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Productor francés de condimentos 100% naturales busca experiencia científica en fermentación de soja
Resumen
Tipo:
Demanda Tecnológica
Referencia:
TRFR20190227001
Publicado:
07/03/2019
Caducidad:
07/03/2020
Resumen:
Una start-up francesa está especializada en la producción de ingredientes alimenticios 100% naturales y especias. Gracias al proceso de secado y al uso de nuevas tecnologías, la empresa ha elaborado una gama de productos culinarios para profesionales y restauradores, especialmente condimentos. Con el fin de desarrollar nuevos productos, la empresa busca experiencia científica en el campo de fermentación de soja en entorno salado para evaluar nuevas mezclas. El objetivo es establecer acuerdos de cooperación técnica.
Details
Tittle:
French maker of 100% natural dressings looking for scientific expertise in soja fermentation
Summary:
A French start-up specialised in the development of culinary aids for professionals and restaurateurs is looking for scientific expertise in the field of soja fermentation in salted environment for new developments. A technical cooperation agreement is sought.
Description:
This French start-up has grown from an expertise in the field of 100% natural food ingredients and spices processing. Thanks to drying and new technologies it has developed a range of products acting as culinary aids for professionals and restaurateurs in particular for meal dressings.
In order to develop new products, they are looking for a scientific expertise in the field of soja fermentation in salted environment (brine and yeast) to assess new mixes.
The expertise should come from public research under a technical cooperation agreement.
In order to develop new products, they are looking for a scientific expertise in the field of soja fermentation in salted environment (brine and yeast) to assess new mixes.
The expertise should come from public research under a technical cooperation agreement.
Technical Specification or Expertise Sought:
The expert should have a sound knowledge of salted fermentation processes of soja whether in brine or yeast in order to ensure and maintain a constant quality and taste.
The expert should exclusively belongs to a public academic or research institute.
The expert should exclusively belongs to a public academic or research institute.
Partner sought
Type and Role of Partner Sought:
Type : expert from a public academic or research institute with expertise in salted fermentation of soja
Role : assessing the process, providing scientific data on fermentation under technical cooperation
Role : assessing the process, providing scientific data on fermentation under technical cooperation
Client
Type and Size of Client:
Industry SME <= 10
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
French
Portuguese
French
Portuguese
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