Research, innovation and EU funded projects

We actively and significantly encourage the food industry’s research and innovation to thrive. With transparency and a proactive mindset, we are specifically focused on:

Increasing the food industry’s competitiveness, support and foster pre-competitive development, innovation, and industrial research.
Strengthening cooperation among food companies and the scientific community by benefiting of opportunities in the national, international, and regional arenas.
Coordinating, together with ART-ER Cons. P.A. – Emilia-Romagna Region, the Cl.uster A.grifood N.azionale CL.A.N Technical Secretariat, a recognized multistakeholder association that unites companies, trade associations, universities, research organizations, training institutions, and territorial representations, operating in the agrifood sector. Promoting, defending, and accelerating the growth of the whole agrifood supply chain—from agricultural production to processing to associated industrial sectors—is our aim. We accomplish this through fostering innovation, making use of research findings, developing new competencies, and collaborating with academic institutions, companies, and government agencies.
In order to participate in EU Research, Technology Development, and Demonstration Programs, nine EU Food Industry Federations have founded the European Economic Interest Grouping “SPES – Spread European Safety GEIE”, coordinated by Federalimentare.

Research, innovation, and technology transfer projects are created, carried out, and managed by us. Through establishing strategic international partnerships and meticulous exploration of national and European funding opportunities, we enhance the competitiveness of food and beverage enterprises.

RESEARCH AND INNOVATION

Contact person: Ms. Maria Cristina Di Domizio
Phone: 06 5903855
E-mail: didomizio@federalimentare.it

EU FUNDED PROJECTS

Contact person: Ms. Giorgia Sabbatini
Phone: 06 5903343
E-mail: sabbatini@federalimentare.it

Research activities

As prominent participants in European food research, we consider that training, development, and research should be given top importance for the future of the Italian food and beverage industry. This is the only way, in fact, to bring innovation, pivotal element to further develop in Italy and abroad.

We encourage and facilitate innovation in products, processes, and services so that we may provide customers with a greater selection of foods that satisfy their various needs in terms of flavor, affordability, nutritional value, and simplicity of use.

We support research initiatives, technology transfer, and training for staff members since we believe these are the modern tools needed to make our companies, especially SMEs, competitive again.

SPES GEIE – Spread European Safety and Sustainability GEIE

Promoted and coordinated by Federalimentare, the European Group of Economic Interest “SPES GEIE” is made up of the following nine Federations of the Food and Beverage Industries:

ANIA (French National Association of Food Industries) – France
CCIS-CAFE (Chamber of Commerce and Industry of Slovenia – Chamber of Agricultural and Food Enterprises) Slovenia
FEDERALIMENTARE (Italian National Federation of Food and Beverage Industry) – Italy
FFDI (Federation of the Food and Drink Industries of the Czech Republic) – Czech Republic
LVA – Lebensmittelversuchsanstalt – Food Research Center – Austria
FIAB (Spanish National Federation of Food and Beverage Industry) – Spain
FIPA (Portuguese National Federation of Food and Beverage Industry) – Portugal
SETBIR (Union of Dairy, Meat, Food Industrialists and Manufacturers of Turkey) – Turkey
SEVT (Federation of Hellenic Food Industries) – Greece

In order to promote member participation in the Community Framework Programmes for Research, Technological Development, and Demonstration, which aim to support innovation and the realization of the European Research Area, SPES GEIE was established. The primary objectives of the SPES consortium are to carry out studies and research on safety and quality of food products throughout the food supply chain at the Community level, to transfer technology of the results, their utilization, and dissemination, and to encourage small and medium-sized enterprises from the Member States to participate in food research promoted at the European level.