2nd Annual Meeting

WP2 Grains – Athens

From IoNs and TWSs to SRIA

Luud Gilissen | DLO Wageningen, The Netherlands

TRADITIONAL FOOD NETWORK TO IMPROVE THE TRANSFER OF

KNOWLEDGE FOR INNOVATION

TRAFOON project is funded by the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 613912; running period: 01.11.2013 – 31.10.2016

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Status Quo (Casado)

What SMEs would need:• Information that is structured according to their needs:

Products - Problems - Solution - Innovation • Lowering the barrier to acquire the needed information:

Easy to access first contact in the own language

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Requesting SME

Workshops

Mediators

Material

Web-based Information shop

Research

Impact (Casado)

• Improved communication between SMEs and research institutions

• Higher consumer satisfaction on traditional food supply

• Reinforced entrepreneurship of food researchers and SMEs

• Increased competitiveness of SMEs in traditional foods

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Content

1. Inventory of Needs (IoNs) 2. From IoNs to Training Workshops (TWSs) 3. From IoNs + TWSs to Strategic Research and Innovation Agenda (SRIA)

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1. IoNs

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Aims WP2 Grains – The issues• Crops– Spelt wheat (D: SIG; NL: DLO, NBC)– Durum wheat (F: INRA)– Oat (NL: DLO)– Buckwheat (SL: UL; PL: IAR&FR)

• Technologies– Bakery and Sourdough (D: SIG; NL: NBC)– Gluten-free (IE: UCC; NL: DLO)– Brewing (NL: DLO)

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Aims WP2 Grains – Steps• Identification of SMEs in traditional grain products• Inventory of Needs (IoNs) through questionnaires and

interviews with identified SMEs• Identification of relevant EU and national projects for

transferrable innovations• Multi-Stakeholder Workshop with partners (MSW)• Training Workshops with SMEs (TWS) (knowledge

transfer)• Identification of issues for the Strategic Research and

Innovation Agenda (SRIA)

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WP2 Grains – Actions (1)• Identification of and interviews with SMEs– D: 16 (bakeries [8], pasta comp [2], millers [4], farmers [3])

– NL: 24 (bakeries [15], pasta comp [1], brewers [1], millers [1], farmers [3], chain co-ordinators [3], branch organization [1], demonstration [1], seed comp [2]) (some combined)

– IE: 20 (gluten-free companies)

– F: 30 (identified; 19 interviews: pasta comp [9], grain producers and pasta comp [7], cooperation [2], miller [1])

– SL: Products and producers identified and contacted; no free communication

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WP2 Grains – Actions (2)• Identification of Projects – PL: Identification of national stakeholders and projects in grain research

– NL: Identification of national projects and stakeholders; listing of EU initiatives and projects provided by partners (all subjects)

– SL: EU projects (bakery)

– EBN and FDE: EU projects (entrepreneurship and market)

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Aims of the MSWs (1-2 Oct 2014 Wageningen)

• Qualitative analysis of identified needs (SWOT)– Primary production and raw materials– Food processing and food safety– Products and market

• Prioritizing needs• Integration with other WPs (WP6; WP7)• Co-operations with other organisations and

projects (TRADEIT; AOECS)

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MSWs - Participants• Javier Casado Hebrard (Hoh)• Hartmut Welck, (SEZ)• Peter Raspor, (UL) (WP2; WP6)• Emanuele Zannini; Stefan Horstman (UCC)• Malgorzata Wronkowska (PAN)• Sandra Mandato (INRA)• Rebeca Fernandez (FDE)• Flip van Straaten (NBC)• Isobel Fletcher (EBN/SPI) (WP7)• Bianca Rootsaert (AOECS)• Jeroen Knol; Karsten Schmidt (TRADEIT)• Clemens van de Wiel; Luud Gilissen (DLO)

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The SWOTs

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SWOTs

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SWOT analysis results

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2. From IoNs to TWS

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7 TWS organized (2015)• 12-05 Wageningen (NBC, NL): ‘The story of special grains’• 14/15-05 Cork (UCC, IE): ‘Creating value in wheat- and gluten-

free based bakery production chain’• 03/04-06 Maribor (UL, SL): ‘Buckwheat between tradition and

innovation’ • 22-06 Bad Boll (SEC, D): ‘Tradition and innovation in the bakery

sector’• 13-10 Wageningen (NBC, NL): ‘Sourdough Workshop with

ancient grains’• 10/11-11 Stuttgart (SEZ + Württemb. Bäckerhandw. D): ‘Baking

with ancient grains’• 19-11 Montpellier (INRA, F): ‘Durum wheat – Innovation to

serve tradition’

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12-05 Wageningen (NBC, NL): ‘The story of special grains’

• The issues (110 participants)– Biodiversity and taste diversity

• Spelt, einkorn, emmer, durum, oats, teff, millet, amaranth, buckwheat, quinoa

– Whole grain and health– Agricultural demands

• Low input; sowing-seed quality (reduction of weed seed content); isolated production chain; suitable cultivation area

– Traceability and local mills– Changing consumer’s appreciation– New production chains and new markets

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14/15-05 Cork (UCC, IE): ‘Creating value in wheat and gluten-free based bakery production chain’

• The issues (~150 participants)

– Consumer behaviour– Milling and baking trends• Yeast fermentation and sourdough technology;

mycotoxin analysis

– Salt reduction– Sensory– Gluten-free• Market trends; diversity in raw materials; sourdough;

starches; regulations; management of traditional SMEs

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03/04-06 Maribor (UL, SL): ‘Buckwheat between tradition and innovation’

• The issues– Theoretical workshop (6 sessions) (90 participants)

• Cultivation, and usage of grains and green mass• Technology• Nutrition and health• Tradition and certification of grain products• Practical solutions• Good practice in product development

– Practical workshop (12 participants)• Bread• Pastry

– New collaboration established between Universities, Research Centers and Companies

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22-06 Bad Boll (SEC, G): ‘Tradition and innovation in the bakery sector’

• The issues (80 participants)

– Gluten-free– Vegan– Marketing– Alternative grains – Food labelling

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13-10 Wageningen (NBC, NL): ‘Sourdough Workshop with ancient grains’

• The issues (20 participants)

– Practical workshop to SMEs– Emmer, spelt, common wheat• Specific characteristics in sourdough and baking

– Practical sourdough process details and baking technologies

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10/11-11 Stuttgart (SEZ + Württemb. Bäckerhandw., D): ‘Baking with ancient grains’

• The issues – Practical workshop to SMEs– Introduction to various ancient grains– Dough processing and baking technologies– Marketing products from ancient grains– Marketing products from gluten-free grains

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19-11 Montpellier (INRA, F): ‘Durum wheat – Innovation to serve tradition’

• The issues (training subjects)– Quality, food safety and regulations– Packaging innovations, functionalities and costs– Raw material knowledge– Marketing, labelling and consumer science– Transformation processes (GMO) and eco-

conception

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Common/relevant issues from TWSs• Increasing biodiversity with ancient grains• Whole grain and health• Agricultural demands; cultivation• Traceability; authenticity• Adaptations of dough and baking technologies • Salt• Sensory and taste • Production chain separation (grain-specific; gluten-free)• Product marketing; packaging• Management of traditional SMEs• Consumer’s behaviour/appreciation • Regulations• GMO

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3. From IoNs and TWS to SRIA

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From IoNs and TWS to SRIA: SEZ (G)• Research topics

– Substitution of additives / allergens by natural compounds (clean label)– Prolongation of shelf-life through new natural bioactive ingredients/processing– Vegan pastries –how to substitute non-vegan ingredients by keeping tase and

texture– Rapid sensor-based analytical method for on-site proof of authentication of

varieties – transparency in securing quality, purity and authenticity– Traceability of grains by improved exchange of data between different

stakeholders in the value chain

• Innovation topics– Ancient grains as new resources for the baking sector – challenge for processing

and marketing– Gluten-free cereals as new recources for baking and pasta sector – challenge for

processing and marketing– New marketing concepts for traditional bakeries using social media

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From IoNs and TWS to SRIA: UCC (IE)• Investigation of alternative gluten-free grains

– Regarding low carbon and water footprint (local)– Regarding high nutritional value and functional activities (active peptides)

• Minimal processing of food products(clean label; friendly label)• Natural solution for improving shelf-life of product• Fundamental understanding of the mutual interaction of gluten-free

ingredients in complex formulations (recipes)• Batch-to-batch consistency – improvement of standardised

procedures• Improvement of food waste management

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From IoNs and TWS to SRIA: IAR&FR PAS (P)• Connection of innovation and tradition in the bakery sector

between Poland and Germany• Application of buckwheat in innovative bakery products with

healthy properties for the population living in NE Poland (Warmia; Mazury)

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From IoNs and TWS to SRIA: INRA (F) (1)

• Expected innovations of SME’s interest in durum wheat (rating [5 = max])

– New food products (4.0)– Optimizing protein potential (3.9)– Improvement nutritional and preservation properties of end-products

(3.9)– Set-up of grain quality indicators (3.8)– New communication strategies (3.8) – Innovative packaging (3.6)– New short supply chain system (3.6)– Innovative crop management techniques (3.6)– New durum wheat varieties (3.5)– Lowering energy consumption of transformation equipments (3.5)

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From IoNs and TWS to SRIA: INRA (F) (2)

• Eco-efficient and sustainable production and transformation of durum wheat – varieties; cropping systems; N-fertiliser; ‘eco-concept’ into action; valorisation

co- and by-products

• Attractive traditional products adapted to consumer’s expectations– New processes; traditional processes and nutritional/health value; marketing

and quality management to traditional SMEs

• Increase competitveness and economic profit to SMEs– New business models and marketing strategies; labelling and brands; logistics

• Regulations– For fair competition with multinationals and retail; understanding; documents

regarding EU laws

• R&D– Support in establishment of PPPs

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From IoNs and TWS to SRIA: UL (SL)• Enhancement of business marketing, and

increase of sales and margin• Certification of origin• Improvement of labelling• Practical/technological knowledge transfer

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From IoNs and TWS to SRIA: NBC & DLO (NL) (1)

• Quality assurance of source materials (authentication)– Spelt; other wheat species and specific varieties– Mycotoxin management in ancient wheat species and varieties

• Fermentation types: legal definitions for processes and products• Establishment of a broker function

– Coordination of supply and demand through database management of source materials

– Development of ICT tool – Online info regarding packaging (material) and labelling (according to EU

legislation)

• Nutritional benefits of sourdough products (spelt, wheat varieties)– Effects on intestinal microflora; development of physiological markers (blood

analyses)

• Elaboration of example case study– Bakery Society / Bakery Institute

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From IoNs and TWS to SRIA: NBC & DLO (NL) (2)

• Case study Bakery Society and Bakery Institute– BS: since 2006; 25 members (all SMEs); personal

membership (2-3k€/y) on ballot; study-tours (1/y international; several national); ‘what’s in for the bakery sector’; strategic entrepreneurship; active membership

– BS: personal friendship and trust; sharing ideas, recipes, innovations, purchase of facilities; pre-competitive; mutual inspiration; focus on transparency, future demands, changes to be expected (market; technology); back to basics (e.g. no bread improvers)

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From IoNs and TWS to SRIA: NBC & DLO (NL) (3)

– BI: ‘Improvement of bakery branche by improvement of bakery education’; established (as non-profit private partnership) in 2010 upon inspiration by French Culinary Institute (NY) during study tour; crowd funding (80 k€, most from BS members), no loans from banks; purchase of facilities through branche-suppliers; location in Zaandam (NL)

– BI: Education on ‘authenticity’, ‘back-to-basics’, ‘up-to-date’, ‘innovation’, in bread and pastry; creating personal enthousiasm and inspiration with students; long-term (18 weeks) and short term (1 week) courses; thematic courses; excellent teachers (champions in international baking contests)

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From IoNs and TWS to SRIA: NBC & DLO (NL) (4)

• Lessons to learn from the BS and BI case– Common idealistic vision– Mutual friendship and trust– Continuous active participation– ‘What’s in for the bakery sector’– Excellent teachers and education programwill lead to improvement of the sector

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Common/relevant issues for SRIAProvisional inventory of issues• Alternative/traditional grains and ingredients (incl. gluten-free) • Authentication and grain quality (certifications)• Production chain management (incl. cultivation requirements)• Mycotoxins in traditional grains • Batch-to-batch inconsistency

• Vegan and substitution of ingredient• Processing and (intestinal) health• Processing and legal definitions (e.g. sourdough bread)• Co-ordination of supply and demand of source materials (ICT/database)• Shelf life

• Packaging and labelling • Marketing and social media (communication; story telling)• Food waste management• Sustainable production

• Management of (individual) SMEs• R&D support to SMEs (knowledge transfer)• Consumer’s attitude• International cooperation• Regulations

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Plans for 2016• Prioritising SRIAs according to– Source materials– Processing– Products– Market and marketing

• Elaboration of SRIAs– Workshops– Cooperations

• TRADEIT (e-magazine) • AOECS (local gluten-free TWSs)

– Actions towards EU

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Thanks for your attention