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Retailer and Consumer Acceptance of Promising Novel Technologies and Collaborative Innovation Management

Objective

There is an increasing recognition that innovation is a task for all actors in the food chain, since innovation should add value to the food chain as a whole and lead to sustainable novel applications.
RECAPT aims at supporting a process that leads to closer collaborative management of innovations along the food supply chain. The overall objective of this action is to build a platform that strengthens collaboration between food scientists, food industry and the retailing and catering sectors, such that research findings can be effectively integrated into the development of innovative and sustainable products that meet consumer acceptance, thereby contributing to global competitiveness of the European food sector. More specifically, RECAPT has the following strategic objectives:
1. To promote information exchange and facilitate trust building in order to enhance innovation-oriented cooperation among the actors in the food supply chain.
2. To analyze all parameters and provide all necessary inputs for the realization and viability of those collaborations.
In order to promote information exchange, facilitate trust building and enhance cooperation among actors in the food chain, a Collaborative Food Innovation Forum (CFIF) for effective dialog and collaboration between the food chain actors will be created. The CFIF will be a unique meeting place that will bring together actors from science, food manufacturing, retailing, catering and consumer organisations. Based on input from the different work packages, the CFIF will discuss issues related to promising novel 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 based on input from the RECAPT partners. In this way, a comprehensive view of the parameters and inputs necessary for increasing collaborative innovation activities in the European food sector will be developed.

Call for proposal

FP7-KBBE-2011-5
See other projects for this call

Coordinator

AARHUS UNIVERSITET
Address
Nordre Ringgade 1
8000 Aarhus C
Denmark
Activity type
Higher or Secondary Education Establishments
EU contribution
€ 321 635
Administrative Contact
Charlotte Rosholm (Ms.)

Participants (8)

DIL DEUTSCHES INSTITUT FUR LEBENSMITTELTECHNIK EV
Germany
EU contribution
€ 72 625
Address
Prof Von Klitzing Strasse 7
49610 Quakenbrueck
Activity type
Research Organisations
Administrative Contact
Volker Heinz (Dr.)
TECHNISCHE UNIVERSITEIT DELFT
Netherlands
EU contribution
€ 129 312
Address
Stevinweg 1
2628 CN Delft
Activity type
Higher or Secondary Education Establishments
Administrative Contact
Erik Jan Hultink (Mr.)
THE UNIVERSITY OF STIRLING
United Kingdom
EU contribution
€ 136 267
Address
.
FK9 4LA Stirling
Activity type
Higher or Secondary Education Establishments
Administrative Contact
Eric Gibb (Mr.)
WAGENINGEN UNIVERSITY
Netherlands
EU contribution
€ 128 935
Address
Droevendaalsesteeg 4
6708 PB Wageningen
Activity type
Higher or Secondary Education Establishments
Administrative Contact
Ingeborg Oude Lansink (Ms.)
EUROPEAN FOOD INFORMATION COUNCIL
Belgium
EU contribution
€ 115 162
Address
Rue Des Deux Eglises 14
1000 Bruxelles
Activity type
Other
Administrative Contact
Adriana Laura Radu-Loghin (Ms.)
STICHTING EFFOST
Netherlands
EU contribution
€ 46 052
Address
Agro Business Park 82
6708 PW Wageningen
Activity type
Research Organisations
Administrative Contact
Brian Mckenna (Mr.)
EHI Retail Institute GmbH

Participation ended

Germany
Address
Spichernstrasse 55
50499 Bornheim
Activity type
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Administrative Contact
Bernd Hallier (Dr.)
THE INSTITUTE OF GROCERY DISTRIBUTION LBG
United Kingdom
EU contribution
€ 48 774
Address
Grange Lane Letchmore Heath
WD25 8GD Watford
Activity type
Other
Administrative Contact
Rachel Hackett (Dr.)