AlternFeed is a Project in which CARTIF works with the National Association of Canned Seafood Manufacturers-National Center for the Conservation of Fishery Products (ANFACO- CECOPESCA).
Currently, aquaculture supplies more than 50% of the total fish consumed in the world is expected to be the main source of fishery products by 2030 depending too much on fish oil, fishmeal and krill oil as essential ingredients for food.
ALTERNFEED will assess sustainable alternatives to the use of fishmeal and fish oil or krill in the manufacturing of fish feed, providing added value to several alternative ingredients in order to take advantage of their characteristics and synergies.
AlternFeed intends to evaluate the combination of three ingredients: Insect flour as a quality protein source, microalgae and the protein and lipid fraction recovered from cooking water from tuna canning processes.
For this purpose, the following objectives are proposed:
- Obtaining alternative ingredients.
- Characterization of the alternative raw materials obtained.
- Formulation and optimization of the manufacturing process through extrusion.
- Cultivation of microalgae and optimization of the recovery process of the protein and lipid fraction of canning industry effluents.
- Characterization of the alternative ingredients produced and its correlation with the optimal conditions.
- Formulation of aquaculture diets with the ingredients obtained and optimization of the extrusion process according to the formula, the aquaculture species and the feeding stage.
Optimize the processes of obtaining alternative raw materials to replace fishmeal and fish oil.
Formulate and elaborate diets with an optimal nutritional composition for sea bass and trout at different stages of growth.
Validate at least one of the aquaculture diets for each species to relate the diets to the zootechnical parameters.
Video presenttion of the project:
IN-PACT will study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respond to how we are in the transition trend towards a more sustainable food system.
FUSILLI project focuses on supporting cities to facilitate their transition towards more sustainable food systems, in line with Food2030 priorities. Combines the expertise of 34 partners from 13 countries including cities, universities, SMEs, NGOs and industries.
The “COLOR” project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.
The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.
GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects
The progress of studies in this area, will allow to specify diets based on the specific requirements of each person and will allow to determine a personalized nutrition for populations with common characteristics, particular groups and individuals
The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.
The CRUCAMI project develops and formulates new snacks and meat products cooked from beef jerky.
The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value
The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.
The DINAMO project is responsible for the development and validation of nanocapsule and nanostructure production technologies of active molecules with functional properties for food use.