Terhi Latvala

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ERIAFF Conference 2014 Seinäjoki, Finland Terhi Latvala, Principal Research Scientist MTT Agrifood Research Finland, Economic Research, Finland "Food and nutrition expert views on the identification of food reformulation issues regarding the healthier"

Transcript of 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 20.6.2014 2 Maa- ja elintarviketalouden tutkimuskeskus
  • 20.6.2014 3 MTT Agrifood Research Finland 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.
  • MTT Agrifood Research 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 5
  • 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. 20.6.2014 6 Maa- ja elintarviketalouden tutkimuskeskus
  • Salux - partners 20.6.2014 MTT Agrifood Research Finland 7
  • STEEPV Analysis: Finnish food and nutrition expert views 20.6.2014 MTT Agrifood Research Finland 8 Technological Social Environmental Values Political Economical Identifies factors regarding food reformulation
  • STEEPV Analysis: Finnish food and nutrition expert views 20.6.2014 MTT Agrifood Research Finland 9 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 20.6.2014 10 Maa- ja elintarviketalouden tutkimuskeskus
  • 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 20.6.2014 11 Maa- ja elintarviketalouden tutkimuskeskus
  • 20.6.2014 Maa- ja elintarviketalouden tutkimuskeskus 12 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
  • MTT Agrifood Research Finland Thank you for your attention! Dr. Terhi Latvala MTT Economic Research terhi.latvala@mtt.fi