CARTIF PROJECTS
CIEN PROGRESO
Proteins of the Future: Innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs
Description
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
The project applicates extrusion technology to improve the properties of protein ingredients that will later be used in the formulation and development of new protein-rich products.
It also study and evaluate new options for the use of the waste bakery products, contributing to the challenge of increasing its protein content through sustainable alternatives compatible with the production of ingredients for animal feed.
Objectives
- Establish the mechanisms necessary to obtain, from alternative protein sources, new protein-rich foods suitable for the three large population groups.
- Identify the specific nutritional needs of population groups.
- Develop a new range of products with supplemented protein value and a new type of product for animal feed and valuate the global acceptability of products in human and animal feed.
Actions
- Use of extrusion technology to improve the properties of protein ingredients that will be used in the new formulations of biscuits adapted to the elderly.
- Bioconversion of waste bakery products with microalgae in a heterotrophic regime to increase its protein content.
- Optimization of the thermal trommel drying of raw materiales entering the TUERO plant by carrying out a design of experiments and subsequent modeling of the process.
Results
- Experimental tests with different extrusion conditions using the CARTIF pilot plant.
- Monitoring of working variables and transformations in the functional and nutritional flours.
- Evolution of the growth of natural algae strains of mixed culture and Chlorella sorokiniana with the addition of waste bakery products.
- Development of new feed for laying hens incorporating waste bakery products.
- Design of experiments for the optimization of the tromel drying process of remains of bread and pastries and subsequent modeling of the process, in order to analyze the influence of the most representative variables on the energy and moisture of the solid.
Partners:
Strategic programme CIEN 2015
CARTIF budget: 240.512 €
Duration: 2015-2020
Responsible
Mª Luisa Mussons
Division of Agrifood and Processes
Networking
Food projects:
Study of the use of alternative protein sources from agro-industrial by-products.
Increase the extractability of protein sources and other compounds of nutritional interest, naturally present in by-products generated in the transformation processes of the food industry, through the use of “green technologies” of pre-treatment such as extrusion
GARNOVA
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CARNIQUS
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NOVACARNI
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MITIGACRYL
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MEATING PLANTS
Explore new vegetable protein sources, mainly native legume species from Castilla y León region which, together with the inclusion of agri-food by-products and by means of using technologies such extrusion cooking and texturization, allow the generation of innovative and alternative-to-meat products with nutritional, functional and imporved organoleptic characteristics.
IN-PACT
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FUSILLI
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COLOR
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NUTRIBER
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
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.
GO INPULSE
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.
ALTERNFEED
ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.
GO INSECT
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PRIMICIA
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
PROALI
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CRUCAMI
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The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
INNOLIVO
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CAMPOFRÍO
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.
DINAMO
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