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TENBRIN

Application of high power ultrasounds (HPUs) to improve the sustainability in meat TENderize and BRINe processes

Total Cost €

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EC-Contrib. €

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Partnership

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Project "TENBRIN" data sheet

The following table provides information about the project.

Coordinator
RI-LAVO SRL 

Organization address
address: VIA VITTORIO EMANUELE II 36
city: MONZA MB
postcode: 20900
website: www.ri-lavo.com

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 Italy [IT]
 Project website http://www.ri-lavo.it/
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.3.2.4. (Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy)
2. H2020-EU.3.2.1. (Sustainable agriculture and forestry)
3. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument)
4. H2020-EU.3.2.2. (Sustainable and competitive agri-food sector for a safe and healthy diet)
 Code Call H2020-SMEINST-1-2016-2017
 Funding Scheme SME-1
 Starting year 2016
 Duration (year-month-day) from 2016-11-01   to  2017-02-28

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    RI-LAVO SRL IT (MONZA MB) coordinator 50˙000.00

Map

 Project objective

The meat segment represents the 20 % of the total turnover of the European food and drink market, with over €200 billion in 2012. However, the European meat industry has found to be less competitive than other international players in the global market. RI-LAVO proposes a solution for meat processing that will decrease costs while improving sustainability and quality in processed meats, without requiring the use of additives.

After our previous experience in the FP7 project ULTRATENDER, we propose now the TENBRIN solution. TENBRIN is a High Power Ultrasounds (HPUs) based technology, non-invasive and safe, that improves meat processing and preservation in an energy-saving and cost-effective way. RI-LAVO´s value proposal consist on a HPUs equipment for brining and tenderizing different types of meat. The application of HPUs reduces the refrigeration time of tenderizing to 2 days (average time of traditional tenderizing: 20 days or more), and the brining time to 7 days (average brining time: 14 days). Therefore, TENBRIN can provide a reduction of 90% refrigeration time in tenderizing and 50% refrigeration time in brining greatly reducing the energy waste. Our users will be meat processors and gourmet restaurants. With the Tembrin solution, they will be able to improve the sustainability of their processes by decreasing processing times and energy waste, at an affordable cost for SMEs.

In this phase 1 project we intend to do a feasibility study to address technical requirements to take our validated prototype to a ready-to-market product. We will also study the financial feasibility to determine the needed investment, that we estimate in €2M, and asses the profitability of the project. Finally, we will perform the commercial feasibility study and a business plan in order to better characterize the addressed market, assure our freedom-to-operate and define our IPR strategy and ensure our sales objectives, which we forecast to be €11,3M by 2022.

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

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