CARTIF PROJECTS
INBEC
Development of innovative olivar products intended for new international markets of high added value
Description
Innolivo uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value. This project is based on the search for new applications of active ingredients from olives in food matrices, taking advantage of their beneficial properties for health.
It study the influence of introducing a new ingredient in food processing, its formulation and the bioavailability of the compound once included in the new product, and select different representative food matrices and monitor the effect of the inclusion of an active ingredient, comparing it with the control and evaluating the properties of the product to ensure that it can be considered functional.
Objectives
- Application of new technologies to obtain innovative ingredients.
- Characterization and technological development of the products obtained.
- Study of the effectiveness of products developed as growth promoters for animals.
- Study of the legal positioning of the products developed and request for a healthy claim from the European Food Safety Authority (EFSA)
Actions
- Obtaining new functional oils and extracts from olive leaves.
- Development of technological processes for the inclusion of olive products in different food matrices.
- Validation and study of the effectiveness of the products obtained in animal models.
Expected results
- Value new technologies to obtain new innovative ingredients from the olive grove.
- Develop new formulations with the extracted functional ingredients in order to elaborate new functional foods.
- Study the effectiveness and validate in animal models the properties of the products obtained using the active ingredients.
Partners:
INNPACTO 2011
IPT-2011-1262-060000
Total budget: 1,736.030 €
CARTIF budget: 137.367 €
Duration: 2011-2014.
Responsible
Mª Luisa Mussons
Division of Agrifood and Processes
Networking
Food projects:
VALORA-0
VALORA-0 is focused on the valorization of waste currents of CAMPOFRÍO FOOD GROUP.
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
FUSILLI project focuses on supporting cities to facilitate their transition towards more sustainable food systems, in line with Food2030 priorities. Combines the expertise of 34 partners from 13 countries including cities, universities, SMEs, NGOs and industries.
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
The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.
CRUCAMI
The CRUCAMI project develops and formulates new snacks and meat products cooked from beef jerky.
The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
CIEN PROGRESO
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
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.