FLANDERS’ FOOD

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Flanders’ FOOD?

MISSION STATEMENT

Flanders’ FOOD supports and facilitates

the growth towards a more competitive,

innovative and sustainable agrofood

industry

FLANDERS’ FOOD 3.0

Third term Flanders’ FOOD (2014 - 2017)

Flanders’ FOOD remains Flanders’ FOOD, but:

Additional activities

New themes

Cooperation within the agrofood supply chain

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FLANDERS’ FOOD 3.0

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THE CORE REMAINSFlanders’ FOOD 3.0

Supporting SME’s

Knowledge transfer

Generating new knowledge

Networking en matchmaking

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WHAT‘S NEWFlanders’ FOOD 3.0

Cooperation within the agrofood supply chain

New project types

Updated core themes

Entrepreneur driven platforms (3 core themes):

Bringing strategical partners together

Strenghten cooperation

Identifying new projects

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Flanders’ FOOD 3.0

CORE THEMES

QUALITY Food Safety

Shelflife & Stability

Sensory

Hygiene

Authenticity

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Flanders’ FOOD 3.0

CORE THEMES

HEALTHY FOODS

Nutritional improvements

Raw materials +

Personalized food

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Flanders’ FOOD 3.0

SUSTAINABILITY

Valorization of co-products

Sustainable raw materials &

processing

Alternative protein sources

Reduction of food losses

CORE THEMES

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Flanders’ FOOD 3.0

TECHNOLOGY

TRENDS

CORE THEMES

TECHNOLOGYSFF: Sensors for Food

F3: Food Factory of the Future -Transformation towards the Food Factory of the Future

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Flanders’ FOOD research

RESEARCH THEMES

HOW?

SCIENTIFIC TECHNOLOGICALPLATFORM

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RESEARCH

KNOWLEDGE TRANSFER

NETWORKING

FLANDERS’ FOOD

RESEARCH

FLANDERS’ FOOD RESEARCH

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PROJECTCHARACTE-RISTICS

Duration: 1 - 2 years, sometimes 3 years

Different projecttypes:

Collective research

Collective study

Agricultural projects

Cooperative (PLUS)

ICON projects

KNOWLEDGETRANSFER

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ACTIVITIESKnowledge transfer

Seminars

Workshops

Training

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NEWSLETTERKnowledge transfer

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PUBLICATIONSKnowledge transfer

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Knowledge transfer

PARTICIPATION IN EUROPEAN PROJECTS

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Knowledge transfer

SUPPORT Scientific and/or technological support

Literature study

Support during subsidy applications

Matchmaking/search for partners

Characteristics:

Independent

Neutral

Confidential

NETWORKING

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NATIONALNetworking

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Networking

INTERNATIONAL

FACILITIES

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Facilities

FOOD PILOT

Application and analytical centre:

Testing new products and/or

concepts

Semi-industrial processing, ana-

lysis and scientific support

Companies in the agrofood chain

and stakeholders

www.foodpilot.be

FACTS & FIGURES

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Facts & figures

MEMBERS

Division by number

of employees

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Facts & figures

MEMBERS

Ingredients (20%)

Meat products (12%)

Technology (9%)

Confectionary (9%)

Dough systems (5%)

Analytical labs& equipment (6%)

Feed (5%)

Potatoes, vegetables & fruits(5%)

Dairy (4%)

Cleaning & desinfection (3%)

RTE (4%)

Packaging (3%)

Flour milling (2%)

Oils & fats (2%)

Egg products (2%)

Sauces & soups (1%)

Other (7%)