BARLEYBOOST
Boosted barley utilisation and consumption in the EU for better health
| Coordinatore | NOFIMA AS
Organization address
address: MUNINBAKKEN 9-13 contact info |
| Nazionalità Coordinatore | Norway [NO] |
| Totale costo | 1˙496˙960 € |
| EC contributo | 1˙133˙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 |
NOFIMA AS
Organization address
address: MUNINBAKKEN 9-13 contact info |
NO (TROMSO) | coordinator | 53˙793.00 |
| 2 |
STANGELAND MOLLE AS
Organization address
address: OALSG 35 contact info |
NO (SANDNES) | participant | 349˙742.00 |
| 3 |
MACPHIE OF GLENBERVIE LTD
Organization address
address: GLENBERVIE contact info |
UK (STONEHAVEN) | participant | 285˙488.00 |
| 4 |
RADE BAKERI OG KONDITORI AS*
Organization address
address: SARPSBORGVEIEN 23 contact info |
NO (RADE) | participant | 216˙875.00 |
| 5 |
PATS OU
Organization address
address: JAAMA 11 contact info |
EE (RAKVERE) | participant | 183˙861.00 |
| 6 |
PERTEN INSTRUMENTS GROUP AB
Organization address
address: BOX 9006 contact info |
SE (HAGERSTEN) | participant | 24˙852.00 |
| 7 |
TEKNOLOGIAN TUTKIMUSKESKUS VTT
Organization address
address: TEKNIIKANTIE 4 A contact info |
FI (ESPOO) | participant | 14˙121.00 |
| 8 |
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
Organization address
address: Rue De L'Universite 147 contact info |
FR (PARIS CEDEX 07) | participant | 4˙268.00 |
| 9 |
BUHLER AG
Organization address
address: GUPFENSTRASSE 5 contact info |
CH (UZWIL) | participant | 0.00 |
| 10 |
Teknologian tutkimuskeskus VTT Oy
Organization address
address: Vuorimiehentie 3 contact info |
FI (Espoo) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'The two year project for boosted usage of barley in Europe involves nine partners who represent seven countries in Europe. The four SME partners in the consortium seek R&D expertise to develop a novel milling concept for European barley, to produce barley kernels/fractions with a higher level of health components than barley from conventional milling. This potentially opens new markets for the milling industry. It will also increase their milling capacity, reduces waste and create a competitive advantage in terms of diversifying milling and bakery product ranges. Finally it creates opportunities for equipment manufacturers to sell more monitoring and milling systems.
There are three main objectives in the BARLEYboost project: 1) To develop monitoring tools for analysis and control of the barley pearling process (during milling), for flour quality analysis, and for end product quality. 2) To develop an innovative barley milling process to enrich different grain tissues and health component. 3) To develop new food products by using barley fractions with proven health claims.
The research work will be carried out on behalf of the SME's by Nofima, VTT and INRA. The SME's in the consortium includes the milling company, Stangeland Mølle in Norway, the two bakeries, Råde Bakeri in Norway and Pats in Estonia and the ingredient supplier Macphie in Scotland. The instrumentation company Perten and the global specialist in the supply of plants and services for processing grain Bühler AG will support the project together as larger enterprises.'
Introduzione (Teaser)
The European Food Safety Authority (EFSA) has recognised the health benefits of barley, from cardiovascular disease and diabetes to high blood pressure and certain types of cancer. An EU initiative is utilising new technology and innovative techniques to increase the availability of healthy foods made of this food grain.
Descrizione progetto (Article)
EFSA's health claims concern increasing daily consumption of fibre from barley, especially beta-glucan. Barley typically has the highest beta-glucan content, prompting the food industry to produce new products with ingredients from barley grain that are rich in this fibre component. However, it can be difficult to preserve beta-glucan in the grain during traditional milling procedures. As a result, a lot of barley must be eaten to achieve the desired health benefits.
With EU funding, the 'Boosted barley utilisation and consumption in the EU for better health' (http://www.barleyboost.eu/ (BARLEYBOOST)) project aims to create products with high beta-glucan content that consumers will want to buy.
To achieve this, project members have begun developing a monitoring tool and new milling technology. These are designed to isolate beta-glucan and record its content in barley and introduce methods for innovative product development.
During the first reporting period, project partners delivered reports on barley quality properties and the most optimal milling technology. They also analysed the market potential of health-promoting products.
Barley grain tissues were isolated and various samples underwent laboratory testing. This has led to the creation of a method to assess grain tissue amounts. A web-based method is also being planned. In addition, a prototype milling technology has been developed.
BARLEYBOOST intends to get consumers and agro-food producers to see the economic, nutritional and health benefits of beta-glucans. The development of related cutting-edge technology will also optimise barley mills throughout Europe.