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  • Stefanie Bröring, Sukhada Khedkar (forthcoming): Regulatory compliance and company strategies: The case of the Nutrition and Health Claims Regulation (EC) No. 1924/2006. Governing food law with Economics (working title).
  • Wensing, J., Bröring, S. (forthcoming) Functional Ingredients: Market Research. Kirk-Othmer encyclopedia of chemical technology.
  • Tiso, T., Thies, S., Müller, M., Tsvetanova, L., Carraresi, L., Bröring, S., Jaeger, K-E., Blank, L.M. (2017): Rhamnolipids: Production, Performance, and Application, in Consequences of Microbial Interactions with Hydrocarbons, Oils, and Lipids: Production of Fuels and Chemicals (Edited by Sang Yup Lee): pp. 1-37, Springer International Publishing, Link.

  • Khedkar, S., Ciliberti, S., Bröring, S., (2016): "The EU health claims regulation: implications for innovation in the EU food sector", British Food Journal, Vol. 118 Iss: 11, pp. 2647 – 2665, Link.

  • Ciliberti, S., Carraresi, L., Bröring S., (2016): “External knowledge sources as drivers for cross-industry innovation in the Italian food sector: does company size matter?”, International Food and Agribusiness Management Review, 19(3): 77-98, Link.

  • Bröring, S., Khedkar, S., Ciliberti, S. (2016): Reviewing the Nutrition and Health Claims Regulation (EC) No. 1924/2006: What do we know about its challenges and potential impact on innovation?, International Journal of Food Sciences and Nutrition: 1-9, Link.
  • Bornkessel, Sabine; Bröring, Stefanie and Omta, (SWF) Onno (2016)
    Cross-industry collaborations in the convergence area of functional foods,
    in: International Food and Agribusiness Management Review, Vol. 19 (2)
  • Ciliberti, S., Carraresi, L., Bröring, S. (2016): Drivers of innovation in Italy: food versus pharmaceutical industry, British Food Journal 118(6): 1292-1316Link.


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Beyond scientific outlets, our research has gained visibility also in technical and educational journals and websites. Such dissemination and communication activities allow our group research to have an impact on scientific community at a wider level, as well as on industry and society as a whole.


Functional foods that emerge at the borderline of “food” and “pharmaceuticals” appear to fit the description of food as well as pharmaceuticals to some extent. Thus, such products are called “borderline products”. Early results from our research on consumer perception of borderline products have been communicated to the packaging industry members by the Netherlands Packaging Centre through the following link:


First results of the BioSC P-ENG project concerning emerging value chains in the case of phosphate recovery have been published on the newsletter from European Sustainable Phosphorus Platform which includes several stakeholders of the Phosphorus management world, such as industrial partners, government, private and public research. The summary of the article con be found at this link:


The research area which investigates the regulatory issues within the food sector also received attention from the wide public. The results published in three of our scientific publications from 2016, concerning the impact of Health Claims regulation (EC No. 1924/2006) on innovation activity of firms, have been spread to a broad public of stakeholders, through the following links:


In 2012, one of our key topics, namely the consumer perception regarding functional foods, has raised the attention of the network, which interviewed our Chair Prof. Stefanie Bröring as an expert of industry convergence, whose functional foods are an example. The video of the interview is available at the following website:


Our research project on „the adoption of eco-innovations“  has been picked up by the European Commission DG Environment and was published intheir newsletter “Science for Environement Policy”