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
city: MUENCHEN
postcode: 80686

contact info
Titolo: Mr.
Nome: Walter
Cognome: Krause
Email: send email
Telefono: +49 89 12052713
Fax: +49 89 12057534

 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

# participant  country  role  EC contrib. [€] 
1    FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V

 Organization address address: Hansastrasse 27C
city: MUENCHEN
postcode: 80686

contact info
Titolo: Mr.
Nome: Walter
Cognome: Krause
Email: send email
Telefono: +49 89 12052713
Fax: +49 89 12057534

DE (MUENCHEN) coordinator 36˙220.00
2    FRUTAROM ETOL TOVARNA AROM IN ETERICNIH OLJ DOO

 Organization address address: SKOFJA VAS 39
city: SKOFJA VAS
postcode: 3211

contact info
Titolo: Dr.
Nome: Reiner
Cognome: Daiminger
Email: send email
Telefono: +386 3 4277128
Fax: +386 3 4277118

SI (SKOFJA VAS) participant 140˙880.00
3    NEUBURGER GMBH & CO KG

 Organization address address: DREISESSELBERGSTRASSE 6
city: ULRICHBERG
postcode: 4161

contact info
Nome: Hermann
Cognome: Neuburger
Email: send email
Telefono: +43 7288 7001 0

AT (ULRICHBERG) participant 128˙000.00
4    VEGETALIA SL

 Organization address address: MAS MONTSERRAT
city: BARCELONA
postcode: 8183

contact info
Titolo: Ms.
Nome: Marta
Cognome: Pladevall
Email: send email
Telefono: +34 93 86665 36
Fax: +34 93 8668298

ES (BARCELONA) participant 124˙352.00
5    M. RUIG EN ZONEN BV

 Organization address address: ZUIDEINDE 235
city: OOSTZAAN
postcode: 1511 GE

contact info
Titolo: Mr.
Nome: Jan
Cognome: Ruig
Email: send email
Telefono: +31 75 6847330
Fax: +31 75 6847392

NL (OOSTZAAN) participant 119˙840.00
6    Radatz Fleischwaren-Vertriebsgesellschaft m.b.H.

 Organization address address: Erlaaerstrasse 187
city: Wien
postcode: 1230

contact info
Titolo: Mr.
Nome: Andreas
Cognome: Hammerl
Email: send email
Telefono: +43 1 66110854
Fax: +43 1 6611033

AT (Wien) participant 107˙808.00
7    MUEHLSCHLEGEL ZUR ANGERMUEHLE GMBH & CO. KG

 Organization address address: HANS-LIEBHERR STRASSE 31
city: BIBERACH
postcode: 88400

contact info
Titolo: Mr.
Nome: Dietrich
Cognome: Wild-Geng
Email: send email
Telefono: +49 7351 34050
Fax: +49 7351 340529

DE (BIBERACH) participant 102˙560.00
8    CYBERCOLLOIDS LIMITED

 Organization address address: STRANDHAVEN
city: CARRIGALINE
postcode: CORK

contact info
Titolo: Mr.
Nome: Ross
Cognome: Campbell
Email: send email
Telefono: +44 1244 330091

IE (CARRIGALINE) participant 86˙455.20
9    PRIME COMMUNICATION & CORPORATE FINANCE - CONSULTING GMBH

 Organization address address: WAHRINGERSTRASSE 2-4 1
city: WIEN
postcode: 1090

contact info
Titolo: Dr.
Nome: Werner
Cognome: Albeseder
Email: send email
Telefono: +43 1 31725820
Fax: +43 1 317258220

AT (WIEN) participant 78˙800.00
10    BENEO-ORAFTI SA

 Organization address address: RUE LOUIS MARECHAL 1
city: OREYE
postcode: 4368

contact info
Titolo: Dr.
Nome: Jörg
Cognome: Kowalczyk
Email: send email
Telefono: +49 6359 803 308
Fax: +49 6359 803 331

BE (OREYE) participant 41˙820.00
11    WIBERG GmbH

 Organization address address: Adolf-Schemelstrasse 9
city: Salzburg
postcode: 5020

contact info
Titolo: Mr.
Nome: Lukas
Cognome: Pohl
Email: send email
Telefono: +43 662 6382 433
Fax: +43 662 6382 834

AT (Salzburg) participant 41˙820.00
12    VITA+ NATURPRODUKTE GMBH

 Organization address address: Sportplatzweg 7
city: Langkampfen
postcode: 6336

contact info
Titolo: Mr.
Nome: Michael
Cognome: Baumgärtner
Email: send email
Telefono: +43 5332 75654
Fax: +43 5332 75680

AT (Langkampfen) participant 30˙380.00
13    CEAMSA - COMPANIA ESPANOLA DE ALGAS MARINAS SA

 Organization address address: POLIGONO INDUSTRIAL DE LAS GANDARAS
city: PORRINO PONTEVEDRA
postcode: 36418

contact info
Titolo: Dr.
Nome: Karen
Cognome: Laustsen
Email: send email
Telefono: +34 986 344 089
Fax: +34 986 336 621

ES (PORRINO PONTEVEDRA) participant 17˙544.80
14    UNIVERSITAET FUER BODENKULTUR WIEN

 Organization address address: Gregor Mendel Strasse 33
city: WIEN
postcode: 1180

contact info
Titolo: Dr.
Nome: Konrad J.
Cognome: Domig
Email: send email
Telefono: +43 1 47654 6750
Fax: +43 1 47654 6751

AT (WIEN) participant 15˙280.00
15    STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK

 Organization address address: Costerweg 50
city: WAGENINGEN
postcode: 6701BH

contact info
Titolo: Mr.
Nome: Ruben
Cognome: Van Deursen
Email: send email
Telefono: +31 317 482985
Fax: +31 317 483011

NL (WAGENINGEN) participant 13˙118.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

preferences    strategies    acceptance    quality    market    protein    analogues    sensorial    meat    aroma   

 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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