Opendata, web and dolomites

Vinarom

Development of an innovative and resource-efficient starter culture for the baking industry to enhance flavour diversity

Total Cost €

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EC-Contrib. €

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Partnership

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 Vinarom project word cloud

Explore the words cloud of the Vinarom project. It provides you a very rough idea of what is the project "Vinarom" about.

century    lost    vinarom    39    ventures    opportunity    billion    cultivation    designated    bio    million    92    introduce    sensations    volume    germany    thousands    varieties    reinvested    advantage    licensing    regional    forming    markets    stable    assembly    blend    customers    bakeries    turnover    agreements    besides    molasses    re    resurrecting    torulaspora    ca    variety    rising    sleeping    region    profit    price    optiferm    industrial    toolbox    artisan    yeast    market    diversity    beer    consumers    substrate    fluctuations    bakery    models    organic       prepared    supplying    single    taste    producers    broad    conventional    agent    annual    leavening    industry    strain    food    sales    baking    ing    bread    house    wheat    nearly    first    commercially    reachable    performing    kg    19th    suitable    network    independent    wine    solution    precise    cultivated    delbrueckii    roughly    exception    10    reg    innumerable    revenues    beginning    aroma    streams    tons    sourdough    13    certified    flavour    yearly    generate    blends    share    concentrated    cerevisiae    700    had    successfully    joint    species    company   

Project "Vinarom" data sheet

The following table provides information about the project.

Coordinator
OPTIFERM GMBH 

Organization address
address: OBERZOLLHAUSER STEIGE 4
city: OY-MITTELBERG
postcode: 87466
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 Germany [DE]
 Project website https://www.optiferm.de
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.3. (PRIORITY 'Societal challenges)
2. H2020-EU.2.3. (INDUSTRIAL LEADERSHIP - Innovation In SMEs)
3. H2020-EU.2.1. (INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies)
 Code Call H2020-SMEInst-2018-2020-1
 Funding Scheme SME-1
 Starting year 2018
 Duration (year-month-day) from 2018-12-01   to  2019-03-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    OPTIFERM GMBH DE (OY-MITTELBERG) coordinator 50˙000.00

Map

 Project objective

The European bakery industry is a stable, high-volume market with ca. 1,000 industrial bakeries in Europe and thousands of artisan bakeries (e.g. 13,700 in Germany) supplying consumers with roughly 39 million tons of bread yearly. Nearly every European bakery had its own designated yeast strain cultivated in the beginning of the 19th century resulting in a broad variety of aroma and taste. Today, besides sourdough all wheat bread is prepared without exception with S. cerevisiae as leavening agent leading to a market volume of €3.8 billion concentrated on a single yeast species. While the wine and beer industry take advantage of the innumerable yeast species commercially available, the baking sector is still sleeping on the opportunity to re-evaluate our most consumed food with variety. As a solution, our company OPTIFERM has successfully developed Vinarom®, an organic, bio-certified leavening agent based on Torulaspora delbrueckii. Vinarom® as high performing and reliable yeast blend, is cultivated with side-streams of the food industry enabling us to be independent of the price fluctuations of the conventional substrate molasses. Our in-house developed toolbox for the precise assembly and cultivation of yeast blends will introduce region specific Vinarom® varieties resurrecting past flavour sensations in bread and promote lost taste diversity. Vinarom® will generate high revenues in the targeted markets of bio-certified, organic bakeries with a targeted market share of 7% within 7 years after the end of the project. This ambitious target is reachable by forming a European network of regional producers and customers, using suitable models of Joint Ventures and/or licensing agreements. The production costs have been estimated with 1.20 €/ kg in the first three years and with rising production the costs will be reduced to ca 0.92 €/kg. The sales price will be in the range of 1.60 €/kg (ca. 40 profit range). 10% of the annual turnover will be reinvested in our R&D.

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

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