Traditional Foods: a Contribution to Biodiversity and Sustainable Diets

Traditional foods: a contribution to biodiversity and sustainable diets

Helena Soares Costa National Institute of Health Dr. Ricardo Jorge (INSA), Portugal

4th International Congress on Food and Nutrition together with 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey EuroFIR and BaSeFood Projects

Traditional foods

Prioritisation of foods and components

Selection of laboratories

Nutritional composition

Dissemination

Output and benefits

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey European Food Information Resource Network project Coordinator - Paul Finglas Institute of Food Research (IFR) – United Kingdom

Network of Excellence (NoE) comprising of 48 partners from academia, research organisations and small-and-medium size enterprises (SMEs) in 27 countries.

Funded by the European Community’s Sixth Framework Programme

http://www.eurofir.org/ EuroFIR AISBL Your source of food information

Paul Finglas (Managing Director) Simone Bell (Research and Development Manager)

 International non-profit association based in Brussels

 Of food composition data compilers, experts and stakeholders

 Your source for best available food information

 All European food composition datasets

 Membership open for individuals or organisations

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 28 > 50,000 Food composition Foods databases online

> 13,000 > 3,500 Recipes Branded foods

Specialised datasets (e.g. eBasis)

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey EuroFIR AISBL offers a single and unique food information resource to academia, industry, public sector funding bodies and regulators, as well as researchers, dietitians and students, who are all Apply for a free trial membership at: welcome to join the www.eurofir.org association as a member.

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Expression of culture, history and lifestyle

Key elements that differentiate dietary patterns of each country

Development and economic sustainability of rural areas

Preservation of biodiversity

Lack of nutrient data on traditional foods in most current national food composition table

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Participating countries

WP-Leader

NOE Coordinator

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey To define the term “traditional”

To establish a common methodology for the systematic investigation of traditional foods across Europe

To provide new data on the nutritional composition of traditional foods for inclusion in national food composition tables with representative raw ingredients and recipes

To develop dissemination material on traditional foods for each country

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Definition of the term “Traditional”

Selection procedure of the Traditional Foods and recipes

Recording and sampling of Traditional foods

Laboratory selection

Nutritional Composition of Traditional Foods

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey TRADITIONAL FOOD Is a food of a specific feature or TRADITIONAL features, which distinguish it clearly from other similar Means conforming to products of the same category in established practice terms of the use: or specifications • “traditional ingredients” (raw prior to the Second materials or primary foods) World War. • “traditional composition” • “traditional type of production and / or processing method”.

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey EVALUATION DOCUMENTATION PRIORITISATION AND SELECTION

• Traditional • List of foods per country • Description of food character were evaluated • Documentation of • Availabilty and • Prioritised list of traditional quality of traditional foods character composition data • 5 Traditional Foods per • Consumption data • Consumption data country were selected : • Availability or not of “Frequent” or “Not composition data frequent” Starter  Two Main • Coded references • Health implications dishes  Dessert  • Marketing potential Special traditional food

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Anchovy stew Iskender Baklava Pastırma Tarhana hamsi kebap buğulama

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 1

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 5

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 1. Italian Traditional Food: “Brasato al Barolo”- Braised beef in Barolo wine National Institute for Food and Nutrition Research (INRAN) Centro per lo Studio e la Prevenzione Oncologia (CSPO).

2. Spanish Traditional Food: “Soplillos de La Alpujarra”- Almond cakes from “La Alpujarra” University of Granada (UGR).

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 27/01/2012 Your name - Name of your institution (change this on Slide Master) 21 Country Selected Labs Austria WEJ, Kurz,Kuhlmann Belgium RUG According to quality Bulgaria NCH requirements Denmark DVFA-N Germany WEJ, Kurz,Kuhlmann Greece ETAT, MAICH Iceland DVFA-N Laboratories Italy CHELAB Accredited participating in Lithuania NVL laboratories Proficiency Poland NFNI Testing schemes Portugal INSA Spain CEINAL Turkey TUBITAK

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey

55 traditional foods were analyzed

Water, ash, total nitrogen (for protein), total fat (individual fatty acids), Macronutrients cholesterol, dietary fibre, total sugars, and their individual sugars (glucose, fructose, components galactose, sucrose, maltose, lactose), oligosacharides and starch

Minerals & Sodium, potassium, calcium, magnesium, trace elements iron, copper, phosphorus, selenium, zinc

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Baklava It’s one of the most produced and consumed Turkish traditional desserts. The (Gaziantep) main ingredient is pistachio nut.

1785 kJ (427 kcal) 2.0 Ingredients: 51.4 1785 per 100kJ g (427 edible kcal)portion 5 kg Antep pistachio nut; with shell Sugars per 100 g edible portion Sugars30.2 11.2 1 kg Wheat flour (Type 550) 30.2 1 kg Butter 22.4 591 g Whole milk (min. 3% fat) 8.6 343 g Sugar 2.0 150 g Eggs 100 g Starch 4.9 0.7 18.6 59 g Semolina g / 100 g of edible portion

10 g Table salt Water Ash Total Fat 157 g Tap water Protein Carbohydrates Total dietary fiber SFA (N x 6.25) MUFA * PUFA

25.3

(mg) 123

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey

EuroFIR Network of Excellence Coordinator – Paul Finglas

A story of success....

BaSeFood Coordinator – L. Filippo D'Antuono

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (FP7-KBBE-227118) Coordinator - L. Filippo D’Antuono

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey To identify and characterise bioactive compounds in traditional food products that can be beneficial for human health and are typical for the diet of EU neighbouring regions.

EXPECTED IMPACT

To increase knowledge of Enhance the Assist EU food industry nutrients, food cooperation between to increase its components and/or scientific disciplines innovation potential and bioactive compounds and stakeholders competitiveness, in effects on human (nutrition, particular regarding health, substantiating practitioners, local traditional foods and health and nutritional food companies, etc.). SMEs. claims.

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey WP1 WP4 Surveying, recording and Technological-chain describing traditional effects on bioactives in foods traditional foods

WP2 WP 5 Bioactive components, nutritional and Chain development and microbiological consumer issues in characterization of health-promoting traditional foods traditional foods

WP3 Health-promoting WP7 WP6 properties, absorption and bioactivity of target Management Dissemination components

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Black Sea Area Countries (BSAC)

Russian Ukraine Bulgaria Georgia Romania Federation Turkey

WP1 - Prioritisation of Traditional Foods

Cereal or cereal based Herbs, spices and foods aromatic plants

Fruit or fruit based Low or non-alcoholic foods fermented products

Vegetable or vegetable Oilseeds or oilseed based foods products

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey . Inclusion relevant data in national food composition databases . Most relevant components to be analysed for each food . Their importance in relation to the increased risk of diet‐related chronic diseases

Moisture, ash, total nitrogen (for protein), total fat Proximates (individual fatty acids, cholesterol), dietary fibre, total sugars and starch

Vitamins Vitamin A (all-trans-retinol), vitamin C, vitamin E (-tocopherol), vitamin B2 (riboflavin) and total folate

Minerals & Sodium, iron, zinc and selenium trace elements

Bioactive compounds Phenolics, glucosinolates and carotenoids

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Components Bioactive compounds

According to quality requirements

Laboratories Laboratories that have Accredited participating in expertise in laboratories Proficiency quantifying these Testing schemes compounds

INSA, IFR IFR, UNIBO

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Nutritional composition of 33 Traditional Foods

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Cereal or cereal based foods

Traditional Food Traditional Food (English name) (National language) Tsiteli doli bread

Baked layers of A light blue tinged pastry stuffed Tikvenik bread of oblong with pumpkin or oval shape, Makhobeliani containing a Tsiteli Doli Bread dolis puri small amount of floured makhobeli Cornmeal mush Mămăligă

Buckwheat Каша гречневая porridge crumby рассыпчатая

Bulgur pilaf Bulgur pilavı

Sour rye bread Хліб житній

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Vegetable or vegetable based foods

Vegetable Traditional Food Traditional Food (English name) (National language) okroshka

Rodopian dried Rodopski fasul beans A cold soup with Nettles with Chinchris mkhali shredded walnut sauce nigvzit vegetables and bread kvass. Nettle sour soup Ciorbă de urzici

Vegetable Овощная окрошка okroshka Kale soup kara lahana corbasi Transcarpathian Zelenyj borshch green borsch Zakarpats'kyj Ukrainian Борщ український borsch пісний

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Fruit or fruit based foods

Fruit of evergreen Traditional Food Traditional Food (English name) (National language) cherry laurel

Rose jam Dko ot rozi Fruit of evergreen cherry Churchkhela Churchkhela laurel Prunus laurocerasus L. Plums jam Magiun de prune

Watermelon Арбузный сок juice Fruit of the evergreen Karayemiş cherry laurel

Uzvar Узвар

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Oilseeds or oilseed products

Roasted sunflower Traditional Food Traditional Food seeds (English name) (National language)

Roasted sunflower seeds Halva Tahan Halva (Helianthus annuus L.)

Flax oil Selis zeti

Mustard oil Горчичное масло

Roasted Smazhene sunflower nasinnya seeds

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Herbs, spices and aromatic plants

Traditional Food Traditional Food Herbal dish (English name) (National language)

Onions, green dill, green Mursal tea Mursalski chai parsley, mint leaves, sweet basil leaves, sage leaves, tomato paste, Wild plum Tkhemlis peppers paste, sauce satsebeli sunflower oil, salt, black peppercorns, wheat Mâncărică de Herbal dish flour verdeaţă

Black tea Çay

Pomazanka Pomazanka

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey Low or non-alcoholic fermented products

Traditional Food Traditional Food Millet ale (English name) (National language)

A thick, Millet ale Boza fermented cereal based beverage Elderberry soft with a sourish or Socata drink sweetish taste

Kvass southern Квас южный

Sautéed Fasulye turşusu pickled green kavurması beans Капуста Sauerkraut білокачанна квашена

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey http://www.basefood-fp7.eu/

Newsletters

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey

Helena Soares Costa

Tânia Gonçalves Albuquerque, Ana Sanches-Silva

National Health Institute (INSA), Food and Nutrition Department, Portugal

8th Euro Fed Lipid Congress, 21 st – 24th November 2010, Munich, Germany

Value and quality Sampling plan assessment FCDB Traditional Foods Method specification Sample handling

Component identification

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey

Enhanced knowledge of traditional foods composition

Harmonized procedures to continue to update national food

composition databases BaSeFood Nutritional composition data for successful promotion of

traditional foods

and

Development and economic sustainability of rural areas

To promote local biodiversity and sustainable diets by Traditional Foods WP Foods Traditional

EuroFIR maintaining healthy dietary patterns

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey . NoE Coordinator: Institute of Food Research (IFR) – UK . Graz University of Technology (GUT) / University of Vienna (UVI) – AT . Ghent University (RUG) / Nutriments Belgique (NUBEL) – BE . National Center of Hygiene (NCH) – BG . Technical University of Denmark (DTU) – DK . Matvælarannsóknir Íslands / Food research, Innovation and Safety (MATIS) – IS . Federal Research Center for Nutrition (BFeL) – DE . National and Kapodistrian University of Athens (NKUA) – GR . National Inst. on Food & Nutrition (INRAN) / Center for Study and Cancer Prevention (CSPO) - IT . National Nutrition Centre (NNC) – LT . National Food and Nutrition Institute (NFNI) – PL . National Institute of Health (INSA) - PT . Center for Superior Studies in Nutrition & Dietetics (CESNID) / University of Granada (UGR) – ES . Tubitak Marmara Research Centre (TUBITAK) – TR

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey 1. Alma Mater Studiorum – Università di Bologna (UNIBO), Italy – Coordinator 2. Institute of Food Research (IFR), United Kingdom 3. Hellenic Health Foundation (HHF), Greece 4. Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), Portugal 5. Odessa National Academy of Food Technologies (ONAFT), Ukraine 6. Uzhhorod National University (UZHNU), Ukraine 7. State Educational Institution of the High Professional Education “Moscow State University of Food Productions” (MSUFP), Russian Federation 8. Spread European Safety – European Economic Interest Grouping (SPES-GEIE), Italy 9. Bucharest University of Economics (ASE), Romania 10. Biological Farming Association – Elkana (ELKANA), Georgia 11. Institute of Medical Research (IMR), Serbia 12. University of Food Technologies (UFT), Bulgaria 13. T C Yeditepe University (YEDITEPE), Turkey

4th International Congress on Food and Nutrition and 3rd SAFE Consortium International Congress on Food Safety 12th to 14th October 2011, Istanbul, Turkey THANK YOU !

Helena Soares Costa

National Institute of Health Dr. Ricardo Jorge (INSA), Food and Nutrition Department

[email protected]

http://www.insa.pt/