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H2020 - FTI1 - acción piloto o Eurostars 2: Búsqueda de socios especializados en secado de hierbas/usuarios finales de productos alimenticios para desarrollar una nueva tecnología de secado de hierbas culinarias

Resumen

Tipo:
Búsqueda de socios
Referencia:
RDFR20150129001
Publicado:
07/07/2015
Resumen:
Una start-up francesa del sector agroalimentario está desarrollando una nueva tecnología de secado de hierbas culinarias que consume menos energía e incluye la creación de valor de subproductos actuales. Esta tecnología permite elaborar ingredientes deshidratados de alta calidad conservando las propiedades organolépticas y aumentando la seguridad de los alimentos. El proceso también se utiliza para secar hierbas medicinales, vegetales, flores, algas, etc. La empresa busca socios interesados en participar en un proyecto de investigación en la acción piloto "Fast Track to Innovation" o Eurostars 2. El objetivo es evaluar la tecnología a escala industrial. Se buscan proveedores de hierbas/semillas, fabricantes de máquinas de secado y usuarios finales de productos alimenticios con el fin de completar el consorcio.

Details

Tittle:
H2020 - FTI1 - Pilot : partners sought in herb drying / food end users to develop new technology to dry culinary herbs
Summary:
A French start-up in the field of agrifood is developing a new drying technology for culinary herbs using less energy and including value-creation of actual by-product. The company is looking for partners for a research cooperation project under the Fast Track to Innovation Pilot scheme in order to assess the technology at an industrial scale. Drying machines producer, food ingredients or ready-to-eat meal manufacturing end-users are sought to finalise the project consortium.
Description:
This start-up based on the know-how of an existing company has developed a disruptive technology which allows to elaborate high quality dehydrated ingredients preserving organoleptic properties and increasing food safety.
This process could also be able to dry other leafy raw material such as medicinal herbs, vegetables, flowers, algae...

Feasibility lab tests have been conducted which allowed to design the main steps of the process. The technology now needs to be assessed before being scaled up at industrial scale.

The idea is to build an efficient consortium starting by working with herb or seed supplier. Then, the drying technology and final products will be developed and validated with help of machine manufacturers, technical and research center. The involvement of end-users such as flavor house or food manufacturers (interesting on the technology or dried ingredients) is the key element to access worldwide market.

Project would start by the construction of a pilot machine and the assessment of different varieties and mix of herbs to produce various ranges (preferably clean label ingredients). At the same time, quality control test (aromas, microbiology...) will be set up in order to validate the technology and filed a patent. End-users could also start working with the product prototype AND/OR the technology during this phase.
Finally, the construction of industrial machine is planned for the last phase.

The SME is aiming at the new FTI pilot scheme (H2020 - FTI1 - Pilot) open call targeting the cut-off deadline in 1 december 2015 as it is industry driven and designed for light consortia and therefore appropriate to conduct this R-Y-D project with mostly industrial partners.

The project has already secure partners in the following fields :
- herb drying process developer (French SME)
- post-drying R-Y-D and orgaloleptic properties studies (French University lab)
- ingredients provider (Spanish or Swedish SME)

Deadline for EOI : 31 August 2015
Advantages and Innovations:
- Less energy uses
- No waste thanks to efficient uses of raw material
- Preserve organoleptic properties
- New level of food safety
Stage of Development:
Under development/lab tested

Partner sought

Partner Sought:
- End user : ingredients like meat or salad dressing producer or ready-to-eat meal manufacturer or dairy delicatessen producer Non French and ideally a medium to large company Role : to validate the end-products in different types of food products applications / markets - Machine manufacturer with experience in scaling-up production from prototype processes in the food industry Non French and ideally also a medium to large company Role : to scale-up the developed process and machinery to an industrial scale
Type of Partnership Considered:
RDR

Client

Type and Size of Client:
Industry SME <= 10
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
French
Portuguese

Dissemination

Programme-call

Evaluation Scheme:
FTI pilot scheme is appropriate to finance bottom-up industry driven project with light consortia.
Coordinator Required:
Si
Deadline for Call:
01/12/2015
Project Duration:
104