CELEX: 51979PC0048
Language: en
Date: 1979-02-16
Title: Proposal for a COUNCIL DECISION adopting a concerted action project of the European Economic Community on the effects of thermal processing and distribution on the quality and nutritive value of food (submitted to the Council by the Commission)

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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                                   COM(79)48 final
                                                   Brussels . 16 February 1979
                                   Proposal for a
                                  COUNCIL DECISION
         adopting a concerted action project of the European Economic
         Community on the effects of thermal processing and distribu­
         tion on the quality and nutritive value of food
               ( submitted to the Council by the Commission )
 C0M(79 ) 48 final              \               \
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 ---pagebreak---                                     CONTENTS
                                                           Ρ3£θ
                                                             2
I.     Introduction
II. Contents of the Programme                                4
       List of proposed topical 1 . Milk products
                                  2 . Fruit and vegetables    4
                                  3# Cereals                  5
                                  4» Fish                      5
                                   5. Meat                     5
                                   6 * Nutrition               5
 III # Durâtion of the Programme                                5
 IV . Implementation of the Programme                           5
                                                                5
 V.     Total cost
        Preliminary draf"t Council decision                     T
            Annex A
            Annex B                                            ^
 ---pagebreak---  Introduction
This proposal is complementary to the Council Decision of 20 February 1970
adopting a concerted ^ action project of the European Econamio
Community on the effects of processing on the physical properties
of foodstuffs ( 0J L 54$ 25 Februaiy 1978 ).
It is thus the second part of a proposal which originated with the
Swedish delegation to COST ( European Cooperation in the Field of
Scientific and Technical Research , embracing a number of countries
which are not members of the European Community) with a view to
encouraging the coordination of studies    relating to food technology#
Studies on food processing in national and private institutes are
already well developed in Europe as a whole#     Nutrition studies
are mainly university centred and only cover to a limited degree
the influence of processing on the nutritive value of food .
Some scientific work is undertaken by seme major food processors ,
but this mainly covers specifio problems of commercial importance
to the company concerned#                                               -
This concerted action project , which is designed to coordinate
activities in this area, should provide both the framework and
the incentive needed for a much greater degree of cooperation
than exists at present#
 ---pagebreak--- The proposal is limited in principle to the effects of- processing
and distribution on the quality and nutritive value of food
and priority is given to freezing a™! preservation "by heat
treatment *
The result B will help to solve some major problems concerning the
present food system , i*e *:
( a) quality of processed and maos-<Li at ri"but ed products ;
( b) the nutritive value of foodstuffs ;
( c ) the presence in foods of substances that are believed to be
      inherently toxic for the consumer#
Those three matters are of considerable concern to consumers
generally#    It is therefore proposed that the effect on quality
and nutritive value of heat treatment be studied and compared with
that of other forms of processing#     The results will be communicated
to the general publio and to legislators *       The purpose is not juBt
to make an inventory of the effects of present practice but to
institute an investigation into the improvement of processing
and methods of distribution in order to maximize both quality
and nutritive value *
 ---pagebreak---                                      - 4 -
II » Contents of thc Programme
     A list of areas for coordination was suggested , priority being givon
     to the various subjects where , in the opinion of the experts :
     1 . International collaboration could be very "beneficial .
     2 . Such collaboration would "be most likely to give particularly
          useful results to food processors thus enabling them to maintain
          and improve the quality and nutritive value of their products .
     3 . Such collaboration would lead to Results v/hich would allow
 ^        consumers to assess the quality and nutritive value of
          processed foods .
     In this connection it is very important to emphasize the common
     thread that runs through all the subjects selected ; i.e. heat
     treatment .   This coordination will give results which are directly
     or indirectly applicable to other topics relating to ether foods
     and other forms of processing.
     The list of topics suggested is as follows :
     1 . Kilk products
          1.1 Refrigeration
          1.2 Coagulation of milk proteins by heat treatment
          1.3 Analytical methodology including predictive tests
      2 . Fruit and vegetables
           2.1 Effects of heat treatment
 ---pagebreak---         3 * Cereals
,            3.1 Norwt raditi onal heat treatment
             3.2 Effects of heat treatment on the biopolymers of cereals ,
                   especially with respect to lipid , Btarch and protein
                   i rrfc erreact i on
            3.3 Effects of freezing and thawing on the quality of cereal-
                   based f oods
        4* Fir,h
            4.1 Heat teatment in relation to underutilized species and
                   utilization of waste material
            4.2 Heat treatment and microbiological safety
        5 . I'icat
            5.1 Curing ingredients and their interaction in pasteurized and
                 . canned products
            5.2 Chilling and freezing of meat
            5.3 Heat–"treatment processes and interactions with vegetable
                   matter
            5.4 Thawing of meat
        6 . Nutrition
             6m1 Heat–treatment processes and protein quality
             6.2 Heat treatment and polyunsaturated fats
             6.3 Nutritional consequences of the cooking of food
»
! III * Durât i on of the prop-rajnmo
        It is proposed that the programme Bhould cover a three-^year period.
  IV .   Implementation of the prorrrrjnme
         The programme is to be implemented as concerted action.       In accordance
         with the conclusions adopted by the Council on 18th July 1978 dealing
        European Cooperation in the field of Scientific and Technical Research
         COST , a concertation will take place between the oommunity action and the
        COST states .
  V.     Total cotrt
         It is estimated that the total amount spent by all the participating
         oountries , inoluding norwnember States will be 12 million units
 ---pagebreak---                                 - 6 -
 of accourrfc over a three-year period#  This finjure can only ue an
 estimated order of magnitude and is "based on estimates received from
government experts as to the total , cost of current national research
projects#
Research institutes in the various member countries of the European
Community have indicated that they are willing to participate in
the study of the topics listed above#
The cost of coordination to "be "borne "by the Budget of the European
Communities is estimated at 287 600 european units of account over
a three-year period .
 ---pagebreak---                                   7
                       Proposal for a   COUNCIL DECISION
        adopting a concerted action project of the European Economic
        Community on the effects of thermal processing and distribution on
        the quality and nutritive value of food
THE COUNCIL OP THE EUROPEAN COMMUNITIES ,
Having regard to the Treaty establishing the European Economic
Communityi and in particular Article 235 thereof ;
Having regard to the proposal from the Commission ;
Having regard to the opinion of the European Parliament ;
Having regard to the Opinion of the Economic and Social Committee ;
Whereas , pursuant to Article 2 of the Treaty establishing the European
Economic Community , the Community has the task of promoting through­
out the Community the harmonious development of economic activities ,
continuous and balanced expansion and a more rapid raising of the
standard of living ;
Whereas the Council emphasized in its Resolution of 14 January 1974
on an initial outline programme of the European Communities in the field
of science and technology that appropriate use should be
made of the entire range of available ways and means in an
effort to ensure maximum effectiveness ; whereas these ways and means
include taking concerted action and , whenever it proves desirable ,
 tol laborating with non-member States , especially European States ;
  OJ No C 7 29.1 . 1974 , p. 6 .
 ---pagebreak---                                       - 8 -
 Whereas the Council , in its Resolution of 14 January 1974 on the ooordinntion
 of national policies and the definition of projects of interest to the
                    ....   '    ,        , j.'       2
 Community in the field of science and technology-., assigned this ,
task to the Community institutions , with the assistance of "the
 Scientific and Technical Research Committee ( CREST);
Whereas a programme of research into food technology was proposed
"by the Swedish delegation as part of European Cooperation in the field
 of Scientific and Technical Research ( COST); whereas the Council , in
 its Decision of 16 June 1975 » -recognized the Community 's interest
in such a programme ;
Whereas the Council Decision 78 / 177 / EEC of 20 February 1978 adopted a concerted
 action project of the European Eoonomic Community on the effect of
 processing on the physical properties of food"' ;
Whereas a concerted action project on Community research into            -
    food technology is likely to help to achieve the abovementioned objectives
and in particular more economic use of national resouroes ;
Whereas the Member States intend , as part of the rules and procedures
 applicable to their national programmes , to carry out the research
 described in Annex A and are prepared to integrate it into a process of
 coordination at Community level over a period of three years ;
 Whereas the performance of the research described in Annex A calls for a
 financial outlay of about 8 mil Hon' European units of account in the .
 parti cipating Member States ;
 Whereas the Community is empowered to conclude agreements with non-member
 States ; . whereas the Council agreed on 18 July 1978 upon certain rules
  cooperation within the COST frameworks
   0J No C 7 29.1.1974 , p.2 .    "" ^         " "' 7' " ' " * ----- -
  30J No L 54 25.2.1978, 0.25 . ~      .                 -
 ---pagebreak--- Whereas the Treaty doe. not provide the powers neoessary for this purponej
Whereas CHEST has given its opinion on the Commission proposal ,
HAS DECIDED AS FOLLOWS :
                                Article 1
The Community shall implement &r a period of three years a concerted
action project dealing with the effects of thermal processing and distribution
on the quality and nutritive value of food.
This project shall consist in coordinating at Community level
the research specified in Annex A, which shall foim part of the national
 research programmes of the Member States#
                                 Article 2
           t
 The Commission shall be responsible for such coordination.
                                 Article 3
 It is estimated that the overall requirements for the total period covered
 by the programme will be 287 000 EUA and a staff of one , the European unit
 of account being defined in Article 10 of the Financial Regulation of 21
 Deoember 1977 « These estimates are for guidance only*
                                  Article 4
  In order to facilitate the execution of the project a Ccramittee for concertec
  action on the effects of thermal processing and distribution on the quality and
  nutritive value of food (hereinafter called "the Committee") shall be
  established ,       A project leader shall be
  appointed by the Commission by agreement with the Committee. He shall
  inter alia assist the Commission in its task of coordination.
        The terms of reference and composition of the Committee are laid
            down in Atinex B.
         The Committee shall draw up its own rules of procedure .
         A      secretariat     for the Committee shall be provided by the
             Commission.
 ---pagebreak---                                       - 10 -
                                      Article 5
( a) In accordance with a procedure which shall he laid down by the
      Commission by agreement wiill the Committee } the participating States
      shall regularly exchange all relevant information concerning the
      performance of the research forming the subject of the concerted
      action project .
      They shall in addition provide the Commission with
      information relating to relevant research planned or "performed "by
      bodies which are not under their authority.
      Such information shall "be treated as confidential if the Member State
      which communicates it so requests .
(b ) The Commission shall draw up annual progress reports on the basis of
      the information provided and shall forward them to the Member States .
                                                      *
( c) At the end of the coordination period, the Commission shall , by-
      agreement with the Committee , send to the Member States and to the
      European Parliament a report on the performance and result of the project
      The Commission shall publish such report six months after it has been
      sent to the Member States , except where a Member State objects .
      In this event , the report shall be distributed upon request only to
      the institutions and undertakings working on research which justifies
      access to the results of the research under the Community concerted
      action project .  The Commission may make arrangements to ensure that
      this report remains confidential and is not disclosed to third
      parties .
                                      Article 6
1 . Pursuant     to      Article 228 of the Treaty , the Community may conclude
    agreements with non-Membeh States involyei in Europeart Cooperation in the
     field of Scientific 3nd Technical Research ( COST ). with a view to ensuring
     coordination between the Community concerted action project referred
     to in Article 1 and the relevant programmes of such COST States .
2 . The Commission is hereby authorized to negotiate
     the agreement referred to in the preceding paragraph in accordance with
     conclusions adopted by the Council on 18 July 1978 on European
    Cooperation in the field of Scientific and Technical Research ( COST ).
 ---pagebreak---                             Article 7
This Decision shall be published in the Official Journal of the
European Communities . It shall take effect on the day of its
publication .
Done at                               For the Council
                                      The President
 ---pagebreak---                                              - 12 -
                                      ANNEX ft
   Anne * A to the draft Council decision on a programme of research into the effects
    of thermal processing and distribution onthe quality and nutritive value of
                                    food ( concerted action )
                   Choice of topics                   Distribution of research          among    I
                                    ^           j                the• Même>er St ates
                                                      D    8     DK    F       IRL   I   NL   υκ
                                                            *      *
1 . Milk products
     1.1 Refrigeration                                X   X    λ       χ        χ        χ
     1.2 Coagulation of milk proteins by
            heat treatment                            X                X l      X    X   X
     1.3 Analytical methodology including
            predictive tests                          X   X    X       X        X    X    X
Zm Fruit and vegetables
                                                                          I
    2.1 Effects of heat treatment                     X        X
                                                                       x !      X
                                                                                *    X   x j  X
                                                                          i
3 . Cereals
    3.1 Non-traditional heat treatment                X   X    X       X                 X    X
    3 . 2 . Effects of heat treatment on the
            biopolymers of cereals * espe­
            cially with respect to lipid .
            starch and protein interreaction          X   X    X       X             X   X    X
    3.3 Effects of freezing and thawing
            on the quality of cerealbased foods       X         X      X        X    X   X    X
4 . Fish
    4.1 Heat treatment in relation to under­
            utilized species and utilization       I
            of waste material                           i
                                                                X
    4.2 Heat treatment and microbiological            A
                                                         Γ             Λ                 A    X
            safety                                    X A      *
                                                                       X        X    X   X  i X
                          T. .
5# Meat                 *
    5*1 Curing ingredients and their inter*
            action in pasteurized and canned
            products                                  X        X       X    1i yX    X   X    X
    5.2 Chilling and freezing of meat                 X        X       X        X    X   X    X
    5.3 Heat-treatment processes and
            interactions with vegetable                       L.
           matter                                     X        X       X             x  .X    ¥
    5.4 Thawing of meat                               X        X       X             X   X    X
6 . Nutrition
    6.1 Heat-treatment processes and protein
           quality                                    X   X    X       X             X   x    χ
    6.2 Heat treatment and polyunsaturated I
            fat                                       X   X    X       X             X   X    X
    6.3 Nutritional consequences of the           I
           cooking of food                        |      IxlI X                    LJLJ      U_J
 ---pagebreak---                                    - 13
                            ANNEX 13
       Annex B to "the draft Council decision adopting a concerted
       action project in the field of the quality and nutritive
                               value 01 , x ood
Terms of reference and composition of *fche^Commi Xt^e^for^conce^ted action on
the quality and nutritive value of food
1 « The Committee shall :
    1*1 contribute to the optimum implementation of the project by giving
        its opinion on all aspects of its progress ;
    1*2 evaluate the results and draw conclusions regarding their
        application ;
    1*3 be responsible for the exchange of information provided for in
        Article 5(a);
    1*4 monitor the progress of national research work carried out in the
        sector in which the concerted action project lies , in particular by
        keeping abreast of scientific and technical developments likely
        to influence its accomplishment ;
    1*5 suggest guidelines to the project leader ;
    1.6 have the right to set up a subcommittee , in respect of each of
        the topics covered aa defined in Annex A, to ensure that the
        programme is properly implemented#
2® The reports and the opinions of the Committee shall be communicated
    to the Commission and the participating Member States# The Comminnion
    shall forward these opinions to CREST and to the Standing Committee
    on Agricultural Research ( SCAR)#
3» The Committee shall consist of the project leader and the persons
    responsible for coordinating the national programmes appointed by
    the participating Statea .
    Members may , for the duration of the concerted action orject , be ac-
    enmoanipd by experts , subject to a maximum of two experts per participating
    States . A Member 's term of office shall be terminated prematurely by his
    death death or resignation or if the Member State which appointed him re­
    quests that he be replaced . His successor shall be appointed for the un­
    expired remainder of the original term .
 ---pagebreak---                                     FINANCIAL RECORD
                   d rnwn up for the Budget for financial year 1979
1 , purKTWT ITEADINO CONCERNED :                   Item 3371 in Chapter 33
2 . TITLE OF Til's OPERATION :                     EEC mult i annual R&D pro<-ra;ome
    for a concerted action project on the effects of thermal processing and distri­
    bution on the quality and nutritive value of foodo
3 « LEC-AL BASIS ;     Article 235 of "the EEC Treaty
                       CounCll Decision Of
4 » DESCRIPTION , OBJECTIVE 1' o ) AND JUSTIFICATION OF TIIE OPERATION
    4.1 DESCRIPTION
         The programme presented is Part Two of a vn.der research programme
         in the field of food technology , Part One of which – concerning:
         the physical properties of foods – was adopted by the Council on
         20 February 197 ^ ( OJ L 54t 25 February 1978 )* Tliis second part
         concerns the quality and nwtritive value of food .
     4.2 OBJECTIVES
         To enable the Community to carry out the task assigned to it by
         Article 2 of the EEC Treaty of promoting the harmonious development
          of econcnic activities , continuous and balanced expansion , and a
         more rapid raining of the standard of living , in particular by
          providing scientific and technical assistance in securing better
         knowledge of the effects of the industrial techniques involved in
          production and distribution on the characteristics of foodstuffs ,
         with a view to improving and controlling their quality.
         – the optimum use of , and prospecting for , new outlets for agri­
            cultural produce :
 ---pagebreak---                                         -A S~
          – the development of the food industry and the distributive trades
             in line with the Community ^ other policies , particularly those
             concerning consumers and farmers#
     4*3 JUSTIFICATION
          The direct objective of the proposed research is to satisfy the
          needs of "the food industry , the distributive trades , the equipment
          manufacturers serving them , also specialist research centres , and
          ultimately to improve the value and quality of the food offered
          to the consumer#
          Coordination of research in this field is necessary at Community
          level in order to increase its effectiveness#
5 . FINANCIAL IMPLICATIONS OF THE OPERATION ( in EUA)
   «
     5#° EXPENDITURE IMPLICATIONS
          5.0,0 Total cost throughout the planned duration                 12 287 600 u»a «
          5#C.0.0 Coot to the Budget of the Communities                       287 600 u#a«
          5#0#0.1 Cost to the national authorities                         12 000 000 u#a#
          5»0.0«2 Cost to other sectors at national level
          5#0#1 Multionnual schedule for appropriati ons
                 Appropriations for commitment                                 in u.a#
                                              1979   j            1980           1081
            Staff                           24 000              25 000          27 600
            Administrative expenditure      35 000              37 000          40 000
            Contracts                       31 000              33 000          35 000
                                                       I                 ■ -
            TOTAL
         **·ΜΜ«ΜΜΜΜ«ΜΜΜ··Μ«ΙΜ««ΜΗΙΜΜι|
                                            90 000
                                                       | 95 000
                                                       ' ■ - - T ■ ■■ -.
                                                                               102 600
 ---pagebreak---                                   **A (s
               Appropriations for payment                   m u«a , .
                                      1979         1980     ι
 Staff                              24 000        25 000         27 600
 Administrative expenditure         35 000        37 000         40 000
 Contracta                          31 000       33 000          35 000
 TOTAL                              90 000       95 000         102 600
                                                                  . ■ ■ . I. ■ –■
5,0,2 l' ctho'l of calculrtion
       ( a) Staff expenditure
             The staff needed for thin programme is estimated at one
             category C servant .
             Apart from this staff member , the calculations take account
             of the parameters as laid dovm for the drawing up of the
             preliminary draft Budget for the 1979 financial year *
             Solely a variation in salary wnifjhtin^s has been taken •
             into account in order to allow for movements in general
             price levels in the Community®
       ("b ) Administrative expenditure
             Thin covers mission expenBeo , the costs of orp:ani r,in/r
             meetings ( one concerted action committee , three sub­
             committees ), the cost of convening experts and such
             expenditure as may prove necessary in special cases ,
       ( c ) Rxpenditure under contracts
             They cover all the expenditure inherent in the contract ,
             together with funds for the project leader , his
             secretarial staff , the meetings of research workers
             en/rared in the project and ( short term ) staff exchanges .
       ( d ) I-'ulti ratal estimates
             The rater, selocted for the calculation of the estimates
             are as folU' -:    I98O : 1,07 ; 1901 * 1.13 :   1902 : 1.20 .
 ---pagebreak--- 5.1 EFFECT ON RESOURCES
     Community tax on officials' salaries#
     Officials' contributions to the pension scheme#
FINANCING
6#0 Possible financing by means of appropriations entered under the
     relevant chapter of 1he current Budget#
6.1 Possible financing by transfer between chapters of the current
     Budget#
6# 2 Need for a supplementary Budget#
6# 3 Appropriation(s ) to be entered in future Budget(s)#