EU Specialty Food Ingredients offers Cargill a platform to exchange and debate key regulatory issues, to build common positions and actions together with other specialty food ingredient manufacturers. This provides for a structured dialogue to the benefit of the specialty food ingredients industry and the sector’s innovations. Besides sharing knowledge and expertise, the EU Specialty Food Ingredients offers the industry privileged contacts with the European institutions and other key opinion makers. Our membership contributes to managing EU regulatory matters and the reputation of OUR INDUSTRY AND of our ingredients, such as lecithins, pectins, seaweeds, starches, sweeteners and others. As a sector we – through EU Specialty Food Ingredients – joins forces to provide regulators, specialty food ingredient users and consumers a transparent and objective view of the value our industry can bring.
Geert Maesmans, Director Research, Development and Innovation, Cargill Texturizing Solutions
Being a Member of EU Specialty Food Ingredients gives us access to the most up-to-date information on EU activities about food specialty ingredients, both with emails and physical meetings, giving also the opportunity to be pro-active on sensitive issues. Otherwise it would be difficult for our SME member companies to access to such information. EU Specialty Food Ingredients represents shared industry positions at higher levels with EU Institutions. As a National Association, we can forward EU Specialty Food Ingredients position to our National Authorities, having a combined action at EU and national level.
Having a link with other Sector Associations gives us the possibility to share positions on specific issues of common interest that may arise.
Marco Mercenari, President of Federchimica-AISPEC
SYNPA, the French food and feed specialty ingredients association, is actively involved in the work of EU Specialty Food, Ingredients as it is crucial for our members, that their interests and the vision of the French industry are promoted at European association level. EU Specialty Food Ingredients is the key player for food specialty ingredients on the Brussels scene. By its position EU Specialty Food Ingredients informs its members on all important decisions and on-going works on strategic issues for the specialty food ingredients industry.
Mélanie Le Plaine-Mileur, Secretary General of Synpa
Why is BENEO a happy member of EU Specialty Food Ingredients? Because the specialty ingredient industry as a whole needs a strong voice in Europe in parallel to the general food and drink Industry represented by FoodDrinkEurope. This is especially true as we are on the first row to face specific regulations (Novel Food, Nutrition and Health Claim, Food additive and Enzyme…) about which we need an association to defend the interests of our whole industry… (and not BENEO only) towards the Authorities, the European Parliament and other parties. Our industry has also a high innovation potential which needs to be supported more by the Authorities. Finally, we will be stronger to communicate to the European community what our industry is all about all together than BENEO alone!
Dominique Speleers, Member of Beneo's Executive Board
Specialty ingredients play a crucial role in assuring Europe’s continued position as a world leader in food quality. But that is not always understood by EU decision makers. All specialty ingredient producers must work together to correct the misperceptions about their products and EU Specialty Food Ingredients is the vehicle for making that happen.
Marie-Laure Empinet, Roquette
ESFI has an experienced and competent secretariat, which renders respect to the association from the institutions in EU. ESFI also has a very active membership framework which contributes to the excellence of the association...All of this means that ESFI is considered an important stakeholder by EU legislators, and as such, comments and proposals from SFI are considered relevant in “the corridors of Brussels”. All this emanates into a strong association within food ingredient stakeholders in Europe, providing access to legislators where we can impact food ingredient-related legislation. It also gives ESFI respect among other trade associations, so that the association can collaborate to make real impact on legislation under discussion. Finally, membership of ESFI also provides a complete overview of food ingredient-related legislation that is otherwise hard to obtain in today’s busy schedule.
Angela Naef, PhD, Vice President Global Technology & Innovation, DuPont Nutrition & Health
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