The goal of the project is to gather expertise from both sides of the border and make it available to food companies in the area. This enables them to develop two key aspects of their products: the organoleptic quality(i.e. food properties in terms of taste, odour, colour, aspect and consistence) and the nutritional quality.The project also offers innovation support by combining «nutrition/health» and «pleasure/taste» with an advantage in two areas: upgrading the economic fabric and a positive impact on the populations healthin the involved area. Achievements: At the beginning of the project, over 600 companies were invited to participate in the project and information days were organised in Belgium and France for a total of 80 participants in the food industry.A survey of some sixty companies in the area showed that they take interest in the sensory quality of their products and that support would be very welcome. The represented sectors in the project are: biscuits/pastries, meats/salted meats, ready-made dishes/condiments, fruits and vegetables, etc.The partnership enabled the creation of company coaching tools: checklist, questionnaires, standard documents, decision tools, etc. as well as cross-border information synthesis tools (comparative synthesis of legislation, composition tables, etc.). Upon completion of the project, a cross-border database was made that provides very valuable information from the field.At the end of the assessment phase, interested companies can receive technical support in their R&D efforts.The project also led to the drafting and dissemination of a technical report on the possibilities for reducing the sugar content in food products (100 copies for the interested SMEs).