Explore the words cloud of the BioMainca project. It provides you a very rough idea of what is the project "BioMainca" about.
The following table provides information about the project.
EQUIPAMIENTOS CARNICOS SL
|Coordinator Country||Spain [ES]|
|Total cost||71˙429 €|
|EC max contribution||50˙000 € (70%)|
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)
|Duration (year-month-day)||from 2019-12-01 to 2020-05-31|
Take a look of project's partnership.
|1||EQUIPAMIENTOS CARNICOS SL||ES (GRANOLLERS)||coordinator||50˙000.00|
100% naturally processed meat (sausages, burgers and pre-packaged meals) begin to deteriorate much faster than industrially produced equivalents, mainly because they do not contain chemical preservatives. Hence, either they lose quality faster than industrial competitors, or chemical preservatives have to be added, making them lose their natural status. Industrial sausages contain preservatives/chemicals that are known to be unhealthy.
We are Equipamientos CaÌrnicos S.L. (Mainca), an innovative and well-known Spanish manufacturer of processed food equipment. Our business is to design, develop, produce and market machines for industrial and semi-industrial processed meat manufacturers. Our SME-1 proposal, BioMainca will analyse the feasibility of the production of a new cost- effective machine for butchers and sausage producers.
This innovative sausage/burger producing machine will: • guarantee the maximum food safety of traditional, natural products without the need for chemicals; • extend the sausage’s shelf-life by 40%, while preserving its quality and organoleptic properties; • increase butchers’ productivity by 45%; • reduce cost production: 15% energy consumption, 68% water consumption, and 25% food-waste; • lower by 50% the presence of chromium in the meat from the wear and tear of knife and plates; • maintain the organic certification of sausages; • prevent allergic reactions and the formation of carcinogenic substances caused by preservatives; • be recognised by the EU’s TSG scheme (Traditional Speciality Guaranteed) that boosts small meat processors’ revenues and the rural economy in general.
Biomainca is key for Mainca. The project will create 35 new jobs and will increase our sales by €9M.
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The information about "BIOMAINCA" are provided by the European Opendata Portal: CORDIS opendata.
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