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Novel recipes for fat, salt and sugar reduced food to be adapted by means of a technical cooperation with SMEs from the food sector

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TODE20200925001
Publicado:
02/10/2020
Caducidad:
03/10/2021
Resumen:
A German cluster of excellence in food science and nutritional communication has developed a number of novel recipes for fat, salt and sugar reduced food like sausage products or ice cream. SMEs from the food sector are sought for the adaptation of the recipes to their products using, as far as possible, the existing components by means of a technical cooperation.

Details

Tittle:
Novel recipes for fat, salt and sugar reduced food to be adapted by means of a technical cooperation with SMEs from the food sector
Summary:
A German cluster of excellence in food science and nutritional communication has developed a number of novel recipes for fat, salt and sugar reduced food like sausage products or ice cream. SMEs from the food sector are sought for the adaptation of the recipes to their products using, as far as possible, the existing components by means of a technical cooperation.
Description:
Cardiovascular disease is the number one cause of death in Europe. Nearly one in three of the four million cardiac deaths each year are under 75 years of age. A large proportion of these deaths are linked to an unhealthy diet.
40 scientists from different disciplines work together in a German cluster of excellence in food science and nutritional communication. The spectrum ranges from basic research to the development of heart-healthy food and innovative nutrition communication.
The research cluster has developed market-ready recipes for fat, salt and sugar-reduced meat and sausage products such as German Teewurst, Wiener sausages and Bockwurst. Recipes for reduced-fat and low-sugar milk and fruit ice cream such as chocolate ice cream and strawberry ice cream are also ready for the market.
The cluster is looking for SMEs from the food sector, who are willing to adapt these healthier recipes to their products. A technical cooperation is envisaged in order to keep as much as possible of the existing components and at the same time maintain the appearance and taste of the products.
Advantages and Innovations:
- Development of fat, salt and sugar reduced sausage products like cooked, boiled and raw sausage as well as fat and sugar reduced milk and fruit ice cream.
- In the course of product development, the existing recipes are adapted to those of the customer and can then be offered on the market and advertised accordingly.
- Increasing the nutritional awareness of the customers and the producer.
- Placement of experts for further development of new products.
Stage of Development:
Prototype available for demonstration
IPs:
Secret Know-how

Partner sought

Type and Role of Partner Sought:
SMEs from the food sector, predominantly craft enterprises such as artisan butchers, ice cream manufacturers, small and medium-sized production companies and suppliers for regional food chains are sought for a technical cooperation. The partners are expected to contribute to the joint adaptation of the novel recipes to their product. In doing so, as far as possible, the existing components should be used.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
German

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08001004 Procesado de alimentos