cartif projects

NUTRIBER

New technologies in the development of a nutritionally improved iberian bacon.

Description

EMBUTIDOS FARCEDO aims to improve the nutritional profile of iberian bacon, reducing the sodium content in the formulation and limiting nitrites/nitrates, reinforcing its current policy of innovation in the manufacture of healthier products, as it is aware of the tendency of consumers, who are increasingly involved in improving their diet.

To this end, it proposes the preparation of a “new iberian bacon” with modifications to both the preparation process and the product, with benefits for the consumer, in line with the policies promoted by the World Health Organisation and the European Union.

 

Objectives

Development of a new iberian bacon with an improved nutritional profile that maintains its organoleptic and conservation characteristics.

  • Effective selection of raw material with high insatured fat content.
  • Reducing the sodium content through modifications to the production process and traditional formulation.
  • Partial or total replacement of nitrites/nitrates by other additives from alternative natural sources.
  • Incorporate into the market a new iberian bacon with a recognized nutritional claim.

Actions

  • Evaluation of alternatives to improve the nutritional profile in the reformulation of iberian bacon.
  • Implementation of the new formulations in the processing of iberian bacon.
  • Monitoring of the curing and packaging process.
  • Validation of new iberian bacon reformulates with improved nutritional profile.

Expected Results

  • Modify both the production process and the formulation of iberian bacon to improve its nutritional profile, reinforcing the consumer trend towards healthier products.
  • Obtain a new product with an effective reduced content of saturated fats.
  • Reduce the sodium and nitrate/nitrite content, maintaining the organoleptic properties of the conventional product.
  • Incorporate into the market a “new iberian bacon” with a recognized nutritional claim. 

Partners

CDTI

R&D Project

CARTIF Budget: 30,000 €
Duraction: 2020-2023

Responsible

Mª Luisa Mussons

Divisón de Agroalimentación y Procesos

marmus@cartif.es

Networking

Food Projects:

GARNOVA

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.

read more
IN-PACT

IN-PACT

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.

read more
FUSILLI

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.

read more
INBEC

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.

read more
GO INPULSE

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.

read more
ALTERNFEED

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.

read more
GO INSECT

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

read more
PROALI

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.

read more
CAMPOFRÍO

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.

read more
DINAMO

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.

read more
Share This