CARTIF PROJECTS

TOLERA

Products suitable for allergic patients or food intolerance..

Description

Industrial research of new ingredients, foods, technologies and safety in the field of food allergies and intolerances (TOLERA)

Currently, there is a broad consensus on the impact that changes in the lifestyle of industrialized societies have had on the immune system.
The diseases derived from immunological imbalances, such as allergies and other diseases with autoimmune components – among which finds celiac disease – they have increased by an order of comparable magnitude. 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..

 

 

Objectives

Generate knowledge, technologies and solutions applicable to the food industry by providing more effective and safer ingredients and foods, aimed at the population with food allergies and intolerances.

Actions

  • Identify and / or modify ingredients to produce a reducing effect on the allergenic potential of food, especially gluten and lactose.
  • Modify the composition of food products to make them suitable for the allergic consumer or with some food intolerance ensuring stability and food safety parameters.
  • Develop new food processing technologies to degrade allergens and improve the detection of possible allergens.

Expected results

  • Produce “hypoallergenic” food products, that is, that help reduce the risk of causing an allergic symptom or an allergic reaction.
  • Generate new technological tools for industrial use to detect allergens present in a more sensitive way, improving their management and elimination during processing, preventing cross contamination.

Partners:

CIEN

Total budget: 8,1 M€
CARTIF contribution: 107.000 €
Duration: January, 1st 2018 to December, 31st 2021

Team

María Morillo Cabello

Division of Agrifood and Processes

marmor@cartif.es

Networking

Food projects:

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
INNOLIVO

INNOLIVO

INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value

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