title: 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.
authors: Actia, the French Network of Food Technology Institutes, Paris, France.
authors: Christophe
authors: C
authors: Cotillon
authors: Anne-Clothilde
authors: AC
authors: Guyot
authors: Daniel
authors: D
authors: Rossi
authors: Maurizio
authors: M
authors: Notarfonso
mesh_terms: D003258:Consumer Behavior; D003469:Culture; D005060:Europe; D005062:European Union; D019649:Food Industry / Q000193:education / Q000639:trends; D063427:Food Quality; D059022:Food Safety; D006801:Humans; D040541:Marketing; D012106:Research / Q000639:trends
keywords: FP6; SMEs; TRUEFOOD; food chain; innovation; traditional food