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DOCUMENTS "COM"
COM(79)48
Vol.1979/0015

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COMMISSION OFTHEEUROPEANCOMMUNITIES
COM(79)48final
Brussels.16February1979
Proposalfora
COUNCILDECISION
adoptingaconcertedactionprojectoftheEuropeanEconomic
Communityontheeffectsofthermalprocessinganddistribu­
tiononthequalityandnutritivevalueoffood
(submittedtotheCouncilbytheCommission )
C0M(79)48final\\
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CONTENTS
Ρ3£θ
2I.Introduction
II.ContentsoftheProgramme 4
Listofproposedtopical1.Milkproducts
2.Fruitandvegetables 4
3#Cereals 5
4»Fish 5
5.Meat 5
6*Nutrition 5
III#DurâtionoftheProgramme 5
IV.Implementation oftheProgramme 5
5V.Totalcost
Preliminarydraf"tCouncildecision T
AnnexA
AnnexB ^

Introduction
ThisproposaliscomplementarytotheCouncilDecisionof20February1970
adoptingaconcerted ^actionprojectoftheEuropeanEconamio
Communityontheeffectsofprocessingonthephysicalproperties
offoodstuffs(0JL54$25Februaiy1978).
Itisthusthesecondpartofaproposalwhichoriginatedwiththe
SwedishdelegationtoCOST(EuropeanCooperationintheFieldof
ScientificandTechnicalResearch,embracinganumberofcountries
whicharenotmembersoftheEuropeanCommunity)withaviewto
encouragingthecoordination ofstudiesrelatingtofoodtechnology#
Studiesonfoodprocessinginnationalandprivateinstitutesare
alreadywelldevelopedinEuropeasawhole#Nutritionstudies
aremainlyuniversitycentredandonlycovertoalimiteddegree
theinfluenceofprocessing onthenutritivevalueoffood.
Somescientificworkisundertakenbysememajorfoodprocessors,
butthismainlycoversspecifioproblemsofcommercialimportance
tothecompanyconcerned# -
Thisconcertedactionproject,whichisdesignedtocoordinate
activitiesinthisarea,shouldprovideboththeframeworkand
theincentiveneededforamuchgreaterdegreeofcooperation
thanexistsatpresent#

Theproposalislimitedinprincipletotheeffectsof-processing
anddistribution onthequalityandnutritivevalueoffood
andpriorityisgiventofreezinga™!preservation "byheat
treatment *
TheresultBwillhelptosolvesomemajorproblemsconcerningthe
presentfoodsystem,i*e*:
(a)qualityofprocessedandmaos-<Liatri"butedproducts;
(b)thenutritivevalueoffoodstuffs;
(c)thepresenceinfoodsofsubstancesthatarebelievedtobe
inherentlytoxicfortheconsumer#
Thosethreemattersareofconsiderable concerntoconsumers
generally#Itisthereforeproposedthattheeffectonquality
andnutritivevalueofheattreatmentbestudiedandcomparedwith
thatofotherformsofprocessing# Theresultswillbecommunicated
tothegeneralpublioandtolegislators *ThepurposeisnotjuBt
tomakeaninventoryoftheeffectsofpresentpracticebutto
instituteaninvestigation intotheimprovement ofprocessing
andmethodsofdistribution inordertomaximizebothquality
andnutritivevalue*

-4-
II»ContentsofthcProgramme
Alistofareasforcoordination wassuggested,prioritybeinggivon
tothevarioussubjectswhere,intheopinionoftheexperts:
1.International collaboration couldbevery"beneficial.
2.Suchcollaboration would "bemostlikelytogiveparticularly
usefulresultstofoodprocessorsthusenablingthemtomaintain
andimprovethequalityandnutritivevalueoftheirproducts.
3.Suchcollaboration wouldleadtoResultsv/hichwouldallow
^consumerstoassessthequalityandnutritivevalueof
processedfoods.
Inthisconnectionitisveryimportanttoemphasizethecommon
threadthatrunsthroughallthesubjectsselected;i.e.heat
treatment.Thiscoordination willgiveresultswhicharedirectly
orindirectlyapplicabletoothertopicsrelatingtoetherfoods
andotherformsofprocessing.
Thelistoftopicssuggestedisasfollows:
1.Kilkproducts
1.1Refrigeration
1.2Coagulationofmilkproteinsbyheattreatment
1.3Analyticalmethodologyincludingpredictivetests
2.Fruitandvegetables
2.1Effectsofheattreatment

3*Cereals
,3.1Norwtraditionalheattreatment
3.2Effectsofheattreatmentonthebiopolymersofcereals,
especiallywithrespecttolipid,Btarchandprotein
irrfcerreaction
3.3Effectsoffreezingandthawingonthequalityofcereal-
basedfoods
4*Fir,h
4.1Heatteatmentinrelationtounderutilized speciesand
utilization ofwastematerial
4.2Heattreatmentandmicrobiological safety
5.I'icat
5.1Curingingredientsandtheirinteractioninpasteurized and
.cannedproducts
5.2Chillingandfreezingofmeat
5.3Heat–"treatmentprocessesandinteractions withvegetable
matter
5.4Thawingofmeat
6.Nutrition
6m1Heat–treatmentprocessesandproteinquality
6.2Heattreatmentandpolyunsaturated fats
6.3Nutritionalconsequences ofthecookingoffood
»
!III*Durâtionoftheprop-rajnmo
ItisproposedthattheprogrammeBhouldcoverathree-^yearperiod.
IV.Implementation oftheprorrrrjnme
Theprogrammeistobeimplemented asconcertedaction.Inaccordance
withtheconclusionsadoptedbytheCouncilon18thJuly1978dealing
EuropeanCooperationinthefieldofScientificandTechnicalResearch
COST,aconcertationwilltakeplacebetweentheoommunityactionandthe
COSTstates.
V.Totalcotrt
Itisestimatedthatthetotalamountspentbyalltheparticipating
oountries,inoludingnorwnemberStateswillbe12millionunits

-6-
ofaccourrfcoverathree-yearperiod#Thisfinjurecanonlyuean
estimatedorderofmagnitudeandis"basedonestimatesreceivedfrom
governmentexpertsastothetotal,costofcurrentnationalresearch
projects#
ResearchinstitutesinthevariousmembercountriesoftheEuropean
Communityhaveindicatedthattheyarewillingtoparticipatein
thestudyofthetopicslistedabove#
Thecostofcoordinationto"be"borne "bytheBudgetoftheEuropean
Communitiesisestimatedat287600europeanunitsofaccountover
athree-yearperiod.

7
ProposalforaCOUNCILDECISION
adoptingaconcertedactionprojectoftheEuropeanEconomic
Communityontheeffectsofthermalprocessinganddistribution on
thequalityandnutritivevalueoffood
THECOUNCILOPTHEEUROPEANCOMMUNITIES ,
HavingregardtotheTreatyestablishing theEuropeanEconomic
CommunityiandinparticularArticle235thereof;
HavingregardtotheproposalfromtheCommission ;
HavingregardtotheopinionoftheEuropeanParliament ;
HavingregardtotheOpinionoftheEconomicandSocialCommittee;
Whereas,pursuanttoArticle2oftheTreatyestablishing theEuropean
EconomicCommunity,theCommunityhasthetaskofpromotingthrough­
outtheCommunitytheharmoniousdevelopment ofeconomicactivities,
continuousandbalancedexpansionandamorerapidraisingofthe
standardofliving;
WhereastheCouncilemphasizedinitsResolutionof14January1974
onaninitialoutlineprogrammeoftheEuropeanCommunities inthefield
ofscienceandtechnologythatappropriate useshouldbe
madeoftheentirerangeofavailablewaysandmeansinan
efforttoensuremaximumeffectiveness ;whereasthesewaysandmeans
includetakingconcertedactionand,wheneveritprovesdesirable,
tollaboratingwithnon-memberStates,especiallyEuropeanStates;
OJNoC729.1.1974,p.6.

-8-
Whereas theCouncil ,initsResolution of14January 1974 ontheooordinntion
ofnational policies andthedefinition ofprojects ofinterest tothe
.... ' , ,j.' 2Community inthefield ofscience andtechnology -.,assigned this ,
task totheCommunity institutions ,with theassistance of "the
Scientific andTechnical Research Committee (CREST );
Whereas aprogramme ofresearch into food technology wasproposed
"bytheSwedish delegation aspart ofEuropean Cooperation inthefield
ofScientific andTechnical Research (COST );whereas theCouncil ,in
itsDecision of16June 1975 » -recognized theCommunity 'sinterest
insuch aprogramme ;
Whereas the Council Decision 78/177/EECof20February 1978 adopted aconcerted
action project oftheEuropean Eoonomic Community ontheeffect of
processing onthephysical properties offood"' ;
Whereas aconcerted action project onCommunity research into -
food technology islikely tohelp toachieve theabovementioned objectives
andinparticular more economic use ofnational resouroes ;
Whereas theMember States intend ,aspart oftherules andprocedures
applicable totheir national programmes ,tocarry outtheresearch
described inAnnex Aandareprepared tointegrate itinto aprocess of
coordination atCommunity level over aperiod ofthree years ;
Whereas theperformance ofthe research described inAnnex Acalls for a
financial outlay ofabout 8milHon' European units ofaccount inthe .
parti cipating Member States ;
Whereas theCommunity isempowered toconclude agreements with non-member
States ;.whereas theCouncil agreed on18July 1978 upon certain rules
cooperation within theCOST frameworks
0JNoC729.1.1974 ,p.2. ""^ ""'7' "'"*----- -
30JNoL5425.2.1978 ,0.25 .~ . -

Whereas theTreaty doe.notprovide thepowers neoessary forthispurponej
Whereas CHEST hasgiven itsopinion ontheCommission proposal ,
HASDECIDED ASFOLLOWS :
Article 1
TheCommunity shall implement &raperiod ofthree years aconcerted
action project dealing withtheeffects ofthermal processing anddistribution
onthequality andnutritive value offood .
This project shall consist incoordinating atCommunity level
theresearch specified inAnnex A,which shall foimpart ofthenational
research programmes oftheMember States#
Article 2
t
TheCommission shall beresponsible forsuch coordination .
Article 3
Itisestimated that theoverall requirements forthetotal period covered
bytheprogramme will be287000EUAandastaff ofone,theEuropean unit
ofaccount being defined inArticle 10oftheFinancial Regulation of21
Deoember 1977 «These estimates areforguidance only *
Article 4
Inorder tofacilitate theexecution oftheproject aCcramittee forconcertec
action ontheeffects ofthermal processing anddistribution onthequality and
nutritive value offood (hereinafter called "theCommittee ")shall be
established , Aproject leader shall be
appointed bytheCommission byagreement withtheCommittee .Heshall
inter alia assist theCommission initstask ofcoordination .
Theterms ofreference andcomposition oftheCommittee arelaid
down inAtinex B.
TheCommittee shall draw upitsownrules ofprocedure .
A secretariat fortheCommittee shall beprovided bythe
Commission .

-10-
Article5
(a)Inaccordancewithaprocedurewhichshallhelaiddownbythe
CommissionbyagreementwiilltheCommittee }theparticipating States
shallregularlyexchangeallrelevantinformationconcerningthe
performanceoftheresearchformingthesubjectoftheconcerted
actionproject.
TheyshallinadditionprovidetheCommissionwith
informationrelatingtorelevantresearchplannedor"performed "by
bodieswhicharenotundertheirauthority.
Suchinformationshall "betreatedasconfidentialiftheMemberState
whichcommunicatesitsorequests.
(b)TheCommissionshalldrawupannualprogressreportsonthebasisof
theinformationprovidedandshallforwardthemtotheMemberStates.
*
(c)Attheendofthecoordinationperiod,theCommissionshall,by-
agreementwiththeCommittee,sendtotheMemberStatesandtothe
EuropeanParliamentareportontheperformance andresultoftheproject
TheCommissionshallpublishsuchreportsixmonthsafterithasbeen
senttotheMemberStates,exceptwhereaMemberStateobjects.
Inthisevent,thereportshallbedistributed uponrequestonlyto
theinstitutions andundertakings workingonresearchwhichjustifies
accesstotheresultsoftheresearchundertheCommunityconcerted
actionproject.TheCommission maymakearrangementstoensurethat
thisreportremainsconfidential andisnotdisclosedtothird
parties.
Article6
1.PursuanttoArticle228oftheTreaty,theCommunitymayconclude
agreementswithnon-MembehStatesinvolyeiinEuropeartCooperation inthe
fieldofScientific3ndTechnicalResearch(COST).withaviewtoensuring
coordination betweentheCommunityconcertedactionprojectreferred
toinArticle1andtherelevantprogrammesofsuchCOSTStates.
2.TheCommissionisherebyauthorizedtonegotiate
theagreementreferredtointheprecedingparagraphinaccordancewith
conclusionsadoptedbytheCouncilon18July1978onEuropean
CooperationinthefieldofScientificandTechnicalResearch(COST).

Article7
ThisDecisionshallbepublishedintheOfficialJournalofthe
EuropeanCommunities.Itshalltakeeffectonthedayofits
publication .
Doneat FortheCouncil
ThePresident

-12-
ANNEX ft
Anne *Atothedraft Council decision onaprogramme ofresearch into theeffects
ofthermal processing anddistribution onthe quality andnutritive value of
food (concerted action )
Choice oftopics Distribution ofresearch among I
^ jthe •Même >erStates
D8
*DK
*F IRL I NL υκ
1.Milk products
1.1Refrigeration XXλ χ χ χ
1.2Coagulation ofmilk proteins by
heat treatment X X lX X X
1.3Analytical methodology including
predictive tests XXX X X X X
ZmFruit andvegetables
2.1Effects ofheat treatment X XI
x !X* X x jX
3.Cerealsi
3.1Non-traditional heat treatment XXX X X X
3.2.Effects ofheat treatment onthe
biopolymers ofcereals *espe­
cially with respect tolipid .
starch andprotein interreaction XXX X X X X
3.3Effects offreezing andthawing
onthequality ofcerealbased foods X X X X X X X
4.Fish
4.1Heat treatment inrelation tounder­
utilized species andutilization I
ofwaste materialiX
4.2Heat treatment andmicrobiologicalAΓΛ A X
safety XA*X X X X iXT. .
5#Meat *
5*1Curing ingredients andtheir inter *
action inpasteurized andcanned
products X X X1yiX X X X
5.2Chilling andfreezing ofmeat X X X X X X X
5.3Heat-treatment processes and
interactions with vegetable L.
matterXXX x .X ¥
5.4Thawing ofmeat XX X XX X
6.Nutrition
6.1Heat-treatment processes andprotein
quality XXX X X x χ
6.2Heat treatment andpolyunsaturated I
fat
6.3Nutritional consequences ofthe IXXXX XX X
cooking offood | IxlIXLJLJU_J

-13
ANNEX 13
Annex Bto "thedraft Council decision adopting aconcerted
action project inthefield ofthequality andnutritive
value 01 ,xood
Terms ofreference andcomposition of *fche^Commi Xt^e^for^conce^ted action on
thequality andnutritive value offood
1«The Committee shall :
1*1contribute totheoptimum implementation oftheproject bygiving
itsopinion onallaspects ofitsprogress ;
1*2evaluate theresults anddraw conclusions regarding their
application ;
1*3beresponsible fortheexchange ofinformation provided forin
Article 5(a);
1*4monitor theprogress ofnational research work carried outinthe
sector inwhich theconcerted action project lies ,inparticular by
keeping abreast ofscientific andtechnical developments likely
toinfluence itsaccomplishment ;
1*5suggest guidelines totheproject leader ;
1.6have theright tosetupasubcommittee ,inrespect ofeach of
thetopics covered aadefined inAnnex A,toensure that the
programme isproperly implemented#
2®Thereports andtheopinions oftheCommittee shall becommunicated
totheCommission andtheparticipating Member States# TheComminnion
shall forward these opinions toCREST andtotheStanding Committee
onAgricultural Research (SCAR)#
3»TheCommittee shall consist oftheproject leader andthepersons
responsible forcoordinating thenational programmes appointed by
theparticipating Statea .
Members may,fortheduration oftheconcerted action orject ,beac-
enmoanipd byexperts ,subject toamaximum oftwoexperts perparticipating
States .AMember 'sterm ofoffice shall beterminated prematurely byhis
death death orresignation oriftheMember State which appointed him re­
quests that hebereplaced .Hissuccessor shall beappointed fortheun­
expired remainder oftheoriginal term .

FINANCIAL RECORD
drnwnupfortheBudgetforfinancialyear1979
1,purKTWTITEADINOCONCERNED: Item3371inChapter33
2.TITLEOFTil'sOPERATION: EECmultiannualR&Dpro<-ra;ome
foraconcertedactionprojectontheeffectsofthermalprocessinganddistri­
butiononthequalityandnutritivevalueoffoodo
3«LEC-ALBASIS;Article235of"theEECTreaty
CounCllDecision Of
4»DESCRIPTION ,OBJECTIVE 1'o)ANDJUSTIFICATION OFTIIEOPERATION
4.1DESCRIPTION
TheprogrammepresentedisPartTwoofavn.derresearchprogramme
inthefieldoffoodtechnology,PartOneofwhich–concerning :
thephysicalpropertiesoffoods–wasadoptedbytheCouncilon
20February197^(OJL54t25February1978)*Tliissecondpart
concernsthequalityandnwtritivevalueoffood.
4.2OBJECTIVES
ToenabletheCommunitytocarryoutthetaskassignedtoitby
Article2oftheEECTreatyofpromotingtheharmoniousdevelopment
ofeconcnicactivities,continuousandbalancedexpansion,anda
morerapidrainingofthestandardofliving,inparticularby
providingscientific andtechnicalassistanceinsecuringbetter
knowledgeoftheeffectsoftheindustrialtechniquesinvolvedin
productionanddistribution onthecharacteristics offoodstuffs,
withaviewtoimprovingandcontrollingtheirquality.
–theoptimumuseof,andprospectingfor,newoutletsforagri­
culturalproduce:

-AS~
–thedevelopmentofthefoodindustryandthedistributive trades
inlinewiththeCommunity^otherpolicies,particularly those
concerningconsumersandfarmers#
4*3JUSTIFICATION
Thedirectobjectiveoftheproposedresearchistosatisfythe
needsof"thefoodindustry,thedistributivetrades,theequipment
manufacturers servingthem,alsospecialistresearchcentres,and
ultimatelytoimprovethevalueandqualityofthefoodoffered
totheconsumer#
Coordination ofresearchinthisfieldisnecessaryatCommunity
levelinordertoincreaseitseffectiveness#
5.FINANCIALIMPLICATIONS OFTHEOPERATION(inEUA)
«
5#°EXPENDITURE IMPLICATIONS
5.0,0Totalcostthroughouttheplannedduration 12287600u»a«
5#C.0.0CoottotheBudgetoftheCommunities 287600u#a«
5#0#0.1Costtothenationalauthorities 12000000u#a#
5»0.0«2Costtoothersectorsatnationallevel
5#0#1Multionnual scheduleforappropriati ons
Appropriations forcommitment inu.a#
1979 j1980 1081
Staff
Administrative expenditure
Contracts24000
35000
3100025000
37000
3300027600
40000
35000
TOTAL
**·ΜΜ«ΜΜΜΜ«ΜΜΜ··Μ«ΙΜ««ΜΗΙΜΜι |90000I ■-
|95000
'■--T■■■-.102600

**A(s
Appropriations forpayment mu«a,.
1979 1980 ι
Staff
Administrative expenditure
Contracta24000
35000
3100025000
37000
3300027600
40000
35000
TOTAL 90000 95000 102600
.■■.I.■–■
5,0,2l'ctho'lofcalculrtion
(a)Staffexpenditure
Thestaffneededforthinprogrammeisestimatedatone
category Cservant.
Apartfromthisstaffmember,thecalculations takeaccount
oftheparametersaslaiddovmforthedrawingupofthe
preliminarydraftBudgetforthe1979financialyear*
Solelyavariationinsalarywnifjhtin^shasbeentaken•
intoaccountinordertoallowformovementsingeneral
pricelevelsintheCommunity®
("b)Administrative expenditure
ThincoversmissionexpenBeo,thecostsoforp:anir,in/r
meetings(oneconcertedactioncommittee,threesub­
committees),thecostofconveningexpertsandsuch
expenditureasmayprovenecessaryinspecialcases,
(c)Rxpenditureundercontracts
Theycoveralltheexpenditureinherentinthecontract,
togetherwithfundsfortheprojectleader,his
secretarialstaff,themeetingsofresearchworkers
en/raredintheprojectand(shortterm)staffexchanges.
(d)I-'ultiratalestimates
Therater,seloctedforthecalculation oftheestimates
areasfolU'-:I98O:1,07;1901*1.13:1902:1.20.

5.1EFFECTONRESOURCES
Communitytaxonofficials'salaries#
Officials'contributions tothepensionscheme#
FINANCING
6#0Possiblefinancingbymeansofappropriations enteredunderthe
relevantchapterof1hecurrentBudget#
6.1Possiblefinancingbytransferbetweenchaptersofthecurrent
Budget#
6#2Needforasupplementary Budget#
6#3Appropriation(s )tobeenteredinfutureBudget(s)#