TY - JOUR
T1 - Future development, innovation and promotion of European unique food
T2 - an interdisciplinary research framework perspective
AU - Byrne, Derek Victor
AU - Wæhrens, Sandra Stolzenbach
AU - O'Sullivan, Maurice G.
N1 - Special Issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation
PY - 2013/11
Y1 - 2013/11
N2 - Unique food products constitute a very important element of European food business, culture, identity and heritage. Understanding the uniqueness of food in Europe from a research-based interdisciplinary perspective will be a critical factor in promoting the competitiveness of artisanal food industries going forward both locally and internationally. Success will support the competitiveness of the European food industry, in particular, small and medium enterprises, by enabling substantial product differentiation potential for producers and providing ample variety in food choice for the consumer. In addition, it will contribute to promotion of sustainable agriculture and development of rural areas, protecting them from depopulation. In order to meet the demands of a developing fundamental shift in European Union agricultural focus to greener, sustainable farming practices and wider rural development and to ensure success for local small-scale producers, this paper discusses the future direction of research in the field of unique European foods. The paper presents a perspective which promotes optimisation and innovation in unique food products in Europe through the integration of advanced knowledge and technologies. A framework is presented covering location, identity, perception and well-being as research areas needing synergy to bridge the research knowledge deficit in determination and specification of food identity in the European Union. The ultimate aim being promotion of sustainable agriculture and rural development, particularly in territories across the European Union where unique food is strategically and scientifically under-defined.
AB - Unique food products constitute a very important element of European food business, culture, identity and heritage. Understanding the uniqueness of food in Europe from a research-based interdisciplinary perspective will be a critical factor in promoting the competitiveness of artisanal food industries going forward both locally and internationally. Success will support the competitiveness of the European food industry, in particular, small and medium enterprises, by enabling substantial product differentiation potential for producers and providing ample variety in food choice for the consumer. In addition, it will contribute to promotion of sustainable agriculture and development of rural areas, protecting them from depopulation. In order to meet the demands of a developing fundamental shift in European Union agricultural focus to greener, sustainable farming practices and wider rural development and to ensure success for local small-scale producers, this paper discusses the future direction of research in the field of unique European foods. The paper presents a perspective which promotes optimisation and innovation in unique food products in Europe through the integration of advanced knowledge and technologies. A framework is presented covering location, identity, perception and well-being as research areas needing synergy to bridge the research knowledge deficit in determination and specification of food identity in the European Union. The ultimate aim being promotion of sustainable agriculture and rural development, particularly in territories across the European Union where unique food is strategically and scientifically under-defined.
U2 - 10.1002/jsfa.6355
DO - 10.1002/jsfa.6355
M3 - Journal article
C2 - 23963919
SN - 0022-5142
VL - 93
SP - 3414
EP - 3419
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 14
ER -
