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.

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

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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