About the RECAPT project

Novel food and drink products are traditionally developed by the food industry, supported by input from food science. However, there is an increasing recognition that innovation is a task for all actors in the food chain, including retailers and caterers. These actors perform an important bridging function, identifying consumer demands and linking them to food producers and food scientists who possess the technical know-how for the development of innovative food products and services filling those consumer demands. Furthermore, retailers and caterers are central to the diffusion of new food products, services or technologies to consumers.

RECAPT, a 3-year project (2011-2014) funded by the EU, is designed to support a process that leads to closer collaboration in the management of innovations along the food supply chain. The overall objective is to build the foundation of anEU platform that strengthens collaboration between food scientists, food industry and the retailing and catering sectors, so that research findings can be used effectively in the development of innovative and sustainable products that will be accepted by consumers and thereby contribute to the global competitiveness of the European food and drink sector.

 

Novel food and drink products are traditionally developed by the food industry, supported by input from food science. However, there is an increasing recognition that innovation is a task for all actors in the food chain, including retailers and caterers. These actors perform an important bridging function, identifying consumer demands and linking them to food producers and food scientists who possess the technical know-how for the development of innovative food products and services filling those consumer demands. Furthermore, retailers and caterers are central to the diffusion of new food products, services or technologies to consumers.

RECAPT, a 3-year project (2011-2014) funded by the EU, is designed to support a process that leads to closer collaboration in the management of innovations along the food supply chain. The overall objective is to build the foundation of anEU platform that strengthens collaboration between food scientists, food industry and the retailing and catering sectors, so that research findings can be used effectively in the development of innovative and sustainable products that will be accepted by consumers and thereby contribute to the global competitiveness of the European food and drink sector.

 

RECAPT objectives

More specifically, RECAPT has the following strategic objectives:

  • To promote information exchange and to facilitate trust building in order to enhance innovation-oriented cooperation among the actors in the food supply chain.
  • To analyse all parameters and provide all necessary inputs for the realisation and viability of those collaborations.

Dialog and collaboration

The core element of the RECAPT project is the Collaborative Food Innovation Forum (CFIF), a unique platform that brings together food scientists, the food industry, caterers and retailers. It allows the different actors to exchange reverse mortgage kdc information, facilitates trust building and promotes effective cooperation among all actors. The CFIF discusses issues related to promising novel food technologies, consumer acceptance of new products based on novel technologies, retailer and caterer adoption of new products as well as innovation management processes in the food chain.

Through this exchange, RECAPT will contribute to a higher degree of innovativeness across the food supply chain, thus contributing to the global competitiveness of the European food sector.