TRUEFOOD introduces innovation into the traditional European Food Production systems. Traditional Food Products means for us all regional and national products in cooking traditions.
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TRUEFOOD final reports have been approved by EC

The TRUEFOOD Coordinator Mr. Daniele Rossi is pleased to communicate that the final reports have been officially approved by the EC on 10th March 2011.

Therefore TRUEFOOD has ended successfully its life.

Spread European Safety Geie remains at your disposal shall you need further information on the TRUEFOOD outcomes!

Best wishes,

Daniele ROSSI

12-13 April 2010 -Brussels-Belgium TRUEFOOD Governing Board and General Assembly

Last TRUEFOOD Governing Board and General Assembly will be held in Brussels on the 12 and 13 April 2010

Brussels, April 13th, 2010 Final International Conference on TRUEFOOD results,

Contact : Anne-Christine Gouder, Tel. +32 2 550 17 64,
For info:

Brussles - GMO Asynchronous and Asymmetric Approvals:Bringing lasting solutions to identified problems”

Brussels 18-19th March 2010
For info: FOR info:
Please reply before 29th January 2010 by email:
Since only a limited number of participants will be accepted, you will receive a confirmation of attendance by 5th february 2010.

Sustainable Development of Business Innovation

Lisbon 23 february 2010

Barcelona, march 24th TROPHELIA SPAIN 2010 AWARD

The second award TROPHELIA SPAIN 2010, will be held in Barcelona during ALIMENTARIA´S fair.
Contact : Nuria Mª Arribas / Mar Mesas, Tel. +34 91 411 72 11, email:;

Brussels, April 13th 2010 TROPHELIA Belgium Award.

In the light of the successful edition TROPHELIA BELGIUM 2008, the second award will be held in Brussels, during the TRUEFOOD conference. Contact : Anne-Christine Gouder, Tel. +32 2 550 17 64,

Paris (France), 16-17 September 2009 - Third review meeting

Third review meeting will be held in Paris, next 16-17 September 2009.
all the Wp leaders will be involved during the meeting.
For info:;

Parma (Italy), 27 October 2009 - Trophelia Italia Award

In the light of the successful edition TROPHELIA ITALIA 2008, the second award will be held in Parma, during CIBUS TEC, next 27th of October 2009.

Barcelona, 21 April 2009 Strategic Management of Food Chain

International Workshop, organized by FIPA with the colaboration of Gent University, under TRUEFOOD Project.

The event will be held during ALIMENTARIA
Exhibition (19- 22 April)

For info:

TRUEFOOD - WP2A - Innovation for improving microbial safety of Traditional Food Products of animal origin

Open final meeting
21 rue Leblanc - 75015 Paris
April, 2nd 2009 from 13:30 to 18:00

19-20 May 2009 -Athens-Greece TRUEFOOD Governing Board and General Assembly

The 7th Governing Board meeting will take place on the 19 of May (4.00 p.m. -8.00 p.m.) in Athens- Greece. The 4th TRUEFOOD General Assembly will be held the day after, on the 20 of May 2009, (9.00 a.m.-1.30 p.m.) later will follow the press conference. This time schedule is to be still confirmed.
For info:;

5- 6 March 2009 -Prague-Czech Republic -TRUEFOOD WP meeting

Next WP8 and WP6 meetings will take place in Prague on 5th and 6th March.
For more info on WP8 meeting please contact:; for more info on WP6 please contact:

12 December 2008 -Oslo-Norway -TRUEFOOD Governing Board

Next TRUEFOOD Governing Board will be held on the 12 of December 2008 in Oslo- Norway. For infos:;;

21 October 2008, Paris -France TRUEFOOD Conference

First research results to boost innovation in the traditional food industry sector.
PARIS, SIAL Exhibition, 21 October 2008

The conference presents the first tangible results and provides a platform to debate the different aspects of innovation in the traditional food products with all stakeholders. Participants will have a unique opportunity to network, listen and debate with key industrial and academic players involved in innovation in the traditional food production.

For more detailed information, a detailed programme and registration, please visit the dedicated conference web page under

19-20 May 2008 -Barcelona-Spain Truefood Governing Board and General Assembly

The 3rd Truefood General Assembly will be held on the 20 of May 2008 in Barcelona- Spain, (9.00 a.m.-1.30 p.m.) the day after the Governing Board meeting that will take place on the 19 of May (4.00 p.m. -8.00 p.m.) at "Foment del Treball Nacional" premises(Via Laietana 32).
For infos:;

21 January 2008 -1st Truefood Workshop on Project Results

21 January 2008, the Truefood Workshop on Project Resutls ha been held at FIAA Premises, in Wien-Austria.

10 December 2007 -Rome Italy-Truefood Governing Board

Next 10 December, the Truefood Governing Board will be held at SPES premises, in Viale Pasteur 10 -00144 Rome, Italy

Work package 1: Determination of consumer perception, expectations and attitudes

October 2007 -During the first year of TRUEFOOD, WP1 generated definitions for concepts of Traditional Food Products and innovations related to Traditional Food products seen from consumers’ point of view. The next tasks of WP1 will be focused on quantitative tests where these obtained results will be further explored, and in which special attention will be given to consumers’ acceptance of innovations in traditional foods.

WP1 is preparing a representative consumer survey in six European countries: Norway, Poland, Spain, Belgium, France and Italy (all partners in WP1). The partners have developed a consumer questionnaire based on literature review on scales and models for measurement of consumer behaviour. An online survey will be completed during October/November 2007 with a sample size of 5000 respondents. This sample size will allow for statistically representative and comparable information. The questionnaire includes constructs that measure perception of traditional versus non-traditional foods, food attitudes, food involvement, openness to innovation, personal values, expectations with respect to traditional product quality, expected level of information and socio-demographic characteristics. The questionnaire is developed in English and will be translated into the national languages. Results from this survey will be available in the beginning of 2008.

In January 2008, WP1 will start preparing experimental consumer studies including presentation and tasting of real products. These studies will focus on interaction between sensory perception of products and different type of information. Effects will be measured by acceptance rating and willingness to pay. WP1 will also explore effects of product exposure related to innovation acceptance. Another important topic is how attitudes to innovation affect the appropriateness of traditional food. Possible cultural differences will be explored for results from the different studies.

Work Package 2A: Innovation for improving microbial safety of Traditional Food Products (TFPs) origin

October 2007 -The 4th meeting of WP2A was held in Paris on June, 4th. All partners involved in this WP presented their results orally, which started fruitful discussions. In all four tasks of WP2A relevant information has been provided:
-Task 1 : Melaleuca alternifolia and its main active ingredient terpinen-4 ol have been shown to inhibit bacteria in vitro, To check the inhibitory effect on bacteria on cow teats (cows are from the INRA experimental farm), the teats have been treated with theses compounds after milking. Counts of some bacterial groups in milk or on teats are reduced by the treatment but the results need to be confirmed in a second trial. The effect of these compounds on the sensorial properties of milk and cheeses will be also assessed. The effect of injection of Melaeuca alternifolia into the udder during the dry-off period of the cow to prevent mastitis will be also tested.
-Task 2 : Raw milk or raw milk cheeses can have antagonistic properties against pathogens. Some naturally occurring bacteria or artificially added starter cultures are active against Listeria monocytogenes or Staphylococcus aureus. Bacterial strains or microbial consortia have been selected by in vitro or in situ tests from different traditional cheeses (e.g., Graviera, Saint-Nectaire, Munster, Andechser, Romadur; (cf. deliverable D2A.2.2). The composition and the dynamics of the populations of these consortia will be described further by combination of culture-dependent (isolates identification by molecular methods or FTIR) or independent methods (SSCP). Molecular (DNA microarray, PCR detection of bacteriocins) and ecological approaches will be applied to understand the nature of the inhibition or the resistance of L. monocytogenes to inhibitory compound, to finally provide SMEs with knowledge about antilisterial cultures and their uses in cheese production.
-Task 3 : To improve cheese ripening and cut energy use, three prototypic ripening chambers, which are fully electronically monitored, have been set up. After the installation of these prototypes in three different ripening rooms, monitoring methods and algorithms were defined. Ripening could be improved by especially control of airflow better (cf deliverables D2A3.3 and D2A3.4). Respiratory kinetics of Saint-Nectaire type cheese was established and the influences of ripening room’s conditions are still under study.
-Task 4 The growth L monocytogenes on pork muscle stored under vacuum at 3 and 8°C can be inhibited by two lactic acid bacteria. Their effectiveness for muscle decontamination and starter culture for dry sausage fermentation will be tested further in the project

Work Package 2B Control of biologically derived and process induced chemical hazards in TFPs

April 2007 -The WP 2B involves partners from Portugal, France, Italy, Check Republic, Slovenia and Turkey, and focuses on chemical contaminations in TFP, either of biologically derived or process-derived ones. Those contaminants includes mycotoxins, nitrosamines and biogenic amines, furans and acrylammides and pesticides, that, although severerly regulated in EU, can still contaminate many environments and products especially from several regions of east Europe. Moreover, the WP will study the potential of introducing innovative packaging methods (e.g. active packaging) and novel materials (e.g. antimicrobial films) in the production of TFP, in terms of performance and consumer exposure to substances migrating from the packaging into TFP (if any). The WP aims at developing new knowledge and technologies dedicated to TFP to monitor food chemical safety at every step of production, starting from the raw material, to processing and packaging. Together, the produced knowledge will provide a Food Safety Management System for chemical contaminants and reference technology for the SMEs to monitor their own production. Most promising technologies expected are new diagnostic tools, analytical methods, HACCP systems and novel packaging methods and materials that will be transferred to WP6 for pilot-scale demonstration and validation studies with the industry.

Moreover, in the EU scenario, there is an interesting potential of collaboration between this WP and other FP6 project such as GoodFood and BioCop project, that are already in direct contact with TRUEFOOD to help planning future collaborations.
Development of new food packages is a difficult and expensive task. One point in the realization of a new package is the assessment of its quality, i.e. the evaluation of its preservation capability and the absence of any food contamination from the package. The quality assessment of a new package must be made before it is delivered on the market. In WP2B NMR-based techniques will be applied for the assessment of active packaging performance in terms of product preservation and in terms of residue migration measurements.

Work Package 3 Predictive Modeling and Risk assessment of Traditional Foods

April 2007 - WP3 aims to optimize existing or develop new mathematical models that would predict pathogens’ responses in foods and incorporate them in the Quantitative Microbiological Risk Assessment process for safe and of high quality Traditional Food Products. Up-to date more than 400 dairy and meat products have been examined by the WP 3 partners for the presence and prevalence of pathogenic bacteria, such as L. monocytogenes, Salmonella, Staph. aureus and E. coli. Moreover, representative products have also been tested for their microbial and sensorial stability, whereas survival/growth or inactivation and adaptive responses of pathogens in laboratory systems and in real food matrices are currently being examined. In addition to that, an industrial risk profiling information system is currently under structure as a result of fruitful collaboration between WP partners and SMEs. Complementary data are also collected with regard to temperature-time profiles and other relevant information on total food supply chain.

Work Package 4: Improving nutritional quality of traditional products in line with consumer demand

October 2007 - Supplementation of cow's diet with extruded linseeds, with or without vitamin E, has been proved to reduce the saturated fatty acid content in milk without any sensory aroma defect. Pressed uncooked cheeses have been elaborated with this milk. Next step will be to evaluate the sensory modifications in cheese, especially in aroma profile.

Different combinations of previously selected S. thermophilus, L. Helveticus and L. delbrueckii have been used as starters in Swiss-type cheese and next step will be to evaluate the biologically active peptides content and to optimize their production.

Preliminary results on the differences in the processing yields during the salting and resting steps of hams with different polymorphism of calpastatine gene and salt contents were presented in the 6th International Symposium on the Mediterranean Pig. Whatever the genotype considered, reducing salt content decreased weight losses in the first 12 wk of processing. Homozygote genotype CAST 638 CC or CAST 249 GG seemed to produce more efficient moisture loss and would counteract the effect of lowering salt content on the weight losses during the at least the first period of processing. Hams will be monitored during the whole process and their sensory quality will be assessed at the end of the process.

A restructured ham with reduced salt content and with a correct binding of pieces has been obtained. Next step will be to evaluate and improve, if necessary, the microbiological stability and the sensory quality of this product.

Work package 5: Improved marketing and food supply chain organization methods for traditional food products.

October 2007 - The participants of work package 5 (Belgium - Ghent University, Hungary - Campden & Chorleywood, Italy – University of Milan and PE-Group) performed focus groups to better understand bottlenecks and success factors of traditional food producers. The focus group reports were published at the end of August. Based on these findings the compilation of a questionnaire to investigate the determinants of bottlenecks and success factors of traditional food producers is under progress. The data collection will take place between November 2007 and March 2008.
During February 2007, the participants of work package 5 were collecting data for constructing a benchmark on marketing management capabilities of traditional food firms. This resulted in a report on the feasibility of the benchmark tool including the first results of traditional food firms’ benchmarking. In addition, a launching plan for the introduction of the adapted benchmark tool on EU-level was prepared. Preparation of an internet survey is under progress. Between October 2007 and April 2008 there will be data collection on EU-level.
The participants of WP5 identified different types of relationships in the selected traditional food supply chains, which resulted in national reports. A summary report was presented by the end of August. Furthermore, a definition for chain performance is set up, which is tested in September 2007. This definition of chain performance is integrated in the survey about determinants of bottlenecks and success factors.
Further, the participants of WP5 prepare an inventory and compilation of retailing problems in the traditional food sector. The results were published at the end of August. Subsequent, a concept and guide for brainstorm sessions with stakeholders is in preparation. The aim of this exercise is to collect ideas for the development of innovative retailing strategies.

Work Package 6 Pilot scale evalutation, demonstration and transfer of innovation to industry

April 2007 - WP 6 will start its activities at the end of 2007. The overall objective of WP 6 is to validate and demonstrate innovation on an industrially relevant scale. All results from the demonstration activities will be dissemintated to the industry through the Food and Drink National Federations (SPES GEIE) and the wider user communities in Europe through WP8 -Dissemination, training and technology transfer.

Work Package 7: Environmental, societal, human and economic impacts of innovation

April 2007 - Since TRUEFOOD started in May 2006, the main activities of the WP7 were the followings:
Strategy and innovation directions for traditional products:
Literature review on innovation, collective action, collective pool resources and governance style with specific attention to production and mobilization of intangible resources, study of territory as a complex resource which integrates attributes of collective goods, study of the territory as an inheritance (a patrimony) in the field of the patrimonial economy.
Environmental impact of innovations for traditional products
Selection of cow hard cheese, beer, ham and brassica as products having relevance level as TFPs products and collection of data from WP2 for milk, cheese and pork production and from WP4 for milk, cheese, ham and brassica; collection of data on environmental pollution in production chains of the selected products; selection of calculation models and modelling programs to assess the extent of environmental impacts of existing TFP production.
Effects of innovation on human health
Writing of the working papers on literature review on both functionality and bioavailability trials; selection of strawberries (fresh vs frozen) and hard cheese from raw cow milk (modified vs unmodified) as products having relevance level as TFPs.
Micro Economic impact of innovation for traditional products
Writing of a working paper on literature review on innovations in the food industry; arrangement of a questionnaire of the company survey (Germany, Italy, United Kingdom and Poland) mainly focussed to close the knowledge gap in the present scientific literature.

Work Package 8: Dissemination, training and technology transfer

October 2007 -At the beginning of the project each SPES member established a TDU (Training and Dissemination Unit) and appointed dedicated staff (Techno-Scientific Mediators – TSMs). During the 1st year of the project the TSMs participated in a tailored training programme that was implemented in cooperation with research centres and universities partner of the project. The training activities were held in Italy, Portugal, Spain, Turkey, Hungary and France. The high level of exchange of knowledge and experiences among TSMs was an important European added value of the training courses. In total, twelve training courses and six visits to local factories and research centres were implemented from December 2006 and October 2007. The duration of the training sessions was 2/4 days each. The assessment of the training programme’s results indicates that TDUs are now able to assist the technology transfer to SMEs in the food and drink sector. To this extent TDUs are now designing training activities targeting SMEs to be organized at national level.

For any additional information: Daniele Rossi ( - SPES GEIE Spread European Safety – European Economic Interest Grouping (EU), Cecilia Chiapero ( - Agriconsulting S.p.A. (Italy).

TRUEFOOD Kick-off meeting in Rome

The TRUEFOOD kick-off meeting took place in Rome, at SPES GEIE premises, on 14 and 15 September 2006. The event saw the participation of representatives from the European Commission DG Research (Mrs. Dyanne Bennink and Mr. Patrice Lemaitre), Work Package leaders, project partners and SPES National Federations. The kick-off meeting allowed all representatives to convene for planning the first phase of activities of each Work Package. Social events were organized after the meetings. The visit of Villa Torlonia and the dinner at the Limonaia of the Villa Torlonia were highly appreciated. Furthermore, the General Assembly on 15 September provided the participants with information on both the Scientific Pillar and the Industrial Pillar of the project, on the Commission expectations and contractual and financial aspects.

TRUEFOOD has a new definition of traditional food products (TFPs)

The 1st workshop of WP5 was organised in Gent (Belgium) in July. At the workshop the participants developed a new definition of traditional food products. What is traditional food, some say this is grandmother’ cuisine. In France, they venerate regional dishes like “bouillabaisse”, the “Provençal fish stew”, and their infinite local varieties of cheese, Italy is renowned for “Parma ham” or “Genoan pesto sauce” and Spain has given the world “Valencian paella” and the “marmalade orange from Seville”. For the purpose of this project WP 5 agreed on a definition of traditional food which are: 1) PRODUCTION: the key steps of the production must be local (national/regional/local). Once firms start to produce in other countries, the food is no longer considered as traditional. 2) AUTHENTIC: the product has to fulfill at least one of the following steps: authentic recipe (mix of ingredients) and/or authentic origin of raw material and/or authentic production process, 3) COMMERCIALLY AVAILABLE: for the public for at least 50 years (= 1950 and before) in stores or restaurants; it may happen that during that period the food product disappeared from the market, but was on market at least 50 years ago, and 4) GASTRONOMIC HERITAGE: the product must have a story which is - or can be - written down in 2-3 pages

Training and Dissemination Units (TDU) established within SPES Members

The successful selection of Techno-Scientific Mediators (TSM) led to the establishment of 11 Training and Dissemination Units (TDU) within the European Food and Drink National Federations members of SPES GEIE: TDU Federalimentare (Italy), TDU ANIA (France), TDU FEVIA (Belgium), TDU FFDI (Czech Republic), TDU FHFI (Hungary), TDU FIAA/LVA (Austria), TDU FIAB (Spain), TDU FIPA (Portugal), TDU SETBIR (Turkey), TDU SEVT (Greece) and TDU FI (Denmark). The TDUs are composed of a dynamic and committed group of professionals, with substantial experience in the food and drink industry. The aim of the TDUs is to ensure a structured link between research and industry. In order to enhance the capacity of the TDUs to dialogue and interchange with science and to reach SMEs, a tailored training programme will be implemented during the first phase of the project.

Green light for the TRUEFOOD Training Programme

Training is one of the core tasks of TRUEFOOD. During the first phase of the project, the selected Techno-Scientific Mediators (TSM) will be trained on key elements of the traditional food industry and on current trends in relevant research. The first 2 training courses will be held in December 2006 at the premises of the Universidade Católica Portuguesa Escola Superior de Biotecnologia (Porto – Portugal). The topics: “European legislation on food quality and safety” and “Food quality control”. The trainers: a pool of experts from TRUEFOOD project partners. Other training courses will be hosted in 2007 by project partners in Turkey, Hungary, Czech Republic, Greece, France, Italy and Spain.
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