CARTIF PROJECTS
IN-PACT
Sustainable Innovation and Innovative practices in the Agri-food supply chain
Description
IN-PACT (“Sustainable Innovation and Innovative practices in the Agri-food supply chain”) is a financed tender by JRC (EC/JRC/SVQ/2020/MVP/1225) in which it will be study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respon to how we are in the transition trend towards a more sustainable food system.
From how food is produced (primary production) to how it is processed, packaged, transported, sold, from small, medium, large companies even associations and organizations involved, how it is consumed and how waste is recycled including its enitre policiy frameowrk, all these aspects affect the food system as safety, nutrition and health.
Objectives
To assess with a holistic approach, the innovative sustainable practices that have been carried out or will be implemented in the near future along the entire food chain in the European Union including the interaction with the government and policy challenges; taking into account the context and the economic, social and environmental impact; identifying competencies, synergies and barriers across different actors and policy makers, all at local, european and global levels.
Actions
- Bibliographic review about the art state of the sustainable and innovative practices along the food chain.
- Conducting semi-structured surveys to obtain information on the innnovative processes carried out by the different operators of the food chain in the UE, which will be used for the design of the online questionnaire.
- Dissemination of the online questionnaire to 22,000 EU entities to obtain information on innovative processes carried out bydifferent operators of the food chain.
- Study the results of the surveys (semi-strcutured and online) to understand the consistency in innovative practices between the different operators in the food supply chain.
Expected Results
- Main innovative practices in sustainability implemented in the different links of the food supply chain in the UE: primary production, secondary, trasnport, logistic, marketing and distribution and consumption.
- Main drivers, barriers and expected implications at three sustainable dimensions (economic, enviromental and social).
- Type and description of the main innovative practices.
- Function of the different actors implied.
- Effect of the transition at the food system.
Tender
JRC
Total Budget: 94,000 €
Duration: 01/01/2021 – 31/12/2021
Responsible
Julia Pinedo
AP Researcher
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
GARNOVA born as a response to gorwing cosumer demand for healthier snacks. Sugggests the development of a new range of innovative snacks, elaborated as of healthy, functional and with high content in essential macro and micronutrients.
CARNIQUS
CARNIQUS aims to respond to the current needs of the meat sector in terms of meticulous control of those parameters directly involved in the deterioration of its products.
NOVACARNI
NOVACARNI project aims to contribute to the production of a new meat food with a lower environmental impact, in order to promote the production of healthier and more environmentally friendly food.
MITIGACRYL
MITIGACRYL has as objective develop a quick and precise analytic method for the determination at the production line of the acrylamide levels through mid-near infrared technologies.
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.
FUSILLI
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.
COLOR
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.
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
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
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
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.
CRUCAMI
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.
CIEN PROGRESO
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
INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value
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
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.