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

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