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