CARTIF Projects
VALORA-0
Valorization of food by-products and waste. Towards zero waste.
Description
VALORA-0 focuses on the valorization of SANDACH category 3 meat by-products to obtain proteins and fats with high nutritional value suitable for human consumption. Development of innovative processes that promote the circular economy in the meat chain, minimizing waste and maximizing resource utilization.
Objectives
- Develop innovative processes to transform meat by-products into ingredients and products with high nutritional value suitable for human consumption.
- Implement circular economy practices in the meat production chain that reduce waste and maximize the use of by-products.
- Improve the economic and environmental resilience of the meat industry through production diversification and the adoption of sustainable practices.
- Establish the region’s meat industry as a global benchmark in sustainable food production.
- Generate new scientific and technological knowledge in the management of meat by-products to increase the economic and environmental viability of these processes.
Actions
- Obtaining protein and utilizing extracted fat.
- Utilizing gelatin and obtaining collagen.
Expected Results
- Definition of industrial processes for the recovery of meat by-products, raw, cured, and cooked, and gelatins.
- Obtaining protein ingredients and fats for human consumption.
- Reusable gelatin in cooked products.
- Obtaining collagen for the extrusion of natural casings or food ingredients.
R&D projects of regional interest aimed at excellence and competitive improvement in R&D centres
CCTT5/23/VA/0002
Total Budget: 644,547.96€
CARTIF Budget: 605,875.08 €
Duration: 01/04/2024 – 30/06/2026
Responsible
Maribel Campos Labadíe
Agrifood and Processes Division
Networking
Food projects:
Advanced technologies for innovation and safety in the development of new food products
CARTIF projectsAdvanced technologies for innovation and safety in the development of new food productsDescriptionCARTIF's project “Advanced Technologies for Innovation and Safety in the Development of New Food Products” reinforces research and technology transfer to...
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Advanced technologies for the development and characterisation of 3S food: healthy, sustainable and safe
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CARNIVAL
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Study of the use of alternative protein sources from agro-industrial by-products.
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GARNOVA
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CARNIQUS
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NOVACARNI
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MITIGACRYL
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MEATING PLANTS
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
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
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COLOR
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NUTRIBER
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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.
GO INPULSE
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ALTERNFEED
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GO INSECT
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PRIMICIA
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
PROALI
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CRUCAMI
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CIEN PROGRESO
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INNOLIVO
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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.
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.