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Report

Teaser, summary, work performed and final results

Periodic Reporting for period 1 - MOLYCEMIC (Development and production of gluten-free flour blendswith a reduced glycemic index)

Teaser

Summary

MOLYCEMIC is a novel processing technology, developed by MOLINO FAVERO, that enables the possibility of producing cereal based, gluten-free flours with a very low content of available carbohydrates: 30% instead of the usual 70%. MOLYCEMIC flours will be targeted to people suffering from celiac disease, diabetes or overweight. The unique combination of gluten-free and low carbohydrate properties make them especially suited for these groups of population who either cannot consume gluten (celiacs) or may benefit from a low carbohydrates diet (diabetics and people with overweight). Only in Europe, there are around 5 million people diagnosed with celiac disease, 33 million of diabetics and it is estimated that 20% of the European population are obese. This means more than 100 million of people could benefit from MOLYCEMIC flours unique properties.
The greatest advantage of MOLYCEMIC when compared to other gluten-free, low carbohydrates flours is that it is the technology and not the selection of ingredients what allows for these properties. MOLYCEMIC flours can be used to produce gluten-free, low carbohydrates flour based foodstuffs (e.g. pasta or bread) with very similar characteristics and taste to those of the traditional products.
MOLYCEMIC is targeted to 3 different groups of end users: food processing companies who will use the flours and technology to produce their end products, retailers who will sell the flours to the final consumers and consumers who will purchase our flours directly through an online sales channel.
MOLYCEMIC has been demonstrated at TRL6 with the production of representative samples of low carbohydrates corn and rice flours. The objective of MOLYCEMIC is to bring this technology to a commercial stage, placing on the market new cereal based flours that allow for manufacturing, gluten-free, low carbohydrates final products like pasta, bread, confectionery or snacks.

Work performed

During the last 5 months we have performed different tasks in order to analyse the technical and commercial viability of MOLYCEMIC:
ïƒ¼ We have analysed the specific technical and commercial requirements to get MOLYCEMIC to the market and defined the necessary steps.
ïƒ¼ The key partners to collaborate with MOLINO FAVERO in bringing MOLYCEMIC to the market have been evaluated and identified.
ïƒ¼ We have elaborated a commercial plan to achieve our sales objectives. To do this we have developed a market analysis, identified our end users and planned dissemination activities. In addition, we have performed a Freedom to Operate (FTO), Intellectual Property Rights (IPR) and regulatory analysis. Our main potential competitors and market barriers have also ben researched.
ïƒ¼ Finally we have conducted a financial feasibility assessment, analysing our expected economic projections in three different scenarios: realistic, conservative and optimistic.

Final results

The feasibility study has pointed out the unique opportunity provided by MOLYCEMIC combination of properties (cereal based, gluten-free, low carbohydrates) and its technical, commercial and economic viability. Therefore we have decided to continue with the project. We have identified the technical and commercial tasks that need to be developed in order to get MOLYCEMIC successfully into the market and their most practical and coherent distribution. As the natural path after the Phase 1 project from the SME Instrument, MOLINO FAVERO considers the Phase 2 funding opportunity as the best option. We expect the accumulated revenues from MOLYCEMIC to be over â‚¬12 million by 2023 while the total turnover by that year is estimated to be more than â‚¬154 million.
With the implementation of MOLYCEMIC a very specific target group of final consumers, celiac and diabetic, will be supported with high quality gluten-free low-carb products with a competitive price on the market.