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  • 1. Campden BRI food and drink innovation Scientific and technical needs of the agri-food and drink chain 2009-2011
  • 2. Contents Introduction 1 Theme 1 Raw materials and ingredients 4 Theme 2 Manufacturing and supply 6 Theme 3 Product quality and innovation 9 Theme 4 Food and drink and the consumer 11 Theme 5 Food and drink safety 13 Theme 6 Knowledge management 15 Definition of key terms 18 Sources of further information 19 Major drivers mapped to themes 19 Information emanating from this company is given after the exercise of all reasonable care and skill in its compilation, preparation and issue, but is provided without liability in its application and use. The information contained in this publication must not be reproduced without written permission. © Campden BRI 2009
  • 3. Introduction The food, drinks and allied industries that make up the food and drink supply chain are essential in meeting the most basic of human needs. On an economic and commercial level, the food and drink industry is Europe’s single largest manufacturing sector. It is also a major export industry for the EU.This reflects the increasing globalisation of food and drink production and supply: many multi- component products might now include ingredients sourced from different countries or regions of the world.This raises many scientific and technical issues in terms of supply chain management, traceability, communication, culture, and analysis and testing, for example. It also raises broader issues as part of the growing debate surrounding 1 sustainable food and drink production. For example, how can the food and drink supply chain maximise the use of resources - conserving energy, maximising the use of raw materials, minimising losses through pests, disease and deterioration, and minimising waste? Drivers Together, globalisation and sustainability have also increased the attention paid Raw materials and to a stable, secure supply, as economies develop and populations become more affluent, as the locations of food and drink manufacturing operations change, as energy and raw materials costs increase, as trade patterns alter, and ingredients as the distribution of raw materials and end-product begins to change. Globalisation, sustainability and a secure supply are good examples of ‘drivers’ that Manufacturing and create scientific and technical needs within the food and drink supply chain - but supply there are many others. Food and drink safety remains paramount and its assurance demands the very best that science and technology can offer. Diet, Product quality and health and nutrition is of concern to governments, health agencies and industry. Much is being done by all parties to encourage an appropriate dietary balance of innovation calories, macronutrients and micronutrients, again creating scientific and technical needs.The re-formulation of products to remove or replace ingredients, for Food and drink and example, has to be achieved without compromising product safety. There is increasing awareness of food-related allergies and intolerances, and with the the consumer emergence of genomics, bioinformatics and ‘nutrigenomics’ the possibilities of widespread use of ‘personalised’ products draws nearer. Food and drink safety The most ‘immediate’ driver of all - or group of drivers - is the consumer. Through the market, consumers provide direct feedback to the supply chain. Knowledge The factors that influence consumers in choosing products seems ever- widening and go far beyond the traditions of quality and affordability. It now management © Campden BRI 2009
  • 4. includes ‘extended quality attributes’ and issues such as environmental impact, waste, recycling, fair trade, animal welfare, ‘additives’, organic, geographical origin and social responsibility, to name but a few. Assuring these requires not just ‘systems’, but science and technology for the supply chain to support and police the systems. Scientific and technical needs The application of science and technology offers many solutions to the needs generated by these many drivers. However, to bring that science and technology to bear, the scientific and technical needs arising from the drivers 2 have to be identified. This document captures these needs. It was produced by Campden BRI as a result of a structured, year-long consultation with industry itself. This centred around our Scientific and Technical Committee and each of the fourteen Technical Advisory Panels that this committee oversees - each group being led by and composed of senior technical representatives from the food, drinks and allied industries.The interests of the panels span the entire supply chain - from breeding and agriculture through manufacturing and processing to the consumer through retail and catering operations.They also cover allied activities including packaging, equipment manufacturing, agrochemicals and product distribution, as well as having specialist interests in disciplines such as food and drink chemistry and microbiology. Themes The food and drink supply chain and its many operations and activities are highly integrated, but for presentational purposes the scientific and technical needs expressed here have been organised into six Strategic Themes. It is appreciated that the boundaries between the six Strategic Themes are necessarily artificial, and that in practical terms the needs of industry form a continuum. However, the theme headings provide a practicable framework that has been found to work well in the past, and care has been taken to ensure that needs arising under more than one theme (e.g. analysis, hygiene) are carefully defined to avoid overlap. For each Theme, a set of strategic and tactical needs are listed. It has to be emphasised that the number of these and order in which they are presented does not reflect their priority or importance - as this varies significantly from company to company, from sector to sector, and amongst different parts of the supply chain. © Campden BRI 2009
  • 5. The six Strategic Themes are: • Raw materials and ingredients - which covers all the primary products and manufactured ingredients used in food and drink, as well as the packaging materials used with the product • Manufacturing and supply - which embraces efficient and innovative processing and manufacturing of the food or drink, package, and assembled product, and its distribution through the supply chain • Product quality and innovation - covering the food and drink, package and assembled product, as well as the product development process • Food and drink and the consumer - which focuses on the interaction 3 between the product and the consumer at the behavioural and physiological levels • Food and drink safety - which encompasses the identification, assessment and management of hazards and risks • Knowledge management - which covers the flow of information and knowledge between and within industry, the wider scientific and technical communities, enforcement and the general population Addressing the needs It is anticipated that the scientific and technical needs expressed here will not all be met by Campden BRI alone: they will be met through partnerships within the supply chain, through collaboration within the scientific and technical community, and through close co-operation between industry, funding bodies, and science and technology providers.This document will, therefore, be made widely available to encourage its use in this way. That having been said, the document is an essential part of Campden BRI’s planning of future scientific and technical activities. In this context it is acknowledged that the needs stated within this document will be met in different ways - for example, some will be addressed through research and development, some through provision of analytical testing services, and others through consultancy, training or information provision. Perhaps the most visible role for the document at Campden BRI is in providing the framework for our Member Subscription Funded Research Programme - so helping to ensure that this industry-sponsored programme of strategic and applied research and development is targeted at industry’s needs. © Campden BRI 2009
  • 6. Theme 1 - Raw materials and ingredients 1.1 Secure and sustainable production • Sustainable agricultural practices, particularly with increased globalisation and changing global consumption patterns (e.g. allowing for economic, environmental, social and political factors, energy, biodiversity) • Identification, evaluation and implementation of strategies for protecting 4 crop and animal health and productivity - in relation to climate change, water shortages, regulation, input costs, and existing and emerging pests and diseases - including, for example, maintained availability of genetic diversity of crops and livestock, maintenance of protection agents, and biotechnology • Improved sourcing and better utilisation of raw materials (including packaging) and ingredients to increase productivity and efficiency and reduce costs and environmental impact • Tools for rigorous evaluation of environmental impact of aspects of primary production (e.g. use of inputs, carbon footprint, water footprint) • Mechanisms for reducing spoilage of materials • Mechanisms for ensuring appropriate use of materials produced (e.g. for Addressing these food, drink, feed or fuel) needs will lead to a • Tools for the effective and efficient management of the supply and use of water, energy, packaging and other essential ‘inputs’ in production, to more secure and maintain productivity but reduce environmental impact and costs sustainable supply of • New technologies for harnessing renewable resources in primary food and drink, with production effective assurance • Identification, prioritisation and, where appropriate, accreditation of the of quality of primary extended quality attributes of raw materials, including, for example, social aspects, animal welfare, production practices, ethical trading and products (including sustainability aspects their functionality and integrity) at proportionate cost. © Campden BRI 2009
  • 7. 1.2 Suitability for purpose • Identification and prioritisation of the processing and nutritional functionality required of food and drink raw materials (including, for example, clean label ingredients) • Identification and prioritisation of the requirements of raw materials for packaging of food and drink at all stages of the supply chain - including novel materials • Better understanding of the mechanisms (e.g. molecular and structural) 5 underlying functionality and end-use quality of raw materials and ingredients • Improvements in functionality through the identification, assessment and development of useful properties in existing and novel raw materials and ingredients - including breeding programmes for crops, livestock and micro- organisms • Greater understanding of the effects of agronomic and husbandry practices - including, for example, the use of more sustainable practices - on raw material functionality and final product quality • Characterisation of existing and novel raw materials and their functionality through applications of bioinformatics and new modelling systems • Rapid, reliable, robust, cost-effective and generally accepted methods for the objective evaluation of raw material functionality and performance • Quality management, traceability systems and specifications to support the delivery - including the increasingly international supply - of appropriate, hygienic and authentic raw materials, packaging and other inputs • Systems for risk assessment and early identification of problems arising with authenticity and quality of food and drink materials, packaging, agrochemicals and other inputs • Rapid, reliable, robust, cost-effective and generally accepted analytical methods to evaluate authenticity, detect adulteration and detect agrochemicals © Campden BRI 2009
  • 8. Theme 2 - Manufacturing and supply 2.1 Improved and effective design and maintenance of capital assets • Identification of the key requirements to support new build or refurbishment of food and drink factories • Designs allowing flexibility of use in food and drink factories • Simulation systems to support design and evaluation of design of food and drink factories 6 • Guidance on siting of food and drink production premises with regards to its impact on the environment and potential environmental impact on factory activities (e.g. sources of hazards) • Definition and adoption of good hygienic design of buildings, food and drink production areas and equipment 2.2 Design, optimisation and control of processes • Better understanding of how processes work and use of this to optimise Addressing these and better control processes and reduce process variability needs will lead to a • Design and validation of new and modified processes competitive and • Reduced and minimal processing to improve quality without compromising sustainable industry. safety It will encourage • Process optimisation and validation for catering operations greater innovation, • Integration of unit operations and manufacturing systems cost optimisation • Better applications of automation and robotics and assurance of • Improved process efficiency through better scheduling and logistics effectiveness of • Optimisation of packaging and packing operations to meet regulatory and manufacturing, user requirements for quality packing, retail, food • Sensors and equipment for on-line (or if necessary at-line and off-line) measurement of key parameters, detection and removal of foreign bodies, service and supply and inspection of seal integrity chain operations. • Minimisation of waste through better use of co-products / by-products © Campden BRI 2009
  • 9. 2.3 Innovative processing and packing operations • Identification and assessment of novel food and drink processing and packing operations • Efficient maintenance of hygiene, including exploration and exploitation of novel technologies and approaches • Re-evaluation of existing processes in the light of new knowledge and equipment • Identification and evaluation of innovative packing operations • Identification and assessment of established technologies from other sectors • Continued development of tamper evident packaging systems 7 2.4 Cost-effective supply chain management • Identification and harnessing of new technologies (e.g. radio-frequency identification - RFID, active and intelligent packaging) to improve supply chain management • Models and simulations of supply chain logistics and their simplification • Development, implementation and harmonisation of effective quality management systems and operational standards, at proportionate cost and throughout the supply chain • An appropriate balance in the use of quality assurance (QA) and quality control (QC) systems • Refinement and standardisation of traceability systems (including electronic systems) encompassing identity and aspects of handling (e.g. temperature control) • Common standards for data management and information transfer, with enhanced use of internet and e-commerce solutions • Development and implementation of strategies for regulatory compliance, business continuity and disaster recovery © Campden BRI 2009
  • 10. 2.5 Sustainable practices and cost optimisation through materials, energy, waste and environment management • Tools for more rigorous and standardised assessment of environmental impact of manufacturing operations - with clearer definitions, means of calculation (e.g. energy consumption, carbon footprint) and accreditation - to provide a rational basis for new approaches and for balancing conflicting requirements of production operations and impact minimisation • Identification, evaluation and implementation of strategies for reducing losses (e.g. through spoilage) and wastage, and for promoting reuse of materials and energy during food and drink production and distribution - including use of new technologies 8 • Development and implementation of production, storage and distribution practices that are sustainable, including new technologies (and re-evaluation of existing technologies) for efficiency gains • Tools to research and evaluate the consequences for manufacturing operations of adopting ‘sustainable’ options (e.g. process and materials compatibility) • Safe but energy-efficient methods for the disposal of waste, including hazardous (for health or the environment) waste • Development and implementation of guidance on working ethically 2.6 Protection of the health, safety and welfare of operatives • Safe working practices for production operatives and laboratory staff, including an integrated approach to risk assessment of manufacturing hazards • Design and use of protective equipment for production operatives and laboratory staff • Consideration of health and safety during the planning and design of food and drink production facilities and equipment with integrated assessment of hygienic and operational effectiveness © Campden BRI 2009
  • 11. Theme 3 - Product quality and innovation 3.1 Product innovation and the new product development process • Maintenance of a technical and regulatory knowledge base to aid product modification and innovation • Optimisation of product formulation through new uses of existing ingredients, novel ingredients and novel formulations of ingredients - including ingredient replacement strategies 9 • Optimisation of quality of products produced using ‘more sustainable’ approaches to encourage their success and adoption • Identification and use of novel processes, packaging materials and packing systems to enhance product quality • Tools to research and evaluate the product quality consequences of adopting ‘sustainable’ options (e.g. reduced processing, novel technologies or packaging) • Identification, evaluation and application of new approaches to product development • Increased speed to market through identifying and addressing bottlenecks in the development process Addressing these • Using the findings of consumer, demographic and social science studies in the product development process needs will lead to greater business • Better understanding of the constraints and effects of scale-up and specific unit operations on product quality, so that these can be mitigated success by understanding and harnessing the 3.2 Delivery of consistent quality factors determining product innovation, • Assurance of consistent quality at an appropriate level throughout the product’s shelf-life quality and • Optimisation of ingredient formulations to specific process and food service operations consistency. © Campden BRI 2009
  • 12. • Use and auditing of systems that measure product quality objectively, including benchmarks for defined quality criteria • Better understanding of sources of product variability, particularly with regard to taste, flavour, texture and appearance as key quality parameters • Specifications defining quality parameters for product components (food, drink and packaging) • Specifications defining key factors during production and distribution that will affect end-product quality (e.g. handling, storage) • Minimising losses of product through spoilage 10 3.3 Definition and measurement of product quality • Better understanding of the individual and interactive contributions of raw material, ingredient, process and packaging on product shelf-life and quality (in biological, nutritional, chemical, physical and sensory terms) • Improved definitions of key quality parameters of the product in terms of its biological, nutritional, chemical, physical and sensory characteristics • Improved definitions of key quality parameters of the packaging in terms of its performance, consumer impact and overall contribution to product quality • Improved instrumental methods for the objective measurement of product quality, taking account of the relationship between instrumental and sensory methods • Rapid, reliable, robust, cost-effective and generally accepted methods - applicable to food, drink and packaging - to verify authenticity, detect adulteration, assess nutritional and microbiological quality, and substantiate product claims • Models of structural, functional, nutritional, microbiological and sensory properties of food and drink associated with quality • Better insight into product quality through applications of bioinformatics and new modelling systems • Greater understanding of the significance of extended quality attributes in final product quality © Campden BRI 2009
  • 13. Theme 4 - Food and drink and the consumer 4.1 Understanding what shapes consumers’ attitudes to food and drink, and their behaviour with regards to product choice • Better sensory and consumer research methods for measuring and analysing product perception and its role in shaping behaviour • Greater understanding of consumers’ psychological needs and their perception of their nutritional and physiological needs, and how these shape behaviour and product choice 11 • Methods for assessing how consumers acquire information on food and drink, on diet and health in general, and on specific products in particular - including the relative contributions of on-pack information, educational initiatives and media coverage • Methods for measuring consumers’ understanding and use of food and drink, including its production and packaging, and their role in diet and maintaining health • Identification of the factors that influence food and drink choice - including product factors (food, drink and packaging) and personal, social and cultural factors (e.g. eating occasion, dietary habits, demographic changes) - and establishing their relative importance • Understanding consumer attitudes to innovation and technologies in food Addressing these and drink production, how consumers judge risk, and how this is manifested as barriers or drivers in consumer behaviour needs will help industry meet consumers’ 4.2 Understanding the physical and sensory interaction between the consumer and the product, and how this influences product use and physiological and perception of product quality non-physiological • Better understanding of the relative contributions of all five senses in needs through a shaping the consumer’s experience of the product, how this can most appropriately be measured and how it affects perception of product quality better understanding • Improvements in the relationship between sensory measurements, product of consumers and attributes and consumer acceptance their interaction • Techniques for benchmarking and monitoring product sensory quality with products. © Campden BRI 2009
  • 14. • Better understanding of how consumers physically handle and prepare food and drink, and the relevance of this to product design (e.g. package ergonomics, hazard minimisation, hygiene, safety) • Greater understanding of the influence of on-pack and other information on consumer perception of product quality in its broadest sense 4.3 Understanding the physiology of sensory perception • Better understanding of the physiological, neurological, biochemical and molecular basis of human sensory perception of food and drink products 12 and factors that affect this (e.g. appetite, satiety) • Greater understanding of the differences between individuals’ physiology and the importance of these in measuring sensory perception • Identification of how differences between groups of individuals (e.g. age, gender, race) affect sensory perception (and, therefore, product choice) 4.4 Understanding the links between food, diet, health and wellness, and the implications arising from such links - and in particular what constitutes ‘healthy food and drink’ • Better understanding of the links between food and drink - including, for example, specific food and drink components, bioactives, food and drink structure, energy content, food and drink products, and diets, human biology (e.g. appetite, satiety, metabolism) - and the health of individuals, specific groups, general populations and global trends • Measurement of the impact of new initiatives and changing practices with regards to diet, on nutrition and health • Better understanding of the role that functional and personalised foods and drinks (and their components) can play in the diet • Better understanding and further development of the means of addressing the consequences of changes in dietary habits resulting from lifestyle, social, cultural, economic, political and demographic changes • Monitoring of developments in human biology (e.g. genomics, physiology) and the relationship of these to dietary needs of consumers at the individual, group and population levels © Campden BRI 2009
  • 15. Theme 5 - Food and drink safety 5.1 Identification of current and emerging chemical, biological and physical hazards with understanding and prioritisation of the associated risks • Identification, assessment and understanding of existing, emerging and potential hazards (including, for example, zoonoses and processing contaminants) • Better understanding of the nature, implications, risks and prioritisation 13 of adverse reactions to dietary components by humans - including toxicity, intolerance, allergies and pathogenicity • Development, validation and acceptance of models for food and drink safety risk assessment and their use to target and address problems • Better understanding of the significance of analytical results and Addressing these epidemiological data needs will lead to • Tools to research and evaluate the product safety consequences of better assurance of adopting ‘sustainable’ options (e.g. reduced processing, novel technologies or packaging) the safety of raw • Addressing hazards and risks at the product development stage, materials, ingredients including those arising from reformulation of products (e.g. and final products in microbiological stability) in response to market or regulatory pressure an increasingly • Better characterisation of hazards, including uses of bioinformatics, new modelling systems and incorporation of safe history of use globalised supply chain, through an enhanced 5.2 Reduction of safety hazards and risks by developing, improving understanding of the and implementing proportionate, evidence-based controls for the whole supply chain hazards and risks - • An understanding of how and where in the supply chain hazards enter covering pathogens, food and drink, and compromise hygiene measures (e.g. through the use harmful chemicals, of risk assessment) allergens and physical • Effective mechanisms and processing technologies to remove or control the effect of hazards contaminants. © Campden BRI 2009
  • 16. • An understanding of the degree of risk (e.g. microbiological, allergens) appropriate to food and drink production operations • Achievement and maintenance of an appropriate degree of risk (e.g. microbiological, allergens) through good hygienic practice (including personnel as a source of contamination) • Identification and implementation of appropriate safety control measures (including biosecurity, HACCP and prerequisite programmes) to raw materials, ingredients and finished products, and their international distribution • Mechanisms for addressing the safety-related consequences of changes to 14 products (e.g. reformulations), processes (e.g. reduced energy inputs, recycled water) and packaging (e.g. ‘light-weighting’) • Understanding human (operator) behaviour in relation to product safety and using it to assure safety • Identification and control of supply-chain vulnerabilities that could be exploited through, for example, extortion or terrorism 5.3 Development and improvement of rapid, dependable, affordable and generally accepted methods of sampling and analysis of food and drink safety hazards • Development, validation and implementation of accurate and fast identification and quantification methods for potentially harmful food and drink components and contaminants or their markers • Development, implementation and validation of rapid, real-time, near-line or on-line detection methods for food and drink hazards • Development and implementation of effective sampling regimes (including statistical aspects) and of systems for the appropriate handling, storage and transportation of samples • Systems to help prioritise and target analyses underpinning food and drink safety © Campden BRI 2009
  • 17. Theme 6 - Knowledge management 6.1 Knowledge transfer through timely communication of relevant scientific, technical, market and regulatory information to personnel in the food and drink supply chain • Identification of emerging scientific, technical, market and regulatory issues affecting the supply chain (e.g. through ‘horizon scanning’) and formulation of strategies for handling such issues • Advice on the location, interpretation and application of national and international legislation 15 • Availability of good practice guidelines, reference manuals, technical reviews, briefing papers, bulletins, alerts and statistical information in the most appropriate format • Availability of databases and other tools to support the flow and practical use of relevant information within the food and drink supply chain - including use of technology to manage ‘information overload’ Addressing these • Risk management based reactions to the detection of a safety or quality related problem in raw materials, process intermediaries or finished product needs will lead to • Identification and adoption of good practice from other (non-food) sectors greater competence and continued • Evaluation of the effectiveness of knowledge transfer (e.g. through evaluating implementation and impact of systems such as HACCP and improvement within the agri-food and safety assurance) drink chain, through 6.2 Maintaining, retaining and developing the skills base within the more effective supply chain knowledge transfer, • Identification of knowledge and skills gaps - at all levels within the food and decisions based on drink sector - and the means by which these can best be filled evidence, and better • Promotion of food science and technology as a career to attract new, high- calibre recruits - including awareness of the role played in food and drink understanding of production by the wide range of scientific, technical and engineering the chain amongst disciplines, and better awareness of the wide range of opportunities / work types within the food and drink industry its many stakeholders. © Campden BRI 2009
  • 18. • Access to effective training, conferences, briefing seminars, workshops and other industry meetings (e.g. committees, panels, working groups) to promote continuing professional development within industry • Harmonisation of skills and training across a workforce of increasing diversity (e.g. professional, cultural) 6.3 Appropriate, proportionate and evidence-based regulatory controls with equitable and just enforcement • Better regulation and regulatory appraisal, including effective industry 16 responses to impending legislation, with fewer legislative barriers to trade within and beyond the EU • Recognition that observing authoritative guidance and codes of practice can help to demonstrate legislative compliance • Effective communication and liaison between and within different functions within companies, supply chain partners, enforcement authorities and government • Just enforcement by knowledgeable and experienced enforcement officers 6.4 Management of the research base • Effective input to guide and shape the research base including pure, applied and strategic research activities • Systems for managing and sharing the output of research • Systems for maintaining and promoting awareness of developments within the research base • Effective exploitation of the knowledge arising from the research base © Campden BRI 2009
  • 19. 6.5 Improved understanding of the supply chain by the general public through better education and the timely provision of balanced information • Use of appropriate methods to gauge consumer awareness, understanding and use of relevant food and drink-related information and/or the effectiveness of information-promoting activities, and in managing ‘information overload’ • Provision and delivery of factual information to improve understanding of food and drink and its production, amongst consumers - particularly to encourage rational, evidence-based debate of the issues that attract media coverage, such as crop protection, food and drink preservation and processing, packaging, and environmental aspects 17 • Assessment of the nature and formats of alternatives for the provision of food and drink labelling and other point-of-sale information - with standardisation where appropriate • Working with consumers to improve their awareness of the consumer’s role in maintaining food and drink safety and minimising waste • Education at all levels about food and drink, including promotion of food science and technology in schools and better general awareness of production, safety and the role of food and drink in the lives of consumers - including the role of diet in maintenance of health and well-being, and the use of technology in food and drink production © Campden BRI 2009
  • 20. Definitions of key terms These definitions are intended to clarify selected terms used in this document. It is not intended as a definitive glossary. Corporate social responsibility (CSR) - the definition taken for this document is adapted from that in FISS (Defra’s Food Industry Sustainability Strategy): “CSR is the business contribution to sustainable development. A socially responsible business would: 18 • Recognise the impact on society of its activities • Take account of the impact of its activities • Seek to achieve benefits by working in partnership with other groups and organisations” Diet, health and nutrition - Understanding ‘food and drink’ and its interaction with humans, in respect of the attainment and maintenance of well-being, but excluding the effects of foodborne pathogens, natural toxicants and contaminants Packing and packaging -the term ‘packing’ is used to refer to the operation (including filling of primary packs and assembly into secondary or tertiary packs) whilst the term ‘packaging’ is used to refer to the material itself, before, during and after packing. Supply chain - this encompasses agricultural production of raw materials (and gathering of materials from the wild (e.g. fishing)), processing, manufacturing, retail, food service, consumption and disposal. It also includes supply into this chain - for example of equipment, packaging, seeds and plant breeding, agrochemicals, livestock - as well as their supply chains. Sustainability - the definition adopted for this document is that used in FISS (Defra’s Food Industry Sustainability Strategy): “to enable all people throughout the world to satisfy their basic needs and enjoy a better quality of life without compromising the quality of life of future generations” © Campden BRI 2009
  • 21. Sources of further information CIAA (2008) European Technology Platform: Food for life.Vision and strategic research agenda. www.ciaa.eu CSL (2008) Understanding and preparing for climate change: science for risk assessment and adaptation in the environment and food chain. www.csl.gov.uk Defra (2006) Food industry sustainability strategy. www.defra.gov.uk FDF (2008) The environment: making a real difference. www.fdf.org.uk UK Cabinet Office Strategy (2008) Food matters: towards a strategy for the 21st century. www.cabinetoffice.gov.uk 19 Table - mapping of major ‘drivers’ to the needs of industry Theme RMI MS PQI FDC FDS KM 1.1 1.2 2.1 2.2 2.3 2.4 2.5 2.6 3.1 3.2 3.3 4.1 4.2 4.3 4.4 5.1 5.2 5.3 6.1 6.2 6.3 6.4 6.5 Sustainable food production • • • • • • Corporate social responsibility • • • • • • Globalisation • • • • • • • • • Food and drink safety • • • • • • Diet, health and nutrition • • • • • • • Legislation and compliance • • • • • • • Skills shortage • • RMI Raw materials and ingredients FDC Food and drink and the consumer MS Manufacturing and supply FDS Food and drink safety PQI Product quality and innovation KM Knowledge management © Campden BRI 2009
  • 22. Campden BRI food and drink innovation Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, U.K. website www.campden.co.uk telephone +44(0)1386 842000 fax +44(0)1386 842100 e-mail: info@campden.co.uk