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Traditional food: A better compatibility with industry requirements
Author(s) -
Cotillon Christophe,
Guyot AnneClothilde,
Rossi Daniel,
Notarfonso Maurizio
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6352
Subject(s) - european commission , business , food safety , food industry , compatibility (geochemistry) , added value , engineering management , engineering , european union , international trade , political science , food science , chemistry , finance , chemical engineering , law
The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 ( FP6 ). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm‐to‐fork approach. © 2013 Society of Chemical Industry