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Paterna, Spain

Agency: Cordis | Branch: FP7 | Program: CP-FP-SICA | Phase: NMP.2011.2.3-1 | Award Amount: 4.15M | Year: 2012

The EU fruit juice and nectars market stood at a healthy 11.3 billion litres in 2009. A 60% of total volume consumed is packaged with carton, a 25% with PET and the remainder is packaged with glass (13%) and other packaging formats (2%).Environmental sustainability concerns are rising on the public agenda, becoming even more relevant to the consumers.The EU juice and nectars industry is aware of its important role and responsibility, making use of best practice which involves full LCA to reduce both carbon and water footprint. Juices and nectars producers have sought to provide the most environmentally friendly packaging available.Meanwhile, packaging innovations is getting ahead of developments in recycling.It is illogical that VAT as high as 20% to 25% can be applied to packaged fruit juice.There is a need to join efforts between packaging companies, recycling operators and governments to maximise the latest technology. The use of conventional polymeric materials petrochemical based in packaging, represents an important environmental impact and waste generation due to their non-biodegradability. Some alternative materials obtained from renewable resources can be found in the market. These materials fulfil the environmental concerns but they show some limitations in terms of performance like processing by injection and thermal resistance joined to high associated costs. This situation makes necessary research to improve their added value. The aim of PHBOTTLE project is to develop a new BOTTLE (body, cap & sleeve) from biodegradable material, concretely PHB, which will be obtained by fermentation of wastewater from juice processing industries (renewable biogenic resource); optimising eco and energy efficiency in the material production and processing. The new bottle will be used for juice packaging with a competitive price, although other applications will be also studied (non-food packaging such as cosmetics and non-packaging applications)

Agency: Cordis | Branch: FP7 | Program: BSG-SME | Phase: SME-2012-1 | Award Amount: 1.85M | Year: 2012

Energy produced from biogas is a key renewable resource in the transition from a fossil fuel driven energy sector towards increasing use of green energy. A successful and sustainable growth of the biogas sector is conditioned by a supply of substrates and waste materials compatible with responsible use of arable lands, and safe food and feed production. Among the vastly available but at present under exploited resources are cattle slurry and straw. Due to the character of the biomass it is difficult to achieve sufficient biogas yield without some kind of pre treatment. Recent years development in enzyme technology and physical pre treatment technologies may open up for the possibility of running biogas production solely on slurry/ manure and straw on the condition that technology and strategy for proper use of enzymes is developed. Key research questions include temperature control and management during pre treatment, biological inactivation during pre treatment, post digestion enzyme treatment on the degassed fiber fraction and the re-injection into the fermentor. BIOMAN will for a series of SMEs develop physical and enzymatic pretreatment strategies and technology for biogas plants. This will enable the consortium member SME to bring complete solutions to the market and enable the agricultural sector to run biogas plants directly on cattle manure and straw.

Agency: Cordis | Branch: FP7 | Program: BSG-SME | Phase: SME-2013-1 | Award Amount: 1.31M | Year: 2013

Nutritional iron deficiency (ID) is estimated to affect 1.52 billion people worldwide. In the Western society, consumers are increasingly adopting a preventive dietary strategy to reduce food intake or the consumption of specific foods, thus leading to the decrease of micronutrient intake correlated to ID. BAKE4FUN responds to the needs of food SMEs of innovating food formulations and technologies to overcome the negative effect of iron fortification of bakery products on their sensorial characteristics in order to produce bakery foods with an improved nutritional profile and health-promoting effects. In particular, BAKE4FUN aims to provide design, validate and develop innovative health-promoting bakery products based on a new iron microencapsulation technology and on the use of non-conventional high-added value whole grain flours, able to obtain healthy, sustainable and ethically correct products, to increase antioxidant intake and to improve the gut microflora. Research activities to be carried out within BAKE4FUN will be focused on i) the bioavailability of microencapsulated iron in fortified breads, their effects on the iron status, on biomarkers of oxidation and inflammation; ii) the effect of bread obtained by the sourdough fermentation of non-conventional grains on the gut microbiota, the glycaemic load, and the inflammatory and oxidative status. The BAKE4FUN project brings together 7 partners from 3 EU Member States: 3 RTD Performers will make their multidisciplinary and complementary expertise in the areas of food technology, microbiology and in vitro/in vivo analyses available to 4 SMEs operating in the food market. The project results are expected to have a significant impact on the competitiveness of SME Participants that will be able to expand their business by adding to their product range new food formulations and healthy bakery products, obtained through a combination of non conventional grains and innovative bread-making processes.

Agency: Cordis | Branch: FP7 | Program: BSG-SME-AG | Phase: SME-2011-2 | Award Amount: 1.81M | Year: 2012

GREENFOODEC will set up novel and advanced decontamination technologies, overcoming existing limitations for high quality preservation and microbial decontamination of herbs & spices. To solve the present limitations related to the use of the current technologies used for the preservation of spices, this project will focus on four novel technologies: High pressure CO2\ultrasound (HPCD\US), cold plasma (CP), and electromagnetic energy (microwave (MW) and infrared irradiation (IR)). The presentation of each product may play an important role in the efficacy of the treatments and the selection of the proper operating parameters. Hence, three different formats of products will be studied, which are representative of the commercial herbs & spices: herb, powder and seed. In order to have a real application in the European spice sector, three products have been considered as a reference: pepper or similar seed product, paprika or similar as representative for powder presentation and oregano or similar product as representative of herbs format. During the development of the project, SME-AGs and individual companies will contribute to several RTD tasks, such as the multicriterium assessment of the treated products and the final assessment of the direct use of treated herbs & spices on selected foodstuffs. This will later guarantee the success of the knowledge transfer from R&D centres to the sector companies and the exploitation of the results. The participation of the Associations will enable the dissemination of the results to a high number of companies increasing the quality of the spices, their trading and their consumption. This project will contribute to generate new opportunities in the food sector to produce high value products in the market.

Agency: Cordis | Branch: FP7 | Program: CP-TP | Phase: KBBE.2011.2.3-03 | Award Amount: 4.04M | Year: 2012

SUCCIPACK aims to support European industry efforts to introduce biobased polybutylene succinate (PBS) as a new material on the food packaging market. Its main advantage is that it has complementary properties compared to other biobased polymers like polylactic acid. PBS is synthesized by polycondensation of succinic acid and butanediol, both identified as key building blocks from renewable resources which will be produced on a large scale in the coming years. The aim of SUCCIPACK is to develop sustainable, active, and intelligent food packaging materials based on green PBS that can be flexibly used by packaging and food industries. A first aspect is the optimization of the synthesis and compounding of polymer and copolymer grades for industrial plastic transformation processes to obtain films, trays and pouches. Tailored packaging functionalities will be obtained by flexible in-line surface treatments to control gas barrier properties and to introduce antimicrobial activity. The performance and safety of the novel packaging materials will be assessed for selected food products, representative of different food categories and preservation technologies. Special efforts will be put to explore PBS recycling routes, including chemical recycling by monomerization. An original intelligent labeling function will be added to monitor material degradation and recondensation, during shelf life and recycling. Life cycle assessment (LCA) and life cycle cost analysis (LCC) will be applied to guide the material development and to assess the sustainability of the whole packaging concept. SUCCIPACK will help European industry, especially SMEs, to strengthen their competitive advantage over the currently fast growing green PBS developments in the US and Asia. The cooperation between 7 research organizations, 1 large industrial player and 10 SMEs will facilitate an effective uptake of the results by the food and packaging industry.

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