Opendata, web and dolomites

ProVegFlake

High grade PROteins innovatively processed into VEGetal FLAKEs from plant sources with enhanced nutritional benefits

Total Cost €

0

EC-Contrib. €

0

Partnership

0

Views

0

 ProVegFlake project word cloud

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

combination    weight    press    centre    cereals    aminoacids    most    components    extraction    capital    athletes    day    intend    supporting    industries    trl9    finished    kg    coaching    body    health    venture    food    generating    shifts    peabased    realistic    vegetal    articles    meat    gap    strategy    calculations    alternative    capacity    adult    promotional    vegetarians    pr    consumers    customers    videos    eaas    sustainability    prove    farmers    first    workshops    upgrading    gmo    extrusion    enriched    72    protein    penetration    technological    besides    commercialisation    markets    healthy    compensating    market    ftes    58    releases    small    surrogates    trials    sportsmen    igv    business    penetrating    preliminary    recommended    innovative    sustainable    marketing    niche    drinks    mean    special    supply    soy    eat    professional    broaden    plan    proteins    industrial    trl6    breakfast    processors    vegetarian    plant    free    digestibility    vegan    close    optimising    global    flakes    lower    share    actions    facilitated    extend    material    people    gluten    modern    shift    vegans    maximising    sme    newsletters    upgrade    20   

Project "ProVegFlake" data sheet

The following table provides information about the project.

Coordinator
IGV INSTITUT FUR GETREIDEVERARBEITUNG GMBH 

Organization address
address: ARTHUR SCHEUNERT ALLEE 40-41
city: BERGHOLZ REHBRUCKE
postcode: 14558
website: www.igv-gmbh.de

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 Germany [DE]
 Project website http://www.igv-gmbh.de/en/igv/innovation-award-2016/
 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.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SMEINST-1-2015
 Funding Scheme SME-1
 Starting year 2016
 Duration (year-month-day) from 2016-03-01   to  2016-08-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    IGV INSTITUT FUR GETREIDEVERARBEITUNG GMBH DE (BERGHOLZ REHBRUCKE) coordinator 50˙000.00

Map

 Project objective

Most people require about 0.8 g of protein/kg of body weight, or about 58 g of protein/day for a 72 kg adult. Vegetarians and vegans need to eat 10–20% more protein than recommended for compensating the lower digestibility of plant-based protein. IGV will upgrade the protein-rich production in its modern Technological Centre from a current TRL6-7 to TRL9 level. This will be achieved by optimising an innovative combination of extraction and extrusion, which will broaden the European market penetration of our plant-based proteins. Following sustainability aspects of global emerging markets the main application is to upgrade the production of essential aminoacids (EAAs)-enriched, non-soy, gluten- and GMO-free peabased protein flakes and supply them as innovative alternative components to the breakfast cereals, meat surrogates and health-value drinks industries. The products will be produced for a special market: existing and new customers of finished healthy, vegan/vegetarian products for athletes, sportsmen. Our preliminary calculations prove that optimising and upgrading our production capacity will close the gap between the small- and large-scale markets, supporting also other industrial and SME organisations for sustainable growth. The production will be during the first 3 years in one working shift and from year 4 in two working shifts, generating 6-8 new FTEs. This will be detailed in a realistic Business Plan and Commercialisation Strategy in Phase 2. Maximising impact of our products will mean professional Product Management, Marketing and PR, including product and promotional material design, distribution, press-releases, videos, newsletters and articles. Market penetration of our vegetal proteins will be facilitated by thematic workshops, application trials with farmers, food processors, consumers. We intend besides penetrating niche markets, also to extend our market share with support of Coaching Actions, own resources and Venture Capital of EU as well.

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "PROVEGFLAKE" project.

For instance: the website url (it has not provided by EU-opendata yet), the logo, a more detailed description of the project (in plain text as a rtf file or a word file), some pictures (as picture files, not embedded into any word file), twitter account, linkedin page, etc.

Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

Thanks. And then put a link of this page into your project's website.

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

More projects from the same programme (H2020-EU.2.3.1.;H2020-EU.3.2.)

PlotLab (2015)

PlotLab - Plot combines with integrated lab equipment for lean breading

Read More  

CHAMPIPACK (2016)

Active packaging for extending lifespan of champignon

Read More  

SCHOCKO3 (2015)

Novel Ozone and Thermal Shock Conservation Process for Vegetables

Read More