FLANDERS’

FOOD

ORIGIN

2

NPO

Flemish food companies

+ Fevia Flanders

°2005

FINANCING■ 80% subsidy Flemish Gov’t

■ 20% membership contributions

Founding members

PAST & ROAD TO THE FUTURE

3

2006-2009

2010-2013

2014-2017

2018

Spearhead

Cluster

AgriFOOD

FINANCING (Period: 10 years)■ 50% subsidy Flemish Gov’t

■ 50% membership contributions

MISSION STATEMENT

We believe in the future

of the Flemish agrifood

industry and together

with the companies we

ensure that our next

generations can enjoy

tasty food for a healthy

lifestyle.

With passion, knowledge

and expertise we

convince companies to

push their limits.

VISION

LEADING ROLE

Innovation within the

Flemish agrifood

industry

ENSURE

Top status of Flanders

as European food region

CORE ACTIVITIES

6

2. Facilitate implementation of

knowledge and ideas

1. Inform & inspire companies

3. Connect all actors

INNO

VATI

ON

THE SPEARHEAD

CLUSTER

STRATEGY

ECONOMIC DRIVERS

8

1. Increase local and international competitiveness

2. Take up social end societal responsibilities

3. Establish an interconnected and integrated agrifood

system

STRATEGIC GOALS

Demand driven knowledge

Business driven knowledge

LEAD TO KNOWLEDGE

10

Companies collaborate with other cluster members in

our agrifood system:

■ International branding and positioning

■ Training and seminars

■ Knowhow transfer

ACCELERATE EFFICIENT/EFFECTIVE INNOVATION

11

Business and innovation support:

■ Access to pilot infrastructure/inspiration centre

■ Taste and flavour guidance

■ Workplace innovation

■ One-to-one consultancy

CREATE/CROSS VALUE CHAINS

12

CREATE/CROSS VALUE CHAINS

13En vele anderen…

LEAD IN KNOWLEDGE

14

R&D managers and academia will develop:

■ Long term Strategic Research & Innovation Agenda (SRIA)

■ In close collaboration

= PROJECT GENERATION

■ Relevant for the agrifood industry

■ Equal partnership industry & researchers

■ Stimulation of ‘pushing our limits’

Program Lines

PROGRAMLINES

RESILIENT & SUSTAINABLE AGRIFOODSYSTEM

16

Agrifood via cross chain pathways

Bakery

product

Pig Meat

products

Potato Fries

Grain

WORLD CLASS FOOD PRODUCTION

17

Integration of process, product and packaging

PERSONALISED FOOD PRODUCTS & HEALTHY DIETS

18

Consumer customised food and nutrition

RESEARCH

PROJECTSCOMPLETED – RUNNING – FUTURE

20

RESEARCH PROJECTS: GENERAL

■Demand driven research projects

■Different types:■ VIS-CO (collective research)■ Cooperative research■ ‘Regular channels’ (SBO, LA-trajects, …)

■Different subsidy percentages

■Expected from participating companies: commitment■ Financial■ Content input

21

TECHNOLOGY & DIGITISATION

i-FAST: in-factory food analytical systems and technologies – Analyses with respect to product quality, product development and process monitoring

2-DIGIT: Towards Digital Food Factories

22

MEAT SECTOR

OPTIDRYBEEF: Safe and qualitative dry aging of beef

SAFEMEAT: Strategies for the control of pathogens and the use of bacterial indicators in the fresh meat supply chain

OPTIMEAT: Faster, better and more efficient product development and prediction of consumer appreciation for a wide range of meat products

23

BREAD & BAKERY SECTOR

GLUeLESS: The role of different ingredients in quality determination of gluten‐free bread

INNOCEREAL II: Innovative fermentation strategies to accentuate the flavor formation in bakery products

REDUxAMYL: Reduction of amylolytic activity in wheat with low falling number

24

INGREDIENT SECTOR

EXTENDLIFE: The use of natural ingredients for the prevention of chemical and microbial spoilage in bakery and meat products

PRESERVALG: Microalgae as natural source of antioxidants in food and feed applications

Palm-O-Free: A multipronged approach for palm oil replacement

25

FRESH PRODUCE SECTOR

OPTIVEG: Optimal quality preservation of fresh cut vegetables under fluctuating temperature and oxygen conditions

Reskia: Residue-poor sprout inhibition for potatoes

HighQJuice: Optimal production of fruit and vegetable juices and purees with minimal impact on quality

FACTS &

FIGURES

27

28

MEMBERS

Division by numberof employees

340+ members

29

MEMBERS

30

MEMBERSHIP CONTRIBUTION 2017

NUMBER OF EMPLOYEES ANNUAL CONTRIBUTION (€)

< 51 550

51 - 100 1100

101 - 150 1650

151 - 200 2200

201 - 250 2750

> 250 3300

HEADQUARTERS

Wetenschapsstraat 14A

1040 Brussels (3rd floor)

+32 2 788 43 67

www.flandersfood.com