Opendata, web and dolomites

ProVegFlake

High grade PROteins innovatively processed into VEGetal FLAKEs from plant sources with enhanced nutritional benefits

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

 ProVegFlake project word cloud

Explore the words cloud of the ProVegFlake project. It provides you a very rough idea of what is the project "ProVegFlake" about.

gluten    food    niche    professional    articles    promotional    igv    people    capacity    enriched    gap    trl6    digestibility    customers    vegetarians    gmo    farmers    72    shifts    venture    marketing    most    sme    recommended    day    sustainability    lower    body    combination    industrial    penetrating    market    commercialisation    workshops    plan    eaas    compensating    vegetal    health    breakfast    facilitated    actions    trials    extrusion    extraction    mean    eat    optimising    vegan    processors    newsletters    modern    soy    sportsmen    capital    weight    extend    centre    strategy    innovative    close    cereals    flakes    meat    releases    technological    consumers    sustainable    global    free    coaching    besides    videos    prove    supply    aminoacids    trl9    drinks    healthy    small    first    surrogates    press    special    finished    ftes    markets    generating    upgrading    business    calculations    plant    share    20    alternative    58    preliminary    industries    shift    pr    components    upgrade    vegetarian    maximising    athletes    adult    protein    peabased    supporting    penetration    kg    intend    vegans    material    proteins    realistic    broaden   

Project "ProVegFlake" data sheet

The following table provides information about the project.

Coordinator
IGV INSTITUT FUR GETREIDEVERARBEITUNG GMBH 

Organization address
address: ARTHUR SCHEUNERT ALLEE 40-41
city: BERGHOLZ REHBRUCKE
postcode: 14558
website: www.igv-gmbh.de

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Germany [DE]
 Project website http://www.igv-gmbh.de/en/igv/innovation-award-2016/
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument)
2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SMEINST-1-2015
 Funding Scheme SME-1
 Starting year 2016
 Duration (year-month-day) from 2016-03-01   to  2016-08-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    IGV INSTITUT FUR GETREIDEVERARBEITUNG GMBH DE (BERGHOLZ REHBRUCKE) coordinator 50˙000.00

Map

 Project objective

Most people require about 0.8 g of protein/kg of body weight, or about 58 g of protein/day for a 72 kg adult. Vegetarians and vegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein. IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level. This will be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the European market penetration of our plant-based proteins. Following sustainability aspects of global emerging markets the main application is to upgrade the production of essential aminoacids (EAAs)-enriched, non-soy, gluten- and GMO-free peabased protein flakes and supply them as innovative alternative components to the breakfast cereals, meat surrogates and health-value drinks industries. The products will be produced for a special market: existing and new customers of finished healthy, vegan/vegetarian products for athletes, sportsmen. Our preliminary calculations prove that optimising and upgrading our production capacity will close the gap between the small- and large-scale markets, supporting also other industrial and SME organisations for sustainable growth. The production will be during the first 3 years in one working shift and from year 4 in two working shifts, generating 6-8 new FTEs. This will be detailed in a realistic Business Plan and Commercialisation Strategy in Phase 2. Maximising impact of our products will mean professional Product Management, Marketing and PR, including product and promotional material design, distribution, press-releases, videos, newsletters and articles. Market penetration of our vegetal proteins will be facilitated by thematic workshops, application trials with farmers, food processors, consumers. We intend besides penetrating niche markets, also to extend our market share with support of Coaching Actions, own resources and Venture Capital of EU as well.

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "PROVEGFLAKE" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

The information about "PROVEGFLAKE" are provided by the European Opendata Portal: CORDIS opendata.

More projects from the same programme (H2020-EU.2.3.1.;H2020-EU.3.2.)

VIOTRAP (2015)

Elaboration of an Innovative Eco-Friendly Pest Control Method in European Agriculture

Read More  

ASEPTIC-VACBID (2016)

Energy Saving Aseptic System to Empty Concentrates out of Aseptic Bags for the Juice Production Process.

Read More  

UEWC (2015)

Ubiqutek Electrical Weed Control (UEWC): An advanced electrical weed control device to be integrated with existing agricultural equipment, yielding a zero chemical, organic result at a reduced cost

Read More