In the European Union, traditional food processing small and medium sized enterprises are increasingly under pressure due to e.g. standardisation, importance of supermarkets, and governmental regulations. This puts at risk many local and traditional foods and processing techniques, asked for by consumers and being part of a cultural identity. A consortium including Wageningen University & Research has established a knowledge transfer network with a focus on food products made of grains, fish, fruits, vegetables and mushrooms to extend the enterprises’ business and processing skills, by for example organizing training workshops. This fosters sustainable innovation and entrepreneurship for the benefit of the European regions and consumers.
For more information continue to the Trafoon website.