2012 and beyond: future industry challenges revealed
The key scientific and technical needs facing the food and drink industry through 2012 and beyond have been published in a new report by food and drink research centre Campden BRI.
The challenges facing the sector were identified through an extensive triennial consultation of its members, including producers of raw materials and ingredients, manufacturers and processors, retailers and food service organisations, as well as allied businesses such as packaging, equipment and agrochemical suppliers.
“The production, preservation and manufacturing of food and drink relies heavily on science and technology,” says Leighton Jones, head of corporate communications. “The rationale behind our consultation exercise is two-fold. First, as a major service provider to the sector, we need to ensure that our activities are targeted at the scientific and technical needs of the food, drink and allied companies that we serve. Second, having gathered this information, it makes sense to share it with government departments, funding bodies, research councils and other third parties – to encourage additional support and application of science and technology within the sector.”
In the wake of incidents such as illegal dyes and melamine, one of the needs identified is continued vigilance in supply chain management in order to ensure that raw materials, ingredients and products are as specified.
Sustainability will also continue to be a key driver for the next three-five years at least, with the emphasis on the need for the sector to embrace sustainability throughout all aspects of the global supply chain, from raw materials and ingredients, and the use of sustainable agricultural practices, to manufacturing and supply, and balancing the environmental requirements of consumers.
“One of the consistent points raised during the consultation was ‘how can food and drink producers and manufacturers maximise productivity while minimising inputs – conserving energy, making best use of raw materials, minimising losses through pests, disease and deterioration, and minimising waste?’ explains Jones. “In the next few years, there will be a growing demand for effective tools to enable more rigorous and standardised assessment of the industry’s environmental impact with clearer definitions and parameters. For example, standardised systems for calculation of carbon or water footprint of products, to support like-for-like comparisons of product claims.”
Other major needs identified during the exercise included monitoring and managing of emerging hazards, legislation that is both evidence based and practicable to implement, and replacing skills being lost from the sector through retirement of experienced industry personnel.
“The food and drink industry is Europe’s largest manufacturing sector and a major export industry for the EU, serving our most basic of human needs,” concludes Jones. “It is vital that its ever-changing needs are met by the effective application of science and technology – particularly in the face of increasingly rapid globalisation and the continued drive towards greater sustainability – to ensure the sector continues to grow and thrive and provides a safe, secure, sustainable supply of quality food and drink products that meets consumer demand.”
