Opendata, web and dolomites

Vinarom

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

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

 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.

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

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.

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "VINAROM" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

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

More projects from the same programme (H2020-EU.3.;H2020-EU.2.3.;H2020-EU.2.1.)

Savesight (2020)

Contact lens embedded sensor for ocular hypertension and glaucoma monitoring

Read More  

DetectInMen (2019)

Infection detection in human semen

Read More  

Path Feel (2019)

Insoles for Neuropathy and Balance Issues

Read More