Implementation of an innovative food product based on the author’s technology (Q82560): Difference between revisions
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(Removed claim: summary (P836): The main objective of the project is to implement the originator technology for the production of an innovative food product.The technology developed is the result of the R & D work carried out by the company polder Sp. z o.o. in collaboration with the scientific unit.It introduces new breakthrough solutions which are not used so far in the production of food products such as handcuffs.Thanks to the product, the product will be marked by new n...) |
(Created claim: summary (P836): The main objective of the project is to implement the proprietary technology of producing an innovative food product. The developed technology is the result of conducting R & D works by Polder Sp. z o.o. in cooperation with the scientific unit. It introduces new, groundbreaking solutions that have not yet been used in the production of food products such as kaymak. Thanks to them, the obtained product will be characterised by new nutritional tas...) |
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The main objective of the project is to implement the proprietary technology of producing an innovative food product. The developed technology is the result of conducting R & D works by Polder Sp. z o.o. in cooperation with the scientific unit. It introduces new, groundbreaking solutions that have not yet been used in the production of food products such as kaymak. Thanks to them, the obtained product will be characterised by new nutritional taste characteristics. The planned measures aimed at the purchase of fixed assets will enable the development of the technology to be applied in practice and to launch the production of innovative caniam foam, based on a traditional recipe characteristic of ordinary cannabis, enriched with an innovative operation of lactose hydrolysis. The innovativeness of the product will be manifested mainly in less raw materials consumption, which will affect the lower calorific value of the product, its price, ease of distribution, maintaining high nutritional and tasty properties. The undisputed advantage of the product is the reduced lactose content, which is an allergenic substance for people without lactase enzymes. It will therefore also be a product aimed at exports to the populations of the countries of South Europe, India and the Middle East. The possibility of multiple applications, longer shelf life than traditional kajmak is another advantage in favour of product innovation. The implementation of the project will increase the attractiveness of the company’s offer, which will enable effective competition on the international market. The diversification of activities will be reflected in the increase in the company’s revenues and, above all, in the increase in the company’s profits. The implementation of the Project by supporting the implementation of research works by means of EU funds contributes to increasing the degree of commercialisation of R & D results and their practical use in the economy as well as to the increase in innovation of the Polish economy, thereby fulfilling the main objective of the Operational Programme Smart Development. (English) | |||||||||||||||
| Property / summary: The main objective of the project is to implement the proprietary technology of producing an innovative food product. The developed technology is the result of conducting R & D works by Polder Sp. z o.o. in cooperation with the scientific unit. It introduces new, groundbreaking solutions that have not yet been used in the production of food products such as kaymak. Thanks to them, the obtained product will be characterised by new nutritional taste characteristics. The planned measures aimed at the purchase of fixed assets will enable the development of the technology to be applied in practice and to launch the production of innovative caniam foam, based on a traditional recipe characteristic of ordinary cannabis, enriched with an innovative operation of lactose hydrolysis. The innovativeness of the product will be manifested mainly in less raw materials consumption, which will affect the lower calorific value of the product, its price, ease of distribution, maintaining high nutritional and tasty properties. The undisputed advantage of the product is the reduced lactose content, which is an allergenic substance for people without lactase enzymes. It will therefore also be a product aimed at exports to the populations of the countries of South Europe, India and the Middle East. The possibility of multiple applications, longer shelf life than traditional kajmak is another advantage in favour of product innovation. The implementation of the project will increase the attractiveness of the company’s offer, which will enable effective competition on the international market. The diversification of activities will be reflected in the increase in the company’s revenues and, above all, in the increase in the company’s profits. The implementation of the Project by supporting the implementation of research works by means of EU funds contributes to increasing the degree of commercialisation of R & D results and their practical use in the economy as well as to the increase in innovation of the Polish economy, thereby fulfilling the main objective of the Operational Programme Smart Development. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: The main objective of the project is to implement the proprietary technology of producing an innovative food product. The developed technology is the result of conducting R & D works by Polder Sp. z o.o. in cooperation with the scientific unit. It introduces new, groundbreaking solutions that have not yet been used in the production of food products such as kaymak. Thanks to them, the obtained product will be characterised by new nutritional taste characteristics. The planned measures aimed at the purchase of fixed assets will enable the development of the technology to be applied in practice and to launch the production of innovative caniam foam, based on a traditional recipe characteristic of ordinary cannabis, enriched with an innovative operation of lactose hydrolysis. The innovativeness of the product will be manifested mainly in less raw materials consumption, which will affect the lower calorific value of the product, its price, ease of distribution, maintaining high nutritional and tasty properties. The undisputed advantage of the product is the reduced lactose content, which is an allergenic substance for people without lactase enzymes. It will therefore also be a product aimed at exports to the populations of the countries of South Europe, India and the Middle East. The possibility of multiple applications, longer shelf life than traditional kajmak is another advantage in favour of product innovation. The implementation of the project will increase the attractiveness of the company’s offer, which will enable effective competition on the international market. The diversification of activities will be reflected in the increase in the company’s revenues and, above all, in the increase in the company’s profits. The implementation of the Project by supporting the implementation of research works by means of EU funds contributes to increasing the degree of commercialisation of R & D results and their practical use in the economy as well as to the increase in innovation of the Polish economy, thereby fulfilling the main objective of the Operational Programme Smart Development. (English) / qualifier | |||||||||||||||
point in time: 14 October 2020
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Revision as of 11:54, 14 October 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Implementation of an innovative food product based on the author’s technology |
Project in Poland financed by DG Regio |
Statements
1,262,205.48 zloty
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2,294,919.06 zloty
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55.0 percent
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1 April 2017
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1 April 2018
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POLDER SP. Z O.O.
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Głównym celem projektu jest wdrożenie autorskiej technologii wytwarzania innowacyjnego produktu spożywczego. Opracowana technologia jest wynikiem prowadzenia prac B+R przez firmę Polder Sp. z o.o. przy współpracy jednostki naukowej. Wprowadza nowe, przełomowe rozwiązania, które nie są dotychczas stosowane w produkcji produktów spożywczych takich jak kajmak. Dzięki nim otrzymany produkt będzie charakteryzował się nowymi cechami odżywczosmakowymi. Zaplanowane działania ukierunkowane na zakup środków trwałych umożliwią zastosowanie opracowanej technologii w praktyce i uruchomienie produkcji innowacyjnej pianki kajmakowej, opartej o tradycyjną recepturę charakterystyczną dla kajmaku zwykłego wzbogaconą o innowacyjną operację hydrolizy laktozy. Innowacyjność produktu przejawiać się będzie w głównej mierze w mniejszym zużyciu surowców, co wpłynie na mniejszą kaloryczność produktu, jego cenę, łatwość w rozprowadzaniu, zachowaniu wysokich właściwości odżywczo-smakowych. Niekwestionowaną zaletą produktu jest obniżona zawartość laktozy, która jest substancją uczulającą dla osób pozbawionych enzymu laktazy. Wobec tego będzie to produkt skierowany również na eksport do ludności krajów Europy Połud., Indii, Bliskiego Wschodu. Możliwość wielu zastosowań, dłuższy okres trwałości aniżeli tradycyjny kajmak to kolejne atuty przemawiające za innowacyjnością produktu. Realizacja projektu wpłynie na wzrost atrakcyjności oferty firmy, co umożliwi skuteczne konkurowanie na rynku międzynarodowym. Dywersyfikacja działalności będzie miała odzwierciedlenie we wzroście przychodów firmy a przede wszystkim we wzroście zysków przedsiębiorstwa. Realizacja Projektu poprzez wsparcie wdrożenia prac badawczych środkami pochodzącymi z UE przyczynia się do zwiększenia stopnia komercjalizacji wyników prac B+R i ich praktycznego wykorzystania w gospodarce jak również do wzrostu innowacyjności polskiej gospodarki, przez co realizuje cel główny Programu Operacyjnego Inteligentny Rozwój. (Polish)
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The main objective of the project is to implement the proprietary technology of producing an innovative food product. The developed technology is the result of conducting R & D works by Polder Sp. z o.o. in cooperation with the scientific unit. It introduces new, groundbreaking solutions that have not yet been used in the production of food products such as kaymak. Thanks to them, the obtained product will be characterised by new nutritional taste characteristics. The planned measures aimed at the purchase of fixed assets will enable the development of the technology to be applied in practice and to launch the production of innovative caniam foam, based on a traditional recipe characteristic of ordinary cannabis, enriched with an innovative operation of lactose hydrolysis. The innovativeness of the product will be manifested mainly in less raw materials consumption, which will affect the lower calorific value of the product, its price, ease of distribution, maintaining high nutritional and tasty properties. The undisputed advantage of the product is the reduced lactose content, which is an allergenic substance for people without lactase enzymes. It will therefore also be a product aimed at exports to the populations of the countries of South Europe, India and the Middle East. The possibility of multiple applications, longer shelf life than traditional kajmak is another advantage in favour of product innovation. The implementation of the project will increase the attractiveness of the company’s offer, which will enable effective competition on the international market. The diversification of activities will be reflected in the increase in the company’s revenues and, above all, in the increase in the company’s profits. The implementation of the Project by supporting the implementation of research works by means of EU funds contributes to increasing the degree of commercialisation of R & D results and their practical use in the economy as well as to the increase in innovation of the Polish economy, thereby fulfilling the main objective of the Operational Programme Smart Development. (English)
14 October 2020
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Identifiers
POIR.03.02.02-00-0585/16
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