Food Science and Food Safety

New Developments in Food Industry

The question of regulation, innovation and their influence on competitiveness in global markets has a high importance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce the new products and services in the market. Transformation activities in the food industry can be marked on different levels and with differing methodological approaches innovative fields in the food industry are analysed whether the existing regulatory framework has restrain or facilitating impacts on the development and introduction of new supplements: the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is challenges with multifarious new scientific approaches and some of the technical opportunities which often have an interdisciplinary character. Therefore, the inauguration and building-up of interfacing capability as well as the establishment of new outermost knowledge and capable networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to widen the knowledge base of external co-operations and include clients, retail companies, research institutes, particular service companies as well as other companies of the food and supplying industries in such networks