Traditional food: A better compatibility with industry requirements

Abstract

The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 (FP6). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm-to-fork approach.

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

“…5 From a consumer perspective, according to Traditional United Europe Food (TRUEFOOD) project, funded by the European Commission, traditional foods are defined as 'a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country'. 20 Therefore, a EU label could be useful to help consumers on their decision when they acquire this type of products or even when they search for a product with specific properties associated to their origin. Almli et al 21 have focused their research on the general image of traditional foods and on the perception of specific product attributes, namely sensory, health, ethics, purchasing and convenience factors.…”

Cultural Tourism Behaviors: Enhancing the Influence of Tourists’ Perceptions on Local Thai Food and Culture

“…Cultural tourism has become one of the most important aspects of mass marketing, and it has witnessed rapid growth [10] due to the increased interest in arts, culture and history [11]. Advances in communication technology have made cultural food more perceptible [12]. In the past, cultural tourism centered on cultural sites as well as historical and metropolitan cities.…”

“…The principles behind perceiving food relate to taste, color, texture, and real image [2]. Intention to perceive influence people to conform [12]. Investigation of tourist satisfaction reveals the expectancy to revisit the destination [23].…”

Special Issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation

“…After reviewing the definitions and previous work on traditional foods, they present the potential nutritional claims that can be attached to selected Black Sea area traditional foods on the basis of their nutritional analytical data. The article by Cotillon et al is concerned with crucial food industry issues such as food quality and safety, and innovation, and how these can be best addressed by the food industry in the context of traditional European food production systems. The article reviews the findings and outputs of the TRUEFOOD FP6 project (http://www.truefood.eu) and provides a snapshot of the processes used to determine best practice for food industry players.…”

“…The article by Cotillon etal. 7 is concerned with crucial food industry issues such as food quality and safety, and innovation, and how these can be best addressed by the food industry in the context of traditional European food production systems. The article reviews the findings and outputs of J Sci Food Agric 2013; 93: 3403-3405 www.soci.org c 2013 Society of Chemical Industry www.soci.org Editorial the TRUEFOOD FP6 project (http://www.truefood.eu) and provides a snapshot of the processes used to determine best practice for food industry players.…”