Generation of a new meat, healthy and sustainable food.
The food system is in a constant state of evolution. Changes in consumer preferences, production systems and policies are directly affecting human and planetary health, which are deeply connected. In terms of health, the population is not complying with dietary recommendations, which is reflected in the overall health of the population.
Now, the biggest challenge in this area would be to change the dietary intake of the population, also considering the environmental impact of the dietary choices. In this context, EZEQUIEL company through the development of the 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.
- Formulate a new meat product cured with healthy ingredients and less environmental impact.
- To implement and define the parameters of the new process and product with the aim of guarantee its technique viability at a greater scale.
- Validate the nutritional quality and environmental impact of the new product.
- Selection of healthy and sustainable raw materials.
- Design, formulation and development at a laboratory scale of a new cured meat derivative.
- Collaboration in the manufacturing process optimisation of the new cured meat derivative.
- Evaluation of the new meat food from the nutritional and environmental perspective.
- Formulation at a small scale o f meat product of high nutritional quality and less environmental impact.
- Participation in the definition of process parameters for the manufacturing of a new product at the company facilities.
- Obtaining a new cured meat product healthier and more sustainable.
- Research in the reformulation of products in nutritional quality and sustainability.
ICE R&D Projects
Total Budget: 175,356.93€
CARTIF Budget: 45,000€
Duration : 29/04/2022 – 30/09/2024
Mª Luisa Mussons
Division of Agrifood and Processes
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.
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.
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.