Activities and Services Supported by the Flemish Governement - - PowerPoint PPT Presentation

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Activities and Services Supported by the Flemish Governement - - PowerPoint PPT Presentation

Oct 26, 2022 39 likes •343 views

Activities and Services Supported by the Flemish Governement Flanders FOOD Centre of competence for the Flemish Food Industry Vzw founded in 2005 as a Spin-off from Fevia 80% funded by the Flemish government Network

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Activities and Services

Supported by the Flemish Governement

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Flanders’ FOOD

 Centre of competence for the Flemish Food Industry  Vzw founded in 2005 as a Spin-off from Fevia  80% funded by the Flemish government  Network organisation  Platform between Food Industry and knowledge centres

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Flanders’ FOOD

Mission, goals, central theme

Central theme Food for tomorrow: Full of quality, balanced and tasty Mission

IMPROVE COMPETITIVITY BY SPECIFIC STIMULATION OF TECHNOLOGICAL INNOVATION

Goals

  • 1. Knowledge Development
  • 2. Knowledge Dissimination
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Flanders’ FOOD

Knowledge Development: projects

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Flanders’ FOOD projects

Characteristics and conditions

 Industry driven, collective  Research performed by Flemish knowledge institutes  80% funded by Flanders’ FOOD  Typically 1 to 2 years  Flanders’ FOOD membership necessary  Participants: access to all research results at all times

 Protected project space on the website  Confidential results during project time

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Flanders’ FOOD projects

Finished projects

Started in 2006

  • Fat- sugar- and sodium(salt) reduction or substitution
  • Prolongation of shelf life (microbial / physico-chemical)

Started in 2007

  • Optimization of the color stability of bovine meat
  • Innovative feed additives for the reduction of salmonella contamination
  • f pork
  • Ice and ice cream with reduced fat
  • Evaluation of FT – IR as a rapid prediction tool of the gross

composition, fat quality and fatty acid composition of meat products and eggs

  • Evaluation of flour functionality for cereal based applications
  • Control of the acrylamide problem in the potato processing industry
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Flanders’ FOOD projects

Current projects

Started in 2010 (call 2009)

  • Innovative fermentation strategies for cereals
  • Influence of wheat / flour aging on flour functionality
  • Shelf life of bread
  • Poly-unsaturated fatty acids in milk through exploitation of PPO activity
  • Fat and salt reduction in emulsified meat products
  • Salmonella reduction in pork
  • Risc evaluation of allergens (~process, product characteristics)
  • Relation between plate counts and sensorial quality
  • Psychotropic, spore forming spoilage bacteria
  • Strategies for reducing fatbloom in chocolate
  • The use of Stevia and Steviol glycosides in food products
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Flanders’ FOOD projects

Current projects

Started in 2011 (call 2010)

  • Ice cream and dairy-based desserts reduced in caloric content
  • Cooling of bovine carcasses: optimisation and alternative systems
  • Practical guidelines for cleaning and desinfection in food companies
  • Starch functionality
  • Finding an objective method to assess Belgian Charcuterie quality
  • Impact of material, process and design on O2-permeability of

packaging after thermoformation process

  • Lowering nitrite for healthy meat prodructs
  • Avoid off-flavours when using steviol glycoside
  • Enrichment of eggs with micro-algae omega-3 fatty acids
  • Comparison of omega-3 rich oils based on (physico)chemical and

nutritional criteria

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Flanders’ FOOD projects

Financial contribution for ex. call 2009

Number employies Average contribution (€) <50 1087 51-100 1630 101-150 2173 151-200 2716 201-250 3260 >250 4346

Fiscal favory measurement for R&D: Reduction of 75% on the payroll tax of the bruto wage of the researcher who follows the project

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Flanders’ FOOD

Knowledge Dissimination

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http://www.flandersfood.com

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Flanders’ FOOD

Knowledge Dissimination

 Science & Technology Watch  Seminars and workshops  Training sessions  Publications  Participation in European projects

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Knowledge Dissimination

Science & Technology Watch

 Electronical two-weekly newsletter  Screening databases and scientific journals  Free for members  Fixed categories

Health Technology Ingredients Trends Quality and shelf life Packaging Sensory Food Safety

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Knowledge Dissimination

Science & Technology Watch

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Knowledge Dissimination

Seminars and workshops

 Subjects introduced by the industry

Seminarie ‘Kleur – natuurlijk?’

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Knowledge Dissimination

Training sessions

 Subjects introduced by the industry  Training sessions 2011

Thermal processing 25/03/11, 1/04/11, 8/04/11 Sensory evaluation 28/04/11 Thickening and gelling agents November/December

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Knowledge Dissimination

Publications

 Synthesis

documents

 Books

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Knowledge Dissimination

Participation in European projects

Food2Market Stimulation of innovation for SMEs Food for life European Technology Platform (ETP) Ecotrophelia Sustainable product development Inside Food Instruments for food microstructure NU AGE Food for the elderly High Tech Europe Biotechnology, nanotechnology, ICT Farm2Fork Integration RFID and wireless sensors Netgrow Innovation through networking (user friendly business tools)

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Flanders’ FOOD

Networking

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Flanders’ FOOD

Networking

IWT /Flemish Innovation network Fevia and federations FoodGate FoodSpot Strategic research centres VOKA IPV Agoria Boerenbond, House of the Food Feed, Food & Health FIT Federplast Agentschap Ondernemen European projects …

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Networking

FoodGate

HeatedFoods

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Networking

Foodspot

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Flanders’ FOOD

Advice

Vraag@flandersfood.com

 Scientific and/or technological questions  ‘State of the art’ research (literature studies)  Support with IWT funding applications  Redirecting (independent, neutral, confidential)

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Flanders’ FOOD

Specialised advice

 TIS Smaak

Sensorial knowledge of a product, a step closer to innovation

 TIS IFF

Application of micro-electronica in the food sector

 TD HeatedFoods

Heat treatment for conserving food: innovation by a scientific based subject, validation and optimisation

 FoodPilot

Pilot infrastructure to support innovation in the Flemish Agro-Food industry

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Membership

Effective Members

 16 companies and Fevia Vlaanderen founded vzw

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Membership

Our members: facts & figures

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Membership

Our members: facts & figures

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Membership

Contribution

< 50 500 51-100 1000 101-150 1500 151-200 2000 201-250 2500 >250 3000

Number employies Annual fee (€)

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Membership

Summary activities and services

 Participation to Flanders’ FOOD projects  Advice through Vraag@flandersfood.com  Newsletter STW + access to database of all published

articles

 Reduced prices on Flanders’ FOOD seminars and

training sessions

 Extra ordinary network possibilities

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Flanders’ FOOD

Contact

Flanders’ FOOD v.z.w. Kunstlaan 43, B-1040 Brussels www.flandersfood.com Erwin Lamot General Manager Tel 02/788 43 63 Erwin.Lamot@flandersfood.com