Development of an innovative method for producing tomato products based on natural ingredients (Q101119): Difference between revisions
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(Removed claim: summary (P836): The aim of the project is to develop a new method for producing products that are a healthy alternative to products available on the market. The direct result will be the innovative products based on tomato, for example, with high-tomato ketchup, composed only of suitable raw materials, with no added sugar, vinegar, starch and other thickeners, preservatives, without allergens and flavour enhancers, sweetened with concentrated apple/natural sw...) |
(Created claim: summary (P836): The aim of the project is to develop a new method of producing ketchups, which are a healthy alternative to products available on the market. The direct result will be innovative products based on tomatoes, e.g. ketchup with high tomato content, composed only from appropriately selected raw materials, without added sugar, vinegar, starch and other thickening ingredients, preservatives, without allergens and flavour enhancers, sweetened with conc...) |
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The aim of the project is to develop a new method of producing ketchups, which are a healthy alternative to products available on the market. The direct result will be innovative products based on tomatoes, e.g. ketchup with high tomato content, composed only from appropriately selected raw materials, without added sugar, vinegar, starch and other thickening ingredients, preservatives, without allergens and flavour enhancers, sweetened with concentrated apple juice/natural sweeteners, with the addition of pro-/prebiotics, fibre or other substances that increase the pro-health value. The technological problem is the lack of developed solutions for industrial production of such a product (the process optimised for components and production parameters is necessary) The main objective of the project will be realised by: 1. selection of the appropriate raw materials and ingredients of ketchups (e.g. suitable variety of tomatoes and composition of vegetable purées) giving the products an appropriate organoleptic profile and significantly increased nutritional value 2. development of technology allowing the elimination of thickeners The project will allow to develop completely new solutions in the production technology of vegetable and fruit products and, as a result, develop product innovations. The economic goal of the project is to market unique ketchups with significantly increased health and nutrition value. Competing products produced in Poland are produced with the addition of vinegar, sugar, and some starches and preservatives. The proposed product will be developed based on the tomato, which does not lose its valuable properties after thermal treatment – contains vitamins A, C and retains its most valuable ingredient – lycopene. All activities will be able to enrich and diversify the applicant’s commercial offer and thus improve its market position. (English) | |||||||||||||||
| Property / summary: The aim of the project is to develop a new method of producing ketchups, which are a healthy alternative to products available on the market. The direct result will be innovative products based on tomatoes, e.g. ketchup with high tomato content, composed only from appropriately selected raw materials, without added sugar, vinegar, starch and other thickening ingredients, preservatives, without allergens and flavour enhancers, sweetened with concentrated apple juice/natural sweeteners, with the addition of pro-/prebiotics, fibre or other substances that increase the pro-health value. The technological problem is the lack of developed solutions for industrial production of such a product (the process optimised for components and production parameters is necessary) The main objective of the project will be realised by: 1. selection of the appropriate raw materials and ingredients of ketchups (e.g. suitable variety of tomatoes and composition of vegetable purées) giving the products an appropriate organoleptic profile and significantly increased nutritional value 2. development of technology allowing the elimination of thickeners The project will allow to develop completely new solutions in the production technology of vegetable and fruit products and, as a result, develop product innovations. The economic goal of the project is to market unique ketchups with significantly increased health and nutrition value. Competing products produced in Poland are produced with the addition of vinegar, sugar, and some starches and preservatives. The proposed product will be developed based on the tomato, which does not lose its valuable properties after thermal treatment – contains vitamins A, C and retains its most valuable ingredient – lycopene. All activities will be able to enrich and diversify the applicant’s commercial offer and thus improve its market position. (English) / rank | |||||||||||||||
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| Property / summary: The aim of the project is to develop a new method of producing ketchups, which are a healthy alternative to products available on the market. The direct result will be innovative products based on tomatoes, e.g. ketchup with high tomato content, composed only from appropriately selected raw materials, without added sugar, vinegar, starch and other thickening ingredients, preservatives, without allergens and flavour enhancers, sweetened with concentrated apple juice/natural sweeteners, with the addition of pro-/prebiotics, fibre or other substances that increase the pro-health value. The technological problem is the lack of developed solutions for industrial production of such a product (the process optimised for components and production parameters is necessary) The main objective of the project will be realised by: 1. selection of the appropriate raw materials and ingredients of ketchups (e.g. suitable variety of tomatoes and composition of vegetable purées) giving the products an appropriate organoleptic profile and significantly increased nutritional value 2. development of technology allowing the elimination of thickeners The project will allow to develop completely new solutions in the production technology of vegetable and fruit products and, as a result, develop product innovations. The economic goal of the project is to market unique ketchups with significantly increased health and nutrition value. Competing products produced in Poland are produced with the addition of vinegar, sugar, and some starches and preservatives. The proposed product will be developed based on the tomato, which does not lose its valuable properties after thermal treatment – contains vitamins A, C and retains its most valuable ingredient – lycopene. All activities will be able to enrich and diversify the applicant’s commercial offer and thus improve its market position. (English) / qualifier | |||||||||||||||
point in time: 16 October 2020
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Revision as of 00:11, 16 October 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of an innovative method for producing tomato products based on natural ingredients |
Project in Poland financed by DG Regio |
Statements
1,998,854.0 zloty
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4,797,635.0 zloty
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41.66 percent
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1 February 2017
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25 January 2019
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ZPOW AGROS NOVA SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYTOWA
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52°6'4.3"N, 19°56'51.0"E
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Celem projektu jest opracowanie nowej metody wytwarzania ketchupów, będących zdrową alternatywą dla produktów dostępnych na rynku. Rezultatem bezpośrednim będą innowacyjne produkty na bazie pomidora np. ketchup o wysokiej zawartości pomidorów, skomponowany tylko z odpowiednio dobranych surowców, bez dodatku cukru, octu, skrobi i innych zagęszczających składników, konserwantów, bez alergenów i wzmacniaczy smaku, słodzony zagęszczonym sokiem jabłkowym/naturalnymi substancjami słodzącymi, z dodatkiem pro-/prebiotyków, błonnika lub innych substancji podnoszących wartość prozdrowotną. Problemem technologicznym jest brak wypracowanych rozwiązań z zakresu możliwości produkcji przemysłowej takiego właśnie wyrobu (niezbędny jest proces zoptymalizowany pod kątem składników i parametrów produkcji) Cel główny projektu realizowany będzie przez: 1. dobór odpowiednich surowców i składników ketchupów (m.in. odpowiednia odmiana pomidorów i kompozycja przecierów warzywnych) nadających produktom odpowiedni profil organoleptyczny i znacząco podwyższoną wartość żywieniową 2. opracowanie technologii pozwalającej na eliminację substancji zagęszczających Projekt pozwoli na wypracowanie zupełnie nowych rozwiązań w technologii produkcji przetworów warzywno-owocowych i w efekcie opracowanie innowacji produktowych. Celem gospodarczym projektu jest wprowadzenie na rynek unikalnych ketchupów o znacząco podwyższonej wartości zdrowotnej i żywieniowej. Konkurencyjne produkty wytwarzane w Polsce produkowane są z dodatkiem octu, cukru, niektóre zaś skrobi i konserwantów. Proponowany produkt zostanie opracowany w oparciu o pomidora, który nie traci po obróbce termicznej swoich cennych właściwości - zawiera witaminy A, C i zachowuje najcenniejszy swój składnik – likopen. Całość działań będzie w stanie wzbogacić i urozmaicić ofertę handlową Wnioskodawcy i tym samym poprawić jego pozycję rynkową. (Polish)
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The aim of the project is to develop a new method of producing ketchups, which are a healthy alternative to products available on the market. The direct result will be innovative products based on tomatoes, e.g. ketchup with high tomato content, composed only from appropriately selected raw materials, without added sugar, vinegar, starch and other thickening ingredients, preservatives, without allergens and flavour enhancers, sweetened with concentrated apple juice/natural sweeteners, with the addition of pro-/prebiotics, fibre or other substances that increase the pro-health value. The technological problem is the lack of developed solutions for industrial production of such a product (the process optimised for components and production parameters is necessary) The main objective of the project will be realised by: 1. selection of the appropriate raw materials and ingredients of ketchups (e.g. suitable variety of tomatoes and composition of vegetable purées) giving the products an appropriate organoleptic profile and significantly increased nutritional value 2. development of technology allowing the elimination of thickeners The project will allow to develop completely new solutions in the production technology of vegetable and fruit products and, as a result, develop product innovations. The economic goal of the project is to market unique ketchups with significantly increased health and nutrition value. Competing products produced in Poland are produced with the addition of vinegar, sugar, and some starches and preservatives. The proposed product will be developed based on the tomato, which does not lose its valuable properties after thermal treatment – contains vitamins A, C and retains its most valuable ingredient – lycopene. All activities will be able to enrich and diversify the applicant’s commercial offer and thus improve its market position. (English)
16 October 2020
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Identifiers
RPLD.01.02.02-10-0015/17
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