GLUTENFREE

Tasty and healthy gluten-free bakery products and pasta - improved products for wide consumer acceptance

 Coordinatore FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V 

 Organization address address: Hansastrasse 27C
city: MUENCHEN
postcode: 80686

contact info
Titolo: Mr.
Nome: Walter
Cognome: Krause
Email: send email
Telefono: +49 89 12052713
Fax: +48 89 12057534

 Nazionalità Coordinatore Germany [DE]
 Totale costo 1˙161˙541 €
 EC contributo 881˙082 €
 Programma FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs
 Code Call FP7-SME-2010-1
 Funding Scheme BSG-SME
 Anno di inizio 2010
 Periodo (anno-mese-giorno) 2010-10-01   -   2012-12-31

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V

 Organization address address: Hansastrasse 27C
city: MUENCHEN
postcode: 80686

contact info
Titolo: Mr.
Nome: Walter
Cognome: Krause
Email: send email
Telefono: +49 89 12052713
Fax: +48 89 12057534

DE (MUENCHEN) coordinator 36˙878.00
2    Nome Ente NON disponibile

 Organization address address: Ringstrasse 55-57
city: Minden
postcode: 32427

contact info
Nome: Karin
Cognome: Haas
Email: send email
Telefono: 495718000000
Fax: +49 571 83799 20

DE (Minden) participant 160˙734.70
3    Tofu und mehr...Albert Hess GmbH

 Organization address address: Bahnhofstrasse 29
city: Ramsen
postcode: 67305

contact info
Titolo: Mr.
Nome: Albert
Cognome: Hess
Email: send email
Telefono: +49 6351 126520
Fax: +49 6351 126521

DE (Ramsen) participant 145˙280.00
4    CYBERCOLLOIDS LIMITED

 Organization address address: STRANDHAVEN
city: CARRIGALINE
postcode: CORK

contact info
Titolo: Mr.
Nome: Ross
Cognome: Campbell
Email: send email
Telefono: +353 21 4375773
Fax: 353214000000

IE (CARRIGALINE) participant 128˙439.84
5    BIOALIMENTA SRL

 Organization address address: ZONA INDUSTRIALE SN
city: FARA SAN MARTINO
postcode: 66015

contact info
Titolo: Dr.
Nome: Antonio
Cognome: Rotunno
Email: send email
Telefono: +39 0872 994053
Fax: +39 0872 994924

IT (FARA SAN MARTINO) participant 104˙240.00
6    Hanneforth food for you GmbH & Co.KG

 Organization address address: Kampstr. 1
city: Horn-Bad Meinberg
postcode: 32805

contact info
Titolo: Mr.
Nome: Udo
Cognome: Hanneforth
Email: send email
Telefono: +49 52 34 20 3968
Fax: +49 52 34 20 30 49

DE (Horn-Bad Meinberg) participant 94˙523.20
7    CELIAPAN DI GRASSI GIOVANNA & C.S.A.S.

 Organization address address: via bonascola 4
city: CARRARA
postcode: 54033

contact info
Titolo: Dr.
Nome: Alessia
Cognome: Giuntini
Email: send email
Telefono: +39 0585841085
Fax: +39 0585 848644

IT (CARRARA) participant 94˙344.00
8    MUEHLSCHLEGEL ZUR ANGERMUEHLE GMBH & CO. KG

 Organization address address: HANS-LIEBHERR STRASSE 31
city: BIBERACH
postcode: 88400

contact info
Titolo: Mr.
Nome: Dietrich
Cognome: Wild-Geng
Email: send email
Telefono: +49 735134050
Fax: +49 7351340529

DE (BIBERACH) participant 79˙248.00
9    SEMPER AB

 Organization address address: PO BOX 1101
city: SUNDBYBERG
postcode: 172 22

contact info
Titolo: Mrs.
Nome: Tova
Cognome: Almlöf
Email: send email
Telefono: +46 8 50593 134
Fax: +46 8 505 93 107

SE (SUNDBYBERG) participant 23˙195.00
10    UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK

 Organization address address: Western Road
city: CORK
postcode: -

contact info
Titolo: Ms.
Nome: Mary
Cognome: Cusack
Email: send email
Telefono: +353 214902347
Fax: +353 214903018

IE (CORK) participant 9˙380.00
11    HOCHSCHULE FUER ANGEWANDTE WISSENSCHAFTEN

 Organization address address: BERLINER TOR 5
city: HAMBURG
postcode: 20099

contact info
Titolo: Ms.
Nome: Silke
Cognome: Kracht
Email: send email
Telefono: +49 40 42875 9131
Fax: +49 40 42875 9869

DE (HAMBURG) participant 4˙820.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

food    foods    recipes    free    life    sized    materials    society    hydrocolloids    texture    small    accepted    annual    medium    generate    preferences    competitiveness    years    bakery    gluten    diet    employment    pasta    market    improvements    scientific    prototypes    ingredient    additional    patients    extra    coeliac    turnover    proteins    demand    latter    smes    disease    ingredients    glutenfree    premium    raw    protein    acceptance    breads    consumers    technological    enterprises    oriented   

 Obiettivo del progetto (Objective)

'Currently two per cent of European consumers are suffering from coeliac disease that demands a strict gluten-free diet. Gluten is part of all common cereals and therefore contained in basic foodstuffs like bakery products and pasta. The market for gluten-free products, which is predominately served by small and medium sized enterprises (SMEs), showed considerable growth in the last years. However, the consumer acceptance of respective products is still limited by their insufficient taste, texture and mouth-feeling. GlutenFree will enable SMEs to produce premium gluten-free bakery products and pasta well accepted by the consumer. This will allow the SMEs to participate in this profitable market sector and concurrently improve their competitiveness. The new products have the potential to generate extra annual turnover and additional employment at the SMEs involved. Society will also benefit because coeliac patients as well as healthy consumers will have access to a wide pattern of tasty gluten-free foods which will make the diet and life of coeliac disease patients easier. Multilateral cooperation between food producers, ingredient providers and research institutes will provide required research and development resources as well as scientific knowledge. Alternative ingredients, namely plant proteins and hydrocolloids, should be developed which are able to replace gluten and to form similar network structures in bakery products and pasta. The interaction of different components in the recipes during baking and pasta processing and their influence on the texture and flavour formation will be analysed in order to allow specifically improvements. Sensory improvement should be ensured by using proper raw materials, aromatic malts or sourdoughs. Evaluation of consumer preferences, acceptance and needs will be an integral part of the research and allow target-oriented food developments and promise well accepted products.'

Introduzione (Teaser)

Recent years have shown a marked demand for gluten-free products, mainly offered by small and medium-sized enterprises. Seeking to improve the competitiveness of these businesses, the GLUTENFREE project worked to enable them to produce premium gluten-free bakery products and pasta with increased consumer acceptance.

Descrizione progetto (Article)

A number of challenges besets the growing market for gluten-free products. These include high starch content, low-fibre and -protein contents, shorter shelf life, texture issues and nutrient losses due to lengthier cooking times. The GLUTENFREE project carried out a number of scientific and technological development activities to address these problems, helping both the demand and supply sides.

several project studies generated insights into consumer preferences, acceptance and needs. In addition, the effects of a range of proteins, hydrocolloids and fibres on the physico-chemical properties of breads and pasta that relate to structure were investigated. Results provided the basis for target-oriented product development and optimisation, as well as the development of a wide range of recipes for new gluten-free prototypes. The latter was realised through collaboration between the research and technological development (RTD) and industry partners.

research results were also used to implement new gluten-free food prototypes in the production lines of small and medium-sized enterprise (SME) project participants, as well as in the production of high-quality gluten-free bakery products and pasta. The latter provided the base for the scale-up and production of food prototypes for a final consumer acceptance study. The results of this study indicated high consumer acceptance of some breads (oat and linseed bread) and the need for improvements in other breads, especially pizza bases.

other project activities included the screening of raw materials and ingredient selection, process development for the production of protein ingredients with good viscoelastic properties. Bioengineering for structural and nutritional value of gluten-free foods included use of specific lactic acid bacteria.

most GLUTENFREE spaghetti prototypes were well accepted by consumers, with one product enjoying comparable status with the gluten-free market leader. Considered as ready for market launch, by the end of the project this product had been commercialised by a pasta producer.

project outcomes have the potential to help SMEs generate extra annual turnover and additional employment. There are benefits for society too: coeliac patients and health-conscious consumers will have a wider range of tastier foods to add to their diet.

Altri progetti dello stesso programma (FP7-SME)

SELFCLEAN (2013)

"Novel Self-cleaning, anti-bacterial coatings, preventing disease transmission on everyday touched surfaces"

Read More  

INTENSOL (2011)

Transparent Fresnel Based Concentrated Photovoltaic Thermal System

Read More  

FACOMP (2008)

Polymeric nanocomposite profiles for curtain walls

Read More