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Project Coordinator: Jan Willem van der Kamp TNO - Food and Nutrition, Zeist, the Netherlands HealthBread ‘From Science to Business‘ CommNet Business Dialogue.

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Presentation on theme: "Project Coordinator: Jan Willem van der Kamp TNO - Food and Nutrition, Zeist, the Netherlands HealthBread ‘From Science to Business‘ CommNet Business Dialogue."— Presentation transcript:

1 Project Coordinator: Jan Willem van der Kamp TNO - Food and Nutrition, Zeist, the Netherlands HealthBread ‘From Science to Business‘ CommNet Business Dialogue Meeting Brussels, June 12 th 2014. The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications. www.healthbread.eu

2 HealthBread Project Data  Call Topic KBBE.2012.2.3-02: Exploitation of Framework Programme projects in food processing, by small and medium-sized enterprises  Time / Budget 2 years: 01-10-2012 – 01-10-2014 Total budget k€ 1.558 EC Funding k€ 997, 75% for SMEs  Project Coordination / Administration Coordination TNO (NL) RTD Services (AT)  Consortium Partners 2 RTOs (TNO, VTT), 8 SME Bakers (AT, D, I, NL), 5 other SMEs 2 major flour and ingredient suppliers - who don‘t receive funding!! 3 partners are acting as mentoring partners for the SME bakers The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications.

3 Wheat grain kernel, composition and relation to health benefits HealthBread – HealthBread product innovation based on FP 6 Healthgrain results and knowledge. GA number: 312165 Funded by the 7th Framework Programme of the European Union, Collaborative Project. KBBE.2012.2.3-02 – Exploitation of Framework Programme project results in food processing by small and medium-sized enterprises. Europe: – Intake of dietary fibre too low  Higher intake will reduce prevalence of major diseases (heart, diabetes, (colon) cancer)  Recent dietary guidelines: -Cereal fibres highly recommended  Challenge: develop breads -With fibre levels as in wholegrain bread -Possibly with enhanced benefits -More attractive taste for most Europeans USES OUTER GRAIN LAYERS with’less colour and mild taste Source: Surget A, Barron C. Histologie du grain blé. Industries des Céreales. 2005; 145:3-7. Draft version 2012-11-11 prepared by Line Lindner MSc, ICC and Healthgrain Forum Communication Task Force

4 HealthBread Project Overview The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications.

5 HealthBread Advanced Processing HealthBread – HealthBread product innovation based on FP 6 Healthgrain results and knowledge. GA number: 312165 Funded by the 7th Framework Programme of the European Union, Collaborative Project. KBBE.2012.2.3-02 – Exploitation of Framework Programme project results in food processing by small and medium-sized enterprises. Base flour + wheat fraction high in fibre/micronutrients

6 HealthBread From RTD to innovative products Technologies (HealthBread WP’s) HEALTHGRAIN FP6 HealthBread FP7 WP (1) Milling/ fractionationExploration → fractions high in bioactives Commercially viable processes Various fractions chosen by bakeries for addition to base flour. WP (2) Fermentation/enzyme application -Long duration (bioprocessing) -Use of specific enzymes Studies on ‘bioprocessing (long fermentation) → nutritional benefits, poor bread quality Bioprocessing (usually with additional enzymes) adopted by all bakeries. High bioavailability (Fe, Zn,..) WP (4) Baking technologyBioactives up↑ → bread quality down Insights gained why Good bread quality by combination/ integration of knowledge/ insights. WP (4, 5)Technology transferBetween scientists/ techno- logists in labs / pilot plants From RTD to SME bakeries Bridging gap: Mentoring Partners WP (3, 5, 6) Support for transfer and implementation Secondment of young scientists to other labs Exchange with Industrial Platform Support for - Business development - Nutrition / health communication Claims Regulation EC 1924/2006 - Consumer tests The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications.

7 HealthBread Exploitation & business perspectives for industry partners Partner, roles in projectLegal entity Exploitation and business perspectives Kampffmeyer Food Innovation (D) WP1, WP2 (dry and wet processing) Mentoring partner bakeries (D, AT) INDHealthBread = opportunity for real innovation -New flour fractions developed + application know-how -After project: sales to new clients Tandoi (It, south) WP1 INDNew more profitable markets for their improved Durum wheat aleurone Geovita (It, north) WP1 (Dry processing, milling) SMEWill use for further upgrading HealthBread flour fractions SME Bakeries X 8 WP5&6 (Product & Business development) Kasses, Lasser (both AT) Ripken, Welter (both GER) Fusé, Regazzoni (both IT) Kamstra, Uljee (both NL) SME Fusè – Il pane di HealthBread - Salutello Consumer tests: success! Now Sales: ~30 kg/day Launches being prepared of HealthBread breads: Ripken, Kasses (‘Vollwert Laib’) Lasser (‘Europa Krusterl) Product optimisation ongoing: Regazzoni, Uljee, Kamstra The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications. Dyadic (NL)SMEPlanning of major investment for entering bakery market with enzymes produced with Dyadic’s efficient technology

8 HealthBread Exploitation & Business Perspectives The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications. Triggering interest of bakers Range of communication activities – with public documents  HealthBread Bakers Manual (English, Dutch, German and Italian)  HealthBread Nutrition Guideline (communication of nutrition /health claims Create organisation / association for ‘rolling out’ HealthBread concepts (special fractions + technologies + nutrition know-how) …… Discussions between partners ongoing to..  Develop a rolling-out system  Provide support to SME bakers  Identify a financial system for covering costs

9 HealthBread Contributors & contact details HealthBread Coordinator: Jan-Willem van der Kamp jan-willem.vanderkamp@tno.nl Dissemination Management: RTDS Group – Vienna. healthbread@rtd-services.com Find us on www.healthbread.euwww.healthbread.eu Contributing Partners: The HealthBread project (KBBE.2012.2.3-02 - 312165) is financially supported by the European Commission in the Communities 7 th Framework Programme. The Community is not liable for the material presented in this format or in other such HealthBread dissemination publications.


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