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ProVegFlake

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

Total Cost €

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EC-Contrib. €

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Partnership

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 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.

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

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.

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

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