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, taking advantage of the synergies of industrial cooperation in the group of actors involved in this value chain, from suppliers, distributors, transporters, to consumers, identifying and generating a network of actions.
The INBEC Project aims to promote a sustainable economy by increasing competitiveness in sectors where:
- Identify existing resources in the regional sector of the Bioeconomy and Circular Economy and encourage the development of R & D projects and cross-border cooperation
- Encourage the creation of new industries and economic activities and the diversification of productive activities, based on the transformation of biological resources
- Maximize the potential of the Bioeconomy and Circular Economy
- Carry out studies of characterization and identification of companies, resources and activities by zones
- Mapping of companies and agents relevant to the bioeconomy and circular economy
- Integrated action plans with situation analysis and diagnostics
- Technological assistance for innovative projects
- Conferences to raise awareness of the circular economy
- Training workshops.
- Individual diagnostics
Identification of new bioproducts and bioprocesses that may lead to the generation of new business lines for companies by transforming previous by-products into new products
Promote collaboration between companies
Create a digital platform and joint online sales
Effective technology transfer network
Projects that generate productive activities
Total FEDER budget:1.544.717,8 €
CARTIF budget: 373.636,29 €
Belén Blanco Espeso
Division of Agrifood and Processes
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.
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.
The TOLERA project is a collaborative business initiative to provide solutions to one of the most important needs of the food sector: products suitable for allergic patients or food intolerance..
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 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 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 NUTRIPRECISIÓN project develops strategies for improving the quality of life of “pre-senior” and “senior” groups based on precision nutrition.
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.
METASIN project that tries to obtain food products suitable for reducing biomarkers of metabolic syndrome
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 PRIMICIA Project intends to contribute to the answer to the current unknowns that arise about personalized nutrition.
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.