Q3180293 (Q3180293): Difference between revisions
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(Created claim: summary (P836): The general objective of this R & D project to be developed between 08/02/2020-30/09/2022, with an associated budget of EUR 581,813.00, is the development of a novel processing technology for the development of new ranges of veggie products similar to cheeses, from natural vegetable ingredients (oats, cashews, etc.), based on sources of protein and fat of non-animal origin, targeting the Retail and Food Service sector at national and internation...) |
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The general objective of this R & D project to be developed between 08/02/2020-30/09/2022, with an associated budget of EUR 581,813.00, is the development of a novel processing technology for the development of new ranges of veggie products similar to cheeses, from natural vegetable ingredients (oats, cashews, etc.), based on sources of protein and fat of non-animal origin, targeting the Retail and Food Service sector at national and international level. The technical team of INNOLACT will be assisted by APLTA-USC. _x000D_ _x000D_ the project comprises two technical activities, divided in turn into 6 tasks the outline of which is set out below: _x000D_ _x000D_ activity 1. DEFINE THE CHARACTERISTICS OF THE PLANT BASES AND OF THE PRODUCTS TO BE DEVELOPED. Technical PROCESS DESIGN (DISEÑO)_x000D_ Participants: INNOLACT/External laboratories _x000D_ Execution period: 08/02/2020-31/08/2021_x000D_ The objective of this activity is to define and prepare the plant bases to be used and to specify the characteristics of the products to be developed for veggie consumers, within the Retail and Food Service sectors._x000D_ Task 1.1. Analysis of the plant bases to be used for product development_x000D_ Task 1.2. Products to be developed, characteristics of the same_x000D_ Task 1.3. Development of the production process to generate the optimal taste, texture and functional properties_x000D_ Task 1.4. Development of the final product aroma_x000D_ _x000D_ ACTIVITY 2. Development and VALIDATION OF PRODUCTS (DEVELOPMENT)_x000D_ Participants: INNOLACT/APLTA/External laboratories/TasteLab/Cooks_x000D_ Execution period: 01/01/2021-30/09/2022_x000D_ The objective of this task is to manufacture the products defined above and elaborated on the basis of the technological process developed, both on a pilot scale and on a semi-industrial scale. _x000D_ task 2.1. Product development at pilot scale_x000D_ Task 2.2. Semi-industrial product development (English) | |||||||||||||||
| Property / summary: The general objective of this R & D project to be developed between 08/02/2020-30/09/2022, with an associated budget of EUR 581,813.00, is the development of a novel processing technology for the development of new ranges of veggie products similar to cheeses, from natural vegetable ingredients (oats, cashews, etc.), based on sources of protein and fat of non-animal origin, targeting the Retail and Food Service sector at national and international level. The technical team of INNOLACT will be assisted by APLTA-USC. _x000D_ _x000D_ the project comprises two technical activities, divided in turn into 6 tasks the outline of which is set out below: _x000D_ _x000D_ activity 1. DEFINE THE CHARACTERISTICS OF THE PLANT BASES AND OF THE PRODUCTS TO BE DEVELOPED. Technical PROCESS DESIGN (DISEÑO)_x000D_ Participants: INNOLACT/External laboratories _x000D_ Execution period: 08/02/2020-31/08/2021_x000D_ The objective of this activity is to define and prepare the plant bases to be used and to specify the characteristics of the products to be developed for veggie consumers, within the Retail and Food Service sectors._x000D_ Task 1.1. Analysis of the plant bases to be used for product development_x000D_ Task 1.2. Products to be developed, characteristics of the same_x000D_ Task 1.3. Development of the production process to generate the optimal taste, texture and functional properties_x000D_ Task 1.4. Development of the final product aroma_x000D_ _x000D_ ACTIVITY 2. Development and VALIDATION OF PRODUCTS (DEVELOPMENT)_x000D_ Participants: INNOLACT/APLTA/External laboratories/TasteLab/Cooks_x000D_ Execution period: 01/01/2021-30/09/2022_x000D_ The objective of this task is to manufacture the products defined above and elaborated on the basis of the technological process developed, both on a pilot scale and on a semi-industrial scale. _x000D_ task 2.1. Product development at pilot scale_x000D_ Task 2.2. Semi-industrial product development (English) / rank | |||||||||||||||
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| Property / summary: The general objective of this R & D project to be developed between 08/02/2020-30/09/2022, with an associated budget of EUR 581,813.00, is the development of a novel processing technology for the development of new ranges of veggie products similar to cheeses, from natural vegetable ingredients (oats, cashews, etc.), based on sources of protein and fat of non-animal origin, targeting the Retail and Food Service sector at national and international level. The technical team of INNOLACT will be assisted by APLTA-USC. _x000D_ _x000D_ the project comprises two technical activities, divided in turn into 6 tasks the outline of which is set out below: _x000D_ _x000D_ activity 1. DEFINE THE CHARACTERISTICS OF THE PLANT BASES AND OF THE PRODUCTS TO BE DEVELOPED. Technical PROCESS DESIGN (DISEÑO)_x000D_ Participants: INNOLACT/External laboratories _x000D_ Execution period: 08/02/2020-31/08/2021_x000D_ The objective of this activity is to define and prepare the plant bases to be used and to specify the characteristics of the products to be developed for veggie consumers, within the Retail and Food Service sectors._x000D_ Task 1.1. Analysis of the plant bases to be used for product development_x000D_ Task 1.2. Products to be developed, characteristics of the same_x000D_ Task 1.3. Development of the production process to generate the optimal taste, texture and functional properties_x000D_ Task 1.4. Development of the final product aroma_x000D_ _x000D_ ACTIVITY 2. Development and VALIDATION OF PRODUCTS (DEVELOPMENT)_x000D_ Participants: INNOLACT/APLTA/External laboratories/TasteLab/Cooks_x000D_ Execution period: 01/01/2021-30/09/2022_x000D_ The objective of this task is to manufacture the products defined above and elaborated on the basis of the technological process developed, both on a pilot scale and on a semi-industrial scale. _x000D_ task 2.1. Product development at pilot scale_x000D_ Task 2.2. Semi-industrial product development (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 19:12, 12 October 2021
Project Q3180293 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3180293 in Spain |
Statements
462,410.4 Euro
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578,013.0 Euro
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80.0 percent
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8 February 2020
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30 September 2022
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INNOLACT SL
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43°12'34.81"N, 7°24'1.51"W
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27010
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El objetivo general del presente proyecto I+D que se desarrollará entre 08/02/2020-30/09/2022, con un presupuesto asociado de 581.813,00 €, es el desarrollo de una novedosa tecnología de procesado para la elaboración de nuevas gamas de productos veggie similares a quesos, a partir de ingredientes naturales vegetales (avena, anacardo, etc.), en base a fuentes de proteína y grasa de origen no animal, orientando los productos al sector Retail y Food Service dentro del ámbito nacional e internacional. El equipo técnico de INNOLACT contará con la colaboración del APLTA-USC. _x000D_ _x000D_ El proyecto comprende dos actividades técnicas, divididas a su vez en 6 tareas cuyo esquema se indica a continuación: _x000D_ _x000D_ ACTIVIDAD 1. DEFINIR LAS CARACTERÍSTICAS DE LAS BASES VEGETALES Y DE LOS PRODUCTOS A DESARROLLAR. DISEÑO DEL PROCESO TECNOLÓGICO (DISEÑO)_x000D_ Participantes: INNOLACT / Laboratorios Externos _x000D_ Periodo de ejecución: 08/02/2020 – 31/08/2021_x000D_ El objetivo de esta actividad es definir y preparar las bases vegetales a emplear y concretar las características de los productos a desarrollar destinados a consumidores veggie, dentro de los sectores Retail y Food Service._x000D_ Tarea 1.1. Análisis de las bases vegetales a utilizar para el desarrollo de los productos_x000D_ Tarea 1.2. Productos a desarrollar, características de los mismos_x000D_ Tarea 1.3. Desarrollo del proceso productivo para generar el sabor, textura y propiedades funcionales óptimas_x000D_ Tarea 1.4. Desarrollo del aroma final del producto_x000D_ _x000D_ ACTIVIDAD 2. DESARROLLO Y VALIDACIÓN DE LOS PRODUCTOS (DESARROLLO)_x000D_ Participantes: INNOLACT / APLTA / Laboratorios Externos / TASTELAB / Cocineros_x000D_ Periodo de ejecución: 01/01/2021 – 30/09/2022_x000D_ El objetivo de esta tarea es la fabricación de los productos definidos anteriormente y elaborados en base al proceso tecnológico desarrollado, tanto a escala piloto como a escala semi-industrial. _x000D_ Tarea 2.1. Desarrollo de los productos a escala piloto_x000D_ Tarea 2.2. Desarrollo de los productos a escala semi-industrial (Spanish)
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The general objective of this R & D project to be developed between 08/02/2020-30/09/2022, with an associated budget of EUR 581,813.00, is the development of a novel processing technology for the development of new ranges of veggie products similar to cheeses, from natural vegetable ingredients (oats, cashews, etc.), based on sources of protein and fat of non-animal origin, targeting the Retail and Food Service sector at national and international level. The technical team of INNOLACT will be assisted by APLTA-USC. _x000D_ _x000D_ the project comprises two technical activities, divided in turn into 6 tasks the outline of which is set out below: _x000D_ _x000D_ activity 1. DEFINE THE CHARACTERISTICS OF THE PLANT BASES AND OF THE PRODUCTS TO BE DEVELOPED. Technical PROCESS DESIGN (DISEÑO)_x000D_ Participants: INNOLACT/External laboratories _x000D_ Execution period: 08/02/2020-31/08/2021_x000D_ The objective of this activity is to define and prepare the plant bases to be used and to specify the characteristics of the products to be developed for veggie consumers, within the Retail and Food Service sectors._x000D_ Task 1.1. Analysis of the plant bases to be used for product development_x000D_ Task 1.2. Products to be developed, characteristics of the same_x000D_ Task 1.3. Development of the production process to generate the optimal taste, texture and functional properties_x000D_ Task 1.4. Development of the final product aroma_x000D_ _x000D_ ACTIVITY 2. Development and VALIDATION OF PRODUCTS (DEVELOPMENT)_x000D_ Participants: INNOLACT/APLTA/External laboratories/TasteLab/Cooks_x000D_ Execution period: 01/01/2021-30/09/2022_x000D_ The objective of this task is to manufacture the products defined above and elaborated on the basis of the technological process developed, both on a pilot scale and on a semi-industrial scale. _x000D_ task 2.1. Product development at pilot scale_x000D_ Task 2.2. Semi-industrial product development (English)
12 October 2021
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Castro de Rei
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Identifiers
IDI-20200567
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