1. European initiative for a better use of the Results of AgriFood Research Dr. Claudia Mosoiu National Institute of R&D for Food Bioresources IBA Diaspora Conference Exploratory Workshop Food & Health The 22 nd of September, 2010

2. Objectives:  1) To offer innovative and sustainable services for dissemination (3D game engine)  2) To raise skills of European food scientists on dissemination practices  3) To successfully disseminate recent results from agri-food research projects

3. Partners

4. AcronymTitle / topicCommon partner with AgriFoodResults RESCAPE (strep)Microbial decontamination of eggsUniBO - Italy APT-PACK (strep)Advanced knowledge of Polymer deformation of tomorrow’s packaging AINIA - Spain HEATOX (strep)Heat-generated food toxicants, identification, characterisation and risk minimisation Lunds Universitet -Kerstin Skog OPTIM’OILS (strep)Valorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats ACTIA EU-FRESH BAKE (strep) Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment ENITIAA HIGHQ RTE (strep)Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals University of Bologna - Maria Elisabetta Guerzoni HELENA (strep)Healthy Lifestyle in Europe by Nutrition in AdolescenceEUFIC EUROPREVALL (IP)The Basis, Cost and Prevalence of Food Allergies across Europe FPI NovelQ (IP)Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods AF - Wageningen IDEFICS (IP)Identification and prevention of dietary- and lifestyle- induced health effects in children and infants EUFIC EURRECA (NoE)Harmonising nutrient recommendations across Europe with special focus on vulnerable groups and consumer understanding. EUFIC European projects

5. National projects

6.  http://euroqualityfrance.com/agrifoodresults http://euroqualityfrance.com/agrifoodresults  Reports on strategies for communication of scientific results in the food sector  Dissemination practices in FP 6&FP 7 food research projects

7.  Identify your target audience and its motivation for exploring new ideas  Using knowledge transfer tools  How to publish articles in food magazines?  How to measure the effectiveness of the knowledge transfer process?

8.  General tips for good communication  Presentation of the main communication tools Press release Events Publications Website Audiovisual media Personal communication The particular case of communicating via mass media

9.  Particularities of the communication towards consumers  Food research project communication  Final communication plan  List of consumers associations in Europe

10.  Reaching the policy makers-communication channels to policy makers  Communication practices-dialogue with policy makers  Examples of successful cases: EuroPrewall  List of European and national Food Authorities

11. 1) As a result of laboratory experiments, were conceived two technological processes to obtain bread with high content of fiber and iron and high content of fiber and calcium. 1) It was designed a new equipment, which makes the operation of hydrothermical treatment to bran, before the addition to dough kneading. 2) It was accomplished the technological transfer of products to private sector Company (SCMP Baneasa SA). 3) There were carried-out the clinical tests for our two new products at the Child Orphanage (12-18 years old), 32 persons/2 weeks. 5) It was made the patent applications to Romanian State Office for Inventions and Trademarks (OSIM) for two new products.

12. Characteristics Water content, % max 50 Carbohydrates, % min 42 Protein, % min6 Fibers, % min4 Iron, mg% min1,5 Energetic value, kcal/100g 18 4

13. Characteristics Water content, % max50 Carbohydrates, % min42 Protein, % min6 Fibers, % min4 Calcium, mg% min20 Energetic value, kcal/100g180

15.  3°) Innovative formulations / Nutrition quality:( IATA, PBF, KU, Schaer, Bezgluten, Biofournil …)   Gluten : added fibres combined to partial baking induces higher reduction of GI, with the subsequent nutritional impact   Innovative ferments adapted to bake off technology has been tested and selected according to both nutritional and quality effect on the fresh product.   Fibers in bake off technology. Structurally different fibres have been tested with special emphasis on the interaction with the breadmaking process. Fibres tested gave some stability to the product quality when BOT technology including frozen storage was used.  Breads that can be labelled as source of fibres (fibre content ≥ 3) or high in fibres (fibre content ≥ 6) are obtained. Adding of inuline resulted in a faster crust colouration.   Gluten free formulation (enriched calcium + fibres) has been designed with hypoallergenic characteristics

16.  Innovative Organic bread formulation has been designed with durum wheat flour  A Soft crumb has been obtained. The mix of durum wheat and soft weat is traditional in east of Europe and can provide interesting structure combined with different nutritional profiles.   Specific enzymes have been used and adapted to processing condition to improve  the nutrition properties and to reduce the energy during baking   Gluten free breads enriched with amaranth flour resulted in higher calcium and  magnesium and in an increase of the body mass index in rats   Gluten free breads enriched with flaxseed flour resulted in higher calcium and  magnesium and in an increase of the body mass index and decrease in total cholesterol and LDL fraction (« bad cholesterol ») in rats

17.  What is the problem, which was solved?  Food SME have problems in labelling of allergen traces because there are no mandatory legal requirements. If an allergen is present despite the amount it has to be labelled. Sometimes cross contamination occurs.  Solutions for allergen management and guidelines for the food industry are discussed and published on www.foodallergens.info (Food Allergy Information)www.foodallergens.info

18.  Food Allergy Information is a website that offers credible food allergy information. Some of this is of general interest but it also provides information geared to the needs of the food industry and national authorities.  Food Allergy Facts provides basic information on what a food allergy is, the extent of the problem, possible causes, prevention, symptoms, diagnosis and treatment. You will also find a link to the Food Allergy Portal, which is a collection of critically assessed websites about food allergy in 12 different European languages. Food Allergy FactsFood Allergy Porta  Foods Causing Allergy contains links to relevant pages in the InformAll Database. The InformAll Database contains information on many of the foods that have been reported to cause allergy. Foods Causing Allergy InformAll Database

19.  EU Legal Requirements contains information for manufacturers operating in the EU or wishing to export to the EU about the legal requirements in Europe regarding allergenic foods. EU Legal Requirements  Food Manufacturing contains guidance for the food industry on how to deal with allergens in food production including how to avoid the unintentional presence of allergens in food products. Food Manufacturing  Catering contains links to relevant websites with information on what you can do as a caterer to provide safe foods for your allergic consumers. Catering

20.  What are the potential areas, where the results, methods can be used?  The results form the EURRECA project itself will be used by international panels setting common recommendations for micronutrients. However the guide of practice for food development as well as assays, software and other products developed as a result of the project may be used in various context depending on their individual area of use.

21.  http://www.agrifoodresults.eu/wiki/index.ph p?title=Main_Page http://www.agrifoodresults.eu/wiki/index.ph p?title=Main_Page Collaborative platform like Wikipedia. Any”registered user” (project coordinator or dissemination manager) can create pages and modify existing pages. Categories: Food & Consumers; Food & Health; Food Quality & Manufacturing; Food Safety; Sustainable Food Production Food Chain Management

22.  Content and problematic  Results and Applications  Novelties, benefits and added value  Successful applications, success stories  More results from projects  Links (presentations, abstracts, website, articles

23. Brussels on the 2 nd of March 2010 Awards of prizes  Best newsletter  Best website  Best video  Best streaming presentation  Best dissemination strategy