Page 32

crf_rapport_rgb_singlepage

The consideration of sustainable production chains from plants and and during infancy). We need to identify main deter- animals to the fi nal product that reaches the consumer should also minants for the mother-to-foetus and mother-to-child focus on increased production of high-quality protein, oils and add- imprinting on development of the gut fl ora and the ed-value ingredients in the aquatic environment relative to produc- immune system, including epigenetic changes during tion on land. This will reduce the pressure on terrestrial production development. In addition, understanding how dietary today and unlock the potential for aquatic living resources. Further, health and nutrition needs vary between individuals as less than 1% of the microorganisms in the aquatic environment and population groups, not only across the whole lifes- can be cultured today, the vision must be to understand the biologi- pan but also as a consequence of their genetic make-up, cal principles for life in the oceans with the purpose of exploiting is very important for the development of more healthy “blue growth” through bio-prospecting to increase the competitive- products and diets tailored to specifi c health and nutrition ness of the European bio-economy. However, the production systems needs. Further research into nutrigenomics and epigenet- from land-based operations and those from the aquatic environments ics and the identifi cation and documentation of nutritypes should not be considered separate or in parallel, but combined, will guide the individual towards improved eating habits such that principles hitherto undiscovered in the oceans can be ap- through informed food choices and help the food indus- plied in land-based production and vice versa. In order to decrease try to develop a wider variety of added-value products the volume of by-products and waste from one production system, contributing not only to health and public budgets but also to by-products could be considered raw material in the other produc- individual quality of life experiences. Therefore, food and diet tion system, which could include feed as well as food. should be integrated into the Commission draft as one clear de- terminant for health and wellbeing under the health challenge. Unravelling the life principles in extreme oceanic environments should be a particular research target as life forms under high Economic and marketing research in this area should also devise pressure, low temperatures or combinations thereof would be of par- solutions for such products and services to be made available ac- ticular interest for application in processing technology (microbial cording to “affordable choice”, “informed choice”, “climate-friend- systems and novel enzymes) for food, feed and ingredients. ly choice” and “healthy choice” principles for the public that take wide variation in individual and household incomes into account. In relation to the developing scarcity of water there is a strong need for research and innovation in more effi cient use and recirculation of And the consumption side of the equation should not be relegat- water, e.g. in irrigation and production processes including cooling ed only to the provision of secure sustainable supplies of healthy and heating, growth and culture habitats/enclosures, sanitation and foods. In terms of the promotion of healthy diet, there should decontamination. The development and implementation of a new be emphasis on the informed consumer choice. But this way of generation of equipment sanitation and food product decontamina- thinking is typically individualistic in its approach and neglects the tion technologies which are environment-friendly seen in a systems understanding and critical analysis of the social context of food perspective will help to avoid sub-optimisation along the supply choice. In many cases it has been demonstrated that simply provid- chain, including a reduction in the use of water and chemicals. All ing information does not lead to change, thus new (practice-based) the individual factors that contribute to microbial contamination and ways of addressing these issues are needed. persistence must be addressed in order to propose new alterna- tives for sanitation and decontamination strategies while proposing MORE HOLISTIC LIFE CYCLE APPROACHES. a new generation of food products, including organic foods and The different challenges in the context of food are related to each minimally processed foods. other, and therefore solving too many in small, focused projects will lead to sub-optimisation. Hence, a full chain approach Emerging food processing technologies such as the use of high should be taken, ensuring overall optimisation and providing hydrostatic pressure, pulsed electric fi elds, low temperature plasma, solutions that truly link raw materials, the conversion processes ultrasound, subcritical water and smart/intelligent packaging need and the needs of consumers and other actors in the food chain. to be developed further and integrated into the food value chain. It is important that true interdisciplinary work is promoted by problem challenge or benefi t-oriented call texts that encourage HEALTHY AND SAFE FOODS, DIET AND FEEDS FOR ALL PARTS researchers to fi nd new collaboration partners, especially SMEs. Within this scenario, research and innovation should not focus only Priorities should refl ect those of the European food industry as on ageing and the development of chronic diseases, but, as impor- formulated, for example by the European Technology Platforms tantly, on the consequences of early nutrition (pre- and post-natal “Food for Life” and “Plants for the Future”. The instruments FOOD 33


crf_rapport_rgb_singlepage
To see the actual publication please follow the link above