eco trofood presentation at 6th I.S.L.E. project meeting
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Transcript of eco trofood presentation at 6th I.S.L.E. project meeting
EUROPEAN ECOTROPHELIA
SERVICE PLATFORM
FOR ECO-INNOVATION IN FOOD
Dominique LADEVEZE
Ecotrofood project coordinator
Chamber of Commerce and Industry
of Vaucluse
University of Maribor
12 March 2013
I.S.L.E Erasmus Network
Innovation Practices Workshop
A three year program
(2011 to 2013)
to promote Eco-Innovation in Food
ECO TRO FOOD
TROPHELIA France, 12 years of innovation (2000 to 2012)…
CCI Vaucluse, in partnership with 22 French universities and technical centres,
have organized TROPHELIA France, the "Student Awards of Food Innovation", since
2000. More than 300 food products have been created in this competition and more
than 30 have been industrialized and marketed in the French distribution channels.
TROPHELIA Europe, 2 successful editions (2008 and 2010)…
In 2008 and 2010 CCI Vaucluse with ANIA French National Food Federation
launched TROPHELIA Europe at the SIAL with the participation of 10 countries.
Back to the Roots…
In 2011 the TROPHELIA competition evolved into
ECOTROPHELIA EUROPE
The European Commission has recognized the initiative of the
CCI Vaucluse and mandated us to implement a European program to
promote eco-innovation in the food industry ECOTROFOOD.
EcoTroFood Objectives
EcoTroFood aims at improving access to eco-innovation
information and knowledge for the food industry, in particular for
SMEs and service providers.
To radically decrease the environmental burden of the food/drink
processing industry by increasing the influx of eco-innovative
technical solutions, products and services into the industry.
Encourage the development of products which respect the
environment.
Mobilize qualified young people with solutions to the issues
of sustainable development.
Create more efficient links between research,
entrepreneurship and finance.
Reinforce the competitiveness of the EU economy.
Help companies to respect future requirements in terms of
environmental standards at the European level.
Impact
The following organisations are implicated in the organisation and
execution of the project with the CCI Vaucluse:
4 national food federations
1.ANIA (Association Nationale des Industries Alimentaires – France)
2.FEDSERV (Federalimentare Servizi – Italy)
3.FIAB (Federacion Espanola de Industrias de la Alimentacion y Bebidas – Spain)
4.FEVIA (Fédération d’Industrie Alimentaire – Belgium)
3 Technical Research Centres
1.ICETEC (Innovation Centre Iceland – Icelandic Food Research – Iceland)
2.ACTIA (Association de Coordination Technique pour L’industrie Alimentaire –
France)
3.MATIS (Innovit Innovation and Entrepreneur Centre – Iceland).
EcoTroFood Partners
This project allows the integration of eco-innovation into the
food/drink processing industry mainly from 3 different angles:
Advancing creativity and formation of eco-innovative
technical solutions/products/services ideas.
Bridging the gap between R&D and the market for market-
ready eco-innovations of SMEs.
Creating a useful stakeholder networking tool where SMEs,
Universities, Research Centres, Investors, Clusters, etc...
can easily connect across Europe.
EcoTroFood Project
The main objective of this European competition:
encourage creativity and innovation in the development of new food products for
eco-innovative teams of students of scientific and / or commercial higher
education establishments.
ECOTROPHELIA EUROPE:
A flagship competition that not only attracts students to the food industry,
but also an incubator of eco-innovative ideas for the food industry.
An initiative that fits in perfectly with the Lisbon Strategy, which aims to boost innovation to increase the competitiveness of European industries.
Moreover, part of the strategy developed within the European Technology
Platform "Food for Life.“ Incorporating a strong educational dimension, this platform contributes to the development of qualified staff
available in the food industry :
encouraging young people to choose careers in the food industry;
educating the population about a culture of innovation.
ECOTROPHELIA EUROPE COMPETITION
Specifications : the food
product, subject to the contest,
must: Be fit for human consumption
Be marketable
Be innovative Take into account
EcoInnovation
Be distinguishable by its organoleptic, nutritional or
other qualities
Be able to be reproduced industrially
Conform to regulations in force
Be commercially relevant
Show complete coherence in all the above mentioned criteria and in teamwork.
ECOTROPHELIA EUROPE
National Students’Team
Developing food products with the eco-innovative dimension
Jury of specialists
Winning product representing the country at the european contest
NATIONAL COMPETITIONS
In order to proceed with the selection of winners,
a European judging panel shall be assembled
comprising of personalities representing the food industry and
distribution industries
Mr. Michael E. KNOWLES
Vice-President Global Scientific & Regulatory Affairs, The Coca-
Cola Company
Mr. Serge GAY
Director of Purchasing, Auchan
Mr. Peter Van BLADEREN
Vice-President Global Scientific & Regulatory Affairs NESTLE
THE JUDGING PANEL
M. E.KNOWLES
S.GAY
Y.BAYON DE NOYER
D.ROSSI D.TAEYMANS
DA VERO Gold Prize- €8000
• Greece – University of Ioannina, Hellenic Open University Patra
• Eco seafood cold cuts
TWIN CHOC Silver Prize- €4000
• France- IPB-ENSCBP Bordeaux
• One product, two desserts, a chocolate mousse & a fondant cake
CRUNCHY MILLY Bronze Prize- €2000
• SLOVENIA – University of Ljubljana
• Breakfast cereal
THE 2011 WINNING TEAMS
AT THE ANUGA FAIR IN COLOGNE
2012: 15 TEAMS
AT THE SIAL FAIR IN PARIS
15 TEAMS
AUSTRIA: Viennese Affaire
BELGIUM: Spready
THE CZECH REP.: Gladiator
DENMARK: Beet Snappers
France: Bread&Cook
GERMANY: Cruemel
GREECE: Cereal4
ICELAND: Islandus
ITALY: Brothway Anolini
THE NETHERLANDS: Chef.Lupin
ROMANIA: Danubian Dietetic Salami
RUSSIA: Meet Chips Volga
SLOVENIA: Bod’Moja
SPAIN: XOveT
SWITZERLAND: Läckerli Spread
Chef Lupin Gold Prize- €8000 The Netherlands – Wageningen University A meat alternative made of fermented lupin beans
Cruemel Silver Prize- €4000 Germany – Technische Universität Berlin An apple-based product developed with a very innovative technology.
Bread&Cook Bronze Prize- €2000 France – ONIRIS Nantes A product that allows reusing bread waste to prepare French toasts.
XOveT the innovation prize- €1000 Spain- Universidad de Barcelona Facultad de Farmacia A product based on anchovy bones.
THE 2012 WINNING TEAMS
AT THE SIAL FAIR IN PARIS
SUCCESS STORIES 2011
3rd prize2012:
Bread§Cook
SUCCESS STORIES 2012
www.ecotrophelia.eu: Ecotrophelia.eu is the
European platform on eco-
innovative food products: it
provides information on
new food products
proposed by students and
universities across Europe.
KEY FIGURES
Since 2011 27 national competitions
which have mobilised more than 180 universities and almost 800 students
ECOTROPHELIA EUROPE participating
countries: 12 in 2011, 15 in 2012, 20 for 2013
150 products present and available
on the database to companies
10 products on the European market
More than 1000 companies
have participated in events and national
competitions.
700 press articles and televised presentations
in Europe.
At the last SIAL in October 2012 the competition drew
1,400,000 hits on Tweeter plus and more than 100 news articles.
A stakeholder platform is also under preparation
in order to create links between all the
stakeholders specialized in eco-innovation
Matchmaking forums at national and European
levels organized in order to
promote new eco-innovative processes, food products,
etc… next to potential investors.
I.S.L.E Erasmus Network « Innovation Practices » Workshop University of Maribor – 12 March 2013
NATIONAL ECOTROPHELIA
COMPETITIONS
NATIONAL COMPETITIONS
National Students’Team
Developing food products with the eco-innovative dimension
Jury of specialists
Winning product representing the country at the european contest in October 2013 at
ANUGA
What we provide to first time participants:
The standardized trophy (value of
300€) to give to your national winning
The personalized logo with the name of you country in national
language
The official regulations of the European contest and example of
regulation for the national competition
A communication service (press
releases and brochures)
An help desk with a dedicated person to
answer your questions about national contest rules, evaluation,
organization of the contest,…
Up to 3700€ reimbursement of real costs (i.e. no personnel
costs reimbursed. The 1500€ participation fees to ECOTROPHELIA
Europe are eligible costs)
REGULATIONS The food product must:
Be fit for human consumption and
bound for the general public.
Be marketable for retail distribution
and/or the restaurant and/or catering trade.
Be innovative in one or more of its elements compared to existing food products on the
market. Such innovation could relate to concept and/or
technological aspects and/or formulation and/or
packaging……
Take into account “Eco-innovation” related to raw
materials (Organic origin, or with low carbon footprint) and/or
packaging (recyclable) and/or the manufacturing process (energy saving, use of recycled water)
and/or distribution-logistics
Be distinguishable by its organoleptic,
nutritional or other qualities.
Be able to be reproduced Industrially in an
production unit subject to a technical dossier
(ingredients, manufacturing process, cost price, industrial
investment …).
Conform to regulations in force (process, additives
and ingredients, packaging, labeling
advertising allegations, food safety …).
Be commercially relevant (balance
between supply and demand, marketing
plan, packaging, logistics …).
Show a total coherence in all given
criteria above and team work.
Regulation
The food product must be presented via an
explanatory technical dossier comprising the
following information:
a description of the food product: exact name, specific
category (for example: starter, dessert, main dish,
beverage…), general description, composition,
manufacturing process, conditioning, packaging mock-up
(model), conservation;
a description of the nature of the innovative qualities
of the product (innovative characteristics of the product
itself, its composition, formulation, recipe…), of the
processes and techniques used, of conditioning, the
method of conservation and shelf life, packaging, method
of use by the consumer and logistics of distribution;
a sales and marketing plan;
a detailed business plan.
Eco-innovation
The aim is that students can integrate the environmental aspects of the food product
identically to the other criteria referring to the industrial
feasability, the business plan, etc…
Please, be careful not to only have organic products!
Which documents
to take part in the contest?
For example:
A presentation sheet of the team
A description sheet of the project with relevant photographs
of the food product
A collective letter of engagement
A typed explanatory techncial dossier
A presentation text of the project, written in commercial terms
The payment of the amount corresponding to the registration
fee
Your judging panel
The national judging panel:
composed of …(the number you want)
chosen for their notoriety, independence
and competence in food
role of retaining and awarding the best
dossiers corresponding to the criteria of
the specifications
The distinctions
Choose how many distinctions you
want / can award.
For ex., the contest shall award:
the ECOTROPHELIA GOLD
Prize
the ECOTROPHELIA Silver Prize
the ECOTROPHELIA Bronze
Prize
Example of assessment grid
1. Originality, creativity & innovative
character of the product
2. General form of the manuscript
3.Marketing Study
4. Technical study: formulation and
process flow diagram
5. Technological study: simulation of production on
an industrial scale
6. Regulatory study
7.Integration of Sustainable
Development
8. Financial study: simulation of
function at 3 year mark
9. Consistency of the project and
partnership
The Advantages
For Students:
• Useful and practical experience: to create a new food product that includes all facets of the complexity of development
For higher education institutions, researchers and teachers:
The modification of course content, taking into account all the skills required in the creation of
eco-innovative food products.
For the Food Industry:
• An incubator of ideas for innovative food products
• The launching a public-private partnership for the development and marketing of profitable food products.
• The availability of qualified young people
• To help companies meet future requirements in terms of environmental standards.
• The enhanced reputation of institutions of higher education.
Communicational and financial
aspects of the competition
Your national competition:
o National showcase for the press, for all actors
involved in food, in eco-innovation…
o More visibility if you organize it during a food trade fair,
in the same place for e.g.
But how to get some finance
to organize it?
Communicational and financial
aspects of the competition
Create partnerships with actors involved
in the food sector!
Example of 2 types of partnerships: o Official partners
o Associated partners
But what can you
offer them?
Communicational and financial aspects of the
competition Example of
sponsorship:
1.Official
partners
One page on your Internet Website (+
link to their Website)
Link and logo on the ecotrophelia.eu Website (pages of
your national competition)
One page in the brochure of your
national competition
Their logo in all communicational supports in front
line (invitations, leaflets, press releases, tarpaulin of the prize winning ceremony,
etc…)
One page in the Press Pack of the
competition
Dedicated exhibition stand, prize awarding to specific winning
team
Invitation to attend the official dinner
(e.g.: for 8 persons)
Communicational and financial aspects of
the competition
2. Associated partners
link to their Website (on your Website and/or ecotrophelia.eu)
text in the brochure of your national competition
Their logo in all communicational supports in 2nd rank (invitations,
leaflets, press releases, tarpaulin of the prize winning ceremony,
etc…)
A half page text in the Press Pack of the competition
Possibility to be in the pictures of the prize winning ceremony
Invitation to attend the official dinner (e.g.: for 4 persons)
Some examples of national
competitions
The Icelandic competition
The Spanish competition
The French competition
Thank you for
your attention. Dominique LADEVEZE
Ecotrofood project coordinator Chamber of Commerce and Industry
of Vaucluse
Lucie VAAMONDE Ecotrofood – Ecotrophelia
Chamber of Commerce and Industry
of Vaucluse