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Annual Report

Contents
Role and Mission 1
Message from the President
and Director General 2
Members 4
Structure 6
Board of Directors 7
Committees 8
The EU Food and Drink Industry in Figures in 2009 10
Communications 12
Competitiveness 16
High Level Forum (HLF) for a Better
Functioning Food Supply Chain 16
Improving the Food Supply Chain 17
Small and Medium Sized Enterprises (SMEs) 18
Late Payments 18
Derivatives 18
International Trade 19
Future EU Trade Policy 19
Multilateral Trade Negotiations 19
Bilateral Trade Negotiations 19
Access to World Markets 20
Promotion of Agri-Food Products 20
Supply in Agricultural Raw Materials 21
The Common Agricultural Policy (CAP)
beyond 2013 21
Agricultural Product Quality 21
Biofuels 22
Consumer Information 23
Food Information to Consumers 23
Nutrition and Health Claims 24
Nutrient Profiles 24
Diet, Nutrition and Health 25
Cooperation with the
World Health Organisation (WHO) 25
European Commission White Paper
‘A Strategy for Europe on Nutrition,
Overweight and Obesity Related Health Issues’ 25
The European Platform for Action on
Diet, Physical Activity and Health (DPAH) 26
Reformulation 27
Addition of Vitamins, Minerals
and Other Substances to Foodstuffs 27
Food Safety 28
Food Safety Platform 28
Rapid Alert System for Food and Feed (RASFF) 28
The CIAA’s Incident Management System 28
European Food Safety Authority (EFSA) 29
Allergens in Food 29
International Standards
(Codex Alimentarius) 29
Certification Standards and Schemes 30
Food Ingredients 30
Food Contact Materials 31
Process Contaminants 31
Low Level Presence (LLP) of Not Yet Authorised
Genetically Modified Organisms (GMOs) in the EU 32
Nanotechnology 33
Novel Foods 33
European Technology Platform (ETP)
‘Food for Life’ 34
European Research Projects 35
Environmental Sustainability 36
European Food Sustainable Consumption
and Production (SCP) Round Table 36
Climate Change 36
EU Emissions Trading Scheme 37
Biodiversity 37
Food Waste 38
Further Information 39
Secretariat 40

Role and Mission
The mission of the CIAA is to facilitate the development of an environment in which
all European food and drink companies, whatever their size, can meet the needs of
consumers and society, while competing effectively for sustainable growth.
The CIAA represents the food and drink industries of the EU, the
largest manufacturing sector in the EU in terms of turnover and
employment, with an annual turnover of €954 billion (12.9% of
the manufacturing sector) and employing 4.2 million people
(13.5% of the manufacturing sector). It is a fragmented industry
with 310,000 companies, 99.1% of which are small and mediumsized
enterprises (SMEs), accounting for 48.2% of the total
turnover and 62.8% of the total employment in the sector.
The CIAA’s mission is to facilitate the development of the
industries’ interests in Europe and beyond by pursuing the
development of an environment in which all food and drink
companies, large and small, can compete effectively to provide
Europe’s 500 million consumers with safe, nutritious and
affordable food and drink products every day.
CIAA’s contribution is based on sound scientific research, robust
data management and effective communication, working within
the regulatory framework to ensure that all food and drink
policy issues are dealt with in a holistic manner. The organisation
promotes its members’ interests in areas such as food safety and
quality, nutrition and health, consumer trust and choice,
competitiveness, research and development, innovation and
environmental sustainability.
CIAA members work also in close collaboration with many groups
of key stakeholders to address a range of complex societal and
environmental issues.
The organisation seeks to enhance and promote the longstanding
tradition of quality and variety that has been vital in
gaining Europe’s food and drink industry the world-class
recognition that it enjoys today. By combining Europe’s food and
drink heritage with world-class innovation for the future, the
CIAA and its members aim to achieve the best for Europe’s
consumers and, at the same time, move towards delivering on
the objectives set out under the EU 2020 Strategy – i.e. smart,
inclusive and sustainable growth
The CIAA’s permanent secretariat, based in Brussels, maintains
close contacts with European and international institutions and
is a major partner in consultations on all issues affecting Europe’s
food and drink industry.
The CIAA membership 1 comprises:
n 26 national federations (including 3 observer national
federations);
n 26 EU sector associations; and
n 20 major food and drink companies.
The CIAA coordinates the work of more than 700 experts though
it’s Committees and Expert Groups around three themes:
Through these Committees and Expert Groups, Europe’s food
and drink manufacturers provide broad and in-depth expertise.
They contribute to establishing CIAA positions on key issues
which, once approved, are communicated in a timely way to
European and international decision-makers with a view to
shaping legislative and non-legislative developments impacting
on the industry.
SOME FACTS AND FIGURES ABOUT EUROPE’S LARGEST
MANUFACTURING INDUSTRY (2009):
n It has an annual turnover of €954 billion;
n It employs 4.2 million people;
n It is a fragmented industry with 310,000 companies, 99.1%
of which are small and medium enterprises (SMEs);
n It purchases and processes 70% of EU agricultural
production;
n It exports €53.7 billion in food and drink products to third
countries;
n It registers a positive trade balance of around €3.0 billion;
and
n It offers over 500 million consumers a wide range of safe,
nutritious, affordable food and drink products every day.
1 Figures as of 31 December 2010.
CIAA Annual Report 2010
1

CIAA Annual Report 2010 2
Message from the President
and Director General
Jesús Serafín Pérez
President
As the European Union (EU) braces itself for a potential second
wave of the financial crisis and its impact on the Eurozone,
together with recent tensions in the Schengen Area following the
events of the Arab Spring, the ideals of the EU’s founding fathers
– stability, security and prosperity – are being tested today as
never before. In short, Europe is facing some tall challenges for
the future.
To restore confidence in the Union and the benefits it brings to
the 27-member bloc, the EU must reconnect with its citizens
demonstrating its ability to generate a better quality of life for
those who reside there, based not only on socio-economic
metrics but also on environmental considerations.
Without doubt, one way to achieve this lies in the ability of the
Union to become more competitive, turning crises into
opportunities. In surpassing the confines of rhetoric, the
implementation of the EU2020 Strategy must become a top
priority for the EU and its leaders if we are to succeed in creating
smart, sustainable, inclusive growth for European citizens. In
turn, the EU will be in better stead to face the many challenges
that lie ahead.
How does this affect Europe’s first manufacturing sector, the food
and drink industry? As such, we can play a big part in stimulating
Europe’s economic recovery by generating more growth and jobs
in the path towards a greener economy. With a turnover of €954
billion and accounting for 4.2 million jobs, the industry is a major
employer and contributor to the EU economy, generating wealth
in local communities. In addition, as users of 70% of EU
agricultural raw materials, food manufacturers help to add value
both up and down the value chain, in a sustainable way.
Today, Europe’s food and drink industry is facing important
challenges which have an impact on our competitiveness and on
our position as leading producers and exporters of value-added
products to global markets. One key factor which can greatly
impact on our potential to boost growth lies in innovation. The
need to become more innovative features as one of the 30
Recommendations of the High Level Group (HLG) for a more
Competitive Agri-Food Industry, the implementation of which is
now being driven by the High Level Forum (HLF) for a Better
Functioning Food Supply Chain. This is very positive.
At the successful CIAA Congress in November last, the theme
‘innovation’ resurfaced time and again in the discussions –
ranging from our approach to how we do business, the
manufacturing process, presentation of food and drink products,
pack size and nutrient composition as well as the range of
product offering to the consumer. But what is stifling our capacity
to become more innovative and, as a result, our capacity to
become more competitive?
First and foremost, we need a more business-friendly
environment that removes cumbersome burdens on
manufacturers, both legislative and administrative. This would
bring many benefits for SMEs (which account for over 99% of
food companies in Europe) and large companies alike. Concretely,
demands on business should be feasible and proportionate to
the objectives. Here, the value in establishing the impact of a
legislative proposal in terms of the perceived/real benefit to the
consumer and the overall impact on industry competitiveness
must be taken firmly into account.

Mella Frewen
Director General
Cases such as the likely extension of current rules for the
mandatory labelling of country of origin and the need to
conserve the spirit of the Single Market by preventing attempts
to fragment, de facto, intra-EU trade, serve as serious examples
in this regard.
Secondly, incentives to innovate must be clear. Greater legal
certainty in many areas – from health and nutrition claims on
foods to the successful introduction of risk-assessed new/
emerging technologies – is essential. Without incentives, we will
fail to boost levels of R&D investment across Europe’s food
industry unless investments are perceived as worthwhile in
terms of predictability and speed in bringing a new product to
market and as regards return on investment. In this respect,
agreement on an EU-wide patent is absolutely essential.
Thirdly, the EU must seek to create a more vibrant ‘innovation
culture’ which extends across the entire food and drink industry
including better access to finance for SMEs and higher levels of
knowledge transfer. This will become all the more important in
addressing the issue of ‘healthy ageing’ in Europe in the years to
come.
Last but not least, successful, science-based voluntary measures
rolled out by food operators (such as the voluntary nutrition
information scheme (Guideline Daily Amounts), reformulation
efforts and communication of the environmental assessment of
a product to consumers) should be given due consideration.
Voluntary efforts by industry can prove to be an extremely
helpful tool in driving constructive change and inciting positive
behaviour among consumers. This is very positive and reflects
the responsible, market-driven nature of our business.
By successfully addressing these four key areas, we can develop
a more competitive food industry in Europe, set on a positive
trajectory of smart, sustainable and inclusive growth. In turn,
this will help to foster new opportunities for growth and
employment resulting in more widespread economic stability
across the Union, founded on security and wellbeing for Europe’s
citizens vis-à-vis their health, livelihood and future.
As European integration is being increasingly tested, tough times
require the EU to find new ways of demonstrating its own ‘value
added’ to its citizens. By bolstering the competitiveness of the
Union, this will surely unlock more opportunities for Europe and
its citizens in the future. If successful, the European ideals will
not be forgotten.
The European food and drink industry is ready and enthusiastic
to play its role to achieve Europe’s full potential in the
implementation of the EU2020 Strategy. This is not only of prime
importance for Europe’s first manufacturing industry but also
for Europe and its citizens as a whole.
CIAA Annual Report 2010
3

CIAA Annual Report 2010 4
Members
National Federations
Austria
FIAA – Fachverband der Nahrungs -
und Genussmittelindustrie
www.dielebensmittel.at
Belgium
FEVIA – Fédération de l’Industrie
Alimentaire/Federatie Voedingsindustrie
www.fevia.be
Czech Republic
PKCR – Potravinárˇská Komora České
Republiky
www.foodnet.cz
Denmark
DI – Foedevareindustrien
www.fi.di.dk
Estonia
ETL – Eesti Toiduainetööstuse Liit
www.toiduliit.ee
Finland
ETL – Elintarviketeollisuusliitto Ry
www.etl.fi
France
ANIA – Association Nationale
des Industries Alimentaires
www.ania.net
Germany
BLL – Bund für Lebensmittelrecht
und Lebensmittelkunde
www.bll.de
BVE – Bundesvereinigung der
Deutschen Ernährungsindustrie
www.bve-online.de
Greece
SEVT – Συνδεσμος Ελληνικων
Βιομηχανιων Τροφιμων
Federation of Hellenic Food Industries
www.sevt.gr
Hungary
EFOSZ – Élelmiszer-feldolgozók
Országos Szövetsége
www.efosz.hu
Ireland
FDII – Food & Drink Industry Ireland
www.fdii.ie
Italy
FEDERALIMENTARE – Federazione
Italiana dell’Industria Alimentare
www.federalimentare.it
Latvia
LPUF – Latvijas Pãrtikas Uznëmumu
Federãcija
www.lpuf.lv
Luxembourg
FEDIL – Fédération des Industries
Agro-Alimentaires Luxembourgeoises
www.fedil.lu
Poland
PFPZ – Polska Federacja Producentów
Z . ywnos´ci Zwiazek Pracodawców
www.pfpz.pl
Portugal
FIPA – Federação das Indústrias
Portuguesas Agro-Alimentares
www.fipa.pt
Romania
Romalimenta – Federatia Patronala
Romania din Industria Alimentara
www.romalimenta.ro
Slovakia
PKS – Potravinárska Komora Slovenska
www.pks.sk
SPPK – Slovenská Pol’nohospodárska a
Potravinárska Komora
www.sppk.sk
Slovenia
GZS – Gospodarska zbornica Slovenije
www.gzs.si
Spain
FIAB – Federación Española de Industrias
de la Alimentación y Bebidas
www.fiab.es
Sweden
LI – Livsmedelsföretagen
www.li.se
The Netherlands
FNLI – Federatie Nederlandse
Levensmiddelen Industrie
www.fnli.nl
United Kingdom
FDF – Food & Drink Federation
www.fdf.org.uk
Observers
Croatia
HUP – Hrvatska Udruga Poslodavaca
www.hup.com.hr
Norway
NHO – Mat og Drikke
www.nhomatogdrikke.no
Turkey
TGDF – Türkiye Gıda ve Içecek Sanayii
Dernekleri Federasyonu
www.gdf.org.tr

European Sectors
Bakery
AIBI – International Association
of Plant Bakeries
www.aibi-online.org
Beer
The Brewers of Europe
www.brewersofeurope.org
Bottled Waters
EFBW – European Federation
of Bottled Waters
www.efbw.eu
Breakfast Cereals
CEEREAL – European Breakfast
Cereal Association
www.ceereal.eu
Broth & Soups
Culinaria Europe
www.culinaria-europe.eu
Chocolate, Biscuits & Confectionery
CAOBISCO – Association of the
Chocolate, Biscuit & Confectionery
Industries of the EU
www.caobisco.com
Condiments & Sauces
FIC – Federation of the Condiment
& Sauce Industries
www.fic-europe.org
Dairy Products
EDA – European Dairy Association
www.euromilk.org
Dietetic Products
IDACE – Association of the EU Food
Industries for Particular Nutritional Uses
www.idace.org
Fruit & Vegetable Juices
AIJN – European Fruit Juice Association
www.aijn.org
Fruit & Vegetable Preserves
PROFEL – European Association
of Fruit & Vegetable Processors
www.profel-europe.eu
Ice Cream
EUROGLACES – European Ice Cream
Association
www.euroglaces.eu
Intermediate Products for Bakery
& Confectionery
FEDIMA – Federation of EU
Manufacturers & Suppliers
of Ingredients to the Bakery,
Confectionery & Patisserie Industries
www.fedima.org
Margarine
IMACE – International Margarine
Association of the Countries of Europe
www.imace.org
Pasta
UNAFPA – Union of Organisations
of Manufacturers of Pasta Products
of the EU
www.pasta-unafpa.org
Pet Food
FEDIAF – The European Pet Food
Industry Federation
www.fediaf.org
Processed Meat
CLITRAVI – Liaison Centre for
the Meat Processing Industries
www.clitravi.eu
Processed Potatoes
EUPPA – European Potato
Processors’ Association
www.euppa.eu
Snacks
ESA – European Snacks Association
www.esa.org.uk
Soft Drinks
UNESDA – Union of European
Soft Drinks Associations
www.unesda.org
Soluble & Roasted Coffee
ECF – European Coffee Federation
www.ecf-coffee.org
Spices
ESA – European Spice Association
www.esa-spices.org
Spirits
CEPS – European Spirits Organisation
www.europeanspirits.org
Sugar
CEFS – European Committee
of Sugar Manufacturers
www.cefs.org
Tea & Herbal Infusions
ETC – European Tea Committee
www.etc-online.org
EHIA – European Herbal Infusions
Association
www.ehia-online.org
Yeast
COFALEC – The Confederation
of EU Yeast Producers
www.cofalec.com
Major Food and Drink
Companies 2
Barilla
Cadbury
Cargill
Coca-Cola
Danone
Ferrero
General Mills
Heineken
Heinz
Kellogg
Kraft Foods
Mars
Nestlé
PepsiCo
Procter & Gamble
Food Products
Südzucker
Tate and Lyle
Ülker
Unilever
2 As of 31 December 2010
CIAA Annual Report 2010
5

CIAA Annual Report 2010 6
Structure
Food & Consumer
Policy Committee
Expert Group
Ad Hoc Group
Committee of Directors
General (CDG)
Competitiveness
Committee
General Assembly
Board
Executive Committee
(EXCOM)
Environmental
Sustainability
Committee
Liaison Committee
(LC)
Communications
Advisory Group (CAG)
Expert Group Expert Group Expert Group
Ad Hoc Group Ad Hoc Group
The General Assembly is composed of all CIAA members (national
federations, European sector associations and large food and
drink companies). It approves the annual accounts, adopts the
CIAA Roadmap and establishes internal rules of procedure.
The CIAA’s Board of Directors is composed of 17 directors, all of
whom are CEOs of food and drink companies, including five
from SMEs. The Board defines CIAA vision, policies and priorities.
The Executive Committee (EXCOM) is composed of nine members
of the Board (marked with an asterisk – see page 7), responsible
for overseeing the work of the organisation in a number of key
areas, according to the parameters determined by the Board.
Communication
Network
The EXCOM takes the lead in policy debates and establishes CIAA
Committees to examine specific issues. The Committee of
Directors General (CDG) works together with the EXCOM and the
Board. The CDG is composed of representatives from each
national federation and European sector association. The LC is
composed of representatives from each food and drink company
member.
This management structure ensures all CIAA members input into
the development of the organisation’s policies and priorities.

Board of Directors
Dr Wolfgang HEER*
Vice-President
(Agriculture and Trade)
Südzucker
Mr Zein ABDALLA
PepsiCo
Mr Michel DELBAERE
Crop’s N.V.
Mr Thomas KUNZ
Danone
Ms Dominique REINICHE*
Vice-President
(Environment)
Coca-Cola
Mr Doug BAILLIE*
(Food Information
and Nutrition)
Unilever
Mr Frans EGBERTS
Henri van de Bilt
Mr Timothy MOBSBY
Kellogg
Mr Jesús Serafín PÉREZ*
President
Aguas de Fuensanta S.A.
Mr Attilio ZANETTI*
Vice-President
(SMEs)
Zanetti
Mr Marco CAPURSO*
(Communication
and Transition)
Ferrero
Mr Laurent FREIXE*
(Competitiveness)
Nestlé
Mr James MOSELEY*
(Science and Safety)
General Mills
Mr Didier DEBROSSE*
Treasurer
Heineken
Mr Michael CLARKE
Kraft Foods
Mr Mogens GRANBORG
Ex-Danisco
Mr Francesco PIZZAGALLI
Fumagalli Industria
Alimentari SpA
* Member of the Executive Committee (EXCOM) As of 31 December 2010
CIAA Annual Report 2010
7

CIAA Annual Report 2010 8
Committees
Food and Consumer Policy Committee
Chair
Geoff Thompson (Danone)
Steering Group
Angelika Mrohs (BLL) Pilar Velázquez (FIAB)
Barbara Gallani (FDF) Marta Baffigo (Kellogg)
Daniele Rossi (FEDERALIMENTARE) Guido Kayaert (Nestlé)
Michael Blass (FIAA) Dick Toet (Unilever)
Expert Groups (FCP 1)
ADDITION OF NUTRIENTS
Marta Baffigo (Kellogg)
CONSUMER INFORMATION
Angelika Mrohs (BLL)
DIET TASK FORCE
Marta Baffigo (Kellogg)
Sylvie Charton (Mars)
NUTRITION &
HEALTH CLAIMS
Anne Heughan (Unilever)
ADVERTISING & MARKETING
(sub group)
Jeanne Murphy (Ferrero)
ALLERGEN (ad hoc)
Ron Colwell (Heinz)
FOOD TAXES (ad hoc)
Truus Huisman (Unilever)
GDA (ad hoc)
Marta Baffigo (Kellogg)
GUIDANCE (ad hoc)
Eva Hurt (Nestlé)
LEGIBILITY (ad hoc)
Mark Caulfield (Kellogg)
MONITORING &
REFORMULATION
(sub group)
Sylvie Charton (Mars)
PORTION SIZES (ad hoc)
Vanessa McConkey
(General Mills)
TECHNICAL AMENDMENTS
(ad hoc)
Isabelle Caelen (Nestlé)
Expert Groups (FCP 2)
CONTAMINANTS
Sam Lalljie (Unilever)
FOOD CONTACT MATERIALS
John Horwood (FDF)
DECLARATION OF
COMPLIANCE (ad hoc)
Vacant
FOOD INGREDIENTS
Lynn Insall (FDF)
Joy Hardinge (FDF)
ADDITIVE CATEGORISATION
(ad hoc)
ENZYME GUIDELINES
(ad hoc)
FLAVOURINGS GUIDELINES
(ad hoc)
INTAKE DATA COLLECTION
(ad hoc)
FOOD SAFETY MANAGEMENT
& HYGIENE
Gunter Fricke (Nestlé)
Dario Dongo
(FEDERALIMENTARE)
INCIDENT MANAGEMENT
GROUP
Mella Frewen (CIAA)
NANOTECHNOLOGY
Mike Knowles (Coca-Cola)
NOVEL FOODS/GMO
Agnès Davi (Danone)
PROCESS CONTAMINANTS
Richard Stadler (Nestlé)
R&D & SCIENCE
Daniele Rossi
(FEDERALIMENTARE)
Felix Sancho (Kraft Foods)
ALLERGEN (ad hoc)
Ron Colwell (Heinz)
BETTER REGULATION
(ad hoc)
Dick Toet (Unilever)

Experts from CIAA’s members make up the Committees and Expert Groups.
They work together using their expertise to follow dossiers, analysing particular
issues and aiming to find a common CIAA position.
Competitiveness
Committee
Chair
Ruth Rawling (Cargill)
Steering Group
Peter Hofland (Cargill)
Bénédicte Masure (EDA)
Damiano Di Natale (Ferrero)
Horacio González Alemán (FIAB)
Bruno Guichart (FIAB)
Murk Boerstra (FNLI)
Bart Vandewaetere (Nestlé)
Susanne Langguth (Südzucker)
Willem-Jan Laan (Unilever)
Expert Groups
AGRICULTURAL POLICY
Susanne Langguth (Südzucker)
BIOFUELS TASK FORCE
Willem-Jan Laan (Unilever)
COMMERCIAL RELATIONS
Horacio González Alemán (FIAB)
DERIVATIVES TASK FORCE
Vacant
ECONOMIC RESEARCH & ANALYSIS
Murk Boerstra (FNLI)
IMPORT/EXPORT PROCEDURES
Damiano Di Natale (Ferrero)
Peter Hofland (Cargill)
TRADE
Bénédicte Masure (EDA)
Bart Vandewaetere (Nestlé)
Environmental
Sustainability Committee
Chair
Pascal Gréverath (Nestlé)
Steering Group
Yves Buchsenschutz (Danone)
Joop Kleibeuker (EDA)
Anna Vainikainen (ETL)
David Bellamy (FDF)
Franki Grilli (Ferrero)
Ann Nachtergaele (FEVIA)
Paloma Sanchez (FIAB)
Thomas Ingermann (Kraft Foods)
Mark Caulfield (Kellogg)
Expert Groups
CLIMATE
Paul Gardiner (British Sugar)
EUROPEAN FOOD SUSTAINABLE
CONSUMPTION & PRODUCTION (SCP)
ROUND TABLE
Pascal Gréverath (Nestlé)
Philippe Diercxsens (Danone)
PACKAGING
Franki Grilli (Ferrero)
REPORTING
Thomas Ingermann (Kraft Foods)
RT MIRROR GROUP 1
(Assessment methodology)
Jean-Pierre Rennaud (Danone)
RT MIRROR GROUP 2
(Communication tools)
Mark Caulfield (Kellogg)
RT MIRROR GROUP 3
(Improvement)
Thomas Ingermann (Kraft Foods)
RT MIRROR GROUP 4
(Non-environmental aspects)
Joop Kleibeuker (EDA)
WASTE
Joop Kleibeuker (EDA)
Communications
Advisory Group
Chair
Paul Fitzsimons (Kellogg)
Angelika Mhros (BLL)
Gwendoline Ornigg (Cargill)
Nikolaus Tacke (Coca Cola)
Geoffrey Thompson (Danone)
Julian Hunt (FDF)
Alessandro Cagli (Ferrero)
Marta Baffigo (Kellogg)
Angela Shepherd (Kraft)
Christina Drotz-Jonasson (Nestlé)
Pascal Greverath (Nestlé)
Sylvie Chartron (Mars)
Philip Myers (Pepsico)
Truus Huisman (Unilever)
COMMUNICATIONS NETWORK
National Federations
European Sectors
Liaison Committee members
CIAA Annual Report 2010
9

CIAA Annual Report 2010 10
The EU Food and Drink Industry
in Figures in 2009
Employment
4.2 million people
(-1.5% compared to 2008)
Leading employer in the EU (13.5%)
SMEs 1
48.2% of
EU food and drink turnover
62.8% of employment
in the food and drink sector
( 3 2007 data 4 2006 data)
Turnover
€954 billion
(-4.0% compared to 2008)
Largest manufacturing sector in the EU (12.9%)
Number of companies
310,000 3
Fragmented industry
R&D
(% of food and drink output)
0.37% 4
Insufficient R&D
expenditure

External trade
Exports €53.7 billion
(-8.0% compared to 2008)
Imports €50.8 billion
(-14.2% compared to 2008)
Trade balance €3.0 billion
Net exporter of food and drink products
Consumption
(% of household expenditure)
13.1%
Slight increase
EU share of
global exports
18.6%
(20.4% in 2000)
Shrinking share
in global exports
Value added
(% of EU GDP)
2.0%
Stable
CIAA Annual Report 2010
11

CIAA Annual Report 2010 12
Communications
CIAA Congress 2010
The CIAA pro-actively engages with stakeholders all year round
on a broad range of issues affecting Europe’s food and drink
industry. Specifically, the CIAA’s highly successful Congress in
November 2010 brought together key stakeholders to discuss
the food industry’s vision for 2020 around the key theme of
‘People, Planet, Partnership’. A high number of senior expert
speakers and panellists shaped discussions on the central
challenges facing Europe’s food and drink manufacturers via
sessions on ‘Food for the Future’, ‘Health and Wellbeing’, ‘Planet
and Environment’ and a wrap-up session on ‘Trust and
Partnership’.
Throughout the four sessions, it became clear that innovation is
central to helping the industry meet the socio-economic and
environmental concerns of today and tomorrow and to making
the industry more competitive to deliver safe, high quality,
sustainable and affordable options to consumers. The Congress
also provided a platform to share many different perspectives,
bringing together food chain partners, including agricultural
producers, retailers and consumer organisations.
The 2010 Congress secured the involvement of four European
Commissioners and their cabinets, including Commissioner for
Health and Consumer Policy, John Dalli, a keynote speaker on
health and wellbeing. The event culminated in a gala dinner
held at the Museum of Fine Arts in Brussels with a special
message from Research, Science and Innovation Commissioner
Máire Geoghegan-Quinn and Chair of the European Parliament’s
Committee on Environment, Public Health and Food Safety, Jo
Leinen MEP. Over the course of the two days, no less than eight
industry CEOs presented the views of Europe’s food and drink
industry on a number of different topics.
Despite the economic climate, approximately 500 delegates
from the national, EU and international policy arena, NGOs,
scientists, academia and press attended. Internationallyrenowned
moderators chaired each of the debates which
generated record media coverage for the CIAA with over thirty
articles in over ten reputable media outlets including Les Echos,
Lebensmittelzeitung, EU Food Policy and Agra-Facts. A specially
dedicated event website and round-up newsletter served as a
tool for on-going communication with delegates and gathered
testimonials from several speakers and participants.
Overall, the Congress was successful in elevating the ‘innovation
agenda’ of the food and drink industry, placing innovation at the
forefront of participants’ minds. At the close of the event, food
manufacturers called on policymakers to create a more businessfriendly
environment in Europe in which innovation in the food
industry can flourish, helping to develop new ways of addressing
societal issues and to bolster the competitiveness of Europe’s
largest manufacturing industry.

CIAA and Related Events 2010
1 European Technology
Platform (ETP) ‘Food for
Life’, Fifth Anniversary
Stakeholder Event
2 Bitesize Lunch Debate
on Portions
3 Third Nanotechnology
Stakeholder Dialogue
Day
CIAA Communications in 2010
Competitiveness
In June 2010, the CIAA held a Dinner Debate at Bibliothèque
Solvay to welcome the creation of The High Level Forum (HLF)
for a Better Functioning Food Supply Chain, an extension of the
High Level Group (HLG) on the Competitiveness of the EU Agri-
Food Industry, established in 2008 by the European Commission
(DG Enterprise and Industry). Central to the discussion was the
competitiveness of Europe’s food and drink industry and
progress made towards the successful implementation of the 30
Recommendations of the HLG.
In addition, the CIAA launched a SME website in November to
provide a portal of useful information for the vast number of
food and drink SMEs in Europe 5 . The website includes quick
facts, key data and provides an online toolkit to the benefit of
SMEs’ day-to-day activities (for example, events, publications,
outreach, crisis management, etc.).
Food and Consumer Policy
4 TRUEFOOD Final
Conference (CIAA
co-sponsored event)
5 EU Platform for Action
on Diet, Physical Activity
& Health (DPAH), Fifth
Anniversary Dinner
Debate
Health and Wellbeing
In March, the CIAA hosted a lunchtime panel discussion,
‘A Bitesize Lunch Debate: Food Information per Portion’ feeding
into the debate on the proposal on food information to
consumers. The event provided an opportunity to clarify the role
of nutrition information per portion in helping consumers to
make informed food choices. Over 50 guests attended from the
EU institutions, national authorities, academia, industry
representatives and members of the press.
6 Second Process Contaminants
Workshop
7 The High Level Forum (HLF) for
a Better Functioning Food Supply
Chain Dinner Debate
8 Sustainable Consumption and
Production (SCP) Round Table,
launch of the Guidelines on
Voluntary Environmental
Assessment and Communication
9 CIAA 11th Annual
Reception in the
European Parliament
10 CIAA Congress 2010:
‘People, Planet,
Partnership’
Q1 Q2 Q3 Q4
The EU Platform for action on Diet, Physical Activity and Health 6
celebrated its fifth anniversary in April. To mark the successes
and progress achieved over the past half-decade and to discuss
the challenges that lie ahead, the CIAA hosted a stakeholder
dinner debate bringing together a host of key stakeholders (over
80 in total) including EU Platform members, officials from the
Commission (DG Health and Consumers), press representatives
and industry.
The CIAA also used the opportunity to launch the second edition
of ‘Promoting balanced diets and healthy lifestyles – Europe’s
food and drink industry in action’ brochure. The report presents
an up-to-date snapshot of the key activities being rolled out by
the CIAA and its members to address obesity and other noncommunicable
diseases in Europe set against the backdrop of
manufacturers’ ongoing commitments under the Platform.
Following the merger of the consumer and operators’ section of
the GDA website in May 2010, this tool was developed further
with improved navigation features to provide regular updates
with positions, press releases, research findings, brochures and
statements of interest on the rollout and understanding of the
GDA scheme across the EU. Interest in the site over the year was
generated largely by the portions event in March, the launch of
a CIAA brochure on portions in October and, finally, discussions
on the food information proposal.
5 Over 99% of Europe’s 310,000 food and drink companies are SMEs
(2007 data).
6 See page 26 for information on EU Platform for action on Diet,
Physical Activity and Health.
CIAA Annual Report 2010
13

CIAA Annual Report 2010 14
COMMUNICATIONS
Science and Innovation
In October the CIAA held its eleventh Annual European Parliament
reception themed ‘An Innovation Union for Europe’s food and
drink industry’. Ms. Mairead McGuinness MEP hosted the evening
with over 200 people in attendance including over 40 key MEPs
from across the EU’s political spectrum. The evening provided an
opportunity for food industry representatives to engage with key
stakeholders on the theme of innovation while celebrating
Europe’s food culture and its potential for more sustainable
growth to boost the industry’s competitiveness worldwide.
To celebrate the fifth anniversary of the European Technology
Platform (ETP) ‘Food for Life’, a stakeholder event in Brussels was
organised on 3 March entitled “Five years of the ETP ‘Food for
Life’: driving research in the agri-food industry towards a
competitive Europe”. The anniversary event brought together
over 170 stakeholders including representatives from the
European Commission, academics and industrialists, members
of the research community and company representatives (large
and small). As such, the ETP provides a unique opportunity for
all stakeholders in the European food chain to increase their
competitiveness and safeguard the well-being and continued
welfare of consumers across Europe. The event provided an
excellent platform on which to demonstrate how this initiative
impacts on the EU’s research agenda at the national level.
Additionally in 2010, the second ETP newsletter was published
and the ETP site re-launched in June, providing a complete
revision of information and improved navigation tools to
stakeholders.
The third Nanotechnology Stakeholder Dialogue Day was held
on 23 March. The event provided an opportunity for constructive
engagement to dispel myths circulating in the UK press as a
result of the publication of the Lord Krebs report (January 2010).
The event also underlined the importance of a complete food
chain approach to nanotechnology. Speakers from key
stakeholder audiences including academia, researchers, policymakers
and industry representatives addressed over 200
attendees. Subsequent work with the European Commission (DG
Health and Consumers, DG Research and Innovation) was also
undertaken to promote the CIAA Responsible Supplier Statement.
A fourth Stakeholder Dialogue Day is envisaged in 2011.
Meanwhile, in January, a new nanotechnology website was
launched to provide insight into the CIAA and its members’
activities in this area, most notably, information on the series of
CIAA Stakeholder Dialogue Days to date, dissemination of
speakers’ presentations, key findings, reports from regulators
and academics as well as the CIAA ‘Responsible Supplier
Statement’.
Environmental Sustainability
As a founding member of the European Food Sustainable
Consumption and Production (SCP) Round Table initiative the
CIAA continues to play an active role in its work. In July, the
‘Guiding Principles for environmental assessment methodology
and communication’ were adopted by Round Table members.
Along with other food chain partners, gathered together in the
Round Table, the CIAA is committed to providing accurate and
understandable voluntary information on the environmental
performance of food and drink products, including to
consumers.
Family ‘Look and Feel’ for CIAA Communications
2010 saw the introduction of a consistent ‘family look and feel’
to all CIAA communications tools in addition to the branding for
events. Over the year, the CIAA published ten brochures in the
new CIAA house style. Online tools were developed to enhance
communications activities and raise awareness of the
organisation‘s work.

The CIAA will launch its new name in the summer of 2011,
reflecting a renewed purpose and vision for the organisation
moving forwards in order to achieve smart, sustainable and
inclusive growth for Europe’s food industry as set out under the
EU 2020 Strategy 7 . With the 30th anniversary of the organisation
approaching in 2012, the ‘new CIAA’ will be well placed to
communicate on the increasing number of issues affecting
Europe’s food manufacturers in a landscape of new socioeconomic
and environmental challenges. Communications in
2011 will focus on progressing towards this anniversary Congress
in 2012.
Media Relations
The CIAA continued to engage in a comprehensive media contact
programme with international publications and Brussels-based
correspondents in 2010. The timely preparation of press releases,
statements and Q&As on key issues tailored to specific groups of
press contacts coupled with one-on-one interviews and
background briefings helped to boost overall media relations.
In total, 23 press releases were distributed in 2010, a significant
50% increase on 2009. Proactive and reactive media
communications tools were issued on a number of topics such
as the food information to consumers discussions, GDAs, food
security, nanotechnology in the food chain, health claims and
environment issues. This important work will continue in 2011.
Looking Forward to 2011
Media Partnership: Food & Beverage International
Magazine
The CIAA sustained its successful media partnership with Food &
Beverage International in 2010. Published six times a year with
a circulation of over 30,000 readers, this leading magazine for
food and beverage manufacturers saw articles from CIAA
published in each of its 2010 editions, covering topics such as:
n Cutting Back – Reducing Waste, Energy and Water Usage
brings wide-reaching benefits
n GDAs: Information at your fingertips
n Industry increases commitment in the promotion of healthy
lifestyles
n CIAA and other food chain partners adopt Guiding Principles
on environmental assessment and communications
n The CIAA Congress 2010 ‘People, Planet, Partnership’.
In 2011, the CIAA will continue to raise the profile of the organisation proactively to members and the industry’s wider
stakeholder audience to strengthen the CIAA position as the foremost organisation on food-related issues in Europe. The
brand identity launch event in June 2011 will be key to raising awareness of the new name and logo while providing a
platform on which to promote the wider industry agenda of food and drink manufacturers in Europe. Proactive stakeholder
engagement, targeted events and a range of effective print and online communications tools will continue to feature in the
organisation’s communications activities in an effort to exploit existing opportunities to the full and to identify attractive
new ways in which to promote members’ activities.
7 EUROPE 2020 – A strategy for smart, sustainable and inclusive growth: http://europa.eu/press_room/pdf/complet_en_barroso___007_-_
europe_2020_-_en_version.pdf
CIAA Annual Report 2010
15

CIAA Annual Report 2010 16
Competitiveness
High Level Forum (HLF) for a Better Functioning
Food Supply Chain
The European Commission established the High Level Forum
(HLF) for a Better Functioning Food Supply Chain in July 2010,
extending the mandate and membership of the High Level
Group (HLG) on the Competitiveness of the Agro-Food Industry,
created in 2008. The HLG brought together stakeholders across
the food chain including policy makers, industry representatives
and non-governmental organisations to ascertain the main
challenges facing the food industry and, consequently, impacting
on its competitiveness. The HLF will build on the HLG’s work and
assist the Commission in developing an industrial policy for the
agri-food sector in order to bolster the sector’s competitiveness
by:
n Tracking the implementation of the 30 Recommendations
and the Roadmap adopted by the HLG in July 2009;
n Implementing the ten initiatives in the Commission’s
Communication ‘A better functioning food supply chain in
Europe’ published in October 2009.
CIAA members have been building on the HLG’s work by (i)
developing a holistic approach to EU food policy through a case
study on consumer information, (ii) taking the first steps towards
establishing a social dialogue with social partners, and (iii)
helping to drive forward the Food Chain Sustainable Consumption
and Production (SCP) Round Table and the European Technology
Platform (ETP) ‘Food for Life’.
The CIAA has played an active role in maintaining momentum
on issues central to the industry’s competitiveness, such as a
high level debate hosted in June by the CIAA to discuss progress
on the implementation of the HLG Recommendations and
through the organisation’s participation at a conference on the
food industry’s competitiveness organised by the Belgian
Presidency in October.
Going forward, in order to ensure the HLF can work constructively,
the CIAA calls on HLF members to define an industrial policy for
the food and drink industry. The CIAA will also implement the
measures in the Commission’s Communication ‘An industrial
policy for the globalised era – putting competitiveness and
sustainability centre stage’. This work will comprise of analysing
the impact new policies have on the industry’s competitiveness
through ‘fitness checks’ vis-à-vis the industry’s competiveness
indicators 8 . Overall, the CIAA will continue to work with the HLF
to examine any new developments and to update the
recommendations of the HLG where appropriate.
8 Quantitative Indicators: Production Value, Labour Productivity,
Export Market Share, R&D Investment. Qualitative Indicators:
Functioning of the Food Chain, Private Labels, Regulatory Impact,
Access to Input Products, Environment and Sustainability.

Improving the Food Supply Chain
The European Commission published its retail market monitoring
report ‘Towards a more efficient and fairer retail services in the
Internal Market for 2020’ in July and its ‘Single Market Act’ in
October 2010.
The CIAA contributed to the Commission’s stakeholder
consultations to ensure measures are introduced which:
n Address barriers to the Single Market for food (the CIAA
stressed the essential role that the Commission has in tackling
barriers to the internal market, especially at a time of
economic crisis);
n Improve the relationship between manufacturers and
retailers through an EU framework, supported by an effective
dispute resolution mechanism to address unfair commercial
practices, thus improving the competitiveness of the supply
chain;
n Establish an EU framework for food information to consumers
based on common objectives, harmonised methodologies
and transparency requirements, especially for sustainability
schemes.
Having identified these three key issues, the CIAA continues to:
n Communicate on the barriers to the Single Market by calling
for the completion of the goods package, for example. This
should include ensuring national and EU legislation does not
introduce barriers to the Single Market as well as monitoring
emerging initiatives;
n Call on the Commission to study the effects of unfair
commercial practices on long-term consumer welfare;
n Press for innovation to be at the forefront of the Commission’s
agenda through the ‘Innovation Union’ flagship initiative;
n Work with partners along the food supply chain, for example,
through the European Food Sustainable Consumption and
Production (SCP) Round Table in order to provide for the
voluntary environmental assessment of food and drink
products and methodologies to communicate this information
along the chain, including to consumers.
CIAA Annual Report 2010
17

CIAA Annual Report 2010 18
COMPETITIVENESS
Small and Medium Sized Enterprises (SMEs)
The CIAA represents a fragmented industry with 310,000
companies, 99.1% of which are SMEs. As a result, the CIAA is
committed to improving the capacities of SMEs by:
n Simplifying policies to reduce administrative burdens;
n Improving access to finance and research programmes; and
n Facilitating access to international markets.
Throughout 2010, the CIAA worked with key stakeholders to
increase SMEs’ competitiveness and tracked the implementation
of the HLG 10th Recommendation on the operation of the food
chain, ‘Provide better support to the SMEs in order to enhance
their entrepreneurship’. The CIAA promoted its position on the
Directive combatting late payment in commercial transactions
and contributed to the Commission’s consultation on ‘Reinforcing
support to EU SMEs in markets outside the EU’, a well-timed and
necessary initiative. Moreover, the CIAA continues to monitor the
implementation of the Small Business Act (SBA), a set of ten
principles adopted by the Commission in 2008.
The CIAA will continue to work on issues impacting on SMEs and
monitor national programmes, in order to develop a toolkit to
support SMEs at the national and European level. Last but not
least, the CIAA has developed a website dedicated to SMEs to
highlight the key contribution they make to the EU food and
drink industries: http://smes.ciaa.eu/
Late Payments
Derivatives
With the onset of the financial crisis, derivatives, in
particular those of agricultural commodities, have
brought the market under close scrutiny. The 2006 to
2008 spike in raw material prices has been extensively
analysed and speculation on financial markets can
be considered one cause of extreme price volatility.
In this context, the Commission is undergoing a
review of the Markets in Financial Instruments
Directive (MiFID) and a reform of the Over the
Counter (OTC) markets. The CIAA sees commodity
markets as an essential tool for the industry which
uses them for price discovery and price hedging.
While the CIAA supports the Commission’s efforts to
improve the transparency and robustness of
derivatives and OTC markets, this should not
compromise the liquidity and functioning of EU
agricultural derivative markets.
The CIAA will continue its involvement in the review
of the financial regulation, one component in
addressing issues related to security of supply.
Developments in the G20 under the French Presidency
will also be monitored closely.
In October 2010, the Council and the European Parliament adopted the Directive on combatting late payment in commercial
transactions, a recast of Directive (EC) 2000/35.
The CIAA welcomed the Directive because it marks significant progress towards overcoming late payments, a major problem
for food and drink manufacturers, particularly SMEs.
The CIAA will continue to support the extension of good contracting codes to cover all commercial relations, beyond prompt
payments. This would contribute to ongoing discussions at the EU level looking at the broader issues surrounding contractual
relations in the food supply chain which the CIAA trusts will lead to a Europe-wide solution to addressing unfair practices
more generally.

International Trade
Future EU Trade Policy
In November 2010, the European Commission adopted its Communication ‘Trade, growth and world affairs: Trade policy
as a core component of the EU 2020 Strategy’ which builds upon the ‘Global Europe’ strategy and sets priorities for
European trade policy for 2010 to 2015.
Contributing to the stakeholder consultation which preceded the revision of the trade policy strategy, the CIAA called for a
clear, coherent and consistent EU trade policy which supports a successful and sustainable food sector in the EU. The CIAA
welcomed the Commission’s Communication which confirms its commitment to conclude the Doha Development Round
and, given the lack of progress here, to seize market opportunities through bilateral trade negotiations.
Multilateral Trade Negotiations
2010 brought little progress in the Doha Development Agenda
(DDA) although the G20 summit in Seoul at the end of the year
raised hopes that the negotiations may be concluded in 2011.
Meanwhile, CIAA members used the relative calm in the World
Trade Organisation (WTO) negotiations to reflect on its own
policy objectives for the future of multilateral talks and to better
understand the impact of technical proposals on the table. The
CIAA also maintained good working relations with the EU and
third countries’ negotiators, most notably, through two visits to
Geneva.
The political momentum and the clear calendar, adopted at the
end of 2010, have renewed hope that the talks could be
concluded by the end of 2011. At the current stage, the CIAA calls
on negotiators to resolve the outstanding issues in the DDA
agricultural negotiations and to ensure that multilateral
negotiations are not jeopardised by bilateral talks.
Bilateral Trade Negotiations
2010 was a very intensive period for the EU bilateral trade
agenda. The EU signed free trade agreements with Korea and
Morocco, finalised negotiations with Central America, Peru and
Colombia and continued its talks with important trade partners
such as Canada, India and Ukraine. In May, the European
Commission also re-launched negotiations with MERCOSUR –
the major decision in bilateral relations in 2010 – and began
negotiations with Singapore and Malaysia.
The CIAA contributed to public consultations on MERCOSUR,
Malaysia and Japan and updated its position on Ukraine. Given
that MERCOSUR is a large and highly competitive global food
supplier, the CIAA is following these negotiations very closely.
In addition, the CIAA welcomed the new role for the European
Parliament on trade under the Lisbon Treaty, which resulted in a
new constructive and collaborative relationship with the EU
institutions. This was demonstrated with its work on the EU-
Korea Free Trade Agreement (FTA) which should improve market
access for EU food and drink products when applied in 2011.
Striking the balance of different interests in the negotiations in
progress remains a significant challenge and needs to be
monitored closely. The CIAA hopes that the EU-Korea FTA will be
applied without delay. Meanwhile, food and drink operators
would like to promote free trade negotiations with partners
which represent important but highly protected markets, such
as Japan. Nevertheless, multilateral negotiations under the DDA
should take priority over bilateral negotiations in the months
ahead.
CIAA Annual Report 2010
19

CIAA Annual Report 2010 20
INTERNATIONAL TRADE
Access to World Markets
Efforts to remove non-tariff barriers to trade in traditional and
emerging markets constitute an important element to trade
policy. The Market Access Partnership between the European
Commission, Member States and industry plays a positive role in
sharing information and coordinating efforts to overcome these
barriers, while regular bilateral regulatory dialogues with various
partners and the World Trade Organisation’s (WTO) transparency
mechanisms provide additional tools to help prevent the
proliferation of non-tariff barriers to trade.
Throughout 2010, the CIAA worked on existing and potential
trade distorting measures in third countries with the Commission.
These include trade restrictions in Argentina, regulatory reform
in China and the Customs Union between Russia, Kazakhstan
and Belarus. The CIAA also responded to several WTO negotiations,
providing its members with information on upcoming regulatory
changes in partner countries. Through this, the CIAA welcomed
progress made on a number of issues such as fiscal discrimination
against coffee imports in Croatia and unjustified technical
requirements for baby food in Ukraine.
The number of non-tariff barriers in the food sector is growing.
In fact, it is difficult to deal with all of the barriers faced by
exporters of EU food and drink products and to monitor all of
the regulatory changes notified to the WTO. Promoting
international and European standards with EU trading partners
through international bodies, such as Codex Alimentarius, could
help to ease this situation.
Promotion of Agri-Food Products
Since 2007, the CIAA has highlighted the role that EU promotion
policy plays in supporting European food and drink products
while stressing the difficulties encountered by operators and
suggesting improvements (for example, the need to simplify
programmes involving more than one Member State).
In a letter sent to Commissioner Ciolos, responsible for
Agriculture and Rural Development in 2010, the CIAA and
other key stakeholders stated that the time had come to
address critical changes to the EU’s promotion policy, both in
the EU and third countries. Bearing in mind that these changes
take time, the CIAA also asked for short-term adjustments to the
current regime.
Meanwhile, the Commission Communication ‘The CAP towards
2020’ referred to the need to reform the EU’s current promotion
policy. A specific Commission Communication on promotion,
followed by a stakeholder consultation and a legislative proposal
is expected in 2011. From the CIAA perspective, promotion policy
needs to be simplified, flexible and more ambitious.

Supply in Agricultural Raw Materials
The Common Agricultural Policy (CAP) beyond
2013
European food and drink manufacturers purchase and process
70% of EU agricultural production. Thus, it is crucial that the
industry has access to adequate supplies of high quality,
affordable agricultural raw materials. A successful CAP is essential
to meeting this objective.
In 2010, the European Commission (DG Agriculture and Rural
Development) launched a public consultation on the future of
the CAP leading to the Communication in November on ‘The CAP
towards 2020: Meeting the food, natural resources and territorial
challenges of the future’.
Throughout 2010, the CIAA communicated its priorities for the
CAP post 2020 based on (i) food security (ii) sustainability and
(iii) market orientation. The CIAA contributed to the consultation,
highlighting the importance of a common policy delivering a
level playing field for farmers. Furthermore, the CIAA calls for a
CAP that ensures the proper functioning of the Single Market
and responds to global challenges. The organisation participated
in several events on the CAP reform to raise awareness of the
CIAA position, including involvement as a keynote speaker at the
Commission’s conference organised in July 2010, drawing the
public consultation to a close.
Further to the Communication, the Commission (DG Agriculture
and Rural Development) organised a stakeholder consultation in
January 2011, leading to an impact assessment. The Commission
will come forward with legislative proposals later in 2011, after
the future multiannual financial framework has been presented.
The CIAA will continue to promote its priorities for a marketorientated
and sustainable CAP.
Agricultural Product Quality
In May 2009, the Commission (DG Agriculture and Rural
Development) released its Communication on ‘Agricultural
product quality policy’ (the Quality Package) which addresses,
inter alia, marketing standards, geographical indications and
certification schemes. In response, the CIAA came forward with
its position, stressing that ‘place of farming’ labelling should be
decided on a voluntary case-by-case basis.
Throughout 2010 the Commission continued to work on the
Quality Package, publishing a set of four proposals in December.
This includes a proposal for a Regulation on agricultural product
quality schemes and a proposal for a Regulation on marketing
standards.
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CIAA Annual Report 2010 22
SUPPLY IN AGRICULTURAL RAW MATERIALS
The CIAA welcomes the Commission’s Quality Package in that it
maintains the existing separation for wines, spirits and
agricultural products and the distinction between Protected
Designation of Origin (PDO) and Protected Geographical
Indication (PGI) instruments, but remains concerned about
‘place of farming’ labelling.
The proposals will be discussed by the Council and European
Parliament in 2011 and the CIAA, in cooperation with its
members, looks forward to working with the Parliament in its
new role under the Lisbon Treaty in this area. Agreement on the
Package is expected in 2012.
Biofuels
As stipulated in the EC Directive on the promotion of the use of energy from renewable sources, Member States submitted
their National Renewable Energy Action Plans (NREAP) to the Commission in 2010. These include estimates for the
contribution that different renewable energies, including biofuels, can make in reaching the 10% target for renewable
energy in transport by 2020.
The Commission also launched a number of studies to analyse the sustainability of biofuels and their impact on indirect
land use change (ILUC).
The CIAA is monitoring the implementation of the 10% mandatory target closely, while maintaining its position that raw
materials used to fulfil the target should not compete with raw materials for food and feed.
The first complete assessment of the Directive’s implementation will be published in 2012.

Consumer Information
Food Information to Consumers
Encouraging consumers to eat a balanced diet and lead a healthy
lifestyle is a major challenge for society as a whole. A number of
tools exist which, together, can help to tackle this challenge.
Providing meaningful food information to consumers is one
element available to food and drink manufacturers to help
improve consumer literacy about consumption, enabling them
to make informed choices based on individual needs. Considering
this, the European food and drink industry welcomed the
European Commission (DG Health and Consumers) proposal on
food information to consumers, published in January 2008,
which aims to harmonise and simplify existing legislation.
In June 2010, the European Parliament adopted its position at
first reading and the Council in February 2011. Food and drink
manufacturers strongly welcome that the Parliament and
Council both endorsed Guideline Daily Amounts (GDAs), a
voluntary labelling scheme which provides nutrition information
on a per portion basis for key nutrients. This information is
provided in addition to the declaration of nutrients provided on
a per 100g/ml basis on-pack.
The CIAA continues to communicate on how widely the GDA
scheme is being used by manufacturers and has developed
guidelines for members in their communication on portion sizes
to consumers, available on the CIAA website 9 .
However, in particular, the CIAA remains concerned about the
extension of mandatory origin labelling since EC rules on origin
labelling already exist to prevent the consumer from being
misled. The CIAA believes that any extension of the current legal
framework would create a further burden on manufacturers
(particularly SMEs which account for over 99% of Europe’s food
operators) without providing demonstrable benefits to the
consumer. If extended, origin requirements should, at a
minimum, be preceded by an impact assessment complete with
a stakeholder consultation to determine the feasibility and
practicality of such a measure.
The Council’s position brings the institutions one step closer to
an agreement and the CIAA now looks to the Parliament at
second reading in the first half of 2011. While the Regulation on
food information to consumers may draw to an end in 2011,
discussions on this area in broader terms continues e.g. through
the Product Quality Package. Alongside the Regulation on food
information to consumers, the CIAA is also working on
technicalities related to nutrition information such as the
harmonised tolerance levels on which the Commission and
Member States are now developing guidance. As a key stakeholder
in the debate, the CIAA and its members continue to monitor
discussions and provide input and expertise to policy makers
where necessary.
9 http://www.ciaa.eu/documents/brochures/CIAA_portions_
sizes_2010.pdf
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CIAA Annual Report 2010 24
CONSUMER INFORMATION
Nutrient Profiles
Legislation on nutrition and health claims (Regulation EC 1924/2006) also requires the European Commission (DG Health
and Consumers) to set nutrient profiles as part of the criteria that foods must meet in order to make a nutrition and/or
health claim.
The Commission was to complete its work by January 2009 but, due to the sensitive nature of this subject, has not managed
to do so. The Commission is set to continue its work in view of publishing a new draft proposal later in 2011. Food and
drink manufacturers call on the Commission to meet the legal obligations of the Claims Regulation without delay so as to
provide legal certainty to operators in the application of claims on their products.
In the meantime, the CIAA has agreed its position on nutrient profiles which specifies the criteria under which members
could accept them, while acknowledging that the nutrient composition of individual foods is not the most important
determinant in an individual’s diet and other factors should be considered to ensure consumers eat a balanced diet and
lead a healthy lifestyle.
Nutrition and Health Claims
In 2006, the CIAA welcomed the Nutrition and Health Claims
Regulation (Regulation (EC) 1924/2006), the first specific set of
EU legal rules dealing with nutrition and health claims. It aims
to develop a harmonised, approved list of EU wide claims which
creates a level playing field on which food manufacturers can
compete and innovate, backed by legal certainty to ultimately
bring benefits to the consumer.
As part of the implementation process, the European Food Safety
Authority (EFSA) is required to deliver scientific opinions on the
health claims submitted (more than 4,000).
The CIAA recognises that the health claims its members have
submitted (776 claims) have been granted more authorisations
than other claims. Nonetheless, the CIAA and its members are
concerned about the large number of claims that EFSA has
negatively assessed. Participating at a stakeholder meeting
organised by EFSA in June 2010, the CIAA called for more dialogue
and greater guidance for applicants. EFSA is now organising
scientific stakeholder meetings, an essential step to ensuring
applicants know what is expected of them.
The CIAA welcomes the guidance currently being developed on
how authorised claims can be used by Member States. This
should provide greater clarity and legal certainty for stakeholders,
including consumers.
Moving forwards, the CIAA will continue to be engaged in the
different stages of the legislation’s implementation and to lend
support with a view to improving the process together with EFSA
and the Commission (DG Health and Consumers).
As regards nutrition claims, the CIAA supports the revision of the
annex to the nutrition and health claim regulation, allowing
additional claims, such as ‘no added sodium/salt’ and ‘now
contains X% less’. The CIAA looks forward to its completion.

Diet, Nutrition and Health
Cooperation with the World Health Organisation (WHO)
The World Health Organisation (WHO) under the United Nations (UN) coordinates health-related activities at the
international level. It provides leadership, setting norms and standards, monitoring and assessing developments and
providing political and technical support. In 2010, the CIAA met WHO Europe representatives twice, including the Regional
Director for Europe, Zsuzsanna Jakab. The CIAA looks forward to further collaboration on issues related to diet and health
in 2011.
European Commission White Paper ‘A Strategy For
Europe on Nutrition, Overweight and Obesity
Related Health Issues’
In May 2007, the European Commission (DG Health and
Consumers) published its White Paper ‘A Strategy for Europe on
Nutrition, Overweight and Obesity Related Health Issues’. Since
then, the Commission has taken several concrete steps to
implement the Strategy, improving nutrition and reducing
overweight and obesity. In response, the CIAA welcomes the
Commission’s approach, self-regulation and voluntary
cooperation, as the most effective means to making progress on
reformulation, responsible marketing communications and
information to consumers, among others.
In 2010, the Commission carried out its first progress report on
the implementation of the EU Nutrition Strategy. The report
showed that several tools have been put into place, for example,
the EU High Level Group (HLG) on Nutrition and Physical Activity,
established in 2007, agreed on the Common Framework for Salt
Reduction. The CIAA has contributed to the Nutrition Strategy
through its ongoing commitments as an active member of the
EU Platform for Action on Diet, Physical Activity and Health, in
particular, by promoting the industry-wide voluntary nutrition
labelling scheme on Guideline Daily Amounts (GDAs).
Overall, the progress report demonstrated that stakeholders,
including industry, are moving forwards but there is still a long
way to go to meet the Strategy’s objectives. In this context, CIAA
members are committed to scaling up their activities where
relevant and possible. In the year ahead, the focus will be on
vulnerable groups, including children and adolescents, and
improving already existing commitments in the area of
reformulation and responsible marketing to children.
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DIET, NUTRITION AND HEALTH
The European Platform for Action on Diet,
Physical Activity and Health (DPAH)
In March 2005, the Commission launched the European Platform
for Action on Diet, Physical Activity and Health (DPAH). It brings
together a wide range of stakeholders and aims to improve
nutrition and promote balanced diets and healthy lifestyles. As a
founding member, the CIAA is an active participant, engaging in
concrete actions designed to curtail or reverse current trends in
obesity and other chronic diseases.
In 2010, Platform members submitted 140 commitments, 65 of
which were pledged by the CIAA and its members. In particular,
the CIAA continued to commit to rolling out the voluntary
nutrition labelling scheme, Guideline Daily Amounts (GDA), one
of the most ambitious steps taken by a Platform member to date
and with a reach that extends beyond European markets.
In July, the Commission published its first evaluation of the
Platform. It concluded that the Platform’s mandate should be
renewed, its monitoring system improved and communications
activities increased. The CIAA has been active by feeding into the
discussions on future developments.
Moving forward, the external evaluation of the Platform showed
a positive assessment of self-regulation initiatives in crucial
areas such as responsible advertising to children and food
reformulation. Working within the Platform, the CIAA will
continue to monitor its compliance with commitments in a
transparent, participative and accountable way.

Reformulation
By revising ‘old recipe favourites’ via a process of reformulation
– removing or replacing one ingredient with another in a food
product to improve its nutritional composition – food
manufacturers are catering to improve consumer diets on a
voluntary basis and to help tackle today’s obesity and other
chronic disease challenges. These actions, moreover, are based
on sound, accepted science about the benefits which
reformulation can bring to the consumer.
To encourage and facilitate industry action in this area, some
public policy initiatives exist at the national, European and
global levels. In 2008, the Commission established a framework
to reduce salt (sodium). The framework aims to reduce salt by
16% over four years across four food categories (bread, ready
meals, cheese and meat products). In 2010, both large and small
food manufacturers alike continued their efforts to reduce
sodium through reformulation. In fact, set against a backdrop of
developments at the EU Level, the CIAA adopted the mandate for
reformulation of sodium content in food – a public-private
partnership between the CIAA, the European Commission,
Member States and the WHO.
A framework for other nutrients is also under discussion. In the
context of the Commission’s focus on reformulating nutrients
other than sodium and the CIAA’s commitment to the EU
Platform, the CIAA has developed a paper which presents a
holistic approach to tackling obesity and chronic diseases,
entitled, ‘The CIAA: An active partner in supporting a coherent
approach for improving the health of the European consumer’.
The European food and drink industry remains committed to
scaling up reformulation efforts where possible, bearing in mind
important technological and often legal constraints for doing so
(reformulation is not always possible for certain products). The
success of these actions, however, ultimately lies with the
consumer who does not always accept differences in taste or
appearance, for example. Moving forward, the CIAA will continue
to collaborate with all stakeholders who, individually, also have
a role to play in the push to deliver systemic change in consumer
habits across the EU.
Addition of Vitamins, Minerals and Other
Substances to Foodstuffs
The CIAA welcomes the Commission’s work on legislation on the
addition of vitamins, minerals and other substances to foods
(Regulation (EC) 1925/2006), which entered into force in January
2007. Building on this, a Commission proposal to set maximum
levels for fortification was planned for 2010 but has since been
postponed.
During 2010, the CIAA developed a scientific risk management
model to calculate maximum amounts for the addition of
nutrients to food and feed to input into the Commission’s
proposal. This is based on the following principles:
n Setting maximum levels for the addition of vitamins, minerals
and other substances to foods and food supplements is a risk
management measure which needs to be based on a scientific
risk assessment;
n Any model used to calculate the maximum safe levels needs
to consider the upper safe levels set for individual nutrients
by international scientific committees; and
n Intake from all sources must be taken into account when
assessing the risk, based as closely as possible on actual
intake data.
The CIAA is monitoring developments and will promote its risk
management model once the Commission’s proposal is
published, expected in the second half of 2011.
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Food Safety
Food Safety Platform
In 2004, the CIAA launched the Food Safety Platform to facilitate
collaboration between the main actors in the food chain,
including feed producers, food manufacturers, farmers, retailers
and consumers.
The Food Safety Platform met twice during 2010 to discuss
various issues including those where joint action is possible,
such as the EU Rapid Alert System for Food and Feed (RASFF),
emerging technologies (including nanotechnology and cloning)
and the European Commission’s proposal on a technical solution
for the Low Level Presence (LLP) of not yet authorised Genetically
Modified Organisms (GMOs) in the EU.
The CIAA continues to participate in the Platform, examining
emerging issues and working in partnership with stakeholders in
the food chain.
Rapid Alert System for Food and Feed (RASFF)
The Rapid Alert System for Food and Feed (RASFF), managed by
the European Commission, was put in place to provide food and
feed control authorities with an effective tool to exchange
information about measures taken in response to serious risks
detected in food or feed.
In January 2011, Regulation (EC) 16/2011 laying down
implementing measures for RASFF came into force. Extra
guidelines will also be issued later in the year.
Moving forward, the CIAA will continue to input into these
implementing measures and guidelines to ensure all operators
are able to respond rapidly to food safety threats.
The CIAA’s Incident Management System
The CIAA has developed its own Incident Management System to
assist the food industry in responding to the Rapid Alert System
for Food and Feed (RASFF).
In 2010, the Incident Management System demonstrated its
effectiveness, for example, members shared information and
expertise on the unexpected presence of nicotine in some raw
materials before they entered the food chain.
In the future, the CIAA will continue to make sure the Incident
Management System continues to guarantee the highest levels
of food safety for Europe’s 500 million consumers.

European Food Safety Authority (EFSA)
The European Food Safety Authority (EFSA) is the EU’s risk assessment authority, providing independent scientific advice on
food and feed safety. The CIAA is an active member of EFSA’s Stakeholder Consultative Platform and Emerging Risk
Stakeholder Group. Throughout 2010, the CIAA has contributed to various conferences, including an event entitled ‘Can
science and innovation deliver a more sustainable food chain?’ and the organisation continues to contribute to input into
EFSA’s work on food related issues.
Allergens in Food
Throughout 2010, the CIAA drafted its ‘Guidance
on Food Allergen Management for Food
Manufacturers’. The document, which is nearing
completion, aims to provide sound, evidencebased
and consistent guidance on good practice
in allergen risk management for food producers.
Key stakeholders have been consulted on the
content and the views of others, including patient
groups (i.e. allergy sufferers), will be sought to
ensure the guidance meets the needs of everyone
concerned. By promoting the document to
European food and drink manufacturers, the
CIAA aims to ensure a consistent understanding
and approach to managing allergens to a high
standard throughout the industry.
International Standards
(Codex Alimentarius)
The Codex Alimentarius Commission (CAC) was
created in 1963 by the Food and Agriculture
Organisation (FAO) and the World Health Organisation
(WHO) to develop guidelines on food standards under
the FAO/WHO Food Standards Programme. The
purpose of these guidelines is to coordinate work on
international standards, ensuring that these are met
by all food and drink companies, creating a level
playing field and better protecting consumers.
As an observer member, the CIAA monitors
developments in international standards and is able
to offer valuable technical expertise to the CAC. In
2010, the CIAA actively participated in the Codex
Committee on Food Labelling (CCFL) in Canada,
Codex Committee on Nutrition and Foods for Special
Dietary Uses (CCNFSDU) in Chile and continued its
involvement in several Working Groups under the
Codex Committee on Contaminants in Food (CCCF)
and Codex Committee on Pesticide Residues (CCPR).
Moreover, the CIAA submitted a number of position
papers on e.g. mandatory and voluntary nutrition
labelling, maximum levels for melamine in food and
feed and a discussion paper on furan.
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FOOD SAFETY
Certification Standards and Schemes
The CIAA is involved in drafting and implementing several
certification standards and schemes to ensure food safety
measures are harmonised at the national, European and
international level. These include:
ISO 22000: The International Organisation for Standardisation
(ISO) has developed a Food Safety Management System based on
the globally accepted Quality Management System (known as
ISO 9001). The Food Safety Management System Standard is
known as ISO 22000 and requires prerequisite programmes
(prerequisite programmes establish conditions which need to be
met throughout the food chain to ensure a product is safe).
PAS 220: In 2008, the British Standards Institute (BSI) published
prerequisite programmes on food safety for food manufacturing
known as the ‘Publicly Available Specification’ (PAS 220) which
sets out the requirements of food manufacturers in controlling
food safety hazards.
GFSI: The Global Food Safety Initiative (GFSI) (a division of the
Consumer Goods Forum) brings together manufacturers, retailers
and caterers to harmonise food safety standards. GFSI Standards
set criteria, which many large manufacturers and retailers are
now requesting their suppliers to use.
FSSC 22000: To combine the ISO 22000 document and the PAS
220 into one certification scheme, FSSC 22000 was developed.
The Food Safety System Certification (FSSC) is responsible for this
certification scheme and the CIAA is a member of the Board of
Stakeholders. The FSSC 22000 was successfully GFSI benchmarked
in 2010 and has been recognised by various certification bodies.
The accredited certification was available from January 2011.
Food Ingredients
In January 2009, the Food Improvement Agents Package (FIAP)
entered into force. It harmonises existing legislation and includes
four new Regulations on food additives, food enzymes, food
flavourings and food ingredients with flavouring properties and
a common authorisation procedure, much welcomed by food
and drink manufacturers.
Since the Package entered into force, the CIAA and its members
have been working with the European Commission and relevant
stakeholders to ensure its implementation runs smoothly.
The CIAA continues to be involved in the Package’s
implementation and, in 2011, its work will focus mainly on
additives (Regulation (EC) 1333/2008) and annex II which will
bring all additives authorisations together into one list. The CIAA
will also work on flavourings (Regulation (EC) 1334/2008) and on
enzymes (Regulation (EC) 1332/2008) which will establish an EUwide
list for all authorised flavourings and enzymes
respectively.
Building on the Package and as part of the work on additives
(Regulation (EC) 257/2010), including their re-evaluation by EFSA,
the CIAA is contributing to different data collection exercises
which collate information on the additive concentration in the
various foods in which they are authorised. This builds on the
CIAA’s data collection exercise on food colours in 2009. Data
collection on preservatives, antioxidants and waxes is also
underway.
Finally, as part of the work on the Flavourings Regulation and its
implementation, the CIAA has developed a set of industry
guidelines on the Flavourings Regulation, published in early
2011. This aims to ensure a coherent interpretation of the
Flavourings Regulation across industry, national authorities and
the Commission. For more information, visit: http://www.ciaa.
eu/asp/documents/l1.asp?doc_id=940.

Food Contact Materials
Food contact materials are all materials intended to come into
contact with food. This includes food packaging, processing
machinery and equipment. They are regulated at the EU level by
the Framework Regulation (EC) 1935/2004 and the Good
Manufacturing Practices Regulation (EC) 2023/2006 to protect
consumer health and remove barriers to trade.
In 2010, the CIAA followed several legislative proposals, feeding
into the European Commission’s Working Group on Food Contact
Materials. One key example is Regulation (EC) 10/2011 on plastic
materials and articles intended to come into contact with food
which the CIAA welcomed having been actively involved in its
development.
The CIAA was also involved in several joint industry groups
(working on plastics, light metal packaging, paper and cardboard)
in close cooperation with the packaging supply chain. For
example, created under the auspices of the CIAA in 2006, the
Packaging Inks Joint Industry Task Force involves representatives
from packaging inks manufacturers, packaging manufacturers
and food and drink manufacturers. The Task Force provides
expertise on assessing and managing the risks associated with
the contamination of food contact surfaces by packaging inks.
The CIAA will continue to be involved in the implementation of
the Regulation on plastic materials and work on its Declaration
of Compliance template for food contact materials. This brings
together information on national and EU legislation and on
existing cross-industry initiatives to ensure this information is
disseminated along the supply chain. It should be completed in
2011.
Process Contaminants
Process contaminants are chemical substances that are produced
in food during food manufacturing, cooking (including home
cooking) and other processing activities. The CIAA is examining
several process contaminants, including 3-MCPD 10 , furan and
acrylamide.
Acrylamide is a chemical produced naturally in food as a result
of cooking starch-rich food at high temperatures. It was first
discovered in food in 2002. Since then, there has been a
considerable amount of research into how acrylamide forms in
different foods and how acrylamide levels can be reduced before
a product reaches the market. In 2009, the CIAA published its
Acrylamide Toolbox Rev 12, based on research done over the last
decade. In a continued effort to make the CIAA Acrylamide
Toolbox easier for manufacturers to implement, particularly
SMEs, the CIAA and the European Commission (in collaboration
with national authorities), have also developed five pamphlets
on acrylamide for the following sectors: biscuits, crackers and
crispbreads; bread products; breakfast cereals; and fried potato
products. The CIAA is also working with other food industry
bodies over the world to incorporate their latest scientific
research in this area.
10 3-MCPD is a contaminant which occurs through food processing
and was first detected in various foods such as hydrolysed vegetable
proteins and soy sauce.
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FOOD SAFETY
In July 2010, the CIAA held its second process contaminants
mitigation workshop, providing over 100 stakeholders with an
update on the latest research and mitigation tools for those
process contaminants which cause most concern in terms of
food safety. On acrylamide, the workshop highlighted that the
CIAA Acylamide Toolbox has made substantial progress,
delivering tangible results, e.g. more SMEs are now using the
tool. It also became clear how important it is to assess exposure
to acrylamide by food category and that more research is needed
into agricultural raw materials, how breeding potato species
with lower asparagine content could contribute to reducing
acrylamide levels, for example. CIAA members also reemphasised
their commitment to update the toolbox as science
progresses to explore how it can be adapted to meet individual
manufacturers’ needs and to follow the ALARA (As Low As
Reasonably Achievable) principle when reducing acrylamide in
food.
There are numerous challenges which the CIAA will continue to
address in 2011, including promoting its Toolbox to reduce
acrylamide levels in food, monitoring its success and updating it
where necessary. Moreover, the CIAA recognises that the ongoing
work to develop sector-specific pamphlets is crucial in order to
complement the success of the Toolbox. The CIAA will also
continue to work with stakeholders in the food chain on other
process contaminants such as 3-MCPD and furan although it
recognises that it is not possible to establish a comparable
toolbox for these contaminants because validated test methods,
for instance, are not yet available.
Low Level Presence (LLP) of Not Yet Authorised
Genetically Modified Organisms (GMOs) in the EU
The EU takes a zero-tolerance approach to traces of GMOs in
imports where those GMOs are not yet authorised within the EU.
However, a problem arises when third countries approve GMO
events at a different speed to Europe (known as asynchronous
approvals). The industry takes considerable efforts to ensure the
raw materials it uses maintain their original qualities (i.e. identity
preservation) to meet consumer expectations. However, because
agriculture is an open process, GMO traces cannot be excluded in
bulk commodities imported from third countries. This comes
from the fact that the final destination of imports for animal
feed or human food is often not known in advance. This has
already caused significant trade disruptions and economic
problems in Europe, threatening food supplies and impacting
on the food and drink industry’s competitiveness.
As a result, the CIAA welcomed the European Commission
proposal in 2008 to come forward with a technical solution for
the Low-Level Presence (LLP) of not yet authorised GMOs for food
and feed imports in view of the greater legal certainty it would
provide to operators. This said, in late 2010, it became clear that
a technical solution for LLP of not yet authorised GMOs in
imports would cover feed only – not food.
The CIAA remains concerned that a technical solution for feed
and food has not been found since both industries are
interconnected and an import’s final destination is often not
known in advance. Making an artificial distinction between
animal feed and human food presents business operators with a
very difficult, if not impossible, situation. The CIAA continues to
call for a single package to cover both food and feed imports to
be brought forward as soon as possible, or for a solution for food
to follow soon after the solution for feed.

Nanotechnology
The CIAA supports the use of nanotechnologies which have widespread industrial applications in processing and packaging
for example. This said, nanotechnologies in food are at an early stage. The CIAA and its members, together with other
stakeholders, are supporting and carrying out research in this area. In the future, nanotechnology could be used to deliver
new food products and improve existing ones. The decision to use these new technologies will always be based on scientific
research, regulatory compliance and consumer acceptance.
Food and drink operators are acting responsibly and transparently, working with all stakeholders in the food chain. The
CIAA has organised three stakeholder dialogue meetings, the last in March 2010, and it has prepared a Request to Suppliers
letter for CIAA members, enabling them to verify if their suppliers are using nanotechnologies in the production of raw
materials. In 2010, the CIAA also spoke at more than ten events and contributed to two consultations on the definition of
nanotechnology.
Going forward, the CIAA will continue to be involved in national, EU and international activities related to nanotechnologies
and their implications for the food industry.
Novel Foods
In January 2008, the European Commission issued its proposal
to revise the Novel Foods Regulation which aims to stimulate
innovation in the food and drink industry, protect the Single
Market, engender greater consumer confidence and, at the same
time, facilitate market access for novel foods. The CIAA welcomed
the introduction of a centralised authorisation procedure and
data protection provisions. A simplified authorisation procedure
for foods with a history of safe use or already approved in the EU
was also very positive, particularly for SMEs with limited research
capacities.
However, discussions on the revised Regulation have reached a
political deadlock following diverging views between the Council
and European Parliament at second reading on a number of
issues. The proposal now enters third reading (conciliation) to try
and resolve outstanding differences between the two
institutions.
The CIAA continues to follow the negotiations, calling for a
Regulation that encourages innovation in the food and drink
industry. This is important because the current regulatory
framework creates bottlenecks to innovation, resulting in
reduced investment in R&D by food operators to bring novel
foods to market due to unpredictable approval procedures and
returns on investment. In particular, the simplified notification
procedure, introduced by the Parliament, would benefit
operators with limited research capacities, i.e. SMEs.
Innovation is central to enabling the food industry meet the
major socio-economic and environmental challenges of our
time, while ensuring food operators are able to respond better
to evolving consumer demands and to becoming a more
competitive industry as a result.
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European Technology Platform (ETP)
‘Food for Life’
The European Technology Platform (ETP) ‘Food for Life’ was
created in 2005 under the auspices of the CIAA. It was established
to boost the competitiveness of the European food and drink
industry through research and innovation. It establishes and
maintains networks to create research opportunities throughout
the food chain, improving knowledge transfer, particularly to
SMEs.
The ETP brings together key stakeholders from across the food
industry (academics, researchers, scientists etc.) and has
published three strategic documents to date: (i) the ‘Vision for
2020 and beyond’, (ii) the ‘Strategic Research Agenda’ (SRA) 2007-
2020 and (iii) the ‘Implementation Action Plan’ (IAP). The IAP
focused on three research areas:
n Improving health, well-being and longevity;
n Building consumer trust in the food chain; and
n Supporting sustainable and ethical production.
In order to transform the IAP into real actions and to develop
priorities for future research and innovation programmes in the
year ahead, the ETP will:
n Continue to communicate its priorities for the FP7 food
related programme;
n Liaise with the European Commission to explore lead market
initiatives11 ;
n Identify and promote public-private partnership
opportunities;
n Identify opportunities for transnational, coordinated funding
of R&D projects;
n Cooperate with other ETPs 12 to promote mutual research
areas of interest; and
n Explore opportunities for using EU structural funds to boost
innovation among SMEs.

European Research Projects
The CIAA is involved in the following European research projects, funded under the Commission’s Seventh Framework
Programme (FP7).
FACET (Flavours, Additives and Food Contact Material Exposure Task): Launched in September 2008, FACET is
designed to develop a modelling tool to estimate exposure to food chemicals. The CIAA is one of the key partners in the
project and is mainly involved in the work on food contact materials and additives by collecting information to develop a
concentration database on the latter. For more information, visit: http://www.ucd.ie/facet/.
BECOTEPS (Bio-Economy Technology Platforms): Set up in March 2009, this two year project joins forces to address
synergies and gaps between different ETPs and Strategic Research Agendas that cover diverse segments of the European
Knowledge Based Bio-economy (KBBE). The project’s main outcome is the White Paper ‘The European Bio-economy in 2030’
which elaborates on common themes and priorities across a number of sectors involved. For more information, visit:
http://www.becoteps.org/.
NU-AGE: The CIAA is participating in the NU-AGE project for healthy ageing in Europe. The project aims to develop new
strategies to address the specific dietary needs of the increasingly elderly population. The five-year project will commence
in April 2011.
PROMETHEUS: Starting in April 2011, this three-year project will work on mitigation and elimination techniques for
process contaminants and their evaluation using sensors and simulation. The project will help the European food industry
reduce consumer exposure to food processing contaminants without affecting food quality or microbiological safety.
11 Under the Commission’s Seventh Framework Programme (FP7) numerous ETPs have been initiated, ‘Plants for the Future’ (Plant ETP)
and ‘Sustainable Chemistry’ (SusChemTP), for example.
12 The European Commission (DG Enterprise & Industry) has identified six sectors (lead markets) where innovation was first successful and
where it should be encouraged by lowering the barriers to bring new products or services to market.
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Environmental Sustainability
European Food Sustainable Consumption
and Production (SCP) Round Table
The EU food and drink industry pro-actively supports voluntarily
providing reliable and understandable information to consumers
on a product’s environmental impact. However, various
approaches have emerged across Europe on how to conduct
environmental assessments and how to communicate this
information to all stakeholders, including consumers. This
presents a series of challenges to consumers, businesses and the
environment, for example, it can undermine environmental
impact, create consumer confusion, reduce consumer trust,
increase costs along the food chain and create barriers to the
Single Market and international trade.
As a result, the CIAA established the European Food Sustainable
Consumption and Production (SCP) Round Table along with its
food chain partners, now co-chaired by the European
Commission, in May 2009. It aims to:
n Establish scientifically reliable and uniform environmental
assessment methodologies for food and drinks;
n Identify suitable tools and guidance for voluntary
environmental communication to consumers and other
stakeholders; and
n Promote continuous environmental improvement measures
along the entire food supply chain.
The SCP Round Table started to work towards its objectives in
2010. The first step was to develop the ‘Guiding Principles on
voluntary environmental assessment and communication along
the food chain’, adopted in July 2010. The ten Principles paved
the way for technical work on a harmonised framework
methodology and recommendations for communication tools
towards the end of 2010.
The Round Table also gained several new members including
WWF, EuroGroup for Animals and national authorities from
various Member States. Cooperation with the US-based
Sustainability Consortium also means that its work is extending
beyond European borders.
In 2011, the Round Table will have to agree on several technical
aspects which will require great expertise and political will. The
CIAA and its members will continue to play an active role in
meeting these challenges and look forward to welcoming new
members, involving more food chain and civil society actors in
the Round Table, as well as stepping up the initiative’s
international reach.
Climate Change
In the context of the United Nations (UN) Climate Change
Conference (COP 16) in Cancun, Mexico, in December 2010, the
CIAA continued to call for progress on addressing climate change.
The CIAA and its members support an ambitious agreement to
adequately address the dual global challenge of food security
and climate change in order to provide the right incentives for
investment and to guarantee legal certainty for businesses.

EU Emissions Trading Scheme
The CIAA has put forward its views on the Commission’s draft decision determining transitional EU-wide rules for the
harmonised, free allocation of emission allowances (pursuant to the revised EU Emissions Trading Scheme (ETS)) throughout
2010. This decision forms the basis for Member States to calculate the number of free allowances per installation on their
territory, to be completed in late 2011. Within this, the CIAA called for the free allocation for Combined Heat and Power
(CHP) installations and welcomes their inclusion in the Commission draft decision.
In 2011, the CIAA will continue to ask for the harmonised transposition of EU ETS benchmarking across all Member States
to ensure a level playing field for operators.
The EU food and drink industry’s greenhouse gas emissions
declined by 17% while food production increased by more than
35%. The industry is continually seeking to reduce its emissions
to support the EU’s target for 2020 and to contribute to the
required long-term emissions cuts by 2050. As a result the CIAA
maintains its commitments on climate change and looks towards
the next UN Conference (COP 17) in Durban, South Africa to
achieve a legally binding, long term policy framework on climate
change.
In addition, the CIAA is engaged in encouraging best agricultural
practices worldwide, for instance through the Sustainable
Agriculture Initiative (SAI) Platform 13 , and developing
sustainability schemes for commodities such as coffee and tea.
From a longer-term perspective, food security and climate
change remain key global challenges. In 2010, the UN predicted
the world’s population will increase to 9 billion by 2050 and
future demand is expected to necessitate an increase in food
production by at least 50%. Nonetheless, the sector remains
vulnerable to the impact of climate change on the availability of
agricultural raw materials, both in terms of quantity and quality.
The CIAA will continue to support measures to ensure a
sustainable agriculture, to adapt to climate change and, as such,
contribute to safeguarding food security.
13 http://www.saiplatform.org/
Biodiversity
The food and drink sector’s raw materials are grown in the
natural environment and the sector purchases and processes
70% of EU agricultural production. For the food industry to
remain competitive, it is essential that agricultural production is
sustainable. Central to this, the CIAA believes it is important to
preserve natural resources protecting and, where possible,
improving eco-systems.
Biodiversity has remained high on the political agenda in 2010.
The United Nations declared 2010 the International Year of
Biodiversity and this was the theme for the EU Green Week in
June 2010. In addition, the tenth meeting of the Conference of
the Parties (COP 10) was held in Nagoya, Japan in October.
A study was published in September 2010 in partnership with
the United Nations Environment Programme (UNEP) and the
European Commission and others which looks at ‘The Economics
of Ecosystems and Biodiversity’ (TEEB), evaluating the costs of
biodiversity loss and the associated decline in ecosystem services
worldwide, comparing them with the cost of effective
conservation and sustainable use.
The CIAA joined the Biodiversity @ Business Platform in 2010.
Initiated by the Commission and led by the International Union
for Conservation of Nature (IUCN), it brings businesses together
to share their experiences and best practices along the food
supply chain.
CIAA Annual Report 2010
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CIAA Annual Report 2010 38
ENVIRONMENTAL SUSTAINABILITY
Going forward EU agricultural and rural policies should
encourage sustainable farming practices and offer a framework
in which public and private initiatives can flourish beyond
regulation. To this end, the CIAA will continue to call for a
market-orientated and sustainable CAP for the future. In
response to consumer demands, Europe’s food and drink
manufacturers are also continuing to source their resources
more sustainably both at home and abroad.
Food Waste
According to the European Commission study published in
October 2010 (Preparatory Study on Food Waste across EU 27 14 )
annual food waste amounts to approximately 89 million tonnes
across the EU. This represents 179 kg per capita for the four
sectors combined (households, food services, wholesalers/
retailers and manufacturers). Households are estimated to
produce the most food waste, due to a number of factors such as
a lack of awareness and knowledge and inefficient household
planning.
Throughout 2010, the CIAA increased its activities in relation to
tackling food waste through an ongoing dialogue with the
Commission and the broader EU community. The European SCP
Round Table will also address it going forward.
Meanwhile, the industry has put in place practices to reduce
waste production and to use 100% of agricultural raw materials
by using by-products to produce bio-energy or animal feed, for
example.
Nevertheless, the industry’s efforts are seriously weakened when
the product is wasted at the end of its life cycle. Therefore, the
CIAA is looking into ways to recommend how the issue should be
tackled, e.g. by informing consumers about how to store and
prepare food and on interpreting ‘best before’ and ‘use by’ dates.
The overall aim should be to avoid food waste at every stage in
the food chain without compromising on food safety.
In the coming year, policy makers will explore how to reduce
food waste and lessen its socio-economic and environmental
impact. The CIAA will continue to collaborate with stakeholders
to address the issue, thus ensuring industry is part of the
solution.
When it comes to manufacturing food, the main challenge
comes from the need to reduce waste of valuable resources such
as raw materials, water and fuel, and to increase sustainability
measures to improve a product’s environmental performance.
The food and drink sector will continue to look at this in 2011.
14 http://ec.europa.eu/environment/eussd/pdf/bio_foodwaste_
report.pdf

Further Information
Electronic Media
Balanced Diets, Healthy Lifestyles
http://active-lifestyle.eu
CIAA
http://www.ciaa.eu
European Technology Platform ‘Food for Life’
http://etp.ciaa.eu
Guideline Daily Amounts (GDAs)
http://gda.ciaa.eu
Managing Environmental Sustainability
http://envi.ciaa.eu
Nanotechnology
http://nanotechnology.ciaa.eu
Small and Medium-Sized Enterprises (SMEs)
http://smes.ciaa.eu
Publications in 2010
CIAA Annual Report 2009
CIAA Competitiveness Report 2010
CIAA Priorities for the Belgian Presidency
CIAA Priorities for the Hungarian Presidency
CIAA Priorities for the Spanish Presidency
Data and Trends of the European
Food and Drink Industry 2009
Europe’s Food and Drink Industry: Helping Consumers
Make Healthier Choices
Portion Sizes for Purposes of Nutrition Labelling –
CIAA Proposed Approach
Promoting Balanced Diets and Healthy Lifestyles: Europe’s
Food and Drink Industry in Action (Second Edition)
The EU Food and Drink Industry in Figures
All publications are available to download from
the CIAA website:
http://www.ciaa.eu/asp/documents/brochures.asp
CIAA Annual Report 2010
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CIAA Annual Report 2010 40
Secretariat
Food Policy,
Science and R&D
Director
Beate Kettlitz
Manager and ETP
Secretariat
Laura Prieto Munoz
Manager
Miguel Prieto Arranz
Junior Manager
Lorcan O’Flaherty
Secretary/Assistant
Sophie Margetis
Office Manager
Régine Mynsberghe
Assistant Office Manager
Jacqueline Maréchal
Consumer
Information, Diet
and Health Issues
Director
Isabel Ortiz
Manager
Dirk Jacobs
Manager
Maria Xipsiti
Secretary/Assistant
Laurence Moratello
Director General
Mella Frewen
Economic
Affairs
Director
Roxanne Feller
Senior Manager
Evelyne Dollet
Manager
Kinga Malinowska
Junior Manager
Consuelo Pacchioli
Secretary/Assistant
Donata Nickel
PA to the Director General
Maryline Crooijmans
Environmental
Sustainability
Director
Tove Larsson
Manager
Balázs Pályi
Secretary/Assistant
Catherine Stadion
Communications
Director
Lisa McCooey
Junior Manager
EP Relations
Fiona Hamilton
Junior Manager
Margaret Kelly
As of 1 June 2011

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1040 Brussels, Belgium
www.ciaa.eu