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Búsqueda de una tecnología para reducir el azúcar y grasa en la elaboración de productos de panadería y pastelería

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRES20190624001
Publicado:
25/06/2019
Caducidad:
25/06/2020
Resumen:
Una pyme española dedicada a la producción de pasteles, galletas, turrón y especialidades de Navidad busca una tecnología/sistema que permita reducir la cantidad de azúcar y grasa en sus productos finales sin que disminuyan las propiedades organolépticas. La tecnología buscada será aplicada a nivel industrial. La empresa, con una trayectoria de más de 25 años, tiene un compromiso con sus clientes e intenta satisfacer sus demandas y mejorar su servicio y calidad de forma constante. Actualmente utiliza maltitol en sus productos para sustituir el azúcar, pero su objetivo no es solo reemplazar el azúcar, sino también reducir la cantidad de endulzante que utiliza. Sus productos son vendidos en muchos países europeos, por lo que la tecnología/sistema debe cumplir los reglamentos europeos sobre productos alimenticios. La empresa busca socios con el fin de establecer acuerdos de cooperación técnica.

Details

Tittle:
Looking for a technology to reduce sugar and fat in bakery and pastry-making
Summary:
A Spanish SME that produces cakes, biscuits, nougat, and Christmas specialties, is looking for a technology/system that allows reducing the amount of sugar and fat in the final products without reducing the organoleptic properties. The technology should be applicable at an industrial level. The company is looking for a technical cooperation agreement.
Description:
A Spanish company whose activity is the production of pastry and bakery, including some typically Christmas sweets, would like to find a system/technology in order to reduce the fat and/or sugar in the final products.

The company, which has more than 25 years of activity, has a commitment with its clients to meet their demands and to continuously attempt to improve its service and quality. In this way, and following the current trends, the company is looking for new systems to reduce the sugar and fat, as well as removing (or at least reducing) the chemical/artificial additives. This reduction/removal should be done without modifying the organoleptic properties of the products.

Currently, the company uses maltitol to replace sugar in their products but its goal is not only replacing sugar but also reducing the amount of sweetener used. There is no current replacement for the fat, yet.

The company sells its products in many European countries, so the offered technology/system should be applicable at least at European level (i.e. it should follow European regulations concerning food products).

The company is open to any type of agreement but it´s looking especially for a technical cooperation one, where the sought partner offers such technology and both may cooperate to test it in their products.
Technical Specification or Expertise Sought:
The sought technology/products should allow reducing the sugar and fat in the pastry products. It should be applicable at industrial level and, if possible, it should reduce/remove the addition of chemical/artificial additives.

Partner sought

Type and Role of Partner Sought:
- Type of partner sought:
Company/Academic researcher

- Specific area of activity of the partner:
Food

- Task to be performed:
The partner should provide with either new ingredients for pastry or with a technology/system to reduce fat and sugar without modifying the organoleptic properties. The sought partner should be able to test the products in laboratory and offer measurable proof of the technology success.

Client

Type and Size of Client:
Industry SME 11-49
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
French
Spanish