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.

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

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.)

EECHYMA (2015)

Eco-efficient high-yield production of antioxidant compounds from microalgae

Read More  

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