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H2020 - SFS-8-2015: Búsqueda de socios industriales en el sector de alimentación y envasado de carne y pescado

Resumen

Tipo:
Búsqueda de socios
Referencia:
RDIT20150518001
Publicado:
01/06/2015
Resumen:
Una empresa italiana con experiencia en tecnologías innovadoras aplicadas a diferentes sectores busca socios industriales especializados en producción/conservación y envasado de alimentos. El objetivo es probar una nueva técnica de procesamiento para reducir la carga bacteriana de carne y pescado sin afectar a las propiedades organolépticas, aumentando la calidad y la vida útil del producto sin un incremento considerable de los costes de producción. La empresa está interesada en presentar una propuesta a la convocatoria H2020-SFS-8-2015 con el fin de desarrollar una nueva técnica de procesamiento para controlar la calidad y seguridad de alimentos ahumados. La fecha límite de la convocatoria es el 17 de junio de 2015 y el plazo para presentar expresiones de interés finaliza el 5 de junio.

Details

Tittle:
H2020 - SFS-8-2015: Looking for industrial partners in the food and packaging sector (meat and fish)
Summary:
An Italian company with a well-established experience in technological innovation applied to different sectors is looking for industrial partners active in food manufacturing/conservation sector as well as packaging sector to test a new processing technique to lower the bacterial load of row-food (meat and fish). The company wishes to present a project proposal within H2020-SFS-8-2015 which aims to develop an innovative processing technique to control smoked food quality and safety.
Description:
The classical smoking process is not normally combined with antibacterial pre-treatments and the duration of the shelf life of the smoked products is usually considered sufficient. Some experimentations, however, demonstrated that already after 7 days of conservation in vacuum packaging the variations reaching as high as one order of magnitude in the total microbial count are possible in fillets from the same batch. All the products respect all prescribed food safety measures but organoleptic characteristics of the product still demonstrate variation and this non homogeneous quality can represent a problem. With this Key-enabling technology it will be possible to drastically reduce initial bacterial load in the product to obtain major qualitative homogeneity of the batches without substantial altering and energy consume of the process. The technique is based on Instantaneous Controlled Pressure Drop (DIC), a process developed a few years ago as an economical alternative to freeze drying.
The technology allows programming the depth of the layer to debacterise (parameter connected to the thermal gradient of the treatment) and can be adapted to be used for various types of the smoked products or products conserved in salt.
Combined with traditional techniques of salting and smoking the DIC technology can be used as post-treatment to reduce the variation in the final products and increase its shelf life. This method can be used to control the relative humidity of the treated layer of the product and can be especially useful for improving the quality and shelf life of the pre-sliced products.
In this project the technique will be customized to reduce the bacterial load without affecting the organoleptic characteristics, increasing the quality of the product and its shelf life, without burdening too much on the overall cost of production.
The proposal is presented by a small Italian high quality smoked fish producer in collaboration with an Italian Research Center specialized in DIC technology applications within H2020 Programme, SMEINST-2-2015 Call.
Deadline for the Call: 17-06-2015 17:00:00 (Brussels local time)
Deadline for EOI: 05-06-2015
Project duration: around one year
The company is looking for industrial SMEs active in fish and meat manufacturing, food conservation, food chain management but also in packaging materials and design.
Advantages and Innovations:
Drastical reduction of initial bacterial load in smoked food.
Increasing of a qualitative homogeneity of batches without substantial altering and eenrgy consume .
Low-cost.
Low environmental impact to control quality and safety of smoked foods even if they have high moisture content (such as fish) and after a long storage period.
Stage of Development:
Under development/lab tested
IPR Status:
Patents granted

Partner sought

Partner Sought:
The company is looking for industrial partners active in food manufacturing/conservation (mainly meat and fish), packaging materials producers and packaging designers as well as food chain management SMEs.
Type of Partnership Considered:
RDR

Client

Type and Size of Client:
Industry SME <= 10
Already Engaged in Trans-National Cooperation:
Si

Dissemination

Programme-call

Coordinator Required:
No
Deadline for Call:
17/06/2015
Project Duration:
52
Project title and Acronym:
SafeSmoke - New processing technique with low environmental impact for the improvement of the quality and safety of smoked food