Denmark unveils biotech food strategy for foods of the future
to free up funding to investigate the key role biotechnology could
play in designing better tasting, safer, foods, and ultimately the
opportunity for higher quality, cheaper foods, reports Lindsey
Partos.
The 10-year strategy aims to analyse opportunities and barriers in relation to using biotechnology to create foods of the future to satisfy the demanding consumer.
Danish ingredients firms Danisco, Chr Hansen, Arla Foods and Novozymes all participated in the strategy, presented to Parliament on Monday, and will be involved in the core research groups slated for creation if funding comes through.
Per Falholt, from enzyme leader Novozymes, and a member of the steering committee behind the strategy, told FoodNavigator.com that the plan was well received by the MPs.
"We are hopeful that we can get some significant funding, at least DKK5 million (€670,000), for the five-year horizon," he said.
In the short term the strategy network will aim to create high quality products for the same price but ultimately the research could lead to these same products at cheaper prices.
Based on figures for other countries taken from Ernst & Young's EuropeanBiotechnology Report 2003, with 174 firms Denmark ranks fifth among Europeancountries in terms of number of biotech companies, after Germany, the UK, Franceand Sweden.
The vast majority, 87 per cent, are devoted to activities in human health with just 4 per cent involved in food.
The strategy outlined this week has a set of visions ranging from better eating quality and safe foods to sustainable production methods and process control.
"The ability to produce the food products which consumers are expected to demand in the future is dependent on more fundamental knowledge about the significant factors for eating quality of food," claims the strategy.
On 'better quality' the fundamentals may lie in genomics and proteomics, the study of proteins often viewed as the "next step" on from genomics, the study of genes, that could lead to better profiles for the foods stemming from a much deeper awareness of the interactions between food molecules and man.
Once knowledge has been acquired, it can be used to develop new processes and products in the food production sector that in turn will lead to improvements to food products such as new taste variations, better flavour preservation, better appearance and consistency, and better health properties, claims the strategy.
The current consumer backlash to biotech foods in Europe is a major barrier to growth for the industry, issues that the strategy underlines should be addressed.
"There is a requirement for research focussing on what it will take for society to feel comfortable with and accept the use of new forms of biotechnology in food production," finds the strategy.
These concerns relate to the potential risks associated with the use of biotechnology, particularly in relation to the use of GMOs and for many, the risks are not limited to potential negative health or environmental impacts, but also include social, economic, cultural and moral dimensions, adds the report.
Plans for the core research centres see academia units working in close collaboration with industry: "We will urge industry to boost R&D," says Falholt.
Any funding received for the strategy will filter through the advisory committee for food research in Denmark 'that approves of the strategy,' he added.
