BAKE4FUN
Innovative biotechnological solutions for the production of new bakery functional foods
| Coordinatore | ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
| Nazionalità Coordinatore | Italy [IT] |
| Totale costo | 1˙311˙748 € |
| EC contributo | 874˙000 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2013 |
| Funding Scheme | BSG-SME |
| Anno di inizio | 2013 |
| Periodo (anno-mese-giorno) | 2013-11-01 - 2015-10-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA
Organization address
address: Via Zamboni 33 contact info |
IT (BOLOGNA) | coordinator | 40˙792.00 |
| 2 |
PROMETEO SRL
Organization address
address: VIA METAURO 10 ZONA ARTIGIANALE 10 contact info |
IT (URBINO) | participant | 278˙500.00 |
| 3 |
INVESTIGACION Y DESAROLLO PANADERO SL
Organization address
address: CALLE MAYOR 69 contact info |
ES (ALFARA DEL PATRIARCA) | participant | 276˙080.00 |
| 4 |
EMILIO PENA SA*EPSA
Organization address
address: CALLE DELS LLIBRERS 19 POL IND contact info |
ES (TORRENT) | participant | 164˙600.00 |
| 5 |
LILIANA KLAUDIA LEHRER RYCHEL
Organization address
address: UL. KOSCIUSZKI 107 contact info |
PL (ROGOZNIK) | participant | 114˙028.00 |
| 6 |
AINIA
Organization address
address: CALLE BENJAMIN FRANKLIN 5-11 VALENCIA PARC TECNOLOGIC contact info |
ES (PATERNA) | participant | 0.00 |
| 7 |
POLITECHNIKA LODZKA
Organization address
address: ULICA ZEROMSKIEGO 116 contact info |
PL (LODZ) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'Nutritional iron deficiency (ID) is estimated to affect 1.5–2 billion people worldwide. In the Western society, consumers are increasingly adopting a preventive dietary strategy to reduce food intake or the consumption of specific foods, thus leading to the decrease of micronutrient intake correlated to ID. BAKE4FUN responds to the needs of food SMEs of innovating food formulations and technologies to overcome the negative effect of iron fortification of bakery products on their sensorial characteristics in order to produce bakery foods with an improved nutritional profile and health-promoting effects. In particular, BAKE4FUN aims to provide design, validate and develop innovative health-promoting bakery products based on a new iron microencapsulation technology and on the use of non-conventional high-added value whole grain flours, able to obtain healthy, sustainable and ethically correct products, to increase antioxidant intake and to improve the gut microflora. Research activities to be carried out within BAKE4FUN will be focused on i) the bioavailability of microencapsulated iron in fortified breads, their effects on the iron status, on biomarkers of oxidation and inflammation; ii) the effect of bread obtained by the sourdough fermentation of non-conventional grains on the gut microbiota, the glycaemic load, and the inflammatory and oxidative status. The BAKE4FUN project brings together 7 partners from 3 EU Member States: 3 RTD Performers will make their multidisciplinary and complementary expertise in the areas of food technology, microbiology and in vitro/in vivo analyses available to 4 SMEs operating in the food market. The project results are expected to have a significant impact on the competitiveness of SME Participants that will be able to expand their business by adding to their product range new food formulations and healthy bakery products, obtained through a combination of non conventional grains and innovative bread-making processes.'
Introduzione (Teaser)
Most of us eat bread every day and we want it to be healthy. A European project is developing bakery products using ancient grains and fortifying them with iron.