Con esta herramienta te facilitamos un acceso a todas las ofertas y demandas de tecnología europeas y a búsquedas de socios para participar en propuestas europeas de I+D publicadas en la red Enterprise Europe Network, pudiendo filtrar los resultados para facilitar las búsquedas más acordes con tus necesidades.

¿Quieres recibir estos listados de oportunidades de colaboración en tu correo de forma periódica y personalizada? Date de alta en nuestro Boletín

Para optimizar los resultados de la búsqueda, se recomienda utilizar términos en inglés.

Desarrollo de revestimientos naturales para conservación de queso

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20171205001
Publicado:
03/01/2018
Caducidad:
03/01/2019
Resumen:
El área agroalimentaria de un centro tecnológico español ofrece revestimientos naturales para conservar queso a compañías interesadas en desarrollar nuevos productos que protejan y mejoren la calidad de sus quesos. Los revestimientos se basan en concentrados de proteínas y polisacáridos complementados con compuestos antifúngicos y antioxidantes obtenidos de fuentes naturales. Estos revestimientos se aplican mediante tecnologías de inmersión. El centro tecnológico busca empresas productoras de queso con el fin de establecer acuerdos de servicio, así como entidades en el sector de tecnología alimentaria para alcanzar acuerdos de cooperación en materia de investigación.

Details

Tittle:
Development of natural preservative coatings for cheese.
Summary:
The agrofood division of a Spanish technology centre is offering its cheese natural preservative coatings technology knowledge to companies interested in developing new products to protect and improve the quality of their cheese production.
Partnerships sought are service agreement with any company on the sector of cheese production and research cooperation agreement with any type of entity in the field of food technology.
Description:
Spanish horizontally integrated technology centre is specialized in offering global solutions to companies. It provides them since 1994 in developments, processes, systems and products. It operates in five economic sectors: industry, energy and environment, construction and infrastructure, agrofood, health and quality of life.

The preserving methods on food has a clear goal: improving the conservation and enlarge the quality of the shelf life of perishable food products through the generation, by vacuum impregnation, of an active protective coating.

Spanish technology centre has broad experience optimising processes and formulations on preserving technologies of cheese and other food products. Besides, regarding cheese, it has developed different formulations of coatings based on polysaccharide and protein concentrates complemented with antifungal and antioxidant compounds obtained from natural sources. These coatings are applied by immersion technologies.

The technology centre offers its facilities and know-how to companies interested in improving their food security, using this new preservation method, specially cheese sector. In this way, producers improve their quality, hygiene and shelf life using a customized coating for each product.

Partners sought:
- For service agreement are agri-food companies, in particular cheese producers.
- The technology centre is also interested in research cooperation agreement with entities (companies, universities or research and technology centres) interested in preparing a project about development of new products or new technologies to improve the food system for future calls in Horizon2020 in the field of food technology.
Advantages and Innovations:
In recent years, there have been a series of changes in consumer preferences in the way in which food is produced, processed and marketed. Consumer behaviour has evolved towards the consumption of "fresh and natural" healthy food products, minimally processed and convenient, both from a nutritional point of view (keeping all its nutritional properties) as well as its ease to prepare them (ready-to-eat). On the other hand, consumers demand higher quality, safety and information of the products they consume.

Technology centre´s natural preservative coatings for cheese services consists on:
- This technology is focused on hard and semi-hard cheese.
- Development coatings based on polysaccharide and protein concentrates complemented with antifungal and antioxidant compounds obtained from natural sources (novelty on the market)
- Development of different formula to adapt to the microbiological burden of the cheese.
- Analysis of fatty acid rancidification.
- Commercialization of coating in powder form or stable solution.
Stage of Development:
Available for demonstration
IPs:
Secret Know-how

Partner sought

Type and Role of Partner Sought:
Services Agreement:
- Partners sought are food industries: especially cheese producers.
- The type of cooperation depends on the needs of the company: to develop new products, optimisation of the process, new formulation...

Research Cooperation Agreement:
- Any type of entity: companies (SME preferably), universities or research and technology centres
- Interested in developing an international R-Y-D project in the field of food technology. (H2020: Food security, sustainable agriculture and forestry, marine, maritime and inland water research and the bioeconomy), specially Sustainable Food Security call.

Client

Type and Size of Client:
R&D Institution
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Spanish

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08002001 Métodos de análisis y detección
08002003 Métodos de producción seguros
08001004 Procesado de alimentos
08001005 Tecnología de alimentos