e la piattaforma food for life - confindustria · source: data & trends of the european food...
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INNOVATION FORUM ITALO-OLANDESE
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
Workshop 2 – Agrifood processing – Roma, 16 Aprile 2014
Il Cluster italiano dell’Agrifood e la piattaforma Food For Life
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
Source: Federalimentare elaboration from preliminary Eurostat data
0 50 100 150 200
Spain
UK
Italy
France
Germany
Netherlands
Top 5 Member States in terms of food & drink industry turnover, 2012* (€ billion)
Fonte: 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
IT 34%
IT 23% NL 26% NL 17%
NL 50%
NL 7%
IT 20% IT 12%
IT 42%
NL 24%
FEDERALIMENTARE and its 21 branch Associations members of Confindustria represent the FOOD&DRINK INDUSTRY, one of the pillars of the national economy.
Along with agriculture, induced activity and distribution, the FOOD&DRINK INDUSTRY is the CENTRAL ELEMENT of the 1° ECONOMIC CHAIN of the COUNTRY:
It is the 2° MANUFACTURING SECTOR IN OUR COUNTRY, after the engineering industry and it is the 3° FOOD&DRINK INDUSTRY IN EUROPE, behind Germany and France. It purchases and processes 72% of the NATIONAL AGRICULTURAL RAW MATERIALS. It is generally recognized as the AMBASSADOR OF MADE IN ITALY IN THE WORLD
considering that almost 80% of the Italian agro-food export is represented by high quality industry brands and PDOs / PGIs.
It is characterized by a SIGNIFICANT PREVALENCE of SMES: about 6.850 companies of which 30 are large, about 220 are medium in size and the remaining 6.600 are small, but very small size (up to 20 employees).
Source: Data processing and estimates Federalimentare 2012
more than 2% of turnover in analysis and quality and safety control;
1,6% in formal and informal research and development of innovative products and processes;
more than 4% in new equipment, automation, ICT and logistics,
FOR A TOTAL OF ALMOST 10 BILLION PER YEAR!
1. Emotional, cultural barriers; 2. Trust, social capital; 3. Lack of information; 4. Lack of knowledge / skills; 5. High cost compared to available resources; 6. Limited resources; 7. Time contraints; 8. Legal barriers; 9. Lack of customer responsiveness.
SOURCE: SMEs TASK FORCE 2008
1. FOOD SAFETY 2. NUTRITION
& HEALTH
3. MADE IN ITALY FIGHT AGAINST
COUNTERFEITING
4. RELATIONSHIP WITH RETAIL
6. ENVIRONMENT & SUSTAINABLE DEVELOPMENT
7.RESEARCH INNOVATION & TRAINING
5. EU POLICIES/ PROMOTION
ON INTERNATIONAL
MARKETS
8. EXPO 2015
THE COMPETITIVENESS OF THE FOOD INDUSTRY DEPENDS ON INNOVATION! The Italian and international market of food products will be more and more affected by the changes in society (AGEING, INDIVIDUALIZATION..), by the changes of the nutritional habits and by the way of life. For this reason the F&D industry is constantly involved in MEETING CONSUMERS’ NEEDS supplying products adapted to the various nutritional needs, considering as well the different ways of consumption that enable the consumer to make responsible choices and to follow a diet suitable to his/her lifestyle and the physical activity performed. Consumers themselves are more and more in a position to recognize the real value of what they are buying, from the choice of the primary products, the technological features, to the attention given to the correct employ of natural resources, to logistics and packaging, from the point of view of the concept of global quality. Among the topics of innovation in the food sector, an important part is driven by the main consumer trends: NATURALNESS & FRESHNESS OF PRODUCTS, FABRIC, COLOR, TASTE & SENSORY CONTENT, RECIPES & THEIR REFORMULATIONS, PORTIONING & PRESENTATION WITH THE INTEGRATED SERVICE, NUTRITIONAL & HEALTH VALUES , FUNCTIONALITY, OPPORTUNITY & PLACE OF CONSUMPTION.
JULY 5TH 2006: Launch of the National Technology Platform “Italian Food for Life” (Rome).
NOVEMBER 27TH 2006: Final presentation of the Vision/Strategic Research Agenda (Bologna).
JULY 20TH 2007: 1st Board meeting (Rome).
FEBRUARY 27TH 2008: Final approval of the ITP Implementation Plan by the Board (Rome).
MAY 8TH 2008: Final presentation of the ITP Implementation Plan (Cibus Parma).
FEBRUARY 7TH 2010: Board/Mirror Group – ITP new structure in 3 Key–Thrusts approved (Rome).
MARCH 2010 – APRIL 2011: New working groups and meetings to develop the new Strategic Research and Innovation Agenda - Implementation Action Plan.
JUNE 14TH 2011: Launch of the new Strategic Research and Innovation Agenda - Implementation Action Plan to 2030 (Rome).
JANUARY 26TH 2012: Strategic meeting of the core group in view of “Horizon 2020” and of the last FP7 calls
(Rome).
2 OTTOBRE 2013: Official establishment of the Cluster Agrifood “CL.A.N.”
17 Gennaio 2014: Official signature of the Decrees which enable the financial contribution to the Cluster Agrifood;
KEY THRUST 1 IMPROVING HEALTH,
WELLBEING & LONGEVITY
KEY THRUST 3 SUSTAINABLE &
COMPETITIVE FOOD PRODUCTION
KEY THRUST 2 BUILD CONSUMER TRUST IN
THE FOOD CHAIN
COMMUNICATION TRAINING
TECH-TRANSFER COMPANY BUILDING
COORDINATOR: TECNOALIMENTI
CORE GROUP: AGRICONSULTING,
AITA, EURIS, FEDERALIMENTARE,
NEXEN ENGINEERING, SAPLO PERONI,
TECNOALIMENTI, U. NAPOLI FEDERICO II
11
33
COORDINATORS: INRAN - U.ROMA1
GRANAROLO UNILEVER
WORKING GROUPS LEADERS: BARILLA CON.BIO
ERIDANIA SADAM GRANAROLO
FATT. PETRINI GENTILINI U.DEL SANNIO
U.ROMA1
COORDINATORS: &
WORKING GROUPS
LEADERS: ENEA
INALCA CREMONINI
SAPLO PERONI
COORDINATORS & WORKING GROUPS
LEADERS: UNIBO
BARILLA FERRERO
Source: Italian Food for Life
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.
The agro-food sector is the largest manufacturing sector in Europe, but its share of food & drink exports in the world is reducing!
need for more “Added value”
The ageing population and changes in lifestyle and dietary patterns have increased the incidence of chronic non-communicable diseases
need for “Food & health / Add life to years”
Consumer concerns over food safety and environmental issues
need for “Food you can trust” and “Sustainable food production”
Healthy Unhealthy
Target population
for pharma industries
Target population for
food industries & public healthcare
Source Food for Life
-
Food Quality &
Manu- facturing
Food & Health
Food Safety
Sustainable Food Production
Food & Consumer
Communication, Training &
Technology Transfer
Food Chain Management
First ideas for an agri-food ETP discussed, October 2004
ETP Food for Life launched July 2005 on basis of Vision Paper
Board, Operational Committee and Working Groups formed with good
representation of all stakeholders across EU, December 2005
Stakeholders’ Strategic Research Agenda, February 2006
Recognition by the EU of the ETP’s programme on the basis of:
financial support through a FP6 Specific Support Action (SSA)
the inclusion of SSRA-based priorities in calls of the FP7 KBBE theme
Strategic Research Agenda published, September 2007
Implementation Plan, June 2008. Published, October 2008
Stakeholders event, March 2010
New Chairmanship on February 2011
Stakeholders event and Innovation Day, November 2011
Newly revised SRIA “2013-2020 and Beyond” September 2012
ETP Board meetings Feb, May, Sept, Nov 2013 (and March 2014 in Athens)
Source Food for Life
On July 2013 Food For Life was officially included by EC in the publicly available list of
recognised ETPs on the European Commission’s ETP website.
Main objective now will be to further maximise the impact and therefore to explore ways
which can incentivise further investments by both private and public sectors, with a view to
implement the SRIA.
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
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
Excellent Science Industrial Leadership Societal Challenges
Objectives: 1.The European Research Council 2.Future and emerging technologies 3.Marie Curie actions 4.Research infrastructures
Objectives 1.Leadership in enabling and industrial technologies - Information and Communication Technologies - Nanotechnology - Advanced materials - Advanced manufacturing and processing - Space 2.Access to risk finance 3.Innovation in SMEs
Challenges 1.Health, demographic changes and wellbeing 2.Food security, sustainable agriculture and the bioeconomy 3.Secure, clean and efficient energy 4.Smart, green and integrated transport 5.Climate action and resource efficiency including raw materials 6.Inclusive, innovative and secure societies
HORIZON 2020
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.
COORDINAMENTO:
Italian
Food for
Life
Food Industry (leading role)
Food Research Community
Consumers’ organisations
National Public Bodies
Farmers representatives
Retailers representatives
Financial institutions
DRIVE FOOD INNOVATION.
PROMOTE A BETTER COORDINATION OF EU FOOD & NUTRITION RESEARCH ACTIVITY.
MOBILISE A CRITICAL MASS OF NATIONAL & EU PUBLIC & PRIVATE RESOURCES.
ENHANCE COMMUNICATION, TRAINING & TECHNOLOGY TRANSFER.
INVOLVE SMEs IN INNOVATION PATHS
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, September 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
www.after-fp7.eu
Progetti Europei
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
Progetti Europei jointly with Netherlands
www.terifiq.eu
www.compete-project.eu www.compete-project.eu
www.nu-age.eu
www.foodmanufuture.eu
www.frisbee-project.eu
www.cool-save.eu
www.cool-save.eu
Progetti Europei jointly with Netherlands
www.terifiq.eu
www.compete-project.eu www.compete-project.eu
www.nu-age.eu
www.foodmanufuture.eu
www.frisbee-project.eu
www.cool-save.eu
www.cool-save.eu
Progetti Europei jointly with Netherlands
Compatibility of Agricultural Management Practices and Types of Farming in the EU to enhance Climate
Change Mitigation and Soil Health
Dietary Fibers supporting Gut and Immune Function – From polysaccharide compound to health claim
Strategies for improving communication between social and consumer scientists, food technology
developers and consumers
Processing Raw materials into Excellent and Sustainable End products while Remaining
Fresh
Controlling biogenic amines in traditional food fermentations in regional Europe
EU-based production and exploitation of alternative rubber and latex sources
PERFluorinated Organics in Our Diet
Progetti Europei jointly with Netherlands
The sustainable improvement of European berry production, quality and nutritional value in a changing
environment: Strawberries, Currants, Blackberries, Blueberries and Raspberries
Controlling biogenic amines in traditional food fermentations in regional Europe
Novel integrated strategies for worldwide mycotoxin reduction in the food and feed chains
New Advances in the integrated Management of food processing wAste in India and Europe: use of Sustainable
Technologies for the Exploitation of byproducts into new foods and feeds
Knowledge-based Sustainable vAlue-added food chains: innovative tooLs for monitoring ethical, environmental
and Socio-economical impActs and implementing Eu-Latin America shared strategies
Interplay of microbiota and gut function in the developing pig Innovative avenues towards sustainable animal
production
Progetti Europei jointly with Netherlands
UNIVERSITA DI BOLOGNA
BIODETECTION SYSTEMS B.V.
WAGENINGEN UNIVERSITEIT
STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK
RIJKSINSTITUUT VOOR VOLKSGEZONDHEID EN MILIEU
CONSIGLIO NAZIONALE DELLE RICERCHE
RIJKSUNIVERSITEIT GRONINGEN
STRAMPROY CONTRACTING BV APOLLO VREDESTEIN BV
UNIVERSITA POLITECNICA DELLE MARCHE
UNIVERSITA DEGLI STUDI DI MILANO
UNIVERSITA DEGLI STUDI DI TORINO
FEYECON DEVELOPMENT & IMPLEMENTATION BV
UNIVERSITA DEGLI STUDI DI TRENTO
ISTITUTO SUPERIORE DI SANITA
UNIVERSITA STUDI FOGGIA
UNIVERSITA FEDERICO II NAPOLI
Progetti Europei jointly with Netherlands
www.terifiq.eu
www.compete-project.eu www.compete-project.eu
www.nu-age.eu www.foodmanufuture.eu
www.frisbee-project.eu
www.cool-save.eu
TNO
SAINT TROFEE
MARFO B.V.
WAGENINGEN UNIV.
NIZO FOOD RESEARCH
WAGENINGEN UNIV.
TNO
WAGENINGEN UNIV.
GEA
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
Il 2 ottobre 2013 Federalimentare e Aster, assieme ai 24 soggetti componenti l’Organo di Coordinamento e Gestione, tra cui Barilla, Ferrero, Inalca, Granarolo e Confindustria Umbria, hanno costituito l’Associazione
CL.USTER A.GRIFOOD N.AZIONALE “CL.A.N.” di cui è Presidente il dott. Daniele Rossi, AD di Federalimentare Servizi e Vicepresidente il Prof. Dario
Braga, Prorettore dell’Università di Bologna.
Il CLUSTER rappresenta la coerente evoluzione di un importante percorso condiviso tra i principali attori nazionali nell’intera filiera agroalimentare,
della ricerca scientifica ed industriale, delle attività produttive, e delle istituzioni territoriali delle aree vocate
CL.USTER “A.GRIFOOD” N.AZIONALE “CL.A.N.”
Difesa e incremento della competitività del sistema economico
nazionale afferente alla filiera agroalimentare includendo tutte le sue componenti, dalla produzione
agricola, alla trasformazione, ai settori industriali correlati (confezionamento, logistica, etc.) fino alla distribuzione e
al consumo, attraverso lo stimolo dell’innovazione, l’accesso e la valorizzazione dei risultati delle
attività di ricerca scientifica e tecnologica, la collaborazione tra enti
di ricerca, imprese, istituzioni ed amministrazione pubblica
o Per costituire un riferimento nazionale sui temi dell’agroalimentare
o Per collaborare agli orientamenti strategici nazionali sul tema Agrifood
o Per integrare le vocazioni territoriali nelle dimensioni nazionali e
internazionali
o Per migliorare le possibilità di partecipazione ai complessi progetti
internazionali
o Per condividere conoscenza, strumenti e opportunità di collaborazione
o Per affrontare con maggiori possibilità di successo le sfide globali
Un ambiente collaborativo e inclusivo
Una opportunità di approccio strategico alla produzione intelligente nel
food
Una possibilità concreta di relazione permanente con le migliori
competenze ed esperienze nazionali
Un moltiplicatore di opportunità
Un investimento per il futuro
IL CLUSTER AGRIFOOD E’
CL.USTER A.GRIFOOD N.AZIONALE “CL.A.N.” - CALENDAR
• 12 Aprile 2013: prima riunione Organo di Coordinamento e Gestione; • 2 Ottobre 2013: riunione Organo di Coordinamento e Gestione, costituzione e nomina degli organi; • 11 Ottobre 2013: MIUR, firma dei provvedimenti di ammissione alle agevolazioni; • 22 Ottobre 2013: riunione della Presidenza; • 13 Novembre 2013: riunione gruppo di lavoro Pianificazione; • 2 Dicembre 2013: riunione Organo di Coordinamento e Gestione; • 17 Gennaio 2014: MIUR, firma dei decreti di concessione delle agevolazioni; • 28 Gennaio 2014: riunione della Presidenza; • 11 Febbraio 2014: riunione Organo di Coordinamento e Gestione • Gennaio – Giugno 2014: Roadshow regionali per S3
- sarà catalizzatore delle opportunità offerte da programmi co-finanziati dai fondi nazionali ed europei (specie all’interno di Horizon 2020)
- fornirà un contributo rilevante alle Piattaforme Tecnologiche Nazionali ed Europee (aggiornamento delle Agende Strategiche di ricerca e innovazione 2014-2020), alle JPI e alla KIC Foodbest
- supporterà la collaborazione ricerca-impresa attraverso la progettazione europea
- attiverà scambi di dottorati e ricercatori a livello europeo e internazionale
- estenderà le relazioni internazionali (collegamento con i Paesi sviluppati e con Paesi emergenti)
- faciliterà il potenziamento delle infrastrutture di ricerca da dedicare al settore alimentare
IL CLUSTER AGRIFOOD A LIVELLO INTERNAZIONALE
• Il Piano di Sviluppo Strategico della durata di 5 anni • 3 Progetti di Ricerca Industriale (comprensivi di attività di Sviluppo Sperimentale e di Formazione) della durata di 3 anni • Le Lettere di Intenti delle Regioni di riferimento del Cluster CL.A.N.
IL CLUSTER AGRIFOOD COMPRENDE
I progetti del Cluster Agrifood costituiranno un precedente che, in coerenza con un Piano strategico di forte indirizzo industriale e territoriale, potrà: • generare numerosi sotto-progetti ai quali parteciperanno anche altri soggetti non presenti nel nucleo originario
•potenziare ogni futura sinergia tra le attività progettuali presentati nell’ambito della domanda di agevolazione di cui all’Avviso 257/Ric/2012 del MIUR e possibili finanziamenti UE su azioni complementari volte a valorizzare le attività proposte
STRATEGIA PROGETTUALE
PARTNERSHIP •n° 45 Imprese (Grandi e PMI) del settore agroalimentare (7 in RER) •n° 6 Università, Enti di ricerca e organismi ricerca (1 in RER) •n° 2 Parchi scientifici e tecnologici •n° 1 Distretto Tecnologico
Le attività finanziate riguardano la Ricerca Industriale estesa ad attività di Sviluppo Sperimentale e la Formazione
SAFE&SMART Nuove tecnologie abilitanti per la food safety e l'integritá delle filiere agro-alimentari in uno
scenario globale - 36 mesi 11.999.900 €
(10.644.900 € Ricerca; 1.355.000 € Formazione)
SO.FI.A. Sostenibilità della filiera agroalimentare italiana - 36 mesi
11.884.653 € (10.684.653 € Ricerca; 1.200.000 € Formazione)
PROS.IT
PROmozione della Salute del consumatore: valorizzazione nutrizionale dei prodotti agroalimentari della tradizione italiana - 36 mesi
11.740.000 € (10.350.000 € Ricerca; 1.200.000 € Formazione)
I TRE PROGETTI AMMESSI AL FINANZIAMENTO
Regioni che hanno
presentato la lettera di intenti
Regioni i cui territori sono coinvolti nelle
attività progettuali
Abruzzo Basilicata Calabria Emilia Romagna Lazio Lombardia Marche Piemonte Puglia Toscana Umbria Veneto
Abruzzo Emilia Romagna Liguria Lombardia Molise Piemonte Puglia Sardegna Sicilia Toscana Umbria
LE REGIONI COINVOLTE
Il Cluster Agrifood ha già avviato il road show nelle Regioni italiane al fine di
condividere le future linee strategiche ed il finanziamento di possibili azioni collaterali da implementare a livello
regionale.
ROADSHOW REGIONALE
Regioni coinvolte: Emilia Romagna, Umbria, Lazio, Piemonte, Campania, Toscana,
Sardegna, Basilicata, provincia di Trento, Sicilia,
Veneto, Puglia
Planned… Liguria, Lombardia, Calabria, Abruzzo,
Marche, Friuli V.G.
CONNESSIONI CON ALTRI CLUSTER
CL.USTER “A.GRIFOOD” N.AZIONALE “CL.A.N.”
Campagna adesioni
L’adesione all’Associazione (art.5 comma 5 dello Statuto), riservata solo agli Enti, e non alle persone fisiche, prevede il versamento di una quota di
iscrizione (300 euro una tantum) ed un contributo di esercizio annuale per il 2014 (500 euro).
Per aderire all’Associazione è stato predisposto un apposito form on line da compilare al seguente link:
https://docs.google.com/forms/d/1o9_o0aW060u7YaLEpYulRBx4Anyolf4RFnpSeO2MvEc/viewform
disponibile anche sul sito www.federalimentare.it
