DEVELOPING AN ACTIVE CORE CLEAN LABEL FOR BAKERY PRODUCTS (Q3192825): Difference between revisions
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(Created claim: summary (P836): The bakery sector and especially the bakery sector is a powerful food sector in today’s market. The growing demand for increasingly innovative bakery products, made with ingredients differentiating from those commonly used, as well as the industrialisation that this sector has undergone, requires producers of improvement to grow in parallel, in order to meet this demand. These trends make it necessary to obtain the same results, but with much sh...) |
(Changed label, description and/or aliases in en: translated_label) |
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DEVELOPING AN ACTIVE CORE CLEAN LABEL FOR BAKERY PRODUCTS | |||
Revision as of 21:39, 12 October 2021
Project Q3192825 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPING AN ACTIVE CORE CLEAN LABEL FOR BAKERY PRODUCTS |
Project Q3192825 in Spain |
Statements
92,082.0 Euro
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184,164.0 Euro
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50.0 percent
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1 September 2019
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30 April 2021
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TECNOLOGIAS ALIMENTARIAS AVANZADAS SL
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39°28'21.40"N, 0°43'4.19"W
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46111
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El sector de la panadería y en especial el de los mejorantes panarios es un potente sector alimentario en el mercado actual. La creciente demanda de productos de panadería cada día más innovadores, elaborados con ingredientes diferenciadores a los utilizados comúnmente, así como la industrialización que ha sufrido este sector, requiere que los productores de mejorantes crezcan en paralelo, para responder a esta demanda. Estas tendencias, hace que sea necesario obtener los mismos resultados, pero con procesos productivos mucho más cortos, y con ingredientes que en muchas ocasiones dificultan el propio proceso de fermentación y desarrollo de la estructura._x000D_ _x000D_ Los aditivos cada día tienen peor prensa, existiendo una tendencia por parte de los consumidores a adquirir productos con las conocidas etiquetas “clean label”, es decir con el menor número de ingredientes y en especial de aditivos con número E._x000D_ Por todo lo comentado, surge una necesidad en este sector para ofrecer un mejorante que aporte las funcionalidades deseadas, pero sin necesidad de utilizar en su formulación un aditivo. Por tanto, la línea de trabajo principal a llevar a cabo en este proyecto se basa en el diseño y desarrollo núcleo enzimático, sin número E, que permitirá sustituir a los aditivos actualmente utilizados, buscando una mezcla eficaz y de fácil homogenización. Para alcanzar este producto innovador se empleará una mezcla de enzimas, que concentrarán su fracción activa para desarrollar su funcionalidad en el producto final. Permitirá a los clientes potenciales poder elaborar sus mejorantes sin necesidad de adicionar aditivos y que aúne en este producto todas aquellas funcionalidades demandadas para la elaboración de productos panarios. (Spanish)
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The bakery sector and especially the bakery sector is a powerful food sector in today’s market. The growing demand for increasingly innovative bakery products, made with ingredients differentiating from those commonly used, as well as the industrialisation that this sector has undergone, requires producers of improvement to grow in parallel, in order to meet this demand. These trends make it necessary to obtain the same results, but with much shorter production processes, and with ingredients that often hinder the process of fermentation and development of the structure itself._x000D_ _x000D_ Additives every day have worse presses, there is a tendency on the part of consumers to buy products with the well-known “clean label” labels. in other words, with the lowest number of ingredients and especially additives with number E._x000D_ For all the above, a need arises in this sector to offer an improvement that provides the desired functionalities, but without the need to use an additive in its formulation. Therefore, the main line of work to be carried out in this project is based on the design and development of enzymatic nucleus, without E number, which will allow to replace the additives currently used, seeking an effective blend and easy to homogenise. To achieve this innovative product, a mixture of enzymes will be used, which will concentrate its active fraction to develop its functionality in the final product. It will allow potential customers to be able to produce their improvers without the need to add additives and to combine in this product all the functionalities demanded for the preparation of bakery products. (English)
12 October 2021
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Chiva
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Identifiers
IDI-20191103
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