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SANSO V2.0

Innovative mobile “continuous food mixer” to improve the sustainable use of raw materials and the quality of the products

Total Cost €

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EC-Contrib. €

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Partnership

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Project "SANSO V2.0" data sheet

The following table provides information about the project.

Coordinator
HERMAN ANDERSSONS PLAT AB 

Organization address
address: ASKEROD 1059
city: HORBY
postcode: 242 97
website: n.a.

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 Sweden [SE]
 Project website http://www.hapab.com/
 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 2017
 Duration (year-month-day) from 2017-02-01   to  2017-05-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    HERMAN ANDERSSONS PLAT AB SE (HORBY) coordinator 50˙000.00

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 Project objective

Herman Anderssons Plåt AB (HAPAB) is a Swedish SME that works as a supplier and innovation partner for small, medium and large companies in various industries. With the present project, SANSO V2.0, the company will complete the development and industrialization of an innovative and automatic mobile continuous system to improve the traditional mixing processes in the food industry.

Mixing technology has not been practically innovated over the years, and with SANSO V2.0 we will revolutionize the market through consistent resource-efficiency, and achieving high quality final products. Thanks to its homogeneous and continuous process, it will result in completely free of lumps products, with a perfect texture, and with significant savings in raw material utilisation (4 % - 6 %) and in energy consumption (22.5 % per kilo of dough). This raw materials and energy savings imply a price reduction of about a 30 %.

SANSO V2.0 project objective is to scale up current pilot system in order to industrialise this innovative resource-efficient system bringing it to commercial stage by 2020.

SANSO V2.0 is based on an innovative small chambers' system which allows the continuous mixing process increasing the contact between the different ingredients. It is an easily customizable system that can be adapted to different kind of products within the food industry. SANSO V2.0 is so unique that some customers even consider replacing or add on to their current solution before its end of life. This system will reduce operation time and costs, allowing HAPAB to intensify notably its international presence and to increase its revenues. The payback for the estimated investment in this project will be reached during the third year of commercialization of the new system.

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The information about "SANSO V2.0" are provided by the European Opendata Portal: CORDIS opendata.

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