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..
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.
- 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.
- 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.
Total budget: 8,1 M€
CARTIF contribution: 107.000 €
Duration: January, 1st 2018 to December, 31st 2021
María Morillo Cabello
Division of Agrifood and Processes
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