🧭 Nutriscore: A high-level dialogue between science, citizens and operators (Virtual Event) - Tuesday, 23rd November 2021

 

Draft Agenda 

 14h00 Welcome Speech 

 Yves Madre, President, Farm Europe (France). 

  

14h05 Opening Remarks 

 Francesco Capozzi, Professor, Head of Interdepartmental Centre for Industrial Agrofood Research, University of Bologna (Italy). 

 Luis González Vaqué, Professor, Director of Food and Agrarian Policies of the “Fundación Triptolemos” (Spain).

 Nicolai Worm, Nutritionist, University of Munich (Germany). 

 

14h30 Round Table 

Ettore Prandini, President, Coldiretti (Italy). 

Sergio Martín Rubio, Director of Technical and Legislation Department, ANICE (Spain). 

Luciano Stella, Founder, No-Nutriscore Alliance (Belgium). 

Sebastien Vignette, Secretary-General, Roquefort Confederation (France) – invited. 

Marco Campomenosi, MEP, ID (Italy). 

Paolo De Castro, MEP, S&D (Italy). 

Dolors Montserrat, MEP, EPP (Spain) – invited. 

Adrian Vázquez Lazara, MEP, RE (Spain) – invited. 

Marc Tarabella, MEP, S&D (Belgium).

 

15h45 Conclusions

Representative from the European Commission – invited.

 

Information and registration:

nutrition@eat-europe.eu

l.stella@mustconsulting.com

https://www.farm-europe.eu/contact-us/

 

Kraft Heinz's recipe turns sour

Source: https://www.just-food.com/alerts/viewmail.aspx?id=106134&list=2

It's fair to say your correspondent’s jaw almost hit his keyboard yesterday when Kraft Heinz made its latest stock-market filing.

The Kraft cheese, Heinz ketchup and Oscar Mayer meats maker raised eyebrows across the industry, with a multi-faceted announcement that included an SEC probe into the company’s procurement, fourth-quarter profits that missed expectations, an outlook for 2019 that also disappointed Wall Street and the small matter of a US$15bn write-down on certain assets.

Shares in Kraft Heinz tumbled post the closing bell being rung in New York yesterday and they've continued to slide today, down more than 27% at the time of writing.

"Our model is working," Kraft Heinz CEO Bernardo Hees insisted as he spoke to stunned analysts after the announcement.

But such an announcement will naturally prompt questions about the strategy of Kraft Heinz and its owners Berkshire Hathaway and 3G Capital. Kraft Heinz's modus operandi has been built on M&A and then driving synergies from the transactions to grow margins. 

Its margin improvement has been strong – and has in recent years prompted almost all listed majors to take long, hard looks at their own cost base. 

However, the question about Kraft Heinz has always been about its long-term growth. Savings can only go so far. Management has, in recent quarters, sought to emphasise the work the company was putting in to try to grow its sales. On an organic basis, Kraft Heinz's sales grew 2.4% in the fourth quarter year-on-year.

Nevertheless, Kraft Heinz is facing questions on Wall Street a

bout its strategy. "All said, while a challenging industry backdrop is likely partly to blame, frankly, we believe some of Kraft Heinz's issues are distinct," Barclays analyst Andrew Lazar wrote today.

It also appears clear the fabled 3G model of M&A plus synergies equalling profits and returns to investors has not proved the right recipe for a business laden with centre-store, legacy brands facing a squeeze from the rise of private label in its home market on one side and, in the US and in a number of markets around the world, the growing popularity of smaller, more agile, on-trend insurgent brands on the other.

● Ina Volkhardt et al., “Legal aspects regarding product innovations in the food sector”. Ernahrungs Umschau, Vol. 64 No. 11 (2017) 158–165

Abstract 

Numerous legal bases need to be considered when developing products in the food sector, in terms of both German national law and European legislation. Additionally, various guidelines and guiding principles are used in practice to clarify legal issues. The aim of this overview is to summarize the most important legal bases applicable to food innovations, to outline their possible implications and to facilitate a methodological approach for developers. To begin with, relevant terms like ‘food’, ‘medicinal product’, ‘novel food’ etc. are defined and consideration is given to aspects of hygiene and food safety. This is followed by a focus on the opportunities and limits of food fortifications as well as the use of enzymes, aromas and additives, but also basic information on the potential to mislead through product labelling. 

Keywords: food law, food industry, food startups, product innovation, product development, nutriCARD

LINK: http://nutrition-impacts.org/files/2017%20-%20Volkhardt%20et%20al%20-%20english%20version.pdf

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