Studies on the development of filling and filling technologies containing magnesium, vitamin D3 and collagen. (Q81422): Difference between revisions
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(Created claim: summary (P836): Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting of financial assistance by the Polish Agency for Enterprise Development in the framework of the OP Smart Growth 2014-2020.The object of the project is to carry out a study on a new product group — fillings and fillings — containing health components such as magnesium, wie...) |
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| Property / summary | |||
Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting of financial assistance by the Polish Agency for Enterprise Development in the framework of the OP Smart Growth 2014-2020.The object of the project is to carry out a study on a new product group — fillings and fillings — containing health components such as magnesium, wiet in their composition.And collagen and technology of their manufacture.The innovative concept of the new product group is based on the composition of the products with health properties and natural ingredients and is intended for the food industry, in particular the functional food industry.The scope of the project will consist of a series of studies, including the selection of optimal functional adders, the development of new filling and filling formulations, the development and determination of the most favourable parameters of the process, the testing of product packaging requirements and technologies, the development of the BAT for newly developed products and the production technology according to the BAT methodology and the performance studies of the product.As a result of these studies and the analysis of the results obtained, it will be possible to achieve the expected results of the project, i.e. innovative technology and novel finished products in filling and filling forms.Their application will entail a number of benefits for consumers in both qualitative and health and environmental terms.The implementation of the project will enable the implementation of product and procedural innovation, with up to now unachievable performance.Novel products will be a significant advantage for novel products, and a strong positive impact on the environment will be the positive effect on the environment by reducing the period of pasteurisation by using the heat treatment of the fruit under reduced pressure. (English) | |||
| Property / summary: Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting of financial assistance by the Polish Agency for Enterprise Development in the framework of the OP Smart Growth 2014-2020.The object of the project is to carry out a study on a new product group — fillings and fillings — containing health components such as magnesium, wiet in their composition.And collagen and technology of their manufacture.The innovative concept of the new product group is based on the composition of the products with health properties and natural ingredients and is intended for the food industry, in particular the functional food industry.The scope of the project will consist of a series of studies, including the selection of optimal functional adders, the development of new filling and filling formulations, the development and determination of the most favourable parameters of the process, the testing of product packaging requirements and technologies, the development of the BAT for newly developed products and the production technology according to the BAT methodology and the performance studies of the product.As a result of these studies and the analysis of the results obtained, it will be possible to achieve the expected results of the project, i.e. innovative technology and novel finished products in filling and filling forms.Their application will entail a number of benefits for consumers in both qualitative and health and environmental terms.The implementation of the project will enable the implementation of product and procedural innovation, with up to now unachievable performance.Novel products will be a significant advantage for novel products, and a strong positive impact on the environment will be the positive effect on the environment by reducing the period of pasteurisation by using the heat treatment of the fruit under reduced pressure. (English) / rank | |||
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Revision as of 09:36, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Studies on the development of filling and filling technologies containing magnesium, vitamin D3 and collagen. |
Project in Poland financed by DG Regio |
Statements
263,755.0 zloty
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381,669.0 zloty
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85.0 percent
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2 May 2018
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30 September 2018
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PRZEDSIĘBIORSTWO PRODUKCYJNO-USŁUGOWE "NORT" SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
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Numer_referencyjny_programu_pomocowego: SA.42799(2015/X), pomoc_de_minimis: §42 rozporządzenia Ministra Infrastruktury i Rozwoju z dnia 10 lipca 2015 r. w sprawie udzielania przez Polską Agencję Rozwoju Przedsiębiorczości pomocy finansowej w ramach Programu Operacyjnego Inteligentny Rozwój 2014–2020. Przedmiotem projektu jest przeprowadzenie badań nad nową grupą produktową – nadzień i wypełnień – zawierających w swoim składzie składniki prozdrowotne takie jak magnez, wit. D oraz kolagen i technologią ich wytwarzania. Innowacyjna koncepcja nowej grupy produktowej oparta jest na składzie wyrobów o właściwościach prozdrowotnych oraz naturalnych składnikach i przeznaczona będzie dla branży spożywczej, szczególności gałęzi żywności funkcjonalnej. Zakres projektu obejmować będzie szereg badań, w tym wybór optymalnych dodatków funkcjonalnych, opracowanie nowych receptur nadzień i wypełnień, opracowanie i określenie najkorzystniejszych parametrów procesów technologicznych, przeprowadzenie badań dotyczących wymogów i technologii pakowania produktu, opracowanie wg metody BAT procesu technologicznego wytwarzania dla nowoopracowanych produktów oraz technologii produkcji jak i przeprowadzenie badań charakterystyki produktu. W wyniku przeprowadzenia wymienionych badań oraz analizy uzyskanych wyników możliwe będzie osiągnięcie zakładanych rezultatów projektu, tj. innowacyjnej technologii oraz nowatorskich wyrobów końcowych w postaci nadzień i wypełnień. Ich zastosowanie pociągnie za sobą szereg korzyści dla odbiorców zarówno w wymiarze jakościowym i zdrowotnym oraz środowiskowym. Realizacja projektu umożliwi wdrożenie na rynek innowacji produktowej i procesowej, cechujących się do tej pory nieosiągalnymi parametrami. Istotną przewagą nowatorskich produktów będą ich prozdrowotne cechy, zaś zdecydowaną korzyścią wynikającą z technologii będzie pozytywny wpływ na środowisko poprzez skrócenie czasu pasteryzacji dzięki zastosowaniu obróbki termicznej owoców pod zmniejszonym ciśnie (Polish)
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Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the granting of financial assistance by the Polish Agency for Enterprise Development in the framework of the OP Smart Growth 2014-2020.The object of the project is to carry out a study on a new product group — fillings and fillings — containing health components such as magnesium, wiet in their composition.And collagen and technology of their manufacture.The innovative concept of the new product group is based on the composition of the products with health properties and natural ingredients and is intended for the food industry, in particular the functional food industry.The scope of the project will consist of a series of studies, including the selection of optimal functional adders, the development of new filling and filling formulations, the development and determination of the most favourable parameters of the process, the testing of product packaging requirements and technologies, the development of the BAT for newly developed products and the production technology according to the BAT methodology and the performance studies of the product.As a result of these studies and the analysis of the results obtained, it will be possible to achieve the expected results of the project, i.e. innovative technology and novel finished products in filling and filling forms.Their application will entail a number of benefits for consumers in both qualitative and health and environmental terms.The implementation of the project will enable the implementation of product and procedural innovation, with up to now unachievable performance.Novel products will be a significant advantage for novel products, and a strong positive impact on the environment will be the positive effect on the environment by reducing the period of pasteurisation by using the heat treatment of the fruit under reduced pressure. (English)
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Identifiers
POIR.02.03.02-22-0010/18
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