LIKEMEAT
High quality meat-like products - from niche markets to widely accepted meat alternatives
| Coordinatore | FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Organization address
address: Hansastrasse 27C contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://www.likemeat.eu/ |
| Totale costo | 1˙485˙848 € |
| EC contributo | 1˙084˙878 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2010-1 |
| Funding Scheme | BSG-SME |
| Anno di inizio | 2010 |
| Periodo (anno-mese-giorno) | 2010-11-01 - 2013-02-28 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Organization address
address: Hansastrasse 27C contact info |
DE (MUENCHEN) | coordinator | 36˙220.00 |
| 2 |
FRUTAROM ETOL TOVARNA AROM IN ETERICNIH OLJ DOO
Organization address
address: SKOFJA VAS 39 contact info |
SI (SKOFJA VAS) | participant | 140˙880.00 |
| 3 |
NEUBURGER GMBH & CO KG
Organization address
address: DREISESSELBERGSTRASSE 6 contact info |
AT (ULRICHBERG) | participant | 128˙000.00 |
| 4 |
VEGETALIA SL
Organization address
address: MAS MONTSERRAT contact info |
ES (BARCELONA) | participant | 124˙352.00 |
| 5 |
M. RUIG EN ZONEN BV
Organization address
address: ZUIDEINDE 235 contact info |
NL (OOSTZAAN) | participant | 119˙840.00 |
| 6 |
Radatz Fleischwaren-Vertriebsgesellschaft m.b.H.
Organization address
address: Erlaaerstrasse 187 contact info |
AT (Wien) | participant | 107˙808.00 |
| 7 |
MUEHLSCHLEGEL ZUR ANGERMUEHLE GMBH & CO. KG
Organization address
address: HANS-LIEBHERR STRASSE 31 contact info |
DE (BIBERACH) | participant | 102˙560.00 |
| 8 |
CYBERCOLLOIDS LIMITED
Organization address
address: STRANDHAVEN contact info |
IE (CARRIGALINE) | participant | 86˙455.20 |
| 9 |
PRIME COMMUNICATION & CORPORATE FINANCE - CONSULTING GMBH
Organization address
address: WAHRINGERSTRASSE 2-4 1 contact info |
AT (WIEN) | participant | 78˙800.00 |
| 10 |
BENEO-ORAFTI SA
Organization address
address: RUE LOUIS MARECHAL 1 contact info |
BE (OREYE) | participant | 41˙820.00 |
| 11 |
WIBERG GmbH
Organization address
address: Adolf-Schemelstrasse 9 contact info |
AT (Salzburg) | participant | 41˙820.00 |
| 12 |
VITA+ NATURPRODUKTE GMBH
Organization address
address: Sportplatzweg 7 contact info |
AT (Langkampfen) | participant | 30˙380.00 |
| 13 |
CEAMSA - COMPANIA ESPANOLA DE ALGAS MARINAS SA
Organization address
address: POLIGONO INDUSTRIAL DE LAS GANDARAS contact info |
ES (PORRINO PONTEVEDRA) | participant | 17˙544.80 |
| 14 |
UNIVERSITAET FUER BODENKULTUR WIEN
Organization address
address: Gregor Mendel Strasse 33 contact info |
AT (WIEN) | participant | 15˙280.00 |
| 15 |
STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK
Organization address
address: Costerweg 50 contact info |
NL (WAGENINGEN) | participant | 13˙118.00 |
Mappa
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Obiettivo del progetto (Objective)
'Several environmental and health-promoting issues substantiate the shift from an animal protein – in particular meat – to a vegetable protein based diet. Although meat analogues have attracted increasing industry and consumer attention, the market for these products is still very small. This is probably due to the fact that commercial available meat analogues - in particular their sensory qualities - do not meet consumer preferences implicating a renunciative and critical position against those products. To obtain a larger market share, the development of meat analogues with superior textural and sensorial quality and concomitantly wide consumer acceptance is a prerequisite. The project LikeMeat aims at the development of meat analogues with excellent, well-accepted texture, juiciness, appearance and aroma based on plant proteins and combinations with appropriate hydrocolloids. Therefore, detailed knowledge about protein aggregation, protein interactions with other components in the recipe and the impact of processing conditions on product quality is required. Another focus will be on odour-active compounds and strategies to adapt the process and the formulation for simulating meat aroma. To improve the shelf-life and ensure the safety of the products, the microbiota of the used raw materials and intermediate products and their degradation kinetics during the production of meat analogues will be analysed. The development of refined and microbiological safe products enables the SMEs to launch first products at short notice. An extensive assessment of consumer preferences and needs will reveal the sensorial drawbacks of currently available meat substitutes and will facilitate the research activities for the development of innovative products with high consumer acceptance but also prosperous marketing strategies.'
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