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TRAFOON project is funded by the European Community's Seventh
Framework Programme (FP7/2007-2013) under grant agreement no.
613912; running period: 01.11.2013 – 31.10.2016
TRADITIONAL FOOD NETWORK TO IMPROVE THE
TRANSFER OF KNOWLEDGE FOR INNOVATION
2nd Annual Meeting
WP2 Grains – Athens
From IoNs and TWSs to SRIA
Luud Gilissen | DLO Wageningen, The Netherlands
Status Quo (Casado)
What SMEs would need:
• Information that is structured according to their needs:
Products - Problems - Solution - Innovation
• Lowering the barrier to acquire the needed information:
Easy to access first contact in the own language
Workshops
Mediators
Requesting SME
Material
Research
Web-based
Information shop
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Impact (Casado)
• Improved communication between SMEs and research institutions
• Higher consumer satisfaction on traditional food supply
• Reinforced entrepreneurship of food researchers and SMEs
• Increased competitiveness of SMEs in traditional foods
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Content
1. Inventory of Needs (IoNs)
2. From IoNs to Training Workshops (TWSs)
3. From IoNs + TWSs to Strategic Research and
Innovation Agenda (SRIA)
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1. IoNs
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Aims WP2 Grains – The issues
• Crops
– Spelt wheat (D: SIG; NL: DLO, NBC)
– Durum wheat (F: INRA)
– Oat (NL: DLO)
– Buckwheat (SL: UL; PL: IAR&FR)
• Technologies
– Bakery and Sourdough (D: SIG; NL: NBC)
– Gluten-free (IE: UCC; NL: DLO)
– Brewing (NL: DLO)
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Aims WP2 Grains – Steps
• Identification of SMEs in traditional grain products
• Inventory of Needs (IoNs) through questionnaires
and interviews with identified SMEs
• Identification of relevant EU and national projects
for transferrable innovations
• Multi-Stakeholder Workshop with partners (MSW)
• Training Workshops with SMEs (TWS) (knowledge
transfer)
• Identification of issues for the Strategic Research
and Innovation Agenda (SRIA)
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WP2 Grains – Actions (1)
• Identification of and interviews with SMEs
– D: 16 (bakeries [8], pasta comp [2], millers [4], farmers [3])
– NL: 24 (bakeries [15], pasta comp [1], brewers [1], millers [1], farmers [3],
chain co-ordinators [3], branch organization [1], demonstration [1], seed comp
[2]) (some combined)
– IE: 20 (gluten-free companies)
– F: 30 (identified; 19 interviews:
pasta comp [9], grain producers and pasta
comp [7], cooperation [2], miller [1])
– SL: Products and producers identified and contacted; no free communication
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WP2 Grains – Actions (2)
• Identification of Projects
– PL: Identification of national stakeholders and projects in grain research
– NL: Identification of national projects and stakeholders; listing of EU
initiatives and projects provided by partners (all subjects)
– SL: EU projects (bakery)
– EBN and FDE: EU projects (entrepreneurship and market)
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Aims of the MSWs (1-2 Oct 2014 Wageningen)
• Qualitative analysis of identified needs (SWOT)
– Primary production and raw materials
– Food processing and food safety
– Products and market
• Prioritizing needs
• Integration with other WPs (WP6; WP7)
• Co-operations with other organisations and
projects (TRADEIT; AOECS)
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MSWs - Participants
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Javier Casado Hebrard (Hoh)
Hartmut Welck, (SEZ)
Peter Raspor, (UL) (WP2; WP6)
Emanuele Zannini; Stefan Horstman (UCC)
Malgorzata Wronkowska (PAN)
Sandra Mandato (INRA)
Rebeca Fernandez (FDE)
Flip van Straaten (NBC)
Isobel Fletcher (EBN/SPI) (WP7)
Bianca Rootsaert (AOECS)
Jeroen Knol; Karsten Schmidt (TRADEIT)
Clemens van de Wiel; Luud Gilissen (DLO)
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The SWOTs
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SWOTs
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SWOT analysis results
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2. From IoNs to TWS
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7 TWS organized (2015)
• 12-05 Wageningen (NBC, NL): ‘The story of special grains’
• 14/15-05 Cork (UCC, IE): ‘Creating value in wheat- and glutenfree based bakery production chain’
• 03/04-06 Maribor (UL, SL): ‘Buckwheat between tradition and
innovation’
• 22-06 Bad Boll (SEC, D): ‘Tradition and innovation in the
bakery sector’
• 13-10 Wageningen (NBC, NL): ‘Sourdough Workshop with
ancient grains’
• 10/11-11 Stuttgart (SEZ + Württemb. Bäckerhandw. D):
‘Baking with ancient grains’
• 19-11 Montpellier (INRA, F): ‘Durum wheat – Innovation to
serve tradition’
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12-05 Wageningen (NBC, NL): ‘The story of special grains’
• The issues (110 participants)
– Biodiversity and taste diversity
• Spelt, einkorn, emmer, durum, oats, teff, millet, amaranth,
buckwheat, quinoa
– Whole grain and health
– Agricultural demands
• Low input; sowing-seed quality (reduction of weed seed
content); isolated production chain; suitable cultivation area
– Traceability and local mills
– Changing consumer’s appreciation
– New production chains and new markets
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14/15-05 Cork (UCC, IE): ‘Creating value in wheat and
gluten-free based bakery production chain’
• The issues (~150 participants)
– Consumer behaviour
– Milling and baking trends
• Yeast fermentation and sourdough technology;
mycotoxin analysis
– Salt reduction
– Sensory
– Gluten-free
• Market trends; diversity in raw materials; sourdough;
starches; regulations; management of traditional SMEs
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03/04-06 Maribor (UL, SL): ‘Buckwheat between
tradition and innovation’
• The issues
– Theoretical workshop (6 sessions) (90 participants)
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Cultivation, and usage of grains and green mass
Technology
Nutrition and health
Tradition and certification of grain products
Practical solutions
Good practice in product development
– Practical workshop (12 participants)
• Bread
• Pastry
– New collaboration established between Universities,
Research Centers and Companies
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22-06 Bad Boll (SEC, G): ‘Tradition and innovation in the bakery
sector’
• The issues (80 participants)
– Gluten-free
– Vegan
– Marketing
– Alternative grains
– Food labelling
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13-10 Wageningen (NBC, NL): ‘Sourdough Workshop
with ancient grains’
• The issues (20 participants)
– Practical workshop to SMEs
– Emmer, spelt, common wheat
• Specific characteristics in sourdough and baking
– Practical sourdough process details and baking
technologies
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10/11-11 Stuttgart (SEZ + Württemb. Bäckerhandw.,
D): ‘Baking with ancient grains’
• The issues
– Practical workshop to SMEs
– Introduction to various ancient grains
– Dough processing and baking technologies
– Marketing products from ancient grains
– Marketing products from gluten-free grains
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19-11 Montpellier (INRA, F): ‘Durum wheat –
Innovation to serve tradition’
• The issues (training subjects)
– Quality, food safety and regulations
– Packaging innovations, functionalities and costs
– Raw material knowledge
– Marketing, labelling and consumer science
– Transformation processes (GMO) and ecoconception
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Common/relevant issues from TWSs
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Increasing biodiversity with ancient grains
Whole grain and health
Agricultural demands; cultivation
Traceability; authenticity
Adaptations of dough and baking technologies
Salt
Sensory and taste
Production chain separation (grain-specific; gluten-free)
Product marketing; packaging
Management of traditional SMEs
Consumer’s behaviour/appreciation
Regulations
GMO
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3. From IoNs and TWS to SRIA
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From IoNs and TWS to SRIA: SEZ
(G)
• Research topics
– Substitution of additives / allergens by natural compounds (clean label)
– Prolongation of shelf-life through new natural bioactive ingredients/processing
– Vegan pastries –how to substitute non-vegan ingredients by keeping tase and
texture
– Rapid sensor-based analytical method for on-site proof of authentication of
varieties – transparency in securing quality, purity and authenticity
– Traceability of grains by improved exchange of data between different
stakeholders in the value chain
• Innovation topics
– Ancient grains as new resources for the baking sector – challenge for processing
and marketing
– Gluten-free cereals as new recources for baking and pasta sector – challenge for
processing and marketing
– New marketing concepts for traditional bakeries using social media
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From IoNs and TWS to SRIA:
UCC (IE)
• Investigation of alternative gluten-free grains
– Regarding low carbon and water footprint (local)
– Regarding high nutritional value and functional activities (active peptides)
• Minimal processing of food products(clean label; friendly label)
• Natural solution for improving shelf-life of product
• Fundamental understanding of the mutual interaction of glutenfree ingredients in complex formulations (recipes)
• Batch-to-batch consistency – improvement of standardised
procedures
• Improvement of food waste management
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From IoNs and TWS to SRIA: IAR&FR
PAS (P)
• Connection of innovation and tradition in the bakery sector
between Poland and Germany
• Application of buckwheat in innovative bakery products with
healthy properties for the population living in NE Poland (Warmia;
Mazury)
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From IoNs and TWS to SRIA: INRA (F) (1)
• Expected innovations of SME’s interest in durum
wheat (rating [5 = max])
– New food products (4.0)
– Optimizing protein potential (3.9)
– Improvement nutritional and preservation properties of end-products
(3.9)
– Set-up of grain quality indicators (3.8)
– New communication strategies (3.8)
– Innovative packaging (3.6)
– New short supply chain system (3.6)
– Innovative crop management techniques (3.6)
– New durum wheat varieties (3.5)
– Lowering energy consumption of transformation equipments (3.5)
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From IoNs and TWS to SRIA: INRA (F) (2)
• Eco-efficient and sustainable production and transformation of
durum wheat
– varieties; cropping systems; N-fertiliser; ‘eco-concept’ into action; valorisation
co- and by-products
• Attractive traditional products adapted to consumer’s expectations
– New processes; traditional processes and nutritional/health value; marketing
and quality management to traditional SMEs
• Increase competitveness and economic profit to SMEs
– New business models and marketing strategies; labelling and brands; logistics
• Regulations
– For fair competition with multinationals and retail; understanding; documents
regarding EU laws
• R&D
– Support in establishment of PPPs
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From IoNs and TWS to SRIA: UL (SL)
• Enhancement of business marketing, and
increase of sales and margin
• Certification of origin
• Improvement of labelling
• Practical/technological knowledge transfer
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From IoNs and TWS to SRIA: NBC
& DLO (NL) (1)
• Quality assurance of source materials (authentication)
– Spelt; other wheat species and specific varieties
– Mycotoxin management in ancient wheat species and varieties
• Fermentation types: legal definitions for processes and products
• Establishment of a broker function
– Coordination of supply and demand through database management of source
materials
– Development of ICT tool
– Online info regarding packaging (material) and labelling (according to EU
legislation)
• Nutritional benefits of sourdough products (spelt, wheat varieties)
– Effects on intestinal microflora; development of physiological markers (blood
analyses)
• Elaboration of example case study
– Bakery Society / Bakery Institute
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From IoNs and TWS to SRIA: NBC & DLO (NL) (2)
• Case study Bakery Society and Bakery Institute
– BS: since 2006; 25 members (all SMEs); personal
membership (2-3k€/y) on ballot; study-tours (1/y
international; several national); ‘what’s in for the
bakery sector’; strategic entrepreneurship; active
membership
– BS: personal friendship and trust; sharing ideas,
recipes, innovations, purchase of facilities; precompetitive; mutual inspiration; focus on
transparency, future demands, changes to be
expected (market; technology); back to basics (e.g. no
bread improvers)
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From IoNs and TWS to SRIA: NBC & DLO (NL) (3)
– BI: ‘Improvement of bakery branche by improvement
of bakery education’; established (as non-profit
private partnership) in 2010 upon inspiration by
French Culinary Institute (NY) during study tour;
crowd funding (80 k€, most from BS members), no
loans from banks; purchase of facilities through
branche-suppliers; location in Zaandam (NL)
– BI: Education on ‘authenticity’, ‘back-to-basics’, ‘up-todate’, ‘innovation’, in bread and pastry; creating
personal enthousiasm and inspiration with students;
long-term (18 weeks) and short term (1 week)
courses; thematic courses; excellent teachers
(champions in international baking contests)
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From IoNs and TWS to SRIA: NBC & DLO (NL) (4)
• Lessons to learn from the BS and BI case
– Common idealistic vision
– Mutual friendship and trust
– Continuous active participation
– ‘What’s in for the bakery sector’
– Excellent teachers and education program
will lead to improvement of the sector
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Common/relevant issues for SRIA
Provisional inventory of issues
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Alternative/traditional grains and ingredients (incl. gluten-free)
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Authentication and grain quality (certifications)
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Production chain management (incl. cultivation requirements)
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Mycotoxins in traditional grains
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Batch-to-batch inconsistency
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Vegan and substitution of ingredient
Processing and (intestinal) health
Processing and legal definitions (e.g. sourdough bread)
Co-ordination of supply and demand of source materials (ICT/database)
Shelf life
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Packaging and labelling
Marketing and social media (communication; story telling)
Food waste management
Sustainable production
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Management of (individual) SMEs
R&D support to SMEs (knowledge transfer)
Consumer’s attitude
International cooperation
Regulations
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Plans for 2016
• Prioritising SRIAs according to
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Source materials
Processing
Products
Market and marketing
• Elaboration of SRIAs
– Workshops
– Cooperations
• TRADEIT (e-magazine)
• AOECS (local gluten-free TWSs)
– Actions towards EU
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Thanks for your
attention