUSINESS SKILLS 2°
MARKETING & COMMERCIAL SKILLS 3°
ICT SKILLS, OFFICE MANAGEMENT
4°
LEGAL AFFAIRS
5°
FLUENT KNOWLEDGE OF LANGUAGES 6°
Fonte: Elaboration and forecast Federalimentare on “Italian Food for Life” NTP data
RANKING OF FIRST SIX COMPETENCES REQUIRED FROM THE AGROFOOD SMEs TO TAKE GRADUATES
DISCIPLINE LAUREATI ASSORBITI (STIME 2011)
Economics – commercial, marketing
and administrative 500 35%
Scientific, technological - food, biochemical 350 25%
Engineer, environmental, logistic,
supply chain 300 21%
Juridical
270 19%
Fonte: Elaboration and forecast Federalimentare
AGROFOOD INDUSTRY MOST REQUIRED DISCIPLINES
Horizon 2020 – Societal Challenge 2 – EU priorities WP 2016-2017
1
The food-human axis: effect of ingredients, processing and way of consumption on food safety and human wellbeing, unlocking new mechanisms for adding functionality and value to existing and new food products
2 High quality stable and fresh foods, ready to eat, with ingredients, structure, and
packaging extending shelf life and reducing waste
3 Consumer response to food price instability: from raw materials to retailers supply
4 Resource efficiency in food processing
5
Blue Mediterranean growth: Improving warm marine aquaculture by means of sustainable fish farming and valuable products and by-products, also with innovative and sustainable protein and fat sources
6 Valorisation of genetic resources and technological improvements to increase the
functional and nutraceutical value of vegetable products and processed foods
7 Systems against food frauds, promoting food safety, food integrity, and sustainable
transportation and logistics
8 Innovative technology solutions for the Food Factory of the Future
9
Identification of markers of varieties used in the production of DOP and IGP, with the particular attention to European alcoholic beverages
10
Organic food consumption and human health: vegetables proteins (leguminous plants), sustainability and efficiency of the supply chain
11 Innovation supporting knowledge transfer tools & networks to SMEs
12 Re-evaluation of conventional technologies for sustainability and waste reduction
13 New micro technologies and business models for reduction of barriers of food
supply
14 Innovative ingredients for fermented food products and related technologies
(bakery, beverage etc)
15 New processed meat for meeting the requirements of healthier diet
Horizon 2020 – Societal Challenge 2 – EU priorities WP 2016-2017
Horizon 2020 – Societal Challenge 2 – EU priorities WP 2016-2017
Nr List of proposed topics TOTAL
1
High quality stable and fresh foods, ready to eat, with ingredients, structure, and packaging extending shelf life and reducing waste 46
2
The food-human axis: effect of ingredients, processing and way of consumption on food safety and human wellbeing, unlocking new mechanisms for adding functionality and value to existing and new food products
36
3 Innovative technology solutions for the Food Factory of the Future 29
4 Innovation supporting knowledge transfer tools & networks to SMEs 23
5 Resource efficiency in food processing 16
6 Systems against food frauds, promoting food safety, food integrity, and sustainable transportation and logistics 16
7 Re-evaluation of conventional technologies for sustainability and waste reduction 15
www.after-fp7.eu
EUROPEAN PROJECTS
www.terifiq.eu
www.compete-project.eu www.compete-project.eu
www.nu-age.eu
www.foodmanufuture.eu
www.capinfood.eu
www.frisbee-project.eu
www.cool-save.eu
www.cool-save.eu
www.ecotrophelia.eu www.europe-innova.eu
