Ongoing

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.

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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