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H2020 - FTI Pilot: Búsqueda de productor de pasta para probar y validar un prototipo de producción de pasta fresca sin gluten rellena o sin relleno

Resumen

Tipo:
Búsqueda de socios
Referencia:
RDIT20151029001
Publicado:
17/11/2015
Resumen:
Una pyme italiana busca un productor de pasta para probar y validar un prototipo de producción de pasta fresca sin gluten rellena o sin relleno y presentar un proyecto a la acción Fast Track to Innovation (FTIPilot-1-2015). La máquinas empleadas para el estudio pueden producir, imitando la elaboración manual, tortelloni, tortellini y otros tipos de pasta fresca con propiedades similares a las de la pasta tradicional elaborada a mano. La construcción de esta máquina permitirá aumentar la producción y por lo tanto reducir los precios del mercado, lo que supone una ventaja no solo para el consumidor final.



Details

Tittle:
H2020 - FTI Pilot : Italian SME looking for a pasta manufacturer for testing and system validation of production prototype for Fresh gluten free filled/not filled pasta
Summary:
Starting from developed prototypes currently at TRL 6, an Italian SME is looking for a pasta manufacturer for testing and system validation of production prototype for Fresh gluten free filled/not filled pasta in order to participate to Fast Track to Innovation Pilot - FTIPilot-1-2015.
Description:
Starting from the market research carried out within the last period, it results that at present there are no dry gluten-free filled pasta products available because the industry is not yet equipped with suitable production systems to make them properly and dry them. The production of these pasta shapes is therefore very limited and artisan; the pasta is fresh, and therefore these products are usually very expensive for the end consumer.
The company has carried out a study to adapt automatic shaping machines (already patented), characterized by high-capacity production, to fresh filled pasta production, with a very good result. The machines used for the study, by imitating manual make, can produce tortelloni, tortellini and other different types of fresh pasta with similar properties of traditional hand-made pasta.
The machine will allow the exceptional use of up to 90% of the sheet of pasta, avoiding the need to reintegrate pasta scraps into production and the innovative system for injecting the filling at low pressure which maintains the original qualitative properties of the fresh pasta filling intact. Finally the front closure, unique and patented, requested by the typical form of the original recipe, which makes it possible to produce a premium price product which brings higher profits compared to the competitors´ products that use the classic pinching method.
The realization of this machine would lead to larger scale production and consequently a drastic reduction in market prices which will be of benefit not only to the end consumers.
A system for drying gluten-free filled pasta is also nearing completion.
After the shaping step, the pasta thus made is dried in order to obtain a dry pasta with a longer shelf-life. The drying process involves reducing the moisture content of the pasta to below the normative values established by law for this type of food.
A drawback of this method, in the traditional process, is linked to the fact that the pasta during the drying process has a tendency to crack. This means that during cooking, there is a risk that the pasta will break up altogether. This problem is particularly felt in the case of filled pasta as the filling can leak out of the pasta parcel. A method and a system have been developed for the production of dry pasta which minimize the risk of damage to the pasta during the drying stage, especially in the case of filled pasta and / or pasta for celiac.
This invention has many benefits. First of all it makes it possible to perform a drying process which minimizes the risk of damaging the pasta, even when it has particular shapes, filling or is for celiac.
A study on the possible energy savings resulting from this innovative drying process is underway, because first tests suggest that less hours are needed to prepare the product. The whole process makes it possible to produce a bigger quantity with a consequent reduction in costs. At present foods for celiac are much more expensive than "normal" foods. This is partly because their production is subject to strict controls to avoid gluten contamination and also due to them being niche products meaning there are no economies of scale.
The reduction in the end price of the product will definitely be linked to the reduction in costs due to management of product distribution facilitated by eliminating the cold chain aspect currently needed for filled pasta for celiac.
The dry gluten-free filled product (which at the moment does not exist on the market) would have a zero risk of bacterial load proliferation and an increased shelf life equal to that of other dry products in common use.
In order to test and validate the system of production prototype, a pasta manufacturer is needed to act a s a partner.

Call deadline: 1-12-2015
Deadline for EoIs: 20-11-2015
Advantages and Innovations:
Starting from already developed prototypes currently at TRL 6 (Technology demonstrated in relevant environment), the project aims at developing industrially a new system for the production of gluten-free pasta (fresh and dried), with special focus on filled pasta, composed by:
- New raw material recipes, able to give to the gluten-free pasta the same organoleptic and qualities of the pasta with gluten (no
retro-gradation or re-crystallization), and the same physical characteristics for industrial processing (no cracking);
- New recipes for the filling, able to improve the nutritional contents of the new gluten-free pasta with respect of products already on the market and, possibly, improve its nutritional qualities;
- New technology for the production of filled pasta, with radical
reduction of wasted raw materials, able to pinch and close effectively the gluten-free pasta;
- New drying process which minimizes the risk of damaging the gluten.

The points below summarize the main benefits of the proposed innovation:
- a new use of raw materials in the preparation of gluten-free pasta, which guarantees improved product quality and a better nutritional content for coeliacs;
- a new use of raw materials in the preparation of gluten-free pasta, which maintains a good aspect and good organoleptic qualities similar to those of standard products;
- a new use of raw materials in the preparation of gluten-free pasta, which still exploits simple and economic production processes, similar to those used for other dry products in common use;
- Better economies of scale and cost savings; best prices on the market for the sufferer and for national health systems;
- Greater variety of products on the market
- Probable energy savings (to be assessed)
Stage of Development:
Prototype available for demonstration
Technical Specification or Expertise Sought:
The SME needs a pasta manufacturer for testing and validating the system of production prototype for Fresh gluten free filled/not filled pasta dedicated to ready meals.
IPR Status:
Design Rights,Granted patent or patent application essential,Exclusive Rights,Copyright,Other

Partner sought

Partner Sought:
Pasta manufacturer for testing and validating the system of production prototype for Fresh gluten free filled/not filled pasta dedicated to ready meals.
Type of Partnership Considered:
RDR

Client

Type and Size of Client:
Industry SME 50-249
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Italian

Dissemination

Programme-call

Evaluation Scheme:
Innovation Action
Coordinator Required:
No
Deadline for Call:
01/12/2015
Project Duration:
120