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MOLYCEMIC

Development and production of gluten-free flour blends with a reduced glycemic index

Total Cost €

EC-Contrib. €

Partnership

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Outcomes and
results

MOLYCEMIC project word cloud

Explore the words cloud of the MOLYCEMIC project. It provides you a very rough idea of what is the project "MOLYCEMIC" about.

market gluten benefits reducing flour prevent combination index 9 5 carb corn beneficial population flours mixtures favero samples proposing total free unaltered people 50 thermal obesity molycemic turnover diabetes mixes rice content respectively instead molino innovative celiac tradable commercialization overweight 70 incorporating carbohydrates happened company treatment variety producing receiving 30 amounts disease display suffering usual

Project "MOLYCEMIC" data sheet

The following table provides information about the project.

Coordinator	FAVERO ANTONIO S.R.L. Organization address address: VIA DELLE GRAMOGNE 60 city: PADOVA postcode: 35127 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	Italy [IT]
Project website	http://www.molinofavero.it
Total cost	71˙429 €
EC max contribution	50˙000 € (70%)
Programme	1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument) 2. H2020-EU.2.1.2. (INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies – Nanotechnologies)
Code Call	H2020-SMEINST-1-2015
Funding Scheme	SME-1
Starting year	2015
Duration (year-month-day)	from 2015-08-01 to 2015-12-31

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	FAVERO ANTONIO S.R.L. FAVERO ANTONIO S.R.L. Organization address address: VIA DELLE GRAMOGNE 60 city: PADOVA postcode: 35127 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.	IT (PADOVA)	coordinator	50˙000.00

Map

Project objective

The proposing company, Molino Favero, has recently developed samples of innovative gluten-free flour mixtures based on rice and corn that after receiving a particular thermal treatment have happened to display a very low content of carbohydrates (about 30% instead of the usual 70%). This combination of gluten-free and low-carb properties is unique among existing flour products. Not only these new mixes maintain unaltered its benefits for people suffering from celiac disease but they will also be highly beneficial to prevent obesity (or overweight) and diabetes, which in the EU affect around 50% and 9% of total population respectively. Developing a new variety of advanced gluten-free low-carb flour mixtures and producing them in tradable amounts will require developing new flour-processing technology, incorporating the advanced thermal treatment that allows reducing the low-carb index. Our objective is that MOLYCEMIC flours will account for about 5% of the total EU gluten-free flour market within 5 years after commercialization, which will increase Molino Favero`s turnover by 50%.

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The information about "MOLYCEMIC" are provided by the European Opendata Portal: CORDIS opendata.

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