Control acrylamide levels in processed food means a need for the sector, in particular since the implementation of the Regulation (UE) 2017/2158 to reduce acrylamide presence in these food.
Standar analytical methodes for the detection of acrylamide are more sensible and replicables, however, are more expensive and isn´t possible using it online.
EUROPE SNACKS and CARTIF raises to develop a quick and precise analytical methode for the determination at the porduction line of acrylamide levels in final product through near- and mid-infrared spectroscopy technologies, who have already demonstrated their viability such as secondary analytics techniques and they allow food properties to be quantified quickly and with little or no sample pre-treatment.
Develop a indirect analysis method with mid-infrared spectroscopy technology (MIRS), that allow discriminate potato crisp by its content in acrylamide in a quick way and without the need of arrange qualified personal or have it quantified by an external laboratory.
- Identification of critical parameters for the development of rapid analytical methods (MIRS and NIRS) and discriminatory of the acrylamide content for the acceptance and discard of potato crisp lots.
- Development of the obtention of spectro methode and develop prediction models (chemometric treatment).
- Integration of the developed measurement software.
- Demosntrate technique viability of mid-near infrarred technologies to reach discriminate potato crips by its content in acrylamide.
- Obtention of the MIRS acrylamide prediction model by the chemometric data treatment.
- Validation of the classification and standarization model of the developed analytic method.
- Development of a tailor-made software.
ICE R&D Strategic Plans
End project data: 01/12/2023
Maribel Campos Labadíe
Agrifood and Processes Division
KOMFIBRA has as main objective the development of a fermented drink (kombucha) enriched in fibre, unpasteurised and that mantains its organoleptic characteristics.
Dehydration is a process usually use at the food process industry and in the production of materials biologially active with the aim of preserving the products or facilitate their introduction in different industrial process or food matrices.
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 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.
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 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.