CARTIF PROJECTS
CRUCAMI
Innovation in new ranges of healthy products.
Description
Obtaining new products with healthy properties is being a necessity for CECINAS PABLO, which seeks in its philosophy to adapt to the requirements of a new healthier lifestyle for consumers.
CECINAS PABLO, will innovate in the development of two new ranges of healthy products that are currently not available as such in the market: beef jerky snacks and cooked beef products. In this way, the company intends to face the challenge of innovation in products with the modifications of the current manufacturing conditions that implies.
Objectives
- Find new alternatives in obtaining new products from beef, with additional advantages and focused on different markets.
- Find the technological processes required for each product.
- Formulate and develop new healthy snacks and cooked meat products.
Actions
- Design and elaboration at laboratory scale and in pre-industrial tests of the new products: cecina snacks and cooked meat products.
- Determination of the stability and shelf life of the new products guaranteeing their quality and safety.
Expected results
- Development and formulation of new snacks and cooked meat products from beef jerky.
- Determination of the shelf life of new products in different packaging conditions to ensure their preservation over time.
- Market launch of new snacks and cooked meat products pastrami type from cecina.
Partners:
CDTI
R&D Project IDI-20160344
Total budget: 220.894 €
Contribution 21.000 €
Duration: 2016-2017
Responsible
Mª Luisa Mussons
Division of Agrifood and Processes
Networking
Food projects:
VALORA-0
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CARNIVAL
CARNIVAL aims to generate new scientific and technological knowledge to create added value for waste and by-products from the meat sector, particularly in the sheep and pig sectors.
Study of the use of alternative protein sources from agro-industrial by-products.
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
GARNOVA
GARNOVA born as a response to gorwing cosumer demand for healthier snacks. Sugggests the development of a new range of innovative snacks, elaborated as of healthy, functional and with high content in essential macro and micronutrients.
CARNIQUS
CARNIQUS aims to respond to the current needs of the meat sector in terms of meticulous control of those parameters directly involved in the deterioration of its products.
NOVACARNI
NOVACARNI project aims to contribute to the production of a new meat food with a lower environmental impact, in order to promote the production of healthier and more environmentally friendly food.
MITIGACRYL
MITIGACRYL has as objective develop a quick and precise analytic method for the determination at the production line of the acrylamide levels through mid-near infrared technologies.
MEATING PLANTS
Explore new vegetable protein sources, mainly native legume species from Castilla y León region which, together with the inclusion of agri-food by-products and by means of using technologies such extrusion cooking and texturization, allow the generation of innovative and alternative-to-meat products with nutritional, functional and imporved organoleptic characteristics.
IN-PACT
IN-PACT will study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respond to how we are in the transition trend towards a more sustainable food system.
FUSILLI
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COLOR
The “COLOR” project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
NUTRIBER
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
INBEC
INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.
GO INPULSE
The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.
ALTERNFEED
ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.
GO INSECT
GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects
PRIMICIA
The progress of studies in this area, will allow to specify diets based on the specific requirements of each person and will allow to determine a personalized nutrition for populations with common characteristics, particular groups and individuals
PROALI
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CIEN PROGRESO
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INNOLIVO
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CAMPOFRÍO
The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.
DINAMO
The DINAMO project is responsible for the development and validation of nanocapsule and nanostructure production technologies of active molecules with functional properties for food use.