food and drink innovation

Campden BRI

Scientific and technical needsof the agri-food and drink chain

2009-2011

Contents

Introduction 1

Theme 1 Raw materials and ingredients 4

Theme 2 Manufacturing and supply 6

Theme 3 Product quality and innovation 9

Theme 4 Food and drink and the consumer 11

Theme 5 Food and drink safety 13

Theme 6 Knowledge management 15

Definition of key terms 18

Sources of further information 19

Major drivers mapped to themes 19

Information emanating from this company is given after the exercise of all reasonable care and skill in its compilation, preparation andissue, but is provided without liability in its application and use. The information contained in this publication must not be reproducedwithout written permission.

© Campden BRI 2009

Introduction

The food, drinks and allied industries that make up the food and drink supplychain are essential in meeting the most basic of human needs. On an economicand commercial level, the food and drink industry is Europe’s single largestmanufacturing sector. It is also a major export industry for the EU.This reflectsthe increasing globalisation of food and drink production and supply: many multi-component products might now include ingredients sourced from differentcountries or regions of the world.This raises many scientific and technical issuesin terms of supply chain management, traceability, communication, culture, andanalysis and testing, for example.

It also raises broader issues as part of the growing debate surroundingsustainable food and drink production. For example, how can the food anddrink supply chain maximise the use of resources - conserving energy,maximising the use of raw materials, minimising losses through pests, diseaseand deterioration, and minimising waste?

Drivers

Together, globalisation and sustainability have also increased the attention paidto a stable, secure supply, as economies develop and populations becomemore affluent, as the locations of food and drink manufacturing operationschange, as energy and raw materials costs increase, as trade patterns alter, andas the distribution of raw materials and end-product begins to change.

Globalisation, sustainability and a secure supply are good examples of ‘drivers’ thatcreate scientific and technical needs within the food and drink supply chain - butthere are many others. Food and drink safety remains paramount and itsassurance demands the very best that science and technology can offer. Diet,health and nutrition is of concern to governments, health agencies and industry.Much is being done by all parties to encourage an appropriate dietary balance ofcalories, macronutrients and micronutrients, again creating scientific and technicalneeds.The re-formulation of products to remove or replace ingredients, forexample, has to be achieved without compromising product safety. There isincreasing awareness of food-related allergies and intolerances, and with theemergence of genomics, bioinformatics and ‘nutrigenomics’ the possibilities ofwidespread use of ‘personalised’ products draws nearer.

The most ‘immediate’ driver of all - or group of drivers - is the consumer.Through the market, consumers provide direct feedback to the supply chain.The factors that influence consumers in choosing products seems ever-widening and go far beyond the traditions of quality and affordability. It now

Raw materials andingredients

Manufacturing andsupply

Product quality andinnovation

Food and drink andthe consumer

Food and drinksafety

Knowledgemanagement

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includes ‘extended quality attributes’ and issues such as environmental impact,waste, recycling, fair trade, animal welfare, ‘additives’, organic, geographical originand social responsibility, to name but a few. Assuring these requires not just‘systems’, but science and technology for the supply chain to support andpolice the systems.

Scientific and technical needs

The application of science and technology offers many solutions to the needsgenerated by these many drivers. However, to bring that science andtechnology to bear, the scientific and technical needs arising from the drivershave to be identified. This document captures these needs. It was produced byCampden BRI as a result of a structured, year-long consultation with industryitself. This centred around our Scientific and Technical Committee and each ofthe fourteen Technical Advisory Panels that this committee oversees - eachgroup being led by and composed of senior technical representatives from thefood, drinks and allied industries.The interests of the panels span the entiresupply chain - from breeding and agriculture through manufacturing andprocessing to the consumer through retail and catering operations.They alsocover allied activities including packaging, equipment manufacturing,agrochemicals and product distribution, as well as having specialist interests indisciplines such as food and drink chemistry and microbiology.

Themes

The food and drink supply chain and its many operations and activities arehighly integrated, but for presentational purposes the scientific and technicalneeds expressed here have been organised into six Strategic Themes.

It is appreciated that the boundaries between the six Strategic Themes arenecessarily artificial, and that in practical terms the needs of industry form acontinuum. However, the theme headings provide a practicable framework thathas been found to work well in the past, and care has been taken to ensurethat needs arising under more than one theme (e.g. analysis, hygiene) arecarefully defined to avoid overlap.

For each Theme, a set of strategic and tactical needs are listed. It has to beemphasised that the number of these and order in which they are presenteddoes not reflect their priority or importance - as this varies significantly fromcompany to company, from sector to sector, and amongst different parts of thesupply chain.

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The six Strategic Themes are:

• RRaaww mmaatteerriiaallss aanndd iinnggrreeddiieennttss - which covers all the primary products and manufactured ingredients used in food and drink, as well as thepackaging materials used with the product

• MMaannuuffaaccttuurriinngg aanndd ssuuppppllyy - which embraces efficient and innovativeprocessing and manufacturing of the food or drink, package, and assembledproduct, and its distribution through the supply chain

• PPrroodduucctt qquuaalliittyy aanndd iinnnnoovvaattiioonn - covering the food and drink, package andassembled product, as well as the product development process

• FFoooodd aanndd ddrriinnkk aanndd tthhee ccoonnssuummeerr - which focuses on the interactionbetween the product and the consumer at the behavioural andphysiological levels

• FFoooodd aanndd ddrriinnkk ssaaffeettyy - which encompasses the identification, assessmentand management of hazards and risks

• KKnnoowwlleeddggee mmaannaaggeemmeenntt - which covers the flow of information andknowledge between and within industry, the wider scientific and technicalcommunities, enforcement and the general population

Addressing the needs

It is anticipated that the scientific and technical needs expressed here will notall be met by Campden BRI alone: they will be met through partnershipswithin the supply chain, through collaboration within the scientific and technicalcommunity, and through close co-operation between industry, funding bodies,and science and technology providers.This document will, therefore, be madewidely available to encourage its use in this way.

That having been said, the document is an essential part of Campden BRI’splanning of future scientific and technical activities. In this context it isacknowledged that the needs stated within this document will be met indifferent ways - for example, some will be addressed through research anddevelopment, some through provision of analytical testing services, and othersthrough consultancy, training or information provision. Perhaps the most visiblerole for the document at Campden BRI is in providing the framework for ourMember Subscription Funded Research Programme - so helping to ensure thatthis industry-sponsored programme of strategic and applied research anddevelopment is targeted at industry’s needs.

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Theme 1 - Raw materials and ingredients

1.1 Secure and sustainable production

• Sustainable agricultural practices, particularly with increased globalisationand changing global consumption patterns (e.g. allowing for economic,environmental, social and political factors, energy, biodiversity)

• Identification, evaluation and implementation of strategies for protectingcrop and animal health and productivity - in relation to climate change,water shortages, regulation, input costs, and existing and emerging pests anddiseases - including, for example, maintained availability of genetic diversityof crops and livestock, maintenance of protection agents, and biotechnology

• Improved sourcing and better utilisation of raw materials (includingpackaging) and ingredients to increase productivity and efficiency andreduce costs and environmental impact

• Tools for rigorous evaluation of environmental impact of aspects of primaryproduction (e.g. use of inputs, carbon footprint, water footprint)

• Mechanisms for reducing spoilage of materials

• Mechanisms for ensuring appropriate use of materials produced (e.g. forfood, drink, feed or fuel)

• Tools for the effective and efficient management of the supply and use ofwater, energy, packaging and other essential ‘inputs’ in production, tomaintain productivity but reduce environmental impact and costs

• New technologies for harnessing renewable resources in primaryproduction

• Identification, prioritisation and, where appropriate, accreditation of theextended quality attributes of raw materials, including, for example, socialaspects, animal welfare, production practices, ethical trading andsustainability aspects

Addressing theseneeds will lead to amore secure andsustainable supply offood and drink, witheffective assuranceof quality of primaryproducts (includingtheir functionalityand integrity) atproportionate cost.

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1.2 Suitability for purpose

• Identification and prioritisation of the processing and nutritionalfunctionality required of food and drink raw materials (including, forexample, clean label ingredients)

• Identification and prioritisation of the requirements of raw materials forpackaging of food and drink at all stages of the supply chain - includingnovel materials

• Better understanding of the mechanisms (e.g. molecular and structural)underlying functionality and end-use quality of raw materials and ingredients

• Improvements in functionality through the identification, assessment anddevelopment of useful properties in existing and novel raw materials andingredients - including breeding programmes for crops, livestock and micro-organisms

• Greater understanding of the effects of agronomic and husbandry practices- including, for example, the use of more sustainable practices - on rawmaterial functionality and final product quality

• Characterisation of existing and novel raw materials and their functionalitythrough applications of bioinformatics and new modelling systems

• Rapid, reliable, robust, cost-effective and generally accepted methods for theobjective evaluation of raw material functionality and performance

• Quality management, traceability systems and specifications to support thedelivery - including the increasingly international supply - of appropriate,hygienic and authentic raw materials, packaging and other inputs

• Systems for risk assessment and early identification of problems arising withauthenticity and quality of food and drink materials, packaging, agrochemicalsand other inputs

• Rapid, reliable, robust, cost-effective and generally accepted analyticalmethods to evaluate authenticity, detect adulteration and detectagrochemicals

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Theme 2 - Manufacturing and supply

2.1 Improved and effective design and maintenance of capital assets

• Identification of the key requirements to support new build orrefurbishment of food and drink factories

• Designs allowing flexibility of use in food and drink factories

• Simulation systems to support design and evaluation of design of food anddrink factories

• Guidance on siting of food and drink production premises with regards toits impact on the environment and potential environmental impact onfactory activities (e.g. sources of hazards)

• Definition and adoption of good hygienic design of buildings, food and drinkproduction areas and equipment

2.2 Design, optimisation and control of processes

• Better understanding of how processes work and use of this to optimiseand better control processes and reduce process variability

• Design and validation of new and modified processes

• Reduced and minimal processing to improve quality without compromisingsafety

• Process optimisation and validation for catering operations

• Integration of unit operations and manufacturing systems

• Better applications of automation and robotics

• Improved process efficiency through better scheduling and logistics

• Optimisation of packaging and packing operations to meet regulatory anduser requirements for quality

• Sensors and equipment for on-line (or if necessary at-line and off-line)measurement of key parameters, detection and removal of foreign bodies,and inspection of seal integrity

• Minimisation of waste through better use of co-products / by-products

Addressing theseneeds will lead to acompetitive andsustainable industry.It will encouragegreater innovation,cost optimisationand assurance ofeffectiveness ofmanufacturing,packing, retail, foodservice and supplychain operations.

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2.3 Innovative processing and packing operations

• Identification and assessment of novel food and drink processing and packing operations

• Efficient maintenance of hygiene, including exploration and exploitation ofnovel technologies and approaches

• Re-evaluation of existing processes in the light of new knowledge andequipment

• Identification and evaluation of innovative packing operations

• Identification and assessment of established technologies from other sectors

• Continued development of tamper evident packaging systems

2.4 Cost-effective supply chain management

• Identification and harnessing of new technologies (e.g. radio-frequencyidentification - RFID, active and intelligent packaging) to improve supplychain management

• Models and simulations of supply chain logistics and their simplification

• Development, implementation and harmonisation of effective qualitymanagement systems and operational standards, at proportionate cost andthroughout the supply chain

• An appropriate balance in the use of quality assurance (QA) and qualitycontrol (QC) systems

• Refinement and standardisation of traceability systems (including electronicsystems) encompassing identity and aspects of handling (e.g. temperaturecontrol)

• Common standards for data management and information transfer, withenhanced use of internet and e-commerce solutions

• Development and implementation of strategies for regulatory compliance,business continuity and disaster recovery

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2.5 Sustainable practices and cost optimisation through materials,energy, waste and environment management

• Tools for more rigorous and standardised assessment of environmentalimpact of manufacturing operations - with clearer definitions, means ofcalculation (e.g. energy consumption, carbon footprint) and accreditation - toprovide a rational basis for new approaches and for balancing conflictingrequirements of production operations and impact minimisation

• Identification, evaluation and implementation of strategies for reducing losses(e.g. through spoilage) and wastage, and for promoting reuse of materialsand energy during food and drink production and distribution - including useof new technologies

• Development and implementation of production, storage and distributionpractices that are sustainable, including new technologies (and re-evaluationof existing technologies) for efficiency gains

• Tools to research and evaluate the consequences for manufacturingoperations of adopting ‘sustainable’ options (e.g. process and materialscompatibility)

• Safe but energy-efficient methods for the disposal of waste, includinghazardous (for health or the environment) waste

• Development and implementation of guidance on working ethically

2.6 Protection of the health, safety and welfare of operatives

• Safe working practices for production operatives and laboratory staff,including an integrated approach to risk assessment of manufacturinghazards

• Design and use of protective equipment for production operatives andlaboratory staff

• Consideration of health and safety during the planning and design of foodand drink production facilities and equipment with integrated assessment ofhygienic and operational effectiveness

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Theme 3 - Product quality and innovation

3.1 Product innovation and the new product development process

• Maintenance of a technical and regulatory knowledge base to aid productmodification and innovation

• Optimisation of product formulation through new uses of existingingredients, novel ingredients and novel formulations of ingredients -including ingredient replacement strategies

• Optimisation of quality of products produced using ‘more sustainable’approaches to encourage their success and adoption

• Identification and use of novel processes, packaging materials and packingsystems to enhance product quality

• Tools to research and evaluate the product quality consequences ofadopting ‘sustainable’ options (e.g. reduced processing, novel technologies orpackaging)

• Identification, evaluation and application of new approaches to productdevelopment

• Increased speed to market through identifying and addressing bottlenecks inthe development process

• Using the findings of consumer, demographic and social science studies inthe product development process

• Better understanding of the constraints and effects of scale-up and specificunit operations on product quality, so that these can be mitigated

3.2 Delivery of consistent quality

• Assurance of consistent quality at an appropriate level throughout theproduct’s shelf-life

• Optimisation of ingredient formulations to specific process and food serviceoperations

Addressing theseneeds will lead togreater businesssuccess byunderstanding andharnessing thefactors determiningproduct innovation,quality andconsistency.

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• Use and auditing of systems that measure product quality objectively,including benchmarks for defined quality criteria

• Better understanding of sources of product variability, particularly withregard to taste, flavour, texture and appearance as key quality parameters

• Specifications defining quality parameters for product components (food,drink and packaging)

• Specifications defining key factors during production and distribution thatwill affect end-product quality (e.g. handling, storage)

• Minimising losses of product through spoilage

3.3 Definition and measurement of product quality

• Better understanding of the individual and interactive contributions of rawmaterial, ingredient, process and packaging on product shelf-life and quality(in biological, nutritional, chemical, physical and sensory terms)

• Improved definitions of key quality parameters of the product in terms ofits biological, nutritional, chemical, physical and sensory characteristics

• Improved definitions of key quality parameters of the packaging in terms ofits performance, consumer impact and overall contribution to productquality

• Improved instrumental methods for the objective measurement of productquality, taking account of the relationship between instrumental and sensorymethods

• Rapid, reliable, robust, cost-effective and generally accepted methods -applicable to food, drink and packaging - to verify authenticity, detectadulteration, assess nutritional and microbiological quality, and substantiateproduct claims

• Models of structural, functional, nutritional, microbiological and sensoryproperties of food and drink associated with quality

• Better insight into product quality through applications of bioinformatics andnew modelling systems

• Greater understanding of the significance of extended quality attributes infinal product quality

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Theme 4 - Food and drink and the consumer

4.1 Understanding what shapes consumers’ attitudes to food anddrink, and their behaviour with regards to product choice

• Better sensory and consumer research methods for measuring andanalysing product perception and its role in shaping behaviour

• Greater understanding of consumers’ psychological needs and theirperception of their nutritional and physiological needs, and how theseshape behaviour and product choice

• Methods for assessing how consumers acquire information on food anddrink, on diet and health in general, and on specific products in particular -including the relative contributions of on-pack information, educationalinitiatives and media coverage

• Methods for measuring consumers’ understanding and use of food anddrink, including its production and packaging, and their role in diet andmaintaining health

• Identification of the factors that influence food and drink choice - includingproduct factors (food, drink and packaging) and personal, social and culturalfactors (e.g. eating occasion, dietary habits, demographic changes) - andestablishing their relative importance

• Understanding consumer attitudes to innovation and technologies in foodand drink production, how consumers judge risk, and how this ismanifested as barriers or drivers in consumer behaviour

4.2 Understanding the physical and sensory interaction between theconsumer and the product, and how this influences product use andperception of product quality

• Better understanding of the relative contributions of all five senses inshaping the consumer’s experience of the product, how this can mostappropriately be measured and how it affects perception of product quality

• Improvements in the relationship between sensory measurements, productattributes and consumer acceptance

• Techniques for benchmarking and monitoring product sensory quality

Addressing theseneeds will helpindustry meetconsumers’physiological andnon-physiologicalneeds through abetter understandingof consumers andtheir interactionwith products.

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• Better understanding of how consumers physically handle and prepare foodand drink, and the relevance of this to product design (e.g. packageergonomics, hazard minimisation, hygiene, safety)

• Greater understanding of the influence of on-pack and other informationon consumer perception of product quality in its broadest sense

4.3 Understanding the physiology of sensory perception

• Better understanding of the physiological, neurological, biochemical andmolecular basis of human sensory perception of food and drink productsand factors that affect this (e.g. appetite, satiety)

• Greater understanding of the differences between individuals’ physiologyand the importance of these in measuring sensory perception

• Identification of how differences between groups of individuals (e.g. age,gender, race) affect sensory perception (and, therefore, product choice)

4.4 Understanding the links between food, diet, health and wellness,and the implications arising from such links - and in particular whatconstitutes ‘healthy food and drink’

• Better understanding of the links between food and drink - including, forexample, specific food and drink components, bioactives, food and drinkstructure, energy content, food and drink products, and diets, human biology(e.g. appetite, satiety, metabolism) - and the health of individuals, specificgroups, general populations and global trends

• Measurement of the impact of new initiatives and changing practices withregards to diet, on nutrition and health

• Better understanding of the role that functional and personalised foods anddrinks (and their components) can play in the diet

• Better understanding and further development of the means of addressingthe consequences of changes in dietary habits resulting from lifestyle, social,cultural, economic, political and demographic changes

• Monitoring of developments in human biology (e.g. genomics, physiology)and the relationship of these to dietary needs of consumers at theindividual, group and population levels

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Theme 5 - Food and drink safety

5.1 Identification of current and emerging chemical, biological andphysical hazards with understanding and prioritisation of theassociated risks

• Identification, assessment and understanding of existing, emerging andpotential hazards (including, for example, zoonoses and processingcontaminants)

• Better understanding of the nature, implications, risks and prioritisationof adverse reactions to dietary components by humans - includingtoxicity, intolerance, allergies and pathogenicity

• Development, validation and acceptance of models for food and drinksafety risk assessment and their use to target and address problems

• Better understanding of the significance of analytical results andepidemiological data

• Tools to research and evaluate the product safety consequences ofadopting ‘sustainable’ options (e.g. reduced processing, novel technologiesor packaging)

• Addressing hazards and risks at the product development stage,including those arising from reformulation of products (e.g.microbiological stability) in response to market or regulatory pressure

• Better characterisation of hazards, including uses of bioinformatics, newmodelling systems and incorporation of safe history of use

5.2 Reduction of safety hazards and risks by developing, improvingand implementing proportionate, evidence-based controls for thewhole supply chain

• An understanding of how and where in the supply chain hazards enterfood and drink, and compromise hygiene measures (e.g. through the useof risk assessment)

• Effective mechanisms and processing technologies to remove or controlthe effect of hazards

Addressing theseneeds will lead tobetter assurance ofthe safety of rawmaterials, ingredientsand final products inan increasinglyglobalised supplychain, through anenhancedunderstanding of thehazards and risks -covering pathogens,harmful chemicals,allergens and physicalcontaminants.

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• An understanding of the degree of risk (e.g. microbiological, allergens)appropriate to food and drink production operations

• Achievement and maintenance of an appropriate degree of risk (e.g.microbiological, allergens) through good hygienic practice (includingpersonnel as a source of contamination)

• Identification and implementation of appropriate safety control measures(including biosecurity, HACCP and prerequisite programmes) to rawmaterials, ingredients and finished products, and their internationaldistribution

• Mechanisms for addressing the safety-related consequences of changes toproducts (e.g. reformulations), processes (e.g. reduced energy inputs,recycled water) and packaging (e.g. ‘light-weighting’)

• Understanding human (operator) behaviour in relation to product safetyand using it to assure safety

• Identification and control of supply-chain vulnerabilities that could beexploited through, for example, extortion or terrorism

5.3 Development and improvement of rapid, dependable, affordableand generally accepted methods of sampling and analysis of food anddrink safety hazards

• Development, validation and implementation of accurate and fastidentification and quantification methods for potentially harmful food anddrink components and contaminants or their markers

• Development, implementation and validation of rapid, real-time, near-line oron-line detection methods for food and drink hazards

• Development and implementation of effective sampling regimes (includingstatistical aspects) and of systems for the appropriate handling, storage andtransportation of samples

• Systems to help prioritise and target analyses underpinning food and drinksafety

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Theme 6 - Knowledge management

6.1 Knowledge transfer through timely communication of relevantscientific, technical, market and regulatory information to personnelin the food and drink supply chain

• Identification of emerging scientific, technical, market and regulatory issuesaffecting the supply chain (e.g. through ‘horizon scanning’) and formulationof strategies for handling such issues

• Advice on the location, interpretation and application of national andinternational legislation

• Availability of good practice guidelines, reference manuals, technicalreviews, briefing papers, bulletins, alerts and statistical information in themost appropriate format

• Availability of databases and other tools to support the flow and practicaluse of relevant information within the food and drink supply chain -including use of technology to manage ‘information overload’

• Risk management based reactions to the detection of a safety or qualityrelated problem in raw materials, process intermediaries or finished product

• Identification and adoption of good practice from other (non-food) sectors

• Evaluation of the effectiveness of knowledge transfer (e.g. throughevaluating implementation and impact of systems such as HACCP andsafety assurance)

6.2 Maintaining, retaining and developing the skills base within thesupply chain

• Identification of knowledge and skills gaps - at all levels within the food anddrink sector - and the means by which these can best be filled

• Promotion of food science and technology as a career to attract new, high-calibre recruits - including awareness of the role played in food and drinkproduction by the wide range of scientific, technical and engineeringdisciplines, and better awareness of the wide range of opportunities / worktypes within the food and drink industry

Addressing theseneeds will lead togreater competenceand continuedimprovement withinthe agri-food anddrink chain, throughmore effectiveknowledge transfer,decisions based onevidence, and betterunderstanding ofthe chain amongstits manystakeholders.

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• Access to effective training, conferences, briefing seminars, workshops andother industry meetings (e.g. committees, panels, working groups) topromote continuing professional development within industry

• Harmonisation of skills and training across a workforce of increasingdiversity (e.g. professional, cultural)

6.3 Appropriate, proportionate and evidence-based regulatorycontrols with equitable and just enforcement

• Better regulation and regulatory appraisal, including effective industryresponses to impending legislation, with fewer legislative barriers to tradewithin and beyond the EU

• Recognition that observing authoritative guidance and codes of practice canhelp to demonstrate legislative compliance

• Effective communication and liaison between and within different functionswithin companies, supply chain partners, enforcement authorities andgovernment

• Just enforcement by knowledgeable and experienced enforcement officers

6.4 Management of the research base

• Effective input to guide and shape the research base including pure, appliedand strategic research activities

• Systems for managing and sharing the output of research

• Systems for maintaining and promoting awareness of developments withinthe research base

• Effective exploitation of the knowledge arising from the research base

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6.5 Improved understanding of the supply chainby the general public through better education and the timely provision of balanced information

• Use of appropriate methods to gauge consumer awareness, understandingand use of relevant food and drink-related information and/or theeffectiveness of information-promoting activities, and in managing‘information overload’

• Provision and delivery of factual information to improve understanding offood and drink and its production, amongst consumers - particularly toencourage rational, evidence-based debate of the issues that attract mediacoverage, such as crop protection, food and drink preservation andprocessing, packaging, and environmental aspects

• Assessment of the nature and formats of alternatives for the provision offood and drink labelling and other point-of-sale information - withstandardisation where appropriate

• Working with consumers to improve their awareness of the consumer’srole in maintaining food and drink safety and minimising waste

• Education at all levels about food and drink, including promotion of foodscience and technology in schools and better general awareness ofproduction, safety and the role of food and drink in the lives of consumers - including the role of diet in maintenance of health and well-being, and the use of technology in food and drink production

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Definitions of key terms

These definitions are intended to clarify selected terms used in this document.It is not intended as a definitive glossary.

CCoorrppoorraattee ssoocciiaall rreessppoonnssiibbiilliittyy (CSR) - the definition taken for this document isadapted from that in FISS (Defra’s Food Industry Sustainability Strategy):

“CSR is the business contribution to sustainable development. A sociallyresponsible business would:

• Recognise the impact on society of its activities

• Take account of the impact of its activities

• Seek to achieve benefits by working in partnership with other groups andorganisations”

DDiieett,, hheeaalltthh aanndd nnuuttrriittiioonn - Understanding ‘food and drink’ and its interactionwith humans, in respect of the attainment and maintenance of well-being, butexcluding the effects of foodborne pathogens, natural toxicants andcontaminants

PPaacckkiinngg aanndd ppaacckkaaggiinngg -the term ‘packing’ is used to refer to the operation(including filling of primary packs and assembly into secondary or tertiarypacks) whilst the term ‘packaging’ is used to refer to the material itself, before,during and after packing.

SSuuppppllyy cchhaaiinn - this encompasses agricultural production of raw materials (andgathering of materials from the wild (e.g. fishing)), processing, manufacturing,retail, food service, consumption and disposal. It also includes supply into thischain - for example of equipment, packaging, seeds and plant breeding,agrochemicals, livestock - as well as their supply chains.

SSuussttaaiinnaabbiilliittyy - the definition adopted for this document is that used in FISS(Defra’s Food Industry Sustainability Strategy): “to enable all people throughoutthe world to satisfy their basic needs and enjoy a better quality of life withoutcompromising the quality of life of future generations”

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Sources of further information

CIAA (2008) European Technology Platform: Food for life.Vision and strategicresearch agenda. www.ciaa.eu

CSL (2008) Understanding and preparing for climate change: science for riskassessment and adaptation in the environment and food chain. www.csl.gov.uk

Defra (2006) Food industry sustainability strategy. www.defra.gov.uk

FDF (2008) The environment: making a real difference. www.fdf.org.uk

UK Cabinet Office Strategy (2008) Food matters: towards a strategy for the21st century. www.cabinetoffice.gov.uk 19

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Table - mapping of major ‘drivers’ to the needs of industry

Theme RMI MS PQI FDC FDS KM

1.1 1.2 2.1 2.2 2.3 2.4 2.5 2.6 3.1 3.2 3.3 4.1 4.2 4.3 4.4 5.1 5.2 5.3 6.1 6.2 6.3 6.4 6.5

Sustainable food production • • • • • •

Corporate social responsibility • • • • • •

Globalisation • • • • • • • • •

Food and drink safety • • • • • •

Diet, health and nutrition • • • • • • •

Legislation and compliance • • • • • • •

Skills shortage • •

RMI Raw materials and ingredients FDC Food and drink and the consumer MS Manufacturing and supply FDS Food and drink safety PQI Product quality and innovation KM Knowledge management

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food and drink innovation

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