Descrizione del progetto
Una nuova tecnologia di dezuccherizzazione del succo
Secondo una recente ricerca, gli zuccheri naturali contenuti in frutta e ortaggi freschi sono nocivi per la salute umana tanto quanto lo sono gli zuccheri aggiunti. La tecnologia di Better Juice propone un metodo a basso costo per eliminare gli zuccheri naturali senza alterare il gusto o le proprietà organolettiche del prodotto. Può essere applicata alle linee di produzione esistenti nell’industria alimentare e delle bevande, con un costo di produzione stimato pari a 0,1 EUR per litro di matrice ortofrutticola. Il progetto Better Juice, finanziato dall’UE, intende progettare il suo prototipo industriale dopo una dettagliata ricerca di mercato per programmare la procedura di certificazione, la strategia di commercializzazione e il modello aziendale.
Obiettivo
One of current challenges in Food and Beverage industry is linked with the need to reduce natural sugars. In fact, despite
initial enthusiasm for natural fruit juices, recent studies have demonstrated the natural sugars are as much harmful as added
sugars do. Thus, producers are focusing on the development of affordable and efficient technologies to deliver de-sugarized
products. However, to date no optimal industrial solution in this domain has been implemented. The BetterJuice technology
offers something that has not been reached yet by other companies. We reduce and even eliminate natural sugars from fruit
and vegetable matrix, without affecting the organoleptic skills of the product and even improving its taste. Calories reduction
is achieved to at least 50%. Moreover, we are able to offer a really healthy choice for consumers because beverages
produced with our technology are naturally enriched with bio-available and thus easily absorbable Calcium. The technology
does not require the modification of the existing production lines and its impact on the production costs has been assessed
at € 0,1 per 1 litre fruit/vegetable matrix. This low cost factor, along with the ascertained readiness of consumers to switch to
healthier hydration even if on higher price, offers the opportunity to producers to create novel product lines with appealing
claims and thus setting the price point that can significantly maximize their profit margins. The BetterJuice technology uses
disruptive bio-conversion approach delivered through enzymatic activity of food grade microorganisms. The technology is of
interest of some of world leading juice producers. Current project will enable us to collect users' requirements and thus to
properly engineer the industrial prototype of the device. Furthermore, a detailed market study will be done, so to verify and
validate the intended business model and commercialization strategy, as well as related certification path.
Campo scientifico
CORDIS classifica i progetti con EuroSciVoc, una tassonomia multilingue dei campi scientifici, attraverso un processo semi-automatico basato su tecniche NLP.
CORDIS classifica i progetti con EuroSciVoc, una tassonomia multilingue dei campi scientifici, attraverso un processo semi-automatico basato su tecniche NLP.
- engineering and technologymaterials engineeringfibers
- engineering and technologyother engineering and technologiesfood technology
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- engineering and technologychemical engineeringseparation technologiesdesalinationreverse osmosis
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Programma(i)
Argomento(i)
Invito a presentare proposte
Vedi altri progetti per questo bandoBando secondario
H2020-SMEInst-2018-2020-1
Meccanismo di finanziamento
SME-1 - SME instrument phase 1Coordinatore
7761003 ASHDOD
Israele
L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.