Activities and Services Supported by the Flemish Governement - PowerPoint PPT Presentation

Activities and Services Supported by the Flemish Governement

Flanders’ FOOD  Centre of competence for the Flemish Food Industry  Vzw founded in 2005 as a Spin-off from Fevia  80% funded by the Flemish government  Network organisation  Platform between Food Industry and knowledge centres SLIDE 2

Flanders ’ FOOD Mission, goals, central theme Mission IMPROVE COMPETITIVITY BY SPECIFIC STIMULATION OF TECHNOLOGICAL INNOVATION Goals 1. Knowledge Development 2. Knowledge Dissimination Central theme Food for tomorrow: Full of quality, balanced and tasty SLIDE 3

Flanders ’ FOOD Knowledge Development: projects SLIDE 4

Flanders ’ FOOD projects Characteristics and conditions  Industry driven, collective  Research performed by Flemish knowledge institutes  80% funded by Flanders’ FOOD  Typically 1 to 2 years  Flanders ’ FOOD membership necessary  Participants: access to all research results at all times  Protected project space on the website  Confidential results during project time SLIDE 5

Flanders ’ FOOD projects Finished projects Started in 2006 • Fat- sugar- and sodium(salt) reduction or substitution • Prolongation of shelf life (microbial / physico-chemical) Started in 2007 • Optimization of the color stability of bovine meat • Innovative feed additives for the reduction of salmonella contamination of pork • Ice and ice cream with reduced fat • Evaluation of FT – IR as a rapid prediction tool of the gross composition, fat quality and fatty acid composition of meat products and eggs • Evaluation of flour functionality for cereal based applications • Control of the acrylamide problem in the potato processing industry SLIDE 6

Flanders ’ FOOD projects Current projects Started in 2010 (call 2009) • Innovative fermentation strategies for cereals • Influence of wheat / flour aging on flour functionality • Shelf life of bread • Poly-unsaturated fatty acids in milk through exploitation of PPO activity • Fat and salt reduction in emulsified meat products • Salmonella reduction in pork • Risc evaluation of allergens (~process, product characteristics) • Relation between plate counts and sensorial quality • Psychotropic, spore forming spoilage bacteria • Strategies for reducing fatbloom in chocolate • The use of Stevia and Steviol glycosides in food products SLIDE 7

Flanders ’ FOOD projects Current projects Started in 2011 (call 2010) • Ice cream and dairy-based desserts reduced in caloric content • Cooling of bovine carcasses: optimisation and alternative systems • Practical guidelines for cleaning and desinfection in food companies • Starch functionality • Finding an objective method to assess Belgian Charcuterie quality • Impact of material, process and design on O 2 -permeability of packaging after thermoformation process • Lowering nitrite for healthy meat prodructs • Avoid off-flavours when using steviol glycoside • Enrichment of eggs with micro-algae omega-3 fatty acids • Comparison of omega-3 rich oils based on (physico)chemical and nutritional criteria SLIDE 8

Flanders ’ FOOD projects Financial contribution for ex. call 2009 Average contribution ( € ) Number employies <50 1087 51-100 1630 101-150 2173 151-200 2716 201-250 3260 >250 4346 Fiscal favory measurement for R&D: Reduction of 75% on the payroll tax of the bruto wage of the researcher who follows the project SLIDE 9

Flanders ’ FOOD Knowledge Dissimination SLIDE 10

http://www.flandersfood.com SLIDE 11

Flanders ’ FOOD Knowledge Dissimination  Science & Technology Watch  Seminars and workshops  Training sessions  Publications  Participation in European projects SLIDE 12

Knowledge Dissimination Science & Technology Watch  Electronical two-weekly newsletter  Screening databases and scientific journals  Free for members  Fixed categories Health Technology Ingredients Trends Quality and shelf life Packaging Sensory Food Safety SLIDE 13

Knowledge Dissimination Science & Technology Watch SLIDE 14

Knowledge Dissimination Seminars and workshops  Subjects introduced by the industry Seminarie ‘ Kleur – natuurlijk? ’ SLIDE 15

Knowledge Dissimination Training sessions  Subjects introduced by the industry  Training sessions 2011 Thermal processing 25/03/11, 1/04/11, 8/04/11 Sensory evaluation 28/04/11 Thickening and gelling agents November/December SLIDE 16

Knowledge Dissimination Publications  Synthesis documents  Books SLIDE 17

Knowledge Dissimination Participation in European projects Food2Market Stimulation of innovation for SMEs Food for life European Technology Platform (ETP) Ecotrophelia Sustainable product development Inside Food Instruments for food microstructure NU AGE Food for the elderly High Tech Europe Biotechnology, nanotechnology, ICT Farm2Fork Integration RFID and wireless sensors Netgrow Innovation through networking (user friendly business tools) SLIDE 18

Flanders ’ FOOD Networking SLIDE 19

Flanders ’ FOOD Networking IWT /Flemish Innovation network Fevia and federations FoodGate FoodSpot Strategic research centres VOKA IPV Agoria Boerenbond, House of the Food Feed, Food & Health FIT Federplast Agentschap Ondernemen European projects … SLIDE 20

Networking FoodGate HeatedFoods SLIDE 21

Networking Foodspot SLIDE 22

Flanders ’ FOOD Advice Vraag@flandersfood.com  Scientific and/or technological questions  ‘State of the art’ research (literature studies)  Support with IWT funding applications  Redirecting (independent, neutral, confidential) SLIDE 23

Flanders’ FOOD Specialised advice  TIS Smaak Sensorial knowledge of a product, a step closer to innovation  TIS IFF Application of micro-electronica in the food sector  TD HeatedFoods Heat treatment for conserving food: innovation by a scientific based subject, validation and optimisation  FoodPilot Pilot infrastructure to support innovation in the Flemish Agro-Food industry SLIDE 24

Membership Effective Members  16 companies and Fevia Vlaanderen founded vzw SLIDE 25

Membership Our members: facts & figures SLIDE 26

Membership Our members: facts & figures SLIDE 27

Membership Contribution Annual Number employies fee ( € ) < 50 500 51-100 1000 101-150 1500 151-200 2000 201-250 2500 >250 3000 SLIDE 28

Membership Summary activities and services  Participation to Flanders ’ FOOD projects  Advice through Vraag@flandersfood.com  Newsletter STW + access to database of all published articles  Reduced prices on Flanders ’ FOOD seminars and training sessions  Extra ordinary network possibilities SLIDE 29

Flanders ’ FOOD Contact Flanders ’ FOOD v.z.w. Erwin Lamot Kunstlaan 43, General Manager B-1040 Brussels Tel 02/788 43 63 www.flandersfood.com Erwin.Lamot@flandersfood.com SLIDE 30