KNOWLEDGE-BASED BIO-ECONOMY 8 GIUGNO SAN BENEDETTO DEL TRONTO Dr. Daniele Rossi Chairman of the CIAA...

KNOWLEDGE-BASED BIO-ECONOMY8 GIUGNO

SAN BENEDETTO DEL TRONTO

Dr. Daniele Rossi Chairman of the CIAA Research Group – Brussels Co-chairman of the European Technology Platform “Food for Life”Chairman of the national Technology Platform “Italian Food for Life” Director General of Federalimentare - ItalyAdministrator of the SPES GEIE - Rome

THE EUROPEAN AGRO-FOOD INDUSTRY IN FIGURES

Turnover € 836 billion (2,6%)Largest manufacturing sector in the EU (13.6%), ahead of the automobile and chemical industriesValue added as a share of GDP 1.8%Employment 4.0 million people Leading employer in the EU manufacturing industry (13%), ahead of the fabricated metal and machinery & equipment industries282,600 companiesFragmented industryFormal R&D as a % of food and drink output 0.24% in 2004Still insufficient formal R&D expenditure, but informal 1,6% in 2004Exports € 48 billion (+5.3% compared to 2004)Imports € 43 billion (+5.5% compared to 2004)Trade balance €4.5 billionNet exporter of food and drink productsEU market share of global export market 20% (24% in 1997)Shrinking share of EU exports in global markets

San Benedetto del Tronto, 8 June 2007Source: Data processing and estimates CIAA

THE ITALIAN FOOD & DRINK INDUSTRY

Second manufactoring sectorSecond manufactoring sector

Along with agriculture, induced activity and distribution, the Food and Drink Industry is the central elementcentral element of the first economic sector of the Country. Industry buys and processes 70% of the national 70% of the national agricultural raw materials.agricultural raw materials. Industry is generally recognized as the ambassador of Made in Italy in the worldambassador of Made in Italy in the world considering that almost 80% of the Italian agro-food export is represented by high quality industry brands.

A pillar of the national economyA pillar of the national economy

San Benedetto del Tronto, 8 June 2007Source: Data processing and estimates Federalimentare

Source: data processing and estimates Federalimentare on ISTAT data 2006

110 billion € (+2,8%) TURNOVER (VALUE) 107 billion € (+1,9%)

+0,4 % PRODUCTION (QUANTITY) +0,9%

+0,8% PRODUCTION (QUANTITY) WORKING DAYS BEING

EQUAL +1,7

32.400 of which 6.500 with more than 9 direct employees

NUMBER OF COMPANIES 32.500 of which 6.550 with more than 9 direct employees

390.000

of which 256.000 employees

NUMBER OF EMPLOYEES 398.000 of which 260.000 employees

16,80 billion € (+10,8%) EXPORTS 15,16 billion €

13,76 billion € (+8,0%) IMPORTS 12,74 billion €

3,04 billion € (+25,6%) BALANCE 2,42 billion €

197 billion € (+2,6%) TOTAL CONSUMPTION 192 bilion €

2nd manufacturing sector (12%)after the engineering sector

POSITION WITHIN THE ITALIAN MANUFACTURING INDUSTRY

2nd manufacturing sector (12%) after the engineering sector

dairy sector (14,2 billion €), confectionary sector (11,4 billion €) wine sector (7,8 billion €) meat processing (7,7 billion €)

THE 4 FIRST SECTORS OF THE ITALIAN FOOD INDUSTRY

dairy sector (14,1 billion €), confectionary sector (11,2 billion €) wine sector (7,6 billion €) meat processing (7,5 billion €)

THE ITALIAN FOOD & DRINK INDUSTRY: BASIC FIGURES (CURRENT VALUES) 2006 (estimates) 2005

San Benedetto del Tronto, 8 June 2007

TOTAL TURNOVER BY PRODUCT (2006)

Typical products

Advanced traditional food

17%

Traditional and local food

64%

Organic food1%

New products9%

PRODUCTS BIL. € % Traditional and local food 71 64% Advanced traditional food 19 17% Typical products (PDO, PGI and wine) 9,5 9% New products (novel, functional, healthy, ready to eat, etc.)

9,5 9%

Organic food 1 1% TOTAL 110

26%


Source: Data processing and estimates Federalimentare

Trade and sales19%

Logistic and stock

9%

Administration and finance

7%

Production43%

Quality and safety controls

and management

22%

TOTAL DIRECT EMPLOYMENT OF THE ITALIAN FOOD & DRINK INDUSTRY

Source: Data processing and estimates Federalimentare

Quality and safety controls and management

85500

Logistic and stock 35100 Trade and sales 74100 Administration and finance 27300 Production 167700 Total 390000


WHAT IS A BIO-BASED ECONOMY?

Bio: from Greek bios = life Economy: from Greek oikonomos = oikos (a household) + nemein (to manage)

An economy based on biotechnology that uses

renewable raw materials to produce products and energy!

The term “bio-economy” covers all industries and economical sectors!


OBJECTIVE OF THE KNOWLEDGE-BASED BIO-ECONOMY

The transition to a knowledge based Bio-Economy has the objective of bringing together science, industry and other stakeholders, to exploit new and emerging research opportunities that address social and economic challenges.

Source: European Commission San Benedetto del Tronto, 8 June 2007

BENEFITS OF THE BIO-BASED ECONOMY

ECONOMIC REDUCE COSTS, BETTER CONTROL OF PRODUCT PROPERTIES NEW PRODUCT AND MARKET OPPORTUNITIES IMPROVED BALANCE OF TRADE AND ENERGY

ENVIRONMENTAL POLLUTION PREVENTION GREEN FUELS, CHEMICALS AND MATERIALS REUSABLE AND RECYCLABLE PRODUCTS

SOCIAL RURAL AND ECONOMIC DIVERSIFICATION AND GROWTH DEVELOPING COUNTRIES CAN ACCESS THE BIO-BASED

ECONOMY IMPROVEMENT IN HUMAN/ENVIRONMENTAL HEALTH/QUALITY OF

LIFE


VII FP 2007/2013 - FOOD, AGRICULTURE, FISHERIES AND BIOTECHNOLOGY

Sustainable production and management of biological resources from land, forest and aquatic environments.

Fork to farm: food, health and well being.

Life sciences and biotechnology for sustainable non-food products and processes.


HOW TO BRING STAKEHOLDERS TOGETHER: TECHNOLOGY PLATFORMS

Framework to unite stakeholders around:

a common “vision” for the technology concerned.

mobilization of a critical mass of research and innovative effort.

definition of a Strategic Research Agenda.


FoodQuality &

Manu-facturing

Food &Health

Food Safety

SustainableFood Production

Food &Consumer

Communication,Training &

Technology Transfer

Food Chain Management

EUROPEAN TECHNOLOGY PLATFORM FOOD FOR LIFE

San Benedetto del Tronto, 8 June 2007Source: Food for Life

Key Success Factors re position European Food Industry 2020

responsive to consumer needs and preferences differentiated and cross-culturally sensitive

consumer (re-) connect through active participation transparency, trust and confidence

balanced towards health and sustainability corporate social responsibility

through added value products instead of commodities

FOOD & CONSUMER


FOOD & CONSUMER

Ensuring that the healthy choice is the easy choice

for consumers

Measuring consumer behaviour in relation to food

Developing comprehensive models of consumer food choice processes

Promoting effective interaction with consumer groups and consumers directly through communication and public participation

Developing strategies to induce behavioural change in order to improve consumer health and social responsibility (through healthier food choices)


FOOD & HEALTH

Delivering a healthy diet

Understanding brain function in relation to diet

Understanding dietary effects on immune and intestinal function

Understanding the link between diet and metabolic function (obesity and associated metabolic disorders)

Understanding consumer behaviour in relation to health and nutrition


Well-Being/Appearance

Age

Add life to years

HEALTHY AGEING: GOAL


FOOD QUALITY & MANUFACTURING

Developing value-added food products with superior quality, convenience, availability and affordability

Producing tailor-made food products

Improving process- and packaging design and process control

Improving understanding of process-structure-property relationships

Understanding consumer behaviour in relation to food quality and manufacturing


Preferences, Acceptance and Needs(PAN)

Tailored Packaging

Sensory perception

Tailored food products

Structure / Formulation

Translational Process Design

Choice for processing:

Integrative process design

Miniaturised / Distributed

Raw materials from:

Bioprocessing

Separation of metabolites

……...

Qua

lity

sens

ing

; fee

d b

ack

/ fee

d fo

rwar

d c

ont

rol

Co

nsum

er level

Pro

duct leve

lP

roce

ss levelIngre

dient level

FOOD QUALITY & MANUFACTURING


FOOD SAFETY

Assuring safe foods that consumers can trustPredicting and monitoring the behaviour and fate of relevant known and emerging biological hazards

Predicting and monitoring the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin

Improving risk assessment and risk-benefit evaluation

Developing tools to ensure security of the food chain

Understanding and addressing consumer concerns with food safety issues


Product Design

Process Design

Product Manufacture

Supply Chain

Consumer Use

Safe Formulation

Safe Process

Safe Distribution

SAFE PRODUCT

“Safety b

y Desig

n”

Safe Use

FOOD SAFETY BY DESIGN R

aw

Mate

rials


ACHIEVING SUSTAINABLE FOOD PRODUCTION

Understanding of the sustainability of food production and supply in Europe

Research on scenarios of future European food production and supply

Developing sustainable processing, packaging and distribution

Developing and implementing sustainable primary food production

Understanding consumers and their behaviour regarding sustainable food production


FOOD CHAIN MANAGEMENT

Managing the food chain

Identification of relevant possible future scenarios

Stabilizing markets and supporting food chain dynamics

Improving the innovation potential of the food chain

Supporting competitiveness through integration

Participation of small producers in the emerging complex food chain operations

Integrating food chain management and the consumer


Farmer

Consumer

FOOD CHAIN MANAGEMENT

Source: Food for Life San Benedetto del Tronto, 8 June 2007

COMMUNICATION, TRAINING AND TECHNOLOGY TRANSFER

Effective communication within the ETP and between the ETP and allits stakeholders will be crucial for its overall success.

In relation to optimising technology transfer to both industry and SMEs,it will:

identify best practice and adapt this for optimal impact within the ETP develop and exploit effective communication strategies (for research

and industry stakeholders) promote technology transfer and innovation.

Where best practice is identified outside the EU [e.g. innovation in NewZealand] the Horizontal Activities Group will facilitate contacts.

Source: Food for Life San Benedetto del Tronto, 8 June 2007

ITALIAN FOOD FOR LIFE

« Italian Food for Life » brings together national key stakeholders of the agro-food sector (the food

industry, farmers’ representatives, agrochemical and breeding companies, retailers, researchers, processors, consumer organisations, regulatory

bodies, policymakers and governments) to enhance investment in research and development

and stimulate innovation in this area.

San Benedetto del Tronto, 8 June 2007Source: Italian Food for Life

Will stimulate research and technological innovation in the agro-food sector at a national level. Will strengthen the scientific and technological basis of our food and drink industry.Will encourage the development and international competition, especially to help the Small and Medium Enterprises.

ITALIAN FOOD FOR LIFE

The technology Platform “Italian Food for life” is a unique opportunity not only to promote the coordination

of the research activity of primary products and nutrition, assuring whether the direction, whether

enough critical mass, but also to guarantee transfer of know-how to the companies.


THE KEY DATES

Launch of the National Technology Platform of the Italian Food & Drink Industry (Rome, July 5th 2006).

Final presentation of the Italian Food for Life Technology Platform (Bologna, November 27th 2006).1st Meeting of the Food for Life National Technology Platforms (Rome, April 14th 2007).


HOW TO DIFFUSE A EUROPEAN KNOWLEDGE- BASED BIO-ECONOMY BETWEEN SMEs:

INTERGENERATIONAL TRANSITION (FATHERS & SONS)INTEGRATION SME’s – UNIVERSITIES – APPLIED RESEARCH CENTRES STAGES IN BIOECONOMY SUPPLIERSDEMAND – PULL BY THE RETAILERS-CONSUMERSNEW “SCIENCE” LANGUAGES ON F&D INDUSTRYACCESSIBILITY TO COMPETENT SOURCES ACADEMY “TRAINING THE TRAINERS”


THANK YOU!THANK YOU!


KNOWLEDGE-BASED BIO-ECONOMY 8 GIUGNO SAN BENEDETTO DEL TRONTO Dr. Daniele Rossi Chairman of the CIAA...

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