A EUROPEAN NETWORK TO FOLLOW-UP THE REFORMULATION OF

Transcription

1 A EUROPEAN NETWORK TO FOLLOW-UP THE REFORMULATION OF MANUFACTURED FOODS IN TERMS OF THE REDUCTION OF THE LEVELS OF FAT, SATURED AND TRANS FAT, SALT AND SUGAR. IDENTIFICATION AND EXCHANGE OF GOOD PRACTICES ON THE TECHNICAL AND ECONOMICAL ASPECTS OF REFORMULATIONS IN SME

2 A EUROPEAN NETWORK TO FOLLOW-UP THE REFORMULATION OF MANUFACTURED FOODS IN TERMS OF THE REDUCTION OF THE LEVELS OF FAT, SATURED AND TRANS FAT, SALT AND SUGAR. IDENTIFICATION AND EXCHANGE OF GOOD PRACTICES ON THE TECHNICAL AND ECONOMICAL ASPECTS OF REFORMULATIONS IN SME Final Conference June 27, 2014 AULA MAGNA, University of Turin Via Po 17 Via Verdi 8, Turin (Italy)

3 27 June 2014 Final Conference of the SALUX Project 08:30-09:30 Registration and welcome :40 Welcome and opening of the conference Mr. Giorgio Diquattro, General Director (Tecnogranda) 09:40-09:50 Welcome by Institutions: University of Turin and Piemonte Region 09:50-10:10 The activities of the Consumers Health And Food Executive Agency (CHAFEA) Mr. Dirk Meusel, Project Officer 10:10-10:20 Presentation of the project: activities, objectives and achieved results Mr. Dario Vallauri, SALUX Project Manager (Tecnogranda) 10:20-10:40 The Italian F&D industry and the initiatives related to innovation and food reformulation Mr. Daniele Rossi (CEO Federalimentare Servizi, President of the Italian Agrifood Cluster and Technology Platform Food for Life) 10:40-11:00 Research initiatives in Piemonte Region related to food reformulation for a healthier diet Prof. Vincenzo Gerbi (Dept. DISAFA - University of Turin) 11:00-11:20 Coffee/Tea break 11:20-11:40 The Gaining Health program in Italy and the institutional initiatives to promote food reformulation and healthy diets Mrs. Daniela Galeone (Italian Ministry of Health, Dept. Prevention and Communication) 11:40-12:00 The activities of the GIRCSI Working Group on salt reduction Prof. Pasquale Strazzullo (University Federico II Naples) :15 SME Case history 1: success story about food reformulation - Reduction of fats and sugar content Mr. Michele Perinotti (Risi & Co. / Gli Aironi, Lignana (VC) - ITALY) :30 SME Case history 2: success story about food reformulation - Reduction of sugar content Mr. Giorgio Reita (Cascina San Cassiano, Alba - ITALY)

4 27 June 2014 Final Conference of the SALUX Project 12:30-13:10 SALUX from the outside: 36 months with the external experts Presentation by Mrs. Forgione (ISES). Interview with the external experts appointed by the SALUX Consortium: Prof. Dolores O Riordan (School of Agriculture and Food Science, University College Dublin - Ireland) Prof. Anders Andrén (Dept. Food Science, Uppsala University - Sweden) Prof. Matthijs Dekker (Dept. Agrotechnology and Food Sciences, Wageningen University The Netherlands) Prof. Bent Egberg Mikkelsen (Dept. Development and Planning, Aalborg University - Denmark) Prof. Vassiliki Oreopoulou (School of Chemical Engineering, National Technical University Athens - Greece) 13:10-13:15 Q&A panel: All participants 13:15-14:15 Lunch 14:15-16:15 Presentation of the SALUX Manifesto - final results Moderated by Prof. Paolo D Anselmi (Alfa Scarl - Monitoring and benchmark) 1. The European situation on food reformulation in the context of the F&D industry and of the institutions Mrs. Nastasia Belc (National R&D Institute for Food Bioresources - Romania) 2. Good practices in food reformulation Mr. Zenonas Stanevičius (State Food and Veterinary Service of the Republic of Lithuania) 3. How the European F&D industry perceived food reformulation Mr. Wolfgang Kneifel (BOKU - University of Natural Resources and Life Sciences - Austria) 4. How cost issues in food reformulation can be tackled Mr. Marco Cigna (Tecnogranda SpA - Italy) 5. How to efficiently communicate about food reformulation Mrs. Lylia Niedt (AgroHall - France) 16:15-16:30 Q&A panel: All participants 16:30-17:00 Meeting wrap-up and greetings

5 Ideazione Progettazione&

6 About SALUX project SALUX project aimed to follow-up the reformulation of the manufactured foods in order to promote healthier ways of life and reduce major diseases and injuries, assisting citizens nutrition through working in tight contact with SMEs, food industries associations, consumers associations, public authorities and NGOs coming mainly from the 12 EU Member States participating in the project: Italy, Finland, Lithuania, Bulgaria, Germany, Romania, UK, France, Slovenia, Austria, Hungary and Spain SALUX objectives were: to analyse the EU context and to identify and exchange the best practices, especially among new EU Member States, in terms of reduction of the levels of fat, saturated and trans fats, salt and sugar in manufactured foods. to follow-up the reformulation of the manufactured foods among SMEs and to perform a cost-effectiveness analysis of the major reformulations identified; and to establish the first European Clearing House for SMEs and consumers on healthy manufactured food. The project work plan was structured on the basis of these objectives and included the following activities: The analysis of the local contexts based on the study of literature on the rules, laws and regulations about food reformulation in terms of reduction of salt, sugar and fat and on the technological/economic barriers and cultural values of food in the participating countries. The identification and exchange of best practices and experiences in the field of food reformulation all over the EU, in order to raise the knowledge about the effective methods already validated in other contexts and to transfer the identified information and data to SMEs, National authorities and NGOs from New EU Member States, Member States and Candidate countries. The organization of a follow-up of the food reformulation among SMEs to evaluate the impact of programs and policies and to assess the technical and economic aspects of food reformulation. A Cost-Effectiveness Analysis (CEA) of the major reformulations identified in response to SMEs needs, through an operational model to estimate the costs of compliance with regulations and the benefits for SMEs. The establishment of a European Clearing House on food reformulation for agri-food SMEs and consumers to provide and gather all the relevant information and to enhance the networking among existing centres of expertise and databases. For more information please visit:

7 Tecnogranda SPA Via G.B. Conte Dronero (CN) Tel: FAX: ASSOCIAZIONE ISES Corso Cavallotti Alessandria (AL) Tel: FAX: This publication arises from the SALUX project which has received funding from the European Union in the framework of the Health Programme. This publication has been prepared for the European Commission however it reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.