Composite, processed and novel foods (RA2. 2) The sub-platform network will be led by TTZ from M19 and will have two main tasks: Task 1: Will define methods for deriving compositional values for foods and components that have not been directly obtained by analysis. Secondly, it will address issues relating to the provision of food industry data for a range of prepared and fortified foods. The first set of issues includes the imputation of missing values, the calculation of composite dishes from their ingredients and the use of yield and retention factors for prepared and processed foods. This will provide the foundation for the harmonisation of European guidelines on the handling of missing values, composite dishes and yield/retention factors. It will also investigate the circumstances in which these derived values should be added to the underlying evaluated dataset and those when they can be applied as part of the EuroFIR databank. This task will be completed in year 2. Task 2: Will investigate and establish guidelines for the availability of industry data to database compilers and the possible frameworks for the provision of industry data to improve the quality and timeliness of composition data at the EU level. Content specification and confidentiality issues will also be covered. Guidelines will be prepared for the accurate and effective incorporation of industry data into food composition databases or directly into EuroFIR resources, including harmonised procedures for aggregating data on branded products to generic food items. Also, the requirements of the industry, including European food SMEs, and consumers (in consultation with WP 2.1) for food composition data and related information will be reported and, where appropriate, incorporated into the planning of EuroFIR resources. Topics reviewed will include composition data for ingredients and facilities for converting data to the correct representation for nutrition labelling. The main objectives will be to: • Investigate the general availability of composition data for foods and possible delivery methods from food production and retail organisations of compositional data and up-to-date information on trends in processed foods and novel foods. • Development of a framework for collecting, incorporating and updating compositional information on brand name foods in the EuroFIR databank systems and definition of a basis for interrelating brand-name foods with generic food items. • Exploit food industry requirements for the EuroFIR databank incl...
Composite, processed and novel foods (RA2. 2) The sub-platform network will be led by KTL and will have two main objectives. Firstly, it will define methods for deriving compositional values for foods and components that have not been directly obtained by analysis. Secondly, it will address issues relating to the provision of food industry data for a range of prepared and fortified foods. The first set of issues includes the imputation of missing values, the calculation of composite dishes from their ingredients and the use of yield and retention factors for prepared and processed foods. This will provide the foundation for the harmonisation of European guidelines on the handling of missing values, composite dishes and yield/retention factors. It will also investigate the circumstances in which these derived values should be added to the underlying evaluated dataset and those when they can be applied as part of the EuroFIR databank. The second tasks will investigate and establish guidelines for the availability of industry data to database compilers and the possible frameworks for the provision of industry data to improve the quality and timeliness of composition data at the EU level. Content specification and confidentiality issues will also be covered. Guidelines will be prepared for the accurate and effective incorporation of industry data into food composition databases or directly into EuroFIR resources, including harmonised procedures for aggregating data on branded products to generic food items. Also, the requirements of the industry, including European food SMEs, and consumers (in consultation with WP 2.1) for food composition data and related information will be reported and, where appropriate, incorporated into the planning of EuroFIR resources. Topics reviewed will include composition data for ingredients and facilities for converting data to the correct representation for nutrition labelling. The main tasks will be:
