Ongoing

Small and Medium-sized food and drink companies driving growth in Europe

On the occasion of this year’s European SME week, FoodDrinkEurope wishes to underline the value of small and medium-sized enterprises (SMEs) to the European economy.

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Startup Weekend Helsinki

Startup Weekends are 54-hour-events, where developers, researchers, scientists, marketers and other entrepreneurial enthusiasts meet each other to create and develop ideas into business in multidisciplinary teams.

The next event takes place on Viikki campus from 22.-24. Nov 2013. It is organized as a joint force between voluntary students and staff from both University of Helsinki and Aalto University.

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Pathway-27

Pathway-27 is a collaborative project targeted at SMEs and financed by the EC under the Framework Programme 7, which addresses the exploitation of bioactive compounds as ingredients of foods that, within the common diet, could significantly benefit human health and wellbeing.

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Food manufacturers & retailers launch Guidance for food business operators on EU labelling rules

FoodDrinkEurope and EuroCommerce launched an online Guidance brochure to help facilitate a common understanding between European retailers and manufacturers on the requirements of EU labelling rules which will enter into force next year.

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Food For Life Finland annual seminar 2.9.2013!

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The European Commission has renewed the recognition of the ETP ‘Food for Life’

Food for Life’ was once again recognised by the European Commission as a European Technology Platform, now under the rules of the new “Strategy For European Technology Platforms: ETP 2020”.

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Food For Life and Horizon 2020

Please find enclosed an update on the agreement concerning “Horizon 2020” package and the Commission's new strategy on European Technology Platforms: official recognition of "Food for Life".

Horizon 2020

New strategy on European Technology Platforms 2020

Press release

Europe’s food manufacturers welcome EU-USA trade talks

The United States is the first export destination for Europe’s food and drink products, amounting to € 13.6 billion in 2012. In addition, the US is the third most important source of food imports to the EU (after Brazil and Argentina). Almost 60% of EU exports correspond to trade in drinks, followed by dairy, vegetable oils and chocolate.

Following the announcement that the United States and the European Union are to launch formal negotiations on a Transatlantic Trade and Investment Partnership (T-TIP), FoodDrinkEurope, as the trade body representing Europe’s food and drink manufacturers, looks forward to actively engaging with all interested parties to ensure the delivery of a trade deal which will create new growth opportunities for Europe’s food and drink industry.

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Europe’s food industry steps up efforts to tackle food waste

With the theme of this year’s World Environment Day focusing on food waste, Europe’s food and drink manufacturers are taking concrete steps towards tackling this major societal problem within FoodDrinkEurope, the trade body representing the interests of Europe’s food and drink industry at EU level.

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Data & Trends of the European Food and Drink Industry and  Annual Report 2012

Today, FoodDrinkEurope, the body representing the interests of Europe’s food and drink manufacturers at the EU level, published its annual Data and Trends report for 2012 covering the latest statistical insights on Europe’s first manufacturing industry.

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The European Commission has approved 22 programmes to promote agricultural products in the European Union and in third countries.

The total budget of the programmes, the large majority of which will run for a period of three years, is € 71,94 million, of which the EU contributes € 35,97 million. The selected programmes cover olive oil, milk and milk products, meat, fresh and processed fruit and vegetables, organic products, eggs, wines and spirits and horticultural products, as well as quality products registered and protected as PDOs (Protected Designations of Origin), PGIs (Protected Geographical Indications) and TSGs (Traditional Speciality Guaranteed).

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Nordic Innovation launches an open funding programme

The Nordic Solved programme funds innovative products, processes, services, technologies and/or ideas that are readily available to markets, governments and/or society. It is not aimed at a specific branch of the industry. It is neither restricted by a deadline, which allows Nordic Innovation to closely follow industry trends.

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Europe’s food operators welcome EU Single Market for Green Products

FoodDrinkEurope strongly supports a harmonised EU-wide science-based product and organisation environmental footprint methodology; food manufacturers believe that this approach will help to do business more sustainably and ensure the proper functioning of the Single Market.

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Food produced in Finland is the cleanest in Europe

The European Food Safety Authority, EFSA, has published a report on the pesticide content of food sold in Europe. According to the annual report, food produced in Finland is the cleanest in Europe.

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Small and Medium Sized Enterprises

FoodDrinkEurope works on behalf of SMEs and aims to develop the competitiveness of Europe’s food and drink industry.

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SUSFOOD is the acronym for SUStainable FOOD production and consumption.

The European transnational research cooperation project, consists of a network of 25 partners from 16 European countries. SUSFOOD will enhance collaboration and coordination between research programmes on sustainable food production and consumption. The first Call for proposals will start on February 2013.

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Food & Health Entrepreneurship Program

Food & Health Entrepreneurship Program (FHEP) is a one-week course open for international academic researchers and engineers working in the fields of nutrition and food science focused to move ahead the research to the food industry.  The Program will be held in Barcelona, May 27-31, 2013. Read more.

100 Things to Watch in 2013

JWT presents 100 things to watch in 2013

Nordic Growth Entrepreneurship Review 2012

New study analyzes and compares growth entrepreneurship in the Nordic region.

 

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ETP Strategic Research Agenda 2013-2020

On Thursday 20 September, the European Technology Platform (ETP) ‘Food for Life’ launched its new Strategic Research & Innovation Agenda (SRIA) which places a renewed emphasis on innovation.

 

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Scientists of the food processing industry in the Baltic Sea Region met for the baltfood R&D Network Conference

From 10th until 11th of November 2011 35 representatives of scientific institutions in the Baltic Sea Region held a meeting in Lübeck. The target of the INTERREG IV B-project baltfood was to successfully strengthen the position of the food processing industry in the Baltic Sea Region and to exhaust synergies in the branch.

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Second International Symposium on Gluten-Free Cereal Products and Beverages

GF10 will be held in Tampere, Finland, on 8-11 June 2010. This symposium follows the inaugural event held in Cork, Ireland, in 2007. Also visit the International Coeliac Fair on 11-12 June 2010.

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New EU-project on Food Models: EU DREAM

The new EU-project DREAM had its kick-off meeting in Nantes, France in the end of May 2009. The full name of the four-year project is "Design and development of realistic food models with well-characterised micro- and macro-structure and composition", and it aims at developing four different food models to be used as standards that can be exploited across all major food categories to facilitate risk assessment and nutritional quality for food research and industry.

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SRE - Promoting Finnish Food Culture

The promotion programme for Finnish food culture is a Government programme whose implementation is the responsibility of the Ministry of Agriculture and Forestry. The aim of the programme is to raise the appreciation of Finnish food.

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The Baltic Sea Region Food Cluster: Innovation and Competitiveness in Action

The food industry has developed into a highly competitive and strong industrial sector within the Baltic Sea Region (BSR). Emerging trends like more demanding consumers, changing functionality of food, a concentration process in the retail sector and shorter product lifecycles, however, require a constant technological evolution. In this regard various deficits within the SME sector were identified: late recognition of food trends; low conversion of scientific findings into marketable food products or below average innovation rates.

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