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COOPERATION
THEME 2
FOOD, AGRICULTURE AND FISHERIES, AND
BIOTECHNOLOGY
UPDATED
REFLECTION PAPER
ACTIVITY 2.2
Fork to farm: Food (including seafood), health
and well being
22 DECEMBER 2011
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Table of Content
Introduction……………………………………………………………………………………. 3
Area 2.2.1 Consumers…………………………………………………………………………. 8
Main line 1: Determinants of food choice……………………………………………. 9
Main line 2: Communication strategies in the food chain…………………………… 13
Area 2.2.2 Nutrition………………………………………………………………………… 15
Main line 1: Neurobiology of eating behaviour……………………………………… 16
Main line 2: Specific foods, ingredients and formulations with nutritional and
health benefits………………………………………………………………………... 20
Main line 3: New tools and concepts to support nutrition science……………………. 24
Main line 4: Epidemiology and prevention of diet-related diseases............................... 26
Area 2.2.3 Processing…………………………………………………………………………28
Main line 1: Process design…………………………………………………………….29
Main line 2: Packaging…………………………………………………………………32
Main line 3: Process control……………………………………………………………34
Main line 4: Tailor-made food products………………………………………………. 37
Area 2.2.4 Food quality and safety……………………………………………………………42
Main line 1: Safety, quality and traceability along the whole food chain……………. 44
Main line 2: Risk analysis in the food chain................................................................... 49
Area 2.2.5 Environment/chain……………………………………………………………….. 52
Main line 1: Climate change impact on and from food and feed chains……………… 54
Main line 2: Sustainable food production and supply management............................... 56
Main line 3: Food chain organisation and innovation………………………………… 60
Area 2.2.6 European Research Area…………………………………………………………. 64
Area 2.4 Activity 4…………………………………………………………………………… 67
List of criteria:
1 - Strategic areas of importance for EU growth and competitiveness
2 - Areas supporting other EU policies/strategies/initiatives such as consumer and health protection
3 - Actions where timing is critical
4 - Areas supporting global and/or regional challenges and the global responsibility of EU
5 - Areas which support the coordination of the development of ERA and KBBE incl. socioeconomic aspects
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Introduction
This document describes the areas and main lines of Activity 2.2 'Fork to farm: Food (including
seafood), health and well being' in terms of topics and projects realised by now, followed by a gap
analysis per mainline and overall. Figures of topics and projects of Calls 1 to 6 per area and main
line can be seen in table 1.
This reflection paper and its gap analyses will provide a basis to design the FP7 2013 Cooperation
Work Programme - Theme FAFB. The gap analysis follows the structure of the document in areas
and main lines. However, WP2013 will follow an approach aimed at tackling wider societal
challenges and enhancing innovation. This calls for defining broad topics which will may cover
several gaps identified in different main lines, areas, activities, and potentially themes. Following
the same approach, some gaps might not be covered in WP2013.
For the gap analysis, the topics and projects of Calls 1 to 6 of FP7 have been analysed in terms of
the following documents and issues: Specific Programme, main lines, scientific developments,
grand challenges, innovation, SMEs, international collaboration, European added value.
All the aspects mentioned in the Specific Programme for Activity 2.2 have been adequately covered
except the one on risk benchmarking (Area 2.2.4 Food quality and safety). Quite naturally, this does
not mean that the complexity of the area has been fully dealt with.
All grand challenges except the one on primary production have been adequately addressed.
According to the Budget Review 2010, the European Added Value of funded research and other
activities is ensured by: Funding research where critical mass could only be achieved through
multilateral efforts; Addressing pan-European and global challenges; Pooling and leveraging
resources to address issues that go beyond national or bilateral interest; Supporting EU policies,
strategies and initiatives; Providing EU scale dissemination of results; Improving S&T capabilities;
Launching global initiatives. Only the last point has not been covered within Activity 2.2 yet, but a
food safety topic in Call 6 could lead to one in the end.
The Europe 2020 Strategy1 and the Europe 2020 Flagship Initiative 'Innovation Union'2 have served
as guidelines to identify challenges, trends and drivers and to develop the strategy to be followed.
Innovation should be seen in a wider context in the whole activity: not only products and processes
need to be innovated, but also organisational structures and the whole process of research and innovation itself. A task would be to turn the neglected innovators into knowledge-driven innovators.
Another aspect would come in by look at the demand side of innovation. In addition, Activity 2.2 is
well suited to include research contributing to a possible Innovation Partnership on Healthy Ageing.
Based on the projects of Calls 1 to 4 (running or under negotiation), 13,7 % of the beneficiaries are
SMEs and 9 % of the EU contribution goes to SMEs in Activity 2.2.3 The funds going to SMEs
1
2
3
Commission Communication 'Europe 2020: A Strategy for Smart, Sustainable and Inclusive Growth',
COM(2010) 2020
Commission Communication 'Europe 2020 Flagship Initiative: Innovation Union', COM(2010) 546
For the whole KBBE theme and based on grant agreements signed by 1/12/2011: 13,5 % of participants are
SMEs, and 9,9 % of the EU contribution goes to SMEs. (Eighth Progress Report on SMEs participation in the
7th R&D Framework Programme; Brussels December 2011)
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have been increased considerably in Calls 54 and 65 by introducing collaborative projects targeted to
SMEs with a fixed proportion of the budget foreseen for SMEs: In Call 5 Activity 2.2, 37 % of the
participants of selected projects are SMEs and 21 % of the EU contribution goes to SMEs, whereas
overall for KBBE Call 5, 32 % of the participants of selected projects are SMEs and 25 % of the EU
contribution goes to SMEs (figures based on self-declaration).
Explicit statements on results of FP7 projects are difficult to make at this time: Projects of Call 5 are
under negotiation, those of Call 4 are in their first period, and most projects of Calls 1, 2 and 3 are
around mid-term. From their reports, only preliminary conclusions can be drawn that might help
draft the next WP in some specific cases. However, results from FP6 projects have always been and
will be taken in consideration for the formulation of topics, also beyond the borders of the five
areas.
In order to identify research needs in Activity 2, research priorities have been collected from several
sources during the last years. Research priorities identified by EU institutions were collected
through informal and formal communication with DGs SANCO6, ENTR7, ENV8 and AGRI9, from
EFSA (including EFSA panels10, the EFSA Advisory Forum Working Group on Future Research
Proposals), and from Parliamentary questions. Research recommendations and topic suggestions
from Comitology bodies were obtained through the Programme Committee and the Advisory
Group. Furthermore, the 'Strategic Research Agenda 2007-2020'11, the 'Implementation Action
Plan'12 and the research priorities communicated annually to the EC by the ETP 'Food for Life'13
have been consulted in order to incorporate the view of the European industry, together with some
input from other ETPs (TP Organics14, Forest-based Sector TP15).
Some opportunities for international S&T cooperation have been offered in the past calls and the
current Call 6. Priority setting of topics followed hitherto a bottom-up approach, usually at bilateral
or bi-regional level. The demand for problem-solving and solution-oriented international research
topics clearly surpasses the offer. Input on possible fields suitable for international research
cooperation has also been gathered through the 'BIOCIRCLE 16 synthesis report identified by the
National Round Tables for Activity 2.2 of the Food, Agriculture, Fisheries and Biotechnology
theme of FP7'. Recommendations from running projects and individual scientists have been taken
into account, and relevant literature has been screened. The input has been given in various ways,
from very detailed topic texts to broad areas of research.
4
5
6
7
8
9
10
11
12
13
14
15
16
grant agreements signed or in the signature process on the date of finalising this paper
under evaluation on the date of finalising this paper
Directorate-General for Health and Consumers
Directorate-General Enterprise and Industry
Environment Directorate-General
Agriculture and Rural Development Directorate-General
EFSA – European Food Safety Authority (http://www.efsa.europa.eu/); ANS – Food additives and nutrient
sources added to food; BIOHAZ – Biological hazards; CEF – Food contact materials, enzymes, flavourings and
processing aids; CONTAM – Contaminants in the food chain; DATEX – Data Collection and Exposure; GMO –
Genetically Modified Organisms; NDA – Dietetic products, nutrition and allergies; PPR – Plant protection
products and their residues
published in September 2007 by CIAA; http://etp.ciaa.eu/documents/SRA_2007_2010.pdf
published in October 2008 by CIAA;
http://etp.ciaa.eu/documents/ETP_implementation_action_plan_20081017.pdf
http://etp.ciaa.eu/asp/index.asp
Technology platform for organic food and farming research; http://www.tporganics.eu/
http://www.forestplatform.org/
http://www.biocircle-project.eu/dnn4/
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Some areas have organised strategic workshops to get an additional picture of what has been done
so far in their field in order to define research gaps and further needs.
Introduction to the suggested topics
The availability of safe, sustainable and healthy food has taken a new and pressing dimension in the
light of an ever-growing global population and increasing environmental and sustainability
concerns. The intensified competition for land, in particular, climate change and the shift in dietary
patterns across the world, which often includes a significant increase in meat consumption, are
rapidly changing the supply/demand scenarios of current times. The need to address consumer
requirements in terms of healthy diets, affordable prices, equity and food safety are part of the
challenge. In globalised food markets, food safety, equity and security issues have taken an international perspective and an ethical dimension. Sustainability concerns command more and more
that the focus be placed on environmental and societal aspects related to food and food systems, e.g.
reducing wastage, energy and water consumption as well as on any negative impacts on ecosystems
and human societies. The obvious links between food quality, human health, human wellbeing and
the limited capacity of ecosystems to provide goods and services, have therefore to be explored in
view of optimising food systems and making them safe, resilient, efficient and fair. Assessing the
linkages between production systems and food attributes would also help optimise the biological
and ecological efficiency and financial performance to support productivity, sustainability and
competitiveness in agri-food sectors.
The main innovative dimension of this 2013 work programme is to pave the way for an integrated
approach, addressing, in a single conceptual framework, the total food system from ecosystems to
consumers while addressing all the actors of the systems, either in their individual dimension or in
their interactions. The 2013 work programme comprises two types of activities: (a) research and
innovation activities addressing limited but crucial aspects of the food system, e.g. resource
efficiency, food system driving factors, the need for enhancing food industry competitiveness, the
need for improving diets while reducing diet related diseases; and (b) strategic initiatives aimed at
completing and further developing research agendas in view of research and innovation actions
beyond 2013.
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Projects
Main Line (ML)
Topics
Total
by
now
9
6
(2012)
1
(2007)
2A
(2007)
2B
(2008)
3
(2009)
1
27.9
1
0
0
0
1
(2007)
2A
(2007)
2B
(2008)
3
(2009)
4
(2010)
5
(2011)
Area 2.2.1 Consumers
2
0
1
3
2
1
1
Determinants of food
choice
2
1
1
2
Communication strategies
in the food chain
1
2
1
1
5
1
2
4
3
4
19
3
1
1
Area 2.2.2 Nutrition
1
2
3
4
Neurobiology of eating
behaviour
Specific foods, ingredients
and formulations with
nutritional and health
benefits
New tools and concepts to
support nutrition science
Nutrition Ecology (Main
Line removed from Call 4
on)
Epidemiology and
prevention of diet-related
diseases
4
2
3
1
4
96.8
3
0
1
1
7
1
1
1
1
1
4
1
2
Diet for patients in
hospitals and at home
(FP) Call 1
1
0
Area 2.2.3 Processing
5
2
2
3
1
Process design
1
2
1
3
2
Packaging
1
3
Process control
2
4
Tailor-made food products
1
1
2
2
1
Uncovered Topics*
from Calls 1, 2A, 2B,
3
Networking of food
consumer science (NOE)
Call 1
1
1
1
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Uncovered Topics*
Contribution
Projects
12345 by
now (€ mio)
1
2
2
6
1
3
8
23
5
2
9
2
1
3
5
1
2
3
1
3
6
2
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85.8
0
0
0
0
Optical technologies
(FP) Call 1
Computational biology
(CSA) Call 1
Obesity prevention (FP)
Call 2B
Strategies for sustainable
eating habits (CSA) Call
3
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Topics
Projects
1
(2007)
2A
(2007)
2B
(2008)
3
(2009)
4
(2010)
5
(2011)
Area 2.2.4 Food
quality and safety
5
2
2
3
3
4
Total
by
now
19
Safety, quality and
traceability along the
whole food chain
Risk analysis in the food
chain
4
1
2
3
3
13
3
1
1
1
6
2
Area 2.2.5
Environment/chain
0
2
4
13
3
1
1
3
9
1
1
3
1
0
Main Line (ML)
1
2
1
2
3
Climate change impact on
and from food and feed
chains
Sustainable food
production and supply
management
Food chain organisation
and innovation
Area 2.2.6 European
Research Area
1
4
2
1
1
2
2
0
0
0
0
2
1
1
2
6
2
1
1
2
6
0
0
2
1
3
2
1
3
15
22
86
no mainline sensu strictu
Total
2
1
(one mainline only)
Activity 4 / IV Other
Activities for FOOD
3
16
8
8
17
6
(2012)
5
Contribution
Projects
12345 by
now (€ mio)
72.4
Uncovered Topics*
1
(2007)
2A
(2007)
2B
(2008)
3
(2009)
0
0
0
1
1
39.8
0
0
0
0
7.9
0
0
1
0
Uncovered Topics*
from Calls 1, 2A, 2B,
3
Prospects for novel
foods (CSA) Call 3
Lead market vision
(CSA) Call 2B
1
0
2.1
0
0
0
0
17
332.7
4
0
1
2
* all topics covered in
Calls 4 and 5
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Area 2.2.1
Consumers
Understanding consumer behaviour and consumer preferences as a major factor in the
competitiveness of the food industry and the impact of food on the health, and well-being of
the European citizen. The focus will be on consumer perception and attitudes towards food
including traditional food, understanding societal and cultural trends, and identifying
determinants of food choice and consumer access to food. The research will include the
development of data bases on food and nutrition research.
The table on page 6 shows that resulting from Calls 1 to 5, ten consumer-related call topics
have led to nine retained projects or proposals for a total funding of nearly EUR 28 million
(spent, under negotiation or maximum funding foreseen in open call). One call topic in 2007
(Networking of food consumer science in Europe and development and application of social
and behavioural sciences to food research) was left without retained proposal. This topic had
already been published in FP6 without a retained proposal.
Aspects mentioned in the Specific Programme for Area 2.2.2 have been adequately covered.
Four drivers are of major importance in the consumer area: a) Impact of lifestyle factors on
eating behaviour – covered by ML1; b) Impact of policy measures on eating behaviour –
covered by ML2 and to some extent by ML1; c) Consumer needs and acceptance – covered
by ML1; and d) New methodologies for a better understanding of consumer perception and
determinants of choices – covered by ML1.
Consumer food research contributes to answering the grand challenges: Social inclusive and
healthy Europe and Building a sustainable, eco-efficient and competitive bio-economy. The
area responds to consumer concerns about the quality and integrity of food. Understanding the
current and latent consumer needs, their behaviour and perception, improving the quality of
education and the access to information, promoting innovation and knowledge, and improving
the functioning of markets contributes to increased competitiveness in the whole European
agri-food sector (smart growth).
The area is suited to take up innovation issues, including those given in the communication on
the Innovation Union. It tackles major long-term societal and economic challenges, not the
least by its goal to have a healthy and active population. The prevention of diet-related
diseases, healthy aging and quality of life have a big impact in delivering on the abovementioned goals. The area is suited to include a topic contributing to the Innovation Partnership on Healthy Ageing.
Leverage of funds from the private sector is relevant, as food industry and the whole agri-food
chain would benefit from a better understanding of consumers needs and food products'
acceptance. This would facilitate the introduction of innovation (regarding technologies,
organisation and products) and hence accelerate the structural change in production and
processing. However, the consumer area is not the most relevant food research area for SMEs
due to the nature of the research work. The ETP 'Food for Life' priority topics and its Implementation Action Plan have been adequately covered by topics.
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The international dimension in the field of consumer science is currently not very
predominant, the expertise in the field being not very much developed outside the EU even in
comparable high-income countries. In addition, the local and cultural environment has a
major impact on individual behaviours; therefore, the international dimension has less
relevance than in other food research fields.
The current debate around various policy initiatives and regulations related to food
information, nutrition and public health strategies show that the topic is a complex one and
that a sound scientific basis remains a valuable tool for decision making processes. In order to
increase the effectiveness of diet and health related policy measures and to introduce
alternative or innovative solutions, further research providing sound knowledge on determinants of consumer behaviour, role of education and best communication means, and on the
relationships between economics of food choice and the policy measures should be
conducted.
A Workshop on consumer science has taken place on 11 November 2010 in Brussels with
recognised experts in the area of consumer research and behavioural economics to further
advise on research gaps and research needs.
Main line 1:
Determinants of food choice
Description: The triggers of sustainable consumer choice towards food remain unclear and
need further research. For instance, there is a need to better understand when food habits
form/occur in our life (e.g. infancy and childhood), how foods are identified and perceived by
individuals as healthy or unhealthy, what are the main economic constraints and the other
relevant factors influencing food choice. New technologies need to be developed and/or
further adapted in the area of food consumer sciences. The use of converging technologies
such as cognitive science and bio-informatics should be explored in food consumer science to
complement or in combination with consumer research methods that focus on behaviour.
Justification: A good understanding of the determinants of food choice is necessary before
taking any efficient initiative/intervention aimed at influencing the consumers towards
healthier habits. Consumers are not passive agents of consumption but are increasingly
integrated into the development of new products and services. Behavioural models may help
to improve product and process innovation. Moreover, the importance of new eating habits
(e.g. foods taken away from home) needs to be further investigated. Cutting-edge technologies will provide precious information on consumer habits and behaviour introducing new
methods and instruments.
Expected impact: Improved understanding of the role of time constraints and economics on
food choice (cost, availability, purchase of foods away from home, take away foods,
convenience items, etc). Improved understanding of the role of knowledge about food and its
impact on health on food choice. Improved awareness of the impact of the social and
environmental influences on behaviour such as family, social networks, culture and the
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physical environment. Contribution to the implementation of DG SANCO regulations on
provision of food information to consumers and on health and nutrition claims.
Sources: European Technology Platform (ETP) 'Food for Life' Strategic Research Agenda
(SRA) and Implementation Action Plan (IAP); Strategic Research Review (SRR)
Criteria fulfilled: 1, 2 (SANCO), 4, 5.
FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Topics
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Topics
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
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 LIPGENE: Diet, genomics and the metabolic syndrome: An
integrated nutrition, agro-food, social and economic analysis (IP)
 HELENA: Healthy lifestyle in Europe by nutrition in adolescence
(STREP)
 DIOGENES: Diet, obesity and genes (IP)
 HECTOR: Eating Out: Habits, determinants and recommendations for consumers and the European catering sector (CA)
None
None
 KBBE-2007-2-1-02: Developing research tools for food consumer science in the Western Balkan Countries (FP) – FOCUSBALKANS: Food consumer science in the Balkans: Frameworks,
protocols and networks for a better knowledge of food behaviours
 KBBE-2007-2-1-03: Food labelling and consumer behaviour (FP)
– FLABEL: Food labelling to advance better education for life
None
None
 KBBE-2009-2-1-01: Determinants of food habit formation/
breaking (FP) – HABEAT: Determining factors and critical periods
in food habit formation and breaking in early childhood: a multidisciplinary approach
 KBBE.2010.2.1-01: Determinants of food choice and eating
habits (IP) – I.Family: Determinants of eating behaviour in European children, adolescents and their parents
None
None
 KBBE-2007-2-1-01 (Call 1): Networking of food consumer
science in Europe and development and application of social and
behavioural sciences to food research (NoE) [One proposal above
threshold, but on reserve list due to lack of budget]
The aspects 'consumer behaviour and preferences' and 'consumer
perception and attitudes' are key issues in consumer research and
have therefore been extensively covered. Focus has been particularly put on children and adolescents. The identification of determinants of food choice and consumer access to food have been
addressed in several FP7 projects. The first outcomes and findings
of these projects are expected to provide further indication of remaining research needs and hence will support the design of forthcoming calls. The use of new methods and technologies has not
been addressed explicitly in projects so far, although it has been
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Identification of gaps
Call 7 (2013): Indicative
topics
considered in most projects when setting up research studies. The
field overlaps with and is partially covered by ML1 of Area 2.2.2
Nutrition. The development of databases to serve food and nutrition research as indicated in the SP has been addressed in some
projects. The majority of the projects use their data base for
project-specific purposes only (except for I.Family). Nevertheless,
the set up of databases is better covered in and suited for Area
2.2.2 Nutrition.
A clear gap remains the challenge of promoting a healthy and
active ageing population. The problem of food availability and
affordability for all groups of households is of high relevance
especially in times of/after financial crisis and with increasing
income disparities. Thus, reducing risks resulting from unhealthy
diets and better management of these risks is still on the top of the
research agenda, also in Area 2.2.2 Nutrition. The acceptance of
new food products by consumers remains of utmost importance for
the food industry in order to increase the revenue-generating R&D
activities in private sector. This is a gap also in ML4 of Area 2.2.3
Processing.
 Impact of food, lifestyle and the socio-economic environment on
depression and proposed remedial actions (FP)
KBBE.2013.2.1-01: Impact of food, lifestyle and the socio-economic environment on
depression and proposed remedial actions
Call: FP7-KBBE-2013-7
Depression is one of the most prevalent, severe and disabling disorders in the EU and poses a
heavy burden on individuals and families, creates growing challenges for health and social
welfare systems and causes high productivity losses for the EU-economy. The size of the
disease and disability burden of depression, and the EU's dependence on a healthy population
and workforce, require considerable research efforts into depression leading to clear social
innovation tools. The project shall tackle this societal challenge through providing a comprehensive picture of depression that integrates knowledge of biological and psycho-social
dimensions (including a gender perspective). It shall also analyse the multi-faceted links
between depression and nutrition (food intake, food composition, and nutritional behaviour),
against the background of changes and trends in lifestyle factors, and wider social determinants. Consideration shall be given to the influence of behavioural factors (new forms of
social communication, physical activity, etc), the social environment (families, partnerships,
workplace, etc.) and fundamental societal transformations, such as the ageing population, the
changing nature of work, and social and economic uncertainties. The project should analyse
relevant risk and protective factors. The role of health and other relevant policy areas should
be analysed. Research in this area requires a holistic and innovative approach in close
collaboration with many different actors and sectors. The call is aiming at unipolar depression
only. Research on clinical treatment is not included in this call.
Funding Scheme: Collaborative Project (large-scale integrating project).
Additional eligibility criterion: The requested European Union contribution shall not exceed
EUR 6 000 000 per proposal.
Additional information: One project may be funded.
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Expected impact: 1) The European added value of this topic will be research carried out in
order to further fill existing gaps in the understanding of the complex nature and causes of
depression as serious burden for individuals and their families as well as for the socioeconomic welfare of a society and therefore lead to real social innovation. 2) A European
reference study on depression shall be established, to guide policy at EU- and Member State
levels, relevant stakeholders and practitioners as well as citizens in dealing with depression
and taking preventative measures.
Sources/Justification:
 Depression represents 8% of the burden of disease in the EU, as measured in disabilityadjusted life years17. The WHO expects unipolar depression to be the leading disease
worldwide by 203018. A study showed that during 12 months, 6.9 % of the EU population
experience a unipolar depression, corresponding to 30.3 million citizens19. Data from
several Member States show steady increases in the numbers of diagnoses of depression.
The size of the disease and disability burden of depression, and the EU's dependence on a
healthy population and workforce, require considerable research efforts into depression.
 So far most of research has been carried out on isolated aspects of depression and only
very little has been done in an integrated manner linking depression with its non-clinical
context including social change and its impact on lifestyles.
 Article 168 of the Treaty on the Functioning of the European Union: Union action is to
complement national policies and be directed towards improving public health, preventing
physical and mental illness and diseases, and obviating sources of danger to physical and
mental health; it is also to encourage cooperation between Member States in those areas
where Member States, in liaison with the Commission, coordinate among themselves their
policies and programmes, and the Commission may, in close contact with the Member
States, take any useful initiative to promote such coordination, in particular initiatives
aiming at the establishment of guidelines and indicators, the organisation of exchange of
best practice, and the preparation of the necessary elements for periodic monitoring and
evaluation.
 Commission's Green Paper of 14 October 2005 on 'Improving the mental health of the
population – Towards a strategy on mental health for the European Union'.
 Declaration of the European Ministerial Conference of the World Health Organisation
(WHO) of 15 January 2005 on facing the challenges of mental health in Europe and
building solutions.
 EU high-level conference 'Together for Mental Health and Well-Being' held in Brussels
on 13 June 2008, which established the European Pact for Mental Health and Well-Being
 2010 Report of the WHO on Mental Health and Development: 'Targeting people with
mental health conditions as a vulnerable group', which was welcomed by the United
Nations General Assembly Resolution 65/95 of 1 December 2010 on global health and
foreign policy.
 Europe 2020 Strategy’s Flagship Initiative 'European Platform against Poverty', which
states that on almost every account people with mental health problems are among the
most excluded groups in society and they consistently identify stigmatisation, discrimination and exclusion as major barriers to health, welfare and quality of life.
17
18
19
Own calculation based on data for EU-Member States in study WHO The Global Burden of Disease 2004
update (2008)
WHO The Global Burden of Disease 2004 update (2008), part 4, page 51
HU Wittchen et al: The size and burden of mental disorders and other disorders of the brain in Europe
2010, European Neuropsychopharmacology (2011) 21, 655–679
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
Europe 2020 Strategy’s Flagship Initiative 'An agenda for new skills and jobs' and the
Communication from the Commission on a European contribution towards full employment, which states that in order to raise employment rates substantially workers’ physical
and mental health need also to be taken into account to address the demands of today’s
working careers, which are characterised by more transitions between more intense and
demanding jobs and by new forms of work organisation.
 Conference “Discovery research in neuropsychiatry: depression, anxiety and schizophrenia in focus” held in Budapest on 18-19 March 2011.
 Council conclusions on 'The European Pact for Mental Health and Well-being: results and
future action' 3095th EMPLOYMENT, SOCIAL POLICY, HEALTH and CONSUMER
AFFAIRS, Council meeting 'Health issues', Luxembourg, 6 June 2011.
 The European Pact for Mental Health and Wellbeing, European Communities, 2009.20
 Background document for the Thematic Conference on Prevention of Depression and
Suicide, European Communities, 2009.21
 Prevention of depression and suicide. Consensus paper. European Communities, 2008.22
 Mental health in the EU – Key facts, figures and activities, European Communities
2008.23
 Mental health in OECD countries. Policy brief November 2008. OECD, 2008.24
 Knapp M et al. (Eds.) Mental health policy and practice across Europe. Open University
Press/McGraw Hill 2005.
 Stuckler D et al. The public health effect of economic crises and alternative policy
responses in Europe; an empirical analysis. Lancet 374:315-23
 Javier A. Bravo, Paul Forsythe, Marianne V. Chew, Emily Escaravage, Hélène M.
Savignac, Timothy G. Dinan, John Bienenstock, John F. Cryan. Ingestion of Lactobacillus
strain regulates emotional behavior and central GABA receptor expression in a mouse via
the vagus nerve. Proceedings of the National Academy of Sciences, 2011; DOI:
10.1073/pnas.1102999108
Criteria fulfilled: 1, 2, 4, 5
Main line 2:
Communication and education strategies in the food chain
Description: Different routes aimed at informing the public about healthy dietary habits and
potential risks associated with food should be identified and developed. Children should be
considered as a special target, taking also into account some preliminary results of on-going
EC projects funded in FP5 and FP6.
Justification: Previous EC projects have been funded taking into account communication and
education strategies. Involving target audiences as well as communicators will enhance the
prospects for success. Studies are needed with the involvement of various disciplines and
converging technologies like consumer sciences and bioinformatics, including media and
20
21
22
23
24
http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/pact_en.pdf
http://ec.europa.eu/health/mental_health/docs/depression_background_en.pdf
http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/consensus_depression_en.pdf
http://ec.europa.eu/health/archive/ph_determinants/life_style/mental/docs/background_paper_en.pdf
http://www.oecd.org/dataoecd/6/48/41686440.pdf
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communication. In relation to children, obesity should be particularly taken into account,
since evidence is increasing on the role of advertisement to children and the link to obesity.
An evaluation of the effectiveness of current interventions should be considered for providing
a sound basis for policy
Expected impact: Enhanced cooperation between researchers in Europe and in other
geographic areas; Increased collaboration between different scientific fields and contribution
to the successful achievements of the EU Platform on Diet, Physical Activity and Health;
Contribution to the implementation of the SRA of the EU Technology Platform 'Food for Life'
and the WHO Action Plan on Food and Nutrition Policy.
Sources: SRR; Programme Committee (PC); Completed and on-going EC projects
Criteria fulfilled: 1, 2 (SANCO), 4, 5.
FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
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 TRACE: Tracing Food Commodities in Europe (IP)
 SEAFOODPLUS: Health improving, safe seafood of high
quality in a consumer driven fork-to-farm concept (IP)
 IDEFICS: Identification and prevention of dietary and lifestyleinduced health effects in children and infants (IP)
none
none
None
None
 KBBE-2008-2-1-01: Measures aimed at promoting healthy
eating habits (FP) – EATWELL: Interventions to promote healthy
eating habits: Evaluation and recommendations
 KBBE-2009-2-1-02: Benefit/risk perception and communication
in the food chain (FP) – FOODRISC: Food Risk Communication
– Perceptions and communication of food risks/benefits across
Europe: development of effective communication strategies
 KBBE-2009-2-1-03: Behavioural models for prevention of
obesity, with a particular focus on children (FP) – TOYBOX:
Multifactorial evidence based approach using behavioural models
in understanding and promoting fun, healthy food, play and policy
for the prevention of obesity in early childhood
 KBBE.2010.2.1-02: Media training for food and nutrition scientists (CSA) – MAITRE: Media actions for international training
of researchers
 KBBE.2011.2.1-01: Strategies for improving communication
between social and consumer scientists, food technology developers and consumers (CSA-S) – CONNECT4ACTION: Strategies
for improving communication between social and consumer
scientists, food technology developers and consumers
 KBBE.2012.2.1-01: Role of health-related symbols and claims
in consumer behaviour (CP-FP)
 KBBE-2007-2-1-01 (belongs to Consumers ML1, Call 1): Net-
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earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
Area 2.2.2
working of food consumer science in Europe and development
and application of social and behavioural sciences to food research (NoE) [One proposal above threshold, but on reserve list
due to lack of budget]
ML2 has been relatively well covered. Education and communication strategies, especially to children, as well as the dialogue
between consumers and scientists are being addressed in several
projects, whereas a Call 6 topic will deliver insight into labelling
and consumer behaviour. How to best communicate about for
food-related risks is also covered.
EU funded research on the impact of food-related policies on food
choice and hence health and well-being is missing. This concerns
in particular the prevention strategies (dietary recommendations
and national campaigns).
none
Nutrition
Understanding beneficial and harmful dietary factors as well as the specific needs and habits
of population groups as a major controllable factor in the development and reduction of
occurrence of diet-related diseases and disorders including obesity and allergies. This will
involve the investigation of new dietary strategies, the development and application of
nutrigenomics and systems biology, and the study of the interactions between nutrition,
physiological and psychological functions. It could lead to reformulation of processed foods,
and development of novel foods and ingredients, dietetic foods and foods with nutritional and
health claims. The investigation of traditional, local, and seasonal foods and diets will also be
important to highlight the impact of certain foods and diets on health, and to develop
integrated food guidance.
The table on page 6 shows that resulting from Calls 1 to 5, 19 projects in Area 2.2.2 have
been funded with a contribution of in total EUR 96.8 million. Another EUR 23 million has
been earmarked for maximally four projects to be funded within the three topics of Call 6.
All the aspects mentioned in the Specific Programme for Area 2.2.2 have been adequately
covered.
Four drivers are of major importance in the nutrition area: improving citizens' health through
diet by preventing diet-related diseases – covered by ML4, but also at some extent by the
other main lines; develop evidence based actions for policy support – covered by ML2 and 4;
better understand and define the concept and impact of 'well-being' on health – covered by
ML1 and 3. The fourth driver is the overall research policy goal 'Creation of a European
Research Area' – covered partially by Area 2.2.6 and including the Joint Programming Initiative (JPI) 'A healthy diet for a healthy life'.
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Two grand challenges have been addressed with predilection: Building a sustainable, ecoefficient and competitive bioeconomy; social inclusive and healthy Europe.
Area 2.2.2 is well suited to take up innovation issues, including those given in the communication on the Innovation Union: It tackles major societal challenges and raises competitiveness on the business-side, not at least by its goal to have a healthy and active population. The
prevention of diet related diseases, healthy aging, and quality of life have a big impact in
delivering on the above mentioned goals. Area 2.2.2 will continue to focus research and
innovation policy on the challenges facing our society, such as health and the increase of dietrelated diseases (such as obesity, diabetes, CVD, asthma), ageing, increasing world population and poverty, energy and resource efficiency, climate change, sustainability. Some
research in this area contributes to the Innovation Partnership on Healthy Ageing.
Leverage of funds from the private sector is relevant, as the food industry would benefit from
producing higher value food products with sound scientifically proven healthy characteristics.
The sector is very competitive and more liberal outside Europe.
SMEs have been considered in Area 2.2.2 and efforts will be continued in this regard, bearing
in mind that basic research still needs to be funded in order to lay the foundation for the
applied research and the development of foods with nutritional and health claims.
International cooperation has been realised in several projects until now. The SICA INSTAPA
counts six African beneficiaries, another SICA is funded on Sustainable exploitation of
bioactive components from the Black Sea (BaSeFood); one project – FUNCFOOD on the
impact of agents with potential use in functional foods on biomarkers for induction of age
related diseases – is the result of a coordinated call with India. SUNRAY identifies research
needs on malnutrition in Africa, and SMILING has been selected on translation mechanisms
for lifting malnutrition in South and South-Asia. Collaboration with industrialised countries
will be present in NutriTech (Application of new technologies and methods in nutrition
research) and EarlyNutrition (Long-term effects of early nutrition on later health). A topic
published in WP2012 – Impact of lifestyle on well-being and diet-related disease – is also
asking for collaboration with industrialised third countries.
The ETP 'Food for Life' priority topics have been adequately covered by topics, however not
necessarily exactly as given by the ETP. The major research challenges are further considered
in the identified gaps.
SANCO has submitted policy-related topics in the past years, for the nutrition area this year
informal exchange is still ongoing.
In 2010, an ECOG (European Childhood Obesity Group) Satellite RTD Workshop on "New
technologies and innovations to tackle obesity" discussed the current state-of-the-art and
identified research needs related to new technologies and innovations to tackle obesity and
associated diseases. The goal was to extract research priorities for the future topics in the field
of nutrition, health and well-being.
Main line 1:
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Neurobiology of eating behaviour
Description: Studying the brain by stimulation will be a key factor for understanding brain
function and dysfunction related to food intake. The recent progress in high technology areas
such as cognitive, neurosciences, bioinformatics and basic sciences will provide to researchers
new opportunities to better understand the connections of how the brain works to translate
perceptions, emotions and knowledge with respect to sensory properties of food. The main
objectives are to study how people react individually (psychologically and physiologically) to
food; to better understand the basic knowledge of eating behaviour; to understand the
mechanisms of the body weight control including the brain pathways that regulate hunger and
satiety; and to broaden our basic knowledge on the complex neurological and (socio-)
psychological interrelations between stress, eating behaviour, and addiction (including
alcohol).
Justification: This is a new area of research that has not been funded by the European
Commission until now. With the obesity reaching epidemic proportions in Europe and the
increase of the percentage of diet-related diseases such as diabetes, cardiovascular diseases,
metabolic syndromes and addictions, there is an urgent need to know how to tackle them in an
effective way. The costs for the public health services linked to these disorders are also
increasing.
Expected impact: Research shall contribute to a better understanding of the properties of
individual food components and/or their combination in certain foods or diets preventing/
leading to eating disorders, cognitive decline or other disturbances of brain function. This will
help to increase the knowledge on the interaction between nutrition and physiological and
psychological functions and will lead to the design of improved foods and recommendations
for consumers. A strong involvement of the main stakeholders and disciplines such as
nutrition, neurology, neuroimaging, psychology, as well as food science is recommended.
Sources: DG SANCO; PC; Advisory Group (AG); SRR; ETP 'Food for Life' SRA and IAP;
Meeting on neuroimaging (Oslo 6/2007); converging, enabling and nanotechnologies
workshops
Criteria fulfilled: 1, 2 (SANCO), 3, 4, 5
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Topics
Call 2B (2008): Topics
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
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None
None
None
None
None
None
 KBBE-2009-2-2-01: Stress, addiction and eating behaviour (IP)
– NEUROFAST: The integrated neurobiology of food Intake,
addiction and stress
 KBBE.2010.2.2-01: Neurological pathways regulating hunger/
satiety and gut behaviour (IP) – Full4Health: Understanding foodgut-brain mechanisms across the lifespan in the regulation of
hunger and satiety for health
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Call 5 (2011): Topics
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
None
None
None
This new area of research was funded for the first time in the FP7.
This main line aiming at a better understanding of the food-gutbrain mechanisms has been overall well covered.
However, our current understanding of the physiological mechanisms that underlie hunger and satiety is scarcely 15 years old.
Taking into account the alarming increase in the prevalence of
obesity and diet related diseases in Europe, there is a need to develop, optimise and validate new or existing tools and technologies for a better understanding of the food-gut-brain mechanisms
to face this challenge.
The concept of well-being is increasingly important and there is
need to better understand and define the impact of well-being on
health. More research is needed to better understand and assess the
effect of nutrition on mental and/or physiological and/or physical
health/performance and overall well-being.
 New technologies to study brain function in relation to eating
behaviours and mental well-being (IP)
KBBE.2013.2.2-01: New technologies to study brain function in relation to eating
behaviours and mental well-being
Call: FP7-KBBE-2013-7
Despite progress of science it is still unclear what determines consumers to choose a food
over another. Information and guidelines directed towards consumers have not achieved the
targeted goal: make consumer choices healthier. Scientific evidence is lacking on the relationship between the life-long learning process and eating habits on the one hand and food
selection and valuation on the other. The way the brain translates perceptions, emotions and
knowledge into food choice, the role played by memory, vision, sensory and reward systems
as well as by the sense of mental well-being are far from being clear. Understanding the
underlying brain mechanisms that determine food selection and valuation is needed in order to
be able to counteract them and give the correct advice to consumers thereby also preventing
the onset of diet-related diseases.
This area has been difficult to address due to the dispersion of specific expertises, cost of
powerful techniques and lack of harmonisation. Critical mass needs to be reached in order to
allow scientists and public health professionals with insights into how to prevent clinical and
non-clinical obesity in an effective and acceptable fashion.
The aim of this topic is to develop, optimise and validate new or existing tools and
technologies, such as brain imaging, which would help connect the data on eating behaviour
with the more 'soft' knowledge on reasons for individual consumer choice. Where appropriate,
gender issues should be considered. The developed technology should give the opportunity to
study obesity and weight management from a completely different perspective. It should offer
a unique potential for identifying objective measures of stimuli for food intake, satiety, and
even restraint of eating.
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Sharing knowledge, best practices, capacities and databases should help identify synergy and
create those breakthroughs and innovations needed to develop more effective nutritional
interventions and genome-based dietary recommendations.
Projects supported under this topic should integrate relevant partners from Australia, Canada,
New Zealand, and/or the USA. The participation of partners from those countries is essential
to achieve the expected impact of the research to be undertaken.
Funding scheme: Collaborative Project (large-scale integrating project).
Additional eligibility criteria: The requested European Union contribution shall not exceed
EUR 9 000 000.
Additional information: One project may be funded.
Expected impact: This topic will impact on the prevention of diet-related diseases with the
ultimate goal of promoting a healthy and active population and a high quality of life, both key
in delivering on the EU2020 priority of Social inclusive and healthy Europe. It is expected
that the results will contribute to better dietary guidelines and advice to consumers, not least
by improving the communication and education on eating habits both within and outside
Europe, thereby leading to social innovation. It will support the European public health
policy, such as the White Paper on Nutrition, Overweight and Obesity-related Health Issues.
Sources/Justification:
 This topic is cross-cutting between nutrition and consumers. It offers the opportunity to
tackle diet-related diseases and especially obesity from a completely different angle: the
contribution of consumer choices and how this choice is formed in time. It will elucidate
what is behind the established eating behaviour that consumer experience. It connects the
nutrition ML 1 (Neurology of eating behaviour) to nutrition ML 3 (New tools and
concepts to support nutrition science) and nutrition ML 4 (Epidemiology and prevention
of diet-related diseases) and consumers ML1 (Determinants of food choice).
 Consumer education, guidelines and information on the healthy choice of food have been
largely ineffective. This is clearly attributable to the lack of scientific data on the
underlying mechanisms for consumer choice.
 World-wide, diet-related diseases are on rise, despite all research into prevention and
treatment. The most worrying trend is the rise in obesity prevalence. This has not only
lead to a wide range of serious medical problems associated with excess body mass, but
also to increasing health care costs attributable to obesity-related disorders.
 JRC workshop: 'How can science support policy makers addressing the nutritional
challenges of Europe' – 29-30 September 2011
 Danish inputs on Obesity research towards 2020
 ETP – Key Thrust 1 Improving health, well-being and longevity - Priority Research
Challenge 1: Optimal development, wellness and Aging; Major Research Challenge 3
 ETP – Key Thrust 1 Improving health, well-being and longevity – Food and Consumer
Research, Major Research Challenge 1
 2010 ECOG (European Childhood Obesity Group) Satellite RTD Workshop on 'New
technologies and innovations to tackle obesity'
 EU-US Task Force
 KBBE Forum
 JRC Workshop 'How can science support policy makers addressing the nutritional
challenges of Europe?' 29-30 September 2011;
 PC: DE, SP, NO, PT, FR, SE (relationship food-gut-brain), FR (sensory tool in Area
'consumers'), UK (understanding consumer behaviour in Area 'consumers').
Criteria fulfilled: 1, 2, 3, 5
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Main line 2:
Specific diets, foods, ingredients and formulations with human nutritional
and health benefits
Description: The aim is to increase the knowledge on the effects of specific diets, foods,
ingredients and formulations on health and on the availability of their bioactive compounds at
their cellular site of biological action. Characterisation of the bioactive compounds and their
role and interaction (e.g. intestinal microbiota), their routes of transport from intestines to
target tissues, their metabolism, their underlying mechanisms of action at the cellular and
molecular level and their risks/benefits on health should be further investigated. The research
will include their dose effect (absorption, kinetics, transport and activity) on selected target
groups and on specific functions (cognitive, mental and physiological) as well as factors
influencing their functional properties (e.g. cultivation and processing methods, genome of
plants or animals, husbandry, animal feed). Nutrition should be viewed in a value chain-based
context and as a part of disease reduction.
Justification: Much attention is now being paid to health claims on foods including nutrient
function claims, reduction of disease risk claims and nutritional claims. The regulation on
nutrition and health claims has been adopted recently and aims to ensure truth and accuracy
through information on food labels for the benefit of consumers and to create a level of
playing field for food manufacturers wishing to use health and nutrition claims. Research is
necessary to provide the sound scientific evidence to support them (e.g. specific nutrients to
improve cognitive abilities, mental health, immunity, and the process of ageing; prevention of
overweight and obesity and of diseases related to oxidative stress).
Expected Impact: A greater knowledge on specific foods/ingredients/formulations in promoting health will lead to improved formulations for foods with health and nutritional
benefits (such as neuroprotective, cardioprotective, antiarteriosclerotic, antiaging, antitumoral
effects) and recommendations for consumers. A better integration of different stakeholders
and disciplines (such as physiology, medicine, nutrition, pathology, food science, epidemiology, biochemistry) in the area of health oriented human nutrition research will be achieved.
To provide sound scientific data to substantiate health and nutrition claims and to contribute
to the European Commission Health and Consumer Protection Directorate-General policy in
this area. Utilisation of the vast biodiversity of plant metabolites.
Sources: DG SANCO; DG AGRI; PC; AG; ETP 'Food for Life' SRA and IAP; Meeting on
functional food and polyphenols (Malta 11/2007); EGEA conference on the role of fruit and
vegetables in the fight against obesity (Brussels 04/2007)
Criteria fulfilled: 1, 2(SANCO, AGRI), 3, 4
FP6
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 LYCOCARD: Role of lycopene for the prevention of
cardiovascular diseases (IP)
 FLAVO: Flavonoids in fruits and vegetables: their impact on
food quality, nutrition and human health (STREP)
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ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Topics
Call 5 (2011): Projects
proposed for funding
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 FLORA: Flavonoids and related phenolics for healthy living
using orally recommended antioxidants (STREP)
 ISAFRUIT: Increasing fruit consumption through a transdisciplinary approach leading to high quality produce from
environmentally safe, sustainable methods (IP)
 ZINCAGE: Nutritional zinc, oxidative stress and
immunosenescence: Biochemical, genetic and lifestyle
implications for healthy ageing (STREP)
 NUTRASNACKS: Ready-to-eat food for breakfast and sport
activity with high content of nutraceutics reducing a disease risk
and promoting public health (STREP)
None
None
 KBBE-2007-2-2-01: Effect of diet on the mental performance of
children (IP) – NUTRIMENTHE: Effect of diet on the mental performance of children
 KBBE-2007-2-2-02: Impact of diet on ageing (IP) – LipiDiDiet:
Therapeutic and preventive impact of nutritional lipids on neuronal and cognitive performance in aging, Alzheimer’s disease and
vascular dementia
 KBBE-2007-2-2-03: Malnutrition in developing countries (IP) –
INSTAPA: Novel staple food-based strategies to improve micronutrient status for better health and development in sub-Saharan
Africa
 KBBE-2007-2-2-06 (belongs to ML4): Impact of exogenous
factors in the development of allergy (FP) – EFRAIM: Mechanisms of early protective exposures on allergy development
None
 KBBE-2008-2-2-02: Bioactive compounds in traditional food
products (SICA Black Sea Region) (FP) – BaSeFood: Sustainable
exploitation of bioactive components from the Black Sea area
traditional foods
 KBBE-2008-2-2-01 (belongs to ML3): Optimal human cell
function and nutrition (FP) – FLAVIOLA: Targeted delivery of
dietary flavanols for optimal human cell function: Effect on
cardiovascular health (FP)
 KBBE-2009-2-2-02: Role and mechanisms of action of plant
bioactive compounds (FP) – ATHENA: Anthocyanin and polyphenol bioactives for health enhancement through nutritional
advancement
 KBBE-2009-2-7-01: Development of functional foods and ingredients (FP; coordinated call with India) – FUNCFOOD: Impact of
agents with potential use in functional foods on biomarkers for
induction of age related diseases
None
 KBBE.2011.2.2-01: Development of functional foods and ingredients (IP) – FibeBiotics: Dietary fibers supporting gut and immune function – from polysaccharide compound to health claim
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Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
 KBBE.2012.2.2-01: Beneficial effects of bioactive compounds in
humans (CP-IP SME)
KBBE-2007-2-2-05 (Call 1): Diet for patients in hospitals and at
home: disease-related malnutrition (FP)
This area has been largely covered in FP6 and FP7. However, due
to their central importance for both industry and consumers, topics
on functional food should remain in the WP.
A lot of research is already going on and this main line is well
covered. However, more can be done to foster innovative
approaches and research that is closer to the market to support
competitiveness of the food industry. To this end, it is suggested to
link nutritional research on functional food with aspects described
in ML2 Communication strategies of Area 2.1 Consumers, ML4
Tailor-made food products of Area 2.3 Processing, and ML2 Risk
analysis of Area 2.4 Food quality and safety.
 Factors influencing the human gut microbiome and its effect on
the development of diet related diseases and brain development
(IP)
KBBE.2013.2.2-02: Factors influencing the human gut microbiome and its effect on the
development of diet related diseases and brain development
Call: FP7-KBBE-2013-7
The species and composition of the human gut microbiome has recently been discovered as
potential key factors in the development of innate and adaptive immune function,
development of metabolic syndrome and obesity, and brain development and behaviour.
Therefore, there is a need to define a 'healthy' gut microbiome, to better understand its ability
to absorb and metabolise macronutrients, to influence energy expenditure and its role in the
brain development. The effects of diet, age, physical activity and other lifestyle factors on the
human gut microbiome and its effects on the development of metabolic syndrome and
obesity, as well as brain development and behaviour should be studied. The specific
species of the human gut microbiome predicting metabolic syndrome, obesity and other comorbidities, and influencing the regulation of developmental programming of the brain should
be identified. A multidisciplinary approach involving genetic, epigenetic, metagenomic, metabolomic, microbiological, physiological, nutritional, immunological expertise is necessary to
gain insight into factors influencing the effects of human gut microbiota on the metabolism.
Appropriate epidemiological studies are needed to clearly demonstrate the effect of the
different factors. Use of existing data/studies on human gut microbiome is encouraged. Where
appropriate, gender issues should be considered. The consortium is encouraged to comply
with the International Human Microbiome Consortium principles.
Projects supported under this topic should integrate relevant partners from Australia, Canada,
New Zealand, and/or the USA. The participation of partners from these countries is essential
to achieve the expected impact of the research to be undertaken.
Funding scheme: Collaborative Project (large-scale integrating project).
Additional eligibility criterion: The requested European Union contribution shall not exceed
EUR 9 000 000 per proposal.
Additional information:
- One project may be funded.
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-
In recognition of the opening of NIH programmes to Europeans researchers, participants
established in the United States of America are eligible to participate and to be funded.
- This call is implemented jointly by Theme 1 Health and Theme 2 Food, Agriculture and
fisheries, and Biotechnology. Additional topics are presented in Section x [to be adapted]
of the Theme 1 Health. During the negotiation, if added value can be demonstrated by
collaboration between the selected projects, the interconnections and interfaces between
these projects but also with other projects in the field will be discussed to optimise the cooperation between selected projects and to ensure the optimum of synergies.
Expected impact: Increase the knowledge of the human gut microbiome. This will contribute
to the development of new approaches for the prevention of metabolic syndrome, obesity and
metabolic impairment of brain and other organs by reshaping the gut microbiome through
lifestyle interventions, replacement therapies, development of pro and prebiotics and innovative personalised products. This topic will impact on the prevention of diet-related diseases
with the ultimate goal of promoting a healthy and active population and a high quality of life,
both key in delivering on the EU2020 priority of Social inclusive and healthy Europe. The
European added value lies in the fact that the expected results would be of benefits to
European citizens, as they will help to inform new strategy in public health and contribute to
the development of new scientific data to support the legislation on health and nutrition
claims. This will increase the competitiveness of European food industry.
Sources/Justification:
 Microbial colonisation of mammals is an evolutionarily driven process that has
established a symbiotic cross talk between microbes and its host. The postnatal colonisation of the newborn individual with commensal microbiota has been shown to modulate
several important functions of which many are associated with intestinal barriers, development of innate and adaptive immune function, increased nutritional uptake and brain
development and behaviour. Based on these promising results, there is a need to
encourage metagenomic research to better understand the exact role and the pathways of
the human gut microbiome on diet related diseases and brain. This will help to inform new
strategy in public health and contribute to the development of new scientific data to
support the legislation on health and nutrition claims. This will open new applications in
the area of food and pharmaceutical sectors.
 Due to the fragmented knowledge, the need of specific expertises, the cost of powerful
techniques, there is a need to join forces and complement efforts and expertises at
European but also at international level to address this global challenge and to reach the
critical mass necessary. Sharing knowledge, best practices, capacities and databases will
help identify synergy and create those breakthroughs and innovations needed to develop
more effective nutritional interventions and genome-based dietary recommendations.
 Nature 464, 59-65, 4 March 2010 and Nature 473, 174-180, 12 May 2011. Enterotypes of
the human gut microbiome
 Clin Gastroenterol. 2010 Sep; 44 Suppl 1:S16-8.Obesity, metabolic syndrome, and
microbiota: multiple interactions.
 PNAS 4 Feb 2011; Normal gut microbiota modulates brain development and behaviour.
 Nature. 2009 Jan 22; 457(7228):480-4. Epub 2008 Nov 30. A core gut microbiome in
obese and lean twins.
 Lancet Aug 2011; vol 378; 804. The global obesity pandemic: shaped by global drivers
and local environments.
 CIAA ETP FOOD for life letter 24 November 2009
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
ECOG Satellite meeting - EC-DG Research Workshop on 'New Technologies and
Innovations to Tackle Obesity' November 2010
 Danish inputs on Obesity research towards 2020 – June 2011-10-24
 This topic is cross-cutting between nutrition and processing. It connects the nutrition ML
1 (Neurology of eating behaviour) to nutrition ML 3 (New tools and concepts to support
nutrition science) and nutrition ML 4 (Epidemiology and prevention of diet-related
diseases) and processing ML 4 (Tailor-made food products).
 Coordination with Theme 1 Health is foreseen on obesity and diabetes
 ETP – Key Thrust 1 Improving health, well-being and longevity - Priority Research
Challenge 2: Intestinal health and immune functions;
 ETP – Key Thrust 1 Improving health, well-being and longevity – Major Research
Challenge 3 Weight management and obesity
 EC-US task force
 KBBE Forum
 PC: SP, PO, SE (relationship food-gut-brain), NO
Criteria fulfilled: 1, 2, 3, and 5
Main line 3:
New tools and concepts to support nutrition science
Description: Sensitive and specific (and preferably minimally invasive) analytical tools are
important requirements for the assessment of the nutritional status and nutrition needs at both
the population and the individual level. Ultimately, they play an important role to monitor the
efficacy of disease-prevention programmes and related dietary interventions. In addition the
added value of using converging technologies in the nutrition area such as nanotechnologies,
bioinformatics, systems biology, nutrigenomics still need to be further explored and could
raise the potential for personalised nutrition. The harmonisation of the practical methods of
collecting and processing complex nutrition data at European level will make nutrition studies
more comparable to each other. Beyond the technical improvement of tools, the main line is
focused also on the refinement of existing scientific concepts in nutrition research such as
biomarkers for the early detection of diet related diseases.
Justification: Health-oriented nutrition research can substantially benefit from recent
developments in basic life sciences such as systems biology approaches as well as enabling
technologies (ICT, bioimaging, nanotechnologies, etc.). A continuous take-up of these
cutting-edge technologies is necessary to promote innovation in food and nutrition research.
Expected Impact: Better assessment of the nutritional status of the general population and
specific subgroups. Common tools and methodologies (SOPs), which would allow comparability of data in Europe. Support to monitor, refine, and adjust dietary recommendations and
interventions.
Sources: ETP 'Food for Life' SRA and IAP; SRR; PC; workshops on enabling and
converging technologies; complexity workshop
Criteria fulfilled: 1 2 4 5
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FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
533579213
 NUGO: European Nutrigenomics Organisation – linking
genomics, nutrition and health research (NOE)
 EuroFIR: European Food Information Resource Network (NOE)
 EFCOVAL: European Food Consumption Validation (STREP)
 EURECCA: Harmonizing nutrient recommendations as a basis
for innovative dietary guidelines (NOE)
None
None
None
 KBBE-2007-2-2-08: Systems Biology and bioanalytical tools for
nutrition research (FP) – ETHERPATHS: Characterization and
modelling of dietary effects mediated by gut microbiota on lipid
metabolism (FP)
 KBBE-2007-2-3-05 (belongs to Processing ML1): Harmonising
and integrating research on food technology, safety and nutrition
through commonly shared food models (IP) – DREAM: Design
and development of realistic food models to allow a multidisciplinary and integrated approach to food quality and nutrition
 KBBE-2008-2-2-01: Optimal human cell function and nutrition
(FP) – FLAVIOLA: Targeted delivery of dietary flavanols for
optimal human cell function: Effect on cardiovascular health (FP)
 KBBE-2009-2-2-03: Development of biomarkers for healthpromoting functions (IP) - BIOCLAIMS: Biomarkers of robustness of metabolic homeostasis for nutrigenomics-derived health
claims made on food
 KBBE.2010.2.3-02: Strategies for personalised nutrition (IP);
belongs to Processing ML4 – Food4Me: Personalised nutrition:
An integrated analysis of opportunities and challenges
 KBBE.2011.2.2-02: New technologies and tools and their potential application to nutrition research (IP) – NutriTech: Application
of new technologies and methods in nutrition research – The
example of phenotypic flexibility
 KBBE.2012.2.2-02: Study on the need for food and health research infrastructures (CSA-S)
KBBE-2007-2-2-04 (Call 1): Optical technologies for monitoring
the human nutrition status and the onset of nutrition-related health
problems (FP) [one proposal received, below threshold]
KBBE-2007-2-5-03 (Call 1): Development and application of
computational biology as a complementary tool to in vivo and/or
in vitro trials (CSA) [no proposals received]
KBBE-2008-2-2-03 (Call 2B): Obesity prevention in the Mediterranean area (FP) [six proposals received but none selected due to
lack of funds]
Methods for food composition and consumption assessment including their harmonisation at EU level as well as nutrition recommendations have been well covered by FP6 and FP7 projects, in
particular by NoEs. The exploitation of converging technologies to
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Identification of gaps
Call 7 (2013): Indicative
topics
apply to nutrition research has been addressed by some innovative
projects, particularly in the field of systems biology and nutrigenomics, and new methods on phenotypic flexibility are covered
as well. The collection of biological data and their sharing, in particular from human studies, is still weak in Europe and has been
targeted via an infrastructure topic in Call 6.
The efficacy of disease-prevention programmes relies on the
identification of relevant biomarkers of diet-related disease onset
and development. Although a few running projects already work
on relevant biomarkers, they focus on specific diseases and need
much further work on validation in and extrapolation to humans in
the mid- and long-term. This main line is suitable for linking with
ML1 Neurobiology of eating behaviour and ML4 Epidemiology
and prevention of this activity as well as with ML1 Determinants
of food choice of Area 2.2.1, which may lead to an innovative
approach to investigate nutrition and consumer choices in tackling
diet-related diseases.
none
Main line 4:
Epidemiology and prevention of diet-related diseases
Description: The objective is to study and better understand the complex interaction between
food, gene, environment and human health in order to identify key factors to prevent dietrelated diseases. Research will focus on epidemiological studies of the effect of diet, food
composition and lifestyle factors as well as the influence of genetic variability using cutting
edge technologies such as nutrigenomics, bioinformatics, and system biology on the health of
specific population groups.
Justification: Many diseases can be linked to diet, dietary habits and genetic factors.
Research is necessary to allow a good understanding of the determinants of these diet-relateddiseases and to provide sound scientific evidence to make better prevention.
Expected impact: It will provide better understanding of the mechanisms for the prevention
and the development of these diseases and disorders leading to dietary and lifestyle strategies
for the specific target groups.
Sources: DG SANCO platform for diet, health and physical activity; DG AGRI; PC; AG;
ETP 'Food for Life' SRA and IAP.
Criteria fulfilled: 1, 2(SANCO), 3, 4, 5
FP6
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 LIPGENE: Diet, genomics and the metabolic syndrome: An integrated nutrition, agro-food, social and economic analysis (IP)
 DIOGENES: Diet, obesity and genes (IP)
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ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Topics
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
533579213
 EUROPREVALL: The prevalence, cost and basis of food allergy
across Europe )IP)
 GA²LEN: Global Allergy and Asthma European Network )NOE)
 PREVENTCD: Influence of the dietary history in the prevention
of coeliac disease: possibilities of induction of tolerance for gluten
in genetic predisposed children (STREP)
 NUTRI-SENEX: Improving the quality of life of elderly people
by co-ordinating research into malnutrition of the frail elderly
(STREP)
 EARNEST: Early nutrition programming – long term efficacy
and safety trials and integrated epidemiological, genetic, animal,
consumer and economic research (IP)
 IDEFICS: Identification and prevention of dietary- and lifestyleinduced health effects in children and infants (IP)
None
None
 KBBE-2007-2-2-06: Impact of exogenous factors in the development of allergy (FP) – EFRAIM: Mechanisms of early protective
exposures on allergy development
 KBBE-2007-2-2-07: Diet and its effect on the development of
intestinal microflora and on the immune system through the entire
life span (IP) – TORNADO: Molecular targets open for regulation
by the gut flora – New avenues for improved diet to optimize
European health
 KBBE-2008-2-5-01 (belongs to Environment ML2): Influence of
food contaminants on early programming leading to obesity (FP) –
OBELIX: Obesogenic endocrine disrupting chemicals: Linking
prenatal exposure to the development of obesity later in life
None
 KBBE.2010.2.2-02: Diet and prevention of functional decline of
the elderly (IP) – NU-AGE: New dietary strategies addressing the
specific needs of elderly population for an healthy ageing in
Europe
 KBBE.2010.2.2-03: Identifying research needs on malnutrition
in Africa (CSA) (AFRICA Call) – SUNRAY: Identifying research
needs on malnutrition in Africa
 KBBE.2011.2.2-03: Long-term influence of early nutrition on
health (IP) – EarlyNutrition: Long-term effects of early nutrition
on later health
 KBBE.2011.2.2-04: Translation mechanisms for targeting interventions on micro-nutrients – Mandatory South Asia and South
East Asia (CSA-S) – SMILING: Sustainable micronutrient interventions to control deficiencies and improve nutritional status and
general health in Asia
 KBBE.2012.2.2-03: Impact of lifestyle on well-being and dietrelated disease (CP-IP)
None
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funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
Area 2.2.3
Although several projects address the complex interaction between
food, genetics, environment, lifestyle and humans with a view to
prevent diet-related diseases, they require further investigations.
The dose-relationship for specific allergens and the diversity of
individuals' reaction has been covered.
The influence of vitamin D on key biological functions vital to
health and well-being has attracted greater attention recently. One
of the major diet-related diseases affecting children is coeliac
disease; clinical and biological banks need to be further developed
and followed up to contribute to the understanding of the disease.
none
Food processing
Optimising innovation in the European food industry through the integration of advanced
technologies into traditional food production including fermented food, tailored process
technologies to enhance the functionality, quality and nutritional value of food including
organoleptic aspects in food production including new foodstuffs. Development and
demonstration of high-tech, eco-efficient processing and packaging systems, smart control
applications and more efficient valorisation and management of by-products, wastes, water
and energy. New research will also develop sustainable and novel technologies for animal
feed, including safe feed processing formulations and for feed quality control.
The table on page 6 shows that resulting from Calls 1 to 5, 23 projects in Area 2.2.3 have
been funded, with an EU total contribution of EUR 85.8 million. Another EUR 26 million has
been earmarked for a maximum of ten projects to be funded within the five topics of Call 6. If
the maximum number of projects per topic succeeds in being funded in Call 6, this gives 15
projects for process design (ML1), six for packaging (ML2), four for process control (ML3),
and nine for tailor-made food products (ML4) in the six calls altogether.
All the aspects mentioned in the Specific Programme for Area 2.2.3 have been adequately
covered if the feed processing topic of Call 6 is covered.
The major scientific drivers in food processing are novel technologies to improve process
design and process control (ML1 and 3), nanotechnology (ML1 and 4), and the development
of convenient, tailored personalised food products (ML4).
All grand challenges except the one on primary production have been adequately addressed.
Area 2.2.3 is particularly well suited to address innovation issues, including those given in the
communication on the Innovation Union: It tackles major societal challenges, is businessoriented, and raises competitiveness. Speeding up the time needed from research to market is
contributed to by demonstration activities. A specific Call 6 topic on the exploitation of FP
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project results by SMEs with up to five projects to be selected is expected to further
strengthen the innovation aspect.
Leverage of funds from the private sector is possible in Area 2.2.3 due to its competitive
nature, and has been realised via industry participation in projects and the running of the ETP
'Food for Life'.
SMEs have been considered sufficiently in Area 2.2.3, especially as regards food-producing
SMEs. Call 6 also calls for increased participation of feed-producing and high-tech SMEs.
To date, international cooperation has been realised in three projects. The SICA AFTER
counts eight African beneficiaries, two other projects have beneficiaries from Viet Nam and
Australia. If needed, topics should at least be made a SICA or, better, be targeted to particular
third countries. The three research priority areas suggested by BIOCIRCLE have already been
well covered in food processing, albeit not for international cooperation.
Out of the 23 ETP priority topics for Area 2.2.3, 14 have lead to topics, but the remaining
ones should be considered further, albeit not all of them can be taken up in FP7. There is no
major research challenge given in the SRA or IAP for Area 2.2.3 that has not been covered by
at least two topics by now.
Policy-related topics have been suggested by the Directorate-Generals CLIMA, ENTR, ENV
and SANCO for the two last calls of FP7 and Area 2.2.3 (but also earlier) and have been taken
up to a large extent. In addition, these Directorate-Generals made relevant comments on all
topics during the drafting process.
A half-day satellite workshop was held to discuss strategies in processing research in
collaboration with the European Federation of Food Science & Technology (EFFoST).
Main line 1:
Process design
Description: This field focuses on actual processing methods. It includes equipment, the
innovative combination of process stages, process kinetics, quality aspects, environmental
issues (CO2 emissions, energy and water use, waste recycling), traceability, and supply chain
management. Sustainability issues and risk-benefit assessment should also be considered.
Specific subjects are minimal processing, novel processing, re-evaluation of existing
processes, retail issues as well as food preparation in households, restaurants and institutions.
When relevant, adoption of technologies by smaller operations and/or on regional level should
be encouraged for the benefits of SMEs and rural development.
Justification: This is the core of the area PROCESSING. SP Text: Optimising innovation in
the European food industry through the integration of advanced technologies into … food
production. … Development and demonstration of high-tech, eco-efficient processing and
packaging systems, smart control applications and more efficient valorisation and
management of by-products, wastes, water and energy.
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Expected impact: Bridging scientific fields for spreading the excellence and for an
innovation-driven increase of the competitiveness of food/feed producers and food/feed
equipment manufacturers. Development of sustainable processes for new and innovative
foods, supporting the competitiveness of European industries, in particular SMEs. Increased
number of patents in the area and new market opportunities.
Sources: ETP 'Food for Life' SRA and IAP
Criteria fulfilled: 1 2(ENV ENTR) 4 5
FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
533579213
 HEATOX: Heat-generated food toxicants, identification,
characterisation and risk minimisation (STREP)
 PROTECTOR: Recycling and upgrading of bone meal for
environmentally friendly crop protection and nutrition (STREP)
 REPRO: Reducing food processing waste (STREP)
 FEEDING FATS SAFETY: Quality and safety of feeding fats
obtained from waste or by-products from the food chain (STREP)
 SAFEWASTES: Evaluating physiological and environmental
consequences of using organic wastes after technological processing in diets for livestock and humans (STREP)
 GRUB'S UP: Recycling and upgrading wastes from food production for use within the food chain (STREP)
 HighQ RTE: Innovative non-thermal processing technologies to
improve the quality and safety of ready-to-eat meals (STREP)
 DoubleFresh: Double fresh (STREP)
 CHILL-ON: Developing and integrating novel technologies to
improve safety, transparency and quality insurance of the chilled/
frozen food supply chain (IP)
 NOVELQ: Novel processing methods for the production and
distribution of high-quality and safe foods (IP)
 ProSafeBeef: Improving the safety of beef and beef products for
the consumer in production and processing (IP)
 OPTIM'OILS: Valorisation of healthy lipidic micro-nutrients by
optimising food processing of edible oils and fats (STREP)
 EU-FRESH BAKE: Freshly baked breads with improvement of
nutritional quality and low energy demanding for the benefit of the
consumer and of the environment (STREP)
 TRACEBACK: Integrated system for a reliable traceability of
food supply chains (IP)
none
 Enhancement and preservation of quality and health promoting
components in fresh fruits and vegetables (924)
 Thermally processed foods: possible health implications (927)
 Control and exploitation of enzymes for added-value food
products (928)
 KBBE-2007-2-3-03: (Bio-)Technologies for the production of
food additives, colorants, and flavours (FP) – COLORSPORE:
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Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
533579213
New sources of natural, gastric stable, food additives, colorants
and novel functional foods
 KBBE-2007-2-3-05: Harmonising and integrating research on
food technology, safety and nutrition through commonly shared
food models (IP) – DREAM: Design and development of realistic
food models to allow a multidisciplinary and integrated approach
to food quality and nutrition
 KBBE-2007-2-3-06: Network for facilitating the implementation
of high-tech processing at industrial scale (NoE) – HIGHTECH
EUROPE: European Network for integrating novel technologies
for food processing
 KBBE-2008-2-3-02: Alternatives to sulphites in foods (FP) –
SO2SAY: Replacement of sulphur dioxide (SO2) in food keeping
the same quality and shelf-life of the products
 KBBE-2009-2-3-01: New solutions for improving refrigeration
technologies along the food chain (IP) – FRISBEE: Food refrigeration innovations for safety, consumer benefit, environmental
impact and energy optimization along cold chain in Europe
 KBBE-2009-2-3-02: Sharing food technology research and
development by means of international collaboration (FP) –
AFTER: African food tradition revisited by research
 KBBE-2009-2-3-03: Sustainable food and feed processing (FP) PRESERF: Processing raw materials into excellent and sustainable
end products while remaining fresh
 KBBE-2009-2-7-02 (belongs to Chain ML2): Valorisation of byproducts in food processing (FP; coordinated call with India) –
NAMASTE: New advances in the integrated management of food
processing waste in India and Europe: Use of sustainable technologies for the exploitation of by-products into new foods and feeds
 KBBE.2010.2.4-02: Identification of the effect of processing on
food contaminants (FP) (belongs to FQS ML1) – PROMETHEUS:
Process contaminants: Mitigation and elimination techniques for
high food quality and their evaluation using sensors and
simulation
 KBBE.2011.2.3-01: Sustainable cleaning and disinfection technologies (FP) – SUSCLEAN: Sustainable cleaning and disinfection in fresh-cut food industries
 KBBE.2011.2.3-02: Food Factory of the Future – Design Study
(CSA-S) – FoodManufuture: Manufacturing and management
infrastructure for the food industry
 KBBE.2012.2.3-01: Feed production from food waste (CP-FP
SME)
 KBBE.2012.2.3-02: Exploitation of Framework Programme
project results in food processing by small and medium-sized
enterprises (CP-FP SME)
None
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Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
The SP has been covered. There are nine projects for process design (and two topics in Call 6), but due to their central importance,
topics for process design should remain in the WP. Among the
scientific drivers, novel technologies to improve process design
are well covered. SMEs have been considered well; there is no real
gap, but efforts should be continued. The bulk of ETP priority
topics are in this main line; most of them have been covered.
Due to their central importance, topics for process design should
remain in the WP, and still more emphasis should be put on resource efficiency (link to ML2 of Area 2.2.5 Environment / chain)
and the risk assessment of novel processes (link to ML2 of Area 4
Food Quality and Safety). The scientific driver nanotechnology is
a gap in Area KBBE-2.2.3, but has been covered, both generally in
NMP, and more specifically in Area KBBE-2.2.4 Food Quality
and Safety, so that no specific efforts are needed in this area. The
following ETP priority topics have not yet led to a WP topic, some
of which could be taken up: decision making tools in food processing; downscaling of industrial production techniques to SMEs
and households; nano- and micro-tubular biopolymers; traditional
small-scale food processing techniques. Topics supporting policy
suggested by directorates-general and not yet taken up are: use of
nano-materials during food processing (ENTR; SANCO); encapsulation (SANCO); energy and water efficiency (ENV; SANCO;
CLIMA).
 Saving water and energy for eco-efficient food processing (IPSMEs; in Area 2.2.5 'Environmental impacts and total food chain'
ML 2 'Sustainable food production and supply management')
Main line 2:
Packaging
Description: Improvement of conventional packaging, renewable and bio-degradable
packaging, minimising the use of non-renewable resources, novel packaging materials, active
and intelligent packaging, and packaging systems are contained in this line.
Justification: SP Text: Optimising innovation in the European food industry through the
integration of advanced technologies into … food production. Development and demonstration of high-tech, eco-efficient processing and packaging systems.
Expected impact: Bridging scientific fields for spreading the excellence and for an
innovation-driven increase of the competitiveness of food producers and food equipment
manufacturers, measurable increase of food safety and quality, reinforcement of consumer
trust in food. Increased number of patents in the area and new market opportunities. Novel
food packaging technologies and novel tools for risk-benefit assessment of these technologies,
including the potential use of recycled materials. Results would provide a basis for a risk
management tool and address policy needs in the area of food contact materials.
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Sources: ETP 'Food for Life' SRA and IAP; DG SANCO
Criteria fulfilled: 1 2 (ENV SANCO) 4
FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Topics
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
533579213
 DoubleFresh: Double fresh (STREP)
 NOVELQ: Novel processing methods for the production and
distribution of high-quality and safe foods (IP)
None
None
 KBBE-2007-2-4-04: Innovative and safe packaging (FP) –
NAFISPACK: Natural antimicrobials for innovative and safe
packaging
None
 KBBE-2008-2-3-02 (belongs to ML1): Alternatives to sulphites
in foods (FP) – SO2SAY: Replacement of sulphur dioxide (SO2)
in food keeping the same quality and shelf-life of the products
None
 KBBE.2010.2.3-01: Development of biodegradable food
packaging (FP) – EcoBioCAP: Ecoefficient biodegradable
composite advanced packaging
 KBBE.2011.2.3-03: Advanced and flexible technologies for
active, intelligent and sustainable food packaging (3 FPs) – 1)
ISA-PACK: A flexible sustainable active and intelligent packaging technology platform enabling enhanced shelf life, quality
and safety of fresh food produce; 2) SUCCIPACK: Development
of active, intelligent and sustainable food packaging using polybutylenesuccinate; 3) SusFoFlex: Smart and sustainable food
packaging utilizing flexible printed intelligence and materials
technologies
 KBBE.2012.2.3-03: Automation in food packaging systems (CPIP) [covers also ML3 Process control]
None
Considering the five projects (and an open topic) in packaging,
there is no gap, but efforts could be continued. Scientific drivers in
packaging do not really exist. SMEs have been considered in this
main line as end users of packaging technology. Policy directorate-generals have fed into packaging-related topics and projects,
mainly SANCO. Out of three ETP priority topics, two have been
covered.
Technology-driven advances in packaging have to be applied in
practice for market applications. The ETP priority topic on decision making tools in food packaging has not been taken up.
Former policy input from DG SANCO not yet realised is on food
contact materials and migration studies (more relevant to Area
2.2.4 Food Quality and Safety), high temperature packaging
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Call 7 (2013): Indicative
topics
applications, and printing inks (more relevant to NMP).
none
Main line 3:
Process control
Description: This line comprises overall systems for process design and control, sensing and
imaging systems, robotics and decision support tools, always with a special emphasis on food
production. Optimised ways to integrate the sensing, reporting and remote control of the
quality, safety, authenticity and properties within food products throughout the production and
distribution process.
Justification: SP Text: Optimising innovation in the European food industry. Development
and demonstration of high-tech, eco-efficient processing and packaging systems, smart
control applications.
Expected impact: Increased excellence in the field of IT applications to food processes.
More sustainable processes in terms of energy and waste, performance improvement and
reduced production costs of high-quality foods supporting the competitiveness of European
food, sensor and IT industries, in particular SMEs. Development of innovative
process/product control systems based on robust and reliable sensor technologies compatible
with food systems. Increased European scientific excellence throughout the European
Research Area by an increased number of patents in the area and new market opportunities.
Increased number of patents in the area and new market opportunities.
Sources: ETP 'Food for Life' SRA and IAP
Criteria fulfilled: 1 2 (SANCO)
FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Topics
Call 4 (2010): Projects
533579213
None
None
None
 KBBE-2007-2-3-01: Smart control for improved food and feed
technologies (IP) – CAFE: Computer-aided food processes for
control engineering
 KBBE-2007-2-3-04: Nano-devices for food quality and product
properties (FP) – NANODETECT: Development of nano-sensors
for the detection of quality parameters along the food chain
None
 KBBE-2008-2-3-01: Exploring the micro-structure of foods (FP)
– INSIDEFOOD: Integrated sensing and imaging devices for
designing, monitoring and controlling microstructure of foods (FP)
None
 KBBE.2010.2.3-02: Strategies for personalised nutrition (IP)
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proposed for funding
Call 5 (2011): Topics
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
(Proposed in ML4) – Food4Me: Personalised nutrition: An integrated analysis of opportunities and challenges
None
KBBE.2012.2.3-03: Automation in food packaging systems (CPIP) [covers also ML2 Packaging]
None
There are four projects (and an open topic) on process control. The
general ETP priority topic on process control has been covered.
Policy-related topics have not been suggested. Among the scientific drivers, novel technologies to improve process control have
not been covered well. Both food-producing and high-tech SMEs
have been approached via a Call 6 topic.
The following ETP priority topics have not resulted in a WP topic
by now: industrial application of biosensors for early warning
system on food processing; toolboxes for process control.
 Development and industrial application of sensors for food
processing operations (FP SMEs)
KBBE.2013.2.3-01: Development and industrial application of sensors for food
processing operations
Call: FP7-KBBE-2013-7
The aim of this topic is to develop versatile and affordable sensors to be applied for the
quantitative, real-time, on-line or in-line control25 of critical quality and performance
attributes for raw and in-process materials during thermal and non-thermal unit operations in
food processing in the context of Process Analytical Technology (PAT). The developed rapid,
sensitive and easily cleanable sensors should ensure both food quality and safety, be
integrable in systematic preventive approaches such as Hazard Analysis and Critical Control
Point (HACCP), and serve as elements of practical decision-making tools and early warning
system. They should be auto-adaptive, quickly operative to any product or condition, and
robust with respect to the variability of raw materials and line operators. Dissemination to the
food industry and demonstration activities at the level of the food industry will be required to
fill the gap between the developed concepts and their practical implementation.
Funding scheme: Collaborative Project (small or medium-scale focused research project
targeted to SMEs).
Additional eligibility criteria:
- The requested European Union contribution shall not exceed EUR 3 000 000 per proposal.
- SME-targeted Collaborative Projects will only be selected for funding on condition that
the estimated EU contribution going to SME(s) is 20 % or more of the total estimated EU
contribution for the project as a whole. This will be assessed at the end of the negotiation,
25
Definitions of these classes are as follows: in-line, the sample interface is located in the process stream;
on-line, automated sampling and sample transfer to an automated analyzer; at-line, manual sampling with
local transport to analyzer located in the manufacturing area; off-line, manual sampling with transport to a
remote or centralized laboratory. (Beebe K et al. (1993). Process analytical chemistry. Anal Chem.
1993;65:199R-216R. Cited in: Rantanen J et al. (2001). Process Analysis of Fluidized Bed Granulation.
AAPS PharmSciTech. 2001; 2(4): art. 21)
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before signature of the grant agreement. Proposals not fulfilling this criterion will not be
funded.
Additional information: Up to two projects may be funded.
Expected impact: The topic supports the competitiveness of the European processing
industries and increases the number of patents in the area. Additionally, it contributes to a
reduction of food waste, through a more efficient control of the processes. The results of
research in this topic will be of interest and potential benefit to SMEs in the IT, equipment
and the food industry; a strong participation of SMEs in the project itself will help contribute
to the realisation of that benefit. The European added value lies in the need of finding critical
mass for multilateral efforts by all players mentioned above.
Source/Justification:
 In the food processing industry, the quality and safety of the raw materials and processed
foods are mainly evaluated through conventional analytical techniques, which do not
allow for easy continuous monitoring and require increased time of analysis. New
versatile and affordable methods are required and need to be integrated in the existing
processing systems.
 IAP ETP 'Food for Life': Key Thrust 2 (Building consumer trust in the food chain),
Priority Research Challenge 4 (Food Quality and Manufacturing research), Major
Research Challenge 2 (To introduce scaleable and flexible food manufacturing techniques
and associated intelligent in-line control), Deliverable (Development of sensors yielding
complex food structure information and for in situ control of process variables, such as pH
for high pressure and temperature for pulsed electric field treatment. Application of
artificial intelligence methods for data mining, pattern recognition and software sensors
leading to sensor networks recording fluctuations of quality and safety.) (p.33)
 Priority topics by the ETP 2007 (Industrial application of biosensors for early warning
system on food processing; Practical decision making tools for industry in food processing
and product development)
 Written input PC NO 15/11/09 and 18/1/11 (Novel sensor technology / process control
for sustainable food production throughout the entire production and distribution); FR
27/1/10 (User friendly advanced process control for sustainable food manufacture); and IS
12/10/09 (Automatic IT based on line/at line sensor systems for monitoring optimal
production yield, safety and quality parameters)
 Written input Gilles Trystram (Agroparistech) EFFoST 11/10: Process analytical
technology and sensors
 Mello LD, Kubota LT (2002). Review of the use of biosensors as analytical tools in the
food and drink industries. Food Chemistry, 77 , 237-256
 Cock LS, Arenas AMZ, Aponte AA (2009). Use of enzymatic biosensors as quality
indices: a synopsis of present and future trends in the food industry. Chilean Journal of
Agricultural Research 69, 270-280.
 Result of coordination with Dir G 14/11/11: Within the NMP and ICT 2013 WPs there is
no dedicated topic covering sensors =>no risk of double funding.
 The term 'Process Analytical Technologies (PAT)' has been used to describe "a system
for designing and controlling manufacturing through timely measurements (i.e. during
processing) of critical quality and performance attributes for raw and in-process materials
and also processes with the goal of ensuring final product quality"
(http://www.ema.europa.eu/ema/index.jsp?curl=pages/regulation/document_listing/docu
ment_listing_000162.jsp&mid=WC0b01ac0580027089&jsenabled=true).
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
http://en.wikipedia.org/wiki/Process_analytical_technology: PAT is a term used for describing a broader change in pharmaceutical manufacturing from static batch manufacturing to a more dynamic approach. It involves defining the Critical Process Parameters
(CPPs) of the equipment used to make the product, which affect the Critical Quality Attributes (CQAs) of the product and then controlling these CPPs within defined limits. This
allows manufacturers to produce products with consistent quality and also helps to reduce
waste & overall costs. ... The PAT drive is to have a dynamic manufacturing process that
compensates for variability both in raw materials & equipment to produce a consistent
product…. In order to implement a successful PAT project, a combination of three main
PAT tools is essential:
 Multivariate data acquisition and data analysis tools: usually advanced software
packages…
 Process analytical chemistry (PAC) tools: in-line and on-line analytical instruments used
to measure those parameters that have been defined as CPP. These include mainly near
infrared spectroscopy (NIRS); but also include biosensors, Raman spectroscopy, fiber
optics and others.
 Continuous improvement and/or knowledge management tools.
Criteria fulfilled: 1 (innovation and competitiveness)
Main line 4:
Tailor-made food products
Description: This line is directed at the final food products to be consumed and at food
ingredients as well. It comprises the general fields of functional foods, microstructure,
bioavailability, sensory aspects, consumer-controlled product development and innovation,
convenience food, traditional foods, and personal nutrition as well as specific food
commodities.
Justification: SP Text: Optimising innovation in the European food industry through the
integration of advanced technologies into traditional food production including fermented
food, tailored process technologies to enhance the functionality, quality and nutritional value
of food, including organoleptic aspects in food production including new foodstuffs.
Development and demonstration of high-tech, eco-efficient processing and packaging
systems, smart control applications and more efficient valorisation and management of byproducts, wastes, water and energy.
Expected impact: New knowledge for the development and sustainability of innovative
processes and products supporting the competitiveness and the sustainability of European
industries, in particular SMEs. Increased number of patents in the area and new market
opportunities. Strong contribution to renewing the offer of the food industry to the consumers.
Measurable increase of food safety and quality, reinforcement of consumer trust in food,
better informed decisions taken by policy and regulatory bodies.
Sources: ETP 'Food for Life' SRA and IAP; PC; AG
Criteria fulfilled: 1 2 (SANCO) 3 4
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FP6
ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
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 SEAFOODPLUS: Health improving, safe seafood of high quality
in a consumer driven fork-to-farm concept (IP)
 HEALTHGRAIN: Exploiting bioactivity of European cereal
grains for improved nutrition and health benefits (IP)
 ISAFRUIT: Increasing fruit consumption through a trans-disciplinary approach leading to high quality produce from environmentally safe, sustainable methods (IP)
 TRUEFOOD: Traditional United Europe Food (IP)
 HighQ RTE: Innovative non-thermal processing technologies to
improve the quality and safety of ready-to-eat meals (STREP)
 DoubleFresh: Double fresh (STREP)
 NUTRASNACKS: Ready-to-eat food for breakfast and sport
activity with high content of nutraceutics preventing disease and
promoting public health (STREP)
 HEALTHY STRUCTURING: Nutritional and structural design
of natural foods for health and vitality (STREP)
 ProSafeBeef: Improving the safety of beef and beef products for
the consumer in production and processing (IP)
 NUTRIDENT: Towards functional foods for oral health care –
isolation, identification and evaluation of beverage and food components with anti-caries and/or anti-gingivitis activities (STREP)
 EU-FRESH BAKE: Freshly baked breads with improvement of
nutritional quality and low energy demanding for the benefit of the
consumer and of the environment (STREP)
 Q-PORKCHAINS: Development of an innovative, integrated,
and sustainable food production chain of high quality pork
products matching consumer demand (IP)
none
 Control and exploitation of enzymes for added-value food
products (928)
 KBBE-2007-2-3-02: Assessment and improvement of existing
food and feed technologies (FP) – BIAMFOOD: Controlling biogenic amines in traditional food fermentations in regional Europe
None
 KBBE-2008-2-3-02 (belongs to ML1): Alternatives to sulphites
in foods (FP) – SO2SAY: Replacement of sulphur dioxide (SO2)
in food keeping the same quality and shelf-life of the products
(FP)
 KBBE-2009-2-7-01 (belongs to Nutrition ML3): Development of
functional foods and ingredients (FP; proposed under INDIA
CALL) – FUNCFOOD: Impact of agents with potential use in
functional foods on biomarkers for induction of age related
diseases
 KBBE.2010.2.3-02: Strategies for personalised nutrition (IP) –
Food4Me: Personalised nutrition: An integrated analysis of
opportunities and challenges
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Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
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 KBBE.2010.2.3-03: Health-value-added food products for population groups at risk of poverty (FP) – CHANCE: Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population
groups at risk of poverty
 KBBE.2011.2.3-04: Satiety control through food structures made
by novel processing (IP) – SATIN: Satiety innovation
 KBBE.2011.2.3-05: Processed foods with a lower salt, fat and
sugar content (2 FPs) – 1) TeRiFiQ: Combining technologies to
achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality;
2) PLeASURe: Novel processing approaches for the development
of food products low in fat, salt and sugar
 KBBE.2012.2.3-04: Personalised approaches to food production
and distribution (CP-FP SME)
 KBBE.2012.2.3-05: Insects as novel sources of proteins – SICA
(CP-FP-SICA)
None
There are six projects for tailor-made food products (plus two Call
6 topics), and the scientific driver 'Development of convenient,
tailored personalised food products' has been covered in ML4 and
also in the nutrition area, but due to their central importance,
topics for tailored foods should remain in the WP. SMEs have
been considered sufficiently in Area 2.2.3, especially as regards
food-producing SMEs. There is no real gap, but efforts should be
continued. A project on international cooperation in this main line
is running with a focus on Africa, and a SICA topic is open. ETP
priority topics have been mostly covered except for the area of traditional foods and SMEs.
Due to their central importance, topics for tailor-made food products should remain in the WP and also encompass a food-chain
perspective. High-tech SMEs have not been approached well
before Call 6. The following ETP priority topics have not yet led
to a WP topic and could be taken up: decision making tools in
food product development; procedures and methods for product
development; tailor-made foods, biodiversity, bioavailability and
processes of traditional and local foods; improving quality and
safety of traditional foods of SMEs; legume ingredients for food
flavour and texture. Former policy input from directorate-generals
that has not yet led to a topic is from AGRI on nitrates/nitrites in
meat.
 Network for the transfer of knowledge on traditional foods to
SMEs (CSA)
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KBBE.2013.2.3-02: Network for the transfer of knowledge on traditional foods to SMEs
Call: FP7-KBBE-2013-7
The objectives are: (1) knowledge transfer and exploitation of research results in traditional
foods to SMEs; (2) development of a strategic RTD and innovation agenda for traditional
foods; and (3) fostering entrepreneurship. SMEs producing traditional food products usually
have little own capability for research and innovation, and they seldom possess the financial
and human resources needed to participate in collaborative projects with universities or
research centres.
Firstly, with a view to improving the European food processing innovation climate, the aim of
this topic is to establish and/or support a network of technology transfer centres that transfer
innovative knowledge to SMEs or among existing SME programmes, clusters or associations.
The network will initiate and facilitate collaborations for the development or improvement of
sustainable and innovative processes and technologies with the objective of improving the
quality and safety as well as the environmental performance of traditional food products of
SMEs to satisfy the expectations of European consumers, alongside with establishing a transparent and sustainable supply chain. The network will help protect the intellectual property
rights of the SMEs, and support their product development strategies and competitiveness.
The network should be composed of several sub-networks, each of them having a limited
focus, for example a region, a language, a food and/or a food group, a specifically defined
production system, innovative and fair distribution concepts, in order to address directly the
SMEs aimed at.
A second task for the network is to come up, where necessary, with a strategic research
agenda for traditional foods that is based on specific food groups and responds to the needs of
all stakeholders.
As a third task, the topic addresses stimulation of innovation and entrepreneurship among
food researchers, commercial uptake of food R&D results, and entrepreneurial networking.
Training modules and programmes for food researchers will be developed, translated into a
variety of languages and executed. The proposed action will also create a European network
of researchers, technology transfer experts and entrepreneurs in the food sector.
By extending the field of activity of the European Innovation Partnership (EIP) 'Agricultural
Productivity and Sustainability' into food processing, and in close collaboration with it, the
network will make use of concrete innovative actions and entrepreneurship training programmes at local, regional or national level, which are funded by Rural Development programmes of the CAP or by local, regional or national initiatives. The funds of the network
will mainly be used to fund actions at cross-regional, cross-border, or EU-level.
Funding scheme: Coordination and Support Action (supporting action).
Additional eligibility criterion: The requested European Union contribution shall not exceed
EUR 5 000 000.
Additional information: One project may be funded.
Expected impact: The project results will be of interest and potential benefit to the SMEs and
other market participants that are members of the network or collaborate with it. The actions
will facilitate an effective transfer of innovations to and between stakeholders involved in the
traditional agri-food business to maintain and increase the competitiveness of the agri-food
sector, in particular of SMEs, in an increasingly global European market. Europe-wide, the
entrepreneurship training part will make an important impact on entrepreneurship by
addressing innovation skills gaps, and on capacity building through the generation of motivated and knowledgeable entrepreneurs in the food sector. The high European added value of
this action lies in its support to the EU Innovation Union through knowledge upgrading and
sharing, contribution to a socially inclusive and healthy Europe, and development of sustain-
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able collective governance approaches at local, regional, and national levels. The challenge is
pan-European and clearly goes beyond national interests. Projects supported under this topic
should lead to a greater integration of research actors and activities from across the European
Union, and the candidate countries.
Sources/Justification:
 Extracts from the draft communication on the European Innovation Partnership (EIP)
'Agricultural Productivity and Sustainability': Operational objectives of the EIP include
successful bridge-building between cutting-edge research and technology and
stakeholders, including farmers, businesses, industry, advisory services, and NGOs;
translating research results into actual innovation; a faster transfer of innovation into
practice; systematic feedback from practice to science concerning research needs … In
order to transpose innovation into agricultural practice, the EIP will make use of CAP's
Rural Development programmes, to fund concrete innovative actions, mostly at local,
regional or national level and where appropriate more broadly. Innovative actions at crossregional, cross-border, or EU-level will essentially be funded by Research and Innovation
Policy…The operational groups will carry out projects aimed at testing and applying
innovative practices, processes, products, services and technologies. At cross-border or at
EU level, operational groups will act in particular as cluster initiatives and pilot and
demonstration projects. The concrete actions will be fuelled by the knowledge base
provided through the EU Framework Programme for Research and Innovation 'Horizon
2020'.
 The two indicative EIP priority areas 'Innovative products and services for the integrated
supply chain' and 'Food quality, food safety and healthy lifestyles' are in the focus of this
topic.
 Strategy Paper 2012/13: Innovation actions will target not only products and processes but
also organisational structures. It is aimed to set up a technology transfer network able to
reach the producers of traditional food, to improve processing methods, and to focus on
nutritional benefits, as well as standardisation… Finally, a network of technology transfer
centres with a view to improving the quality and safety of traditional food products is
envisaged.
 Written input PC NO 29/09/11: Understanding, optimising and defining the benefits of
food uniqueness in Europe – Scope and basic aspects (partially); Support from CZ, ES and
PT, strong support from RS.
 PC support and protest against removal from WP2012 by NL and IE; PC support by DK
and RS on Dec10 version
 AG support (Ohlsson)
 Priority topic by the ETP 2008, 2009, 2010, 2011
 Written input EFFoST 11/2010
 EFSA input 10/2010
 IAP ETP 'Food for Life':
 Key thrust 3: Supporting sustainable and ethical production, Priority Research
Challenge 3 (Food system efficiency and effectiveness): … framework strategies
defined to address institutional, social and entrepreneurial challenges.' (p.34)
 Enabling activities: Educating a new generation of food scientists and technologists:
'A broad range of skills will be required, some of which will extend beyond the
laboratory and professional expertise of past generations; in particular … intellectual
property and entrepreneurial activity). (p.54)
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
Research provides knowledge. Innovation seeks to apply knowledge to some benefit.
Entrepreneurship takes innovation to the market. (Gibney)
 Written input UCDublin (Gormley) 22/12/09
 Written input Dietrich Knorr (TUBerlin) EFFoST 11/10: Improvement of the European
food processing innovation climate
 Innovation Union26:
 Innovation Union commitments for nurturing our knowledge base and enhancing
creativity: … The Commission will also support business – academia collaborations to
develop new curricula addressing innovation skills gaps. These will help universities
to modernise towards interdisciplinarity, entrepreneurship and stronger business
partnerships. (p.10)
 Commitment 21: The Commission will facilitate effective collaborative research and
knowledge transfer within the research Framework Programmes and beyond. …
Mechanisms are also needed to further strengthen knowledge transfer offices in public
research organisations, in particular through trans-national collaboration. (p.19)
 Annex – Enhancing the performance of national and regional research and innovation
systems – Checklist of issues:

1. Public action in all relevant policy areas including education and skills, …
entrepreneurship and the business environment. (p.32)

6. Entrepreneurship training is widely available or included in curricula. (p.34)
 HIGHTECH EUROPE D.4.1 Report on major bottlenecks in the European knowledge
transfer chain (p.66): Culture of little entrepreneurship for food sciences; Lack of experience in all aspects of technology transfer; Lack of management of intellectual property,
valorisation, patents, legal aspects of technology transfer; … Lacking of a network
culture; Different cultures in academia and industry (language, time frame, objective,
entrepreneurship, etc.)
 Area 2.3 has projects on knowledge transfer (HIGHTECH EUROPE), training and career
requirements of future European food scientists and technologists (TRACK_FAST),
media training (MAITRE), and on improving collaboration between social and consumer
scientists and food technology developers (CONNECT4ACTION). These are all
horizontal topics into which the suggested topic would fit well.
Criteria fulfilled: 1 (innovation and competitiveness), 2 (ENTR, Small Business Act for
Europe, AGRI)
Area 2.2.4 Food quality and safety
Assuring chemical and micro-biological safety and improving quality in the European food
supply. This will include understanding the links between microbial ecology and food safety;
developing methods and models addressing the integrity of the food supply chains; new
detection methods, traceability and its further development, technologies and tools for risk
assessment, including emerging risks, management, and communication, as well as enhancing
the understanding of risk perception. This will also include science based methods for risk
benchmarking in the field of food safety.
26
Europe 2020 Flagship Initiative – Innovation Union. COM(2010)546 of 6/10/2010.
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All the aspects mentioned in the Specific Programme for Area 2.2.4 have been adequately
covered except risk benchmarking.
The table on page 7 shows that resulting from Calls 1 to 5, 19 projects in Area 2.2.4 have
been funded with a contribution of in total EUR 72.4 million. Another EUR 19 million have
been earmarked for maximally five projects to be funded within the five topics of Call 6. If
the all topics are funded in Call 6, this will give 16 projects for safety, quality and traceability
along the whole food chain, and eight for risk analysis in the food chain.
The scientific drivers of major importance in food quality and safety include: a) Emerging
food safety risks and their impact on public health, b) Assessing and characterising food
quality and authenticity, c) Safety of "novel" foods or ingredients and new technologies for
food processing.
All grand challenges except the one on primary production have been addressed well.
Area 2.2.4 is suited to take up innovation issues, including those given in the communication
on the Innovation Union: it tackles major societal challenges, is both business and consumer
oriented, and raises competitiveness. Speeding up the time needed from research to market
could be contributed to by demonstration activities.
Leverage of funds from the private sector is possible in Area 2.2.4 due to its competitive
nature, but has not been realised except for industry participation in projects and the running
of the ETP 'Food for Life'.
SMEs have been considered sufficiently in Area 2.2.4, especially as regards food-producing
SMEs. There is no real gap, but efforts should be continued.
International cooperation has been realised in five projects involving beneficiaries from
Argentina, Australia, Brazil, Canada, China, New Zealand, South Africa and US. The SICA
PLANTLIBRA counts four beneficiaries from ICPCs. The Call 6 topics on parasites in
seafood and on cooperation on global food safety research should integrate ICPC partners.
The main research priorities suggested by BIOCIRCLE have already been covered, some of
them on the level of international cooperation.
All of the seven points that ensure European Added Value according to the Budget Review
2010 have been covered within Area 2.2.4, except for the launching of global initiatives, for
which, however, a seed has been planted through the Call 6 topic on cooperation on global
food safety research.
Out of the 16 ETP priority topics for Area 2.2.4, five are fully covered by topics in FP7, six
are partially covered by topics in FP7 and four were partially covered by FP6 projects, but one
should be considered further. The major research challenges specifically relevant for food
quality and safety given in the SRA or IAP have been covered by at least one topic.
In 2010 and 2011, a number of topics have been proposed by DG SANCO and EFSA.
Suggestions that should be taken into consideration concern decontamination of food,
potential risks arising from nanotechnologies, antimicrobial resistance in the food chain, and
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methodologies to assess synergistic effects of combined exposures to potentially harmful
substances through food. However, it is likely that DG SANCO will propose a new list of
topics for the last call.
Main line 1:
Safety, quality and traceability along the whole food chain
Description: Safety, quality and traceability along the food chain (including feed) will be
improved by (a) further developing the understanding of chemical and biological hazards,
generating data on those hazards, developing tools for prevention and control of hazards and
developing techniques for the reduction or the elimination of hazards at the level of
processing; (b) advancing methods of detection and monitoring for on-line and off-line
screening of undesirable substances; (c) developing tools for control of traceability, authenticity, and adulteration; (d) developing and harmonising quality standards for food and feedstuffs; and (e) further determining the effects of human exposure to residues, contaminants,
pathogens, food additives, food supplements, and other substances both intentionally and
unintentionally added.
Justification: Concerns about adverse health effects resulting from exposure to undesirable
agents such as contaminants, pathogens and residues (from veterinary products, pesticides and
food contact materials) as well as exposure to other substances such as food additives and
food supplements including combinations of those agents and substances justify the need for
prioritising safety along the food chain. Moreover, as consumers are not only concerned about
food safety but also about food quality, traceability, and authenticity this mainline will
integrate the mentioned aspects of importance to consumers.
Expected impact: Improved quality and safety of the food supply will contribute to the
reduction of undesirable agents in food and feed, the prevention of adverse health effects, and
the reduction of post-harvest losses and adulteration. Furthermore, science-based policy
making for the benefit of European consumers will be supported.
Sources: ETP 'Food for Life' SRA and IAP; EFSA; DG SANCO
Criteria fulfilled: 1 2 (food safety and quality) 3 4 5
FP6
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 MYCO-GLOBE: Integration of mycotoxin and toxigenic fungi
research for food safety in global system (SSA)
 GMO-COMPASS: GMO Communication and safety evaluation
platform (SSA)
 NEUROPRION: Prevention, control and management of prion
diseases (NOE)
 PATHOGENCOMBAT: Control and prevention of emerging and
future pathogens at cellular and molecular level throughout the
food chain (IP)
 TRUEFOOD: Traditional United Europe Food (IP)
 NOCHEMFOOD: Novel vegetal-based extracts additives for
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ERA-NETs
COST
Call 1 (2007): Projects
proposed for funding
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chemical-free food (STREP)
 PROSAFEBEEF: Improving the safety of beef and beef products
for the consumer in production and processing (IP)
 GOATBSE: Improvement of goat TSE discriminative diagnosis
and susceptibility based assessment of BSE infectivity in goat
milk and meat (STREP)
 PEN: Pathogenic Escherichia coli Network (CA)
 HI-WATE Health impacts of long-term exposure to disinfection
by-products in drinking water (STREP)
 HEALTHY-WATER: Assessment of human health impacts from
emerging microbial pathogens in drinking water by molecular and
epidemiological studies (STREP)
 DIEPHY: Dietary exposures to polycyclic aromatic
hydrocarbons and DNA damage (STREP)
 PIONEER: Puberty onset – influence of environmental and endogenous regulators (STREP)
 PETER: Promoting European traceability excellence & research
(SSA)
 INFOOD NETWORK: Sharing information on food related
environmental, safety and traceability aspects among European
small-medium farms (SSA)
 TRACE: Tracing food commodities in Europe (IP)
 BIOTRACE: Improved bio-traceability of unintended microorganisms and their substances in food and feed chains (IP)
 TRACEBACK: Integrated system for a reliable traceability of
food supply chains (IP)
 MONIQA: Towards harmonisation regarding monitoring of
hazards in the food supply chain (NOE)
 ECHAIN: Developing a stakeholders' guide on the vulnerability
of food and feed chains to dangerous agents and substances
(STREP)
 SAFEFOODERA: European excellence in food safety research
programming (CSA)
 A European network for environmental and food virology (929)
 KBBE-2007-2-4-01: Exposure to food additives, flavourings, and
migrants coming from food contact materials – Dietary intake
models (FP) – FACET: Flavours, additives and food contact
material exposure task
 KBBE-2007-2-4-02: Detecting contaminants in the food and feed
chain (IP) – CONffIDENCE: Contaminants in food and feed:
Inexpensive detection for control of exposure
 KBBE-2007-2-4-04 (belongs to Processing ML2): Innovative
and safe packaging (FP) – NAFISPACK: Natural antimicrobials
for innovative and safe packaging
 KBBE-2007-2-4-03: New methods for the monitoring and control of food-borne viruses (FP) – VITAL: Integrated monitoring
and control of food-borne viruses in European food supply chains
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Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
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 KBBE-2007-2-5-02 (proposed under Environment/Chain ML3):
Converging technologies and their potential for the food area (FP)
– SYMBIOSIS-EU: Scientific synergism of nano-bio-info-cogni
science for an integrated system to monitor meat quality and safety
during production, storage, and distribution in EU
 KBBE-2007-2-4-06: Protecting animal and human health from
prions in food, feed and the environment (IP) – PRIORITY: Protecting the food chain from prions: shaping European priorities
through basic and applied research
 KBBE-2007-2-5-05: Reducing mycotoxin contamination in the
food and feed chain (IP) – MycoRed: Novel integrated strategies
for worldwide mycotoxin reduction in the food and feed chains
(belongs to Environment/Chain ML2)
 KBBE-2008-2-4-01: Perfluorinated organic compounds in food
(FP) – PERFOOD: Perfluorinated organics in our diet
 KBBE-2008-2-4-02: Biocides and antibiotic resistance (FP) –
BIOHYPO: Confronting the clinical relevance of biocide induced
antibiotic resistance
 KBBE-2008-2-5-01 (belongs to Environment/Chain ML2): Influence of food contaminants on early programming leading to obesity (FP) – OBELIX: Obesogenic endocrine disrupting chemicals:
Linking prenatal exposure to the development of obesity later in
life
None
 KBBE.2010-2-4-01: Improving integration in food safety research (FP) – BRIDGE: Bridging mechanisms into risk assessment: An integrated European research network targeting contaminants in milk
 KBBE.2010.2.4-02: Identification of the effect of processing on
food contaminants (FP) – PROMETHEUS: Process contaminants:
Mitigation and elimination techniques for high food quality and
their evaluation using sensors and simulation
 KBBE.2010.2.4-03: Quality and safety aspects of feed (FP) –
QSAFFE: Quality and safety of feeds and food for Europe
 KBBE.2011.2.4-01: Safety and quality of ready-to-eat foods (3
FPs) – 1) QUAFETY: Comprehensive approach to enhance quality and safety of ready to eat fresh products; 2) SOPHY: Development of a software tool for prediction of ready-to-eat food product
shelf life, quality and safety; 3) STARTEC: Support tools to
ensure safe, tasty and nutritious advanced ready-to-eat foods for
healthy and vulnerable consumers
 KBBE.2012.2.4-01: Environmental contaminants in seafood and
their impact on public health (The Ocean of Tomorrow) (CP-FP
SME)
 KBBE.2012.2.4-02: Food safety and quality issues related to
parasites in seafood (CP-FP SME)
 KBBE.2012.2.4-03
Strengthening cooperation for global food
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Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
safety research (CSA-C)
None
The different fields of biological hazards, chemical hazards, control of the food chain for food and feed, and the specific case of
seafood (Call 6) have been covered. In recent years, beyond safety, European consumers are increasingly demanding quality, authenticity and diversity in the food they consume – with impact on
food imported into the EU (link to ML1 Determinants of food
choice of Area 2.2.1 Consumers).
There are no actual gaps, but research is still needed in areas such
as: a) developing tools for control of authenticity and adulteration;
b) developing and harmonising quality standards for food and
feedstuffs.
 Assuring quality and authenticity in the food chain (IP)
KBBE.2013.2.4-01: Assuring quality and authenticity in the food chain
[Cross-cutting with Activities 1 Sustainable Production and 3 Biotechnology]
Call: FP7-KBBE-2013-7
Globalisation and the growing complexity of the food chain, as well as recent food scares,
have raised consumer awareness regarding the quality and authenticity of the food they
consume. The term 'food authenticity' refers to whether food purchased by consumers
matches its description, e.g. declaration of specific quality attributes in high value products,
origin (geographical, botanical, species, production method, organic foods), process practices
(e.g. irradiation, freezing), certification and compliance with the established (legislative)
quality standards. European consumers are prepared to pay extra for added value foods and
are increasingly demanding understandable and reliable information on food labels. These
trends have stressed the need for harmonisation of food standards and development of
accurate tools to verify and assure that foods match their description and detect fraud. The
main objective of the topic is to determine the current state-of-the-art, centralise and share
existing data, identify gaps, prioritise research needs and subsequently coordinate research
activities in the area of food quality and authenticity assurance by means of launching
competitive calls. These research activities may include providing reference materials and
databases; conducting feasibility studies; identifying markers to characterise the quality
and/or authenticity of foods (or their potential adulterants); development, validation and
standardisation of verification methods; understanding consumer concerns, attitudes and perceptions towards food authenticity and promoting dissemination of results and technology
transfer.
Funding scheme: Collaborative Project (large-scale integrating project).
Additional eligibility criterion: The requested European Union contribution shall not exceed
EUR 9 000 000 per proposal.
Additional information: One project may be funded.
Expected impact: The European added value lies in offering authentic, high-quality food to
consumers, as well as in strengthening the competitiveness of European food producers by
enabling them the add value to their products. The expected project results will help food
producers to better communicate the qualities, characteristics and attributes of the different
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food commodities. In addition, determining the authenticity of foods can reduce trading
blocks and prevent fraud in terms of false description, substitution of cheaper ingredients and
adulteration, as well as incorrect origin labelling. This will allow consumers to make informed
choices and restore consumer confidence. The research activities launched within the project
should clearly support EU policies on agricultural product quality, marketing standards and
food information to consumers.
Sources/Justification:
 DG SANCO: a legislative proposal on the provision of food information to consumers is
expected to be adopted in autumn 2011. The proposal consolidates and updates both the
general food labelling and nutrition labelling. Including origin labelling of fresh meat
from pigs, sheep, goats and poultry.
 DG AGRI: a legislative proposal 'Quality Package' is expected to be adopted in 2012. It
puts in place a comprehensive policy on certification schemes, value-adding terms for
agricultural product qualities, and product standards, covering the different facets of
quality, from the compliance with minimum standards to the production of highly specific
products. The Quality Package comprises a new 'Agricultural Product Quality Schemes
Regulation'; a new general base-line Marketing Standard for all agricultural products and
a specific power to adopt place-of-farming and other sectoral rules for marketing product;
new Guidelines of best practices on voluntary certification schemes and on the labelling of
products using PDO-PGI ingredients. In addition, DG AGRI has proposed specific
research topics for WP2013 on the development of methods allowing authentication of
wine and basmati rice, detection of extraneous oils in olive oil and on distinguishing fresh
from previously frozen poultry.
 DG TAXUD: proposed topics for WP 2012-2013 on methods for species identification
and analytical methods for heat treated products for customs related purposes.
 ETP:
o Priority topics WP2013 (Study on how different organisational structures of the food
chain (short chain / long, or not localised food chain, chain of local products and / or
PDO, PGI) and the flow of information of the risks and benefits influence the
perception and trust of consumers.).
o IAP: Key Thrust 2 Building consumer trust in the food chain – Food Chain Management – Major research challenge 1 – To develop track and trace systems with
improved information accessibility for all stakeholders in the food chain.
o IAP: Key Thrust 3: Supporting sustainable and ethical production – Priority Research
challenge 2: Solutions for sustainable food chains – Major research challenge 3: To
understand how consumers behave and how responses differ between different
consumer groups / major research challenge 4: To design transparency schemes that
serve transparency needs of food networks
o IAP: Key Thrust 3: Supporting sustainable and ethical production – Priority Research
challenge 3: Food system efficiency and effectiveness – To develop methods for
value chain analysis of the entire food chains.
 Programme Committee: ES (meeting 24/10/2011: gap to be closed on food authentication
e.g. geographical origin and production method), IS (Consumers access to information on
quality/ Understanding, optimising and defining the benefits of food uniqueness in
Europe)
 Food Safety and Authenticity Conference 18-20 October 2011, Brussels
(www.foodsafety.agraevents.com)
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
'What's for Lunch?' Interactive conference on a decade of EU-funded (FP6) research into
food integrity, 20 September 2011, Charlemagne building Brussels: "Food integrity is
becoming increasingly important; authenticity, origin of food, geographical location,
traceability and security and safety of food production requires new diagnostic tools and
implementation of new information systems."
 Coverage of food quality/authenticity in FP6/7: several research projects in FP6 (e.g.
TRACE, MONIQA, SEAFOODPLUS, CORE ORGANIC, CO-EXTRA) and FP7
(QSAFFE, FISHPOPTRACE, CORE ORGANIC II) have dealt with specific aspects of
food quality/authenticity. TRACE and MONIQA had the broadest approach towards food
authenticity research. Representatives of these two projects provided input on future
research needs in this area to be tackled at EU level: "Whereas there has been considerable
investment in food traceability and the associated verification procedures, there is a need
to co-ordinate and exploit transnational capability and resources especially in terms of
databases, reference materials, training and research capabilities and priorities. There is a
need to have a co-ordinated network that will have a strong stakeholder drive (industry,
consumers, control) and will aim to co-ordinate scientific resources and capabilities in
order to provide tools and databases for verifying food origin (geographical, production
and species/ varietal). A large network of scientists, industry, consumers, and authorities
is required to encourage and underpin the production and fair trade of high quality food
products with know-how on food science and technology, analytical chemistry, databases,
training and management systems. The food products aiming at have added value, for
instance because of their farming management production system, their geographical
origin, composition, processing, typicality etc. Knowledge on specific product markers
will allow characterization of the produce which can be used for authentication from an
economic and safety perspective as well as for marketing purposes."
Criteria fulfilled: 1 (increasing competitiveness of EU food producers/adding value to agricultural products), 2 (food information to consumers/agricultural product quality schemes and
marketing standards), 3 (support new policy initiatives), 4 (harmonising food standards and
combating fraud), 5 (data gathering, harmonisation and research coordination at EU level).
Main line 2:
Risk analysis in the food chain
Description: Risk assessment, risk-benefit evaluations, and risk benchmarking will be carried
out and further developed while taking into account human and animal health as well as
social, economical and environmental considerations. New technologies and tools for risk
analysis will focus on both known and emerging risks in new foods, food ingredients and
feedstuffs as well as traditional food products. Novel food technologies, methods and
processes should be taken into account as well. Furthermore, data sets for both known and
new risks will be improved in case more data is needed to carry out a proper risk analysis.
This main line will also cover the development of methods on post-market surveillance and
the anticipation and identification of emerging risks including those risks that are related to
globalisation of markets and climate change.
Justification: New developments in the food area such as the use of nanotechnology, cloning
or genetic engineering offer new challenges for the European food supply. The risk and
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benefit of those developments needs to be assessed using different approaches and new
technologies.
Expected impact: Innovation in risk analysis is promoted in order to improve the
identification, characterisation, assessment, and evaluation of well-known and emerging risks
hereby addressing societal concerns and contributing to an improved risk management and
science-based policy.
Sources: ETP 'Food for Life' SRA and IAP; DG SANCO; EFSA
Criteria fulfilled: 1 2 (food safety and quality, nanotechnologies) 3 4 5
FP6
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 HEATOX: Heat-generated food toxicants, identification,
characterisation and risk minimisation (STREP)
 NOFORISK: Quantitative risk assessment strategies for novel
foods (STREP)
 SAFEFOODNET: Chemical Food Safety Network for the
enlarging Europe (SSA)
 SAFE FOODS: Promoting food safety through a new integrated
risk analysis approach for foods (IP)
 FURAN-RA: Furan Risk Assessment (STREP)
 CASCADE: Chemicals as contaminants in the food chain: An
NOE for research, risk assessment, education and information
(NOE)
 ATHON: Assessing the toxicity and hazard of non-dioxin-like
PCBs present in food (STREP)
 BIOCOP: New technologies to screen multiple chemical
contaminants in foods (IP)
 BIOTOX: Development of cost-effective tools for risk management and traceability systems for marine biotoxins in seafood
(STREP)
 DETECTOX: Development of an SPR-based biosensor for the
detection of lipophilic phycotoxins in shellfish residues (STREP)
 BIOTOXMARIN: Development of novel analytic tools for the
detection of marine biotoxins (STREP)
 ECNIS: Environmental cancer risk, nutrition and individual
susceptibility (NOE)
 F&F: Food and Fecundity: Pharmaceutical Products as high risk
effectors (STREP)
 STRAINBARRIER: Understanding prion strains and species
barriers and devising novel diagnostic approaches (STREP)
 IMMUNOPRION: Immunological and structural studies of prion
diversity (STREP)
 PHIME: Public health impact of long-term, low-level mixed
element exposure in susceptible population strata (IP)
 NEWGENERIS: Development and application of biomarkers of
dietary exposure to genotoxic and immunotoxic chemicals and of
biomarkers of early effects, using mother-child birth cohorts and
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ERA-NETs
COST action
Call 1 (2007): Projects
proposed for funding
Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Topics
Call 3 (2009): Topics
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
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biobanks (IP)
 DEVNERTOX: Toxic threats to the developing nervous system:
In vivo and in vitro studies on the effects of mixture of neurotoxic
substances potentially contaminating food (STREP)
 BRAFO: A Specific Support Action to Investigate the Risk
Benefit Analysis for Foods (SSA)
 BENERIS: Benefit-risk assessment for food: an iterative valueof-information approach (STREP)
 QALIBRA: Quality of Life – Integrated benefit and risk analysis
web-based tool for assessing food safety and health benefits
(STREP)
 GO-GLOBAL: Global platform on emerging risk in the food and
feed chain (SSA)
None
 A European network for environmental and food virology (929)
 KBBE-2007-2-5-01: Assessment of short- and long-term effects
of GMOs on human and animal health (FP) – GMSAFOOD: Biomarkers for post market monitoring of short and long-term effects
of genetically modified organisms (GMOs) on animal and human
health
 KBBE-2007-2-4-05: Food sampling strategies for risk analysis
(IP) – BASELINE: Selection and improving of fit-for-purpose
sampling procedures for specific foods and risks
None
 KBBE-2009-2-4-01: Analytical tools for characterisation of
nano-particles in the food matrix (FP) – NANOLYSE: Nano-particles in food: Analytical methods for detection and characterisation
 KBBE-2009-2-4-02: Risk-benefit assessment of food supplements (IP) – PLANTLIBRA: Plant food supplements: Levels of
intake, benefit and risk assessment
 KBBE-2009-2-4-03: Combined exposure to pesticides (FP) –
ACROPOLIS: Aggregate and cumulative risk of pesticides: an online integrated strategy
None
 KBBE.2011.2.4-02: Pan-European Total Diet Study (IP) –
TDSEXPOSURE: Total diet study exposure
 KBBE.2012.2.4-04: Towards evidence-based risk management
of food allergies (CP-IP SME)
 KBBE.2012.2.4-05: Post-market monitoring of GMOs based on
epidemiological studies (CSA-C)
KBBE-2009-2-4-04 (Call 3): Prospects for novel foods (CSA) –
[one proposal submitted, but below threshold]
Sample methodologies, analytical methods for chemical and biological hazards and risk analysis, risk communication, risk-benefit
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so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
evaluation and the specific cases of allergen risks and GMOs (Call
6) have been covered. However, emerging risk may occur due to
factors such as climate change, globalisation, environmental degradation, changes in practices and processes. Moreover, food
chain innovation may bring new foods or food ingredients and
novel food technologies into the EU market (link to ML1 Process
design and ML4 Tailor-made foods of Area 2.2.3 Processing, and
to ML1 Climate change impact of Area 2.2.5 Environment/chain).
Areas where more research would bring European added value
are: a) risk benchmarking; b) emerging risks in the food chain.
none
Area 2.2.5 Environmental impacts and total food chain
Protecting both human health and the environment through a better understanding of the
environmental impact on and from food/feed chains. This will involve study of food contaminants and health outcomes, monitoring of environmental effects, developing enhanced
tools and methods for the assessment and management of impacts on, and resistance of, food
and feed chains to global changes, in particular to the environment. Assuring quality and the
integrity of the food chain requires new models for commodity chain analysis and total food
chain management concepts, including consumer aspects.
The table on page 7 shows that all main lines have been covered at least once. ML2 'Sustainable food production and supply management' has the most topics (ten), followed by ML3
'Food chain organisation and innovation' with four topics and finally ML1 'Climate change
impact' with two topics.
The table indicates that under Calls 1 to 5, 13 projects originating from 13 topics have
received funds amounting to EUR 39.8 million, to which the ERANET SUSFOOD of Area
2.2.6 (EUR 2 million) should be added. Another EUR 16 million has been earmarked for the
three projects to be funded within the three topics of Call 6.
All major aspects mentioned in the Specific Programme for Area 2.2.5 have been addressed in
the previously proposed topics and resulting projects of Calls 1 to 6.
A total contribution of EUR 42 million for an area that at the same time promotes sustainability and competitiveness of the agro-food industry, the two key drivers of the KBBE,
appears to be on the lower side. Moreover, as sustainability is seen by the industry as a crucial
element of competition of food enterprises, it looks justified to strengthen this area with more
money for research and innovation.
Though the relevant grand challenges have been addressed, the societal challenges 'improved
food chain efficiency', 'moving towards a low-carbon food supply chain', 'zero food waste'
and 'affordable high-quality food' continue to be of major importance and need scientific
inputs. Additional drivers of progress are the EU's leadership regarding a sustainable future in
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a global world as well as the recent food crisis, which has shown that access to affordable
food can no longer be taken for granted, not even in the EU.
Area 2.2.5 is well suited to take up innovation issues, including those given in the communication on the Innovation Union: It tackles the major societal challenge of sustainability and at
the same time is business-oriented and raises competitiveness. Looking at the whole food
chain, organisational structures and the whole process of research and innovation itself can be
considered study objects for innovation, for example by turning the neglected innovators into
knowledge-driven innovators or by looking at the demand side of innovation (standardisation,
exploring new innovation paths to make them quicker and less expensive). Another approach
to innovation is to improve entrepreneurship of food scientists.
Leverage of funds from the private sector is possible in Area 2.2.5, as the industry realises the
importance of supplying sustainably produced food to increasing numbers of citizens, but has
not been realised.
SMEs have been considered well in Area 2.2.5, especially the food-producing SMEs. This has
shown the importance of SME involvement in research as a means of focussing on SME
priorities and using new knowledge in innovative ways. Though there is no real shortage in
SME relevant topics, efforts to involve these actors should be continued in order to enhance
plausibility of research impact.
Further to the overall research policy goal 'Creation of a European Research Area' aiming to
overcome the present fragmentation of research activities, programmes and policies across
Europe and contribute to increasing innovation and competitiveness in the food sector, an
ERA-NET on sustainable food production and consumption is funded.
Opportunities for international S&T cooperation have been offered in the past calls and the
current Call 6, resulting in projects with intense participation from ICPCs: SEAT on ethical
aquaculture trade, MycoRed on strategies for worldwide mycotoxin reduction, VEG-iTRADE on climate change, globalisation, and safety of fresh produce, NAMASTE on the
management of food processing waste in India and Europe, SALSA on ethical, environmental
and socio-economical impacts on EU-Latin America food chains, FOODSEG on the coordination and dissemination of food safety research activities, GRATITUDE on root and tuber
crops, and SECUREFISH on the reduction of post-harvest losses in the fisheries sector.
Priority setting of topics for international S&T cooperation followed hitherto a bottom-up
approach, usually at bi-regional level. The demand for problem-solving and solution-oriented
international research topics clearly surpasses the offer. A new prospect for a SICA has been
identified by ASEAN researchers (bottom-up) following the ASEAN-EC dialogue meeting in
May 2010. This topic has meanwhile been approved by the ASEAN political authorities (top
down). Bearing in mind the imminent 2015 deadline for assessing progress towards the Millennium Development Goals, one may have to step up international food chain oriented
research efforts. A global research initiative has not yet been launched.
The ETP 'Food for Life' priority topics and its Implementation Action Plan have been
adequately covered by topics.
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Main line 1:
Climate change impact on and from food and feed chains
Description: Climate change is considered as one of the most important global challenges to
be addressed by international S&T cooperation. It is projected to have multiple impacts on
primary food production and processing, population settlement and shifting eating habits,
natural resource use and food markets. A comprehensive view of how the EU and global food
systems may be affected by climate change in terms of security and safety is lacking. Moreover, challenges related to the impact of the food sector on climate change should be
addressed.
Justification: The Intergovernmental Panel on Climate Change (IPCC) of the United Nations
Climate Change Convention has raised awareness that the world's climate is changing.
Science and media efforts to communicate on this issue have contributed to public alertness
and placing the phenomenon of climate change high on the political agenda. The Copenhagen
conference (Dec. 2009) generated the quantified target of a 2°C increase in global temperature
as a border line, a figure adopted at the G8 and G20 meetings in 2010. Meanwhile the IPCC is
reminding that global emissions will have to be cut by 50 to 85 % as compared to 1990 levels
by 2050. This target necessitates a fundamental review of consumption and production practices. The EU remains firmly committed to meeting the post-Kyoto targets, promoting a shift
to a low carbon economy. What this could mean in terms of opportunities and risks to the
food industry is the prime purpose of this main line.
Expected impact: Increased understanding of the viability and resilience of Europe's food
production and supply system in the light of climate change and globalisation of food and
feed markets. A better understanding of consumer perception and attitudes regarding climate
change and desired changes in food production and consumption habits will be generated.
Sources: ETP 'Food for Life' SRA and IAP; Project SAFEFOODS, Work Package 2 'Climate
Change and food safety'; Workshop Responding to global challenges (Brussels 10/2007);
Conference on the future of European S&T (Lisbon 10/2007); Scientific Committee on Agricultural Research (SCAR): Towards future challenges of agriculture research in Europe
(Brussels 06/2007); Sustainable development Conference 2009 'A challenge for European
research' (Brussels, 05/2009).
Criteria fulfilled: 1, 2 (Climate change mitigation and adaptation, Sustainable development,
Food safety and security), 3, 4, 5 (DG ENV, DG SANCO, DG RELEX), 6, 7.
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Topics
Call 2B (2008): Topics
Call 3 (2009): Projects
proposed for funding
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None
None
None
None
None
None
 KBBE-2009-2-5-01: International food trade: anticipating the
impact of climate change on the safety of European and global
food markets (IP) – VEG-I-TRADE: Impact of climate change and
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Call 4 (2010): Topics
Call 5 (2011): Topics
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
globalisation on safety of fresh produce – Governing a supply
chain of uncompromised food sovereignty
None
None
 KBBE.2012.2.5-01: Microbially safe water for human consumption (CP-IP SME)
None
The above-mentioned topic of call 3 has been enthusiastically welcomed by the corresponding evaluation panel praising its originality and uniqueness when compared to research programmes of
other global players. A Call 6 topic on water safety challenges has
been added.
Insufficient attention has hitherto been given to ML1 in spite of its
political and societal importance to the EU. This could be remedied through coordination and support actions, adding value to the
national research programmes, and by promoting systemic or technological research, for example on food security and on water
saving technologies. Links with other main lines of Area 2.2.5
Environment / Chains and with Activity 2.1 will be explored for a
broader approach.
 Assessment of the impact of global drivers of change on
Europe's food security (FP)
KBBE.2013.2.5-01: Assessment of the impact of global drivers of change on Europe's
food security
[Cross-cutting with Activity 1 Sustainable Production]
Call: FP7-KBBE-2013-7
The aim of this topic is to obtain a comprehensive picture of the effects of the global drivers
of change (climate, economic concentration and market structure, financial power, resource
competition, marginalisation, property rules, geo-political shifts, consumer preferences ...) on
European and global food demand and production and consequently food flows. Research will
focus on the vulnerability of present European food systems in a context of socio-economic,
institutional and agro-ecological change and look into the new challenges and opportunities
that the food sector will face in future. Methodologies for vulnerability assessment, improved
food security and dynamic modelling tools for determining the sustainability frontiers of
different food production systems under newly prevailing conditions will be reviewed, upgraded and/or developed. Following the analysis relevant scenarios will be elaborated for
desired food supply chain developments. Research activities will address the major societal
risks associated with globalisation as a means of predicting change, provide insight into
conflict prevention and resolution and orient policy making. Recommendations to warrant
Europe's medium- and long-term food security situation will be formulated for EU policy
makers with a view to promote social innovation and stability in Europe and its partner
regions.
Funding scheme: Collaborative Project (small or medium-scale focused research project).
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Additional eligibility criterion: The requested European Union contribution shall not exceed
EUR 4 000 000 per proposal.
Additional information: One project may be funded.
Expected impact: The European added value of this topic is its potential for an integrated
approach, dealing with the total food system from consumers to ecosystems in a single
conceptual framework, while addressing all the actors of the systems, either in their individual
dimension and/or in their interactions. This innovative approach has the capacity to correct
the currently dysfunctional food system characterised by relatively high numbers of people
who are malnourished, micronutrient deficient and overweight through a better understanding
of the interdependence of production, trade, stocks, the unpreparedness to meet the vagaries
of the weather and the needed incentives to come to a food system that is more equitable,
healthy and sustainable. Research will draw attention to the direction in which innovation has
to be channelled in order to arrive at desired innovation in food consumption patterns and
behaviour, business models, legal frameworks and in the role and management of real grain
stock reserves and ways to mobilise these in times of need.
Sources/Justification:
 Cross-cutting topic Activities 1.2, 1.3 and 2.5.
 CIAA, Note of 16 September 2010 on ' key topics for the work programs 2012 and 2013';
 ETP 'Food for Life': Implementation Action Plan, Key Thrust 3 (Supporting sustainable
and ethical production), Priority Research Challenge 2 (Solutions for sustainable food
chains);
 PC input: UK (22/01/09), SE (27/10/10);
 Project Safe Foods, Work Package 2 'Climate Change and food safety';
 Workshop: Responding to global challenges – The role of Europe and of International
Science and Technology Cooperation, Brussels, 4/5 October 2007;
 Conference on the future of European S&T – reactions to the EC's Green Paper on ERA,
Lisbon, October, 2008;
 SCAR, Towards future challenges of agriculture research in Europe, Brussels, June 2007
and Sustainable food consumption and production in a resource-constrained world – 3rd
SCAR Foresight Exercise, Brussels, 2011;
 Conference: Greening European Research, Brussels, 11 June 2009;
 Statement of EC President Barroso during G-8 Summit, L'Aquila, July 2009;
 DG AGRI, lunchtime conference: Redefining food security, Brussels, December 2010;
 Conference: Food and nutrition in the 21st century, Warsaw, 09-09-2011;
 Conference: Scientific support for food security and global governance, Brussels,
September 2011;
 World Disasters Report, Red Cross, 2011;
 Horizon 2020: 'smart, sustainable and inclusive growth – greening the economy';
 Discussions took place between AGRI, Dir I (ENV) and Dir B (Social Sciences and
Humanities) on the scope of the topic.
Criteria fulfilled: 1 (innovation, growth and competitiveness), 2 (AGRI, ENV, ENTR), 3, 4
Main line 2:
Sustainable food production and supply management
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Description: Food production systems in Europe have developed with a focus on security of
supply and affordable consumer prices. A number of factors, however, contribute to the low
sustainability of the existing food production and supply systems. The transition towards a
higher sustainability should reconcile economic viability, environmental protection and social
responsibility concerns.
Justification: Life Cycle Assessments (LCA) are extensively used to measure the environmental impacts of food systems. Comprehensive food systems research requires however the
combination of bio-physical and socio-economic tools and methods of investigation to
address the environmental, economic and social aspects of the sustainability triangle. A better
understanding of the sustainability of the European and global food chains will lead to the
identification, testing and development of sustainability indicators and allow for the detection
of shortcomings and identification of technological and management solutions to enhance
sustainability.
Expected impact: Development of dynamic modelling tools to demonstrate the sustainability
frontiers of various food chains. Improved environmental performance of food products and
processes and uptake of eco-efficient innovations by business and consumers. Promoting
sustainable consumption and production patterns within the carrying capacity of ecosystems,
mindful of requirements of conservation and management of natural resources, inter alia by
avoiding overexploitation and pollution of renewable natural resources such as water, air and
soil as well as waste generation.
Sources: ETP 'Food for Life' SRA and IAP; European Federation of Food Science and
Technology (EFFoST)
Criteria fulfilled: 1, 2 (Sustainable development, Competitive bio-economy, Food safety and
security), 3, 4, 5 (DG ENV, DG SANCO, DG RELEX, DG ENTER), 6, 7.
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Projects
proposed for funding
Call 2B (2008): Projects
proposed for funding
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 QUALITYLOWINPUTFOOD: Improving quality and safety and
reduction of costs in the European organic and low input supply
chain (IP)
 SAFEWASTES: Evaluating physiological and environmental
consequences of using organic wastes after technological processing in diets for livestock and humans (STREP)
 GRUB'S UP: Recycling and upgrading wastes from food production for use within the food chain (STREP)
KBBE.2011.2.6-02: Sustainable food production and consumption
- ERA-NET (CSA-C) – SUSFOOD: Sustainable Food
none
None
 KBBE-2007-2-5-04: Sustainability of the food chain (IP) –
SEAT: Sustainable trade in ethical aquaculture
 KBBE-2007-2-5-05: Reducing mycotoxin contamination in the
food and feed chain (IP) – MycoRed: Novel integrated strategies
for worldwide mycotoxin reduction in the food and feed chains
 KBBE-2008-2-5-01: Influence of food contaminants on early
programming leading to obesity (FP) – OBELIX: Obesogenic
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Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
endocrine disrupting chemicals: Linking prenatal exposure to the
development of obesity later in life
 KBBE-2009-2-7-02: Valorisation of by-products in food processing (FP; coordinated call with India) – NAMASTE: New advances in the integrated management of food processing waste in
India and Europe: Use of sustainable technologies for the exploitation of by-products into new foods and feeds
 KBBE.2010.2.5-02: Eco-challenges in the food chain of the
Latin American region – SICA (Latin America) (FP-SICA) –
SALSA: Knowledge-based sustainable value-added food chains:
innovative tools for monitoring ethical, environmental and socioeconomical impacts and implementing EU-Latin America shared
strategies
 KBBE.2011.2.5-01: Environmental sustainability in the European food and drink chain (FP) – SENSE: Harmonised environmental sustainability in the European food and drink chain
 KBBE.2011.2.5-02: Reducing post-harvest losses for increased
food security – SICA (FP SICA) – 1) GRATITUDE: Gains from
losses of root and tuber crops; 2) SECUREFISH: Improving food
security by reducing post-harvest losses in the fisheries sector
 KBBE.2011.2.6-02: ERA-NET on sustainable food production
and consumption (CSA-C) – SUSFOOD: Sustainable Food
[counted within Area 2.26 ERA]
 KBBE.2012.2.5-02: Optimising food use for social innovation
(CSA-S)
KBBE-2009-2-2-04 (Call 3): Strategies for sustainable eating
habits (CSA) [one proposal submitted, but below threshold]
The topic 'Valorisation of by-products' of the coordinated call with
India (Call 3) yielded promising proposals in this respect, which
learns that offering this topic at the EU level could be very beneficial for a more sustainable and competitive food industry. Projects on environmental sustainability, on specific commodities, an
ERANET as well as a topic on food wastage complete ML2.
ML2 still holds potential for topics dealing with the societal and
industrial objective of sustainability, especially by moving towards
zero waste food chains. This has also been endorsed by the European Federation of Food Science and Technology (EFFoST) and
the ETP 'Food for Life'. Strong links with ML1 Processing of Area
2.2.3 Processing are pertinent.
 Saving water and energy for eco-efficient food processing (IP
SMEs)
KBBE.2013.2.5-02: Saving water and energy for eco-efficient food processing
Call: FP7-KBBE-2013-7
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The aim of the topic is to significantly and simultaneously save water and energy27 throughout
the entire post-harvest chain from the supply of raw ingredients to processing (operations and
cleaning), packaging, warehousing, distribution, retail and household handling of food
commodities. A number of optimised, emerging and novel food production and storage technologies, equipment and/or logistics should be developed for environmentally-benign, waterand energy-efficient and consumer-friendly manufacturing and handling of a wide range of
foods, whilst improving or at least maintaining food quality and safety. For that purpose, a
diagnosis of water and energy consumption of the food processing and the whole food chain
has to be performed. This involves also process simulation and modelling as well as an
environmental, social and economic process life-cycle assessment in line with the International Reference Life Cycle Data System (ILCD) Handbook. Dissemination to the food
industry and demonstration activities at food industry level will be required to fill the gap
between the developed concepts and their practical implementation.
Funding scheme: Collaborative Project (large-scale integrating project targeted to SMEs).
Additional eligibility criteria:
- The requested European Union contribution shall not exceed EUR 9 000 000 per proposal.
- SME-targeted Collaborative Projects will only be selected for funding on condition that
the estimated EU contribution going to SME(s) is 20 % or more of the total estimated EU
contribution for the project as a whole. This will be assessed at the end of the negotiation,
before signature of the grant agreement. Proposals not fulfilling this criterion will not be
funded.
Additional information: Up to two projects may be funded.
Expected impact: The European added value lies in an innovation-driven increase in the
competitiveness of food producers and food equipment manufacturers, in particular SMEs,
while reconciling sustainability imperatives. Involving SMEs in the project itself will help
contribute to achieving these societal objectives. The research will lead to notable reductions
in water and energy consumption while at the same time assuring sustainable economic
growth. The research contributes to reaching the objective of a resilient sustainable and
productive food chain as planned to be published in the 'European Strategy and Action plan
for a sustainable bio-based economy by 2020'. Besides, it also contributes to reaching the
specific resource efficiency objectives for 2020 and beyond as planned to be published in the
'Roadmap for a resource-efficient Europe', which is a key part of 'A resource-efficient Europe
– Flagship initiative of the Europe 2020 Strategy'. Both aim to help transform Europe into a
knowledge-based, resource-efficient economy.
Sources/Justification:
 Strategy Paper 2012/13: In the food area, further efforts will be supported to render the
food industry more innovative and eco-friendly by tackling aspects such as … reduction
of energy and water consumption by optimising traditional technologies and proposing
innovative alternatives.
 IAP ETP 'Food for Life': Key Thrust 3 (Supporting sustainable and ethical production),
Priority Research Challenge 2 (Solutions for sustainable food chains), Major Research
Challenge 1 (To develop viable approaches and innovations to produce resource-friendly,
to improve utilisation of food raw materials and to reduce waste.), Deliverable 1
27
For the scope of this topic, the term ‘energy saving’ is used as in the communication Energy Efficiency
Plan 2011, which says that "Technically, 'energy efficiency' means using less energy inputs while maintaining an equivalent level of economic activity or service; 'energy saving' is a broader concept that also
includes consumption reduction through behaviour change or decreased economic activity. In practice the
two are difficult to disentangle and – as in this Communication – the terms are often used interchangeably."
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(Development of more sustainable food processing, preservation, packaging and
transportation operations.) (p.38): The strategic goal is to strengthen the sustainability of
the European food sector throughout the entire chain for processing, packaging,
warehousing, distribution, retail and household handling of food commodities by
dramatically increasing the process efficiency of using natural resources (e.g. raw
agricultural materials, energy and water). A number of optimised, emerging and novel
food production and storage (refrigeration) technologies, equipment and logistics should
be developed for environmentally-benign, energy-efficient and consumer-friendly manufacturing and handling of a wide range of foods of plant or animal origin.
 Priority topic by the ETP 2009, 2010
 Written input PC ES 7/11/11: 'Saving water in the food industry' is a highest priority
topic.
 Written input PC NL 7/11/11: In main line 1 there are still many gaps to fill. In the past
two years the Netherlands had many bilateral meetings with France, Spain and Germany.
Energy & Water efficiency was very prominent in these meetings. Small Collaborative
research topics in this area would be very well suited for SMEs. Therefore energy and
water efficiency should have highest priority in this main line.
 Written comment CR 7/11/11: Great interest; Written comment PT 10/11/11: Support
 Written input PC ES 15/07/11: Energy reduction in food processing
 Written input DE 27/10/10: Reduction of resource dependence (water, energy)
 Written input DK 27/10/10: Sustainability and resource efficiency in food production
 Written input RO 26/10/10: Optimizing of food processing to reducing energy consuming
 Written input PC BG 22/9/09, supported by CZ 13/10/09: Development of more sustainable food processing, preservation, packaging and transportation operations
 Written input DK 6/7/09: Sustainable food processing, including raw material, processing
equipment and waste stream optimisation
 Written input DK 6/7/09: Reduction of water use in animal food production and
processing (in a value chain perspective)
 Input DG ENV 16/11/10: Resource efficiency
 Input SANCO 7/9/10 and 11/11/10: Innovation and sustainability - Explore how the
responsible use of water throughout the food chain could be promoted
 Input András Sebök at FOOD2030 17/04/2007: Reducing material, energy, water inputs,
promote reuse during production and distribution – improve efficiency
Criteria fulfilled: 1 (innovation and competitiveness), 2 (ENV, ENTR), 3, 4
Main line 3:
Food chain organisation and innovation
Description: In order to cope with the many changes in the technological, business and policy
environment the food sector has to adapt continuously. This challenge entails the need to
innovate in organisational relationships to provide enterprises with the means to improve their
own and the sector's competitiveness while remaining responsive and responsible towards the
expectations of society and the consumer.
Justification: The performance of the food sector – the complex network of primary
producers, suppliers, processors, manufacturers, retailers and consumers – depends on four
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major factors. These are the performance of individual enterprises, the degree of interactions
between stakeholders in the value chain, the surrounding environment (socio-economic,
cultural, and institutional) and finally consumer behaviour. Research on food chain management aims at improving sector performance and competitiveness by integrating scientific
knowledge and innovation into the reality of food chain operations.
Expected impact: Increased transparency of the food chain resulting in advancements in
chain governance, efficiency and building trust with the consumer. The emergence of
dynamic and sustainable SME networks capable of promoting and sustaining innovation in
the food sector. Serving sector needs – cost/benefit and economic performance analysis.
Serving consumer needs for affordable food of quality and diversity.
Sources: ETP 'Food for Life' SRA and IAP
Criteria fulfilled: 1, 2 (Sustainable development, Competitive bio-economy, Food safety and
security), 3, 4, 5 (DG ENV, DG SANCO, DG ENTER), 6, 7.
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Projects
proposed for funding
Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
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 FOODCOMM: Key factors influencing economic relationships
and communication in European food chains (STREP)
 TRACE: Tracing food commodities in Europe (IP)
 CO-EXTRA: GM and non-GM supply chains: their co-existence
and traceability (STREP)
 CHILL-ON: Developing and integrating novel technologies to
improve safety, transparency and quality insurance of the chilled/
frozen food supply chain (IP)
 TRUEFOOD: Traditional United Europe Food (IP)
none
none
None
 KBBE-2007-2-3-06 (belongs to Processing ML2): Network for
facilitating the implementation of high-tech processing at Industrial scale (NoE) – HighTech Europe: European Network for integrating novel technologies for food processing
 KBBE-2008-2-5-03 (belongs to ERA): Dissemination of research
projects in the food sector (CSA) – AGRIFOODRESULTS: European Initiative for a better use of the results of agri-food research
 KBBE-2008-2-3-03 (belongs to ERA): Training and career development for future food scientists (CSA; was proposed in Processing ML1) – TRACK_FAST: Training requirements and careers for knowledge-based food science and technology in Europe
 KBBE-2009-2-5-02: Barriers to network learning in SMEs (FP)
– NETGROW: Enhancing the innovativeness of food SMEs
through the management of strategic network behaviour and
network learning performance
 KBBE-2009-2-5-03: Transparency along the food value chain
(CSA) – TRANSPARENT_FOOD: Quality and integrity in food:
a challenge for chain communication and research
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Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
 KBBE.2010.2.5-01: Transparency of food pricing (FP) –
TRANSFOP: Transparency of food pricing
 KBBE.2011.2.5-03: Food science and the retail sector: a platform for preparing the effective integration of research findings
within innovative concepts and applications (CSA-S) – RECAPT:
Retailer and consumer acceptance of promising novel technologies
and collaborative innovation management
 KBBE.2012.2.5-03: A comparative analysis of global versus
local food supply systems (CP-FP)
KBBE-2008-2-5-02 (Call 2B, belongs to ERA): A lead market
vision for food (CSA; was proposed in Chain ML3) [two proposals, but none selected due to lack of funds]
Efforts have been undertaken to focus on innovation and enhanced
food systems efficiency, especially through SME relevant topics.
There are two projects on how to bring more innovation into the
retail sector. The comparison of local vs. global chains is done in
Call 6.
The food catering service has been a slightly neglected research
target group until now, in particular in view of its growing importance for an ageing population. Research could also continue to
reflect on the issue of how to bring more innovation into food
producing SMEs. Strong links with ML1 Processing of Area 2.2.3
Processing are pertinent.
none
KBBE.2013.2.5-04: Development of inclusive and sustainable rural-urban interfaces
through regional foodscapes and socially innovative strategies28
Call: FP7-KBBE-2013-7
As urbanisation progresses, we are increasingly losing agricultural land. At the same time,
there is a growing interest from consumers in urban areas to have access to fresh, locally
produced and healthy food. Food supplies are not evenly distributed in many cities, leading to
food-rich and food-poor areas with effects on obesity rates, health and well-being. Small local
farm holdings in the peri-urban areas are increasingly struggling to stay in business and at the
same time there are problems of high urban unemployment and crime. Over recent years a
number of cities around the world have started to set up innovative programmes to help
address these issues and facilitate the supply of locally produced fresh food into urban areas.
Some of these initiatives are having far-reaching benefits on local society, the economy, the
environment, health and well-being. Examples include innovative strategies for city market
gardens, green roofs, urban aquaculture, community gardens and the setting-up of urban farm
colleges. Innovative youth involvement and training programmes are providing new skill
development opportunities, covering fields as diverse as small-scale farming, environmental
28
A complementary topic on "Post-carbon cities" is expected to be open in Theme 4 Socio-Economic
Sciences and Humanities (under topic identifier SSH.2013.x.x-x). That topic would deal with qualitative
scenarios on the future of EU cities; quantification of urban trends (demography, economic development,
social behaviour) in EU cities; new ways of implementing sustainable ways of living in EU cities; the
potential role for exporting EU urban best-practices in emerging countries.
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protection, catering, nutrition, transport, soil protection etc. New business opportunities for
SME start-ups are generated in, for example, the new catering, training, supply and
distribution networks created. Food waste and energy consumption are reduced and there is
evidence of significant positive effects on social inclusion, cohesion and well-being.
The project will look at a range of current programmes with a view to establishing bestpractice scenarios and developing new, socially innovative strategies that go beyond
traditional foodscape analyses to address broader socio-economic and cultural factors, taking
a holistic approach. The project will help develop innovative approaches to facilitate the
supply of fresh, healthy, local food to consumers, the catering industry and to the public
sector (e.g. hospitals, schools, care homes etc.) while reducing transport and packaging costs
and wastage. Ways of promoting local, urban food production through adaptive governance
should be explored (e.g. green roof design, aquaculture, city community gardens and city
composting programmes). The sociological, cultural and economic impacts of locally grown
food systems on social inclusion, skill development and food security will be evaluated
together with the potential benefits of youth engagement and community development
programmes linked to urban and peri-urban agricultural initiatives, taking account of the
social, demographic, economic, policy, and ecological aspects. The project will analyse and
develop sustainable models for rural-urban interfaces that include assessment of mitigation of
climate change, Life Cycle Assessments and consumer preferences. Institutional and logistical
governance, including for example community supported local agriculture and urban farming
programmes, will also be evaluated. Innovative strategies for public actors, caterers, policy
makers, local communities, local farmers, architects, city planners and SMEs will be
developed. Ways of stimulating consumer and community engagement will be explored
together with integrative land use strategies and a careful analysis of the potential barriers,
environmental impacts and potential externalities.
Funding scheme: Collaborative Project (small or medium-scale focused research project
targeted to SMEs).
Additional eligibility criteria:
- The requested European Union contribution shall not exceed EUR 4 000 000 per proposal.
- SME-targeted Collaborative Projects will only be selected for funding on condition that
the estimated EU contribution going to SME(s) is 25 % or more of the total estimated EU
contribution for the project as a whole. This will be assessed at the end of the negotiation,
before signature of the grant agreement. Proposals not fulfilling this criterion will not be
funded.
Additional information: One project may be funded.
Expected impact: The project will provide stakeholders with a range of socially innovative
strategies and in-depth socio-economic and socio-cultural insights for ensuring the provision
of fresh, healthy, locally produced food to urban and inner cities while tackling social
exclusion and youth unemployment and positively re-structuring the rural urban interface
Source/Justification:
 PC DK Nov 11: 'Development of inclusive and sustainable rural-urban interfaces through
regional foodscapes': Despite the current huge interest by consumers, food producers/
processors and caterers potential benefits and opportunities of developing regional ruralurban interfaces and foodscapes has not been examined fully from a socio-economicenvironmental point of view.
Criteria fulfilled: 1 (Social Innovation), 5 (Cross-cutting socio-economic research)
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Area 2.2.6
European Research Area
[No text in SP; one main line only]
Description: Existing national structures responsible for research policies and funding shall
be mapped, and strategies to improve public funding schemes shall be developed to mobilise
new sources of funding and to coordinate existing funding programmes better at regional,
national and European levels.
Justification: Creation of a European Research Area in 'Activity 2.2: Fork to farm: Food
(including seafood), health and well being' will overcome the fragmentation of research
activities, programmes and policies across Europe and contribute to increasing innovation and
competitiveness in the food sector.
Expected impact: The European added value lies in supporting and enhancing the ERA in
'Activity 2.2: Fork to farm: Food (including seafood), health and well being'. It will make it
possible to design better funding instruments, to improve mutual transparency, to ensure
coherent development and closer cooperation between the various disciplines necessary for
this complex field of research and to combine efforts and build up critical mass in areas of
strategic importance. It will reinforce Europe’s role as a world partner and increase the leverage of the EU and the Member States by reducing duplication in the existing efforts of the
Member States and the Commission on food research. It will improve performance in R&D
and innovation and strengthen the competitiveness of EU businesses and regions, in particular
by fostering entrepreneurship and promoting national, regional and innovative clusters.
Sources: ETP 'Food for Life' SRA and IAP; PC
Criteria fulfilled: 1, 3, 5
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Topics
Call 2B (2008): Projects
proposed for funding
Call 3 (2009): Projects
proposed for funding
Call 4 (2010): Projects
proposed for funding
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none
 SAFEFOODERA: European excellence in food safety research
programming (CSA)
none
None
None
 KBBE-2008-2-5-03: Dissemination of research projects in the
food sector (CSA) – AGRIFOODRESULTS: European initiative
for a better use of the results of agri-food research
 KBBE-2008-2-3-03: Training and career development for future
food scientists (CSA) – TRACK_FAST: Training requirements
and careers for knowledge-based food science and technology in
Europe
 KBBE-2009-2-6-01: Enhanced co-operation in food and health
with a view to strengthening the European Research Area (CSA) –
FAHRE: Food and health research in Europe
 KBBE.2010.2.6-01: Strengthening cooperation in food safety research in the enlarged European Union (CSA) – FOODSEG: Safe
food for Europe – Coordination of research activities and dissemi-
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Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
nation of research results of EC funded research on food safety
 KBBE.2011.2.6-01: Coordination action in support of the implementation by participating Member States of a Joint Programming
Initiative on ‘A Healthy Diet for a Healthy Life’ (CSA-C) –
HDHL CSA: A Healthy Diet for a Healthy Life - Coordination
Action
 KBBE.2011.2.6-02: ERA-NET on sustainable food production
and consumption (CSA-C) – SUSFOOD: Sustainable Food
None
KBBE-2008-2-5-02 (Call 2B): A lead market vision for food
(CSA) [two proposals, but none selected due to lack of funds]
See areas 1 to 5
See areas 1 to 5
 Exploitation of Framework Programme project results in food,
health and wellbeing by SMEs (FP-SMEs; relevant area and main
line depends on proposals selected)
KBBE.2013.2.6-01: Exploitation of Framework Programme project results in food,
health and well-being by small and medium-sized enterprises
Call: FP7-KBBE-2013-7
The aim of this topic is to allow SMEs to take up research outcomes resulting from earlier FP
funding in food, health and well-being. The follow-up project should turn available scientific
and technological knowledge into innovative processes, products or services, thereby clearly
going beyond the earlier project(s). It will involve a demonstration phase and/or a proof-ofconcept, a business plan, and an environmental, social and economic life-cycle assessment in
line with the International Reference Life Cycle Data System (ILCD) Handbook (if
applicable). The application must show that the knowledge has been generated earlier and that
the results have already been achieved and are available for further research and development
– mere ‘expected results’ are not acceptable as a basis for project selection. Although the
principal research must have been carried out in earlier project(s), further research and
development must remain central to the project and will allow SMEs to get nearer to actual
application.
Funding scheme: Collaborative Project (small or medium-scale focused research project
targeted to SMEs)
Additional eligibility criteria:
 SME-targeted Collaborative Projects will only be selected for funding on condition that
the estimated EU contribution going to SME(s) is 75 % or more of the total estimated EU
contribution for the project as a whole. This will be assessed at the end of the negotiation,
before signature of the grant agreement. Proposals not fulfilling this criterion will not be
funded.
 The maximum duration of a project is two years.
Additional information: The topic aims at financing a limited number of small or mediumscale focused research projects targeted to SMEs with an overall maximum budget of
EUR 10 000 000.
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Expected impact: This approach gives more attention to the innovation phase. As well as
improving the impact of an earlier project, it will improve the S&T capabilities, the
innovation potential and the competitiveness of the SMEs taking part. The European added
value lies mainly in a leverage effect on private investment, the cooperation of private companies with foreign partners on a scale not possible at national level, and the reduction of
commercial risk by making existing research results applicable across Europe and beyond.
Source/Justification:
 Equivalent topic in Call 6 Area 2.3 PROC was received very positively by DG AGRI and
PC, who suggested also drafting one for the other areas.
 Presentation PC 27/10/10 of the SME Working Group: Project size of € 1-2 mio preferred
by SMEs.
 Input to the questionnaire of the PC SME ad-hoc group: "The current FP7 programme is
too much focused on basic research. … The true innovation bottleneck – called the valley
of death – lies in application of knowledge and the scale-up of novel technologies. These
activities are primarily part of the domain of ‘entrepreneurial’ and not part of the domain
of universities. … The current projects are (a) often not novel, (b) too strongly focused on
‘basis research’, (c) too much dominated by universities, (d) too long and with too many
partners. SMEs prefer too do high-tech development projects with a smaller amount of
(high-tech SME) partners. Hence, 2-5 as a maximum. Projects with a budget of 500.000
up to 1.500.000 euros are perfect to handle."
 ETP Food for Life IAP: Improving stakeholder commitment and resource utilisation:
Measures for enhancing the innovation activities of SMEs in the food industry include: …
capacity building of SMEs through training, practical demonstrations and transfer of
knowledge. Training will not be limited to technical subjects, but will include techniques
for managing innovation, commercialising the outputs of R&D projects, …
 ETP Food for Life IAP: Enabling Activities, Technology Transfer: Technology transfer,
put simply, is the conversion of existing knowledge into an appropriate format so that it
can be used by industry to develop new products, processing and services that deliver
economic and social benefits. Because there is a demonstrable need to improve the
success rate of innovation in the European food and drink industry, credible partners to
support innovation through the identification and adaptation of appropriate solutions to
technical and legislative challenges are essential for its future success. (p.59)…
Developing a dedicated funding scheme for enhanced collaboration between the food
industry and knowledge providers. (p.60)
 Innovation Union Communication – Commitment 21: The Commission will facilitate
effective collaborative research and knowledge transfer within the research Framework
Programmes and beyond. … Mechanisms are also needed to further strengthen knowledge
transfer offices in public research organisations, in particular through trans-national
collaboration. (p.19)
 Written input Dietrich Knorr (TUBerlin) EFFoST 11/10: Improvement of the European
food processing innovation climate
 Note DG of 3/11: "Giving more attention to the 'innovation phase', which could include
demonstrators, prototypes, technology transfer, filing for patents, and input to policymaking. In this context, more attention should also be given to dissemination and uptake
of research outcomes resulting from FP funding, both at programme and at project
level…"
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Informal working document
Confidential
Criteria fulfilled: 1 (exploitation of results in food research), 2 (innovation), 3 (as shortly as
possibly after results have been obtained), 5 (exploitation needed for the development of
KBBE)
Area 2.4
Activity 4
[No text in SP; no main line sensu strictu]
FP6
ERA-NETs
COST
Call 1 (2007): Topics
Call 2A (2007): Topics
Call 2B (2008): Topics
Call 3 (2009): Topics
Call 4 (2010): Projects
proposed for funding
Call 5 (2011): Projects
proposed for funding
Call 6 (2012): Topics
Topics published in
earlier calls but not
funded
Overview and
assessment of coverage
so far (2007-2012)
Identification of gaps
Call 7 (2013): Indicative
topics
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n.a.
n.a.
n.a.
None
None
None
None
 KBBE.2010.4-01: Strengthening the implementation of durable
integration in FP6 Networks of Excellence (CSA) – EuroFIRNexus: The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self-sustainability
 KBBE.2010.4-01: Strengthening the implementation of durable
integration in FP6 Networks of Excellence (CSA) – ECNIS2:
Towards ECNIS Centre for Research and Education on Cancer,
Environment and Food
 (no number): Study on ‘Forward looking activities to support the
identification of grand challenges and the corresponding priorities
for research and innovation in the food area’ (CSA) – not realised
 (no number): European Conference on ‘Food and Nutrition in the
21st Century’ under the Polish Presidency (CSA-NB) – FOODCONFERENCE: Conference “Food and nutrition in the 21st
century”
None
None
See areas 1 to 5
For details see areas 1 to 5. Exploitation and/or demonstration of
scientific project results from most areas and main lines could be
considered as a common gap and be addressed here.
none
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