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.

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

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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