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Búsqueda de socios en la industria alimentaria para participar en un proyecto de investigación de etiquetas limpias y soluciones anticostridiales

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRNL20160318001
Publicado:
06/04/2016
Caducidad:
06/04/2017
Resumen:
Un centro de I+D holandés va a comenzar un proyecto de investigación para desarrollar nuevas soluciones anticostridiales basadas en nuevas estrategias de conservación naturales. Debido a la demanda de etiquetas limpias y productos alimenticios más saludables y menos procesados, han reaparecido soluciones contra el deterioro de alimentos por causas microbianas en el programa de innovación. El centro de I+D busca proveedores de ingredientes naturales y productores de alimentos con el fin de participar en el proyecto y establecer acuerdos de cooperación en materia de investigación.

Details

Tittle:
Partners working in the food industry sought for anti-clostridial solutions clean label research project
Summary:
With consumer demand for clean labels, milder processed and healthier foods, microbial food spoilage has reappeared on the innovation agenda. A Dutch R-Y-D organisation will start a unique research project to develop new anti-clostridial solutions using novel natural preservation strategies. For this research project various partners are needed from natural ingredients suppliers to food producers. Partners are searched for a research cooperation agreement.
Description:
Traditional approaches preventing clostridium botulinum spore outgrowth, such as stringent processing (´botulinum cook´) and the use of artificial ingredients such as nitrite, do not meet current clean label consumer demands. Meeting these demands requires new anti-clostridial solutions using novel natural preservation strategies.

The addition of preservatives to food products is not without reason. Food spoilage by micro-organisms or even worse, growth of pathogenic organisms has been a major problem for human kind for ages. In many cases this leads mainly to a quality issue but in the case of clostridium botulinum this may lead to very serious health concerns since the botulinum toxin is one of the most potent toxins on earth.

The clostridium botulinum bacterium appears in two types: a proteolytic type (group I) which grows above 10°C and a non-proteolytic type (group II) which grows above 3°C. Especially the latter group is a big concern since it has the ability to grow in refrigerated products which cannot or are not subjected to the botulinum cook, a stringent processing step (10 minutes 90°C) which is able to destroy group II spores.

Main product groups at risk are meat products, fish and freshly prepared refrigerated food products with prolonged shelf life. Omitting preservatives from such products would lead to very rapid spoilage which is unacceptable from an economic and sustainability point-of-view.

Natural preservative solutions to prevent clostridium botulinum growth and botulinum toxin production are currently lacking.

A Dutch R-Y-D organisation will start a unique research project to develop new anti-clostridial solutions using novel natural preservation strategies. The consortium research project aims at developing a platform technology to efficiently identify ingredients with anti-clostridial properties which either target spore germination or outgrowth of vegetative cells. Application of the identified in novel solutions to model food products of the industrial consortium partners will be part of the project.

The following partners are needed for a research cooperation agreement:
- Suppliers of natural ingredients acting as preservatives and colorants
- Meat product producers aiming at clean label alternatives for nitrite
- Freshly prepared refrigerated food producers with prolonged shelf life
- Companies working in the fish industry, looking for novel anti-clostridial solutions

EOI deadline:
Possible partners are advised to react before 31st of May.
Technical Specification or Expertise Sought:
The consortium research project aims at developing a platform technology to efficiently identify ingredients with anti-clostridial properties which either target spore germination or outgrowth of vegetative cells. Application of the identified in novel solutions to model food products of the industrial consortium partners will be part of the project.

Partner sought

Type and Role of Partner Sought:
The Dutch R-Y-D organisation has considerable knowledge and experience in implementing newly developed preservation strategies in a wide variety of products and processes.
For this anti-clostridium solutions clean label research project, the Dutch R-Y-D organisation is looking for several partners (food producers/suppliers) to form a research cooperation agreement with.

- Fish industry companies looking for novel anti-clostridial solutions
- Meat product producers looking for clean label alternatives for nitrite
- Freshly prepared refrigerated food producers who are looking for new technology to prolong the shelf life of products
- Suppliers of natural ingredients acting as preservatives and colorants

The partners are asked to implement the identified preservation technologies into food products. Thus the partners will benefit from the project by incorporating the identified solutions into new food products for clean label applications.

Client

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