Terhi Latvala

Dr. Terhi Latvala,

MTT Agrifood Research Finland

Identification of food reformulation issues regarding healthier

food products

SALUX project 2011-2014

Intro

• Presentation of MTT Agrifood Research Finland

• What is SALUX project?

• STEEPV analysis: Technological and economic

challenges

• Main findings

• European Clearing House

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is leading research institute developing

sustainability and competitiveness of the

food system.

Operating under the Ministry of

Agriculture and Forestry, MTT employs

around 750 people at 15 locations across

Finland.


Expert in responsible

food production and

consumption and in

food nutrition

On 1 January 2015 Natural Resources Institute Finland will be formed

• MTT Agrifood Research Finland will

merge with the Finnish Forest

Research Institute, the Finnish Game

and Fisheries Research Institute and

the statistical services of the

Information Centre of the Ministry of

Agriculture and Forestry Tike.

• www.luonnonvarakeskus.fi/english

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ABOUT SALUX http://www.salux-project.eu

• Salux - European network to follow-up the

reformulation of manufactured foods -

reduction of the levels of fat (saturated and

trans fat), salt and sugar

• Identification and exchange of good practices

on the technical and economical aspects of

reformulations in small and medium sized

enterprises.


Salux - partners

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STEEPV Analysis: Finnish food and nutrition expert views


Technological

Social

Environmental Values

Political

Economical

Identifies factors regarding food reformulation

STEEPV Analysis: Finnish food and nutrition expert views


Technological Economical

Identifies factors regarding food reformulation

Technological Factors

• Utilisation of technology: e.g. fat quality (Omega-eggs, Rypsiporsas®, Benecol)

• Technological equality: resources for all companies

• Use of Stearidonic acid for increasing the omega-3 content

• Consumer acceptance of taste and structure of the new reformulated product

• More resources for

making healthy

product innovations

• Not all food properties

can be fixed at the

same time solve

one problem at a time

• How to communicate

tehnological

advantages without

creating wrong image


Economic Factors

• Nutritional quality as base

for public procurement

criteria e.g. in daycare,

schools and hospitals

• More nutritional expert to

the food industry and retail

sector

• Economic incentives for

healthier products ->

affordable price for

consumers

• Economic incentives for

food firm to reformulate

• Develoving better marketing

communication strategies

and developing corporate

nutritional responsibility

• Huge opportunities for

reformulated products in the

East


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General findings

• Taste first: convince consumers - healthy food

can also taste good

• SMEs are short of recources and they need

special assistance

• Who is responsible for healthy eating?

• Food company provides truthful information

about the food product

• Main responsibility of healthy eating lies with

the consumers themselves

• Corporate nutritional responsibility

You are very welcome to join

Uploaded documents, SALUX reports,

Forum for discussion

Join us for free:

http://www.salux-project.eu

European Clearing House


Thank you for your attention!

Dr. Terhi Latvala

MTT Economic Research

[email protected]

Terhi Latvala

Food

Transcript of Terhi Latvala