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Preparación láctea con enzimas para producir yogur casero de calidad

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOIT20151118005
Publicado:
18/12/2015
Caducidad:
18/12/2016
Resumen:
Un productor ítalo-suizo ha desarrollado una preparación láctea basada en observaciones empíricas del proceso de elaboración de yogur casero. Esta preparación permite elaborar yogur casero de calidad constante e incorpora enzimas para la fermentación del yogur. Se buscan productores en la industria láctea interesados en lanzar este nuevo producto al mercado y establecer acuerdos de licencia de patente.

Details

Tittle:
Dairy preparation containing the enzymes to produce home-made constant quality yoghurt
Summary:
This dairy preparation was conceived out of empirical observations on the making of home-made yoghurt by an Italian Swiss self producer. This preparation allows to obtain a constant quality home-made yoghurt. Producers of dairy products are invited to launch this innovative product on the market within the context of a patent licence agreement at national and/or international level.
Description:
The dairy preparation was conceived out of empirical observations on the making of home-made yoghurt by an Italian Swiss self producer.
This ready-to-use dairy preparation incorporates the enzymes that make possible the fermentation of the yoghurt. This product guarantees to the users to obtain a home-made yoghurt of a constant quality, an aspect which is often variable given that currently the users must depend on industrial yoghurts or pharmaceutical enzymes to have their home-made yoghurts ferment properly. The product can be proposed to the consumer in a variety of solutions depending on the results he/she wants to obtain to satisfy his/her personal taste. It would be appropriate to launch this product as aimed at a niche market that could expand quite fast if an appropriate marketing campaign could turn it into a trendy mass product.
Producers of dairy products are invited to launch this innovative product on the market within the context of a patent licence agreement at national and/or international level.
Advantages and Innovations:
It is a certainty that it is extremely difficult to obtain home-made yoghurt responding to a constant standard of quality as the basic ingredients are very difficult to dose adequately. This product solves this problem by proposing a totally innovative solution that guarantees even results contrary to the current situation. As a result it is an easy-to-use product that facilitates the production of a high-quality end-product i.e. home-made yoghurt.
Stage of Development:
Concept stage
IPs:
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
The patent application has just been registered in Switzerland.

Partner sought

Type and Role of Partner Sought:
- Type of partner sought: food producers

- Specific area of activity of the partner: producers of dairy products

- Task to be performed by the partner sought: definition of the product as an industrially produced dairy preparation and introduction in the market

Client

Type and Size of Client:
Inventor
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
French
Italian
Spanish

Dissemination

Restrict dissemination to specific countries:
Austria, Belgium, Canada, Denmark, Finland, France, Germany, Ireland, Italy, Netherlands, Norway, Spain, Sweden, Switzerland, United Kingdom, United States

Keywords

Technology Keywords:
03004006 Organic Substances