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.

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

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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