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Dr. Terhi Latvala,
MTT Agrifood Research Finland
Identification of food reformulation
issues regarding healthier
food products
SALUX project
2011-2014
Intro
• Presentation of MTT Agrifood Research Finland
• What is SALUX project?
• STEEPV analysis: Technological and economic
challenges
• Main findings
• European Clearing House
20.6.2014 2© Maa- ja elintarviketalouden tutkimuskeskus
20.6.2014 3
MTT Agrifood Research Finland
is leading research institute developing
sustainability and competitiveness of the
food system.
Operating under the Ministry of
Agriculture and Forestry, MTT employs
around 750 people at 15 locations across
Finland.
MTT Agrifood Research Finland
Expert in responsible
food production and
consumption and in
food nutrition
On 1 January 2015 Natural Resources Institute
Finland will be formed
• MTT Agrifood Research Finland will
merge with the Finnish Forest
Research Institute, the Finnish Game
and Fisheries Research Institute and
the statistical services of the
Information Centre of the Ministry of
Agriculture and Forestry Tike.
• www.luonnonvarakeskus.fi/english
5
ABOUT SALUX
http://www.salux-project.eu
• Salux - European network to follow-up the
reformulation of manufactured foods -
reduction of the levels of fat (saturated and
trans fat), salt and sugar
• Identification and exchange of good practices
on the technical and economical aspects of
reformulations in small and medium sized
enterprises.
20.6.2014 6© Maa- ja elintarviketalouden tutkimuskeskus
Salux - partners
20.6.2014© MTT Agrifood Research Finland 7
STEEPV Analysis:
Finnish food and nutrition expert views
20.6.2014© MTT Agrifood Research Finland 8
Technological
Social
Environmental Values
Political
Economical
Identifies factors regarding food reformulation
STEEPV Analysis:
Finnish food and nutrition expert views
20.6.2014© MTT Agrifood Research Finland 9
Technological Economical
Identifies factors regarding food reformulation
Technological Factors
• Utilisation of technology:
e.g. fat quality (Omega-
eggs, Rypsiporsas®,
Benecol)
• Technological equality:
resources for all
companies
• Use of Stearidonic acid
for increasing the omega-
3 content
• Consumer acceptance of
taste and structure of the
new reformulated product
• More resources for
making healthy
product innovations
• Not all food properties
can be fixed at the
same time  solve
one problem at a time
• How to communicate
tehnological
advantages without
creating wrong image
20.6.2014 10© Maa- ja elintarviketalouden tutkimuskeskus
Economic Factors
• Nutritional quality as base
for public procurement
criteria e.g. in daycare,
schools and hospitals
• More nutritional expert to
the food industry and retail
sector
• Economic incentives for
healthier products ->
affordable price for
consumers
• Economic incentives for
food firm to reformulate
• Develoving better marketing
communication strategies
and developing corporate
nutritional responsibility
• Huge opportunities for
reformulated products in the
East
20.6.2014 11© Maa- ja elintarviketalouden tutkimuskeskus
20.6.2014© Maa- ja elintarviketalouden tutkimuskeskus 12
General findings
• Taste first: convince consumers - healthy food
can also taste good
• SMEs are short of recources and they need
special assistance
• Who is responsible for healthy eating?
• Food company provides truthful information
about the food product
• Main responsibility of healthy eating lies with
the consumers themselves
• Corporate nutritional responsibility
You are very welcome to join
Uploaded documents, SALUX reports,
Forum for discussion
Join us for free:
http://www.salux-project.eu
European Clearing House
MTT Agrifood Research Finland
Thank you for your attention!
Dr. Terhi Latvala
MTT Economic Research
terhi.latvala@mtt.fi

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Terhi Latvala

  • 1. Dr. Terhi Latvala, MTT Agrifood Research Finland Identification of food reformulation issues regarding healthier food products SALUX project 2011-2014
  • 2. Intro • Presentation of MTT Agrifood Research Finland • What is SALUX project? • STEEPV analysis: Technological and economic challenges • Main findings • European Clearing House 20.6.2014 2© Maa- ja elintarviketalouden tutkimuskeskus
  • 3. 20.6.2014 3 MTT Agrifood Research Finland is leading research institute developing sustainability and competitiveness of the food system. Operating under the Ministry of Agriculture and Forestry, MTT employs around 750 people at 15 locations across Finland.
  • 4. MTT Agrifood Research Finland Expert in responsible food production and consumption and in food nutrition
  • 5. On 1 January 2015 Natural Resources Institute Finland will be formed • MTT Agrifood Research Finland will merge with the Finnish Forest Research Institute, the Finnish Game and Fisheries Research Institute and the statistical services of the Information Centre of the Ministry of Agriculture and Forestry Tike. • www.luonnonvarakeskus.fi/english 5
  • 6. ABOUT SALUX http://www.salux-project.eu • Salux - European network to follow-up the reformulation of manufactured foods - reduction of the levels of fat (saturated and trans fat), salt and sugar • Identification and exchange of good practices on the technical and economical aspects of reformulations in small and medium sized enterprises. 20.6.2014 6© Maa- ja elintarviketalouden tutkimuskeskus
  • 7. Salux - partners 20.6.2014© MTT Agrifood Research Finland 7
  • 8. STEEPV Analysis: Finnish food and nutrition expert views 20.6.2014© MTT Agrifood Research Finland 8 Technological Social Environmental Values Political Economical Identifies factors regarding food reformulation
  • 9. STEEPV Analysis: Finnish food and nutrition expert views 20.6.2014© MTT Agrifood Research Finland 9 Technological Economical Identifies factors regarding food reformulation
  • 10. Technological Factors • Utilisation of technology: e.g. fat quality (Omega- eggs, Rypsiporsas®, Benecol) • Technological equality: resources for all companies • Use of Stearidonic acid for increasing the omega- 3 content • Consumer acceptance of taste and structure of the new reformulated product • More resources for making healthy product innovations • Not all food properties can be fixed at the same time  solve one problem at a time • How to communicate tehnological advantages without creating wrong image 20.6.2014 10© Maa- ja elintarviketalouden tutkimuskeskus
  • 11. Economic Factors • Nutritional quality as base for public procurement criteria e.g. in daycare, schools and hospitals • More nutritional expert to the food industry and retail sector • Economic incentives for healthier products -> affordable price for consumers • Economic incentives for food firm to reformulate • Develoving better marketing communication strategies and developing corporate nutritional responsibility • Huge opportunities for reformulated products in the East 20.6.2014 11© Maa- ja elintarviketalouden tutkimuskeskus
  • 12. 20.6.2014© Maa- ja elintarviketalouden tutkimuskeskus 12 General findings • Taste first: convince consumers - healthy food can also taste good • SMEs are short of recources and they need special assistance • Who is responsible for healthy eating? • Food company provides truthful information about the food product • Main responsibility of healthy eating lies with the consumers themselves • Corporate nutritional responsibility
  • 13. You are very welcome to join Uploaded documents, SALUX reports, Forum for discussion Join us for free: http://www.salux-project.eu European Clearing House
  • 14. MTT Agrifood Research Finland Thank you for your attention! Dr. Terhi Latvala MTT Economic Research terhi.latvala@mtt.fi

Notas do Editor

  1. Social, Technological, Economic, Environmental, Political, Values (Ethical issues)
  2. Social, Technological, Economic, Environmental, Political, Values (Ethical issues)
  3. Teknologinen näkökulma   8. Kuluttajien ruoanvalmistusosaamisen ja ruoka/ravitsemustietämyksen lisääminen   9. Teknologian hyödyntäminen esim. rasvan laadun parantamisessa (omega-munat, rypsiporsas, ruispaahto, benecol)   10. Yhtäläiset teknologiset resurssit kaikille yrityksille - Teknologinen tasa-arvo: Tulisiko terveyttä edistävien innovaatioiden ja teknologioiden olla kaiken kokoisten yritysten saatavilla? - Lisää resursseja terveellisten ruokien tuotekehitykselle   11. Tuotteen maun, rakenteen ja säilyvyyden pysyminen ennallaan - Tuotteen tasalaatuisuus  tuote on suunnitellun mukainen ja reseptiikka tarkka sekä pakkausmerkinnät pitävät paikkansa - Suolan vähentämiseen erilaisten keinojen kehittäminen, jotta maku ja rakenne olisivat kuluttajan hyväksymiä - Maku ja säilyvyys eivät saa heikentyä oleellisesti, kun elintarvikkeita muokataan terveellisemmiksi - Maku pitää huomioida ja terveellisen tuotteen tulee olla myös maukas. Esim. Suolan vähentäminen asteittain edesauttaa makutottumusten kehittymistä vähäsuolaisempaan. - Maun ja rakenteen kärsiminen   12. Suomalaisille muokatuille elintarvikkeille on jättimainen markkina naapurissa idässä   13. Teknologisista keinoista viestiminen ilman väärän ja epäilyttävän mielikuvan syntymistä - Teknologiasta viestiminen ei saa olla markkinointikikka (case rypsiporsas)  varmistettava, että huomio pysyy itse asiassa eli tuotteen muuttuneessa koostumuksessa - Ravitsemustiedon välittäminen kaupassa ostohetkellä teknologisin apuvälinein - Miten viestiä uudesta teknologiasta, sillä uusi epäilyttää - Lisäaineiden pysyminen kohtuullisissa rajoissa  mielikuva, että ”paranneltu” = enemmän lisäaineita, ei ole suotavaa   14. Stearidonihapon käyttö lisänä omega-3 –rasvahappojen saannin lisäämiseksi   15. Kaikkea ei voi saada kerralla  ratkaistaan teknologialla edes jokin ongelma - Olisiko tingittävä jostain ominaisuudesta toisen kustannuksella JA hyväksyttävä se: ei voi saada kaikkea? - Teknologian käyttö myös yksinkertaisiin ongelmiin  saadaan aikaan kuuraketteja, mutta ei käypää vähäsuolaista leipää?